December Newsletter

Family Home Storage Basics

Three Month Supply –Keep building a small supply of food that is part of your normal, daily diet. Always try to purchase a few extra items each week to build up an extra week supply of food. Over time, it will gradually increase your supply until it is sufficient for three months. Remember, these items should be rotated regularly to avoid spoilage.

2009 Preparedness Plan

December Summary

Spiritual Goal:

Reflect on your personal spirituality. Is Christ the center of my life? What can I do to be a better disciple of Christ? Am I studying and pondering the scriptures? Am I an example to those around me?

Emergency Preparedness Goal:

Add $20.00 in coin and small bills in your “cash stash”. You should have now

have $240.00. Continue on next year and watch how much you can save.

Nylon Rope, 25’

Home Storage Goal:

Clothing

Clothing: Sufficient durable clothing should be included in a home storage program to meet the family’s requirements for at least a year. Most often we forget that clothing is a basic need for our families. This clothing should accommodate seasonal needs. This does not mean you have next year’s clothes already purchased and put away in a box. It means that you have sufficient clothing for everyone in the family to see them through this year. So you count the clothes you are currently using as well as the clothes you do have put away. Take advantage of end of season sales to put away clothes for next year. Everything goes on sale. Be patient and be a good consumer by getting the most for your dollar. Avoid fads that you wouldn’t be caught dead in next year. Think of fashions that stand the test of time and you won’t go wrong. The same applies to the storage of sewing supplies. Store away patterns can be easily modified. Store away fabrics that will continue to be in style. Don’t forget zippers, buttons and thread in a variety of colors. Mending clothes is a very good way to be self-sufficient. Decide what particular needs your family may have and adjust accordingly. Clothing makes great Christmas gifts. As you prepare gifts for Christmas, don’t forget that preparedness gifts are very useful for people.

Challenge: Start off the New Year with preparedness goals in mind. If you have followed this outline this year then you have a big bite out of it, but don’t stop now! Continue on!! Expand your storage and evaluate your family’s needs.

Note: This is the end of our year-long journey of being prepared. A Year’s Supply, One Month at a Time. PLEASE DO N’T STOP. You can use this program next year as you rotate and use your storage items. Again, Thanks to the Syracuse 6^th Ward for use of this preparedness program.

November Newsletter

2009 Preparedness Plan

November Summary

Spiritual Goal:

Look around you, count your many blessing, then as it says in Alma “…that ye live in thanksgiving daily, for the mercies and blessings which he doth bestow upon you.”

Emergency Preparedness Goal:

Add $20.00 in coin and small bills in your “cash stash”. You should have now

have $220.00.

Raingear/poncho, sun block, mosquito repellant

Food Storage Goal:

72- Hour Kit – take all the items you have been collecting and put your kit together. If you have it all together already, then check everything, rotate your food in your kit.

Challenge: As you do your Christmas shopping, think about giving “preparedness gifts”. Wouldn’t your neighbors, adult children appreciate something useful that can be used in an emergency?

October Newsletter

2009 Preparedness Plan

October Summary

Spiritual Goal:

Take time to review the conference talks. Try to focus on one idea or talk and make it a goal to do better in that area.

Emergency Preparedness Goal:

Add $20.00 in coin and small bills in your “cash stash”. You should have now

have $200.00.

Sewing kit (needles, thread, pins, scissors)

Plastic trash bags, duct tape, whistle, compass

Food Storage Goal:

Beans and lentils (60lbs/person moist or 30lbs/person dry)

Yeast

Beans and lentils: Dry beans and their close cousins, the dry peas and lentils, are food bargains, budget wise and nutrition wise. Most are a source of calcium, Vitamins A and C, Thiamine, Potassium and Iron. Incomplete protein by themselves, legumes when combined with grains, such as wheat, rice or corn provide complete protein: served with meat, cheese or eggs, legumes enhance the protein value of those foods. When buying beans, you can figure that a pound of one of these dry foods will provide 7-9 servings. Two methods of soaking beans are: 1). Overnight Soaking – add water and let set overnight. Drain. Cook according to recipe selected. 2). Quick soak – Add water and bring to a boil, cover and cook 2-3 minutes. Remove from heat. Let stand covered 1 to 1-1/2 hours. Drain. Cook according to recipe selected. It is not necessary to soak lentils and split peas before cooking.

Yeast: It is recommended that you store about a ½ lb of yeast per person. Take into account the amount your family uses when determining what amount to store. There are different types of yeast – compressed and active dry. Compressed yeast is fresh, moist yeast that is ready to use and is more perishable. It hasn't been dehydrated like active dry or instant yeast. Compressed yeast should be refrigerated until used. It will keep for about two weeks, or if frozen, it can last for three or four months. Dry yeast, on the other hand, can last 18 to 24 months if kept in a cool place.

Challenge: Take the time to reevaluate your preparedness plan. Have you let things slip this summer? Is it time to get back on track? What can you do to be better prepared by the end of the year?

September Newsletter

2009 Preparedness Plan

September Summary

(taken from Syracuse 6th Ward Plan)

Spiritual Goal:

Strengthen your testimony by sharing it.

Emergency Preparedness Goal:

Add $20.00 in coin and small bills in your “cash stash”. You should have now

have $180.00.

Fire starting kit: candle, butane lighter, waterproof matches, etc.

Infant needs kit: (if you have a little one at home or someone with special needs, don’t forget the basics of what you’ll need for them).

Food Storage Goal:

Fuel: Candles, flashlights, batteries, matches

Condiments: Catsup, mustard, mayo, salad dressing

Fuel: Fuel should be a part of our basic storage plan. However, it is a real challenge to store fuel properly and safely. The most important way we use fuel is in the preparation of food. There are many emergency (non-electric) ways of cooking. Barbeque grills, camp stoves, Dutch ovens, portable can cooking devices and even solar ovens (fuel-less) can be used. All fuels will need good ventilation (must use outside) as they all need oxygen to burn and will give off toxic CO gas. Having several propane tanks in storage can provide many weeks of cooking with your barbeque grill or camp stove. Please be aware that propane and white gas can be very dangerous and explosive, so store them safely. Charcoal briquettes for Dutch ovens are much safer to store. With Dutch ovens, you can have warmth and cook just about anything with these ovens. There are also several types and sizes of canned heat. Solar ovens use the energy of the sun to cook and purify water. Its main disadvantage is that no cooking can be done when it is night and on bad weather days. We have some ward members that use them and I would encourage you to ask them how they work out for them.

Emergency Lighting: Flashlights are the most common form of emergency light. Having working batteries on hand is or biggest challenge. Please contact me, if you are interested, in an info sheet on battery storage. Lanterns usually give off more light and last longer than flashlights. Different types of lanterns are: propane, kerosene, candle and battery. Lightsticks are small, odorless and use no fuel. Some can last up to 12 hours. Candles are inexpensive and lightweight and have a long storage life. A combination of different light sources can be very helpful in an emergency situation.

Heat for living areas: Blankets and clothing will work just fine to stay warm. Woodstoves, fireplaces, kerosene and propane heaters can be used. Generators are great but fuel storage is the biggest issue.

Challenge:

As a family, take an inventory of your “fuel”. Do you have new batteries? Do you know where your flashlights are? Do they work? Do you have extra propane tanks for the BBQ grill? Do you have plenty of matches? Make this a fun activity for the whole family.

August Newsletter

2009 Preparedness Plan
August Summary
(taken from Syracuse 6th Ward Plan)

Spiritual Goal:
Take time to evaluate your communication with our Heavenly Father. Are your prayers meaningful? Do you talk to your Father in heaven with a sincere heart? Do you remember to pray for your family members? For the people you have responsibility to? For patience? For help with your preparedness plan?

Emergency Preparedness Goal:
Add $20.00 in coin and small bills in your “cash stash”. You should have now
have $160.00.
Stress reducers (i.e. books, games, crayons, scriptures)

Food Storage Goal:
Fruit, Juice: Fruit is what they call an expanded storage item. This is an item expanded beyond basic food storage that would include food that supply total nutritional needs, adds variety and allows for personal preferences. It is wise to first obtain fruits and vegetables that are high in vitamins A and C and food items that make the basic more versatile. Each person should have between 2-4 servings of fruit per day. One medium apple, banana or orange, ½ cup of canned fruit or ¾ cup of juice makes one serving. Only 100% fruit juice counts as a fruit serving.

Vinegar: There are many good uses for vinegar that make it a good item to keep in your food storage. It will last indefinitely. Some uses are: 1). Add a teaspoon to the water when cooking rice to make it fluffier. 2). Add a teaspoon when cooking roast beef to make it more tender. 3). Add cinnamon to some vinegar and microwave for a quick potpourri. 4). Put on hands to remove fishy odors. 5). When hand washing dishes, add vinegar to the rinse water for spot free glassware and china. 6). Drain cleaner – pour ½ cup baking soda down the drain. Add 1 cup white vinegar and follow with boiling water. Flush with cold water for 1-2 minutes. 7). General cleaner and disinfectant – 1 cup distilled white vinegar with 2 teaspoons lemon juice in 1 ½ quarts of distilled water. (Ideas taken from Cheryl Driggs’ Simply Prepared, pg 48)


Challenge:
Try to learn the skill of canning. Decide today to try to can one thing this summer.

July Newsletter

2009 Preparedness Plan

July Summary

(taken from Syracuse 6th Ward Plan)

Spiritual Goal:

Set aside time this Sunday to read next Sunday’s lessons. Read Sunday School, Priesthood/Relief Society lessons even if your current calling keeps you out of the meeting.

Emergency Preparedness Goal:

Add $20.00 in coin and small bills in your “cash stash”. You should have now

have $140.00.

Radio, flashlight, extra batteries

Food Storage Goal:

Vegetables: In ideal situations, every person should have between 3-5 servings of vegetables per day. One cup of raw leafy vegetables or a half a cup of cooked vegetables makes one serving. One of the joys of summer is fresh vegetables. Vegetables are essential for many vitamins, enzymes and minerals that our bodies need. We can’t always have fresh vegetables, so we need to turn to other means to store them. Some of the methods of storing are: canning/bottling, freezing, pickling, dehydration, freeze drying or the use of a root cellar. In storing vegetables you will lose a certain amount of nutrition in them.

% of loss

Canning 60-80%

Freezing 40-60%

Drying 5-15%

There are some vegetables and fruits that should not be stored together. For example: Apples give off methane gas that makes carrots bitter. Onions hasten the spoilage of potatoes. Other helpful hints are: Cut leaves from all root vegetables at once to avoid nutrition loss. Do not wash vegetables until you are ready to use them.

Seasonings and Flavorings: It is important that when you go to all the effort of storing food, store what your family is willing to eat! One of the ways to help in this is to make sure that you have the seasonings and flavorings that they are use to. Take note of the things that your family likes and what you use to cook with. That is what you need to store. Check your labels for shelf life and make sure you rotate the items.

Challenge:

Harvest your garden and try canning, freezing or even drying your vegetables for your food storage.