Food Storage Rotation

June 23, 2009 | 79 comment(s)

Whole grain bread
We've had a lot of questions and comments about how to rotate your food storage over the years, and we've been very impressed with the great ideas we have heard from you. For example, one of our customers uses sour cream powder when making bread. Another uses cheese blend on top of casseroles while another uses tomato powder in place of tomato paste in everyday cooking.
Here are a few more excellent tips you've shared about food storage rotation:
"I mix the freeze dried fruits (berries, bananas, etc.) with nuts and seeds in sandwich bags to carry as trail mix for hiking." --Amy
"I “inherited” lots of powdered eggs. I use them in all my baking needs. They work wonders. I’ve even used them for French toast when I was out of “real” eggs. You have to beat the mixture smooth, but they tasted really good. I’ve also used sausage TVP and my kids love it! I make pizza with it and stick it in eggs or sauce for noodles. It has a great flavor and is really good for you." --Lisa

"I like to use our potato pearls and mashed potato flakes to thicken soups, since using flour or cornstarch generally doesn't work for me. The extra flavor is nice, especially for potato or vegetable soups. I have also used it in tuna corn chowder and thought it tasted pretty good." --VeronicaCreamy soup 

We would like to give everyone the opportunity to share their own personal tips, ideas, and experiences relating to food storage rotation. Please feel free to share your thoughts in the comments!

This post was posted in Uncategorized and was tagged with food storage, Food Storage Tips


  • Nichole  |  June 23, 2009

    I use my whole powdered eggs whenever I baking and it works great.

  • Stacy  |  June 23, 2009

    I use my Instant Fat Free Powdered Milk for baking and over my cereal (just make sure it's well mixed and very cold!).

  • Keith  |  June 23, 2009

    I wish I had an real-life idea, but I'm new to food storage. I might try the cheese blend over some spaghetti or even just over some plain noodles.

  • April E  |  June 23, 2009

    I use fat-free powdered milk in protein shakes. I just open the container and spoon in as much as I need at the's super easy and adds extra nutrition!

  • Liz  |  June 23, 2009

    I use my powdered milk in cooking. It works the best for our family. We rotate some of our wheat by eating wheat berries for breakfast instead of oatmeal, and you can also dry them and use them on salads. Yum!

  • AlysonRR  |  June 23, 2009

    I use powdered milk, powdered buttermilk, canned evaporated milk, and aseptically packaged soy milk for all my cooking and baking.

  • Amanda B  |  June 23, 2009

    I create a whole grain mix from whatever I have on hand (wheat, barley, rye, spelt). I put this in the crockpot at bedtime (1/3 c. grain to 1 c. water), sometimes adding apple slices and cinnamon. In the morning, we have a delicious warm breakfast waiting for us. You can also try adding peanut butter powder. Yum, Yum!

  • Lori LeVar Pierce  |  June 23, 2009

    For all my baking, I use powdered milk and eggs. I also like using the freeze-dried vegetables in soups and cooking - especially the green pepper. They don't freeze or keep long, so having dried makes it easy to be sure I have some on hand whenever I need.

  • Lynn  |  June 23, 2009

    I use my powdered milk to make yogurt by the gallons! And then I use my yogurt to make cream cheese by the cups!!!! Yum!!

  • Meghan  |  June 23, 2009

    I use powdered milk to stretch my Creamy Tomato Soup Recipe.

  • The Thorley Family  |  June 24, 2009

    I always keep a quart of powdered milk mixed up in the fridge and use it in baking and cooking - I even substitute half of the fresh milk in puddings and no one can tell!

  • Michelle  |  June 24, 2009

    I use my potato pearls in casseroles, and save the real potatoes for mashed potatoes.

  • Erica  |  June 24, 2009

    I've never liked powdered milk but my husband and I recently realized that when used in fruit smoothies it's great. You just add the powder and the water without mixing it up and let the blender do the work. You can't even taste a difference and since you don't have to mix it up, you don't have to deal with the smell...

  • Ange  |  June 24, 2009

    We are getting more into food storage and we notice that Wal-Mart has small packs of dehyrdated food that are the same brand from Emergency Essentials. We are thinking if we buy a small pack and see how we like it, then we can buy the ones we enjoy the most in the #10 cans.

  • Anonymous  |  June 24, 2009

    Dried cheese, eggs, and milk work every bit as good as fresh in any baked or cooked recipe and so now I always reach for them first rather than opening the frig door.<br />DebStein

  • Joe  |  June 24, 2009

    In the winter before I tap my frozen supply I will use my freeze dried supplied in my shakes and morning breakfast serial. The strawberry are the best in serial. <br /><br />The left over milk is super strawberry flavored.

  • Brigette  |  June 24, 2009

    of course the powdered milk is good when making bread...

  • Jesse Crouch  |  June 24, 2009

    For non-freeze-dried foods:<br /><br />Beans are one of the easiest things to cook and are extremely good for you. Very easy to rotate.<br /><br /> - Make a bean soup with small amounts just about any type of meat to add flavor.<br /><br /> - Use the beans as filler for tortillas.<br /><br /> - Eat the beans plain or simply combine with rice or vegetables for some simple extra taste.

  • Pam Collier  |  June 24, 2009

    I use potato flakes in my favorite recipe for whole wheat sandwich bread (from the King Arthur Flour website).

  • Vinc  |  June 24, 2009

    I can&#39;t really add anything new about food itself but I use two steel cabinets to store food. One large cabinet with easy access and big shelves. I also have one close to the kitchen that hangs on the wall. It&#39;s about 8&quot; deep and 2&#39; by 2&#39;. I rotate food into the little cabinet. No, I don&#39;t have vermin but I have in the past (in a rural county) and I&#39;ve seen how quickly one mouse becomes a lot of mice.

  • Summar  |  June 24, 2009

    I use powdered milk in baking. It especially works great in our favorite bread and pizza dough recipes! I also rotate wheat by using my grinder to make flour. You can substitute wheat flour for part regular flour in so many recipes and not even taste a difference! Good way to get a little more nutrition AND rotate food storage at the same time.

  • Heather  |  June 24, 2009

    I use powdered milk, whole oats, quick oats & potato flakes on a regular basis. I also use the cheese blend with fresh broccoli over potates & pasta- it&#39;s fabulous! I use my beans in many dishes too. I love that storing food has become more hands on these days than it used to be!

  • Tammy  |  June 24, 2009

    We use our powdered milk for bread and pizza dough. We also like to mix our fresh veggies with some freeze-dried. You won&#39;t notice a difference. We put any new food behind the older so that we use the older food first.

  • Kylene  |  June 24, 2009

    I love using powdered eggs...I even use powdered egg whites. It&#39;s so easy, tastes the same, and is less messy!

  • Wyndfire  |  June 24, 2009

    We mill our own grain and bake our own bread.

  • Lauren  |  June 24, 2009

    Take freeze-dried food with you when camping. Not only is this cost-effective and easy (no need to make sure certain food is kept cool), but it prevents you from having to take any kitchen items at all! Except utensils to eat with, of course :o)

  • Mary Lou in Central NY  |  June 25, 2009

    I am constantly substituting ingredients in recipes with storage items that I want to rotate. I try to keep everything &quot;moving&quot;. Most ingredients can be mixed and matched as long as you stay within type and proportion: grains, dried fruits, flours, vegetables, etc.

  • Cecily  |  June 25, 2009

    I make sure my food storage items are kept in a cool, dark place so they will last as long as possible. Then I track my &quot;use by&quot; dates on a spreadsheet. I keep the items with shorter storage life in easier to access locations so I can use them in regular meals and baking. Powdered egg, powdered milk are great for baking. Dried fruit is good for snacking.

  • Emily  |  June 25, 2009

    I&#39;m pretty new too, but I put powdered milk in my kids instant oatmeal, I LOVE the freezedried veggies that I can just throw in casseroles or whatever I&#39;m cooking and my 2 year old loves to eat freeze dried broccoli out of the can. <br /><br />We eat from our 3 month supply regularly.

  • Andrea  |  June 25, 2009

    I used powdered milk to make my own homemade cocoa mixes. Who knows what chemicals they use in the premade stuff??? Homemade is the best!

  • AJones  |  June 25, 2009

    I use the egg powder in all our baking. Woek great.

  • Regina Ivie  |  June 25, 2009

    I always love using dried onions from my food storage in spaghetti and chili and other places where I would normally have to cry cutting a fresh onion. :)

  • Sarah  |  June 26, 2009

    I like to mix some freeze dried strawberries in my homemade yogurt. Let it sit for a few minutes to plump up the fruit, and voila - strawberry yogurt! This is really good with any of the freeze dried fruits. Peaches, mangoes, etc.

  • Pat  |  June 26, 2009

    Try Yoder&#39;s bacon and stored beans to make bean and bacon soup.<br /><br />As for beans, I&#39;d like to suggest that EE start carrying Anasazi beans. They&#39;re a little pricier, but cook up faster than most beans and don&#39;t require pre-soaking, so can save on water and fuel resources under emergency conditions.

  • Dale  |  June 26, 2009

    Store what you use, use what you store. In addition to dry pack and freeze dried foods, many wet pack and dry goods at the grocery store have a shelf life of a year or more. Take a look at the label of things you buy regularly and purchase a supply of how long it will store for.

  • Ariana  |  June 27, 2009

    PICK ME, PICK ME!<br />This is how we rotate.<br />I have an emergency supply of meals I make less often and a large supply of regular food we eat on a regular basis. When I get to about half the amount of a food, I replenish. For example, I have 12 boxes of speghetti, when I get down to 6, I buy 6-12 at the store.<br /><br />arianamock at hotmail dot com

  • norriscal  |  June 28, 2009

    I am getting ready to open a can of milk from 25 years ago. We will see how it is.

  • Penny  |  June 29, 2009

    I add a little peanut butter powder to my homemade instant oatmeal mix before cooking. Makes it taste like a peanut butter cookie only healthier.

  • Pat  |  June 29, 2009

    &quot;norriscal said...<br />I am getting ready to open a can of milk from 25 years ago. We will see how it is.&quot;<br /><br />I&#39;ll be looking forward to your report!

  • Altered Route  |  June 29, 2009

    Powdered, dried eggs provide a convenient alternative to fresh eggs and add quality and consistent performance to the list of, with like 90 eggs to a can, you just can&#39;t beat that!

  • Yennigirl  |  June 30, 2009

    I use the whole powdered eggs in baking. You can&#39;t tell a difference.

  • Sagir  |  June 30, 2009

    well I use powdered milk , powdered eggs, powdered buttermilk, powder shortening, powder butter to make A LOT of my mixes like: sweet condensed milk, waffle mix, bisuit mix and more I love it because we can eat healthier and cheaper doing it and it is very quick to do it.

  •  |  July 1, 2009

    Food Storage Rotation<br /><br />My plan to keep food storage fresh is to incorporate the freeze dried meals into our regular routine so in the event of an emergency the kids(and my husband) are not stressed additionally by eating foods that are different than they are used to. This will also help with my busy schedule since prep is a snap and I am a working mom.

  • pop3k  |  July 1, 2009

    Count me in<br />Gave my powered milk to my Daughter when her husband was laid off, good to be able to share.<br />Need to restock

  • lrm  |  July 1, 2009

    We eat granola in a bowl with mill for breakfast, mixed with dried fruit for snacks, and sprinkled over fruit for dessert. That is our favorite!

  • momothevine  |  July 1, 2009

    A couple years ago for Christmas I bought everyone in our family their own personal insulated thermos. (Our family has a lot of allergies.) Because the thermos retain heat and moisture so well, we&#39;ve used them to &quot;prepare&quot; dinner for us on the road. Toss some freshly cooked noodles, freeze-dried chicken, some freeze-dried veggies (like broccoli), maybe some freeze-dried cheese, spices, and maybe a little extra hot water - let it rehydrate a bit. And you have dinner! Guess you could do the same with quick oats and freeze-dried fruit for breakfast....

  • Melanie  |  July 1, 2009

    My kids take emergency kits to school to have on hand - just in case. I pack it full of freeze-dried fruits and veggies. They love to eat them dry and actually hope there IS an emergency. <br />I also use powdered milk in all my baking.

  • Justin Ferrell  |  July 1, 2009

    I use common ingredients when I cook whenever possible

  • We, the Wells  |  July 1, 2009

    Riboflavin and Vitamins A and D are almost entirely depleted by light in milk, so I buy our milk in opaque or paperboard cartons. I mix a half-gallon of our store-bought whole milk with a half gallon of mixed powdered milk to make 2% that tastes almost entirely like the store-bought. I had a hard time finding an opaque container in which to keep my own mixed milk, so I bought orange juice that came in a white plastic gallon-size jug and reuse that. I also use a funnel when I pour the milks into the jug...just easier. Thanks!!

  • Heidi  |  July 1, 2009

    Powdered milk can be added to bread machine recipes. :)

  • Jonathan  |  July 2, 2009

    My storage is increasing and like minded friends are jealous.

  • Dawnelle Anderson  |  July 2, 2009

    I use my powdered milk when I make rolls

  • EYOWYN  |  July 3, 2009

    I love using my powdered eggs and powdered buttermilk and powdered sour cream when I bake. And I couldnt live without my dried onions. They are so easy to add to my casseroles and they rehydrate wonderfully. And I now love dried refried beans instead of the canned ones. They mix up so easily and are a fabulous dip for a quick snack!

  • Jerry  |  July 3, 2009

    When putting away groceries, I write the month and year &quot;best by&quot; date with a Sharpie. If it&#39;s within 1 year, I mark with a red Sharpie. Takes a little time, but makes &quot;first in - first out&quot; rotation easier.

  • Bobbi  |  July 3, 2009

    A few of us from church have started a group using different dried essentials along with the Mix a Meal cookbook. The hot roll mix with powdered butter and powdered milk made an excellent pizza crust. It was so easy to make.

  • Bear  |  July 3, 2009

    I increased my Food Storage Today by 6 super pails and added an Emergency Radio. What have you done to prepare today?

  • iamstill39  |  July 3, 2009

    Fruit dices in oatmeal gives my kids a great flavor without extra sugar.

  • Kathy H  |  July 3, 2009

    I make homemade soup every Sunday for dinner. I use a mixture of some fresh and some freeze-dried and/or dehydrated vegetables.

  • Kathy  |  July 3, 2009

    I like to dehydrate my own food from the Farmer&#39;s Market. If you go at the end of the market, many venders will give you a discount on the food they have left. Dehydrated vegatatbles can then be added to any soup. I love to use dehydrated tomatoes. I run them through a coffee grinder that I only use for spices and foods and use as tomatoe paste or as a thickener. Great way to make things last.

  • Stephen  |  July 3, 2009

    I have only just found this site and I am amazed and the product I can get.

  • Anonymous  |  July 3, 2009

    I love this website. It is helping our family prepare for the troubled times ahead. Not all disasters and natural-- some are manmade. :)

  • tery  |  July 3, 2009

    best mountaineering food. we really like the freeze dried powdered milk for granola - MUCH lighter to carry on long expeditions and less risk of spillage. good stuff

  • Cheryl  |  July 3, 2009

    I&#39;ve been trying to use my food storage more and more in my every day cooking and find the powdered eggs and powdered milk are 2 great ways to start.

  • Jan  |  July 3, 2009

    I am new to food storage; however, I plan to use my Instant Fat Free Powdered Milk as a back-up whenever we run out of milk (power outages, storms & blizzards, waiting for payday), as well as in baking and in casseroles.

  • Peter  |  July 3, 2009

    We have used powered milk in the past when out of rice milk. This was when we were doing a yeast free diet but our coop order hadnt come in yet. Now we are getting trained for disaster relief and all this preparedness stuff is taking us back to the coop days!

  • The Silvia Family  |  July 3, 2009

    The MRE&#39;s from our 72 hour kits make great camping/hiking food, especially lunch. Quick and easy to prepare and everyone can choose what they want.

  • Tom H.  |  July 3, 2009

    I&#39;ve bought preparedness goods from many companies. Emergency Essentials is head and shoulders above the rest.

  • Anonymous  |  July 3, 2009

    I love all of the products I have tried from Emergency Essentials so far, although my husband and I have not known about your site for very long.

  • Kestrel  |  July 3, 2009

    If I&#39;m making something with chicken, I use a small can of chicken and then lots of chicken TVP. It helps to keep the chickeny flavor in the TVP. I also really like using the TVP to make soups with and it&#39;s way cheaper than buying chicken from the store!

  • Kathleen Bagy  |  July 3, 2009

    I love Emergency Essentials. I have ordered several different freeze dried veggies. I use them for everything. They taste great and are much easier to store than canned or frozen.

  • Rachael  |  July 3, 2009

    I like to use the fruits in cereals and some of the veggies in soups.

  • Aunt Bea  |  July 3, 2009

    I love the shredded cheddar cheese; hydrate it and it makes a great mac and cheese, and goes well in homemade breads and yeast rolls. They dehydrated onions go in everything; eggs, breads, gravies, barbq sauces. Not too sharp and no tears from shredding my fingers on the grater for the cheese or onions! The dehydrated fruits make great pancakes and breads - if I can keep hubby out of them; he likes them for snacks straight from the can!<br /><br />Haven&#39;t found anything yet from that DOESN&#39;T taste good, have high quality, real value - and longevity. I use a permanent magic marker to ID the bottoms of the cans when they arrive, as to date and contents, just to keep records and usage straight.

  • mitchsmom  |  July 4, 2009

    I&#39;m semi-new to food storage, too but I use powdered milk for hot chocolate mix.<br /><br />I have some basics, and some grain but I need to & would love to expand what I have.

  • rachel  |  July 4, 2009

    I&#39;m new to food storage, but have long used dried onion and other veggies in soups and stews. <br /><br />dried strawberry and banana are great in jello molds, too!

  • allenstacey97  |  July 4, 2009

    I&#39;m new when it comes to food storage. But I have always kept a supply of dried onion and bell pepper on hand to use in spaghetti sauce. And I use dried potato flakes as a side and for thickening soups and stews.

  • Glory  |  July 4, 2009

    I believe we are going to be prepared not only for us but for others thanks to your company.

  • Michele Bentley  |  July 10, 2009

    I wish I would have seen this earlier! I would have loved to enter. I like using the various freeze dries for camping since they are easy to go ahead and put in to ziplock bags and you can actually have 3 weeks worth of food in a back pack for 4 people. this is great for if you need to vacate an area when a disater hits. you can be ready for anything! ziplock baggies are the way to go! sharpies mark what&#39;s inside and when it was put in there. when rotating, you can even have a great backyard camping dinner as a treat and to get your family used to the freeze dried foods.

  • jennyor  |  July 17, 2009

    Every time I cook I use at least one food storage item and once a week I make a food storage meal. One of our favorites has become. <br />1 box Vermicelli<br />2 cups rice<br />1/4 c freeze dried Bell Peppers<br />4 cups Hot Water with 4 chicken or beef bouillon cubes disolved.<br />1/4 dried onion flakes<br /><br />In frying pan with 1/4 cup olive oil, brown vermicelli and rice. Dump in the rest of the ingrediants. Cover and cook over medium-low heat for 30 minutes. Even better if you cook up some pinto beans and place on top at serving time.<br />Janine<br />SA, TX

  • vegaslopez  |  September 23, 2011

    Can someone give me a step by step receipe to make yogurt out of milk that is about to date expire?

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