Start Not With Supplies, But With Priority

The first rule concerns not what to buy, but what to eat first. When a power outage lasts for a long time, some food in the refrigerator spoils faster than the rest, and that is exactly what should be used first. This group includes fresh milk, opened fermented milk products, cooked meat, sausage, ready-made salads, homemade meals, cream desserts, and opened canned food. The time guidelines look like this. A closed refrigerator keeps an acceptable temperature for approximately four hours. A completely full freezer keeps the cold for approximately two days, while a freezer filled halfway keeps it for about one day. The main rule is not to open the door unnecessarily, since every opening costs hours of food preservation. If the power outage lasts more than four hours, specialists recommend adding ice to the refrigerator compartment to lower the temperature.

What to Prepare in Advance

Keep several bottles of frozen water or ice packs in the freezer. They perform two functions at once, because a full freezer keeps the cold better than a half-empty one, and during a prolonged power outage these items can be moved into the refrigerator compartment.

Freeze ready-made meals in small portions, since a thawed portion should be eaten immediately rather than kept for another day. Do not overload the refrigerator, because air circulation inside affects the uniformity of cooling.

Where Else You Can Store Food

A cooler bag or an insulated container with ice packs is the simplest alternative to a refrigerator, and these elements should be kept in the freezer in advance. A cellar or basement is suitable for vegetables and some other foods. A balcony works as a refrigerator only when the outdoor temperature is below zero, and two points should be taken into account here, namely that food should not freeze completely if that is harmful to it, and that it should be protected from birds and moisture.

The Basis of the Supply

Now about what is worth keeping permanently, and the logic here is simple, namely products that require neither a refrigerator nor complicated preparation. Cereals and grains, namely rice, buckwheat, oatmeal, millet, can be stored for years in a dry place. Legumes, namely lentils, beans, peas, and chickpeas, can be stored without refrigeration for several years. Pasta is included in long-term storage supplies precisely because of its low maintenance requirements. Canned food is the basis of the diet during such periods, including meat, fish, and vegetable varieties. Choose options with a pull-tab opening mechanism or have a manual can opener, since an electric one is useless in this situation. UHT milk in Tetra Pak cartons can be stored for months at temperatures up to twenty-five degrees, while powdered milk lasts even longer. Dried foods, namely dried meat, dried fish, dried fruit, and nuts, provide many calories in a small volume.

Crispbread, crackers, and rusks do not become moldy and can be stored for a long time. Honey, sugar, salt, oil, tea, and coffee cover the remaining needs. Long-storage vegetables, namely potatoes, onions, garlic, carrots, beets, cabbage, and pumpkin, keep well in a cool, dark place. Fruits, including apples and citrus fruits, also do not require refrigeration.

Foods That Practically Do Not Spoil

There is a separate category that, when stored correctly in a dry, dark place, effectively has no expiration date. It includes salt, sugar, natural honey, white rice, dried beans, vinegar, soy sauce, and powdered milk. These should form the basis of the strategic supply, meaning the part that you do not have to replenish every month.

What to Take to a Shelter

This is a separate set, and the requirements are different because there is neither a stove nor much time. Suitable options include instant cereals and soups that require only boiling water, energy bars, nuts, dried fruit, canned food with pull-tabs, drinking water, and packaged juices. Tourist dry rations and freeze-dried meals are a convenient alternative, since they have a long shelf life and require only hot water.

How Much and for How Many Days

The guideline for water is approximately three to four liters per person per day, taking into account drinking, food preparation, and basic hygiene. The minimum supply is considered to be three days, while a comfortable supply is seven days for the entire family. The logic for food is the same, namely a three-day minimum and a one-week supply for peace of mind.

Water should be stored in food-grade plastic, glass jars, or clean containers without any foreign odor, in a cool, dark place, and should be periodically replaced. I wrote more about disinfection and standards in the article about preparing for prolonged outages.

Rules for Cooking Without a Refrigerator

Cook enough for one meal so that you do not have to store leftovers. Well-boiled or stewed dishes keep best. Soups, borscht, and side dishes are difficult to store without refrigeration because they spoil quickly at room temperature. Meat and meat products should also be prepared for exactly one serving. A thermos solves many of these issues, because boiling water once provides hot drinks for the entire evening, and you can also brew instant cereals in a thermos.

A portable gas camping stove solves the problem of hot food, but it should only be used to heat food in a small container and only in a well-ventilated area, and under no circumstances should it be used to heat a room.

What Not to Do

Do not prepare large quantities of food in advance with the intention of keeping them for several days, because without a refrigerator they will spoil before you have time to eat them. It is better to stockpile ingredients rather than prepared food. Do not refreeze food that has already thawed, especially meat, fish, and prepared meals.

Do not rely on appearance and smell when assessing whether food is safe, because they are not reliable indicators. Do not immediately buy a large supply of unfamiliar foods, since some of them may not appeal to you and will simply sit there until they expire. Do not keep the entire supply in one place if you have the opportunity to distribute it.

How Not to Turn Your Supply Into Waste

The main problem with any stockpile is that people forget about it. The rotation principle works, meaning that you do not store products separately, but incorporate them into your regular consumption and replenish what you use. In practice, this means putting new purchases at the back of the shelf and taking the products at the front for cooking. Check expiration dates once a month, and this takes only a few minutes. Write the purchase date on packages that are stored for a long time, since the manufacturer's markings are often small and blurry. Also make a separate list of what you have and keep it on the refrigerator, since searching through cabinets in the dark is inconvenient.


Sources

The Main Department of the State Service of Ukraine on Food Safety and Consumer Protection in Odesa Region, publications by TSN, UNIAN, Life.kyiv.ua, Dnipro Operative, Dzvin