Here it is the 1st of November.  We are in our 4th month of our Stake goal to obtain at least a one year supply of food storage by October 2014 General Conference.  Here is the November items we will concentrate on.


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 freeze dried apples.   With the fall fruits in season, now would be a good time to find some bulk deals on apples and can some applesauce.  Add a little cinnamon to give it that great flavor.  Try mixing several different varieties to get that just right taste of sweetness and tartness.   My Uncle Lavern in Michigan had an apple orchard and used to send us a case of apples every year.  My mother would make the BEST apple pies using Northern Spy's.  We also loved his Idared apples.  Pears are another great fall fruit to pressure can.  Here is a great link to a variety of different apples with information on each one.  http://www.orangepippin.com/apples/a
Also check out Honeyville Farms for the huge variety of freeze dried fruits they have there.   I especially love their freeze dried pineapple and freeze dried grapes.  YUMMMMMMMMMMMM.  

 















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).  Did you know that if you sprout your wheat grain, the sprouts have the highest source of vitamin C there is.  More than orange juice and you don't have to worry about shelf life.  Just sprout and eat.  



This is going to be a fun month for recipes.


Have fun with your food storage.


Bob and LouAnn