by Mary Parker Draper, Extension Agent – Smith County
Between the severe storms that swept across much of Middle Tennessee this spring and the distancing needed to prevent the spread of coronavirus, many of us may have realized we need to know more about stocking our pantries for emergencies. Janie Burney, a University of Tennessee Extension nutrition specialist, recommends that families prepare for any emergency situation by having a minimum of a gallon of water per person per day and a 14-day supply of food.
Nonperishable foods and beverages should be the foundation of any emergency food supply because they naturally have long shelf lives. “Food emergency kits frequently are prepared in the case of natural disasters when you may not have power. For this reason, foods and beverages need to be nonperishable,” she said.
As in the case of coronavirus, when we can’t obtain food as frequently as we are accustomed, Burney recommends selecting perishable foods with longer shelf lives. Examples of fruits and vegetables that stay fresh for days or even weeks include potatoes, onions, carrots, apples, cabbage, and citrus fruits. And eggs will stay fresh in the refrigerator for several weeks past the sell-by date, she said.
Among the foods most useful to have on hand for many types of emergencies are:
- Canned meats, soups, vegetables, and fruits
- Dried fruits, nuts, and trail mixes
- Crackers
- Peanut butter
- Dry cereal or granola
- Granola, fruit, or protein snack bars
- Canned juices and non-perishable pasteurized milk
If you choose to store your own emergency reserve of water, Burney says to avoid using gallon jugs or cardboard containers that have previously been used for milk. “It’s difficult to clean those containers well enough to prevent the growth of bacteria,” she said.
If you have small children in your household, don’t forget to stock your emergency supply with infant formula, infant foods, and your children’s favorite snacks. And speaking of snacks, when it comes to emergency preparation – yes, even a few comfort foods like candies, cookies and chips are okay to have on hand! For more information on stocking pantries for emergencies contact Mary Parker Draper at the extension office at 615-735-2900.
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Check out this week’s “Food for Thought” recipe for Strawberry Cheesecake Salad!
Strawberry Cheesecake Salad
12 oz. whipped topping (Use Light Cool Whip for fewer calories)
1 small package of cheesecake pudding (just the powder, don’t add the milk)
3 (6 oz) strawberry yogurts
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)
Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.
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