Preparing Food During a Power Failure
Cooking and eating habits must change to fit the situation during a power failure. You may have no heat, no refrigeration, and limited water. In addition, health risks from contaminated or spoiled foods may increase. Follow these instructions when preparing food during a power outage.Conserve Fuel
- Choose foods that
cook quickly if you have limited heat for cooking. Prepare casseroles
and one-dish meals or serve no-cook foods.
- Alternative cooking
methods:
- Fireplace --
You can cook on skewers; wrap food in foil and place in the hot
coals, cook on a wire grill over the flames; or you can cook over
the flames in heavy cookware such as cast iron or heavy aluminum.
A Dutch oven is probably the best piece of cookware, because it
can be used for baking, boiling, stewing, or pan frying.
- Outdoor grills
-- Foods can be cooked on outdoor grills, but use the grills outside.
Do not use them in closed areas, not even in a garage.
- Fuel-burning
camp stoves or charcoal burners -- Use these cookers outdoors
only. Fumes from these can be deadly.
- Candle food
warmers, chafing dishes, and fondue pots
- Wood-burning stoves
- Fireplace --
You can cook on skewers; wrap food in foil and place in the hot
coals, cook on a wire grill over the flames; or you can cook over
the flames in heavy cookware such as cast iron or heavy aluminum.
A Dutch oven is probably the best piece of cookware, because it
can be used for baking, boiling, stewing, or pan frying.
Conserve Water
- Substitute liquids
from canned vegetables for water in cooked dishes. (These liquids should
be left unrefrigerated no more than two hours.)
- Drain and save juices from canned fruits. Substitute these for water in salads and beverages.
Observe Healthy Precautions
- Boil (for at least
10 minutes) water used in food preparation.
- If you are without refrigeration, open only enough food for one meal.
Cooked vegetables, meat, and meat dishes should be left unrefrigerated for no more than two hours, including preparation and serving time. Do not keep these dishes overnight without refrigeration. Note: If there is snow, place covered foods in it.
Do not serve foods such as ground meats, creamed foods, meat salads, or custards. These spoil easily and are potential sources of food poisoning. If necessary, substitute canned or powdered milk for fresh milk. Canned milk keeps safely for no more than two hours after the can is opened. If you are using canned milk to feed a baby, however, open a fresh can for each bottle. Use only boiled or disinfected water to mix powdered milk. Use powdered milk immediately after it is mixed.
If safe water or water-disinfecting materials are not available, use canned or boiled fruit juices instead of water.
Prepare and eat foods in their original containers if possible. This will help if dishwashing facilities are limited.
Foods To Avoid
Any of the following foods that have been without refrigeration for two hours or more should be avoided.- Meat, poultry, seafood
- Cooked vegetables
- Foods made with cream sauces or mayonnaise
- Cream cheese
- Cottage cheese
- Milk, custard, cream pie
- Home-cooked vegetables unless they can be boiled for 10 minutes after opening (20 minutes for spinach and corn)
- Melted ice cream
Plannning Ahead
Listed below are some quick-to-prepare canned foods that do not need to be cooked or refrigerated before opening. You can store all canned foods for up to one year without loss of quality. Freeze-dried and dehydrated items, if kept dry, can be stored indefinitely.In addition to food, stock at least 10 gallons of drinking water -- enough to reconstitute at least four quarts of dry milk per day for at least a week -- and for other drinking purposes.
Nonperishable Canned Foods
Main-dish Items*
- Beef chili with Beans
- Chicken a la King
- Chicken and Dumplings
- Macaroni and Cheese
- Pork and Beans
- Pork Luncheon Loaf
- Potted Meat
- Ravioli
- Refried Beans
- Salmon
- Sardines
- Spaghetti and Meatballs
- Tuna
- Vienna Sausage
- Chicken Stew
- Corned Beef
- Ham Loaf
Vegetables*
- Beans, all types
- Blackeyed Peas
- Carrots
- Corn
- Green Peas
- Hominy
- Mixed Vegetables
- Mustard Greens
- Okra
- Sweet Potatoes, Yams
- Tomatoes, Tomato Juice
- Turnip Greens
- Yellow Squash
- Zucchini
Fruits and Juices
- Applesauce
- Fruit Cocktail
- Peaches
- Pears
- Pineapple
- Plums
Fruit Juices
- Dehydrated Foods
(requires only the addition of water or some form of reconstituted milk) - Instant Breakfast
- Instant Chocolate Drink Powder
- Instant Puddings
- Nonfat Dry Milk Powder
Ready-To-Eat Foods
- Bottled Hot Sauce
- Bottled Salad Dressing
- Catsup
- Cheese Spreads (in jars)
- Corn Chips
- Cookies
- Crackers
- Dry Cereals
- Evaporated Milk
- Graham Crackers
- Mustard
- Packaged Taco Shells
- Peanut Butter
- Preserves
- Raisins
- Salt, Pepper
- Tartar Sauce
- Spanish Peanuts
- Sugar, Honey
- Vinegar
- Worcestershire Sauce
By Mrs. Barbara P. McLaurin, Extension Human Nutrition Specialist
Mississippi State University does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or veteran status.
Information Sheet
1351
Extension Service of Mississippi State University, cooperating with U.S.
Department of Agriculture. Published in furtherance of Acts of Congress,
May 8 and June 30, 1914. Ronald A. Brown, Director
Copyright by
Mississippi State University. All rights reserved.
This document may be copied and distributed for nonprofit educational
purposes provided that credit is given to the Mississippi State University
Extension Service.
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