Sorry it is so light but that is the best it would scan.
Have fun
Bob and LouAnn
Thursday, August 22, 2013
Thursday, August 15, 2013
We are issuing a challenge for everyone in our Stake to have a one years worth of food storage by October Conference 2014. To this end, we have developed a plan for you to accomplish this. I will list it starting in August and go through next October so there will be two months that will be the same if you missed them.
Here is a promise that Bishop Vaughn J. Featherstone gave in 1976.
Oats: up to 50 lb. per person/one year. One of the most inexpensive and healthy whole grains. Rich in B vitamins, iron, fiber.
Rice: up to 50 lb. per person/one year. White rice retains more nutrition than most other refined grains; though it still loses much of the fiber. Do not use brown rice for long term storage as it will go rancid.
Dry Corn/Cornmeal: up to 25 lb. per person/one year. For best nutrition, store dry corn (or popcorn) and grind your own cornmeal.
Rye: up to 50 lb. per person/one year. This grain is known as a "bone builder" because it is very high in phosphorous, which is second only to calcium in building strong bones/teeth. Store/grind the same as wheat. Combine with wheat if you wish a lighter 'rye taste'.
May food storage tips:
Legumes(dry beans, lentils, split peas): are a very important food storage item. They are little storehouses of fiber and nutrition. Store a minimum of 60 pounds per person/one year (about 2 cups of beans per pound, which is 120 cups per year). One cup of dry beans makes about 3 cups when cooked. Figuring ONE CUP of cooked beans per day, then 60 pounds will interpret into 360 meals per year. It is important to find at least ONE kind of legume you are willing to eat. Lentils cook without soaking; but, as with all legumes, cook them in water only (salt/other ingredients inhibit beans from getting tender, and it makes the outer portion tough). Protein in legumes is incomplete, so eat cooked beans with the grains you store (wheat/rice/etc.) in order to complete the protein. Beans are good for diabetics as they digest slowly.
Note: always sort and rinse legumes before cooking. Best to rinse lentils in a screen-type colander.
Cooking lentils: 1 part lentils + 2 parts water, bring to boiling, cover, turn heat to low, cook about 40 minutes or until tender. Do not add salt. Brown lentils or green lentils are most common to find/buy.
June food storage tips:
Nonfat dry milk: 16 pounds per person/one year. This is an emergency supply of ONE (8 oz.) cup reconstituted milk per day, and meets minimum nutritional requirements. Keep in mind that children, and nursing/pregnant mothers will need more than this minimum. It takes only FOUR #10 cans of dry milk to equal the required 16 pounds.
Cannery hot cocoa: the church cannery carries an excellent-tasting hot cocoa mix. Even just two #10 cans would be a nice addition to your storage!! You can also make chocolate pudding with it.
July food storage tips:
Cooking/Vegetable Oil: will store up to ONE year only; it MUST be labeled and rotated . Choose the highest quality cooking oil that you can afford.
Olive Oil: will store up to 10 years if you buy a good quality extra virgin olive oil. Best to get in smaller-type bottles; when opened, if it is close to the 10 years, it may go rancid perhaps faster than you would use it. Even though you are storing olive oil in a cool, dark place, still put a brown paper grocery bag over it to keep out ALL light.
Shortening: Crisco seems to store longer than other brands. 5 to 8 cans (3 lb. size) per person/one year (less if storing a variety of oil and shortening). Will store for 5 + years. 'Spectrum' brand has shortening with no trans-fats, look them up online if interested. Or research expeller pressed coconut oil as another alternative for storage/use.
IMPORTANT TO NOTE: can 'mix and match' oils/shortening you choose to store, just make sure to have 10 to 12 quarts per person/one year. (To help you figure amounts: one quart is 2 lbs. or 32 ounces). If you open your shortening and find it has a bad smell, don’t throw it out, you can always put a wick down the middle of it and have a 30 day candle.
Here is a promise that Bishop Vaughn J. Featherstone gave in 1976.
"I bear my humble witness to you that the great God of heaven
will open doors and means in a way we never would have supposed to help all
those who truly want to get their year’s supply. I know we will have time and
money if we will commit and keep the commitment. In the name of Jesus Christ, Amen."
I likewise share that testimony, Sister Singer and I have proven it to be true. Even if you can only afford to get one can each month, if you will commit to making it happen and keep that commitment, you will be blessed and it will happen.
Here is the schedule.
August food storage tips:
Note: when storing a variety of sweeteners, make sure they add up
to 60 pounds per person/one year. Most sweeteners will last 20+ years when
properly stored.
Goal: limit total intake of sugar to less than 10 tsp. per day
for better health.
Honey: store honey in glass or food grade plastic, never in metal. Honey
crystallizes over time....heat at a very low temperature to bring back to
liquid state. Caution: do not feed honey to infants under the
age of 1 year.
Sugar: exception to rule for storing: keep sugar in a warm/dry place. Do not leave the sugar in it’s original paper bag as the bag will absorb moisture/humidity and your sugar will get hard and go bad. When canning sugar in #10 cans, DO NOT use an oxy-packet, this will cause the sugar to completely harden. Molasses: with proper storage, molasses can last a long time. Heat and humidity can cause it to get moldy. Store in a cool, dry place. Wipe off any molasses that may get on lid or bottle lip, and be sure lid is always tightly closed.
September food storage tips: Dried whole eggs and dried egg whites: For real tasting scrambled eggs, purchase Ova Easy Egg Crystals. A #10 an contains the equivalent of 72 eggs. Use whole powdered eggs in a #10 can for your recipes. A few ways to use dried whole eggs: in baking, making mayonnaise or miracle whip, pancakes, puddings. Dried egg whites are excellent in angel food cake, frostings using egg whites, etc. Unopened, they store at least 5 years in a cool/dry/dark place. After opening, will keep for several months if refrigerated (in #10 can with lid secured).
October food storage tips: Tomatoes: a basic ingredient in many meals. Fresh tomatoes are more nutritious than eating an apple a day, they are loaded with vitamins and have as much fiber as a slice of whole wheat bread. Tomatoes have cancer fighting properties which are actually enhanced by cooking them. The amount to store per year depends on personal/family use. You can use tomato powder to make sauce, paste and even ketchup. Vital Wheat Gluten: is made from the protein in wheat. You can purchase ready-to-use vital wheat gluten to help lift whole grain breads, and for making a meat substitute.
Sugar: exception to rule for storing: keep sugar in a warm/dry place. Do not leave the sugar in it’s original paper bag as the bag will absorb moisture/humidity and your sugar will get hard and go bad. When canning sugar in #10 cans, DO NOT use an oxy-packet, this will cause the sugar to completely harden. Molasses: with proper storage, molasses can last a long time. Heat and humidity can cause it to get moldy. Store in a cool, dry place. Wipe off any molasses that may get on lid or bottle lip, and be sure lid is always tightly closed.
September food storage tips: Dried whole eggs and dried egg whites: For real tasting scrambled eggs, purchase Ova Easy Egg Crystals. A #10 an contains the equivalent of 72 eggs. Use whole powdered eggs in a #10 can for your recipes. A few ways to use dried whole eggs: in baking, making mayonnaise or miracle whip, pancakes, puddings. Dried egg whites are excellent in angel food cake, frostings using egg whites, etc. Unopened, they store at least 5 years in a cool/dry/dark place. After opening, will keep for several months if refrigerated (in #10 can with lid secured).
October food storage tips: Tomatoes: a basic ingredient in many meals. Fresh tomatoes are more nutritious than eating an apple a day, they are loaded with vitamins and have as much fiber as a slice of whole wheat bread. Tomatoes have cancer fighting properties which are actually enhanced by cooking them. The amount to store per year depends on personal/family use. You can use tomato powder to make sauce, paste and even ketchup. Vital Wheat Gluten: is made from the protein in wheat. You can purchase ready-to-use vital wheat gluten to help lift whole grain breads, and for making a meat substitute.
November food storage tips:
Fruits: choose from a variety of canned, bottled, dried: low moisture or
freeze-dried. Start with one
basic kind, such as raisins, as they will last up to 20 years, though
eventually will go 'sugary'. One
tablespoon of raisins is one serving. Another easy start is to buy a few #10
cans of dried apples.
Find at least one kind of sprouting seeds you are willing to use and store, such as alfalfa or broccoli seeds; both have vitamins/minerals that add value to storage meals. (Do remember your stored wheat and legumes can also be sprouted.....must cook the sprouted beans....but lentil sprouts are okay to eat raw).
December food storage tips: Vegetables: the cannery offers dried chopped onions, dried carrots and potato flakes. Consider other basic vegetables such as canned or bottled green beans, etc. (remember that dried beans and lentils are vegetables, and they store very well). Meat/ Fish/ Jerky: good to use sparingly to flavor your supply of grains, dry beans, and lentils. Meats contain essential vitamins and minerals, though lacking in necessary fiber. Also available is freeze dried meats and flavored TVP.
Find at least one kind of sprouting seeds you are willing to use and store, such as alfalfa or broccoli seeds; both have vitamins/minerals that add value to storage meals. (Do remember your stored wheat and legumes can also be sprouted.....must cook the sprouted beans....but lentil sprouts are okay to eat raw).
December food storage tips: Vegetables: the cannery offers dried chopped onions, dried carrots and potato flakes. Consider other basic vegetables such as canned or bottled green beans, etc. (remember that dried beans and lentils are vegetables, and they store very well). Meat/ Fish/ Jerky: good to use sparingly to flavor your supply of grains, dry beans, and lentils. Meats contain essential vitamins and minerals, though lacking in necessary fiber. Also available is freeze dried meats and flavored TVP.
January food storage tips:
Water: 14 gallons per person/emergency supply. Choose food grade plastic for storing water. Water is more essential than food in sustaining life. We can only live without water for less than six days. NOTE: If you are new to food storage, start with your water supply.
Salt: 8 pounds per person/one year. Store salt in a warm dry place. Research salt to help you in making a wise choice in what salt to use. Natural Sea Salt is the best.
February food storage tips: buy at least a month's supply of wheat. That would be about a 45 pound bucket, or six/seven #10 cans for one person. DO it now, wait no longer! Learn how to use it/eat it. A healthy change!! Store in a cool/dry place.
Wheat: 400 lb. per person/one year if not storing any other grains. OR: 300 lb. per person/one year if storing other grains. Start using wheat slowly, allow the body time to adjust to the increase in fiber. What is the difference in hard red/hard white wheat? Similar in protein, moisture, vitamins, minerals. Hard red wheat: bit smaller grain with red/bronze hue, it is stronger in taste, will sometimes cost less. Hard white wheat: blondish in color, has a lighter whole wheat taste. Bread made using white wheat only will naturally lift a bit higher. Yeast: 1 lb. per person/one year. Purchase in a one-pound vacuum sealed bag. Keep it in fridge or freezer to prolong storage life (about 4 to 5 years unopened). After opening, put in glass jar with tight lid, or a zip-loc bag; keep refrigerated when not using. Once opened, dry yeast is viable for about one year when properly stored.
March food storage tips: Pasta: 20 to 50 lb. per person/one year...keeps for about one year......can be frozen for longer storage. If buying at the lds cannery, macaroni will store longer than spaghetti; plan accordingly. A serving of cooked pasta is 1 to 2 cups, depending upon your size and appetite. Baking soda: 1 lb. per person/one year Rumford's baking powder: 1 lb. per person/one year. Highly recommend Rumford's because it does not contain any alum (aluminum).
[NOTE: Think sparingly for pastas; and eat with foods that contain fiber, such as dry beans or vegetables. Eating a minimum of refined food is wise, as it enters the blood stream quickly, causing the pancreas to release extra insulin to do it's work.]
April food storage tips:Water: 14 gallons per person/emergency supply. Choose food grade plastic for storing water. Water is more essential than food in sustaining life. We can only live without water for less than six days. NOTE: If you are new to food storage, start with your water supply.
Salt: 8 pounds per person/one year. Store salt in a warm dry place. Research salt to help you in making a wise choice in what salt to use. Natural Sea Salt is the best.
February food storage tips: buy at least a month's supply of wheat. That would be about a 45 pound bucket, or six/seven #10 cans for one person. DO it now, wait no longer! Learn how to use it/eat it. A healthy change!! Store in a cool/dry place.
Wheat: 400 lb. per person/one year if not storing any other grains. OR: 300 lb. per person/one year if storing other grains. Start using wheat slowly, allow the body time to adjust to the increase in fiber. What is the difference in hard red/hard white wheat? Similar in protein, moisture, vitamins, minerals. Hard red wheat: bit smaller grain with red/bronze hue, it is stronger in taste, will sometimes cost less. Hard white wheat: blondish in color, has a lighter whole wheat taste. Bread made using white wheat only will naturally lift a bit higher. Yeast: 1 lb. per person/one year. Purchase in a one-pound vacuum sealed bag. Keep it in fridge or freezer to prolong storage life (about 4 to 5 years unopened). After opening, put in glass jar with tight lid, or a zip-loc bag; keep refrigerated when not using. Once opened, dry yeast is viable for about one year when properly stored.
March food storage tips: Pasta: 20 to 50 lb. per person/one year...keeps for about one year......can be frozen for longer storage. If buying at the lds cannery, macaroni will store longer than spaghetti; plan accordingly. A serving of cooked pasta is 1 to 2 cups, depending upon your size and appetite. Baking soda: 1 lb. per person/one year Rumford's baking powder: 1 lb. per person/one year. Highly recommend Rumford's because it does not contain any alum (aluminum).
[NOTE: Think sparingly for pastas; and eat with foods that contain fiber, such as dry beans or vegetables. Eating a minimum of refined food is wise, as it enters the blood stream quickly, causing the pancreas to release extra insulin to do it's work.]
Oats: up to 50 lb. per person/one year. One of the most inexpensive and healthy whole grains. Rich in B vitamins, iron, fiber.
Rice: up to 50 lb. per person/one year. White rice retains more nutrition than most other refined grains; though it still loses much of the fiber. Do not use brown rice for long term storage as it will go rancid.
Dry Corn/Cornmeal: up to 25 lb. per person/one year. For best nutrition, store dry corn (or popcorn) and grind your own cornmeal.
Rye: up to 50 lb. per person/one year. This grain is known as a "bone builder" because it is very high in phosphorous, which is second only to calcium in building strong bones/teeth. Store/grind the same as wheat. Combine with wheat if you wish a lighter 'rye taste'.
May food storage tips:
Legumes(dry beans, lentils, split peas): are a very important food storage item. They are little storehouses of fiber and nutrition. Store a minimum of 60 pounds per person/one year (about 2 cups of beans per pound, which is 120 cups per year). One cup of dry beans makes about 3 cups when cooked. Figuring ONE CUP of cooked beans per day, then 60 pounds will interpret into 360 meals per year. It is important to find at least ONE kind of legume you are willing to eat. Lentils cook without soaking; but, as with all legumes, cook them in water only (salt/other ingredients inhibit beans from getting tender, and it makes the outer portion tough). Protein in legumes is incomplete, so eat cooked beans with the grains you store (wheat/rice/etc.) in order to complete the protein. Beans are good for diabetics as they digest slowly.
Note: always sort and rinse legumes before cooking. Best to rinse lentils in a screen-type colander.
Cooking lentils: 1 part lentils + 2 parts water, bring to boiling, cover, turn heat to low, cook about 40 minutes or until tender. Do not add salt. Brown lentils or green lentils are most common to find/buy.
June food storage tips:
Nonfat dry milk: 16 pounds per person/one year. This is an emergency supply of ONE (8 oz.) cup reconstituted milk per day, and meets minimum nutritional requirements. Keep in mind that children, and nursing/pregnant mothers will need more than this minimum. It takes only FOUR #10 cans of dry milk to equal the required 16 pounds.
Cannery hot cocoa: the church cannery carries an excellent-tasting hot cocoa mix. Even just two #10 cans would be a nice addition to your storage!! You can also make chocolate pudding with it.
July food storage tips:
Cooking/Vegetable Oil: will store up to ONE year only; it MUST be labeled and rotated . Choose the highest quality cooking oil that you can afford.
Olive Oil: will store up to 10 years if you buy a good quality extra virgin olive oil. Best to get in smaller-type bottles; when opened, if it is close to the 10 years, it may go rancid perhaps faster than you would use it. Even though you are storing olive oil in a cool, dark place, still put a brown paper grocery bag over it to keep out ALL light.
Shortening: Crisco seems to store longer than other brands. 5 to 8 cans (3 lb. size) per person/one year (less if storing a variety of oil and shortening). Will store for 5 + years. 'Spectrum' brand has shortening with no trans-fats, look them up online if interested. Or research expeller pressed coconut oil as another alternative for storage/use.
IMPORTANT TO NOTE: can 'mix and match' oils/shortening you choose to store, just make sure to have 10 to 12 quarts per person/one year. (To help you figure amounts: one quart is 2 lbs. or 32 ounces). If you open your shortening and find it has a bad smell, don’t throw it out, you can always put a wick down the middle of it and have a 30 day candle.
August food storage tips:
Note: when storing a variety of sweeteners, make sure they add up
to 60 pounds per person/one year. Most sweeteners will last 20+ years when
properly stored.
Goal: limit total intake of sugar to less than 10 tsp. per day
for better health.
Honey: store honey in glass or food grade plastic, never in metal. Honey
crystallizes over time....heat at a very low temperature to bring back to
liquid state. Caution: do not feed honey to infants under the
age of 1 year.
Sugar: exception to rule for storing: keep sugar in a warm/dry place. Do not leave the sugar in it’s original paper bag as the bag will absorb moisture/humidity and your sugar will get hard and go bad. When canning sugar in #10 cans, DO NOT use an oxy-packet, this will cause the sugar to completely harden. Molasses: with proper storage, molasses can last a long time. Heat and humidity can cause it to get moldy. Store in a cool, dry place. Wipe off any molasses that may get on lid or bottle lip, and be sure lid is always tightly closed.
September food storage tips: Dried whole eggs and dried egg whites: For real tasting scrambled eggs, purchase Ova Easy Egg Crystals. A #10 an contains the equivalent of 72 eggs. Use whole powdered eggs in a #10 can for your recipes. A few ways to use dried whole eggs: in baking, making mayonnaise or miracle whip, pancakes, puddings. Dried egg whites are excellent in angel food cake, frostings using egg whites, etc. Unopened, they store at least 5 years in a cool/dry/dark place. After opening, will keep for several months if refrigerated (in #10 can with lid secured).
Sugar: exception to rule for storing: keep sugar in a warm/dry place. Do not leave the sugar in it’s original paper bag as the bag will absorb moisture/humidity and your sugar will get hard and go bad. When canning sugar in #10 cans, DO NOT use an oxy-packet, this will cause the sugar to completely harden. Molasses: with proper storage, molasses can last a long time. Heat and humidity can cause it to get moldy. Store in a cool, dry place. Wipe off any molasses that may get on lid or bottle lip, and be sure lid is always tightly closed.
September food storage tips: Dried whole eggs and dried egg whites: For real tasting scrambled eggs, purchase Ova Easy Egg Crystals. A #10 an contains the equivalent of 72 eggs. Use whole powdered eggs in a #10 can for your recipes. A few ways to use dried whole eggs: in baking, making mayonnaise or miracle whip, pancakes, puddings. Dried egg whites are excellent in angel food cake, frostings using egg whites, etc. Unopened, they store at least 5 years in a cool/dry/dark place. After opening, will keep for several months if refrigerated (in #10 can with lid secured).
We have developed several "outlets" to make GROUP buys. If enough people are interested, we could do that.
Have fun
Bob and LouAnn Singer
My how time flies when you are busy. Daughter number 5, now April Hamilton, got married last Thursday in LasVegas so we traveled there Wednesday for the wedding. We returned home Friday night and then had the monthly food storage canning project Saturday morning. Sunday, my oldest daughter and I took my granddaughter back up to St.Johns Az. to start back to school the next day. WHEW, busy busy. But enough of us. I made a great appetizer yesterday and had to put it here on the blog. It does use some food storage items and is GREAT tasting. I made them with Honeyville Farms freeze dried sausage.
Stuffed
Jalapenos
Only 4 ingredients, LOW CARB, and
delicious!!! These were gone in 10 minutes after I pulled them out of the oven.....they are seriously that good.
Ingredients:
1 lb ground sausage (or 1 1/2 cups Honeyville Freeze Dried Sausage)
Ingredients:
1 lb ground sausage (or 1 1/2 cups Honeyville Freeze Dried Sausage)
16 jalapeños
1- 8 oz block cream cheese, softened (or Honeyville powdered cream cheese)
1 cup grated Parmesan cheese
Directions:
Preheat over 425. Cook sausage until browned. If you are using Honeyville freeze dried sausage, put the sausage into 2 cups of boiling water in a frying pan. Cook for 5 minutes then drain off the extra water and brown the sausage. Set aside. Mix cream cheese with Parmesan cheese. Add cooked sausage and mix well. Rinse jalapeños (I put on plastic gloves when I did this part). Cut each jalapeño lengthwise and remove seeds. Stuff jalapeños with sausage cream cheese mixture. Cook for 20 minutes until tops are golden brown (cook on a large ungreased baking pan). Let them cool for about 10 minutes (if they last that long).
1- 8 oz block cream cheese, softened (or Honeyville powdered cream cheese)
1 cup grated Parmesan cheese
Directions:
Preheat over 425. Cook sausage until browned. If you are using Honeyville freeze dried sausage, put the sausage into 2 cups of boiling water in a frying pan. Cook for 5 minutes then drain off the extra water and brown the sausage. Set aside. Mix cream cheese with Parmesan cheese. Add cooked sausage and mix well. Rinse jalapeños (I put on plastic gloves when I did this part). Cut each jalapeño lengthwise and remove seeds. Stuff jalapeños with sausage cream cheese mixture. Cook for 20 minutes until tops are golden brown (cook on a large ungreased baking pan). Let them cool for about 10 minutes (if they last that long).
Enjoy
Bob and LouAnn
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