HOW TO PRACTICE THE RULE OF FIVE IN FOOD STORAGE
By Terria Fleming, eHow User
Food storage is becoming more common but a lot of people just don't know how or where to start. Here's an easy way to get started with your food storage plans.
things you'll need:
- a place to store food
- money to buy food
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A bit of food storage stashed away in your kitchen or pantry is such a good idea right now that many people are doing it who would have never considered storing food a few years ago.
If you can afford it, you can go out and spend hundreds, or even thousands, of dollars right now, and buy enough food for at least a year.
Most of us aren't able or willing to take that expensive route however, and so there are some other, albeit, slower ways to put together your own home storage plan.
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This food storage plan is called the rule of five, and this is how it works; every time you run out of some food item that you commonly use in your kitchen, instead of buying one can or box or jar, you buy five of them. If you need mayonnaise for example, you buy five jars, not just one. Use the first jar in your kitchen, and place the other four jars in your food storage.
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If you normally try to spend five dollars on food storage a week, you multiply that amount by 5, and spend twenty five of your grocery dollars on food storage this week.
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That's the basic idea. Buy five times the usual food item, or spend five times as much on food storage that week. Either way, you'll rapidly be building up your food storage without going into debt or missing the extra cash too much.
Of course, there will be certain things you'd never use enough of to buy five of them at a time, so use your common sense with this rule of five purchase plan, and only buy extras of the items you commonly eat and that you actually like.
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Tips & Warnings
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This is an easy way to build up your food storage and, if you buy these items when they go on sale, then you're saving even more.
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It will take time to build your food storage this way, as compared to buying it all at once, but the important thing is to make a start in putting together your own food storage.
Read more: How to Practice the Rule of Five in Food Storage | eHow.com http://www.ehow.com/how_2322904_practice-rule-five-food-storage.html#ixzz1JFZTyD18
HOW TO CUT YOUR FOOD BUDGET TO SURVIVE THE RECESSION
By nickydisco, eHow User
Cut Your Food Budget
Money is tight these days and everyone is looking for ways to survive the recession. It can be a challenge for families that need to save money but want to eat healthy. Here are 6 tips for how to survive the recession by cutting back on your food bu...dget while still eating healthy.
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Eat Less Meat: In addition to being better for the environment, meat free diets often wind up saving you a lot of money. Try getting your protein from sources other than meat by cooking with tofu and beans. Look for soy products like soy milk and edamame. If you prefer, you can also use dairy and egg products.
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Buy Store Brands: Store brand products are usually cheaper than private brands and some of them are of comparable quality. Experiment to find the ones that you like. The 365 brand at Whole Foods is a great option for many culinary staples and even for organic products so you can get everything from natural peanut butter to mustard.
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Buy in Bulk: Stock up when you find a good sale on nonperishable products. If you have room at home, you can store the surplus goods until you need them. If you are tight on space, you can make an arrangement with friends and family to pick up bargains for each other and share the benefits.
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Buy Seasonal Produce: Watch for bargains on seasonal produce at your local market. That may mean more berries in the summer and acorn squash in the fall. Plan your menu around whatever produce you can get at the best prices.
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Buy Frozen Vegetables: If you live in a colder region where vegetables get expensive for some months, frozen vegetables are an option. Most are nutritionally equivalent and sometimes even better than their fresh counterparts. Experiment to find which frozen vegetables pass your taste test and enjoy them until you can eat fresh again.
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Use Beans and Rice: Beans and rice are two of your best friends for cutting your food budget. Both are versatile staples that can be easily adapted for numerous dishes including soups, chili, salads, and stir fries. There are so many varieties of beans that you won't have to get tired of eating the same thing all the time. Another plus is that most bean dishes withstand freezing so you can also save time by whipping up a big batch at a time and microwaving them when you need a quick and cheap meal.
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Read more: How to Cut Your Food Budget to Survive the Recession | eHow.com http://www.ehow.com/how_5878189_cut-food-budget-survive-recession.html#ixzz1JFfbQGCl
Obtain a 3 Month Supply in 12 Weeks
By Kammie Roylance
"We encourage Church members worldwide to prepare for adversity in life by having a basic supply of food and water and some money in savings.
"We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example,to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply
and a financial reserve."
“Build a small supply of food that is part of your normal, daily diet. One way to do this is to purchase a few extra items each weekto build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage.”
—The First Presidency, All Is Safely Gathered In: Family Home Storage, Feb. 2007, 1
The following 12 week list, contains menu ideas that would provide 7 different meals, rotated weekly, for 3 months. Keep in mind, the meals can be replaced with your own favorite menu idea.
Just take each ingredient of your menu idea, and multiply it by 12, to give 3 months worth.
Also added, are a 3 month supply of personal items & a 2 week supply of water for 1 person.
It is recommended to have 1 gallon of water, per person, a day. (Have a way to filter and purify water)*hint: 1 case (24 pack) of water = 3 gallons
12 Week Supply to Purchase Menu
Week 1-
-Spaghetti Dinner (Serves 4)
8 (oz) Spaghetti noodles ------------------------------------------------------------- 6 pounds
1 (26oz) Spaghetti sauce with meat------------------------------------------------------ 12 Jars
Boil noodles according to package directions. Drain water.Add sauce to noodles. Stir and Heat through.
-2 gallons Water
-2 Toothbrushes
Week 2-
-Tuna Noodle Casserole (serves 4-6)
-spiral noodles (8oz)--------------------------------------------------------------- 6 pounds
-1 can Tuna (Drain)----------------------------------------------------------------- 12 Cans
-1 can Condensed Mushroom Soup (10oz)------------------------------------- 12 cans
-2/3 C. Milk (can use powdered milk)------------------------------------------ 2 qts worth
Cook noodles according to package directions. Drain. Arrange noodles and
Tuna fish in layers in casserole dish. Combine soup and milk. Pour over noodles.
Salt and Pepper to taste. Top with cheese, if available. Bake 375 about 25 minutes.
-1 Gallon Water
-12 pack Toilet Paper (double rolls)
12 Week Supply to Purchase Menu
Week 3-
-Bean Burrito Enchiladas (Serves 4)
1 (16 oz) Can Refried Beans---------------------------------------------------------- 12 Cans
1 (12 oz) Can Red Enchilada sauce------------------------------------------------ 12 Cans
12 Flour Tortillas
3 cups unbleached flour----------------------------------------------------- 36 Cups or 10#
2 t. baking powder------------------------------------------------------------ 24 t. (buy 1 canister)
1 t salt-------------------------------------------------------------------------- 12 t. (buy 1 canister)
4-6 Tb vegetable shortening or lard---------------------------------------- 72 Tb. (buy 1 Tub)
about 1 1/4 cups warm water
Mix dry ingredients in a large bowl.
Add vegetable shortening or lard. Or use a combination of half lard, half shortening.
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands. Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water. Knead the dough for a few minutes.Now you will pull off pieces of dough to form about 12 small dough balls. Let them rest for at least 10 minutes, longer if you like. Now you can roll out the dough with your rolling pin. It is a good idea to dust each ball with a little flour just before you roll them out. It is good to lift the dough and turn it. Roll them out fairly thin. Lay your tortilla on a med hot grill. It takes just a few seconds to cook. Flip to the
other side. When they are done it should have lots of nice brown speckles.
Create 12 Bean Burros, by placing refried beans inside tortilla and rolling up. Then layer them in a 9x13 pan. Pour sauce over the top. Then add cheese to top, if available. Bake at 350 degrees until sauce is bubbly.
-1 Gallon of Water
-1 Tube of Toothpaste
Week 4-
-Stew or Chili (serves 4-6)
-2 Large Cans Stew or Chili-------------------------------------------------------- 24 Cans
(Or make your own up ahead a time, and jar it)
-2 Gallons Water
-3 (16oz) Bottles Shampoo and Conditioner
12 Week Supply to Purchase Menu
Week 5-
-Pot Pie (serves 6)
-2 pie crusts (can make your own, be sure to include recipe ingredients)------ 24 Each
-2 cans mixed vegetables (Veg-All)------------------------------------------------- 24 Cans
-2 cps of chicken gravy---------------------------------------------------------------- 24 dry Packets
-1 can of chicken----------------------------------------------------------------------- 12 Cans
Prepare the gravy according to the pkg. directions. Mix in the vegetables and chicken.
Put in unbaked pie crust and top with pie crust. Flute the edges, vent and bake @ 350 approx. 40 min. Watch for the crust to be browned.
-1 Gallon Water
-3 Bars Soap
Week 6-
-Hawaiian Haystacks (serves 4-6)
-2 Cans Cream of Chicken soup----------------------------------------------------- 24 Cans
-1 can chicken-------------------------------------------------------------------------- 12 Cans
-4 cups hot cooked rice--------------------------------------------------------------- 24 Cups Dry
Cook rice as directed. Add chicken to Soup to create gravy and heat. Serve “Chicken Gravy” over rice. You can top this with a wide variety of canned or fresh items. Listed are only food storage items that may be available. Purchase 12 Can or Servings each, to create a 3 month Supply.
Olives, dehydrated onion, dehydrated/frozen peppers, pineapple chunks, cheddar cheese, almonds, coconut, tomatoes, water chestnuts, peas, corn, mandarin oranges, pimiento, mushrooms, thawed frozen peas.
-1Gallon Water
-3 boxes/packages Tampons/Pads
Week 7-
-Sheppard’s Pie (serves 6)
-1 pound ground beef (canned or TVP)------------------------------------------------ 12 # /cans/cups
-2 T. dried Onion------------------------------------------------------------------------- 24 T. (or canister)
-1 can diced tomatos--------------------------------------------------------------------- 12 Cans
-1 can Tomato soup---------------------------------------------------------------------- 12 Cans
-1 can tomato sauce---------------------------------------------------------------------- 12 cans
-1 can Corn(drained)--------------------------------------------------------------------- 12 Cans
-1 can Green Beans (drained)---------------------------------------------------------- 12 Cans
-4 Cups Mashed potatoes(Use Potato pearls or flakes)----------------------------- 24 Cups Dry
In large skillet, Rehydrate or heat meat through, add Onion. To that, add all other ingredients, except potatoes. When heated through, Place, by spoonfuls, Mashed potatoes. Top with cheese, if available. Serve!
-1 Gallon Water
-2 Deodorant
-2 Packages/replacement blades Razors
Week 8-
-1 Gallon Water
-3 Months worth Diapers
-1 Large bottle Hand Sanitizer
-1 Large Bottle Lotion
-1 Roll Plastic wrap
Week 9-
-1 Gallon Water
-Purchase or Create First Aid Kit (consider how many will be using it and add more)
Basic First Aid kit:
-Two pairs of Latex, or other sterile gloves (if you are allergic to Latex).
-Sterile dressings to stop bleeding.
-Cleansing agent/soap and antibiotic towelettes to disinfect.
-Antibiotic ointment to prevent infection.
-Burn ointment to prevent infection.
-Adhesive bandages in a variety of sizes.
-Tweezers and needles for splinters, ect.
-Nonstick Sterile Pads: these are soft, super absorbent pads that provide a good environment for wound healing. These -are recommended for bleeding and draining wounds, burns, infections.
-Eye wash solution to flush the eyes or as general decontaminant.
-Thermometer
-Ice pack
-Tylenol and Ibprhrin (Consider babies and children)
-N95 Masks
Week 10-
-1 Gallon Water
-3 month Supply Prescription medications you take every day such as insulin, heart medicine and asthma inhalers.
You should periodically rotate medicines to account for expiration dates.
-3 Months Supply Baby Wipes
Home Made Baby Wipe recipe-
10 Cup Rubbermaid Container
2 ½ Cup. HOT water
2 Tbl. Antibacterial Soap
2 Tbl. Olive Oil
½ Big Roll Paper Towels (Bounty Big roll or Bounty Rinse & Reuse)
Cut Paper towels in ½ (width), Remove cardboard.
In container, pour water, oil, & soap, then Mix.
Put ½ paper towel in . Place lid on and turn upside down for 2 hours.(Allowing water mixture to soak through) Pull wet towel from the middle! Seal lid when not in use.
Week 11-
-2 Gallon Water
-1 Roll Aluminum Foil
-Paper Plates/Cups/Utensils (Help reduce use of water)
-1 Bottle Dish Soap
-Laundry Detergent
-1 roll of Dental Floss
Week 12-
Purchase or create 72 Hour Kit
Suggested Minimum needs for a 72 Hour Kit
Water- 1 Gallon (8#) per person per day for 3 days
Food- Minimal or Noncook, Lightweight, Palatable, Can opener, Cooking and Eating Utensils.
Clothing - 1 change, Extra Shoes, Raingear, Adequate winter wear, Bandana, Hat
Bedding - Sleeping Bag, Blankets(Space Blanket)
Personal Hygiene - Include Feminine Hygiene and Baby Items
Sanitation- Airtight Bucket or Porta-Potty, Toilet Paper, Newspaper, Soap/Hand Sanitizer, Towel,
Disinfectant, Trash Bags, Bleach.
First Aid Kit- Consider Personal Medications
Shelter- Tent or Tarp, Rope 36’
Tools - Pocket Knife, Small tools, Axe, Pointed Shovel
Light - Flashlight, Batteries, Candles, Matches
Communication- Radio, Batteries, 1 whistle per person
Fuel- For Cooking, Light, Heat
Important Papers- Wills, Testaments, Stocks, Securities, Titles, Certificates, Insurance, Current Family
Pictures, I.D. Cards and Tags, Inventory of Household Items, Pencil and Paper, Maps, Phone Numbers,
Emergency Manual, Car keys, house keys, Books (scriptures, How To’s), other documents.
Money- Cash and Change (Small Bills)
Remember- Keep car gas tank at least half full.
