Preparing for an emergency can be a hassle and sometimes cause headaches. The main reasons that food storage cause these headaches are: 1) Rotating your food and sometimes having to throw stuff away, 2) It takes too long to prepare, 3) You want it to taste good of course, 4) A whole year supply takes up too much room, and 5) The price.
These five things don't have to be a headache. Whether you have none, a little, or a lot of food storage it is worth it to look into the freeze dried method as the food takes care of all these problems and you won't have to worry about them for another 25 years because that's how long they will last on your shelf.
For a free consultation and free taste of the product give Scott a call and you can set up a time to meet.
Scott
(801)836-2857
Continue Reading »
Showing posts with label food storage. Show all posts
Showing posts with label food storage. Show all posts
Sunday, July 26, 2009
Saturday, March 21, 2009
Carolyn's Provident Living Column - March 2009
Planning and preparing your family for unexpected events that may happen, such as illness, loss of employment, economic downturns, or manmade and natural disasters requires planning, commitment, and effort. Being prepared requires an individual and family commitment. It just doesn’t happen with good intentions. I would challenge all ward members to actively prepare themselves, and make this a regular part of family planning and activities. Small steady steps eventually accomplish any goal, but it has to start with the first step. So make it a goal to start this month.
Start with an assessment of your family needs. Is it to do an inventory of your storage room, assess your food storage needs, update a first aid kit, buy some water storage containers, or prepare a budget plan that helps you? Each family will have different needs. The important words are “just do it!” There are multiple sources of information available, and a good place to start is the website of lds.org. Being prepared starts with you!
Pat Conrad was kind enough to pass on some valuable information:
Mountain Valley Seeds in Salt Lake City has non-hybird seeds available in a sealed #10 can for your food storage. I Googled that name and found their catalogue information, address and phone number. For those without Internet: 1438 So. 700 West , Salt Lake City. Phone number 801-486-0480. (Remember after March 1st we all need to dial the area code on all our calls.) Cost is $43.23, but decreases with bulk orders.
Next: A “to-die-for” homemade yogurt recipe, originally from Becky Nyman and now from Serena Warner. What is great about this, it gives us all a way to use and rotate our food storage powdered milk.
Yield: 5 quarts
1 gal 2 % milk
1 Cup sugar or honey
3 Cups powered milk, (it needs to be fairly fresh for best results)
1 Cup Vanilla yogurt (organic—need fresh yogurt culture as a starter)
1 tsp. vanilla
Pour half gallon of the milk in a large pot and half gallon in a large bowl. To the milk in the pot add 1 Cup sugar or honey. Bring to boil and then turn off heat and set aside.
To the milk in the large bowl add 3 cups powdered milk, 1 Cup vanilla yogurt, 1 tsp vanilla. Whisk until smooth.
Mix two milk mixtures together in the large pot, stir to blend. Then divide into 5-- Quart bottles. Will be full --- Makes exactly 5 quarts.
Put the lids on.
For winter months or homes with air conditioning in the summer, heat oven to 200 degrees and then turn it off. Put the quart bottles in a pan with towel wrapped around bottles. Leave in oven overnight. Next day, put in refrigerator to thicken. Enjoy!
Continue Reading »
Start with an assessment of your family needs. Is it to do an inventory of your storage room, assess your food storage needs, update a first aid kit, buy some water storage containers, or prepare a budget plan that helps you? Each family will have different needs. The important words are “just do it!” There are multiple sources of information available, and a good place to start is the website of lds.org. Being prepared starts with you!
Pat Conrad was kind enough to pass on some valuable information:
Mountain Valley Seeds in Salt Lake City has non-hybird seeds available in a sealed #10 can for your food storage. I Googled that name and found their catalogue information, address and phone number. For those without Internet: 1438 So. 700 West , Salt Lake City. Phone number 801-486-0480. (Remember after March 1st we all need to dial the area code on all our calls.) Cost is $43.23, but decreases with bulk orders.
Next: A “to-die-for” homemade yogurt recipe, originally from Becky Nyman and now from Serena Warner. What is great about this, it gives us all a way to use and rotate our food storage powdered milk.
Yield: 5 quarts
1 gal 2 % milk
1 Cup sugar or honey
3 Cups powered milk, (it needs to be fairly fresh for best results)
1 Cup Vanilla yogurt (organic—need fresh yogurt culture as a starter)
1 tsp. vanilla
Pour half gallon of the milk in a large pot and half gallon in a large bowl. To the milk in the pot add 1 Cup sugar or honey. Bring to boil and then turn off heat and set aside.
To the milk in the large bowl add 3 cups powdered milk, 1 Cup vanilla yogurt, 1 tsp vanilla. Whisk until smooth.
Mix two milk mixtures together in the large pot, stir to blend. Then divide into 5-- Quart bottles. Will be full --- Makes exactly 5 quarts.
Put the lids on.
For winter months or homes with air conditioning in the summer, heat oven to 200 degrees and then turn it off. Put the quart bottles in a pan with towel wrapped around bottles. Leave in oven overnight. Next day, put in refrigerator to thicken. Enjoy!
Continue Reading »
Tuesday, February 24, 2009
Carolyn's Provident Living Column - February 2009
Robert Walsh, in his “Tips for Living” article: Stocking a healthy pantry, freezer, in the Mormon Times section of the Deseret News offers these tips on shopping for needed items in your pantry and freezer:
• Check what you need against what you have and will use in the near future.
• Make a list, which generally reduces impulse buys.
• Shopping less often saves money.
• Consider the purpose, quality, & price of items you buy.
• Be a label reader – also check for expiration dates, items may have been on store shelves a while.
• Put nonperishables in your shopping cart first and end with the refrigerated and frozen products.
• Use coupons only for what you use or might try.As you put foods into the freezer, be sure to use moisture-proof containers or bags and remove as much air as possible. It is always a good idea to date the item.
Brother and Sister Conrad, who have been serving as Church service missionaries at the Lindon Cannery, gave me the following information: Dry Pack canning is available for anyone without appointment on Tuesdays and Thursdays. Hours are from 9 a.m. to 7 p.m. Space availability is on a first come, first served basis. There is no limit to the amount you may pack and purchase, however, it is recommended that you bring a buddy to help with your packaging efforts. It makes it much easier.
The cannery provides members with the opportunity to add to their food storage needs. We encourage everyone to take advantage of this wonderful facility.Next month: Ideas and recipes to help use and rotate that food storage in your basement.
Continue Reading »
• Check what you need against what you have and will use in the near future.
• Make a list, which generally reduces impulse buys.
• Shopping less often saves money.
• Consider the purpose, quality, & price of items you buy.
• Be a label reader – also check for expiration dates, items may have been on store shelves a while.
• Put nonperishables in your shopping cart first and end with the refrigerated and frozen products.
• Use coupons only for what you use or might try.As you put foods into the freezer, be sure to use moisture-proof containers or bags and remove as much air as possible. It is always a good idea to date the item.
Brother and Sister Conrad, who have been serving as Church service missionaries at the Lindon Cannery, gave me the following information: Dry Pack canning is available for anyone without appointment on Tuesdays and Thursdays. Hours are from 9 a.m. to 7 p.m. Space availability is on a first come, first served basis. There is no limit to the amount you may pack and purchase, however, it is recommended that you bring a buddy to help with your packaging efforts. It makes it much easier.
The cannery provides members with the opportunity to add to their food storage needs. We encourage everyone to take advantage of this wonderful facility.Next month: Ideas and recipes to help use and rotate that food storage in your basement.
Continue Reading »
Sunday, January 4, 2009
Carolyn's Provident Living Column - January 2009
As members of the Church of Jesus Christ of Latter-day Saints, we have often been counseled to be thrifty, self-reliant, hard-working, and prepared in all things. Our ward leaders encourage all members to do what they can to prepare for their family and individual needs. As the Provident Living Specialist in the Provo Canyon Ward, it is my desire and goal to assist members to prepare their families for future and present needs. An article in the monthly ward newsletter will offer suggestions and information to assist members in preparing for their family needs, and in using food storage items in a prudent way.
If we turned to the dictionary "Provident Living" would be defined as: having foresight in making provision for our conditions of life and maintaining our life needs. It is appropriate that all members of the Provo Canyon ward be engaged in Provident Living.
As members of the church, we have received council from our leaders on food storage, water storage, fuel, and having savings on hand for emergency short term and long term needs. Specific information and suggestions can be obtained from the Church’s website (www.providentliving.org). Accomplishing a comprehensive program of this nature is an overwhelming thought for many, however, if small steps are taken regularly, and consistently, much can be done to accomplish the admonition to have 72 hours kits, a 3 month supply of food, and same savings. From this beginning we can expanded into 6 months and beyond. The key is a planned, sustained effort.
Robert Walsh, in his Tips for Living article: Stocking a healthy pantry, freezer, in the Mormon Times section of the Deseret News said, "Your pantry and freezer aren’t meant to hold a year’s supply of food. In addition, Dr. Nora Nyland, Brigham Young University, indicated at Education Week,--- What’s in your pantry and freezer can be part of your three months’ supply of canned foods, frozen foods, pastas, grains, and seasonings. . . . And those items should be rotated to avoid spoilage."
"She further stated, many people believe canned and frozen vegetables and fruits lose nutrients in processing. While that is true to a small extent, canned and frozen items are processed the same day they’re picked and not much is lost. It’s also important to remember, that spices lose their potency very quickly, so they need to be replaced often."
Web sites listed in the article included:
http://www.mypyramid.gov/ reviews a healthy-food pyramid so you can put foods from the pyramid in your pantry and freezer,
http://www.penzeys.com/ and www.mealtime.org both provide helpful information on staples and recipes----
Next month watch for tips on shopping once you have decided what items you need in your pantry and freezer. In the meantime, a New Year can mean some new resolutions. Let’s focus on Living Providently in 2009.
Continue Reading »
If we turned to the dictionary "Provident Living" would be defined as: having foresight in making provision for our conditions of life and maintaining our life needs. It is appropriate that all members of the Provo Canyon ward be engaged in Provident Living.
As members of the church, we have received council from our leaders on food storage, water storage, fuel, and having savings on hand for emergency short term and long term needs. Specific information and suggestions can be obtained from the Church’s website (www.providentliving.org). Accomplishing a comprehensive program of this nature is an overwhelming thought for many, however, if small steps are taken regularly, and consistently, much can be done to accomplish the admonition to have 72 hours kits, a 3 month supply of food, and same savings. From this beginning we can expanded into 6 months and beyond. The key is a planned, sustained effort.
Robert Walsh, in his Tips for Living article: Stocking a healthy pantry, freezer, in the Mormon Times section of the Deseret News said, "Your pantry and freezer aren’t meant to hold a year’s supply of food. In addition, Dr. Nora Nyland, Brigham Young University, indicated at Education Week,--- What’s in your pantry and freezer can be part of your three months’ supply of canned foods, frozen foods, pastas, grains, and seasonings. . . . And those items should be rotated to avoid spoilage."
"She further stated, many people believe canned and frozen vegetables and fruits lose nutrients in processing. While that is true to a small extent, canned and frozen items are processed the same day they’re picked and not much is lost. It’s also important to remember, that spices lose their potency very quickly, so they need to be replaced often."
Web sites listed in the article included:
http://www.mypyramid.gov/ reviews a healthy-food pyramid so you can put foods from the pyramid in your pantry and freezer,
http://www.penzeys.com/ and www.mealtime.org both provide helpful information on staples and recipes----
Next month watch for tips on shopping once you have decided what items you need in your pantry and freezer. In the meantime, a New Year can mean some new resolutions. Let’s focus on Living Providently in 2009.
Continue Reading »
Subscribe to:
Posts (Atom)
Posts
