- At the very beginning, start by buying just one extra item during each grocery trip. It could be a box of spaghetti, a box of salt, or even a bag of shredded cheese to put in your freezer. The point is to be conscious of trying to build up your Three-Month Supply because it leads to the next step.
- Buy multiple items for your Three-Month Supply when they are on-sale. It doesn't take very much time to glance through the grocery ads each week. If you are really pressed for time, or find yourself at the grocery store without having looked at the ads, grab an ad right by the entrance of the store and just look at the front page. Stores will typically put their best sales on the front page of their weekly ad. When an item that your family likes goes on sale, instead of buying just one or two, buy four or five for the same price.
- If you have a freezer, don't forget that it can be used as part of your Three-Month and Longer-Term Supplies. Many of the meals that my family likes use shredded cheese. I probably could make the recipes without it, but I know that my family is much more likely to eat those meals if cheese is included. Therefore, I keep shredded cheese in my freezer.
- Be wise about what you store, and don't buy things, even on sale, that your family won't eat. No matter how inexpensive an item is, it is a waste of money if you end up having to throw it out because your family refuses to eat it.
- Preserve produce when possible. When you are able to grow your own fruits and vegetables, or to buy them for a great price, can or freeze the extra. For example, in January when my lemons were ready, I froze a lot of the lemon juice so that I can use it in recipes throughout the year. A few weeks ago, I was able to buy strawberries for $0.33 per pound. They were wonderful, and I made freezer jam out of several pounds and froze many more pounds. I am going to pick peaches this afternoon at my parents' house, and plan to make peach jam out of them. A great preserving website is the National Center for Home Food Preservation.
- Be prayerful about your food storage. You are working to keep a commandment, and you will be blessed!
Tuesday, May 25, 2010
5 Tips That Have Worked for Me
This is a list of hints and tips that I have found to be helpful as I have worked to create a Three-Month Supply for my family.
Monday, May 17, 2010
Three-Month Supply Back-up Plan
There are many reasons to have a good Three-Month Supply of food as a part of your food storage. First, it is a commandment. Second, it will be a blessing during hard times. Third, it can be incredibly convenient when life doesn't go as planned. I was reminded of this third reason Sunday.
Saturday evening, I looked at my monthly menu plan and saw that I had planned Grilled Chicken for Sunday dinner. I got the chicken out of the freezer, and put it in the refrigerator to thaw. Sunday, after getting home from Stake Conference, I went to get the chicken out of the refrigerator to marinate it, only to discover that it was still frozen; very frozen to be specific. This has happened before, and you would think that I would have learned to get chicken out of the freezer two days ahead, but I haven't yet. So there I was, standing in the kitchen with a package of totally frozen chicken breasts and a very hungry family anxiously wondering when Sunday Dinner would be ready. I had to come up with a Plan B, and I had to come up with it quick. After evaluating the pantry for a minute or two, I gave everyone their choices: pasta or Indian Fry Bread. Fry Bread won. I mixed up the dough, and while it rested for a few minutes, I got a jar of pinto beans, a jar of beef chunks, and a new bottle of canola oil to refill my small bottle out of the pantry. I heated the beans, and then the beef, in the microwave while the Fry Bread was cooking, and soon dinner was on the table. Not only were the ingredients for the Fry Bread, as well as the beans, beef, and canola oil from my Three-Month Supply, but so was the salsa and the shredded cheese (which I keep in the freezer). The sour cream was nice to have, but was not a necessity. The meal would have tasted just fine without it.
What's the point? The point is that if you store foods that are familiar to you and that your family eats on a regular basis, then when dinner doesn't go the way you planned, you can still put a great meal on the table that your family will love. So tonight, we will have chicken for dinner, and I will continue to rotate and add to my Three-Month Supply so that when I again find myself in a dinner bind - and I'm sure I will, sooner rather than later - I will have options available. And if the chicken still isn't thawed, then we will be having Spaghetti!
Saturday evening, I looked at my monthly menu plan and saw that I had planned Grilled Chicken for Sunday dinner. I got the chicken out of the freezer, and put it in the refrigerator to thaw. Sunday, after getting home from Stake Conference, I went to get the chicken out of the refrigerator to marinate it, only to discover that it was still frozen; very frozen to be specific. This has happened before, and you would think that I would have learned to get chicken out of the freezer two days ahead, but I haven't yet. So there I was, standing in the kitchen with a package of totally frozen chicken breasts and a very hungry family anxiously wondering when Sunday Dinner would be ready. I had to come up with a Plan B, and I had to come up with it quick. After evaluating the pantry for a minute or two, I gave everyone their choices: pasta or Indian Fry Bread. Fry Bread won. I mixed up the dough, and while it rested for a few minutes, I got a jar of pinto beans, a jar of beef chunks, and a new bottle of canola oil to refill my small bottle out of the pantry. I heated the beans, and then the beef, in the microwave while the Fry Bread was cooking, and soon dinner was on the table. Not only were the ingredients for the Fry Bread, as well as the beans, beef, and canola oil from my Three-Month Supply, but so was the salsa and the shredded cheese (which I keep in the freezer). The sour cream was nice to have, but was not a necessity. The meal would have tasted just fine without it.
What's the point? The point is that if you store foods that are familiar to you and that your family eats on a regular basis, then when dinner doesn't go the way you planned, you can still put a great meal on the table that your family will love. So tonight, we will have chicken for dinner, and I will continue to rotate and add to my Three-Month Supply so that when I again find myself in a dinner bind - and I'm sure I will, sooner rather than later - I will have options available. And if the chicken still isn't thawed, then we will be having Spaghetti!
Tuesday, May 11, 2010
Storage Container Options
As we are talking about powdered milk, our Food Storage Item of the Month, it is the perfect time to discuss what options there are for containers to hold your food storage.
First, there is the original packaging. Many of the items that you will rotate regularly through your Three-Month Supply can be left in their original packages and containers. This includes things like dried pasta, cereal, and frozen vegetables. Typically, a "best by" date can be found on the outside of the packaging, and is useful in helping you to use up each product while it will still taste the best. It is always important to use up oldest items and ingredients first before opening a newer item, but it is especially necessary when using and rotating items that have been left in their original packaging. I recently discovered a package of frozen vegetables that had found it's way to the bottom of my chest freezer. It's best by date was six months previous and there was a very small hole in the bag. When I opened the package, it was full of ice and the vegetables were shriveled and dried out because they had lost all of their moisture. It was a reminder to me of the importance of rotating your food.
Next, food items can be repackaged using plastic wrap, zipper-top plastic bags, foil, Food-Saver type bags, or plastic containers. Again, these methods of packaging are more suited to items that will be rotated and used within a fairly short time frame, such as a part of your Three-Month Supply.
Thirdly, food products can be stored in glass or heavy-duty plastic containers. I am not referring to canning items - that is the next section. Using plastic or glass containers, buckets, or jars works well for items dry products that you use on a regular basis. For example, whenever I open one of my #10 cans from my Longer-Term Food Storage, I put it into a glass container so that I can see what is in there, and to keep the contents fresh while I use it up. A friend of mine does the same thing with clear, square, plastic containers. For items I use in larger quantities, such as sugar or flour, I keep them in labeled white buckets with a screw top lid. You can also use food-grade plastic buckets for storing your Longer-Term Supply, but you need to either treat them with nitrogen gas or use dry ice to displace the oxygen.
Fourth, canning food in glass containers is a great storage option. Using the Ward's pressure canner, you can bottle meats, beans, and vegetables. Always, however, make sure you use a tested recipe, and follow the directions to the letter. A great resource for canning recipes is the National Center for Home Food Preservation. They also offer a free online class that covers the basics of canning. Using a boiling water canner, you can bottle fruit and fruit products such as jams. Again, directions can be found on the NCHFP website.
Fifth, a mylar bag, also know as a "dry-pack pouch" is fabulous for packaging items for your food storage. The Ward now has a mylar bag sealer, and the pouches cost $0.35 from the Mesa Home Storage Center. (Remember, prices are subject to change as necessary.) The mylar bags hold more than a #10 can, and cost much less. They also can be stored flat, and therefore can fit in places that #10 can cannot. However, dry-pack pouches are not rodent-proof, and would need to be placed in a secondary container that is rodent-proof if rodents are a concern. You still need to use an oxygen packet with the mylar bags. To seal these bags, you must use a special, heavy-duty sealer called an impulse sealer. A vacuum packaging machine, such as the Food Saver, will not work. We are very, very fortunate to have an impulse sealer for the Ward. Please contact Rebecca Wilcox if you are interested in using it.
Lastly, #10 cans are the most common container used for Food Storage, especially for Longer-Term Supply items. The first Saturday of each month, we will have a ward canning day, and will have a #10 Can Sealer, as well as the Mylar Bag Impulse Sealer available to use. #10 cans and lids can be purchased at the Mesa Home Storage Center. The current price is $1.01 for the can and the metal lid. Remember, prices are subject to change as necessary.
Whatever storage containers you use, make sure you are regularly rotating your food storage, including your Longer-Term Supply in order to have the best quality and flavor possible.
First, there is the original packaging. Many of the items that you will rotate regularly through your Three-Month Supply can be left in their original packages and containers. This includes things like dried pasta, cereal, and frozen vegetables. Typically, a "best by" date can be found on the outside of the packaging, and is useful in helping you to use up each product while it will still taste the best. It is always important to use up oldest items and ingredients first before opening a newer item, but it is especially necessary when using and rotating items that have been left in their original packaging. I recently discovered a package of frozen vegetables that had found it's way to the bottom of my chest freezer. It's best by date was six months previous and there was a very small hole in the bag. When I opened the package, it was full of ice and the vegetables were shriveled and dried out because they had lost all of their moisture. It was a reminder to me of the importance of rotating your food.
Next, food items can be repackaged using plastic wrap, zipper-top plastic bags, foil, Food-Saver type bags, or plastic containers. Again, these methods of packaging are more suited to items that will be rotated and used within a fairly short time frame, such as a part of your Three-Month Supply.
Thirdly, food products can be stored in glass or heavy-duty plastic containers. I am not referring to canning items - that is the next section. Using plastic or glass containers, buckets, or jars works well for items dry products that you use on a regular basis. For example, whenever I open one of my #10 cans from my Longer-Term Food Storage, I put it into a glass container so that I can see what is in there, and to keep the contents fresh while I use it up. A friend of mine does the same thing with clear, square, plastic containers. For items I use in larger quantities, such as sugar or flour, I keep them in labeled white buckets with a screw top lid. You can also use food-grade plastic buckets for storing your Longer-Term Supply, but you need to either treat them with nitrogen gas or use dry ice to displace the oxygen.
Fourth, canning food in glass containers is a great storage option. Using the Ward's pressure canner, you can bottle meats, beans, and vegetables. Always, however, make sure you use a tested recipe, and follow the directions to the letter. A great resource for canning recipes is the National Center for Home Food Preservation. They also offer a free online class that covers the basics of canning. Using a boiling water canner, you can bottle fruit and fruit products such as jams. Again, directions can be found on the NCHFP website.
Fifth, a mylar bag, also know as a "dry-pack pouch" is fabulous for packaging items for your food storage. The Ward now has a mylar bag sealer, and the pouches cost $0.35 from the Mesa Home Storage Center. (Remember, prices are subject to change as necessary.) The mylar bags hold more than a #10 can, and cost much less. They also can be stored flat, and therefore can fit in places that #10 can cannot. However, dry-pack pouches are not rodent-proof, and would need to be placed in a secondary container that is rodent-proof if rodents are a concern. You still need to use an oxygen packet with the mylar bags. To seal these bags, you must use a special, heavy-duty sealer called an impulse sealer. A vacuum packaging machine, such as the Food Saver, will not work. We are very, very fortunate to have an impulse sealer for the Ward. Please contact Rebecca Wilcox if you are interested in using it.
Lastly, #10 cans are the most common container used for Food Storage, especially for Longer-Term Supply items. The first Saturday of each month, we will have a ward canning day, and will have a #10 Can Sealer, as well as the Mylar Bag Impulse Sealer available to use. #10 cans and lids can be purchased at the Mesa Home Storage Center. The current price is $1.01 for the can and the metal lid. Remember, prices are subject to change as necessary.
Whatever storage containers you use, make sure you are regularly rotating your food storage, including your Longer-Term Supply in order to have the best quality and flavor possible.
Thursday, May 6, 2010
White Sauce Recipe
I have found that one of the hardest items to rotate for people is powdered milk.
Here is a recipe that I use a lot that can help with rotation. This is a base for soooo many sauces. I have used it twice this week already. We have had it on the board many months back, but wanted to put it on the blog for easy access.
White Sauce:
1 cup Water
3 Tb Powdered milk
1 Tb Flour (2 Tb for a medium sauce, and 4Tb for a Thick Sauce)
1/4 tsp Salt
1/8 tsp pepper
1 Tb Butter
Place water and butter in pan, and bring to a boil. Mix powdered milk, flour, salt and pepper in a small bowl. Once water is boiling add dry ingredients and whisk for one minute. Turn off heat.
Yesterday I added 1/8 tsp dry mustard, some garlic salt, and 1 cup of shredded cheese and added it to macaroni. (Simple Mac and Cheese the wholesome way)
This morning I added 1/4 tsp chicken bouillon, and put it on biscuits for biscuits and gravy. (Next time I will just cook up some sausage, mix it in and omit the chicken bouillon).
Experiment with it. You can use it (with proper flavorings) in place of any canned cream of soup. It is cheaper, and healthier. Talk about working within a budget.
Let us know what you think.
Here is a recipe that I use a lot that can help with rotation. This is a base for soooo many sauces. I have used it twice this week already. We have had it on the board many months back, but wanted to put it on the blog for easy access.
White Sauce:
1 cup Water
3 Tb Powdered milk
1 Tb Flour (2 Tb for a medium sauce, and 4Tb for a Thick Sauce)
1/4 tsp Salt
1/8 tsp pepper
1 Tb Butter
Place water and butter in pan, and bring to a boil. Mix powdered milk, flour, salt and pepper in a small bowl. Once water is boiling add dry ingredients and whisk for one minute. Turn off heat.
Yesterday I added 1/8 tsp dry mustard, some garlic salt, and 1 cup of shredded cheese and added it to macaroni. (Simple Mac and Cheese the wholesome way)
This morning I added 1/4 tsp chicken bouillon, and put it on biscuits for biscuits and gravy. (Next time I will just cook up some sausage, mix it in and omit the chicken bouillon).
Experiment with it. You can use it (with proper flavorings) in place of any canned cream of soup. It is cheaper, and healthier. Talk about working within a budget.
Let us know what you think.
Tuesday, May 4, 2010
A Powdered Milk Primer
The Food Storage Item of the Month is powdered milk!
Did you know that there are several varieties and options for powdered milk? There is a choice between instant and non-instant, non-fat or low-fat, powdered or granulated, flavored or plain, or some combination of the above! One of the best sources I have found for ideas and information on using powdered milk is The Prudent Homemaker. She is not a fan of drinking powdered milk, and uses it for cooking and baking. Recently, a lady in Utah contacted most of the major distributors of powdered milk, and they donated cans of their products to be used as part of a large taste-test she conducted. You can read her results here.
The non-fat milk options are the most readily available. These have no fat in them, meaning that they are equivalent to "skim" milk, and are therefore more suitable for longer term storage than powdered milks that do have fat in them.
Instant Non-Fat Milk: Notice the lack of the word "powdered" in the name of this type of milk. It is not a powder, but instead more of a granule. It is by far the most widely available milk to purchase at the grocery store, Sam's Club, or Costco. The name-brand version is made by Carnation, but generic versions are available at just about any grocery store. It dissolves easily and without lumps in either hot or cold water with a ratio of 1/3 cup milk granules to 1 cup water.
Instant Non-Fat Powdered Milk: This is a true powder, and more difficult to find. The sources I have seen most often for it is Walton Feed or Provident Pantry. It readily dissolves in cold water at a ratio of 1/3 cup milk powder to 2 cups water.
Non-Instant Non-Fat Powdered Milk: This is the type of powdered milk that the Mesa Home Storage Center sells. It is more difficult to dissolve, and does best in warm water. Refrigerating it for several hours after mixing also helps. You mix it in a ratio of 3/4 cup powder to 4 cups of water. This is the type of powdered milk I use when making bread, without reconstituting it first.
Low-Fat Powdered Milk: This type of powdered milk has a shorter shelf-life than non-fat varieties due to the presence of fat in the powders. The brand that I have seen most often for low-fat types of powdered milk is Morning Moo's. Blue Chip Group (recently renamed Auguson Farms) that manufactures Morning Moo's also makes flavored varieties. Honeyville Farms also sells a low-fat powdered milk product. It is worth noting that most of the low-fat powdered milks are actually labeled "Low-fat Powdered Milk Alternative". This is because their ingredients use more than just milk, adding emulsifiers and other ingredients to create a better flavor and texture.
Sources and Additional Information:
Did you know that there are several varieties and options for powdered milk? There is a choice between instant and non-instant, non-fat or low-fat, powdered or granulated, flavored or plain, or some combination of the above! One of the best sources I have found for ideas and information on using powdered milk is The Prudent Homemaker. She is not a fan of drinking powdered milk, and uses it for cooking and baking. Recently, a lady in Utah contacted most of the major distributors of powdered milk, and they donated cans of their products to be used as part of a large taste-test she conducted. You can read her results here.
The non-fat milk options are the most readily available. These have no fat in them, meaning that they are equivalent to "skim" milk, and are therefore more suitable for longer term storage than powdered milks that do have fat in them.
Instant Non-Fat Milk: Notice the lack of the word "powdered" in the name of this type of milk. It is not a powder, but instead more of a granule. It is by far the most widely available milk to purchase at the grocery store, Sam's Club, or Costco. The name-brand version is made by Carnation, but generic versions are available at just about any grocery store. It dissolves easily and without lumps in either hot or cold water with a ratio of 1/3 cup milk granules to 1 cup water.
Instant Non-Fat Powdered Milk: This is a true powder, and more difficult to find. The sources I have seen most often for it is Walton Feed or Provident Pantry. It readily dissolves in cold water at a ratio of 1/3 cup milk powder to 2 cups water.
Non-Instant Non-Fat Powdered Milk: This is the type of powdered milk that the Mesa Home Storage Center sells. It is more difficult to dissolve, and does best in warm water. Refrigerating it for several hours after mixing also helps. You mix it in a ratio of 3/4 cup powder to 4 cups of water. This is the type of powdered milk I use when making bread, without reconstituting it first.
Low-Fat Powdered Milk: This type of powdered milk has a shorter shelf-life than non-fat varieties due to the presence of fat in the powders. The brand that I have seen most often for low-fat types of powdered milk is Morning Moo's. Blue Chip Group (recently renamed Auguson Farms) that manufactures Morning Moo's also makes flavored varieties. Honeyville Farms also sells a low-fat powdered milk product. It is worth noting that most of the low-fat powdered milks are actually labeled "Low-fat Powdered Milk Alternative". This is because their ingredients use more than just milk, adding emulsifiers and other ingredients to create a better flavor and texture.
Sources and Additional Information:
Subscribe to:
Posts (Atom)