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.
