Step #8

Oops!!!  The previous post printouts really go best with this post!!

Step #8 - During this step, we’ll provide substitution ideas for your two week perishables ( the items you marked as “W” on your menu plan.) 
                Fruit and Vegetable Substitutes:

            -Frozen, canned, dried (soft), dehydrated (crisply dried) and freeze-dried fruits/vegetables
                         For Vitamin A, store items like apricots, carrots, peaches, pumpkins,tomatoes, yams

                        For Vitamin C, store items like Mandarin oranges,green chilies, mangos, pineapple and tomatoes 

            - Grow your own vegetable garden or fruit trees.

 Look at the printable: Pros and Cons of fruit/vegetable substitutes, along with how to use these substitutes (found as printables in previous post)

Some people worry they will not get as much nutrition from canned products as they do from fresh produce.  The University of California, Berkeley issued this statement: “Fresh veggies and fruits (purchased in a grocery store) are not always the most nutritious, since many are harvested before they’re ripe, trucked thousands of miles and stored for long periods- in which case nutrient losses can be substantial.  Thanks to improved technology, canned foods retain most of the food’s vitamins and minerals.  The heating process of commercial canning partly destroys some vitamins but some nutrient loss is inevitable when food is prepared.”

LEVEL TWO- Perishable Back-up Plan

Step 6- Consider whether you have substitutes for “2 week perishables”
Step 7- Divide each item on menu into categories based on shelf-life

We now move to Level 2:  Perishable Back-up Plans.

Step #6-  As a family, discuss the following questions:
          Do we have a substitute for fr3ssh fruits and vegetables.
          Do we have a substitute for Fresh milk?
          Do we have a substitute for breads?
          Do we have a substitute for refrigerated meats?

    ( Don’t worry if you answered “no”- we’ll start posting ideas soon!)

Step #7-  Divide the ingredients on your menu plan into categories based on shelf-life:
         Using your “Three Month Food Storage Plan”, list “W”, “M” or “Y” for each ingredient in the “W, M or Y” column:

            “W” (for Weeks)- Foods lasting only a few weeks (or short-term refrigerated foods)
            “M” (for Months)- Foods lasting only a few months (or long-term refrigerated items and

freezer items)
           “Y” (for Years)- Foods lasting for a few years (or items that do not need electricity to be stored)

      Highlight all ingredients listed as a “W”


Pros and Cons of Fruit and Vegetable Substitutes

 How to Use Fruit and Vegetable Substitutes

Step 5 continued

Continue to increase your food storage by two weeks. As you set aside money and look around for sales, here are some ideas for preserving your resources:
         1.    Pay a full tithing (blessings and wisdom for managing your resources will come from keeping this commandment.

         2.  Decrease your restaurant/ fast food meals by half and eat at home instead.

         3. Instead of buying individual size fruit or yogurt cups for packed lunches, which are usually more expensive, buy a regular size can of fruit or yogurt and separate into small reusable storage containers.

As you prayerfully consider how to build up your storage, remember the Scripture: “I know that the Lord giveth no commandments unto the children of men, save he should prepare a way for them that they may accomplish the thing which he commanded them.”

 Create a Casserole

Mix and Match Soups

Continue with your goal of purchasing 2 wheels of food storage. Here are some more ways to preserve your resources.

               1. Pay a generous fast offering. (The Lord will bless you as you help others in need!)
               2. Teach your children to take smaller portions so they don’t waste their food- they can always have seconds if they are still hungry.
               3. Don’t throw away leftovers - use them in another meal ( see “Create A Casserole” and “Mix and Match Soup” for leftover ideas.
               4. Convenience food items are often more expensive than their equivalent homemade equivalents. By making your own convenience items from scratch, the savings could be used for food storage.
               5. Teach your family to turn off the water when soaking up their hands, instead of letting the water run.
              6. Teach your family to turn off lights as they leave a room.
              7. Instead of buying your lunch, pack your lunch.

To help increase your storage, it is best to have a specific food storage area ( even if it is under your bed) so you can see how much you have and so you don’t inadvertently use it up because it is mixed in with your regular foods. 

While working on this step, ponder this counsel from the Church: “We must learn to distinguish between wants and needs.  We should be modest in our wants. It takes self-discipline to avoid the “but now, pay later” philosophy and to adopt the “ save now and buy later “ practice! 

Next week, we will take our food storage program to a whole new level!!! 

Step #5

If you haven’t finished evaluating your food storage, continue with Step #4 in preparation for the final Step of Level 1!

Now on to Step #5!

            Step #5- Set goal to increase food storage by two weeks

Take the calculations you made on your “Three Month Food Storage Plan” and determine what items you need to purchase in order to have a full two weeks of food storage.

Pray to have wisdom to spend your money prudently:
      - Decide if you really need something before purchasing it.
     - There is a difference between “wants” and “needs”; reduce your purchases on “wants” and put that money toward your food storage.

Pray for ways to meet your goals, even with limited resources.
Continue on this step for the next 4 weeks.  During this time, purchase as much of a two week supply as you can; however, do not go into debt for your food storage.  Even setting aside an extra can or two of food each week is making progress. The Lord will bless you if you do your part! 

                          

Step 4

  Last week's step #3 was to calculate how much of each ingredient on your menu plan you need for 3 months and record it under the "Amount for 3 mo" column.  

If this step isn't completed, finish it before starting step #4, which is to "Evaluate Your Pantry."

       .  Look through your pantry for the ingredients listed on
your menu plan.

       .  Subtract the ingredients you have in your pantry from
what you have listed under "Amount for 3 mo."

       .  Using the totals, create a shopping list of the items
you need to complete a three month's supply.

       .  Don't be overly concerned about having a "perfect" menu
plan--right now we are practicing.  Soon, we'll start
giving you information to help you revise your menu plan.  In the meantime, just continue practicing!

   The Church "Provident Living" website says:  "Heavenly Father has lovingly commanded us to 'prepare every needful thing' (see D&C 109:8) so that, should adversity come, we may care for ourselves and our neighbors. 

Consider giving the Savior this gift for Christmas--a determination to not only prepare your family, but to be prepared to help others in times of crisis. 

On to Step 3!!!

Step #3-
Take all of the ingredients from your menu plan and multiply them to know how much you need for 3 months. 

   If you created a 2-week menu plan, multiply each ingredient by 6 and record the total under “Amounts” on your  “Three Month Food Storage Plan” form

Attached is a measurement conversion chart to help you figure out how much you need for 3 months

 Continue saving money or shopping for sales.

Next week we will proceed to step #4. 

In the meantime, remember that preparedness comes in 2 parts- physical and spiritual.  As part of your spiritual preparedness, give the Savior the gift of accepting the challenge to read 5 pages of  Scripture each day.

Here is an equivalency chart:
MEASUREMENT TABLE

3 teaspoons------------1 tablespoon
2 tablespoons----------1 fluid ounce
4 tablespoons----------¼ cup
8 tablespoons----------½ cup
16 tablespoons---------1 cup
1 cup -----------------8 fluid ounces or ½ pint
2 cups ----------------1 pint
2 pints ---------------1 quart or 4 cups
4 quarts --------------1 gallon
8 quarts --------------1 peck
1 fluid ounce----------2 tablespoons
4 fluid ounces --------½ cup
8 fluid ounces --------1 cup
32 fluid ounces -------1 quart
16 ounces -------------1 pound
2 cups liquid ---------1 pound
4 cups flour ----------1 pound
2 cups white sugar-----1 pound
2 2/3 cups brown sugar-1 pound
3 ½ cups powdered sugar-1 pound
2 cups butter ---------1 pound
4 tablespoons flour ---1 ounce
1 ounce chocolate -----¼ cup cocoa
1 square bitter chocolate-1 ounce
2 cups dried beans-----1 pound
3 cups oats -----------1 pound
#10 cans --------------approximately 12 cups


Measurement-Conversionshttps://cdn.fbsbx.com/v/t59.2708-21/41364668_1089528244549675_3798765626894319616_n.pdf/

Measurement Conversions and AbbreviationsIngredient EquivalentsMeasurement Conversions and Abbreviations

Table of Contents Print Out

Almost forgot to get this in a printable form if you plan to make a notebook with the 20 Step Food Storage Plan!




Table of contents for food storage notebook

Finishing Step #1 and on to Step #2!!

We are still working on Step #1 of our food storage program- creating a menu.  If you decided to record last week’s meals, then add this week’s meals to your menu plan. You do not have to be restricted to a 2 week plan, but if you are overwhelmed, it will be easier to keep with a simple 2 week plan.

If you make food storage a priority, you will find ways to keep the commandment. While finishing your family’s menu plan, start saving money for your food storage.  Try reducing the amount of “treats” you buy or resist the food mpulse to buy unnecessary things; then take the money you saved and use it for your food storage. If you are able , purchase and set aside a few extra items each week. Watch for sales. November and December are great months for specials on basic ingredients like sugar, flour, canned goods, etc.

                    STEP #2-  List ALL ingredients in Menu plan

 This new step will be the most challenging. However, it is one of the most important! You will have a couple weeks to work on it before we introduce Step #3.

              Step #2:  Using the Three Month Food Storage Plan, transfer your menus to the new form and list ALL the ingredients you need for your meals. Also record the amount needed for each ingredient.

              -   List the ingredients under the “Ingredients” column

              -   List the amounts needed for each ingredient under “Amount needed”

                    If you don’t know an exact amount, estimate.

              -   Don’t forget to include spices, side dishes, condiments, drinks, etc.

              -   In 2 weeks, we will explain what to do with the ingredient list.

     As you continue saving money or purchasing extra food, remember Paul’s admonition to the Thessalonians: “In every thing give thanks: for this is the will of God in Christ Jesus concerning you.” (1 Thes.5:18)

 Preparedness is important enough that the Church has a website dedicated to it: providentliving.org  

One section of the website reads: “Members of the Church have been counseled for many years to prepare for adversity.  Preparation, both spiritual and temporal, can dispel fear. With the guidance of Church leaders,  individual members and families should prepare to be self-reliant in times of personal and widespread emergency.”

As you prepare for Christmas, consider giving food storage or other preparedness items as gifts. They can be great stocking stuffers or great items to give members of your family! 

Storage Recommendations, Food Storage- Where to Find Money, A Year’s Supply of Basic Foods For 1

20 Steps to a Complete Food Storage- the ANTS Approac

 
PDFs:

• 2 Week Plan Worksheet
• 3 Month Plan Worksheet

Why the name “The Ant or the Grasshopper”?

If you’re reading this, you probably have figured out why I chose this name for the blog, but regardless, here’s a little poem for your consideration:

A little ant, so Aesop wrote,
Did love the prosperous season,
With all his effort and his time
He stored up with good reason.

And as he worked, the grasshopper
In merriment did play,
And scoffed at the busy, wise little ant
As he planned for the wintry day.

“Join me in my dance and song,
There’s always plenty to store.
The sun is bright, the day is warm
There’s no need to gather more.”

But the days soon cooled and time was gone,
The ant was content, thanks to his decision.
 And seeking help, the grasshopper came,
Regretting his lack of vision.

The moral of this story is clear.
The time is now to be prepared.

So, what about food storage?

We are NOT Doomsday Preppers! We do have an extensive food storage that we are always trying to diversify and revise to fit our circumstances. As people have seen the amount and diversity of our food storage, often we hear the comment that it is wonderful but that it just seems unobtainable!

So, here’s what I’m going to do. In 2011, our local Church congregation (Big Walnut Creek Ward, Church of Jesus Christ of Latter-Day Saints) went on a year-long hands-on educational project to help each member start or refine/optimize what we already had.

Week 1- For those of you who are struggling with how to begin or how to proceed, we are beginning a step-by-step food storage program.  For those of you who have already started, I encourage you to please read through the suggestions, they may help or you may be able use them to help others.


Step #1--Create a menu plan of foods your family will eat.    Include breakfast, lunch, dinner, snacks and (if desired) desserts.

• If that seems daunting, just record the meals you prepare this week. 

• Your menu does not have to be “perfect”.

• Just get started!  Later we will have suggestions for revisions.

Here is a list of various ways different food groups can be stored.


So, at the end of the first week, you will have a menu of meals for 7 days. If you would like, record a menu for second week. 

2-WEEK PERISHABLE SUBSTITUTES

MILK

Boxed milk (real and/or soy)​​

Pros:​Tastes more like fresh milk, especially if cooled down
                  Convenient size for cereal

Cons:​Short shelf-life (usually under 3 months for boxed milk and up to a year for soy                
                   milk) ​
                   Expensive

Canned milk

Pros:​Stores longer than boxed milk

         Does not have to be pre-mixed

         Can be used in cooking as a substitute for half-and-half or heavy cream

Cons:​Has a strong taste, although diluting it with water will help soften the taste

​          Shorter shelf-life than non-instant dried milk

​          Expensive

Instant Dried milk

Pros:​Dissolves easily in water

Cons:​Does not store as long as non-instant dried milk

​         Expensive

Non-instant Dried milk

Pros:​Has a very long shelf-life if properly stored (about 20 years)

​         Can mix 2 ½ T. dried milk into flour and add water to recipe to replace milk

         ​Can create mixes with dried milk, like pancake, biscuit and cocoa mixes

​         Can mix half fresh milk with half reconstituted dried milk for a fresher taste 

​         Can be made into yogurt and some cheeses

Cons:​Has a strong taste which can get stronger as milk gets older

​         Non-instant dried milk can be hard to reconstitute without getting lumps

         ​Expensive

Dry Milk Alternative

Pros:​Contains creamer and corn syrup solids, so it is sweeter than dried milk

​         Makes soups and sauces sweeter

Cons:​Cannot be used to make yogurt or cheese

​         Makes soups and sauces sweeter

         ​Expensive

FRUITS/VEGETABLES

Frozen fruits/vegetables

Pros:​Tastes fresher than canned fruits/vegetables

​         Convenient (don’t have to wash and cut-up)

Cons:​Shorter shelf-life than canned fruits/vegetables

​         Can get freezer-burn

         ​If freezer stops working, will lose the frozen items

Canned fruits/vegetables

Pros:​Stores for several years

​         Can be easily thrown into a soup for a quick meal

​         Loses very little nutritional value

Cons:​Does not taste fresh

Dried fruits/vegetables (soft)

Pros:​Dried fruits taste good

​         Stores longer than fresh fruits/vegetables

         ​Dried fruits can cut up and use in cereal to add fiber

​         Dried vegetables can be hydrated and used in soups or stews

Cons:​Store-bought dried fruit is often high in sugar or preservatives

                  Will not store as long as crisply dried fruits/vegetables

         ​Expensive

Dried fruits/vegetables (crisp and/or freeze-dried)

Pros:​Stores for many years

​        Can be reconstituted

​        Can be used in mixes (carrots in soup mixes; apples in cooked oatmeal)

Cons:       Carrots smell strong at first (the smell will dissipate with time)

​        Does not always work well in baked goods (example:  dehydrated carrots do not make a 
                  good carrot cake)

​        Expensive

Garden-grown fruits/vegetables

Pros:​Do not have to rely on store for fresh fruits/vegetables

         ​You control the pesticides/fertilizers for healthier products

         ​You can have fresher produce than store-bought produce, so your vitamin content is 
                   higher

         ​Using poly-tunnels, cold-frame, green-house or sunny window, you can have produce in 
                  the winter

Cons:​Takes time to grow (won’t be there in an emergency if you haven’t already planted the 
                   seeds)

          ​Diseases and pests can destroy or damage crops

          ​Takes time to learn gardening skills (learn before the emergency)

FLOUR/WHEAT

Biscuit/Pancake Mix

Pros:​Convenient for making a quick bread for sandwiches if there is no bread

​

Cons:​Short shelf-life

​          Can get infested with weevil (store in freezer to prevent infestation)

Flour

Pros:​Convenient--ready to use when making baked goods

​         Makes fluffier bread and less dense baked goods than 100% wheat flour

​

Cons:​Short shelf-life (2 years)

​          Does not store well in #10 cans (takes on a metallic taste within a year or two)

​          Can get infested with weevil if not properly stored

Wheat

Pros:​Highly nutritious with vitamins and fiber

​         Stores over 30 years if properly stored

         ​Can be made into sprouts

         ​Can be used as bulgar wheat and cracked wheat

Cons:​Has to be ground into flour before using

          ​Products made with wheat tend to be denser, although white wheat flour 
                   makes lighter baked goods

          ​Bread made with white wheat seems to have a shorter shelf-life than red wheat       
                   (so freeze extra loaves)

          ​Can cause intestinal discomfort if a person who is not used to eating wheat starts eating a 
                   lot of wheat 

MEAT

Frozen Meat

Pros:​Freezing extends the shelf-life of meat

​         Frozen, pre-cooked meat helps make quick, convenient meals (like pre-cooked frozen  
                  hamburger)

Cons:​Shorter shelf-life than canned meats

          ​Can get freezer-burn

          ​If the freezer stops working, frozen meat can spoil

Dried Meat

Pros:​Can be set in a cool, dry storage area (do not have to worry about power outages)

         ​Can be stored for at least a couple of years

Cons:​Dried meats are heavy in sodium and could have other preservatives

          ​Not all dried meats work well in soups or casseroles

Canned Meat

Pros:​Stores for several years

         ​Convenient to add to recipes (no pre-cooking or cutting)

Cons:​Not fresh tasting

         ​Can have sodium or preservatives added

         ​After opening, requires refrigeration

Textured Vegetable Product (TVP)

​

Pros:​Stores for years

         ​Contains no meat for those with meat intolerances

Cons:​Strong tastes 

          ​Texture is not quite like meat

          ​Has to be reconstituted

Beans and Rice

Pros:​Beans and rice make a complete protein

         ​Can last 30 years or more if properly stored

Cons:​Does not have the rich taste meat has

          ​Uncooked beans have to be cooked for several hours

          ​Can cause intestinal discomfort if a person who is not used to eating a lot of beans starts 
                   eating a lot 

POWER-OUTAGE PERSHIABLE SUBSTITUTES

EGGS

Fresh, Unwashed Farm Eggs

Pros:​Since they are real eggs, they cook up nicely

         ​Do not have to rely on refrigerator to keep them (just use cool, dry, dark place)

Cons:​If they are cracked or washed, they will not store well

         ​Will only store for about 6 months

Powdered Eggs

Pros:​Eggs are already pasteurized

         ​For baking, no reconstitution is required--mix powdered eggs with flour while adding 
                  water to liquids/ fats

         ​Good for using in mixes, like pancakes, biscuit, etc.

         ​Can be stored for years

Cons:​Scrambled eggs made from a scrambled egg mix has a strong flavor 

          ​Strong tasting if recommended measurement is used (instead use 1 ½ T. egg and 3 T. 
                    water)

Unflavored gelatin

Pros:​Stores for many years

Cons:​Can leave little mini gelatin balls in food

CHEESE

Velvetta Cheese

Pros:​Stores on shelf for at least l year

Cons:​Once it is opened, it has to be refrigerated

          ​Does not melt like real cheese

Bottled Cheese

Pros:​Stores on shelf for several years

Cons:​Once it is opened, it has to be refrigerator

          ​Does not melt like real cheese

Powdered Cheese

Pros:​Can be stored for years

​        Only have to use exactly what is needed for the recipe

Cons:​Does not taste like real cheese

​         Does not melt like real cheese

Cheese Sealed in Food Saver Bags

Pros:​Can be set on shelf in a dry, cool location

        ​Provides a way to have cheese without refrigeration

Cons:​Needs to be resealed or refrigerated after opening (so seal small chunks)

​        Will only last about 6 months on shelf

Cheese Sealed in Wax

Pros:​Can be stored for several years (in an basket with holes or hung from the ceiling in cheese 
                  cloth)

         ​Provides a way to have cheese without refrigeration

Cons:​Needs to be rewaxed or refrigerated after opening (so cut into 1-2 lb. chunks when 
                  waxing)

         ​Only hard cheeses (like cheddar) can be waxed

BUTTER

Powdered Butter

Pros:​Can be used to replace butter in white sauces or soup bases

         ​Adds flavor to recipes

Cons:​Not good in baking cookies or cakes

          ​Does not taste like fresh butter

Shortening

Pros:​Stores for at least two years

Cons:​Some people are concerned about using shortening in their foods

​          Does not have the same flavor as butter (not even butter-flavored shortening)