The 30-50 pounds of meat we keep in the deep freezer will be defrosted and pressure canned - we lose nothing.
Maybe lose a little mayo in the fridge, that's about it.
With 50 pounds of flour and a little lard, I can make biscuits for a long time.
Just speculation, but one of the lost arts is cooking from scratch. If my grandma hadn’t taught me the art of biscuit making as a kid, I’d be lost.
Dittos here on the pressure canning. Also I keep a small inverter generator that easily runs my fridge, deep freeze and some lights. Lots of stored stabilized gas in shed.
Maybe lose a little mayo in the fridge
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Mayo is acidic enough to survive safely.
A generator & fuel to run it. Keep the freezers full. Use frozen water made while using the generator to replace volume eaten. Smoke & dehydrate as much as possible, as quickly as possible.
Interesting note: there are You Tube videos from the Caucasus showing people canning w/o pressure over wood fires. Takes 6 hours for 4-5 quarts. So, it is being done to this day. They say the food lasts a year and it’s best if the meat contains sufficient fat to form a airtight seal under the lid.