Saturday, May 31, 2008
Posted by foodstoragelady at 10:06 PM
Monday, May 12, 2008
I've heard this quote several times throughout my life:
When obedience ceases to be an irritant and becomes our quest, in that moment God will endow us with power." - Ezra Taft Benson
Just a little food for thought (no pun intended, really).... There is a newsletter I really love to read, that I've mentioned previously, called The Prepare Today Newsletter. As I was reviewing some of the information that this woman has gathered together, I picked up on the topic of a 3 month/90 day supply. I will go into this a little more in a minute, but for those of you just starting, I would recommend the following order of approaching your food storage (and again, I repeat, this is Kari's opinion only):
1. Store Water (I would store one 55 gallon barrel per person if it were me)
2. Get 72 hour kits updated for every member of the family
3. Begin getting your staples - eg. wheat, rice, beans, powdered milk, oats (dried goods that the church has told us to get for years and years and years!!)
4. A month's supply of food that you can make entire meals from out of cans
5. 3 months/ 90 days of canned goods you can make meals from (also incorporating some of the long term grain)
6. Year's supply of Grain/and canned goods you can make meals from
You get the picture - go from there
Now back to the 90 supply. Maybe you feel you've got adequate food, but have you considered hygeine items such as TP, Tampons and Pads, Diapers, Toothpaste, or even baby Tylenol and Motrin? How about vitamins? Its my understanding that you can store Vitamin C in tablet form for many years. Why not add a bottle of those to your storage? Do your family members have any special medications and do you have an extra amount you can rotate as you fill their prescriptions?
Now I know its taboo to talk about pandemics, and people love to roll their eyes and write you off for being an extremist if it comes up, but the fact is that it is realistic. The reason I'm associating this with a 90 day supply is because of something this woman put in her newsletter that made me think. She speculates that the reason there is so much emphasis on a 90 day supply is because in the event of a pandemic, we would likely be quarantined for that long. Again, this is purely her speculation, but because she posted it, it made me think about trying to get my family prepared for something like that. I share this information not to scare you, but perhaps to make you think a little more about it. Here are some links she posted on her site and I'll share them with you.
http://streaming.byui.edu/safetyoffice/flu.wmv - this one is kind of long, but informative
http://www.byui.edu/safety/Pandemic_Web_Page.htm - just a slideshow (no sound)
Again, start small and get going. Don't panic, just get started. It doesn't matter how much you can do right now, it just matters that you are putting it into motion and trying!
"We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example, to go into debt to extablish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve." - The FIrst Presidency, All Is Safely Gathered In: Family Home Storage, Feb. 2007
Posted by foodstoragelady at 3:04 PM
Sunday, May 4, 2008
Posted by foodstoragelady at 8:47 AM
Monday, April 28, 2008
In case you haven't tried to contact the cannery lately, here's what's been going on. They have been getting hit with waves of people coming in and buying up all they have in stock for a few months now! I called this morning to see if they had any rice in stock and they told me they didn't have any grains - wheat, rice, oats, nor any of the pre-packaged kits the church is starting to sell. They didn't even have cans to can at home! In the same breath, the sister missionary told me a truck had just come in and that she wasn't sure what exactly was on it. I thought, I'd go down and just see what was in, hoping that maybe I'd get lucky..... and I did. I'll tell you though, I walked in to stand in a line of at least 3 dozen people and all their non-school age kids (as well as my own) and it was chaotic! After an hour, I finally was able to fill my order and they are in fact, rationing. Everyone was only allowed to purchase 6 bags maximum of dried goods (to take home and can yourself). And of those six bags, you could only buy 2 bags of each product, maximum (eg. 2 bags beans, 2 bags oats, 2 bags red wheat)! The sister missionary there told me that the cannery is no longer buying white wheat until the next harvest because white wheat is not a product the church grows and the prices are so high. The church grows red wheat on their farm land in Montana and they will continue to supply that.
I speculate that today's surge at the cannery was probably fueled by this article on the front page of the Daily Herald: "Economy Shakes World Food Suppply" http://www.heraldextra.com/content/view/264091/36/
It's actually an article from the Washington Post that has been published in our local paper.
One last thing - they had a new sheet/handout at the cannery I picked up and I'll list the information verbatum:
Posted by foodstoragelady at 12:29 PM
Monday, April 21, 2008
Posted by foodstoragelady at 7:40 PM
Wednesday, April 2, 2008
Posted by foodstoragelady at 2:41 PM
Monday, March 24, 2008
Ever wondered what to do with all the beans you have in your storage? There is a newsletter I'll frequently refer to, that is a wealth of knowlege. It can be found at preparetodaynewsletter.blogspot.com. I found this information from the "Prepare Today" newsletter and I'll share it with you:
bean : water ratio 1 c. beans : 4 c. water
soaked enough? Slice a bean in half. If the center is opaque, soak more.
cooked enough? A bean is fully cooked when you can mash it with a fork.
buying guide: Good beans:
smooth and bright.
cracked seams, dull, wrinkled. (The older the bean, the longer the cooking time.)
most difficult beans to digest: navy, lima, whole cooked soybeans
easiest beans to digest:
Anasazi, adzuki, black eyed peas, lentils and mung
“In a recent cooking class at The Wooden Spoon we were discussing the shelf life of legumes, which is recommended as 6-8 plus years. True confessions were coming from our students, some of whom inherited their mother's food storage . . .
“We determined on an experiment.
“Charleen Clark told us that she knew she had beans that were at least 40 years old, and accepted the assignment to go home and see what she could do with them. [She] added 1/8 tsp. baking soda and 1 tbsp. cooking oil to a cup of beans while soaking them in three times as much water. She put the beans to soak on a Saturday morning and left them for thirty-two hours, until she observed that the forty year old beans were beginning to sprout! Charleen drained the rinse water, cooked the beans, and brought them to class.
“Christine Van Wagenen, teacher and cook extraordinaire, put her discriminating palate to the test and sampled a bean and declared the results to be a marvel.“
Sorting means picking over the dried beans before cooking them. Remove small rocks, pieces of dirt, beans with holes, badly misshapen or wrinkled beans and those greatly undersized or discolored.
Washing is not part of the packing process because water would rehydrate the beans. Do not rinse beans until you are ready to soak or cook them. Even then you do not have to rinse beans if you're going to soak them. Any field dust will be removed and discarded with the soak water. If you cook
the beans without soaking, rinse them after sorting.
During soaking, beans increase two to three times their dried size. Enough water must be used to keep the beans covered while soaking. Once rehydrated, beans cook in 1 to 3 hours, depending on the type of bean.
salt / unrefined sea salt
miso, tamari and soy sauce
acidic ingredients, including tomatoes, vinegar, and lemon.
ENERGY: Beans have long been valued as an energy source. Complex carbohydrates in dry beans digest more slowly than simple carbohydrate foods thereby satisfying hunger longer. One half cup of cooked beans contains 118 calories or less.
VITAMINS: A normal serving of cooked dry beans supplies as much as 40% of the minimum daily requirement of the B-vitamins, thiamine and pyridoxine, and significant amounts of other B-vitamins. The B-vitamins are important in contributing to healthy digestive and nervous systems, skin, and eyes.
MINERALS: Iron to build red blood cells, calcium and phosphorus for strong bones and teeth, and potassium, which is important in regulating body fluid balance, all plentiful in dry beans. Beans are high in fiber, contain no cholesterol, and are low in sodium. Sodium content is low so, when cooked without salt, they are good in low-salt diets.
Given the versatility and nutrient benefits of beans, dried or wet-pack canned, it seems prudent to become adept at preparing a variety of beans in an array of recipes.
Many people weren’t taught the skills to cook ‘from scratch’ but it’s never too late to learn and in today’s economic climate you really can’t learn too soon! There’s a vast selection of cookbooks devoted just to beans and the internet is a bean cook’s treasure trove.
Whether you use them cold in salads and dips; hot in soup, chili, and ethnic dishes, or ground into flour and added to your baking, beans are a wonderful foundation for healthful, flavorful and money-wise storage.
Posted by foodstoragelady at 8:04 PM