How to Make DIY Survival Food (Homemade MREs)

Last Updated: April 29, 2021

Before we get into how you can make DIY Meals Ready to Eat (MREs), let’s take a second to clarify what survival food is. It sure isn’t a bunch of non-perishables that you stockpile in your pantry!

While it is good practice to stockpile non-perishables, these aren’t going to help you through a long-term disaster like EMP, hurricanes, or any of the other likely disasters.

Sure, you can live off of canned peas for an indefinite amount of time, but most non-perishables will go bad quickly after you open them, require lots of water to prepare, and have extensive cooking times. And good luck carrying canned food with you if you’ve got to bug out somewhere!

For a food to be considered a good survival food, it must be:

  • Lightweight
  • Compact in size
  • Have a very long shelf life
  • Have a long shelf life after it is opened
  • Be easy to prepare
  • Require little or no cooking time

If you are new to survival foods, I recommend reading our articles about the 5 Types of Survival Food, Survival Foods List, and Stockpiling Mistakes.

If you are ready to start making your own MRE survival food, then read on!

Dehydrating versus Freeze-Drying

Freeze-dried foods are great for survival. The process keeps the nutrients intact, and freeze-dried foods usually taste delicious. The only issue with them is that freeze-dried foods don’t shrink, so they take up a bit of space.

Recommended Reading:

Until recently, freeze-drying was an industrial process; now, however, you can freeze dry at home.

If you want to make your MREs out of fresh foods, then dehydrating is your only option.

However, you can buy buckets of freeze-dried foods and use them in combination with other ingredients to make your own MREs.

Supplies for Making Your Own MREs:

Which Foods Can You Dehydrate?

dehydrated tomatos

You’d be surprised at how many different types of food you can dehydrate.   There are the obvious ones like fruit slices (I like dried banana best), tomatoes, and jerky, but here are some of the surprising foods you can dehydrate:

  • Yogurt
  • Mashed potatoes
  • Pasta sauce
  • Hummus
  • Refried beans

To dehydrate these foods, just dry them as you would fruit leather. See our guide to expert level dehydrating.

Make sure they are pureed first (such as with pasta sauce or mashed potatoes). Then spread them out on parchment paper on your dehydrator.

The finished result varies.

Refried beans look a bit like cardboard when done. Yogurt becomes a crumbly paper.

Read more about foods not to dehydrate.

Which Foods NOT to Dehydrate

You can dehydrate just about anything – but not all foods rehydrate very well.

I learned this on a backpacking trip where I made some vegetable soup to take with us. The tomatoes, kale, and onions re-hydrated really well – but the carrots and mushrooms remained tough little rocks, even after pre-soaking them and boiling them for a long time. We ate them anyway, but it would probably be harsh on our digestive system in a survival situation.

Here are foods you do NOT want to dehydrate:

  • Avocado and high-fat foods: The fat can make them go rancid quickly, and it will destroy your entire MRE contents
  • Fatty meats: for the same reason
  • Cheese: You will be better off buying commercially dried cheese
  • Eggs: They are weird when you try to re-hydrate them and won’t work for baking or cooking needs; consider buying commercially dried eggs instead.
  • Milk: This can be done, but only with low-fat milk because the fat can make it go rancid. You’d be better off buying commercially dried milk instead.
  • Store-bought condiments: They have too many chemicals and additives in them that they will likely separate when you try to re-hydrate
  • Root vegetables: You CAN dehydrate these, but they will take a long time to re-hydrate and thus aren’t suitable for use as survival foods.

*If you want to dehydrate root vegetables (beets, carrots, potatoes, turnips, etc.), you should BLEND THEM INTO A POWDER. This powder can then be put into the MREs for added nutrition or to make the base. For example, you can use carrot powder to make a great carrot soup.

More on edible wild roots.

Foods NOT to Include in Your MREs

Remember that survival food must be able to be cooked quickly and with little water. So, even though a lot of DIY MRE recipes include these foods, I am putting them on the “off-limits” list:

  • Dry beans (though lentils work well because they cook so quickly)
  • Pasta
  • Rice
  • Dried root veggies (unless ground into a powder first)

Each Homemade MRE Should Have:

As a survival food, Meals Ready to Eat are meant to deliver maximum nutrition while still tasting decent (compared to survival food bars which are all about providing calories in as dense of a package as possible to keep you alive).

To make sure your MREs keep you healthy, each MRE needs to contain: carbohydrates, protein, and fruits/vegetables.

*It is also good to include fats in your emergency food.

Fats are necessary for nutrition because they are excellent sources of energy and are essential for absorbing fat-soluble vitamins.

However, since fatty foods go rancid quickly, be cautious about adding these to your DIY MREs. It is safest to buy commercially-made freeze-dried fats (such as freeze-dried cheese or freeze-dried milk) and carefully check the expiration date and storage methods before adding them to your MREs. Or keep these separate!

Read here if you want to know how long MREs last.

Carbohydrate = Energy

Examples Include couscous, fast-cooking noodles (such as ramen, soup noodles, or rice noodles), oats, mashed potatoes flakes.

Protein = Strength

Examples include jerky, freeze-dried meats, lentils, dried bean paste

Vegetables and/or Fruits = Vitamins, Minerals, and Fiber (constipation, anyone?)

Examples include dehydrated or freeze-dried tomatoes, peppers, onions, spinach, kale, bananas, apples, raisins, peaches.

As a general rule, try to aim for as much variety as possible, especially for fruits and veggies.

You don’t have to memorize each food’s nutritional qualities, but do know that certain colors are associated with certain nutrients.

For example, bright red foods like tomatoes are rich in antioxidants which you will need to boost your immunity in survival situations.

Dark leafy greens have minerals like calcium and iron.

Example MRE Combinations:

Breakfast MRE

  • Oats
  • Dried apples and bananas
  • Cinnamon
  • Sugar
  • Dried milk

Tomato and Chicken Soup MRE

  • Dried tomatoes, carrots, and peppers — blended into powder
  • Dried milk
  • Soup noodles
  • Herbs and spices
  • Freeze-dried chicken bits
  • Salt, pepper

Mashed Potatoes and Steak MRE

  • Mashed potato flakes
  • Dehydrated turnip or celery root powder
  • Freeze-dried steak or dehydrated beef jerky
  • Dehydrated spinach
  • Salt, pepper

Couscous and Hummus MRE

*Couscous is like the Middle Eastern version of rice. It cooks in 2 minutes and without much water. Hummus is made from blended chickpeas and dehydrates well.

  • Couscous
  • Dehydrated hummus
  • Dehydrated red peppers and tomatoes
  • Dehydrated kale
  • Parsley, cilantro and sesame seeds

For inspiration, check out MREs for purchase and then just duplicate the flavors.

Have you ever made your own MREs? What combinations can you think of?

Leave a comment

  1. It would be helpful if there were some guidelines for amounts or ratios of ingredients, at least to start. I find pureed roasted pumpkin dehydrates very well and I make it into a powder with the VitaMix. It’s great added to soups, stews and chili. I’ve been experimenting with a cup o’ soup type recipe because the pumpkin flavor can be overwhelming and I haven’t found the right balance yet (pumpkin puree, powdered milk, a little sage and salt, a pinch of sugar. – add hot water and let sit to thicken.) I think a more equal ratio of pumpkin to milk will work out better (1T. pumpkin to 1t. milk is what I started with and that’s when I realized I needed to cut way back on the pumpkin.)

    • Yeah there is some trial and error involved in making these. That said this post could be more detailed, will look at updating it. Thanks for your comment.

  2. This article was how to make an MRE. The second you used the word dehydrate, this no longer became an MRE. An MRE is by definition a meal ready to eat. Edible right out of the bag. Not a meal ready to be rehydrated. Nothing you have listed on this whole page can be considered MRE

    • Yeah, there is a lot of confusion about emergency food terminology. Often “camping meals” or “instant meals” are called MREs. The Wikipedia definition (which is what we used here) is this: “The Meal, Ready-to-Eat – commonly known as the MRE – is a self-contained, individual field ration in lightweight packaging bought by the United States military for its service members for use in combat or other field conditions where organized food facilities are not available.”

      Frankly, a lot of those military MREs are downright disgusting. If you want something tastier but still lightweight enough to carry in your BOB and eat without having to cook, dehydrating is a good option. Most military MREs do use freeze-dried ingredients (not dehydrated), but freeze dryers are way out of most people’s budgets!

      If you are interested, here’s an ingredients list for common military MREs:
      And this database gives info on military MRE nutrition:

      • well there is a method to freeze dry using a regular freezer and vacuum sealer but it takes a couple weeks to successfully freeze dry something though a freeze dryer can achieve the same result in 24 hours. the key is not to use a freezer that you use regularly. use a freezer just for that purpose and once its in not to open it till its done. then you must then you must test food to see if its done by taking one out and let it defrost. if it defrosts and maintains its same color then its ready and then you vacuum seal it and its ready for storage.

    • Not all in items in MREs are hydrated. Just because a food is dehydrated, doesn’t mean you can’t eat it right out of its package. Example: mixed fruit in military MREs.

    • From Diane (our resident dehydrating expert!):

      I personally have never tried dehydrating in an oven. It seems like it would be a waste of energy and cause the house to be hot as heck. Also, I’m assuming the racks on the top and bottom would block heat to the racks in the middle — so you’d have to bend into the hot oven a few times to rotate the racks. I prefer the “set it and forget it” method with the dehydrator. I literally just turn it on before going to bed and have dehydrated food in the morning (though sometimes the top tray does need a bit more dehydrating since I’ve got a vertical-flow dehydrator).

      However, I have heard that it is possible to dehydrate in an oven. But, considering that a decent dehydrator doesn’t cost that much, I don’t know why you’d bother. Maybe try it in the oven one or two times and then decide whether you want to invest in a dehydrator (you really don’t need an expensive one, or you can just buy one used). As for choosing a dehydrator, we’ve got a post on that:

      If you want to learn more details about making your own MREs/dehydrated meals, I suggest you read this post on dehydrating. It goes into a lot of detail! The only thing that this post doesn’t talk about is how to package the foods in Mylar bags for long-term storage. That post is coming soon. 🙂

      Update: Storing food in Mylar bags

    • I’ve used my oven to dehydrate foods with great success. My dehydrator uses racks that won’t allow for small items, so I use the oven for those. As you said, setting the oven to the lowest temp works for some things. But keep an eye on it to avoid burning the food. I’ll usually set a timer so I have the oven on for 20 minutes, then off for an hour. I alternate like this throughout the day as I work on other things until the food is done. It takes a little more effort to watch it, but it works in a pinch.

  3. Decent article, but more detail and ideas would help. Here are notes from my own efforts in this area:
    Instant oatmeal and a packet of powdered milk or milk substitute (coconut milk powder is my fave) will make a quick, easy breakfast. I invested in the really good ones with fruit and nuts for more balanced nutrition.
    Potato flakes and instant rice rehydrate easily and are cheap enough to make it worth it to buy rather than dry them yourself.
    Canned tuna, salmon and chicken in pouches rather than cans are good protein, and the pouches cut the weight and save on space. They add a little more weight than dry meat, but don’t need to be rehydrated or even heated.
    Invest in a vacuum sealer, it’s worth it.
    Remember that dried foods will require more water, both to rehydrate the food and to hydrate yourself (dry foods will suck the water out of you while digesting, so you need to drink more water when you eat them). Sometimes it’s worth it to simply get wet foods. I included pouches of squeeze-fruit in some of our meals and they work great. I do NOT recommend fruit cups, though, because they can open accidentally and that’s a mess no one needs.

  4. How long would dehydrated fruits or meats last if vacuum sealed with the machine you suggest? I want to prep more with dried out food as, as you mention freeze dried is just too much money.

    • Fruits can last a very long time so long as moisture can’t get to them and they are VERY dry. This article has some guidelines for how long they can last if stored completely without oxygen (vacuum sealed they won’t last as long):
      Dry meats are much trickier because they contain lots of fat. Fat eventually goes rancid, and it goes rancid fairly quickly in high temperatures. I wouldn’t try to store dry meat long term for this reason unless you can keep it very cool.


Leave a Comment