Freezers and Food Storage

Freezers are a wonderful asset to home food storage.

Many foods can be frozen and stored for later use.
Some examples of foods that freeze well include meat (raw or cooked), bread, tortillas, cheese, many fruits and vegetables, yeast, even chocolate chips!

Look in the frozen foods section of a grocery store to see examples of a wide variety of foods that can be frozen in many different forms.

If you have a garden, summer is a great time to freeze extra produce for use in the winter. If you don't have a garden, you will still be able to find good prices on produce that are in season now. Check grocery stores, farmer's markets and farms or orchards that sell directly to customers.

Food can last quite a while in a freezer and can then be used for ordinary meals year-round. It will also be available in an emergency.

If power is lost, food that is kept in the freezer can still be eaten for 1-2 days. (A full freezer will stay frozen for two days and a half-full freezer will last one day). Obviously, meat would need to be eaten first. A fully stocked deep freeze might hold more than one family could consume in a few days, but there would be plenty to share with friends and neighbors.

In a winter storm or emergency, frozen food could be kept frozen outside.

Food Safety Guidelines:

• Freezer food may be safely refrozen when power is restored, if it still contains ice crystals or is at 40 F or below.
• As food thaws, separate raw meat products from other items.
• Refrigerated foods, such as meat, poultry, seafood, eggs and dairy products should be discarded if power is out more than four hours.
• Hard or processed cheeses, butter, margarine, peanut butter, jelly, whole fruit or vegetables and vinegar-based salad dressings should be safe.

The "Food Safety Guidelines" are taken from an Emergency Preparedness pamphlet published by The Metropolitan Emergency Managers Committee in the greater Kansas City area. Click here for a link to their website.

Frozen fruit tutorial

Many fruits can be frozen and stored in a freezer for later use. Frozen fruits can be used in many ways:

Chilled salads
Combine frozen peach slices, frozen grapes or blueberries, frozen melon slices (such as honeydew melon or cantaloupe) and frozen strawberry or pineapple slices. Allow them to thaw on a counter for 20-30 minutes before serving

Smoothies and slushies
Combine frozen fruit with milk, water or juice and crushed ice or ice cream for a refreshing summer smoothie or slushie drink. The possible combinations are almost endless.

Baking
Frozen fruit can be added to pancake batter, oatmeal or cream of wheat, or cooked in a pie or crisp.

To freeze fruit:

Wash fruit.

Remove leaves, peels, or stems. (Some peels, such as peach skins, are easier to remove if the fruit is submerged in boiling water for a few seconds. Then the skin will be easy to remove, but the fruit will not be cooked).

Slice.

Place on a baking sheet.

Place in freezer for 10-30 minutes. This "quick freezing" will allow the fruit to freeze individually (instead of freezing in a clump).



Remove the fruit from the freezer, then place in a storage container, such as a resealable plastic bag or a plastic container. Label, then return to the freezer until you are ready to use it. Fruit that has been "quick frozen" this way will be easy to use in small portions later--just remove the amount needed for a recipe, and return the remainder to the freezer.

Storing Water

How much water should I store?
It is recommended to have a two-week supply of water on hand.

How much is a two-week supply of water?
That depends on the family. There should be enough drinking water for each person to have two quarts of water each day.
So, a two week supply of water for one person would be 28 quarts.

In addition, there should be water stored for cooking, for washing dishes, washing hands, brushing teeth, bathing and cleaning.
Some families may have additional needs, such as pets, or water for gardens.

What is the best container to use for water storage?
A 55- gallon drum is an excellent place to store a large amount of water.
The drum will weigh 400 pounds when full, so a basement is a good place to store it.
Also, you will need a special wrench to open it, and a hand-pump or siphon for removing the water.

Where can I purchase a 55-gallon drum?
For local purchase: Look under "Barrels" in the Yellow Pages for retailers that sale these drums. Call and ask if they sell 55-gallon, plastic, food-grade, "tight-head" (not "open-top") drums. There are several retailers in the Kansas City area.
For mail order: Do an internet search for drums. There are many companies, such as Emergency Essentials (www.BePrepared.com) which will ship them to your home.
Remember to also purchase a bung wrench and a siphon pump.

What other containers can I use?
There are many good containers. Even if you have a 55-gallon drum of water, it is still a good idea to also store some water in smaller, more portable containers, too. Many supermarkets sell containers for water storage such as these:

You can also use containers previously used to store liquid, such as gallon size juice containers or 2-liter soda bottles. Rinse them out and fill them with water.
Individual water bottles are also a good way to store water. These are especially useful for Emergency Kits.

Are there any containers I shouldn't use for water storage?
Yes. Milk jugs are not good for water storage because the plastic deteriorates over time and the containers will leak.
Also, never use containers that previously held toxic or non-food substances.

What should I look for when purchasing water containers for storage?
Food-grade containers made of sturdy plastic, fiberglass or enamel-lined metal containers.

Where should I store the water in my home?
The best place would be somewhere dark and cool. This best preserves the quality and the taste.
However, you could store water anywhere--basements, closets, kitchen cupboards, etc.

Should I treat the water before I store it?
If your water comes from a commercially-treated water facility (such as tap water used by most city residents), then you will not need to treat your water before storing it.

What else should I do to stored water?
Seal the containers tightly and label them.

Do I need to rotate water storage?
Yes, but only after several years. Then, you can empty the water on your garden or lawn, and refill the containers with fresh water.

What if the water becomes contaminated and I need to purify it?
Water stored properly shouldn't become contaminated. However, it is a good idea to store some method for purifying water, just in case, because contaminated water can cause disease.

FEMA (Federal Emergency Management Administration) recommends these three easy methods for purifying water:
"Before purifying, let any suspended particles settle to the bottom, or strain them through layers of paper towel or clean cloth. Three easy purification methods are outlined below. These measures will kill microbes but will not remove other contaminants such as heavy metals, salts, most other chemicals and radioactive fallout.
BOILING is the safest method of purifying water. Bring water to a rolling boil for 10 minutes, keeping in mind that some water will evaporate. Let the water cool before drinking. Boiled water will taste better if you put oxygen back into it by pouring it back and forth between two containers. This will also improve the taste of stored water.
CHLORINATION uses liquid chlorine bleach to kill microorganisms. Add two drops of bleach per quart of water (or four drops if the water is cloudy), stir and let stand 30 minutes. If the water does not taste and smell of chlorine at that point, add another dose and let stand another 15 minutes.
PURIFICATION TABLETS release chlorine or iodine. They are inexpensive and available at most sporting goods stores and some drugstores. Follow the package directions. Usually one tablet is enough for one quart of water. Double the dose for cloudy water."
("Are You Ready?...An In-Depth Guide to Citizen Preparedness" is published by FEMA. Call 1-800-480-2520 for a free copy or go to www.fema.gov for more information).

Living on Food Storage

Nearly a year ago I published a post about living off of food storage for a week (see May 2009 post from this blog). Here is another, different, experience from a family who lived on their food storage for two weeks. During the final three days, they also went without electricity.

While reading this I wondered how prepared I am to live on the resources I have on hand (this could be necessary, for example, during a power outage from a winter storm). In addition to food, do I have a way to cook food? Some way to stay warm? Sufficient water? Correct foods for members of my family with dietary restrictions?

This family was very creative, and very well-prepared. They are also a good example of making life happy for their family, no matter what the circumstance!

Denise B. writes:

Ready or not...
Tomorrow is the day...the beginning of two weeks "survival". The plan--to live as though we are dealing with an emergency situation in our home, and still function normally outside of our home. As of tomorrow morning we will be drinking stored water and washing our hands with water saved in 2-liter bottles. There will be no trips to the store to purchase anything. Any gas that is needed will be purchased with cash on hand. Baths will be taken with water heated on the stove.

Our goal is to find out what we lack, as far as supplies, food, ingenuity (and patience) and work to overcome those shortfalls. We hope to gain a better appreciation for the conveniences and blessings we take for granted every day, and become more self-reliant in the process.

Two days down, Ten remain
The last two days have flowed fairly smoothly without turning the faucets on, but I had no idea we would go through so much water. I filled a garbage bag with the 2-liter bottles we emptied just for washing dishes and hands...When I looked at the number of full bottles that were remaining, I realized there is no way we will make it through the two weeks without running out of water.

We have tried to use some ingenuity in trying to make hand washing easier. We punched 10 small holes in a circle shape at the top of the 2-liter bottle, so it now works like a water sprayer.

So far, the boys haven't noticed much of a change. There were lots of questions yesterday as to why there were "No Water" signs posted on all of the faucets. They wanted to know when there was going to be more water and why the sink was broken. Now they are having so much fun with the water sprayer bottle.

There are many things that I have found I am more grateful for: the microwave, toilets that flush, lights that turn on, water that comes out of a faucet (hot and cold), a dishwasher, a comfortable bed...the list could go on and on.

Eating Gourmet!
With the decision to not use electricity for three days, came the question of "What are you going to make for dinner, and how?" The inevitable "What's for dinner?" question is always one that can be the turning point of my day. So I knew planning meals for the rest of this week was going to be a bit tricky.

We have eaten food cooked in our fireplace before so I knew I was capable of cooking without the stove. However, earlier I had made tin foil dinners, but this week "aluminum foil" was one of those things on my shopping list that I didn't have on hand. So, I pulled out the dutch oven and oiled the inside. I started a fire in the fireplace around 3:00 so there would be plenty of time to burn the wood down enough to make coal. I cut up chicken and potatoes and let them marinate in Italian dressing. At 5:00 we put the dutch oven in the fireplace to pre-heat and then added the potatoes and chicken. It was exciting to hear the oil sizzle as we put the food in. While we waited we lit candles and the boys found sticks to roast miniature marshmallows over the candles until it was ready. I felt like a queen--eating green salad, homemade bread, roasted chicken and potatoes by candlelight. I never thought I would be eating fancy meals while "roughing it."

We've eaten by candlelight all week and the boys have been great eaters and have stayed at the table through the whole meal. When the only light in the house is where the family is, that is where you stay.

Survival week--would you do it?
We shared our experience at a Food Storage/Preparedness Fair after the two "survival weeks." A lot of people couldn't believe we would live without electricity and running water. After listening to the other three individuals and families that participated, I think we had the most enjoyment. Some of the others ended up in the doctor's office or hospital. One woman with diabetes had complications because of the high carbohydrates they consumed from food storage.

We did plan for the last night of our 2-week survival to be a celebration. I knew I was going to need something to look forward to, to get me through the week. We cooked beans and little smokies in a dutch oven in the fireplace and also ate homemade applesauce. Then we set up the boys' tent and brought some mattresses to the room with the fireplace [it was January and cold outside]. I played some music on my violin and we read from the scriptures and then from "Little House on the Prairie" by firelight/candlelight. It was a memorable evening.

The next morning I woke up and started making bread (in the breadmaker), apple crisp (in the oven), rice and beans (in the crock pot) and pancakes (on the griddle). I went from not cooking with any appliances to using most of them in one morning. I am very thankful for modern conveniences (especially the shower). It is all too easy to ignore the many blessings we have until we live without them.

I will be forever grateful for what the last two weeks have meant for the unity of our family. It has made very clear to me what the priorities in my life are.

Expert Help for Gardening

Expert help is available for all gardening questions!

Every state in the United States has a land-grant university. These universities were established for agriculture and horticulture research which was to be provided free to the citizens through extension offices in every county.

In Kansas, that university is Kansas State University. The Johnson County extension office is located at: 11811 S. Sunset Drive, Suite 1500 in Olathe.
The phone number is: (913) 751-7000.
The web address is: www. johnson.ksu.edu

Website Info
On the website you will find information about lawn and garden (links on the left side of the page) and free speaker's bureau classes on a variety of topics. You will also find (listed in the center of the page) news about current events, such as classes and workshops, the availability of low-cost tree seedlings and the Master Gardener Public Garden Tour, which is held every other year. This year's tour of local gardens is May 21 and 22.

Brochures
The extension office publishes a number of brochures which are available online or printed (pick them up at the extension office). The topics include planting guides for fruits, vegetables, trees, and flowers, traditional gardening, box gardening and square foot gardening.

Master Gardeners
The Johnson County extension office also has a Master Gardener program. Certified, volunteer Master Gardeners are available to answer gardening questions free of charge! They can be reached Monday through Friday at:
(913) 751-7050
or by email at:
garden.help@jocogov.org

Specialized help
You can even bring in a soil sample to receive advice on preparing soil for a better harvest. You can bring in a plant sample for advice growing tips, insect or disease damage or poor productivity. These Master Gardeners are experts in growing food in our climate, soil type and location. They are very helpful and are a wonderful resource!

It's time to plant a garden!

Gardening season is here!

This is a vegetable planting guide for eastern Kansas:

(The month written after the vegetable is the approximate harvest time. For example, late March is a good time to plant cabbage. The cabbage should be ready for harvest in July.)

Plant in late March
Cabbage--July
Broccoli--June/July
Cauliflower--June
Lettuce--May
Potatoes--June/July
Radish--April/May
Peas---May/June
Turnips--June

Plant in April
Carrots--June
Melons--July/August
Lettuce--June
Onions--August
Spinach--May/June
Beets--June/July

Plant in May
Beans--July
Cucumbers--July/August
Eggplant--August/September
Peppers--August/September
Pumpkins--September/October
Sweet Potatoes--September/October
Sweet Corn--July/August
Squash--July/August
Winter Squash--September/October
Tomatoes--July/August/September

Plant in July
Beans--September
Cabbage--October
Carrots--October
Broccoli--October
Cauliflower--October
Potatoes--October
Beets--October

Plant in late August
Lettuce--October
Radish--September/October
Spinach--October/November
Turnips--October/November


Note that some early planted vegetables are harvested mid-summer. With careful planning, that same garden space can then be used for vegetables that are planted mid-summer and harvested in the fall.

Also note that some vegetables have two growing seasons. For example, carrots can be planted April and harvested in June/July. Carrots can also be planted in July for harvest in October.

This guide was published for free distribution by Charles Marr of Kansas State University.

More information about vegetable planting and growing seasons can be found at the County Extension Office. For Johnson County, the phone number is: 913) 751-7000 and the web address is: www.johnson.ksu.edu

For more tips on gardening, see previous posts on this blog: May 2009 has ideas for planting a garden in a small yard. March 2010 has ideas for beginning gardeners from the LDS church provident living website.

LDS Church Home Storage Center

What is the Home Storage Center?

The LDS Church Home Storage Centers are set up to help individuals and families prepare their own home food storage.

What types of food are available at the Home Storage Center?

There are two types of Home Storage Centers. One type has foods such as fruits, vegetables and meats which are packed in liquid. The other has dry foods such as grains, dehydrated foods and flours. The Kansas City Home Storage Center is a "dry pack" cannery. The following foods are available: dry beans, dry milk, rice, sugar, wheat, dried apple slices, dehydrated carrots, macaroni, spaghetti, oats, dried onions, potato flakes, dehydrated refried beans, cocoa mix, flour, fruit drink mix, pancake mix, potato pearls.

Red wheat, white wheat, white flour, rice, regular oats, quick oats

Black beans, white beans, pinto beans, refried bean flakes

Potato pearls, macaroni, spaghetti, chopped dehydrated onions, chopped dehydrated carrots, sliced dehydrated apples

Iodized salt, white granulated sugar, shortening, non-fat dry milk

Hot cocoa mix, fruit drink mix, chocolate instant pudding, vanilla instant pudding

What are the prices for these items?

A price list can be found at www.providentliving.org (look on the right side of the screen for "Home Storage Order Form Download") and is updated regularly. You can also call the local Home Storage Center for help and questions.

Is food always cheaper at the Home Storage Center?

Usually, but not always. Sugar is sometimes cheaper at warehouse type stores (such as Costco or Sam's Club). Rice and flour are often available for a very similar price at a grocery store. Also, buying food in bulk packaging from the Home Storage Center is cheaper than packaging it in the cans or pouches.

How do I call the local Home Storage Center?

Contact information is also found at www.providentliving.org (look at the very top of the screen for "locations", then choose "home storage centers," then click on the map).

The phone number for the Kansas City Home Storage Center is (816) 453-4269.

How can this food be purchased?

This food can be purchased in bulk quantities (meaning in bags or boxes of 10-30 pounds) which can then be stored in your own containers (such as plastic bins), or in mylar pouches, or in #10 cans. In order to purchase the food, it is expected that you would participate on a session helping to package the food in the cans or in the pouches.

What are mylar pouches and #10 cans?

They are packages used to safely store dry food on a shelf for a number of years. When the mylar package is opened the food will need to be placed in a different container. When the #10 can is opened, the food can continue to be stored in it, if a plastic lid is purchased to fit the can (lids are available at the Home Storage Center).

mylar pouch

#10 can

What is a session of canning food?

You meet at the Home Storage Center for a period of about 3 hours. Working with a group of 4-5 other people, you fill, seal and label the cans, then clean up afterward. There are missionaries available at the Home Storage Center to explain and coordinate the work.

Can I bring my own food to the Home Storage Center to process?

No, but you may borrow one of the canning machines, or the pouch machine. Then, at your home you may can or pouch your own dry foods.

When is the Home Storage Center open?

It is open three evenings and two mornings each week, by appointment.