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The following information was taken from The Church Of Jesus Christ Of Latter Day Saints Magna Utah Central Stake Emergency Preparedness Plan Manual. Food Storage
The home production and storage program is an integral part of the Church welfare services but is undertaken individually, according to the needs of each member or family. It's application, therefore, differs in relation to circumstances, but the responsibility of preparedness remains solely upon the individual family. The vast majority of commodities in the Bishop's Storehouse system of the Church must be found, as the Brethren have counseled, within the home and basements of individual families. Refer to Church publication "Essentials of Home Production and Storage" (PGWE 1125) for guidance in planning your home storage. The following basic items are recommended for storage. Indicated is the approximate amount of each needed to sustain an average adult for one year: 300 lbs. Powdered milk (nonfat) 75 lbs., Sugar or honey 60 lbs., Beans & legumes 60 lbs., Cooking oil or shortening 20 lbs., Salt 5 lbs.
To these basic foods, others may be added according to availability, cost, and individual taste. Those frequently chosen are the dried legumes (peas, beans, peanuts, lentils which are high in protein and store well)-dried fruits and vegetables, and canned meats and fish. Dehydrated and freeze-dried foods may be included, however, foods preserved in this way are more expensive but they store well and better retain their vitamin content. It would also be a good idea to store (and use through rotation) a good multiple vitamin and mineral supplement. People in highly mobile situations or those who have small homes with little storage area may find it more difficult to store a year's supply of food, clothing or fuel. However it is better to have food storage sufficient for a few months than to have no storage at all. As has been indicated, the food storage program is to be adapted on an individual basis. The Church neither sponsors nor endorses any commercial products or firms. Successful food storage is dependent on several factors. Obtain the top grade food whenever possible, and store it away from other products that may affect the flavor of the food. Usually metal storage cans or heavy plastic containers with air-tight lids are best. Foods store best at from 40-60o F. Shelf life diminishes in proportion to the higher temperature. Date food items as you purchase or can them, using older items first. Use storage areas that are well ventilated, clean dark, dry and cool. Do not place food storage containers on or against cement or dirt floors and walls. Allow for ventilation between and under storage containers. Do not go into debt to acquire food storage. Building a year's supply should be done in an orderly and systematic manner, consistent with a family's income. Store sufficient clothing and/or fabric for your family's needs for a year. If possible a year's supply of fuel should be stored (refer to section on Heating, Cooking, and & Lighting). First-aid articles, prescribed medicines, soaps and cleaning agents, matches, bedding and other such necessary items should be included. Dry pack canning is one of several excellent methods for storing foods with low moisture content. Grains, dry beans, non-fat dry milk and dried vegetables are examples. Dry pack canning is not recommended for products that contain oil or egg or are moist enough to support the growth of mold and/or other undesirable organisms. The following should NOT be dry pack canned: brown rice, cooking oil, roasted nuts, honey, baked goods, flour mixes containing leavening, dried meats, egg noodles, peanut butter, coconut. Dry pack canning may be done at the Granger Cannery, as well as some wet pack items.
Wheat and Other Grains Buy dark hard winter or dark hard spring wheat. (Investigate new breeds). Buy #2 grade or better. Protein content should be from 12-15 percent. Moisture content should be 10% or less. The wheat should be clean and free from living insects and foreign matter. After purchase, the wheat should be placed in a sturdy, moisture proof container; a 5 gallon airtight metal container with a tight fitting Grains (wheat, rice or cereals) double-friction lid (seal is the same as a paint can) is a good container. Sturdy poly-ethylene plastic buckets with tight fitting lids are also acceptable for wheat storage. Don't store wheat directly on concrete floors. Keep cool and dry and away from steam, water pipes, un-vented clothes dryer, wet clothes, etc. Wheat should be treated at time of storage to guard against hatching of insect eggs. If the wheat is stored in an airtight container, it may be treated with dry ice. Drop a piece (Not pulverized) of dry ice (one-fourth pound per 5- gallon container) in the container and pour the wheat on top of it. Place the lid on, but not tightly, for five to six hours; then tighten the lid to be airtight. Other grains to consider storing are rye, triticale, corn, popcorn, barley, millet, rice, and oats. Pasta products can be counted in your grain quota. Uncooked milled rice (white, par-boiled, and precooked) keeps indefinitely without refrigeration. Because of the oil in it's bran layers, brown rice has a shelf life of only about six months. Refrigerator or freezer storage is recommended. Cooked rice may be stored in the refrigerator for up to one week or in the freezer for six months. Flour should never be stored by apples, onions, potatoes, etc. as it will absorb moisture from them causing it to spoil more quickly and it will also take up their flavors.
Non-Fat Dry Milk/Dairy Products Powdered milk may be purchased in both instant and regular forms. There is no nutritional difference between the two forms, and the storage life is equivalent. Buy "extra" grade "low heat" powder. It should have been dried using a "low heat spray process". It should ideally also have been fortified with vitamins A and D. Dry milk should be stored in a tightly covered container and stored in a cool, dry, and dark location up off the floor. Dry milk must be rotated, even if you package and store it correctly. Dry milk will store well at 40o F. for 36- 60 months and at 70o F. for 12-24 months. Dry milk will store longer when packed in vacuum or nitrogen. Other dairy products which may be stored include: canned evaporated milk, canned baby formula, powdered baby formula, cream substitutes, cheese spreads, brick cheese, powdered cheese, margarine, butter, powdered butter, dried eggs. Sugar or Honey Sugars are high in calories and low in nutrients and are one of the most maligned of all foods. There is no scientific evidence that sugar is responsible for all the problems attributed to it. The main health hazards from eating too much sugar are a possible increase in dental caries and obesity. White sugar, brown sugar, powdered sugar, corn syrup and honey may be stored. Honey kept for many months may darken slowly and become stronger in flavor but will still be usable. Honey and corn syrup may crystallize as they get older, but may be melted over hot water for use. The Honey Association recommends that infants under one year old should not be given honey because it is a raw product and may contain naturally occurring bacteria their systems cannot handle. You may also wish to store jams and preserves, flavored gelatin and pudding mixes, powdered drink mixes, sweet toppings and syrups, candy, and soft drinks. Salt Iodized salt is best as it will help in proper functioning of the thyroid gland. Pickling salt may also be stored for bottling pickles and rock salt for making ice cream. Store salt in its original container in a dry cool, dark location and it will keep indefinitely.
Fats and Oils Twenty pounds of fats or oils per person should be stored for one year (1 gallon equals 7 pounds). Soybeans, flax, safflower, sunflower, and caster beans are examples of crops which are grown primarily for their oil. Most cooking oils and shortenings will store for two to three years if kept in a cool dark, dry location. Olive oil and corn oil are also very good storage oils and have a better flavor then soybean and safflower oils. Fats and oils may be stored in the following forms: cooking oil (vegetable oil), shortening, butter (fresh and dried), margarine or margarine powder, mayonnaise, salad oils and dressings including dried mixes.
Dried Beans and Legumes Beans, peas, lentils, etc. provide an economical substitute for meat or other animal protein. The packaged beans, which are on the grocery shelf, are normally the highest grades. Dry beans are an easily stored food. They should be kept in a tightly covered, metal, glass, or plastic container in a dark, dry and cool location. The quality should be good for many years when stored under these conditions. Older beans will require longer soaking and cooking periods than freshly harvested beans. Varieties of beans that may be stored are navy, pinto, kidney, black,
Vitamin and Mineral Supplements It is recommended that 365 vitamin or vitamin/mineral tablets or capsules be stored for each family member to help compensate for possible deficiencies in the diet due to a lack of variety of foods, and because of vitamins lost during food processing, storage, and preparation. Shelf-life is about three to five years if stored in a cool, dry and dark location. Despite careful food planning, women may still need an iron and calcium supplement, particularly if they are pregnant or nursing. Storage of iron and calcium should be carefully considered.
Suggestions on Storage of Canned Foods (Issued by The General Church Welfare Committee) Since pioneer days, our people have been counseled by their leaders to have a reserve of essential foodstuffs. In many cases, this reserve will be produced by the householder and preserved by him. When these foods are processed in metal cans coated with tin or enamel linings, the question frequently arises as to the length of time the foods can be safely stored for human consumption. Canned foods that have been in storage for a long period of time in cans that are not bulged or leaking are safe to eat as the first day packed. However, they may have lost some of their flavor due to a chemical reaction in the can. This reaction is not poisonous, but does alter the flavor, texture, and nutritive value. The rate at which chemical reactions occurs doubles with each 18 degrees Fahrenheit rise in temperature. Fifty degrees Fahrenheit storage will hold four times longer than an 80 degree Fahrenheit temperature. Due to the various temperatures where canned food may be stored, it is difficult to determine the definite period of time at which all canned foods will hold. We will group some of them. The short shelf life products are highly acid and pigmented foods such as grapefruit and orange juice, black and red cherries, all colored berries, prunes and plums. These canned foods generally have an average storage life of one to two years. Other fruits such as peaches, pears, apricots, and applesauce should average from two to three years. Vegetables such as beets, carrots, green beans, spinach, greens, tomatoes and tomato juice should have an average storage life from three to four years. Vegetables and meats such as peas, corn, lima beans and roast beef should have an average from four to five years. Canned milk should be agitated every thirty days. This prevents the fats from separating, and the product should be consumed within a year. Canned goods should be stored in a cool, dry place; the cooler and dryer the canned goods are kept, the longer they will last. Place the oldest canned goods on the shelves so that they will be used first. Fruits, vegetables, and meats properly processed in glass jars and stored in the home will keep in a cool, dark, dry place fully as long as canned goods. Some fruits, such as the highly pigmented, will keep longer in a glass container. The utmost care should be taken to see that foodstuffs produced and preserved by the householder do not spoil for that would be waste, and the Lord looks with disfavor upon waste. He has blessed His people with abundant crops. The Lord is doing His part, He expects us to do ours.
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