Mormon Life - Food Storage tag

Homemade Food Storage Pizza

Tue, 07 Feb 2012 00:04:00 -0700

by Emergency Essentials
source: MormonLife.com

Mormon Life says: I enjoy making my own pizza by making dough in my bread machine and making my own sauce. Here are some great recipes, along with ideas to incorporate some of your food storage.

There are many great things you can do with food storage and as surprising as it may seem, making great homemade pizza is one of them. Not only can you make an amazing pizza crust out of almost only food storage ingredients, there are also many great pizza toppings that you can add from your food storage. Some great ideas are freeze-dried sausage crumbles, freeze-dried mozzarella or cheddar cheese, Yoders Canned Bacon, freeze-dried green peppers, freeze-dried pineapple, freeze-dried mushrooms, and even tomato powder for the sauce.

I like to make homemade pizza dough using my bread machine and homemade pizza sauce. Here are the recipes if you want to give them a try:

This pizza is simple to make and produces a very gourmet tasting finished product. To give you an idea of what your finished pizza might look like, this is how ours looked when we were finished:

Give our Homemade Food Storage Pizza a try and you will be surprised how amazing your food storage can be.

Food storage can contribute to great-tasting, economical breakfasts

Fri, 03 Feb 2012 10:34:00 -0700

source: MormonTimes.com

Food storage breakfasts do not have to be bland and boring. Some simple tips can keep them interesting and delicious.

Planning food storage is simple when you plan around the recipes you will serve, and breakfasts are no exception. Find a week’s worth of recipes made with storable foods that your family likes to eat, multiply ingredients by the number of weeks for which you are planning, and you have planned for breakfasts. It’s that simple.

Food storage important to more than Mormons

Tue, 31 Jan 2012 11:31:00 -0700

source: deseretnews.com

Two checks were lost in the mail, and Courtney Havenwood was starting to panic.

"When I opened the cabinets and they were bare, it scared me," said Havenwood, a wife and mother of two from Austin, Texas. "Even though I knew money was coming, it freaked me out. So (my husband and I) decided as soon as he got paid, we'd invest in food storage."

A season of storms

Mon, 30 Jan 2012 09:41:00 -0700

source: ldschurchnews.com

Mormon Life says: The country has seen it's fair share of natural disasters this past year, and members are learning to rely on food storage, Helping Hands, and their emergency preparedness skills. A small city in Alaska is buried so deep in snow that local leaders are scrambling to find enough snow shovels to clear out the mountains of white stuff.

Sounds like the punch line of a joke — Alaska? Snow shovel shortages? But the coastal community of Cordova is indeed dealing with an unprecedented period of perpetual snowfall. Members from the Cordova Branch of the Soldatna Alaska Stake say they're trying to make the best out of an exasperating winter.

FHE: Self-reliance

Mon, 09 Jan 2012 00:03:00 -0700

by Shauna Gibby
source: MormonLife.com

Mormon Life says: Prophets have commanded us to be self-reliant and prepared for all situations. Use this lesson to discuss these principles and how to attain them. Conference Talk:
For more information on this topic read “Providing in the Lord’s Way” by President Dieter F. Uchtdorf, Ensign, Nov 2011, 53.

Thought:
The Lord’s way of self-reliance involves in a balanced way many facets of life, including education, health, employment, family finances, and spiritual strength. Familiarize yourself with the modern welfare program of the Church.

(President Dieter F. Uchtdorf, “Providing in the Lord’s Way” Ensign, Nov 2011, 53.)

Song:
“The Prophet Said to Plant a Garden,” Children’s Songbook, p. 237.

Scripture:
And again Alma commanded that the people of the church should impart of their substance, every one according to that which he had; if he have more abundantly he should impart more abundantly; and of him that had but little, but little should be required; and to him that had not should be given. (Mosiah 18:27)

Lesson:
Display a 72-hour kit, or other food storage item. Explain that when a natural disaster occurs, people often begin to think about preparations they wish they had made. Have your family suggest things they think are important to have prior to a natural disaster. Invite a family member to read Exodus 11:1–3. Ask:

• What was Israel asked to do?
• Why were they successful in their requests of their Egyptian neighbors?

Ask your family to silently read Exodus 11:5–10, looking for the plague about to come upon the Egyptians. Ask your family why they think Pharaoh would not let the children of Israel go, even after all the previous plagues sent upon Egypt (see footnote 10a).

Read D&C 43:23–27 aloud. Testify that the Lord continues to speak to us by the voice of disasters and plagues, and that it is important for us to heed His warnings. Make a plan to be prepared both physically and spiritually and to follow the warnings of our modern prophet.

(Dennis H. Leavitt and Richard O. Christensen, Scripture Study for Latter-day Saint Families: The Old Testament, [Salt Lake City: Deseret Book, 2009], p. 37.)

Story:
During a particularly difficult financial time, I turned to God for help. I suppose that I am like other people whose prayers are offered with more feeling in times of urgent need. I remember feeling ashamed that I had not previously put more effort into my relationship with God when money had been plentiful. Still, believing that such petitioning could help, I arose one morning and began to plead for help.

The answer came in a strange way. A thought entered my mind: Your friend Paul [name changed] has no food in his house. Go and take him some money.

“But I have so little,” I said aloud. Then, considering to whom I was talking, I asked, “How much?” One hundred dollars.

I felt anxiety shoot through me. One hundred dollars was all I had in the bank! I searched myself, hoping that I had imagined the whole thing. I tried to pray again but felt only silence. Then, through the quiet I perceived a message. It seemed to say, Will you trust me or not?

Paul was a good man who had recently lost his income source and was struggling through very difficult financial times. No effort of his had seemed to be able to stop the rapid decline of his assets and reserves.

I drove to the bank, withdrew one hundred dollars, and headed to Paul’s house. When I pressed the money into his hand, he couldn’t hold back the tears. He said, “My wife and I totally ran out of food last night. We have been up since four o’clock this morning praying for a miracle.”

I never missed the one hundred dollars. One thing after another fell into place that allowed me to sustain my family. But no miracle was as great as the one that occurred inside me when I discovered that God truly loves his children and often uses other people to prove it.

(Larry Barkdull, Gifts: True Stories of God’s Love, [Salt Lake City: Deseret Book, 2004], p. 101.)

Activity:
Build a pyramid with canned goods. Try for highest, largest, or most creative.

Refreshment
Shufly Cake

4 1/4 cups flour
1 cup light brown sugar 1 cup sugar
1 cup butter
2 cups boiling water
1 cup molasses
1/4 cup apricot jam
1 tablespoon cinnamon
2 teaspoons soda
Blend flour, sugars, and butter into crumbs. Set aside 1 cup of crumbs for topping. Mix boiling water, molasses, jam, cinnamon, and soda. Add to remaining crumbs. Grease and flour 13 x 9-inch pan. Pour in batter and sprinkle with reserved crumbs. Bake at 350 degrees for 40-45 minutes. Do not overbake.

(Hollee Eckman and Heather Higgins, All that Jam, [Salt Lake City: Shadow Mountain, 2003], p. 81.)

To get the PDF version of this lesson, click here.

Got a little food storage? Don't stop now

Fri, 06 Jan 2012 10:30:00 -0700

source: MormonTimes.com

Some people buy a few cans or a case or two of food storage then divert their attention to other things. At least they’ve done something, right? Here is some "food for thought" that can provide motivation to keep going with food storage and be better prepared with a long-term supply of food.

At first for me, food storage seemed too hard and I wasn’t excited about figuring it out.

One day I saw a news report of a major disaster affecting many people. For some reason this time I saw with greater clarity how vulnerable we all are and how critical having some stored food would be.

Santa Fe Brunch

Tue, 13 Dec 2011 00:04:00 -0700

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Are you looking for a fun and great-tasting recipe for your powdered eggs, freeze-dried cheese or some of your freeze-dried vegetables? This one is perfect.

We just made this tasty recipe the other day, and it was a big hit during breakfast and lunch. Give it a try!

Ingredients

1 cup freeze-dried corn^

1 cup dehydrated hashbrown^

1/2 cup freeze-dried onion^

1/2 cup freeze-dried green pepper^

1 (15-ounce) can Black Beans

2 cups freeze-dried Colby cheese or freeze-dried Monterey Jack cheese^

8 large eggs (or use corresponding amount of whole egg powder)

1 1/4 cups dehydrated fat-free milk^

1/2 teaspoon salt

1/2 tablespoon ground red pepper (cayenne)

2 tablespoons fresh cilantro (optional)

^Reconstitute before using. Follow directions on #10 can to reconstitute.

Directions

1. Mix potatoes, corn, onion, bell pepper & beans in a baking dish; Sprinkle with cheese & cilantro.

2. Beat remaining items with wire whisk and pour evenly over potato mixture. Cover a minimum of 2 hours, and a maximum of 24 hours.

3. Heat oven to 350° F and bake uncovered 55-60 minutes.

4. Let cool 5 minutes before cutting. Serve with salsa or ketchup.

{Lifestyle} Food Storage Tips for Singles and College Students

Wed, 07 Dec 2011 00:04:00 -0700

by SarahJo Ciotti
source: MormonLife.com

Mormon Life says: Most young adults think of food storage as that thing their parents do. But regardless of how settled you are, food storage is important for any independent person. Here are some essential "getting started" tips.

College students and singles know what they can and cannot live without. We can live without a working stove; we cannot live without a new sweater that would finish off an outfit for that job interview or date perfectly. Okay; maybe that’s just me.

But when you’re in college, priorities can be different than they perhaps should be, and food storage is a perfect example of things we think we can do without.

I don’t have to worry about that until I’m older and officially a “grown up,” right? Wrong!

In my college and post-college experience, I have witnessed the crazy things that can happen to anyone, anytime, and food storage can be an incredible comfort in these times. Even when faced with the challenges of limited money and space that college presents, food storage is still doable.

Planning

When I think of food storage and trying to build my own, I imagine a giant drum of 1000 pounds of cracked wheat barreling down a hill with me running for my life in front of it.

But planning out your own storage does not have to be so scary. The important thing to remember is to think of the foods you like and use. You don’t need cracked wheat if you don't know how to use it. Keep track of how much and what type of food you use for a week and start planning from there.

There are also online blogs that offer lists and other tools to help you get started. Shelfreliance.com provides help with their Q Planner: you add in your information, budget, and food preferences and they create a plan just for you. “This is the perfect solution for students or single households, because it requires very little time and effort,” says J. Bart Mills of Shelf Reliance. “With a few easy clicks of your mouse, you can begin building a quality food storage you know you will enjoy.”

Building

Sometimes building a supply of food can be intimidating, especially when on a budget. “We suggest that you just start small,” Mills says. “You can begin by purchasing food you are familiar with and would be able to prepare and eat if necessary.” You do not have to buy everything at once. Now that you’ve kept track of what types of foods you use in a typical week, pick up one or two extra of those items each time you go shopping. If you typically use three boxes of macaroni and cheese a week but notice one time that they are on sale when bought five a time, save the extra two as food storage. “The key is to keep things simple,” says Mills. “If you are placed in situation where you need to use your food storage, storing items that you already know how to use will make things easy and not nearly as intimidating.”

Storing

Storage space in temporary housing is tight without adding a year’s supply of food storage. Books, clothes, and recreational gear all take space, and if you’re sharing a kitchen with two to five other people, things can get cramped quickly. Try raising your bed with cinderblocks and storing some of your less-used items in a plastic bin, using a dresser drawer or two for some items, or putting lighter items on those high-up shelves in closets that you can never really reach without great difficulty and thus probably aren’t currently using.

Timing

Don’t worry about trying to collect a full year of food storage; it’s unrealistic for college students to hold on to more than a three-month supply of food since they are often moving from one place to another. The typical length of a semester is only three months, and you don’t want your car to be packed full of food and have no room for your other belongings when you leave at the end of the school year. Plan for a few weeks to a month of storage rotating out regularly.

For single households, life may be a little more predictable. Perhaps you have a job and an apartment with more than a three-month lease. In that case, it would be more feasible to gradually build a supply up to three months, again, rotating regularly, and then continue as you are able.

How can I get started on food storage?

Thu, 01 Dec 2011 08:33:00 -0700

source: mormonwoman.org

Patricia recently wrote and said:

I was visiting the Ronald McDonald House in New Mexico last weekend. The resident family who runs the house on the weekends is Mormon. I noticed in the basement they have a years supply of food stored and I did not know why, so I decided to look it up on the internet. I am interested in beginning a food storage for my husband and I. We talk about it but never know where to start or what products to buy and how to re-cycle it so it does not go bad. I have been attending The Seventh Day Adventist church for 20 years but my husband and I are not vegetarians, we do follow the dietary laws of the Seventh Day Adventists and I think we are very healthy because we do follow it.

Amazing Gluten

Tue, 29 Nov 2011 00:03:00 -0700

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Gluten, the protein part of the wheat kernel that gives chewiness to bread, can be used on its own to add substance to dishes and "extend" meat. Learn how to make and incorporate it.

What exactly is gluten? Gluten is the protein part of the wheat kernel. It can be separated from the starchy part of the grain and used in many ways to replace meat. For vegetarians and those wanting to lower cholesterol, this is good news! It can be used as a meat extender which is a way to cut down on fat in the diet as well as the expense of serving meat at every meal (gluten is about ¼ the cost of meat).

By using gluten, often called "Wheat Meat", or "Seitan", you also avoid undesirable additives such as antibiotics, steroids, hormones, dyes, etc. This healthful and useful substance can be made at home. Because gluten has little or no flavor of its own, it will take on the flavors of the seasonings used with it. This allows you to create substitutes for beef, pork, ham, chicken, and even fish and shellfish! One caution: If you’re cooking for people you don’t know well, be sure to inquire if anyone has Celiac disease, the condition of being allergic to gluten.

Is gluten nutritious? Gluten is almost a complete protein, but it is missing the amino acid Lysine. Therefore, to be sure you have complete protein in any given meal include vegetables, soybeans, peanuts, eggs, milk, cheese, lean meat or fish. Gluten contains only 1/5 of the fat found in beef, and is much more easily digested than meat.

The best type of gluten is commercially-produced gluten flour which can be purchased in most grocery and health food stores. It is high in protein, produces the most meat-like texture, and will keep up to one year in a cool place (longer if frozen). Note: This type of flour cannot be produced by grinding wheat at home.

How does a homemaker produce gluten, whether on a regular basis or for an emergency? Below is some basic information on how to make gluten. For more detailed information see The Amazing Wheat Book by LeArta Moulton.

Gluten is made by rinsing the starch out of wheat flour. To begin with, any wheat flour can be used but results will vary by type. Regular whole-wheat flour can be used, either store-bought or home-ground. White flour may also be used but will produce a stringier product that doesn’t bind well together.

TOOLS
What tools or utensils do I need to produce gluten? You will need a large bowl and spoon, a plastic or metal colander (but not a wire strainer), a food grinder, blender, or food processor for grinding the gluten, a heavy baking sheet and non-stick spray, and either sauce pans, double-boiler, vegetable steamer, rice cooker or pressure cooker.

SEASONING
When do I add the flavoring? Powdered flavorings can be added to gluten flour before the gluten is produced. Liquid or paste flavorings are added to the water that you mix with the flour. For gluten made from regular wheat flour the flavor will be added when you cook the raw gluten. The seasonings that you choose will depend upon whether you want to remain totally vegetarian or are willing to use meat-based flavors. You might consider products such as Provident Pantry Vegetarian Chicken or Beef Broth, consommé, paste flavorings, Worcestershire sauce, soy sauce, clam juice, shrimp paste, and any combination of seasonings and herbs that you enjoy.

THE PROCESS
Commercially Produced Flour:
If you’re using commercially-produced gluten flour you can make almost instant gluten. In a large mixing bowl stir together 2 cups gluten flour, 1/3 cup another kind of flour (soy, whole wheat, rice, etc.), 3 to 4 Tablespoons of any desired dry seasoning, and 1 T. carob powder to give a "red meat" color, if desired. At this point, the mix can be stored in a cool place to use later. Add 2 ¼ cups warm water (with liquid or paste seasonings stirred in, if desired) and give about 10 stirs with a big spoon. Work and squeeze resulting dough into four tight balls. There are then three methods for cooking the gluten.

    •    Steaming the gluten is the preferred method of preparation. Spray your steaming tray, which holds the gluten, with a non-stick spray and place the gluten balls in it. Or, for a tighter texture such as for "chicken" pieces or "pepperoni" slices, form the gluten into a roll, wrap it in cheese cloth, tie at both ends and middle. Finally, steam them for about 20 to 30 minutes until cooked through.

    •    The simmering method is used when making thin strips for stir-fry dishes, stroganoff, jerky, etc. First roll out gluten on a damp surface to about ¼ inch thick and cut into strips or shapes with a knife or pizza cutter. Then drop strips of raw gluten into a flavored boiling broth (use equal amounts of broth and raw gluten). Simmer until liquid is gone, or about 30 minutes, stirring occasionally.

    •    Another option is to place gluten on a sprayed baking sheet and pat out. Place in a 350-degree oven with door slightly ajar until pieces appear dry on top. Turn pieces over and continue to bake/dry until texture is chewy, about 30 to 60 minutes.

Home-Ground or Store Flour
If you’re using whole-wheat flour (either from the store or home-ground), there are two basic techniques: stirring or kneading. Use the stirring method if you’re making gluten by hand: Use 12 cups of flour and mix in a large bowl with about 7 cups of water. Make sure that all flour particles are moistened. For gluten made from home ground flour or store purchased flour, the seasonings will be added later as it’s cooked. Give it about 20 stirs. The dough should resemble bread dough before kneading. Set the mixture aside for about 20 minutes.

If you’re using an electric bread mixer use the kneading technique: Add 6 cups of cool water to 12 cups of flour and, using the bread paddle, mix for five to ten minutes until dough pulls away from sides of bowl. If it doesn’t pull away, add small amounts of flour until it does. For gluten made from regular flour the seasonings are added when it’s cooked. Now with either method your dough is ready to rinse.

Rinsing and Cooking
Rinsing separates the gluten from the other parts of the wheat flour. Add water to the bowl of dough—enough to cover the dough. Work and squeeze with your hands to loosen the dough (about ten seconds). When the water turns milky and you see specks of bran, pour this water off and discard. If you’d like to use the bran and starch later, pour water into a separate container and set aside. Place dough into a colander over a sink and let lukewarm water slowly run over the dough as you work and squeeze it with your hands until the gluten starts to hold together and the water runs clear. As quickly as possible try to get a small ball of gluten started for the rest of the gluten to cling to as it’s rinsed. In about three to seven minutes, you should have a ball of elastic dough; this is the raw gluten. Form into balls and as mentioned above, steam, simmer or bake.

Using Cooked Gluten
Ground gluten: Grind the steamed or baked gluten in a food processor or hand food grinder on medium to large setting. This is great for making meatballs, patties, veggie burgers, sausage and meatloaf. Ground and mixed with other vegetables and flavorings it can become a delicious "grilled hamburger" patty. It may also be used as a meat extender in any recipe calling for ground beef. Add seasonings after gluten is ground.

Sliced gluten: Thickly-sliced, flavored and breaded gluten makes cutlet-type steaks. Thinly sliced gluten can be used in recipes and sandwiches calling for chipped beef, stir-fry strips, jerky, pepperoni, etc.

Cubed gluten: Cut into cubes of desired sizes and flavor as desired for use in soups, stews, shish-kabobs, sandwich fillings or chicken nuggets.

Torn pieces: Using a fork or hands break away steamed gluten pieces into desired size that resemble fish or chicken.

To flavor sliced, cubed, or torn gluten, simmer in the flavored broth of your choice for about five minutes. To use ground gluten as a meat-extender it is not necessary to add beef flavoring. Use three parts gluten to one part ground beef, season as usual and mix well.

For more specific recipes and ways to use gluten we recommend The Amazing Wheat Book by LeArta Moulton. Experiment and enjoy!

Chicken Soup

Tue, 15 Nov 2011 00:02:00 -0700

by Emergency Essentials
source: MormonLife.com

Mormon Life says: This is a quick, easy, great tasting meal you can make with the ingredients you have.

We felt like some good, old fashioned chicken soup the other day. This soup is about as simple as they come - simply heat up the water, add the ingredients, and simmer. Also, you can use any kind of vegetables that you happen to have or like. It's a quick, easy, great-tasting meal.

Ingredients
   8 cups water
   4 tablespoons Chicken Broth Seasoning
   2 teaspoons garlic salt
   1 tablespoons Italian seasoning
   1-2 tablespoons tomato powder^
   1 cup freeze-dried chicken^
   1 cup freeze-dried corn^
   1 cup freeze-dried peas^
   1 cup dehydrated carrot dices^
   1 cup noodles^ (any type; optional)
Salt and Pepper to taste

^Reconstitute before using. Follow directions on #10 can to reconstitute.

Directions

1. Add water to soup pot. Heat to just before boiling.

2. Add all remaining ingredients, stir, and let simmer for about 20-30 minutes.

How Long Does Dehydrated or Freeze-dried Food Last after Opening?

Tue, 08 Nov 2011 00:04:00 -0700

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Many people buy freeze-dried or dehydrated storage because they can just store it and forget it. But when do you have to start remembering it?

There are a few factors that determine how long food will last after it is opened. They include the following:

    •    The quality of the food at the time it is opened
    •    The degree to which food is exposed to oxygen and moisture
    •    The degree to which food is exposed to heat and light

The quality of the food at the time it is opened:

The older food storage gets and the more it is subjected to fluctuating temperatures, meaning below freezing and above 80 degrees, the more deterioration has probably occurred to the food inside the container.

The degree to which food is exposed to oxygen and moisture:

The moment the container is opened, the food is exposed to air. Air contains both oxygen and moisture. Many organisms require oxygen to survive. The higher the humidity (moisture content) of the air, the faster the product quality (nutrition and taste) deteriorates.

The degree to which food is exposed to heat and light:

Temperature greatly affects the speed at which food deteriorates. The higher the temperature is, the faster the quality (nutrition and taste) deteriorates and the shorter the time that food stays edible and safe. Since many organisms require light to grow, exposure to light also causes deterioration.

As a general rule, food stored in a #10 can or a bucket, depending on the above factors, may stay good up to one year after opening. Use your best judgment in deciding which food items to use. One way to determine if food is still of acceptable quality is to verify that it smells normal. Another way is to taste it or cook with it. If the quality of the finished product is satisfactory, continue to use it. Although food will lose nutritive value over time, old food retains some caloric and mineral value. It may have some life sustaining ability remaining. The information below includes general guidelines intended to help make an educated decision. Each situation is unique due to many contributing factors.

Recommendations:

Once you have opened your food storage, you can prolong its shelf-life by eliminating the adverse affects listed above. Store your food in the coolest, darkest and most airtight environment possible.

Consider the following options to extend the life of food, once the container has been opened.
    •    Pour what has not been used into a zip top freezer bag and seal the bag. Place the bagged food back into the can and replace the lid (to eliminate light).
    •    Pour the remaining food into Snapware® containers, which offer an airtight seal.
    •    Commercially available sealers can create an airtight environment. Put the food back into the can with the plastic lid secured.
    •    Generally speaking, refrigeration or frozen storage can extend the life of food. If you do not have much refrigeration or frozen storage space, use a pantry, cupboard, etc.

{Lifestyle} Be Prepared: Not Just the Scout Motto

Mon, 07 Nov 2011 00:01:00 -0700

by Ashley Bardsley
source: MormonLife.com

Mormon Life says: When a storm struck and left us without electricity for a week, we realized we weren't as prepared as we thought.

Last weekend there was a huge storm that came through the New England area. We found ourselves smack in the middle of its path, and just when I was taking a batch of cupcakes out of the oven, everything went dark. I know, at least the cupcakes were okay.

We weren’t sure how long this power outage would last, but we felt prepared since Hurricane Irene had occurred just 2 months earlier. Side note--the topic on all the TV and radio stations before Irene was being prepared. Make sure you have enough of this, steer clear of that, etc. etc. But when last week’s storm came, no one knew it would be this bad, and people weren’t prepared.

We are now on day six without electricity. Let me tell you right now: it gets really old really fast. We have learned a lot about being prepared in this kind of an emergency. Below are some tips if this happens to you. If you have any to contribute, please do: I would love to get even more ideas for the (please don’t say it!) next time this happens.

•    Food Storage: I know this has been talked about over and over, but seriously, you don’t want to rely on other sources when there is a power outage.
•    Cooking method/supplies: What are you going to cook that food on? Our gas stove has been our best friend. We can boil water, make pancakes, and cook up the things from our fridge that would have gone bad. Gas stove, my friends. But don’t forget to use it outside only; there have been a lot of carbon monoxide poisonings from people using them inside.
•    Cash: Credit cards don’t always work when there is no electricity with which to swipe them, believe it or not.
•    Gas: Make sure your cars are full of gas—only one gas station in our area had power, and there were hundreds of people trying to fill up. One word--chaos!
•    Batteries: Make sure your flashlights are stocked and that you have plenty of extras.
•    Blankets: When you don’t have heat and there is snow outside, your home becomes a large freezer. Even though gloves and snow hats weren’t meant to be worn inside, make sure you have them handy!
•    Entertainment: Have plenty of treats and games and any other plug-less entertainment. Books, a bag of games, coloring books, etc. The more activities to keep occupied the better.
•    Generator: We are too cheap for one, but I hear they do wonders and make power outages a breeze.

We do have some friends that checked into a hotel until the power comes back, but…for those of us who live normal lives, I hope these tips come in handy.
Your turn: What are your best preparedness tips for a power outage?

Four ideas for getting children to eat food storage

Fri, 04 Nov 2011 11:03:00 -0600

source: deseretnews.com

Most children are familiar with rice, pasta and oatmeal, all basic foods that store well. However, introducing beans, lentils, whole wheat and other whole grains into the family diet can be a challenge, especially if you have picky eaters.

Here are some ideas that can help:

Start young

Parents who begin introducing beans, lentils and whole wheat bread and other whole grain foods as a natural part of an everyday diet when children are young, can avoid a hassle later.

Spinach-Cheese Enchiladas

Tue, 18 Oct 2011 00:03:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: These enchiladas are made with food storage ingredients, and in addition to being delicious, they take only 15-20 minutes to bake.

You won't believe how amazing these Spinach-Cheese Enchiladas taste. My 10 year-old couldn't get enough of them! They are so easy to make and take only 15-20 minutes to bake.

Ingredients

1/2 Cup........Chopped Freeze-Dried Onions^
1 Tbsp...........Olive Oil
1 1/4 Cup.....Freeze-Dried Spinach^
2 Cup...........Freeze-Dried Shredded Monterey Jack Cheese^
1 Cup...........Sour Cream
1 Can...........Enchilada Sauce
8..................Corn Tortillas

^Reconstitute before using. Follow directions on #10 can to reconstitute.

Directions

1. Saute onion in olive oil until onion is transparent. Cook spinach according to directions.
2. Combine onion, spinach, cheese, and sour cream in a mixing bowl and mix well.
3. Fill tortillas with spinach-cheese mixture and roll up enchilada-style. Placing seam side down in a 13" X 9" baking dish.
4. Drizzle enchilada sauce over dish and bake for 15-20 minutes at 350° F.

Cook the onions until done, then add the spinach to the same pan for a couple of minutes.

Here's the recipe for homemade enchilada sauce:

Ingredients

2 Tbsp..........Butter or margarine powder + 2 Tbsp water
2 Tbsp..........Flour
3-5 tsp..........Chili powder (depending on how spicy you want it)
1 tsp.............Cumin
1-2 tsp..........Garlic powder or garlic salt
2 tsp.............Tomato powder
2 cups...........Water
salt and pepper

Directions

1. Mix butter or margarine powder with 2 Tbsp water in saucepan; Heat over medium heat.
2. Add flour and mix well (will be kind of like a paste).
3. Add chili powder, cumin, garlic powder and tomato powder; Mix well.
4. Slowly add about 2 cups of water and mix well.
5. Continue to simmer for a few minutes; Add salt and pepper to taste.

5 surprising things about basic food storage recipes

Fri, 07 Oct 2011 11:29:00 -0600

source: MormonTimes.com

When I first started cooking with basic food storage I was astounded by some discoveries. It’s been fun to share those surprises with others.

Speed

I expected food storage recipes would take a long time to prepare. I was surprised to discover they are fast. Even bean recipes are fast, if beans are cooked ahead of time, drained and stored in fridge until dinnertime, or if canned beans are used.

Sometimes when giving a presentation I have asked three volunteers to come out of the audience and put together three basic food storage recipes they have never seen before.

Recipes are made with only stored foods. They don’t have to hurry and they are not in competition with each other, but I time them. The longest time ever clocked was three minutes. That’s surprising to people.

Not All Barrels Are Built the Same

Tue, 27 Sep 2011 00:04:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Did you know that a water container that holds less than 15 gallons is considered a jug, not a barrel? It's time to learn more about the best ways to store some of your most vital storage – water. Water storage containers vary in their size, color, shape, versatility, type of material and quality. The most commonly found barrels sizes are 15, 30 and 55 gallon in capacity. Water containers that are smaller than 15 gallons are usually considered jugs not barrels. There are three criteria to consider when purchasing water storage containers.

Size
It is recommended by preparedness experts to have at least 14 gallons of water stored per person. This provides one gallon of water a day for two weeks. This would give a person 64 ounces of drinking water and 64 ounces for cooking and light sanitation. A 15 gallon water barrel provides one person with this minimum amount. A 30 gallon water barrel provides this basic amount for two and a 55 gallon water barrel for four.

Color
Most people would think that blue would indicate water and it generally does. You may want to make your barrel indicating "Water" so in case of a fire or similar natural disaster, emergency personnel know that water is being stored in it and not a flammable material. Gasoline and other fuel should only be stored in red containers. The blue barrel’s dark color also restricts light and helps prevent algae growth. If your water container is light in color, be sure to store it in a dark location, away from light.

Quality
Water barrels should be high in quality, offering ultimate reliability and integrity. Manufactured with prime resin and FDA approved high molecular weight high density polyethylene (HMWHDP) is strongly recommended. These barrels are BPA free and UV coated to prevent light penetration. They are also thicker than other barrels on the market. A thicker barrel reduces the possibility of warping, cracking and deterioration over time.

As a reminder, it is recommended not to store your filled water barrel directly on cement. It is wise to use an insulating barrier, such as wood, between the barrel and cement. A barrier that allows breathing is ideal to prevent mold, mildew and bacteria growth.

It is recommended to rotate your water annually (using a drinking water safe hose) unless a water additive is used. Purchasing a quality water barrel is a wise investment. When choosing water storage containers, remember that not all barrels are built the same.

Homemade Jams and Jellies That Please

Tue, 06 Sep 2011 00:04:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: One delicious step to becoming more self-sufficient is found in making homemade jam and jellies. And we've got you covered with four delicious recipes.

There is a difference between jam, jelly, preserves, conserves, and marmalades. Jam is made from chopped or ground whole fruit, whereas jelly uses only the extracted juice of the fruit. Preserves typically contain larger chunks of fruit or even whole fruit as in strawberry or gooseberry preserves, while conserves are made of fruit mixed with raisins and/or nuts. Marmalades are based on juice and finely-chopped citrus peel.

Traditional jams and preserves require long cooking times to allow the natural pectin to develop. Pectin is a thickening agent found in fruits and vegetables that is used to gel jams and jellies. It is most often derived from apples or orange peels, and can be purchased in powdered or liquid form. Quick-cooking jams require added pectin in order to thicken and "gel."

In order to make these homemade favorites, you will need a heavy-bottomed pot such as a Dutch oven or the pot of a pressure cooker (it’s best not to use aluminum), clean jars with new lids and rings, and possibly a candy thermometer. For jelly, you will also need a colander, cheese cloth or a jelly bag, and a large bowl. It’s important to follow the recipe exactly and especially not to stint on the acid (lemon juice or vinegar) called for, as acid is the key to safety and stability. The acid works with pectin to help the jam or jelly set and also brightens the flavor and helps to preserve the product. Bottled lemon juice works very well—even better than fresh, as the acid level of bottled juice is more reliable. Sugar helps the gel to set, preserves the color of the product, increases shelf-life once the product is opened, enhances the flavor of the fruit, and gives a glossy sheen to the jam or jelly.

Choose fruits that are ripe but not overripe and free from blemishes. Some cooks think that cutting out obvious bad spots in an overripe peach is all that is needed, but the fact is that unseen colonies of bacteria have reached deep into the fruit and can cause spoilage on the shelf. Also, overripe fruit has less pectin than slightly under-ripe fruit, so it can be a good idea to use about 1/3 under-ripe fruit per batch to guarantee a good set.

There are two main challenges to making jelly—getting it to set properly and keeping it clear and jewel-like. Some jellies gel at once, while others seem a bit loose at first but firm up after a few days. If it doesn’t gel, you can reheat it and add a little more pectin—or just keep it as a delicious pancake or waffle syrup. Cloudiness in jelly can usually be avoided by warming the fruit gently before attempting to strain the juice off, by using several thicknesses of cheesecloth or a jelly bag to strain it through, and by avoiding the temptation to press on the solids to release the juice. If it still clouds, be assured the taste will not be affected.

There are a few tests you can apply to see if your hot jelly has reached gel stage. Watch the juice as it bubbles in the pan; if the bubbles are small, it’s not there yet. As they get larger and less numerous, you’re approaching gel stage. If you’re using a candy thermometer, watch for it to approach 220 degrees, the magic number. Another test is to see if the jelly “sheets” when you drip it from a spoon. When two last drops merge into one as they drip back into the pot, you’re there! Another simple test is to put a small plate in your freezer and when you think your jelly is nearly ready, place a few drops onto the cold plate and let it cool for a moment. If it wrinkles when you push it with your finger, it’s ready. If not, cook a couple of minutes longer and try again. Making jams and jellies is as much art as science, and you’ll quickly get the hang of it with a little experience.

Traditional-Style Apple Jelly
4 pounds Tart apples--any variety, even crabapples
About 4 cups Water
3 cups Sugar
1/2 cup Bottled lemon juice

Directions:
Wash and stem the apples, but leave the peel and core. Cut into chunks and put into a large stockpot. Add enough water to barely cover, bring to a simmer and cook until tender, about 30 minutes. Pour into a dampened jelly bag or a colander lined with dampened cheesecloth (dampening the cloth keeps it from wicking up the apple juice) and allow the juice to drain into a large bowl overnight in the refrigerator. Do not squeeze or press the bag.

Measure 1 quart of the resulting juice and add it to a large saucepan over high heat. Stir in the sugar and lemon juice. Bring to a full boil that you cannot stir down. Continue to boil until the gel stage is reached. Remove from heat and quickly transfer to clean hot jars, as apple jelly sets up fast. Cap and refrigerate or process in a boiling water bath for ten minutes. Turn off heat and allow jars to rest in water for 5 minutes. Remove jars and set aside for 24 hours, then check seals and store for up to a year.

MIXED FRUIT JAMS
One of the most creative and fun things to do in making jams and jellies is to mix compatible fruits (and most fruits are compatible). A popular combination is apricot-pineapple jam and another is cherry-apple jelly. If you are mixing fruits without a specific recipe, your safest bet is to be sure that you are using the amounts of pectin and lemon juice called for in the recipes that come in a package of pectin for whichever fruit in your mix requires the largest amount of each. For example, if you’re mixing plums, which are naturally low in pectin with peaches, which are high in pectin, use the amount of lemon juice and pectin recommended for the plums to be sure of a good set.

Cherry-Blueberry-Rhubarb Jam
2 lbs Rhubarb, washed and sliced into chunks
2 cups (about 1 1/2 lbs) Sour cherries, washed and pitted
2 cups Blueberries, rinsed, any stems removed
7 cups Sugar
1/4 cup Lemon Juice
6 oz. Liquid fruit pectin
1/2 cup Water

Directions:
In a heavy pan, combine rhubarb, blueberries, cherries, lemon juice, and water. Cook for 2 minutes. Remove from heat, add pectin and stir thoroughly. Add sugar, stir well, and return to heat. When it reaches boiling, allow to boil for 4 minutes. Remove from heat, skim any foam off, and ladle into hot sterilized jars. Cap the jars and process for 10 minutes in a boiling water bath.

PRESERVED PEARS
Use a variety of hard pears, such as Kiefer, Southern Sand, or Chinese Sand Pears, as they will keep their texture in a preserve and not turn to mush in the cooking process. The basic ingredients are simple: 1 pound of sugar to every two quarts of peeled, cored, sliced, or chunked pears. Layer pear pieces and sugar in a heavy pot and allow to sit overnight to release the pear juice. Place over medium heat and simmer, stirring often until desired color and consistency is reached. Color can range from pale to dark amber. Ladle into hot, sterilized jars and process for 10 minutes in a boiling water bath to seal. These preserves are delicious with hot buttered biscuits, peanut butter, or cheese.

Jams and Freezer Jams
Some fruits, especially strawberries and raspberries, can be made into jelly, cooked jams or freezer jams. Freezer jams preserve the taste of the fresh fruit, but require space in your freezer to store, and are vulnerable to long power outages.

Strawberry Freezer Jam
2 cups Cleaned, crushed strawberries (about 2 lbs. or 1 quart)
1 Package Powdered pectin
1 cup White Karo syrup
3 cups Sugar

Directions:
Mix lemon juice into strawberries. Sprinkle pectin over berries and stir well to dissolve. Add Karo syrup, stir in. Add sugar and mix well until it is dissolved. Ladle into clean jars or plastic freezer containers and fill to within ¾ inch of top. Cap, allow to sit on your counter for several hours, then freeze.

Traditional Strawberry Jam
8 cups Ripe, firm strawberries, hulled and halved or quartered if large
2 cups Sugar
1/4 cup Bottled lemon juice

Directions:
Mix berries and sugar and allow to sit for a while on your counter and then overnight in your refrigerator to allow the fruit to soften and the juices be drawn out. Transfer berries to a large stainless-steel or enameled pot and bring to a boil, crushing and stirring the berries. Add lemon juice and stir well, continuing to cook for about 20 minutes or until the jam reaches the desired consistency. Remove from heat and rest for 5 minutes, stirring occasionally. Ladle into hot, sterilized jars, cap and either refrigerate or process in a boiling water bath for 10 minutes.

Dive into preparedness and self-sufficiency with making homemade jams, jellies and preserves. Don’t wait until you find yourself in a real jam before trying these great recipes and ideas.

Easy Cheeseburger Pie

Tue, 30 Aug 2011 00:04:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Use this recipe to make an easy and delicious meal from your food storage items.

Here is a great, easy-to-make dish to put on your family dinner menu for this week. Prep time is only about 10 minutes and it bakes in 20-25 minutes. It can come from your food storage, plus, it passes the kid test. Enjoy!

Ingredients

2 1/2 Cups PP Freeze-Dried Cooked Ground Beef+

1 Cup PP Chopped Onion+
1/2 Teaspoon Salt
1 Cup PP Freeze-Dried Shredded Cheddar Cheese+
1/2 Cup PP Scone Mix
1 Cup PP Dehydrated Fat-Free Milk+
2 PP Whole Eggs or Egg Mix+

+ = Reconstitute before using. Follow directions on #10 can to reconstitute.

PP = Provident Pantry

Directions:
1. Heat oven to 400°F, Grease 9" pie plate.
2. Spread beef and onion in pie plate; sprinkle salt and cheese on top.

3. Mix milk, eggs, and scone mix until blended and pour on top of the beef and cheese in the pie plate.

4. Bake about 25 minutes or until knife inserted in center comes out clean.

5. Cool 5 minutes.

No wonder it's called "Easy Cheeseburger Pie." Enjoy!

Variations: use a variety of cheeses including Monterey Jack or Colby. For added flavor, color and nutrition use any combination of freeze-dried or dehydrated green bell peppers, tomatoes or mushrooms.

Click Here for a PDF recipe card.

{Food Dish} Awesome Dutch Oven Recipes

Wed, 24 Aug 2011 08:34:00 -0600

by Linda Dixon
source: MormonLife.com

Mormon Life says: You may have thought about getting your family accustomed to eating your food storage before disaster strikes, but have you ever thought of getting accustomed to emergency cooking with a Dutch oven? Did you know that Dutch ovens have been used to cook food for hundreds of years? Many cultures have their own version of the Dutch oven, and the American colonists loved the Dutch oven for its versaility and durability.

The Dutch oven was a popoular means of cooking back when power was not a reality, and it only makes sense that, if we're preparing for an emergency, we should prepare to cook with something that doesn't require power. Try these Dutch oven recipes, which include food storage items, to make the most of this versatile vessel and really prepare to meet any challenge.

Au Gratin Potatoes

12” Dutch oven with 9” glass, 2 qt. casserole dish. You can also use 10” oven without dish.
24 briquettes: 8 bottom, 16 top
Serves 8

Good:
    5 cups dried potato slices
    ½ tsp. salt
    1 – 2 Tbsp. dried onion
    2 Tbsp. whole wheat flour
     1 cup powdered milk in 4 cups water
    Salt and pepper
    ½ - 1cup cheese powder
    1 cup crumbled bread crumbs

Better:
    Use white flour in place of whole wheat
    Replace powdered milk with evaporated milk and water.

Best:
    Use 1 cup grated freeze dried cheddar cheese to replace cheese powder

Directions:
Soak potatoes and salt for 1 hour. Drain (save water for mixing with milk). Grease casserole or line Dutch oven in foil and layer ½ of potatoes in bottom. Sprinkle with salt and pepper and ½ of onion and ½ of cheese powder.   Layer remaining potatoes, then salt and pepper, onion, and remaining cheese powder. Mix reconstituted milk and whisk in flour. Pour over potatoes. Bake in oven, checking every 15 minutes. On the 3rd checking, sprinkle bread crumbs over potatoes. Cover and bake 15 more minutes. Be sure bottom does not burn. It would be best to make a foil ring* to set casserole dish on. Cook 1 hour, checking every 15 minutes.

Note: When I first made these I wasn’t sure how good they would be, but after making my first batch, I am sold. You will need to increase the amount of dried potatoes you have in your storage, along with the cheese powder (store this in freezer for a longer shelf life).

*To make a foil ring take an 8” sheet of foil, roll up like a snake, shape into a coil, flatten slightly, and you have a baking rack to use in your Dutch oven.

Pineapple Upside Down Cake

12”-14” oven, 8” square pan; serves 9 (or foil lined 12” Dutch oven and double recipe)
24 briquettes, 8 on bottom, 16 on top (pre-heat 5 min.)
Cook 30 to 45 min

Good:
    ¼ cup butter flavored shortening
    ½ cup brown sugar
    1 ½ cups dried apples, soaked 30 minutes and drained, or 2 – 15 oz. cans of peaches, fruit cocktail, cherries, etc., drained.
    2 short cans pineapple, or 1 tall.
    1 2/3 cups whole wheat flour
    1 cup sugar
    1 tsp. baking soda
    ½ tsp. salt
    1 Tbsp. vinegar (white or apple cider)
    1 Tbsp. vanilla
    1 cup water
    1/3 cup

Better:
    Use white flour in place of whole wheat

Best:
    Use melted butter in place of butter flavored shortening

Directions:
Melt the butter flavored shortening in the bottom of the square pan. Sprinkle brown sugar evenly over melted shortening. Drain fruit, then arrange fruit on top of brown sugar. Set pan aside. Start your Dutch oven Pre-heating now.   Stir together the flour, sugar, baking soda and salt. Mix the vinegar, vanilla and water together and then add to the dry ingredients. Add the oil and whisk until smooth and creamy, about one minute. Pour cake batter over fruit. Place pan on foil ring and cook 30 to 50 minutes. (Check after 30 minutes). Cake is done when it has pulled away from sides of pan and center is firm. After removing from oven (use players to lift pan out of oven), cool 10 minute; then take a knife and run it around edge of cake. Place a plate or small cookie sheet over top of cake, hold in place and turn up-side down. Leave the pan on the cake for a few minutes before removing.

Note: If you have a yellow or white packaged cake mix, fix it according to package directions. If you have no eggs, that’s OK, just mix the juice you drained off your canned fruit with water and use ¼ cup more water than asked for on the box. You can use it in a foil lined 12” Dutch oven. Just double the amount of butter flavored shortening and brown sugar in bottom of oven. Double the amount of fruit (use 20 oz. can of pineapple). If you have nuts or maraschino cherries arrange them over fruit. Pour cake batter over all and place lid on Dutch oven. Bake as directed above.

Banana Bread

12” or larger Dutch oven; 1 loaf
24 briquettes: 8 on bottom, 16 on top
Cook 1 hour

Good:
    1 cup sugar
    2 cups whole wheat flour
    ½ tsp. baking soda
    1 tsp. cinnamon
    ½ tsp. salt
    1 cup dried bananas, broken into very small pieces, soaked until tender, and drained
    ½ cup oil
    ¼ cup reconstituted powdered milk
    1 tsp. vanilla

Better:
    Replace whole wheat flour with white flour

Best:
    Replace oil with butter or butter flavored shortening
    Replace ½ of sugar with brown sugar

Directions:
    Lightly grease 8x4 bread pan. Mix dry ingredients (first 5) together. Cream together remaining ingredients, then add wet ingredients to dry. Mix well. Pour batter into pan. Bake on foil ring for 1 hour. Check for doneness. Cook until done (bread has pulled slightly away from sides). Do not add more briquets.

Note: You might say, “Banana Bread out of dried bananas?” Yes, this works really well. It is better the next day too, since the banana flavor has had time to permeate the whole loaf. Enjoy this one!

Recipes from justdutchit.com.