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Food Storage Newsletter #0022 - FREE monthly Email newsletter -
October 2001:
Quotation:
“We encourage families to have on hand this year’s supply; and we say
it over and over and over and repeat over and over the scripture of
the Lord where he says, “Why call ye me, Lord, Lord, and do not the
things which I say?” (Luke 6:46.) How empty it is as they put their
spirituality, so-called, into action and call him by his important
names, but fail to do the things which he says. A man should not only
be prepared to protect himself physically, but he should also have on
hand sufficient supplies to sustain himself and his family in an
emergency. For many years the leaders of the Mormon Church have
recommended, with instructions, that every family have on hand at
least a year’s supply of basic food, clothing, fuel (where possible),
and provisions for shelter. This has been most helpful to families
suffering temporary reverses. It can and will be useful in many
circumstances in the days ahead. We also need to get out of financial
bondage, to be debt-free.” (God, Family, Country, p. 331.)
Spiritual Goal:
Study the scriptures prayerfully, intently, and regularly at least
once a week, and ponder them in your heart.
Provident Living Goal:
Learn a new survival skill that might be useful in an emergency
situation.
Home Storage Goal:
Canned fruit (May also use some dehydrated fruit) – 100 lbs. per
person
Salt – 10 lbs. per person
Baking powder – 2 lbs. per person
Water (1 to 2 gallons per person per day) – 30 gallons per person
NOTE: If your family doesn’t use suggested items, substitute foods
used.
- More Food Storage Ideas http://www.nursehealer.com/Storage.htm
72 Hour Kit Goal:
Tent; tarp; backpack
- More 72-Hour Kit Ideas http://www.nursehealer.com/72Hour.htm
First Aid Kit Goal:
Tweezers; safety pins; penlight
- More First Aid Kit Ideas http://www.nursehealer.com/Guide.htm
Shelf Life & Date Codes for This Month’s storage items:
Fruit, Canned – 12-24 months (in the original container at 70 degrees
F. in a dry basement)
Fruit, Dried – 6-8 months
Fruit, Dehydrated - 5 years (@ 70 degrees F. in airtight container)
Salt – 24 months (indefinitely resealed in a food grade container
with an oxygen absorber or vacuum sealed in a food grade bag)
Baking powder - (18 months unopened)
Applesauce, Motts - 12 months
Fruits and Pie fillings, Comstock - 18-26 months
Fruit, Canned Del Monte – 18-26 months
Fruits, Libby’s - 36+ months 1-888-884-7269
Peaches, Del Monte - 24-30 months 1-800-543-3090
Pear halves, Del Monte - 24-30 months 1-800-543-3090
Comstock Apples in can – 24-36 months (800) 270-2743 CODE: On second
line, first digit is plant, middle 3 are Julian day of year, next is
year, then space, and military time.
Mariani (Sold at B.J.’s club) Prunes – 12 months CODE: First number
is year, next three are Julian calendar.
Motts Apple Sauce - Glass Jar – 12 months (800) 426-4891 CODE: After
WA, first number is year, second two are month, next two are day.
- More SHELFLIFE information with lots of resources
http://www.nursehealer.com/ShelfLife.htm
This Month’s Cooking with Food Storage Ideas:
Fruit Pudding Delight
4 (20-oz.) cans chunk pineapple (drained, reserve 1 cup juice)
2 (11-oz.) cans mandarin orange sections, drained
2 c. maraschino cherries, drained
6 large bananas (cut into bite sized pieces)
1 c. Grape-Nuts cereal
1 large pkg. Instant vanilla pudding (regular [6-oz.] or sugar free
[2.1-oz.])
Drain pineapple, reserving 1 cup. Combine fruit and 1 cup Grape-
Nuts in a large bowl; toss gently. Combine pudding with reserved
pineapple juice in a mixing bowl. Beat on high speed of electric
mixer one minute. Pour pudding over fruit and Grape-Nuts to coat
well. Serve in small dessert dishes. Yield: 16 servings
- from “Butter Busters: The Cookbook” by Pam Mycoskie
ISBN: 0446670405
Dutch Oven Peach Cobbler
Ignite 25-30 charcoal briquets in a firepan piled up and let burn
until they are barely covered with ash (about 20 minutes). In a zip
loc bag #1 at home combine:
2 cups bisquick
2/3 cups sugar
Zip-loc bag #2 combine:
1 1/2 cups sugar
1/2 tsp. cinnamon
1/4 tsp. Ginger
4 tbsp. cornstarch
In camp: Peel 1 peach per person (in season), or use canned
peaches off-season. Mix contents of bag #2 with 2 cups water in a
dutch oven. Bring to a boil. Stir to dissolve sugar and thicken the
syrup. Place peaches into the mixture and bring to a boil again. Mix
bag #1 with enough water to make a sticky dough. About 3/4 cup water.
Squeeze dough onto hot peaches in dutch oven. Cover with the lid.
Place dutch oven on 5-6 hot charcoal briquets and about 15 briquets
on top of the lid. Don’t peek, and bake 20 minutes. Blow ash off lid
before carefully lifting the lid to check doneness. Enjoy! Barbara B.
Sharpe
- from Adventure Sports Online’s Camping Recipes
http://www.adventuresports.com/asap/camping/recipe.htm#peach
Fruit Frosty (Dried Foods)
1 c. dehydrated fruit (rehydrated in ½ c. water)
1 c. ice
1 c. unflavored yogurt
3/4 c. milk
3 Tbs. Sugar
Blend fruit and water in blender for several minutes. Add other
ingredients and blend 30 seconds more.
- from “Cookin with Home Storage” by Peggy Layton and Vicki Tate
ISBN: 1893519015
Fruit Medley
1 can peach or apricot pie filling (21 oz.)
2 cans (15 oz. each) fruit cocktail, drained
1 can (20 oz.) pineapple chunks, drained
1 can (15 oz.) mandarin oranges, drained
2 medium bananas, sliced
Combine pie filling and canned fruits. Cover and refrigerate if
possible, not good at room temperature. Stir in bananas just before
serving. Yield: 12-14 servings
Found in “Taste of Home Cooking”
- from Adventure Sports Online’s Camping Recipes
http://www.adventuresports.com/asap/camping/recipe.htm
Buckwheat Pancakes
1 c. freshly ground hard red wheat berries
4 level tsp. Baking powder
1 3/4 c. milk
1 egg
1 c. freshly ground buckwheat
1 level tsp. Salt
2 Tbs. Molasses
Combine the freshly ground whole wheat, buckwheat flour, salt and
baking powder. Add the egg and milk gradually while stirring. Add
molasses. Beat until smooth. Lightly oil frying pan or griddle. Spoon
in pancakes, when bubbles form and break on pancakes, turn and brown
other side.
- from “Cooking and Baking With Freshly Ground Grains” by Christine
Downs
Banana Bread (Dried food)
2 c. flour
1 tsp. Soda
1/4 c. water
1/2 c. oil
1/2 c. dehydrated egg mix
1 c. chopped nuts (optional)
1 c. crushed dried banana
1/4 tsp. Salt
1/2 tsp. Vanilla
1 c. sugar
1/3 c. water
Mix egg mix in 1/3 c. water. Cream oil and sugar. Add egg mixture
and blend. Sift dry ingredients. Mix banana, water and vanilla. Add
to creamed mixture alternating with dry ingredients. Blend well. Pour
into greased bread pan. Bake at 350 degrees for 1 hour.
- from “Cookin with Home Storage” by Peggy Layton and Vicki Tate
ISBN: 1893519015
Buttermilk Rolls
1 c. buttermilk, warmed
3 Tbs. Shortening
1 tsp. Brown sugar
1/4 tsp. Soda
1 pkg. Yeast
2 1/4 c. wheat flour
1 tsp. Baking powder
1 1/4 tsp. Salt
Dissolve the yeast in the warm buttermilk then add the melted
shortening, brown sugar and soda and mix well. Sift the wheat flour,
measure, add baking powder and salt and sift into the liquid all at
once. Mix until the flour is all dampened then beat with a spoon for
one minute. Cover with a damp cloth, set in a warm place and let rise
to about double in bulk. Punch down, let rise once more and turn onto
a board covered with sifted wheat flour and knead until light and
spongy (between 5 and 10 minutes). Mold into any desired size or
shape, cover with a damp cloth again and let rise until light. Bake
15 to 20 minutes at 425 degrees.
- from “Cooking With Wholegrains: The Basic Wholegrain Cookbook” by
Mildred Ellen Orton ISBN: 0865474850
Wheat Thins
A thin batter:
1 c. wheat flour
1 c. water
1/2 tsp. Salt
Mix until free of lumps. Grease cookie sheets. Spread ½ c. batter
on entire sheet (do several sheets). Season with celery, onion, or
garlic salt. Bake at 350 degrees 10 minutes. Remove and break up to
chip size pieces.
- from “Cookin with Home Storage” by Peggy Layton and Vicki Tate
ISBN: 1893519015
Corn Pone
2 cups cornmeal
3/4 tsp. salt (or less)
Boiling water
2 tbsp. butter or margarine, melted; or vegetable oil
Combine all ingredients to make a semi-stiff mush. Spread 1/4-inch
thick in a well-greased heavy pan and bake at 375 degrees 20 to 25
minutes. (Corn pones used to be baked on a greased shovel over
glowing coals.)
- from Emergency Food Preparation
http://www.netside.com/~lcoble/dir6/food.htm
Sand Art Brownies
Layer these ingredients in a 1 Quart Jar:
1/2 cup plus 2 Tbsp Flour
1/2 tsp Salt
1/2 Cup Cocoa
1/2 Cup Flour
2/3 Cup Brown Sugar
2/3 Cup White Sugar
1/2 Cup Chocolate Chips
1/2 Cup Chopped Walnuts
1/2 Cup White Chips
Ingredients to add for baking:
1 tsp vanilla
1/2 Cup cooking oil
3 eggs
Preparation: Layer the ingredients in a one-quart jar in the order
given (or be creative). Seal and decorate jar. Provide recipe and
preparation instructions on a personalized card.
Baking Directions: Add vanilla, oil, and eggs to contents of sand
art jar. Pour into a 7 in. by 11 in. greased pan. Bake at 350 for 25
minutes.
(Photo Online
http://www.cookingindex.com/public/Recipes/iaj.html )
- from
http://www.cookingindex.com/public/Recipes/iaj/iaj01.asp
Spoon Bread
1 c. corn meal
1 1/2 c. boiling water
1 1/2 c. milk
2 eggs well beaten
1/2 tsp. Salt
1/2 tsp. Baking powder
Stir corn meal into boiling water. Remove from fire and add the
milk slowly, then eggs, salt and baking powder. Bake the mixture in a
deep buttered pan or casserole for a half hour or longer at 425
degrees. Don’t be afraid to set this dish right on the table in the
pan or casserole in which it is cooked. Serve smoking hot by the
tablespoonful from the pan with a pat of butter tucked into its
middle.
- from “Cooking With Wholegrains: The Basic Wholegrain Cookbook” by
Mildred Ellen Orton ISBN: 0865474850
Cereal Pancakes
1 c. freshly rolled oat groats cooked
1 c. milk
2 eggs
1 c. wheat flour
3 level tsp. Baking powder
2 level tsp. Salt
Combine the flour, salt and baking powder. Add the eggs and cooked
rolled oats. Beat well until smooth. Lightly oil frying pan or
griddle. Spoon in pancakes, when bubbles form and break on pancakes,
turn and brown other side.
- from “Cooking and Baking With Freshly Ground Grains” by Christine
Downs
Baking Powder Biscuits
2 c. wheat or rye flour
1 tsp. Salt
3 tsp. Baking powder
4 Tbs. Shortening
1 c. milk (approximately)
Sift wheat or rye flour, measure, add salt and baking powder and
sift again. Blend in shortening, then add enough milk to make a moist
dough. Turn onto a wheat floured board, pat or roll out to ½ inch
thickness, cut out biscuits and bake at 475 degrees for about 15
minutes.
- from “Cooking With Wholegrains: The Basic Wholegrain Cookbook” by
Mildred Ellen Orton ISBN: 0865474850
Lemon Verbena Cookies
1 1/2 cups flour
1 1/2 Tbs. dried
2 tsp. baking powder
Crushed lemon verbena
1/4 tsp. Salt
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1 cup butter, softened
MIX flour, lemon verbena, baking powder and salt and set aside.
BEAT butter until very creamy. ADD sugar, eggs and vanilla. Gradually
ADD flour mixture. DROP by teaspoon on ungreased cookie sheet. BAKE
at 350 degrees F. for eight to ten minutes.
- from Forget-me-Not Herbs and Wildflowers
http://home.achilles.net/forgetmenot/recipes.htm
Flaxseed Pancakes
1/4 c. soy protein powder isolate
1/4 c. fresh ground flaxseed
1 Tbs. Splenda
1 tsp. baking powder
1 egg
2 Tbs. cream
2 Tbs. Oil
A little water to thin
Mix and cook on hot buttered pan. You can add some cinnamon, a few
blueberries or some chopped nuts.
- from alt.support.diet.low-carb newsgroup recipes - Volume 2
Downloaded in Word 6.0 format
http://www.camacdonald.com/lc/cookbookdownload.html
NOTE: Splenda is a no calorie sweetener made from sugar (Sucralose)
without carbohydrates. (To substitute Splenda in recipes, use an
equal amount as sugar called for in the recipe.)
http://www.splenda.com/ For tips in baking, see
http://www.splenda.com/recipes/tips.html
Simple Whole Wheat Waffles
1 c. freshly ground red or white hard wheat berries
2 eggs
1 c. milk
2 Tbs. Melted butter
1/4 level tsp. Salt
2 level tsp. Baking powder
Combine the flour, salt and baking powder in a medium size bowl.
Beat in the eggs and milk until batter is smooth. Stir in the melted
butter. Mix well. Pour in hot, well-oiled waffle iron. Cook until the
waffle is brown.
- from “Cooking and Baking With Freshly Ground Grains” by Christine
Downs
Campfire Cornbread
1 cup cornmeal
1 cup flour
2 tsp. baking powder
3/4 tsp. salt
1 cup milk
1/4 cup vegetable oil
Mix dry ingredients. Stir in liquids. Spoon into a well-greased,
heated 10 or 12-inch skillet. Cover tightly. Cover over a low flame
for 20 to 30 minutes, or until firm in the center. When pan baking
over hot coals place the pan on a low grill, on a three rock stand in
the coals or directly on coals. Place coals on top of the lid (like a
dutch oven) to distribute heat more evenly. Baked foods are more
likely to burn on the bottom than the top. To prevent burning, check
the temperature of your coals before placing a pan on them. Hold your
hand about six inches above the coals; it should be hot, but you
should be able to keep your hand in place for eight seconds.
- from Emergency Food Preparation
http://www.netside.com/~lcoble/dir6/food.htm
NOTE: If recipes do not load properly into your email, you can
download the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
Recipes from all previous Food Storage Newsletters are now online at
http://www.nursehealer.com/Recipes14.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
Study the scriptures prayerfully, intently, and regularly. Pray
always before you begin to read the scriptures. Also, pray all the
while you read. As certain concepts of the gospel illuminate your
soul or as you have questions, don’t hesitate to call upon your
Father in Heaven. Keep a paper and pencil handy while you read. Often
goals, exciting ideas, or original thoughts will creep into your mind
as you study. Ask questions as you read the scriptures. Ask questions
and then call upon the Lord in prayer. Write your question on a card.
Stop many times during the day and ponder the single thought that you
have searched out in depth. For instance, consider the truth `love
your neighbor as yourself.’ Repeat the scripture, question your every
action, and keep the thought with you on a small card.
(Suggestions from Aaronic Priesthood Manual 2 - Chapter 10 - Studying
the Scriptures)
This Month’s Suggested Books:
“Trail Food: Drying and Cooking Food for Backpacking and Paddling” by
Alan S. Kesselheim
ISBN: 0070344361
Synopsis: Healthy and nutritious food for backpackers, paddlers, and
adventurers. The outdoors person’s complete guide to drying,
preserving and preparing lightweight foods. Over 50 field-tested
recipes emphasize fresh, healthful, and delicious dishes that can be
prepared quickly and easily.
Contents: Introduction; The Dry Life—Why Bother? What It Takes to
Start; Your Provisions and What to Do with Them; Organizing for Your
Pack; Drying Times; Cooking Tips and Recipes; The One-Week
Backcountry Menu; Two Easy Dehydrator Plans
“American Medical Association Family Health Cookbook: Good Food
That’s Good For You” by Melanie Barnard and
Brooke Dojny with Mindy Hermann, RD and C. Wayne Callaway, MD
(Illustrations by Patience Brewster) ISBN: 0671536672
An up-to-date, no-nonsense guide to healthful cooking for your
family – with hundreds of varied, appealing recipes (513 pages)
Books suggested in Food Storage Newsletter, past and present, are
listed on the NurseHealer.com Food Storage webpage at
http://www.nursehealer.com/Storage.htm Information about each book,
ordering information, and resources are provided as available.
(More Food Storage books & ideas are at
http://www.nursehealer.com/Storage.htm )
This Month’s Frugal Living Tips:
Study survival skills that might be useful in an emergency situation;
such as how to build an emergency shelter, start a fire, build a
snare, make a solar oven, forage for wild edibles, make a backpack
stove, build a short-wave radio and antenna, tie survival knots,
detoxify in case of various poisons and contaminants, track man or
beast, bandage wounds, find sources of potable water, or purify water.
Learn how to choose, store, and use the best fruit of the season to
get the most from your fruit storage.
Apple (80 calories per medium apple; source of fiber) – Buy when
firm; crisp; without blemishes or soft spots (Peak Season: Autumn) –
Store in a cool place or refrigerate for up to 1 month without the
apples touching each other.
Apricot (40 calories per two medium apricots; source of vitamin A) –
Buy when golden to orange yellow; lush; plump; should yield slightly
to pressure (Peak Season: June-July) – Ripen in a paper bag, then
refrigerate up to 3 days.
Banana (105 calories per medium banana; source of vitamin C, fiber,
and potassium) – Buy when solid yellow; firm skins (Year round) –
Ripen at room temperature and eat raw within 2 days or puree overripe
fruit and use in baking or yogurt smoothies.
Blackberry (35 calories per ½ cup; source of fiber; rich in vitamin
C) – Buy when plump; firm; dry; deeply colored; no bruises (Peak
Season: June-September) – Purchase ripe and refrigerate in a shallow
container 1 to 2 days or freeze on a baking sheet and store in
plastic bags.
Blueberry (40 calories per ½ cup; source of vitamin C) – Buy when
plump; firm; deep blue with a silver hue (Peak Season: June-August) –
Purchase ripe and refrigerate in a shallow container up to 3 days.
Cantaloupe (30 calories per ½ cup; rich in vitamins A and C) – Buy
when heavy; well-netted skin; no stem; perfumed aroma (Peak Season:
July-September) – Ripen at room temperature until skin yields to
pressure and eat within 2 days or refrigerate up to 3 days.
Cherry (60 calories per ½ cup) – Buy when bright red, burgundy, or
white, depending on variety; firm; unblemished; fresh-looking stems
(Peak Season: June-July) – Refrigerate up to 4 days or pit and freeze
in a single layer and store in plastic bags.
Cranberry (25 calories per ½ cup; source of vitamin C) – Buy when
plump; firm; bright to deep red (Peak Season: October-December) –
Refrigerate or freeze in plastic bags.
Grape (55 calories per ½ cup; source of vitamin C) – Buy when firm;
plump; dry; well attached to stem; bright red, green, or purple (Peak
Season: August-November) – Store in refrigerator up to 5 days or
freeze in plastic bags for frozen snacks.
Grapefruit (40 calories per ½ grapefruit; rich in vitamin C) – Buy
when firm; heavy; no bruises or brown spots; white or pink flesh,
depending on variety (Peak Season: December-March) – Refrigerate up
to 1 month.
Honeydew Melon (30 calories per ½ cup; rich in vitamin C) – Buy when
heavy; firm; greenish white to pale yellow; slightly soft at blossom
end; perfumed fragrance (Peak Season: August-September) – Ripen at
room temperature and store in refrigerator up to 5 days.
Kiwifruit (60 calories per medium kiwifruit; source of potassium;
rich in vitamin C) – Buy when fuzzy greenish brown skin; plump;
yields to pressure; perfumed fragrance (year round) – Ripen at room
temperature and refrigerate up to 4 days.
Lemon (15 calories per medium lemon; rich in vitamin C) – Buy when
firm and heavy; bright yellow (year round; Peak Season: winter) –
Refrigerate up to 2 weeks.
Lime (20 calories per medium lime; rich in vitamin C) – Buy when
firm; heavy; shiny deep green (year round) – Refrigerate up to 2
weeks.
Mango (135 calories per medium mango; source of fiber and potassium;
rich in vitamins A and C) – Buy when firm; heavy; yields to pressure;
yellow-orange skin with tinges of red or green (Peak Season: spring-
summer) – Ripen at room temperature and refrigerate up to 5 days.
Nectarine (65 calories per medium nectarine; source of vitamins A and
C and potassium) – Buy when plump; smooth golden skin with tinges of
pink or red; firm; yields to pressure (Peak Season: June-August) –
Ripen in a paper bag then refrigerate up to 5 days.
Orange (70 calories per medium orange; source of potassium; rich in
vitamin C and fiber) – Buy when firm; heavy; shiny orange skin; no
bruises or brown spots (year round; Peak Season: December-April) –
Refrigerate up to 1 month.
Papaya (25 calories per ½ cup; rich in vitamin C) – Buy when smooth
green-yellow skin; firm; yields to pressure (Peak Season: March-
August) – Ripen in a paper bag at room temperature then refrigerate
up to 5 days.
Peach (35 calories per medium peach) – Buy when firm; plump; slightly
fuzzy golden or reddish-golden skin; no bruises (Peak Season: May-
September) – Ripen in paper bag at room temperature then refrigerate
up to 5 days.
Pear (100 calories per medium pear; source of vitamin C and fiber) –
Buy when unblemished; pale green, golden, or red, depending on
variety; firm; yields to pressure (Peak Season: September-November) –
Ripen in paper bag at room temperature then refrigerate up to 4 days.
Pineapple (75 calories per ½ cup; rich in vitamin C) – Buy when
plump; firm; heavy; shiny tips and leaves (year round) – Purchase
ripe and refrigerate up to 5 days.
Plum (35 calories per medium plum; source of vitamin C) – Buy when
plump; firm; bright green, yellow, red, or purple; should yield to
pressure (Peak Season: July-September) – Purchase ripe and
refrigerate up to 5 days.
Strawberry (20 calories per ½ cup; rich in vitamin C) – Buy when
firm; no blemishes; bright or deep red; fresh leaves (Peak Season:
March-July) – Refrigerate in a shallow container for 1 to 2 days.
Watermelon (25 calories per ½ cup; source of vitamin C) – Buy when
firm; shiny; heavy; red or yellow flesh, depending on variety (Peak
Season: June-September) – Buy ripe and refrigerate up to 3 days.
- from “American Medical Association Family Health Cookbook: Good
Food That’s Good For You” by Melanie Barnard and Brooke Dojny with
Mindy Hermann, RD and C. Wayne Callaway, MD (Illustrations by
Patience Brewster)
Know substitutions for salt: Miso paste, Tamari or soy sauce, Cayenne
pepper, Yeast, Herbs (various), Umeboshi Plum, Kelp granules, Dulse
flakes, Seaweeds, Soy Bullion, Garlic granules, Onion powder,
Scallions, Radish sprouts (dried), Mustard, Oregano, Basil, Thyme
- from “Sproutman’s Kitchen Garden Cookbook” by Steve Meyerowitz
Michael Parman (Illustrator) ISBN: 1878736868
(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )