The first thing you need to consider when storing foods for 6 to 12 weeks is the available space. If you have a small area, you need to think small and compact. It is best to store compact, dried foods, as well as some chlorine bleach and a tool to filter water for re-hydrating dried foods. In case of hurricanes and other calamities, storing ready to eat foods is a good idea as well. If you can afford it, you should store foods for at least 2 weeks, however if you have a small basement or pantry area this might not be possible. One of the best ways to preserve food is by dehydration or drying. The microbes responsible for spoiling the food will not be able to thrive without moisture and the enzymes that resulted to deterioration are not active, thus the food is preserved in a state that is best for long-term storage. Refrigeration is not required in properly dehydrated foods. You can store it in airtight containers or plastic bags and you can keep them for a year or more – The dryer the food the longer you can store it. If you plan to store food longer, proper care must be consider to make sure that most of the water is removed, or else spoilage, particularly by molds, could become a problem. Normally, some nutritional value is lost during the drying process, with dehydration the nutritional value is retained without the need to sterilize or refrigerate. Another advantage of storing dried hard-toprepare foods is that parents will not be tempted to use these foods during their hectic days.