Disaster Preparedness: Kitchen Essentials (cont.)

"Go to the grocery store in search of different shelf-stable foods, such as [canned or jarred] artichoke hearts, roasted bell peppers, dried fruits beyond raisins, all kinds of nuts, hummus, ramen, or Asian rice noodles so you are ready to prepare meals," she says.

Since canned foods tend to be high in sodium, she recommends stocking up on any lower-sodium foods that are available. Make sure your pantry has a variety of food that you can combine for healthy meals and snacks for up to three days.

Shelf-stable foods to keep on hand include:

  • Beans, dried and canned.
  • Grains - rice, pasta, cornmeal, rice in pouches.
  • Dried and canned vegetables.
  • Pickled foods.
  • Dried and canned fruits.
  • Juices and other beverages (instant coffee, tea).
  • Breakfast cereals.
  • Ready-to-eat foods such as nuts, granola bars, peanut butter, jams and jellies, crackers, and trail mix.
  • Powdered or shelf-stable milk.
  • Dried or canned soups, stews, and chili.
  • Canned tuna, salmon, chicken or other meat, or beef jerky.
  • Reconstituted baby formula and baby food.

Don't Forget Water

You'll also need water - several gallon jugs of it, if space permits.

"Ideally, you should store a gallon of water per person per day for up to three days," says Rarback.

Along with a well-stocked pantry, you'll need some equipment. First, make sure you have thermometers to check the temperature of both your refrigerator and freezer compartments. Your goal is to maintain the freezer at or below 0 degrees Fahrenheit, and 40 degrees for the refrigerator. Don't wait for a disaster; put thermometers in the compartments today.

Other equipment that will come in handy: a manual can opener, waterproof matches, heavy-duty aluminum foil, paper towels, paper plates, plastic utensils and cups, dry ice packs, an outdoor grill or camp stove, and fuel for cooking.

Food Safety

Losing power for up to four hours should not affect the safety of the food in your refrigerator or freezer, says Ruth Frenchman, RD, a spokesperson for the American Dietetic Association. But keep in mind that every time you open the door of a powerless refrigerator, the temperature drops.

"Keep the doors closed as much as possible to keep the food cold," she says.

Rarback suggests making a list of the contents of your fridge and freezer, so you'll know just what you have and can retrieve items quickly.

Packed freezers will stay cold for up to two days, unopened; the cold will last only one day if the freezer is half full. If your freezer isn't full, group items together to keep them colder longer.

It you know a storm is coming, fill quart-sized, zip-up plastic bags with water and put them in your freezer to help fill it. If you lose power, you can use these ice blocks to chill coolers and, ultimately, as drinking water.

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