September--National Emergency Preparedness Month
Being prepared is not just about Food Storage and 72 Hour Emergency Preparedness Backpacks . . .
"Organize yourselves; prepare every needful thing; . . ." (Doctrine and Covenants, 88:119)
It is about being spiritually, emotional, physically, and temporally prepared, having our homes in order, our lives in order, our family in order, being able to take care of our own family when a disaster hits, or a pandemic, loss of income, major health issues, civil unrest, needing to evacuation immediately, and how to survive in a disaster.
It does not happen over night . . .
Many people approach me saying they feel overwhelmed when it comes to getting their food and water storage, their 72 Hour Emergency Preparedness Backpacks for each family member and their emergency supplies together. They say they do not have the money, time nor space. You do not have to do it all at once!
When we had our young family of 6 children, one income, a mortgage to pay and other bills money was tight. But some how we were able to collect enough canned and packaged foods for 6 months by adding a little extra each time we went grocery shopping. When my husband was in a serious car accident while working we were able to use our food storage for the 3 months he was out of work. It helped us with the minimum income from his disability check he was getting to be able to pay our bills. We never had to ask for help with our groceries. What a blessing it was that we had made it a point to add just a few extra cans and packages of food over the years. Even when a hurricane type storm hit Southern California USA in the early 80's and we lost our electricity for a week, and could not go outside due to down power lines and flooding in some areas, we were able to provide for our family, even with an electric stove not working. We even managed to make pop corn with our emergency candles, a nightly tradition in our household. We were not going to let a storm stop us from having our pop corn. We all slept in the front room together, the younger ones were a little afraid, we played games, told stories, read books and sang songs by candle light and lanterns.
Over the years we were able to add dehydrated and freeze-dried foods. Even some emergency equipment, a way to cook, have light, heat, shelter and sanitation in an emergency. It has taken us 43 years to get to where we are, and we still have a few things I would like to add to our food storage and emergency supplies. Food and water storage is an on going process due to we are also rotating our food and water.
So the bottom line is, never give up. It takes time to gather together enough food for your family. Be patient and add just a few extra cans and packages of food each time you go grocery shopping. First work on a goal of a 3-months supply of food and emergency supplies. When you can add the long term food storage like dehydrated and freeze-dried foods, wheat, etc.. Before you purchase an item you want but do not need, evaluate it and decide if you really need it and that you could use that money to purchase food and emergency supplies. Set your priorities.
You can do it!
Weekly Assignment--Vegetables: This month we are going to add vegetables to our food storage. Purchase vegetables each week or as you go grocery shopping. They can be commercially canned, home canning, dehydrated or even frozen. Only add the types of vegetables your family will eat. It has been proven, even in an emergency situation, people are hungry, especially children, they will not eat things they do not like. Do not waste your hard earned money by storing vegetables your family will not eat. As all canned foods, store them in a cool, dry, dark place. Store them in your cupboards, under beds, enclosed lamp and bedside tables, and in closets. The garage is too hot! Most commercially canned and home canning vegetables will last for about 2-3 years if stored properly. Dehydrated and freeze-dried vegetables will store for 20-30 years if stored properly. Frozen vegetables usually only last about a year. Rotate them every time you purchase more. As always, the key to any food storage is rotation!
Emergency Preparedness Idea
Comments: Your comments, ideas and experiences are most welcome. Please leave a comment below. We all learn from each other.
It does not happen over night . . .
Many people approach me saying they feel overwhelmed when it comes to getting their food and water storage, their 72 Hour Emergency Preparedness Backpacks for each family member and their emergency supplies together. They say they do not have the money, time nor space. You do not have to do it all at once!
When we had our young family of 6 children, one income, a mortgage to pay and other bills money was tight. But some how we were able to collect enough canned and packaged foods for 6 months by adding a little extra each time we went grocery shopping. When my husband was in a serious car accident while working we were able to use our food storage for the 3 months he was out of work. It helped us with the minimum income from his disability check he was getting to be able to pay our bills. We never had to ask for help with our groceries. What a blessing it was that we had made it a point to add just a few extra cans and packages of food over the years. Even when a hurricane type storm hit Southern California USA in the early 80's and we lost our electricity for a week, and could not go outside due to down power lines and flooding in some areas, we were able to provide for our family, even with an electric stove not working. We even managed to make pop corn with our emergency candles, a nightly tradition in our household. We were not going to let a storm stop us from having our pop corn. We all slept in the front room together, the younger ones were a little afraid, we played games, told stories, read books and sang songs by candle light and lanterns.Over the years we were able to add dehydrated and freeze-dried foods. Even some emergency equipment, a way to cook, have light, heat, shelter and sanitation in an emergency. It has taken us 43 years to get to where we are, and we still have a few things I would like to add to our food storage and emergency supplies. Food and water storage is an on going process due to we are also rotating our food and water.
So the bottom line is, never give up. It takes time to gather together enough food for your family. Be patient and add just a few extra cans and packages of food each time you go grocery shopping. First work on a goal of a 3-months supply of food and emergency supplies. When you can add the long term food storage like dehydrated and freeze-dried foods, wheat, etc.. Before you purchase an item you want but do not need, evaluate it and decide if you really need it and that you could use that money to purchase food and emergency supplies. Set your priorities. You can do it!
Weekly
Assignment: Family Emergency Medical Kits
Many of us have some sort
of medical supplies in our homes like band-aids, alcohol, peroxide,
anti-infection creams, pain killers, etc.. Some of us have limited
first-aid kits in our cars and home that we probably have not checked
in months, years. Medications do expire!
If there was a major disaster or emergency situation would you have the proper emergency medical supplies to take care of you, your family and help your neighbors. I would say most of us do not! Right?
The next few weeks we are going to work on our Family Emergency Medical Kit. We have done this before but I am sure there are some of you who did not do it, never completed it and some things need to be replaced due to expiration dates. Some of these items can be found at discount stores and drug stores. Make sure you check the expiration dates before purchasing them, you want them to last for at least a year or more.
Note: Make sure you keep this out of the reach of your young children and explain to the family is your Family Emergency Medical Kit/Supplies. If you need to use an items from it, make sure you replace it right away!
If there was a major disaster or emergency situation would you have the proper emergency medical supplies to take care of you, your family and help your neighbors. I would say most of us do not! Right?
The next few weeks we are going to work on our Family Emergency Medical Kit. We have done this before but I am sure there are some of you who did not do it, never completed it and some things need to be replaced due to expiration dates. Some of these items can be found at discount stores and drug stores. Make sure you check the expiration dates before purchasing them, you want them to last for at least a year or more.
Note: Make sure you keep this out of the reach of your young children and explain to the family is your Family Emergency Medical Kit/Supplies. If you need to use an items from it, make sure you replace it right away!
This week add the following:
1) Instant ice packs (2-3)
2) Instant hot packs (2-3)
September Monthly Assignment
. . . Food Storage . . . Vegetables
For the next several months we are
going to work on Food Storage. Each month we will work on one aspect
of food storage, canned vegetables, fruits, soups, packages items
like pastas, pancake mixes, etc., and many other items. Hopefully,
with this process you will discover how easy it is to set up and add
to your food storage.
Weekly Assignment--Vegetables: This month we are going to add vegetables to our food storage. Purchase vegetables each week or as you go grocery shopping. They can be commercially canned, home canning, dehydrated or even frozen. Only add the types of vegetables your family will eat. It has been proven, even in an emergency situation, people are hungry, especially children, they will not eat things they do not like. Do not waste your hard earned money by storing vegetables your family will not eat. As all canned foods, store them in a cool, dry, dark place. Store them in your cupboards, under beds, enclosed lamp and bedside tables, and in closets. The garage is too hot! Most commercially canned and home canning vegetables will last for about 2-3 years if stored properly. Dehydrated and freeze-dried vegetables will store for 20-30 years if stored properly. Frozen vegetables usually only last about a year. Rotate them every time you purchase more. As always, the key to any food storage is rotation!
Decide what vegetables you will store and how much you will need for your food storage goal, 1 month, 3 months, 6 months, a year.
Ways to purchase vegetables: When you go grocery shopping add a few extra commercial cans of vegetables, frozen too. Watch for sales so you can purchase even more. Watch for sales for dehydrated and freeze-dried vegetables. store.lds.org (limited), emergencyessenials.com and honeyville.com have great prices on vegetables. Honeyville also has a stores in Salt Lake City and Brigham City, Utah USA, Chandler, Arizona USA and Rancho Cucamonga, California USA. You can also go to a LDS Home Storage Center in your area. Click on the order form for prices on the right. You can order them online too.
Each of us should have one way to cook, heat, lighting, shelter, sanitation in a disaster or emergency situation. Plus the fuel for the type of cooking equipment you have. Check out the this blog under "Postings" for information on these subjects. The better prepared you are the more at peace you will be!
Great Whole Wheat Bread Recipe
2 packages of regular active dry yeast
1/4 cup warm water (105 degrees F to 115 degrees F)
1/2 cup honey
1/4 cup butter
3 teaspoons salt
2 1/2 cups very warm water (120 degrees F to 130 degrees F)
4 1/2 cups of whole wheat flour
2 3/4 to 3 3/4 cups of all purpose flour
In a bowl dissolve the yeast in the 1/4 cup warm water. I add about a 1/2 teaspoon of sugar to the mix, helps the yeast rise better. I also cover it while it is rising. Let sit for about 5 minutes.
Add honey, butter, salt and 2 1/2 cups very warm water and 3 cups of the whole wheat flour in a large mixing bowl. Mix until all incorporated. Add the yeast mixture. Mix in the remaining 1 1/2 cups of whole wheat flour.
Mix in the 2 1/4 to 2 3/4 cups of the all-purpose flour until mixed well.
On a lightly floured surface, knead in remaining 1/2 to 1 cup all-purposed flour, continue to knead 5-10 minutes or until dough is smooth and springy.
Grease large bowl with shortening or cooking spray. place dough in bowl, turning dough to grease all sides. Cover, let rise in warm place 30-45 minutes or until double in size.
Generously grease 2 )8x4 o r9x5 inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate, divide in half. Shape dough into loaves, place in pans. Cover, let rise in warm place 30-45 minutes or until doubled in size.
Heat oven to 375 degrees. Uncover dough, bake 30 minutes. Reduce oven temperature to 350 degrees, bake 10-15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.
I found they were done in 30 minutes at the 375 degrees. Will need to check. Depends on your over.
1/4 cup warm water (105 degrees F to 115 degrees F)
1/2 cup honey
1/4 cup butter
3 teaspoons salt
2 1/2 cups very warm water (120 degrees F to 130 degrees F)
4 1/2 cups of whole wheat flour
2 3/4 to 3 3/4 cups of all purpose flour
In a bowl dissolve the yeast in the 1/4 cup warm water. I add about a 1/2 teaspoon of sugar to the mix, helps the yeast rise better. I also cover it while it is rising. Let sit for about 5 minutes.
Add honey, butter, salt and 2 1/2 cups very warm water and 3 cups of the whole wheat flour in a large mixing bowl. Mix until all incorporated. Add the yeast mixture. Mix in the remaining 1 1/2 cups of whole wheat flour.
Mix in the 2 1/4 to 2 3/4 cups of the all-purpose flour until mixed well.
On a lightly floured surface, knead in remaining 1/2 to 1 cup all-purposed flour, continue to knead 5-10 minutes or until dough is smooth and springy.
Grease large bowl with shortening or cooking spray. place dough in bowl, turning dough to grease all sides. Cover, let rise in warm place 30-45 minutes or until double in size.
Generously grease 2 )8x4 o r9x5 inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate, divide in half. Shape dough into loaves, place in pans. Cover, let rise in warm place 30-45 minutes or until doubled in size.
Heat oven to 375 degrees. Uncover dough, bake 30 minutes. Reduce oven temperature to 350 degrees, bake 10-15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.
I found they were done in 30 minutes at the 375 degrees. Will need to check. Depends on your over.
Comments: Your comments, ideas and experiences are most welcome. Please leave a comment below. We all learn from each other.
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