What emergency food should i have

Boiling is one of the surest and simplest methods. Filter the water and boil vigorously for 3 minutes. The flavor of boiled water can be improved by aeration by pouring the water from one clean container to another several times. The use of this purification method is limited, however, because heat often is not available in the disaster area.

Water can be purified easily by using a household bleach containing sodium hypochlorite, a chlorine compound, as its only active ingredient. Do not use bleach that contains soap or is scented.

Add the bleach to filtered water in any clean container in which the water can be thoroughly mixed by stirring or shaking. This procedure will purify water, but will not preserve water for long-term storage. Use an eye dropper to add the bleach ac-cording to the proportions shown in the following table.

Proportions are based on bleach containing 5. Let the mixture stand for 20 minutes. The water should still have the slight taste or smell of chlorine. If the slight taste or smell of chlorine is not present, another dose of bleach should be added to the water, mixed thoroughly and allowed to stand for an additional 15 minutes. Again, the taste or smell of chlorine in the water is a sign of safety. If it is not detectable after these procedures, the water should not be used.

The table gives the ratio of chlorine bleach to be added to clear and cloudy water to provide 3 and 6 ppm parts per million chlorine concentration, respectively. Ordinary household 2 percent tincture of iodine can be used to purify small quantities of water. Five drops should be added to each quart of cloudy water. As with chlorine, the iodine and water should be mixed thoroughly. Water purification tablets, available at most sporting goods stores and drugstores, can be used safely to purify water.

Follow the package directions. After a power outage, use perishable food from the refrigerator first. Usually, food in a refrigerator is safe after a power outage if the power is out for no more than 4 to 6 hours depending on the kitchen temperature and if the inside refrigerator temperature does not exceed 40 degrees F for more than 2 hours.

An appliance thermometer can help monitor the inside temperature of the refrigerator. To retain cold temperature, open the refrigerator door only as necessary.

Be especially wary, however, of using meat, poultry and foods containing milk, cream, sour cream, or soft cheese that have been in a refrigerator without power. In an emergency, the following refrigerated foods can be kept at room temperature for a few days. However, quality will deteriorate rapidly. Discard the following if left at temperatures above 40 degrees F for more than 2 hours. Throw away refrigerated items that are moldy or have unusual odor or appearance.

Do not taste suspect foods. After a power outage, a full, well-functioning freezer should keep foods frozen for 2 days, if the freezer temperature was at 0 degrees F or below. A half-full freezer should keep things frozen about 1 day.

An appliance thermometer can help monitor the inside freezer temperature. Use of dry ice. Dry ice can be used to help maintain adequate freezer temperature if the power is out for more than one day. Use these precautions when using dry ice.

Use 3 pounds dry ice per cubic foot of freezer space. Avoid direct contact of dry ice with skin. Dry ice will burn skin and is not for consumption. Wrap dry ice in brown paper for longer storage and separate it from food with a piece of cardboard. Provide adequate ventilation for carbon dioxide in areas where dry ice is used. Do not cover air vent openings of the freezer. Additional Tips. Emergency food is simply the food stored in case of emergencies. In a world where disasters can occur without warning, there is that possibility that you and your family may be cut off from your food source.

With this in mind, there has to be food stockpiled in the pantry that may or may not need cooking or refrigeration for emergencies that can possibly cut off power supply.

Your day to day food — like oats or meat or canned beans — can be considered as emergency food; only that these foods may need to be consumed at different periods during an emergency, depending on their shelf life. Emergency food can also be in the form of food grown from your own backyard.

In an event of financial crises, crops cultivated by your own hand cannot only feed you and your family, but it can also provide a good source of income. Emergency food is important for several reasons. Emergency food is also important to maintain financial stability during disasters or calamities. Keeping your pantry stored is also one way to save money in times of emergency. When there is a disaster, often people will be in a panic-buying mode, which may lead to increase in prices and decrease in supply.

When you have something saved up for times like these, you are not only assured of your health, your funds on hand to purchase other necessities. Even in cases such as financial crises, emergency food on hand can allow your family to temporarily channel your funds in other basic needs. The first thing to do before creating an emergency food supply is to assess the geography of your home and neighborhood.

If your house rests in the tornado alley, it would be best if your emergency food supply is situated in a secured basement room, but this is not the case for those whose residence lies in flood-prone areas.

Those whose neighborhoods are susceptible to floods may opt to store their emergency stocks as high up as possible so that in case of floods and the family is stuck on the roof, your food is still within reach. To get all that nutritional goodness, pick up a variety box of Crispy Fruit. Inside, you'll find freeze-dried packs of apples, Asian pears, and tangerines. Each pack is simply pure fruit, meaning no preservatives, sweeteners, or additives at all. Generally lasting at least two years in the pantry, canned meats provide essential protein.

Vacuum-packed pouches have a shorter shelf life but will last at least six months, says Diane Van, manager of the USDA meat and poultry hotline. Moreover, vacuum sealed packs may come in handy if you don't have a can opener. For your pantry, purchase a pack of Safe Catch Wild Tuna, which has the lowest mercury count of any brand on the market, making it a safer choice for kids and even pregnant women.

When the real deal isn't an option, canned varieties can provide you with essential nutrients, making these a great hurricane food or natural disaster option. To pack in as many of those healthy vitamins and minerals as possible, order a case of mixed vegetable cans by Libby's.

Inside each can you'll find peas, carrots, corn, lima beans, and green beans, giving you a well-balanced meal straight from the jar. Soups and chili can be eaten straight out of the can and provide a variety of nutrients. Look for low-sodium options. It might be a carb-heavy, gluten-full food, but pasta is filling, and dry pasta and jarred sauce can last on pantry shelves for months. If someone in your household has dietary restrictions, look for gluten-free pasta or pasta made from chickpeas or another alternative.

Try to stock at least a three-day supply—you need at least one gallon per person per day. To ensure everyone stays hydrated, purchase a case of water that comes with essential minerals added to it. Essentia's bottled water comes with added electrolytes to aid in hydration and improve taste.

The electrolytes and carbohydrates in these drinks will help you rehydrate and replenish fluid when water is scarce. Just make sure your sports drink of choice doesn't come with too many additives, such as sugar or artificial sweeteners.

Instead, choose a product like Nooma, an organic electrolyte-enhanced drink made with coconut water and natural sea salt that comes in four different flavors. Almost all dairy products require refrigeration, so stock this substitute for an excellent source of calcium and vitamin D when fresh milk isn't an option. Go for an organic, resealable option from NOW Foods. Its product is flash-pasteurized to give it a superior flavor and can last several months once opened if stored in a cool, dry place.

If you have access to a propane or charcoal stove, you may be doing some cooking. A basic supply of seasonings and sweeteners will improve the flavor of your food, both fresh and packaged.