By the author of How to Prep When You’re Broke and The Tower
Are you in a hurry to build an emergency pantry? Emergency food buckets can be an essential part of a prepper’s pantry. Like everything else, there are pros and cons to stockpiling emergency food buckets.
Notice I didn’t say “the least expensive way” to build a prepper’s pantry. Buckets are definitely not the thriftiest way to create a stockpile. I also didn’t say “the healthiest way” to build a prepper’s pantry. There are all sorts of methods that will net you more nutritious foods.
Despite all of the drawbacks, I still recommend emergency food buckets. They have some unique benefits that can’t be overstated.
If you want to see my favorite emergency food picks, browse my recommendations. (I may earn from qualifying purchases.)
The pros
Please understand that emergency food buckets, while vital, should not be the entirety of your food storage or your everyday diet. They are only part of the picture of a perfect pantry.
That being said, here’s why every prepper should have some emergency food buckets stashed away:
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- A lot of calories can be condensed into a very small amount of space.
- If you have the capability to boil water during an emergency, a filling meal can be yours.
- They add variety and speed to an emergency food supply.
- Calorie for calorie, they’re lightweight and easily portable in the event of a bug-out scenario.
- They’re professionally packaged to have a 25-year shelf life. It’s difficult to find any other food sources that will last this long.
- It’s super easy to buy buckets, stick them in the back of your closet, and forget about them until you need them.
- It’s fast. Place your order, don’t open anything, stash it away, and you’re done.
You can use emergency food not only as is, for a hot meal, but you can also combine it with other pantry items or leftovers to extend them far enough to feed a group. Don’t hesitate to get creative!
The cons
Now, the downside. When you’re going long-term, some compromises must be made.
- Emergency food buckets contain processed food.
- Emergency food buckets are much more expensive than purchasing things in bulk from the grocery store. (However, stuff from the grocery store won’t last 25 years.)
- They require a lot of water to rehydrate them. If water is a challenge in your location, this may not be the best idea for you.
- Many food buckets are extremely low in protein.
- Many food buckets are extremely low in fruits and veggies. Scurvy, anyone?
- The food is pretty bland. How much “risotto” and “pasta alfredo” do you intend to eat?
Emergency food buckets are definitely not health food and should not be your only source of stockpiled food.
How to prep with emergency food buckets.
If you look at the pros and cons and believe that emergency food buckets are something you want to add to your stockpile, here are some ways to maintain higher health standards.
Look for buckets that help you maintain your current diet. For example, these buckets are guaranteed to be gluten-free. If you currently eat low carb and high protein, pick buckets that contain only meat and only vegetables.
Save money by ordering in quantity. The more you buy, the cheaper it is per meal. Consider splitting a larger purchase with another family so that you both get a great deal.
Add other nutrients to your basic buckets. Consider stocking a variety of long-term freeze-dried foods, such as fruits and vegetables, meats, cheese powder, peanut butter powder, eggs, and milk.
Stockpile spices. You can dress up that bland pasta by adding your own special flavors. Cajun pasta alfredo, anyone?
Be sure to have a way to cook your emergency food. I have this stove, which can use three different kinds of fuel.
There are many brands of emergency food. Some are more expensive and some are less so. Flavors vary, as does quality. Some reputable brands to consider:
Additional things to know
Here are a few more tips.
Freeze-dried emergency food can be constipating. Be sure to stock up on a gentle laxative.
Add some vitamins. Be sure to have a high-quality multivitamin to cover what your diet may be missing. Bariatric vitamins give you a whole lot of nutritional bang for your buck.
Store them properly. Emergency food buckets should be stored in a cool dark place with low humidity for the longest possible shelf-life. This means that attics (too hot in the summer) and basements, if they’re damp, may not be the best choice for storage. When I had a finished dry basement, I felt that it was the ultimate storage spot for my buckets. Without those options, I line the back of a deep closet with them and hang clothes in front to obscure them from view.
Finally, try not to stress about all the details. Just do the best that you can. You’re still going to be far, far ahead of the game by having this supply.
What about you?
Do you stock some emergency food buckets for your long-term supplies? Why or why not? What is your favorite brand? Let’s talk buckets in the comments section.
6 Responses
Do you stock some emergency food buckets for your long-term supplies? Yes, my brother purchased a small supply of them for emergencies. You made excellents point concerning the pros and cons of emergency food buckets. Keep up the great writing.
I completely agree with this assessment. I have some Augason single ingredient items, and plan to get more. With the single ingredient items, you may have to repackage them into more useable quantities by vacuum sealing small portions so you don’t have to use everything once it is opened. Or, for your BOB, perhaps take some of the single ingredient items and combine into pouches to make portable soup that can be rehydrated easily. I have small packs of instant mashed potatoes, which can be combined with beef jerky and dried peas and instant rice, which will give you calories and protein, and you can vacuum seal that into small pouches for your go bag. That way you can control the salt, flavor, and quantity of each ingredient.
As a person who gardens and can preserve by pressure canning, my buckets are filled to the tippy top with canning lids. If you can make and maintain a hot fire, you can use a pressure canner if you know what you are doing. You control heat by raising and lowering the canner above the flame. I do have some freeze dried meals from 4 patriots, but honestly, some of what they have in their small kits sounds disgusting. Mango chili? If I am hungry enough…
I like to keep complete vegetable proteins which you can mix and match. Rice and corn, beans and whole wheat, barley and split pea. Mix and match, so you don’t need so much meat. I like lentils because they cook fast, even tho I don’t like the taste as much as beans. If I had a freeze dryer I could prepare my own freeze dried meals in flavors I like. For now, I will pressure can my own soup and sauce.
Yes I have a variety of meat, fruits and veggies in buckets and smaller amounts which come in bags but are also long term. When I started stockpiling I wanted some of each stage for eating, my food in the fridge will be eaten first, freezer next, the food I have canned then the freeze dried. I have a good variety and also as you said, herbs and spices to add some flavor when needed! I always be sure to read articles like yours to help me see if I’ve forgotten something. Thank you Daisy for a great article!
Great article, Daisy! Your list of pros & cons is spot on! I wish we had had the list when we first looked into freeze dried long term food buckets 20 years ago.
For anyone just considering buying these now, staple single items are much more practical. They can be combined to make complete meals. Look for freeze dried meats, fruits & veggies, dairy powders, beverages & staples like rice, bread & pancake mixes.
We do have some of the food buckets with an abundance of stews, casseroles & soups. They are okay, but not a lot of protein. We added cans of protein to the food bucket & a P38 can opener. We rotate those cans every few years & replace them with fresh canned meats or beans from our pantry. We also have some 1 lb. bricks of freeze dried coffee that we added to the food buckets.
I have home filled food buckets. Rice, pasta, sugars, herbs- mostly home grown and dried, freeze dried home prepared foods, dehydrated fruits and some veggies started in a freeze dryer and the last bit finished in a 100 degree oven. Around 40 #10 cans of freeze dried fruits and vegetables- mostly were gifted when a friend moved. 4, 36 packs of a pasta much like Ramen that I like better. Two flavors. I eat from two boxes while 2 are set back, then I’ll order more and eat from the older packs. I have a 50 lb sack of white sugar- a gift- in a large shipping tub that just will hold it. 7 buckets of assorted dried potato products, bags of brown sugar, salt, more seasonings, a few large bags of TVP, 5 lb buckets of different flavored of bullion and a 5 gallon bucket of chicken bullion. I’m finishing up open containers and will fill smaller containers from the large ones. A new 50 lb box of rolled Oates that I’ll add 02absorbers to when I open it to fill a 1 gallon container I cook from. Quite a few cans and jars of food we cycle through constantly. I make my own dry mixes and seasonings for most things. I keep small containers where I prepare meals and larger containers in a pantry room. I have vinegars both commercial and homemade, I save all citrus peelings and dry them separately. Some go into cleaners and some are powdered to use as flavorings. I have several coffee grinders kept separate for seeds, green herbs, citrus peels, and two heavier ones to powder fruits and pumpkins or winter squash.
My favorite breakfast oats in cold weather always have spices but also frequently have ( 1 cup oats, 2 tbsp brown sugar, 3 tbsp pumpkin powder, 1/8 tea pink salt, 1 tea pumpkin pie spice, 2 cups boiling water. Stir the dry ingredients together so nothing clumps, stir that into the boiling water and cook stirring occasionally.) I often add dry wild blueberries or fruit powders to my oats, brown sugar, salt and water mixture.
I have several containers of dried mushrooms, jars of freeze dried mixed vegetables, sun dried and crumbled green mixed greens and more for quick meals or to stir in my ramen type meals. Dry Instant milk, dry buttermilk powder, instant mashed potatoes, and even freeze dried tofu are on the shelves. Several freeze dried meats but mostly rang butchered low-fat ground beef too. I have several way to cook on wood, small sticks, dry leaves, and propane that are all used throughout the year.so plenty of supplies are handy. Coffee makers from those crazy expensive little cups to old percolators and French presses and my boiled cow coffee camp pots. I use several French presses for herbal mixtures as well. All kept separate of course.
We buy dog food for convenience but I have, and would if needed, make dog food from rice, meats and vegetables. I have a dog bone cookie utter for baking treats as well.
We like canned chili and beans so I buy when they are on sale or pressure can some now and then. I have home canned butter, milk, meats, and rich soups available at all times. Foods are stored in appropriate but scattered places with a portion of everything in the pantry with all the extra cookware and bakeware and disposables for group dinners and take home containers.
Right now a large portion of freeze dried vegetables and fruits are offsite.
One shelf is full of 3 oz glass jars with pretty lids. They contain fruit to add to the morning oats for 2, and tiny mixes for mug desserts. Another shelf is 8 oz glass jars of fruit powders that can be used in cooking or stirred into water like juice. My 1 gallon containers of beans and rolled oates sit on that shelf with measuring cups inside. The jars have small spoons in each jar. I like things handy.
That’s my new mantra! Handy. It’s the amount of heart problems that have shown up recently I’m restricted to stopping before I’m out of breath or feeling winded. So quick and easy are my new plan. If I’ve gone enough to break a sweat I’m supposed to head to an ER with someone else driving.
Better still to buy food grade buckets with screw-on lids, and pack the foods your family likes to eat. Use these for packaged foods, not loose foods.
For grains to be ground into flour on demand, have a stainless steel bucket with a clamped lid. Get the 8 gallon size for a 50lb bag of wheat berries or rice.
If you are grinding your own wheat, dont go cheap on the grinder. A blender wont work… it will overheat before your flour is done, and there will be lots of too big chunks. You will need to sift each small batch. A dedicated stone flour mill with an adjustable stone is the best, but costs about $500.00.
An attachement on your mixer will work for chopped nuts, but not for flour.