Make Your Own Collection of 3-Month Supply Recipes
Most recipes can be converted to be food storage friendly. These new versions of your old family favorites will help you rotate and stock your 3-Month Supply. You will know exactly which items you will need to store and how to use them. Identifying and substituting out perishable, fresh ingredients for shelf stable alternatives turns your recipes into food storage friendly recipes. In the end, you will have your own collection of 3-Month Supply recipes made from meals your family already enjoys.
Step 1: Start With a Recipe
Most recipes can be converted; but some, like “Eggplant Parmesan” or “Mixed Greens Asian Salad”, just aren’t going to work. Choose your recipes wisely.
Step 2: Identify Perishable Ingredients
Anything that requires refrigeration or doesn’t store well will need to be replaced with a shelf stable substitute.
Step 3: Determine the Best Shelf Stable Substitute
Some ingredients can be easily changed out for something shelf stable. For example, most fresh fruits and vegetables can be substituted with canned fruits and vegetables. But with other ingredients you may need to be creative and find something close enough. Minor ingredients can even be omitted if you can’t find a good alternative. If a main ingredient cannot be reasonably substituted you will need to find another recipe.
Step 4: Test it out
Your new recipe may not work perfectly the first time you make it after all those substitutions. And it will probably taste slightly different from the original. Most likely, you will need to make adjustments before trying it again. Then, decide whether or not you want to keep it in your 3-Month Supply Recipe Collection.
Substitution chart for converting basic ingredients in family favorite recipes into food-storage, friendly options.
Food
|
Fresh
|
Equivalent
|
Rehydrate
|
Beans
|
1 cup cooked beans
|
1/3 cup dried beans
|
1 cup water
|
Beans
|
1 (15-oz) can beans
|
a heaping ½ cup dried beans
| |
Butter
|
1 stick of butter (1/2 cup)
|
1/2 cup powdered butter
|
1/2 cup water
|
Butter
|
1 stick of butter (1/2 cup)
|
6 TBSP olive oil
| |
Dried Herbs
|
1 TBSP fresh herbs
|
1 tsp dried herbs
| |
Egg
|
1 large egg or 1 3/4 oz
|
2 TBSP powdered egg
|
2 TBSP water
|
Egg Substitute
|
1 large egg or 1 3/4 oz
|
1 TBSP ground flaxseed
|
3 TBSP water
|
Egg Substitute
|
1 large egg or 1 3/4 oz
|
1 TBSP ground chia seed
|
3 TBSP water
|
Egg Substitute
|
1 large egg or 1 3/4 oz
|
1 TBSP gelatin
|
3 TBSP water
|
Garlic
|
1 clove garlic or 1/2 tsp minced fresh garlic
|
1/8 tsp garlic powder
| |
Lentils
|
1 cup cooked lentils
|
1/3 cup dried lentils
|
1 - 1 1/3 cup water
|
Milk
|
1 cup milk
|
3 TBSP powdered milk
|
1 cup water
|
Milk
|
1 cup milk
|
2 TBSP powdered instant milk
|
1 cup water
|
Milk
|
1 cup milk
|
1/2 cup canned evaporated milk
|
1/2 cup water
|
Onion
|
1 cup diced fresh onion or 1 onion
|
1 cup freeze-dried
|
1/3 cup water
|
Onion
|
1 cup diced fresh onion or 1 onion
|
1/3 cup dehydrated
|
1/3 cup water
|
Onion
|
1/3 cup chopped fresh onion
|
1 tsp onion powder
| |
Potato, Mashed
|
4 1/2 cups mashed potatoes
|
3 cups potato flakes
|
1 cup milk + 1/4 cup butter +
3 cups water + 1 tsp salt |
Split Peas
|
1 cup cooked peas
|
1/3 cup dried peas
|
1 - 1 1/3 cup water
|
