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It Wasn’t Raining When

Noah Built the Ark!

“The revelation to produce and store food maybe asEssential to our temporal welfare today as boarding the ark

Was to the people in the days of Noah…”~ President Ezra Taft Benson

Five were foolish and five were wise.Are you foolish or wise?

“See then that ye walk…not as fools, but as wise.”Ephesians 5:15

Message from the First Presidency

Dear Brothers and Sisters:

Our Heavenly Father created this beautiful earth, with all its abundance, for our

benefit and use. His purpose is to provide for our needs as we walk in faith and

obedience. He has lovingly commanded us to "prepare every needful thing"

(see D&C 109:8) so that, should adversity come, we may care for ourselves

and our neighbors and support bishops as they care for others.

We encourage Church members worldwide to prepare for adversity in life by

having a basic supply of food and water and some money in savings.

We ask that you be wise as you store food and water and build your savings.

Do not go to extremes; it is not prudent, for example, to go into debt to establish

your food storage all at once. With careful planning, you can, over time,

establish a home storage supply and a financial reserve.

We realize that some of you may not have financial resources or space for such

storage. Some of you may be prohibited by law from storing large amounts of

food. We encourage you to store as much as circumstances allow.

May the Lord bless you in your home storage efforts.

The First Presidency

"All Is Safely Gathered In: Family Home Storage," All Is Safely Gathered In: Family Home Storage, (2007)

1st TAB – CHURCH INFO.

Food Storage Basics

I. Develop a Home Storage Mindset

If you're new to food storage, first prepare by developing a food storage mindset. It's easy to think of lots of reasons why we can't get our food storage started; but we have to remind ourselves that ANY food item that is stored for later use (tomorrow, next week, next year, or years from now) is food storage. In that context, the canned vegetables and packages of pasta in your kitchen cupboard are part of your food storage.

A. Keep Food Storage on Your Mind

As you begin to focus on your home storage, keep your storage in mind as you shop, clip coupons, and browse newspapers for sales. When you find tomato sauce on sale, stock up on enough for a month or two. When canned vegetables are on sale, buy enough for a variety of canned goods in your storage. Pasta, oil, and beans keep well; so store enough for two or three months. As your pantry fills, you will begin to develop an idea of what you want to add to your storage, and you'll keep that in mind as you shop and plan your gardening.

B. Plan Ahead When Buying in Bulk

When you begin to buy in bulk, you will need to plan ahead to make sure that you have all the containers and equipment you will need for your storage. Reusable containers can be a blessing for those who plan to continue their storage as a way of life.

II. Start Simply

Don't begin your food storage focus with the compulsion to obtain a year's supply of food storage immediately. Start your food storage plan by determining what food items you use regularly that could be bought ahead and stored for future use.

A. Back to Basics

You may be able to save money with your food storage by using "back to basics" techniques such as grinding your own grains, sprouting seeds, growing garden vegetables, home canning, etc. Whole grains store well for many years and can be purchased inexpensively in bulk. If your family is not accustomed to eating whole-grain foods, you will need to increase the amount of whole-grains in your diet slowly to allow the body to adjust to the fiber increase. Whole dried herbs can also be purchased in bulk inexpensively. You can grind your herbs with a coffee grinder or mortar and pestle.

B. Food Storage is NOT Just for Emergencies

Food storage is not something we set aside for an emergency, although it is a great blessing in such a time. Food storage is a plan for living better, buying less expensively, preserving foods we grow ourselves, developing a healthier lifestyle, and learning ways to use our storage for household uses and natural healing.

III. Store What You Will Use

Examine the shelf life of food items your family uses. That will help you to estimate how much you can store. You can only store as much as your family will use before the shelflife of the food item runs out (stored at proper temperature and under proper circumstances in adequate food grade containers, without oxygen if appropriate.)

A. Make Use of Your Storage

Make use of your food storage and find new uses for it. For example, learn how to use the same herbs as spices for cooking, formulas for healing, and household cleaning. Use salt, vinegar, and baking soda for cooking, healing, and household uses. Learn to grind whole grains and to sprout your grains for fresh sprouts, juices, essene bread, salads, and wheat grass. Proper use of your food storage can help to simplify your life, improve your health, extend your budget, and enlighten your soul.

B. Put Your Home Storage to the Test

Once you feel confident that your home storage pantry is well-stocked, plan a weekend for your family to put your home storage to the test. Use only your storage to live on for the weekend. For a real emergency preparedness test, turn off the electricity and water, and survive using your alternate sources of heating, cooling, cooking, water, etc. Within the first hour you will think of many things you should have in storage that never occurred to you before. When you live on your food storage, you will become personally aware of the need for a variety of herbs, butter powder, mayonnaise, and a number of things that will make your food storage tastier, more palatable, healthier, and more interesting.

IV. Set a Goal, Devise a Plan, and Obtain Your Storage

Set a goal, devise a plan, and obtain the storage you desire. For example, you might begin with a goal to obtain a month's supply of food storage. You might plan to purchase items such as staples, canned goods, dry milk, and pasta, making a chart of how much of each item you will need to store. As you make your grocery purchases over the next month, buy twice the amount you need of each item (one for this month's use, and another for next month's storage.) Buying on sale, using coupons, and growing your own foods can help to reduce the initial cost of storing foods. You might have to make some adjustments to find money for your storage by cutting back on fast food, eating a "cheap" meal once a week, or fasting for one day a month or more and saving the money you would have spent on food for your storage. You may examine your expenses and find other ways to trim your budget to allow for home storage; such as going out for entertainment one less time a month, giving your own haircuts instead of going to the salon, calling less long-distance, etc. After a few months of storing a month ahead and living off your storage, you will begin to see other ways in which you can obtain your food storage in greater bulk less expensively. You may devise a plan for a 3-month supply, a 6-month supply, a year's supply, etc. as your needs and means permit.

A. Tailor Guides for Short-Term Basic Storage and Long-Term Extended Storage

As you develop a home storage mindset, you can devise a plan for short-term basic storage and for long-term extended storage. Food storage guides are meant to be used as general guidelines that can be tailored to your family's needs that serve to give you a better overall picture of home storage. Food storage buying guides

generally lay out a plan to obtain a year's supply of food storage with monthly or weekly goals; but these, too, should be tailored to your family's needs. For example, if everyone in your family is allergic to oats, a large supply of oats would be a waste for you. Substitute a similar food item that your family could put to use; such as barley, rice, or quinoa.

B. Find Space for Your Storage

As your storage grows, finding storage space can be a challenge. If you are lucky enough to have a root cellar, basement, or spare room with temperature control, you are very blessed. If space is a problem, get creative. Build shelves, store under beds, use an unused corner of a room, store under decorative tables, or store behind couches and other furniture. If you truly have a desire to set aside home storage, there will be a place for your storage.

C. Label Carefully

As you package a food item for storage, be sure to label the container plainly with the name of the food item and date it is packed. Place your labels so that you will still be able to see them when containers are stacked or shelved.

D. Rotate, Rotate, ROTATE!

The MOST IMPORTANT thing I can tell you about food storage is that it is necessary to ROTATE your storage. That means that you use the container that's been stored the longest and replace it with newer stored containers behind the older ones. If you are storing items that you never use, you are wasting space that could be used for food items you need. Food storage that spoils or lies untouched is garbage. Don't fill your home with garbage. Fill your home with precious healthy food storage that will be a blessing to you and your family on a regular basis and in times of need.

V. Storage is a Blessing

As you become accustomed to using, rotating, and extending your home storage, you will find that it is a blessing to you and others in many ways. Your home storage is a blessing when your neighbor who has lost a paycheck is in need of groceries, when your loved one who has taken ill needs meals taken to his or her home, when you've run out of commercial cleaners so make your own, when a flood destroys all foods not stored in waterproof containers, when one of the ladies from Church asks if you wouldn't mind making homemade bread for something special, when your friend is in need of a poultice for an insect sting or wound, when power lines are down and refrigerated items spoil, when your father needs an herbal tea for headache or upset stomach, when a natural disaster destroys homes and food, when your child needs a homemade game to keep him occupied through an emergency situation, and, REGULARLY, every time you prepare a meal for yourself or your family using your home storage. Keep the faith, and always move forward prayerfully.

Home Storage: Build on the BasicsEnsign, June 1989

From Brigham Young’s time to the present day, latter-day prophets have counseled Church members to store food for times of need. Recently, the First Presidency spoke again on this subject:

“We continue to encourage members to store sufficient food, clothing, and where possible fuel for at least one year. We have not laid down an exact formula for what should be stored. However, we suggest that members concentrate on essential foods that sustain life, such as grains, legumes, cooking oil, powdered milk, salt, sugar or honey, and water. Most families can achieve and maintain this basic level of preparedness. The decision to do more than this rests with the individual.

“We encourage you to follow this counsel with the assurance that a people prepared through obedience to the commandments of God need not fear.” (Letter to priesthood leaders, 24 June 1988.)

If families would think in terms of storing only foods basic to survival, or if they would supplement the food storage they already have with the basics to build it up to a year’s supply, the task would be simpler than they might think. They would then be prepared for food emergencies.

A year’s supply of food storage is beneficial in several ways:

1. It provides peace of mind as we obey the counsel to store.2. It helps ensure survival in case of personal or natural disaster.3. It strengthens skills in preparing and using basic foods.Once you have stored the basic food items, you need to regularly include them in your daily meals.

This article and other suggestions that will be printed in the following months in the Random Sampler department of the Ensign will provide information on how to store, prepare, and serve meals based on foodstuffs recommended in the First Presidency letter. Other sources of information include ward and stake priesthood leaders and Relief Society presidencies, Church welfare centers or canneries, local extension agents or agricultural services departments, and public and educational libraries.The following guidelines will help in purchasing and storing basic food items.

Grains

Grains include wheat, rice, rolled oats, dried corn, pearled barley, and other cereal grains. Flour, cornmeal, and pasta products such as macaroni and spaghetti are also included. Each family should store various grain items that suit their individual circumstances. For example, rather than storing three to four hundred pounds of wheat per person, a family might choose to store two hundred pounds of wheat, one hundred pounds of flour, twenty-five pounds of rice, twenty-five pounds of rolled oats, twenty-five pounds of dried corn, and twenty-five pounds of macaroni per person. There are numerous combinations. This gives variety to the menu and encourages using and rotating the supply. It also provides choices for those who do not like or cannot eat a particular grain.

Most grains can be dry-pack canned in small containers (see below). This makes them more convenient to use and reduces the possibility of spoilage. Grains may also be stored in tightly sealed metal or heavy plastic containers.

LegumesLegumes—an inexpensive, nutritious protein food—include beans (soy, pinto, white, kidney, lima, winged, red, navy, pink, and blackeyed), split peas, lentils, and peanuts. They can be stored in clean, dry metal or plastic containers with tight-fitting lids. They may also be dry-pack canned.

Fats and OilsFat is essential to every diet. Shortening, cooking oil, margarine, and mayonnaise are suggested for storage. Store fats in sealed containers in cool, dry, dark places and rotate them frequently.

Powdered MilkNonfat powdered milk, instant or regular, is an excellent storage item. It contains all the nutrients, except fat, found in fresh milk.

In the past, storing large amounts of powdered milk has been recommended. However, this has often led to spoilage and waste. More recent studies show that smaller quantities of milk are adequate if people store and eat larger quantities of grains.

Powdered milk can be stored in the original sealed packages, or if purchased in bulk, it can be stored in tightly covered metal or plastic containers. It can also be dry-pack canned.

You may also use canned milk as part of the milk storage program, but you must rotate it regularly.

Salt

Nutritionists recommend iodized rather than plain salt, when it is available. Store salt in its original container in a cool, dry place.

Sugar and HoneyWhether to store sugar or honey is a matter of personal choice. Sugar may harden; honey may crystallize and/or darken. Neither affects the safety of the product.

Store honey in small containers. Then, if it crystallizes, you can immerse the containers in hot (not boiling) water to reliquefy it.

Store granulated sugar in a tightly covered metal or plastic container or place it on a shelf away from moisture in its unopened cloth or paper bag. Occasionally knead the bag to help prevent the sugar from hardening.

WaterWater is more essential than food in sustaining life. Store a minimum of seven gallons of water per person for drinking and food preparation. Store an additional seven gallons per person of the same quality water for bathing, brushing teeth, and dishwashing. Use heavy plastic containers with tight-fitting lids. Metal containers, which may corrode, tend to give water an unpleasant taste.

If you have any doubt as to the bacterial safety of stored water, you may purify it by boiling vigorously for one to two minutes or by adding chlorine bleach (5 percent sodium hypochlorite solution). Generally, half a teaspoon of bleach will purify five gallons of clear water, and one teaspoon will purify five gallons of cloudy water. If you store it away from sunlight in clean containers, and if it is safe bacterially at the time of storage, water will remain pure indefinitely.

Storage Guidelines1. Use storage areas that are well ventilated, clean, dark, dry, and cool. If your

conditions are less satisfactory, rotate contents more frequently than recommended. Even though space may be limited, there are usually “hidden areas” for storage. Use your imagination!

2. Do not place food storage containers on or against cement or dirt floors and walls. Place pieces of wood between the storage containers and the floor or wall to provide ventilation and protect against moisture.

3. Keep stored food away from products that may affect the flavor of the food.4. Rotate and use food storage items regularly. Date food items as you

purchase or can them, then store new supplies of food at the back of the shelves, moving earlier purchases forward to be used first.

5. Do not go into debt. Acquire food items gradually. At the very least, save a few dollars a week for storage items. Using the basic foods in day-to-day menus can cut food costs and allow you to purchase more supplies. Or, as a family, give up some of the nonessentials for a short time until you can accumulate additional foods. Through prayer and concerted effort, you can work out a food storage plan that will provide you with security and peace of mind.

No single food storage plan will work for everyone. Each family’s needs differ, as does their financial ability to accumulate the storage items. But by working under the direction of the First Presidency “to concentrate on essential foods,” it can be done. President Ezra Taft Benson has said on at least three different occasions, “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.” (Ensign, Nov. 1980, p. 33.)

Dry-Pack CanningWith the exception of foods containing fats, most of the storage items discussed here can be sealed by a dry-pack method of canning. Dry-pack canning is easy and inexpensive and uses containers that are small enough that they can be easily rotated and handled. In addition to dry-pack canning equipment available for use at some Church canneries, dry-pack canners may be checked out from the canneries for local use. For more information, contact your region welfare agent (your stake president can tell you who he is), welfare cannery, or bishops’ storehouse.

Longer-Term Food Supply

For longer-term needs, and where permitted, gradually build a supply of food that will last

a long time and that you can use to stay alive, such as wheat, white rice, and beans.

These items can last 30 years or more when properly packaged and stored in a cool, dry

place. A portion of these items may be rotated in your three-month supply.

Foods Lasting 30 Years or More Product Recommendations Packaging Recommendations Storage Conditions Dry Products for Longer-Term Food Storage o PETE Bottles o Oxygen Absorbers o Foil Pouches o Plastic Buckets

Foods Lasting 30 Years or More

Properly packaged, low-moisture foods stored at room temperature or cooler (24°C/75°F

or lower) remain nutritious and edible much longer than previously thought, according to

findings of recent scientific studies. Estimated shelf life for many products has increased

to 30 years or more (see chart below for new estimates of shelf life).

Previous estimates of longevity were based on "best-if-used-by" recommendations and

experience. Though not studied, sugar, salt, baking soda (essential for soaking beans),

and vitamin C in tablet form also store well long-term. Some basic foods do need more

frequent rotation, such as vegetable oil every 1 to 2 years.

While there is a decline in nutritional quality and taste over time, depending on the

original quality of food and how it was processed, packaged, and stored, the studies

show that even after being stored long-term, the food will help sustain life in an

emergency.

For tips on how to best preserve longer-term food storage products, see Longer-Term

Food Supply.

FOODNEW "LIFE-SUSTAINING" SHELF-

LIFE ESTIMATES (IN YEARS)

Wheat 30+

White rice 30+

Corn 30+

Sugar 30+

Pinto beans 30

Rolled oats 30

Pasta 30

Potato flakes 30

Apple slices 30

Non-fat powdered milk 20

Dehydrated carrots 20

Product Recommendations

The following suggested amounts are for one adult.

QUANTITY FOR ONE MONTH

RECOMMENDED PRODUCTS

LONG-TERM STORAGE LIFE

11.5 kg./ 25 lbsWheat, white rice, corn,

and other grains 30+ years

2.5 kg. / 5 lbs Dry beans 30+ years

You may also want to add other items to your longer-term storage such as sugar, nonfat

dry milk, salt, baking soda, and cooking oil. To meet nutritional needs, also store foods

containing vitamin C and other essential nutrients.

Packaging Recommendations

Recommended containers for longer-term storage include the following:

#10 cans (available in the U.S. and Canada at Church home storage centers)

Foil pouches (available through Church Distribution Services)

PETE bottles (for dry products such as wheat, corn, and beans)

These containers, used with oxygen absorber packets, eliminate food-borne insects and

help preserve nutritional quality and taste. Oxygen absorber packets are available online

at store.lds.org.

Under certain conditions, you can also use plastic buckets for longer-term storage of

wheat, dry beans, and other dry products.

Warning: Botulism poisoning may result if moist products are stored in packaging that

reduces oxygen. When stored in airtight containers with oxygen absorbers, products must

be dry (about 10% or less moisture content).

Storage Conditions

Storage life can be significantly impacted by the following conditions:

Temperature: Store products at a temperature of 75°F/24°C or lower whenever possible. If storage temperatures are higher, rotate products as needed to maintain quality.

Moisture: Keep storage areas dry. It is best to keep containers off of the floor to allow for air circulation.

Light: Protect cooking oil and products stored in PETE bottles from light. Insects and rodents: Protect products stored in foil pouches and PETE bottles from

rodent and insect damage.

Dry Products for Longer-Term Food Storage

Products intended for longer-term storage must be dry (about 10% or less moisture

content).

Warning: Botulism poisoning may result if moist products are stored in packaging that

reduces oxygen.

Dry products that are not suitable for longer-term storage due to moisture content, oils,

or other concerns include:

Barley, pearled Meat, dried (such as jerky)

Eggs, dried Nuts

Flour, whole wheat Rice, brown

Grains, milled (other than

rolled oats) Sugar, brown

Granola

Vegetables and fruits, dehydrated (unless dry enough,

inside and out, to snap when bent)

PETE Bottles For Longer-Term Storage

Bottles made of PETE (polyethylene terephthalate) plastic can be used with oxygen

absorbers to store products such as wheat, corn, and dry beans. PETE bottles are

identified on the container with the letters PETE or PET under the recycle symbol.

Other types of plastic bottles typically do not provide an adequate moisture or oxygen

barrier for use with oxygen absorbers. Do not use containers that were previously used to

store nonfood items.

PETE bottles can also be used for shorter-term storage (up to 5 years) of other shelf-

stable dry foods such as white rice.

Moisture content of stored foods should be about 10 percent or less. When moist

products are stored in reduced oxygen packaging, botulism poisoning may occur.

Packaging in PETE Bottles

1. Use PETE bottles that have screw-on lids with plastic or rubber lid seals. You can verify that the lid seal will not leak by placing a sealed empty bottle under water and pressing on it. If you see bubbles escape from the bottle, it will leak.

2. Clean used bottles with dish soap, and rinse them thoroughly to remove any residue. Drain out the water, and allow the bottles to dry completely before you use them for packaging food products.

3. Place an oxygen absorber in each bottle. The absorbers can be used with containers of up to one-gallon capacity (4 liters).

4. Fill bottles with wheat, corn, or dry beans.

5. Wipe top sealing edge of each bottle clean with a dry cloth and screw lid on tightly.

6. Store the products in a cool, dry location, away from light.

7. Protect the stored products from rodents.

8. Use a new oxygen absorber each time you refill a bottle for storage.

Where to Get Oxygen Absorber Packets

Oxygen absorber packets are available at home storage centers and Church Distribution

Services, or they can be ordered online at store.lds.org. Unused oxygen absorbers can

be stored in glass jars with metal lids that have gaskets.

Oxygen Absorbers

Oxygen absorbers protect dry foods from insect damage and help preserve product

quality. They are used when dry foods are packaged in sealed containers. Oxygen

absorbers can be purchased from home storage centers and Church Distribution

Services, or they can be ordered from store.lds.org.

What are oxygen absorbers made of?

Oxygen absorbers are small packets that contain an iron powder. The packets are made

of a material that allows oxygen and moisture to enter but does not allow the iron powder

to leak out.

How do oxygen absorbers work?

Moisture in the packaged food causes the iron in the oxygen absorber to rust. As it

oxidizes, the iron absorbs oxygen. Oxygen absorbers rated for 300 cubic centimeters (cc)

of oxygen work well for properly packaged dry food in containers of up to one-gallon

capacity (4 liters).

Is the use of oxygen absorbers equivalent to vacuum packaging?

Oxygen absorbers remove oxygen more effectively than vacuum packaging. Air is about

20 percent oxygen and 80 percent nitrogen. Absorbers remove only the oxygen. The air

left in the container is mostly nitrogen and will not affect the food or allow the growth of

insects.

What types of products can be stored using oxygen absorbers?

Products should be low in moisture and oil content. If the moisture content is not low

enough (about 10 percent or less), storing products in reduced oxygen packaging may

result in botulism poisoning.

What types of containers can be used with oxygen absorbers for food storage?

Oxygen absorbers should be used with containers that provide an effective barrier

against moisture and oxygen. The following containers work well:

Metal cans with seamed lids.

Foil pouches (such as those provided by Church home storage centers and available

from store.lds.org).

PETE plastic bottles with airtight, screw-on lids.

Glass canning jars with metal lids that have gaskets.

Oxygen absorbers are not an effective treatment method for plastic buckets, milk bottles,

or other types of plastic bottles not identified as PETE or PET under the recycle symbol

(see right).

What is the proper way to use oxygen absorbers?1. Cut open the top of the bag of absorbers. Do not open the individual absorber packets.

2. Remove the number of absorbers from the bag that you will use in the next 20 to 30 minutes, and spread them out on a tray. Remove additional groups of absorbers from the supply as you need them during the packaging process, but do not open and close the bag repeatedly to get only a few absorbers at a time.

3. Reseal the remaining supply of absorbers by one of the following methods. Do not store absorbers in ziplock bags.

o Seal the bag of absorbers with the special blue clamp provided by the home storage center.

o Seal the bag of absorbers with an impulse heat sealer.

o For longer storage when an impulse sealer is not available, remove the absorbers from the bag and place them into a glass canning jar that has a metal lid with a gasket. A one-pint jar (500 ml) will hold 25 absorbers.

4. Place one absorber into each container of food as it is packaged.

Foil Pouches For Longer-Term Storage

What type of pouch is available at home storage centers, at Distribution Services,

and online at store.lds.org?

The pouches are made of multilayer laminated plastic and aluminum. The material is 7

mils thick (178 microns) and protects food against moisture and insects.

What types of foods can be packaged in pouches?

The pouches can be used to store foods that are dry (about 10% moisture or less), shelf-

stable, and low in oil content. Botulism poisoning may result if moist products are stored

in oxygen reduced packaging.

How much food does each pouch hold?

Each pouch holds 1 gallon (4 liters) of product. The weight varies by product. A pouch

holds 7 pounds (3.2 kg) of wheat, 6.8 pounds (3.1 kg) of white rice, or 5 pounds (2.3 kg)

of dry milk.

Do foods react with the aluminum in the pouch?

No. Foods do not come in contact with the aluminum because they are separated from it

by a layer of food-grade plastic. The metal barrier is important in protecting the food from

moisture and oxygen.

What is the best way to seal pouches?

Pouches should be sealed using an impulse sealer (see related instructions). Do not use

an iron or another household heating device because it will not provide an adequate seal,

especially for powdered products such as flour or dry milk. The impulse sealers used by

Welfare Services (American International Electric AIE 305 A1 and Mercier ME 305 A1)

meet the following specifications: 3/16-inch (5 mm) wide seal, 11.5-inch (305 mm) wide

jaws, rated for up to 8-mil (205 microns) thick pouches, and equipped with a safety switch

to cancel operation if the jaw is obstructed.

Where can I find an impulse sealer?

Impulse sealers are available at most home storage centers. Many stakes also have

impulse sealers available. If you prefer, you may purchase an impulse sealer from

Distribution Services or online at store.lds.org.

Is it necessary to remove all the air from the pouches?

No. Oxygen absorbers remove the oxygen from the air in the pouches. The low oxygen

content eliminates food-borne insects and helps preserve product quality.

Is it normal for the sides of the pouch to pull in once the pouch is sealed?

With most products, the sides of sealed pouches will pull in slightly within a few days of

packaging. This is more noticeable with granular foods than with powdered products.

How should pouches of food be stored?

The pouches store best in a cool, dry, rodent-free area. Storage containers should not be

in direct contact with concrete floors or walls.

Are pouches rodent proof?

Pouches are not rodent proof. If rodents or other pests are a significant potential problem

in the storage area, the pouches should be placed into containers that are rodent or pest

proof. Do not store them in containers that have been used to store nonfood items.

Should emergency kits be packaged in pouches?

Many emergency supply items are not suitable for packaging in foil pouches. First aid

items and food rations, such as granola bars, are best stored in containers with

removable lids to allow for frequent rotation.

Pouch Sealer Instructions

For Portable Operation of AIE (and ME) 305 A1 Sealers

Please read the entire sheet before starting.

Setting up1. Place the sealer on a sturdy surface about 5 inches (13 cm) above the table top. This

will place the sealer jaw opening about 8½ inches (22 cm) above the table for the correct sealing position. Connect the foot switch to the back of the sealer, and place the foot switch on the floor. Plug in the power cord. Caution: Do not allow children in the area when the sealer is plugged in.

2. Set Recycle dial to 2, Congealing dial to 6, Sealing dial to 4, and Action Selector switch to Manual. Open the bag containing oxygen absorbers. Remove the number of packets that you will use in the next 20–30 minutes. Reseal the bag with the impulse sealer.

3. Open and reseal the bag as you need additional groups of absorbers.

Filling pouches1. Fill a pouch with one gallon (4 liters) of product. (Overfilling will result in a poor seal.) A

two-quart (2-liter) pitcher, cut off at the two-quart (2-liter) line, is a good measure to use in when you are filling pouches. Fill with two level measures, tapped down.

2. Place an oxygen absorber packet on top of the product in each pouch.

3. For powdered products, wipe product dust from inside the seal area using a dry towel.

Sealing pouches1. Turn the Power switch on. (Do not allow small children in the area when the sealer is

on.)2. Place the pouch in an upright position in front of the sealer. Rest its weight on the table

or shelf; do not let it hang.

3. Close the pouch by grasping the side seams and firmly pulling them outward. Fold the top 1½ inches of the pouch (30–40 mm) over at a right angle, and push down on the pouch to expel extra air from the package. Settle the product, and flatten the pouch opening. If the top will not flatten and fold over easily, check if the pouch is too full.

4. Hold the pouch by the side seams, and insert the top edge of the pouch into the jaw opening. Keep fingers clear of the jaw.

5. Position the pouch to seal it near the top. Stretch outward on the side seams to remove wrinkles. Press the foot switch to activate the sealer. Release hold on the pouch after the jaw closes. Remove the pouch when the cycle is finished.

6. Label the pouch with contents and packaging date.

Testing seals1. Inspect the seams to ensure that they are adequate and without burned spots. The

seam should resemble factory seams.

2. Check to see if the seam can be pulled apart.

3. Push on the pouch to see if air or product can be forced out.

4. If seams pull apart, check for inadequate cleaning of seam area or for overfill. If necessary, increase sealing setting by ¼ step (for example, from 4 to 4.25). Verify that the congealing setting is at 6.

5. If seams are burned, decrease the sealing setting by ¼ step.

Notes1. The sealer comes from the factory with two bolts protruding from the front of the

machine. These bolts are for holding the shelf provided in the box. Remove the bolts, and do not use the shelf unless it is used as part of a separate stand.

2. If the Teflon cover on the lower jaw is burned, unplug the sealer, loosen and lift up the cover, and carefully clean off any burrs that may be on the heat strip. Advance the cover approximately ½ inch (12 mm), trim excess, and retighten.

3. If the sealer fails to operate, check the two fuses mounted in the lower back of the case. If necessary, replace them with fuses of the correct size.

4. Dry foods that are packaged for long-term storage should be limited to those that best retain flavor and nutritional value. These foods should be low in moisture (approximately 10 percent or less), of good quality, and insect free. Avoid exposing dry foods to humid, damp conditions when packaging them. Warning: Products that are too high in moisture should not be stored in reduced oxygen packaging because botulism poisoning may result. Visit providentliving.org for specific product guidelines.

Plastic Buckets For Longer-Term Storage

Plastic buckets may be used to store food commodities that are dry (about 10 percent

moisture or less) and low in oil content. Only buckets made of food-grade plastic with

gaskets in the lid seals should be used. Buckets that have held nonfood items should not

be used.

To prevent insect infestation, dry ice (frozen carbon dioxide) should be used to treat

grains and dry beans stored in plastic buckets. Treatment methods that depend on the

absence of oxygen to kill insects, such as oxygen absorbers or nitrogen gas flushing, are

not effective in plastic buckets. Avoid exposing food to humid, damp conditions when

packaging them.

Dry Ice Treatment Instructions1. Use approximately one ounce of dry ice per gallon (7 grams per liter) capacity of the

container. Do not use dry ice in metal containers of any kind or size because of the potential for inadequate seals or excessive buildup of pressure.

2. Wear gloves when handling dry ice.

3. Wipe frost crystals from the dry ice, using a clean, dry towel.

4. Place the dry ice in the center of the container bottom.

5. Pour the grain or dry beans on top of the dry ice. Fill the bucket to within one inch (25 mm) of the top.

6. Place the lid on top of the container and snap it down only about halfway around the container. The partially sealed lid will allow the carbon dioxide gas to escape from the bucket as the dry ice sublimates (changes from a solid to a gas).

7. Allow the dry ice to sublimate completely before sealing the bucket. Feel the bottom of the container to see if the dry ice is all gone. If the bottom of the container is very cold, dry ice is still present.

8. Monitor the bucket for a few minutes after sealing the lid. If the bucket or lid bulges, slightly lift the edge of the lid to relieve pressure.

9. It is normal for the lid of the bucket to pull down slightly as a result of the partial vacuum caused when carbon dioxide is absorbed into the product.

Storage of Plastic Buckets Store plastic buckets off the floor by at least ½ inch (1.3 cm) to allow air to circulate under

the bucket.

Do not stack plastic buckets over three high. If buckets are stacked, check them periodically to ensure that the lids have not broken from the weight.

Update on Milk StorageFollowing are questions often asked about long-term storage of powdered milk

for a family’s supply of food:

What kind of milk is best to store? Non-fat milk, either regular or instant, stores well when packaged properly and kept at room temperature or cooler. In the past, many felt that non-instant milk would store better. There is actually no difference in shelf life between instant and non-instant powdered milk.

What are the best containers? Milk stored in airtight, low-oxygen cans has been found to last longer and stay fresher tasting than milk stored in boxes or plastic bags.

How long can powdered milk be stored? Optimal storage life of non-fat dry milk stored in cans at room temperature is two years before noticeable stale flavors begin to develop. However, when stored at cooler temperatures, it can be kept much longer. Rotation of powdered milk can be accomplished through personal use or by giving it to others who will use it promptly.

How much powdered milk should be stored? Guidelines for quantities of dry milk to store are found in the 1979 booklet published by the Church called Essentials of Home Production and Storage. The booklet recommends that members store an equivalent of 300 quarts of dry milk, or approximately 75 pounds of dry milk per person per year.

However, since that time, as a result of a U.S. government study on

maintaining nutritional adequacy during periods of food shortage, a second

option has been recommended that suggests 64 quarts, or 16 pounds, per

family member per year. Equivalent to approximately one glass of milk a day,

that amount will maintain minimum health standards. Keep in mind, however,

that the needs of children and pregnant or nursing mothers will require more

than the minimum amount of stored milk. It is recommended that families

who opt to store only the minimum 16 pounds of milk per person should also

increase storage of grains from the recommended 300 pounds per person to

400 pounds per person to compensate nutritionally for this change.

How can it be determined if milk is past its prime shelf life?Milk develops off-flavors as it ages. However, it still retains some nutritional value, and unless spoilage has occurred from moisture, insects, rodents, or contamination, it is still safe to use.

What can be done with milk that is too old to drink? It is important to think of milk in terms of optimal shelf life rather than waiting until it is too old to use. Older nonfat dry milk can be used in cooking as long as it has been protected from spoilage. If powdered milk has spoiled, however, it can be used as fertilizer in the garden.

For information about low-oxygen, dry-pack canning of powdered milk and

other food storage items, contact your area’s welfare agent, local bishops’

storehouse or cannery, or ward and stake canning specialists.

—Welfare Services

Drinking Water Guidelines

Water Storage

Commercially bottled water in PETE (or PET) plastic containers may be purchased.

Follow the container’s “best if used by” dates as a rotation guideline. Avoid plastic

containers that are not PETE plastic.

If you choose to package water yourself, consider the following guidelines:

Containers

Use only food-grade containers. Smaller containers made of PETE plastic or heavier

plastic buckets or drums work well.

Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can

be prepared by adding 5 ml (1 teaspoon) of liquid household chlorine bleach (5 to 6%

sodium hypochlorite) to 1 liter (one quart) of water. Only household bleach without

thickeners, scents, or additives should be used.

Do not use plastic milk jugs, because they do not seal well and tend to become brittle

over time.

Do not use containers previously used to store non-food products.

Water Pretreatment

Water from a chlorinated municipal water supply does not need further treatment when

stored in clean, food-grade containers.

Non-chlorinated water should be treated with bleach. Add 8 drops of liquid household

chlorine bleach (5 to 6% sodium hypochlorite) for every 4 liters (one gallon) of water. Only

household bleach without thickeners, scents, or additives should be used.

Storage

Containers should be emptied and refilled regularly.

Store water only where potential leakage would not damage your home or apartment.

Protect stored water from light and heat. Some containers may also require protection

from freezing.

The taste of stored water can be improved by pouring it back and forth between two

containers before use.

Water Purification

If your water supply is not known to be safe or has become polluted, it should be purified

before use. Water purification is generally a two-step process.

Step 1: Clarify

Cloudy or dirty water must first be made clear. It should be passed through filter paper,

fine cloth, or some other filter. It should be allowed to settle, and then the clear water on

top can be carefully drawn. Filtered or clear settled water should always be disinfected

before use.

Step 2: Disinfect

Boiling Method

Bringing water to a rolling boil for 3 to 5 minutes will kill most water-borne

microorganisms. However, prolonged boiling of small quantities of water may concentrate

toxic contaminants if present.

Bleach Method

Adding 8 drops of fresh liquid household chlorine bleach (5 to 6% sodium hypochlorite) to

every 4 liters (one gallon) of water will kill most microorganisms. Only household bleach

without thickeners, scents, or additives should be used. The use of bleach does not

address toxic contamination.

Commercial Water Filters

Commercial water filters can effectively filter and purify water contaminated with

microorganisms, toxic chemicals, and heavy metals. Their effectiveness depends on

design, condition, and proper use.

Emergency Preparedness and Response

Members of the Church have been counseled for many years to be prepared for

adversity. Preparation, both spiritual and temporal, can dispel fear. With the guidance of

Church leaders, individual members and families should prepare to be self-reliant in times

of personal or widespread emergency.

Family Emergency Planning

Church members are encouraged to prepare a simple emergency plan. Items to consider

may include:

Three-month supply of food that is part of your normal daily diet. Drinking water. Financial reserves. Longer-term supply of basic food items.

Medication and first aid supplies.

Clothing and bedding.

Important documents.

Ways to communicate with family following a disaster.

Guidelines for Disaster Cleanup and Church Volunteer SafetyWards and stakes may organize volunteers to assist in the community following a

disaster. Church volunteers should focus on cleanup rather than reconstruction. All

volunteers should adhere to Church safety guidelines for disaster cleanup.

This fact sheet addresses the general conditions and the health and safety guidelines

that volunteers should understand before they participate in voluntary cleanup efforts.

Before cleanup begins, leaders should discuss these items with volunteers and, if

possible, give a copy of this page to each volunteer.

General Conditions

Volunteers serve at their own risk. Children under age 12 should not participate in

cleanup work. Youth under age 18 should participate only when accompanying a parent

or when parental permission has been given in writing (use the Parental or Guardian

Permission and Medical Release form [33810]).

Church volunteers are to assist in cleanup, not reconstruction. Church volunteers should

not work in, on, or around condemned buildings.

Volunteer work is to be conducted with the consent and oversight of the property owner.

Chain saws are to be used only by adults with experience using them. They are not to be

used for tree trunks or large trees. Chain saws should be operated in teams of two, with

one person acting as an observer and safety watch at all times. Chain saw operators

should be equipped with safety glasses, hearing protection, gloves, sturdy shoes, and

chain saw safety chaps. Volunteers not assisting in chain saw operations should maintain

a safe distance from the immediate work area. ).

Accidents should be reported promptly to ecclesiastical leaders. Primary coverage is the

volunteer’s own health insurance.

Health and Safety Guidelines

Wear appropriate clothing. As work tasks require, use hard hats; hard-soled, high-topped

shoes or rubber boots (if working in wet conditions); work gloves; safety glasses; and

hearing protection. Use insect repellant in mosquito-infested areas. Use sunscreen with

an SPF of at least 30.

Wear properly fitting N-95 respirators with exhalation valves when conducting

cleanup/ripout jobs or when working in high dust areas, in ash, near mold, or in smoky

conditions.

o Do not wear a respirator or work in areas where you may inhale particulates if you have

asthma, respiratory allergies, other breathing conditions, or heart problems.

Avoid becoming overheated or dehydrated. Drink plenty of water, and rest when needed.

Be aware of contaminated water. Seek medical attention immediately if you have signs of

heat exhaustion.

During wet or cold conditions, be sure to dress appropriately. When working in wet

conditions, wear waterproof boots. Have extra clothing and shoes available in case your

clothing gets wet. Wet clothing and cool temperatures can lead to cold stress, which

includes hypothermia, trench foot, frostbite, and chilblains. Seek medical attention

immediately if you have symptoms of cold stress.

Avoid contact with hazardous chemicals, downed power lines, energized electrical

circuits, and stray or wild animals.

Beware of unstable structures, uneven surfaces, broken glass, nails, and other

protruding, sharp objects. Tetanus and other needed immunizations should be current.

Beware of working at heights or on steep roofs greater than a 4/12 pitch. Tie off to a

secure structural object if you can.

Always lift with the knees bent. Work with a partner, and know your limits. Volunteers with

pre-existing health conditions, in particular, should perform tasks that are within their

limitations.

Use caution when working in areas where mold may be present. Wear properly fitting N-

95 respirators with exhalation valves, goggles, and work gloves. Do not conduct large

cleanup/rip-out jobs (for example: removing more than three sheets of sheetrock) where

the visible concentration of mold is heavy (that is, blanket coverage versus patchy

coverage). After working with mold, wash hands and face using soap and water. Wash

hands and face frequently, and change into clean clothes after working with mold or

participating in any disaster cleanup duties.

Homes built prior to 1980 may contain asbestos. Materials that may contain asbestos

include sprayed-on materials like sound proofing or decorative material, pipe or other

insulation, popcorn ceilings, patching and joint compounds, textured paints, floor tiles,

backing on vinyl sheet flooring, cementitious siding and wallboard (transite), and

adhesives used for installing floor tile. Prior to conducting cleanup/rip-out jobs, ask the

homeowner if they are aware of any asbestos-containing materials. Do not disturb

suspected asbestos-containing materials. If you think you may have encountered

asbestos, leave the home and notify the homeowner.

Treat wounds with soap, clean water, and, if available, an antibiotic ointment. Puncture

wounds and animal and snake bites require rapid, specialized medical attention.

Be aware of motorized traffic in the area at all times. When walking or working in areas

where motor vehicles are passing or where heavy equipment is being used, walk facing

oncoming traffic. Wear bright or reflective clothing if possible.

More info:

http://www.osha.gov/dts/weather/tornado/response.html orhttp://www.osha.gov/dts/

weather/flood/response.html

Guidelines for Emergency CommunicationDuring an emergency, normal means of communication may become inoperable.

Communication needs should be addressed in ward and stake emergency plans.

Guidelines for Emergency Communication Frequently Asked Questions on Emergency Communication

During an emergency, normal means of communication may become inoperative.

Priesthood leaders should consider:

How to contact missionaries and members following a disaster.

How to communicate the status of missionaries, members, buildings, and other necessary information to area leaders.

Available communication personnel and equipment.

Communication Specialists

Priesthood leaders may call communication specialists as needed. Communication

Specialists may develop a plan that involves a variety of communication options (Internet-

based technologies, text messaging, social media, amateur radio,* satellite telephones*).

Additional Resources

Satellite Telephones. Storehouses in the United States and Canada have satellite

telephones. In other Church areas, satellite telephones are available in administration

offices for emergency use.

Amateur Radios. Some storehouses in the United States and Canada have amateur

radio equipment and conduct regular network exercises. For information, contact your

priesthood leader or regional welfare specialist.

*Note: Wards and stakes should not purchase or accept donated satellite telephone or

amateur radio equipment for use in an emergency or for installation in a meetinghouse.

However, leaders are encouraged to identify individuals who may already have their own

equipment to assist with specific ward and stake communication needs. No permanent

installation of equipment, including antennas, is to be made in any Church meetinghouse.

Exceptions must be approved by the Meetinghouse Standard Plans Committee.

Emergency CommunicationsWard and Stake Emergency Plans

Wards and stakes should have a plan in the event of an emergency. Plans are prepared

by ward and stake welfare committees under the direction of the bishop or stake

president. Plans should be updated periodically.

Guidelines for Ward and Stake Emergency PlansMeetinghouses as Emergency Shelters

Following a disaster, the use of a meetinghouse as a community emergency shelter is occasionally needed. Permission is granted by the stake president, after consulting with a member of the Presidency of the Seventy or the Area Presidency. Following approval, the priesthood leader should contact his Church physical facilities representative (PF

2nd Tab – EMERGENCY PREPAREDNESS

How to Prepare for any Disaster

Your easy step-by-step preparedness guide…

www.areyouprepared.com

Congratulations!

You’ve taken the first step to getting ready for any disaster.

Step 1

Know How to Prepare

(Learning and Understanding the Preparedness Process)

This book will help you understand the importance of making preparations before anything happens, and help you know what to do and how to act before, during and after a disaster.

Step 2

Have the Necessities Ready

You may have many of these items already. After reading this book, you should have a pretty good idea about what you will need. If you feel that you are missing something, check out

our website at www.areyouprepared.com for a complete list of the necessities.

Read, discuss and become familiar with the information contained in this book so that, in the event of an emergency, you can act in a responsible manner to avoid a tragedy.

This booklet is intended to assist others in dealing with emergencies. The final decision of any action taken during a real emergency is the sole responsibility of the person involved. Emergency Preparedness Center and “areyouprepared.com” has made its best effort to produce a high quality,

informative and helpful book. But they make no representation or warranties of any kind with regard to the completeness or accuracy of the contents of the book. They assume no liability for danger, harm, difficulty or injury of persons or property, or actions undertaken by any person in attempting to utilize the information contained within this book. No part of this publication may be stored in a retrieval system, transmitted, or reproduced in any way, including but not limited, to digital copying and printing, without the prior agreement and written permission of the publisher.

EMERGENCY PREPAREDNESS CENTERwww.areyouprepared.com

520 C North Main Street Suite 202Heber City, Utah 84032

Knowledge • Peace Of Mind • Preparation

Table of ContentsCHAPTER 1

Getting Ready Before Anything Happens(What to do Now!)

7. Creating Your Own Disaster Plan of ActionFinding out what could happen in your area?4 Steps to putting it together.How to practice and maintain your plan.Your Contact Information. (Post this information by the phone)

12. How Safe is Your House?ChecklistControlling your utilities:

How to shut them off in an emergency. What to do with them after an emergency.

14. Preparing some Necessities for Quick Action3 Day (72 Hrs.) Evacuation Kit- How

to Make a 72 Hour Kit.First Aid-

How to Make a First Aid Kit.Emergency Water-

Recommended amount needed. How to purify water.How to store water.Emergency Water sources inside and out of your home.

18. Take Important Actions and Have this Information in place NOW.

20. How to Report an Emergency.22. Evacuation-

Necessary preparations before an evacuation. How to evacuate.Evacuation worksheet .

24. Action Plan Checklist (Are You Ready?)Be sure all members of your family know this.


CHAPTER 2Knowing What to Do: Taking

the Appropriate Action (Before - During - After)

26. Acts of Violence: Nuclear or Other Wars9 steps to prepare The dangers Finding safety ShelterRadiation

27. Terrorism, Riots, Looting, Bomb Threats and Other ViolenceThe dangersFinding safety

28. Hazardous Chemical: Transportation accidents, Accidental spills, IntentionalThe dangers8 steps to take to prepareWhat to do if it happens

29. Earthquakes7 steps to prepareWhat to do during if your are:

indoors. outdoorsin your car.

After the quake, what next?

31. Extreme Weather: Hurricane, Tornado, Winter Storms, Lightning& Thunder, Drought & ExtremeHeat.13 steps to prepare What to do during The dangersSteps to following after it has passed

35. Famine6 steps to prepareActions to take during


36. PlaguesWhat is a plague?4 steps to prepare forWhat to do during

37. Floods5 steps to prepare7 steps to take duringThe dangers and what to do after

CHAPTER 3Recovery

38. How to Reduce Anxiety and Fear.Be prepared - 4 steps to take

38. How to Recover (Children).6 important points

38. How to Recover (Adults).Helping yourselfHelping children and others

CHAPTER 4Long Term Preparations

You might need them for a while(Helpful suggestions for each of the following)

40. FoodDo you want to just survive or do it in styleWhat are your options? Advantages and disadvantagesPriorities in building your food storage programRecommendationsHow much? How to store Rotation


42. WaterFind, store and purifyRecommended amounts

42. ClothesStorage plan

42. FinanceCash, important documents and insurances

43. ShelterAlternative Suggestions

43. HeatAlternative Suggestions

43. LightAlternative Suggestions

43. FuelSuggestions

43. CookingEasy alternatives

44. SanitationList of necessary items to store

CHAPTER 545. Other Important Web Sites


CHAPTER 1CREATING YOUR DISASTER PLAN

Where will you & your family be WHEN IT STRIKES!Work? School? Home? Traveling?

Will you know What to do and where to go?

4 STEPS TO SAFETY

1. Finding Out What Could Happen in Your Area.A. Contact the organizations that are listed at the front of this booklet. They can give you the phone

numbers to your local chapter who can tell you what disasters could happen in your area.B. Find out what your community’s warning signals are, what they sound like and what you should

do when you hear them.C. Learn about the disaster plans at work, school, daycare and other places where your family spends

time.D. If you have animals, find out about animal care. They may not be allowed in some places during

and after a disaster.E. Find out how to help the elderly and disabled.

2. Create a Disaster Plan for your family.A. Meet with your family and discuss what types of disasters could happen in your area and what

to do. (Page 25)B. Discuss the steps of evacuation. (Page 22) C. Choose 2 places to meet family members:

1. Outside your house if members are home.2. Outside your neighborhood in case you can’t get to your home. (City park, church, school play ground, etc.)

D. Ask an out-of-state family member or friend to be your family’s “Contact Person”. After a disaster, communications can be difficult. Many times it is easier to get through to your contact person out of state than to make a local call. If your family members become separated in a disaster, have them call this person and let them know where they are and if all is well with them.

3. Practice and Maintain your planA. Conduct fire and emergency evacuation drills.B. Quiz your family every six months so they don’t forget. C. Test and recharge fire extinguishers.D. Check/rotate food & water in your evacuation-kit every 6 months. E. Test smoke detectors monthly. Change batteries every 6 months. F. Remember to always remain calm. Panic causes accidents.


Important Phone NumbersPost by each phone.

My Name My Phone My Address My City Nearest Intersection to my house

911

Ambulance Paramedics Fire Police Sheriff Search and Rescue Highway Patrol Coast Guard/Harbor Patrol Hospital Poison Control Children’s Hospital Trauma Center Burn Center Cardiac Center Family Doctor Dentist

www.areyouprepared.com ©2001 Eme rgency Preparedness Center [email protected] page 8

Veterinarian Pharmacy Employer Father’s Work Mother’s Work Other Relatives Neighbor Out-of-Town Contact Person

Out-of-State Contact Person

Church Leader

Babysitter

Daycare Center

Pre-SchoolElementary School Middle School Junior HighHigh School

Gas Power Telephone Handyman Electrician

Plumber

Mechanic

Family Attorney


Accountant Banker or Financial Advisor Insurance Agent Mortgage Company Landlord Emergency Roadside Assistance Taxi Public Transportation Weather Road Conditions Avalanche Forest Service Snow Removal Time and Temperature Animal Control American Red Cross Disaster Clean -up Company Crisis Hotline Social Worker Health Department Others:


My Important Numbers

My Name My Phone Number My Address My City

If I need:

Call 911Place Picture

of Father here

with phone number

Place Picture of Mother

herewith phone

number

Place Pictureof Neighbor here

Place Picture of Relative here

with phone number with phone number


HOW SAFE IS YOUR HOUSE?

Before any disaster, you should inspect your home and eliminate any potential hazards. In an emergency, ordinary items in your home can cause injury and damage. Anything that can move, fall, break or cause a fire is a potential hazard.

USE THE FOLLOWING CHECK LIST TO SEE IF YOUR HOUSE IS SAFE.

Clean and repair chimneys, flue pipes, vent connectors, and gas vents.

Place oily rags or waste in covered metal cans.

Keep flammables away from heat sources.

Repair defective electrical wiring.

Don’t overload electrical outlets.

Don’t run wires under rugs or carpets.

Fix leaky gas connections immediately.

Secure water heater by strapping to wall studs.

Secure large appliances.

Fasten shelves securely to walls.

Place large, heavy objects on lower shelves.

Hang pictures and mirrors away from beds.

Brace overhead light fixtures.

Repair cracks in ceilings and foundations.

Secure hanging plants.

BY TAKING PREVENTIVE MEASURES BEFORE AN EMERGENCY, YOU CAN SAVE LIVES AND PROPERTY


CONTROLLING YOUR UTILITIES ELECTRICAL • GAS • WATER

Before any Emergency Know How to Shut off the Utilities:

1. Locate the following:A. Electric Fuse Box and the Electrical Meter. (The fuse

box is usually located inside the house. The Electrical Meter is usually outside.)

B. Gas Main Valve. (Outside where the gas line enters the house.

C. Water Main (usually 2 places - one inside the house and the other outside where the city can read it.)

2. Teach family members how to safely shut off utilities.A. Proper sequence to shut off utilities.

1. Electricity2. Gas3. Water

B. Attach a wrench to the gas meter so that you will not need to look for one during an emergency.

C. Have the proper tool attached near the water main to turn it off.

After an Emergency

1. Turn off utilities if you suspect the lines are damaged.2. Turn off electricity from the safest point. Beware of water. Wires and water don’t mix.3. If you smell or hear gas, shut off the gas main immediately and open windows. Contact

the gas company before turning the gas back on.4. Turn the water main off only if a line is broken.5. Shut off utilities if instructed to do so or if you are in doubt and have concerns that you

are in danger.

IMPORTANT! ELECTRICITY - Stay out of water and don’t touch any bare wires until electricity is turned off. This could electrocute you.


PREPARING SOME NECESSITIES FOR QUICK ACTION

3 DAY EVACUATION KIT

When an emergency strikes you may be forced to leave your home and have only enough time to grab the family and your evacuation-kit. There is a goodchance that you may not be able to return for a few days and that outside help may not be available for days.

1. Your evacuation-kit should contain the necessary items to sustain life for the first critical hours/days following a disaster.

2. When assembling a kit remember to make it:A. Portable so that a woman or child could carry it. B. Easy to use.

3. Include the following essentials -

Food: First Aid Kit Misc. Items:MREs for 3 days (see page 15) Extra set of Car KeysInstant Cereal Credit Cards and CaseInstant Hot Chocolate Sanitation: List of FamilyFood Bars Toilet Paper Physicians

Soap/Shampoo Special Items forShelter/Bedding: Toothbrush/Paste Infants,Elderly orTube Tent Personal Hygiene Items Disabled FamilyRain Poncho MembersSpace Blanket Heat/Light: 1 Gallon of Water perWool Blanket Pocket Hand Warmers person per daySleeping Bags Matches/Candles

Propane Stove Communications:Water: Fire Starter Kit Battery PoweredWater Purification Flashlight RadioTablets Gloves Extra Batteries

Store these items in a sturdy, easy to carry backpack or duffel bag. Larger families may need several packs. Be sure it is accessible in the event of an emergency or evacuation.


FIRST AIDHow to Make a First Aid Kit

1. When assembling your First Aid Kit, take into consideration the following:A. Specific health needs of family members.B. Include the necessary medications and equipment for them.C. Items that your family is familiar with and knows how to use properly.

2. Discuss with your family doctor your special needs. He can inform you of the specific medications/prescriptions you need and explain how to use, store and rotate them.

3. The following is a list of BASIC MEDICAL SUPPLIES recommended for a kit.Upgrade it as you increase your training:

First Aid ManualSterile Adhesive Bandages Sterile Gauze Pads Hypoallergenic Adhesive Tape Triangular BandagesRoller Bandages - 2 & 3 inchesScissors Tweezers Needle Thermometer Tongue BladesAssorted Sizes of Safety PinsLatex Gloves Antiseptic Soap Rubbing Alcohol CottonDisposable Diapers

Insect Repellent Moistened Towelettes Antiseptic-Cream NeosporinPetroleum JellyAspirin or

Non-Aspirin Pain RelieverLaxativesAnti-Diarrhea MedicationSyrup of Ipecac -

To induce vomiting if advised by Poison Control

AntacidSterile Adhesive Bandages

in assorted SizesSpecial Medications for Family

NOTE:The American Red Cross offers classes in First Aid and CPR that cost little or nothing.


EMERGENCY WATER

The Absolute NecessityBare minimum per person per day for cooking and drinking is 1 Gallon.

Add additional water for bathing & washing.

How to Purify WaterBefore purifying water in any manner, filter out debris by passing it through a clean

cloth.

BoilBring water to a full rolling boil for at least 5 minutes. Add another minute per 1000 ft.

that you are above sea level. After boiling, you may improve the taste of the water by pouring it back and forth from one container to another to aerate it.

BleachUse bleach that has sodium hypo-chlorite as its only active ingredient. Add the following

dosage according to clear or cloudy water then let stand for 30 minutes. A slight oder of chlorine should be detectable if the water is properly treated. Add a little more until smell is detectable.

QUART GALLONClear 2 Drops 8 DropsCloudy 4 Drops 16 Drops

Iodine2% Tincture

Clear 3 Drops 12 DropsCloudy 6 Drops 24 Drops

Wait 30 minutes before using water.

TabletsUsually 1 tablet per quart. Double if cloudy. These can be bought at most drug stores.

Mechanical FiltersThere are many filters to choose from that can filter out the contaminants. Price

ranges between $10-600. The Katadyn PF Pocket Filter is one of the better ones. It can filter 1 quart of water per minute, weighs 23 ounces, is about the size of a flashlight.

How to Store Water

Water Storage Containers

Good FDA approved Plastic drums These containers Mylar bags don’t allow in gases, Glass bottles or jars vapors, odors or Water heaters light.

Poor Polyethylene plastics These pick up odors, (Milk, water, bleach vapors & light. Also are containers)

biodegradable and will leak.

Other: Water beds, toilet tanks, inside pipes. Purify if in doubt.


TAKE IMPORTANT ACTIONSAND HAVE THIS INFORMATION IN PLACE NOW!

These are the little things that are usually overlooked and can make your life difficult if they’re not in order.

Bank Statements Credit Card accounts Bank Loan agreements Tax recordsImportant guarantees, warranties

and sales receiptsCopies of your inventory video,

photos and written copyComputer back up tapes Insurance policies Mortgage documents DeedsVehicle Titles and Bill of SalesWills and TrustsMedical recordsEmployee benefit informationLetter of Instruction in case of deathFuneral and burial plansCopy of your family’s Disaster Plan Journals & Family Histories Cherished family items: photos,

slides, videos, books, scrapbooksSafe deposit box location,

number, inventory of contents, key

Investment portfolioRecord of gold, sliver, collectibles

and JewelryNet Worth StatementStocks, Bonds and other securities Accounts receivable information Purchase contractsAll contractsPhotocopy of documents that

you have in your wallet or purse

Certificates of birth, marriage, and death

Divorce decreesAdoption and custody papersName, address and number of your

Accountant, Attorney, Executor, Trustees, Stockbroker and Insurance agents

Location of your spare keysCitizenship papers Military papers Passports, visas Social security card Employment records Patents, copyrightsSchool transcripts, diploma

InsuranceCarry enough of the right kind of insurance: Renters, homeowner’s, fire, flood, earthquake, etc. Be aware that not all general insurance policies cover damage from natural disasters and war.

ImmunizationsKeep immunizations current for all of your family members.Store your important papers in a safe, fire proof place such as a safety deposit box, freezer or hidden safe. Make duplicate copies of all important documents.


prescription

Know and have Wallet I.D. with the following information on every one in your family.

Name tagDriver’s license or other identificationMedical problemsPrescription medication (name, dosage, number and date prescribed) Eyeglass/contact lens prescription Blood TypeDoctor’s name, number and address

VehiclesAt all times keep your gas tank in your vehicle at least 1/2 way full. Have an e set of keys.

CashHave on hand at least $100 in small bil

VITAL FAMILY DOCUMENTS

InventoryTake inventory of Your home, garage, premises and where you work. Make a complete written itemized list of all the contents. Include serial numbers, make, model numbers, physical description, where and when you purchased them, price and current value. Take pictures and videotape all of these in their normal locations.

DuplicatesMake duplicates of your photos, video and written documents and kept them in another location out side your home.

Consider duplicating and preserving the above documents and records to prevent loss in a disaster.

(And any other important items that we may have missed)


HOW TO REPORT AN EMERGENCY

Dial 911

Keep calm, speak slowly and clearly.Tell what type of emergency: Fire, traffic accident, medical, drowning or other.

Always give this information: Where is the emergency. What happened.How many people are involved. What condition are they in. What is being done.Your name, address and phone number.

Ask what you can do to help. Some actions may include:CPR.Control any bleeding with direct pressure. Heimlich maneuver for someone choking. Keeping the victim warm if needed.Cool them off if heat stroke.How to prevent further injury to the victim with a

neck injury or broken bones.


Specific Accidents

Fire:Get out of the burning building. Address of Fire.What is on fire. Is everyone out.Your name, address and phone number.

Medical:Address of emergency. What happened.Is the victim conscious and breathing? Male or female.Your name, address and phone number. Ask what you can do to help.

Traffic Accident: Address.How many vehicles are involved. Injuries.How many victims.Are they conscious and breathing? Are the vehicles still in the road?Is any vehicle on fire?Are there downed power lines?Are there hazardous materials involved? Your name, address and phone number.Are any of the vehicles in unstable positions or underwater?

Stay on the line until the other person tells you it is O.K. to hang up.


EVACUATION

In some cases when you need to evacuate, there may not be a lot of time.

Necessary Preparations Before an Evacuation:1. Have 2 ways to get out.2. Be able to reach the ground. (Walk out, ladder, rope, roof, etc.)

3. Know your evacuation-plan.4. Know your disaster plan. (See page 7)5. Always have at least 1/2 tank of gas in your vehicle(s).6. Have smoke detectors on each level of your home.7. Have a whistle in each bedroom for warning others.8. Have the appropriate fire extinguishers.9. Do the action plan check list on page 24.

How to Evacuate

If time permits-1. Wear protective clothing and sturdy shoes.2. If instructed to do so, shut off electricity, gas and water.3. Make arrangements for your pets.4. Take your evacuation-kit with you.5. Post a note telling others when you left and where you are going.6. Lock your home.7. Use specified travel route. Don’t use shortcuts because certain areas may

be dangerous or impassable.


House PlanThis page is blank and is designed to be a worksheet.

Draw the floor plan of your house and design your own evacuation plan .Practice this with your family.


ACTION PLAN CHECKLIST

Are You Ready?

Take the time to ensure that all members of your family know the

following:

YES NO

Know your family disaster plan. (Page 7)

Family evacuation plan. (Page 22-23)

Emergency numbers posted by phones.

Know how & when to call 911.

Know how to turn off electricity, gas & water. (Page 13)

First Aid Kit. (Page 15)

Trained in CPR & First Aid. (Call the American Red Cross)

3 Day Evacuation Kit. (Page 14)

Know where to go if city sirens go off.

Smoke detectors on each level of your home.

Fire extinguishers and know how to use them.

Whistles in every bedroom.

Eliminate fire hazards. (Page 12)

Adequate insurance coverage. (Home, life, fire, etc.)

Immunizations up to date.

CHAPTER 2

Knowing what to do and taking the appropriate action in each of the following disasters can save

lives. (Before - During - After)

2.1 Acts of Violence:Nuclear or Other Wars, Riots, Looting, Bomb Threats, Terrorism

2.2 Hazardous Chemical Spills

2.3 Earthquakes

2.4 Extreme Weather:Hurricane, Tornado, Winter Storms,Lightning & Thunder, Drought & Extreme Heat

2.5 Fires

2.6 Famine

2.7 Plagues

2.8 Floods


VIOLENCE

1. NUCLEAR OR OTHER WARS, RIOTS, LOOTING, BOMB THREATS, TERRORISM, ETC.

Violence is continuing to increase. Even if a conflict is happening in another location,the effects can affect us sharply in the form of rationing, economic unrest and possible loss of loved ones.

Should violence break out in your area, there are several things your family should know and consider.

BEFORE:

1. Learn about the affects of violence in your area..2. Contact local authorities for their emergency plan of

action. (Evacuation, fall out shelters, etc.)3. Know your evacuation plan. (Page 22)4. Have your 3-day evacuation kit accessible. (Page 14)5. Know your disaster plan. (Page 7)6. Lock doors and windows at night and when you are away.7. Designate a safe place in your home for shelter that

is: A. Away from windows.B. Has an exit.C. Safe from fallout.D. Equipped with protective devices for your family’s defense. E. Equipped with extra supplies. (Food, water, fuel, etc.)

8. Practice family evacuation plan.9. Have some training in First Aid & CPR if possible.

DURING:Find safety—safely!!!

1. Nuclear War:A. You may be warned in one of many ways:

1. See a flash2. Hear a blast3. Feel the heat4. Hear a warning signal on the radio, TV or city siren.

NOTE: Any one of these dangers can be fatal within a few seconds after the explosion even if it is many miles away. Never look at the flash.

B. Dangers if the explosion is some distance away:1. Heat wave could arrive within 5 seconds and can cause serious burns.


2. Blast wave within as little as 30 seconds causing serious injury.3. Fallout/radiation arrives later causing other serious injuries.

C. Find cover immediately so that you are not:1. Burned by the heat.2. Thrown by the blast.3. Struck by flying debris.

D. Take cover in one of the following to increase you chances of survival:

1. Inside a building.2. Cellar.3. Ditch or culvert.4. Parked car, truck, train, etc.5. Freeway under or over pass.6. Any object that is stable and not flammable.

E. After the heat and blast waves have passed:1. Go to the closest shelter that is safe from fallout. (Designated area in

your home, city, school, etc.)2. Be prepared to stay there for at least 48 hrs. to 2 weeks.

SHELTERS: You may have a fallout shelter located in your community or you can build one out of dirt or concrete. By placing as little as 2.4 inches of concrete or 3.6 inches of dirt over your shelter, radiation levels can be reduce by half.

NOTE: The dangers from fallout radiation will decrease over time.2 hours - radiation level drops about 50%.7 hours - radiation level drops 10 times.48 hours - radiation level drops 100 times.

2. OTHER VIOLENCE - RIOTS, LOOTING, BOMB THREATS, TERRORISMA. Dangers!:

1. Injury.2. Loss of life caused by explosions, assault and/or gunfire.3. Damage to property caused by riots, looting and fires associated with the violence.

B. Find safety safely and quickly by:1. Following your Family Disaster Plan.

. 2. Evacuating the area if you can do so safely.3. If it is not possible to leave, go to the designated safety area in your house.4. Keep all doors & windows LOCKED.5. If at school or office, find safety safely and quickly. Take appropriate action.6. Remain calm.


HAZARDOUS CHEMICAL SPILL

This can be harmful to the environment as well as to our health. There are many chemicals that can be a threat to us. Usually they become hazardous to us and our surroundings if they are uncontrollably released in one of the following ways:

1. Transportation accidents involving trucks or trains.2. Accidental spill including faulty valves, explosions, ruptures due to natural disasters.3. Intentionally dumped.

THE DANGERS!

1. Fires2. Explosions3. Toxic gases that can be disabling or fatal.4. Possible contamination of the area.

BEFORE:

1. Know what could happen in your area.2. Have your 3-day evacuation kit easily accessible.3. Have on hand a 14-day supply of food, water, fuel, etc.4. Know your disaster plan. (Page 7)5. Know your evacuation plan. (Page 22)6. Have some training in First Aid and CPR if possible.7. Know your local warning signal and evacuation route.8. Have and know how to use your fire extinguisher. (House, car, office.)

DURING:

1. STAY away from the scene of the accident2. DON’T inhale gases, fumes or smoke.3. DON’T touch the spilled material.4. LISTEN to local authorities. Follow your evacuation plan if told to do so.5. If the spill can’t be identified, stay away from any accident victim until the

authorities arrive.6. Treat victims if it is safe to do so.7. Take your 3-day evacuation kit with you if you are evacuated.8. Protect your food, water and clothing from becoming contaminated.


EARTHQUAKES

BEFORE:

1. Have your 3-day evacuation kit accessible. (Page 14)

2. Know your disaster plan. (Pages 7)3. Know and rehearse your evacuation plan

with family members.4. Practice family earthquake drills from different

rooms so everyone knows what to do, and where the safest places are in your home, school and work.

5. Have some training in First Aid & CPR if possible.

6. Prevent possible damage by completing the“How Safe is Your Home?” (See page 12)

7. Consider earthquake insurance.

DURING:

Remain calm and think through the consequences before acting.

1. IF INDOORS:A. Stay indoors.B. Find protection. Stand in a doorway, stand against an inside wall, get under a

sturdy desk, table or bed.C. Stay away from: Windows, mirrors, skylights, chimneys, light fixtures, high book cases,

or other fixtures that might fall.

2. IF OUTDOORS:A. Get away from buildings, walls, utility poles and lines.B. If possible, move to an open area away from hazards and stay there until it is safe.

3. IF IN A CAR:A. Get away from hazards. (Overpasses, buil etc.)B. Stop as quickly as safety permits. C. Stay in the vehicle until it is safe.

AFTER:

Make a safety inspection:

1. Check for injuries and administer First Aid.2. Check for fires and other hazards.3. DON’T use matches, lighters, open flame appliances, or any electrical switches until you

are sure there are no gas leaks.4. If you smell gas, open windows and shut off the main gas valve and electrical switch.5. Grab your 3-day evacuation kit.6. Get out of the building immediately and report the damaged utilities to the utility

companies.7. Once outdoors:

A. STAY AWAY from hazardous areas. (Downed power lines, broken gas pipes, fires, buildings, etc.)

B. Be prepared for additional after shocks.C. Turn on radio and follow instructions from your local authorities.D. Locate family members and contact your out-of-state Contact Person.

8. Before using the toilet, shower or sink, check to see if sewage lines are intact.


EXTREME WEATHER

HURRICANE: Winds in a wide circular motion: Category One 73-95 mphCategory Two 96-110 mph Category Three 111-130 mph Category Four 131-155 mph Category Five over 155 mph

TORNADO: A whirlwind accompanied by a funnel shaped cloud.

WINTER STORMS: Extreme snow, ice and sleet.

LIGHTNING & THUNDER: A discharge of electricity within the storm cloud, accompanied by heavy amounts of rain or hail,l and can cause tornadoes and flash flooding.

DROUGHT: Long period of time that passes without any substantial rainfall.

EXTREME HEAT: Temperatures are at least 10 degrees above the average high temperature lasting for several weeks or more.

BEFORE:1. Have your 3-day evacuation kit accessible. (page 14)2. Have on hand a 14 day supply of food, water, fuel, etc.3. Have emergency tools in car. (Shovel, bag of sand, blankets, etc.)4. Know your disaster plan. ( Page 7)5. Know your evacuation plan. (Page 22)6. Have some training in First Aid & CPR if possible.7. Know your local warning signal & evacuation route.8. Secure objects that could be blown away. (Boats, sheds, dog house, etc.)9. Tie down or bring indoors items that can’t be tied down. (Toys, patio furniture, trash

cans, etc.)10. Protect glass windows & doors by boarding up, taping or closing the shutters if high winds

are suspected.11. Have a secure shelter.12. Listen to local authorities. If told to evacuate, follow their instructions and remember

the steps to your evacuation plan.13. Have adequate insurance.


DURING:

1. Have your 3-day evacuation kit wherever you are.2. Stay inside a secure and stable building.3. Continue to listen to local authorities.4. Stay away from glass windows, doors, skylights, etc.5. One of the safest places to go during a destructive windstorm is in the corner of the

building next to the wall, away from glass.6. In a HURRICANE, be aware of the “Eye” of the hurricane. The storm may calm down for a

few minutes then could become worse than before the “Eye” had passed.7. In a TORNADO, don’t stay in your car, trailer or mobile home. Find a secure and stable

building or lie in a ditch and shield your head. Cover your face with clothing to prevent suffocation from the dust.

8. In a WINTER STORM, don’t drive unless needed. Be aware of the snow load on your roof and other areas that could collapse by the weight.

9. In a LIGHTING STORM:A. Get out of and away from any water. (Lake, ocean, river, etc.) B. Don’t use any electrical appliances.C. Only use the telephone for emergencies. D. Stay away from large metal objects.E. If outdoors, find protection down low. Don’t be the tallest object in the area.F. If your hair stands up or your skin tingles, DROP to the ground immediately. Lightning

may strike any second.G. If a person is struck by lightning, treat them immediately. (First aid, CPR, shock) They

will not shock you and are safe to touch.


10. In the event of DROUGHT AND EXTREME HEAT: A. The dangers are:

1. Heat strains on the body. This occurs when your body core temperature is above 99 degrees.

2. Heat impairment occurs when your body temperature is around 102 degrees.3. Heatstroke, heart attacks, and collapsing from water depletion all occur when

over exposed to the heat for a long period of time.4. Prolonged drought can damage agricultural production and seriously impact the

community economy.B. Treat the dangers:

1. Wear loose fitting & porous clothes. Also a hat with a wide brim.2. Drink lots of water to keep body fluid & salt level close to normal.3. Rest regularly and stay in the shade.4. In the event of a drought, conserve water to avoid depletion of supplies.

AFTER:

1. Administer First Aid to those in need.2. Stay sheltered until notified by officials that it is safe.3. Stay in contact with local authorities for other instructions.4. Stay away from damaged areas.5. Be aware of and report any hazards to proper authorities.

A. Damaged roads, bridges, buildingsB. Broken gas, water and sewer lines and downed power lines.

6. Don’t use electrical appliances or turn on the electricity if the area is wet. Don’t stand in water when working with electricity.

7. Don’t go sightseeing in the disaster areas.8. Use caution when driving through affected areas.9. Don’t use open flame if you suspect a gas line to be broken.10. Inspect food for contamination. Discard if contaminated.11. Check water supplies for contamination. Purify water if in doubt.


FIRES

BEFORE:

1. Have your 3 day evacuation-kit accessible. (Page 14)2. Know your disaster plan. (Page 7)3. Know your evacuation plan. (Page 22)4. Practice family fire drills from different rooms so everyone knows what to do and how

to escape a fire.5. Have some training in First Aid and CPR if possible. (See Red Cross)6. Prevent possible damage by completing the Home Hazard List. (See Page 12)7. Have fire insurance.

DURING:If indoors:1. Call the Fire Department.2. Contain the fire if possible. If not, get outdoors immediately.3. DON’T HIDE.4. Execute your evacuation-plan and practiced fire drills.5. Warn others with your whistle.6. Stay low to the ground if the room has smoke in it.7. Feel any closed doors to see if they are hot before you open them.8. If the door is hot, escape through the window or another exit.9. If you catch on fire, DON’T RUN.

Drop to the ground and roll over and over to smother the flames.8. Go to the family’s predetermined meeting place in the yard and take roll call.9. If you couldn’t call the fire department from inside, send someone to call now.10. If possible, turn off gas and electricity from outside the building.

If outdoors:1. STAY OUTDOORS!2. Call fire department.3. Meet other family members at your predetermined meeting place.4. Watch little children so they don’t go back inside.5. If you see someone on fire, wrap them in a blanket or coat to smother the flames. DON’T

use your bare hands.

AFTER:

1. DON’T re-enter the building until proper officials have given permission.


FAMINE

Famine is something that we don’t give much thought. We think of third world countries when we talk about it. It is something that we are not immune to and should consider the effects and what we can do to prepare our families.

BEFORE:

1. Learn about gardening and how to can fruits and vegetables.2. Learn about good nutrition.3. Learn how to store food and water for an extended period of

time. (See Page 40-42)4. Store and have at least 1 year supply of food for

each family member. (See page 40-42)5. Have a water source. (Well, water purifier, etc.)6. Store garden seeds and have the necessary hand

tools to grow them.

DURING:

You don’t know how long it will last so:1. Ration your supplies as if they had to last you indefinitely.2. Plan ahead for the future. (Continue to store seeds, grains, etc.)3. Help others around you as much as possible.4. Learn and take notes in case you get another chance to prepare.


amily

ion shots.

alcohol, eat

too

PLAGUES

A plague is an epidemic on a larger scale. It may be transmitted by other people, small animals, rats, mice, flies or mosquitoes. The results can affect large groups of people in the same area or could be spread worldwide.

BEFORE:

1. Learn what health hazards could affect your2. Have everyone current with their immunizat3. Learn about good hygiene and cleanliness.4. Keep your body healthy. Don’t smoke, drink

much, etc.

DURING:

1. STAY away from contaminated areas. Avoid and groups of people where disease and ger

2. Continue to watch your diet and personal hy3. Keep your home and surrounding area free

of much as possible.4. Contact local professional medical authorities

additional help.


FLOODS

BEFORE:

1. Have your 3-day evacuation kit accessible. (Page 14)

2. Know your disaster plan. (Page 7)3. Find out if your location is above possible flood

levels and where are the nearest and safest areas.

4. Know your evacuation plan. (Page 22)5. Consider flood insurance.

DURING:

1. Take your 3-day evacuation kit.2. Follow your evacuation plan.3. Listen to the radio for local instructions.4. Stay in the safest area possible.5. Don’t attempt to cross through a waterway that is above your knees, extremely swift

water or that is above the middle of your wheels.6. Don’t attempt to drive through waterways or flooded areas unless you are certain the

road- way is safe.7. Be aware of any hazards. (See below.)

AFTER:

1. Be aware of and report any hazards to proper authorities.A. Damaged roads & bridgesB. Damaged buildingsC. Broken gas, water and sewer linesD. Downed power lines

2. Don’t use electrical appliances or turn on the electricity if the area is wet. Don’t stand in water when working with electricity.

3. Don’t go sightseeing in the disaster areas.4. Use caution when driving through affected areas.5. Don’t use open flame if you suspect a gas line to be broken.6. Inspect food for contamination. Discard if contaminated.7. Check water supplies for contamination. Purify water if in doubt.8. Stay in contact with local authorities for other instructions.


CHAPTER 3RECOVERY

Disasters usually strike quickly and without warning. This can be very frightening for adults, but are especially traumatic for children. Reduce anxiety and fear with the following:

BEFORE:

1. Know and teach each family member your Disaster & Evacuation plans.2. Teach your children how to recognize the danger signals.

A. Smoke detectors. B. Fire alarms.C. Local warning horns or sirens from city officials.

3. Explain how to call for help.4. Help them memorize the important family

information.: A. Name.B. Address.C. Phone number.D. Know where to meet in case of an emergency. Younger children can carry a small card

that lists emergency information to give to an adult or baby-sitter.

DURING & AFTER: CHILDREN:

1. Look to you for stability, security, and guidance.

2. If we react with alarm, the child could become more frightened.

3. They see our fear as proof that the danger is real.

4. Their fears may come from their imagination.Take these feelings seriously.

5. A child who feels afraid is afraid.6. After a disaster, a child is most afraid that:

A. It will happen again.B. Someone will be hurt or killed.C. They will be separated from their family

and/or be left alone.


ADULTS:1. Cope and recover quicker by:

A. Adequately prepare for a disaster. B. Remain calm during the disaster. C. Act responsibly.

2. Help children and others in need emotionally by: A. Understanding how they feel.B. Reassure them with love and firmness. They need to

be reassured by your words and actions.C. Keep the family together as much as possible. Children

get anxious and worry that someone may not return.D. Don’t ignore the emotional needs of the child. E. Explain the facts about the event.F. Encourage them to talk. G. Listen to them.H. Include them in recovery activities.

1. Give them chores. This will help them feel a part.2. Having chores helps them feel they are helping to make things better.3. Assist the elderly and disabled.


CHAPTER 4LONG TERM PREPARATIONS

FOODStore what you eat, eat what you

store.

First of all ask yourself, “ Do I want to just survive or will I enjoy eating this kind of food? How difficult will it be to prepare during difficult times? What kind of budget do I have?”1. Build your food storage program systematically and according to priorities.2. Determine your need for a month, 6 months or even a year.3. Choose food preservation methods according to your situation.

A. B. C. D.

SpaceStorage ConditionsClimateCost

What are my Options?Grocery Store/ Bulk foods

Advantages Canned/boxed and easy to prepare.

DisadvantagesSome items don’t have a very long shelf life. Avoid glass containers.

Freeze Dried Already prepared just add a little water, heat or eat cold. Up to 20 year shelf life

Cost

MRES Already prepared, open and eat, 5 year shelf life.

Cost

Dehydrated Foods Affordable and stores well in air tight containers with long shelf life. Up to 20 years shelflife.

Difficult to prepare, requires water, heat and fuel to prepare. Maynot taste like you’re use to.

Garden Fresh and healthyInexpensive

Weeding—depending on how you look at it. Seasonal

Fast Food Tastes good. Expense and may not be available all the time.


RECOMMENDATIONS

Store some of everything. Don’t just buy wheat and powered milk and think “Life will be great!” Store the kind of foods you eat in all of these categories.

If you have the money and like the convenience of already prepared foods, store Freeze Dried and MREs.

If you are on a tight budget, buy a little extra each time you go to the grocery store, plant a garden, avoid fast food and save your money for some extras.

How Much?

This varies depending upon your age, size and needs. We offer a computerized print out of how much your family needs for 1-1000 months of storage with a listing of how many calories, fat, protein, etc., that the food will give you. This is customized to fit your family’s needs by taking into consideration the age of each member, then calculates a balanced diet.Email us at [email protected] for more about this.

Here is a sample of the very basics for survival for an average person.

Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lbs. per person for 1 year

Grains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 300Powdered Milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75Sugar/Honey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Fats/Oils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20Legumes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60Fresh or Dried Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . 370Canned or pickled . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 370

How to Store?

Containers are very important. To extend the shelf life of the foods, choose the containers and how they are packaged wisely. Air, light, heat, moisture, pests, etc., will destroy your food if allowed in any container.


Recommendation:

There are advantages and disadvantages to every container. We recommend using the following for the different food groups to accomplish an optimal food storage program. Don’t store all in just one type of container.

Your choices

1. Paper and plastic bags: Not good for long term storage. Rotate these items within 6 months to a year.

2. 5 or 6 gal plastic food grade buckets: Great for storing wheat, grains, beans and sugar.If packaged properly, food will store a very long time.

3. No.10 double enameled cans: If packaged properly, food will store for a very long time.4. Bottles: For canning and preserving fruits and vegetables.5. Metal cans: Not recommended because of rusting.

Rotation

Rotation is very important. Food loses it nutritional value over time and when it is exposed to light and heat. Always keep it cool and in a dark room. If you had a 1 year supply of food and you ate from it once a week, you would rotate your entire 1 year supply in 7 years.

WATER

We’ve already discussed the importance of water and how to find, store and purify it. (See Chapter 1.3). It is recommended to storage 1 gal per person per day for 2 weeks. It becomes impossible to store enough water for 1 year for a person. Having a source of water and knowing how to purify it, becomes very important.

CLOTHES

If times become difficult it may be nice to have on hand extra clothes to go through and wear if for some reason you can’t buy them. Every 6 months to a year go through your clothes and see what you really wear and what you don’t. Take the ones that you don’t wear and put away in time of need. As you rotate out of your closet also rotate out of your storage box keeping the best items. Also store a few pair of shoes.


vide

FINANCES

Have on hand $100 cash in small bills, credit cards, checkbook. Put all of your important documents in a safe, fire proof place.Have all of the necessary insurances in place to protect you against losses.

Consider the necessities and luxuries that a camper, travel trailer or motor home can pro during difficult times, as you think about the following.

SHELTER

If you are temporally displaced you may be able to go to a friends/relative or stay in a Motel. If not, here are some alternative temporary shelters you may consider. Tent, camper, travel trailer, motor home, community shelter, bomb shelter or any other out building that issafe. If you would like more information about bomb shelters and how to build one, email us at [email protected] and we’ll send you more information

HEAT

Heat is critical during the cooler times of the year. Consider having on hand some of the following: Space Blanket, Hand Warmers, Portable Heater, Matches, Fuel for the Heater, Wood Burning Stove/Fireplace, Wood, Camper, Travel Trailer, Motor Home, Blankets, Sleep Bags.

LIGHT

Matches, Flashlight, Batteries, Lantern, Cyalume Chemical Light sticks, Candles. Remember to have batteries and fuel on hand.

FUEL

Many fuels do store very well and can be dangerous. Propane is one of the easiest and safest to store.


COOKING

If you have prepared well you may have storage foods that don’t need a lot of cooking. Freeze Dried foods and MREs are great because there is little or no cooking. But if you have to cook, think of using your Patio Gas BBQ or camper/travel trailer/ motor home’s stove. Remember to have sufficient fuel on hand for these.

SANITATION

Keeping clean during disasters and emergencies is essential to maintain good health and is often difficult to accomplish. Think for a moment: what would you do with out running water? Here is a list of some sanitation supplies.

Portable camping toilet, heavy-duty plastic bags, metal trash cans, paper towels, rubber gloves, scrubbing pads, detergent, rodent traps, disinfectants, shovel, liquid soap, shampoo, towelettes, wash cloths, disposable plates, cups, eating utensils, pocket knife, infant supplies, disposable diapers, toiletries just to name a few.


CHAPTER 6OTHER IMPORTANT WEB SITESImportant Web Sites that can be very helpful

This one link has it all. It will take you to hundreds of valuable links for any hazard, disaster, or emergency: www.colorado.edu/hazards/sites/sites.html

References and AcknowledgmentsWe want to thank the American Red Cross

and FEMA for their resources and contributions to this guide book.

NOTE: Twice a Year1. Review disaster & evacuation plans.2. Check and replace those items that have expired.

The Disaster Plan and Evacuation sections are VERY CRITICAL and SHOULD BErehearsed many times BEFORE an emergency.


Now You Know

Step 1: How to Prepare

We hope that through reading this information you have gained a better understand on how to become prepared. You should also have a feel for the necessities that you already have on hand and for those items that you need in case of an emergency.

Step 2: Get Ready with the Necessities

Take inventory of your situation and get what you need.

If we can assist you any further, please visit our Website at www.areyouprepared.com as we continue to have updates and new information available. Whether you buy from our companyor not, we hope that we have helped you in some way to become better prepared.

Good luck in your preparations and remember...

It is better to be 5 years early, than 1 minute too

late.


3rd TAB – FOOD STORAGE PLAN

Rotation Plan

To make the most of your years supply investment it needs to be rotated so as not to be wasted. The following schedule will assure that no food ever passes shelf life. Using your food will also let you find ways that your family likes to eat the food so you will be ready in case you need to eat it full-time.

Use and replace at least 20% of the following items each year:

Wheat, oats, rice, pasta, beans, sugar, honey, jell-o, peas, lentils, dry soup mix, white flour, fruit drink mix, hot cocoa, puddings and other items with a 5 year or longer shelf life.


Dry milk, instant potatoes, refried beans, shortening and other items with a 3 year shelf life.


Oil, canned fruits and vegetables each year, as well as anything else that has a 2 year shelf life.

Food Storage Amounts

Since no single food contains all the nutrients a person needs, it is wise to store items from each food group. Consider the circumstances of family members when deciding which foods to store. The amount of basic food a family should store depends on the age, gender, and activity of the individuals in the family. For food storage to be successful, dry-pack products need to be low in moisture (10% moisture or less), good quality, and insect free. The following products are excellent to store because of their ability to retain flavor and nutritional value.

Suggested Amounts of Basic Foods for Home Storage

(Per adult for one year. This list may vary according to location.)

Grains 400 pounds 72 (wheat, rice, corn, rolled oats, spaghetti) (140 kg) #10 cans

(wheat)

Legumes 60 pounds 12 (dry beans, peas, lentils) (27 kg) #10 cans

(beans)

Powdered Milk 16 pounds 4(7 kg) #10 cans

Sugar or Honey 60 pounds 10(27 kg) #10 cans

Cooking Oil 10 quarts(9 liters)

Salt 8 pounds(3.6 kg)

Water" 14 gallons(2 weeks) (53 liters)

You may also want to add other items to your longer-term storage such as sugar, nonfat dry milk, salt, baking soda, and cooking oil. To meet nutritional needs, also store foods containing Vitamin C and other essential nutrients.

Dry products intended for longer-term storage should be low in moisture (about 10% or less)and free from insects.

*11 is impractical for most families to store a year's supply of water. Fourteen gallons per person is a suggested minimum reserve.

FOOD STORAGE and CHILDREN

Ensign, March 1998

Kay Franz

Determining the appropriate quantities for food storage can be challenging for families with children of various ages. Because children are still growing, they need more food in proportion to their size than do adults. It's helpful to add two years to a child's current age when calculating adequate food storage amounts. Then, by knowing the number of children in a family and their ages, parents can estimate food needs as a percentage of an adult portion.

AGE PERCENTAGE OF ADULT PORTION3 and under 50%4to 6 70%7to 10 90%11 and up 100%

Infants who are nursing share in their mother's portion. Keep in mind that young children, as well as pregnant and nursing mothers, need more milk than other family members (see "Update on Milk Storage," Ensign, March 1997, p. 70).

Food storage needs for large families probably should be reassessed yearly.

*other resource Suggested One Year Food and Water Supply Guide

Suggested Amounts of Basic Foods for Home Storage – Per Adult for One YearBasic Food Storage ExtrasGrains 300 lbs Fruits 185 lbs Family TotalsLegumes 60 lbs (Veg) Vegetables) 185 lbs. Family TotalsPowdered Milk 16 lbs (CE) Cooking Essentials 8 lbs Per PersonCooking Oil 25 lbs Meats / Meat Substitutes 20 lbs Per PersonSugar or Honey 60 lbs (Aux) Auxiliary Foods -Salt 8 lbs (Cond) Spices / Condiments -Water (2 wks) 14 gallons Quantities are estimates, and should be adjusted to

Food Storage Item Amount Shelf Life Storage

GRAINS: 300 lbs + * Keep all grains away from weevil and rodents!Cereal 5 lbs / 5 boxes Cereal 2-3 years Dry & weevil proofCornmeal 10 lbs 30 years +* * See belowFlour 75 lbs / 3 bags (25 lb ea) 8-10 years Dry & weevil proofMixes (pancake, muffin, etc.) 10 lbs 2 years Dry & weevil proofOats 20 lbs / 7( 48 oz) bags 30 years +* * See belowPasta 40 lbs / 40 bags – 1 lb ea 30 years +* * See belowRice 40 lbs / 2 bags – 20 lb ea 30 years +* * See belowWheat 100 lbs / 4 bags – 25 lb ea 30 years +* * See below*Properly packaged, low moisture foods stored at room temperature or cooler (75 F or lower) remain nutritious and edible than previously thought according to findings of recent scientific studies. Estimated shelf life for many products has increased to 30 years or more." See LDS Provident Living website for more detailed information

LEGUMES / BEANS: 60 lbs * If beans are DRIED, they will last over 30 years!Black Beans 10 lbs / 10 cans Canned / 2 years Cool, dry placeChili 5 lbs / 5 cans Canned / 2 years Cool, dry placeKidney Beans 10 lbs / 10 cans Canned / 2 years Cool, dry placeLentils 5 lb bag 30 years Cool, dry placePinto Beans 15 lb bag / 15 cans Canned / 2 years Cool, dry placePork and Beans 5 lbs / 5 cans Canned / 2 years Cool, dry placeRefried Beans 10 lbs / 10 cans Canned / 2 years Cool, dry place

MILK / DAIRY: 16 lbsEvaporated Milk 2 lbs / 3 (12 oz) cans 2 years Cool, dry placeOther 1 lb Expirations Cool, dry placePowdered Milk 12 lbs 20 years + * See Above StatementSweetened Condensed Milk 1 lb / 2 cans 2 years Cool, dry place

SUGAR 60 lbsBrown Sugar 6 lbs / 3 (32 oz) bags 2 years + Tightly sealed and dryCorn Syrup 1 lb 2 years + SealedHoney 3 lbs Indefinite Cool, tightly sealed, darkJam / Jellies 3 lbs / 3 jars 2 years Cool, tightly sealed, darkJello 1 lb / 6 (3oz) boxes 18 months Cool and very dry placeMaple Syrup 3 lbs / 2 bottles 2 years Cool, dry placeMolasses 1 lb 2 years Cool, dry placePowdered Sugar 6 lbs / 3 (32 oz) bags 2 years + Tightly sealed and dryPudding 1 lb / 6 (3 oz) boxes 18 months Cool, dry placeWhite Granulated Sugar 35 lbs Indefinite Tightly sealed and dry

Food Storage Item Amount Shelf Life StorageOILS / FATS: 25 lbsButter 2 lbs / 2 (1lb) boxes 1 year in freezer FreezerCooking Oil (Veg, Canola, etc) 5 lbs / 1/5 (48 oz) oils 2-3 years Cool, dry placeMargarine 2 lbs / 2 (1lb) boxes 1 year in freezer FreezerMayonnaise 4 lbs / 2 (32 oz) Jars 1-2 years / expiration date Sealed, dark and coolOlive Oil 3 lbs / 1 (48 oz) bottle 1-2 years Sealed, dark and coolPeanut Butter 4 lbs / 4 (18 oz) jars 4 years Sealed, dark and coolSalad Dressing 2 lbs / 2 (19 oz) jars 1 year Sealed, dark and coolShortening 3 lbs / 1 (48 oz) tub 2-3 years Cool, dry place

20 lbsCanned Chicken 2 lbs / 5 cans (6 oz) 2 years Cool, dry placeCanned Tuna 5 lbs / 13 cans (6 oz) 2 years Cool, dry placeCanned Turkey 1 lb / 2 cans (6 oz) 2 years Cool, dry placeChicken Noodle / Meat Soups 2 lbs / 2 cans (15 oz) 2 years Cool, dry placeClams .5 lbs / 2 cans (4 oz) 2 years Cool, dry placeSpam 1 lb / 2 cans (8 oz) 2 years Cool, dry placeStew 2 lbs / 2 cans 2 years Cool, dry placeVienna Sausages .5 lbs / 2 cans (4 oz) 2 years Cool, dry placeTVP 1 lb 20 years Cool, dry placeFresh Meat 1 month supply

Bacon 1 lb + 1 year / freeze Freezer Bags / containersBeef Roast 1 lb + 1 year / freeze Freezer Bags / containersChicken 1 lb + 1 year / freeze Freezer Bags / containersPork 1 lb + 1 year / freeze Freezer Bags / containersSausage 1 lb + 1 year / freeze Freezer Bags / containersSeafood 1 lb + 1 year / freeze Freezer Bags / containers

SALT: 8 lbsSalt 8 lbs Indefinite Sealed and BONE dryWATER: 28 gallons – 2 week supplyDrinking 14 gallons + 1 year No contact w / cementWashing / Cleaning 14 gallons + 1 year No contact w / cement

FRUITS: 185 lbs (Total for the Entire Family)Applesauce 36 lbs / 36 cans 2 years Cool, dry placeDry Fruit (raisins, apples etc) 17 lbs / 17 (1 lb) bags 2 years Cool, dry placeFruit Cocktail 12 lbs / 12 cans 2 years Cool, dry placeMandarin Oranges 36 lbs / 52 cans (11 oz) 2 years Cool, dry placePeaches 24 lbs / 24 cans 2 years Cool, dry placePears 24 lbs / 24 cans 2 years Cool, dry placePineapple 36 lbs / 45 cans (20 oz) 2 years Cool, dry place

VEGETABLES: 185 lbs (Total for the Entire Family)

Beets 1 lb / 1 can 2 years Cool, dry placeCarrots 5 lbs / 5 cans / or dried 2 years Cool, dry placeCorn 24 lbs / 24 cans 2 years Cool, dry placeGreen Beans 24 lbs / 24 cans 2 years Cool, dry placeGreen Chiles 3 lbs / 12 cans (4 oz) 2 years Cool, dry placeInstant Potatoes 30 lbs 30 years +* See Above StatementMixed Vegetables 5 lbs / 5 cans (15 oz) 2 years Cool, dry placeMushrooms 1 lb / 4 cans (8 oz) 2 years Cool, dry placeOnions 5 lbs. 18-24 months Cool, dry placePeas 6 lbs / 6 cans (15 oz) 2 years Cool, dry place

Food Storage Item Amount Shelf Life StorageVEGETABLES CONTPickles 6 lbs / 4 jars (24 oz) 2 years Cool, dry placePumpkin 10 lbs / 5 cans (29 oz) 2 years Cool, dry placeSalsa 6 lbs / 6 jars (16 oz) 2 years Cool, dry placeSpaghetti Sauce 30 lbs / 19 jars (26 oz) 2 -3 years if in glass jar Cool, dry placeTomato Paste 2.5 lbs / 7 cans (6 oz) 2 years Cool, dry placeTomato Sauce 2.5 lbs / 7 cans (6 oz) 2 years Cool, dry placeTomato Soup 6 lbs / 6 cans (15 oz) 2 years Cool, dry placeTomatoes 27 lbs / 27 cans (15 oz) 2 years Cool, dry placeYams 1 lb / 1 can (15 oz) 2 years Cool, dry place

COOK ESSENTIALS: 6 lbBaking Powder 2 lbs / 3 cans (10 oz) 3 years Sealed and BONE dryBaking Soda 1 lb / 1 box (16 oz) 3 years Sealed and BONE dryCocoa 1 lb / 2 cans (8 oz) 3 years Sealed and coolVanilla As desired 3 years Cool, dry placeVinegar 2 quarts / .5 gallon 2 years + SealedYeast 2 lbs / 2 pkgs (16 oz) 1 year in the freezer Freezer or cool place

AUXILIARY FOODS:Brownie and Cookie Mixes 1 year Dry & Weevil proofedCake Mixes 1 year Dry & Weevil proofedCasserole Mixes 1 year Dry & Weevil proofedCrackers 1 year Dry & Weevil proofedMarshmallows 1 year Cool, dry placePie Fillings 2 years Cool, dry placeSpices 3 years + Dry & Weevil proofedVitamins and minerals 1 year + Cool, dark, dry placeChocolate Chips 18 months Cool, dry place

CONDIMENTS:BBQ Sauce 2 years Tightly sealedKetchup 2 years Tightly sealedMustard 2 years Tightly sealedSpecialty Mustards 2 years Tightly sealed

Food Storage Tips

Reasons to Store Food

The only sure thing about the future is that there is no sure thing. Storing food for your family is one of the most prudent actions you can take. No one knows what can or will affect the functioning of society or food distribution. With stored food, you eliminate the worry. You

should also plan for some spoilage when storing food. About 1/3 is a good rule.

How Much to Store

Is a one-year supply of food enough? What about a two-year supply? If you’re fortunate enough to find storable food you can trust, and are fortunate enough to get it stored before it disappears. If you're wise enough to get more than a 1-year supply, here's how that supply must be handled.

Don’t touch any of your supply until all other alternatives have been completely exhausted. When you can no longer grow food, barter, spend cash or trade our cars and other possessions for food, then and only then, should you break open this supply. When conditions have reached the point where the "food of last resort" has to be used, the survival clock starts ticking. If there is only a 2-year supply, that's exactly how long you have to come up with a way to solve the problem of survival. What about putting in a little at a time starting with a few basic grains and building up your supply gradually? Not a good option.

"Nickel and Diming" a supply - putting in a little at a time starting with a few basic grains and building up gradually was an option 10 years ago, not now. Whatever is missing in your supply needs to be replenished immediately. If the supply isn't complete and nutritionally balanced, it is not a supply.

Number** Amount Total Amount Additional in

Needed per Amount on Purchases

Grain 400 lbs.Wheat

Rice

Oatmeal

Milk, Dry 16 lbs***

Sugar 60/bs

Honey

Salt 5 lbs

Fats 20/bsShorteningVegetable oil

Legumes 60 lbsPinto beansNavy beans

Split peas or lentilsSoybeans

Medical

Fuel and Light

Water* 14 gals*It is impractical for most families to store a year's supply of water. 14 gals./person is a suggested minimum reserve.

**Children's% of adult portion, except milk: 0-3 yrs.=50%, 4-6 yrs.=70%, 7-10 yrs.=90%

***Provides approximately one glass of milk per day. Children and pregnant or nursing mothers will

Basic Food StorageSuggested amounts per adult for one year. This list may vary according to location.

10/6/2002

Your Family

Long Term Food Storage Calculator and InventorySheet

Adults 0Children (Under 7) 0# of MONTHS desired 3

Family Name: SmithStandardPer AdultPER YEAR

StandardPer ChildPER YEAR

Need forAdults

Need forChildren

Total Needfor Family

Unit Cost/Unit TOTALCOST

HaveStored

Need toPurchase

GrainsWheat 150 75 0 0 0 lbs 0 0Flour 25 12 0 0 0 lbs 0 0Corn Meal 25 12 0 0 0 lbs 0 0Oats 25 12 0 0 0 lbs 0 0Rice 50 25 0 0 0 lbs 0 0Pasta 25 12 0 0 0 lbs 0 0Total Grains 300 148 0 0 0 lbs 0 0Fats and OilsShortening 4 2 0 0 0 lbs 0 0Vegetable Oil 2 1 0 0 0 gal 0 0Mayonnaise 2 1 0 0 0 qts 0 0Salad Dressing 1 1 0 0 0 qts 0 0Peanut Butter 4 2 0 0 0 lbs 0 0LegumesBeans, dry 30 15 0 0 0 lbs 0 0Lima Beans 5 1 0 0 0 lbs 0 0Soy Beans 10 5 0 0 0 lbs 0 0Split Peas 5 1 0 0 0 lbs 0 0Lentils 5 1 0 0 0 lbs 0 0Dry Soup Mix 5 1 0 0 0 lbs 0 0Total Legumes 60 24 0 0 0 lbs 0 0SugarsHoney 3 1 0 0 0 lbs 0 0Sugar 40 20 0 0 0 lbs 0 0Brown Sugar 3 1 0 0 0 lbs 0 0Molasses 1 1 0 0 0 lbs 0 0Corn Syrup 3 1 0 0 0 lbs 0 0Jams 3 1 0 0 0 lbs 0 0Fruit drink powdered 6 3 0 0 0 lbs 0 0Flavored Gelatin 1 1 0 0 0 lbs 0 0Total Sugars 60 29 0 0 0 lbs 0 0MilkDry Milk 60 30 0 0 0 lbs 0 0Evaporated Milk 12 6 0 0 0 can 0 0Other - Powdered Eggs 4 2 0 0 0 lbs 0 0Cooking EssentialsBaking Powder 1 1 0 0 0 lbs 0 0Baking Soda 1 1 0 0 0 lbs 0 0Yeast 0.5 0.5 0 0 0 lbs 0 0Salt 5 3 0 0 0 lbs 0 0Vinegar 0.5 0.5 0 0 0 gal 0 0

YourFamily Disaster Supplies & Preparedness CalendarThe value of being prepared in the face of a disaster or emergency is continually increasing. Most agenciesrecommend having supplies and plans in place for you and your family to survive at least 3–7 days. This goes beyond“food and water” and includes such things as medications, important papers, out-of-state contacts and more.This preparedness calendar is being made available to you through the San Francisco Bay Area Chapter of theNational Association of Professional Organizers—a coalition member with the U.S. Department of Homeland Security.In alignment with National Preparedness Month 2007, we are encouraging all Bay Area residents to get organized fordisaster, which consists of three steps: 1. Get a kit. 2. Make a plan. 3. Get informed.The calendar provides you with a comprehensive approach, while at the same time breaking the project down into smaller, manageable steps. To further ensure your success, many local professional organizers can assist you with preparedness activities such as identifying and gathering vital documents, planning storage for your supplies, video taping the contents of your home and much, much more.For more information visit the following websites: The U.S. Department of Homeland Security “Ready” campaign at www.ready.gov and the American Red Cross at www.redcross.org. To get help organizing for disaster, find a professional organizer in the Bay Area by visiting www.napo-sfba.org. Click on the “Find an Organizer” button and use the form.

MONTH ONEWeek One Week Two Week Three Week Four

Grocery Storen 1 gallon of water*

Hardware Storen Crescent wrench

Grocery Storen Pet Carrier

Hardware Storen Plumber ’s tape

n 1 jar peanut butter*n 1 large can juicen Hand operated can-openern Instant coffee, tea,

powdered soft drinks

n Permanent marking pen to mark date on cans and bottled water

n 1 gallon of water for each pet

Also: pet food, diapers, and/or baby food as needed.

n Heavy ropen Duct tapen 2 flashlights with batteriesn Bungee cordsn Waterproof matches

n 1 gallon of water*n 1 can meat*n 1 can fruit*n Feminine hygiene suppliesn 1 gallon of water

for each pet

Also: pet food, diapers, and/or baby food as needed.

n Crow barn Smoke detector with batteryn Tarp

Also: extra medications or prescription marked “emergency use,” if needed.

To Do To Do To Do To Do

n Establish an out-of-state contact to call in case of disaster.n Prepare a list of important phone numbers: out-of-state contact, physicians, veterinarian, family, creditors, insurance, etc.n Make a family plan. Follow information from Red Cross or Dept. of Homeland Security brochures or web sites.

n Check your house for hazards. Follow Red Cross bro- chure or www.quakeinfo.org.n Identify which hazards youwill reduce first.n Locate your gas meter and water shutoffs and attachthe proper tool near each.n Obtain a collar-tag or microchip for your pet for emergency identification.

n Make photocopies of important papers and store safely.n Update animal vaccination records. Put with important papers.n Date each can of food using a marking pen.

n Install or tests your smoke/fire/carbon monoxidedetector.n Replace batteries.n Secure water heater, bookcases, computers, and other heavy items that could fall over in an earthquake.

*Purchase one item per person

MONTH TWOWeek Five Week Six Week Seven Week Eight


First Aid Suppliesn Pain Reliever


First Aid Suppliesn Scissors

n 1 can meat*n 1 can fruit*n 1 can vegetables*n 2 rolls toilet paper*n Extra toothbrush*n Personal hygiene items:

toothbrush, comb, etc.

n Travel size tooth paste

Also: special food for special diets.

n Compressesn Rolls of gauze or bandagesn First aid tapen Adhesive bandages

in assorted sizesn Cold packs

Also: extra hearing aid batteries, if needed.

n 1 can ready-to-eat soup(not concentrate)*

n 1 can fruit*n 1 can vegetables*n Video tape

Also: extra plastic baby bottles, formula and diapers, if needed.

n Tweezersn Antisepticn Thermometern Disposable hand wipesn Sewing kitn Waterproof plastic container

for first aid supplies.

To Do To Do To Do To Don Have a fire drill at home. Identify escape routes from house for all family members. Identify safe places to go in case of fire, flood, earthquake, or other disaster.

n Check your child’s day care or school to find out about disaster plans.n Take first aid/CPR class.n Purchase a camp stove and fuel to boil water as needed.

n Use a video camera to tape the contents of your home for insurance purposes.n Store videotape with friend/family member who lives out of town.n Investigate home/rental insurance.

n Send some of your favorite family and pet photos (or copies) to family members out of state for safekeeping.

MONTH THREEWeek Nine Week Ten Week Eleven Week TwelveGrocery Store Hardware Store Grocery Store First Aid Suppliesn 1 gallon of water*n 1 can ready-to-eat soup

(not concentrate)*n Liquid dish soapn 1 quart plain liquid bleachn 1 box heavy-

duty garbage bags

Also: saline solutions and a contact lens case if needed.

n Waterproof portableplastic container (with lid)for important papers

n Portable AM/FM radio(with batteries)

n 1 flashlight (with batteries)n Whistle*

Also: space blanket, blanketsor sleeping bag for each familymember and pet.

n 1 gallon of water*n 1 large can juice*n Large plastic food bagsn 1 box quick energy snacksn 3 rolls paper towelsn ¼ teaspoon (or 1 ml)

measuring device (for use with bleach to treat water)

Also: sunscreen.

n Anti-diarrhea medicinen Rubbing alcoholn 2 pair latex glovesn Children’s vitamins

Also: items for denture care, if needed.

To Do To Do To Do To Don Identify storage area for your supplies, such as a

closet along an inside wall or several heavy-

duty, watertight, animal proof plastic garbage

cans that can be stored outside.

n Place a pair of hard sole shoes, a flashlight, a whistle and a pair of work gloves in a plastic grocery bag and tie the bag to the bed frame sothat they are handy during an earthquake.

n Store a roll of quarters for emergency phone calls, extra cash and credit cards.n Go on a hunt with your family to find a pay phone near your home.

n Take your family on a field trip to main electrical panel, gas meter and water shutoff.Demonstrate how to turn them off. If the valves don’t move, contact the utility for repair.


MONTH FOURWeek Thirteen Week Fourteen Week Fifteen Week Sixteen

Hardware Store Grocery Store Hardware Store Grocery Storen ABC Fire extinguishern Pliersn Vise gripsn Local area mapn Hand warmersn Extra batteries for radio

and flashlight

n 1 can fruit*n 1 can meat*n 1 can vegetables*n 1 package paper plates*n Eating utensilsn Package paper cupsn Adult vitamins

n Extra flashlight batteriesn Masking tapen Hammern “L” brackets or

flexible straps to secure tall furniture to wall studs.

n 1 can meat*n 1 can vegetables*n 1 box large heavy-

duty garbage bagsn Kleenexn 1 box quick energy snacks

(granola bars or raisins)

To Do To Do To Do To Don Add a change of clothes and a pair of shoes for each person in the family to your emergency supplies.

n Find out if you have a neighborhood safety organization and join it!n Develop a neighborhood pet care plan.

n Brace shelves and cabinets.n Secure fish tanks,birdhouses and reptile cages.

n Pack a “go-pack” in case you need to evacuate.

MONTH FIVEWeek Seventeen Week Eighteen Week Nineteen Week Twenty

Grocery Store Hardware Store Grocery Store Grocery Storen 1 box graham crackersn Assorted plastic

containers with lidsn Assorted safety pinsn Dry cereal

Also: extra clothing like jacket, towels, hat umbrella, gloves, shoes, etc.

n “Child-proof” latchesor other fasteners for yourcupboards

n Double sided tape or Velcro-type fasteners to secure moveable objects.

n Extra rope or leash for pet

n 1 box heavy-duty garbage bags

n 1 box quick energy snacksn Pen and paper

n Camping or utility knifen Extra radio batteries

Also: for each pet, extra medications or prescription marked “emergency use,” if needed.

To Do To Do To Do To Don Develop a disaster supply kit for your vehicles.

n Make a plan to check on a neighbor who might need help in an emergency.

n Have an earthquake drill at home.

n Find out about your workplace disaster plans.

MONTH SIXWeek Twenty One Week Twenty Two Week Twenty Three Week Twenty Four

Hardware Store Grocery Store Hardware Store Grocery Storen Heavy work glovesn 1 box disposable dust masksn Screw drivern Plastic safety goggles

n Extra hand-operated can opener

n 3 rolls paper towels

n battery powered camping lantern with extra battery or extra flashlights

n For pets, a large ground screw to tie animals to when fences fall

n Large plastic food bagsn Plastic wrapn Aluminum foil

To Do To Do To Do To Don Assemble an activity box with playing cards, games, and other favorite toys


n Arrange for a friend or neighbor to help your children or watch your pets if you are at work.

n Purchase and install emergency escape ladders for upper floor windows

n Check that storage area is safe and dry. Rotate water and food stores, replacing those purchased during Week One. Continue rotation each month.

Your Family Disaster PlanningGetting Startedn Review disaster preparedness information

available from agencies such as the American Red Cross and the Department of Homeland Security.

n Check your house for supplies that you already have on hand.

n Ready-made disaster supply kits and first aid kits are

available for purchase from the American Red Cross.

With Your Familyn Discuss the types of disasters that could occur.

Explain how to prepare and how to respond.n Discuss what to do if you need to evacuate.n Practice your plan.

Your Family Disaster Food Supplies

Planning TipsDECIDE WHERE TO STORE SUPPPLIES: Food may be packed in a single container or kept on shelves for easy rotation. Other supplies may be stored all together in a large plastic garbage can with wheels, putting the heavy items at the bottom.When medical supplies, flashlights and emergency items are placed near the top, they can be located quickly for inspecting and restocking.AT THE END OF SIX MONTHS: Review what you’ve done. Start with month one of the calendar. Evaluate, rotate and supplement supplies and preparedness actions. Continue reviewing calendar every six months. For example, each time you change your clock, review this list.

Suggested FoodsSelect foods by your family’s needs and preferences. Pick low-salt, water-packed varieties if possible.

CANNED MEAT: tuna, chicken, raviolis, chili, beef stew, spam, corned beef, etc.VEGETABLES: green beans, kernel corn, peas, beets, kidney beans, carrots, etc.FRUIT: pears, peaches, mandarin oranges, apple sauce, etc.CEREAL: Cheerios, Chex, Kix, Shredded Wheat, etc.QUICK ENERGY SNACKS: granola bars, raisins, etc.

Storage Tipsn Keep food in dry, cool spot—dark area if possible.n Keep food covered at all times.n If you open food boxes or cans, do so carefully,

so that you can close them tightly after each use.

n Wrap cookies or crackers in a plastic bag and inside a tight container.

n Empty opened packages of sugar, dried fruits and nuts into screw-top jars or air tight cans to protect from pests.

n Inspect all food for signs of spoilage before use.n Use foods before they go bad, and replace

them with fresh supplies.n Mark all food with purchase date. Use ink or

marking pen. Place new items at the back/bottom of the storage area/container, and older ones in front.

4th TAB – HOW TO INFO.

Seven Major Mistakes In Food StoragePrinted in the Nov/Dec 1995 Issue of The Preparedness JournalBy Vicki TateUsed by Permission

A month or two ago I met a cute little gal who was talking to me about her newly begun food storage. "You know," she began, "I've dreaded doing my storage for years, it seems so blah, but the way national events are going my husband and I decided we couldn't put it off anymore. And do you know, it really hasn't been so hard. We just bought 20 bags of wheat, my husband found a place to get 60 pound cans of honey, and now all we have to do is get a couple of cases of powdered milk. Could you tell me where to get the milk?"

After I suggested several distributors, I asked, "Do you know how to cook with your wheat?"Oh," she laughed, "if we ever need it I'll learn how. My kids only like white bread and I don't have a wheat grinder."

She had just made every major mistake in storing food (other than not storing anything at all). But she's not alone, through 14 years of helping people prepare, I found most people's storage starts looking just like hers. So what's wrong with this storage plan? There are seven serious problems that may occur trying to live on these basics:

Variety - Most people don't have enough variety in their storage. Ninety five percent of the people I've worked with have only stored the four basic items we mentioned earlier: wheat, milk, honey, and salt. Statistics show most of us won't survive on such a diet for several reasons.

a. Many people are allergic to wheat and may not be aware of it until they are eating it meal after meal.b. Wheat is too harsh for young children. They can tolerate it in small amounts but not as their main staple.c. We get tired of eating the same foods over and over and many times prefer to not eat, than to sample that particular food again. This is called appetite fatigue. Young children and older people are particularly susceptible to it. Store less wheat than is generally suggested and put the difference into a variety of other grains, particular ones your family likes to eat. Also store a variety of beans. This will add variety of color, texture and flavor. Variety is the key to a successful storage program. It is essential that you store flavorings such as tomato, bouillon, cheese, and onion.

b. Also, include a good supply of the spices you like to cook with. These flavorings and spices allow you to do many creative things with your grains and beans. Without them you are severely limited. One of the best suggestions I can give you is buy a good food storage cookbook, go through it, and see what your family would really eat. Notice the ingredients as you do it. This will help you more than anything else to know what items to store.

Extended Staples - Few people get beyond storing the four basic items but it's extremely important that you do so. Never put "all your eggs in one basket." Store dehydrated and/or freeze dried foods as well as home canned and "store bought" canned goods. Make sure you add cooking oil, shortening, baking powder, soda, yeast and powdered eggs. You can't cook even the most basic recipes without these items. Because of limited space I won't list all the items that should be included in a well-balanced storage program. They are included in the "The New Cookin With Home Storage" cookbook, as well as information on how much to store, and where to purchase it.

Vitamins - Vitamins are important, especially if you have children, since children do not store body reserves of nutrients as adults do. A good quality multi-vitamin and vitamin C are the most vital. Others might be added as your budget permits.

Quick and Easy and "Psychological Foods" - Quick and easy foods help you through times when you are psychologically or physically unable to prepare your basic storage items. "No cook" foods such as freeze-dried are wonderful since they require little preparation, MRE's (Meal Ready to Eat), such as many preparedness outlets carry, canned goods, etc. are also very good. "Psychological Foods" are the 'goodies' - Jello, pudding, candy, etc. - you should add to your storage.

These may sound frivolous, but through the years I've talked with many people who have lived entirely on their storage for extended periods of time. Nearly all of them say these were the most helpful items in their storage to "normalize" their situations and make it more bearable. These are especially important if you have children.

Balance - Time and time again I've seen families buy all of their wheat, then buy all of another item and so on. Don't do that. It's important to keep well-balanced as you build your storage. Buy several items, rather than a large quantity of one item. If something happens and your have to live on your present storage, you'll fare much better having one month supply of a variety of items than a year's supply of two or three items.

Containers - Always store your bulk foods in food storage containers. I have seen literally tons and tons of food thrown away because they were left in sacks, where they became highly susceptible to moisture, insects, and rodents. If you are using plastic buckets make sure they are lined with a food grade plastic liner available from companies that carry packaging supplies. Never use trash can liners as these are treated with pesticides. Don't stack them too high. In an earthquake they may topple, the lids pop open, or they may crack. A better container is the #10 tin can which most preparedness companies use when they package their foods.

Use Your Storage - In all the years I've worked with preparedness, one of the biggest problems I've seen is people storing food and not knowing what to do with it. It's vital that you and your family become familiar with the things you are storing. You need to know how to prepare these foods. This is not something you want to have to learn under stress. Your family needs to be used to eating these foods.

A stressful period is not a good time to totally change your diet. Get a good food storage cookbook and learn to use these foods!

It's easy to solve the food storage problems once you know what they are. The lady I talked about at the beginning of the article left realizing what she had stored was a good beginning but not enough as she

said, "It's better to find out the mistakes I've made now while there's still time to make corrections. This makes a lot more sense."

If you're one who needs to make some adjustments, that is OK. Look at these suggestions and add the things you're needing. It's easy to take a basic storage and add the essential items to make it livable, but it needs to be done. As I did the research for my cookbook, I wanted to include recipes that gave help to families no matter what they stored. As I put the material together it was fascinating for me to learn what the pioneers ate are the type of things we store. If you have stored only the basics, there's very, very little you can do with it. By adding even just a few things it greatly increases your options, and the prospect of your family surviving on it. As I studied how the pioneers lived and ate, my whole feeling for food storage changed. I realized our "storage" is what most of the world has always lived on. If it's put together the right way we will be returning to good basic foods with a few goodies thrown in.

Vicki Tate is the author of the popular book, "Cooking With Home Storage." She has also lectured for many years on preparedness subjects.

Emergency Water StorageBy Vicki TateUsed by permission

A couple of months ago I met a very interesting gentleman via the telephone who is on the President's committee for dealing with disasters. He goes into areas around the country after earthquakes, hurricanes, tornadoes, etc. have struck. As we were talking, he said that the coverage you see on TV doesn't reflect many of the realities of the situation. One of the specific things he mentioned was water typically going sold for $5 a gallon during the aftermath. Any of us who've thought much about emergency preparedness realize that one of the most crucial items to store is water. The "how-to's" of water storage is one of the questions I'm asked most often.

Fourteen gallons of water per person is the suggested amount to store for a 2 week emergency situation. One thing to note is that this amount is enough for subsidence purposes only, 2 qts. for drinking and 2 qts. for cleaning and bathing purposes a day. When you consider that a person normally uses in excess of 140 gallons of water per day for drinking, bathing, laundry, dishes, watering lawns, etc. this isn't a lot of water. If you have the room to store more you probably will want to do so.

The easiest way to store the bulk of your water is in 55 gallon, polyethylene (plastic) water drums. It is important that you use only food grade, good quality containers. Many times you can get food grade containers from companies that distribute beverages or syrups. If you clean them well, they can provide a good container that costs considerably less. One word of caution, however, often the taste or odor of the previous contents has leached into the plastic and over time may reintroduced to your water. If you plan to use previously used containers make sure that what it had in it before is something you wouldn't mind tasting or smelling in your water. Most water containers come in 5 gallon, 15 gallon, 30 gallon, or 55 gallon sizes. I always suggest that a family stores between two and six of these smaller containers along with their 55 gal. drums. This is a prudent suggestion in situations where you might need to transport water, in the normal course of events or in a situation where your normal water source might be disrupted, such as after an earthquake, hurricane, etc., and you might have to go to a secondary water source such as a water truck, stream, etc. to refill. Water weighs approximately 8 lbs. per gallon. Fifty five gallon drums are much too heavy to handle (440 lbs.) and awkward. Smaller containers don't hold enough water and would require too many trips, especially if you have to go on foot. Five 15 gallon containers are more practical and can easily be put into a wheelbarrow or child's wagon and wheeled to and from an area.

Two-liter pop bottles make a good container for additional water storage and cost nothing if you save them and fill them with water as you empty them. To economize many people are tempted to use empty milk jugs, but don't plan to store water in these for more than 3-4 months. They are bio-degradable and will break down within 6 months. Not only may you loose your water, but if they are stored near food or other items, they may damage them. Heavy containers should always be stored close to ground level and secured to prevent breakage or possible injury in the event of earthquake, etc. Be sure to store your water away from any harmful chemicals or objectionable smelling products.

Culinary water (tap water) is what is usually stored for long term storage. If you have a clean, opaque

container where the light cannot get through and your water is bacteria-free when you store it you probably don't need to treat it further. Under these conditions the water actually gets more pure as it is stored. However, for most of us there is no guarantee that our culinary water is bacteria-free and most of us prefer to treat our water in some way as a precaution as we store it. Several methods have traditionally been used to purify water for long term water storage:

Two percent Tincture of Iodine -- To use this add 12 drops per gallon of water. Note: pregnant or nursing women or people with thyroid problems should not drink water with iodine.Chlorine Bleach -- Household bleach can also be used. This should contain a 5.25% solution of sodium hypochlorite without soap additives or phosphates. Use 1/8 teaspoon (about 5-8 drops) per gallon of water.

Studies show that if water is bacteria-free and is stored in clean containers it will stay safe for several years. It is a good idea, however, to periodically check your water for purity and taste. And every few years it's a good idea to change it. One of the things that affects the taste of water is it "going flat". This occurs because of the oxidation that takes place as it sits. You can improve the taste by pouring the water back and fourth between containers to aerate it or by beating it with a hand egg beater. You also may want to store some flavorings such as fruit drink powders, kool-aid, etc. to add to your water if you find the taste objectionable.

Remember also that you have several sources of water already in your home that can be tapped in an emergency such as your hot water heater, toilet tanks (don't use water from a tank that contains colored disinfectant. It is poisonous.), water pipes, ice in the freezer, etc.

Water is relatively inexpensive to store and certainly not difficult to do - but certainly the time to store it is now. Water that we take so for granted when things are normal, in an emergency becomes absolutely critical. This is an item you can't afford to overlook in your preparedness preparations.

Better than Bleach: Use Calcium Hypochlorite to Disinfect WaterTess Pennington

Many outdoors men, survivalists, and households preparing for emergency disasters rely upon common household bleach as a disinfecting agent to make water safe to drink.

Bleach will destroy most (but NOT all!) disease causing organisms (boiling water to make it safe to drink is always the best method). What is not well known is Calcium Hypochlorite is far better for chemically disinfecting water.

Old Way: Using Bleach to Disinfect Water

I cringe to think how many people have expired bleach in their disaster emergency kits that will be used for treating polluted water.

Those of us who have emergency preparedness stocks of survival food and survival gearoften keep a gallon or two of unscented household bleach on hand for making safe drinking water in large quantities. Bleach is often the chemical of choice because it is commonly available and frequently mentioned when discussing the how-to’s of drinking water.

Typical fresh household chlorine bleach has about 5.35% chlorine content (be sure to read the label).

To use household bleach for disinfecting water:

Add two drops of bleach per quart or liter of water. Stir it well. Let the mixture stand for a half hour before drinking.

If the water is cloudy with suspended particles:

First filter the water as best you can. Double the amount of bleach you add to the water.

Why Using Bleach to Disinfect Contaminated Water is a Problem

A little known problem with long term storage of bleach in your disaster emergency supply cache is that it degrades over time. Consulting a Chlorox bleach representative produced this statement:

“We recommend storing our bleach at room temperatures. It can be stored for about 6 months at temperatures between 50 and 70 degrees Fahrenheit. After this time, bleach will be begin to degrade at a rate of 20% each year until totally degraded to salt and water. Storing at temperatures much higher than 70 degrees Fahrenheit could cause the bleach to lose its effectiveness and degrade more rapidly. However, if you require 6% sodium hypochlorite, you should change your supply every 3 months.”

I cringe to think how many people have expired bleach in their disaster emergency kits that will be used for treating polluted water. Even what are considered reliable sources of information such as the EPA and the Federal Emergency Management Agency FEMA will show you how to use bleach to disinfect water but will leave out this exceedingly important piece of information.

This is why I created Survival Topics – to give you the real information you need to survive.

So if bleach is unreliable for long term storage in emergency preparedness kits then what other commonly available chemical methods of disinfecting water are there? As it turns out a better solution is easily available.

Use Calcium Hypochlorite to Disinfect Water

A 1-pound pag of calcium hypochlorite in granular form will treat up to 10,000 gallons of drinking water

Calcium hypochlorite is one of the best chemical disinfectants for water, better than household bleach by far. It destroys a variety of disease causing organisms including bacteria, yeast, fungus, spores, and viruses.

Calcium Hypochlorite is widely available for use as swimming pool chlorine tablets or white powder that is much more stable than chlorine. This is often known as “pool shock”.

Using granular calcium hypochlorite to disinfect water is a two step process.

To make a stock of chlorine solution (do not drink this!) dissolve 1 heaping teaspoon (about one-quarter of an ounce) of high-test (78%) granular calcium hypochlorite for each two gallons (eight liters) of water.

To disinfect water add one part of the chlorine solution to 100 parts water to be treated. Let the mixture sit for at least one-half hour before drinking.

Be sure to obtain the dry granular calcium hypochlorite since once it is made into a liquid solution it will begin to degrade and eventually become useless as a disinfecting agent. This also means you should make your treated drinking water in small batches, for example enough for a few weeks at a time at most.

Another plus for using calcium hypochlorite to disinfect water for emergency use is that a little goes a very long way. A 1-pound pag of calcium hypochlorite in granular form typically costs only a few US dollars and can be obtained in any swimming pool supply section of your hardware store or online. This amount will treat up to 10,000 gallons of drinking water, which is enough for a family of four for some six or seven years at a gallon per day per person!

Calcium hypochlorite will store for a long period of time and remain effective as a chemical drinking water treatment. So get rid of the household bleach and buy a can of Calcium hypochlorite for your disaster emergency water disinfection needs. It lasts far longer and treats far more water than the traditional chlorine bleach water disinfection treatment.

PERSONAL CARE AND CLEANING TIPS

PRE-WASH SPRAY

1 PART WATER

1 PART PALMOLIVE DISH LIQUID Spray liquid on spots or sta;ns before washingl PART AMMONIA cloth;ng, This spray is used by a coa.ercial laundry

HOMEMADE WET WIPES

To make your own wet wipes you will need the following:

An air-tight container

1/2 roll of one-ply paper towel

2 cups water

1 tablespoon liquid soap or baby shampoo

2 tablespoons baby oil

After cutting the paper towel in half remove the center

~ardboard. Place 1/2 roll in container. Mix water, soap and oil

in a bowl and pour over towel roll. Place lid on container and

wait for liquid to soak through towels evenly. They are ready to be used.

CLEANING TOWELS

1 to 2 tablespoons Pine-Sol2 cups water

Mix well and pour over a half (cut in half with center tube

removed) roll of one ply paper towels. Keep in an air tight container (like a large butter tub).

SOAP MAKING

l can lye 2 1/2 pints COLD water 6 pounds clean fat

In enamel pan, slowly add lye to COLD water. Stir to dissolve.

Helt fat in another enamel pan. Let cool to correct temperature as shown below:

Sweet lard or soft fat 85 F with lye solution at 75 F.

Half lard-half tallow 110 F with lye solution at 85 F.

All tallow 130 F with lye solution at 95 F.Pour lye solution into melted fat in a thin, steady stream with

slow, even stirring. (Rapid pouring or stirring causes separation.) Continue to stir until wooden spoon can stand on its own. When all the lye is incorporated into the fat, pour into a cardboard or wooden box iined with plastic wrap and let stand for 24 hours. Remove and cut into bars. Keep dry at room temperature for 2 weeks or cure. Makes 9 pounds of hard soap.

source - Lewis Red Devil Lye can

RECIPES AND INSTRUCTIONS FOR PERSONAL CARE

Basic Tooth Powder

4 oz. precipatated chalk

l oz. powdered sugar

7 drops oil of peppermint

3 oz. magnesium carbonate

l oz. boraxglycerine (optional)

Mix together and use dry as a

powder. Add.water and glycerine

to make paste of proper cansistency.

Toothpaste

If you cannot buy toothpaste, you can mix together equal parts of baking soda (sodium bicarbonate) and salt. Use this powder with

purified water to brush your teeth.

If you have no baking soda, use

plain salt. Rinse mouth well after

brushing.

Dental Floss

Dental floss is a thin fiber used

to clean between the teeth. If you

cannot buy dental floss make a substitute from medium weight

thread that you have pulled through a piece of wax.

Tooth Brush

If you are without a tooth brush or cannot buy one, take a twig from a tree. Sharpen one end to use in cleaning between the teeth. Chew the other end and use the fibers as a

brush. or tie a small piece of roughtowel around the end of the stick to

use as a brush.

Lemon Deodorant

One of natures best deodorants is lemon juice. Fill spray bottle with lemon juice and spray underarms. It can also be applied with cotton ball.

Antiperspirant Liquid

l cup powdered alum

l Tbsp. zinc oxide powder

1/2 cup denatured alcohol

2 1/2 cups water

Mix all ingredients and pour into a spray bottle.

Deodorant Powder

l/2 cup baking soda

l/2 cup corn starch

Put in small plastic dish with lid. Mix well and apply with powder puff or large cotton balls.

Soap Salvage

Save small pieces of soap and sort according to type, i.e., hands, facial, etc. Cut into slivers. Place in pan with small amount of water and heat. Boil off excess water. Pour into molds, when slightly cool. (plastic soap dish)

5th TAB – MISC.

Family Food Storage and Emergency PreparednessBy Debi D. Koontz

I have a strong belief in the importance of family preparedness. In my home we live on our food storage whenever life throws us an unexpected difficulty. We do not think of our storage as only being there in case of some drastic emergency like an earthquake or civic unrest. Using your food storage in your daily life is the only way to be successful in having a complete and efficient supply on hand for whatever you and your family may be called upon to bear.

I would be the first to admit that I am, by no means, an expert in this area, but I do have an interest, which has prompted me to research this topic, and I can share ideas and experiences that I have had. I hope this information will be of some use to someone somewhere, and that perhaps it may help families prepare in time.

This booklet is in two parts. The first part are some notes, ideas and hints on all aspects of starting, organizing and using your food storage. It is beyond the scope of this work to be complete in all areas on this topic, but is simply a starting place with basic information.

The second part is a detailed list of most of the items that should be considered for your storage. I did not simply list each item, but described reasons, uses, advantages or disadvantages about each item. Many item descriptions include information on how best to store them. Please read through the list and the descriptions and decide which are most important to you and your family. If you

are just beginning, it may be wise to prioritize what items you intend to store. The list is divided into three sections: Food; Health

& Grooming; and Household & Emergency supplies. Many medical and emergency uses are given for various food items, however, if it’s food then it will be listed in the food section, regardless of it’s other uses (medical, emergency, etc.) Each part of the list is listed in alphabetical order. This booklet covers everything from mild to extreme circumstances.

When you read through the list you may be tempted to think, Oh, I want so much! I’ll never do it! Well, take heart. Don’t let fear or doubt overwhelm you. Any storage is better than no storage and even the best storage had to start with a single item. Just begin and then build it as you can. You can do it!

Should anyone reading this wish to contact me please feel free to contact me via e-mail at de b i da w n @ ear t h l i n k . n e t . I would love to hear from you. If you wish to pass the information in this booklet along, that’s fine, but please keep it complete and intact, with my name attached (for copyright and possible future publication purposes). I appreciate this. So, now, read on and enjoy. I sincerely hope this is of use to you and your loved ones.

Part One

Comments on Storage and Preparedness

*Buy and store what your family eats. You have to be able to eat and use your food storage everyday to be able to rotate it. The best reason to store what your family eats is that in a time of emergency, if you’ve only stored the basics like wheat, beans, rice, etc. and your family’s diet is suddenly changed, (perhaps even at the same time you’re all experiencing stress), you and your family’s stomachs and digestive tracts are not going to be cooperative and calm. Times of stress are not the ideal occasion to suddenly change your whole diet. This is especially true for children.

*Most foods will last longer than many people think, (especially if they have to) if they are stored well. Rotation is the key. Also, containers are important. Nearly everything must be kept dry and airtight. Temperature is important, and is often the determining factor in the shelf life of many foods. Cool is better that warm. Dry is much better than damp. Insects must be kept under control. Open containers invite pests to come and make themselves at home.

*Don’t panic when you think of all you need and want to store. It won’t happen overnight. You should plan your storage as a family and set priorities for storing what you feel is most important first. You can supplement it as time goes by, for as long as

you are able to. Sometimes it may require sacrifice from your family. It’s up to you to decide how much you want to invest. There’s no wrong way. Any storage is better than none, and every little addition is great.

*A simple, almost painless way to build your food storage is to just buy extra products every time you go to the store. Whenever you buy something, buy two. When something’s on sale, buy the limit. If there is no limit and you can afford it, stock up.

*Your storage should be kept in a dry, clean, cool and hopefully pest-free, and organized place in your home. If you have not organized your storage either on paper or in its set-up, rotation will be difficult. It’s also hard to see how much you have and decide what you still need. If space is a problem, you may decide to sacrifice a piece or two of furniture (ex. China cupboard, potted plant, spare bed, end table, bedside table, etc.), then put food storage in its place. If it’s impossible to fit all your storage in one room in your home, you could break it up (ex.: water storage and camping gear-garage; canned food-kids’ bedroom; first-aid supplies-bathroom; boxed items-your bedroom; candles, batteries, & other emergency supplies-front room; paper products- basement). Be sure not to put tempting, easily opened foods in the children’s rooms. The temptation may prove to be too much for them. However, they need to be taught now the importance and sacred need for the food storage in which you invest.

If you really find it difficult to find space for storage, be creative. Don’t let the lack of space be your excuse not to prepare. Try unusual places like under the bed, inside coffee tables or end tables, behind the sofa, in empty spaces in drawers and closets, etc. If this is the method you are forced to use in your home, be very sure you keep a good record of where you’re putting everything. Wherever you store, just remember that the temperature must be cool, and it needs to be as dry as possible.

*Besides your food storage and emergency supplies, you should have a separate 72-hour (3 day & 3 night) kit. This should contain the minimum amount of food, clothes, and water for each family member. 72 hour kits should also include any needed medication, an emergency shelter (a tarp or cheap lightweight tent), a first-aid kit, candles, waterproof matches, pocket knife, flashlight w/batteries, and some kind of blanket, bedding or lightweight sleeping bag. Each kit can be added to as desired, but should be relatively lightweight and easy to carry. Your 72 hour kits should be packed tightly into backpacks, duffel bags, etc. and should be in an easily accessible location (ex: hall closet, near the front door, garage, tool shed, or the trunk of your car). Be sure to rotate out all food, water and medicine periodically to keep them fresh. This is especially important if your 72 hour kits are stored in an outside storage location (trunk, shed, garage, etc.). Complete kits are available for purchase, but it’s less expensive to put together your own, with exactly the items you desire to met the needs of your family.

*Remember: Store what you eat, and eat what you store!

(If you think preparedness is not important, imagine what would have happened to Noah and his family if they had put off building the ark, gathering the animals, and laying in their food and supplies!)

Part Two

Storage List: FOOD

Al u m ( w h i t e , p o w d e r e d )- An imperative food item, with medical uses, to store. When sprinkled on an open wound it will draw

out infection and any drainage. It will leave the sore disinfected and dry, and will speed healing. (Buy alum in the spice department at your grocery store.)

Appl e s a u c e - Whether canned, bottled, homemade, or store-bought, cinnamon flavored or unsweetened, applesauce is very convenient and nutritious. It has a long storage life if sealed airtight, and can be used in cooking (pancakes, bread, muffins, cake, cookies, and even casseroles). Since it has natural sweetness it can even supplement or replace sugar inmost recipes. The old adage "an apple a day keeps the doctor away" aptly applies to applesauce (and apple juice).

B a k i n g P o w d e r - If you’ll be doing baking, you’ll want to have some on hand.

B a k i n g S o d a - There are so many uses for baking soda that a boo could be written on it’s uses. It can be used as a deodorant, mouthwash, toothpaste, cleaning and scouring agent, degreaser, and a natural deodorizer. It has leavening properties and can be mixed with cream of tarter to make baking powder. 1/2 tsp. mixed in a 4-oz. glass of water is good for upset stomachs

(remember bicarbonate of soda?). In laundry it’s good as cleaner and water softener. It also makes soaps stretch farther. It can be used as a coolant for the skin, especially for sunburn, rash, bee-sting, poison ivy and oak. Helps maintain pH in water. Baking soda can be used safely without polluting the ground water. It also makes a great fire extinguisher.

B a s il - Excellent seasoning for all foods and dishes. Stores well in airtight containers. Basil tea taken hot stops vomiting and eases stomach cramps. Helpful when applied to snake bites and insect stings. (The tea is made 2 tsp. per hot cup water once a day.)

B e a n s & L e n t i l s - Excellent and important storage item. Even when stored so long that they get quite hard, simply soak them for a little longer before using. Put ginger in the water while soaking beans to lessen problems with gas. Beans are a great source of

protein. Cooks well over a campfire if soaked before cooking. When sprouted, their nutritional value increases greatly and offers inexpensive, year-round fresh greens too add to your diet.

B ee f Jer k y - or other cured smoked meat needs no refrigeration and tastes as good as it is convenient, while offering important protein.

B l a c k Pe pp e r - Convenient, versatile seasoning. Stretches a long way.

B o tt l e d S a l a d D r e ss i n g - Your favorite flavor will be a good way to eat sprouts (if you’ve discovered the benefits and ease of sprouting your grains, beans, legumes and lentils). When sprouts and dressing are joined by canned or fresh vegetables, you have a fiber-rich, nutritious salad.

B u lli o n Cub e s - Great for broth to feed an invalid or sick person. Good to use as a base for any soup. Simply add any vegetable, grain, meat, pasta, etc. Can be used to make gravy, or r in the water while boiling rice. Stores well in airtight container.

C a nd y - A special treat now will become an even more special treat in time of emergency when luxuries are scarce. Wouldn’t it be nice to have candy to give a child on their birthday if they had no other gift? Candy also offers a quick burst of energy because of the high sugar content. Candy could well be one of the more popular items for barter (as would soda pop). Luxury items usually are. Most candy will store for a fairly long time (though it may lose color, flavor or texture slightly), if kept absolutely airtight, cool and especially DRY. Individually wrapped candy is better than soft. If you decide too store candy be very cautious about leaving any open for any length of time. It’s an invitation to ants and other insects.

C a nn e d Foo d s - Stores for a very long time. Try to keep dry and undented. Bulging cans must be thrown away. Rotation is very important. Many canned foods are complete meals and don’t require other foods to complete. Be sure to have at least one manual can opener. A good variety of canned foods are a smart foundation to your food storage. Examples of canned foods you may want to consider storing are:

Soup

Stew

Fruit

Vegetables

Juice

Pasta (ravioli, spaghetti, etc.)

Spam

Evaporated milk Sweetened

condensed milk Chili

Pork and beans

Meat (turkey, chicken, etc.)

Tuna

Cinn a m o n - Yummy added to oatmeal, bread, wheat, cereal, cookies, hot chocolate, etc.

C o l d C erea l - In it’s sealed package, in a dry place, most cold cereals will store 1 to 2 years. Besides being eaten with milk for breakfast, some kinds of cereal make handy, nutritious snacks straight from the box. It’s very important to use and rotate your storage of cold cereals. This will provide you with maximum freshness for the longest period of time.

C o nd i m e n t s - These are important to store for your own use as well as use for possible barter. These are the often-overlooked items, which will make a big difference when you are dependent on your food storage. Important examples:

Mustard

Relish Mayonnaise

(rotate!) Horseradish

Steak sauce

Ketchup

Barbecue sauce

Soy sauce

Tabasco/hot sauce

Salsa

C o r n M e a l - Healthy, tasty, and versatile. Can be used for fry batter, bread, pone, muffins, cornbread, and pancakes.

C o r n S tarc h - Cornstarch can be used in place of talcum or baby powder. Great for diaper rash and other rashes. Absorbs moisture. Great for cooking. Used as a thickener with simple broth to make gravy. Also will stretch soup and thicken it. It has carbohydrates to provide energy.

D e h y d r a t e d a nd / o r F r eeze- D r i e d Foo d s - These are the foods with the moisture removed. This allows for extremely long storage. These are convenient and lightweight to carry, and are easy to prepare. Water rehydrates them. Flavor is retained, and it takes

much less space to store per serving than other food storage items because the process shrinks the food to 1/8 to 1/7 their normal size. They don’t need to packed in space consuming water like canned foods. (Often, though, the "water" from canned foods can be used.) You can dehydrate foods yourself in your oven (lowest setting, door ajar), or in the sun at temperatures of at least 110 degrees. The process takes an average of about 18 hours. Turn the layer of food occasionally during process.

D r i e d o r R a m e n S o u p - Complete, nutritious, lightweight, and easy to prepare. Requires only hot water. Stores for a very long time because there is no moisture in it. (which is what limits the shelf life of some foods).

F l a vo r i n g s - Vanilla, almond, and maple are the most common and useful, though others (orange, lemon, etc.) can be included to suit your families preferences. These could one day be handy when creativity with your food supply has you trying to make new and different foods.

F l o u r - Many uses!! Thin flour water (plus dash salt) batter will make tortillas. (Fry on both sides dry or in oil.) Flour can also be used as a thickener. Be sure to ROTATE. It can be stored in the freezer for longer storage but needs to be kept dry. Flour can help blood clot on small wounds. (Put a handful over wound and hold firmly with hand until blood flow stops. If you add salt or alum into the flour, it will help disinfect.)

G a t o r a d e /S p o r t s D r i n k - These drinks can restore vital minerals and nutrients and prevent dehydration (which can be fatal). Their shelf life is fairly long unopened.

G in ge r - Powdered or gingerroot. Made into a tea it can be used as a decongestant (like hot mustard plaster, but better because it won’t burn the skin). Just immerse a towel, rag or old shirt in a strong, heated ginger tea and place on chest to loosen chest congestion. It causes heat even after it’s cooled, though it can be re-rinsed in the warm tea. A milder tea can be drunk for upset stomach and gas. Ginger in the water of beans as they soak will control gas problems. Ginger is a good spice to add to any cooked vegetable. It’s often used in Chinese cooking.

H a r d R e d W i n t e r Wh eat - Of all grains this stores the longest. It can be sprouted to provide you with fresh greens, even with limited water. It can be ground, coarse or fine, to make flour. It can be added whole to soups (or ground, as a thickener). It can also be cooked and served as hot cereal. Wheat is rich in iron and vitamin E. When storing grains like wheat you should also get some kind of grinder or handmill.

Ho n ey - Every food storage must have honey. It will last forever. Honey, which was found in the tombs of the Egyptian pharaohs, still had it’s beneficial properties. Honey can be used in place of sugar as a sweetener. It’s sweeter than sugar is so use it at a rate of ½ the amount you would sugar. When honey crystallizes simply melt it in hot water (rotate/turn/shake during process). Honey, used on open cuts, will provide a protective covering and will disinfect (though it’s sticky). Honey also helps coat sore throats.

H o t C erea l - Though you can use your stores of oats and wheat to make hot cereal, there’s advantages in storing pre-packaged, commercial brands. They store well and are very convenient. It’s especially nice to store a favorite of your family. (ex.: Malt-O- Meal, Cream of Wheat, Maypo, etc.)

I n s t a n t H o t Ch oco l ate - A nice treat, quick energy and very convenient at home or when camping. It can also be a source of warmth on cold mornings. Baking cocoa powder can be stored too, but it requires more ingredients to use it to make hot chocolate (but it certainly does have many uses in baking that make it a good item for your storage).

I n s t a n t M a s h e d Pota t oe s - A convenient source of the nutrients in potatoes. It will store a very long time. The better the packaging, the longer its shelf life will be. Canned is better than boxed. Mashed potatoes leave stomachs feeling full faster than most foods, which is an advantage when trying to stretch your food storage.

Je ll -O - This product offers a way to cover the taste of chemically treated water. It can be added to with canned, fresh or dehydrated fruit. Jell can also help relieve diarrhea symptoms. To do this prepare jell as directed with just slightly more water than normal. Then drink the jell water while still warm, like tea. This will also provide necessary liquid to avoid dehydration, which is a big danger of diarrhea.

J e lly & Ja m - Stores well. Easy topping for pancakes, tortillas, crackers, and all bread items. Adds flavor and sweetness to bland foods. Can be added in small amounts to cake or cookie recipes for extra zing, or for a sweet, fruity flavor if used in place of sugar.

J ui ce - (canned/bottled/boxed/frozen/powdered) An essential storage item. Quick, convenient and very nutritious. Adding a variety of flavors is good addition to your food storage. Juice can be used as a snack or small meal in and of itself. It can be used in cooing in place of other liquids in many recipes. Apple juice can be poured over cold cereal or granola in place of milk. Tomato juice can be used in cooking meat or pasta. Tomato juice or vegetable juice makes an excellent base for soups and stews.

Koo l -a id - This is another item that will help the water taste better when it’s been chemically treated. It’s also a nice addition to pancake batter or muffins to add a sweet fruity flavor. It contains vitamin C, which is an important one because the body is unable to store it and therefore it must always be replenished. If you store the unsweetened kind (which is much cheaper and compact), be sure you have sugar stored (or sweeten it with honey). You may prefer to store the kind that already has the sugar added

because it is so convenient. There are alternate versions of Kool-aid that contain less sugar, and are already sweetened (ex. Crystal Light).

For all of these, however, you absolutely must keep them dry. It is important that they remain airtight as well, so it may be a good idea to keep them dry, airtight, and organized for easy access and the ability to rotate, by putting them into a plastic container (Tupperware, Rubbermaid, etc.).

M a r s h m a l l o w s - These can be eaten even if they get dried out (which just makes them crunchy). Toasted marshmallows are the highlight of camping. They can be used when cooking yams and pumpkin. They’re also good right out of the bag for energy. Kids love them. Used in making "cereal treats" (ex. Rice Krispie treats- though most cereals will work). They should be fresh (not dried out) though to be used this way. A handful added to Jell, during preparation, is also a nice treat.

M . R . E .’ s - (Meals Ready To Eat) Good for 72 hour kits. Compact, complete, healthy, lightweight, and convenient. Needs no refrigeration, and can even be eaten unheated if necessary. But they are expensive!

Nu t m eg - Should be used SPARINGLY only. Good sprinkled on hot chocolate and eggnog. Can settle stomachs, nausea, and vomiting. Also can be used as an expectorant. Helps improve appetite and digestion. Good for helping maintain a healthy intestinal tract. In boiling water it can be used as a deodorizer. A good seasoning to add to bland dishes. But remember to use it sparingly, don’t over do it.

Oat s - Excellent source of bran and fiber. Popular cookie ingredient. Can be added to meat loaf. Makes nutritious and filling hot cereal. (Added nutmeg, cinnamon, raisins, or dehydrated fruit makes it even tastier.) Can be used to make pancakes. Oatmeal baths, masks, and soap are healthy for skin and good for itches and rashes.

O il/ C r i s c o S h o r t e n i n g - Very useful and important, especially when cooking over a campfire or using food storage basics. Butter flavor Crisco can be used in recipes in place of margarine is you have none stored (though powdered butter/margarine is available). Use slightly less Crisco than the recipes call for. Ideas of recipes that this replacement can occur are things like macaroni and cheese, many casseroles, and definitely cookies. Oil is used in making bread, tortillas and crackers. Can be used to make a dressing over sprouts and fresh vegetables. Be sure to rotate. You must do this with these items particularly. It’s necessary to have oil on hand to season cast iron skillets.

Pac k age d Di nn e r s - Examples: Tuna or Hamburger Helper, Noodle Roni, and boxed Macaroni and Cheese. These have both advantages and disadvantages. The negative points are that they usually take up a lot of space per serving over other storage foods. Also, you usually need other foods to prepare them such as milk, margarine or even meat. But if you’ve got butter powder or

butter-flavored Crisco and canned or powdered milk, these can be very convenient. (Meat can be omitted or substituted). They are good because flavors (cheese, etc.) and spices are already added. Everything’s pre-cut and pre-measured (though additional pasta, rice, etc. will stretch the number of servings without drastically affecting taste or consistency). You can also add any canned or dehydrated meat to make it a complete, balanced one-dish meal.

Pa n ca k e M i x - Yummy, quick to make (the best kind to store is the ones that require only water to be added). Be sure to have a good skillet to cook the on. Store completely dry and airtight in cool place. (M u ff i n M i x e s are similar and also a good storage item, but once again, be sure to store ones that need only water to be added unless you have the other needed ingredients stored as well.)

P a r s l ey - Fresh or dried. Parsley is rich in vitamin C and in iron, calcium, potassium and vitamin A. Prevents urinary infections. Good for fevers. Excellent for prevention of, or maintenance of, cancer. Cures sting from insect bites when used in a poultice. A tea made from the seeds can be used as a shampoo to kill vermin in the hair. Helps aid digestion (which is the original thought behind sprigs of parsley being placed on dinner plates in restaurants). Excellent addition to soups, salads, coleslaw, potato salad, casseroles, on meat, or cooked into scrambled eggs.

Pa s ta - Some regions have an easier time than others storing pasta do. All pasta, however, will be usable stored for long periods of time IF kept cool (to avoid insects like weevils), dry and completely AIRTIGHT. Simply add any number of food storage items to cooked pasta. For instance, things like powdered cheese; cut-up meat product; spaghetti sauce; vegetables; soup; canned milk; powdered butter, etc. Cooked pasta can be eaten cold or hot. Often, leftover pasta dishes can be fried in a skillet (even over a campfire), either plain, or with added scrambled eggs.

Pea nut B u tter - Excellent source of protein and quick energy. Stores for a very long time unopened. Can be eaten plain or on bread, soda crackers, or tortillas. Travels well and is convenient because it doesn’t need to be cooked or refrigerated. One teaspoon per day gives needed protein.

P o p T art s - These handy food items are surprisingly nutritious and extremely convenient. They can be eaten cold, like a food bar. Or they can be heated in toaster or oven. While camping, they can be heated on a grill or even on a heated rock near a fire.

P o w d e r e d B u tter - A good item to have on hand with innumerable uses.

P o w d e r e d Ch ee s e - Great to add to pasta or eggs. Makes a good base for a vegetable & cheese soup. Makes easy casseroles. Easily stored dairy item.

P o w d e r e d E gg s - Stores for an extremely long time if kept in an air-tight container. Add to recipes in place of eggs. Makes scrambled eggs and omelets. Added to leftover pasta (especially mac & cheese) with a little water and/or oil, and fried, makes a yummy meal.

P o w d e r e d M il k - Must have water to mix with it. Store in an air-tight container in a cool/dry place. Must be used and rotated regularly. Serve it to your family now (plain or mixed with regular milk) to get them accustomed to it. It is a critical item of your storage because it’s needed to use with so many other foods and dishes. Doctors have said tat most people could live healthfully for a month or two on powdered milk alone!

P uddin g - (boxed mix) With adequate cooling or refrigeration, pudding is a nice treat and a good use of your powdered milk. If refrigeration is a problem, then pudding can be used to make a special treat: "Quick Shakes". This is simply unset pudding, but could be viewed as an energy drink because of the calories and carbohydrates it offers. During stress your family will be happy to get such a yummy surprise. It does also offer protein and vitamins. Evaporated milk may also be used (water should be used to dilute the evaporated milk first, however, because it is so rich). Pudding can also be used in baking delicious cakes, cookies or pancakes, by simply using it to replace an equal amount of flour in the recipe. This adds a rich texture and flavor.

Ri ce - Must be stored in a cool and air-tight container. It’s filling and healthy. Water used to cook rice can be saved to drink or use in cooking (it’s high in vitamin B). Rice can be cooked in clear broth to add flavor. It can also be added to soups. To make rice pudding simply add sugar, milk, butter and vanilla. (More things can be added to your taste). Rice can be cooked many ways: steamed fried or boiled. It can be made into a hot cereal. Added vegetables and/or meat make a complete meal. Any spice will add variety (ex.: spanish rice, curried rice, etc.)

S a l t - In ancient times salt was highly valued. Nowadays this inexpensive item is an excellent addition to your food storage for your own use and for future barter needs. Salt is very versatile. It can be used to cure meat, add flavor to otherwise bland foods, and can be used to help ease the pain of sores. It will speed healing (try it on a canker sore). Apply the salt straight on the wound (it sometimes stings initially), or dilute it with water. ½ tsp. in warm water is good for headaches and indigestion.

S age - Good seasoning for roasts, soups, etc. Can be used as a cure-all. A strong sage tea is an excellent gargle for tonsillitis or ulcers in the throat or mouth (good mixed with lemon and honey). The sage tea can be drunk cold or hot. It’s one of the best remedies for gas, liver, stomach, kidney or bowel trouble. Will stop bleeding and is good used to clean old wounds and ulcers. And wound will heal more quickly when washed with a sage tea. It’s useful for typhoid and scarlet fever, measles and smallpox.

Soothes nerves and relieves headaches. An effective hair tonic (will make hair grow if roots haven’t been destroyed), and will remove dandruff. When used in high quantities sage is good for easing female problems, and all lung problems (colds, asthma, coughs, bronchitis, influenza and pneumonia). Tea from sage should be steeped (while covered), not boiled.

S o d a C rac k er s - These have a longer shelf life than you might think. The key is to keep them absolutely dry, and of course, airtight. If they so get soft and stale, it takes only a few minutes to "re-crisp" them in the oven. Soda crackers are a bread item in your diet and can even be eaten like sandwiches, topped with tuna salad, meat & cheese, or peanut butter and jelly (it’s good, try it!). Soda crackers can also help alleviate queasiness. They provide the body with salt, and are a good addition to a meal of coup, stew or chili.

Sp ag h ett i S a u ce - This makes a quick, easy meal out of any pasta item. Vegetables, powdered cheese, meat, or spices can be added to it to taste.

Spi ce s - If there are spices that you frequently use, it is a good idea to add them to your food storage so that you are able to continue to "spice up" your cooking.

S p li t Pea s - These last a long time because they’ve had the moisture removed. Makes good soup. (add enough spices and seasoning to suit the taste preferences of your family. Meat and onion and carrots are also good additions.)

Su gar - It’s important to keep sugar cool and very dry, but it’s an important part of any food storage. Also be careful to watch out for ants or insects. If the sugar gets hard it can be chipped or grated and then used with no problem as long as it’s unpolluted with anything. Sugar may be highly prized one day, but remember that honey can also be used as a sweetener at a ratio of half that of sugar. Brown sugar and powdered sugar may be stored as well for their many different uses. Brown sugar is delicious when added to beans, wheat cereal, cookies, and is often used in bread, canning and preserving recipes.

S yr up - Though syrup can be made with water, sugar and maple flavoring, it’s very convenient to have some pre-made syrup on hand. It’s better to buy it in small containers so you can use it up in just one or two meals so you don’t have an opened bottle inviting pests (especially if there’s no refrigeration). Yummy when added to pork and beans.

V e l veeta - This product doesn’t need to be refrigerated when it’s unopened and stores fairly long. It’s good added to many dishes, melted over bread, tortillas or crackers, or eaten plain. It’s a great source of vitamins from the dairy food group.

Vi n eg a r - When mixed with honey it’s a cur-all. It can be used as an astringent. It’s a wonderful glass cleaner. It’s used in cooing as a preservative (to pickle-when used with salt and water).

W h o le Cl ove s - These are used in cooking meat (like ham), and pickling and preserving. It adds flavoring to fruits, soups and stews. One or two cloves added to lemonade "spices" it up. (Most people do not like to eat the cloves, only use it as a spice/seasoning agent.) Whole cloves can be used directly on toothaches to help relieve pain. One clove can freshen breath after only a few minutes in the mouth. A few can be added to the water of vegetables while they are cooking. Several cloves in a pan of hot water is an effective air freshener (added citrus peel and a cinnamon stick makes it even more aromatic-especially during the holiday season).

(*If you have access to freezer space, it offers you a wonderful opportunity to store meat, cheese, margarine, and many other great food items. Remember to rotate things as you use/buy them. I, myself, have a large freezer full of food, which I use and have stored. However, it’s extremely important that your ENTIRE food storage is NOT frozen, to prevent the loss of your complete

supply if power is lost).

Storage List: Health & Grooming

An t ibi ot ic O in t m e n t - (ex. Neosporin) Speeds healing. Reduces the risk of injuries becoming more severe from infection. Should be included in first aid kits, 72 hour kits, and a good supply should be included in your storage.

A s p i r i n / T y l e n o l/Al ev e - An absolute MUST! One day it could be your entire pain-killing "pharmacy" in a bottle. This may make the difference of pain being bearable or not, for you or a family member. Check expiration dates and rotate as you use it.

B a b y P o w d e r / B o d y P o w d e r - Powder, in olden days, was found in great quantities in all the best boudoirs all over the world. This was because they knew it’s advantages in absorbing moisture, controlling odor, and leaving one feeling fresh and dry. That way of thinking may one day be well emulated if the water and opportunity to wash is restricted. But remember that the need to wash is still very important to hygiene and sanitation. So, even if it’s greatly reduced due to water shortage, it should never be replaced completely.

B a nd - Ai d s / B a nd a ge s /S t e r ile G a u z e Pa d s - A must to have on hand. They will probably be used quickly so store a lot.

B a r S oa p - You can never store too much. The milder the better. Heavily perfumed or deodorant soap may leave a residue or cause a rash if inadequate water for rinsing is available. Though you should also store some anti-bacterial and/or surgical soap.

C a l a m i ne L ot i o n - A good item too have on hand when living at the mercy of mosquitoes, poison ivy, and other skin irritations. You’ll be happy you have this someday, either for yourself or for a family member.

D eo d ora n t - Imagine working hard for your family’s survival, sweating profusely, then being unable to shower or wash very often! Or even being able to change into a limitless supply of clothes. You, and those around you, might appreciate having a supply of deodorant.

Di a rr h e a C o n t r o l M e di c ine - (such as Imodium AD) In difficult or stressful circumstances, diarrhea can be a serious problem. Especially when there might be tainted food or water supplies. Diarrhea, left unchecked, can cause dehydration, even death. This, and all types of medicine, needs to be rotated according to expiration dates.

H y d r oge n P e r o x i d e - (and rubbing Alcohol) An excellent source of disinfecting. This item could mean the ability to avoid a severe infection. Besides being used directly on wounds it can also be used to disinfect surfaces (bathroom sinks and counters, and

needles to take out slivers).

L ot i o n - When working hard, this will be a luxury item.

M i s c . F i r s t - Ai d & M e d i c a l Suppli e s - Take your pick from these following examples of important medical

supplies: Ace bandages

Antacid

Anti-histamine/decongestant

Bandage tape

Black silk thread (for stitches) Clean

scissors (or clean razor blades)

Cotton balls

Cough syrup or drops

Disposable gloves

Epsom salt

First-Aid book

Hot water bottle

Ice packs

Laxatives

Medication to induce vomiting

Q-tips

Sheets (for bandages and slings)

Smelling salts

Splints Sterile

needles

Thermometer

Toothache/canker sore medicine

Tweezers

Vaseline

P r e s c r i p t i o n & O t h e r M e di cat i o n s - These should be stored as far in advance as possible for all family members with special needs (ex.: heart problems, asthma, epilepsy, diabetes, menstrual problems, etc.). Check expiration dates periodically and rotate as you use it.

R a zo r s /S h a v i n g C re a m - If you don’t plan to be excessively hairy, you’ll need to have a supply of shaving supplies. Don’t forget, an electric razor won’t be good for very much without electricity.

S a n i t a r y N a p k i n s / T a m p o n s - These might be overlooked, but be careful not to. Don’t forget growing daughters too.

Sh a m p o o & C o ndi t i o n e r - Plan a "head".

T oot hp a s te - You’ll be glad you have it. Even of you don’t have a toothbrush and have to use your finger. Remember, it may one day be very hard to find a dentist. Storing spare T oot hb r u sh e s , as well as D e n t a l f l o ss , is a good idea also.

Storage List: Household & Emergency Supplies

Ai r M a tt r e ss / C o t / G r o und P a d - If you’re positive that you wouldn’t be able to sleep with a rock in your back on the cold, hard ground, then now is the time to prepare. These items could one day be your bed during an emergency, and would be a real luxury. Patch kits are available to keep air mattresses usable. In the meantime, these items are handy for unexpected guests.

B a b y i te m s - If you’re expecting, or prone to get pregnant easily items such as formula, cloth diapers, baby clothes, baby food, and bottles could be a blessing to have on hand. If you do not need these items after all, they would be excellent for use as barter to families who find themselves in this unexpected situation. For deliveries it’s good to supply items like sterile scissors, strong silk thread, surgical soap, a nasal aspirator, etc.

B atter i e s - If you’re clever enough to store battery operated radios, lamps, flashlights and so on, you’ll never have too many batteries. Be sure to rotate them now, on an ongoing basis, as you use them. They can be stored in the refrigerator. Keep track of where batteries are in your home (remote control, clock, etc.) so you can use them if you run out during an emergency. Rechargeable batteries should not be your entire store because if there’s no power, then you will soon be out of luck.

B l a n k et s - Native Americans used blankets as barter. Pioneers used blankets as heirlooms and wedding gifts. Hours were spent hand-stitching quilts. As blankets became tattered and worn they were put to good use as doors, rugs, tablecloths, and were made into coats. I don’t think, as you become prepared for whatever lies ahead, that you could ever have too many blankets. Especially if they are sturdy and warm. Just imagine how appreciate you would before each and every blanket on a freezing night, especially if you and your children are sleeping without electricity or even outside. If you did end up with too many blankets, there would be a demand for them I’m sure.

B l eac h - This is an inexpensive storage item that is quite valuable. It can help you have a purified water supply, clean clothes, and disinfect almost anything. Don’t buy a more expensive name brand. Bleach is bleach. Also, avoid bleach with a fragrance added.

B u g S p r a y / I n s ec t R e p e ll e n t - These may one day be your only line of defense against those pests who often carry diseases. Mosquito netting may be a good investment as well.

C a m p S h ove l/ H a t c h e t / H a mm e r /S a w /A x e - If you are living in the great outdoors, or in reduced circumstances, you’ll need the tools to help you survive. Digging latrines or cooking pits, chopping wood, setting up tents and clotheslines may be daily activities some time in the future. Even id you’re living in your home, but are unable to use the toilet because of lack of water, you’ll need to dig a substitute one.

C a s t I r o n S k ill et / D u tc h Ove n - Skillets work really well over a campfire if they are seasoned. They retain heat and cook evenly.

C a ndl e s - Quick and easy to use. Portable. Takes no batteries, kerosene or electricity. Be sure to store candleholders too! Smokeless, dripless tapers are nice, but big, wide candles last longer. Votive candles aren’t as good because they don’t last very long.

Cl ot h e s - Sturdy, well-made clothes for all seasons are important to have for each member of the family. If you have growing children be prepared with sizes to accommodate their growth. Remember that fashion will not matter. Quality and fit will mean much more. Thick socks and sturdy shoes are excellent to have. Extra pairs might want to be considered. Work gloves, winter gloves and hats, extra shoelaces, dependable wristwatches, winter coats, warm pajamas, and so on are all very good items to have on hand. Be sure to have each item for each member of the family.

C l o t h e s li n e / C l o t h e s P i n s - Back to basics. When clothes get wet, or hand washed, you’ll need a way to dry them to prevent mold for forming. Clotheslines can also make temporary shelters with sheets, blankets, tarps, and tablecloths draped over them.

Di s h P a n s & Di s h D ra in er s - Most of us have been spoiled by automatic dishwasher and don’t’ have these useful things on hand. These will become important to having clean, sanitary dishes and pots and pans if you are without power. Also, if water is in short supply, the dish-panful of water would have to last. These can be used indoors or out. They don’t cost a lot, so they are a good investment.

G a r d e n S e e d s - Be sure to store non-hybrid seeds to get the maximum amount of harvest after the first year. Store seeds in a dry place. Growing your own fresh produce is a wonderful addition to a stored diet and allows you to survive on a more permanent basis. Make sure to store enough extra water to keep your garden growing through dry times. Never water your garden in the heat and light of mid-day. Include herbs in your garden. They add flavor to all meals and often have medicinal qualities.

G r i n d e r o r Ha nd M ill - This is a necessary item to have to grind wheat or other grains, into flour or meal, if you have them in your food storage. Though expensive, electric grinders are easy and fast. Hand mills are good when there’s no electricity.

K e r o s e n e - Return to the old days. What worked for your grandparents will work for you. Kerosene stored for a long time. Be sure to keep it upright. If you store kerosene, make sure you have lamps to use with it, and visa-versa.

L iq u id D i s h S oa p - Versatile product. Besides washing dishes, it can wash clothes, camping gear, shoes, floors, and hands.

L y s o l - (or other disinfecting spray) This is a great way to control germs (& odors) which can cause disease. Great caution must be taken, however, not to get any on food or food preparation areas, or where children or pets could get it into their hands (or paws) or in their mouths.

M atc h e s - Long-handled fireplace matches are great. Also any wood match is good. They should be stored in watertight containers. Flint, fire-starting stones are very handy with limitless uses. You should also try to store at least some waterproof matches. These are good in 72-hour kits.

M e a n s o f M o bili ty - Be creative. Bicycles, wheelbarrows, handcarts, wagons, etc. You need to think ahead of what you might use to transport yourself and your supplies in an emergency situation. You may want to store repair supplies like extra inner tubes, tire patch kit, etc.

P a p e r P l ate s /Cup s / B o w ls & P l a s t ic U te n s il s - When water becomes scarce, and sanitation is a problem, these will be extremely important to you. The best and least expensive plates to store are the cheap, plain white ones sold in packages of 100 or more, often for less than a dollar. They take up little space and when used with re-usable plate holders they’re stronger than the bulkier, more expensive styrofoam plates.

P a p e r T o w e l s - These can be used as disposable towels, tissues, napkins, wash cloths, and toilet paper. Well worth the effort to save them.

Pe n c il s / Pe n s & Pa p e r - These will become more valuable and appreciated as access to them stops. You will want to be able write journals, recipes, notes, and reminders. If you find yourself home-schooling your children, paper and pencils would be invaluable. (Books too.)

P e t Foo d - If Rover or Fluffy are important members of the family don’t forget to store food for them. Be sure to use and rotate, especially dry food. Canned pet food stores quite a long time. Pets can also live on many regular food items you might have stored (especially if they’re hungry). Even beef or chicken broth. Though they may help the rodent population by supplementing their diet themselves.

P l a s t ic W r a p / F o il/ W a x P a p e r / T r a s h B ag s / Z i pl o c k B ag s - Important items for food preparation and storage. Only unscented clear or white trash bags should be used to hold unwrapped food. All trash bags make good ground cover, emergency ponchos, equipment cover, and makeshift shelters. Foil is great for cooking in, or over, a campfire. Ziplock bags are versatile for holding food, matches, candles, first-aid supplies, even a dry pair of socks. Wax paper is good for food preparation work space.

P oc k e t K n i fe / H un t i n g K ni f e - Let your imagination tell you all the reasons why these are critical emergency storage items.

R a di o - (Short-wave or transistor) Be sure it runs without electricity and is portable. A simple antenna is an added investment. This could be your link to the outside world in case of emergency.

R o p e /N y l o n C or d - This may turn out to be one of your most valuable supplies. Uses include everything from creating shelter, to emergency rescue, to a creative outdoor shower or latrine.

S a fe t y P in s - Whether living in your home, or in the open, safety pins have limitless uses from clothing repair to first aid.

S c r ub B r u s h / B r o o m / B u c k e t / M o p - Cleanliness and sanitation may one day be very important to keep you and your family healthy, as well as comfortable. Even living in a tent, a broom will be handy to keep the floor of the tent clean and dry. A simple twig, when stepped on, can cause a rip in the tent fabric. How much easier to sweep it out than to worry about repairing your tent.

S e w i n g K i t - The size and contents are up to you. For instance, if you have stored fabric you’ll need plenty of thread. But every household will need a sewing kit of some kind to keep clothes, blankets and towels in good repair. A smaller version is ideal for

72-hour kits.

T ar p - This is another versatile item. The more you have on hand, the more you’ll find uses for. A few ideas are: a ground cover, a shower, a tent, as well as means of protecting your firewood and supplies.

T o il e t Pa p e r - Do I even need to say how very important you might one day find this item to be? It could be quite valuable, in fact. I know that I would much prefer it over leaves and dirty scraps of paper. It will store forever if you keep it dry.

T o w e l s - When you can’t do a load of laundry every day, and you and your family are trying to stay clean and dry, and when you are trying to keep pots and pans and dishes clean, you will treasure every single towel you posses. Especially if you lose or ruin any and are unable to replace them. Towels also make good throw rugs when living in a tent.

T r a ve l G a m e /D e c k o f C ar d s - If you had no TV, movies, video games or libraries at your disposal, how much would you and your children appreciate a diversionary activity? Put a couple in your 72-hour kits. These items could be invaluable to keep children occupied while you are busy.

Vi n y l T a bl ec l ot h s - These provide more than just a clean eating area. They can be used as blankets, curtains, ground cover, and emergency shelters. They can also be made into raincoats or ponchos. In an emergency, they can be cut down to be placed around feet by tying a cord around the ankles to keep in place. Shower curtains can be used in similar ways to these tablecloths, though with less durability, thickness or warmth. Never throw away old shower curtains or vinyl tablecloths. They could still be quite useful.

W ater - This is, without question, the single most important and life-saving item you could store! Besides being necessary to drink, it’s needed to wash clothes and dishes and to bathe in. It will need to be used sparingly because no matter how much you have, you’ll never know how long you will have to depend on your supply. I fear that long before people would start to panic over

finding food, they will be desperate for water. Water can be stored in glass or plastic containers (except milk containers because they are biodegradable), and must have an airtight lid. A small piece of plastic wrap placed over the mouth of the container before you put the lid on helps keep the water fresh. You can use tap water plain if you change it once a year, or add a small amount of bleach or other commercial purification product before storing indefinitely. You can also boil water before using to kill germs and improve the taste. Try to store your water in a cool place. Don’t overlook the water in your toilet tank and water heater in an unexpected crisis. Waterbed water can be used for washing, but don’t drink it or use it on eating surfaces because of contamination due to the chemicals used in making the plastic lining.

W a t e r P u r i f i c a t i o n T a bl et s o r C o n t a i n e r s / F il t e r P u m ps - An absolute must. These can be life-saving. They can help turn most unusable or questionable water sources into safe drinking water. These are especially vital when living "on the trail" or outdoors. Boiling water helps remove the bacteria too.

(*One last note from the author: I sincerely hope and pray that this information will be of help to someone. I would hope that after reading this you would not feel apprehensive or scared or negative. We are told that the righteous need not fear, and preparation, in any form or amount, can certainly offer plenty of assurance and confidence. In this work I have presented all kinds of uses in all types of situations, mild and extreme, now and in the unknown future. It is not my intention to be someone that stirs up panic or fear. No, in fact, the opposite is the case. I hope that others will incorporate this calmly into their daily lives and continue to live as they are now, with just the added assurance and peace of mind that it can offer them and their families. I wish all of you every happiness as you set out on this course in whatever way you select. Have fun and good luck!

TAB SIX - RECIPES

New Ideas for

Cooking with

Basic Food Storage

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TABLE OF CONTENTS

Tips. . . ........................................................................................................................... 2

Whole wheat ................................................................................................................. 3

Legumes ........................................................................................................................ 7

Rice ............................................................................................................................... 9

Oats ............................................................................................................................. 10

Powdered milk ............................................................................................................. 12

Soup mix ...................................................................................................................... 15

Pasta ........................................................................................................................... 16

Dried apples ................................................................................................................ 16

Cornmeal ..................................................................................................................... 18

Flour basics ................................................................................................................. 18

Honey .......................................................................................................................... 19

Sourdough ................................................................................................................... 19

Dry-pack product directions (for selected items) ......................................................... 21

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This collection of recipes should provide some ideas on how to incorporate food storage items into daily life. It includes ingredients found in the dry-pack canneries and those which are likely found in food storage.

TIPS . . .USING LEAVENING AGENTS

A year's supply of dry yeast, baking powder and baking soda are essential in preparing baked foods. At high altitudes, less leavening is needed.

Everlasting Yeast

1 quart warm potato water* ½ yeast cake or ½ tbsp. dry yeast1 tsp. salt 2 tbsp. sugar2 cups white or whole-wheat flour

Stir all ingredients together. Place mixture in a warm place to rise until ready to mix for baking. Leave a small amount of everlasting yeast for a start for next time. Between uses, keep in covered jar in refrigerator until a few hours before ready to use again.

Add same ingredients, except yeast, to the everlasting yeast start for the next baking. By keeping the everlasting yeast start and

remaking some each time, yeast can be kept on hand indefinitely.

*Strain excess water after boiling potatoes, refrigerate in air-tight container.

EGGSEgg Substitute - (for use in baking)

Before starting recipe for cookies, cake, etc., combine 1 tsp. unflavored gelatin with 3 tbsp. cold water and 2 tbsp. plus 1 tsp. boiling water. This mixture will substitute for 1 egg in a recipe.

SEASONINGS/SPICES

Seasonings and spices are especially important when it comes to basic food storage.

Beef, chicken, or ham bouillon granules are excellent secondary storage items. Wheat and rice, either brown or white, cooked in bouillon take on wonderful new flavors, as does barley. In fact, bouillon is an excellent base for many soups, sauces, and casseroles.

Soy sauce, with its Oriental flavor, is another excellent seasoning. Fried wheat or rice with fresh vegetables and sprouts is enhanced with soy sauce. It also adds good flavor to a stir-fry or even to some stews or chicken or fish dishes.Legumes (peas, beans, soybeans, lentils) respond well to seasoning salts and s pice blends like chili powder, curry powder, poultry seasoning and celery, garlic, and onion salts.

It will be important to keep some "sweet" spices on hand, such as cinnamon, nutmeg, cloves, ginger, and allspice. Simple rice pudding, for example, is dependent on such spices for its unique flavor. The simplest cookies and cake are enhanced with their use.

Cocoa or sweet cocoa mix or a cereal drink like Postum is a good supplementary item to store along with the basic nonfat dry milk. Punch powder is a welcome flavor in lean times. Nor should we forget vanilla, almond, lemon, or maple extract for making pancake syrup.

A year's supply of flavorings your family enjoys could make the difference between stark or satisfying eating.

IDEAS FOR CUTTING SUGAR IN BAKED GOODS

Cut the sugar by ½ the amount called for. Replace the sugar with potato flakes (potato pearls canned at the cannery will not work). If you do this with cookies, they will not brown as well. In chocolate

chip cookies, use all of the brown sugar called for in the recipe, but

replace the granulated sugar. Works well with oatmeal cookies, applesauce cookies, and brownies.

BUTTER AND MARGARINEButter and margarine are virtually interchangeable. However, goods baked with butter will have a richer flavor than those baked with margarine.

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MEAT SUBSTITUTES AND EXTENDERS

Cooked wheat, cracked or whole, can be fried with hamburger and used in sloppy joes, spaghetti, pizza, or in

WHOLE WHEAT

USING WHOLE-WHEAT FLOUR

Use wheat in recipes your family already likes, then it is not totally unfamiliar and you know the recipe is good.

Try wheat in desserts first--who can turn down a cookie?

Do not feel you must use 100 percent whole wheat. Half white and half whole wheat gives excellent results.

How to substitute whole wheat in your favorite recipes

Wheat flour is heavier than white flour and needs more

leavening. In yeast breads, use more yeast and/or let it rise

longer.

In baking powder leavened products, increase baking powder by 1 tsp. for each 3 cups of whole-wheat flour.

Recipes using baking soda need not be adjusted.

In baked products using eggs, separate the eggs and beat the whites until stiff. Then fold in just before baking. For extra lightness, an extra separated egg may be added. Good for waffles and especially cakes.

BULGUR WHEAT

Wash wheat in cool water and discard water. Add enough water to cover wheat, simmer until all water is absorbed and wheat is tender. Spread wheat thinly on cookie sheet or shallow pan and dry in oven at 200/. until very dry so that it will crack easily. Wet surface of dried wheat slightly and rub kernels between hands to loosen and remove chaff. Crack wheat in moderate size pieces, using a mill, grinder, or leave whole.

This processed bulgur when thoroughly dried is easily stored and may be used in many wheat recipes. If the recipe calls for cooked wheat or bulgur, simply boil in water for 5-10 minutes, it will approximately double in volume.

It makes an excellent meat extender when used in meat loaves, meat balls, chili and recipes where rice is used. Soaked overnight in salt water, may be added to yeast bread recipes to give a nut like taste.

CRACKED WHEAT

Cracked wheat may be made in a blender by using the “chop” selection on the machine. Depending upon the coarseness desired,

adjust the length of processing time. Cracked wheat may also be made by using various food processors or a nut chopper.

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WHOLE-WHEAT BREAD

1 tbsp. dry yeast ¼ tbsp. warm water2 c. hot water 2 tbsp. shortening½ cup brown sugar 2 tsp. salt1 c. cold water ½ c. dry milk7-8 cups whole-wheat flour

Mix yeast and warm water and set aside. Pour hot water over shortening, sugar, and salt. Mix dry milk with 1 cup whole-wheat mixture. Add 6-7 more cups of whole-wheat flour. Knead untilSmooth and elastic; let rise until almost double, then time as follows: Let rise 40 minutes - punch down; 20 minutes - punch down; 20

Shape into 3 loaves and place in 3 small greased bread pans. Allow to rise until double in bulk. Bake at 375 degrees for 40-45 minutes.

SOFT AND DELICIOUS TWO-HOUR WHOLE-WHEAT BREAD

Makes 4 loaves

5 cups warm water 2 tbsp. yeast1/3 cup honey 1/3 cup oil2 eggs 1/3 cup potato flakes6 cups whole-wheat flour 1 tbsp. salt4 to 5 cups unbleached flour

Dissolve yeast as package suggests. Make a sponge using all ingredients down to, and including salt. Use bread mixer or hand- held electric beaters. Let rest about 10 minutes. Add remaining flour gradually as needed to make a soft dough. Knead on floured board; cover with plastic wrap and let rise until double. Punch down; shape into four loaves; place in greased bread pans. Cover and let rise again until double.

Bake at 350o for 30 to 40 minutes. Put hot bread on a towel to cool for a soft crust.

BLENDER WHEAT PANCAKES

Makes 6 to 8 pancakes

1 cup milk 1 cup uncooked whole wheat2 eggs 2 tbsp. oil2 tsp. baking powder 2 tbsp. honey or sugar1½ tsp. salt

Put milk and wheat in blender. Blend on highest speed for four or five minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey, and salt. Bake on hot griddle.

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WAFFLES

Variations:

Add one additional tbsp. wheatIncrease oil to 4 tbsp.

WHEAT WAFFLES

Makes 8 waffles

2 cups flour (1 cup white and 1 cup wheat)4 tsp. baking powder ½ tsp. salt2 tbsp. honey or sugar 1 ¾ cup milk6 tbsp. salad oil 2 eggs

Mix dry ingredients together, including nonfat dry milk. Stir in remaining ingredients. For lighter waffles, separate eggs. Beat egg whites and carefully fold in.

WHEAT CEREAL

1 cup wheat2 cups water1/2 tsp. salt

Mix above ingredients together. Put in shallow pan or slow cooker. Bake overnight at 200<. Or may soak overnight; then cook on top of stove for 2 hours. Serve with milk and sugar or dates. Wheat may be ground in food blender or grinder for a finer texture.

CRUNCHY WHEAT CEREAL

Makes approximately 5 cups cereal and 2 cups crumbs

6 cups whole-wheat flour 1 tsp. baking soda½ tsp. salt 1½ cups brown sugar2 cups buttermilk (2/3 cup powdered milk, 2 cups water, 2 tbsp. vinegar or lemon juice)

Mix ingredients thoroughly. Press or roll evenly to fit two ungreased cookie sheets. Bake at 350o until golden brown around edges. Turn over with spatula, break into small pieces and return to 200o oven to dry out thoroughly. Grind chunks in food or meat chopper on coarse blade. Put ground chunks in strainer and sift out small granular pieces. Larger pieces may be used for cereal and casseroles. Finer pieces may be used as you would graham cracker crumbs for pie crusts and other desserts.

Variations

Add cinnamon to the dough before baking. Add nutmeg to give a custard or eggnog flavor. Poultry stuffing can be made by eliminating sugar and adding sage, poultry seasoning, celery salt and bouillon granules. Make salad toppers by adding garlic salt, onion powder, salt, or other favorite condiments. You can even make dog and cat food by reducing sugar and adding bouillon, then breaking up to the appropriate size.

WHEAT FLAKES

2 cups coarse-ground whole-wheat flour2 cups water1 tsp. salt

Mix lightly with spoon until free from lumps. Beat just until mixed. Pour onto cookie sheet or jelly roll pan. Use 1/2 cup dough on a 12- inch by 15-inch cookie sheet. Tip sheet back and forth to cover entire surface. Drain excess (about 1/4 cup) from one corner, leaving a thin film. Bake at 350< for 15 minutes. Break into bite sized pieces.

BREAKFAST CEREAL

Use wheat either whole or cracked with raisins, honey, or brown sugar. One cup of wheat makes 4 to 6 servings.

Thermos Method

1 cup whole wheat 2 cups boiling water½ tsp. saltPlace in quart-size thermos; screw top lightly. Leave overnight.

Gas Range Method

1 cup whole wheat 2 cups boiling water½ tsp. salt

Place ingredients in a pan over the pilot light all night.

Crock Pot Method

1 cup whole wheat 2 ½ cups water½ tsp. saltCook 6 to eight hours or overnight on low.

Cracked Wheat Method

1 cup cracked wheat 2 ½ cups water½ tsp. saltBring to a boil. Cook covered on low for 10 to 20 minutes. Cook enough whole wheat to last a week. It may be tightly covered and stored in the refrigerator up to two weeks.

CHINESE FRIED WHEAT

1 cup cracked wheat (strain out flour before cooking)2 ½ cups water ½ tsp. salt3 tbsp. vegetable oil 1 beaten egg1 onion, minced ¼ cup celery, diced2 tbsp. soy sauce or to taste Bacon or ham

Bring wheat, water, and salt to a boil and cook for 20 to 30 minutes. Put in a strainer and drain off thick liquid (save for gravy). Wash wheat with cold water to make it fluffy. Press wheat to remove all moisture possible. Set aside. Heat 1 tbsp. oil in heavy skillet. Slowly add beaten egg, stirring rapidly with fork so egg is light and fluffy. Set aside. Add to skillet 2 tbsp. of oil, minced onion and celery and cook until tender. Then add wheat, soy sauce, bacon or ham, and egg. Heat through and serve with extra soy sauce, if desired. – Makes 8 servings.

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Grav y from Chinese Fried Wheat

Makes 1 cup2 tbsp. vegetable oil or drippings 2 tbsp. flour

1 cup liquid (may use the liquid drained from wheat, vegetables, meat stock, or reconstituted bouillon)

Heat vegetable oil or drippings, stir in flour. Remove from heat and stir in liquid. Cook over medium heat until smooth and thickened, stirring constantly. Season to taste.

Variations for fried wheat

ITALIAN FRIED WHEAT

Makes 8 servings

Wheat 2 tbsp. oilItalian Seasoning to taste Left-over roast or other meatSalt to taste

Prepare wheat the same as for Chinese fried wheat. Heat oil in skillet then add wheat, Italian blend, left-over roast, and salt to taste.

SPANISH FRIED WHEAT

Makes 8 servings

1 chopped onion WheatChili powder SaltBeef bouillon powder Chopped fresh green onions

Prepare wheat the same as for Chinese fried wheat. Heat oil in skillet, cook chopped onion until golden brown, then add wheat. Toss lightly then add remaining ingredients.

CRACKED WHEAT CASSEROLE

Makes 6 servings

1 lb. ground beef ½ cup chopped onion (1 medium)1 small garlic clove 1½ cups water½ cup uncooked cracked wheat 1 tsp. beef bouillon2 tbsp. chopped parsley ¼ tsp. oregano leaves

¼ cup Parmesan cheese ½ tsp. salt¼ tsp. pepper1 cup chopped tomato (fresh or canned)

Brown ground beef with onion and garlic until pink color has gone from the meat. Drain. Combine with remainder of ingredients except cheese and tomato. Bake in tightly covered 1 ½ quart casserole dish for 45 minutes or until the cracked wheat is tender and water has been absorbed. Stir in cheese and tomato, let stand a minute and serve.

WHEAT MUFFINS

Makes 12 muffins

2 cups whole-wheat flour 1 cup brown sugar¼ tsp. salt 1 tsp. soda1 cup milk (a cup powdered milk and 1 cup water)½ cup melted margarine 1 egg1 tsp. vanilla

Mix dry ingredients together in a medium-sized bowl. (If you are using powdered milk, mix dry milk with dry ingredients.) In large measuring cup combine liquid ingredients. Pour over dry ingredients and stir just until moistened. Spoon into greased muffin tins and bake at 350o for 15 minutes.

POPPED WHEAT TREATS

Boil whole wheat until kernels are plump, tender and begin to split, about 30 minutes (wheat will triple in volume). Drain wheat and rinse. Remove excess water by rolling wheat on a cloth or paper towel.

In a heavy kettle, heat vegetable oil to 360o. Put small amount of wheat (about 1 ½ cups) in a wire basket or strainer and deep fry in hot oil for 1 ½ minutes or until popping ceases. Drain on absorbent paper.

Variations

Season with salt, seasoned salt, garlic, barbecue salt, onion salt, celery salt, cinnamon and sugar or any combinations you desire. These morsels are great on salads as a topping, mixed with trail mix, or as toppings for desserts or just as a snack.

HONEY WHEAT

1 tbsp water1 cup honey

Boil to hard crack stage and pour over Popped Wheat Treats.

WHOLE-WHEAT BROWNIES

1 cup melted shortening 4 tbsp. cocoa4 eggs beaten 2 cups whole wheat1 cup sugar

Beat together, spread in greased and floured 9 x 13 inch pan. Bake at 350o for 25 minutes.

Frosting

½ cup melted butter 2 tbsp. cocoa2 cups powdered sugar 1 tsp. vanilla

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Mix above ingredients with a few drops of milk to spreading consistency.

WHEAT THINS

1¾ cups whole-wheat flour a cup oil¾ tsp. salt 1 cup water1 ½ cup flour

Mix dry ingredients. Add oil, salt, and water mixture. Knead as little as possible to make a smooth dough. Roll dough very thin. Score with a knife and desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350< until light brown and crisp, about 30-35 minutes.

GRAHAM CRACKERS

1 cup whole-wheat flour ½ cup oat floura cup + 1 tbsp. sugar ½ tsp. sodaa cup butter 1 tbsp. honey1 tbsp. milk

Sift flours, sugar, and soda into a mixing bowl. Heat butter, honey, and milk until melted. Pour into dry ingredients and stir until smooth. Let chill ½ hour to 45 minutes. Roll out dough to ¼ inch thick. Prick crackers with fork as they come out of oven.

WHEAT AND RAISIN CHOCOLATE-CHIP COOKIES

Makes 6 dozen cookies

1 ½ cups butter or shortening1 ½ cups firmly packed brown sugar1 ½ cups sugar 2 tsp. vanilla4 eggs 2 ½ cups all-purpose flour2 ½ cups whole-wheat flour ½ tsp. salt2 tsp. baking soda 2 tbsp. hot water1 cup chopped nuts 1 cup raisins1 package (12 oz.) chocolate chips

Preheat oven to 350o. Beat margarine in large bowl until soft. Gradually add sugars, beating until light and fluffy. Add vanilla.

Add eggs, one at a time, beating well. Blend both kinds of flour and

salt in a bowl. Gradually add flour mixture to sugar mixture, beating at low speed until well mixed.

Dissolve baking soda in hot water and add to sugar-flour mixture. Stir in nuts, raisins, and chocolate chips. Using 1 generous tablespoon of dough for each cookie, place on greased cookie sheet. Bake at 350o for 10 to 12 minutes. Allow to cool.

DATE-FILLED WHEAT COOKIES

1 cup shortening 2 cups brown sugar, packed

2 eggs ¼ to ½ cup water

1 tsp. vanilla 1 tsp. salt

1 tsp. baking soda ¼ tsp. cinnamon

2 cups wheat flour 1 ½ cups white flour

Cream shortening and sugar. Add eggs and vanilla. Mix dry ingredients in another bowl. Add dry ingredients and water to shortening mixture. Shape dough into 2 rolls about 2 inches in diameter. Refrigerate.

Filling:

2 cups chopped dates (or chopped raisins)¾ cup sugar ¾ cup water½ cup chopped nuts

Combine dates, sugar and water. Cook over low heat until thick. Remove from heat and stir in nuts. Cool. Slice dough into thin slices and place on cookie sheet; top with teaspoon of filling and place another round on top. Do not need to pinch down. Bake on ungreased cookie sheet 375o for 10 to 12 minutes.

WHOLE-WHEAT BREAD PUDDING

1/3 cup sugar ½ cup powdered milk 1/8 tsp. salt 3 cups milk2 eggs 1 tsp. vanilla4 or 5 cups broken wheat bread crumbs

Mix together sugar, powdered milk, salt and set aside. Beat together 2 ½ cups milk, eggs, and vanilla until smooth. Add the sugar mixture and add rest of milk while stirring well. Add bread

CRUNCHY WHEAT PIE CRUST

1 1/3 cups Crunchy Wheat crumbs2 tbsp. sugar1/3 cup melted margarine

Using the finer crumbs sifted from the Crunchy Wheat cereal, combine all of the ingredients, mix well and press firmly against sides and bottom of pie tin. Pour filling into the shell and refrigerate until firmly set.

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AMAZING LEMON CREAM PIE

(or pudding)

1 cup water Dash of salt½ cup water 1/3 cup wheat flour1/3 cup dry milk powder 2/3 cup sugar½ c. water 2 tbsp. cold water1 tsp. knox gelatin (1/3 c. envelope)

Bring to a boil the on cup of water and salt. Make a paste with ½ c. water and wheat flour. Slowly pour mixture into boiling water, stiring constantly. Let cook on low heat for 7 to 8 minutes, stir frequently. Remove from heat. In small mixing boil combine dry gelatin in 2 tbsp. water, put on low heat and stir until dissolved. Add gelatin to milk mixture and stir until thoroughly mixed. To this add Kool-aid. Mix until dissolved. Combine with water and wheat flour mixture and mix well. Pour into 8 in. crunch wheat pie crust and serve with whipped topping.1 package lemonade Kool-aid (without sugar)

Variations of pie recipe:

CHOCOLATE CREAM PIE

1 tbsp. Cocoa ½ tsp. vanilla

Make as for lemon cream pie except add cocoa and vanilla to wheat mixture instead of lemonade Kool-aid at end of cooking time.

COCONUT CREAM PIE

1 tbsp. small cracked wheat¼ tsp. coconut flavoring or to taste

Make as for lemon cream pie except add small cracked wheat (tastes like coconut when finished) to water and wheat flour mixture before cooking. Add coconut flavoring when all ingredients are mixed together. Do not add lemonade Kool-aid.

PUDDING

¼ c. milk added to lemon, chocolate, or coconut cream pie fillings.

The above make excellent pudding by adding ¼ cup milk and putting in blender and beating slightly.

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LEGUMES

COOKING BEANS

Soaking and cooking beans before mixing with other recipe ingredients helps to get the right tenderness and can minimize final cooking time.

Overnight soaking:

For each 1 pound beans, dissolve 2 tsp. salt in 6 cups of water. Wash beans, add to salted water, and soak overnight.

Quick soaking:

For each 1 pound beans, bring 8 cups of water to boiling. Wash beans, add to boiling water, boil for 2 minutes. Remove from heat, cover and soak 1 hour.

To cook soaked beans:

For each 1 pound dried beans, dissolve 2 tsp. salt in 6 cups hot water, bring to a boil. Add soaked beans, boil gently, uncovered, adding water if needed to keep beans covered, until tender. Yield 6 to 7 cups.

To cook old hard beans:

Wash and sort to remove any discolored beans or foreign material. For each cup of dry beans, add 2 ½ cups of hot tap water and 2 tsp. of baking soda and soak overnight. Drain and rinse two times, then add water to cover and cook until tender and soft, about two hours, adding more water as needed.

Adding a tbsp. of oil will cut down on foam as beans cook. Stored beans should be rotated regularly. They continue to lose moisture and will not reconstitute satisfactorily if kept too long.

WHITE BEANS REPLACE FAT IN MOST BAKING

Method 1: Cover beans with water and cook until very soft. Mash until consistency of shortening (use blender) Replace in recipes cup for cup. Example: Recipe calls for 1 cup margarine - use 1 cup mashed beans. Liquid may be added to adjust the consistency. Mashed beans do not keep long in the fridge, so freeze them.

Method 2: Grind beans in your wheat grinder. Store in air-tight container. Replace fat in the recipe cup for cup as above. You will need to add liquid since the ground beans will be part of the dry ingredients.

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CHILI

1 lb. chili beans (about 2¼ cups)

2 lbs. hamburger 1 large onion (chopped)

3 - 4 ribs of celery 1 can tomato juice (46 oz.)

3 - 4 tbsp. chili powder ½ tsp. cumin

Soak beans overnight. Bring beans to boil and simmer until tender. Leave the water in the pot that should cover the beans and add the tomato juice to it. Brown hamburger. Add hamburger, onion, celery, chili powder and cumin. Let simmer until flavors blend. Adjust the amount of chili powder to taste.

CHOCOLATE CHIP OATMEAL COOKIES

(Made with white beans)

½ cup cooked white beans 1 cup brown sugar

4 eggs 1 tsp. vanilla

2 ¼ cups flour 1 tsp. baking powder

½ tsp. baking soda ½ tsp. salt

2 cups chocolate chips 1 cup pecans (or walnuts) chopped

Beat beans and sugar together. Add eggs, vanilla. In separate bowl sift together flour, baking soda, baking powder and salt. Add flour moisture to bean/sugar mixture. Stir until well blended. Stir in chocolate chips, and nuts. Cover and refrigerate dough for 1 hour. Preheat oven to 350o. Drop by tablespoonfuls onto greased cookie sheet. Bake 10-15 minutes depending on size of cookies. Makes 4 dozen

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PINTO BEAN CASSEROLE

1 15 oz. can pinto beans (use juice)1 lb. hamburger 1 package corn tortillas1 cup grated cheese 1 15 oz. can Italian style marinara sauce

Butter tortillas and layer and cover bottom of oblong cake pan. Brown hamburger and drain. Put beans over tortillas, then sauce and hamburger and grated cheese. Bake at 350< for 30 minutes.

BARBECUED LIMA BEANS

Makes 8 to 10 servings

2 cups large dried lima beans 8 cups water¼ pound bacon cut into ½ inch pieces (if desired, cook and drain before adding)1 small onion, chopped 1 clove garlic, minced½ cup margarine 1 tsp. prepared mustard2 tsp. Worcestershire sauce 1 ½ tsp. chili powder1 can (8 oz.) tomato sauce 2 tbsp. brown sugar2 tbsp. vinegar ¼ lb. bacon slices (if desired, cook and drain before adding)

Sort and rinse beans, do not soak. In 4-quart saucepan, combine rinsed beans, water, and ¼ pound diced bacon. Bring to a boil; reduce heat. Cover and simmer until beans are almost tender (1 to

1½ hours), checking several times. Add hot water as needed to keep beans just covered while cooking. Drain, reserving ½ cup liquid. Cook onion and garlic in margarine until soft. Add remaining ingredients except drained limas and bacon slices. Cook 5 minutes, add to lima beans. Place in greased 2-quart casserole, top with sliced bacon. Cover, bake for 2 hours at 350o, adding reserved

bean liquid if necessary.

BAKED BEANS (WHITE BEANS)

2 cups white beans 1 tsp. salt1 onion chopped 1/8 lb. bacon diced3/4 cup brown sugar 1/4 cup catsup1 tsp. dry mustard 1 tbsp. soy sauce1 cup reserved liquid

Cover beans with cold water and add salt. Simmer until tender.Keep liquid. Add remaining ingredients. Place in greased casserole or bean pot. Top with 1/8 bacon strips. Bake at 275< for 6-8 hours.

REFRIED BEANS (from pinto beans)

Fill crock pot a full of pinto beans (sorted and rinsed). Fill with water until ¾ full. Cook beans until tender. Add more water if needed. Takes approximately 4 hours on high. In a sauce pan cook

1 clove garlic and 1 small onion in 1 tbsp.p of shortening or oil. Add

beans, mashed. Add oregano and salt to taste. Can be frozen.

PIONEER STEW

Makes 8 servings

1 ¼ cups (½ pound) dried pinto or kidney beans3 cups cold water 1 tsp. salt* ½ to 1 pound ground beef ½ cup chopped onion½ cup finely diced green pepper1 can (16 oz.) whole kernel corn, undrained1 can (16 oz.) tomatoes, undrained½ tsp. chili powder ¾ teaspoon salt½ cup shredded sharp American cheese

In large saucepan place washed and drained beans, cold water, and salt. Bring to a boil. Cover and simmer 2 minutes. Remove from heat and let stand for 1 hour. Return to heat and simmer 1 hour and 15 minutes. In skillet cook ground beef, chopped onion, and green pepper until meat is browned and vegetables are tender. Drain off fat. Add meat mixture, corn, tomatoes, chili powder and salt to taste to beans. Simmer 20 minutes. Combine 1 tbsp. flour with 2 tbsp. water. Stir into stew. Cook and stir until thickened and bubbly. Stir in cheese.

* or 1 can of chunk turkey or beef

SPLIT PEA SOUP WITH SAUSAGE BALLS

1 lb. (2 ¼ cups) green split peas ¼ tsp. marjoram3 quarts water 1 cup diced celery2 tsp. salt 1 cup diced onion½ tsp. pepper Salt to taste1 lb. bulk pork sausage 1 cup diced potatoes1 cup diced carrots 1 cup flour

Wash split peas and sort. In large saucepan, combine water and seasonings and bring to a boil. Add peas gradually so water does not stop boiling. Shape sausage into 1-inch balls (about 28 of them) and roll in flour. Drop into soup, cover, and simmer until sausage is well done and peas are tender. About 20 minutes before time to serve, add vegetables and cook until tender.

NOTE:

You may wish to cook and drain sausage before adding it to the soup. Makes 12 servings.

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CALIFORNIA BEAN SOUP

2 cups white beans (rinsed) 2 ½ quarts water (10 cups)

1 quart tomatoes

¼ cup dried onion or ½ cup chopped onion

¼ cup dried diced carrots or ½ to 1 cup chopped carrots

½ cup dried celery chopped or 1 cup chopped celery

1 or 2 ham hocks or 5-7 tbsp. ham soup base or bouillon

Soak beans in water overnight or boil 5 minutes and soak 1 hour. Add tomatoes. Cook 2 hours. Add remaining ingredients and cook until beans are soft.

LENTIL SOUP

2 cups lentils1 ½ qts. Water and 6 chicken bouillon cubes1 lg. can stewed tomatoes1 bay leaf3 carrots, cut in chunks1 onion, chopped1 lb. cooked hamburgerSalt/pepper to taste

Put all ingredients except hamburger in a 4 qt. kettle, bring to a boil, and let cook until tender. Add hamburger and heat.

Makes 8 to 10 servings.

PINTO BEAN FUDGE

1 cup cooked soft pinto beans (drained and mashed)

¼ cup milk 1 tbsp. vanilla

6 oz. unsweetened chocolate 6 tbsp. butter or margarine

2 lbs. powdered sugar Nuts (optional)

In large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla. Melt chocolate and butter or margarine and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly greased 9-inch baking dish or form into two 1-½ inch rolls. Chill 1-2 hours

NAVY BEAN BUNDT CAKE

1 2/3 cups cooked navy beans1 cup butter softened1 cup sugar2/3 brown sugar firmly packed1 tbsp. vanilla 2 eggs2 cups flour 1 ½ tsp. baking pd.1 tsp. baking soda 1/3 c. evap. Milk1/3 c. water 1 1/3 c. coconut½ c. chopped nuts

Puree beans in blender or mash with fork. Set aside. In large bowl combine butter, sugars and vanilla, beat until creamy. At high speed, add eggs. Stir in beans. In medium bowl, combine flour, baking powder, baking soda, nutmeg and cinnamon. Stir one half of dry ingredients until blended. Add nuts and coconut, blend. Pour into greased bundt pan. Bake at 350< for 50-55

minutes, pour into 13 x 9 x 2 greased pan and bake for 25-30 minutes.

REALLY GOOD PINTO BEAN PIE

½ cup granulated sugar 1 cup brown sugar, packed2 eggs, beaten 1 stick (½ cup) butter, softened1 heaping cup mashed, cooked pinto beans1 unbaked 9-inch pie shellWhipped cream, whipped topping, or scoop of ice cream

Beat until creamy the granulated sugar, brown sugar, eggs and butter. Add pinto beans, blend well. Pour into unbaked pie shell and bake at 375o for 20 minutes. Reduce heat to 350o and bake an additional 25 minutes or until a knife inserted in center comes out clean. Serve with whipped cream, whipped topping, or scoop of ice cream.

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RICECook rice in beef or chicken broth instead of water.

Mix cooked rice with a variety of things--sliced mushrooms, sauteed onions, crumbled pieces of bacon, slivered almonds or grated cheese.

Try sour cream and chives mixed into cooked rice.

Substitute ½ cup fruit juice (orange, apple, cherry) for ½ cup water when cooking. Vegetable juice cocktail or tomato juice may also be exchanged for 1 cup of the water used in cooking.

Add one of the following herbs to the cooking water when preparing rice:

1/8 tsp. dried thyme, oregano, sage, rosemary, basil or savory

½ tsp. celery seeds or dried dill

Seasoned salt instead of salt

¾ tsp. dried marjoram

1 small bay leaf

To cook rice:

One cup of uncooked rice equals 3 cups of cooked rice, or four servings. Combine:

1 cup uncooked rice 1 tsp. salt (optional)2 cups of boiling water

Combine the ingredients. Bring to a boil in a covered pan, stirring several times. Lower the heat to simmer. Cook about 15 minutes without removing the lid or stirring, or until the liquid is absorbed and the rice is tender.

FRANKFURTER SOUP

2 frankfurters thinly sliced 2 tbsp. chopped onions1 tbsp. butter 1 can tomato soup1 soup can water or milk ½ cup cooked rice (optional)

Brown the frankfurters and onions in butter. Add soup, liquid and rice. Heat and serve. Makes 2 - 3 servings.

RICE PILAF

Makes 8 servings

2 cups rice 2/3 stick margarine4 cups liquid (chicken broth if served with fowl; beef broth with beef)¾ cup chopped celery ¾ cup chopped carrots¾ cup chopped green onions 1 cup slivered almondsSalt and pepper to taste 1 can chunk turkey or beef (opt.)

Brown rice lightly with butter in skillet. Place in casserole with boiling broth. Cover and bake for one-half hour at 375o. Take from oven and add vegetables and nuts, stirring and mixing well with fork. Return to oven for one-half hour at 375 degrees. Take from oven and add vegetables and nuts, and meat, stirring and mixing well with fork. Return to oven for one-half hour. Add salt and pepper to taste before serving.

BROWNED RICE

Makes 6 to 8 servings

1 cup rice ¼ cup shortening¼ cup chopped onion, meat, celery, or other vegetables1 tsp. salt 3 ½ cups water

Heat shortening in skillet. Add rice. Cook, stirring constantly, about10 minutes or until lightly browned. Add vegetables and continue cooking 2 or 3 minutes (optional). Add salt and water. Simmer over low heat 20 to 25 minutes or until rice is tender and excess liquidhas evaporated.

RICE PUDDING

Makes 8 servings

3 eggs 2 tbsp. honey6 tbsp. sugar ½ tsp. nutmeg1 tsp. cinnamon ½ tsp. vanilla1 cup milk (a cup non-fat dry milk and 1 cup water)¾ cup evaporated milk (b cup nonfat dry milk to ¾ cup water)1 ½ cups cooked rice ½ cup raisins

Beat eggs. Add sugar and spices. Mix well. Stir in vanilla, milk,rice, and raisins. Place in a 2-quart casserole dish. Bake at 325o for45 minutes. Stir after 25 minutes.

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OATSRegular oats and quick oats are basically interchangeable. However, when using regular oats in a recipe that calls for quick oats, it is advisable to soak the regular oats in water for about 5 minutes to soften them.

OATMEAL BREAD

Makes 2 loaves

½ cup warm water 2 tbsp. dry yeast¾ cup water, boiling ¾ cup rolled oats1 cup buttermilk (or a cup powdered milk, 1 cup water,

1 tablespoon vinegar or lemon juice)a cup vegetable oil ½ cup honey or molasses2 cups all-purpose flour 1 tbsp. salt½ tsp. soda 3 to 3 ½ cups all-purpose flour

In small bowl, stir yeast into ½ cup warm water; allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring 3/4 cup water to boiling; stir in oatmeal and cook several minutes. Remove from heat; add buttermilk, oil, and honey or molasses.

Sift flour, salt, and soda into a large mixing bowl. Add yeast mixture and oats mixture and beat with wire whip or slotted spoon; let stand 5 minutes. Gradually add enough of remaining flour until dough is stiff enough for kneading. Turn out onto floured surface and knead 8 to 10 minutes or until a soft, elastic ball forms. Place dough in clean greased bowl, cover with plastic wrap and allow to rise until double in bulk, about 1 ½ hours. Punch down dough and divide into two portions; cover with bowl or towel and allow to rest 10 minutes.

Form into loaves and place in greased 8 x 4-inch pans. Cover and let rise until double in bulk. Bake at 350o to 375o for 45 to 50 minutes or until done. Remove from oven and turn out to cool on wire rack.

OATMEAL RAISIN MUFFINS

1 egg 3 tsp. baking powder¾ cup milk ½ tsp. salt1 cup raisins ½ tsp. ground nutmeg½ cup vegetable oil ¼ tsp. ground cinnamon1 cup white / whole-wheat flour 1 cup rolled oatsa cup sugar

Heat oven to 400o. Grease bottoms of about 12 medium muffin cups or line with cupcake liners. Beat egg, stir in milk, raisins and oil. Stir in remaining ingredients all at once just until flour is moistened(batter will be lumpy). Fill muffin cups about 3/4 full. Bake inpreheated oven until golden brown, about 20 minutes. Remove from pan immediately.

DELICIOUS OATMEAL PANCAKES

Makes 8 to 10 pancakes

½ cup whole-wheat flour 2 tsp. baking powder¼ tsp. salt 2 tbsp. sugara cup nonfat powdered milk 2 eggs, separated1 cup water 3 tbsp. vegetable oil

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1 cup rolled oats

In medium bowl, combine flour, baking powder, salt, sugar, and powdered milk; stir until well blended. In small bowl, beat egg

whites until stiff; set aside. In large mixing bowl, combine egg yolks, water, oil, and oats; beat slightly and allow to stand 5 minutes, then beat until blended. Mix in dry ingredients, then fold in beaten egg whites. For small pancakes, drop 2 tablespoons batter onto griddle, or pour 1/4 measuring cup full, if larger pancakes are desired.

Bake until cakes are full of bubbles on top and undersides are lightly browned. Turn with spatula and brown other side. Serve with applesauce or jam or butter and maple syrup.

INSTANT OATMEAL PACKETS

Makes 10 packets of Instant Oatmeal

To make individual instant packets :

Blend ½ cup of oats until powdery.

Into each of the 10 packets (perhaps individual reclosable sandwich bags), combine the following ingredients:

¼ cup unpowdered oats 2 tbsp. powdered oats1/8 tsp. salt 1 tsp. sugar (optional) Close the top and store in a dry place.

Microwave directions for cooking :

Empty packet into microwavable bowl. Add b cup water or milk. Microwave on high about 1½ minutes; stir.

Conventional directions for cooking :

Empty packet into pan. Add ½ cup boiling water; cook and stir over heat until thickened.

MUESLI

4 cups quick cooking rolled oats1 cup chopped nuts1 cup Crunchy Wheat Cereal (optional - found on page 4)1 cup wheat flakesDried apples, apricots, raisins, or other fruit

Mix together and put in covered container. Keep fruit separated until ready to serve.

GRANOLA

Makes about 2 quarts

6 cups rolled oats ¼ cup sunflower seeds½ cup brown sugar ½ cup raisins1 cup coconut 1 cup chopped nutsa cup sesame seeds

Mix all ingredients except raisins. Stir in and coat thoroughly with

½ cup oil a cup honey2 tsp. vanilla

Spread on cookie sheet and bake at 350o for 30 minutes. Last five minutes add 1 cup raisins or other dried fruit.

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GRANOLA BARS Use the recipe for Rice Crispy Treats and substitute with granola cereal.

¼ cup butter1 10-ounce package marshmallows ro 4 cups miniature marshmallows5 cups granola

Melt butter in saucepan over low heat. Add marshmallows and stir until completely melted. Cook over low heat for 3 minutes longer, stirring constantly. Remove from heat. Add granola. Stir until well coated. Press mixture evenly into buttered 13 x 9 x 2 inch pan. Cut into 2 inch squares when cool. Makes 24.

FRUIT AND CEREAL BRUNCH CAKE

2 cups granola or any corn flake type cereal1 cup orange juice ¼ cup oil1 egg 2 medium bananas mashed1 ½ cups gold medal flour ¾ cup sugar½ cup raisins 1 tsp. baking soda1 tsp. cinnamon ½ tsp. salt

Heat oven to 350<. Grease square pan. Mix cereal and orange juice in large bowl; let stand until softened about 2 minutes. Mix in oil,egg and bananas. Stir in flour, sugar, raisins, baking soda,cinnamon and salt. Spread in pan. Bake until top springs back

OH HENRY BARS

½ cup melted butter ½ cup Karo syrup1 cup brown sugar 1 tsp. vanilla½ cup peanut butter 4 cups oats1 6-ounce package chocolate chips

Mix together first five ingredients. Heat until dissolved. Stir in oats and chips. Press into greased 9 x 13 inch pan. Bake at 375o for 15 minutes. Don't over bake. Cut into bars.

OATMEAL CAKE WITH BROILED ICING

1 ¼ cups boiling water 1 cup rolled oats½ cup (1 stick) butter ¾ cup granulated sugar¾ cup brown sugar, packed 2 eggs, slightly beaten1 ½ cups sifted flour

½ tsp. salt

1 tsp. soda

1 tsp. cinnamon

½ tsp. nutmeg Broil coconut icing recipe

Pour boiling water over rolled oats; let stand 20 minutes. (Makes 1 ½ cups thick oatmeal.) Cream together butter or margarine and sugars. Add eggs. Stir in oatmeal, then sifted dry ingredients. Bake in greased 9 x 13-inch pan at 350o for 40 to 45 minutes or until done when tested with tooth pick. Spread with Coconut Icing; broil until frosting bubbles, taking care not to burn.

Broiled Coconut Icing

6 tbsp. (¾ stick) butter ½ cup brown sugar, packed¼ cup cream or evaporated milk¾ cups nuts, coarsely chopped1 cup coconutCombine all ingredients. Spread over spice, oatmeal, or carrot cake. Broil until frosting bubbles and browns slightly, taking care not to burn.

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CHOCOLATE CHIP OATMEAL COOKIES

Makes 3 dozen cookies

1 cup melted shortening, butter or margarine

b cup granulated sugar b cup brown sugar, packed

2 eggs 1 tsp. vanilla

1 ½ cups flour ½ tsp. soda

1 tbsp. hot water 2 cups rolled oats

1 package (6 oz.) chocolate chips

½ cup nuts, coarsely chopped

In large bowl, cream shortening; add sugars and cream until fluffy. Beat in eggs and vanilla. Add flour, salt, and soda that has been dissolved in hot water; blend. Stir in rolled oats, chocolate chips and nuts. Drop by teaspoonfuls onto ungreased baking sheet about 1 ½ inches apart. Bake at 375o for 10 minutes or until barely brown and still a little puffy.

Variation

Coconut, raisins, and/or peanuts may be added to this basic cookie dough. Or, 1 cup coarsely-grated carrots, cooked in 2 tbsp. boiling water for 5 minutes may be added.

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POWDERED MILKUSE DRY MILK IN ANY RECIPE

Foods made with powdered milk will have fewer calories and less cholesterol than those made from whole milk.

Adding additional milk to the recipe will enhance the nutritive value of the recipe.

In any recipe calling for milk, simply add the dry milk to other dry ingredients. Sift to blend, then add water for the milk called for in the recipe.

For use in meat loaf, hamburgers, etc. use ¼ to ½ c. dry milk per pound of meat.

In mashed potatoes; mash cooked potatoes, then add ¼ c. dry milk for each cup of potatoes. Use either the water the potatoes were cooked in or fresh milk to give the right consistency.

Cooked cereals: add ¼ to ½ c. dry milk to each cup of cereal before cooking.

Instant and non-instant powdered milk are basically interchangeable. However, because of different consistencies, end product will vary when using other than what is called for in the recipe.

Non-instant powdered milk lasts longer than instant powdered milk.

BUTTERMILK

1 cup instant (1-¾ instant) dry milk 3 cups slightly warm water½ cup commercial or previously made buttermilk

Shake or beat until blended. Cover and allow to stand at room temperature until clabbered (6-12 hours). Refrigerate after clabbering, makes 1 quart.

NOTE: Buttermilk will keep in the refrigerator for 2-3 weeks. It may be frozen. It will be necessary to use a fresh start of buttermilk occasionally.

BAKER’S CHEESE

(Tastes like Ricotta or cream cheese, may be used in any recipe calling for either cheese.)

¼ rennet tablet (Junket) 2 quarts warm water3 cups non-instant (5-a cups instant) dry milk½ cup buttermilk

Dissolve rennet tablet in warm water. Thoroughly mix in dry milk. Cover and allow to stand at room temperature until set (about 5-10 hours). Pour into a cheesecloth covered strainer, close the cheesecloth and squeeze out as much whey as possible. The whey may be saved for use in bread. Place the cheese in the refrigerator until well chilled (usually overnight). Knead cheese until the textureis smooth. Cheese will freeze well for up to 6 months. (Makes about 1 pound.)

(Rennet in available in most grocery stores near the gelatin section. Rennet is the enzyme rennin).

YOGURT

1 qt. lukewarm water2 cups dry milk powder2 tbsp. plain yogurt or dry yogurt starter

Mix all ingredients together. Pour into a thermos bottle and let stand overnight.

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To make cream cheese: Hang the finished yogurt in a cheesecloth bag overnight. Add salt to taste.

To make salad dressing or sour cream substitute: Add salt and seasonings.

To serve as a dessert: Add sugar to taste.

WHOLE MILK

1 cup water 1/3 cup powdered milk

EVAPORATED MILK

1 cup water 2/3 cup powdered milk

WHIPPED EVAPORATED MILK

Makes 3 cups

1 cup evaporated milk 2 tbsp. lemon juice

Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired.

WHIPPED TOPPING

1 cup ice cold water 1 cup powdered milk1 cup powdered sugar

Whip at high speed until desired consistency is achieved. Store in refrigerator.

WHIPPED TOPPING

6 tbsp. instant (3-½ non-instant) dry milk1 cup boiling water 2 tsp. unflavored gelatin2 tbsp. cold water 2-4 tbsp. sugar1 tsp. vanilla

Dissolve the milk in the cup of water and scald. Soak the gelatin in cold water. Combine the scalded milk, dissolved gelatin and sugar. Stir and chill in the refrigerator until it jells. Now beat the mixture

until it acquires the consistency of whipped cream. Add the vanilla and whip again.

CONDENSED MILK

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½ cup hot water 1 cup sugar1 cup powdered milk

Blend thoroughly in blender. Can be stored in refrigerator or frozen.

“EAGLE BRAND” SWEETENED CONDENSED MILK

1 cup hot water 2 cups sugar4 cups powdered milk ¼ cup butter

Blend in blender very well. Can be stored in the refrigerator or frozen.

SWEETENED CONDENSED MILK

Makes about 14 ounces

¾ cup non-instant (1-a instant) dry milk¾ cup sugar ½ cup hot tap water

Place hot water in blender. With blender going add sugar and dry milk, blend until smooth.

SWEETENED CONDENSED MILK

1 cup plus 2 tbsp. powdered milk1/2 cup warm water¾ cup sugar

Stir all ingredients until dissolved. If necessary, set bowl in hot water to hasten dissolving. Although not as thick as regular sweetened condensed milk, this works well as a substitute.

BUTTERMILK OR SOUR MILK

1 cup water1/3 cup powdered milk1 tbsp. vinegar or lemon juice

DRINKABLE POWDERED MILK

To improve the flavor of powdered milk, mix it half and half with whole or 2% milk. Another suggestion would be to try adding a little sugar or vanilla to enhance the flavor. Let it chill several hours before drinking.

COCOA MIX

Makes enough for 10 quarts or 40 one-cup servings

15 cups instant dry milk 1-½ cups sugar1 cup cocoa 1-½ tsp. saltMix well.

To use: Mix ½ cup mix with 1 cup hot water.

RICH COCOA MIX

Makes enough for 8 quarts

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10 b cups instant dry milk 1 jar (6 oz.) instant coffee½ cup powdered sugar creamer1 pound can instant chocolate

Mix well.

To use: Mix ½ cup mix with 1 cup hot water.

ORANGE JULIUS

Makes 3 6-ounce servings

2 cups orange juice 2 tbsp. sugar½ cup powdered milk ½ tsp. vanilla½ cup crushed ice

Put all ingredients in blender and blend until ice is totally crushed.

FRUIT SMOOTHIES

(A good way to use bottled fruit)

Serves 4

2 cups bottled fruit with juice¾ cup nonfat powdered milk (4 tbsp. non-fat dry milk to ¾ cup of water)1 to 2 drops almond flavoring or 1 tbsp. lemon juice

Put in blender and blend until smooth. Add ½ tray ice cubes and blend until smooth.

Variation

To use fresh fruit, use one cup of fruit and 1 cup water and sweeten

PEANUT BUTTER CHEWS

1 cup powdered sugar 2 cups instant (cup non-instant) dry

1 cup peanut butter milk

1 cup corn syrup or honey

Mix powdered sugar and powdered milk thoroughly. Add peanut butter and syrup mixture. You may need to knead it with your hands. Press into a cake pan or roll into walnut size balls.

Variations: Add nuts or Rice Krispies. Dip in chocolate.

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HONEY MINTS

1 cup warm honey 4 drops oil of peppermint Green food coloring 2 ¾ cups powdered milk (non- instant)

Mix ingredients and knead until all milk is absorbed.

TOOTSIE ROLLS

1 cup honey 1 tsp. vanilla

½ cup cocoa 1 cup non-instant powdered milk

Cook honey to 255< (hard ball). Do not overcook. Remove from heat. Add vanilla. Mix cocoa and powdered milk well and stir into honey. Pull like taffy until gloss is gone and roll into rolls.

MAGIC MIX

4 cups instant (2 a non-instant) dry milk

1 cup flour o r ½ cup cornstarch 1 cup (2 sticks) margarine

Combine dry milk, flour, and margarine into a large bowl and mix until it looks like cornmeal. Keep mix tightly covered in the refrigerator. Makes 5 cups Magic Mix.

Note: Magic Mix can be used in many recipes to make food preparation easy and economical. Try a few of the following recipes.

CREAM SOUP

Serves 4

4 cups water 2 cups Magic Mix1 cube or 1 tsp. bouillon granulesAdd on e or more of the following:

3 cooked carrots, mashed3 potatoes, cooked and chopped and 1 tbsp. chopped onion1 can chopped clams1 package chopped spinach, cooked1 can cream-style corn and 1 tbsp. chopped onion

Combine water, Magic Mix, and bouillon in saucepan. Stir over medium heat until slightly thick. Add desired ingredients. Heat until slightly thick. Add desired ingredients. Heat thoroughly.

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WHITE SAUCE

Makes 1 cup2/3 cup magic mix1 cup water

In saucepan combine Magic Mix and water. Stir rapidly over medium heat until it starts to bubble.

NOTE: Use Magic Sauce for all recipes calling for a while or cream sauce.

MACARONI AND CHEESE

Serves 4

1 cup white sauce from Magic Mix

1 cup uncooked macaroni

4 - 5 ounces grated cheese (about 1 cup)

½ - 1 tsp. salt o r garlic salt (optional)

Cook macaroni in boiling water until tender. Drain, combine macaroni, white sauce, cheese and seasoning. Heat through.

PUDDING

Makes 4 ½ cup servings

½ cup sugar 2-3 tbsp. cocoa

1 cup Magic Mix 2 cups water

1 tsp. vanilla

Combine Magic Mix, sugar, and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and cool.

FUDGESICLES

(Puddingsicles)

1 pudding recipe (see above) ½ cup milk

Prepare pudding according to directions. Stir in milk and beat until smooth. Pour mixture into ice cube trays or small plastic cups. Insert plastic spoon and freeze until solid.

SOUP MIX(from the dry-pack cannery)

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MEAT PIE

Combine in 6 quarts of water2 cups dry soup mix2 lbs. frozen hash browns1 can tomatoes1 can tomato sauce1 can tomato soup

If desired, add left-over vegetables, frozen carrots or corn, etc.

Then add 2 lbs. hamburger, fried well done and broken into tiny pieces. Allow to cool until just warm. Place in pie shell, and top with pie crust and seal edges well. Bake in oven 450 degrees for 25 minutes.

HAMBURGER SOUP

1½ lbs. hamburger 2 cups potatoes cubed

3 medium carrots, diced 2 tbsp. minced parsley

1 large crushed bay leaf c tsp. garlic powder

1 tsp. Worcestershire sauce ¾ cup diced celery

1 tbsp. sugar 2 cups tomato juice

1 ½ quarts water 2 tsp. salt

¾ cup dry soup mix pepper to taste

Brown hamburger. Mix all ingredients and simmer 1½ to 2 hours or you may put in crock pot and simmer several hours (to make creamy you can add cream of mushroom soup)

AUTUMN QUICK SOUP

2 lbs. hamburger 2/3 cup dry soup mix

2 cups diced carrots 2 cups diced potatoes

1 cups diced celery 2 quarts tomato juice

Brown hamburger, add liquid, dry soup mix. Simmer 30 minutes. Add vegetables and continue to simmer 1 hour.

DELICIOUS TURKEY SOUP WITH DRY SOUP MIX

8 cups chicken or turkey broth (May use reconstituted chicken bouillon)

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¾ cup dry soup mix Salt and pepper to taste

1 cup diced celery 2 cups diced turkey or chicken

1 tall can evaporated milk

Mix broth, dry soup mix, salt and pepper and celery and simmer for

45 minutes. Stir in diced turkey and can of milk. Heat and serve. May thicken with flour or cornstarch. Serves 6.

HAM HOCK AND DRY SOUP MIX

1 ham hock ¾ cup dry soup mix

About 7 cups water Salt and pepper to taste

Simmer all ingredients for 45 minutes or until tender. Remove ham hock, returning meat to soup. Serve.

OLD FASHION VEGETABLE SOUP

3 lbs. cubed beef or canned 2 qt. water beef chunks 1/4 tsp. thyme

1 cup sliced celery 2 cups sliced carrots salt and pepper to taste 1 cup dry soup mix

1 qt. tomato juice 2 cup diced potatoes

Brown meat or if using canned beef chunks add all ingredients. Heat to boiling cover and simmer about 1 ½ hours.

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2 quarts water

Brown hamburger, add liquid, dry soup mix. Simmer 30 minutes. Add vegetables and continue to simmer 1 hour.

FAMILY DELIGHT SOUP

3 qts. water 1 cup dry soup mix

1 ½ lbs. beef stew meat ½ lb. salt pork

or canned beef chunks 1/4 tsp. marjoram

3 cup chopped fresh spinach 2 cup sliced celery

½ tsp. salt seasoning to taste

Combine water, dry soup mix, beef, salt pork, seasoning. Bring to boil, cover to boil. Reduce heat. Simmer until peas and barley are tender about 1 hour. Remove from heat and discard salt pork. Add spinach and celery. Cover and cook until celery is tender.

CHICKEN SOUP

1 chicken cooked and deboned* b cup soup mix

7 chicken bouillon cubes carrots, zucchini salt and pepper to taste

1 ½ lbs. hamburger 3/4 cup diced celery3/4 cup dry soup mix 2 cups potatoes cubed makes 1 gallon of soup1 tbsp. sugar 3 medium carrots diced * or 1 can chunk turkey or beef

1 ½ qts. water 1 bay leaf

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PASTA

BAKED CHICKEN AND SPAGHETI

10 oz. cooked & drained spaghetti 2 tbsp. shortening or butter

1 onion chopped dash of pepper

1 can tomatoes 2 cups diced cooked chicken

2 tbsp. sugar

½ cup grated cheese

Saute onion in shortening or butter, add tomatoes, sugar and pepper. Heat to boiling. Stir in chicken and spaghetti. Toss gently with fork. Pour into greased baking dish and sprinkle with cheese. Bake at 375< for 20 minutes.

MACARONI SALAD

Makes 6 servings

1 cup uncooked macaroni 1 tsp. salt4 cups boiling water 1 can tuna fish1 cup chopped vegetables (celery, green pepper, onion, cooked

Bring water and salt to a boil. Add macaroni. Boil until tender (10minutes), do not overcook. Drain. Rinse in cold water. Drain again.Chill. Mix with tuna fish and vegetables. Marinate with saladdressing to taste (approximately 1 cup).

TUNA AND NOODLE CASSEROLE

8 ounces noodles1 can tuna fish1 can condensed mushroom or chicken soup2/3 cup milk (canned or reconstituted powdered milk)1/2 cup buttered crumbs

Cook noodles in 4 cups boiling water. Rinse and drain. Arrange noodles and tuna fish in layers in casserole. Combine soup and milk. Pour over noodles and fish. Top with buttered crumbs and a dash of paprika. Bake in moderate oven, 375<, about 25 minutes or until browned. Makes about 6 servings.

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DRIED APPLES

Dried apples are an excellent snack right out of then can.To constitute them use equal parts of dried apples to boiling water.

APPLESAUCEIf you put this mixture through the blender you will have applesauce. For variety add 3 tbsp. cinnamon and sugar to the mixture.

STEWED APPLES AND RAISINS

1 cup dried applesCover with 4 cups boiling water and let stand for 5 minutes in a sauce pan.Add: 1 cup raisins and simmer till tender. You may wish to sweetenthis with brown sugar. This could also be thickened with flour or tapioca and placed in a pie shell.

DUTCH APPLE PIE

One pie crust

Filling:2 cups dried apples firmly packed 2 cups boiling water. Pour over apples and let set for at least 5 minutes.Mix together:a cup sugar 2 tbsp. flour½ tsp. cinnamonAdd to the apple mix and continue cooking until thick. Stir constantly to prevent scorching. Pour mixture into pie shell and dot with 1 tbsp. butterTopping:a cup packed brown sugar ½ cup flour¼ cup butterCut in till crumbly. Sprinkle over the apple mixture and place in 350<oven for 55 minutes.

APPLET (CANDY)

2¼ cups dried apples, break into small pieces approximately a inch by a inch, Do not grate: you do not want them to look like

applesauce when cooked.

2 cups boiling water. Pour over the apples and let set at least 5 minutes in a 2 quart sauce pan.

Add 2 cups sugar to this mixture and bring to a boil over medium heat. Make sure you are stirring constantly to prevent scorching. Boil for 1 minute.

Turn the heat to simmer and simmer for 30 minutes. Stir occasionally. While this mixture simmers, put 5 tbsp. cold water into a small bowl and add 3 envelopes Knox Unflavored Gelatin. Chop a cup of walnuts and grease a square pan. At the end of the 30 minutes turn off the heat and add the gelatin to the apple mixture

and stir until it is dissolved. Add 1 tbsp. vanilla and the cup of chopped walnuts, stir well and pour into the greased pan. Let cool for 2 hours. Cut into squares, roll in powdered sugar to coat and let set a while before wrapping in plastic wrap. These will store up to two weeks in an air tight plastic container.

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APPLE FILLED COOKIES

Filling:

Chop or break 2 cups dried apples into small pieces DO NOT RECONSTITUTE as in previous recipes. Place in a saucepan then add:¾ cup water ½ cup chopped nuts½ cup sugar 1 tbsp. flourCook together slowly, stir constantly to prevent scorching until thick. Cool dough

Cream together:

1 cup butter 2 eggs1¾ cups brown sugar ½ cup water1 tsp. vanilla

Mix well:½ tsp. salt 1 tsp. baking soda¼ tsp. cinnamonBlend in 3 ½ c. flour (white or wheat)

Drop by teaspoon onto an ungreased cookie sheet. Make a depression in the middle of each, drop and place filling in the depression and then place ½ tsp. of dough on top of filling. Bake at 350 degrees, about 12 minutes.

APPLESAUCE OATMEAL COOKIES

Cream:

1 cup shortening 2 cups sugarAdd:2 eggs 2 cups applesauce (applesauce: 2 cups dried apples, 2 cups boiling water let stand 5 minutes)Add and mix well:2 tsp. soda 1 tsp. cinnamon1 tsp. nutmeg 1 tsp. cloves1 tsp. salt

Add:3½ cups flour 2 cups oatmeal1 cup chopped nuts 1 cup chocolate chips (optional)1 cup raisins (optional)

Mix well and drop by spoonfuls on greased baking sheet. Bake at 350 degrees 10-12 minutes.

APPLE BROWN BETTY

Pour 2 cups boiling water over 4 cups dried apples

Let stand at least 5 minutes.

Topping: Mix the following ingredients well:

½ cup flour ¼ cups oatmeal

½ tsp. cinnamon ¼ cup brown sugar

Then cut in ¼ cup butter

Place the apples and liquid remaining in a greased 9 x 9 pan. Sprinkle the topping over the apples. Bake at 350< for 55 minutes.

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APPLE PIE FILLING

1 b cups dry apple slices 2 ½ cups water2 tbsp. cornstarch b cup sugar¼ tsp. salt 2 tsp. lemon juice (optional)½ tsp. cinnamon ¼ tsp. nutmeg

Mix all dry ingredients together, then add water and mix well. Bring

to a rolling boil, stirring occasionally. If baking in a pie, preheat oven to 425<, place in oven and bake 40 minutes or until golden brown in pastry shell. (May use peeled and sliced fresh apples - enough to fill pie crust.)

APPLE CRISP

(WITH PIE FILLING)

Put pie filling in a greased square pan. Mix together:

¼ cup flour ¼ cup butter¼ tsp. salt ¼ cup rolled oats or oatmeal2 tbsp. sugar

Mix together thoroughly and spread over pie filling and bake in 375<

oven for 25 minutes.

CORNMEAL

CORN TORTILLAS

1 cup cornmeal

1 cup white flour

Ground corn may be substituted for above two ingredients

1/2 cup water

1/2 teaspoon salt

Mix ingredients together and knead well. Add small amount of water, if necessary. Let stand for 10 minutes. Knead and pat or slap into the shape of a thin pancake. Add more water or flour as needed. Cook on top of the stove in ungreased heavy iron or Teflon-coated skillet, turning so as to cook through but not to burn. Serve with a topping of mashed chili beans and grated cheese (optional).

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CORN BREAD

1 2/3 cups flour 2/3 cup sugar5 tsp. baking powder 1 tsp. salt1 2/3 cups yellow cornmeal 2 eggs, beaten1 2/3 cups milk 1/3 cup margarine, melted

Mix flour, sugar, baking powder, and salt in a large bowl. Stir in cornmeal until well blended. Add eggs and milk, stir to smooth

Pour into well-buttered 9 x 5 x 3 loaf pan. Bake at 425o for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, loosen around edges and turn out to cool.

TAMALE PIE

1 lb. hamburger 1 cup chopped green pepper

1 c. chopped onion 1 clove minced garlic

1 – 16 oz. can tomatoes 1 – 6 0z. can tomato sauce

1 – 12 oz. corn 1 ½ c. sharp cheese

1 can sliced olives 1 tbsp. sugar

1 tsp. salt and dash pepper 2-3 tsp. chili powder

1 tbsp. butter 1 ½ c. cold milk

½ c. yellow cornmeal ½ tsp. salt

Brown together the hamburger, green pepper, onion, and garlic. Drain the fat and add tomatoes, tomato paste, corn, olives, sugar, salt, chili powder, and pepper. Simmer 20 minutes until thick. Add cheese and stir until melted. Pour into 9 x 13 inch baking dish.

Make corn meal topping by heating milk in double boiler, add salt and slowly stir in corn meal. Cook and stir until thick, about 20 minutes, add butter and spread over top of meat mixture. Bake at 375 degrees for 40 minutes.

FLOUR BASICSTORTILLAS

2 cups flour 1 tsp. salt¼ cup shortening ½ cup warm water

Mix flour and salt. With fork cut in shortening. Add water and mix with fork to make stiff dough. Form a ball and knead on lightly

floured surface. Divide dough into 10 pieces and shape into to balls.

Roll out to paper thin. Bake on very hot ungreased griddle until freckled about 20 seconds on each side. Serve warm with refried beans, tomato sauce, sprouts, cheese, fajitas or use to make enchiladas.

35

BAKING POWDER BISCUITS

2 cups flour 3 tsp. baking powder1 tsp. salt 1/3 cup shortening¾ cup milk

Preheat oven to 425 <. Combine flour, baking powder and salt. Add shortening and use fork to cut in to resemble coarse meal. Add shortening and use fork to cut in to resemble course meal. Add milk; stir until blended. Transfer dough to lightly floured surface. Knead gently, 8-10 minutes. Roll dough ½ in. thick. Cut into biscuits with biscuit cutter or use drinking glass that is floured so the dough comes away from the glass. Bake on ungreased baking sheet for 12 – 15 minutes. Makes 12-16 biscuits.

BASIC WHITE SAUCE

2 tbsp. butter ¼ cup flour2 cups milk ½ tsp. salt1/8 tsp. pepper

Melt butter. Mix in flour, salt and pepper. Return to heat slowly adding milk, stirring constantly with whisk or spoon. When smooth, continue cooking and stir with spoon until thick. Season with desired spices. Can be added to soup recipes to make creamy flavor. Can add grated cheese to make cheese flavored sauce.

HONEYHONEY CARROT CAKE

2 eggs 1 tsp. baking soda½ cup oil ¼ tsp. salt1 cup honey 1 ½ tsp. cinnamon½ cup buttermilk 2 cups flour1 cup chopped carrots or reconstituted carrots

Beat eggs. Add oil, honey, and buttermilk, mix well. Sift flour, soda, salt, cinnamon and add to egg mixture. Beat until smooth. Add carrots and mix well. Pour into greased 8 inch pan. Bake at 350< for

45 min.

HONEY BUTTER

3/4 cup butter or margarine1/4 cup honey

Whip softened butter or margarine. Add honey gradually while whipping. Makes 1 cup.

36

ORANGE BANANA MILK

Serves 4

1 6 oz. can frozen orange juice concentrate1 medium banana 3 cups ice water½ cup milk (3 tbsp. non-fat dry milk to ½ cup water)1 tbsp. sugar or honey

Put in blender and blend until foamy. Try this nutritious drink for

SOURDOUGHSOURDOUGH STARTER

2 cups warm water 2 cups flour1 package dry yeast 1 tbsp. sugar

Put warm water into crock. Sprinkle yeast over water and stir with wooden spoon until dissolved. Add flour and sugar. Mix until smooth. Cover and set aside 36 to 45 hours. Stir 3 - 4 times a day. Use 1 ½ cups of the starter in bread recipe.

To store remainder, beat 2 cups flour and 2 cups warm water into remaining starter batter. Let stand in warm place at least 5 hours. Cover and store in refrigerator. Allow water needed in bread to warm to room temperature before using. Never add anything to starter but the flour and water needed to keep it going. Do not use metal spoons or containers .

SOURDOUGH BREAD

1 package dry yeast 1 ½ cups sourdough starter2 tbsp. sugar 3 ½ to 4 cups flour2 tsp. salt 1 egg

Mix starter, yeast and 1 cup warm water. Let stand until yeast is dissolved. Add remaining ingredients, except egg. Punch down. Form into loaves. Cover and let rise until doubled. Beat egg and brush over unbaked loaves. Bake in 400 degree oven for 30-35 minutes.

SOURDOUGH PANCAKES

1 cup sourdough starter 2 tsp. baking soda2 eggs (beaten) 2 cups flour2 cups milk 3 tbsp. melted shortening1 tsp. salt 2 tbsp. sugar

Abou 12 hours before planning to serve pancakes, mix starter batter with the flour, milk and salt. Let stand in bowl, covered with cheesecloth in warm place.

Just before baking pancakes, remove 1 cup of batter to replenish starter in crock. To remaining batter in the bowl add soda, salt, eggs, shortening and sugar. Mix well. Bake on lightly greased hot griddle. For thinner pancakes, add more milk.

37

SOURDOUGH ENGLISH MUFFINS

2 cups sourdough starter 6 tbsp. yellow cornmeal¾ cup buttermilk 1 tsp. baking soda2 ¾ to 3 cups flour ¼ tsp. salt

Mix together sourdough starter and buttermilk. Combine flour, 4 tbsp. of the cornmeal, soda, salt and add to the buttermilk mixture. Stir to combine using hands when necessary.

Turn onto lightly floured surface; knead until smooth, adding more flour if necessary. Roll dough to d inch thickness.

Cover and let rise a few minutes. Using a 3 inch cutter, cut muffins. Sprinkle sheet of waxed paper with the remaining cornmeal. Cover and let rise until very light, about 45 minutes. Bake on medium hot, lightly greased griddle about 30 minutes, turning often.

Cool and split. Toast and serve with butter. Makes 12 - 14 muffins.

38

Dry-Pack Product Directions

(for selected items)

Apple Slices

1 cup dry apples to ½ cup water yields 2 cups fresh apples.

Beans

Soften beans by adding 3 cups hot water and 2 tsp. baking soda per cup of beans. Soak overnight, drain, rinse and cook.

Carrots

To re-hydrate: use 1 volume carrots to 1 volume ice water. Allow 20 minutes.

Fruit Drink Mix

Add 1 cup drink mix to enough cold water to make 2 quarts. Blend well.

Hot Cocoa

Use ¼ cup mix per ¾ cup of hot water; or 1 to 1¼ cups mix per quart of hot water. Beat or blend until smooth.

Potato Pearls

Add 2 cups hot water (+180 degrees) to 1 cup of potato pearls. Stir briefly, cover and allow to stand for 5 to 10 minutes before serving.

Rice, White

Use 2 cups boiling water and 1 teaspoon salt (optional) per cup rice. Cook covered about 15 minutes or until moist and tender.

Rolled Oats

Use 2 cups water per cup of oats with ¼ teaspoon salt (optional). Bring water and salt to boil. Add oats and stir. Cook two minutes, stirring occasionally.

Dry Soup Mix

Add 1 cup dry soup mix to 3 quarts water or meat broth. Add vegetables, meat, or bouillon as desired. Simmer for 45 minutes. Season to taste. Contains: split green peas, alphabets, pearl barley, lentils, rice, onions.

Nonfat Dry Milk

Add 3/4 cup nonfat dry milk to 1 quart warm water. Mix well and chill.

41

TAB SEVEN – RESOURCES

42

RESOURCES AND WEBSITESwww.providentliving.org

www.lds.org

www.emergencyessentials.com

www.waltonfeed.com

www.beprepared.com

Extensive listing of shelf life information:

www.a1usa.net/gary/expire.html

Information on How to Use Dehydrated Foods:

www.waltonfeed.com (look for their articles)

Emergency and Disaster Information, vast Information:

www.colorado.edu/hazards/sites/sites.html

www.areyouprepared.com

Great Food Storage ‘How to’ Information:

www.nursehealer.com

http://www.nursehealer.com/

http://www.areyouprepared.com/

http://www.colorado.edu/hazards/sites/sites.html

http://www.waltonfeed.com/

http://www.a1usa.net/gary/expire.html

http://www.beprepared.com/

http://www.waltonfeed.com/

http://www.emergencyessentials.com/

http://www.lds.org/

http://www.providentliving.org/

43

TAB EIGHT: SHELF LIFEIf the following section doesn’t print correctly, go to and print directly from their website:

http://nchfp.uga.edu/how/store/texas_storage.pdf

http://nchfp.uga.edu/how/store/texas_storage.pdf

44

Safe Home Food Storage

45

B-5031

5-99

H

46

Safe Home Food Storage

Peggy Van Laanen

Associate Professor and Extension Nutrition Specialist

The Texas A&M University System

ow important is proper food storage? It can help you:

◆ Preserve food quality, including nutrients, flavor and texture;

◆ Make the most of your food dollar by pre- venting spoilage; and

◆ Prevent food-borne illness caused by harmful bacteria.

To store food properly, you need to know not only how to store foods, but also how long they will be safe and of high quality.

The quality of fresh meat or produce when it is acquired greatly affects how long it can be stored without spoilage or loss of quality. The storage times in this publication assume that foods are fresh and desirable when

acquired. Re- member that stored foods are never fresher than when first put into storage.

When grocery shopping, choose perishable items last, go straight home and store them properly in the refrigerator or freezer.

A good policy to follow is “first in, first out,” meaning that you rotate items so that you use the older items first. Also, buy foods in reason- able amounts so that you can use them while they are still of good quality. Excess food may become waste.

47

Here are some general guidelines for proper food storage.

Pantry

Pantry storage conditions should be dry, cool and dark. Ideally, the temperature in the pantry should be 50 to 70 F. Higher temperatures speed up deterioration. Always store foods in the coolest cabinets away from the range, oven, water heater, dishwasher or any hot pipes. For example, the area under the sink is not a good place to store potatoes or onions.

Although many staples and pantry items have a long shelf life and may be advertised at special prices, buy only what you expect to use within the recommended storage times.

To prevent foods from deteriorating in the pantry, store them in metal, glass or plastic containers. Keep these containers, as well as commercially canned foods, clean and free of dust, which can drop into them when opened. Treat storage areas for pests and clean the pantry periodically to remove food particles.

Refrigerator

Maintain the refrigerator temperature at 40 F or below. Use an appliance thermometer at various points in the refrigerator to monitor tempera-

4

tures. Always store the most perishable items, including meats, poultry, fish, eggs and dairy products, in the coldest sections of the refrigerator.

Do not overload the refrigerator, which can reduce the temperature inside. Air must be able to circulate freely to cool foods adequately.

Clean the refrigerator to remove spills and spoiled foods. These provide a medium for bacteria to grow in and possibly contaminate other foods. Refrigerator temperatures only slow bacterial growth; they do not prevent it.

To maintain the quality of refrigerated foods, store them in airtight wraps or containers. This prevents foods from drying out, and odors or flavors from transferring from one food to another. Avoid using plastic bags or containers not made for storage. Do not reuse plastic bags that origi- nally contained raw meats, poultry or fish.

Store raw meats, poultry and fish so that juices do not drip onto and contaminate other foods. Wrap them securely. Therefore, it’s also a good idea to set them on a plate or other container.

Freezer

Maintain a freezer temperature of 0 F or below. Food quality deteriorates at temperatures above 0 F. Monitor the temperature with an appliance thermometer. A good rule of thumb is that if the freezer can’t keep ice cream brick-solid, the temperature is not cold enough.

Remember: Freezer temperatures stop or prevent bacteria from growing, but do not kill

them. Thus, as foods thaw, they can become unsafe because bacteria that cause food-borne illness may be able to grow. Therefore, it’s best to thaw foods in the refrigerator.

Package items for the freezer in moisture- and vapor-proof wraps or containers. Use only freezer-grade foil, plastic wrap or bags, or use freezer paper or freezer containers. If necessary, use freezer tape to make sure the package is airtight. If the packaging is torn or develops holes, freezer burn may result.

Label all freezer foods with the date, type of food and weight or number of servings.

5

Partially thawed food may be refrozen as long as it still has ice crystals. Refreezing, however, may lower the quality. Do not refreeze combina- tion dishes such as stews, soups and casseroles.

Food freshness — check the label

Consumers can judge the freshness of food when the manufacturer uses “open dating” on food packages. “Open dating” means that the manufacturer uses a calendar date (for example, Mar 12) to help store managers determine the length of time a food should be offered for sale. These dates are usually found on perishable foods.

With “open dating,” there are four types of dates that may be found on a food package:

◆ “Sell by” or “Pull date” — This date tells the store how long to display the food for sale. Foods eaten after this date are usually safe to eat as long as they are stored for no longer than recommended time, and handled and prepared safely. See the Food Storage Timetable for recommendations.

◆ “Best if used by (before) date” — This date means that the food will be of its highest quality or flavor if consumed before the date on the package. Foods may be safely consumed after the date indicated on the package, if they are stored for no longer than recommended, are handled and prepared properly and show no signs of spoilage.

◆ “Expiration date” — This is the last day the food should be eaten. Except for eggs, discard foods not consumed by this date.

EGGS: The expiration date is the last date a store can sell the eggs and still refer to them as “fresh.” Buy eggs before the expiration date and use them within 30 days. After 30 days, discard the eggs. Do not buy eggs if the expiration date on the package has passed.

◆ “Pack date” — This is the date the food was packaged or processed. Consumers may be able to determine the age of the product by looking at this date.

6

What about leftovers?

The charts in this publication give storage times for many leftover foods. Planning and using leftovers carefully can save money and time. To prevent food-borne illness, it is important to prepare and handle foods properly:

◆ Wash your hands before handling foods, and use clean utensils and surfaces.

◆ Refrigerate or freeze foods in covered, shallow (less than 3 inches deep) containers within 2 hours after cooking. Leave air space around the containers or packages to allow cold air to circulate and to help ensure rapid, even cooling.

◆ Label food storage containers with the date so that the foods can be used within a safe time. Avoid tasting old leftovers. Plan to use any cooked foods within safe refrigerator or freezer storage times.

◆ Before serving, cover and reheat leftovers to 165 F. Reheat soups, sauces, gravies and other “wet” foods to a rolling boil.

◆ If in doubt, throw it out. To prevent out- dated, obviously spoiled or possibly unsafe leftovers from being eaten by people or animals, discard them in the garbage disposal or in tightly wrapped packages.

A new generation of foods— convenient, prepared and packaged

New food-packaging techniques are making it possible for processors to offer prepared foods that have extended refrigeration times. These longer storage times are made possible by

vacuum packaging or modified atmosphere packaging, which replaces oxygen in the package with gases such as carbon dioxide or nitrogen. These packaging techniques slow spoilage, discolora- tion and bacterial growth.

The packaging is being used for many products, including fully cooked roast chicken, tuna spread and ravioli. Although it offers many advantages to consumers, the foods must be handled properly because:

◆ Foods may be processed 4 to 6 weeks before the “sell by” or “use by” date. These dates assume that the product is refrigerated properly throughout its shelf life.

◆ Some bacteria that cause food-borne illness, such as Listeria and Yersinia, can grow slowly under refrigeration.

◆ Many of these foods require little or no additional cooking or heating before they are eaten. Therefore, any bacteria that may have been introduced during packaging would not be destroyed.

Take these precautions when using refrigerated, prepared foods:

◆ Make sure the food is cold before you buy it.

◆ Check the “sell by” or “use by” date on the package.

◆ Read the label and carefully follow the storage, cooking and heating instructions.

◆ Use these foods within the recommended length of time.

◆ When freezing these products, do so as soon as possible after purchase.

7

The recommendations in this publication are for maintaining the maximum safety and quality of foods that are stored when of high quality. Quality or safety will not be improved by storage.

8

F ood S to r age Timetable

Food Refrigerator Pantry Freezer Special handling

Breads/Cereals/Grains: In general, keep cool and dry. For maximum storage time once opened, store in airtight containers. Refrigera- tion may increase shelf life for some items.

Bread, rolls (commercial) 3-5 days 2-3 months Homemade breads may have shorter shelf life due to lack of preservatives.

Biscuit, muffin mixes 9 months

Ready-to-eat(unopened) 6-12 months(opened) 2-3 months

Ready-to-cookoatmeal, etc. 12 months

prolong shelf life.

White 6-8 monthsWhole wheat 6-8 months

on package

Grits 12 months

Pancake mixes 6-9 months

Pasta 1-2 years

White 2 yearsBrown 1 yearMixes 6 months

pastry and cookie dough on label

Corn 2 weeks 1-2 weeks ingredients. Best if refrigerated onceFlour 2 weeks 1-2 weeks opened. May be frozen.

Dairy Products: Store in coldest part of refrigerator (40 F), never on door.

supply in keeper.

buttermilk separates.

Cottage 10-15 days moisture-proof wrap. If outside of hardCream, Neufchatel 4 weeks cheese gets moldy, trim off mold andHard and wax coated 1/2 inch below mold. Do not eat moldy

Cheddar, Edam, Gouda, cottage or ricotta cheese. Hard

9

Swiss, brick, etc. cheese may be frozen but becomes(unopened) 3-6 months 6 months crumbly. Better if grated. Cottage(opened) 2 months cheese becomes mushy.


10

Parmesan, Romano

(unopened) 10 months Refrigerate after opening for prolonged

(opened) 2-4 months storage. If cheese picks up moisture, mold may develop.

Ricotta 5 days

Process cheese products 3-4 weeks 4 months Refrigerate after opening. Close or wrap tightly.

Cream Cover tightly. Don’t return leftover cream

Half and half, light to original container. This may spread and heavy 7-10 days 2 months bacteria to remaining cream. Frozen (ultra pasteurized, cream may not whip. Use for cooking. unopened) 21-30 days

Sour 2 weeks

Dips (commercial) 2 weeks

Ice cream, ice milk, sherbet 1-2 months

Milk Keep tightly covered. Don’t return

Fresh pasteurized leftover milk to original container.

and reconstituted nonfat This may spread bacteria to remaining dry milk 1 week 1 month milk. Frozen milk may undergo some

(or a few days after quality change. sell-by date)

Evaporated or condensed

(unopened) 12 months Invert can every 2 months. (opened) 1 week Cover tightly.

Nonfat dry, not reconstituted

(open) 6 months

Whipped topping

In aerosol can 3 months

From prepared mix 3 days


11

Yogurt 10-14 days Keep covered. Frozen 2 months

Note: Thaw all frozen dairy products in refrigerator. Some products may lose emulsion and separate, but are still adequate for cooking.

Eggs

Fresh Store eggs in original carton in coldest part of refrigerator. Uncooked

Whites

Yolks (unbroken and covered with water)

3 days

2 days

12 months

12 months

can be frozen as they are. To freeze

uncooked yolks or whole eggs, add 1/8 teaspoon salt or 1 1/2 teaspoons corn syrup per 1/4 cup (4 yolks or 2 whole eggs). Thaw in refrigerator.

Deviled 2-3 days

Leftover egg dishes 3-4 days

Fish and Shellfish: Refrigerator storage times are for optimum temperature of 32 to 38 F. Higher temperatures may decrease safe storage times.

Fish For refrigerator, keep wrapped in

Fatty fish 1-2 days 2-3 months original wrap. Store in coldest part of mackerel, trout, refrigerator (32 to 38 F). Package for salmon, etc. freezer in moisture- and vapor-proof

wrap.


12

Lean fish 1-2 days 6 months Keep solidly frozen at 0 F. Thaw in cod, flounder, etc. refrigerator or under cold running

water.

Breaded, frozen 3 months

Shellfish

Clams shucked in shell

Crab

in shell

meat (cooked) Crawfish

in shell

tail meat (cooked) Lobster

1 day

2 days

2 days

3-5 days

3 months

10 months

6 months

Refrigerate live clams, scallops and oysters in container covered with clean, damp cloth—not airtight. Shells will gape naturally, but close when tapped if alive. If not alive, discard.

Cook only live crawfish. Do not keep airtight. To prolong freezer storage, remove fat to prevent rancidity.

Cook lobster only if still alive.

Shrimp (uncooked) 1-2 days 12 months Remove heads and freeze shrimp tails in shell. Freeze in water in an airtight container of appropriate size for one meal.

Cooked fish or shellfish 2-3 days 3 months

Canned fish or shellfish

(unopened) (opened)

12 months

Surimi seafood 2 weeks 9 months

Fruits

Fresh

Apples

Apricots, avocados, melons, 1 month

Do not wash fruit before storing—moisture encourages spoilage—but wash before eating. Store in crisper or in moisture-resistant bags or wraps. Wrap cut fruits to prevent vitamin loss.

(until ripened,

then refrigerate)Citrus fruit

Grapes, plums

2 weeks

5 days

Canned (all kinds and juices)

(unopened) (opened)

Keep tightly covered. Transfer canned fruit to glass or plastic container.


13

Juices Keep tightly covered once open to prevent vitamin loss. Transfer cannedCanned (after opening)

Frozen (concentrated) (reconstituted)

6 days juice to glass or plastic container.


14

Frozen Freeze in moisture- and vapor-proof

(Home frozen or 12 months container. purchased frozen)

Dried 6 months Keep cool in airtight container. If foods gain moisture, they may become unsafe and allow bacterial growth. Best if refrigerated after opening.

Meats: Beef, pork, lamb, veal and game

*Fresh, uncooked Store in colder part of refrigerator (36

Chops 2-4 days 6-12 months to 40 F). Freeze immediately if not Ground 1-2 days 2-3 months planning to use in a day or two. Wrap Roast 2-4 days 6-12 months in moisture- and vapor-proof wrap

Sausage 1-2 days 1-2 months for freezing. Label with date and

Steaks 2-4 days 6-9 months freeze rapidly at 0 F. Freezer storage

Stew meat 1-2 days 2-3 months times for veal may be less. Pork is

Variety meats 1 day 1-2 months best if used within 6 months after freezing. Actual storage time of meat depends on the freshness of meat when purchased.

*Vacuum-packed fresh meats have a recommended storage time of 2 weeks in the refrigerator.

Casseroles, meat pies,

TV dinners, stews 2-3 months

Cooked meats

(including leftovers)

Cooked meat and 1-2 days 2-3 months meat dishes

Gravy, broths 1-2 days 1-2 months

Cured and smoked meats Keep wrapped. Store in coldest part of

(including lunch meats) refrigerator or in meat keeper. Freez- Bacon 5-7 days 1 month ing cured or smoked meats is


15

gener- Frankfurters ally not recommended because salty

(unopened) 2 weeks** 1-2 months meats will rapidly turn rancid and lunch

(opened) 1 week meats and frankfurters will weep. Ham (fully cooked) However, it is possible, so

limited Whole 5-7 days 1-2 months freezer storage times are given. If

Slices 3-4 days meats are vacuum packaged, check manufacturer’s date.

Canned (unopened) 6-9 months Do not freeze canned

hams. Canned (shelf stable, 2 years Refrigerate after

opening.

unopened)

Country style (unsliced) 1 year Refrigerate once sliced. Maximum re- (cooked, sliced) 7 days 1 month frigerator storage time is 2 to 3 months.

Lunch meats

(unopened) 2 weeks** 1-2 months

(opened) 3-5 days

Sausage

smoked links 7 days 1 month Freezing alters sausage flavor. Leave dry and semidry 2-3 weeks frozen no more than 1 month.

(like salami)

**Unopened lunch meats and frankfurters should not be kept more than 1 week after “sell by” date.


16

Game birds 2 days 6-12 months

Venison 3-5 days 6-12 months

Poultry

Chicken or turkey Store in coldest part of refrigerator. Do

Fresh not let raw juices drip onto other foods. whole 2-3 days 12 months For freezing, use moisture- and vapor- pieces 2-3 days 6-9 months proof wrap or container.

giblets 1-2 days 3-4 months

Cooked

leftover pieces 1-2 days 4-6 months covered with broth, gravy 1-2 days 6 months

Canned

(unopened) 12 months

(opened) 1 day

Casseroles, TV dinners 3 months

Duck, goose 2 days 6 months

Staples

Baking powder, soda 8-12 months Keep dry and covered.

Bouillon cubes, granules 1 year Keep dry and covered.

Catsup, chili sauce, Refrigerate after opening for longer

barbecue sauce storage time. Will keep for several

(unopened) 12 months months.

Chocolate

Premelted 12 months Keep cool. Semi-sweet 2 years


17

Unsweetened 18 months

Chocolate syrup

(unopened) 2 years

(opened) 6 months

Cocoa mixes 8 months

Coffee Coffee may remain fresher if refriger- Cans ated after opening. May also be frozen.

(unopened) 2 years

(opened) 4-6 weeks

Instant

(unopened) 1-2 years

(opened) 2 weeks

Coffee creamers, nondairy Keep tightly closed to keep out

(unopened) 9 months moisture. (opened) 6 months

Cornstarch 18 months

Gelatin 18 months

Honey 12 months Cover tightly. If it crystallizes, warm the jar in pan of hot water or heat on low in microwave.

Jams, jellies 12 months Cover tightly; refrigerate after opening to prolong storage.


18

Margarine 4-6 months Use airtight container.

Creme 2-3 months Refrigerate after opening.

(unopened) 3-4 months(opened) 3 months

(unopened) 12 months(opened) 6 months

(unopened) 2 years(opened) 6-8 months

(unopened) 18 months source to prevent deterioration.(opened) 6-8 months

Liquid 18 months Recap and refrigerate.Dry 3 years

(unopened) 6-9 months and helps prevent rancidity.(opened) 2-3 months

Bottled (unopened) 10-12 monthsBottled (opened) 3 monthsMade from mix 2 weeks

rancidity.

Whole spices 1 year away from heat or light. Replace ifGround spices 6 months aroma fades. May be refrigerated orHerbs 6 months frozen for longer storage.

Brown 4 months container.Confectioner’s 18 monthsGranulated 2 years

Sweetener, artificial 2 years

extend life.

Bags 18 monthsInstant 3 yearsLoose 2 years

(unopened) 2 years(opened) 12 monthsOther extracts (opened) 12 months

Artichokes 2-3 days Refrigerate in plastic. Wrap base of stalks with damp cloth or paper towel.

Asparagus 2-3 days Refrigerate in plastic. Wrap base of stalks with damp cloth or paper towel. Do not wash green beans until justgreen or waxed

lima (unshelled) Beets

Broccoli

Brussel sprouts

1-2 days

3-5 days

1-2 weeks

5 days

5 days

8 months

before use.

with moist towel.

Corn (in husks) Cucumbers Eggplant

1-2 days

1 week

Greens, spinach, leafy

greens, etc. Lettuce, iceberg

3-4 days Rinse and drain greens before refrig-

erating. Do not allow to freeze.vacuum packed 2-3 weeks

(if unopened)refrigerating. Do not store in airtight

Onions dry green 2-4 weeks

Store at room temperature in cool, ventilated area. Keep dry.

Parsley 2-4 weeks Store with stems in water and covered with plastic wrap.

Peppers

paper bag.

bell 3-4 days 6 months Freeze for extended use.

Potatoes white, fresh

Keep fresh potatoes dry and away from sun. For longer storage keep at 50sweet, fresh

white, instant (unopened)

2-3 weeks

6-12 months

to 60 F. Warmer temperatures

encourage sprouting. Don’t refrigerate fresh potatoes.

Rhubarb 2 weeks


19

(unopened) 2 years lasts longer than cider vinegar. Vinegar(opened) 12 months in glass containers has a longer stor-age time. If “mother” develops (refersto appearance of cloudy mass) inopened vinegar, do not use.

Vegetables: In general, keep in crisper or moisture-proof wrapping.

Fresh


20

Squash

summer varieties 2-4 days Summer varieties of squash include winter varieties 6 months zucchini and yellow crookneck. Winter

or hard-shelled squash include pumpkin, acorn, spaghetti and butternut squash.

Tomatoes, ripe 2-3 days

Turnips 2 weeks Do not refrigerate until ripe.

Canned

All kinds 1 year

All kinds 6-12 months If possible, refrigerate. If moisture ispresent, foods may become unsafebecause moisture allows bacterialgrowth.

Frozen

Commercially frozen 8 months

Home frozen 1 year

Miscellaneous: Snacks, condiments, mixes, prepared foods, etc.

Baby food, canned

(unopened) 1 year

(opened) 2-3 days

Cakes, purchased Angel food Chiffon sponge Cheese Chocolate

Fruit cake Yellow pound Frosted

1-2 days

2 months

2 months

2-3 months

4 months

If cake contains butter, cream, whipped cream, cream or custard frosting or filling, refrigerate.

Cake, cookie mixes 1 year


21

Canned goods

Cookies

(commercial, unopened) (homemade) 4 months

Crackers 3 months

Metered caloric products 6 months

Nuts

Nut meats, packaged (unopened)

Party nuts

6 months

2 weeks

3 months

(unsalted) 9-12 months

Pickles, olives Refrigerate once opened for 2 to 3 months.


22

Pies and pastries 2-3 days Those with whipped cream, custard or

Fruit chiffon fillings should be refrigerated. baked 1-2 months

unbaked 8 months

Popcorn (unpopped) 2 years

Prepared, packaged shelf

stable foods (unopened) 1 year

Pudding mixes 1 year

Sauces, condiments, etc. (commercial)

Hot sauce, Worcestershire, etc. 2 years

Salsa Fresh homemade salsa has a shorter (unopened) 12-18 months refrigerator storage time depending (opened) 1-2 months upon ingredients (4 to 7 days). Home-

made canned products have a shelf life of up to 1 year, unopened, if

adequately processed.

Liquor

Hard liquors Indefinitely

Cream liqueurs

(unopened) 6-8 months

References“Focus on Food Labeling,”1993. FDA Consumer Magazine,

Food and Drug Administration, Rockville, Maryland.

“Focus on: Food Product Dating,” 1995. Food Safety and Inspection Service, U.S. Department of Agriculture, Washington, D.C.

“Home Food Storage,” B-1345, 1981. Texas Agricultural Extension Service, The Texas A&M University System, College Station, Texas.

“Lessons on Meat,” 1991. National Livestock and Meat

Board, Chicago, Illinois.

“Maintaining Food Quality in Storage.” Cooperative Ex- tension Service, The University of Georgia, Athens, Georgia.

“Safe Food Handling for Occasional Quantity Cooks,” 1993.

Cooperative Extension Service, University of Illinois at

Urbana-Champaign, Urbana, Illinois.

“Safe Storage of Meat and Poultry: The Science Behind It,”

1997. Food Safety and Inspection Service, U.S. Depart- ment of Agriculture, Washington, D.C.

“Seafood Source,” Spring 1990. National Fisheries Insti- tute, Arlington, Virginia.

“The Food Keeper.” Food Marketing Institute, Washington, D.C.

Information also provided by:

American Egg Board

1460 Renaissance Drive

Park Ridge, Illinois 66068

American Seafood Institute

Seafood Hotline (1-800-EAT FISH)

406-A Main Street

Wakefield, Rhode Island 02879

H.J. Heinz Company

P.O. Box 57

Pittsburg, Pennsylvania 15230

Institute of Shortening and Edible Oils

1750 New York Ave., N.W. Washington, D.C. 20006

United Fresh Fruit and Vegetable Association

727 N. Washington St. Alexandria, Virginia 22314

U.S. Food Safety and Inspection Service

Meat and Poultry Hotline (1-800-535-4555)

1165 South Bldg. Washington, D.C. 20250

The author acknowledges the following people for their contributions and review of this publication: Daniel S. Hale, associate professor and Extension meat specialist; Ronald L. Richter, professor, animal science; and Jenna Anding, assistant professor and Extension nutrition specialist.

Produced by Agricultural Communications, The Texas A&M University System

Extension publications can be found on the Web at: http://agpublications.tamu.edu

Educational programs of the Texas Agricultural Extension Service are open to all people without regard to race, color, sex, disability, reli- gion, age or national origin.

Issued in furtherance of Cooperative Extension Work in Agriculture and Home Economics, Acts of Congress of May 8, 1914, as amended, and June 30, 1914, in cooperation with the United States Department of Agriculture. Chester P. Fehlis, Deputy Director, Texas Agricul- tural Extension Service, The Texas A&M University System.

10,000 copies, Revised F&N 3

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