http://providentliving.org/self-reliance?lang=eng
The Provident Living page of The Church of Jesus Christ of Latter-Day Saints.
Includes tips on Home Food Storage, Finances, etc.
Monday, November 12, 2012
Be Prepared!
Check out our stake PL website that my cochair and I did. It has
everything you'd ever need to help you for food storage to wills to 72
hr kits to gardening:
Www.twoyearpreparednessplan.blogspot.com
Little things are interesting and helpful like:
Wheat and beans together have every nutrient you need for survival. (The vitamins that come from perishable food can be obtained by sprouting the wheat). Also raw honey also has all needed nutrients.
If using the number 10 cans in their boxes from the cannery, you can fit 1 year of food storage for 1 person under a queen bed in one layer.
If you save $11 per person per month for 2 years you will have enough for 1 year supply of food for everyone.
--Sherie
Www.twoyearpreparednessplan.blogspot.com
Little things are interesting and helpful like:
Wheat and beans together have every nutrient you need for survival. (The vitamins that come from perishable food can be obtained by sprouting the wheat). Also raw honey also has all needed nutrients.
If using the number 10 cans in their boxes from the cannery, you can fit 1 year of food storage for 1 person under a queen bed in one layer.
If you save $11 per person per month for 2 years you will have enough for 1 year supply of food for everyone.
--Sherie
Food Storage Made Easy
FOOD STORAGE
MADE EASY
Two theories for food
storage: 1) Store extra of what you
eat. Tasty but hard to store, hard to inventory, more expensive. 2) Store what
lasts 30+ years as much as possible.
Not as tasty but when starving, tastes good. Costs less, easy to inventory,
easy to store.
Easy/cheapest food storage: Wheat, sugar,
honey, salt stored properly lasts forever. Do not rotate. Store out of the
way, don’t touch. Buy more for daily
use, so no need to open or re-inventory. Beans/legumes/other
grains/rice last 30+ years. Decide if rotate, or if just famine insurance—no
rotate/replace when too old. Don’t throw away even after 30 years—often lasts
much longer. If replace, give old food to someone for storage. Milk,
fats must be rotated. (Switch to powdered milk—can get used to it.) Put
date on everything you buy. Use oldest first on rotated foods. Don’t touch
non-rotated foods. Store all food in coolest place available, especially Milk
and fats.
Age of Food: Most food
lasts years, even decades, longer than expiration dates. Nutrition value will
decline in time. DO NOT use food in bulged cans, bulged lids on bottles, etc.
Throw away cans unopened. Empty and wash home canning bottles, be careful about
contamination, cover as open lids to prevent contents spraying out. Good way to
rotate older canned goods: donate to Christmas food banks or as gifts to
struggling families—benefit you and them.
Storage/inventory: Church cans in cases can be stacked floor to
ceiling—tight on space, pull furniture from the wall and make a wall of food
behind, (paint box side or cover with curtain/fabric for cute wall.) Put
boxes/buckets under bed, mattress on top. If necessary stack higher and use a
step stool to get into bed (like the plush, expensive beds). Layer of cans/boxes/buckets
bottom of closets, etc. Use cases for end tables or benches and put cute cloth
over. Make a “play house/fort” in a “play room” out of food cases—tape cases
any where there may be danger of falling, especially on children. Layer of
cases across the entire floor of a room with wood and area rug on top. Buckets
can only be stored 2-3 high—in time weight cracks lids, put on shelves, keep
out of sunlight. Church canned goods or commercial #10 cans store best, keep exterior
of cans dry. Buckets sealed properly next best, sometimes don’t seal as well
when refilled, but usually fine and easier for big families, cheaper as
refilled. Easy inventory: non-rotated foods, don’t touch. Rotated foods,
set aside a space big enough for amount needed. Get 1 ½ year supply. Inventory
only 2x/year—don’t count lbs and oz. just fill the empty space. Develop a
system so oldest used first. General conference is a good time to inventory.
Save a little each month to replace food 2x/year. Then don’t think about food storage the rest
of the year—easy! Store water barrels outside on shaded side, or cover if in
sun, don’t fill completely full if chance of freezing. Have little plastic pump
or a siphon to remove water. Rotate water every 1-2 years if chlorinated—add
bleach as needed, ½ t./5 gal clear water, 1 t./5 gal cloudy water. Easiest to
rotate water if you can just dump water into the yard. Also store a gal. of
water under household sinks. Don’t store water in cheap “gal. milk” type
plastic—designed to deteriorate in landfill and will leak within a couple of
years. Heavy juice plastic okay. Have a way to catch water from roof or other
ways to gather in a long-time emergency. Rotate cans: 4’ shelf, length-wise
slats, put cans/bottles in one side, take out the other—automatically rotates.
When have food, consider TP, feminine supplies, diapers, toothpaste, soap….
Miscellaneous: Store the right type food the right way, for example:
hard red/white wheat and white rice store well, other wheat and rice doesn’t
store as long. Brands of powdered milk taste different-- buy 1 of available
brands, compare price and taste before buying bulk—good RS activityJ. We are
promised that if we are diligent we can get our storage within a year. We are
also told that food storage is as important in our day as boarding the ark in
Noah’s day. Many things we spend
money on will seem foolish if we are hungry. Give food storage and warm
clothing for Christmas. Be diligent. Follow the Spirit. START!
(Courtesy of Mom)
Friday, November 9, 2012
Black Bean Soup
2 lb dried beans
Water to cover for soaking
4 tsp salt for bringing beans while soaking overnight
2 tsp salt
2 Tb chili powder
¼ tsp cinnamon (optional)
1 tsp smoke (optional)
¼ cup oil
4 medium onions
2 Tb minced garlic
8 cups water
4 tsp lime juice
Sour cream for garnish
Minced fresh cilantro for garnish (optional)
Soak dried beans overnight (optional). Drain and cover with
fresh water. Bring to boil, then cook slowly for about 60 minutes, until soft,
not crunchy. The time varies.
Saute onions in oil until soft—about five minutes. Stir in
garlic, 2 tsp salt, and chili powder and cook, stirring, another minute.
Add beans with enough cooking water to cover. Save surplus
cooking water. Turn heat to medium high and bring soup just about to a boil.
Turn heat to medium low, and cook, stirring occasionally, for about 10 minutes.
Turn off heat.
Remove the beans you don’t want to mash and puree the
remainder in a food processor, food mill, or mash with potato masher. Mix in
whole beans.
You can refrigerate or freeze soup at this stage.
Just before serving, stir in lime juice and adjust
seasoning. Serve, garnished with sour cream and optional cilantro.
(Courtesy of Sherie)
Thursday, November 8, 2012
Halloween Tricks...uh tips...
Halloween--find a dentist who will
pay the kids for their candy (if you do it then its still in the house
and you'll eat it). Or have the great pumpkin like the tooth fairy come
and they can leave their candy out in exchange for a gift or something.
Donate candy to a shelter or send to troops. Or just tell the kids
that's why they are going trick or treating--to have fun and collect
candy for a shelter.
--Sherie
--Sherie
Sherie's Granola
My granola recipe. This is a very flexible recipe. Use what you have, exclude what you don't, add something new if desired.
1/2-1 cup of flax seeds12 cups old fashioned oats or other rolled grain (oats works best but a 9 grain mix also works well)
4 1/2 cups nuts (pecans, almonds, or walnuts work best, put in plastic bag and go over it with a rolling pin to crush them a bit)
1 cup sunflower seeds
1 cup or less Organic Whole Grain Sugar (Rapunzel brand on Amazon.com)
1 1/2 t. salt
1 1/2 t. cinnamon
3/4 cup coconut or Extra virgin olive oil
3/4 cup honey
3 t. vanilla
Combine dry ingredients except raisins. Heat oil and honey but do not boil. Remove from heat, add the vanilla and mix well. Pour the wet ingredients over the dry and toss together for a few minutes. Spread a quarter of the mixture at a time on a cookie sheet/jelly roll pan and bake at 350 degrees beginning at 5-6 minutes--I like crunchier granola so mine is double the time. Take the pan out of the oven, use a pancake turner and spread the granola around and bake again for similar minutes (watch that it doesn't get too brown but start with the lower time and then keep flipping and adding minutes until it is your desired crispness). Add raisins after granola cools.
--Sherie
PS. I don't know why it formatted this way. Sorry.
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