Building a year’s supply of food might seem overwhelming at first, but with the right approach, it becomes a manageable and rewarding project. The LDS (Latter-day Saints) food storage system has proven itself over decades, helping families achieve real food security through practical, tested methods.
Why Focus on a One-Year Supply?
A full year of food storage provides genuine peace of mind. You’re protected against job loss, economic downturns, natural disasters, and supply chain disruptions. The LDS approach emphasizes foods your family actually eats, stored properly, and rotated regularly.
This isn’t about hoarding or panic buying. It’s about steady, thoughtful preparation that fits your budget and lifestyle.
The Three-Level Approach
Level 1: Three-Month Supply
Start here. Build up three months of regular groceries that you currently eat. Buy extra cans, boxes, and packages on each shopping trip. Focus on shelf-stable versions of meals you already make.
This foundation lets you practice rotation and learn what your family actually consumes. You’ll quickly discover which items disappear fast and which sit untouched.
Level 2: Long-Term Basics
These are your survival staples—grains, beans, rice, pasta, sugar, salt, and oil. They store for 20-30 years when packaged correctly and provide the calories and nutrition needed during extended emergencies.
Level 3: Complete One-Year Supply
Combine your three-month rotating supply with long-term basics, then add variety through canned goods, freeze-dried foods, and preserved items. This creates a balanced system that’s both practical and sustainable.
Essential Foods for Your Year’s Supply
Grains (300-400 pounds per person)
Wheat berries store longest but require grinding. Include white rice for convenience—it stores better than brown rice. Add oats, pasta, and flour for variety. Rotate flour and pasta every 1-2 years.
Legumes (60-80 pounds per person)
Dried beans are protein powerhouses: stock pinto, black, kidney, and navy beans. Add lentils and split peas for faster cooking options. Properly stored dried beans last 10-30 years.
Fats and Oils (20 pounds per person)
Vegetable oil, coconut oil, and shortening are essentials. Rotate every 1-2 years for best quality. Consider storing peanut butter—it provides both fat and protein while lasting 6-9 months unopened.
Sweeteners (60 pounds per person)
White sugar stores indefinitely. Honey never spoils. Brown sugar, powdered sugar, and maple syrup add variety. These aren’t just treats—they provide crucial calories and make bland storage food palatable.
Salt (8 pounds per person)
Essential for preservation, flavor, and health. Iodized salt prevents deficiency. Sea salt and canning salt serve specific purposes.
Powdered Milk (75 pounds per person)
Non-fat stores longest—up to 20 years in proper conditions. It’s vital for cooking, baking, and nutrition. Kids especially need calcium and protein.
Water (14+ gallons per person minimum)
Store at least two weeks of drinking water as your foundation. That’s one gallon per person per day. Add more for cooking, hygiene, and pets.
Canned Goods That Last
Canned vegetables, fruits, meats, and soups form the backbone of your rotating supply. Most commercial cans last 2-5 years, though many remain safe much longer.
Stock what you eat. If your family doesn’t like canned green beans, don’t store 50 cans of them. Focus on corn, tomatoes, chicken, tuna, and other favorites.
Canned meat provides ready-to-eat protein during power outages. Chicken, turkey, salmon, and tuna require no refrigeration and work in countless recipes.
Storage Containers and Methods
Mylar Bags with Oxygen Absorbers
The gold standard for long-term storage. Food-grade Mylar bags lined with aluminum protect against light, moisture, and pests. Oxygen absorbers remove air that causes spoilage.
Use 2000cc absorbers for 5-gallon bags. Seal with a household iron or heat sealer. Store sealed bags in food-grade buckets for physical protection.
Food-Grade Buckets
Five or six-gallon buckets with gamma seal lids make storage easy. Stack them efficiently and label clearly with contents and date. Buy new buckets or thoroughly clean used ones that held food-safe materials only.
#10 Cans
Professional sealers create #10 cans (gallon-sized) for home storage. These are convenient, stackable, and provide excellent protection. Many LDS communities have canneries where members can use this equipment.
Glass Jars
Mason jars work perfectly for smaller quantities and items you’ll use faster. They’re ideal for home-canned goods, dried herbs, and foods you rotate frequently.
Where to Store Everything?
Cool, dark, and dry locations extend shelf life dramatically. Basements work wonderfully if they’re not damp. Closets, under beds, and garage shelving all serve as storage space.
Avoid attics where temperature swings destroy food quality. Keep food off concrete floors—use pallets or shelving. Protect from pests with proper containers and regular inspection.
Rotate your stock using the “first in, first out” principle. Mark everything with purchase or packing dates.
Building Your Supply on a Budget
Spend an Extra $10-20 Weekly.
Small, consistent purchases build your supply without shocking your budget. Add two extra cans this week, a bag of rice next week, and dried beans the following week.
Buy in Bulk
Restaurant supply stores, warehouse clubs, and online retailers offer significant savings on large quantities. Split orders with friends or neighbors to make bulk buying affordable.
Watch Sales
Stock up heavily when staples go on sale. Buy 20 cans when they’re 50% off instead of two at full price. Build a price book to recognize genuine deals.
Start with the basics.
White rice and dried beans provide complete protein together and cost pennies per pound. Begin here rather than expensive freeze-dried meals.
Freeze-Dried Foods Worth Considering
Freeze-dried fruits, vegetables, and complete meals cost more but offer convenience and nutrition. They rehydrate quickly, taste good, and last 25-30 years.
Add these gradually for variety rather than making them your foundation. They’re excellent for grab-and-go situations and require minimal cooking skills.
Supplements and Vitamins
Even well-planned food storage lacks some nutrients. A quality multivitamin bridges gaps. Vitamin C, vitamin D, and omega-3 supplements deserve consideration for long-term health.
Rotate vitamins every two years. Check expiration dates and replace as needed.
Creating a Master Inventory
Track what you have, where it’s stored, and when it expires. A simple spreadsheet works perfectly. Update it monthly as you add items and rotate stock.
Your inventory prevents duplicate purchases and identifies gaps. You’ll know instantly whether you need more tomato sauce or have plenty.
Menu Planning with Storage Food
Test recipes using your stored items before emergencies hit. Practice makes cooking with the basics feel natural instead of stressful.
Create a two-week menu rotation using storage foods. Include breakfast, lunch, dinner, and snacks. This exercise reveals what’s missing and what needs adjustment.
Teaching Family Members
Everyone should know where food is stored and how to prepare it. Kids can help with inventory, rotation, and simple cooking. Make it a family project rather than one person’s burden.
Practice using stored food during monthly challenges. Dedicate one weekend to eating only stored items. You’ll learn what works and what needs improvement.
Common Mistakes to Avoid
Don’t store food you’ve never tasted. That’s a recipe for waste and unhappiness during tough times.
Avoid ignoring rotation. Set calendar reminders to check your supply quarterly.
Don’t forget variety. Rice and beans sustain life but destroy morale after weeks of repetition.
Never store everything in one location. Distribute your supply across multiple areas in case of fire, flood, or pest damage.
Beyond Food Storage
A year’s supply means more than food. Stock toilet paper, soap, cleaning supplies, medications, and first aid items. These disappear quickly during emergencies and bring comfort during stress.
Keep cash on hand—ATMs fail during power outages. Maintain copies of important documents in waterproof containers.
Getting Started This Week
Choose three items to purchase this week. Buy 25 pounds of rice, 10 pounds of beans, and a case of canned vegetables. That’s your foundation.
Next week, add salt, sugar, and oil. The following week, focus on canned meats and tomato products.
Within three months of steady, modest purchasing, you’ll have built a substantial reserve. Within a year, you’ll achieve that full year’s supply.
The Peace of Mind Factor
Financial experts recommend emergency funds. Food storage is your physical emergency fund. It protects against inflation, job loss, and uncertainty.
You’ll sleep better knowing your family can eat regardless of circumstances. That confidence is priceless.
Final Thoughts
Building a year’s food supply requires commitment but not perfection. Start where you are, use what you have, and do what you can. Every can purchased, and every bag of rice stored, moves you closer to genuine food security.
The LDS food storage approach works because it’s practical, tested, and adaptable. You don’t need a huge budget or massive storage space. You need consistency, smart planning, and the decision to begin.