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By -Brother Sarge and L. McGuire
Havoc is here brothers and sisters. Matters are only going to get worst as we enter into the Beginning of Sorrows. We all knew this time was coming but to actually see it before our very eyes…it is very sobering! People are already starting to panic! Panic is spreading like wild fire throughout the world. I recently visited some websites that offer freeze dried and dehydrated storage foods and with MRE sretailers, to my surprise almost every one I went on was practically out of stock! While other websites were on a three week delay.
We normally order from Emergency Essentials but they are one of the website that are out of stock on most items. I did find a few websites that does offer the storage food at a reasonable prices. You can also order in smaller amounts.
In case you are interested in knowing how to store food, Brother Sarge put together the following information. We hope you are blessed by it.
Home food storage is highly suggested to be on hand for use during emergencies or disasters. Families should store food as part of a prudent lifestyle. Whatever the reason, management is a vital part of any successful food storage program. Food is a perishable item even when it is preserved and requires appropriate care and use. Management of food storage will maximize nutritional quality and eliminate waste.
This note is intended to provide an easy way to analyze meal planning, food preparation and storage in the home. This is based on the idea that one should store the foods which are regularly eaten and are part of individualized or family eating patterns. Working through the steps will also give an overall view of eating habits including information on nutritional values of meals, shopping techniques and food preparation skills. This plan assumes there is adequate space to store moderate amounts of food in various forms and is based on a year minimum planning time.
Write a list of dishes frequently eaten, or a list of favorite meals.
Studies show families will eat the same 10 main dish foods 80% of the time.
Create a list of 10 to 20 meals.
Create a separate list for breakfast and lunch foods,
as appropriate and if desired.
As you begin this process you may not think of many foods.
Post this list in a prominent place in your kitchen for the coming 2 weeks.
Each time you think of a new food write it on the list.
Ask the family for ideas and suggestions.
Make the list reflect what your family typically eats and enjoys.
Go back over the list and add foods needed to make the meal balanced.
Write these foods after the main dish item, see the sample.
Add foods from the bread and cereal group, fruit group,
vegetable group, milk and dairy group and meat group as needed.
Break down each meal constructed in steps 1 and 2 In columns to the right break the dish into specific foods. For example tuna noodle casserole would include tuna, noodles, cream soup, etc.
Write the category above the columns, for example: vegetables;
fruits; meats; bread, cereals, grains, pasta; soups, sauces, mixes; dairy.
In the spaces below the main categories, write the specific
foods needed. For example under the vegetable category you may
have listed peas, green beans, tomatoes, potatoes, carrots, etc.
Write down the amount of the food needed for that particular
dish for your family. Continue with all dishes listed.
When completed, add the amount of foods in each column
and total at the bottom of the page.
Plan on preparing 80% of your meals from this storage planner. The remainder of a year’s meals and storage will include foods eaten less frequently, short term seasonal foods, special meals, holidays, and long term basic storage to sustain life such as beans, rice, wheat, etc.
Eighty percent of 365 days is 292. Divide the total number of dishes or meals in step #1 into 292. This is the number of times each year that you will prepare this dish.
Multiply each food totaled in the columns in step #3d by the answer above. This will give you the amount of that food needed for 80-90% of a year’s supply of foods most often eaten.
Place foods from planner onto an inventory list.
Group foods according to category. For example, use one page for freezer, and group together frozen vegetables, meats, etc. Use one for the shelf, and group together vegetables, fruits, canned meats, soups, pasta, etc.
Inventory current food storage and pantry and compare to the amounts needed.
Update inventory on a regular basis, monthly, every 6 months, yearly, etc. Some examples might be:
-Frozen, Canned or Dried Tuna
-Frozen, Canned or Dried Chicken
-Frozen, Canned or Dried Ground Beef
-Canned or Dried Tomatoes
-Frozen, Canned or Dried Broccoli
-Canned or Dried Onions
Shop for foods on the inventory list. Watch for good buys, use coupons, buy in bulk, etc. Gradually increase the amount of food stored to equal the amount needed for 1 or more years.
Spend 80% of each food dollar on storage items, 20% will go toward fresh foods, special or seasonal foods.
Date all foods going into storage.
Place new foods to the back of the storage. Use old foods first.
Add new purchased food amounts to inventory list.
Update inventory on a regular basis, daily, monthly, every 6 months, yearly, etc.
Plan meals for the week from your created list of foods in step #1. Select foods to prepare the meal from your storage.
Keep a list of dishes from step #1 in a handy readily visible place.
Move foods for the week, month, etc. from the storage to your smaller pantry.
Use what you have on hand. Purchase fresh foods (milk, fresh vegetables, etc.) as needed and when available. Best to grow your own and harvest seeds for next planting.
“Focus on Food Labeling”, 1993. FDA Consumer Magazine, Food and Drug Administration, Rockville, Maryland.
“Focus on: Food Product Dating”, 2001. Food Safety and Inspection Service, U.S. Department of Agriculture, Washington, D.C.
“Safe Food Handling for Occasional Quantity Cooks”, 1993. Cooperative Extension Service, University of Illinois at Urbana-Champaign, Urbana, Illinois.
‘The Food Keeper”. 1996. Food Marketing Institute, Washington, D.C. with Cornell University, Institute of Food Sciences. Cornell Cooperative Extension.
American Egg Board, 1460 Renaissance Drive, Park Ridge, Illinois 66068 www.aeb.org
H.J. Heinz Company, P.O. Box 57, Pittsburg, Pennsylvania 15230, www.heinz.com
Institute of Shortening and Edible Oils, 1750 New York Ave., N.W., Washington, D.C. 20006, www.iseo.org
United Fresh Fruit and Vegetable Association, 727 N. Washington St., Alexandria, Virginia 22314, www.uffva.org
U.S. Food Safety and Inspection Service, Meat and Poultry Hotline (1-800-535-4555), 1165 South Bldg., Washington, D.C. 20250, www.fsis.usda.gov
How long is it safe to keep food? That depends on the type of food, the packaging, and the temperature it is stored at. This guide provides you with tips on maintaining the quality of the food after it is purchased. Store dry foods in cabinets away from heat and avoid purchasing dented, bulging cans and food in torn packages.
Remember: “When in doubt, throw it out!”
Note: All dates are based on unopened products. After it is opened, store food in air tight containers. To further extend the shelf life and quality of most foods, store in the refrigerator.
DRY FOOD STORAGE (Partial List)
Biscuit mix 15 months, Cornmeal 12 months, Crackers 8 months, Flavored or herb rice 6 months, White Flour 12 months, Hot Cereals 6 months, Ready to eat cereal 12 months, Pancake mix 9 months, Pasta/spaghetti 2 years, Popcorn (unpopped) 2 years, (microwave) 18 months, White rice 2 years.
Canned vegetables ( not tomatoes) 2 years, Canned sauerkraut & tomato products 18 months, Vegetable juices 18 months, Dehydrated vegs./ instant potatoes 6 months, Canned soups (not tomato-based) 2 years.
Canned fruit 18 months, canned fruit juice 18 months, Dried fruit 6 months.
Condensed or evaporated milk 9 months, Parmesan Cheese 10 months, Nonfat, powdered milk 6 months.
Meat and Beans
Dried beans & peas 12 months, Nuts: in cans 12 months -in other packaging 3 months -in shell 4 months, canned poultry, beef, tuna 2 to 5 years, Peanut Butter 9 months.
Oils & Condiments
Catsup 12 months, Ground spices 2 to 3 years, Mayonnaise 3 months, Salad oil 6 months, Sauce & gravy mixes 12 months, Shortening (solid) 8 months, Soup mixes 12 months, Vinegar 2 years, Baking Powder 6 months, Salad dressing 12 months.
Sweets & Snacks
Artificial sweeteners 2 years, Brown sugar 4 months, Brownie mix 9 months, Chocolate syrup 2 years, Cocoa mixes indefinitely, Powdered sugar 18 months, Granulated sugar 2 years, Brown sugar 4 months, Packaged cookies 2 months, Canned frosting 10 months, Honey 12 months, Jams, jellies 12 months, Potato chips 2 months, Pudding mixes 12 months, Gelatin mixes 18 months, Pancake syrup 12 months, Toaster pastries 6 months.
Soda 6 months Coffee 2 years Tea bags 18 months Bottled water indefinitely Powdered drink mixes 18 months.
Follow “use by “dates on packages. Do not use if the safety button in the lid is not down. The jar should “pop” when opened.
(For quality only, freezer foods are safe indefinitely)
Meat uncooked 4 to 12 months, Ground meat uncooked, 3 to 4 months, Meat cooked 2-3 months, Poultry uncooked 9 to 12 months, Poultry cooked 4 months, hot dogs & lunch meats 1 to 2 months, Frozen dinners 3 to 4 months.
Note: It is safe to freeze foods in the supermarket wrapping for up to 2 months. For longer storage, over-wrap the original packaging with air tight foil, plastic or freezer wrap, food saver bags or mylar bags. Date packages and use the oldest first.