Prepared LDS Family: Emergency Kits for School Kids

Prepared LDS Family: Emergency Kits for School Kids: When we lived in southern California, each year I was asked to put together an emergency kit for my elementary school kids. The kits were k...

It's Conference Weekend.....

LDS General Conference is this weekend and so you know what that means.....time to check your 72 hour kits.  Or for some of you, this might be the time you need to get your 72 hour kits started.  Either way, just do something to prepare for a time when you might need to evacuate your home.  Here is a list you can use to help you get started.  The list is long and not everything will apply to your families needs so change it where you need to. 

Water
* Poly canteens, 1 quart
* Sierra cup
* Water purification tablets
* Water purifier & extra filters
* Water bag, nylon
* Water bag liners, plastic
* Solar still
* Rubber surgical tubing
Food
* Personal daily rations
* Energy bars, tablets
* Trail snacks
Clothing
* Hiking boots
* Trail sneakers
* Socks
* Underclothing
* Thermal underwear
* Shirts, short sleeve
* Shirts, long sleeve
* Shorts, hiking
* Trousers, long
* Belt and buckle
* Sweater
* Down vest
* Down jacket
* Parka
* Poncho
* Gloves, leather
* Mittens, wool
* Scarf
* Balaclava
* Bandanna, large
* Hat
* Swimsuit
Shelter
* Tent
* Tent fly
* Tent poles
* Tent pegs
* Ground cloth
* Ultra light weight tarp
* Visk clamps
* Nylon line, 50 ft. 2 ea
Bedding
* Foam pad, closed cell
* Sleeping bag
* Air pillow
Cooking Equipment
* Frying pan, folding
* Cook set, nesting
* Can opener, P-38
* Eating utensil set
* Book matches, water proof
* Pack stove
* Windscreen
* Fuel bottles
* Condiments
* Salt & Pepper
* Sugar
* Flour
* Honey
* Milk, dry, instant
Clean Up
* Scouring pads, soap filled
* Sanitary tablets & dunking bag
* Dish towel
Personal Hygiene & Sanitation
* Toilet trowel
* Toilet tissue, biodegradable
* Feminine hygiene items
* Shampoo
* Comb and brush
* Eye drops
* Tooth brush & tooth paste
* Shaving gear
* Deodorant
* Soap & soap dish
* Bath towel
* 5 gallon bucket with toilet seat cover
* Garbage bags, biodegradtable
* Solid waste digestion tablets
* Dissolving toilet deodorant packets
Preventative Aid
* Foot powder
* Body powder, medicated
* Moleskins
* Chigger powder
* Mosquito repellent
* Lip balm
* Sun block
* Body powder, medicated
* Corn starch
* Hand lotion
First Aid
* Personal First Aid Kit
* Family First Aid Kit
Emergency Gear
* Signal flares, night
* Signal smoke, day
* Signal die, water
* Signal mirror
* Strobe light
* Whistle
* Space blanket
* Hand warmers
Light, Heat, Fire making
* Pack lantern
* Spare lantern mantles
* Flash light
* Spare bulb, batteries
* Candle lantern
* Spare plumbers candles
* Glow sticks
* Match safe & matches
* Magnesium block
* Magnifying glass
* Lighter
* Spare flints
Navigation
* Map case
* Maps
* Map measure
* Pedometer
* Compass
* Altimeter
* Global positioning system (GPS)
Communication
* Pocket radio, battery/solar power
* Cell phone ... or
* Two way radio: CB, GMRS, FRS
* Spare NiCad batteries
* Solar battery charger
Tools and Repair Kits
* Leatherman.Gerber tool
* Sven saw
* Hatchet/Boys axe w/sheath
* 8 inch mill file
* Spare parts: pack, stove, lantern
* Tent/ Pack patch kit: ripstop tape
* Copper wire, spool
Personal Items
* Camera, lenses, flash and film
* Binoculars
* Swiss Pocket knife
* Sharpening stones and oil
* Wallet
* Extra house and car keys
* Copy of important papers such as titles etc.
* Change for pay phones
* Handkerchief
* Watch
* Sun & prescription glasses
* Pencil and note pad
* Scriptures
Fishing Equipment
* Pack rod case
* Pack rod, spin -fly combination
* Ultra lite spinning reel
* Ultra lite fly reel
* 15 lb test Spiderwire monofilament
* 7DTF fly line
* Fly line leaders, various lb test
* Tackle boxes, small double sided (2)
* Hooks, size 8, 10, 12
* Fly assortment
* Sinkers, split shot
* Spinners
* Spoons
* Small plugs, poppers, bugs
* Fanny Pack.
Pack and Pack Frame
* Pack
* Frame
* Clevis pins
* Stuff bags
* Compression straps
* Plastic garbage bags
* Twist ties / plastic zip ties
Clothing Maintenance and Repair
* Sewing Kit
* Spare shoelaces
* Biodegradable detergent
* Woolite
* Small scrub brush
* Clothes pins
Homeland Security
* Duct tape
* Air mask
* Heavyweight plastic garbage bags or plastic sheeting

CHILDREN'S SURVIVAL KIT

Children's emotional well-being during an emergency may depend on being able to keep busy with games. Here are some ideas from a post at Stanford.edu's website Store these items in water proof containers. A plastic bucket is ideal for this. Make it accessible to your emergency kits. Suggested Items:
01. Scriptures
02. Books & Magazines
03. Paper, Coloring Books, and Activity Books
04. Felt Tip Markers, Colored Pencils, Scissors
05. Games
06. Small toys
07. Any Hard Candy
08. Children's Vitamins, Pain-Reliever, Cold Remedies, Band Aids, and First-Aid Cream
09. Creative Game List
10. String
11. Clothespins
12. Feather
13. Straws
14. Wooden Blocks
15. Marbles
16. Metal Washers
CREATIVE GAME LIST
This is a list of games that children can play out of everyday items.
Clothespins -
01. Drop in a bottle
02. Pitch at a target
03. Clothesline relay
Wooden Blocks -
01. Print letters on cubes. Roll cubes to spell words.
First one to complete 10 words wins.
Marbles -
01. Roll them at a target
02. Toss them in a box
03. Old Fashioned Marble Game
Metal Washers -
01. Toss them into numbered cups.
Paper Cups -
01. Tossing Games
02. Blowing Relay
03. Telephone
Paper Plates -
01. Toss through a wire coat hanger
Straws -
01. Marble Blow Relay
02. Bean Relay
Spoons -
01. Carry Ball
02. Flip Beans at target
03. Carry Cotton Balls
Feathers -
01. Feather Volleyball: blow feather over string or net
02. Toss them at a target
03. Blow them over the line relay

More notes on 72 hour kits

1. Store water. Many times after a disaster the safety of the water supply is in doubt. Having water on hand can be critically important.2. Don't forget food in the freezer. Because the electricity was out and freezers defrosted, many families had more food (for the short term) than they could use. Neighbors got together to barbecue steaks that thawed. Many teenagers said they never ate better than during the disaster.
3. Store batteries for flashlights and radios. It seemed like everyone in the country knew more about what was happening with the disasters than the people involved in them did. A television or radio that ran on batteries was often the only source of news. Flashlights allowed those who had them to read or play games after the sun went down.
4. Have a family plan in case of emergency. Discuss where to meet and what to do in case you are not at home when disaster strikes.
5. Photos and journals can't be replaced. Make sure they are in a place where they can be grabbed quickly. Even better, make duplicate prints of your favorite family photos and send them to relatives out of state.
6. Additional supplies. Other items good to have in an emergency could include regularly required medicine (such as insulin); a change of clothes (work clothes would be best); a camp stove and fuel; first aid kit; games; bedding or a sleeping bag.
7. Cash and gas may come in handy. With power out, banks were closed, automatic tellers didn't work, and service stations could not pump fuel. Usually it only takes a couple of days for generators to be brought in to get these services functioning again, but in the meantime, those with money and gasoline have purchasing power and mobility. (Janet Thomas, "In Case of Disaster," New Era, Oct. 1990, 24)

Don't forget to include:

- home owner's insurance policy numbers and contact information
- passports
- certified copies of birth certificates
- social security numbers
- health insurance policy numbers and contact information
- life insurance policy numbers and contact information
- living will
- credit cards AND traveler's checks/cash. (Yes, credit cards -- remember during the gas riots caused by Hurricane Katrina and Rita that many gas stations stopped taking cash for security reasons. Traveler's checks work like cash and can be replaced if lost or stolen.)


More information can be found on HERE.

52 Weeks Food Storage - #39

Week # 39: 30 lbs of Oats 

Oats:
Oats are the edible cereal grains produced by the cereal grass of the same name. Oats are light tan in color. They have a nutty flavor and a chewy texture and must be hulled before they can be eaten. Whole oats minus the hulls are called groats.

3 Types of Oats which we will cover here: 

Rolled Oats
These are also commonly called “old fashioned”, “thick cut” or “porridge” oats. To produce them, oat groats are steamed and then rolled to flatten. They can generally be found wherever oats are sold. They take longer to cook than do the quick cooking oats, but they retain more flavor and nutrition. This is what most people will call to mind when they think of oatmeal.
Quick Cooking Rolled Oats
These are just steamed oat groats rolled thinner than the old fashioned kind above so that they will cook faster. They can usually be found right next to the thicker rolled oats.

Instant Rolled Oats
These are the “just add hot water” or microwave type of oat cereals and are not at all suited for a long term food storage program. They do, however, have uses in “bug out” and 72 hour food kits for short term crises. Generally the more you process a food the less nutritious it becomes,instant oats are best avoided if you want to get the full benefit of this grain.
Storing
Store oats in an airtight container in a cool, dry place for up to 6 months. Freeze in a moisture- and vapor-proof container for up to 1 year. So definitely rotate your oats!
Cooking Time
It takes about 10-15 minutes to cook regular rolled oats. Quick rolled oats, being thinner, cook much quicker in 2-3 minutes. And instant rolled oats, which have already been cooked then dehydrated, just need hot water added. As instant rolled oats are the least nutritious, you should think seriously about using them in your every day cooking habits instead of using the slower cooking quick oats. Instant oats certainly have their place, however, such as on camping trips and in your 72-hour kits.

Oats Health Benefits
Weight Control - As the soluble fiber of oats is digested, it forms a gel, which causes the viscosity of the contents of the stomach and small intestine to be increased. The gel delays stomach emptying making you feel full longer which helps with weight loss. New research suggests that children between ages 2-18 years old who have a constant intake of oatmeal lowered their risk of obesity. The research found that the children who ate oatmeal were 50% less likely to become overweight, when compared to those children that did not eat it.
Cholesterol and Heart - Oatmeal and oat bran are significant sources of dietary fiber. This fiber contains a mixture of about half soluble and half insoluble fibers. One component of the soluble fibre found in oats is beta-glucans, a soluble fiber which has proven effective in lowering blood cholesterol.

Blood Sugars - Eating oats can spread the rise in blood sugars over a longer time period.
Anti Cancer - Oats, like other grains and vegetables, contain hundreds of phytochemicals (plant chemicals). Many phytochemicals are thought to reduce a person’s risk of getting cancer.
Blood Pressure - A daily serving of whole oats rich in soluble fibre can reduce hypertension, or high blood pressure, and so reduce the need for anti-hypertensive medication.
Bowel Function - Oats have a high fiber content. Fiber is necessary in keeping bowel movements regular. Oats are high in both soluble and insoluble fiber.
Athletic Performance - Oats, like other cereal grains, are valued primarily as a source of carbohydrates which provide calories for energy needs. Oats have been shown in scientific studies to favorably alter metabolism and enhance performance when ingested 45 minutes to 1 hour before exercise of moderate intensity.
Oats Nutritional value per 100 grams
Energy     390 kcal / 1630 kJ
Carbohydrate     66 g
Dietary fiber total     11 g
- Beta glucan     5 g
- Insoluble     6 g
Total fat     6 g
- Saturated     1.217 g
- Monounsaturated     2.178 g
- Polyunsaturated     2.535 g
- Cholesterol     0 g
Protein     17 g
Minerals
Calcium     54 mg
Iron     4.72 mg
Magnesium     177 mg
Phosphorous     523 mg
Potassium     429 mg
Sodium     2 mg
Zinc     3.97 mg
Copper     0.626 mg
Manganese     4.916 mg

52 Weeks Food Storage - #38

Week # 38:  5 lbs of Sugar

                     10 lbs of Brown Sugar
                     4 lbs of Powdered Sugar 

Sugar:

In addition to basic staples, sugar is recommended as part of a balanced diet and to provide carbohydrates. During depressed times, even treats made with sugar can actually help provide a mental uplift. Follow the steps below to have a supply of sugar ready when you need it most.

1. Prepare storage containers. Make sure all inner surfaces are clean and dry. If using plastic buckets, place one ounce of dry ice per gallon capacity in the bottom of the bucket. See more info about packaging recommendations at ProvidentLiving.org.
2. Fill containers with sugar. Fill foil pouches to 80% of volume. Fill jars to 95% volume. Fill buckets to within one inch of the top (on top of the dry ice).
3. Seal containers. For foil pouches, use an impulse heat sealer. Make sure the seal is tight. A second seal can be applied if desired. For jars, make sure the gasket on the lid is in good condition. Close the jar tightly. For plastic buckets, place the lid on top but do not completely close it until the dry ice has dissipated (sublimed). When the bottom of the bucket begins to feel warmer, place the lid on tightly. If it begins to bulge after a few minutes, open slightly to release the excess pressure.
4. Store containers. All food storage should be placed in a cool, dark, and dry location preferably off the floor and away from rodents. Rubbermaid or similar totes are excellent for storing foil pouches.

Note: Moisture makes granulated sugar hard and lumpy. Once this happens, there is no way to adequately restore it.


Brown Sugar:
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content or produced by the addition of molasses to refined white sugar. It’s used in everything from breakfasts to desserts. Add it to chicken, oatmeal, cakes, pies, cookies and so much more. Brown sugar can be used in everything!

Difference between Light & Dark:
Brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar). Use these two sugars interchangeably in recipes calling for brown sugar. For a delicate, light, nutty caramel flavor, use Light Brown Sugar. For a rich, old-time molasses taste and deeper color, use Dark Brown sugar. If you’re in doubt or if it’s not specified, you might choose the Light Brown.

Store Brown Sugar
Air hardens brown sugar. Store it in a cool, moist area in a covered container. If that’s not possible, store the entire container in a second canister with a tight-fitting lid. You can also empty the sugar into a rustproof container (or a heavy, moisture-proof plastic bag) and keep it tightly closed. Even though the shelf life of brown sugar is indefinite, it’s best to use it within six months of purchase for maximum flavor. Don’t store brown sugar in the refrigerator. However, if you are in a very dry area or are going to keep it for a long time, you may want to freeze it. To use frozen sugar, thaw it for two or three hours. If ice crystals form after long freezer storage, gently stir the sugar as soon as it thaws to prevent pockets of moisture from causing damage.

Soften Brown Sugar
When brown sugar hardens, it loses its natural moisture. Here are some suggestions to restore the moisture and soften the sugar:
* If you need to use hard brown sugar immediately, remove it from the package and heat it in a 250-degree oven. Watch it carefully. As soon as it’s soft, measure the amount you need right away because it will again harden as it cools. Please use caution. Oven heated sugar is very hot!
* To soften brown sugar in a microwave, place it in a microwave-safe container, cover loosely with a wet (but not dripping) white paper towel, set the microwave on high, and check the sugar every 30 seconds. Again, microwave-softened sugar hardens as it cools so microwave only the amount of sugar you need. And it’s very hot. Please use caution.
* Time permitting, place the hardened brown sugar in a rustproof container with a dampened – not dripping wet – white paper towel or napkin placed over a small piece of plastic wrap or foil on top of the sugar. Cover tightly. Remove the paper towel after the sugar absorbs the moisture and softens (about two days) and tightly reseal the container.

Powdered Sugar:

Let’s be honest we only put this one on the 52 week food storage list because we know most of you make cookies, cakes and sweets and need icing. However, those of you who don’t need powdered sugar for any reason then don’t worry about it. Personally we never use powdered sugar, but if for some reason the power is out for a long time or the internet is down then we’ll need to take up a new hobby. Instead of using the computer and internet every second of the day, we could start baking and making french toast and crepes for breakfast every day. Yum! sounds exciting, maybe we need to start today.

Powdered Sugar is snowy white in color. It has a delicate, soft, supple texture, and it mixes and creams into delicious, smooth frostings. Powdered sugar is also known as confectioner’s sugar or icing sugar. It contains a small percentage of cornstarch to prevent caking, and is available in different grades of crystal fineness.

Grades:
Most people shopping for this ingredient at the store don’t know that it comes in a variety of grades referring to how finely it is ground. 14X is typically the highest grind, but this may not be shown on labels, and for most home baking it isn’t necessary to buy a specific grind. Higher grinds do dissolve more quickly and may be more suited for things like whipping cream. Powdered sugar labeled XXXX is slightly finer than that labeled XXX but they can be used interchangeably.

Substitute:
Powdered sugar has a finer crystal size than Granulated Sugar and contains 3% cornstarch that keeps the sugar soft. Substitutions may result in unsatisfactory results. However if you really want to try there is of course a way. To make powdered sugar, combine a cup of granulated sugar with about two tablespoons of cornstarch in the blender (about 227 grams of sugar and 57 grams of cornstarch). Blend until the sugar reaches a fine powder. Let the sugar sit for approximately 15 minutes prior to using.

Storage:
Store powdered sugar in a cool, dry location (not the refrigerator). When it gets moist, it develops lumps. And because of its physical properties, it tends to absorb strong odors – it can even absorb odors through the package.

Information has been aggregated from: wikipedia.org, chsugar.com, wisegeek.com, and recipezaar.com.

52 Weeks Food Storage - #37

Week # 37: 1 package of Vital Wheat Gluten

Vital Wheat Gluten:

Gluten is a protein found in Rye, Wheat, Oats, Barley & Triticale. (”Gliadin” is part of the gluten structure. Gliadin is present in varying amounts in these grains. The combination of gliadin and glutenen makes gluten.) This protein gives structure, elasticity and sponginess to baked goods, especially your home made breads.

Effects:
Vital wheat gluten only does one thing. It helps improve the rise and texture of the bread. Use it in your heavier breads that rise slowly, such as whole grains, rye, or ones loaded with sugar, dried fruit and nuts. Generally, if you are using white bread flour you don’t need to add any gluten. However, all-purpose or whole-grain flours need vital wheat gluten.

Know the Difference:
Sometimes instant gluten flour = pure gluten flour = vital wheat gluten, depending on vendor and manufacturer. Notes: This is flour with the starch and bran removed. Don’t confuse it with bread flour = high-gluten flour, which is gluten-fortified flour, or with gluten = seitan, a meat analogue used in vegetarian dishes they are all very different. Vital Wheat Gluten is usually added to regular flour to turn it into bread flour, or it’s used to make seitan.
One way to know for sure is to understand that vital wheat gluten should be 75-80% protein.
1/4 cup of vital wheat gluten that contains 6g carbohydrate and 23 g protein is the one you need!
1/4 cup of gluten flour that contains 14 g carbohydrates and 12 g protein is not the right one. (While it may have it’s own list of benefits, it’s not what your looking for in this instance.)

Advantages:

• Some additional advantages of Vital Wheat Gluten:
• Vital Wheat Gluten has a protein level of 75%.
• Gluten absorbs nearly twice it’s weight of water and retains a portion of it in the final product, thereby increasing the yield.
• Gluten traps the gases in the dough more effectively, allowing better oven spring and larger volume.
• The typical taste of bread is enhanced. The color, especially of the crust, is improved.
• Vital Wheat Gluten improves the nutritional value and has a longer shelf life.
• Gluten aids in the machinability of the dough, particularly in the clean-up stage.
• Thin slicing without breakage is possible.

Use:
Use 1 tsp. per cup of all-purpose or 1 1/2 – 3 tsp. for every cup of whole grain or rye flours. Or 1 Tbsp. for each loaf of bread.
Nutritional Benefits:
This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Selenium, and a very good source of Protein.

Where to buy:
Please check your labels! Vital Wheat Gluten is usually available in the health food section or baking section of your grocery, or at some health food stores.  There are many online sites that also sell Vital Wheat Gluten if you can't find it locally.

Smith's Case Lot Sale

Just got the email in my inbox.  Smith's is having a case lot sale this week.  Here is a link to their ad if you haven't received your flyer in the mail yet (which I won't until this afternoon).  There are some great items on sale so stock up!  Here is a link to their ad:

http://smithsfoodanddrug.mywebgrocer.com/Circular/SMITHS-086/000862844/Weekly/1/1

52 Week Food Storage - Week #36

Week # 36: 15 lbs Kidney Beans

Kidney Beans:
Kidney beans come in various colors (mainly red) but are kidney-shaped beans. Their firm, creamy, white flesh and full-bodied flavor make these beans a popular choice for chili, soups, and salads because they absorb the flavors of seasonings and the other foods with which they are cooked with. Both dried and canned kidney beans are available throughout the year. Dried beans are generally available in prepackaged containers as well as in bulk bins.

Health Benefits:
Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. But this is far from all kidney beans have to offer. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Just one cup of cooked kidney beans supplies 177.0% of the daily value for molybdenum. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them.

Great Fiber!
A cup of cooked kidney beans provides 45.3% of the recommended daily intake for fiber. Soluble fiber forms a gel-like substance in the digestive tract that binds with bile (which contains cholesterol)and ferries it out of the body. Research studies have shown that insoluble fiber not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like irritable bowel syndrome and diverticulosis.

Lower Your Heart Attack Risk
In a study that examined food intake patterns and risk of death from coronary heart disease, researchers followed more than 16,000 middle-aged men in the U.S., Finland, The Netherlands, Italy, former Yugoslavia, Greece and Japan for 25 years. Typical food patterns were: higher consumption of dairy products in Northern Europe; higher consumption of meat in the U.S.; higher consumption of vegetables, legumes, fish, and wine in Southern Europe; and higher consumption of cereals, soy products, and fish in Japan. When researchers analyzed this data in relation to the risk of death from heart disease, they found that higher legume consumption was associated with a whopping 82% reduction in risk!
A study published in the Archives of Internal Medicine confirms that eating high fiber foods, such as kidney beans, helps prevent heart disease. Almost 10,000 American adults participated in this study and were followed for 19 years.
Kidney beans’ contribution to heart health lies not just in their fiber, but in the significant amounts of folate and magnesium these beans supply. Folate helps lower levels of homocysteine, an amino acid that is an intermediate product in an important metabolic process called the methylation cycle.
Kidney beans’ good supply of magnesium puts yet another plus in the column of its beneficial cardiovascular effects. Magnesium is Nature’s own calcium channel blocker. Studies show that a deficiency of magnesium is not only associated with heart attack but that immediately following a heart attack, lack of sufficient magnesium promotes free radical injury to the heart. Want to literally keep your heart happy? Eat kidney beans–a one cup serving provides 19.9% of your daily needs for magnesium.

Calories:
There are 218 calories in 1 cup of Red Kidney Beans (Canned).
Calorie break-down: 3% fat, 75% carbs, 22% protein.

Choosing dry beans:
Choose dried beans that look plump, unwrinkled and evenly colored. Pick over dried beans before using to remove any small pebbles. Whether purchasing kidney beans in bulk or in a packaged container, make sure there is no evidence of moisture or insect damage and that the beans are whole and not cracked.

Choosing canned beans:
Canned kidney beans can be found in most markets. Unlike canned vegetables, which have lost much of their nutritional value, there is little difference in the nutritional value of canned kidney beans and those you cook yourself. If enjoying canned beans is more convenient for you, by all means go ahead and enjoy them. We would suggest looking for those that do not contain extra salt or additives. (One concern about canned foods is the potential for the can to include a liner made from bisphenol A/BPA.

Storage:
Canned beans have a shelf life of 2 to 3 years. Store dried beans in a covered container for up to 1 year. You can precook kidney beans and store them, refrigerated, in their cooking liquid in an airtight container for up to 5 days.

Preparation:
1 cup of dried beans makes approximately 3 cups of cooked beans.
Canned kidney beans should be thoroughly rinsed before using. Dried kidney beans should be soaked before cooking, both to speed cooking time and to reduce any gas-causing tendencies. There are two ways to soak dried beans:

Overnight soak: Rinse the beans, then cover with an inch of cold water and let soak at room temperature for at least four hours or overnight. Drain and rinse the beans before cooking them.
Quick-soak method: Rinse the beans, then put in a saucepan, cover with an inch of water, and bring to a boil. Boil for a few minutes and then let them soak for an hour off the heat, drain, and then add fresh water and continue cooking.

Soaked kidney beans will cook in about 60 minutes. Use 3 cups of water for each cup of uncooked beans, and you may wish to season the beans by adding bay leaves, herb sprigs, or garlic cloves to the cooking water. There’s a persistent myth that adding salt to beans while they cook will toughen their skins. This is not true, however, and salting the cooking water gives the beans better flavor.

There are hundreds of recipes on the internet that use kidney beans.  Do a search and start adding them to your daily diet.

52 Week Food Storage - Week #35

Week # 35: 50 lbs of Wheat (white or red)

Click here to read the 1st post on why you need wheat, how to store it and what to do with it.
10 Reasons to love Whole Wheat:

1. It’s more nutritious, providing several more minerals, vitamins (18 more to be exact!), and natural photochemicals than white flour.
2. Relax! It has More B Vitamins which are known to help with nerves & stress.
3. Get cleaned out. Whole wheat provides more fiber, preventing constipation & diverticulosis. The American Dietetic Association recommends 20-35 grams daily, the average American consumes only 12 grams.
4. Lose weight and keep it off! Whole wheat has a lot of fiber which has almost no calories, keeps you fuller for longer, absorbs 3x it’s weight in water, cuts absorption of calories, cleans out impurities, requires more chewing, and takes 1/2 as much to fill you up and takes longer to digest.
5. Reduces your risk of colon cancer & other diseases.
6. Lowers blood pressure, cholesterol levels, and risk of adult on set Diabetes.
7. Cheaper! It will lower your food costs by at least 30% to 50%!
8. Lowers doctor visits, bills, & medications.
9. Lowers Dentist Bills by cutting down on tooth decay.
10. Eating Whole Wheat keeps your body both emotionally and physically used to wheat.

52 Week Food Storage - Week #34 (Part 2)

Week # 34: 1 (#10) can Powdered Butter

Powdered Butter:
Butter powder was originally developed for the processed foods industry. As it is mostly butter, the flavor really comes through in your baked goods. Butter powder is extremely handy in mixes. Being in a powdered form, it blends easily with the other dry ingredients in a mix. Add butter powder to your cooked vegetables, macaroni and cheese, instant rice or in any cooked dish calling for butter.


Storage:
Requires no refrigeration and is ideal for camping, travel, and long-term food storage. This product may be stored for up to 12 months opened, and 3 to 5 years in airtight sealed cans. Once the powdered butter is re-hydrated it should be refrigerated and used within 4 days.

Uses:
Powdered Butter can be used in a variety of applications including: baked goods, breads, cookies, cakes, muffins, sauces, toppings and more.

How can you Dehydrate fat?
You can’t dehydrate fat as dehydrate literally means to ‘remove the water’ and fat has none. The small amount of water in butter is removed, however. Then, the powder is made by cleverly processing milk solids with the butter. Reconstituted butter powder looks much like whipped butter and tastes like butter with an added milky flavor to it. Because it does have a milky taste, some people find it takes just a bit of getting used to as a spread on bread. However, the mouth ‘feel’ is the same as butter and it looks and spreads much like butter after it has been reconstituted. It will even melt into hot toast and pancakes almost as fast as regular butter. Butter powder’s big advantage over regular butter is it’s non-perishable qualities. Butter powder also has an antioxidant added to help keep it fresh. The antioxidants coupled with USA Emergency Supplies’ packaging technology gives you a product that remains fresh and wholesome for years after purchasing it.

I also have canned butter in my food storage to use on rolls and toast.  

Purchase:
You can purchase Powdered Butter and Powdered Eggs in your local grocery stores or even online. Just do a simple search for the name of the ingredient you’re looking for and you’ll get a lot of results.

52 Week Food Storage - Week #34 (Part 1)

Week # 34: 1 (#10) can Powdered Eggs & 1 (#10) can Powdered Butter

Powdered Eggs:
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.
Powdered eggs are fully dehydrated eggs. The major advantages of them over fresh eggs are the price, reduced weight per volume of whole egg equivalent, and the shelf life. The risk of bacterial contamination due to improper handling is significantly reduced and the clean up time is reduced as well. 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.

Appearance:
pale or yellowish powder, without strange particles.

Smell:
pleasant, typical mild, free of strange smells.

Taste:
typical to egg.

Storage:
Environmental temperature, keep in dry and dark place.

Shelf life:
Dry egg products can be stored up to a year or longer under proper storage conditions.

Nutritional Value:
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.

For Baking:
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. Or for those of us (me) who are clumsy, you could keep that piece of shell out of your favorite cookie dough.

How egg products are made:
Egg products are processed in sanitary facilities under rigorous inspection by the United States Department of Agriculture. The first step in making egg products is breaking the eggs and separating the yolks and whites from the unwanted shells. Eggs are processed by automated equipment that move the eggs from flats, wash and sanitize the shells, break the eggs and separate the whites and the yolks or keeps them together for whole egg products. The liquid egg products is filtered, mixed, and then chilled prior to additional processing. This liquid egg product (in a pasteurized format) is what you get when you re-hydrate your powdered egg product. Powdered Eggs provide all the natural goodness of an egg in a convenient, non-perishable package. From here the egg product is pasteurized. The law requires that all egg products distributed for consumption be pasteurized. This means they must be rapidly heated and held at a minimum required temperature for a specified time. This process destroys Salmonella and any other bacteria, but does not cook the egg or affect the color, flavor, or nutritional value. Dried egg products are powdered by spraying the liquid egg into a heated drying room. The powder is left in the drying room for a specified time to get the desired consistency.

Information has been aggregated from the following sites: Honeyvillegrain and Emergency Essentials.

52 Week Food Storage - Week 33

Week # 33: 8-10 lbs Masa Harina or other

Masa Harina:
Masa is Spanish for dough. The dried and powdered form is called masa de harina or maseca (which is actually a commercial brand); it is reconstituted with water. Made from corn that has been dried, cooked, ground up and dried again. It has a soft texture and reconstitutes very easily with water, so it is ideal for making easy-to-shape doughs. Although the masa harina can be reconstituted with many other liquids - from water to eggs to oil - water is generally the most common.

What can I make with Masa Harina?
The most widely seen use of masa is in making corn tortillas. To make them, masa is simply mixed with water and salt, then mixture is rolled out and steamed or fried. Other uses for masa harina include masatortillas, sopes and empanadas, enchiladas, pupusas, guaraches, arepas and atole.

Taste:
It has a nutty slightly minerally flavour that unsurprisingly tastes like corn.

Nutritional Value:
Gluten Free! Masa differs from Corn Meal nutritionally as well. The lime water used to treat the maize adds calcium and releases niacin from the niacytin which greatly increases the nutritional value of the corn and there is actually more available or usable protein.

Substitutions:
It is important to avoid confusing masa harina with cornmeal or corn flour. Cornmeal is made by grinding corn, either dry or wet, but the corn is not treated with lime first. As a result, cornmeals and flours behave different than masa harina in baking and cooking. Do not substitute corn meal or regular corn flour, however; they’re produced from different types of corn and are processed differently. They will not produce the same results. Regular wheat flour also cannot be substituted.
Purchase:
Grocery stores in North America that have a Latin American food section should carry it. Otherwise go to a Latin American specialty food store. It typically comes in bags that look like a bag of flour. Or even get it online. Just do a simple search for Masa Harina and you’ll get several results of where to buy it. Even Amazon.com has some!

Recipes:

Corn Tortillas   Rated: Submitted By: jenn Photo By: Allrecipes Prep Time: 20 Minutes Cook Time: 15 Minutes Ready In: 1 Hour 5 Minutes Servings: 5 "This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets." Ingredients: 1 3/4 cups masa harina 1 1/8 cups water Directions: 1. In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes. 2. Preheat a cast iron skillet or griddle to medium-high. 3. Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap. 4. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve. ALL RIGHTS RESERVED © 2011 Allrecipes.com

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=17500&origin=detail&&Servings=5

52 Week Food Storage - Week #32 (Part 2)

Week # 32: 5 cans Evaporated Milk

Once again I did a previous post on Evaporated Milk so you can click on the link below for more information:

http://wyfoodstorage.blogspot.com/2011/05/52-week-food-storage-week-18.html

52 Wee Food Storage - Week #32 (Part 1)

Week 32 - Part 1:   12 lbs of Powdered Milk

I have made two previous posts about powdered milk (Week 13 & 28) so I won't repeat it again.  If you would like to re-read them, you can click on the following link.   


http://wyfoodstorage.blogspot.com/2011/04/52-week-food-storage-week-13.html

52 Week Food Storage - Week #31 (Part 3)

Week # 31: 5 lbs Dry Split Peas

I will have to admit these are not my favorite at all so they probably won't be in my food storage plan.  I will just add more of something else to make up for split peas.  

Split Peas are the dried peeled and split seeds of a pod. They come in yellow and green varieties. They have been mechanically split so that they will cook faster. Did you know that dried peas have been a staple of the human diet since prehistoric times? Peas have been found in archeological digs in Egypt, Asia, and Rome. 

Growing:
They do grow well in cooler high altitude tropical areas. Many cultivars reach maturity about 60 days after planting. Generally, peas are to be grown outdoors during the winter, not in greenhouses. Peas grow best in slightly acidic, well-drained soils. So for all of us in Utah, we’ll for sure need to just buy them. Instead of grow them.

Nutrition:
Split Peas are Chock Full of Fiber and Goodness. Full of soluble fiber, peas help to bind up cholesterol-containing bile and move it out of your body. This can help with conditions like irritable bowel syndrome and diverticulosis. A single cup of cooked dried peas in your daily diet provides 65.1% of the recommended daily fiber. They also provide a good amount of protein, two B-vitamins, and several important minerals. Peas also include isoflavones, which are helpful in reducing the risk of breast and prostate cancer.
Peas can also reduce the amount of plaque in your blood vessels and help your heart remain healthy. If you are sensitive to sulfites, which are added to most deli foods and salad bars, the mineral molybdenum will help you detoxify them. Peas can provide you with almost twice the recommended daily allowance of this mineral from a single 1-cup serving. Signs of sulfite sensitivity may include rapid heartbeat, headache, or disorientation.

Recipes:
Split peas come in two varieties: green and yellow. Both can be used for most recipes interchangeably. The most common way is split pea soup. This can be made with left over ham or pork, or kept vegetarian. Oh yeah, Soup again? What else can you do with them?
Split pea dip can be made with herbs, a little olive oil, red wine vinegar, garlic, a few chopped olives, and some cilantro. It can be enjoyed with pita bread, just like hummus. A pilaf can be made combining split peas with brown rice and seasonings that could be a wonderful change of pace as a side dish. Indian cuisine uses a lot of yellow split peas, which they call daal. They are added to their soups, or used to make fava, which is a puree served with fish, salty foods, or dark leafy greens. They also add split peas to buckwheat or quinoa dishes. With added spices, these dishes can be mild or spicy, whichever you prefer. What about in your scrambled eggs?

52 Weeks Food Storage - Week #31 (Part 2)

Week # 31: 10 lbs Lentils:

The lentil considered a type of legume, is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 15 inches tall and the seeds grow in pods, usually with two seeds in each.

Types:
A variety of lentils exists with colors that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils are decorticated, i.e., they have their skins removed. There are large and small varieties of many lentils (e.g., Masoor Lentils). Lentils are sold in many forms, with or without the skins, whole or split.

Nutritional Value:
Lentils contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet or cannot afford meat.
Apart from a high level of proteins, lentils also contain dietary fiber, Folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%).[4] Health magazine has selected lentils as one of the five healthiest foods.
Lots of Iron! Lentils are one of the best vegetable sources of iron. This makes them an important part of a vegetarian diet, and useful for preventing iron deficiency. Iron is particularly important for adolescents and pregnant women, whose requirements for it are increased.
Like other legumes, lentils are low in fat and high in protein and fiber, but they have the added advantage of cooking quickly.

Taste
Lentils have a mild, often earthy flavor, and they’re best if cooked with assertive flavorings.

Tip: Before cooking, always rinse lentils and pick out stones and other debris.

52 Week Food Storage - Week #31 (Part 1)

Week # 31: 16 lbs dry Soup Mix

 


16 lbs Dry Soup Mix:
Soup is a food that is made by combining ingredients, such as meat and vegetables in stock or hot/boiling water, until the flavor is extracted, forming a broth. Commercial soup became popular with the invention of canning in the 19th century, and today a great variety of canned and dried soups are on the market. We specify DRY Soup Mix because it takes up much less space than canned soup for the quantity you can get, cost per serving is less than canned soup and all you need to do is add water and prepare it.
Even if you’re not one to like soup, you can always make it thicker by simply reducing the amount of liquid required and making it into a stew instead.

Types of DRY Soup Mix:
Pre-made (just add water): There are hundreds of different types of soup mixes. You can purchase them in bags, boxes and even buy the mixes in the #10 cans.

Homemade: For a more cost effective method and if you have a garden with abundant veggies, you can even make your own dry soup mixes and vacuum seal them for later use. (Click here or here for dry soup mix Recipes)


Nutrition:
Now that you know there are a variety of soup mixes, you know that the nutritional value of each soup can vary. Chances are, the more ingredients the soup has the healthier it can be for you. (depending on the soup) Ingredients range from just the stock to including ingredients such as meat, beans, rice, barley, veggies and more. So obviously you can get in a good day’s worth of energy just from soup! Each country or part of the world also have different kinds of soups you can try.

Storage:
The best thing about the commercial dry soup mix is it will usually last a year or more, depending on the soup. Just be sure to check the expiration date on the packaging. Usually the dry soup mix in the #10 cans lasts for years.

Click here for a list of soups.
Click here for more info about soup.

52 Week Food Storage - Week #30 (Part 2)

Week # 30: 3 lbs Flavored Gelatin

Nutritional Value:

Calories: Most varieties of regular JELL-O gelatin contain 80 calories per serving, but most flavors of sugar-free JELL-O gelatin contain 10 calories per serving.
Fat: Both regular and sugar-free varieties of JELL-O gelatin are fat-free. Do not confuse JELL-O gelatin with JELL-O pudding, which does contain fat.
Carbohydrates/Sugars: Most varieties of regular JELL-O gelatin contain 19 grams of carbohydrates, all of which come from sugar. Sugar-free JELL-O gelatin, on the other hand, does not contain any carbs.
Sodium: Most varieties of regular JELL-O gelatin contain about 80 milligrams of sodium. Most types of sugar-free JELL-O gelatin contain between 45 and 55 milligrams of sodium.
Protein: Most varieties of regular JELL-O gelatin contain 2 grams of protein, while most varieties of sugar-free JELL-O gelatin contain only 1 gram of protein.
Other Nutrients: JELL-O gelatin does not contain a significant amount of any other nutrients, such as calcium, vitamin A, vitamin C, or iron, when prepared as directed on the package.

Gelatin is something you need in your short/long term food storage. You can make a lot of things with flavored gelatin besides standard Jell O.

You can make:
Jams & Jellies, all kinds of Salads, Popsicles, Candy, Cookies,
and even Bread.

Storage:
Unprepared gelatin has an indefinite shelf-life as long as it is wrapped airtight and stored in a cool, dry place.

Tips:

• To avoid clumping, dry unflavored gelatin should be mixed with a little cold water first for 3 to 5 minutes to moisten and separate before adding hot water.
• To suspend fruits, meats, or vegetables in gelatin, chill until it is the consistency of cold egg whites. Then mix in the additions and chill until completely set.
• Two hours of chilling should be enough for standard clear molds, while it may take up to 4 hours for those with additions. Layered gelatins will take longer, since each layer must be individually chilled and firmed before adding the next layer.
• Do not bring gelatin mixtures to a full boil or you risk losing its thickening properties.

52 Week Food Storage - Week #30 (Part 1)

Week # 30: 50 lbs of Flour

Flour:
Flour is made up of carbohydrates (or starch) & proteins. Of these two nutrients, protein matters most to the baker. A high percentage of protein means a harder (stronger) flour best suited to chewy, crusty breads and other yeast-risen products. Less protein means a softer flour, best for tender and chemically leavened baked goods, like pie crusts, cakes, cookies, and biscuits. Although there are many types of flour, all-purpose (or occident) flour is used most frequently. The type of flour you choose affects the texture, stability, and overall outcome of your breads, cakes, pies, and cookies. It’s also great for thickening sauces, gravies and puddings or deliciously dredging meats and vegetables prior to frying or sautéing.

What kind of flour is best?
Unless you’re an avid bread or cake baker, an all-purpose flour is probably your best choice. A combination of hard and soft wheat is milled to produce all-purpose flour. The resulting medium protein content (between 9% and 12%) offers just the right balance of strength and tenderness for the everyday baker to make chewy breads, delicate tarts and everything in between. In general, you may find that cakes made with all-purpose flour are a bit tougher and less delicate than those made with a softer pastry or cake flour. Likewise, breads made with all-purpose flour may be a bit softer and flatter than those made with bread flour. But overall, these differences should be slight for the casual baker.
So, we suggest storing all-purpose flour and then buy any other flours you like to use on top of the standard 50lbs of all-purpose flour, to make sure you’ll have plenty for your everyday cooking/baking needs. If you enjoy baking and start making breads or cakes regularly, you might want to use specialty flours. Feel free to adjust the 50 lbs accordingly for the types of flours you will be using. After all we do not want you to waste any food, make sure you’re rotating through all of your food, ingredients and supplies.

Bread Flour vs. All-Purpose Flour
read flour is a high-gluten flour that has very small amounts of malted barley flour and vitamin C or potassium bromate added. The barley flour helps the yeast work, and the other additive increases the elasticity of the gluten and its ability to retain gas as the dough rises and bakes. Bread flour is called for in many bread and pizza crust recipes where you want the loftiness or chewiness that the extra gluten provides. It is especially useful as a component in rye, barley and other mixed-grain breads, where the added lift of the bread flour is necessary to boost the other grains.

All-purpose flour is pre-sifted and versatile enough to use in everything from hearty breads to delicate tarts. All-purpose flour is made from a blend of high- and low-gluten wheats, and has a bit less protein than bread flour — 11% or 12% vs. 13% or 14%. You can always substitute all-purpose flour for bread flour, although your results may not be as glorious as you had hoped. There are many recipes, however, where the use of bread flour in place of all-purpose will produce a tough, chewy, disappointing result. Cakes, for instance, are often made with all-purpose flour, but would not be nearly as good made with bread flour.

Do I need Bread Flour?
All purpose flour is fine as long as it is unbleached as bleaching weakens the protein which is needed to give a good texture or crumb to the bread. Bread flour has higher protein and will make a chewier bread.

Buying Flour
To choose the right package size for your needs, keep in mind there are about 3½ cups of flour per pound, so a five-pound bag contains approximately 17½ cups.

Storing Flour Warning
Room temperature: Store in an airtight container for up to a year. White flour never really spoils, but the longer it sits, the more susceptible it is to kitchen pests. Try putting a few bay leaves in the container to keep them away.

According to The Church of Jesus Christ of Latter-day Saints, some dry products may not be suitable for longer-term storage because it may go rancid, including: Flour. View this PDF document for the full details.
Refrigerator or Freezer: Can be stored indefinitely packed in airtight containers or freezer bags. The flour will not freeze solid, but plan to take it out a few hours before using to bring it down to room temperature.

Smell
It should smell and taste “wheaty,” not musty or stale.

Measuring

In the picture - from top to bottom: whole wheat pastry flour, unbleached all purpose flour, whole wheat flour and chapati flour.

Unless your recipe calls for it, no sifting is required. Just fluff the flour in the container with a metal spoon and lightly sprinkle into a dry-ingredient measuring cup. Without tapping or shaking the cup, scrape off the excess with a straight-edge spatula or knife. Measuring this way should yield a cup of flour that weighs about four ounces.

Substitution Ideas
If a recipe calls for a certain type of flour and you only have all-purpose on hand:
• Use one tablespoon more per cup when making breads.
• Use one tablespoon less per cup when making cookies and biscuits.
• Recipes calling for self-rising flour: add 1½ teaspoons of baking powder and ½ teaspoon of salt to each cup of all-purpose.