One thing that Abbie and I really push for here on the blog is that when it comes to food storage, pantry-stable foods are ideal. This is evident in our food storage recipes: none of the recipes we share weekly contain any refrigerator or freezer ingredients. Obviously, this poses a bit of a challenge when it comes to finding good tasting, healthy meals, but I think we've been pretty successful and we've heard positive things from many of you who have tried out our recipes (thanks, by the way!).
The benefits for a pantry-only food storage are obvious. We've probably all heard many stories of people in emergency situations (hurricane, tornado, etc.) losing power in their homes for an extended period of time, thus losing everything in their freezers. It would be a mistake to base your entire food storage plan (or even half of your plan) around ingredients and meals from your freezer.
That being said, however, don't ignore the freezer! Freezers are wonderful (and I'm hoping to acquire one sometime soon!). Freezers make it possible for us to eat "fresh" and healthier foods throughout the winter, something that canned goods (from the store) do not. They can also store ready-made meals that just need to be thrown into the oven, which makes meal preparation a snap (and wouldn't that be wonderful in an emergency?). Freezers are great assets to food storage, but we just have to be careful that they don't store the primary sources of the meals in our food storage plan.
So, I have a question for you: how do you incorporate your freezer foods into your food storage plan (if you do)? And, what do you have planned in case your power goes out? (generators, etc.)