Water is important. It can be a little daunting to begin storing water, but you need to start somewhere. Here are two more suggestions for water storage that I have not used, but they may work for your family and situation. As always, if you have questions or need help with any aspect of food storage, please contact Rebecca Wilcox, or a member of the Canning Committee.
1) Refill sturdy, plastic containers that once held a drinkable liquid with water . It is very important that the containers are both a) sturdy (don't reuse milk jugs or wimpy juice containers) with a good lid and b) held a liquid that was meant to be drunk. The containers I have seen used most often are two-liter soda pop bottles. Make sure to rotate these frequently. For more information, visit providentliving.org.
2) Freeze water. If your freezer is not very full (a category I definitely don't fit into!), then filling containers with water and placing them in your freezer will not only help your freezer run more efficiently, but that water can be part of your water storage. Again, make sure to rotate.
As always, if you have questions or need help with any aspect of food storage, please contact Rebecca Wilcox, or a member of the Canning Committee.
Showing posts with label FAQ's. Show all posts
Showing posts with label FAQ's. Show all posts
Tuesday, July 13, 2010
Tuesday, July 6, 2010
Water - Parts 3 & 4
You can read the other pieces of this Water Storage Series here and here.
We rotate our longer-term supply of water about every six months. There are two components to it, comprising the third and fourth aspects of our water storage plan. First, we store water in 5-gallon, heavy-duty, square, very thick, blue containers. They are composed of the same material that the big blue 55-gallon drums are. At the same time that I bought the containers, I bought a spigot that fits into the cap so that if necessary, we could use the containers as-is instead of needing to transfer the water to something else in order to be able to fill up a cup. For simply rotating, I don't use the spigot because once you put it into the cap, you will need to get a new cap when you refill the container.
As part of our longer-term water supply, we also have a big, blue, 55-gallon drum. We store it up on a pallet on our back porch. In order to get water out of it, it is necessary to have a siphon. I hope to never have to drink the water in it, but we could if we had to. I store it to use for other water needs such as doing dishes, laundry, and flushing toilets.
It is important to remember to rotate your longer-term supply of water regularly. We rotate ours on General Conference weekends because it is easy to remember. You can also rotate in January and July, or any six-month interval that works for you.
Up next week: other ideas for storing water.
We rotate our longer-term supply of water about every six months. There are two components to it, comprising the third and fourth aspects of our water storage plan. First, we store water in 5-gallon, heavy-duty, square, very thick, blue containers. They are composed of the same material that the big blue 55-gallon drums are. At the same time that I bought the containers, I bought a spigot that fits into the cap so that if necessary, we could use the containers as-is instead of needing to transfer the water to something else in order to be able to fill up a cup. For simply rotating, I don't use the spigot because once you put it into the cap, you will need to get a new cap when you refill the container.
As part of our longer-term water supply, we also have a big, blue, 55-gallon drum. We store it up on a pallet on our back porch. In order to get water out of it, it is necessary to have a siphon. I hope to never have to drink the water in it, but we could if we had to. I store it to use for other water needs such as doing dishes, laundry, and flushing toilets.
It is important to remember to rotate your longer-term supply of water regularly. We rotate ours on General Conference weekends because it is easy to remember. You can also rotate in January and July, or any six-month interval that works for you.
Up next week: other ideas for storing water.
Tuesday, June 29, 2010
Water - Part 2
Today is the second in a series about water. You can find the first part here.
As I mentioned last week, the first part of my water storage is cases of bottled water. Because these bottles are typically made of thinner plastic, we rotate them frequently.
The second part of my master water plan is 3-gallon heavy duty bottles. These are the types of bottles that you would expect to use in a water cooler (however, we don't). They are thick, sturdy plastic with a white cap. I have purchased them from both a Water & Ice type store, and I have found them at Basha's. I originally chose 3-gallon bottles as opposed to 5-gallon bottles because I can heft and handle one of these bottles. The 5-gallon bottles, however, are too unwieldy for me to handle comfortably.
We currently have 12 of these bottles that we rotate through. Whenever we get down to only having about half of them fully, Johnny will go to a water place and fill the empty ones up. You could easily use tap water to fill them up, too. To facilitate rotation, we keep a container in our refrigerator that has a spigot, and fill it up as needed using these 3-gallon bottles. Right now, because it is so hot outside, we are filling up the container nearly each evening, which equates to rotating our entire supply approximately every two weeks.
The two biggest challenges I have encountered with this part of our water storage is first, where to store the bottles, and second, keeping track of when they were filled. Both were easily solved. We store our bottles in the laundry room. When Johnny built me a wonderful set of shelves last year, I specifically designed them to be tall enough that two cases of bottle water will stack on top of each other underneath the bottom shelf. This is also the perfect height for the bottles. That solved our "where to put them" problem. As far as dating them, you can use a crayon to write the date on the white plastic cap. When you use that bottle, wipe the date off using a Magic Eraser sponge.
Next week, I'll write about the two parts of my water storage that deal with storing water for 6-months at a time. If you have any ideas or suggestions on what has worked for your families, please share them!
As I mentioned last week, the first part of my water storage is cases of bottled water. Because these bottles are typically made of thinner plastic, we rotate them frequently.
The second part of my master water plan is 3-gallon heavy duty bottles. These are the types of bottles that you would expect to use in a water cooler (however, we don't). They are thick, sturdy plastic with a white cap. I have purchased them from both a Water & Ice type store, and I have found them at Basha's. I originally chose 3-gallon bottles as opposed to 5-gallon bottles because I can heft and handle one of these bottles. The 5-gallon bottles, however, are too unwieldy for me to handle comfortably.
We currently have 12 of these bottles that we rotate through. Whenever we get down to only having about half of them fully, Johnny will go to a water place and fill the empty ones up. You could easily use tap water to fill them up, too. To facilitate rotation, we keep a container in our refrigerator that has a spigot, and fill it up as needed using these 3-gallon bottles. Right now, because it is so hot outside, we are filling up the container nearly each evening, which equates to rotating our entire supply approximately every two weeks.
The two biggest challenges I have encountered with this part of our water storage is first, where to store the bottles, and second, keeping track of when they were filled. Both were easily solved. We store our bottles in the laundry room. When Johnny built me a wonderful set of shelves last year, I specifically designed them to be tall enough that two cases of bottle water will stack on top of each other underneath the bottom shelf. This is also the perfect height for the bottles. That solved our "where to put them" problem. As far as dating them, you can use a crayon to write the date on the white plastic cap. When you use that bottle, wipe the date off using a Magic Eraser sponge.
Next week, I'll write about the two parts of my water storage that deal with storing water for 6-months at a time. If you have any ideas or suggestions on what has worked for your families, please share them!
Tuesday, June 22, 2010
Water - Introduction & Part 1
Just a reminder: The Food Storage 101 class is THIS SATURDAY!!!
There are so many important components to Food Storage. One that is often neglected is water. Speaking from my own experience, I put off having water as a part of my Food Storage for a while. I'm not sure why it was so hard for me, but it was. Maybe it was because I don't buy soda pop in 2-liter bottles, except at Christmas time, and then the bottles are already earmarked for our annual Day-After-Christmas Bottle Rocket contest. Maybe it was that the thought of actually having to drink the six-month-old water that has been sitting in the 55-gallon drum on my back porch suddenly made me feel not very thirsty. Maybe it was because the first time I tried storing water, one of the containers sprung a link, and I didn't know it until it had made a big mess. Whatever the reasons, water was my food storage hang-up. I just didn't understand how important water truly is. In the All is Safely Gathered In pamphlet that is published by the Church, water is listed as the second thing you need to focus on, right after your Three-Month Supply, and two steps ahead of building a Longer-Term Supply! Water is so important!
Now, my water storage system has four parts. I rotate each part on a regular basis. This accomplishes two things. First, it keeps the water tasting as good as possible. Second, if there is a problem, such as a leak, it is detected before a lot of damage can be done. A few years ago when I discovered my leaky water container, I called my mom to warn her, knowing that she had purchased the exact same product I had. Sure enough, hers had leaked, too. I was more fortunate than she was. Only one of my containers leaked, and though it made a mess, there was no damage to anything, as I caught it early. Evidently, two of her containers had been leaking, and for a longer time, causing damage to the drywall. This experience reiterated the importance of regularly rotating your water so that minor problems don't turn into larger ones.
The first part of my personal water storage system is very, very easy. It's simply plastic water bottles. Whenever the 24-pack cases of water go on sale (ideally for $1.99, but $2.50 is a decent price if I am running low), I buy them. I have a spot in my laundry room that is easily accessible, and that allows not only for easy rotation, but also lets me keep an eye on things so that I can spot a leak soon after it occurs. Because these bottles are thin, they are the most susceptible of the four methods I use for storing water to leaking. However, I have never had a single one leak, probably because I am careful about where and how I store them, and rotate them regularly. The individual bottles prove to be especially convenient in the summer for grabbing quickly on our way out the door. This helps a lot with rotation, too. My sister also uses this idea as a part of her water storage strategy, and has had a lot of success with it as well.
To make rotation easier, I use a permanent marker to mark each case of water with the expiration date that is stamped on the individual bottles. I write the month and year fairly largely on the outside plastic, and then I stack them so that the case with the nearest date gets used first. Whenever I buy new cases of water, I put them behind or underneath the older ones. This is the same method I use for all of my food storage. Taking the few extra seconds to do this as you putting things way really helps to make rotation easier.
In the coming weeks, I will be sharing the other parts of my water storage system. If you have any ideas or suggestions on what has worked for your family, please share them!
Additional information from the Church on storing water: Water
There are so many important components to Food Storage. One that is often neglected is water. Speaking from my own experience, I put off having water as a part of my Food Storage for a while. I'm not sure why it was so hard for me, but it was. Maybe it was because I don't buy soda pop in 2-liter bottles, except at Christmas time, and then the bottles are already earmarked for our annual Day-After-Christmas Bottle Rocket contest. Maybe it was that the thought of actually having to drink the six-month-old water that has been sitting in the 55-gallon drum on my back porch suddenly made me feel not very thirsty. Maybe it was because the first time I tried storing water, one of the containers sprung a link, and I didn't know it until it had made a big mess. Whatever the reasons, water was my food storage hang-up. I just didn't understand how important water truly is. In the All is Safely Gathered In pamphlet that is published by the Church, water is listed as the second thing you need to focus on, right after your Three-Month Supply, and two steps ahead of building a Longer-Term Supply! Water is so important!
Now, my water storage system has four parts. I rotate each part on a regular basis. This accomplishes two things. First, it keeps the water tasting as good as possible. Second, if there is a problem, such as a leak, it is detected before a lot of damage can be done. A few years ago when I discovered my leaky water container, I called my mom to warn her, knowing that she had purchased the exact same product I had. Sure enough, hers had leaked, too. I was more fortunate than she was. Only one of my containers leaked, and though it made a mess, there was no damage to anything, as I caught it early. Evidently, two of her containers had been leaking, and for a longer time, causing damage to the drywall. This experience reiterated the importance of regularly rotating your water so that minor problems don't turn into larger ones.
The first part of my personal water storage system is very, very easy. It's simply plastic water bottles. Whenever the 24-pack cases of water go on sale (ideally for $1.99, but $2.50 is a decent price if I am running low), I buy them. I have a spot in my laundry room that is easily accessible, and that allows not only for easy rotation, but also lets me keep an eye on things so that I can spot a leak soon after it occurs. Because these bottles are thin, they are the most susceptible of the four methods I use for storing water to leaking. However, I have never had a single one leak, probably because I am careful about where and how I store them, and rotate them regularly. The individual bottles prove to be especially convenient in the summer for grabbing quickly on our way out the door. This helps a lot with rotation, too. My sister also uses this idea as a part of her water storage strategy, and has had a lot of success with it as well.
To make rotation easier, I use a permanent marker to mark each case of water with the expiration date that is stamped on the individual bottles. I write the month and year fairly largely on the outside plastic, and then I stack them so that the case with the nearest date gets used first. Whenever I buy new cases of water, I put them behind or underneath the older ones. This is the same method I use for all of my food storage. Taking the few extra seconds to do this as you putting things way really helps to make rotation easier.
In the coming weeks, I will be sharing the other parts of my water storage system. If you have any ideas or suggestions on what has worked for your family, please share them!
Additional information from the Church on storing water: Water
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.
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:
Tuesday, April 27, 2010
Answering the "WH" Questions
I still remember the week my elementary school teacher spent teaching us all about the five "WH" questions, and how to answer them through critical thinking: who, what, when, where, and why. I still use these five question anytime I need to apply critical thinking in order to complete a task, solve a challenge, or finish a daunting project. I have found these "WH" questions very applicable to provident living and self reliance, especially with respect to food storage.
WHO - Who should be participating in creating food storage?
Additional counsel from Church leaders can be found in the All is Safely Gathered In pamphlet, as well as here.
WHO - Who should be participating in creating food storage?
- Everyone! The entire family needs to be involved in preparing food storage, not just those who are married, and not just women. "We encourage members world-wide to prepare for adversity in life by having a basic supply of food and water and some money in savings." - The First Presidency in All is Safely Gathered In
- "Three-month supply items are foods that you normally eat, including canned and commercially packaged foods. Longer-term supply items are basic food items like grains and beans that have very low moisture content (about 10% or less), can be stored for long periods of time (20–30 years), and would sustain life if nothing else were available to eat. A portion of longer-term supply items may be rotated into the three-month supply." - providentliving.org
- NOW! The counsel to have food storage has been given since well before the Great Depression. You will never accomplish anything if you don't start somewhere and stick with it. Remember, a journey of a thousand miles begins with a single step. However, once you take that initial step, you must keep moving forward, otherwise you won't accomplish anything more that just that first step. As counseled in All is Safely Gathered In, start by working to build a Three Month Supply, and then continue from there.
- This exact question and the answer are found at providentliving.org "Start by adding a few storable items that you typically eat, storing some water that is safe to drink, and saving some money, if only a few coins each week. Then over time, expand these initial efforts—as individual circumstances allow and where permitted—by storing a longer-term supply of basics such as grains, beans, and other staples."
- The simplest answer to this is that you should have food storage because it is a commandment. "He (Heavenly Father) has lovingly commanded us to “prepare every needful thing” (see D&C 109:8) so that, should adversity come, we can care for ourselves and our neighbors and support bishops as they care for others." - The First Presidency
Additional counsel from Church leaders can be found in the All is Safely Gathered In pamphlet, as well as here.
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