Mormon Life - Preparedness tag

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

Tue, 22 May 2012 00:04:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Learn just how far you can stretch those precious cans and packets of food storage by considering quality of food and exposure to air, heat, and light.

When the time comes to use your food storage items - either in an emergency or in your day-to-day meal planning - one thing you'll want to know is the shelf life of your items once they have been opened. Knowing how long you have to use dehydrated or freeze-dried foods after opening them will ensure that your food storage is put to its best use and none of your storage efforts (or money) will be wasted.

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 (below freezing and above 80 degrees), the more the quality of the food will be affected.

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

As soon as a storage container is opened, the food inside is exposed to air. Air contains both oxygen and moisture, both of which will affect the shelf life of your food. The higher the humidity (moisture content) of the air, the faster the product quality (nutrition and taste) will decrease.

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) declines and the shorter the time 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:

Before and after opening 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.

Making the effort to store food for an emergency will be priceless to you if and when you need it. Taking these small extra steps will ensure that your investment will last and be the best quality possible for you and your family in a time of need.

Preventing Menu Fatigue

Tue, 15 May 2012 00:03:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Find out which things you might not think of (along with many you do) are essential to include in your food storage to provide variety.

Most of us are accustomed to having a wide variety of food choices available to us. Consider the dishes you ate at home in the last week. Then think of the types of food available in your local restaurants. More than any time in history, we can partake of the cuisines of many nations - Mexican, Italian, German, Chinese, Indian, Thai, and more - and our grocery stores often carry exotic produce that we may not even recognize. We take variety in our diet for granted, but if you were suddenly forced to depend upon your stored emergency food for sustenance, how much variety would you have?

The first thing to remember is this: While variety in your diet is important to us in our daily lives, in an emergency situation the critical factor in staying alive and strong is our calorie intake and the level of nutrients in our food. So focus your first storage efforts on meeting those basic needs, and once you've done that, you can easily add variety to your storage with some additional items.

To get an idea of some additional items you may want to add, prepare a sample week's menu from just what you have on hand to see how you would fare. Can you extend that single week into two weeks without too much repetition? Menu fatigue is the result of a diet with limited variety, but it doesn't take a gourmet chef to solve this. Adding salt, pepper and just a few other spices can make a big difference in the range of dishes you can create from food storage.

Another benefit of having more variety in your storage foods is that it will provide better nutrition (more variety of essential Vitamins and minerals) and a more satisfied dinner crowd. Wheat is nutritious and makes excellent bread and cereal, but it can also be so enjoyable if you were able to occasionally make some of it into pasta, crackers, or dumplings. Oatmeal, cracked wheat or 6-grain cereal are all healthy breakfast choices alone, but by adding peaches, berries, mango chunks, or banana slices, you can enjoy a totally different flavor. If you are able to have a selection of different grains, legumes, vegetables, fruits, meats and dairy products (including cheese) on hand, it will go a long way toward preventing menu fatigue. It will also give you many more ways to be creative with your menu. Including such vegetables as peppers, onions, and celery will allow you to make meat or meat-substitute dishes much more flavorful and healthful.

Keeping a supply of your favorite spices and flavoring agents on hand also gives you the opportunity to provide interest and variety at mealtime. Start with basic black pepper and iodized salt (which will provide the necessary trace mineral iodine as well as flavor enhancement). Include both sweet and savory spices and extracts such as vanilla, almond and coconut. A bottle of smoke flavoring, for example, adds an authentic taste to barbecue sauces and ham or bacon dishes. Take time to think of your family's favorite seasonings and plan accordingly. Many seasonings are even available packaged for long-term storage.

Include baking soda and baking powder as well as yeast and dough enhancer for your baking needs. Obtain some needed fats - butter or margarine powder or shortening, oils, and powdered whole eggs for baking.

Another kind of variety to consider has to do with the resources required to use the stored foods. Grains and legumes are so important to have on hand. Learn how to prepare them in ways your family will enjoy. It is wise to practice when times are good.

During conditions in which you can cook and bake as usual, all of your storage food will be useful to you. But during an extended loss of power and/or gas, you'll need to make use of alternative cooking sources. Practice using these alternative cooking sources, whether it is a camp stove, gas grill, a Volcano, etc. Also, have food on hand that is quickly and easily prepared with little or no cooking. Perhaps you may be able only to boil a little water, in which case "just add water" foods will demonstrate their worth. Some regular foods such as pasta, instant rice, and hot cereals can be cooked over a period of time in a thermos by adding hot water and letting them stand. In other situations, you will want foods that can be eaten as-is or warmed quickly, such as MREs (Meals-Ready-to-Eat). Include some canned foods that provide water as well as ready-to-eat food in times when water might be scarce. For example, the juice from canned corn, pears or fruit cocktail. It would be wise to include foods in your storage program that fit into each preparation category. Prepackaged combos are often a great option because variety is usually a big factor of consideration.

So as you plan your food storage, remember these simple tips. Plan to get the basics first and then add variety to ensure that you have the things you need in an emergency. Sustaining life is the most important - and once you've met that need, you can add more foods to provide the same variety in your meals that you have now. The more your food storage resembles your day-to-day foods, the more at ease you and your family will be in what are otherwise stressful times. With some simple forethought and planning, your storage foods can be much more interesting and appealing than you might expect - and will better serve you to get through difficult times.

This article is sponsored by Emergency Essentials.

Chicken Broccoli Casserole

Tue, 08 May 2012 00:03:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Use food storage or leftovers easily in this classic casserole.

A touch of lemon pepper adds a little spice to this easy-to-make chicken or turkey casserole.

Ingredients

2 cups freeze-dried chicken+ and/or turkey+

1-2 cups freeze-dried broccoli+

1 can cream of chicken soup

1 cup mayonnaise

1-2 tablespoons lemon juice

1 cup freeze-dried cheddar cheese+

1-2 teaspoon lemon pepper

1/2 cup bread crumbs

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

Directions

1. Reconstitute meat and broccoli. For more flavorful chicken and/or turkey, add 1 tsp each of salt and chicken bullion to water when reconstituting.

2. Add meat (drained) to bottom of baking dish. Sprinkle lemon pepper over meat. Heat for 5 minutes in oven at 350 degrees.

3. Mix soup, mayo and lemon juice in a bowl.

4. Carefully remove dish from oven. Cover meat with broccoli (drained). Spread soup mixture evenly over meat and broccoli. Sprinkle on reconstituted cheese and then bread crumbs.

5. Return to oven and cook an additional 15-20 minutes. Great by itself or served over rice.

Enjoy!

{Lifestyle} Planting an Edible Garden

Thu, 03 May 2012 00:03:00 -0600

by Joy Bossi and Karen Bastow
source: MormonLife.com

Mormon Life says: Whether you have two acres or two containers, it is possible to harvest crops nearly year round in your own little slice of garden heaven.

“Spring has sprung, the grass has riz, I wonder where the veggies is?”

Planting an edible landscape gives room for all the veggies and fruits any family would love. In many areas, spring planting may start as early as March—or even February in warmer climates. Here in the Intermountain West, we are pushing the freezing envelope if any warm season crops are planted before the middle of May. Okay, okay . . . it’s even better if we wait until around Memorial Day.

Whether you have two acres or two containers, it is possible to harvest crops nearly year round in your own little slice of garden heaven. The downsizing of home lots can cause some concern about available space.

Instead of just choosing plants that provide ornamental delight, try planting some yummy edible substitutes that are beautiful in their own right. Lawn has its place and important function, but if the only sunny area in your yard is now lawn, maybe that is the space you should be aiming at for food production. Gardens can be planted in rather unconventional ways that add interest and surprises throughout the entire yard.

In our book, The Incredible, Edible Landscape, we help gardeners explore new ways to produce food in the most local place of all—their own yards! There are many reasons we feel this is an important part of provident living, and here are a few:

-Serious counsel has been given to grow our own food.

-Commercial food supplies sometimes become contaminated with E. coli, salmonella, etc.

-Pesticide residue on our fresh foods poses increasing health risks.

-Nutrients begin to be lost the moment crops are harvested.

-Perhaps most importantly: no one should miss out on the taste of a freshly picked ripe peach or a sun-warmed, homegrown tomato.

As President Benson once said, “The revelation to produce and store food may be as essential to our temporal welfare today as boarding the ark was to the people in the days of Noah.”

One of the early titles of our book was “Provident Gardening.” That title ended up on the editing room floor, but the message behind that title is still addressed in every chapter. So, just what is gardening providently? It’s carefully preparing for future needs by focusing on growing edibles—and not only in the future but, deliciously, in the here and now! Knowing how to grow veggies under a variety of conditions can certainly supplement and enhance basic food storage. We strongly believe that NOW is the time to learn and practice gardening skills. There is no better place or time to hone these skills than when choosing your next gardening project. Try some of these edible substitutions for a start:

TREES – FOR -

Almond trees Flowering Cherries

2 varieties of Filbert Clump River Birch

Sour Cherry trees Lilac, Forsythia

Dwarf Peach tree (not in deep shade) Japanese Maple

SHRUBS –

Gooseberry Pyracantha, Barberry

Raspberry Privet, Juniper

Grape vine Virginia Creeper

Dwarf peach, plum, or apple Mugho pine

ANNUALS –

Opal basil Ageratum, Lobelia

Eggplant Tall Zinnia

Bright Lights Chard Medium Marigold

Sun Sugar tomato Black-eyed Susan vine

PERENNIALS –

Asparagus Ornamental Grass

Golden Sage Moonbeam Coreopsis

Chives Blue Fescue Grass

Oregano Ajuga

Here are some more ideas for incorporating edible plants into your garden:

Rhubard chard with edible Pansies.

Can you spot strawberries, nasturtiums, peppers, marigolds, melons, peaches, and ornamental sweet potatoes?

Condominium containers = edible landscape

Here’s a personal survey to help you determine your progress towards provident gardening:

1. Do you know how to grow plants from seeds?

2. Can you gather seeds from the produce you grew?

3. Have you stored those seeds?

4. Are there spare tools, parts, fertilizer, etc. in your storage?

5. Can you protect your little plants from cold, heat, insects, wind, and animals?

6. Do you know how to properly plant a leggy tomato start?

7. Can you freeze, dry, bottle, preserve and store your produce?

8. Would you like to know how to grow a Chocolate Cookie Bush?

Our book addresses these and other important gardening questions, but for all of the ideas in our book, the most important message we share is this: spiritual and emotional comfort and healing can come from being in a garden—especially when that garden is an incredible, edible landscape!

To learn more or order The Incredible, Edible Landscape, please visit joyinthegarden.com.

Chicken a la King

Tue, 01 May 2012 00:04:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Update your meal rotation with this versatile dish. And make sure to check out our step-by-step video guide.

Did you know there are a myriad of recipes that you can make exclusively from your food storage? They are quick, easy and taste great! Using your food storage requires less prep time, less mess and less clean-up. What more could you ask for?

Here is a mouth-watering recipe for Chicken A la King. The combination of chicken, vegetables, sour cream, and whole egg powder is amazing – you won't believe that it's food storage. Serve this for dinner tonight over some rice or noodles. The clean-up will be a cinch!

Ingredients

2 tablespoons clarified butter

1 cup freeze-dried green pepper+

1 cup freeze-dried mushroom slices+

1 cup freeze-dried zucchini+

1 cup freeze-dried asparagus+

1 cup chicken broth+

1 cup freeze-dried chicken+

1 cup water

1/4 cup sour cream powder

1 tablespoon whole egg powder

salt and pepper to taste

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

Directions

1. Melt butter in a large skillet over medium-high heat.

2. Saute vegetables wuntil tender. Stir in broth. Cook until thickened, stirring continuously.

3. Add chicken, heat through and remove from heat.

4. In a small bowl, combine sour cream powder, whole egg powder, salt, and pepper and water.

5. Mix together.

6. Add sauce to skillet and heat throughly, stirring regularly. Serve hot.

Make sure to check out our video guide below!

Outdoor Cooking with Food Storage

Tue, 24 Apr 2012 00:03:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Make delicious and easy meals outdoors and rotate your food storage as well.

If you're planning a weekend getaway or a large family reunion, how about pulling out some of your food storage and giving your camp meals a delicious new twist? Food storage should be first on your list of things to bring to the great outdoors. Not only is it often convenient, but it helps you learn to use your food storage, and it provides you with a great opportunity to familiarize your family with the foods you store and rotate them!

It is often difficult to introduce your family to food storage if you are waiting until an emergency or a time when your family must eat food storage. Even though you may be familiar with most of your food storage in your diet, there still may be some items that you need to learn to use and foods that your body may need to adapt to. Don’t wait for an emergency to learn; take the opportunity while camping.

Some of the common hassles of camp cooking include lack of refrigeration, excessive weight in packing the food, the lack of a full functioning kitchen for cooking multiple foods at a time, and having measuring equipment handy. Most of these inconveniences can be lessened or solved altogether by using some of the dehydrated foods frequently found in food storage.

Here are four ways food storage foods make camp cooking more convenient:

    1.    No refrigeration required.  If you're tired of constantly worrying about coolers having enough ice in them and keeping your food at safe temperatures, you'll love using freeze-dried and dehydrated foods. Dehydrated pancake and other mixes, butter, vegetables, fruits, and even main entrées do not require refrigeration before use. Camp meals made with dehydrated foods can be great, and you can leave your cooler at home.

    2.    Make-ahead/just-add-water mixes.  Imagine not having to worry about chopping vegetables, measuring spices or leaving a main ingredient 50 miles away at home. Dehydrated foods allow you to assemble meals at home so all you have to do in the great outdoors is add water. One pot, one measuring cup, and your camp meals are ready to go.

    3.    Lightweight.  If your camping plans include going to more remote areas and carrying in all your food, you know that every ounce counts when packing your gear. And when you compare the weight of canned goods to just-add-water mixes stored in plastic bags, it only makes sense to use your food storage as part of your daily camping menu. Measure out food beforehand, and store it in plastic bags that can be resealed to avoid bringing more than you need.

    4.    Makes large camp meals a snap.  If you have a large crew--say for family reunions--cooking in the outdoors is that much more of a hassle and inconvenience. But again, freeze-dried and dehydrated foods can become a part of your plan. Most of these foods come in #10 cans (about 8/10 of a gallon), which were originally designed to feed large groups of people. They are now used in an efficient manner for food storage. For some delicious recipes that use common food storage items, check out the recipe section at beprepared.com/recipes.

Cooking Outdoors

Cooking in the open is a great way to enjoy the outdoors and prepare for cooking without electricity during emergencies. There are a variety of ways you can make meals outdoors. Choose the method that will work best for your family. There are many types of camp stoves (propane, butane, kerosene), Dutch ovens, and grills available. If you are planning on cooking over an open fire, find out current fire regulations in the area you will be traveling. Certain areas may not allow you to collect firewood, create a fire pit, or have open fires.

Eat what you store and store what you eat, and outdoor cooking and food storage really can go together. Happy cooking!

Some general food storage that works well in camp cooking:

Breakfast
    •    Hot Chocolate Mixes
    •    Fruit Drink Mixes
    •    Dehydrated Milk
    •    Freeze-Dried Cheddar Cheese
    •    Dehydrated Egg Mix
    •    Freeze-Dried Ham and Sausage
    •    Textured Vegetable Protein
    •    Potato Chunks
    •    Wheat
    •    Pancake Mix
    •    Low-Fat Granola
    •    Freeze-Dried and Dehydrated Fruits

Lunches and Dinner
    •    Freeze-Dried Meats
    •    Textured Vegetable Protein
    •    Freeze-Dried and Dehydrated Vegetables
    •    Soup Mixes
    •    Chicken or Beef Broth
    •    Freeze-Dried or Dehydrated Potatoes
    •    Refried Beans
    •    White Rice
    •    Peanut Butter Powder

Desserts
    •    Pudding Mixes
    •    Hot Chocolate Mixes

For recipes that use these products, check out the recipe section at our blog, or use your favorite recipes and substitute food storage items whenever possible.

Egg and Hash Brown Breakfast Casserole

Tue, 10 Apr 2012 00:03:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Try this recipe for a loaded breakfast casserole, filled with hash browns, onions, green peppers, mushrooms, sausage, and cheese. Delicious!

I hope everyone is having a great Tuesday! I just put together a great new recipe for Food Storage Breakfast Casserole. As usual, all ingredients come straight from food storage (I love using freeze-dried and dehydrated foods because their is less preparation time, less mess, and clean up is a snap). I did cook it in an oven, but this recipe would also work great in a Dutch oven or a Sport Solar Oven.

This particular recipe is a little heavier on the hash brown side and somewhat lighter on the eggs. Many breakfast recipes are mainly egg-based, so I wanted to make one based more on the potatoes. And it's amazing! One of our employees here stated how they normally need to add some ketchup to a breakfast casserole, but this one didn't need any additional condiments. The garlic pepper really does the trick.

Definitely give this one a try. Next time I cook it I'm going to add some Yoder's bacon . . .

Ingredients

2 tablespoons clarified butter

3 cups hash brown potatoes*

1/2 cup dehydrated onions*

1/2 cup dehydrated green peppers*

1 cup freeze-dried mushrooms*

2 cups freeze-dried sausage crumbles*

2 cups scrambled egg mix

2 cups water (for egg mix)

2 teaspoons garlic pepper

2 cups freeze-dried shredded cheddar cheese*

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

Directions

Rehydrate vegetables and sausage crumbles. When finished, lightly squeeze out excess water from onions, peppers and mushrooms.

Mix scrambled egg mix with 2 cups water. Set aside.

Coat the bottom of a 13x9 baking dish with 2 Tbsp of clarified butter.

In a large bowl, combine potatoes, onions, peppers, mushrooms, sausage crumbles, and garlic pepper. Mix well. Add to the baking dish.

Pour the rehydrated egg mixture over the vegetables in the baking dish.

Bake at 350 F for 40-45 minutes.

Remove from oven and sprinkle on the rehydrated cheese. Bake for an additional 10 minutes until the cheese is melted. Serves 8.

Water Storage Options

Tue, 03 Apr 2012 00:04:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: In most emergency situations, fresh drinking water is the most important item you can store. Learn your options for portable and stationary water storage.

It is recommended to have both portable and stationary emergency water storage. Portable water containers should be light enough to carry during an emergency. Be sure to take into consideration that water weighs 8 lbs per gallon. Preparedness authorities recommend storing at least 14 gallons of water per person. This would mean a family of 4 would want to store approximately 56 gallons of water (remember to store both stationary and portable). There are many types of containers and options available for storing water for long term.

Water Storage Containers

Heavy-duty, thick, polyethylene barrels, made of food grade materials, are great for water storage. These barrels are normally blue (color is important, blue means water is being stored, red would mean fuel or flammable liquid is being stored, and colors other than blue may not be food grade plastic) and normally come in sizes that range from 15 to 55 gallons. It is recommended to store these barrels in a dark and cool area, such as a basement or food storage room. Storing your barrel outside could have an effect on the life of the barrel. It is not recommended to store any water container in direct or indirect sunlight. Also, it is best to store water barrels with a non-pourous insulation barrier (such as wood) between the cement and the barrel.

It is not recommended to store a barrel outside, but if you have to, it is recommended to take certain necessary precautions. Cover it as much as possible to prevent exposure to light, ensure cleanliness and for insulation purposes. During the winter you have to take into account the freezing factor. When water freezes it expands. If there is not enough room at the top of your barrel, it can cause your barrel to become disfigured or may even crack. It is recommended to only fill the barrel 9/10 the way full if you plan on storing it in a place where there is a potential of freezing.

One of the best water storage options is the metalized plastic bag in a boxed water kit. The metalized bag is filled with water and then placed in a cardboard box. The water is kept from light, limiting any bacteria or algae growth. These kits are great because they offer an easy to use and versatile portable water system. The boxes can double as a sanitation kit (emergency toilet) and a carrying case for transporting water.

A smaller version of the metalized water bag system is the water pouch or box of purified drinking water. Each pouch contains approximately four ounces of water that can be stored for more than five years. This would be an alternative to heavier containers as a minimum ration for small children. These small pouches may not be as convenient for large amounts of water.

Two-liter pop or juice bottles are also a good option for inexpensive water storage. Be sure to clean them well and store in a cool and dark area. Light and warmth will promote algae and bacteria growth. Over time these water containers can breakdown and leak. It is recommended to not store them next to food or other items that can be damaged by water. Heavy containers should always be stored close to ground level and secured to prevent breakage or possible injury in the event of any earthquake or natural disaster. Be sure to store these water containers away from any harmful chemicals. Rotate the water once a year. It is not recommended to use milk jugs. These jugs are biodegradable and can break down within a short period of time.

Tips and Suggestions

-Water can be found during an emergency from several different places around the house including the water heater, ice cubes in freezer, and as a last resort, the reservoir tank in your toilet (not the bowl).

-Treat water with bleach before you use your water during an emergency. It is recommended to use 4 drops of bleach per quart of water.

Rotate your water once a year for freshness. Choose a month that is convenient for you.

Water containers can be stored in many different places such as closets, underneath beds, etc.

-Glass containers are not recommended for water store because they can easily break during an emergency.

-Available water filters and purifiers treat from 26 to as much as 39,000 gallons of water. These items are a must to have in addition to your portable and stationary water storage to ensure enough water for your family.

-If space and money is a concern, start small and gradually build your water storage as you build your food storage.

-If:

A) the water is free of microorganisms,

B) the container is made of food grade materials,

C) the container is clean and tightly closed,

D) the container is kept from sunlight,

then it will remain safe indefinitely.

Preparing for a Tornado

Tue, 27 Mar 2012 00:04:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Tornadoes can be unpredictable and scary, but an emergency plan will go a long way toward bringing you peace of mind.

The following information on preparing for and responding to tornadoes is taken from the FEMA web side at ready.gov/tornadoes.

Before a Tornado: How to Plan

Conduct tornado drills each tornado season.

Designate an area in the home as a shelter, and practice having everyone in the family go there in response to a tornado threat.

Discuss with family members the difference between a "tornado watch" and a "tornado warning." Contact your local emergency management office or American Red Cross chapter for more information on tornadoes.

Have disaster supplies on hand:

Flashlight and extra batteries

Portable, battery-operated radio and extra batteries

First aid kit and manual

Emergency food and water

Non-electric can opener

Essential medicines

Cash and credit cards

Sturdy shoes

Develop an emergency communication plan

In case family members are separated from one another during a tornado (a real possibility during the day when adults are at work and children are at school), have a plan for getting back together. Ask an out-of-state relative or friend to serve as the "family contact." After a disaster, it's often easier to call long distance. Make sure everyone in the family knows the name, address, and phone number of the contact person

Tornado Watches and Warnings

A tornado watch is issued by the National Weather Service when tornadoes are possible in your area. Remain alert for approaching storms. This is time to remind family members where the safest places within your home are located, and listen to the radio or television for further developments.

A tornado warning is issued when a tornado has been sighted or indicated by weather radar.

Mobile Homes

Mobile homes are particularly vulnerable. A mobile home can overturn very easily even if precautions have been taken to tie down the unit. When a tornado warning is issued, take shelter in a building with a strong foundation. If shelter is not available, lie in a ditch or low-lying area a safe distance from the unit.

Tornado Danger Signs

Learn these tornado danger signs:

-An approaching cloud of debris can mark the location of a tornado even if a funnel is not visible.

-Before a tornado hits, the wind may die down and the air may become very still.

-Tornadoes generally occur near the trailing edge of a thunderstorm. It is not uncommon to see clear, sunlit skies behind a tornado.

What to Do During a Tornado

If at home:

-If you have a tornado safe room or engineered shelter, go there immediately.

-Go at once to a windowless, interior room; storm cellar; basement; or lowest level of the building.

-If there is no basement, go to an inner hallway or a smaller inner room without windows, such as a bathroom or closet.

-Get away from the windows.

-Get under a piece of sturdy furniture such as a workbench or heavy table or desk and hold on to it.

-Use arms to protect head and neck.

-If in a mobile home, get out and find shelter elsewhere.

If at work or school:

-Go to the area designated in your tornado plan.

-Avoid places with wide-span roofs such as auditoriums, cafeterias, large hallways, or shopping malls.

-Get under a piece of sturdy furniture such as a workbench or heavy table or desk and hold on to it.

-Use arms to protect head and neck.

If outdoors:

-If possible, get inside a building.

-If shelter is not available or there is no time to get indoors, lie in a ditch or low-lying area or crouch near a strong building. Be aware of the potential for flooding.

-Use arms to protect head and neck.

If in a car:

-Never try to out-drive a tornado in a car or truck.

-Get out of the car immediately and take shelter in a nearby building.

-If there is no time to get indoors, get out of the car and lie in a ditch or low-lying area away from the vehicle. Be aware of the potential for flooding.

When a tornado is coming, you have only a short amount of time to make life-or-death decisions. Advance planning and quick response are the keys to surviving a tornado.

After a Tornado

-Help injured or trapped persons.

-Give first aid when appropriate.

-Don't try to move the seriously injured unless they are in immediate danger of further injury.

-Call for help

-If you smell gas, do not turn on any appliances or switches. This includes using phones, flashlights or a cell phone.

-Turn on the radio or television to get the latest emergency information.

-Stay out of damaged buildings. Return home only when authorities say it is safe.

-Use the telephone only for emergency calls.

-Clean up spilled medicines, bleaches, or gasoline or other flammable liquids immediately. Leave the buildings if you smell gas or chemical fumes.

-Take pictures of the damage--both to the house and its contents--for insurance purposes.

Remember to help your neighbors who may require special assistance--infants, the elderly, and people with disabilities.

When a tornado is coming, you have only a short amount of time to make life-or-death decisions. Advance planning and quick response are the keys to surviving a tornado.

The Bright Cooking Option: Solar Cooking

Tue, 20 Mar 2012 00:04:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Solar cooking is a provident and increasingly popular method for cooking. Learn some tips for cooking your food right with solar energy.

Solar cooking is a method that has been growing in popularity and sophistication in recent years, probably due to the emphasis on emergency preparedness.

A solar cooker is basically a box or reflective container that absorbs and magnifies the power of sunlight to produce temperatures hot enough to cook food. It works by converting ultraviolet light rays from the sun to longer infrared rays that cannot escape and have the right energy to make the water, fat and protein molecules in the food vibrate vigorously and heat up. The temperature generally reaches about 200 degrees, although some commercial solar ovens can attain much higher temperatures for roasting and baking. A general rule of thumb is that solar cooking takes approximately twice as long to cook foods as a regular oven. The main drawback is that you can only do it on sunny days. Even a sunny winter day can work, although cold air temperatures will slow down the process. People have even successfully cooked a meal on top of four feet of snow!

There are different types of solar cookers. The solar box cooker has a tilt-able reflective lid that redirects the sun's rays onto the food pot sitting in the box. The solar parabolic cooker looks like a dish-TV receiver with a pot suspended in the middle. A solar panel cooker has reflective panels surrounding the pot of food.

Whatever solar method you use, here are a few tips that will increase your chances of a satisfactory cooking experience:

Try to have food at room temperature when you begin to cook.

Place food in a dark pot such as a cast iron or enameled roasting pan. You can use BBQ paint (available at most barbecue supply stores) to coat the outside of any light, shiny pans you plan to use.

A clear, transparent covering such as a large, clear glass bowl or a turkey roasting bag should be placed over the pot to increase temperatures and prevent heat and steam from escaping.

Small pieces of food cook better than large thick pieces.

Wide, shallow pans work better than deep ones.

Use clean soup cans to bake bread, and for rolls or biscuits, leave an empty space in the middle of the pie tin.

Any material that is shiny and will reflect the sun's rays toward the pot can be used – mirrors, foil panels, or buffed tin or sheet metal. These can be tilted or the whole thing turned from time to time to follow the sun and keep the light directed onto the pot.

Some experts at solar cooking use Fresnel lenses, which are glass structures used to magnify and increase the power of light. They were originally created for lighthouses. These should be about one meter square, and you will need some sort of stand that allows you to raise or lower the lens to keep an ideal cooking distance from your pot. These lenses can cause your cast iron pots to get very hot, so be sure to use hot pads and avoid plastic utensils. Long-handled wooden spoons are ideal. For a single square Fresnel lens, keep the focus of the light about four inches wide on the cooking pot. You can also use these to pre-heat pots so that the cooking process begins more quickly. This method will heat water quickly and even fry fish.

This unique cooking method is a bright option, especially one that may be useful in an emergency!

Tasty Grilled Beef Quesadillas

Tue, 13 Mar 2012 00:04:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: These Grilled Beef Quesadillas, were a huge hit at our house the other night! Made with a few main freeze-dried ingredients, they are a delicious way to cook with food storage.

The main ingredients used here are freeze-dried corn, Monterey Jack cheese, and roast beef. Let me just say that freeze-dried foods are amazing! They have excellent shelf lives and will give you the ability to have meat, cheese, etc. during an emergency. Simply add some warm water and a few minutes later they are ready to go!

Here's a tip for the freeze-dried roast beef: Add a little beef bullion and garlic powder to the water when rehydrating for some added flavor.

We made 2 versions of the Grilled Beef Quesadillas the other day. The first basically followed the recipe minus the Cilantro (not very popular in our house). Then we made "Anna's version" using just the roast beef and the cheese.

I'm sure you will enjoy these just as much as we did. Have fun!

Ingredients

1 1/2 cups prepared thick and chunky salsa

1/4 cup chopped fresh cilantro

3 tablespoons fresh lime juice

1 cup canned black beans, rinsed and drained

1/2 cup freeze-dried corn+

3 cup freeze-dried shredded monterey jack cheese+

8 (8"-10") flour tortillas

1 1/2 cups freeze-dried roast beef shreds and pieces+

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

Directions

1. Combine salsa, cilantro, and lime juice in a medium bowl.

2. Combine 1/2 cup salsa mixture, beans and corn in a separate bowl. Set aside remaining salsa mixture.

3. Sprinkle cheese evenly on one side of each tortilla; Divide beef evenly among tortilla; Top with scant 1/4 cup of bean mixture; Fold tortillas in half.

4. Place quesadillas on grill rack over medium, ash-covered coals.

5. Grill, uncovered, 4-5 minutes or until golden brown, turning once.

6. Serve with reserved salsa mixture.

Delicious Weekend Food Storage Recipes

Fri, 09 Mar 2012 11:54:00 -0700

by Augason Farms
source: MormonLife.com

Mormon Life says: These are a couple delicious and simple recipes that incorporate food storage - perfect for a weekend brunch.

Augason Farms® Sweet Strawberry Muffins

2 ½ cups Augason Farms Buttermilk Pancake Mix

1 ¼ cup water

½ cup sugar

¼ cup vegetable oil

1 tablespoon Augason Farms Whole Egg Powder

½ teaspoon nutmeg

½ teaspoon cinnamon

½ cup Augason Farms Sliced Strawberries crushed

Muffin Topping:

4 tablespoons melted butter

½ sugar

1 teaspoon cinnamon

Mix all muffin ingredients together until well blended. Fill muffin liners 2/3 full. Bake for 12-15 minutes at 350 degrees.

While still warm, roll muffin tops in melted butter. Sprinkle with cinnamon and sugar mixture.

Augason Farms® Crock-pot Cheese & Chive Potato Shreds

4 cups Augason Farms™ Potato Shreds

4 cups prepared Augason Farms™ Creamy Potato Soup Mix

2 cups Colby Jack Cheese

1 cup sour cream

1/4 teaspoon pepper

1/4 teaspoon salt

1 - 8 oz. pkg. chive and onion cream cheese

Bring 2 quarts of water to a boil, add potato shreds, simmer 15 minutes, drain. Combine potato shreds, soup, Colby Jack Cheese, sour cream, salt and pepper. Place in a greased 3-quart crock-pot. Cook on low for 3 ½ hours. Stir in chive and onion cream cheese before serving.

New Tips for Old Food Storage

Tue, 06 Mar 2012 00:03:00 -0700

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Find out from a food expert how long stored foods stay good, how they retain nutritional value, how best to store your food supply, and what to store. As the lead researcher of BYU's Long-Term Food Storage Research team and chair of the Brigham Young University Department of Nutrition, Dietetic, and Food Science, Oscar A. Pike (BS '80) is reshaping what we think about those cans of rolled oats in the back of the pantry.

Q: How long will stored foods stay good?
A: There is a wide range in the shelf life of dried foods, depending on the specific commodity and its original quality, storage temperature, and so on. Some commodities should be used within a couple of years, like salad oil and dried eggs. But many dried foods -- packaged to remove oxygen and kept at room temperature or below -- will store well for 20-30 years or more. In our studies, taste testers evaluated aroma, flavor, texture, and overall acceptability of dried foods. Wheat and rice were very acceptable after 30-plus years of storage; beans, dried apples, macaroni, potato flakes, and oats up to 30 years; nonfat dry milk up to about 20 years.

Q: Do foods that old retain their nutritional value?
A: There is a loss of nutrients over time, but there is sufficient nutritional value to justify storing dry foods long-term. In a survival situation, you need calories to stay alive, and stored foods provide calories. Vitamin C is another important nutrient and, fortunately, vitamin C tablets retain a high percentage of their potency for more than 20 years.

Q: How and where should I store my food supply?
A: Minimize the exposure to moisture, air, light, and warm or hot temperatures. Of these, temperature is the most crucial. If you ever have to eat your food storage, you'll wish you had stored the food in the house and the furniture in the garage.

Q: What do I need to have stored for an emergency?
A: In the Church's pamphlet "All Is Safely Gathered In," (see providentliving.org) the focus is on a three-month supply of foods we are accustomed to eating, drinking water, a financial reserve, and a longer-term food supply. Our research indicates that dry foods are ideal for longer-term storage since they do not need to be rotated as frequently as we once though.

Copied, with permission, from BYU Magazine, spring 2008, p. 22. Copyright 2008 by Brigham Young University.

Young Women Lesson 11: Growing and Maturing in Self-Reliance, Part 1

Fri, 02 Mar 2012 00:04:00 -0700

source: MormonLife.com

Mormon Life says: "People need to realize that regardless of their circumstances, as desperate as those may be, they are entitled to the Light of Christ in their lives." -M. Russell Ballard

Discussion Questions

• What does it mean to “govern yourself”? (See Young Women manual 1, 43).

• How does following the Lord’s standards help us govern ourselves?

• Becoming self-reliant also means learning to live providently. What does provident living mean?

• What does it mean to become spiritually self- reliant? How can we become more spiritually self- reliant?

Excerpt from "Becoming Self-Reliant - Spiritually and Physically" by Elder M. Russell Ballard, talk to Brigham Young University:

From the Church Handbook of Instructions, we learn: “The Savior has commanded the Church and its members to be self-reliant and independent. …

“To become self-reliant, a person must work. Work is physical, mental, or spiritual effort. It is a basic source of happiness, self-worth, and prosperity. Through work, people accomplish many good things in their lives. …

“As people become self-reliant, they are better prepared to endure adversities” and are “better able to care for others in need.” 1

President Marion G. Romney (1897–1988) taught: “Without self-reliance one cannot exercise these innate desires to serve. How can we give if there is nothing there? Food for the hungry cannot come from empty shelves. Money to assist the needy cannot come from an empty purse. Support and understanding cannot come from the emotionally starved. Teaching cannot come from the unlearned. And most important of all, spiritual guidance cannot come from the spiritually weak.” 2 (See also p. 65 of this magazine.)

President Ezra Taft Benson (1899–1994) said: “The world would take people out of the slums. Christ takes the slums out of people, and then they take themselves out of the slums. The world would mold men by changing their environment. Christ changes men, who then change their environment. The world would shape human behavior, but Christ can change human nature.” 3

William George Jordan put it this way: “The world is busy with its own cares, sorrows and joys, and pays little heed to you. There is but one great pass-word to success,—self-reliance.” 4

From my experience, I believe that a few simple but very important principles can help prepare us to become more self-reliant.

To read the full talk, click here.

Delicious Food Storage Recipes

Fri, 02 Mar 2012 00:03:00 -0700

by Augason Farms
source: MormonLife.com

Mormon Life says: Here are a few delicious and simple recipes that incorporate food storage - perfect for a weekend meal.

Augason Farms® Corn and Honey BBQ Chip Salad

2 cups hydrated Augason Farms freeze-dried sweet corn
1 tablespoons Augason Farms red and green peppers
4 cups salad dressing
1 - 10 ounce bag Honey BBQ (Corkscrew style) Corn Chips

Cover corn and red and green peppers with water and heat on stove until fully hydrated (approx. 15 minutes). Drain well. Stir salad dressing into corn mixture and chill. Gently fold in corn chips and serve.

Augason Farms® Veggie Cheese Ball

2 - 8 ounce packages cream cheese
¼ Cup Augason Farms vegetable stew blend (hydrated)
1 teaspoon garlic salt
2 cups chopped pecans

Mix all ingredients together with hand mixer. Shape into ball and roll in pecans. Serve with crackers or chips.

Augason Farms® Coleslaw

1 cup Augason Farms Vegetable Stew Blend-Hydrated and drained well
2 cups salad dressing or mayonnaise
1 tablespoon vinegar
1 tablespoon sugar

Stir all ingredients together and chill.

14 Tips for Food Storage Shopping

Tue, 28 Feb 2012 00:03:00 -0700

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Amassing an emergency storage can be intimidating - you must consider amount, variety, price, and other variables in your efforts. Use these tips to become more confident. 1. Learn what to look for. Don't be intimidated. Ask questions. Don?t buy until you get the answers you want.

2. Think in terms of calories per person per day. High stress situations require more calories. Under normal circumstances, adults need 2000-2600 calories per day, more if very active. Children need 1500-1600 calories per day or more to maintain growth and energy1. Be sure you can determine how many calories per person per day you are purchasing. If you are unable to determine the quantities in a kit, combo, or year supply, you may find yourself not having as much nourishment as you thought. For example, 2,000 calories per day for a month for one person is about 60,000 total calories; for a year, 730,000.

3. Look for nutritious calories, not empty calories. Try to get calories from as wide a variety of sources as possible. A lot of calories from sugar drinks or candy are far less healthy than from balanced meals.

4. Be informed about nutritional values. For example, how much daily nutritional value, on average, will you get in carbohydrates, protein, iron, or vitamins A or C? During times of stress or disease, nutritional values take on additional importance.

5. Do not rely entirely on number of servings. Not all servings are created equal. Servings per person can be misleading if it?s not clear what the serving size is or what is included. For example, a cup of orange drink, a cup of beef stroganoff, a tablespoon of butter, or a quarter teaspoon of salt all technically count as a "serving." Make sure you are comfortable with what your supplier means by "servings per person." Three servings per day could mean only 600 calories per day. Also, serving sizes for similar products are not necessarily consistent from one supplier to the next.

6. Be concerned about menu fatigue. Buying only a few menu options may be challenging to endure should you ever need to use your food over an extended period of time. The more variety you have, the more enjoyable your eating experiences will be and less shock it will cause to your body. Think through in your mind what it would be like to eat entirely from your food storage for a week, a month, six months, or longer and compare that to the variety you've enjoyed over the past week. Having a variety of grains, legumes, dairy, meats, fruits and vegetables, plus a variety of seasonings on hand will go a long way toward expanding your meal options. Clearly, you should not sacrifice calories and nutrition for the sake of variety and yummy meals - after all, your first priority is to save lives?but for almost no additional cost, and with some forethought, you can have a dramatically more enjoyable and healthy food supply.

7. Be aware of weights and volumes. Gross or shipping weight includes the weight of the packaging materials. "Net weight" is only the weight of the food and the best measure of how much food the package contains. Knowing the net weight or volume of what you are buying makes it easier to comparison shop. For example, focus on dollars per ounce (weight) or dollars per gallon of like items when comparison shopping, just as you do when shopping at the grocery store. Remember that the equivalent quantity of food occupies more space if it is freeze-dried than if it were dehydrated.

8. Know what kind of cook you are. Better yet, anticipate which kind of cooking you most want to do during an extended period of difficulty. If you like to cook or bake from scratch, you can save money by emphasizing basics like wheat, rice, legumes, milk, eggs, and individual types of dehydrated vegetables, fruits, and seasonings. This gives you the greatest flexibility for menu choices and is the best way to avoid menu fatigue. If you prefer just-add-water options, you can save time and heat resources using dehydrated or freeze-dried meals or entrees. If you want to heat and eat without adding water, MREs (Meals-Ready-to-Eat) - like what the military uses - may be the ticket. Most people settle on a combination of all of the above, due to the variety they allow, to save both money and time.

9. Scrutinize shipping and handling charges. Food storage orders can be quite heavy and shipping can be a major cost if you're not careful. Some suppliers charge a flat fee, others charge according to the weight of the order. Take into account the entire cost, including shipping, when price comparing. A reasonable flat shipping charge presents an opportunity to add additional items to the order without incurring additional shipping costs.

10. Don't just look at the price. Not all food storage companies are the same nor do they package and price their products the same. Products perpetually on sale may actually not be the best available price. Beware when price per net weight, calories per day, cans per case, number of complete meals, etc. are not determinable. This might be a situation where you are not getting the best value for your dollar.

11. Understand the pros and cons of the different kinds of packaging. The enemies of food that has been prepared and packaged for long term storage are heat, moisture, oxygen, and light. Protecting against heat depends 100% on where the product is stored, but the other three - moisture, light, and oxygen - are mostly controlled by the packaging. Make sure oxygen is removed from the container by either use of an oxygen absorber or by nitrogen flushing. For pails, which are not 100% air tight, make sure the product is sealed inside a metallized bag (a common brand is "Mylar"), otherwise oxygen will leak back in. Certain freeze-dried foods kept in oxygen-free cans that are stored in a cool, dry environment can retain nutritive value for 25 years or more (see tip regarding shelf life).

12. Understand the differences between "freeze-dried" and "dehydrated" food - and be sure you're not paying freeze-dried prices for dehydrated products. Technically, all freeze-dried food is dehydrated, but not all dehydrated food is freeze-dried. However, the term "dehydrated" usually refers to processes whereby most of the water has been removed naturally or by the application of heat. Whereas "freeze-dried" means the food is flash frozen and placed in a vacuum chamber and through a process called sublimation, the ice is changed to a gas and removed. Both types of food, freeze-dried and dehydrated, are important parts of a comprehensive food storage program. One is not necessarily better than the other. Depending on the food, one method may be better than the other for preserving the food for storing long-term. Dehydration is the best method to reduce moisture for many types of foods, such as grains, legumes, baking mixes, and some fruits and vegetables, especially carrots. Because heat is involved, adding water doesn't necessarily return products to their original form and taste. The two main benefits of dehydrated food are it generally costs less per ounce than freeze-dried equivalents and more can fit into a can than if it were freeze-dried, sometimes several times more, requiring less storage space. On the other hand, freeze dried food retains much of its original size and shape with freeze-drying while dehydrating (heat or air dried) will cause the food to shrivel much like a raisin. Freeze-dried foods rehydrate more quickly than most dehydrated foods. When rehydrated, freeze-dried food is much like frozen food that has been thawed retaining most of its original appearance, taste, and nutritional value. Under the same conditions, freeze-dried foods generally store longer than dehydrated foods. The downside of the freeze drying process is that it is more complicated, making the food more expensive. Most just-add-water meals, with the exception of Mountain House's freeze-dried entrees, contain a mixture of dehydrated and freeze-dried ingredients. When purchasing a year supply or other long-term combo, pay attention to how much is freeze-dried and how much is dehydrated. Generally, the greater the percentage of freeze-dried, the more expensive per net weight it will be.

13. Do not take promises of a 25-year shelf life at face value. Sweeping promises of a 25-year shelf life abound in the food storage industry. Of a truth, only certain foods in a narrow range of conditions have been tested. Wheat, rice, corn, and sugar have shelf lives in excess of 30 years; pinto beans, rolled oats, pasta, potato flakes, and apple slices have lasted as long as 30 years also; non-fat powdered milk and dehydrated carrots, 20 years. Additionally, independent university studies of Mountain House brand freeze-dried foods stored in airtight #10 cans - in "not always" ideal conditions 0 have a shelf life that exceeds 25 years. The same freeze-dried foods stored in pouches last only seven years2. Because both storage conditions and packaging have dramatic effects on shelf life, promises of long shelf life must come with assumptions that the packaging is ideal (cans are best, metalized bags a distant second), and that the storage conditions are cool and dry. It is unknown whether untested foods may or may not be long lasting. The most common misuse of the promise of a 25-year shelf life is when a variety of meals and food items are bundled together, for example, such as in a "year supply." Many, if not most, of the items thus bundled are untested or may not be in ideal containers. Could they have a 25-year shelf life? Possibly. But it is not known. Unless they have turned rancid, they almost certainly will have life sustaining value (so don?t throw it away!), even though some diminishing of taste and nutrition may occur. Until multiple independent tests are undertaken, no one can say definitively, except as noted above, how much of the original taste and nutritional value will still remain after 25 years.

14. Know the facts about "year supplies" and large food storage "combos." These are usually described as providing all the food necessary for one or more persons or a family for a set amount of time, be it for a month, three months, six months, or a year. Such turn-key solutions can save you a lot of both time and money. If you are not careful, however, bundling food together can impede your ability to follow the other tips detailed above.

Questions to answer before buying a pre-designed year supply:

a. What are the total calories?
b. What are the total calories per person per day? (Should be 1500-2800, depending on needs.)
c. Do "empty" calories comprise a high percentage of total calories? (Empty calories are calories whose source has little or no nutritional value. For example, beware if crackers, sugar drinks, and desserts provide half the calories.)
d. How much cooking from scratch will be involved?
e. How much variety or flexibility in menu options is there?
f. How much is freeze-dried and how much is dehydrated? (Get more details if the answer is 100% freeze-dried because that would be unlikely and impractical.)
g. What is the daily average nutritional value? And if it?s deficient, what other food items would I need to adequately supplement this year supply or combo?
h. How is the food stored, or what containers does it come in?
i. What are the shipping & handling charges?

Using these tips as a guide in your food storage program will give you confidence and assurance that you have become prepared in a careful and provident way.

Emergency Sanitation Provisions

Tue, 21 Feb 2012 00:03:00 -0700

by Emergency Essentials
source: MormonLife.com

Mormon Life says: At the very least, many of us have some food and water stored in case of emergency. But what about items relative to sanitation? Find out how to make a sanitation supply that suits you.

Many of us are diligent in storing food and water for possible emergency use, but tend to forget to store items relative to sanitation. There are many items we use daily and would continue to need and be grateful to have during an emergency.

Walk through a typical day in your imagination, and make two lists. First, list the items you definitely will use. Second, list the ones you may also need to help keep your surroundings clean. Begin with the first list and start to add those items to your home storage as soon as you can. Then, progress to the second list. Plan to rotate your supplies so that they stay fresh and do not lose their usefulness.

YOU decide which list the following items belong on. Consider them and add a few more of your own:

- Toilet paper - figure how many rolls your family typically uses in a week, and multiply that by the number of weeks in your plan

- Bath soap

- Shampoo

- Deodorant

- Liquid dish soap

- Laundry soap

- Toilet cleaner

- Liquid bleach

- Toothpaste and extra toothbrushes - consider the emergency toothbrushes that come with their own toothpaste, sealed in a disposable bag

- Feminine sanitary supplies

- Plastic bags, garbage-sized and smaller

- Paper towels

- Powdered cleanser such as Comet or Ajax

- Baking soda

- Glass cleaner

- Ammonia

- Rubbing alcohol

- Glycerin

- Hand lotion

- Razors, blades and shaving cream

- Hand sanitizer

- Baby products - diapers, wipes, bottles, etc.

- SPF lotion or wipes - consider Emergency Essentials' SunX SPF 30+ Towelettes (individual packs or packs of 16)

- Cleansing facial and body wipes - consider Ready Bath Basics Antibacterial Formula Total Body Cleansing System

- Emergency shower equipment - consider Zodi Extreme Portable Hot Shower, which Heats to over 100 degrees F in about 5 minutes

For a great emergency (or camping) kit that supplies the basics for three to four people for several days, consider the Family Sanitation Kit from Emergency Essentials, which includes one six-gallon bucket, one tote-able toilet seat and lid, four rolls of toilet paper, six Double Doodie™ Waste Bags, one Epi-Cleanz® Plus Hand Antiseptic, four Fresh and Go™ toothbrushes and three ReadyBath® packets.

If you're interested in preparing your own cleaning products, there are many recipes available (see Cookin' with Home Storage by Peggy Layton). You may want to consider storing ingredients that can be used to make cleaning products at home including, canned lye, powdered borax, glycerin, grease, ammonia, coal oil, kerosene, vinegar, turpentine, and aromatic oils such as rose or lavender.

Not only will emergency sanitation supplies make your experience during an emergency more comfortable, they will also keep you healthy and your surroundings clean!

FHE: Preparation

Mon, 20 Feb 2012 00:04:00 -0700

by Shauna Gibby
source: MormonLife.com

Mormon Life says: We are provided many wonderful opportunities throughout our lives, but whether we can take advantage of them depends on our preparation.

Conference Talk:

For more information on this topic read “Preparation in the Priesthood: ‘I Need Your Help’,” by President Henry B. Eyring, Ensign, Nov. 2011, 56.

Thought:

So part of the . . . preparation we will have in this life will be opportunities to serve and teach others. It may include being teachers in the Church, wise and loving fathers, members of a quorum, and missionaries for the Lord Jesus Christ. The Lord will offer the opportunities, but whether we are prepared will depend on us.

(President Henry B. Eyring, “Preparation in the Priesthood: ‘I Need Your Help’,” Ensign, Nov. 2011, 56.)

Song:

“A Young Man Prepared,” Children’s Songbook, p. 166.

Scripture:

Therefore thus will I do unto thee, O Israel: and because I will do this unto thee, prepare to meet thy God, O Israel. (Amos 4:12)

Lesson:

Ask each family member to think about the following question: “If you knew that the Second Coming of Jesus Christ would be in two days, what is one important thing you could do to prepare?” Have them share their ideas.

Ask your family to compare their ideas to the counsel given by the Lord in D&C 65:1, 3–5.

Read those verses together and mark the word “prepare” each time you find it. Also, look for and discuss what preparations are called for there.

Do the following activities for each of the instructions given in this section:

“Make his paths straight.” (Verse 1.)

Look in the Topical Guide under the word “path.” Select and read several passages, looking for insights about the straight path. Ask, “What do you think it means to ‘make his paths straight?’ Why would it be important to be on the straight path?”

“Prepare ye the supper of the Lamb.” (Verse 3.)

Read and discuss the following statement (you could also read about the supper of the Lamb from Revelation 19:9–16):

“This prophecy of the marriage of the Lamb is a figure of speech, having reference to the second coming of our Savior and the feast, or supper, that the righteous shall receive at his coming. When teaching the Jews, and more especially his disciples, the Savior spoke of the Bridegroom when referring to himself.” (Joseph Fielding Smith, Doctrines of Salvation, 3:61.) Ask:

• Why would you like to attend that supper?

• What should you do to prepare to feast with the Lord?

“Pray unto the Lord . . . make known his wonderful works among the people.” (Verse 4.)

Ask:

• Why is prayer such a valuable tool of preparation?

• How can we improve our prayers?

• Why do you think it is important to share our knowledge with others?

• What is a missionary activity we could participate in this upcoming week?

(Dennis H. Leavitt and Richard O. Christensen, Scripture Study for Latter-day Saint Families: The Doctine and Covenants, [Salt Lake City: Deseret Book, 2004], p. 136.)

Story:

Elder N. Eldon Tanner

At a home evening when we had all the families together, each person had to participate in one way or another. When we came to one of the boys who was seventeen years of age he said, “Grandpa, do you think it would be all right for me to give the first missionary discussion tonight?”

I said, “I think that would be fine.”

He said, “Well, I have the material here. I would like this family to be the investigators and I would like to give the first discussion.”

Seventeen years of age, and he did it beautifully. Why? Because his family had set out to teach him that he should be prepared to go on a mission. Now there is a great difference in being prepared to go on a mission and being given the idea you should go on a mission. There is some social pressure there when you try to make everyone feel that he should fill a mission because everybody is going on a mission. It is most important that our boys prepare to go and fill honorable missions, realizing that they are going out as ambassadors of the Lord, and not just to be like other boys.

(Leon R. Hartshorn, Outstanding Stories by General Authorities, vol. 1, [Salt Lake City: Deseret Book, 1970].)

Activity:

Play “Know Your Standard Works.”

The leader calls out the name of a book from the standard works and the family name the particular works from which it comes. Example: Peter. Answer: New Testament.

(Alma Heaton, The LDS Game Book, [Salt Lake City: Bookcraft, 1968], p. 26.)

Refreshment

Mystery Dessert

1 cup sugar

1 cup flour

1 teaspoon baking soda

1 teaspoon salt

1 egg

1 can fruit cocktail or other “mystery” fruit

1 teaspoon vanilla

1⁄2 cup brown sugar (to sprinkle on top)

Combine all ingredients, except brown sugar, in a baking dish. Level and top with brown sugar. Bake at 325° F. for 45 minutes. Tastes great topped with ice cream.

(Janene W. Baadsgaard, The LDS Mother’s Almanac, [Salt Lake City: Deseret Book, 2003], p. 330.)

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

Chicken (or Turkey) Broccoli Casserole

Tue, 14 Feb 2012 00:02:00 -0700

by Emergency Essentials
source: MormonLife.com

Mormon Life says: We're always looking for delicious and realistic ways to incorporate food storage into everyday meals. Use food storage or leftovers easily in this classic casserole.

A touch of lemon pepper adds a little spice to this easy-to-make chicken or turkey casserole.

Ingredients

2 cups freeze-dried chicken+ and/or turkey+

1-2 cups freeze-dried broccoli+

1 can cream of chicken soup

1 cup mayonnaise

1-2 tablespoons lemon juice

1 cup freeze-dried cheddar cheese+

1-2 teaspoon lemon pepper

1/2 cup bread crumbs

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

Directions

1. Reconstitute meat and broccoli. For more flavorful chicken and/or turkey, add 1 tsp each of salt and chicken bullion to water when reconstituting.

2. Add meat (drained) to bottom of baking dish. Sprinkle lemon pepper over meat. Heat for 5 minutes in oven at 350 degrees.

3. Mix soup, mayo and lemon juice in a bowl.

4. Carefully remove dish from oven. Cover meat with broccoli (drained). Spread soup mixture evenly over meat and broccoli. Sprinkle on reconstituted cheese and then bread crumbs.

5. Return to oven and cook an additional 15-20 minutes. Great by itself or served over rice.

Enjoy!

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.