Year-long Food Storage Plans

With the New Year approaching we are all resolving to do things (lose weight, exercise more, get out of debt, etc).  Hopefully many of you are planning to get more food storage.  I have scanned some hand outs I gave that break down food storage into weekly or monthly goals.  Look them over an decide which one meets your desire, budget and needs.

$5 a Week Food Storage
This one is a bit old, so it's probably more $5-$10 a week, but a good start point all the same.  This is only food storage for 1 person for 1 year.

Weekly Food Storage Purchasing Plan
The prices per week will vary on this one, but if you want to start stocking up in a slow and steady pace this will keep you on track.  The trick is you determine how much you need.  When it says "peanut butter", you buy what you think your family will need for a year or you buy a few extra just to get the ball rolling.  



 There was a third handout I am still attempting to convert to virtual.

Salt

Ye are the salt of the earth: but if the salt have lost his savour, wherewith shall it be salted?--Matthew 5:13

What does this scripture mean to you?  How are you salt?  And what does it mean to lose your "savour"?  We each are called as members of the church to live His gospel, to share His gospel here on this earth.  We are the flavor added to the mortal experience of others.  And if we don't do this who else will.  The same can be said for your food storage.  The modern prophets have called us to fill our lives and shelves.  If we don't do it for ourselves, no one else will.   As we continue in this Christmas season it is important we remember Christ is the reason for all our actions.  Even food storage is related to Christ.  He called us to flavor the world with either that message or another of His loving messages.  Either way we must add that spice to life, because no one else can live our mortality for us.

And for those who wondered you should get 6-8 lbs per person per year for your long-term food storage

Give the Gift of Food Storage

Today I gave some suggestions on gifts to give yourself or others for Christmas that are food storage related.  Below is the handout I intended to give everyone, but due to a broken copier at the church I have posted it here for you.

Give the Gift of Food Storage

Sprouts

Sprouts are a good way to get in vegetable storage. It takes up very little space and all you need is water and a sprouter to increase your nutrient level in seeds almost 10 fold.  Sprouters are available at health food stores, Bosch kitchen Center, and The Good Earth.  Seeds are also available where you get sprouter.   

You can purchase a years supply of sproutable seeds from the Sprout Lady, Marjory Howes, in Fruit Heights by contacting her at 801.927.2225.  It is wonderful because a full year's supply fits in one 5 gallon bucket and last 20 plus years.

Get Thee to a Cannery

Our stake has cannery times at the Sandy Dry Pack every month, but you don't need to come at our reserved time.  Just call the cannery to see if they have an available table and come whenever is good for you.

Sandy Home Storage Center
615 E 8400 S
Sandy, UT 84070
801-561-8104 

In my effort to interest you in getting to the cannery I shared my Quick Cinnamon Bread Recipe recipe and food storage guidelines.  But to get a more accurate calculation try the about.com website.

Quick Cinnamon Bread

1 c. wheat flour

1 c. white flour

¾ c. sugar

4 t. baking powder

2 t. cinnamon

½ t. salt

1 c. milk

3 T. vegetable oil

1 egg + 2 egg whites

1 T. vanilla

Streusel Topping (optional)

2 T. brown sugar

1 ½ t. cinnamon

2 t. soft butter

Mix all the ingredients together and beat on medium for 2 minutes. 

Meanwhile, mix the streusel topping until crumbly (if using). 

Pour batter into greased 8 x 4 loaf pan.

Sprinkle streusel on top and swirl lightly with toothpick. 

Cook at 350 for 55-60 minutes. 

Let cool on wire rack for 10 minutes then remove from pan.  

Grains (wheat, rice, corn, rolled oats, spaghetti)	400 pounds (181 kg)	72 #10 cans (wheat)
Legumes (dry beans, peas, lentils)	60 pounds (27 kg)	12 #10 cans (beans)
Powdered Milk	16 pounds (7 kg)	4 #10 cans
Sugar or Honey	60 pounds (27 kg)	10 #10 cans
Cooking Oil	10 quarts (9 liters)
Salt	8 pounds (3.6 kg)
Water** (2 weeks)	14 gallons (53 liters)

Cannery Apples

To encourage everyone to attend the Dry Pack I made apple crisp that I couldn’t serve because it was fast Sunday (Due to stake Conference).    But a list of dry pack dates was handed out and everyone encouraged to go  can something.  Below is the recipe I made. (This was later served at the RS cooking class)

Apple Crisp
4 cups dehydrated apples
8 cups hot water
½ C. Sugar
½ C. Brown Sugar
1 tsp. cinnamon
In a large sauce pan combine water, apple slices, sugar and 1 tsp cinnamon and bring to a boil. Reduce heat and simmer for about 30 minutes. Drain off liquid reserving about 1 cup to Add back to the apple mixture.
Ingredients for Topping:
3/4 cup of old-fashioned oats
2/3 cup brown sugar, firmly packed
1/2 cup flour
1 teaspoon ground cinnamon
Dash of salt
1/2 cup of butter
1/2 cup of chopped walnuts (Optional)
Instructions:
Pre-heat oven to 400 degrees F Butter an 8 X 11 inch baking dish Place prepared apple mixture in baking dish. Mix old-fashioned oats, brown sugar, flour, cinnamon and salt in a large bowl Add butter and rub into mixture until coarse crumbs form Mix in walnuts Spread topping onto apple mixture Place in oven and bake until topping is golden brown .(about 35-40 minutes)

Pinto Bean Fudge

Many have asked for this recipe since I handed out samples a long time ago. 

1 cup cooked soft pinto beans (drained and mashed)

¼ cup milk

1 Tablespoon vanilla

6 oz unsweetened chocolate

6 Tablespoons butter or margarine

1 ¾ to 2 lbs powdered sugar

In large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla.  Melt chocolate and butter and stir into bean mixture.  Gradually stir in powdered sugar until you reach a fudge consistency.  Knead with hands to get it well blended, if you are not using a stand mixer.  Spread lightly in a buttered 9 inch square pan or form into two 1 ½ inch rolls.  Chill 1-2 hours.  Then cut into pieces.