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Catalog Request

Food Storage Rotation

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!

79 thoughts on “Food Storage Rotation”

  • Nichole

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

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  • Stacy

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

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  • Keith

    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.

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  • April E

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

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  • Liz

    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!

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  • AlysonRR

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

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  • Amanda B

    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!

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  • Lori LeVar Pierce

    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.

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  • Lynn

    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!!

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  • Meghan

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

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  • The Thorley Family

    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!

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  • Michelle

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

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  • Erica

    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...

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  • Ange

    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.

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  • Anonymous

    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.DebStein

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  • Joe

    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. The left over milk is super strawberry flavored.

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  • Brigette

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

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  • Jesse Crouch

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

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  • Pam Collier

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

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  • Vinc

    I can'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's about 8" deep and 2' by 2'. I rotate food into the little cabinet. No, I don't have vermin but I have in the past (in a rural county) and I've seen how quickly one mouse becomes a lot of mice.

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  • Summar

    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.

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  • Heather

    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'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!

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  • Tammy

    We use our powdered milk for bread and pizza dough. We also like to mix our fresh veggies with some freeze-dried. You won't notice a difference. We put any new food behind the older so that we use the older food first.

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  • Kylene

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

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  • Wyndfire

    We mill our own grain and bake our own bread.

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  • Lauren

    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)

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  • Mary Lou in Central NY
    Mary Lou in Central NY June 25, 2009 at 6:47 am

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

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  • Cecily

    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 "use by" 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.

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  • Emily

    I'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'm cooking and my 2 year old loves to eat freeze dried broccoli out of the can. We eat from our 3 month supply regularly.

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  • Andrea

    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!

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  • AJones

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

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  • Regina Ivie

    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. :)

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  • Sarah

    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.

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  • Pat

    Try Yoder's bacon and stored beans to make bean and bacon soup.As for beans, I'd like to suggest that EE start carrying Anasazi beans. They're a little pricier, but cook up faster than most beans and don't require pre-soaking, so can save on water and fuel resources under emergency conditions.

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  • Dale

    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.

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  • Ariana

    PICK ME, PICK ME!This is how we rotate.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.arianamock at hotmail dot com

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  • norriscal

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

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  • Penny

    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.

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  • Pat

    "norriscal said...I am getting ready to open a can of milk from 25 years ago. We will see how it is."I'll be looking forward to your report!

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  • Altered Route

    Powdered, dried eggs provide a convenient alternative to fresh eggs and add quality and consistent performance to the list of attributes....plus, with like 90 eggs to a can, you just can't beat that!

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  • Yennigirl

    I use the whole powdered eggs in baking. You can't tell a difference.

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  • Sagir

    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.

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  • jleblanc71@sbcglobal.net
    jleblanc71@sbcglobal.net July 1, 2009 at 2:34 am

    Food Storage RotationMy 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.

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  • pop3k

    Count me inGave my powered milk to my Daughter when her husband was laid off, good to be able to share.Need to restock

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  • lrm

    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!

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  • momothevine

    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've used them to "prepare" 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....

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  • Melanie

    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. I also use powdered milk in all my baking.

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  • Justin Ferrell

    I use common ingredients when I cook whenever possible

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  • We, the Wells

    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!!

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  • Heidi

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

    Reply
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