Monthly Recap

When taking on a project like food storage, it is incredibly helpful to have an idea of what you would like to store. It is easy to get overwhelmed and by planning out beforehand what and how much you want to store, the task doesn't seem so great. Some of those items will be obvious, things you already use everyday. Others may seem a bit of a stretch, but keep an open mind, we hope to give some tips over the coming months that will help some of those "foreign" items become not so foreign.


Keep in mind the shelf life of different food items and what you will need to do to keep things rotated.

• Wheat, Sugar, Salt, Beans, White Rice, Corn, Oats, Pasta can remain nutritious and very edible for 30+ years.


• Non-fat Powdered Milk, some Dehydrated Veggies...20 years

Starting Monday we will be getting into the "meat" of food storage. Each Tuesday will be "Tips from the Coop" a special series written by my good friend and fellow food storage junkie Joey Cooper. Every Friday will be devoted to adding to your 3-month supply. All of the days in between will all be about our monthly focus and include helpful information, recipes, fun products, etc.

Just a tip...if you like to take advantage of case lot sales and live in Utah, Macey's will be holding theirs starting March 4th. There were a few things I thought might be worth looking into.

• 45 lbs. White Wheat in a bucket-$18.99
• Canned butter-$4.99
• Processed Cheese- $3.99
• Country Cream Instant Non-fat Powdered Milk #10 can- $9.99
• 55 Gallon Water Barrel-$39

There are many others that are worth considering, just look at their ad online next week, unless you are lucky enough to get one in the mail!

Where do I put all this stuff?

If you have ever felt overwhelmed with where to put all of your stored food...you are not alone. It is a challenge many face and at times it takes a little creativity.

When I was first married, my husband and I were given food storage for Christmas. I was actually quite excited about it, but once we got back to our apartment, I looked around wondering where in the world I would put it. There was no storage room...no extra rooms for that matter. We decided to allocate one side of the closet for food storage. It wasn't pretty, but it worked. When we bought our first home, our food storage room was tiny. To make better use of space my husband built shelves on one side of the room and we stacked buckets on the other. Space was tight, but it was easily accessible and very usable.

Other areas to consider are under a bed in a shallow plastic bin, in a bookcase (unless it is in your front room :) ), also look for empty space in cabinets where you could mount additional shelves (like to the door), they make great ones for the pantry that hold many additional food items.

When planning where to put your food storage, try and put it in a cool, dark place if at all possible. Storing under these conditions will greatly increase the shelf life. If you do not have a place like this available, just do the best you can...the best you can is good enough. If you would like to get some additional small space ideas click HERE.

Seasoning the Fruits of your Green Thumb

One element of food storage that cannot be overlooked is seasonings. Items in this category include iodized salt, dry yeast, baking soda, baking powder, vinegar, bouillon, herbs, spices and seasoning mixes. Using flavorings your family enjoys could potentially make all of the difference between bland and satisfying eating.

Some seasonings I like to stock up on are taco seasoning, cinnamon, soy sauce, Lawry's seasoning salt, oregano, basil, thyme, chicken and beef base, garlic powder, etc. Think of recipes you currently use and what spices you feel would add to your cooking. Don't forget to stalk up on iodized salt. The recommended amount is 8 pounds per person.

Another area of preparation I feel very strongly about is gardening. The benefits of growing your own food are many. Some of them include...

• the money you save by not having to buy fresh produce. Think about it, you are growing your own groceries!
• the nutritional value is considerably higher for home grown foods because fruits and vegetables are picked when they are fully ripe (unlike the grocery store).
• you gain valuable skills and supplies, so if you found yourself in a position where you HAD to garden, you would already have the skills and supplies needed.
• it is very satisfying!

Now some of you might be saying. "I don't have enough room for a garden." Here is the good news...there is no specific space requirement...you can use whatever space you have. Look for a space in your yard that gets at least six hours of direct sunlight. For some it might be a flower bed, for others a nice four by four grow box.

"Don't worry if you don't have a traditional garden plot, many foods can be grown in small places with some creativity. A variety of vegetables and herbs, and even strawberries can be grown in pots on a balcony, porch or sunny window. These can also be used as borders in a typical flower garden. The important thing is that you start now to try to grow a few things. " ~Emergency Food in a Nutshell

When we landscaped our yard it was very important for us to have a nice grow box built. I love that box. It is a great space, but there are still limitations. Because of that I have had to be creative. I have had to plant herbs in the front yard among other bushes, planted cucumbers in open beds, planted dwarf peach trees because my yard is not big enough for the full size. It is not my ideal, but it works and it has blessed my family. I can't wait to go through the seed catalog that just arrived today and start planning out this years harvest!

Watch Out...Fats and Oils!!

Fat is essential in every diet. Fats and oils play in important role in our perception of taste and texture and their absence would make many foods more difficult to prepare and consume. A small amount of dietary fat is necessary for our bodies to properly absorb fat soluble vitamins like A, D, E, and K. 20 pounds or 10 quarts per person of fats, i.e. shortening, cooking oil, butter/margarine, peanut butter and mayonnaise are suggested for storage.

Long term storage of fat can be challenging, but there are some general rules you can follow to help you...
"Storage conditions that affect the deterioration of fats, oils and food in general are summarized in the acronym HALT: Humidity, Air, Light, and Temperature. Reducing exposure to humidity, air, light, and warm temperatures will prolong storage life. Proper food packaging can reduce or eliminate moisture, air, and light. Newly opened oil should be left in its original container or be placed in a clean container, since even a small amount of old oil mixed with fresh oil will hasten rancidity. Temperature dramatically affects the storage life and quality of fats and oils. Some fats, such as butter or margarine, can be frozen to prolong storage time. All fats, oils and foods containing fat keep better in a cool area of a house, such as a basement." ~ Oscar Pike

I bought a book for my husband one year called "A Years Supply" by Barry and Lynette Crockett. In it is an article that was written for in the Ensign in June 1982, by a man named F. Enzio Busche. Elder Busche describes his experiences living in post-war Germany and "what were the most valuable items in the days of starvation?" His counsel has never left me. He said..." As for what we needed, the food item we relied on the most was vegetable oil. With a bottle of vegetable oil one could acquire nearly every other desirable item."

I have a good supply of fats and oils and by making my own bread and typical cake and cookie making I have had no problem rotating it. The oil I am using now was purchased in 2005 and has a "best if used by" 2007. I opened it about a month or two ago and it is still just fine...no odor whatsoever. If you are worried, you can store your opened oil in the refrigerator to keep the temperature down.

Next...a little about salts and seasonings and the importance of gardening.

Beans, Beans the Magical Fruit...

Oh goodness...beans! Beans can be a hard one, but they also make a great food storage item. We will talk in depth about beans during later posts, but they are worth serious consideration when planning your food storage.


Why store Beans?

• Paired with a carbohydrate, they make a complete protein- and one with a lot less fat than an animal protein (which is in and of itself a complete protein.)
• White beans can replace the fat in most baking. Cook, mash and replace in recipes cup for cup.
• Whole beans/peas can be sprouted for added variety and nutrition.
• Beans can be ground into flour for instant soups and will add protein to bread and other baked items.
• Beans provide an economical substitute for meat or other animal proteins.

I have read some sources that say the shelf life of dry beans is relatively short and after 2 to 3 years the beans are too hard to be useful. This is simply not true. Whole beans have a long shelf life- up to 30 years. For example, Sunday evening I went to my parents for dinner and my mom had made a white bean soup. While eating it I asked her if she poured the entire can of beans in with the juice or if she rinsed them first ( I was a worried about digestive distress.) She looked at me a bit confused and then said they were dry beans she had cooked. I was floored! I could not tell the difference! And the best part it is that they were over 10 years old and still going strong. So there you have it...storage in action.

The rest of the week we will be finishing up with our "what to store and where to store it " overview. And then will move on to an in depth discussion of grains.

One of my most FAVORITE soups...

Lentil Vegetable Soup

2 cups lentils, rinsed and drained

1/2 pound sausage, cooked and drained

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrots

2 tablespoons chopped parsley

1 clove garlic, minced

1 1/2 teaspoons salt

1/4 teaspoon pepper

1 teaspoon oregano

8 cups water

1 (16 oz) can crushed tomatoes

2 tablespoons red wine vinegar

Place all ingredients in soup kettle (or pan), except tomatoes and vinegar. Cover and simmer for 1 1/2 hours. Add tomatoes and vinegar. Simmer for 30 minutes longer.

Hey Honey, Honey

Honey is a wonderful addition to your sugar storage. Not only will it be good on your sandwiches, but it can be used in many different ways...

• use it in soft, chewy cookies instead of regular sugar. It softens the batter and makes a wonderful cookie. (when using honey instead of sugar you will need to need to alter the recipe a bit, i.e. if your recipe calls for 1 cup of sugar, use 3/4 cup of honey and decrease the liquid measure by 1/4 cup. If the recipe does not call for any liquid, add 4 T. of additional flour for 3/4 cup of honey used. Also, you may want to decrease the temperature of your oven 25 degrees as honey caramelizes at low temperature.)
• honey is a great addition to homemade wheat bread.
• it can be flavored.

"Honey is one of natures best energy foods because it contains many carbohydrates. It is different from cane sugar, which is also an energy food, because honey also contains small amounts of protein, minerals and vitamins. Honey is the only form of sugar that does not need to be refined." ~ Bee Prepared Cookbook

Honey can be stored for a long time although crystallization will likely occur. To undo this, just put your honey container in warm water until the crystallization is gone. If this doesn't work, put the honey container on the stove over low heat (don't let it touch the bottom of the pan) and that should work. Be careful to not heat it too high because that could cause the honey to change color and flavor.

Sugar

Another thing you will want to make sure and store is sugar. The sugar requirement can be filled by many different foods...granulated sugar, brown sugar, powdered sugar, molasses, jams/jellies, honey, corn syrup, jello and powdered fruit drink mix. Granulated sugar itself is a wonderful thing to store as its shelf life is indefinite as long as it is kept dry. It actually contains essential nutrients. It is not the eating of sugar that creates problems, it is the eating too much of it.

When my husband and I really started building our food storage we just plugged our numbers in the Church's food storage calculator and just bought everything it said. One of the items listed was molasses. I looked at all of those bottles and wondered what in the world I was going to do with them. They sat unused for a few years (except for the token gingerbread cake I would make at Christmas) but then I found a new use for it and now I use it all of the time. What could that be? Brown Sugar...I make my own. It kind of started as an experiment, but now I actually prefer the taste and just make my own all of the time. It takes a little mixing, so it is not something you just throw together, but it is worth it.

If you want to give it a try, here is the recipe...

Brown Sugar
1 Cup sugar
1-4 Tablespoons molasses (depending on desired flavor.) I use 2
Stir together with a wire whisk.

Which Brand to Buy?

About a year ago I taught a series of food storage classes in my ward. We focused on many different things, but the class on powdered milk was particularly interesting due to the fact that most people think powdered milk is disgusting. As people walked in the door they were handed a sheet of paper labeled #1-#5. The object was to go down a table with various pitchers of milk and rate which milk they liked the best and which one they liked the least (with the others filling up the middle). Although many of the women did not exactly want to partake, they humored me and the results were valuable. Not necessarily to me...but to them. The surprise...Each type of milk was someone's favorite. Some varieties had more votes than others, but there was not one single variety that didn't get a vote.

So why tell you this...?
The kind of milk you should store is the one you like the best. Try a few different types before you spend your money and fill up your storage. Get a few friends together, each make a variety the night before, put it in your refrigerator (it is vital to have it chilled), and then have your own taste test. One trick is to add a little sugar and vanilla (just a few teaspoons to taste) and the taste will be improved dramatically. I had to made some powdered milk for my kids a little while ago and when my husband tasted it, he said it was actually good enough to drink. Who would have thought.

But just to give you a little head start...
Many people like Country Cream which is sold at Macey's and Bosch. This is the one that I like to store. I also have some milk from the cannery which is not the best tasting but is the BEST price. Many people like the taste of Morning Moo...but just make sure and consider all of the additives in a milk alternative. Other options are Carnation, Nestle, the generic brand your store carries, etc.

We will talk more in depth about powdered milk at a later date.

Powdered Milk and a Little Rambling

Yesterday was the day I determined to be food storage inventory day. My husband was not working and it was definitely a two person job. I will be honest...it was not very much fun, very tedious, but incredibly rewarding as I am reminded of what I have and what I no longer need to buy 50 of at the next case lot sale. There is a peace I now feel, one that comes from just organizing myself and being able to spend my money wisely. I have a lot of stored food, but there is still a lot I need and even though I am not completely finished (in the way I desire), I feel peace.

In my inventory I came across my powdered milk...oh what to do with powdered milk! It is probably one of the most expensive food storage items, but one of the most necessary. Why is it so necessary? The main reason is it is a good source of Protein. It also is a good source of Vitamins A & D, Calcium, Riboflavin, and Phosphorus.

Now there are different kinds of powdered milk out there. In the actual powdered milk category you have instant and non-instant...then you have the milk alternative category. You will want to be aware of the difference to know what you would like to store.

The major difference between instant and non-instant is the way you make it. Instant can be made in cold water and is mixed up in a "instant". Non-instant needs to be made in hot water and needs to be stirred for awhile to make sure it is all fully mixed in. The milk from the Cannery is Non-Instant. Whereas Country Cream and most varieties sold at the grocery store, i.e. Carnation, Kroger, etc. are Instant. The protein content is about 8 grams per serving

Morning Moo is an example of a milk alternative. It is a blend of dairy and non-dairy ingredients. The protein content is 3 grams per serving (not very much). Some people like the taste better, but it is full of ingredients that are hard to pronounce...sodium caseinate, dipotassium phosphate, propylene glycol, etc. It also has hydrogenated vegetable oil and corn syrup solids. If those things bother you, you might want to consider just purchasing regular powdered milk.

Next...how do I know what brand of milk to buy?

The Truth About Wheat

Wheat is a pretty magical grain. The staff of life. But it can also be challenging to incorporate into our diets. So why store it?
Well, let's list a few reasons...

• Its storage life is practically eternal. If stored in the right conditions, an airtight container in a cool,dry place, it will last 30+ years. Last week my grandparents asked if I would try to make some bread out of their 50 year old wheat...yes, 50 years old...and it worked! It was a little denser than the bread I usually make, but it worked and was VERY edible.
• The health benefits are significant...
• one of the world's healthiest foods
• stroke risk reduced 30-36%
• type 2 diabetes risk reduced 21-30%
• heart disease risk reduced 25-28%
• 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
• better weight maintenance
• It is versatile...
• "Most people know that wheat can be ground into flour and used for making bread. But the so-called “staff of life” can also be cracked, sprouted and soaked and used in salads, soups, entrees, desserts and sauces. A good wheat bread recipe can be used to make cinnamon rolls, dinner rolls, pizza crusts, calzones, focaccia bread and a host of other foods. And, the same flour used to make bread can also be used to make pancakes, waffles, cakes, cookies and other treats." ~Daily Herald, Sept. 2008

If you don't eat many wheat products now, incorporate it slowly. Too much of a good thing is not always a good thing. You might also try using 1/2 wheat flour with 1/2 white flour while baking. See how you do. You don't want to wait for a crisis to try and get used to wheat (particularly if you discover you have an allergy). An excellent way to start is by making something sweet. So, next time you make your favorite chocolate chip cookie recipe, substitute all or half of the flour with whole wheat. You will never know the difference! (You can do this with any recipe calling for brown sugar as the darker flour will not be noticeable.)

Grains...

Next on the list of things to store are GRAINS. So exactly what is considered a "grain"? The list can be long, but the major groups are wheat, rice, corn/popcorn, pasta, flour, and oats. The recommended storage amount is 400 lbs. per (adult) person. That amount might seem overwhelming, but when divided between so many different groups it is very attainable.

Your family should store a variety of grains that fit your individual circumstances. Think of meals your family eats consistently, stock up on items that will help you complete those meals.

Something to consider...(comments from Vicki Tate in Cookin' with Home Storage)
"Most of us have been told to store four basic items for survival: wheat, milk, honey and salt." The statistics, however , show that approximately 85% of us will not be able to survive on just these basics. There are several serious problems associated with this type of diet:

1. Many people are allergic to wheat. Most of them will not even be aware of this until they are trying to live on it meal after meal.
2. Wheat is a very harsh food for young children. They can tolerate it in smaller amounts, but not as the basis of their diet.
3. Too many of us store these foods thinking we will get them out and use them when circumstances dictate. Psychologically a high stress period is not the time to learn to cook with items. A stressful period is also not a good time for a family to adjust to a totally new diet, either psychologically or physically.
4. Appetite fatigue develops when a person eats the same foods over and over again. Often a person suffering from appetite fatigue would rather not eat than sample that particular food again. Small children and older people are highly susceptible to this problem. "

These concerns can be easily remedied by simply storing a variety of foods...starting with grains.

The Church used to have a very specific food calculator on their website that told you exactly how much of this or that you should store. Although I like the freedom of controlling the "what" and the "how much" of my storage, it is nice to get a starting point by using their calculator. Like I said before, it is no longer on the Church's website but I was able to locate it on another website. Click HERE if you would like to check it out.

Next...if I could be allergic and not know it, why store wheat?

A few more tips...

Thank you for the comments you made on "Water Storage". One of the good things about blogs is the ease in which we can share valuable information with one another!

Here are a few more water storage tips...

• If you have treated, municipal water, you do not need to put bleach into your water storage. Municipal water has already been chlorinated, so there is no need to add more.
• Unless you are storing your water in place where it could become frozen, fill your water containers to the top. Air is an enemy to long term water storage...so leave as little air space as possible.
• Make sure your water containers are not in direct contact with concrete. Have them sitting on wood or even a piece of cardboard.
• When possible, store your water in containers with limited or no access to light. The most optimal environment for water and food storage is a space that is cool and dark.

If you are interested in re-using pop or juice bottles to store your water. The following information might be helpful...

STORING WATER IN RECYCLED BOTTLES
In general, there are three types of recycled bottles which will work for water storage: 2 liter pop bottles, plastic juice containers, and gallon bleach containers. These can be reincarnated as "water jugs."
Unless punctured, these containers will hold water for years if necessary.
Gallon size milk plastic containers are not recommended except for an extreme emergency, when nothing else is available, as they are porous and degrade in sunlight - by law!

CLEANING JUICE BOTTLES
Rinse each 2 liter, half gallon or gallon juice container after use. Fill three quarters full of clean water, add a quarter teaspoon of dishwasher detergent, then shake vigorously and let soak. Shake several times more, then empty and rinse thoroughly with fresh water until completely rinsed and clean.
Refill with fresh tap water, adding 4 drops of chlorine bleach per gallon (2 drops of bleach for 2 liter or ½ gallon). Cap tightly. Store upright in a sturdy box. These water containers will now store for years.

Water Storage

OK, so let's talk water containers. There are many to choose from and we cannot possibly discuss each one, but there are a few general things you will want to look for and consider.

• One great way to store water is in empty soda pop or juice containers. The plastic is thick enough to store water for a good long time. My mom currently has water stored in these types of containers and has had them for a least ten years. And the best part...they didn't cost you any extra money!







• Make sure the containers you are using have the PETE logo on the bottom. That way you will know they are safe to use for the relatively long term.

• 55 gallon water barrels. If you don't already have one of these, you have probably heard of them. They are a fantastic way to store water if you have the space. I have a couple of these and when we were moving a couple of years ago we had to empty one out in order to get it up the stairs. We decided to give it a little taste test...and low and behold, it was quite tasty. Three years in a big, blue container and VERY drinkable. One reason for this is the blue color of the container keeps the light out (which is an enemy to water storage).
  
  
  
  


• Another thing I use...5 gallon water jugs. These things are great because they keep the light out like the 55 gallon barrels but they are very portable. The ones I store have a handy little handle (as you can see in the picture) and a special spigot I purchased which makes accessing water very simple. They are also nice if you are needing to grab water and go...in case of an emergency. They are really easy to store upstairs in a closet or anywhere else you might store 72 hour kits.












So, where might you get something like this? Macey's recently had the 55 gallon water barrel on sale for $39. That price is phenomenal! I have purchased my water storage containers at Industrial Container and Supply. They have consistently had the best prices and have a large selection. They are located in Utah but their website says they ship all over (you will need to check if they mail to personal residences). Their site does not list prices, so call for more information. Click HERE to get to their website. As a side note...they also have great prices on 4, 5 and 6 gallon storage buckets and lids. But we will talk more about that in a later post.


Next...we will finish discussing water storage and what you will want to know before you store.

Step #1...Water

We have all sorts of insurance...health, life, car, disability. It gives us peace of mind in case something devastating happens. We should also have food insurance...that is what food storage is. Insurance that you and your children will nutritionally have what they need, if crisis strikes. With it comes peace of mind, and hey, its the cheapest insurance out there!

Our first step in what to store is...WATER.

The Church guidelines for water storage is 14 gallons of water per person. That equals out to be a two week storage of water. One thing to consider is that is only drinking water. We use water in many other ways, cooking, cleaning, etc...so if possible, you will want to store more water than that.

So, how do I go about it? Well, let's start easy. Purchase bottled water. If you are a member of a warehouse club, a case of bottled water (35 bottles) is around $4.00. You can also often find it on sale at any grocery store...i.e. Smiths is currently selling a 24 pack of Dasani water bottles for $2.99. By slowly stocking up on water this way, you will be surprised how easy and inexpensive you are able to build up your storage.

Another good reason to stock up on water bottles is this type of water storage is the most easily accessed. Have you ever had your water turned off unexpectedly due to construction? For some reason that always seem to happen to me and it always reminds me how important and convenient water bottles are.

One things to remember...look at the expiration date on your water bottles! Because the bottles are so thin, they cannot store indefinitely and will eventually breakdown, so you will want to rotate them.

I read an article not too long ago about the importance of storing food and water and in it was an experience I think pertains to this post...
"Craig Israelsen, an associate professor in the school of family life at Brigham Young University...recently had the opportunity to live off the food in his pantry. In his home ward, the bishop encouraged willing members to test their reserves by living off the food and water stored in their home for one week. The experience taught Israelsen the importance of water.
What we learned is that you have to have a lot of water stored--and that's just for drinking,"he said. Water storage is the immediate need in an emergency."

Up next....water barrels and other containers.

Food Storage Planner #4

To finish up our review of food storage planners, I wanted to find one that didn't involve the computer at all (except for printing it off of course). For many, it is helpful to do things by hand, to write in your own items and have your list right in front of you when you are down in your food storage room ( or up, or over...wherever you store your food). I have come across a couple of these or you can create your own...

• Go my http://www.myfoodstoragedeals.com/ and click on their "free downloads" to find their Food Storage Inventory Sheet.
• The USU Extension created a workbook a little over ten years ago that I also think can be helpful. They don't specifically list items you should store, but help you make your own list. One thing I like about their workbook is they have an inventory sheet for your pantry and one for your freezer. These areas often get overlooked when accounting for food storage, but are particularly important in calculating your 3-month supply. Click HERE to get to the workbook.

This wraps up our discussions on food storage planners. I hope it has been helpful. Finding a way to organize your thoughts and goals is so valuable when you are taking on a sometimes overwhelming task. Remember...we are just taking BABY STEPS here.

Next week we will start to make a list of the basic things we will want to store. For those who have asked questions about Powdered Milk...I promise we will talk about it during the next two weeks.

Happy Planning!

Food Storage Planner #3

The third option I am presenting is the one that I use. It was created by a good friend who was kind enough to share it with me and now all of you as well...thanks Joey! The calculations are based on criteria established by the Church and is VERY easy to use. It is done in a Excel spreadsheet format and has many great features...

• Allows you to customize for your individual family (storage amount based on age).
• Excel does all of the math for you (after Joey put in the formula...thanks again Joey!)
• It is easily accessed and can be easily altered to meet your family's needs.
• It easily allows you to add in the food storage you already have, so you will know how much more you need to get.
• IT'S FREE!!!

It doesn't have all of the bells and whistles of the two other planners I have discussed, but it has all that you need. There are two planners you can download, the Basic Planner and the Planner Plus.

The Basic Planner has all of the basic long term food storage items you need as well as a few "extras", this is a great one if you are just starting out as well if you have been at this for awhile. All you need to do is fill in the ages of the members of your family and how much you already have of certain items and it will do the rest. For example, when you start to input your grain storage, you will notice that there is a TOTAL amount of grains needed at the top of that section. This allows you to fulfill the lbs. requirement with whatever grains your family chooses...you are not locked into a specified amount of wheat, rice, etc.

The Planner Plus is bit more extensive and is great for someone who already has stored a lot of the basics and is looking to store additional items such as sauces, canned fruit and veggies, soup, etc. This planner allows you to add items that are specific to your families needs as well as the amount per person that you would like to store. Let's say for example, I want to store canned peaches, pineapples, and mandarin oranges. I would input each variety in the specified cell as well as the PAP (per adult person) amount, which is 12 cans of each variety, and the spreadsheet does the rest. This planner might appear to be a bit overwhelming at first glance, but it is actually very easy once you start doing it.

To download the Basic Planner click HERE.

To download the Planner Plus click HERE.

If you have any questions...please post them in a comment and we will respond asap!

Food Storage Planner #2

Another option is a software program called...Food Storage Planner. Very straight forward. I have downloaded the "demo" they offer (which produces numbers that are EXTREMELY wrong), but it does give you an idea of how the program works.
Positive things...

• it allows you to account for individuals that eat more or less than normal (to help you truly store the right amount of food)
• it allows you to set up how many months of food storage you want to acquire and the time in which you want to get it.
• it also lists a variety of items (1000 of them) you should consider storing and whether or not those things are "survival" , "standard" or "luxury" needs.
• if you are a visual person, it also shows you a pie chart of your progress which can be encouraging if you start to feel overwhelmed.
• Check out the features page to get a comprehensive list.

Negative things...

• Price. If you were to just go and buy a single copy it would cost you $39.95. That is a one time cost, but if they upgrade the service, there is a fee of $20 to get the new version. One way around the highest price is to get more people to buy at the same time. They do offer group discounts and the cost can go as low as $17.00 if you have 50+ people.

I will be honest, this planner intrigues me. I have another planner that I love (we will be talking about that tomorrow), but I would be interested in a group order on this ( I am a little obsessive about planning and organization), so if you live near me and are interested, let me know. Also, if you or someone you know has used this planner, please leave a comment and how you/they liked it.

If you would like to go to the Food Storage Planner website, click HERE.

Food Storage Planner #1

As I stated before, there are many food storage planners out there. I cannot cover them all, but I hope to give you an idea of what is out there so you can find a planner that best meets your needs. I will begin with one of the most extensive planners I have found and will finish with the most simplistic.

If you are someone who wants to have a storage of food, but want someone else to do all the organizing for you (including remind you when your stored food is going to expire), take a look at trackmyfoodstorage.com . They are an online planner and feature two versions for you to choose from. The first is a BASIC version that is FREE and a PREMIUM version for a YEARLY FEE. The BASIC version includes an inventory manager to track your food supply as well as an easy set-up for your food storage goals. It also includes a recipe box (for you to store all of your favorite recipes) and has the ability to print your reports in a PDF format. The PREMIUM version offers the features of the BASIC version as well as, food storage analysis, rotation helper, alerts and reminders (custom set up by you and sent to your inbox) and shopping coupons.

This is one of the most comprehensive planners I have seen and the alert and notification feature is great! The basic version is very simple and is a great way to start, so if you are just starting out, I would take a look at what they have to offer. The only downside to this planner (the premium version) is the yearly cost. It is not too expensive, $14.99 a year or $39.99 for three years, but you do have be pay it each year, that can add up. If you are interested in learning more about this planner, click HERE.

Where Do I Begin?...

Acquiring a storage of food can be a daunting task. What do I get? Where do I start? Where do I put all of this stuff? Have you found yourself asking any of these questions? I have often felt overwhelmed and wondered if it was possible to really have a years supply of food. The answer is YES and I hope to help you do it.

First and foremost, let's shrink the picture you have in your head of all of the food you need to buy. That thought is like the messy room you can never quite muster up the motivation to clean...you know it needs to be done, but it is just too overwhelming. Let me introduce a couple of words...BABY STEPS! That is going to be our theme for this month...for this blog! Start small and just do the best you can. The best thing you can do is just do something! President Hinckley said " The best place to have some food set aside is within our homes. We can begin ever so modestly. We can begin with a one weeks food supply and gradually build it to a month, and then to three months. I fear that so many feel that a long-term food supply is so beyond their reach that they make no effort at all."

The first place to start is to make a plan. There are many tools out there to help you do it and we will discuss a few. But before we even go that far, first think of meals your family eats consistently. Write them down. After you have come up with a good list (2-4 weeks worth of meals), make a list of the ingredients required for those meals. This is a good place to start when creating your plan. You want to be storing what you eat and eating what you store. Now that doesn't mean that just because you or your family doesn't eat wheat bread that you shouldn't store wheat...but we will discuss that later :)!

So, if you haven't done so already...the homework for today is to just make a meal and ingredient list.

Throughout the rest of this week we will be discussing some of the different planners available to help you get organized.