This was the list for monthly bulletin to help people with their food storage,
Also sent this to other ward preparedness specialists that wanted it for their
ward bulletin:


January food storage tips:
Water: 14 gallons per person/emergency supply. Choose food grade plastic for storing water. Water is more essential than food in sustaining life. We can only live without water for less than six days. NOTE: If you are new to food storage, start with your water supply.

Salt: 8 pounds per person/one year. Store salt in a warm dry place. Research salt to help you in making a wise choice in what salt to use.
www.curezone.com/foods/saltcure.asp



February food storage tips: buy at least a month's supply of wheat. That would be about a 45 pound bucket, or six/seven #10 cans for one person. DO it now, wait no longer! Learn how to use it/eat it. A healthy change!! Store in a cool/dry place.

Wheat: 400 lb. per person/one year if not storing any other grains. OR: 300 lb. per person/one year if storing other grains. Start using wheat slowly, allow the body time to adjust to the increase in fiber. What is the difference in hard red/hard white wheat? Similar in protein, moisture, vitamins, minerals. Hard red wheat: bit smaller grain with red/bronze hue, it is stronger in taste, will sometimes cost less. Hard white wheat: blondish in color, has a lighter whole wheat taste. Bread made using white wheat only will naturally lift a bit higher.
Yeast: 1 lb. per person/one year. Purchase in a one-pound vacuum sealed bag. Keep it in fridge or freezer to prolong storage life (about 4 to 5 years unopened). After opening, put in glass jar with tight lid, or a zip-loc bag; keep refrigerated when not using. Once opened, dry yeast is viable for about one year when properly stored..



March food storage tips:
Unbleached flour: 25 lb. per person/one year.. Flour stores in a cool, dry place about 5 years. It is healthy to use flour that is not bleached, because white flour is bleached with a dry chemical that leaves a residue of the chemical in the white flour.....and if using white flour, you are eating that.
Pasta: 20 to 50 lb. per person/one year...keeps for about one year......can be frozen for longer storage. If buying at the lds cannery, macaroni will store longer than spaghetti; plan accordingly. A serving of cooked pasta is 1 to 2 cups, depending upon your size and appetite.
Baking soda: 1 lb. per person/one year
Rumford's baking powder: 1 lb. per person/one year. Highly recommend Rumford's because it does not contain any alum (aluminum). Most health food stores have it, or will order a 5 lb. canister for you, cost is under $12
[NOTE: Think sparingly for flour and pastas; and eat with foods that contain fiber, such as dry beans or vegetables. Eating a minimum of refined food is wise, as it enters the blood stream quickly, causing the pancreas to release extra insulin to do it's work.]



April food storage tips:
Oats: up to 50 lb. per person/one year. One of the most inexpensive and healthy whole grains. Rich in B vitamins, iron, fiber. If your family doesn't like oatmeal for breakfast, try "Overnight Oatmeal Pancakes' at eatwheat..com Our family's favorite pancake!
Rice: up to 50 lb. per person/one year. White rice retains more nutrition than most other refined grains; though it still loses much of the fiber. If you store brown rice: keep it in the fridge or freezer (the essential oils in brown rice go rancid quickly).
Dry Corn/Cornmeal: up to 25 lb. per person/one year. For best nutrition, store dry corn (or popcorn) and grind your own cornmeal. Or you can buy Bob's Red Mill stoneground cornmeal/medium grind, and keep it in the fridge to retain nutrition/keep essential oils fresh.
Rye: up to 50 lb. per person/one year. This grain is known as a "bone builder" because it is very high in phosphorous, which is second only to calcium in building strong bones/teeth. Store/grind the same as wheat. Combine with wheat if you wish a lighter 'rye taste'.



May food storage tips:
On eatwheat.com you will find an easy crock pot method for cooking beans (look under main meals). Note: always sort and rinse legumes before cooking. Best to rinse lentils in a screen-type colander.
Cooking lentils: 1 part lentils + 2 parts water, bring to boiling, cover, turn heat to low, cook about 40 minutes or until tender. Do not add salt. Brown lentils or green lentils are most common to find/buy.

Legumes(dry beans, lentils, split peas): are a very important food storage item. They are little storehouses of fiber and nutrition. Store a minimum of 60 pounds per person/one year (about 2 cups of beans per pound, which is 120 cups per year). One cup of dry beans makes about 3 cups when cooked. Figuring ONE CUP of cooked beans per day, then 60 pounds will interpret into 360 meals per year. It is important to find at least ONE kind of legume you are willing to eat. Lentils cook without soaking; but, as with
all legumes, cook them in water only (salt/other ingredients inhibit beans from getting tender, and it makes the outer portion tough). Protein in legumes is incomplete, so eat cooked beans with the grains you store (wheat/rice/etc.) in order to complete the protein. Beans are good for diabetics as they digest slowly.



June food storage tips:
Nonfat dry milk: 16 pounds per person/one year. This is an emergency supply of ONE (8 oz.) cup reconstituted milk per day, and meets minimum nutritional requirements. Keep in mind that children, and nursing/pregnant mothers will need more than this minimum. It takes only FOUR #10 cans of dry milk to equal the required 16 pounds.
Cannery hot cocoa: the church cannery carries an excellent-tasting hot cocoa mix. Even just two #10 cans would be a nice addition to your storage!! You can also make chocolate pudding with it.



July food storage tips:
Cooking/Vegetable Oil: will store up to ONE year only; it MUST be labeled and rotated . Choose the highest quality cooking oil that you can afford.
Olive Oil: will store up to 10 years if you buy a good quality extra virgin olive oil. Best to get in smaller-type bottles; when opened, if it is close to the 10 years, it may go rancid perhaps faster than you would use it. Even though you are storing olive oil in a cool, dark place, still put a brown paper grocery bag over it to keep out ALL light.
Shortening: Crisco seems to store longer than other brands. 5 to 8 cans (3 lb. size) per person/one year (less if storing a variety of oil and shortening). Will store for 5 + years. 'Spectrum' brand has shortening with no trans-fats, look them up online if interested. Or research expeller pressed coconut oil as another alternative for storage/use.
IMPORTANT TO NOTE: can 'mix and match' oils/shortening you choose to store, just make sure to have 10 to 12 quarts per person/one year. (To help you figure amounts: one quart is 2 lbs. or 32 ounces)



August food storage tips:
Note: when storing a variety of sweeteners, make sure they add up to 60 pounds per person/one year. Most sweeteners will last 20+ years when properly stored.

Goal: limit total intake of sugar to less than 10 tsp. per day for better health.

Honey: store honey in glass or food grade plastic, never in metal. Honey crystallizes over time....heat at a very low temperature to bring back to liquid state. Caution: do not feed honey to infants under the age of 1 year.
Sugar: exception to rule for storing: keep sugar in a warm/dry place in original paper bag.. If canning sugar in #10 cans, DO NOT use an oxy-packet, this will cause the sugar to completely harden.
Molasses: with proper storage, molasses can last a long time. Heat and humidity can cause it to get moldy. Store in a cool, dry place. Wipe off any molasses that may get on lid or bottle lip, and be sure lid is always tightly closed.



September food storage tips:
Dried whole eggs and dried egg whites: can purchase in #10 cans from http://store.honeyvillegrain.com/ And the nice thing is.......their shipping rate is under $5.00 no matter how much you buy. One can of powdered whole eggs contains the equivalent of 170 fresh eggs, and they have the same nutritional value as fresh eggs or fresh egg whites. A few ways to use dried whole eggs: in baking, making mayonnaise or miracle whip, pancakes, puddings. Dried egg whites are excellent in angel food cake, frostings using egg whites, etc. Unopened, they store at least 5 years in a cool/dry/dark place. After opening, will keep for several months if refrigerated (in #10 can with lid secured).



October food storage tips:
Tomatoes: a basic ingredient in many meals. Fresh tomatoes are more nutritious than eating an apple a day, they are loaded with vitamins and have as much fiber as a slice of whole wheat bread. Tomatoes have
cancer fighting properties which are actually enhanced by cooking them. The amount to store per year depends on personal/family use.
Vital Wheat Gluten: is made from the protein in wheat. Can purchase ready-to-use gluten flour (another name for vital wheat gluten) to help lift whole grain breads, and for making a meat substitute. Best price locally is
in the bulk section at Winco.



November food storage tips:
Fruits: choose from a variety of canned, bottled, dried: low moisture or freeze-dried. Start with one basic kind, such as raisins, as they will last up to 20 years, though eventually will go 'sugary'. One tablespoon of raisins
is one serving. Another easy start is to buy a few #10 cans of dried apples.

Find at least one kind of sprouting seeds you are willing to use and store, such as alfalfa or broccoli seeds; both have vitamins/minerals that add value to storage meals. (Do remember your stored wheat and legumes can also be sprouted.....must cook the sprouted beans....but lentil sprouts are okay to eat raw).



December food storage tips:
Vegetables: the cannery offers dried chopped onions, dried carrots, potato flakes, (also potato pearls: these have a short storage life). Consider other basic vegetables such as canned or bottled green beans, etc. (remember that dried beans and lentils are vegetables, and they store very well).
Meat/ Fish/ Jerky:good to use sparingly to flavor your supply of grains, dry beans, and lentils. Meats contain essential vitamins and minerals, though lacking in necessary fiber.