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Food Storage Newsletter February 2007
Food storage simply is setting aside those items that will be used at
a future time (tomorrow, next week, next month, or later than that.)
The canned goods in the pantry, the meat in the freezer, and the box
of crackers in the shelves are all part of the food storage because
they will be used at a future time. Avoid the temptation to think of
food storage as some huge amount of surplus to be obtained and
stocked away for emergencies. By all means, set aside emergency
supplies; but food storage is perishable goods to be used and
restocked. You should be using your food storage now, today! If
you’re not, what good is your food storage doing?
Food storage is a spiritual principle. Avoid the temptation to think
of food storage only as a set of supplies for our physical needs. At
the very basic principle, it is spiritual. We pray a blessing over
our food before we eat. We thank our Heavenly Father for the food and
ask that He bless it to our nourishment. We ask a blessing on the
hands that have prepared the food. We follow His guidance through the
Holy Spirit in gathering, storing, and preparing our food. The Lord’s
Prayer in Matthew 6:11 says, “Give us this day our daily bread.” This
is the most basic example of how to pray, and it includes a prayer
for the food we are to have each day. Food storage is a spiritual
principle because following the guidance of the Spirit in preparing
our food storage ensures that we will have nourishing healthy food to
feed our bodies and our souls. We are more than the physical makeup
of our human bodies. We are spiritual beings, too. Nutritious food
choices help us to function at optimum capacity physically, mentally,
and, ultimately spiritually if we so desire. Having an adequate
supply of food storage frees us from the daily worries of what to eat
today so that we can simply prepare a nutritious meal from what is on
hand, thankfully, peacefully, harmoniously, and continue our daily
lives without interruption for a frantic food run. Setting aside food
storage is our demonstration of faith in God by acting on His wise
counsel through the guidance of the Spirit to obtain and store
properly those things we will need tomorrow.
The decision of what to store may seem perplexing at first. Avoid the
tendency to think of food storage a one huge unit lumped together.
Instead, think of food storage as a way of life. It is something that
we make a part of our daily lives. The concept of food storage is
being mindful of those things that we will need regularly as we
grocery shop, browse the sale circulars, plan gatherings, and stop by
store for another item. By keeping food storage in our minds, we can
easily pick up a can of peanuts or tomato sauce that we find at a
good price while we’re running in for a gallon of milk. Being mindful
of food storage can lead us to discover a fantastic bargain on canned
goods or dry goods that me might otherwise be so busy we wouldn’t
notice. By adopting the concept of food storage as part of our daily
lives and prayers, the confusion about what to store dissipates.
There’s no need for confusion. We use our food storage daily; so we
know to store what we use, and we know to add those things to our
storage that will complement what we eat. We know to store those
things that will bring nutrition and variety to our meals and snacks.
Being mindful of food storage leads us to make better choices for our
nutrition.
Here is one possible list of items for food storage with a buying
guide for a year so that one could simply follow the list, and obtain
an adequate supply of food storage. Substitute items you’ll eat for
those you won’t, and add the spices, condiments, and complementary
items you need. This is also available as a Microsoft Excel
Spreadsheet in the files section of FreeFSN at
http://groups.yahoo.com/group/FreeFSN/. The file is called
FoodStorageBuyingGuide2007.xls. The spreadsheet has a plan for
obtaining a one-month supply or a six-month supply of food storage in
a year. In other words, you don’t have to buy all your supplies for 6
months at once. You can buy them a little at a time. In a year’s
time, setting aside these supplies and replenishing them as you use
them, you’ll end up with enough food storage set aside to last you 6
months ahead. What a blessing! If you start in the middle of year,
just begin at whatever month it is, and continue. It’s an ongoing
process.
Food Storage Buying Guide 2007 (6 months supply for one adult)
TOTALS
GRAINS:
Rolled oats - 20 lbs
Pasta (spaghetti/macaroni) - 15 lbs
Wholegrain (wheat, rice, pearled barley) - 112 lbs
Flour/cornmeal - 23 lbs
LEGUMES:
Beans, peas, lentils - 52 lbs
Dry soup mix - 2.5 lbs
FRUITS/VEGETABLES:
Fruits (canned, dried, frozen) - 120 cans
Vegetables (canned, dried, frozen) - 120 cans
MILK:
Nonfat dry milk powder - 7 lbs
Evaporated milk (12-oz can) - 6 cans
FATS:
Cooking oil - 2.5 qts
Shortening - 1 qt
Mayonnaise/salad dressing - 1 qt
Peanut Butter - 0.5 qt
SUGARS:
Sugar (granulated/brown) - 23 lbs
Honey, corn syrup, molasses - 2.5 lbs
Jams, jellies, preserves - 2.5 lbs
Gelatin (flavored) - 0.5 lbs
MISC:
Salt - 5 lbs
Baking soda, powder, yeast - 1 lb
Water - 84 gallons
Monthly Buying Guide for above:
January:
Pasta - 5
Wholegrain - 30
Fruits - 24
Sugar - 5
Water - 7
February:
Flour - 5
Beans - 10
Vegetables - 24
Oil - 2.5
Water - 7
March:
Oats - 7
Fruits - 24
Jams - 1
Water - 7
April:
Wholegrain - 25
Flour - 4
Beans - 10
Vegetables - 24
Shortening - 1
Sugar - 6
Water - 7
May:
Pasta - 5
Dry Milk - 7
Gelatin - 0.5
Baking Soda, etc - 1
Water - 7
June:
Flour - 5
Beans - 12
Fruits - 24
Mayo - 1
Honey - 2.5
Water - 7
July:
Oats - 6
Wholegrain - 30
Vegetables - 24
Sugar - 6
Water - 7
August:
Flour - 4
Beans - 10
Canned Milk - 6
Peanut Butter - 0.5
Jam - 1
Water - 7
September:
Pasta - 5
Fruits - 24
Salt - 5
Water - 7
October:
Wholegrain - 25
Flour - 5
Beans - 10
Vegetables - 24
Sugar - 6
Water - 7
November:
Oats - 7
Fruits - 24
Water - 7
December:
Soup Mix - 2.5
Vegetables - 24
Water - 7
Most food items should be stored at or below room temperature in
airtight containers or in the original packaging. Manufacturers and
food distribution representatives often supply information about the
shelf life of food items. Shelf life provides an expiration date for
food, giving you a “best if used by” guide. Some items are still
edible after this time; but have lost nutritional value. Others
simply spoil and are inedible after their shelf life. For best
results, rotate your food storage by using the items first that were
stored first, adding new items behind the older ones for later use.
This is the first in – first out method of rotation. You may want to
use a permanent marker to date canned and boxed goods so you know how
long they’ve been stored.
Here is shelf life information for the items in the February buying
guide.
Flour, Rice flour - 1-2 months
Flour, White - 6-9 months (some sources say up to 5 years in Mylar
pouch)
Flour, Whole-wheat - 6-9 months (some sources say up to 5 years in
Mylar pouch)
Flour, whole wheat graham - 2 weeks
Beans, Adzuki - 8-10 years (at 70 degrees F.)
Beans, Blackeye - 8-10 years (at 70 degrees F.)
Beans, Black Turtle - 8-10 years (at 70 degrees F.)
Beans, Dried - 12-24 months ( in their original container)
Beans, Dried - indefinitely (resealed in a food grade container
w/oxygen absorber or vacuum sealed in a food grade bag)
Beans, Garbanzo - 8-10 years (at 70 degrees F.)
Beans, Great Northern - 8-10 years (at 70 degrees F.)
Beans, Kidney - 8-10 years (at 70 degrees F.)
Beans, Mung Beans - 8-10 years (at 70 degrees F.)
Beans, Pink - 8-10 years (at 70 degrees F.)
Beans, Pinto - 8-10 years (at 70 degrees F.)
Beans, Refried - 5 years (at 70 degrees F.)
Beans, Small Red - 8-10 years (at 70 degrees F.)
Beans, Soy - 8-10 years (at 70 degrees F.)
Vegetables, canned - 24-48 months (unopened)
Vegetables, Dehydrated veggies (air/moisture proof @ 70° F. dry
basement) - 8 months
Vegetables, Dehydrated - 8-12 (at room temperature sealed without
oxygen)
Vegetables, dehydrated flakes - 6 months
Vegetables, Potato, canned (original container 70° F. dry basement) -
30 months
Vegetables, Potato, dehydrated (original package @ 70° F. dry
basement) -30 months
Vegetables, Potato Flakes - 3+ years (in #10 can with oxygen
absorber)
Vegetables, Potatoes, Instant - 6-12 months
Vegetables, Potatoes, Instant - 3 years (in Mylar pouch)
Vegetables, Tomatoes, canned - 30-36+ months (unopened) (2-3 days
opened, refrigerated)
Vegetables, Tomatoes, can, Crushed, Flavored Diced - 24 months
Vegetables, Tomatoes, can, Diced, Wedge, Stewed, Whole - 30 months
Vegetables, Tomatoes, can, No Salt Added Stewed - 18 months
Vegetables, Tomato Paste - 30 months
Vegetables, Tomato Powder - 5+ years (in #10 can with oxygen
absorber)
Vegetables, Tomato Sauce - 12-24 months (unopened) (3 days opened,
refrigerated)
Oils (unopened) - 18 months Store in cool place away from heat
Oils (opened) - 6-8 months Store in cool place away from heat
Oil (some) - indefinitely (in original container)
Oil, Olive - 24 months
Water should be rotated frequently and stored away from sunlight to
prevent mold growth. Water stored for longterm storage must be
treated. A good water filter may be desired for using stored water.
Related files in the FreeFSN files are:
(1) Shelflife.doc - Shelflife of Food Storage Items (20 pages) (DOC
file for MS Word)
(2) waterstorage.doc - Water Storage (for MS Word) 1 page
In the “Prepare” section of NurseHealer.com, you’ll find two lessons
on food storage you won’t want to miss. They are, “Food Storage
Basics” and “Using Your Food Storage.” The January Podcast on “Holy
Spirit: Learning to Listen” may inspire you to heed the promptings of
the Spirit in preparing your food storage. You’ll also want to catch
the February podcast, “Prepared: Body & Soul” (The physical &
spiritual aspects of preparedness & food storage). You can subscribe
to the podcast or listen online from the “Podcast” page of
NurseHealer.com.
TOTALS
GRAINS:
Rolled oats - 20 lbs
Pasta (spaghetti/macaroni) - 15 lbs
Wholegrain (wheat, rice, pearled barley) - 112 lbs
Flour/cornmeal - 23 lbs
Hiya Granny, that would be enough food for me "alone" for two years.
The numbers don't add up for "dry food storage".
Wet storage I can see, but the weight ratio dry, un-saturated isn't right.
I know you didn't write this, so "Sue HUG ME"!
Btw, I'm growing a bumper crop of tomatoes this year so that I can dehydrate
them into Tomato powder, for extended use later, "up to 25-years".
Vacuum packed in Mylar.
/Salute Granny
Food storage simply is setting aside those items that will be used at a future time (tomorrow, next week, next month, or later than that.) The canned goods in the pantry, the meat in the freezer, and the box of crackers in the shelves are all part of the food storage because they will be used at a future time. Avoid the temptation to think of food storage as some huge amount of surplus to be obtained and stocked away for emergencies. By all means, set aside emergency supplies; but food storage is perishable goods to be used and restocked. You should be using your food storage now, today! If you’re not, what good is your food storage doing?