It is 3 p.m. in July. The power goes out. It is 112 degrees outside. Your fridge is warming up, and the stores are packed with worried shoppers.
Would your family be ready?
Arizona is a great place to live, but it has its own risks. Extreme heat, monsoon storms, wildfires, and power problems can all hit with little warning. A good emergency food supply lets you stay calm and take care of your family at home.
This guide shows you how to build one. The steps are simple, and you can start small.
Why Arizona Families Need an Emergency Food Supply
Emergencies look different here than in other states. Here are the big ones.
- Extreme heat: Long heat waves strain the power grid. Outages during a heat wave can be dangerous.
- Monsoon storms: Strong winds, dust storms, and flash floods can knock out power. They can also block roads for a day or more.
- Wildfires: Smoke and evacuations can change your plans fast.
- Supply problems: Trucks can be delayed. Shelves can empty out in a hurry.
- Money worries: Grocery prices go up. Buying extra when food is on sale saves money later.
Planning ahead matters more as the state grows. You can read about Arizona’s projected population by 2060 to see how things may change. You can also follow Arizona weather news so you know when storms are on the way.
How Much Food Should You Store?
Emergency agencies say to keep at least three days of food and water. Many families aim for two weeks. Two weeks is a strong goal for Arizona, because long outages and road closures can happen.
An adult needs about 2,000 calories a day. Kids often need a bit less. Here is a quick guide for a family of four.
| Supply | 3 Days | 2 Weeks |
| Calories (whole family) | About 24,000 | About 112,000 |
| Water (1 gallon per person, per day) | 12 gallons | 56 gallons |
Do not let those numbers scare you. You do not have to buy it all at once. Start with three days. Then add a little more each week.
Start With Water
Water comes first. You can live for weeks without food, but only a few days without water. In Arizona’s heat, you need even more.
- Store at least 1 gallon per person, per day.
- Add extra for pets, cooking, and hot days.
- Use sealed store-bought water or clean, food-safe water containers.
- Keep water in a cool place, out of direct sun.
Water is a big deal in our state. Read how water resiliency is being planned for in the Valley.
What Foods Should You Store?
Pick foods your family already likes to eat. An emergency is stressful enough. You do not want to eat food you hate.
Choose foods that last a long time, need little water, and need little or no cooking.
Grains and starches
- White rice
- Pasta
- Rolled oats
- Flour and cornmeal
- Instant potatoes or potato flakes
- Crackers
Protein
- Dried beans and lentils
- Canned tuna, chicken, and beans
- Peanut butter
- Protein bars
- Freeze-dried meals
Fruits and vegetables
- Canned fruit and veggies
- Dried fruit
- Applesauce cups
- Freeze-dried fruit and veggies
Extras that help a lot
- Salt, sugar, and spices
- Cooking oil
- Powdered milk
- Coffee or tea
- Comfort foods like cookies or hard candy
Do not forget special needs
- Baby formula and baby food
- Pet food
- Foods for allergies or health needs
- Any medicine your family needs (ask your doctor about a safe backup supply)
The Best Ways to Store Food for a Long Time
Different foods need different storage. Here are the top choices.
Cans and jars
Great for ready-to-eat food. They are heavy, though. Check the dates and keep them cool.
Food-grade buckets with lids
These are good for bulk rice, beans, and flour. They also help keep out bugs and mice.
Mylar bags
These are thick bags with a layer that blocks air, light, and moisture. Those three things make food go bad. Many families use mylar bags for food storage because dry foods like rice, beans, and oats can last for many years when the bags are sealed the right way and stored in a cool, dark place.
How to Seal Food in Mylar Bags
You can do it in five easy steps.
- Fill the bag with dry food. Leave a little space at the top.
- Add an oxygen absorber. This is a small packet that soaks up the air inside the bag. Bigger bags need bigger absorbers.
- Push out extra air and seal the top. You can use a heat sealer or a clothes iron.
- Label the bag with the food and the date.
- Store it in a cool, dark spot. A sealed bucket adds extra protection.
A safety note: Mylar bags with oxygen absorbers are for dry foods only. Do not seal wet or high-moisture foods this way. Foods with a lot of oil, like nuts and brown rice, do not last as long, so store them for shorter times.
Plan for No Power
If the power goes out, your fridge and freezer become a clock.
- A closed fridge keeps food safe for about 4 hours.
- A full freezer keeps food frozen for about 48 hours. A half-full freezer lasts about 24 hours.
- Keep the doors closed as much as you can.
- Eat the fridge food first. Then the freezer food. Then your shelf-stable food.
- When in doubt, throw it out.
Power problems in the heat are serious. To learn more about the power side of things, follow news on Arizona’s energy industry.
Money-saving tips
- Add 2 or 3 extra items to your cart each shopping trip.
- Buy in bulk when prices are low.
- Compare the price per pound, not just the price on the tag.
- Look at consumer news for deals and price changes.
- Store what you eat, and eat what you store, so nothing goes to waste.
Rotate Your Food
An emergency food supply is not a “set it and forget it” project. Food needs a check-up.
Use the first in, first out rule. Put new food in the back. Move old food to the front. Use the oldest food first.
Pick two dates each year to check your supply. Many Arizona families choose early June, before monsoon season starts, and again in the fall. On check-up day:
- Look at expiration dates.
- Check for dents, bulges, leaks, or bugs.
- Refill your water.
- Swap out foods your family did not like.
- Update the list for new babies, pets, or health needs.
Final Thoughts
A reliable emergency food supply gives your family peace of mind. You do not need to be perfect. You just need to start.
Begin with water and a few days of food. Store it in a cool, dark place. Add a little each week. Check it twice a year.
The next time the power goes out, or a storm rolls in, you will be glad you did.
