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We are starting a Monthly Plan to Acquire Food Storage in One Year. If you can’t get the items for every person in your home, start by getting a years storage for one person, then add as you can.             

 

Quotation:

"Remember the counsel that is given,” “...Store up all your grain,' and take care of it!” “...And I tell you it is almost as necessary to have bread to sustain the body as it is to have food for the spirit; for the one is as necessary as the other to enable us to carry on the work of God upon the earth." Elder Orson Hyde (Journal of Discourses, vol. 5, p. 17)

 

Home Storage Celestial Goal:  Month #1

·        Acquire these items during the month of July

·         Amounts are for one person – multiply by the number of members in your family  

 

Sugar – 60 lbs. (Combinations of Sugars Listed Below)

Salt – 10 lbs.

Water (1 to 2 gallons per day) One should maintain 2 to 4 weeks of water on hand with purifiers or systems to purify the rest of your water for a full year. (See bulletin board for purification process)

 

Shelf Life & Date Codes for This Month's storage items:

Honey - 12-24 months. Some sources say indefinitely in an airtight container at room temperature. Gently heat to remove

crystallization. (Watch out for additives in the honey. It is possible to buy honey with water and sugar added. This

honey generally doesn't crystallize like pure 100% honey does when stored for a long time. If there are additives,

shelf life may vary.)

Jams - 12-18 months

Jellies - 12-18 months

Molasses (opened) - 6 months

Molasses (unopened) - 12-24 months

Salt - 24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)

Sugar - 24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade

bag)

Sugar, Brown - 4-18 months

Sugar, Confectioners - 18-48 months

Sugar, Granulated – 24-48 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a

food grade bag)

Sugar, Granulated - 20+ years (in Mylar pouch)

Sweetener, Artificial - 24 months

Syrups - 12 months (Refrigerate, after opening)

 

Prices:

Sam’s Club/Dixie Crystals 10lb. $3.10/ Sugar Packets-2000 Ct. $7.34/ Salt Packets- 1200 ct $1.99

Home Storage Center/ Sugar Granulated 25lb.@.45 lb.(or $11.25) /Salt 1- lb.@ .48

Grocery Store Sales/NA (If one occurs throughout the month, we’ll announce it)

 

This Month’s Cooking with Food Storage Ideas:  See Relief Society Bulletin Board

Any favorite recipes using food storage items you’d like submitted to our monthly Food Storage Newsletter, please submit them to Linda Boulton or E-mail address; Lindaab327@hotmail.com

 

Next Month’s Food Storage item will be Oil, any information as to “sales” will be appreciated.

*This week, Publix has Mayo, buy 1 get 1 free, also (even though it’s not for this month) Skippy Peanut Butter 40 oz, buy 1 get 1 free!

 

Cinnamuffins

Kids love these:

1/4 cup oil

1/2 cup dark molasses

1 cup applesauce

1 1/2 cups whole wheat flour

1/2 tsp baking soda

1 1/2 tsp baking powder

3/4 tsp cinnamon

pinch cloves

1/2 tsp salt

1/2 cup raisins

Preheat oven to 375 degrees F .Grease a 12-cup muffin tin--use the smallish-sized cups with this recipe.

Mix oil, molasses, and applesauce. Sift together the flour, soda, baking powder, cinnamon, cloves, and salt. Stir together wet and dry ingredients and raisins. Drop into muffin cups and bake 18 to 20 minutes.

 

Saleetah Whole Wheat Cereal

1 cup water

2 cups precooked wheat kernels

1 stick cinnamon or 1 /4 teaspoon ground

2 tablespoons whole anise seed

1/2 cup sugar

1/2 cup raisins (white or dark)

1/2 cup chopped pecans

Combine water, wheat and spices in a pan. Simmer 5 to 10 minutes; remove from heat. Add sugar, raisins and pecans. Chill or serve warm.

Serves 6.

Nutrient Analysis. One serving provides:

195 calories, 2.4 g protein, 34.5 g carbohydrates, 3.5 g dietary fiber, 7 g total fat, 0 mg cholesterol, 28 mg magnesium, 66.6 mg phosphorus, 163 mg potassium, 2 mg sodium.

From "Grains of truth about Wheat Kernels" 2-page brochure from the Wheat Foods Council, Canada.

 

Peanut Butter Bread

2 c. white flour

1/3 c. sugar

2 tsp. Baking powder

1/4 tsp salt

3/4 c. peanut butter

1 c. milk

1 egg, well beaten

Preheat the oven to 350 degrees F. Grease a loaf pan. Put the flour, sugar, baking powder, and salt in a large bowl. Add the peanut butter, milk, and egg, and mix until well blended. Spoon into the pan and bake for about 50 minutes. Remove from the pan and cool on a rack. Makes 1 loaf.

 

Great Wheat Muffins

1 3/4 c. whole wheat flour

1/4 c. pinto bean flour

3 tsp. baking powder

1 tsp. salt

3 Tbs. molasses OR honey

3/4 c. chopped dates

1 c. chopped nuts

1 c. milk

1 egg

1/4 c. vegetable oil

Combine dry ingredients. Add remaining ingredients and stir just until mixed. Fill muffin tins (that have been sprayed with non-stick vegetable coating) 3/4 full. Bake about 20 minutes at 425 degrees F., until delicately browned.

 

Whole Wheat Pie Crust

Blend:

1 Cup butter or margarine

1 Cup whole wheat flour

1 Tbsp. sugar

Add:

1/2 Cup ground nuts

Press in 9" x 13" pan and bake 350 degrees for 15-20 minutes.

From Whole Grain Breads and Proven Whole Grain Recipes

 

Swedish Ginger Cookies (Pepparkakor)

1/2 C. Molasses

1/2 C. Butter

2 1/2 C. Sifted all-purpose flour

1/4 tsp. Baking soda

1/2 tsp. Cinnamon

1/2 C. Sugar

1 Egg, well-beaten

1/4 tsp. Salt

1/2 tsp. Ginger

1.Heat molasses in small saucepan to boiling point. The boil 1 minute. Add sugar and butter and stir until butter is melted. Cool. Beat in egg. Sift together flour, salt, soda and spices.

2.Add to first mixture and mix thoroughly. Cover bowl tightly and chill overnight.

3.Roll out a portion of the dough at a time on lightly floured pastry cloth. Roll out thin.

4.Cut into desired shapes. Bake in a moderate oven (350) 6 to 8 minutes.

Note: The dough may be shaped into a roll and wrapped in waxed paper.

Chill thoroughly overnight or longer.

Slice thin and bake in moderate oven (350). These should be stored in an airtight container - allow flavor to "ripen".

Yield: 10 dozen cookies.

 

Any favorite recipes using food storage items you’d like submitted to our monthly Food Storage Newsletter, please submit them to Linda Boulton or E-mail address;

Lindaab327@hotmail.com

Next Month’s Food Storage item will be Oil, any information as to “sales” will be appreciated.