Canning Year-Round

Got empty jars? Canning season isn't limited to the summer and fall months.

I knew a wonderful widowed woman named Lenore who kept her jars full year-round. During the harvest season she would bottle fruits and vegetables from her garden. After eating those, she would fill her empty jars with soups and meats during the winter and spring months. Her "Fast Food" was delicious, nutritious, and economical. She was a wise and thrifty woman, spending her time in service to others. Truly an inspiration.

Don't have empty jars? Get some. Try asking older relatives, friends, and/or neighbors if they have any used canning jars that they're not using anymore. This works well when you offer to purchase them. Often, people are willing to oblige -- it frees up some of their storage space, too. Check local classified ads and second-hand stores as well. I've seen new jars available for purchase from grocery stores and Walmarts year-round (and Targets seasonally.)

"Ball" has a website with a link for Choosing the Right Jar for the Job. They also have a great "how to" link for using a boiling water bath canner, pressure canner, and more. I also like their Home Canning Recipes link.

Living Essentials from BYU has a great link entitled "Canning for Keeps" with tips on getting started, successful canning, and recipes, too. I also like Wendy DeWitt's blog "Everything Under the Sun" that has information on bottling meats as well as other helpful information.

Don't have a boiling water bath canner or pressure canner? With Christmas coming up, how 'bout putting one of those items on your "wish list"? A good pressure canner can be kind of costly. We purchased an "All-American Pressure Canner" a few years ago. We've been happy with it. Here's an All-American Pressure Canner link to a site with some sale prices going on right now. (Be sure to shop around to make sure you're getting the best price.) It may be a great time to purchase one, especially if you plan on using it year-round.

Home-bottled items make thoughtful Christmas gifts! Here's a fun site with lots of recipes for different jams and jellies.

Happy Canning!

From Fresh to Store-able

CONVERSION CHART

GENERAL
1 cup Chopped Onions = 1/3 cup dry minced onions
1 cup Chopped Green Peppers = 1/3 cup dry chopped green peppers
1 cup Chopped Celery = 1/3 cup dry celery
1 Square Chocolate (1 oz.) = 3 tablespoons cocoa + 1/2 tablespoon shortening
1 cup Whole Milk = 1/2 cup canned evaporated milk +1/2 cup water OR
1 cup Whole Milk = 1 cup re-constituted nonfat milk + 1 to 2 tablespoons butter
1 tablespoon Mustard = 1 teaspoon dry mustard
1 small Pressed Clove of Garlic = 1/8 teaspoon garlic powder
1 tablespoon Snipped Fresh Herbs = 1/8 teaspoon dried herbs
1 pound Fresh Mushrooms (cooked) = 6 ounces can drained mushrooms OR
1 pound Fresh Mushrooms (cooked) = 3 ounces dried mushrooms
1 medium Fresh Lemon = 2 to 3 tablespoons lemon juice
1 cup Honey = 1 1/4 cups sugar + 1/4 cup liquid

EGGS
1 Whole Egg = 2 tablespoons + 2 teaspoons whole egg powder + an equal amount of water OR
1 Whole Egg = 3 tablespoons + 1 teaspoon thawed frozen egg
1 Egg Yolk = 2 tablespoons dry egg yolk + 2 teaspoons water
1 Egg White = 2 teaspoons of dry egg white + 2 tablespoons water

BUTTER OR MARGARINE
Various amounts =
Shortening can be substituted in a lot of recipes that call for butter or margarine. Just substitute shortening in equal amounts OR
Butter flavored dry mixes (such as butter buds) can be stored, 1/2 ounce or 8 level teaspoons plus 4 ounces hot water will be 1/2 cup liquid form, can be used in mixes and recipes but doesn't work well to fry in.

GENERAL
1/2 cup Catsup = 1/2 cup tomato sauce + 2 tablespoons sugar + 1 tablespoon vinegar + 1/8 teaspoon ground cloves
1/2 cup Tartar Sauce = 6 tablespoons mayonnaise + 2 tablespoons pickle relish
1 cup Tomato Juice = 1/2 cup tomato sauce + 1/2 cup water
1 teaspoon Baking Powder = 1/4 teaspoon baking soda + 5/8 teaspoon cream of tartar OR
1 teaspoon Baking Powder = 1/4 teaspoon baking soda + 1/2 cup fully soured milk or buttermilk OR
1 teaspoon Baking Powder = 1/4 teaspoon baking soda + 1/2 tablespoon vinegar or lemon juice used with sweet milk to make 1/2 cup OR
1 teaspoon Baking Powder = 1/4 teaspoon baking soda + 1/4 to 1/2 cup molasses
1 tablespoon (scant) Active Dry Yeast = 1 package active dry yeast OR
1 tablespoon (scant) Active Dry Yeast = 1 compressed yeast cake

MEAT AND SEAFOOD
1 pound Fresh Shrimp = 1 can (5 ounces) shrimp cooked, shelled, de-veined
1 1/2 cup Diced Cooked Ham = 1 can (12 ounces) pork luncheon meat, diced

HERBS AND SPICES
1 teaspoon Italian Seasoning = 1/4 teaspoon each oregano, basil, thyme and rosemary + a dash of cayenne
1 teaspoon Pumpkin Pie Spice = 1/2 teaspoon cinnamon + 1/4 teaspoon ginger and 1/8 teaspoon each nutmeg and ground cloves
1/4 cup Cinnamon Sugar = 1/2 teaspoon cinnamon + 1/4 cup granulated sugar
1 teaspoon Allspice = 1/2 teaspoon cinnamon + 1/8 teaspoon ground cloves
1 teaspoon Oregano = 1 teaspoon marjoram
1 cup Corn Syrup = 1 cup sugar plus 1/4 cup liquid
1 pound Ground Meat = 3 cups ground gluten
(12 cups whole wheat flour will make 4 cups raw gluten.)

(Source: West Jordan Oquirrh Stake "Basically Speaking" Cookbook)

Egg Substitute

1 teaspoon unflavored gelatin
2 tablespoons plus 1 teaspoon boiling water
3 tablespoons cold water

Place cold water in mixing bowl. Sprinkle gelatin in water to soften. Beat. Add boiling water, beat until dissolved. Place in freezer to thicken. Beat thickened gelatin at high speed until frothy. Add to batter in place of egg. Makes equivalent of 1 egg.

(Source: West Jordan Oquirrh Stake "Basically Speaking" Cookbook)

Powdered Egg Recipes

Naomi’s Rolls

1/2 C. Sugar
1 Extra-Large Egg (2 T. Dry Egg Powder + 1/4 C. Water)
1 T. Shortening
1 C. Milk (3 T. Dry Powdered Milk + 1 C. Water)
1 t. Salt
4 1/2-5 C. Flour (enough to make a sticky dough) I usually do 1/4 to 1/2 Whole wheat flour
1 pkg yeast (2 1/2 t. yeast), softened in 1/2 C. lukewarm water

Beat sugar and egg. Scald milk; cool. Then add to sugar and egg. Stir in shortening, yeast, salt, flour. Let rise about 2-21/2 hours. Shape, cut, rise again about 1/2-1 hour. bak. (400, about 12 minutes or until golden brown. Makes 16 good sized rolls. You may want to double the recipe, as these rolls disappear fast!

(Source: Everyday Food Storage)

Basic Crepes
4 Eggs (1/4 C. Dehydrated Eggs + 1/2 C. Water)
1 C. Flour (1/2 C. Whole Wheat Flour + 1/2 C. All Purpose Flour)
1 C. Milk (3 T. Powdered Milk + 1 C. Water)
2 T. Butter, Melted
2 t. Sugar
1/2 t. Salt

Measure all ingredient into blender (you don’t need to re-constitute your eggs or milk just throw the powder and milk in and let the blender do the work!). Pour scant 1/4 C. batter onto lightly greased 8″ pan. (You’ll know your pan is hot enough when you throw water on the pan and it “dances” around the pan.) Tilt pan to coat bottom evenly with batter. (Basically, move the pan around until the batter is a circle and fills the pan) Cook over medium heat until brown and turn to brown second side.

Yields: 4 Servings

(Source: Everyday Food Storage)

Cinnamon Burst Bread (like Great Harvest’s)-Makes 4 Loaves

3 T. yeast
1/2 cup sugar
4 eggs, beaten lightly (*Note from Crystal, 1/4 C. Dry Egg Powder +1/2 C. Water)
3 3/4 cup warm water
4 1/2 tsp. salt
3 T. vegetable oil
2 1/2 cups cinnamon bites (available at Honeyville Grain’s Country Stores)
11-12 cups flour (*Note from Crystal, this is a great recipe to disguise wheat in! Try it at least half whole wheat flour and half all-purpose or get really gutsy and try it 100% whole wheat!)

Combine in mixing bowl 4 cups flour, yeast, and sugar. Add water, eggs, and oil. Beat well to “cake batter” stage. Stir in salt, cinnamon bites, and 7 more cups flour to make bread-dough consistency. Let mixer knead it to the right texture (add up to 1 more cup flour if needed). Place dough in greased bowl, cover, and let rise for 1 hour. Shape dough into 4 loaves. Let rise for another hour or until doubled. Bake at 375 degrees for about 30 minutes. Slice thick and serve warm with butter, or toast slices in the toaster (be careful, the cinnamon bites can burn your fingers), or make slices into French Toast. Yummy!

(Source: Everyday Food Storage)

Baked Egg Roll

6 Eggs (1/3 C. Dehydrated Eggs +2/3 C. Water)
1 C. Milk (3 T. Powdered Milk + 1 C. Water)
1/2 C. All Purpose Flour
1/2 t. Slat
1/4 t. Pepper
1 C. Shredded Cheddar Cheese

Directions:
1) Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 9×13 pan. bake at 450 for 20 minutes or until eggs are set.

2) Sprinkle with cheese. Roll up in pan, starteng with a short side. Place with seam side down on a serving platter. Cut into 3/4 inch slices.

Serves: 6

TIP: If yours puffs up, don’t worry. Just poke holes in the “bubbles” and it will still roll up fine.

(Source: Everyday Food Storage)

Store What You Use -- Use What You Store

Last night I found a #10 can of powdered eggs in our storage purchased in 1988 - never opened, never used. We thought powdered eggs would be a good source of protein and come in handy in an emergency.

We have another #10 can of powdered eggs purchased in 2007 and I don't want this one to go to waste. Since it's not very economical to store what we don't use, I decided it would be good to learn how to use and rotate them.

On Crystal's website "Everyday Food Storage" some of her recipes substitute powdered eggs for fresh eggs. She says, "...you DON’T need special recipes to use food storage. You just need to substitute food storage ingredients for the regular ingredients." She makes it look pretty easy. I like easy. :)

I also googled "powdered eggs" and found the following information from Honeyville Grain:

The Benefits of Powdered Egg Products

The “Incredible, Edible Egg” is one of the cornerstones of baked goods and cooking in general. Breads, cakes, bakery mixes, and an assortment of desserts owe much of their unique texture, taste and moisture to the egg. In addition to these beneficial properties eggs are good for you. It wasn't too long ago that the American Heart Association changed it's guidelines to say that an egg a day is okay. Eggs are low in saturated fat and are one of the best sources of vitamin D, a nutrient that is essential to the development of strong bones. In fact, eggs are a nutritional powerhouse. For only 75 calories you get high quality protein and varying amounts of 13 essential vitamins and minerals, including A, B12 and folate. The health benefits of the egg are hard to argue with. There are, however, drawbacks to the use of eggs in baking applications, as a source of protein, and on the go.

While extremely easy to use in the kitchen for preparing baked goods and breakfasts, eggs are extremely perishable. Eggs must be kept refrigerated and have a relatively short shelf life. Powdered, dried eggs provide a convenient alternative to fresh eggs and add quality and consistent performance to the list of attributes. Dry egg products can be stored up to a year or longer under proper storage conditions. The risk of bacterial contamination due to improper handling is significantly reduced and the clean up time is reduced as well. For bakers, powdered egg products provide consistency from batch to batch and are always ready. Egg solids blend well with other dry ingredients and can be used immediately without cracking or thawing. When it comes to using eggs as a source of protein for dietary supplement or muscle gain, eggs rate as the cheapest source of high quality protein. Egg powders and dried egg whites further reduce this cost. For camping and hiking excursions there is no better way to carry eggs than in powdered form. Just add water and cook up scrambled eggs in no time. The ease and benefits of Powdered, Dried Egg Products are tough to beat.

(Source: Honeyville Grain.com)

The Basics of Family Finances

"PAY TITHES AND OFFERINGS
Successful family finances begin with the payment of an honest tithe and the giving of a generous fast offering. The Lord has promised to open the windows of heaven and pour out great blessings upon those who pay tithes and offerings faithfully (see Malachi 3:10).

AVOID DEBT
Spending less money than you make is essential to your financial security. Avoid debt, with the exception of buying a modest home or paying for education or other vital needs. Save money to purchase what you need. If you are in debt, pay it off as quickly as possible.

USE A BUDGET
Keep a record of your expenditures. Record and review monthly income and expenses. Determine how to reduce what you spend for nonessentials.

Use this information to establish a family budget. Plan what you will give as Church donations, how much you will save, and what you will spend for food, housing, utilities, transportation, clothing, insurance, and so on. Discipline yourself to live within your budget plan.

BUILD A RESERVE
Gradually build a financial reserve, and use it for emergencies only. If you save a little money regularly, you will be surprised how much accumulates over time.

TEACHING FAMILY MEMBERS
Teach family members the principles of financial management. Involve them in creating a budget and setting family financial goals. Teach the principles of hard work, frugality, and saving. Stress the importance of obtaining as much education as possible."

(Source: "All is Safely Gathered In - Family Finances", The Church of Jesus Christ of Latter-day Saints)

Finances

"I urge you...to look to the condition of your finances. I urge you to be modest in your expenditures; discipline yourselves in your purchases to avoid debt to the extent possible. Pay off debt as quickly as you can, and free yourselves from bondage.

"...If you have paid your debts, if you have a reserve, even though it be small, then should storms howl about your head, you will have shelter for your wives and children and peace in your hearts. That's all I have to say about it, but I wish to say it with all the emphasis of which I am capable."

(Source: Gordon B. Hinckley, in Conference Report, Oct. 1998, 72; or Ensign, Nov. 1998, 54)

More Powdered Milk Recipes

FAT FREE QUICK SAUCE MIX
(also known as CREAM SOUP MIX)

2 cups * instant non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 Tbsp. dehydrated onion flakes
1 tsp. Italian seasoning

Combine all ingredients. Store until ready to use. Equivalent to 9 cans soup.

To substitute for 1 can of cream soup:
Combine 1/3 cup dry mix with 1 1/4 cup cold water and cook until thickened. Add to a recipe as you would a can of soup.

VARIATIONS:
*To use non-instant dry milk (the kind you get at the dry-pack cannery), use 1 1/4 cup non-instant milk instead of the 2 cups instant. When mixing up the recipe, use 1/4 cup mix instead of 1/3 cup. You may need to add a small amount of water to the mix to form a paste, then add the rest of the water, to dissolve the milk more readily.

To use flour instead of cornstarch, use 2 cups flour in the mix instead of the cornstarch. When using the mix, use 1/2 cup instead of the 1/3 cup.

This makes a good cheese sauce, just add 1/2 to 1 cup of grated cheese to the prepared sauce and heat until the cheese melts.

You can also make a good cream of vegetable soup by adding chopped or pureed vegetables. Add a little more water than when using it as a sauce (the recipe says double the water, but I like my cream soups thicker than that). Broccoli cheese soup is especially good.

The Quick Sauce Mix is used in the following "Hamburger Helper" recipes.

Provided by the Utah State University Extension Office

HAMBURGER STROGANOFF

1 lb. ground beef or turkey
2 3/4 cups water (I like a little less-- maybe 2 1/2 or 2 3/4)
1/2 cup sauce mix
2 cups uncooked egg noodles
1/2 cup sour cream or plain yogurt

Brown meat and drain off fat. Add water, sauce mix, and uncooked egg noodles and stir. Bring to a boil, reduce heat, and simmer covered for 15-20 minutes, or until noodles are tender. Stir in sour cream or yogurt (I like about twice as much sour cream. Also, for my family, I double the recipe, but use only 1 pound of ground beef.) Serve immediately. Yield 4-6 servings.

CHEESEBURGER SKILLET
1 lb. ground beef or turkey
2 cups water
2 cups uncooked macaroni
2 16 oz. cans chopped tomatoes
1/2 cup dry basic sauce mix
1/2 cup cheese, grated

Brown meat and drain fat. Add water, uncooked macaroni, tomatoes and sauce mix. Simmer covered 20 minutes or until macaroni is tender. Remove from heat, add cheese. Yield 4-6 servings.

SKILLET LASAGNA

1 lb. ground beef or turkey
1/2 cup basic sauce mix
1 onion, chopped
2 cups water
1 16 oz. can tomato sauce
3 cups uncooked noodles
1/4 cup parmesan cheese
2 cups mozzarella cheese, grated

In a large skillet, brown meat, crumble, and drain off fat. Add sauce mix, water, tomato sauce, uncooked noodles, and Parmesan cheese. Bring to a boil. Reduce heat and simmer for 15 minutes, stirring until thickened. Top with mozzarella cheese 5 minutes before serving, turn off heat, stop stirring and allow cheese to melt. Yield 4-6 servings.

SANDWICH IN A SKILLET
1 med. head of cauliflower, separated into pieces and cooked
2 cups cubed ham or other meat
1/2 cup mushrooms
1 recipe of prepared quick sauce mix
Cheese
Sour cream
Pita bread

Combine all ingredients except sour cream and pita bread in a skillet. Heat through. Add sour cream. Cut pitas in half and fill with vegetable/meat mixture.

Many of the ingredients are good food storage ingredients that you can rotate with not much effort by using these recipes. For my family, I usually double the recipe except for the meat; I don't think there is a need for the full amount of ground beef. If you want a cutesy idea, I measure out the amounts of sauce mix, noodles, etc., put them in a paper lunch bag, and tape a copy of the recipe to the back of the bag. I call these "Mother's Helpers", and they are handy if you need to leave a meal for kids or a husband to prepare while you are gone. They would also be good for a new mother, or someone who is sick and has someone with minimal cooking skills taking care of them. Or just if you need to get out of the boxed mix habit.

(Source: www.theideadoor.com)

Many Resources

I am amazed with the amount of valuable information available regarding preparedness. Many thanks to the wonderful people who share their knowledge and information to help others!

I've been printing some of these helpful articles and putting them in a binder so I have them available to me in case of an emergency. Here are some of the great finds that I have come across this past week:

• "Let There Be Light" - Article on lighting, heating, cooking, power sources, fire starters, etc. (linked from Let Us Prepare)
  
• "Food Storage Recipes" - (linked from Filling Your Ark)
  
• "Emergency Prep Manual" - (linked from Filling Your Ark)
  
• "Water Storage" - (linked from Filling Your Ark)
  

Thanks for sharing!

The Many Uses of Powdered Milk

NUTRITIONAL INFORMATION
Nonfat dry milk is made of fresh, pasteurized milk from which the water and fat have been removed. Nutritionally, it includes all the protein, calcium, and B vitamins found in fresh milk. It is economical, needs no refrigeration, requires little storage space, and is always ready to use.

STORAGE INFORMATION
Milk is an important part of a food storage program. Two types of powdered milk are available: instant and non-instant. Instant is not successfully stored longer than six months because it tends to lose food value and changes flavor. Non-instant milk when kept dry and reasonably cool will store for years.

USING POWDERED MILK -- RECONSTITUTED AND DRY
...
There are two methods you may use when mixing non-instant. The first is to combine half the required water and all the milk powder into a blender and blend until smooth. Then pour in the remaining water stirring until mixed. The other method is to place milk powder in bowl and add just enough water to make a thick paste. Beat with a spoon or fork until smooth. Stir in remaining water. With either method be sure to stir the milk before measuring as it tends to settle and become very compact. With either milk refrigerate at least eight hours before using.

To use in baking, add the required amount of milk powder to the dry ingredients and use water for the liquid. For instance, if a recipe calls for one cup of milk, stir three tablespoons of non-instant milk powder into the flour and add one cup of water."

(Source: West Jordan Oquirrh Stake "Basically Speaking" Cookbook)

White Sauce

3/4 - 1 cup dry milk
3 cups warm water
3 - 4 tablespoons flour
1/2 teaspoon salt
1 tablespoon shortening or oil

Reconstitute dry milk with water. Whisk in flour and salt until smooth. Cook over medium heat until mixture is thickened. Add fat, if desired. Serve hot over rice, macaroni, or toast. Thin for use as chowder-type soup with beans, rice and wheat.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 27)

Buttermilk Substitute

To make a substitute for buttermilk or sour milk, add 1 tablespoon vinegar to 1 cup reconstituted dry milk.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 27)

Milk Gravy

Milk gravy is the same as white sauce, except that white sauce is usually made with butter or margarine, while gravy is made with other fat. You can use the two interchangeably as long as the fat is pure and the flavor is mild. Use it as the base for cream soups and casseroles, as well as gravy to top biscuits. Add any meat bits to it for a main course and serve over bread.

2 tablespoons fat
2 tablespoons flour
1 cup reconstituted dry milk

Melt fat over medium heat, sprinkle flour in, while stirring. Continue stirring until the mixture barely starts to brown. Add milk all at once. Stir briskly to avoid lumps. Return to boil and cook 1-2 minutes to thicken. Makes one cup.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 27)

Caramel Sauce

Pour sweetened condensed milk into top of double boiler; place over boiling water. Simmer over low heat for 1 to 1-1/2 hours or until thick and caramel-colored, stirring occasionally. Beat until smooth.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 27)

Sweetened Condensed Milk

3/4 cup dry milk
3/4 cup sugar
1/2 cup hot water

Combine milk and sugar in mixing bowl. Pour hot water into blender, add the milk and sugar mixture and blend until smooth. (A hand mixer may be used.) Use as substitute for canned sweetened condensed milk in recipes. Makes 14 ounces.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 27)

Whipped Evaporated Milk

Best if prepared just before serving. Thoroughly chill 1 cup evaporated milk. Whip until stiff. Sweeten with sugar. About 3 cups.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 26)

Evaporated Milk

1-1/2 cups warm water
1 cup dry milk

Mix ingredients thoroughly. Refrigerate, preferably overnight.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 26)

Quick Reference for Reconstituting Dry Milk

FLUID SKIM MILK = DRY MILK + WATER

1 QUART = 3/4 cup dry milk + 1 quart water
1 PINT = 1/3 cup dry milk + 2 cups water
1 CUP = 3 tablespoons dry milk + 1 cup water
3/4 CUP = 2 T + 1-1/2 t dry milk + 3/4 cup water
2/3 CUP = 2 tablespoons dry milk + 2/3 cup water
1/2 CUP = 1 T + 1-1/2 t dry milk + 1/2 cup water
1/3 CUP = 1 tablespoon dry milk + 1/3 cup water
1/4 CUP = 2 1/4 teaspoons dry milk + 1/4 cup water

Note: When reconstituting dry milk the amounts given may vary depending on the brand purchased and personal preferences.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 26)

About Dry Milk

"Non-fat dry milk is a wholesome dairy product made from fresh milk. Only the cream and water are removed. It still contains the calcium and other minerals, the vitamins, natural sugar and high quality protein that make liquid milk such a valuable food.

Dry milk should be stored in a tightly covered container. Dry milk powder will take in moisture and become lumpy and develop off-flavors. It will keep at room temperature for several months. For longer storage it is necessary to store in a cool, dry place.

The dry milk...does not mix easily for drinking purposes. Experience has shown it will mix in easier if the water is slightly warm, but not hot. Measure the powdered milk into a container and add about half of the water needed. Stir, shake, beat with wire whip or blender on slow speed to incorporate milk. Add enough water to make the amount of milk desired. Mix ingredients thoroughly, cover and refrigerate, preferably overnight. Any lumps will soften and can be stirred in the next day. (Or grate dry lumps on a metal strainer.) Store in the refrigerator like fresh milk. Use within 3-5 days. To improve the flavor for drinking, chill overnight and/or add a little vanilla or sugar.

When milk is specified in recipes, add dry milk to dry ingredients. The water for reconstitution should be included in liquid ingredients.

Milk is normally the main source of calcium and vitamin D in a child's diet. These nutrients are needed to build strong bones. If your child is on a diet without milk and is not drinking a formula, ask your doctor about calcium and vitamin D supplements. Most kids outgrow a milk allergy within the first 3 years of life, but some never do.

For allergies to cow's milk, your doctor may recommend a soy-based or casein-hydrolysate formula that will provide the nutrients usually found in milk and milk products. These formulas contain milk protein that has been extensively broken down so it isn't as likely to cause as allergic reaction as regular milk. Soy-based infant formulas are fortified with nutrients and can be used as long as the child will drink it."

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 26)

How to Build Your Food Storage

Here is an idea how to build your food storage in 365 days (from Bishop Vaughn J. Featherstone's address during a Welfare Session of General Conference in April 1976.) Those who followed his advice 32 years ago could testify to you that it works.

"This morning I would like to discuss food storage. Let me suggest three or four things we can do. Start by taking an inventory—take a physical count of all of your reserves. This would be a great family home evening project if you’re prepared. If not, it may be terribly embarrassing to you in front of your family. Imagine how the powerful testimony you bear concerning a living prophet must sound to your children, who know that as a family head you have been counseled for years to have a year’s reserve of food on hand. We need to know where we are. Every family should take an inventory—get all the facts.

Second, decide what is needed to bring your present reserve levels to a year’s supply. Then make a list and prepare a plan. Consider first, what are the basics?—wheat (or grain from your locale), sugar or honey, dried milk, salt, and water. Most of us can afford such basics. Buy them from your monthly food budget allowance. The Church discourages going into debt to buy for storage.

Now that you know where you are and where you need to be, the third step is to work out a time schedule for when you will reach your goal. I suggest that one year from today we ought to have a year’s supply of food in all active—and many inactive—members’ homes in the Church. Where food storage violates the law of your land, then abide the law. However, even in those cases we can plant gardens and fruit trees and raise rabbits or chickens. Do all you can within the laws of your community, and the Lord will bless you when the time of need comes. Now here are some suggestions how:

1. Follow the prophet. He has counseled us to plant a garden and fruit trees. This year don’t just think about it—do it. Grow all the food you possibly can. Also remember to buy a year’s supply of garden seeds so that, in case of a shortage, you will have them for the following spring. I’m going to tell you where to get the money for all the things I’m going to suggest.

2. Find someone who sells large bulk of grains, depending on your locale. Make arrangements to buy a ton or so of grain.

3. Find someone who sells honey in large containers and make arrangements to buy what you can afford on a regular basis or buy a little additional sugar each time you go to the store.

4. Purchase dry milk from the store or dairy, on a systematic basis.

5. Buy a case of salt the next time you go to the store. In most areas, 24 one-pound packages will cost you less than $5.

6. Store enough water for each member of your family to last for at least two weeks.

Where the foods I mentioned are not available or are not basic in your culture or area, make appropriate substitutions.

Now you ask, “Where do I get the money for these things? I agree we need them, but I’m having a hard time making ends meet.”

Here is how you do it. Use any one or all of these suggestions, some of which may not be applicable in your country:

1. Decide as a family this year that 25 or 50 percent of your Christmas will be spent on a year’s supply. Many families in the Church spend considerable sums of money for Christmas. Half or part of these Christmas monies will go a long way toward purchasing the basics. I recall the Scotsman who went to the doctor and had an X-ray taken of his chest. Then he had the X-ray gift-wrapped and gave it to his wife for their anniversary. He couldn’t afford a gift, but he wanted her to know his heart was in the right place. Brethren, give your wife a year’s supply of wheat for Christmas, and she’ll know your heart is in the right place.

2. When you desire new clothes, don’t buy them. Repair and mend and make your present wardrobe last a few months longer. Use that money for the food basics. Make all of your nonfood necessities that you feasibly can, such as furniture and clothing.

3. Cut the amount of money you spend on recreation by 50 percent. Do fun things that do not require money outlay but make more lasting impressions on your children.

4. Decide as a family that there will be no vacation or holiday next year unless you have your year’s supply. Many Church members could buy a full year’s supply of the basics from what they would save by not taking a vacation. Take the vacation time and work on a family garden. Be together, and it can be just as much fun.

5. If you haven’t a year’s supply yet and you do have boats, snowmobiles, campers, or other luxury possessions, sell or trade one or two or more of them and get your year’s supply.

6. Watch advertised specials in the grocery stores and pick up extra supplies of those items that are of exceptional value.

7. Change the mix in your family’s diet. Get your protein from sources less expensive than meat. The grocery bill is one bill that can be cut. Every time you enter the store and feel tempted by effective and honest merchandising to buy cookies, candy, ice cream, non-food items, or magazines—don’t! Think carefully; buy only the essentials. Then figure what you have saved and spend it on powdered milk, sugar, honey, salt, or grain.

The Lord will make it possible, if we make a firm commitment, for every Latter-day Saint family to have a year’s supply of food reserves by April 1977. All we have to do is to decide, commit to do it, and then keep the commitment. Miracles will take place; the way will be opened, and next April we will have our storage areas filled. We will prove through our actions our willingness to follow our beloved prophet and the Brethren, which will bring security to us and our families."

(Source: "Food Storage", Bishop Vaughn J. Featherstone, April 1976)

More About Water

"Natural disasters such as floods and earthquakes may pollute or disrupt water supplies. Water is more essential than food in sustaining life. Our total body weight is 60-75% water. Never ration drinking water, even when supplies run low. Drink the amount needed and try to find more for tomorrow. However, the body can minimize the amount of water it needs by limiting activity and staying cool. It is wise to have an emergency storage of at least 14 gallons per person. The water must be pure or treated to prevent microbial growth and stored in food-grade containers that will protect both flavor and purity.

In most cases, city delivered drinking water should be potable (bacteria and pathogen free) and suitable for emergency storage purposes. The Environmental Protection Agency (EPA) requires all public water suppliers to regularly test for bacteria and deliver water meeting EPA drinking water standards.

New containers should be labeled for storage of food or beverages as those not labeled for food or beverage storage could release harmful chemicals into the water. Some plastic containers may affect the taste. All containers should be thoroughly cleaned before filling. Most water containers come in 5 gallon, 15 gallon, or 55 gallon sizes. Having a variety of sizes is prudent for when water might need to be transported in the event that the normal water supply is disrupted.

Stored water can be pre-treated in a several ways, if desired. To prevent buildup of bacteria or algae in stored water use household bleach (5% sodium hypochlorite): Add 8 drops (1/2 teaspoon) household bleach per gallon if water is clear, but not chlorinated. Add 16 drops (1 teaspoon) of household bleach (5% sodium hypochlorite) per gallon if water is cloudy. Let water stand for 30 minutes before use. No additional household bleach is needed when water comes directly from a good pre-treated municipal water supply.

For low-cost water storage, soda and juice bottles (those marked with PETE on the bottom) make good containers and cost nothing if cleaned and filled as they are emptied. To economize many people are using empty milk jugs...DON'T...they are biodegradable and will leak.

Purify all questionable water before using it for drinking, preparing food, brushing teeth, or washing dishes. Boil water for 10 minutes to kill any disease-causing bacteria. Add a pinch of salt to each quart of boiled water to improve the taste. Shake stored water to aerate."

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 5)

Sanitation, Part 1

"In an emergency situation, the most pressing concern will be to have proper clothing and shelter against any extremes in heat and cold, followed by having sufficient water (at least a gallon per day per person). If the emergency situation should last any time longer than a few days and water supplies (including sewer capabilities) should be stopped, the level of preparing for the situation will profoundly go up. Somewhere between the need for sufficient water and having sufficient food will be the need for having proper sanitation.

In any major disaster situation, such as the tsunami in Indonesia, where tens of thousands of people may die, many times more people will die in the weeks following such an event. The primary reason for this is the lack of proper sanitation. Disease takes its toll on those who succumb to disease from bad water and bad hygiene conditions. You will be much more in danger from disease than from the possibility of starving if sanitary conditions break down.

I would like to share with you some things to consider as a part of your emergency preparedness planning in being prepared for any sanitation concerns you may have for you and your family. The usual waste produced by Americans, including waste water, exceeds 200 pounds per person per day. In an emergency situation, where waste removal may not be in service for garbage and waste water, we will need to be very careful in how we dispose of and remove waste. Flies, rodents, rats and other pests will be attracted to waste and can become carriers of disease if they get into our homes and yards. Wastes can be put into three general categories: human waste, liquid waste (washing, kitchen and bath), and solid and semi-solid waste (food waste, paper, glass and other general “garbage” items).

Human waste (both solid and liquid) in even very small quantities can become sources of disease-producing germs if it is not properly dealt with. Diseases can come from what can be called the five “F’s”: feces, fingers, flies, food and fluids. Improperly handled food or water that has been contaminated by improper sanitation or contact with vermin can quickly spread diseases such as dysentery, cholera and typhoid. Keeping everyone’s hands washed clean and watching where fingers “go” will be important. Clothing and especially underclothing will need to be kept clean in an environment where there may be a shortage of water to do washing. Eating utensils, dishware and cookware will need to be kept clean of old food to keep the next meal from possibly becoming contaminated. A good disinfectant solution is to add one teaspoon of liquid bleach to a quart of water to sanitize your utensils. If there is a disruption of culinary water and sewer services, it may become very important to have a portable emergency toilet.

If there is a disruption of your home’s water supply, it will not be a very good idea to try to use your toilets without a supply of water to flush the waste away. If you have stored water, you will want to use it for much more important uses to keep you and your family alive. A portable toilet will become very important. It will be easier to use and put to use rather than trying to dig a proper sanitary latrine in your back yard. A “cat hole” is not a good answer to long term sanitary needs for it will contribute to disease. You may have a portable chemical toilet, but it will still need some amount of water to be useable and you will still need to have an effective means of disposing the waste water, where it will not come into contact with your environment or be accessible to vermin.

An effective and low cost solution is to get an emergency portable toilet that you can get at sporting goods outlets which consists of a six gallon plastic bucket and a “pop-on” toilet seat cover. Use heavy duty plastic bags as liners that will not leak upon removal. You will want to have a fairly deep hole in your back yard (three or four feet deep) or else a tight fitting lidded container that won’t leak. When in use, it may be a good idea to use items like saw dust or some other liquid absorbent filler to keep the liquid sloshing down. Having a bit of lye or some kind of household disinfectant or soil to cover or suppress the odors will help. When the plastic bag is filled to a point where you can carefully dispose of it, you will want a tight-fitting leak-proof container you can put the filled bags where insects and vermin cannot get at, or you may want to have a fairly deep hole (at least three to four feet deep) in your back yard where you can safely dispose of the bag, cover with a few inches of soil at each disposal and have a cover to keep vermin out and people from falling in. Of course, it goes without saying that it would be good to have a good supply of toilet paper on hand and hand soaps or sanitizers.

The material for this information comes from a very good book on preparedness: The Sense of Survival, by J. Allan South, c. 1990 by Timpanogos Publishers."
(Source: R. Hatch, Ward Preparedness Specialist)

Sanitation, Part 2

"...we took a look at the great need for personal sanitation of our body waste to prevent the spread of disease. I would like to continue the look at the need for sanitation in other aspects of our life in an emergency situation.

It will be quite important to have a variety of different kinds of soap to maintain the cleanliness of ourselves, our clothing and the items we cook and eat with. Such things as hand soap, mild shampoo, dish soap and laundry soap will be very important to keep a good supply of that will at least match your year’s food supply. It may not be a bad idea to look at recipes for making different kinds of soap by hand. These recipes can be found in preparedness manuals and on the internet. Sanitizers such as cleaning agents and bleach should also be kept to sanitize and sterilize items as needed.

Should there be a long period of time without having a reliable supply of water and power, you may want to look at creating kits that will give you the means to clean clothing and yourself using a minimal amount of water. ...

Another piece of equipment that you may want to create is a hand powered clothes washer. An easy way to do this is to use a 6 gallon bucket with a small hole in the center of the lid cut out to allow for the handle of an unused toilet plunger. The plunger can be used as an agitator to work dirt out of your clothing inside the bucket. This is a simple idea that you can put together yourself. ... Another option you may want to look at are wash boards and hand-powered wringers from such places as Lehman’s, which can be found on the internet.

There is another area of concern that you should look at and plan for if there is a long term situation where there is a reduced supply of water and the use of the sewer system. When washing and cooking, there will be some amount of liquid water that will have soap, grease, food and other items in it that will need to be properly disposed of. Digging a small soakage pit will give you the ability to more safely dispose of such waste materials. Dig the pit and replace the dirt from the hole with fairly large rocks for the liquids to drop into and be absorbed by the surrounding soil. You may want to recover any kitchen fat and grease to be used in making homemade soap. If not, you may still want to recover it with some screen material, which can then be removed and then buried with other solid wastes. Food scrapes will also need to be separated and then put into solid burial to keep vermin and insects away from it. You may want to have a pit to burn any trash items to keep the amount of buried items to a more manageable size. When the waste items come to about one foot’s depth to the surface, it is then time to finish burying it and then mounded over with about another foot in height of soil.

The material for this information comes from a very good book on preparedness: The Sense of Survival, by J. Allan South, c. 1990 by Timpanogos Publishers."
(Source: R. Hatch, Ward Preparedness Specialist)

Rule of Threes

"When encountering an emergency situation, what we do will be affected by what someone introduced to me as the "Rule of Threes."

One cannot last longer that three minutes without air. Do we have effective fire emergency drills to know what to do in the presence of smoke and fire?

You cannot last longer than about three hours in extremely cold weather without appropriate clothing.

Do we have correct winter clothing available and set aside - or even brought along on long trips - just in case we are forced to cope with extreme winter conditions?

Three days is normally what a person can survive without water. It will be even less when the temperatures are very high or there is great stress or physical activity. Do we have at least a gallon of water per day per person set aside for our 72-hour kits? Do we have some amount of water in our vehicles if we are traveling in the back country or on deserted byways?

The human body can take a great deal of stress and will survive up to about three weeks without any food. But that is not a pleasant thought. Do we have sufficient supplies to last at least 72 hours, or a month or even a year or more?

Our church leaders have stressed the need to prepare for the unexpected. If something happens where the government or the church cannot respond to our needs in our neighborhood, do we have the means to help ourselves or our neighbors until there is a return to normal conditions?

Let us all look at what needs we have to have sufficient for our needs when an emergency situation should happen."
(Source: R. Hatch, Ward Preparedness Specialist)

Water

"Water is more essential in sustaining life than food is, so it is one of the first items you should collect for your food storage. Although it is difficult and impractical to store water in large quantities, experts recommend that you keep a two-week emergency supply of water on hand, because natural disasters such as floods or earthquakes may pollute or disrupt water supplies for that long. You should store at least fourteen gallons per person—seven for drinking and seven for other uses. ...

Using Your Water

If you have had water in storage for a long time or if it is contaminated, you can purify it by one of the following methods:

Filtration. There are many good water filters on the market. The activated charcoal type is best because it can also remove some bad tastes. Some filters also add chemicals to kill bacteria.

Chemicals. In addition to the bleach and iodine treatments described above, halazone tablets are effective and readily available. However, they have a shelf life of only one year. Most outdoor stores have other good treatment chemicals as well.

Boiling. Boil water for three to five minutes, depending on elevation. A higher elevation requires longer boiling.

For added protection, store a supply of water-purifying agents.—Relief Society General Board

(Source: Ensign, Oct. 1991, pg 71.)

How Much Water Do I Need?

"You should have at least a three-day supply of water and you should store at least one gallon of water per person per day. A normally active person needs at least one-half gallon of water daily just for drinking.

Additionally, in determining adequate quantities, take the following into account:

• Individual needs vary, depending on age, physical condition, activity, diet, and climate.
• Children, nursing mothers, and ill people need more water.
• Very hot temperatures can double the amount of water needed.
• A medical emergency might require additional water."

(Source: http://www.fema.gov/plan/prepare/water.shtm)

How Should I Store Water?

"To prepare safest and most reliable emergency supply of water, it is recommended you purchase commercially bottled water. Keep bottled water in its original container and do not open it until you need to use it.

Observe the expiration or “use by” date."

(Source: http://www.fema.gov/plan/prepare/water.shtm)

If You are Preparing Your Own Containers of Water

"It is recommended you purchase food-grade water storage containers from surplus or camping supplies stores to use for water storage. Before filling with water, thoroughly clean the containers with dishwashing soap and water, and rinse completely so there is no residual soap. Follow directions below on filling the container with water.

If you choose to use your own storage containers, choose two-liter plastic soft drink bottles – not plastic jugs or cardboard containers that have had milk or fruit juice in them. Milk protein and fruit sugars cannot be adequately removed from these containers and provide an environment for bacterial growth when water is stored in them. Cardboard containers also leak easily and are not designed for long-term storage of liquids. Also, do not use glass containers, because they can break and are heavy.

If storing water in plastic soda bottles, follow these steps
Thoroughly clean the bottles with dishwashing soap and water, and rinse completely so there is no residual soap.Sanitize the bottles by adding a solution of 1 teaspoon of non-scented liquid household chlorine bleach to a quart of water. Swish the sanitizing solution in the bottle so that it touches all surfaces. After sanitizing the bottle, thoroughly rinse out the sanitizing solution with clean water."

(Source: http://www.fema.gov/plan/prepare/water.shtm)

Filling Water Containers

"Fill the bottle to the top with regular tap water. If the tap water has been commercially treated from a water utility with chlorine, you do not need to add anything else to the water to keep it clean. If the water you are using comes from a well or water source that is not treated with chlorine, add two drops of non-scented liquid household chlorine bleach to the water.Tightly close the container using the original cap. Be careful not to contaminate the cap by touching the inside of it with your finger. Place a date on the outside of the container so that you know when you filled it. Store in a cool, dark place.Replace the water every six months if not using commercially bottled water."

(Source: http://www.fema.gov/plan/prepare/water.shtm)

Sprouts

Every home storage program should contain seeds for sprouting. A family could maintain excellent health during a time of emergency by combining these basic storage items with sprouts. Nearly all whole grains are sprout-able. Remember the seeds must be fresh (not old or damaged) seeds.

If fresh vegetables are not available for a prolonged period of time, sprouting could mean the difference between health and illness. Sprouting makes grains become more digestible and the change on our bodies is not so drastic.

FOOD VALUE
Sprouting cereal grains not only exhibit intense enzymatic activity, but also attain what is probably the highest protein content in their life cycle. Wheat has very little vitamin C until it is sprouted and then it is known to increase up to 600%. They are also higher in all the B vitamins than the original seeds.

ADDITIONAL FACTS
1. Grains and seeds are compact, 20 lbs. yield 400 lbs. of food.
2. Inexpensive.
3. Takes only 2 to 6 days from planting to harvesting.

WHAT TO SPROUT
*Seeds sprouting in 2 days
Rye use 2 cups per quart
Wheat use 2 cups per quart
Beans use 2 cups per quart
Rice use 2 cups per quart
Oats use 2 cups per quart

*Seeds Sprouting in 3 to 5 days
Alfalfa use 1 Tablespoon per quart
Lentils use 2 Tablespoons per quart
Mung Beans use 2 Tablespoons per quart
Clover use 2 Tablespoons per quart
Lettuce use 2 Tablespoons per quart
Radish use 2 Tablespoons per quart

*Others to consider
Peas
Millit
Soybeans

There are two basic types of sprouts. Tiny ones to be eaten when they form green leaves, such as alfalfa, garden cress, chia, mustard and radish. There are larger ones to be eaten before the leaves open or turn green such as, lentils, fenugreek, mung beans, wheat, and rye.

HOW TO SPROUT
1. Select healthy unbroken seeds. Soak overnight (1/2 cup beans to 2 cups water or 1 Tablespoon alfalfa). Quart jars make excellent sprouting containers. Make sure seeds are covered with water.
2. After soaking, drain the seeds well. Jar opening should be covered with a cheese cloth or nylon secured with rubber band. If using flat tray, pour seeds into tray and make sure they drain well. Sprouts do not like wet feet.
3. Rinse the seeds at least three or four times daily with lukewarm water, making sure to drain well after each rinsing.
4. When sprouts are proper length store in the refrigerator in plastic bag. They become rich in chlorophyll if place in the sun a few days before serving.

SPROUTS ARE READY TO EAT WHEN:
1. Wheat sprout is the length of the seed.
2. Bean sprouts are 1.5 to 3 inches long.
3. Alfalfa sprout is 1 to 2 inches long.
4. Lentil sprout is 1 inch long.
5. Soybean or pea sprout is 2 inches long.
6. Mung beans are the sweetest after about 24 hours.

THE 10 "DO NOTS" OF SPROUTING
1. Do not leave seeds in water over 20 hours or under 10 hours.
2. Do not let seeds set in water while sprouting. they will sour. Be sure after each rinse to drain well.
3. If possible do not use chemically treated water. Pure water is best.
4. Do not use Hot or Cold water for soaking or rinsing. Keep water between 50 to 80 degrees.
5. Do not keep growing beyond their peak, or you have tough plans instead of tender sprouts.
6. Do not let seeds dry out. Water morning, noon, evening, and night.
7. Do not buy cheap or old, hard seeds. They take a longer soaking time and may not sprout at all.
8. Do not buy treated seeds. Make sure you ask for untreated seeds. Make sure alfalfa has gone through a scuffer mill to insure better sprouting. Unscuffed seeds are glossy and waxy looking. Scuffed seeds are dull. Scuffing scratches the wax coating so water can penetrate and bring the seed to life.

(Source: West Jordan Oquirrh Stake "Basically Speaking" Cookbook)

Why Eat Wheat?

Wheat, wonderful wheat -- where have your been all my life? Oh yeh, in my storage...or in my parents' storage. Do you know how really good this stuff is for you? Let's rotate (use and replenish) our storage and enjoy these benefits:

"Studies show that eating whole grains instead of refined grains lowers the risk of many chronic diseases. While benefits are most pronounced for those consuming at least 3 servings daily, some studies show reduced risks from as little as one serving daily. The message: every whole grain in your diet helps!

The benefits of whole grains most documented by repeated studies include:

• stroke risk reduced 30-36%
• type 2 diabetes risk reduced 21-30%
• heart disease risk reduced 25-28%
• better weight maintenance

Other benefits indicated by recent studies include:

• reduced risk of asthma
• healthier carotid arteries
• reduction of inflammatory disease risk
• lower risk of colorectal cancer
• healthier blood pressure levels
• less gum disease and tooth loss"

(Source: http://www.wholegrainscouncil.org/whole-grains-101/what-
are-the-health-benefits)


If that didn't convince you, how about this:

"Nutrition Facts and Information about Wheat:
It contains Manganese, Phosphorus, Magnesium and Selenium in very large quantities. Rich in Zinc, Copper, Iron and Potassium. However, Calcium is also present in small amounts.

Vitamin Content of Wheat:
It is rich in Vitamin B6, Niacin, Thiamin, Folate, Riboflavin and Pantothenic Acid. Vitamin E and Vitamin K are also present in small but considerable amounts.

Calorie Content of Wheat:
Wheat has a calorific value of 339.0 per 100 gm. Being a grain, it is very appropriate in calories and hence, filling as a food.

Health Benefits of Wheat:
Consumption of whole wheat is necessary for a healthy metabolism, as it prevents Breast Cancer, Gallstones, childhood Asthma and heart risks. Definitely an essential food to intake for women for gastro-intestinal health, also reduces risk of high blood pressure, Diabetes and high cholestrol. To add up to it all, it has phytonutrients which promotes better health through maintaining high blood levels."

(Source: http://www.organicfacts.net/nutrition-facts/cereals/nutritional-
value-of-wheat-and-barley.html)

SheriLynn's Whole Wheat Bread

Dissolve 1/4 cup of yeast in
4 cups of warm water

Add 4 teaspoons salt
1/2 cup sugar
1/2 cup shortening
scant 1/2 cup wheat gluten
add about 12 cups whole wheat flour to bring dough to moist
but workable consistency.

Knead well

Divide into four and shape into loaves, let rise until 
about double in size in loaf pans.

Bake at 350 degrees for 25 minutes.

(Source:  SheriLynn, my amazing friend)

Use it Up -- Cup by Cup

Substitute half the white flour with whole wheat flour in your regular recipes for cookies, muffins, quick breads and pancakes.

Chocolate Chip Cookie Bars

1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (12-ounce package) Chocolate Chips
1 cup chopped nuts (optional)

Heat oven to 375 degrees F. In large mixer bowl cream butter, sugar, brown sugar and vanilla until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and nuts, if desired. Spread batter in greased jelly-roll pan, 15.5x10.5x1-inch. Bake at 375 degrees F. for 20 minutes. Cool completely. Cut into bars. About 4 dozen bars.

Cooked Whole Wheat

In a large saucepan, measure 3 cups water and 1/2 to 1 teaspoon salt. Bring to a rolling boil and stir in 1 cup clean whole wheat. Cook for 2 or 3 minutes, then turn heat down to the lowest setting. Cover the pan and cook for 25 to 30 minutes or until wheat is tender.

"Cooked whole wheat isn't just for breakfast! You can use it (prepared ahead and stored in the refrigerator) as a thrifty and tasty extender for soups, chowders, chili, sloppy joes, spaghetti sauce, pizza, lasagna, meatloaf, and hamburgers.

In soup or stew, add cooked wheat to taste, in the same way you would add barley to your soup stock. To make hamburger go further, add half a cup of cooked wheat to each pound of meat. If you like, use more wheat to stretch the meat even more."

(Source: Ensign, March 1991, pg. 71)

Wheat Salad

5 cups cooled cracked wheat cereal or cooked whole wheat or bulgar
1/4 cup diced green pepper
1 cup finely diced celery
1/2 to 1 cup mayonnaise (or Ranch Dressing)
1/2 cup diced green onion
1 cup chicken, crab meat, shrimp, tuna, or turkey
Salt to taste

Combine all ingredients and chill well before serving. Serves 8 to 10. This salad does not taste like you are eating wheat. It has a good "meaty" taste to it.

(Source: West Jordan Oquirrh Stake "Basically Speaking" Cookbook)

Wheat Thins

1 3/4 cups whole wheat flour
1 1/2 cups white flour
1/3 cup oil, emulsified in blender with 3/4 teaspoon salt and 1 cup water.

Mix dry ingredients. Add oil-salt-water mixture. Knead as little as possible. Makes a smooth dough. Roll dough as thin as possible on unoiled cookie sheet (not more than 1/8 inch.

Mark with knife to size of crackers desired, but do not cut through. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt as desired. Bake at 350 degrees F. until crisp and light brown (30 to 35 minutes).

(Source: "Essentials of Home Production & Storage" - published by The Church of Jesus Christ of Latter-day Saints, pg. 12)

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. 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." (Ensign, June 1989, pg. 40.)

WHEAT
"This grain is the first to store and use. It has high nutrition, great storing qualities and excellent cooking properties and possibilities. It is about 12% protein and contains Vitamin E, the B vitamins and numerous trace minerals and nutrients as do all the other grains. Wheat is used in the following forms:
1) Whole grain - used for flour, casseroles, salads, cereals, and many meatless main dishes.
2) Wheat flakes - are a delicious cereal and are used in cookies and other baked goods where rolled flakes are called for.
3) Whole grain wheat flour - necessary for making gluten, also for baked goods and some cereal recipes.

BARLEY
Barley is one of the oldest known grains. It is about 10% protein and contains calcium, phosphorus and potassium in significant amounts. Barley can be used in the following ways:
1. Whole grain - used in cereals, ground into flours.
2. Rolled flakes - similar to rolled oats. These can be used in hot cereals, granola recipes or any way that you would use rolled oats. These flakes can also be used in recipes in place of rolled oats.
3. Pearl Barley - rounded grains of barley which have had the husks removed. This is used in soups.
4. Barley flour - used in bread making and other cooking. This flour contains less Gluten than wheat and so it should be used with some whole wheat for a light product. It is used often for people on a wheatless diet.

BUCKWHEAT
Buckwheat is not a true grain. It belongs to the same family of plants as sorrel. Nevertheless, it is very nutritious and should be included in our diets.
1. Whole grain buckwheat - can be used in cereals or ground into flours.
2. Buckwheat flour - can be used in yeast breads and many delicious breakfast quick breads (such as pancakes and waffles).

CORN
Corn is an American grain and is the principle grain of many people. It contains Vitamin A, potassium and phosphorus. When combined with dried beans, corn is a complete protein. Sweet corn is used mainly as a summer garden vegetable. Other uses are:
1. Whole grain dried corn - this can be used as a fresh vegetable by sprouting it and cooking it with butter and salt. Whole grain is ground into flour. Commercial corn meal flour has been de-germed, which removes the most nutritious part of the grain, the germ.
2. Corn meal or corn flour - is used many ways. It does not contain Gluten and therefore cannot be used alone for making most breads. It is used in yeast breads, quick breads, casseroles, puddings, etc.
3. Corn is also a favorite used as popcorn.

MILLET
Millet is a small cereal grain rich in iron, niacin, phosphorus and calcium. It is a complete protein and contains 10 to 12% protein. It is very easily digested, making it especially suitable for babies, children and elderly people or people on bland diets.

The whole grain can be steamed and combined with seasonings for a main dish or it is used alone as a cereal or in combination of other grains as a cereal. It can be used in any recipe that calls for rice or in any way that rice is used. It can be steamed and seasoned as a pudding (like rice pudding) or used in recipes for cornmeal. In this use, substitute one cup millet for one cup cornmeal. It can be ground into flour and used in quick breads (or mixed part with wheat flour in breads).

OATS
Oats are a familiar nutritious grain. Oats are 14% protein and are rich in B vitamins, Vitamin E, iron, zinc and other trace minerals. They are used in many forms.
1. Whole grain oats - are used in cereals or ground into oatmeal flour.
2. Rolled oats or flakes - are used in cooking recipes, cooked as a cereal or used in making granola. They are a delightful addition to cookies, breads, quick breads, etc.
3. Oatmeal flour - is an excellent flour for people allergic to wheat. It is a bland flour so it combines well with other grain flours. A good wheatless flour is half brown rice and half oat flour. These two flours together are better than either alone.

RICE
Whole grain brown rice contains all eight essential amino acids, making complete protein. Wild rice contains twice the content of protein as natural brown rice. White rice has most of the nutrients removed in the refining process.
1. Whole grain brown rice - is used in many casserole and meatless recipes. It can be cooked as a cereal and also ground into a nutritious flour.
2. Rice flakes - are similar to rolled oat flakes and can be substituted in recipes calling for oat flakes.
3. Rice flour - is used in many breads and baking recipes. It is excellent used with oat flour as mentioned above.

RYE
Rye is the principle grain bread of Germany, Russia and Scandinavian countries. It is used often for specialty breads. Rye is 12% protein and is rich in iron, potassium, phosphorus, Vitamin E and Manganese. Rye is used in the following ways:
1. The whole grain - is used for flour and is dark in color. Mixed cereal can be made with any combination of grains, including rye and rye can be cooked alone as a cereal.
2. Rye flakes - can be used in cereals and granola and any recipe calling for rolled oats.
3. Rye flour - is another flour used in wheatless products. In bread-making purposes rye resembles wheat more than other flours, but used alone it does make a stickier, less elastic dough. For lighter loaves a combination of wheat and rye is more satisfactory.

TRITICALE
This is a new grain that is a man-made cross between wheat and rye. It provides a complete well-balanced protein, in the balance our bodies require, which is a better amino-acid (protein) balance than any other grain. It is used in the following ways:
1. Whole grain triticale - is used as a cereal or ground into flour. It is used in the same way as wheat flour except that it is mixed with wheat because it contains a lower Gluten content than wheat. The flavor of triticale is nuttier and sweeter than wheat.
2. Flaked or rolled triticale - is more nutritious than rolled oats and can be used in the same manner in cookies, cakes and bread. They make a good cooked cereal and can also be used in granola recipes.

OTHER GRAIN FLOUR SUBSTITUTIONS
The following flour substitution chart may be helpful in using fresh ground grain flours in your favorite recipes. For each cup of white flour, use this:
7/8 cup whole wheat flour
1 1/4 cup rye flour
7/8 cup cornmeal
1/4 cup bean flour
7/8 cup triticale flour
7/8 cup rice flour
3/4 cup buckwheat flour
5/8 cup potato flour
1 1/2 cup oatmeal or oat flour
7/8 cup millet flour

Any combination of grains may be used when making breads. Follow this formula:
2/3 of the flour amount called for in the recipe - whole wheat
1/3 of the flour amount called for in the recipe - any mixture of the following grains: millet, corn, rye, rice, triticale, oatmeal or barley.

HINT: Concerning whole grain flour: You will have better nutrition grinding your own fresh flour and using the flour as you grind it. Much of the vitamins will be reduced through oxidation within 72 hours after grinding unless it is refrigerated in an air-tight container.

(Source: West Jordan Oquirrh Stake "Basically Speaking" Cookbook)


The suggested amount of grain storage per person per year is as follows: Wheat, rice, corn, or other cereal grains (300 lbs.)

Weekly Food Storage Plan

Here is an idea to help build your food storage week-by-week:

12th Ward's "Stow it Away Plan" or "Fun Food Storage"
Time waits for no man (or woman).
"Organize yourselves; prepare every needful thing. ..." D&C 88:119

THE INVITATION
You are offered this invitation to participate in THE PROGRAM by following THE PLAN. We have prepared this gift to you to encourage food storage in your own home. This program includes all the basics except wheat, plus many other items which will be beneficial for your family in times of need.

We encourage you to accept this invitation with enthusiasm. Talk to your family members about it. Get them involved.

Purchase your items, date them, store them wisely, rotate them and replenish the supply. At the end of the year you will have made great progress on this important program.

With great love for you and your constant efforts. 12th Ward Relief society Presidency

THE PROGRAM
"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 the subject. 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). "A year's supply of good 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."
(Ensign, June 1989, page 40, "Home Storage - Build on the Basics")

THE PLAN
1. Each week, tear off one coupon and add it to your regular grocery list.
2. Get a marker for marking the dates on items to aid in rotation.
3. Buy the largest amount you can sensibly afford. It is better to buy a little and get started with your food storage program than to go in debt or put off any progress until you can afford to buy the whole year's supply at one time.
4. Replace items as you use them. Remember these coupons are for items in addition to your regular grocery list.
5. Watch for sales or other specials. Grocery stores don't always have the best buys.
6. If you miss a week, skip to the next week. Don't get behind.
7. Share your "hot buys" and bargains with others in the ward.

Week 1
Medicine chest: feminine products, Pepto Bismol, cough drops. (You won't want to go get it when you've got it.)

Week 2
Canned meats: tuna, Spam, dried beef, etc. - at least 10 cans

Week 3
Personal products: soap, deodorant, toilet tissue, shampoo, lotion, etc.

Week 4
Assemble an emergency sewing kit. Thread, pins, needles, buttons, snaps, zippers, tape measure, scissors.

Week 5
Solid vegetable shortening. Less expensive than oil, but buy oil if you prefer.

Week 6
Juice: avoid watered products. Get 100% juice: lemon, orange, pineapple, etc.

Week 7
Toothpaste, floss, razors, shaving cream. Consider your family's needs.

Week 8
Mixes! Cake, pancake, muffin, Bisquick. Purchase or make your own.

Week 9
Spices and herbs you can use most often; pepper, bay leaves, cinnamon, oregano, etc.

Week 10
Eating rice makes us nice! Secure 10, 15, or 20 pounds.

Week 11
More first aid, gauze patches, swabs, cotton balls, fikrst aid tape, etc.

Week 12
Pasta! Buy at least five pounds. Select a variety.

Week 13
Dry milk - 40 oz. will make 5 gallons. Get what your family will need.

Week 14
Peanut butter!!!!

Week 15
Ready dinners: ravioli, pasta, oriental, boxed, frozen - get what your family will eat.

Week 16
Flour - buy at least 10 extra pounds for a small family, 25 extra pounds for a large family.

Week 17
Dry soup and crackers.

Week 18
Gelatin and pudding mixes.

Week 19
Garden seeds - lots of vegetables. They are full of vitamins, minerals. Include a few flower seeds. In times of emergency, our spirits needs brightening, too.

Week 20
Safety Week!
A length of cord or twine, flashlight and batteries (dated)

Week 21
Freeze-a-Cheese! You can freeze cheese in blocks, but it is easier to use if you grate it first and freeze it in bags. Then you can grab the amount you need all ready to use.

Week 22
Paper towels, aluminum foil, garbage bags, freezer bags, sandwich bags, etc.

Week 23
It's "Dress-your-burger" week. Mustard, catsup, relish, mayonnaise, Worcestershire sauce, etc.

Week 24
White sales! Buy a blanket or some sheets.

Week 25
Sure-Jell, Certo, parafin, lids and rings - other canning supplies OR buy some jams and jellies.

Week 26
Fill those water jugs!

Week 27
Canned milk. The December 1989 Ensign has great ideas for using canned milk.

Week 28
Canned goods - whatever your family likes.

Week 29
Back-to-school Sales! Paper, pencils, journals, envelopes, postage stamps, etc.

Week 30
Baking powder, soda, cornstarch, yeast, etc. - for baking days coming up. Dry yeast freezes well.

Week 31
Tomato Week! Juice, whole, sauce, paste - make it or buy it.

Week 32
Can some fruit (or buy some canned).

Week 33
Buy an extra 25 pounds of sugar.

Week 34
Can or freeze lots of vegetables OR buy some canned or frozen veggies.

Week 35
Get those dry beans, peas, legumes, lentils.

Week 36
Sweeteners - brown or powdered sugar, honey, corn syrup, etc.

Week 37
Iodized salt - 10 pounds. It seasons, preserves. In a pinch, it's toothpaste.

Week 38
One (or more) gallons of vinegar. It's a great cleaner, too!

Week 39
Canned soups and boxes of crackers.

Week 40
Popcorn - go for the big twelve pound bags.

Week 41
Canned goods: fruits or vegetables.

Week 42
Vitamins: Vitamins "A", "C", and "D" are particularly important.

Week 43
Ingredients for baking - cocoa, coconut, nuts, chocolate chips.

Week 44
Rolled oats, corn meal, Cream of wheat - get what your family will eat.

Week 45
More vegetables and fruits: canned or frozen.

Week 46
Detergent, bleach, cleanser, ammonia, disinfectant cleaners. Use coupons when available.

Week 47
First aid supplies: Band-Aids, calamine, neosporin, etc.

Week 48
Candles, matches. Put in a sturdy box you can located in the dark.

Week 49
Vegetable Oil - Get a good quality.

Week 50
Extra baking supplies for those Holiday treats.

Week 51
MERRY CHRISTMAS!

Week 52
HAPPY NEW YEAR!
You've given yourself a great gift - Security! But don't just pat yourself on the back. Start up again in the New Year to rotate and replenish those supplies you've used.