Financial Preparedness: Learn to Curb Impulse to Buy

Is impulse shopping taking a heavy toll on your budget? Here are six ways to get a handle on your spending:

Identify your triggers
Many people use shopping as an emotional outlet. But letting your emotions dictate your spending is nearly always a bad idea. To break yourself of the habit, try to determine what prompts you to spend unwisely and take steps to change your behavior.

Avoid temptation
If you're inclined to overspend, consider a self-imposed ban on window shopping, casual browsing and unnecessary trips to the mall. Hint: If you know you're going to be in a situation where you're likely to be tempted, leave your credit card at home and only bring as much cash as you absolutely need.

Be a cautious consumer
You may think you're immune to advertising, but even the savviest shoppers fall prey to marketing tactics now and again. Next time you see yourself eyeing a "new and improved" product, ask yourself why you feel compelled to buy it. Will that new golf club/razor/skin cream substantially improve your life or just deplete your bank account?

Take a time-out
If you stumble on a "must have" item, don't get caught up in the excitement advises MSN Money columnist Liz Pulliam Weston. Take a deep breath and walk away. Give yourself anywhere from a few days to a few weeks to figure out if this is something that you can afford and really need. After the cool-down period, if you can truthfully answer yes to both questions, go ahead and splurge.

Focus on long-term goals
Before you buy, ask yourself if you'll get more long-term satisfaction out of owning this item, paying down your debt or putting money toward that dream vacation. You may get a temporary boost from buying that scarf, but that doesn't mean it's the best use of your money.

Check your balance
If you find yourself standing in the checkout line, ready to buy something you're not sure you can afford, hold off, suggests Weston. Go to your local bank or log on to your bank account online. Once you've viewed your balance, the purchase may appear far less enticing.

Source: "Learn to curb impulse to buy" by Marshall Loeb, McClatchy Newspapers, 10/26/07

New Findings for Longer-Term Food Storage

Findings of recent scientific studies conducted by a team of researchers at Brigham Young University show that properly packaged, low-moisture foods stored at room temperature or cooler (75°F/24°C or lower) remain nutritious and edible much longer than previously thought. The studies, which are the first of their kind, increase the estimated shelf life for many products to 30 years or more (see chart for new estimates of shelf life). Previous estimates of longevity were based on "best-if-used-by" recommendations and experience.

Though not studied, sugar, salt, baking soda (essential for soaking beans), and vitamin C in tablet form also store well long-term. Some basic foods do need more frequent rotation, such as vegetable oil every 1 to 2 years.

While there is a decline in nutritional quality and taste over time, depending on the original quality of food and how it was processed, packaged, and stored, the studies show that even after being stored long-term, the food will help sustain life in an emergency.

For tips on how to best preserve longer-term food storage products, see Longer-Term Supply.

New "Life Sustaining" Shelf-Life Estimates
Wheat: 30+ years
White rice: 30+ years
Pinto beans: 30 years
Apple slices: 30 years
Macaroni: 30 years
Rolled oats: 30 years
Potato flakes: 30 years
Powdered milk: 20 years

Source: http://providentliving.org/

Prepare your Car for Winter

Winter storms can hit suddenly and severely. Keeping safe in the car is a necessity. Preparing your car for the winter can be as easy as adding a few supplies and taking a few necessary steps which will keep your family safe and warm on the road.

WINTER ITEMS FOR THE CAR TRUNK:

1) Tool kit: Equipped to handle basic repairs on the road. It should contain jumper cables, fix-a-flat, duct or electrical tape, adjustable crescent wrench, Philips and flat head screwdrivers and pliers.

2) Shovel (preferably collapsible)

3) Extra gas container

4) Tow rope

5) Flashlight with extra batteries

6) Windshield Scraper

7) Tire jack

8) Compass

9) Road maps

10) Box of kitty litter or sand for traction in the snow

11) Extra set of clothing for every member of your family: Socks, sweaters, pants and hats are most essential. Wool is the best insulator as it keeps you warm even when wet. Synthetic fibers such as polypropylene are also good especially if your skin is sensitive to wool. Cotton is a a poor choice as it is non-insulating and absorbs water. Make sure your jackets or coats are waterproof.

12) Bright red cloth: Recognized as a distress call when tied to your antenna.

13) Enough food and water for two or three days: Light weight and shelf stable items such as food bars pack a lot of energy without taking up much space. Water is available in foil packs or water boxes.

14) A few light sticks or candles: Dusk comes early and it's comforting to have a little light if batteries run low in the flashlights.

15) First Aid Kit

16) Knife

17) Large empty can with cover and toilet paper (for sanitation needs)

18) Portable radio

Source: Emergency Essentials, http://beprepared.com/Articles/Winterizecar.html

Frugal Food Storage

When you want to begin a food storage program but have little money to do so, try these simple tips to begin a "Frugal Food Storage Plan."

1. Each week when you bring home the groceries, go through each bag and ask "Can we do without this item this week?" If you can, set it aside as a food storage item.

2. Store any storable food that comes from unexpected sources. For example, if friends or family invite you to dinner or bring in a meal to you, store the canned or packaged food items you would have used for that meal.

3. Set aside a small amount of money each week to buy staples such as pasta, baking ingredients and paper products. You may be surprised at how quickly you can build up a supply of these staples for only a few dollars a week.

4. Learn how to bottle, freeze and dry fresh foods. Even if you don't have a garden, you can preserve small amounts of fresh fruits or vegetables when they are one sale at the grocery store.

5. Set goals for your food storage supply. Work toward a one-month supply, then a three-month supply, and so on. Be realistic.

Try new ideas until you find the ones that work for you. The important thing is to start now; don't wait until you have more money or you may never start. Next family home evening, go through your cupboards and set some of your food aside for your food storage You can have a food storage program, even on a modest income.

Source: Adapted from "Frugal Food Storage" by Colleen Hansen, Ensign, January 1993.

7 Major Mistakes in Food Storage

1) VARIETY: Most people don't have enough variety in the their storage. We get tired of eating the same foods over and over and may prefer not to eat than to sample that particular food again. Don't just store wheat, store a variety of grains and a variety of beans. Store flavorings such as tomato, bouillon, cheese and onion.

2) EXTENDED STAPLES: Few people get beyond storing the four basic items (wheat, honey, powdered milk, and salt). Store dehydrated and/or freeze dried foods as well as home canned and store bought canned goods. Make sure you add cooking oil, shortening, baking powder, soda, yeast and powdered eggs. You can't cook even the most basic recipes without these items.

3) VITAMINS: Vitamins are important, especially if you have children, since children do not store body reserves of nutrients as adults do. A good quality multi-vitamin and vitamin C are the most vital. Others may be added as your budget permits.

4) QUICK AND EASY PSYCHOLOGICAL FOODS: Quick and easy foods help you through times when you are psychologically or physically unable to prepare your basic storage items. No cook foods such as freeze dried since they require little preparation. MRE's (Meals ready to eat), canned goods, etc. are also very good. Psychological foods are the goodies--jello, pudding, candy, etc. that you should add to your storage.

5) BALANCE: Keep well-balanced as you build your storage. Buy several items, rather than a large quantity of one item. If something happens an you have to live on your present storage, you'll fare much better having a one month supply of a variety of items than a year's supply of two to three items.

6) CONTAINERS: Always store your bulk foods in food storage containers. Food kept in sacks are highly susceptible to moisture, insects and rodents. If you are using plastic buckets, make sure they are lined with food grade plastic liner available from companies that carry packaging supplies. Never use trash can liners as these are treated with pesticides. The best container is the #10 tin can.

7) USE YOUR STORAGE: It's vital that you and your family become familiar with the things you are storing. You need to know how to prepare these foods. This isn't something you want to learn under stress. Find recipes and learn to use these foods!

Source: Adapted from "The Seven Major Mistakes in Food Storage" by Vicki Tate. She is the author of Cooking with Home Storage.

Cooking with Basic Food Storage: Baby Food Recipes

Main Ideas

• A baby should be breast fed from the day it is born if at all possible.


• Mothers who cannot breast feed their babies should give them special formulas.


• A baby should begin eating other foods at about six months.

Recipes for Baby Food

GRUEL FROM BOILED RICE:

THIN GRUEL: 1/2 Tbsp Boiled Rice, 1/2 C Water. Boil 10 minutes. Yield 5 Tbsp.

THICK GRUEL: 4 Tbsp Boiled Rice, 1 C Water. Boil 10 minutes. Yield 12 Tbsp.

SOFT RICE: 1 C Boiled Rice, 1 C Water. Boil 5 minutes. Yield 1 1/2 Cup.

You can make other gruels from corn or oats as well as from starchy foods such as cassava, potato and yam. Wheat does not make a good gruel for babies under the age of one year because it causes allergies.

EGG YOLK RICE GRUEL: 1/2 C unsalted meat or chicken broth, 2 Tbsp Boiled Rice, 1 beaten egg yolk, 1 Tbsp milk or evaporated milk. Add broth to rice and mash with the back of a spoon. Bring to a boil. Combine egg yolk and milk. Add to the rice-broth mixture. Lower heat and cook three minutes. Give to babies seven to eight months or older.

MIXED VEGETABLE & BEAN PUREE: 1/4 c water from unsalted cooked vegetables (or purified water), 1/4 c boiled beans, mashed, 1/3 c tender greens, 1 Tbsp milk or evaporated milk. Add water to greens and boil for 5 minutes. Remove from fire, mash well and pass through a sieve. Add milk and cook 2 minutes, stirring constantly. Give to babies seven to eight months or older.

For most babies, the first solid food is rice cereal, followed by oatmeal and barley. Generally, it's good to introduce wheat and mixed cereals last, since they may cause allergic reactions in very young babies. Using a blender or food processor, your baby can have many fresh foods instead of canned or bottled. Everything should be soft, unsalted, well-cooked and unseasoned. Cook fresh vegetables and stew fruits for easiest preparation.

WARNING Do not prepare these foods: Beets, Turnips, Carrots, Collards. In some parts of the country, these vegetables contain large amounts of nitrates, a chemical that can cause an unusual type of anemia in young infants.

Spicing Up Your Food Storage

"Spicing it up" is important, especially when you're cooking with basic food storage items. So once you acquire grains, legumes, nonfat dry milk, sugar, oil & salt, start gathering a year supply of spices and flavorings.

• Beef, chicken or ham bouillon granules or cubes: Adds flavor to rice, barley & wheat. Also a base for soups, sauces & casseroles.
• Soy Sauce: Adds saltiness to stir-fry vegetables & fried rice, stews, chicken & fish.
• Flavor Enhancers: Red & Black Pepper, Paprika, Turmeric, Vinegar, Dry or Prepared Mustard, Tabasco Sauce, Worcestershire Sauce.
• Aromatic Herbs like Marjoram, Thyme, Oregano, Dill, Basil & Sage: Add flavor to soups, casseroles, salads and sauces.
• Aromatic Seeds like Anise, Caraway, Celery, Coriander, Cumin, Dill, Fennel, Poppy & Sesame Seeds: Good sprinkled over home-baked breads and rolls or stirred into salad dressings.
• Sweet Spices like Cinnamon, Nutmeg, Cloves, Ginger, Allspice & Mace: Sweetening effect to breads, puddings and cereals and cookies.
• Favorite Flavors like Vanilla, almond, lemon & Maple extracts: Enhance flavor in the simplest cookies and cakes.
• Cocoa, Sweet Cocoa Mix: Supplements Nonfat Dry Milk
• Punch Powder: Flavors water, puddings and pie fillings.

Note: For long-term storage, keep unopened boxes, cans or jars of spices and herbs in a closed plastic container or bag and store in a cool, dry, dark place. Once spices are opened, keep them sealed in a second container to maintain their flavor and aroma.

Source: Adapted from Ensign Article by Josephine Newton

Dry Pack Canning: How Many Cans Will I Need?

How Many #10 Cans Will I Need?

Wheat 50 lbs/9 cans
Sugar 50 lbs/9 cans
Beans 50 lbs/9 cans
Rolled Oats 50 lbs/18 cans
Light Weight Foods 50 lbs/18 cans
Flour 25 lbs/6 cans
Spaghetti 5 lbs/1 can
Lentils 5 lbs/1 can
Ziti 2 1/2 lbs/1 can
Elbows 3 lbs/1 can
Sugar 5 lbs/1 can
Granola 3 lbs 14 oz/1 can
Oatmeal 1 lb 40 oz/1 can
Grits 4 lbs/1 can

Using Old Food Storage

Remember that you should rotate your food storage on a regular basis. However, if you haven't, it is still possible to use some old food storage. You simply have to be creative.

Shelf Life of Dehydrated, semi-perishable food stored in cans below 70 degrees: Approximately 5 years.

Shelf Life of Perishable Foods (not dehydrated such as bottled fruits): Best if eaten within 2 years.

Ideas for Using Old Food Storage:

Old Flour: Make pumpkin bread. The loaves may be shriveled, shrunken & crumble more easily but the taste is far better than plain white bread.

Old Powdered Milk: Can be mixed into a pudding recipe.

Old Brown Rice: Can be made into Spanish Rice.

The best thing to do is just experiment. Be creative in cooking to disguise the taste, smell and flatness of old food storage.

USE EXTREME CAUTION. Don't use bloated cans or cans that have been exposed to extreme temperatures.

Recipes Using Old Canned Fruit:

DRIED FRUIT LEATHER
Drain the juice from the bottle, put the fruit in a blender, puree thoroughly. If fruit is dark, add 1/4 C of crushed pineapple. This restores the color right before your eyes. Line a cookie sheet with plastic wrap. Anchor edges with masking tape so plastic will not flop over puree. Pour puree evenly over plastic (about 2 C per cookie sheet) and set in the sun to dry, or in a hot car, or in a dehydrator. The fruit leather is finished when you can pull if off the plastic leaving no residue. Fruit that is five or six years old may be used and the resulting product is still delicious.

FRUIT CAKE
2 C Fruit (pureed old fruit) or applesauce, pineapple, cherries
2 Tbsp Margarine
1/2 to 3/4 box of cake mix (yellow or white is best)
Put fruit in a bowl, add margarine and stir. Add the cake mix and gently stir (lumps in the mixture are fine). Pour into a lightly greased 10X10 inch glass pan. Microwave at full power for 5 minutes. Turn, then microwave for 2 more minutes. Best when served with ice cream.

HAWAIIAN BREAD
3 1/2 C pureed fruit
1 10-oz. package moist flaked coconut
4 eggs, beaten
1 1/2 c sugar
4 C Flour
2 tsp Salt
2 tsp Soda
Combine all ingredients in order given. Bake one hour at 325 degrees in two greased loaf pans.

FRUIT SMOOTHIES
2 C canned fruit with juice
3/4 C Non-instant milk or 1 1/3 C instant milk
1 to 2 drops almost flavoring or 1 Tbsp lemon juice
Blend in the blender until smooth. Add 1/2 tray of ice cups and blend until thick.
Variations: Use 2 scoops of vanilla ice cream in place of the ice.

DELICIOUS CAKE
1/2 C White Sugar
1/2 C Brown Sugar
2 C Sifted Flour
1/2 tsp Salt
1 tsp Soda
2 tsp Baking Powder
2 tsp Cinnamon
1/4 tsp cloves
2 eggs
1 C Vegetable Oil
2 C Drained Old Fruit, Blended
1/2 C Each Raisins and Nuts
Combine sugar, flour, salt, soda, baking powder, and spices together and set aside. Beat eggs and salad oil until creamy. Add drained fruit and dry ingredients. Beat until smooth. Add nuts and raisins. Bake in 11X7 oblong cake pan or 10X10 square pan at 350 degrees for 30 minuets. Cake is rich enough without frosting.

FRUIT MUFFINS
2/3 C Sugar
1/3 C Shortening
1 Egg
1/4 C Honey
1 C Milk
2 C Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1/2 C Drained Canned Fruit, Chopped
Cream sugar and shortening together. Add egg and mix well. Add honey and milk, taking care to scrape the bowl often. Add sifted dry ingredients and mix at low speed just until blended. Fold in drained fruit. Fill greased muffin tins 3/4 full. Bake at 375 degrees for 15-20 minutes. Makes 12 muffins.

COBBLER
1/2 Cube Soft Margarine
1/2 C Sugar
1 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1/2 C Milk
Combine and place in the bottom of a 9X13 pan. Spoon 1 quart of your choice of fruit. Sprinkle with sugar then pour juice over all. Bake at 350 degrees for 45-50 minutes. Serve warm with whipped cream or ice cream.

FRUIT BARS
1 quart bottle of any canned fruit (juice and fruit)
4 tsp baking soda
1 C oil
1 1/2 C Sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
Set aside 1/4 c fruit juice for glaze. Partially blend the fruit and juice, leaving some pieces of fruit. Add the baking soda to the blended fruit. This mixture will bubble. Stir 1 cup oil and 1 1/2 c sugar into the bubbling fruit mixture. Mix in cinnamon, nutmeg and cloves. Add the flour (nuts and raisins may be add if desired) Pour batter into a well greased and floured cookie sheet. Bake at 350 degrees for 20-35 minutes or until done. (Inserted toothpick will come out clean.) Top with glaze made from 1/4 c fruit juice, powdered sugar and margarine.

Source: Emergency Essentials, "Don't Dump Old Food Storage-Be Creative" www.beprepared.com/Articles/dont.html

Canning Instructions for Plastic Buckets

Purpose:

To provide instruction for members who would like to keep their food storage in plastic containers.

Guidelines:

1. For plastic buckets to be used as dry food storage containers, they should be made of food grade plastic and have a gasketed lid.


2. Carbon Dioxide effectively prevents weevil infestation in dry-pack items stored in plastic buckets. To kill weevils, carbon dioxide should be present in concentrations above 3 percent. Treatment methods that depend on the absence of oxygen to kill weevils, such as oxygen absorbers and nitrogen gas flushing, are not always effective in plastic buckets because of the potential for oxygen leakage.
   

Instructions for Dry Ice Treatment in Buckets:

1. Use approximately 1 ounce of dry ice for each gallon of container size.


2. Wipe frost crystals from the dry ice using a clean towel.


3. Place the dry ice in the center of the container bottom.


4. Pour the food on top of the container and until it is within 1/2 inch to 1 inch of the top


5. Place the lid on top of the container and snap it down only about halfway around the container.


6. Allow carbon dioxide gas to escape from the partially sealed lid as the dry ice evaporates.


7. Allow the dry ice to evaporate completely before sealing the container. To see if the ice is all gone, feel the bottom of the container. If it is still very cold, the ice has not all evaporated.


8. Watch the container for a few minutes after sealing the lid. If the container bulges, slightly lift the edge of the lid to relieve pressure.


9. It is normal for the lid of the bucket to pull down slightly as a result of the partial vacuum caused when the carbon dioxide is absorbed into the product.

2008 Dry Pack Canning Schedule

Begin planning now to dry pack can during the months the canning equipment is available in the ward. Look for sales and stock up on things you would like to store.

January: Nazareth
February: Stroudsburg
March: Nazareth
April: Honesdale
May: Scranton
June: Tunkhannock
July: Nazareth
August: Tunkhannock
September: Stroudsburg
October: Scranton
November: Honesdale
December: Nazareth

Cooking with Basic Food Storage: Sourdough Recipes

SOURDOUGH STARTER
2 c warm water
1 pkg. dry yeast
2 c flour
1 Tbsp sugar

Put warm water into crock. Sprinkle yeast over water and stir with wooden spoon until dissolved. Add flour and sugar. Mix until smooth. Cover and set aside 36 to 45 hours Stir 3-4 times a day. Use 1 1/2 cups of the starter in bread recipe.

To store remainder: Beat 2 cups flour and 2 cups warm water in remaining starter batter. Let stand in warm place at least 5 hours. Cover and store in refrigerator. Allow water needed in bread to warm to room temperature before using. Never add anything to starter but the flour and water needed to keep it going.

Do not use Metal spoons or containers

SOURDOUGH BREAD
1 pkg dry yeast
1 1/2 c sourdough starter
3 1/2 - 4 c flour
1 1/2 c sourdough starter
2 Tbsp sugar
2 tsp salt
1 egg
Mix starter, yeast and 1 cup warm water. Let stand until yeast is dissolved. Add remaining ingredients, except egg. Punch down. Form into loaves. Cover and let rise until doubled. Beat egg and brush over unbaked loaves. Bake in 400 degree oven for 30-35 minutes.

SOURDOUGH PANCAKES
1 c sourdough starter
2 eggs, beaten
2 c milk
3 Tbsp melted shortening
2 tsp baking soda
2 c flour
1 tsp salt
2 Tbsp sugar
About 12 hours before planning to serve pancakes, mix starter batter with the flour, milk and salt. Let stand in bowl, covered with cheesecloth in warm place. Just before baking pancakes, remove 1 cup of batter to replenish starter in crock. To remaining batter in the bowl, add soda, salt, eggs, shortening, and sugar. Mix well. Bake on lightly greased hot griddle. For thinner pancakes, add more milk.

SOURDOUGH ENGLISH MUFFINS
2 c sourdough starter
3/4 c buttermilk
2 3/4 - 3 c flour
6 Tbsp cornmeal
1 tsp baking soda
1/4 tsp salt
Mix together sourdough starter and buttermilk. Combine flour, 4 Tbsp of the cornmeal, soda, salt and add to the buttermilk mixture. Stir to combine using hands when necessary. Turn onto lightly floured surface; knead until smooth, adding more flour if necessary. Roll dough to 3/8 inch thickness.

Cover and let rise a few minutes. Using a 3 inch cutter, cut muffins. Sprinkle sheet of waxed paper with the remaining cornmeal. Cover and let rise until very light, about 45 minutes. Bake on medium hot, lightly greased griddle about 30 minutes, turning often. Cool and split. Toast and serve with butter. Makes 12-14 muffins.

SPOON BREAD
2 (8 oz) sour cream
2 jiffy cornbread mixes
1 egg
1/2 c melted butter
1 ( 1 lb) can peaches, cut up or 1 (1 lb) can cream style corn
Grease 2 quart casserole. Mix sour cream, egg, butter, cornbread mix and peaches or cream styled corn together. Pour into casserole dish and bake at 350 degrees for 65-70 minutes, until golden brown and puffed.

Dutch Oven Recipes

They say that the pioneers brought Dutch ovens across the plains. While only the very essentials were packed on the wagons to make the journey to the west, Dutch ovens were included. This tells us that they were important to pioneer life.

Lemon Chicken
12" Dutch Oven. . . . . . . . .350 degrees
5 - 6 lbs. boneless, skinless chicken breasts
1 1/2 c flour
1 Tbsp seasoned salt

Lemon Sauce:
1/2 bottled lemon juice
Rind from 1 lemon, grated
Juice from above lemon
3/4 c sugar
2 1/2 c water
3 Tbsp cornstarch
Pinch salt

Mix flour and seasoned salt together. Dredge chicken flour. Brown in oil. Sauce: Mix lemon juice, rind and juice, sugar, water, cornstarch and salt together and pour into heated Dutch Oven. Stir until thickened. Add browned chicken and cook 30 minutes. 8 coals on bottom of oven and 16 coals on top.

Barbecue Chicken and Potatoes
12" Dutch Oven. . . . . . . 350 degrees
6-8 boneless, skinless chicken breasts
10 medium potatoes, sliced
3-4 onions, sliced
1 (18 oz.) bottle BBQ sauce

Place half of the potatoes in the bottom of the Dutch oven. Place a layer of onions on top of the potatoes. Repeat Next place the chicken breasts on top of the potatoes and onions. Top with any remaining onions. Pour BBQ sauce over all ingredients. Put the lid on the Dutch oven. Place 12 briquets on tip of the Dutch oven and 12 underneath. Cook for about 1 1/2 hours.

Easy Dutch Oven Chicken and Potatoes
12" Dutch Oven.............................350 Degrees
6-8 Boneless, skinless chicken breasts
10 medium potatoes, quartered
2 onions, sliced
1 lb. carrots, cut
1 (16 oz) bottle Italian salad dressing. Cut each chicken breast into two pieces. Put all ingredients into Dutch oven. Place 12 briquets on top of oven and 12 underneath. Cook for about an hour.

Chicken and Dressing
14" Dutch Oven
12 Boneless, skinless chicken breasts
1/2 cube butter
1/2 c chopped celery
1 medium chopped onion
2 cans cream of mushroom soup
1 box stuffing mix (rice-a-roni)
salt and pepper to taste
Saute butter, onions, celery and chicken until meat is white on both sides. Stir in soup , salt &pepper. Simmer for 1 hour. Add dry stuffing mix. Cook 10 minutes and serve. 14 coals on top of oven and 14 coals on bottom.

Sweet & Sour Chicken
12 chicken breast
1 cup honey
2 (10 oz.) bottles sweet & sour sauce
1 (12 oz.) Bullseye BBQ sauce
1 chopped green pepper
3 medium onions
1 lb. fresh mushrooms
1 large can chunk pineapple
Salt, pepper and quarter breasts and lay them 1st in the bottom of oven. Layer the rest of the ingredients, in the above order ending with mushrooms. cook for 1 1/2 hours with 12 coals on bottom and 20 on top.

Old Fashioned Dutch Oven Potatoes
12" Dutch Oven..................350 degrees
6 slices bacon cut into bite sized pieces
2 medium onions, sliced
5 lbs. potatoes, sliced
1 c chopped mushrooms
1 can cream of mushroom soup
1 c shredded cheese

Warm Dutch oven and cook bacon until almost done. Add onions and cook till lightly brown. Put in potatoes and stir together. Cover and cook until potatoes are almost done. About 20-25 minutes. Add mushrooms, cover and cook for 5 minutes. Add soup and cook for 5 minutes, heating all the way through. Remove from heat. Spread cheese over the top. Cover and let stand till cheese melts.

Au Gratin Potatoes
12" Dutch Oven.....................350 degrees
14-16 shredded cooked potatoes, cooled
1 can cream of celery soup
1 can cream of chicken soup
1 lb. sour cream
1 stick butter or margarine
1/4 c chopped green onion
2 cups crumbled corn flakes
1/2 c grated cheese
Melt 3/4 stick butter in Dutch oven. Add potatoes, soups, sour cream and onions. Melt 1/4 stick butter and pour over corn flake crumbs. Add crumb mixture to cheese. Top potato mixture with cheese mixture. Cook 45 minutes. 12 coals on top and 12 coals on bottom.

Cowboy Potatoes
12" Dutch oven.................................350 degrees
12 medium potatoes, sliced
3 medium onions, diced
12 sliced bacon, diced
Salt and Pepper to taste
1-2 c frozen peas
2 cups cheddar cheese, grated
Brown the bacon in a 12" Dutch oven using 15 coals on the bottom. Wen well browned, use a slotted spoon to remove bacon from the grease. Place bacon on paper towel to drain and set aside. Lightly brown onions in bacon grease. Stir in sliced potatoes and salt and pepper. Cook 35-45 minutes until potatoes are tender, stir in frozen peas and bacon. Sprinkle cheese on top. Remove coals from the bottom but leave approximately 15 coals on the lid to melt the cheese.

Mountain Man Breakfast
12 inch Dutch oven
2 lbs. Ground Sausage
2 lb. bag hash browns
8 eggs
grated cheese
23 briquettes
Using 12 " Dutch oven, brown sausage, then take out. Put hash browns in bottom of oven, then put browned sausage on top of hash brown. Whip the eggs and pour over sausage evenly. Put grated cheese on top. Place 8 briquets under Dutch oven and 15 on top. Cook 20-30 minutes until eggs cooked.

BBQ Spareribs
12" Dutch Oven......................350 degrees
4-5 lbs boneless spareribs
3-4 onions, sliced
1 large bottle (18 oz.) BBQ Sauce
Place one layer of spare ribs on the bottom of the Dutch oven. Then place a layer of sliced onions on top of spare ribs. Repeat until all meat and onions have been used. Pour entire bottle of BBQ sauce over the top of the onions and meat. Put the lid on the Dutch oven. Place 12 briquets on top and 12 underneath. Cook for about 1 1/2 hours.

Dutch Oven Lasagna
12" Dutch Oven
1 lb. hamburger, browned and drained
2 pkgs dry spaghetti sauce seasoning
1 qt. bottled tomatoes
2 cans tomato sauce, plus 1 can water
Mix above ingredients together.
16 oz. cottage cheese
shredded mozzarella cheese
Lasagna noodles, uncooked
Parmesan cheese
Make sauce with hamburger, bottled tomatoes, tomato sauce, water and spaghetti seasoning. Put a little sauce in bottom of Dutch oven. Layer uncooked noodles over sauce in bottom, then a layer of cottage cheese. Repeat layers with more sauce, noodles and cottage cheese. End with a little sauce on top. Cover top with mozzarella and Parmesan cheeses. Bake for approximately 1 hour. Coals 14-16 on top, 8-10 on bottom.

Grandma Vera's Beans
14" Dutch oven
Brown in hot oven (14-16 briquets) 2 lbs ground beef and 1 lb diced onion
Add, cook until clear: 2 large onions, diced and 2 green peppers, diced.
Stir in and simmer 10-15 minutes: 1 cube precooked ham, 3-16 oz jars Homestyle Chile Sauce, 1 1/2 c brown sugar, 1 1/2 c catsup, 3/4 c Dijon mustard.
Drain and add to mixture: 4 (31 oz.) cans pork and beans.
Reduce briquets and simmer with top and bottom heat for 45-60 minutes. Crack lid slightly, allowing moisture to escape, if necessary. Beans should be slightly thick. Serves 25-30.

To save time, start this recipe one day ahead. Prepare main mixture, omitting beans until ready to cook. Refrigerate overnight. Blended flavors make this a great second day dish.

Hunter's Stew
14" Dutch oven
12 carrots
2 onions
1 lb frozen corn
2 cans cream of chicken soup
8 stalks celery
5-7 lbs of stew meat
8 large potatoes
1 lb fresh mushrooms
2 cups minute rice
2 cans cream of mushroom soup
1/2 cup flour
Coat stew meat with the flour and brown in butter in the bottom of the dutch oven, stirring frequently until the meat is nicely browned. Season with salt and pepper to taste. Cut up potatoes, carrots, onions, and celery. Add to pot. Add 1 can cream of mushroom soup and 1 can cream of chicken soup. Add rice, corn and mushrooms. Top with two remaining cans of soup. Add water to the top of Dutch oven. Put the lid on. Place 14 briquets on top of oven and 14 underneath. cook about 1 1/2 hours. . . .checking every 15 minutes.

Son of a Gun Stew
14" Dutch oven
1 lb carrots, diced
2 Tbsp Worcestershire Sauce
3/4 c soy sauce
7-8 drops Tabasco sauce
2 cans refrigerator biscuits
2 lbs cubed stew meat
1 quart Tomatoes
3 lbs. potatoes, diced
2 green peppers, chopped
5 stalks celery, sliced
3 medium onions, chopped

Put meat, onions and celery in bottom of heated Dutch oven with small amount of oil and brown well. Add all other ingredients and stir well. Cover and cook with 14 to 16 coals on bottom and 20 or more on top. Stir occasionally until vegetables are almost tender. Put refrigerator biscuits on top. Cook another 20 minutes or until biscuits are browned.

Dutch Oven Tacos
5 lbs. hamburger, browned
5 (30 oz.) cans tomato sauce
5 (15 oz.) cans pinto beans
10 tsp chili powder
5 medium onions
5 (15 oz.) cans kidney beans
5 (15 oz.) cans corn
Pepper
Brown meat and onions. Add tomato sauce, drained beans and corn. Add chili powder and simmer until flavors blend. Serve over chips. Top with lettuce, sour cream, salsa, diced tomatoes, olives and cheese. This will serve 25 boys.

Raspberry Surprise
12" Dutch Oven
1 White Cake Mix
1 Can Raspberry Pie Filling
1 Can Sprite
Mix Cake mix and sprite together. Pour cake mixture into oiled Dutch oven or if you lined the oven with foil, make sure to spray foil with nonstick spray. Pour raspberry pie filling on top and cook for 20 minutes using 16 coals on top and 8 coals on bottom.

Peach Cobbler
12" Dutch oven
1 box yellow cake mix
(2) 1 quart bottles peaches
1 can 7-up
Line Dutch oven with foil (sides & bottom). Line it so no liquid can seep through. Drain peaches. Dice peaches. Pour them into bottom of Dutch oven. Pour cake mix on top of peaches. Pour soda over cake mix in a crisscross pattern. Slightly break up chunks of mix with a fork. Seal Dutch oven with lid and put 10 briquets on bottom and 12 on top. Be sure to rotate oven every 10 minutes. Cook 30-45 minutes.

Fruit Cocktail Pudding Cake
12" Dutch oven
2 large cans fruit cocktail, drained
2 cups sugar
2 tsp salt
1 cup nuts
about 1/2 brown sugar
2 tsp baking soda
2 cups flour
2 eggs
Mix fruit cocktail, sugar, flour, eggs, baking soda and salt well and pour into greased Dutch oven. Sprinkle nuts and brown sugar on top. Cook 45-60 minutes. 8 coals on bottom and 14-16 coals on top. Top with Cool Whip.

Pineapple Upside-Down Cake
12" Dutch Oven
3 Tbsp butter
1 can (20 oz) sliced pineapple
1/2 c brown sugar
1 yellow cake mix
1 1/4 c water
1/3 c oil
3 eggs

Line Dutch oven with foil. Place 9 coals under the oven. Melt butter in foil-lined pan. Arrange pineapple slices in bottom of oven. Sprinkle brown sugar evenly over fruit. Prepare cake mix according to package directions. Carefully pour the cake batter over the fruit. Bake 30-40 minutes until cake is brown and springs back when touched. Use 9 coals on bottom of oven and 12 on the top.

Dutch Oven Rolls
4 c scalded milk
1 c sugar
4 eggs
1 c water
2 cubes butter
12-13 cups bread flour
3 Tbsp Yeast
1 1/2 Tbsp Salt

Scald milk (don't boil). Add butter to milk and let it melt. Dissolve yeast in warm water with a sprinkle of sugar added. Set aside. Add milk mixture to 4 cup flour, salt and sugar and mix. Add yeast mixture and more flour. Just slightly mix until blended. Add eggs and add all but 2 cups of flour. Dough will be sticky. Cover and let rise until double. Add rest of flour or flour until dough is still soft but easy to work with. line a 14 or 16 inch Dutch oven (you will need several) with tin foil and spray with non-stick cooking spray. Roll bits of dough into balls (a little bit bigger than a golf ball). Place in Dutch oven so almost touching. Pour 1/4 to 1/2 cup melted butter over rolls. Cover and let rise until double. While rising, get coals ready. For a 14 inch Dutch oven, you will need 10 coals at the bottom and 18-20 coals on top. A 16 inch oven will need 12 coals on bottom and 20-22 coals on top. Cook 20 minutes.

Variations: You can make navajo tacos with dough. Flatten balls and fry in pan with oil. You can eliminate the eggs for more bread-like rolls. Also dough can be divided and rolled into 3 24" inch strips and braided. Then put in foil lined oven around outer edge. Melt 1/4 - 1/2 cup butter and pour over bread. Bake with coals the same only at least 1/2 hour to 45 minutes for bread loaf.

Hint: It works best if you do not mix roll dough very much. Some kneading and mixing is needed but keep it to a minimum.

Scones
1 Tbsp Dry Yeast
2 tsp salt
4-5 c flour (substitute 3 c white and 2 c whole wheat flour)
Oil for frying
2 cups warm water
1/3 c powdered milk
1/4 c sugar
2 Tbsp butter
Sprinkle yeast over warm water. Add sugar, salt and milk. Mix well. Stir in 2 cups flour and butter. Beat until smooth, 3-4 minutes. Add more flour until a soft dough forms. Knead 3-5 minutes until smooth. Let rise for 1 hour or until doubled. Punch down. Heat 3" of oil to 350 degrees in large Dutch oven. Pinch off small balls of dough and flatten. Fry for 3-4 minutes per side until golden. Drain on towels.

Trek Bread Recipe

1. Put approximately seven cups of flour in a large pan or bow. Make five wells with your hand. The flour can be all whole wheat, a mix of white and wheat or all white.


2. In the middle well, pour 1 package of yeast and pour lukewarm water over the top so that that it will start dissilving. Don't let the yeast run out of the well.


3. In the remaining wells, place the following ingredients: 1/2 c shortening, 2 tsp Salt, 3/4 c powdered milk (unmixed), 2 Tbsp Honey


4. Mix thoroughly.


5. Add water until the dough becomes sticky (dough must be sticky for the ingredients to mix.)


6. Knead well (this is the crucial stage).


7. Add flour until the mixture becomes dough-like.


8. Place in Dutch oven and cover with lid.


9. Set the oven in a warm place (but not too near the fire) so that it can rise.


10. Later in the afternoon, after the dough has risen, build the fire up and let it burn down again.


11. With the shovel, pull enough coals off to the side of the fire for the Dutch oven to sit on. Place the Dutch oven on top of the coals.


12. cover the Dutch oven lid with coals(the coals must be red, truy to avoid the ashes also, you can stack another Dutch oven on the tope of this one and place coals on it too).


13. Allow to bake (takes about 30 minutes) It should be golden brown on top. Be sure to check the bottome so it doesn't burn.

When to Harvest Fruits and Vegetables

To obtain a quality food product from your garden for fresh use or storage, you must harvest fruits and vegetables at their proper stage of development. Improper harvesting influences quality as well as continued productivity of the plant.

When to Harvest Fruit

Apple: There is no sure method for home gardeners to determine maturity for all cultivars. If picked prematurely, the fruit is likely to be sour, tough, small and poorly colored; if picked overripe, it may develop internal breakdown and store poorly. To harvest apples correctly, you must be familiar with the term "ground color." Ground color is the color of an apple's skin, disregarding any areas that have become red. In red fruited cultivars, observe the portion of the apple that faces the interior of the tree. When the ground color of red cultivars changes from leaf green to yellowish green or creamy, the apples are ready to harvest. In yellow cultivars, the ground color becomes golden. Mature apples with a yellowish-green background color are suitable for storage. Apples will improve in storage if they are picked when hard but mature: i.e., showing the mature skin color. When harvesting, do not remove the stems from apples that will be stored.

Cherry, red, tart: The size of the fruit increases until mature. Sample the fruit to determine the proper time to harvest. It should be fully colored and flavorful as quality will not improve upon harvesting.

Currant: Harvest currants for jelly when they are slightly underripe for high pectin content. Pick them fully ripe to use for jams or if they are to be stewed. Fully ripe currants are colored, juicy and beginning to soften.

Elderberry: The fruit should be fully colored and just beginning to soften. Quality does not improve after harvest.

Gooseberry: Pick when the berries are firm and a transparent greenish-yellow with darkened seeds. Fruit of some of the newer cultivars often turns a very light to dark red when mature. Overmature fruit is purplish. Quality does not improve after harvest.

Grape: Taste grapes to determine peak ripeness. Grapes change color before they are ripe.

Peach: Ground color is the best guide for maturity. Harvest when ground color changes from green to full yellow. Red color is not a reliable index of maturity. Taste one or more of the fruits before harvesting to correlate ground color with flavor.

Pear: Harvest when the ground color changes from a dark green to a yellowish green and before the fruit is tree-ripe. Additional guides to proper harvesting time are when the fruit separates from the twig with an upward twist of the fruit and when the lenticils (spots on fruit surface) which are white or green on immature fruits, become brown.

Plum: Harvest when the flesh starts to soften. The skin changes color before the fruit is mature.

Raspberry: Harvest when the fruit is full color and separates easily from the center.

Strawberry: Harvest when uniformly red and beginning to soften. Harvest with the cap.

When to Harvest Vegetables

Asparagus: Begin harvesting the third year after planting. Harvest when the spears are 6 to 10 inches above the ground but before the heads open. Cut or snap spears off at the soil line. Stop harvesting if spears show a marked decrease in size. Maximum harvest period is 6 to 8 weeks.

Snap Bean: Harvest before pods are full sized and when seeds are tender and about one-fourth developed. Harvesting usually begins 2 to 3 weeks after first bloom. Don't allow beans to mature on plants or bean production will decrease.

Bean, lima, broad: Harvest when pods are fully developed and seeds are green and tender.

Beet: Harvest when roots are 1 1/4 to 2 inches in diameter. Some cultivars may maintain quality in larger sizes.

Broccoli: Harvest when flower head is fully developed, but before the flowers begin to open. Cut 6 to 7 inches below the flower head. Side heads will develop after the main head is cut.

Cabbage: Harvest when heads are solid but before they split. On early cabbage, cut just beneath the solid head Small lateral heads will develop from buds in the axils of older leaves.

Carrot: Harvest when 3/4 to 1 inch in diameter or smaller when thinning. For storage, leave carrots in soil until a light frost occurs. Use care when harvesting, since bruising favors the development of soft rot during storage.

Cauliflower: Cover curds when they are 2 to 3 inches in diameter by tying the outer leaves loosely about the head, or using leaves from other plants in the garden. Check for developing curds every 2 to 3 days and retie if further development is necessary. Harvest when the heads are full sized but still white and smooth.

Celery: Harvest when plants are 10 to 12 inches tall.

Cucumber: Proper harvesting size is determined by product use. Pickles: Sweets are 1 1/2 to 2 inches long; Dills are 3 to 4 inches long. Fresh slicing are 7 to 9 inches long and a bright dark green. Leave a short piece of stem on each fruit. Harvest daily and don't allow fruit to mature.

Eggplant: Harvest when fruit is firm and bright purple to black in color.

Kohlrabi: Harvest when the thickened stem is 2 to 3 inches in diameter.

Muskmelon: Harvest when a crack appears completely around the base of the fruit stem. The fruit will readily separate from the stem.

Okra: Harvest when 3 to 5 inches long and tender.

Onion: Correct harvesting stage is determined by the type and product use. Harvest onions grown from sets when they are 6 to 9 inches tall for immediate table use. Onions grown from seed for fresh use should be harvested when the bulbs are 1/4 to 1 inch in diameter. Harvest for storage (seed or set grown) when the tops have weakened and fallen over and the bulbs are 2 or more inches in diameter. Harvest before hard frost.

Parsnip: Harvest after a hard frost or in early spring before new growth starts. To harvest in spring, place a 3 to 5 inch soil mulch over the parsnips. Parsnips are not poisonous if harvested in early spring.

Pea: Harvest when the pods are fully developed and still tender, and before seeds develop fully.

Edible Pod pea: Harvest when the pods are fully developed but before the seeds are more than one-half full size.

Peanut: Harvest when plants turn yellow at season's end or before the first early frost.

Pepper, green: Harvest when fruits are full sized and firm. Red: allow peppers to remain on the plant until they become completely red. This usually requires an additional 2 to 3 weeks.

Potato: For storage, harvest when full sized with firm skins. Tubers continue to grown until the vine dies. For new potatoes, harvest at any early stage of development. This is usually when tubers are 1 1/4 to 1 1/2 inches in diameter.

Pumpkin: Harvest pumpkins when they are fully colored and the skins have hardened enough to resist the fingernail test. Harvest before a killing frost.

Rhubarb: Do not harvest the first year after planting; harvest only a few stalks the second year. Established plantings can be harvested for approximately 8 weeks. The quality of the stalks decreases toward the end of the harvest period. Harvest only the largest and best stalks by grasping each stalk near the base and pulling slightly to one direction. Note: there is no evidence to show that stalks harvested from frost damaged plants are poisonous, so they should be considered safe to eat.

Rutabega: Harvest when the roots are full sized but before a heavy frost.

Soybean: For fresh use, shell out just before pods begin to dry. For dried use, harvest when pods turn brown but before shattering occurs.

Squash, summer type: Harvest when fruit is young and tender. Your fingernail should easily penetrate the rind. Long fruited cultivars, such as zucchini, are harvested when 1 1/2 inches in diameter and 4 to 8 inches long; scallops are taken when 3 to 4 inches long.

Squash, winter type: Harvest when mature. The rind should be firm and glosssy and not easily punctured by your thumbnail. The portion that contacts the soil is cream to orange when mature. Leave a portion of the vine (2 to 3 inches) attached to the fruit to help prevent storage rot. Harvest squash before a heavy frost.

Sweet corn: Harvest when kernels are completely filled and in the milk stage. Use your thumbnail to determine this. The silks are dry and brown at this stage.

Sweet potato: Harvest in late fall before the first early frost.

Tomato: For peak quality, harvest 5 to 8 days after fruits are fully colored. Tomatoes lose their firmness quickly if they are overripe.

Turnip: Harvest when roots are 1 1/2 to 3 inches in diameter.

Watermelon: Harvest when full sized. The portion in contact with the soil is cream to yellow when mature.

Where Do I Put My Food Storage? Suggestions for Homes with Limited Storage Space

1. Under beds in boxes or on cardboard flats for easy retrieval.
2. Under baby cribs hidden by a long dust ruffle
3. Between a bed head board and wall
4. Between the couch and the wall
5. Along the wall of a closet underneath hanging clothes.
6. Build a false wall with slanted shelves behind it that are one can height wide. Roll cans in the upper end; take them out on the lower end.
7. Cut out wall board between wall studs. Insert shallow shelves and put a cabinet door over it.
8. Locate unused space under stairs and behind walls of second story rooms. Cut a doorway, finish off walls and floors and put a vent in the wall.
9. Stack boxes or buckets. Put on a round tabletop and cover with a cloth for an end table or decorative accent table.
10. Mount 12" deep shelves, flour to ceiling, along a wall. Cover with drapes hung from the ceiling.
11. Build bookcases for books and/or toys out of boards and food storage buckets or boxes.
12. Add an extra shelf above the existing shelf in a closet.
13. Convert an extra closet or half of a large closet to shelves-built in or free standing.
14. Replace kitchen soffiting with cabinets.
15. Use the unused back spaces in corner cupboards.
16. Buy a free-standing cabinet or armoire; add extra shelving if necessary.

Source: 1999 Cheryl Driggs, Simply Prepared

Dry Pack Canning Instructions for #10 Cans

Purpose:
To ensure safe, sanitary, and effective canning in #10 cans. These instructions should be provided to all customers who use the dry-pack facilities.

Guidelines:

Getting Ready

• Supply canning area with cans, lids, labels and product.
• Wash hands with soap and water.
• Remove loose jewelry and items from shirt pockets.
• Wear hair nets, aprons and gloves.
• Do not eat or drink in the cannery area.
• Do not work in contact with food if you are sick or have an open sore.

Filling Cans

• Use a scoop to fill cans. Do not use an empty can as a scoop
• Control dust by carefully emptying bags and scooping product.
• Fill cans to within 1/4 inch of top of can.

Using Oxygen Absorber Packets: Oxygen absorber packets have a limited shelf life in the open air. Packets should not be exposed to air for more than four hours before cans are sealed cans.

• Before opening the bag: 1. Check the indicator tablet on the side of the bag. If the tablet is blue, reseal the bag with the clamp for 24 hours. 2. If the tablet is still blue after 24 hours, discard the packets.
• Open plastic bag of oxygen absorber packets: 1. If the plastic bag has a clamp, pull the two sides of the clamp apart. 2. If the plastic bag is heat-sealed, locate the notch on the upper left-hand corner of the printed side. Then starting at the notch, tear open the top of the bag. (Do not cut open.)
• Remove from bag the number of packets to be used within the next 30 minutes and spread them out on a tray. These packets are now exposed and will begin to absorb oxygen.
• Do not repeatedly open and close the plastic bag for a few packets at a time. Do not place unused, exposed packets back into the plastic bag.
• After removing the packets, reseal the bag by pressing out the air and fastening the clamp above the indicator tablet.
• Place one packet on the top of the product in each can. Do not puncture or open packets. Use packets with all products except sugar.
• Note: Do not leave the plastic bag open to air. Do not refill the tray before using all exposed packets. Do not eat contents of packets.

Sealing Cans

• Place lids on cans and seal cans promptly.

Labeling Cans

• Write the date and the product on the can or write date on the product-specific "Not for Sale" labels and place the labels on the cans.

Cleaning Up

• Use a dry towel to wipe off surfaces that have contact with food when changing from one product to another to avoid cross-contamination of products.
• When you have finished, remove all food residue from the processing area by wiping with a dry cloth, sweeping and vacuuming. Properly dispose of bags and boxes. Leave area organized and clean.

Guidelines:

Approved Products Provided By the Cannery

Approved products are limited to those that retain flavor and nutritional values and are produced or used by Welfare Services. For storage to be successful, dry-pack products need to be low moisture (10 percent moisture or less), good quality and insect free.

The following products are available at dry-pack canneries:

• Apple Slices
• Pinto Beans
• Pink Beans
• Great Northern Beans
• Dry Carrots
• Hot Cocoa Mix
• White Flour
• Fruit Drink Mix
• Macaroni
• Rolled Oats
• Dry Onions
• Potatoes
• Granulated Sugar
• Spaghetti
• Wheat
• White Rice

Approved Products Not Provided by the Cannery

The following additional products are approved for canning. They are not procured or provided by dry-pack canneries unless authorized by Church headquarters for a specific cannery.

• Grains: Low moisture whole grains, (not milled or cracked) that do not have an oily seed coat
• Legumes: Dry peas and other beans not listed above
• Pasta: Pasta products that do not contain egg
• Fruits and Vegetables: Dehydrated or freeze dried products that are dry enough to snap when broken.
• TVP: Texturized Vegetable Protein
• Cheese Powder
• Gelatin and Pudding Desserts: Products that do not contain eggs.

Storage Suggestions

• Store dry-pack items in a cool, dry location (70 degrees or cooler) away from sunlight.
• Store on shelves or on raised platforms rather than directly in contact with concrete floors or walls to avoid moisture damage.

Non-approved Products

The following items are examples of products that do not store well in cans because of moisture, oil, or other concerns. These types of products should not be dry-pack canned. These products and emergency supplies such as first-aid kits and food rations (candy, granola bars, etc.) are best stored when rotated frequently.

• Baking Powder
• Baking soda
• Bouillon
• Brown Rice
• Brown Sugar
• Chewy Dehydrated Fruit (like raisins)
• Cornmeal
• Dried Eggs
• Dried Meat
• Granola
• Milled Grain Cereal
• Mixes Containing Leavening (such as pancake or biscuit mix)
• Nuts (roasted or raw)
• Oil
• Pearled Barley
• Salt
• Spices
• Whole Wheat Flour
• Yeast

Dry Pack Canning

What is it?
Dry pack canning is a method of storing larger amounts of dry goods in tin cans, protecting the food from insects, moisture and dust. Gallon size tin cans are the only size we can use.

How do I do it?
The process is easy. The canner is attached to a table or counter top. Cans are lined up on a table, filled with food, and then labeled. Then a moisture absorbing packet is placed on top of the food, the lid is laid on top. The person running the canner places the can in the machine and seals the lid. When finished, they look exactly like tin cans of food you buy at the store. It is easy to fill over 250 cans in two hours if you have three or four people helping to fill and label the cans.

Why Bother Doing it?
Above all, we store food because we have been asked by modern prophets to do so. By dry pack canning food storage, you can insure that the food you have purchased is protected from the elements listed above. It also allows you to save money by purchasing in large quantities. The gallon-sized cans are easy to use, making rotation of the storage more efficient.

Where are we doing it?
You can do it at the Dry Pack Cannery (Bishop's Storehouse) in New Jersey or you may "check out" the canner to use in your home during the months our ward has the canning equipment.

How much food should I buy to fill one can?
The amount of food the can will hold depends on the density of the food item. For instance, you can get three pounds of macaroni in one can, or six pounds of sugar. Watch for sales, and begin to buy a little extra each time you buy groceries. Then when the canner is reserved, you will have some food to store. Or, if you prefer, you can order in bulk bags from the cannery by placing an order with your ward emergency person.

A Weekly Guide to a Year's Supply

This is one of the many year's supply guides I have found where you buy weekly. It may help you to get started buying needed items a little at a time. These items are extra, in addition to your regular shopping list. Store properly. Rotate. Buy the largest amount you can sensibly afford. It is better to buy a little and get started than to put it off. If you miss a week, skip to the next. Don't get behind. Share your "good buys" with others in the ward. These are simply suggestions of items, make your plan applicable to you and your needs.

Week 1: Fill those water jugs--14 gallons per family member for two week supply. Buy water purification tablets or bleach (1 gallon per family member)
Week 2: Flour-Buy an extra 10 lbs for small family, 25 lbs for large family. Purchase 100 lbs of hard white wheat preferably in plastic storage buckets with tight fitting lids or dry packed in #10 cans.
Week 3: Salt-iodized (5 lbs per person)
Week 4: Sweeteners-honey 20 lbs, sugar 25 lbs and any additional sweeteners you can find on sale such as brown or powdered sugar, con syrup, maple syrup or flavoring to make your own.
Week 5: Powdered milk. 40 oz will make 5 gallons. Buy the equivalent of at least 3 #10 cans of powdered milk this week. . .more if you can.
Week 6: Sugar-buy another 25 lbs.
Week 7: Peanut Butter-add some jams or jellies. Buy the equivalent of 3 more #10 cans of powdered milk.
Week 8: Pasta - buy at least 5 lbs. Select a variety.
Week 9: Canned Meats-tuna, chicken, turkey, ham, spam, dried beef, etc. (10 cans).
Week 10: Condensed soups-also add boxes of favorite crackers.
Week 11: Laundry items-detergent, bleach, fabric softener, ammonia, disinfectant.
Week 12: Canned milk, Flour 25 lbs.
Week 13: Toothpaste, floss, razors, shaving cream.
Week 14: Baking powder, baking soda, cornstarch. Purchase at least 5 lbs. of yeast.
Week 15: Raisins or other dried fruits. Dried apples from dry pack, fruit leather.
Week 16: Oats - rolled, quick, cornmeal, Cream of Wheat, etc.
Week 17: Treats for baking-chocolate chips, coconut, baking cocoa.
Week 18: Garden seeds--look for seeds that are non-hybrid. That way you can use the seeds from the plants you grow to grow a garden the next season. Buy a lot of vegetable seeds, they have lots of vitamins and minerals. Include a few flower seeds. In times of emergency, our spirits need brightening, too. Don't forget fertilizer.
Week 19: Spices-cinnamon, nutmeg, oregano, dried onions, pepper, etc.
Week 20: Whole wheat flour, wheat, other grains
Week 21: Paper towels, aluminum foil, wax paper, garbage bags, freezer bags, etc.
Week 22: Graham Crackers, 200 lbs of wheat, 25 lbs of rice.
Week 23: Personal products-bar soap, deodorant, shampoo, lotion, feminine products.
Week 24: Canned fruits--buy some or can your own..
Week 25: Jell-) and pudding mixes. (3) #10 cans of powdered milk.
Week 26: Vitamins-multi-vitamins, vitamin C, etc.
Week 27: Canned potatoes, potato pearls from the dry pack, dried potato slices
Week 28: Canning supplies-jars, lids, sure-jell, paraffin, rings.
Week 29: Kleenex and toilet paper
Week 30: Water storage-check your water supply. Purchase another 55 gallon drum and fill it with water.
Week 31: Catsup, mustard, salad dressing, mayo, pickles
Week 32: Gallon of vinegar, good for cleaning and cooking
Week 33: Candles, matches-put where you can find in the dark. Hurricane lamps and oil. (NOTE: You should have 1000-2000 matches on hand)
Week 34: Tomato products-juice, sauce, paste, whole, Spaghetti sauce
Week 35: Juices-avoid watered products, but 100% juice, lemon, orange, fruit drink.
Week 36: Mixes: cake, muffin, Bisquick, etc. Purchase or make your own.
Week 37: First Aid Supplies: Band aids, calamine, neosporin, etc.
Week 38: Other medicines: Pepto Bismol, Vicks, Cough Syrup, cough drops, Tylenol
Week 39: Nuts. Dry roasted store best. Try freezing them.
Week 40: Sewing Supplies-thread, buttons, snaps, zippers, fabric, etc.
Week 41: Dry Soup mixes - remember to store enough extra water.
Week 42: More first aid-gauze pads, swabs, cotton balls, tape, burn ointment.
Week 43: Dried whole eggs (buy 2 cans and keep in a cool, dry place), 2 Boxes of Rennet (used for making cottage cheese and other dairy products from dry milk.)
Week 44: Lighting supplies-flashlights and batteries (dated), 50 hour candles
Week 45: Favorite family foods: stress foods like hard candy, popcorn, snack foods.
Week 46: Shortening (2 cans), Oil (2 gallons) preferably Canola or Olive Oil.
Week 47: Beans, split peas, lentil, etc.
Week 48: Heating supplies-firewood, kerosene, propane for BBQ grill, charcoal.
Week 49: Rice-10, 15 or 20 pounds
Week 50: Canned vegetables-corn, peas, string beans, creamed corn, etc.
Week 51: Margarine Powder (#10 can), 2 large cans of fruit juice powder
Week 52: Congratulations! You have just given yourself and your family the greatest Christmas gift of all. . .SECURITY!!! Now take inventory of your storage, assess your family's needs and start a new year of staying prepared.

It is vital to get WATER STORAGE. If you don't have water, you will not be able to use many of the foods you have that are dehydrated or require water to cook. Many times in natural disasters, the electricity goes down and you will not be able to access your water. Sometimes the water is contaminated from flooding and cross-contamination from sewage. You should have enough water on hand to last you two weeks.