Best Affordable Ways to Build Up Emergency Food Supplies?

[BlueMarigold]

Looking to expand my emergency food stash without breaking the bank. I already can a lot of my own veggies, but I’m interested in affordable store-bought options too—especially long shelf-life basics. Any tips for stretching a limited budget? I’ve seen rice, beans, and oats mentioned a lot—anything else worth adding? Would appreciate advice on bulk purchasing or good alternatives you’ve found.

 

[BlueSkyWanderer]

Canned fish like sardines, salmon, and mackerel often get overlooked, but they’re packed with nutrients (especially protein and omega-3s), last for years, and can usually be found for pretty cheap if you catch sales or go for store brands. I also keep an eye out for powdered milk—doesn’t take up much space and works for baking or just getting some extra calories. Pasta is another affordable option, especially if you buy in bulk, and holds up well.

Don’t forget lentils. They cook faster than most beans, which saves fuel, and you can get a lot per dollar. I’ve had good luck at big box stores or international groceries, where bulk spices and grains are often cheaper. If you can, rotate stuff into your regular meals so nothing goes to waste.

For variety, instant mashed potatoes and dried soup mixes actually keep for ages and add some comfort to plain beans and rice.

 

[EchoTangoFox]

Something I don’t see mentioned much is shelf-stable tofu (the vacuum packed kind)—it’s got protein and lasts ages, even without a fridge. Also, peanut butter’s a classic for calories and fats, and I’ve found big tubs at discount stores. Crackers or shelf-stable flatbreads add some crunch and are pretty cheap in bulk. Anyone got good leads for powdered eggs on the cheap? I’m always on the lookout.

 

[GarnetDusk]

Bulk bags of dried cornmeal or whole wheat flour stretch a long way and don’t cost much; just store airtight. Anyone tried making hardtack at home for cheap, long-term bread?

 

[GarnetDusk]

Hardtack’s actually a pretty solid choice for cheap, long-term bread. Made a few batches myself, and the process is simple—just flour, water, a bit of salt if you want. The trick is making sure it’s baked dry enough to really last. I let mine cool