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)