I think a menu plan is the perfect way to start storing, and to help organize what you already have. With out a menu plan you are likely to keep buying stuff you don't need. I don't want to end up with 4,000 pounds of wheat and not have enough yeast, salt, honey and milk- how would I make bread?
Pick a time when your family can sit together and discuss this. Prepping is not just for one family member to take on. Maybe they will be more helpful if they feel included?
First decide how long of a time period do you want to store for? 3 months? 6? a year?
Second while everyone is together plan what you would like to eat. macaroni and cheese? spaghetti? some casseroles? chili mac?
You should pick at least 7 different meals, but I do think variety is the spice of life and in this case more is better. Once you have decided what you want to eat, write down everything it takes to make that dinner. The salt, the water, cans or jars of something? Write it all down. There is your shopping list!
One of my recipes is chili mac. I got this recipe from http://www.melskitchencafe.com/ (very good recipes)
To eat this for a year (if I am having it once a week I will take everything x52.)
skillet chili mac+ skillet chili mac for 1 yr.
1 tablespoon vegetable oil
52 TBSP. veg. oil
1 pound ground beef
52 pounds beef
1 onion, minced
52 onions -freeze dried would be best for worst case scenario.
3/4 tablespoon chili powder (add more if you want more heat)
40 cups chili powder
1/2 tablespoon ground coriander (substitute ground cumin for a smokier flavor)
26 tbsp. cumin (i use cumin) there are16 tbsp in one cup, so you will need 1 cup plus10 tbsp.
1/2 teaspoon salt
26 tsp. salt or (48 tsp in 1 cup) so1/2 cup plus 2 tsp.
3 garlic cloves, minced
156 cloves garlic- 20 tsp minced is = 1 cup. so a little less then 8 cups. you can buy shelf stable garlic that is already minced
1 tablespoon brown sugar
52 tbsp. brown sugar or 3 cups+4 tbsp.
2 8 oz. cans tomato sauce
104 cans tomato sauce (a good time to stock up on those is when they go on sale for 20 cents a piece)
2 cups water
104 cups water 16 c. =1 gallon so 7 gallons water
3 cups elbow macaroni
156 cups macaroni almost (4 cups in a 16 oz pkg.)
1 cup frozen corn
52 cups canned corn is just as good
1 4.5-oz can chopped green chile's (i don't do this, but if you did it would be 52 cans)
2 tablespoons fresh cilantro, chopped (i don't do this- but an herb garden is a smart idea)
2 cups shredded cheese (I used a combination of cheddar and Monterrey jack but you can use pepper jack or a Mexican shredded cheese blend)
104 cups cheese-freeze dried or I'm trying to learn how to wax it. you could buy/store it already waxed
Heat oil in a 12-inch non-stick skillet over medium heat. Add the ground beef, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. Cook the ground beef until it is no longer pink. Drain off any excess fat or grease (the amount will depend on how lean your beef is). Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 10-12 minutes.
Stir in 1 cup of the cheese, frozen corn, green chile's and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.
The good thing about this meal (besides the comforting deliciousness, and it is comforting a delicious) is that it is a skillet meal. It all goes into one pot, and I could cook it on a rocket stove if there was no electricity.
Fuel and the cooking method are also things to think about while doing this. These things should not determine what you choose to make, but should be a consideration.
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