Emergency Pantry Cooking and Meal Safety¶
When grid power, natural gas, or water infrastructure fail during severe weather or disasters, preparing meals safely from shelf-stable pantry items prevents illness and maintains energy.
Do this now¶
- Use safe outdoor cooking heat sources. Only operate charcoal grills, propane camp stoves, or generator powered hotplates outdoors in well-ventilated space at least 6 meters (20 feet) away from windows and doors.
- Prioritize ready to eat shelf stable foods. Consume canned meats, beans, peanut butter, dried fruit, crackers, and shelf stable milk that do not require cooking or added water.
- Use bottled or boiled water for cooking. Ensure all water used for cooking grains or formula comes from sealed bottled water or water boiled vigorously for 1 full minute.
- Clean food prep utensils safely. Use alcohol wipes or sanitized water to clean can openers, knives, and bowls when tap water is unavailable or under a boil water notice.
... danger "Carbon monoxide hazard from indoor cooking" Never use outdoor charcoal grills, gas camp stoves, or kerosene heaters inside a home, garage, basement, or enclosed porch. Carbon monoxide is odorless, colorless, and fatal within minutes.
Emergency pantry staples checklist¶
- Canned protein (tuna, chicken, salmon, beans, lentils)
- Peanut butter or nut butters
- Canned soups, stews, and vegetables
- Dried fruit, nuts, and trail mix
- Whole grain crackers and oats
- Manual non-electric can opener
- Bottled drinking water (at least 4 liters or 1 gallon per person per day)