Teaching Food Storage
Using Simply Prepared and

I. Why home storage? (p. 8)
    A. 1937
J. Rueben Clark
    B. 1973
Ezra Taft Benson
    C. 2012 LDS
Church handbook 2 Section 6.1.1
    D. 2001
Pres. Hinckley
    E. 1994
Don Ladd
    F. 2007
Keith B. McMullin
    G. 2007
Message from the First Presidency in “All is Safely Gathered In – Family Home Storage”

II. Home storage - part of a way of life
    Pres. Kimball – “Preparedness, when properly pursued, is a way of life, not a sudden, spectacular program.”
    A. Should not be strange and different - how much change would there be if you HAD to live on food storage?
    B. 4 kinds of food storage – emergency, 3-month, basic storage, expanded storage
Emergency – for 72-hour kits, hurricanes, etc. whenever you can’t get to a store for a short amount of time and probably have limited fuel and water
    D. 3-month –
Pres. Hinckley 2002/2007
        1. A supply of food that is part of your normal, daily diet
one month supply based on USDA pyramid/My Plate
        3. using a menu (see Pantry Cooking p. 13)
Basic storage - what is it?
        1. life sustaining foods that store well
        2. unfair stereotype - wheat, honey, powdered milk, salt, pinto beans - very unimaginative!
        3. 300 lbs grains, 60 lbs. beans, 20 lbs. fats and oils, 60 lbs. honey or sugars, 75 lbs. milk, 5 lbs. salt, seeds or vitamins or 400 lbs. grains and 16 lbs. milk
        4. foundation of a good food storage program
Why Basic Storage? (p. 22)
    G. Expanded storage (includes the 3-month supply)
        1. foods and other daily essentials to supply total nutritional needs and allow for variety and personal preferences in diet and living
        2. begin with fruits and vegetables high in vitamins A and C
        3. add spices, leavenings and other items that make basics more versatile
        4. then add meat and other foods
    H. Individual considerations
        1. tastes - educate taste buds, if necessary
        2. special diets
        3. number of people
ages of people
        5. cost
        6. availability
storage conditions
        8. activity levels
        9. shelf life (p. 26)
        10. nutrition
Worksheet (p. 13)
        1. Allows you to adapt the general principle to your specific situation
        2. Review instructions (p. 16)
        3. When filled out, set up a plan
        4. Always have a balanced storage

III. How to afford it (p. 25)
    A. Budget
    B. Re-examine financial priorities
    C. Tax return
    D. Bonus
    E. Garden - can (p. 42-43), freeze or dry excess and use money saved
    F. Christmas
    G. Bulk purchases to cut food bill
    H. Use protein sources other than meat to save money
    I. Sell luxury items
    J. Forgo vacations until storage is obtained
Month’s supply (p. 21)
Pres. Faust

IV. Where to get it (p. 23)
    A. Cannery (Home Storage Center)
    B. Wholesale clubs
    C. Grocery stores
    D. Group buying (not affiliated with the LDS Church)
    E. Mail order

V. How to store (p. 29)
Conditions - light and temperature affect nutrition, texture, taste, appearance
        1. Cool - canned goods last 2 to 3 times longer at 70 than 90
        2. Dry
        3. Dark
        4. Airtight - weevil cannot grow without oxygen and moisture (< 10%)
Containers (p. 30)
        1. Size - amount and space available
        2. Cost - are they reusable
        3. Availability
        4. Material
            a. opaque
            b. pest resistant
            c. withstands climate
        5. Airtight
            a. gaskets
            b. seams
        6. Examples
            a. buckets (p. 30-31) - lid lifter
            b. #10 cans
            c. quart jars -
dry pack and dry heat processing (p. 31)
            d. mylar bags
            e. PETE bottles
Inside house (p. 32)
        1. Off hard floors
        2. Accessible
        3. Cupboards
        4. Closets
        5. Under beds
    D. Date cans

VI. How to use - learn ways to make it easier so you will use it
    A. Cook grains whole or get a
grinder (p. 54)
    B. Bread machines (with whole grain setting) and mixers (p. 54)
    C. Grain rollers
    D. Crockpots and pressure cookers
    E. Manual can opener
    F. Recipes –
sources (on-line, books) (p. 11)

VII. Water (p. 46)
    A. 72-hr - 3 gallons/ person
    B. Emergency supply - 14 gallons per person; more for babies
    C. Containers

VIII. Non-food (p. 47) - don’t force yourself to have to choose between food and necessary non-food items

IX. Learn from others – One of the reasons we have the scriptures is to learn from the experiences of others so that we won’t make the same mistakes.
    A. Non-food items are just as important as food items
    B. Learn how to use stored food BEFORE you HAVE to know
    C. Learn to cook economically before you have to
    D. Rotate your supplies
    E. Having to use seldom tried stored food does not automatically make it more palatable and change your tastes

X. Do it! - commit and doors will open
D&C 29:34
    B. Listen to the Spirit; let it guide you for your family
    C. Don’t let it overwhelm you. Pick 1 or 2 things - easy ones are salt and 72-hr water supply.
Gordon Bischoff (The Ensign 1997)
    E. 1976
Marion G. Romney
1 Nephi 3:7

XI. Questions and answers