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.

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.

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.

Food Storage: Oats

Periodically, I post about different basic foods that can be good for food storage. This post is about oats. (The first post about a specific food was in March (dehydrated refried beans); there will be more to come).


Why are oats good for food storage?
They are inexpensive to purchase, they can be stored for a long time.

How inexpensive are oats?
If purchased in bulk quantities (and most foods are cheaper when purchased in bulk quantities), they can be as economical as $.08 per serving!

Where can oats be purchased?
Almost all grocery stores will sell oats. Oats in bulk quantities (25 pound packages, for example) are sold at many whole foods stores, some warehouses and at the LDS Home Storage Center.

How can oats be stored at home?
In a plastic container with a tight-fitting lid.

What are the differences between different types of oats?
Instant oats or "quick" oats have been milled an extra time. They cook quicker, but have lost some nutritional value.
Regular oats, rolled oats or "old-fashioned oats" are most commonly available. Typically they have been milled once. They are still highly nutritious and will cook in about 5 minutes.
Steel cut oats are whole grain groats (the inner portion of the oat kernel). They come from high-protein oats and have been cut only 2 or 3 times with a steel blade. They are the most nutritious, also the most expensive, and will take longer to cook (15-30 minutes). They are becoming more widely available.


How are oats cooked?
For regular oats, boil water, then add the oats. Stir to blend oats with water. Oats can then be simmered for a few minutes on low heat, or, turn the heat off and cover with a lid for a few minutes. (Use 3 parts water and 1 part oats).

Is there any variety to oatmeal as a breakfast food?
Yes! Typically, oats are served cooked (following the directions just listed), then flavored with brown sugar and served with milk. This is a delicious breakfast food. Variety can also be added to oatmeal by adding chopped or grated apples, cinnamon, raisins (or other dried fruit), sliced bananas, peaches, strawberries, whole blueberries, or other fresh or frozen fruits.

Does oatmeal need to be cooked?
Nope. This is one reason oatmeal is a such good food storage food! It can be eaten without being cooked. Pour one serving of oatmeal into a bowl, then cover with water, fruit juice or milk. Allow the oatmeal to soak up the liquid (approximately 20-30 minutes), then serve. Oatmeal prepared this way can still be garnished with fresh or frozen fruit, nuts or dried fruit. Oatmeal can also be stirred into yogurt and eaten that way.

I want to store oats, but I don't like oatmeal. Are there other ways to use oats besides oatmeal?
Yes. Oats can be milled in a blender to make oat flour. Pancakes can be made from oat flour, and oat flour can be used with other flours in many recipes. Also, oats can be used in dozens of recipes. Here are some favorite recipes from family/friends:

No-bake Cookies
In saucepan, combine:
1 1/2 cups sugar
3 tablespoons cocoa
1/2 cup milk (powdered milk or rice milk also work)
1/2 cup butter
Bring to a boil, stirring constantly. Time for 60 seconds.
Pour into a large bowl. Cool to lukewarm.
Add: 3 1/2 cups oats
1/2 cup peanut butter
1 teaspoon vanilla
dash of salt
Stir until it loses its gloss. Form into cookies. Store in fridge.

Easy Granola
Mix in saucepan, over medium heat, until sugar is dissolved:
3/4 cup brown sugar
1/3 cup vegetable oil
1/3 cup honey
In a large bowl, combine:
5-6 cups oats
1/2 cup dry or powdered milk
1-2 teaspoons cinnamon
dash salt
Combine all. Pour in glass baking dish or spread on a baking sheet.
Bake at 375 for 10 minutes.
If desired, add nuts or seeds or raisins or other dried fruit. Serve with milk as a breakfast cereal or eat as a snack. Store in airtight container.

Price comparison--breakfast foods

Preface:
June 2009 I posted about how food storage can help reduce a grocery budget. This post contains a specific example, using breakfast foods.

• These are actual numbers/prices from local grocery stores. My numbers for name-brand cold cereal are actual prices, but may be a little high for typical consumption. Of course, the results will vary depending on which brand, which store, what portion size, sale prices, coupons, etc.

• However, it is generally true that buying any food in bulk quantities (meaning in bags, boxes, cartons, or a large amount of one food at the same time) is more economical (cheaper!) than buying it in small, pre-packaged amounts.

• If there are foods that you eat regularly, consider buying them from a warehouse, a whole foods store, or the church home storage center in bulk quantities rather than in small packages. It will probably save money.

• You can do this comparison yourself with any food, using a calculator to determine the actual cost per portion.

Here's an actual example comparing cold cereal and oatmeal:

One serving
Name-brand cold cereal is $.83 per serving.
Store-brand cold cereal is $.41 per serving.
A pre-flavored oatmeal packet is $.33 per serving.
Oatmeal from a 25-pound bag is $.08 per serving!

Multiply the amounts to calculate for a family
7 servings of name-brand cold cereal is $5.81
7 servings of store-brand cold cereal is $2.87
7 servings of pre-flavored oatmeal packets is $2.31
7 servings of oatmeal from a 25-pound bag is $.56

Multiply to calculate if this family ate this meal four times in one week
Name-brand cold cereal: $23.24
Store-brand cold cereal: $11.48
Pre-flavored oatmeal packets: $9.24
Oatmeal from a 25-pound bag: $2.24

Multiply this by 52 weeks for 1 year
Name-brand cold cereal: $1,208.48
Store-brand cold cereal: $596.96
Pre-flavored oatmeal packets: 480.48
Oatmeal from a 25-pound bag: $116.48


Notes
For food storage, it is recommended that you store the foods you usually eat, and that you eat what you have stored, keeping it rotated and current.

However, if you include some basic foods (that are easily purchased in bulk quantities) as part of your ordinary diet, they are much easier to store. A 25-pound bag of oatmeal doesn't take up nearly as much space in a storage room as 25 boxes of cold cereal! Using basic foods once a week or even once or twice a month can make a difference in a grocery budget and can be a good foundation for food storage.

Getting Started--Part One

"The best place to have some food set aside is within our homes, together with a little money in savings. The best welfare program is our own welfare program. Five or six cans of wheat in the home are better than a bushel in the welfare granary.

We can begin ever so modestly. We can begin with a one week’s food supply and gradually build it to a month, and then to three months. I am speaking now of food to cover basic needs. As all of you recognize, this counsel is not new. But I fear that so many feel that a long-term food supply is so far beyond their reach that they make no effort at all."

---Gordon B. Hinckley, LDS Church President, 1995-2008. Click here to read the entire article.

Note: This post is very basic information. If it is too basic, skip to another post on this blog. There's a wide variety of information already posted, and more to come!

Start small

• Don't be overwhelmed by everything you could store, or everything someone else might know about food storage. Start where you are.
• Open your kitchen cupboards. What food do you already have at home? If, suddenly, all you had to eat was the food in your cupboards, how long would it last?
• You probably already have at least a one-day food storage! You might even have enough for a week!Are there foods that would complement what you already have, to complete a week's storage of food? Do you have spaghetti noodles, but no sauce? Add "spaghetti sauce" to your grocery list. Put that can of sauce with the spaghetti noodles you already have. Now you have one meal in food storage.
  

Start with a week's supply of food

• What do you ordinarily eat? Write down a week's worth meals that you typically eat. This could be cold cereal for breakfast, peanut butter and jelly for lunch, crackers for a snack and spaghetti noodles with spaghetti sauce for dinner.
• Purchase those items on your next trip to the grocery store. If necessary, set aside a little money each week until you are able to purchase those items.
• Set this "week's supply" aside in your home. It could be set aside for a year, while you work and save to build a longer term supply. While you are working and saving you will have the satisfaction of knowing that you have a week's supply available for any circumstance.
• After you have accumulated a longer-term storage, then incorporate that week's supply of food into your longer-term storage and rotation.
  

Purchase basic, shelf-stable foods for your beginning food storage.

• You don't need a lot of storage space, fancy storage containers or a deep freeze for a week's supply of food.
  
• You don't need to know how to bake bread or can your own food!
  
• Choose foods that you typically eat, purchase a supply to last one week, and set it aside. Supermarkets are well-stocked with foods that have a long shelf-life. These include canned fruits and vegetables, pastas, rice, cereals, and items such as peanut butter, pudding, and juice.
  

Previous posts focus on a three-month storage and a year-supply of basic food storage. You can see the archives of this blog for a variety of information. The March 2009, April 2009 and May 2009 posts have a lot of information about how to start a food storage, including where and how to store it.

Click here for a link to an excellent article about beginning a basic food storage. This was published in the Ensign March 2009.

Click here for counsel and direction for Family Home Food Storage, published by the LDS church First Presidency, 2007. (Scroll to the middle of the page, click on "Family Home Storage pamphlet").

How much food storage do I need?

How much food storage do I need?

The answer to that question will vary quite a bit. It depends on the number of people you are storing for, their ages, appetites and circumstances.

For most of us, what we need to survive is much less than what we are accustomed to eating, both in variety and quantity. It would be overwhelming to try and store enough food to duplicate a normal year of eating, but trying to store food to sustain life and basic health is very do-able, especially if you start small. Begin by storing enough for one week, then two or three months, then for a full year.

President Harold B. Lee said:
"Perhaps if we think not in terms of a year’s supply of what we ordinarily would use, and think more in terms of what it would take to keep us alive in case we didn’t have anything else to eat, that last would be very easy to put in storage for a year … just enough to keep us alive if we didn’t have anything else to eat. We wouldn’t get fat on it, but we would live; and if you think in terms of that kind of annual storage rather than a whole year’s supply of everything that you are accustomed to eat which, in most cases, is utterly impossible for the average family..."
Click here for the entire article.

Is there an easy way to figure out how much I, personally, would need to store?

Yes. When I was first beginning a food storage plan, I taped a paper to my kitchen cupboard. Then, for one month, I kept a record of what we ate. I listed each ingredient as I used it. Each successive time that I used it, I placed a tally mark beside it. At the end of one month, I multiplied the ingredients and the amounts by 12. I figured that was a good estimate for what I would need in a year's supply.

Example:
Wheat flour (5 pound bag) = 3 tally marks
Shortening (48 ounce canister) = listed, but no tally marks (meaning, I opened it, but used less than one canister)
Peanut butter (18 ounce container) = 2 tally marks
Canned tomato sauce (16 ounce container) = 8 tally marks
Fresh produce--apples = 18 tally marks (to compensate for fresh produce in my food storage, I converted this to jars of applesauce and dried apples. I store both applesauce and dried apples to compensate for the amount of fresh apples that I eat)
Milk (1 gallon) = 6 tally marks (to compensate for perishable milk in my food storage, I store both dry, powdered milk and boxed, shelf stable milk. More on milk storage in a future post)
Etc.

Are there any "food storage calculators" available to help me?

Yes, the LDS church (The Church of Jesus Christ of Latter-day Saints) has a food storage calculator for calculating how many pounds of basic, dry ingredients (such as wheat, rice, corn, grains and beans) a family would need. Click here for the link. I calculated for my family, but the numbers seemed a little high (perhaps because I was including so many children whose appetites are still small).

Are there any other food calculators that will calculate a wider variety of foods?
Yes, but I list them here with some hesitation. These can be useful, but only to an extent. These are good for listing basic ingredients and a guideline for quantities, but please read my perspective on them before you click on the links.

The first link is from lds.about.com This site is NOT an official site of the LDS church, but I think the food storage calculator is patterned after the calculator that used to be on the LDS church provident living website. (www.providentliving.org). However, the church no longer publishes this calculator, probably because the church now recommends that each family customize their food storage to reflect what they ordinarily eat.
One more note about this calculator. I found it useful as a checklist for what I should store for variety and nutrition and cooking. However, there are many listed ingredients that my family doesn't eat, such as lima beans and soy beans. We do eat a lot of wheat, but, I thought some of the numbers seemed high (although they probably accurately reflect what you might use if that was all you had to eat). Anyway, if you'd like, take a look, but don't feel overwhelmed by the numbers you see, and don't feel bound to store those exact ingredients or in those quantities. Store what you eat, and then eat what you have stored.
One more note: This website (lds.about.com) is a good source for a lot of helpful information about food storage.
Click here for the food calculator on lds.about.com

The second link is from the Preparedness Pantry blog of the Emergency Essentials store. It is a free food storage analyzer and I found it very interesting. It will analyze the nutritional content of what you have in your food storage and make recommendations for what you can purchase to fill the gaps. It can be useful for informative purposes, but please don't feel overwhelmed by what they recommend. They will be recommending that you purchase items from their line of products, which is fine, afterall they are providing a free analyzer for you to use. I will say that in my experience, Emergency Essentials is a quality company, and they have quality products, but I use them very sparingly because they are so expensive. They are also not a practical way to acquire food storage in my budget. I use my food storage for daily living, as well as for an emergency reserve. It isn't practical for me to store expensive products, especially in such large quantities. But, the food analyzer can be very helpful, and, if you do want to purchase some of the recommended ingredients, I think this is a good place to purchase them.
Click here for the link to the free food storage analyzer.

Rotating Food Storage

I hear people talk about "rotating food storage." What does that mean, and how do you do it?
"Rotating food storage" means to regularly use and replace the food in your storage.

Isn't it easier just to buy a year's supply of food, then leave it in place? Afterall, many foods, such as wheat and beans, will last for decades.
It is true that some foods can be stored for decades, but here are some good reasons to rotate your food storage:

• You eat the foods you've stored before they become outdated, and while they still retain their optimal nutritional value.
• By "storing what you eat and eating what you store" your family (and your digestive system!) are used to eating the food you have in storage. If you store wheat for 30 years, or even 5 years, but never eat wheat, it will be a shock to your system, and your family, if you suddenly begin to eat large amounts of wheat out of necessity.
  
• If you store food that you don't regularly use, it will be much harder to know how to use it in an emergency. You may not have the skills and experience, or even the right ingredients, to prepare tasty, nutritious meals.
  
• Food storage isn't just for emergencies, it is also part of a practical, economical lifestyle. By storing food, and regularly using your food storage, you have food on hand. This will benefit you in small, personal "emergencies" such as sickness, storms, sudden unemployment. You will also have less trips to the grocery store, and grow more accustomed to buying food on sale, or in bulk quantities, both of which will save money in your grocery budget. For more ideas on this, see the June 2009 posts on this blog.

How do I rotate my food storage?
There are many ideas for how to rotate food storage. Here are a few:

Idea 1: Replenish once a year
This has been the simplest method for our family. When we were first beginning our food storage, it took us a while to save enough money to do this. However, once we had established this pattern, we began setting aside a little money each month for food storage replacement. At the end of each year, we have enough set aside to purchase the majority of our food storage. In February of each year we purchase enough wheat, flour, other grains, pasta, beans, lentils powdered milk, sugar, yeast and oil to last our family for an entire year. We bring it home and store it in 5 gallon buckets in our basement. (For more information on storage containers, see the March 2009 post on this blog). The first year we did this, we purchased a two year supply. At the end of one year, we still had a year left. We then purchased a year supply, (so we again had a two year supply). We eat the older year's food first, and we follow this pattern every year. This is how we replenish the majority of our food storage. There are other items that we replenish more often. For example, we usually have a 6 month supply of these foods: canned goods (tomato sauces, fruits and vegetables, cream soups, broth, tuna, etc.), frozen goods (frozen fruits and vegetables, butter, meat, tortillas, chocolate chips, etc.) and other supplies (peanut butter, barbeque sauce, ketchup, jello, cake mix, crackers, chips, raisins, nuts, etc.). Throughout the year we watch for sales on these items and then stock up when an item is on sale, or if we have a coupon (part of our grocery budget each month is earmarked for food storage). Also, because we store these items on shelves in our basement, it is easy to see when our inventory is getting low. Initially, we took time to find which stores/brands we liked best and were most economical. Now, it is easy to know we are purchasing food that is the best food for our budget and tastes. (For more information on getting started and using food storage in a budget, see the March 2009 May 2009 and June 2009 posts on this blog).


Idea 2: Make a chart
This idea comes highly recommended from several people who originally followed guidelines that Kathy S. gave them. (She got her original idea from an article in the February 1996 LDS church Ensign. Click here for the link).


First, determine what food you store, and how much of each food you want to have stored.

Second, classify your food according to where you acquire it (grocery store, warehouse store, church Home Storage Center, garden). Choose a color for each place (example, grocery store could use a green recipe card, warehouse store could use a pink recipe card, etc.)

Third, purchase a card caddy, or make your own using a poster board and recipe cards. There should be one pocket for each food in your storage.



Fourth, label each pocket with the food, the type of package or unit that you purchase it in, and the number of packages or units that you want to have stored. For example, "Peanut Butter, 6 containers (18 ounces each)."

Fifth, use the colored cards from step two and label one card for each individual unit. For example, I purchase peanut butter from the grocery store, and I want to have six containers of peanut butter in my food storage. I have chosen green cards to represent foods I purchase from a grocery store. I will label six green recipe cards with this information: 1 container of peanut butter (18 ounces).


Sixth, I will place the colored recipe cards in the pocket with the corresponding label. For example, on my card caddy, I will have a pocket labeled, "Peanut Butter" and inside that pocket I will have six green cards, also labeled "peanut butter."

Seventh, Hang the card caddy in your food storage room. Then, tape an envelope on the inside of one of your kitchen cupboards. Each time you take an item from your food storage room, pull the corresponding card from your caddy and take it to your kitchen, then place it in the envelope. For example, if I remove one container of peanut butter from my food storage room, I will also remove one green card, labeled "peanut butter." I will bring the green card to my kitchen and place it in the envelope.


Eighth, When I plan a trip to the grocery store, I will look inside the envelope in my kitchen. I will see one green card for peanut butter. I will add "peanut butter" to my grocery list. When I come home from the store, I will take the newly purchased peanut butter to my storage room, along with the green card from my kitchen. I will replace the peanut butter on the storage shelf and the card in the caddy.

This is an excellent system for organizing food storage and keeping an accurate inventory of what is stored and what needs to be replaced. The colored card system is an excellent visual, because it is easy to look in the envelope in your kitchen and immediately see which items need to be purchased from which place. This system only takes a little time to set up, and it is easy to maintain once you are in the habit.

Are there shelves or other special helps for actually storing the rotated food?
Tutorials for rolling shelves for canned goods are forthcoming on this blog. The April 2009 posts on this blog give some examples of where/how to store food in your home.

Are there any foods I don't rotate?
Well, all foods need to be rotated, but there are some foods that need to be rotated less frequently. For example, I regularly use and replenish nearly all the foods in our storage, but there are two foods that I have stored, which I rotate less frequently. They are: dehydrated butter and dehydrated eggs. Fresh eggs only last a few weeks, and I don't own any hens. I use eggs in cooking, but I don't have a source for fresh eggs in an emergency. I purchased 4 cans of dehydrated eggs and keep them in storage for 4 years, until they are almost expired. Then I use them, and replenish them. I do this because they are expensive to purchase, so it's not economical for me to constantly be using them and replenishing them, but I want to have them on hand. (I purchased mine from Emergency Essentials at www.BePrepared.com, but I am sure they are available from many other places).

Are there other exceptions to rotating?
Yes. I have written about special dietary restrictions and rotating food in the previous post on this blog (May 2010).

What about rotating water?
There is also a post about water on this blog (April 2010).

Food storage for salad eaters, or, I don't eat wheat--what do I store?

Many people have asked me questions such as: "I usually eat salads and fresh fruits--how can I have a food storage?" or "We don't eat a lot of carbohydrates, how can we store foods that we eat?" or "I don't eat wheat--what do I store?"

These are good questions, and hopefully this post will give some ideas on how to have a food storage that matches your lifestyle.

• Store frozen fruits and vegetables in your freezer. Freezing retains most of the nutrients from fruits and vegetables. Frozen fruits can be used to make healthy blended drinks, such as smoothies and slushies. Many frozen fruits are delicious slightly thawed. Some vegetables can also be frozen and successfully used in everyday eating. Frozen peas, for example, can be thawed by placing them in a bowl of water, then placed on a counter for 30 minutes. Drain the water and serve on a garden salad. The peas will retain their bright color, flavor and crispness. Experiment with freezing the fruits and vegetables you commonly eat. For tips on freezing fruit, see the April 2010 post on this blog.
  

• Many fruits and vegetables can be dehydrated. Dried fruits and vegetables are available in many supermarkets. These are shelf stable and can be stored for many months while still retaining their flavor and nutritional value. Dried foods are typically more expensive than fresh foods, but it would still be feasible to store a week's worth, perhaps even a month's worth of dried foods. Because they are more expensive, rotate them only as seldom as needed (just prior to their expiration date, for example). It is also possible to dry foods yourself. home food drying equipment can be purchased for less than $100 at many emergency preparedness stores, sporting goods stores and even some large supermarkets. They are fairly simple to use, but the investment would only be worth it if you have a lot of home-grown produce or a good source of fresh produce, along with the time investment.
  

• Consider storing freeze-dried fruits and vegetables. Many commercial emergency preparedness companies sell freeze-dried fruits and vegetables. These are high quality and have high nutritional value, but they are considerably more expensive than fresh fruits and vegetables. It wouldn't be practical for most budgets to regularly buy, eat and replenish these. However, most of these freeze-dried fruits and vegetables have a long shelf life (at least 5 years). Consider purchasing a month's supply of freeze-dried fruits and vegetables, then storing them in a cool, dark place for 5 years. At that time, use them for eating, then replenish them and store the newly purchased items for another 5 years. I'm not endorsing any particular company, but Emergency Essentials is very popular and has high quality products. You can find them at: BePrepared.com or at 1-800-999-1863.

• Even if grains or carbohydrates are not part of your everyday diet, consider finding at least one grain, bean, or pasta that you can eat regularly (even if only once or twice a month), then store that item. Grains, beans, and pastas are economical to purchase and can be stored for a long time. However, it is important that you do eat whatever you have chosen from time to time so your body will be used to digesting it if you needed to eat it in an emergency. Oatmeal is one good option for this. Oatmeal is delicious served with fruits. Oatmeal can also be milled in a blender and used as a flour for making pancakes and other items. Rice is another good option because it is easily digested.
  

• If you have a medical condition which dictates your intake of wheat, grain or carbohydrates, it is a good idea to find foods that you can store. It may be helpful to consider, "What would I eat if I had nothing else to eat?" or "What would I eat in a true emergency." Answer that question, then find foods that will fit your diet. Keep at least a small store of them on hand, enough to last for a week or a month.

In summary, "store what you eat and eat what you store" is a good principle for food storage. However, if your diet or lifestyle prohibit you from storing the typical food storage foods, it is still possible to maintain a food storage, perhaps creative planning and with less frequent rotation.

If you have experience storing food for these circumstances, I would be grateful to add your ideas and resource recommendations here. Please contact me or post a comment.