Shopping list
What to buy, how much, and in what order — a shelf-stable list for a household that wants a reserve it will actually eat.
Shopping list and planning quantities, not a nutrition plan. The dry-food estimate and child weights come from the calculator; shelf-life windows are checked against USDA sources.
Build the list by category: protein, grains, canned produce, dairy, fats, and flavor. Buy foods you already eat; aim for 1.5 lb of dry staples per person-day and add canned protein and produce separately. A four-person, three-month reserve is 540 lb of dry staples at the planning rate.
The list is not a brand guide. It is a structure for buying the gap in weeks, with a shelf life you can rotate instead of a closet you forget.
Start with the first two groups, then add the rest as the shelf becomes stable. The priority column is a buying order, not a nutrition ranking.
| Category | Examples | Why | Pantry life | Priority |
|---|---|---|---|---|
| Protein | Canned tuna, chicken, sardines; beans, lentils; peanut butter; nuts | Protein and calories; ready to eat | Canned 2–5 years; beans 1–2 years | First |
| Grains | Rice, oats, pasta, flour, cornmeal | The calorie base; cheap per pound | 6 months–2 years | First |
| Canned produce | Tomatoes, corn, green beans, peaches, pineapple | Fiber and variety; no refrigerator | 12–18 months high acid; 2–5 years low acid | Next |
| Dairy | Dry milk, UHT milk | Cooking, coffee, oatmeal; calcium | Check the package; keep cool and dry | Next |
| Fats | Olive oil, shortening, peanut butter | Calorie density and cooking | Oil 6–12 months; shortening 1–2 years | Next |
| Flavor and comfort | Salt, spices, coffee, tea, a familiar treat | Makes the reserve edible | Long; replace what loses aroma | Finish |
| Tools | Manual can opener, utensils, plates, fuel | Food is only half the plan | Keep with the food | First |
The table uses the calculator’s planning rates for an all-adult household: 1.5 lb of dry food and $3 per adult-equivalent person-day, and 1 gallon of water per person per day. The calculator handles children.
| Household | Person-days | Dry food | Water | Budget |
|---|---|---|---|---|
| 1 month | ||||
| 2 people | 60 | 90 lb | 60 gal | $180 |
| 4 people | 120 | 180 lb | 120 gal | $360 |
| 6 people | 180 | 270 lb | 180 gal | $540 |
| 3 months | ||||
| 2 people | 180 | 270 lb | 180 gal | $540 |
| 4 people | 360 | 540 lb | 360 gal | $1,080 |
| 6 people | 540 | 810 lb | 540 gal | $1,620 |
| 6 months | ||||
| 2 people | 360 | 540 lb | 360 gal | $1,080 |
| 4 people | 720 | 1,080 lb | 720 gal | $2,160 |
| 6 people | 1,080 | 1,620 lb | 1,080 gal | $3,240 |
The free calculator splits the dry weight into six planning categories. For four adults over three months:
| Category | Pounds | Typical foods |
|---|---|---|
| Grains | 390 lb | Rice, Oats, Pasta, Flour, Cornmeal |
| Legumes | 58 lb | Dry beans, Lentils, Split peas |
| Sugar | 58 lb | Sugar, Honey, Syrup |
| Dry milk | 16 lb | Nonfat dry milk |
| Fats and oils | 10 lb | Cooking oil, Shortening, Peanut butter |
| Salt | 8 lb | Table salt |
Canned protein, canned produce, and other food groups are added on top of the dry-staple number. The calculator shows the split for your household.
Keep the shelf cool, dark, dry, and off the floor. Date every lot and put the oldest in front. Use the long-term food storage guide for shelf life and containers, and the pantry inventory for the monthly check.
The emergency food checklist has the printable 3-day, 2-week, and 3-month quantities; the 3-month guide has the 13-week purchase plan.
Start with foods your household already eats: canned fish or chicken, beans, lentils, peanut butter, rice, oats, pasta, flour, canned vegetables and fruit, dry milk, oil, salt, and spices. Add a manual can opener and a way to cook. Variety matters more than a single “perfect” food.
At the planning rate, one adult needs 45 lb of dry staples per month, 135 lb for three months, and 270 lb for six months. Water is 30 gallons per person per month. Canned protein, canned produce, and foods for children or special diets are added separately.
Yes. Low-acid canned goods such as meat, beans, corn, peas, and soup keep 2 to 5 years; high-acid canned goods such as tomatoes, fruit, and pickles keep 12 to 18 months. They add water weight and volume, so the dry-staple estimate tracks them separately.
Water, dry grains, legumes, and a manual can opener. Then canned protein, fats, canned produce, dry milk, and flavor. Buy one week at a time in the order you will eat, so the shelf rotates instead of becoming clutter.
It depends on the food and the storage. White rice and dry pasta are about 2 years, flour 6–12 months, oats 12 months, dried beans 1–2 years, and low-acid canned goods 2–5 years. Keep the shelf cool, dark, dry, and sealed; rotate the oldest first.
The shelf-life windows are from USDA FSIS and FoodKeeper, checked 2026-11-05. The quantities are the site’s planning rates, not a government standard.
| Source | What it establishes | How this page uses it | Checked |
|---|---|---|---|
| USDA FSIS — Shelf-Stable Food Safety | Canned low-acid 2–5 years, high-acid 12–18 months, rice and dry pasta 2 years. | The pantry life column for canned goods, rice, and pasta. | |
| USDA FoodKeeper — FoodSafety.gov | Pantry times for flour, oats, beans, lentils, oil, shortening, sugar, and honey. | The remaining pantry-life windows. | |
| FEMA / Ready.gov — Food | Stock non-perishable food that needs no refrigeration or cooking. | The 3-day and 2-week framing. |
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