Wednesday, March 6, 2013

What's on this blog

This blog is a place to share some of the basic ideas that have helped me to create and maintain food storage for my family. I hope you'll find some information that is helpful to you.


Here are the topics included in this blog 
(To read about a particular topic, go to the blog archives for the date listed):

·        “Why Home Food Storage”February 2009
·        “Getting Started,” “Getting Started, Part One and Part Two,” and “Getting Started in Two Easy Steps”May 2010, July 2010
·        “Store what you eat and eat what you store”May 2009
·        “Family Home Storage and LDS Provident Living website”April 2010
·        “LDS Home Storage Center in Kansas City”May 2010
·        “How much do I need--a food storage calculator”May 2010
·         “Food Storage Containers”April 2009
·        “Where to store the food in your house”April 2009
·        “Rotating Food Storage”May 2010
·        “Storing water”April 2010
·        “Personal Experiences Living off food storage”May 2009, April 2010
·        “72-hour Emergency Kits”June 2010
·        “Gardening” and “Time to Plant a Garden in Kansas”May 2009, April 2010
·        “Living within a Grocery Budget using food storage” and “Budgeting, groceries and coupons”June 2009, May 2010
·        “Price Comparison—breakfast foods”May 2010
·        “Tutorial--making cardboard rolling shelves for rotating canned goods”June 2010
·        “Freezers and Food Storage”April 2010
·        “Tutorial—frozen fruit”April 2010
·        “Shelf-life of stored foods”May 2010
·        “Food Storage for salad eaters”May 2010
·        “Grains”August 2010 and “Oats”May 2010 and “Refried Beans”March 2010
·        “Tutorial—Baking Bread”—May 2010

Sunday, July 4, 2010

Food Storage in Two Easy Steps!

Perhaps the hardest part about food storage is just getting started! I have come up with an plan for starting a basic food storage. There are just two easy steps to follow!

First step: Decide how much money you would like to set aside for food storage each month. This could be as little as $5 per month. (It could also be more than $5, such as $25 or $50 per month, or any amount you choose). Even if the amount you are able to set aside is very small, you will still be able to purchase something. Having something stored is better than having nothing! Over time, you will be able to build up a home storage of basic food.

Second step: Focus on one basic item or category each month. Use your budgeted food storage money to purchase items in the category you are focusing on. 

I have thought of six categories for basic food storage: Water, Grains, Oils, Beans and Legumes, Fruits and Vegetables, Baking Ingredients  If you choose one category each month, and begin storing that item (even in a small amount), at the end of six months you will have a beginning supply of basic food storage items. At that time, you can circle back to the first category. By repeating this cycle every six months, you will quickly begin to have an adequate food storage.

First Food Storage Category: Water

It is recommended to have a two-week supply of water. At a minimum, you should store two quarts per day per person for a two-week period. Some ideas for storing water:

  • Purchase bottled water from a store.
  • Fill previously used plastic juice containers with water (don't use milk cartons).
  • Purchase a food-grade drum and fill it with water
For more information about storing water, including where to purchase large containers, or how to purify water, see one of the April 2010 posts on this blog.


Credit for this idea:
The inspiration for this idea came when I saw another food storage website which had a program called "Baby Steps". I am not copying or using any of their information on this blog, but I thought their idea to divide food storage into small, basic categories was ingenious! You can find that website at: www.foodstoragemadeeasy.net When I looked at it, it seemed to have a lot of information. The "baby steps" program is on the left hand side of the page (scroll down to see it).

I have found that there are many, many food storage websites. I try to provide links to good resources when I find them, in case any of you are interested in finding out more about a certain topic. However, I am trying to keep this blog very basic. I hope that everyone will have a basic food supply stored at home. As I wrote earlier, having something stored is better than having nothing stored! Too often, it seems we are overwhelmed by the endless possibilities of what we could store, and that keeps us from storing anything at all. Better to store something simple and basic than to store nothing!

Wednesday, June 23, 2010

Cardboard Rolling Shelves

"Rolling shelves" are a great way to rotate canned goods in food storage.

Rolling shelves are a system of shelves where cans are entered at one end and emerge at the other end. In this way, newly purchased cans can be entered and fall into place behind cans that were purchased previously. The oldest cans will always be removed before the newest cans. Keeping food storage rotated is easy.

There are many commercially built rolling shelves which are quite nice. Most of them are also quite expensive.*  There are at least two alternatives. The first is to build shelves from wood. (See the April 2009 post on this blog for a photo of rolling shelves made from wood).(I will someday post a tutorial for those, too).
 


And, there is another option: Build your own rolling shelves using cardboard! These custom-built shelves are easy to make, very inexpensive (you can practically build them for free if you can find a store or business to give you their used boxes).





 Assembly Instructions
  1. Use two-ply cardboard (sturdier cardboard with two rows of corrugated material).
  2. Cut pieces from the cardboard (a razor blade or x-acto knife works well for cutting). The sizes needed are: 2 pieces for the sides (16 3/4 inches long by 8 3/4 inches tall), 1 piece for the back (5 1/4 inches long by 8 3/4 inches tall), 3 pieces for shelves (one piece should be 4 3/4 inches wide by 16 1/2 inches long, one piece should be 4 3/4 inches wide by 13 inches long, one piece should be 4 3/4 inches wide by 10 3/4 inches long), 1 piece for the upper front brace (8 1/4 inches long by 2 1/2 inches tall) and 1 piece for the lower front brace (8 1/4 inches long by 1 1/2 inches tall)
  3. Measure and mark the sides for the shelves. Mark the line for the bottom shelf: Place a mark 1 1/4 inches up on the back of a side shelf; draw a line from that mark to the front bottom corner of the shelf; mark the other side shelf the same way. (The bottom shelf, when installed, will incline from the back to the front--the bottom shelf dispenses the canned goods from the front). Next, mark the line for the middle shelf: place the mark 5 1/2 inches up from the bottom on the front end. Place a mark 4 1/4 inches up from the bottom on the back end. Draw a line connecting these two marks. (Note: the middle shelf will not actually extend all the way to the back. There will be an opening for the cans to roll through). There is no need to mark a place for the top shelf because it will be flush with the top edge of the sides.
  4. Glue shelves to one side: Use a thick bead of glue from a hot glue gun (don't skimp on the glue). Place a side piece on a flat surface. For the bottom shelf: Place a thick strip of glue all along the line you drew for the bottom shelf. Quickly place the bottom shelf on the glue. Hold firm for 30 seconds or until the glue is set. For the middle shelf: Hold the middle shelf along the line you drew. Note where it should end (it should not extend all the way to the back end of the side piece. Then lift up the middle shelf piece and place a  thick strip of glue along the line. Quickly place the middle shelf on the glue. Hold firm until glue is set. For the top shelf: Hold the top shelf flush with the top and back of the side piece. Note where it should end. Glue along the top edge of the side piece to where the top shelf will stop. Quickly place shelf on glue. Hod firm until set.
  5. Glue shelves to the other side. Place a thick strip of glue along the edge of each shelf. Quickly press the side onto the three shelves. Hold firm until glue is set. Next, reinforce individual shelves as necessary by placing a thick strip of glue around each joint.
  6. Glue the back piece to the back of the shelves.
  7. Glue the front pieces to the front of the shelves. First, bend the front braces to extend around the front corners. Second, glue the top brace so that the bottom of the brace is flush with the bottom of the middle shelf. Third, glue the bottom brace so that the bottom of the brace is flush with the bottom of the bottom shelf.
  8. Optional: Create a ramp. If the cans don't roll from the back of the bottom shelf, cut a notch in the back of the bottom shelf, bend the cardboard upward, and glue the cardboard in place to create a little ramp to force cans to roll toward the front.
  9. Optional: Create a grip: Cut a notch on both sides of the shelf near the front just above the bottom brace to allow easier grip of cans when removing from shelf.
  10. Optional: Reinforce glued seams with Gorilla Glue.
  11. Optional: Paint shelves. 
Photo Tutorial
 
This picture shows the flattened cardboard box. 
We placed a can on the box to decide what size to cut the cardboard. The measurements given in the "assembly instructions" above are for a standard size can, but if you want to make custom shelves for larger or smaller cans, you can easily do it by measuring the can and customizing the width (and possibly the height) of the shelves.

This shows the cardboard box after we have cut a few of the pieces. 
(We thought it was nice that "Advanced Manufacturing Corporation" happened to be printed on the side of this cardboard box :) ).


This picture shows the shelves after being glued to the side piece ( "step 4" from the "assembly instructions" above).




This picture shows the notch cut in the bottom shelf to aid the cans in rolling forward ("optional step 8" from the "assembly instruction").


This is the finished shelf. The cans are loaded from the top front. Each can will roll down toward the back, then drop through the opening on the middle shelf and then roll toward the front on the bottom shelf where it can be removed.
This picture shows the shelf loaded with cans. This shelf will hold 12 cans. However, after you have made one shelf, you can customize your own shelves by cutting longer, shorter or taller side pieces. You can customize your rolling shelves to fit the shelves or cupboards where you will be using them. The front braces can also be used for labeling each shelf.



This is another view of the finished rolling shelf.


Original Website and Inventor

This idea originally came from another food storage blog, which a friend told me about. Click on the link below to go to that blog. You will see a picture of the blog author's own food storage room which has several of these cardboard rolling shelves. The shelves have been painted white and labeled. This food storage room is well-organized! The blog also has a diagram for building the food storage shelves, some instructions, and measurements for building different size shelves.

The Pantry Panel Blog


Another blogger posted more instructions and a video for making these shelves.

FoodStorageMadeEasy.net

 
* Food Storage Made Easy has a link to a site that sells rolling shelves fairly inexpensively. I've never purchased anything from this company, so I can't vouch for them, but their shelves look good and the price is the lowest I've ever seen for rolling shelves. Here's the link:

TheCanOrganizer.com

Thursday, June 3, 2010

Emergency Kits

Although, technically, this is a little beyond the scope of a "basic food storage" blog, I thought I would post the notes from the class I taught this week about Emergency kits, also known as 72-hour kits. The food in a 72-hour kit certainly qualifies as a 3-day, basic, food storage.
Emergency Kits

1. Consider: What type of emergencies should I prepare for? (In the Midwest: tornado, winter ice storm, fire, earthquake).
2. Consider: What are the basic needs I would have in an emergency? (Food, water, shelter, heat, first-aid, communication).
3. Be practical!

Why 72 hours?
During the 2009 CERT training, emergency response officials said that it can take up to three days (72 hours) to restore power, clear roads and reach every affected neighborhood in a widespread emergency (such as a severe winter ice storm with power outages and disrupted roads).

What does the LDS church say about emergency preparedness?
From the LDS Church provident living website: “What about 72-hour kits?”
“Church members are encouraged to prepare for adversity by building a basic supply of food, water, money, and, over time, longer-term supply items. Beyond this, Church members may choose to store additional items that could be of use during times of distress.” 
Click here for the link to this quote.
Click here for a link to the "Family Emergency Planning" page.

What counsel is found in the scriptures?
“If ye are prepared, ye shall not fear.” –Doctrine and Covenants 38:30
Click here for a link to this scripture online.

What is a good, basic supply list for an Emergency Kit?
This list is recommended by the sources noted at the end of this post.

• 3 day supply of non-perishable food, and eating utensils
• 3 day supply of water (about a gallon per day per person)
• Portable battery-powered, solar-powered, or manually cranked radio
• Flashlight and batteries or manually cranked flashlight
• First-aid kit (and manual) (basic first-aid supplies: bandaids, sterile wipes, Tylenol, Benadryl)
• Sanitation and hygiene items (hand sanitizer, feminine products, wet wipes, diapers)
• Whistle
• Candle, and matches, in waterproof container
• Clothing (t-shirt, sweatpants, sweatshirt, underwear, socks, hat)
• Copies of bank account numbers, birth certificates, credit card numbers, etc.
• Cash, including coins and small bills
• Any required medicines or medical supplies
• Special needs for infants or pets

Are there additional items that would be helpful?
 • Toothbrush, small toothpaste, comb
• Poncho
• Blanket (rolled up in a bedroll, tied with a jump rope) (Clothes could be rolled inside)
• Small notebook, pencil, phone number of out-of-state relative
• Map of Kansas city area, including Olathe
• Small (military size) scriptures
• Activities (inflatable beach ball, small card game such as UNO, etc.)
• House keys, car keys
• Prescription glasses (an old pair for each family member who wears them)
• A list of things to get from elsewhere (such as medication from a fridge)



From left to right, this photo shows some options for an emergency kit: a programmable weather radio (for hazardous weather alerts, it can be purchased at-cost from Price-Chopper stores in the Kansas City metro area), a radio/flashlight that is powered with a hand crank, a solar-powered flashlight/radio, a battery-operated flashlight (don't forget to store and rotate batteries), a 100-hour candle, a wax candle, a plastic bag of small candles (don't forget matches, kept in a plastic bag or waterproof container).


This photo shows some more items: a small compass/whistle with a compartment for storing matches, a whistle, a tall paper with basic first-aid instructions, and some basic first-aid options (all three contain band-aids, gauze, towlettes, and Tylenol (for fevers) and Benadryl (for allergic reactions): an old medicine container, a commercially-purchased first-aid kit, and, items stored in a plastic bag.


This photo shows clothing for two people (specific items are listed above). Sweat pants and sweat shirts are good options because: they can be worn over other clothes for an additional layer in cold weather, they are comfortable for sleeping in, and they can be worn too large or too small (so we only need to update the clothing in our children's emergency kits every few years).


This photo shows a poncho, obviously. They can be purchased very inexpensively. Plastic garbage sacks can also be used by cutting an opening for at the top for your head and on the side for your arms. They wouldn't keep your head dry however. Especially in cold weather, staying dry is very important. I don't think we'd need a poncho unless we evacuated, but we each have one in our emergency kits and we keep a few in the glove box of our car, too.


What are food options in an Emergency Kit?
1. MREs
2. Shelf-stable foods that are high in protein and carbohydrates and equal about 2000 calories per day. 

Sample Menu 
Breakfast: 2 packets instant oatmeal, 1 applesauce cup, 1 fruit/grain bar, 1 water bottle
Lunch: 1 cup of soup or 1 package of Ramen, 2 packages cheese crackers and 4 sticks beef jerky or 1 package of graham crackers and 1/3 carton of peanut butter, 1 fruit cup, 1 package dried fruit (raisins, cranberries, apricots, etc.), 1 gatorade
Dinner: 1 can pork and beans or tuna fish, 1 box wheat thins, 1 package dried fruit (or yogurt-covered dried fruit), 1 package of pudding or 1 fruit cup, 1 water bottle
Other: 1 water bottle, 1 package of gum



This photo shows some of the food from the sample menu listed above. Many "convenience" foods are high in calories and so, even with a small amount of food, the calorie content is about 2000 per day. We rotate our food once a year. (We usually eat them at home while watching General Conference.) We also include a few paper towels and plastic silverware in each kit. Don't forget to include hand sanitizer for handwashing and/or a small package of wet wipes.


We keep all of the food in a ziploc bag. This keeps everything together, and dry, and free from insects.


Is there anything else I should consider?
A small kit for a car with a jacket or poncho, water, a map or atlas, a small amount of cash ($5 or or $10), jumper cables.

Where can I purchase items for an Emergency Kit?
Local grocery stores and supermarkets, sporting goods stores (Bass Pro Shops, Dicks, etc.) and online preparedness retailers (Emergency Essentials, etc.).

Are there any other helpful hints?
Yes. Here are some ideas that I have come across:




For our "family" emergency kit, we use a hiker's backpack. This is something we already had on hand, for hiking/backpacking. (I always recommend using something you have on hand, if possible). (When we go backpacking, we empty out the emergency kit items, then put them back when we come home.) This backpack contains all the items listed on this post, and food for two people. The red bedroll in the picture is a fleece blanket with clothes for two people rolled inside. It is tied with a rope and has a loop (which you can't see in this picture) so it can be carried like a purse. If we needed to evacuate, one parent could carry this backpack and the bedroll and still carry a child and a water jug. If the other parent was home, that parent could also carry a small child, and a water jug.


Each child also has their own small bag and bedroll. (We use the diaper bags we were given at the hospital when they were born). In each child's bag is food for one day (from the sample menu above) plus two MRE's, three water bottles, and a poncho. Each child also has a bedroll (a fleece blanket with a change of clothes rolled inside, tied with a jumprope). The bags are a little heavy with the food/water inside, but if we were evacuating, each child could carry his/her own bag from the house to our car.
 

We use these juice containers for water storage for our emergency kits. The handles make them very easy to carry. An adult or older child could carry one in each hand.


Store your emergency kit in a place that will be easily accessible in an emergency. We built an extra shelf above the coat rack in the coat closet near our front door. The lower shelf has the family emergency kit and blanket/bedroll. The upper shelf has the smaller kits, one for each child. If we needed to evacuate quickly, we could grab these kits on our way out the door. Except for infants and toddlers, most children would be able to carry their own bag out to the car. If we were stranded at home (natural disaster, ice storm, etc.) we would know right where our emergency kits were kept.

One last item. In a true emergency, it is hard to think clearly, so if there is something you need to have in an emergency, which is not stored in your emergency kits, put a note to yourself on the outside of the kit where it is easily visible. We have this note pinned to one emergency kit to remind us to get this person's medication from the fridge, as well as an ice pack from the freezer to keep the medication cold (we keep a medicine dropper in the emergency kit).



What are some good online resources where I can find out more information?

Friday, May 28, 2010

Baking bread


Many people have asked for my bread recipes. Baking bread is a good skill for food storage. Bread requires only a few basic ingredients, is very filling, can be eaten as a stand-alone food, goes well with about any meal, and, besides that, in a crisis, homemade bread is surely a comfort food!

These recipes are excellent because they only require that you have a sturdy mixer with dough hooks. Even someone like me, with little experience and almost no skill at baking, can turn out a decent loaf of bread.

These two bread recipes yield delicious loaves. An experienced breadmaker will not need the detailed instructions included in the recipes. However, for a novice breadmaker, the detailed instructions should make these recipes quick and easy to bake.




Wheat Bread

In mixer, put 3 T. yeast, 2 T. salt and 2 cups lukewarm water.
Wait a few minutes, until the yeast is foamy.
Then add: 1 T. salt, 1/2 cup sugar or honey, 1/2 cup oil and 3 T. dough enhancer*.
Mix on low speed for about 1 minute.
Then add: 3 cups wheat flour and drizzle 1 cup lukewarm water into the mixer.
Continue mixing (on medium speed) for 2-3 minutes.
Then add: 2 cups wheat flour and drizzle 1 cup lukewarm water into the mixer.
Continue mixing for 2-3 minutes.
Then add: 2 cups wheat flour and drizzle 1 cup lukewarm water into mixer.
Continue mixing 2-3 minutes.
Then add: 2 cups wheat flour and drizzle 1 cup lukewarm water into mixer.
Continue mixing for 1-2 minutes.
Then add wheat or white flour until the dough scrapes away from the sides of the bowl (about 3-4 cups of flour total).
Mix for about 10 minutes while you grease the pans.
You will need 4 regular loaf pans or 12 small loaf pans (or any combination, such as 2 regular loaf pans and 6 small loaf pans).
Then, turn the dough onto a clean surface. It helps to sprinkle your hands and the dough with flour to make it easier to handle.
Then, divide the dough into four equal pieces (or 12, or however many loaves you are making).
Shape them into roundish rectangle pieces and put one in each loaf pan.
Then put the bread into a cold oven.
Set a timer for 25 minutes. The bread will rise in the oven.
At the end of the 25 minutes, leave the bread in the oven and turn the oven to preheat to 325.
When the oven has preheated, set the timer for another 25 minutes.
When the timer goes off, the bread is done.
Remove the bread from the oven, let it cool in the pans for about 5 minutes, then remove it from the pans and allow it to cool on a cooling rack.

This bread also freezes well. When it has cooled, wrap it twice in saran wrap and freeze it. Later, defrost it on the counter or in the microwave.

*"Dough enhancer" is not absolutely necessary, but it really does enhance the flavor and texture of the bread. It is a soy product and is available at some grocery stores or online at places like Emergency Essentials. It is called "Dough Enhancer."

Other notes

Yeast: I buy yeast in 2-pound containers and store it in the freezer. When I use it, I measure the amount into the mixer, then let it sit for 2-3 minutes to come to room temperature before I add the water to it. After the water is added, it will still need 2-3 minutes to "proof" (or, "become foamy," as I wrote in the recipe).
Water:
Typically, I microwave 2 cups of water in a glass measuring cup for 30 seconds and it is the right temperature. Test the temperature of water by pouring a little on the inside of your wrist. It should feel warm, but not hot.






This is dough enhancer.








These are the dough hooks, or dough attachment, for my mixer. The middle blade is a kneading arm. The dough attachment is sturdier than standard mixing blades. Most mixers will have a dough attachment, but they may look a little different (and they may be sold separately).




This is yeast, just poured from the package.






This is yeast that has been covered with warm water for a minute or two. The yeast is beginning to proof.






This yeast has been sitting in the warm water for 2-3 minutes and is fully proofed. The water looks murky. Yeast will proof quicker in warmer water than cooler water. Water that is too hot will scald the yeast. It won't proof in cold water.




This is dough that has just been turned out onto a clean surface from the mixer. I use this vinyl sheet, but a clean counter top will work too.





This is dough that has been divided into four parts. It has been sprinkled with flour to make it easier to handle (so it isn't sticky).






This picture shows the four parts that have each been rolled into rectangles. It is not necessary to knead the dough, and only takes about 30 seconds to roll or fold each part into loaf shapes.





This is the dough in the loaf pan, ready to be put in the cold oven to rise.







Wednesday, May 19, 2010

Shelf Life of Stored Foods

How long will stored food last?
This is a common question. This is good to know if you are planning to store food long-term (without regularly rotating it).

The LDS Home Storage Center guidelines
The Home Storage Center gives these guidelines for storage life of some basic foods. Food maintains quality best when stored in airtight containers (free from moisture, oxygen and insects) in a cool, dark place.

These foods will store well for over 30 years
Wheat, rice, oats, macaroni, pinto beans, white sugar

These foods store well for 20 years
Powdered milk, white flour, salt

These foods will store well for 5 years
Shortening


BYU (Brigham Young University) study
BYU researchers collected samples of food stored in #10 cans from ordinary people who had stored the food for up to 30 years. The researchers studied some key nutritional indicators in most foods. They also used the food in baking. Volunteers ate the food and rated it for use in an emergency. These preliminary results were published in March 2005:

"For our research, we collected samples of dry food stored in #10 cans for up to 30 years at non-abusive temperatures. Since 2001, we have done extensive testing (including taste tests with 50 people and vitamin analyses) on the following food products: powdered milk, rice, baking powder, instant potatoes, dried apples, all-purpose flour, pasta, pinto beans, wheat and powdered eggs. From this testing, we can generally conclude that if properly packaged and stored, all of these foods store fairly well, except for the powdered eggs. Below is a summary of what we found:"


Wheat
Nutritional value: Thiamin varied between samples, but showed no loss with time.
Eating quality: Wheat stored very well and all samples made acceptable bread. Wheat stored at warmer temperatures was lower in quality.

Rice
Nutritional value: Thiamin varied between samples, but did not show a decrease with storage time.
Eating quality: Rice stored well over 30 years. All samples were found to be acceptable for emergency use by the majority of tasters. A few samples, not included in our study, were packaged at too high of moisture level and contained mold.

All-purpose flour
Nutritional value: No vitamins measured.
Eating quality: Flour stored in cans up to 11 years was evaluated and made acceptable loaves of bread.

Pinto beans
Eating quality: Beans stored well, with samples spanning 30 years rated above 80% acceptance for emergency use. Beans were soaked in baking soda water prior to cooking to improve rehydration.

Pasta
Eating quality: All samples rated over 90% acceptance for emergency use with up to 30 years of storage.

Oats
Nutritional value: Vitamin E was retained over time, except for a couple of samples that were stored in hot conditions.
Eating quality: Oats stored well over the 29 year span studied, with around 75% of the tasters indicating they would eat the worst sample in an emergency situation.

Baking powder
Nutritional value: Not applicable.
Eating quality: Baking powder stored well over 30 years if kept dry. All samples leavened well when used to make biscuits.

Dried apples
Nutritional value: Although dried apples are not a significant source of vitamin C, but vitamin C was well retained.
Eating quality: Dried apples stored well and had around 80% or better acceptance for emergency use for the span of 30 years.

Powdered milk
Nutritional value: Thiamin and riboflavin levels varied but did not show a decrease with storage time.
Eating quality: Samples stored in lower oxygen had better flavor. A 23-year old sample was not significantly different from the fresh powdered milk sample in flavor. The worst sample (29 years in high oxygen) was rated at 63% acceptance to drink in an emergency.

Powdered eggs
Nutritional value: Riboflavin was stable during storage.
Eating quality: None of the stored powdered eggs were considered acceptable for eating. They might store better if kept in a freezer.


LDS Church News article about the BYU study
This article (with updated results and explanations from the BYU study) was published January 19, 2008. Click here for the link.

Tuesday, May 18, 2010

Getting Started--Part Two

These "Getting Started" posts are not necessarily chronological, but might more accurately be called, "Getting Started--Idea One," "Getting Started--Idea Two," etc. The purpose of this blog is to provide several practical, simplified approaches to food storage. Hopefully, everyone will find an idea that works and be able to begin a basic food storage.

This post is for those who would like to have a simple storage of basic foods, saved for an emergency. These are ingredients that could be used to make basic recipes, such as bread, pancakes, soups, etc.

1. Basics List
Store at least one item from each category
  • Grains: wheat, flour, cornmeal, oats, rice, pasta
  • Protein: dry beans, canned meat (beef, chicken, fish), peanut butter
  • Vegetables: canned, dehydrated, or sauce, soup, juice
  • Fruits: canned, dried, juice
  • Dairy products: powdered milk, dried milk, canned milk or shelf milk, powdered eggs
  • Sweeteners: sugar, honey
  • Essential baking ingredients: salt, oil, shortening, yeast, baking powder, baking soda
  • Water
Other items to consider include condiments and seasonings, multi-vitamins, gum, hard candy, basic medicines (for fever/colds) and food for infants and pets (if applicable).

2. Very Basics List
(This one-month supply list was compiled by someone at the LDS Home Storage Center. The "cans" mentioned are the #10 cans sold at the Home Storage Center).
  • Wheat--3 cans
  • White flour--1 can
  • Rice--2 cans
  • Oats--1 can
  • Macaroni--1 can
  • Pinto beans--1 can
  • Sugar--1 can
  • Powdered milk--1 can
  • Shortening--1 can
  • Salt--16 ounces
  • Water--28 gallons

"Church members can begin their home storage by storing basic foods that would be required to keep them alive if they did not have anything else to eat. When members have stored enough of these essentials to meet their needs for one year, they may decide to add other items that they are accustomed to using day to day."
--January 2002 letter
from the First Presidency of The Church of Jesus Christ of Latter-day Saints*

*Some guidelines have been updated. Click here for the March 2009 Ensign article.