Do you have what it takes to make one loaf of bread once a week for one year?
To make bread once a week for one year you only need to have water and five simple ingredients:
APPROX. COST (2010)
9 – #10 cans of white wheat $23.50
1 – 26 oz. container of salt $1.00
1 – 3 pound container of shortening $5.00
1 – #10 can sugar (about 6 ½ pounds) $4.50
1 pound instant yeast (one container SAF-instant) $3.00
TOTAL: $37.00
Here is a simple, basic bread recipe that uses simple, basic ingredients which are easy to store.
3 cups wheat flour (you can use ½ white flour instead), 1 ½ teaspoons salt, 2 tablespoons melted shortening, ¼ cup sugar, 2 teaspoons yeast, 1 cup water.
Warm ¼ cup of the water, stir in the yeast and let it dissolve.
Add to yeast mixture: 2 cups of the flour, the melted shortening, sugar, salt and the rest of the water in a large bowl.
A little at a time, add enough of the rest of the flour, kneading until smooth and elastic.
Cover the bread and let it rise until doubled in size.
Punch down the dough, shape it into a loaf, place into a greased pan, cover and let it rise again until doubled.
Bake for 25 to 30 minutes at 350° or until browned.
Using this recipe and the ingredients listed above, you will be able to make one loaf of bread per week for 52 weeks. Of course you can double or triple the necessary ingredients, if you want to make two or three loaves of bread per week.
President Brigham Young said: “The time will come that gold will hold no comparison in value to a bushel of wheat.” (JD, Vol. 1, P. 250—June 5, 1853)
(FYI: This is the FIRST “GOT?” in a series of Preparedness Information Handouts that we plan on doing throughout 2011. )
One Hour Whole Wheat Bread
Preheat oven to 200 degrees, then turn off oven
(Use whole wheat flour)
1/3 cup oil 1 tsp. salt
1/3 cup honey 2 1/2 cup hot tap water
Mix and then add:
2 1/2 cups flour
1/4 cup gluten
Mix and then add:
1 cup flour
1 heaping tablespoon yeast
1 1/2 cups flour
Mix about 4 minutes
Put
two bread loaves in warm oven for 20 minutes. Then turn your oven to
350 degrees for another 20 minutes. Remove from pans and cool.
Degrees: 325 350 375 400 425 450
Extra blankets, quilts, sleeping bags
Rubber sheets
Sheets, pillows, pillow cases
GOT SOUP??
Do you have what it takes to make one hearty meal once a day for a year?
We
need to store food that will provide good nutrition for our families.
Beans are inexpensive and nutritious and can add protein to a soup.
They are high in fiber, low in fat, and a good source of protein and
carbohydrates. They are easy to store, versatile, and satisfying. You
can also grind dry beans to make fine flour to be used in soups, stews,
or gravies. The Church recommends that we store 60 pounds of beans per person per year.
(That is about 12 cans of beans). Dry beans can be combined with
grains such as rice, wheat, or oats to provide a complete protein. In
order to have one cup of rice per day, you would need about 12 cans of
rice.
Three types of beans are available at the most canneries:
· Black Beans ($4.45 per 5.5 pound can)
· Pinto Beans ($4.65 per 5.2 pound can)
· White Beans ($4.25 per 5.3 pound can)
Cost for 12 cans of beans is about $53.00.
Cost for 12 cans of beans is about $53.00.
· Rice is available for $3.20 per 5.7 pound can
Cost for 12 cans of rice is about $38.00.
Cost for 12 cans of rice is about $38.00.
To
add variety and improve the flavor of your soups, you may want to add
minced onions, carrot chunks, beef or chicken bouillon, chili powder,
pepper, oregano, basil, garlic powder, cumin, thyme, etc. Store the
flavorings that your family enjoys.
· Dry Onions are available for $6.00 per 2.4 pound can.
· Carrots are available for $7.10 per 2.8 pound can.
Through
His prophets, the Lord has commanded His people to store food in
preparation for times of need. President Ezra Taft Benson said, “The
revelation to store food may be as essential to our temporal salvation
today as boarding the ark was to the people in the days of Noah…For the
righteous, the gospel provides a warning before a calamity, a program
for the crises, a refuge for each disaster. The Lord has…warned us of
famines, but the righteous will have listened to prophets and stored at least a year’s supply of survival food”. (Ezra Taft Benson; God, Family, Country: Our Three Great Loyalties, p. 267, 269).
“The best
storehouse is the family storeroom…We have been counseled and
encouraged to make such preparation as will assure survival should a
calamity come.” --Pres. Gordon B. Hinckley (Mar 2010 Ensign p.64)
Recipes and Tips
All
dry beans need to be soaked before cooking to replace water that has
been lost in the drying process. Let the beans soak for at least 4
hours or overnight—the longer the better. Then pour off the soak water
and rinse them well. This will cause fewer problems in your digestive
tract. A cup of beans will require about 3 cups of water for
rehydration. After soaking and rinsing beans, you can cook them.
BASIC COOKED BEANS
(Cooking with Food Storage, by Debbie Harman Page 79)
2 cups dry beans
1 teaspoon garlic powder (optional)
¼ teaspoon pepper (optional)
1 teaspoon vegetable oil (optional)
1 teaspoon salt
2 Quarts water
1 teaspoon vegetable oil (optional)
1 teaspoon salt
2 Quarts water
Simmer gently until desired tenderness is reached, between 3 and 6 hours.
HEARTY PINTO BEAN SOUP
(Country Beans, by Rita Bingham Page 84)
3 ½ cups water
2 cups cooked pinto beans *
Salt and pepper to taste
1 teaspoon dry minced onions
1 Tablespoon chicken soup base
1 teaspoon dry minced onions
1 Tablespoon chicken soup base
Blend beans and water. Combine with remaining ingredients in a medium saucepan; heat to boiling. Cook 3 minutes. Serves 4.
CREAMY TOMATO BASIL SOUP (Page 85)
4 cups boiling water
2 cups small white beans—cooked *
2 cups tomato sauce
2 Tablespoons chicken soup base
½ large onion (or use dry minced onions)
¼ teaspoon basil
2 Tablespoons chicken soup base
½ large onion (or use dry minced onions)
¼ teaspoon basil
Cook beans and onion in
water 15-20 minutes. Blend beans and onion in small amount of cooking
water until very smooth. Pour into remaining water. Add tomato sauce
and base and heat through. Serves 3-4.
BLACK BEAN SOUP (Page 88)
3 cups boiling water
2 ribs celery, finely chopped
(may use freeze-dried celery)
1 large carrot, finely chopped
(or use dehydrated carrots)
1 large onion (or use dried onions)
4 cups cooked black beans *
1 large onion (or use dried onions)
4 cups cooked black beans *
Dash of garlic and cayenne pepper, if desired
2 cups hot cooked rice
Salt and pepper to taste
2 cups hot cooked rice
Salt and pepper to taste
Combine all but
beans and rice; cook until veggies are crunch/tender, about 5 minutes.
Add beans and thicken, if desired. Place ½ cup hot rice in each bowl,
then top with soup. Serves 4-6.
MANY BEAN SOUP (Page 88)
4 cups boiling water
1 cup each chopped onion, celery, carrots
potatoes, cabbage
1/8 teaspoon garlic powder
4 cups any combination cooked beans *
4 cups any combination cooked beans *
1 Tablespoon soup base
Pepper to taste
Pepper to taste
Combine water and fresh vegetables and cook until tender. Add remaining ingredients and heat through. Serves 6.
*You may use the “Basic Cooked Beans” recipe shown above.
CHARCOAL BAKING TEMPERATURES
Figures below are number of briquettes on the top and the number on the bottom
Degrees: 325 350 375 400 425 450
Dutch Oven Size:
8” 10-5 11-5 16-6 18-6 19-6 20-6
10” 13-6 14-7 16-7 17-8 18-9 19-10
12” 16-7 17-8 18-9 19-10 21-10 22-11
14” 20-10 21-11 22-12 24-12 25-13 26-14
***Fifteen 20lb. bags of charcoal can be enough for one hot meal per day for one year.
The following are suggested amounts for a family of six for one year. Adjust as you feel necessary.
(From - Cooking with Food Storage Made Easy By Debbie G. Harman, Covenant Communications Inc. pages 14-16)
Spice or Seasoning Suggested Amount Baking or Cooking Item Suggested Amount Condiment or Flavoring Suggested Amount
Allspice 1-2 ounce,s Canned milk 96-120 cans, Apple cider vinegar 1 gallon
Basil 2-4 ounces, Chocolate chips 4-10 pound,s Barbecue, smoke, and other sauces 12-20 cups
Bay leaves 2 ounces, Cornstarch 2-4 pounds, Beef bouillon 16-24 ounces
Black pepper 4-6 ounces, Corn syrup 2-4 quarts, Chicken bouillon 16-24 ounces
Cayenne pepper 2 ounces, Cocoa powder 2-4 pounds, Cream soups 48-96 cans
Celery seed 2-4 ounces, Coconut, flaked 2-4 pounds, Jell-O or other fruit gelatin mixes 12-24 packages
Chili powder 4-6 ounces, Cream of tartar 2 ounces, Ketchup 3-4 quarts
Chives 1-2 ounces Extracts (almond, lemon, etc.), 4-8 ounces Mayonnaise or Miracle Whip 6-9 quarts
Cinnamon, ground 12-16 ounces, Lemon juice 1-2 quarts, Mustard 1 pint
Cloves, ground 2-4 ounces Malted milk powder 2-4 quarts Olives, ripe 12-24 cans
Cumin seed 2 ounces, Maple flavoring (for syrup) 4-6 ounces, Pickles and relish 4-8 pints
Garlic, cloves, Molasses 1-4 quarts, Punch powders for flavoring or drinks 12-48 packages
granulated, or powder 8-16 ounces Nuts (almonds, peanuts, Popcorn 5-10 pounds
Ginger, ground 2-4 ounces pecans, walnuts, etc.) 12-20 pounds· Powder mixes for gravies, soups, sauces, etc. .. As needed
Italian seasoning 4-6 ounces Peanut butter 8-12 quarts Salad dressings or dry mixes to make dressings 4-6 quarts
Lemon pepper 2 ounces, Shortening or lard 6-12 pounds, Soy sauce 1-3 quarts
Mustard, dry 1 ounce Sugar, brown 6-12 pounds, Worcestershire sauce 1 pint
Nutmeg 2-4 ounces Sugar, powdered 6-12 pounds
Onions, minced or powder 12-16 ounces Vanilla 1 quart
Oregano 2-4 ounces
Parsley flakes 2-4 ounces
Paprika 2-3 ounces
Poppy seeds 6-8 ounces
Poultry seasoning 2 ounces
Seasoned salt 8-16 ounces
Sesame seeds 8-12 ounces
od (determine your families needs)
Coal
Paper logs
Bags of briquettes
Canned heat for buddy burners
Matches, flint and steel wool
Lights
Flashlights
Batteries
Candles
Kerosene, oil or propane lantern and fuel
Food Preparation Equipment
Camp stove, at least 2 burner
Fuel for camp stove
Can opener
Wheat grinder
Blender
Aluminum foil
Plastic bags
Paper plates and cups
Paper towels
Large garbage bags for disposal
Meat grinder
Reflector ovens
Dutch ovens
Food dryers
Little smoke house
Fish line and hooks
Sewing Supplies
Fabric (all weights and seasons)
Scissors
Sewing needles
Machine needles
Serger needles
Safety Pins
Thread (all colors)
Yarn
Zippers
Buttons
Snaps, hooks, and eyes
Elastic
Trims and laces
Pet Supplies
Water
Food
Leash
Source
Simply Ready by Terri Johnson
“How often do Church members arise early in the morning to do the will of the
Lord?...How often do we say, “Yes, I will obey the commandment to store food and
to help others, but just now I have neither the time nor the money to spare; I will
obey later”? Oh, foolish people!While we procrastinate, the harvest will be over and we
will not be saved. Now is the time to follow Abraham’s example; now is the time to
repent; now is the time for prompt obedience to God’s will.” President Spencer W. Kimball
GOT WATER ??
NEXT TO AIR, WATER IS THE MOST IMPORTANT REQUIREMENT FOR LIFE!!
Most of our food storage is useless, unless we have a supply of water to go with it. Water storage is the most important part of our food storage plan. It is generally not possible to store a year’s supply of water, but everyone should have as a minimum a two-week supply of emergency water.
The Church recommends that we store 14 Gallons of water per Person.
Seven gallons per person are for drinking and food preparation and
another seven gallons are for other purposes such as personal hygiene,
cleaning, and laundering. Fourteen gallons is enough for subsistence
only. You will want to store more water if you are using dehydrated or
freeze-dried foods. If you have room to store more, you probably should do so. The more water stored the better! For long-term storage, water should have a disinfectant added. You can also store water-purifying agents.
½ teaspoon of UNSCENTED chlorine bleach (Clorox) should be added to each five gallons of water. (Bleach solutions should contain 6% sodium hypochlorite. It should not contain thickeners, scents or additives).
“If
your water is free of bacteria and if you keep it in clean, tightly
closed containers away from sunlight, it will remain safe
indefinitely.” (Ensign,
October 1991, p. 7) Most disease organisms tend to die during long
storage. Good water storage containers will be airtight, resistant to
breakage, and heavy enough to hold the water. They should be made of
food grade plastic. Store water away from light, fuels or chemicals.
Do not use milk containers because they are biodegradable and develop
leaks easily. Mylar water storage bags contained in cardboard boxes may
also be used, and they are easy to stack.
In the April 2010 conference, Elder Bruce A. Carlson spoke of three reasons why individuals choose to disobey a commandment:
1. “This commandment doesn’t apply to me.”
2. “We do not believe the commandment is important.”
3. “We are certain that the commandment is too difficult to obey.”
Elder
Carlson said that, “thoughts such as these fail to acknowledge that
strict obedience to God’s laws brings His blessings and failure to abide
by His laws leads to foreseeable consequences . . . Occasionally we
believe that there must be an easier way, a shortcut or modification of
the Lord’s commandments that will accommodate our individual
circumstances . . . At times we may rationalize that the Lord will
understand our disobedience because our special circumstances make
adherence to His laws difficult, embarrassing or even painful; however,
faithful obedience, regardless of the apparent size of the task, will
bring the Lord’s guidance, assistance and peace . . . Keeping the commandments brings the blessings of heaven.
GOT EXCUSES ??
Top 10 Reasons Why I Don’t Have My Food Storage:
(By Wendy DeWitt)
#10. My neighbors have a TWO year’s supply! No,
they don’t! They don’t have any food. Did you know that 85% of the
members of the church don’t have any food storage at all? If your idea
of food storage is to eat someone else’s food……this is a really bad
plan.
#9. I’ve paid tithing for 20 years…the Church can give me a little food. Many
members believe that when the times get hard, the Church is going to
come through like Joseph in Egypt. Absolutely not true. All the Church
storehouses and welfare farms across the country would only feed 4%
of the members of the Church. The Church has been asking YOU to store
food for 75 years. They’re NOT storing food for you. Thus, another bad
plan.
#8. I’m moving in with my children / parents! Really
. . . that’s just a bad plan all by itself. But it points out that
most members don’t have a year’s supply because they’re PLANNING on
eating someone else’s food! Of course, since no one HAS any food, we
have yet another bad plan.
#7. I have a year’s supply…and the bullets to go with it! So
far, all the reasons we don’t have our food storage involve eating
someone else’s food. Please, don’t put your family’s temporal salvation
in other people’s hands. No one is storing food for you. Not your
neighbors, not the government . . . not even the Church.
#6. The boat and the 4 wheelers are taking up all my storage space! (priorities!)
#5. 3 letters…Y2K. OK, that’s 2 letters and a number…but they’re always making way too much out of everything! This is never going to happen!” (Every prophecy that has ever been given WILL happen.)
#4. If anything DOES happen, the government will be here within hours! (insert
laughter) Did you know the government has been telling us that we
need to have food storage? They’re actually CALLING it “food storage”!
We now have the government telling us to store food, water, medicines .
. . whatever we will need to be able to stay in our homes for several
months.
#3. I can’t afford scrapbooking AND food storage.
The average food storage can cost as little as a dollar a day. We live
in the richest society in the history of the world, and while there are
cases where money may be a problem, most of the time it is a matter of
priorities. We have chosen bigger homes, nicer cars, more TV’s,
computers, vacations . . . everything is more important than our food
storage. We have to make food storage a priority.
#2. I’m waiting for the cannery to sell Papa John’s dehydrated pizza! Food
storage has always had a stigma attached to it. If it’s not wheat,
beans and powdered milk, it’s not food storage. Your imagination (and
your pocketbook) are really the only limitations you have.
And the #1 reason why I don’t have my year’s supply of food? A year?? I thought it was 72 hours!!
You
KNOW you should have your food storage. You WANT to have it, but it
can be so overwhelming! How much do I buy? Where do I store it? How
do I cook it? It seems like an impossible task . . . but it’s not. The
important thing is to DO SOMETHING.
GOT SPICES ?The following are suggested amounts for a family of six for one year. Adjust as you feel necessary.
(From - Cooking with Food Storage Made Easy By Debbie G. Harman, Covenant Communications Inc. pages 14-16)
Spice or Seasoning Suggested Amount Baking or Cooking Item Suggested Amount Condiment or Flavoring Suggested Amount
Allspice 1-2 ounce,s Canned milk 96-120 cans, Apple cider vinegar 1 gallon
Basil 2-4 ounces, Chocolate chips 4-10 pound,s Barbecue, smoke, and other sauces 12-20 cups
Bay leaves 2 ounces, Cornstarch 2-4 pounds, Beef bouillon 16-24 ounces
Black pepper 4-6 ounces, Corn syrup 2-4 quarts, Chicken bouillon 16-24 ounces
Cayenne pepper 2 ounces, Cocoa powder 2-4 pounds, Cream soups 48-96 cans
Celery seed 2-4 ounces, Coconut, flaked 2-4 pounds, Jell-O or other fruit gelatin mixes 12-24 packages
Chili powder 4-6 ounces, Cream of tartar 2 ounces, Ketchup 3-4 quarts
Chives 1-2 ounces Extracts (almond, lemon, etc.), 4-8 ounces Mayonnaise or Miracle Whip 6-9 quarts
Cinnamon, ground 12-16 ounces, Lemon juice 1-2 quarts, Mustard 1 pint
Cloves, ground 2-4 ounces Malted milk powder 2-4 quarts Olives, ripe 12-24 cans
Cumin seed 2 ounces, Maple flavoring (for syrup) 4-6 ounces, Pickles and relish 4-8 pints
Garlic, cloves, Molasses 1-4 quarts, Punch powders for flavoring or drinks 12-48 packages
granulated, or powder 8-16 ounces Nuts (almonds, peanuts, Popcorn 5-10 pounds
Ginger, ground 2-4 ounces pecans, walnuts, etc.) 12-20 pounds· Powder mixes for gravies, soups, sauces, etc. .. As needed
Italian seasoning 4-6 ounces Peanut butter 8-12 quarts Salad dressings or dry mixes to make dressings 4-6 quarts
Lemon pepper 2 ounces, Shortening or lard 6-12 pounds, Soy sauce 1-3 quarts
Mustard, dry 1 ounce Sugar, brown 6-12 pounds, Worcestershire sauce 1 pint
Nutmeg 2-4 ounces Sugar, powdered 6-12 pounds
Onions, minced or powder 12-16 ounces Vanilla 1 quart
Oregano 2-4 ounces
Parsley flakes 2-4 ounces
Paprika 2-3 ounces
Poppy seeds 6-8 ounces
Poultry seasoning 2 ounces
Seasoned salt 8-16 ounces
Sesame seeds 8-12 ounces
od (determine your families needs)
Coal
Paper logs
Bags of briquettes
Canned heat for buddy burners
Matches, flint and steel wool
Lights
Flashlights
Batteries
Candles
Kerosene, oil or propane lantern and fuel
Food Preparation Equipment
Camp stove, at least 2 burner
Fuel for camp stove
Can opener
Wheat grinder
Blender
Aluminum foil
Plastic bags
Paper plates and cups
Paper towels
Large garbage bags for disposal
Meat grinder
Reflector ovens
Dutch ovens
Food dryers
Little smoke house
Fish line and hooks
Sewing Supplies
Fabric (all weights and seasons)
Scissors
Sewing needles
Machine needles
Serger needles
Safety Pins
Thread (all colors)
Yarn
Zippers
Buttons
Snaps, hooks, and eyes
Elastic
Trims and laces
Pet Supplies
Water
Food
Leash
Source
Simply Ready by Terri Johnson
“How often do Church members arise early in the morning to do the will of the
Lord?...How often do we say, “Yes, I will obey the commandment to store food and
to help others, but just now I have neither the time nor the money to spare; I will
obey later”? Oh, foolish people!While we procrastinate, the harvest will be over and we
will not be saved. Now is the time to follow Abraham’s example; now is the time to
repent; now is the time for prompt obedience to God’s will.” President Spencer W. Kimball
Got Stuff?
Non-food Storage
Other items besides food should be stored with your extended storage. Non-food items
will provide comfort in time of an emergency or at any time and will help you in being
self sufficient. These items fall under different categories and are listed as such. Decide
what works for you!
Non-food Storage
Other items besides food should be stored with your extended storage. Non-food items
will provide comfort in time of an emergency or at any time and will help you in being
self sufficient. These items fall under different categories and are listed as such. Decide
what works for you!
Waste Disposal
Toilet paper (50 to 60 rolls per person)
Newspapers
Large bucket for human waste
Lime
Insecticide
Toilet paper (50 to 60 rolls per person)
Newspapers
Large bucket for human waste
Lime
Insecticide
Cleaning Supplies
Hand soap (20 bars per person)
Laundry soap (20 lbs. per person)
Dish washing soap
Liquid bleach (1 gallon per person)
Lye for soap making
Lysol disinfectant
Ammonia
Abrasive cleanser
Broom and mop
Scouring pads
Water purifying tablets
Hand soap (20 bars per person)
Laundry soap (20 lbs. per person)
Dish washing soap
Liquid bleach (1 gallon per person)
Lye for soap making
Lysol disinfectant
Ammonia
Abrasive cleanser
Broom and mop
Scouring pads
Water purifying tablets
Grooming and Comfort
Tooth paste (3 lg. tubes per person)
Tooth brush (2 per person)
Shaving cream and razor blades
Deodorant
Tampons or sanitary napkins
Disposable diapers (if you have infants)
Baby needs
Brush and comb
Hand lotion
Lip gloss
Make-up
Talcum powder
Cough drops and cold medicines
Wash cloths and towels
Tooth paste (3 lg. tubes per person)
Tooth brush (2 per person)
Shaving cream and razor blades
Deodorant
Tampons or sanitary napkins
Disposable diapers (if you have infants)
Baby needs
Brush and comb
Hand lotion
Lip gloss
Make-up
Talcum powder
Cough drops and cold medicines
Wash cloths and towels
Clothing
Extra shoes and boots
Warm clothing
Cool clothing
Mittens, gloves, hats and wool sweaters
Heavy coats
Rain poncho or large garbage bags
Extra underwear and socks
Extra shoes and boots
Warm clothing
Cool clothing
Mittens, gloves, hats and wool sweaters
Heavy coats
Rain poncho or large garbage bags
Extra underwear and socks
First Aid
Adhesive tape
Assorted bandages
Cotton balls
Gauze
Epsom salts
Boric acid
Aspirin
Petroleum jelly
Anti-diarrhea medicine
Thermometer
Ice bag
Hot water bottle
Heating pad
Medicine dropper
Rubbing alcohol
Hydrogen peroxide
Castor oil or mineral oil
Oil of cloves (toothache)
Tongue blades
Antibiotic first aid ointment
Calamine lotion
Sun screen
Aloe Vera Gel (burns)
Baking soda
Vinegar
Ipecac syrup
Sheeting (for tourniquet, sling or dressings)
Ace bandage
Finger splint
First aid manual
Tweezers
Prescription medications
Sterile cotton swabs
Antacid
Laxatives
Motion sickness tablets for nausea
Safety pins
Scissors
Antibacterial soap
Splints-wooden, 18 inches long
Table salt
BeddingAdhesive tape
Assorted bandages
Cotton balls
Gauze
Epsom salts
Boric acid
Aspirin
Petroleum jelly
Anti-diarrhea medicine
Thermometer
Ice bag
Hot water bottle
Heating pad
Medicine dropper
Rubbing alcohol
Hydrogen peroxide
Castor oil or mineral oil
Oil of cloves (toothache)
Tongue blades
Antibiotic first aid ointment
Calamine lotion
Sun screen
Aloe Vera Gel (burns)
Baking soda
Vinegar
Ipecac syrup
Sheeting (for tourniquet, sling or dressings)
Ace bandage
Finger splint
First aid manual
Tweezers
Prescription medications
Sterile cotton swabs
Antacid
Laxatives
Motion sickness tablets for nausea
Safety pins
Scissors
Antibacterial soap
Splints-wooden, 18 inches long
Table salt
Extra blankets, quilts, sleeping bags
Rubber sheets
Sheets, pillows, pillow cases
Tools and Equipment
Shovel
Rake
Ax
Hand saw
Whistle
Compass
Portable radio and batteries
Hammer
Nails
Screwdriver (Phillips and Flathead)
Pliers
Signal flares
Hunting knife
Shovel
Rake
Ax
Hand saw
Whistle
Compass
Portable radio and batteries
Hammer
Nails
Screwdriver (Phillips and Flathead)
Pliers
Signal flares
Hunting knife
Miscellaneous
Paper, pen, pencil
Reading material
Scriptures
Games
Crayons and color books
Fire extinguisher
Garden seeds (a one year supply)
Paper, pen, pencil
Reading material
Scriptures
Games
Crayons and color books
Fire extinguisher
Garden seeds (a one year supply)
Fuel
Indoor safe heater with fuel
Wood (determine your families needs)
Coal
Paper logs
Bags of briquettes
Canned heat for buddy burners
Matches, flint and steel wool
Indoor safe heater with fuel
Wood (determine your families needs)
Coal
Paper logs
Bags of briquettes
Canned heat for buddy burners
Matches, flint and steel wool
Lights
Flashlights
Batteries
Candles
Kerosene, oil or propane lantern and fuel
Flashlights
Batteries
Candles
Kerosene, oil or propane lantern and fuel
Food Preparation Equipment
Camp stove, at least 2 burner
Fuel for camp stove
Can opener
Wheat grinder
Blender
Aluminum foil
Plastic bags
Paper plates and cups
Paper towels
Large garbage bags for disposal
Meat grinder
Reflector ovens
Dutch ovens
Food dryers
Little smoke house
Fish line and hooks
Camp stove, at least 2 burner
Fuel for camp stove
Can opener
Wheat grinder
Blender
Aluminum foil
Plastic bags
Paper plates and cups
Paper towels
Large garbage bags for disposal
Meat grinder
Reflector ovens
Dutch ovens
Food dryers
Little smoke house
Fish line and hooks
Sewing Supplies
Fabric (all weights and seasons)
Scissors
Sewing needles
Machine needles
Serger needles
Safety Pins
Thread (all colors)
Yarn
Zippers
Buttons
Snaps, hooks, and eyes
Elastic
Trims and laces
Fabric (all weights and seasons)
Scissors
Sewing needles
Machine needles
Serger needles
Safety Pins
Thread (all colors)
Yarn
Zippers
Buttons
Snaps, hooks, and eyes
Elastic
Trims and laces
Pet Supplies
Water
Food
Leash
Source
Water
Food
Leash
Source
Simply Ready by Terri Johnson
“How often do Church members arise early in the morning to do the will of the
Lord?...How often do we say, “Yes, I will obey the commandment to store food and
to help others, but just now I have neither the time nor the money to spare; I will
obey later”? Oh, foolish people!While we procrastinate, the harvest will be over and we
will not be saved. Now is the time to follow Abraham’s example; now is the time to
repent; now is the time for prompt obedience to God’s will.” President Spencer W. Kimball
Curing and Caring of Cast Iron
Curing your cast iron Dutch Oven or skillet will give it that beautllul rich black patina you have probably seen on well cared for cast iron
cooking utensils. When first cured your cast iron will have a golden brown color which will develop into a rich black with time. To cure a
new cast iron utensil:
1. Wash with hot, soapy water and a stiff brush. Rinse and dry completely.
2. Oil the cookware (inside and out) with MELTED solid vegetable shortening.
3. Turn upside down on the top rack of a 375°F pre-heated oven.
4. Put aluminum foil on the bottom rack to catch any excess drippings.
5. Bake the cookware for one and one ha~ hour at 375°F.
6. Let the cookware cool slowly in the oven.
7. Store, uncovered, in a dry place when cooled.
To aid in curing the cast iron it is best to cook high fat foods in it the first several times you use it. As it cures and darkens with these foods
it will more easily prevent sticking. To clean your cast iron use hot water and a soft sponge. Some purists refuse to use soap to clean cast
iron, insisting that it will break down the cure. The Ugly Brothers use cast iron on a daily basis and have found that under such conditions
small amounts of hot soapy water do not harm these utensils. One thing all cast iron aficionado do agree on though is to NEVER, NEVER,
NEVER use steel wool or other abrasives on your cast iron! To do so will certainly scour off the fine cure you have worked so hard to
achieve and will require you to scrape it all off and start curing aging from scratch! After washing you utensil dry it immediately by wiping it
out and heating it up on the stove to drive out any moisture remaining in the metal, then, give it a thin coat of oil while it is still hot and allow
it to cool down slowly.
COOKING FUEL OVERVIEW
Wood
Raw, dry wood is a very good source of fuel although it often becomes wet and unusable in a disaster. Also good
for heating so it's a valuable fuel to store, even though it takes up a lot of space.
Indoor cooking: Wood-burning stove or open fireplace (make sure they are properly vented to outside)
Outdoor cooking: Open pit fire or Volcano Grill
Storage limitations: In rural areas wood may be readily available at a relatively low cost but local permits may be
necessary. In some areas wood may not be as available and storage areas are limited.
Shelf life: Virtually unlimited as long as kept dry and covered.
1 Month Supply (3 meals a day): About 150-300 Ibs depending on wood type and how you are cooking
Propane
Available in several sizes ranging from 1 pound to very large containers and is a good source for both heat and
cooking.
Indoor cooking: When using propane to cook indoors you can ONLY use a natural gas stove that has been adapted
for propane use. Without proper alterations it is extremely dangerous to use inside.
Outdoor cooking: Barbecue grill, small camp stoves, or Volcano Grill
Storage limitations: NEVER store propane indoors, or in an attached garage. It should be stored in a location that
gets little to no direct sunlight and has ventilation such as a storage shed or unattached garage. Limitations on
amounts you are allowed to store generally apply due to its explosive nature. Check with your local fire
department for specific storage restrictions in your area. (Most of Utah is 30 pounds per household)
Shelf life: Most containers have a "use by date", they need to be recertified 12 years from that date and every 10
years after that.
1 Month Supply (3 meals a day): 2 standard bbq grill tanks, about 35-40 pounds of propane
Coal/Charcoal
Coal can be good source of heat and charcoal is great for outdoor cooking. Both are fairly easy to store without
safety concerns.
Indoor COOking: Acoal-burning stove can be used for "one-pot cooking" with proper ventilation. Charcoal should
NOT be used indoors.
Outdoor cooking: Charcoal can be used for dutch oven cooking, in a barbecue grill, or in a Volcano Grill,
Storage limitations: Large amounts are needed but it is easy to calculate how much you need to store. Must be
kept dry.
Shelf life: Charcoal and coal can be stored indefinitely in dry locations indoors or outdoors.
1 Month Supply (3 meals a day): Approximately 120 Ibs. of coal
Insta-Fire
Insta-Fire is a safe, simple, and versatile new fire starting product. You can use it to light campfires, prepare
charcoal briquettes, or as a safe and reliable fuel source for cooking or heating in emergency situations.
Indoor cooking: Insta-fire can be used in a wood-burning stove or open fireplace. The key is just to have proper
ventilation.
Outdoor cooking: Works fantastic by itself in a Volcano Grill, can also be used in a #10 can stove, open fire pit, or
directly on the ground (even in snow!)
Storage limitations: None. May be stored indoors, next to food, in basements or attics, or outdoors.
Shelf life: 30 year shelf life.
1 Month Supply (3 meals a day): About one 5 gallon bucket (1 cup used per meal)
PLEASENOTE: There are many safety concerns with the proper storage and usage of cooking fuels. We provided
this information as a general overview but recommend you also do your own research.
Powerless Cooking Class - May 21St, 2011 brought to you by http://FoodStorageMadeEasy.NET
Got Answers?
PREPAREDNESS TEST
1. Has your family rehearsed fire escape routes from your home?
2. Does your family know what to do before, during, and after an earthquake or other
emergency situation?
3. Do you have heavy objects hanging over beds that can fall during an earthquake?
4. Do you have access to an operational flashlight in every occupied bedroom? (use of candles is
not recommended unless you are sure there is no leaking gas)
5. Do you keep shoes near your bed to protect your feet against broken glass?
6. If a water line was ruptured during an earthquake, do you know how to shut off the main
water line to your house?
7. Can this water valve be turned off by hand without the use of a tool? Do you have a tool if
one is needed?
8. Do you know where the main gas shut-off valve to your house is located?
9. If you smell gas, do you know how and would you be able to shut off this valve?
10. Gas valves usually cannot be turned off by hand. Is there a tool near your valve?
11. Would you be able to safely restart your furnace when gas is safely available?
12. Do you have working smoke alarms in the proper places to warn you of fire?
13. In case of a minor fire, do you have a fire extinguisher that you know how to use?
14. Do you have duplicate keys and copies of important insurance and other papers stored
outside your home?
15. Do you have a functional emergency radio to receive emergency information?
16. If your family had to evacuate your home, have you identified a meeting place?
IF AN EMERGENCY LASTED FOR THREE DAYS (72 HOURS) BEFORE HELP WAS AVAILABLE
TO YOU AND YOUR FAMILY . . .
17. Would you have sufficient food?
18. Would you have the means to cook food without gas and electricity?
19. Would you have sufficient water for drinking, cooking, and sanitary needs?
20. Do you have access to a 72 hour evacuation kit?
21. Would you be able to carry or transport these kits?
22. Have you established an out-of-state contact?
23. Do you have a first aid kit in your home and in each car?
24. Do you have work gloves and some tools for minor rescue and clean up?
25. Do you have emergency cash on hand? (During emergencies banks and ATMs are closed)
26. Without electricity and gas do you have a way to heat at least part of your house?
27. If you need medications, do you have a month’s supply on hand?
28. Do you have a plan for toilet facilities if there is an extended water shortage?
29. Do you have a supply of food, clothing, and fuel where appropriate: For 6 months? For a
year?
These are all questions that need answers if you are to be safe in an emergency. If you answered
‘No’ to any of them, it’s now time to work on getting those items done
Copyright 2001 One Heart, Inc. - All Rights Reserved
BOOK OF GOMER PARABLE
These are the generations of Gomer, son of Homer, son of Omer. And in the days of Gomer, Noah, the Prophet, went unto the people
saying, "Prepare ye for the flood which is to come, yea, build yourselves a boat, that ye may not perish."
Now, Gomer was a member of the Church, and taught Sunday School and played, yea, even on the ward softball team. And Gomer's
wife said unto him, "Come, let us build unto ourselves a boat as the Prophet commandeth, that we may not perish in the flood." But
behold, Gomer saith unto his wife, "Worry not, dear wife, for if the flood comes the government will provide boats for us."
And Gomer did not build a boat. And Gomer's wife went unto Noah and she returned saying, "Behold, Honey, the Prophet saith
unto us, "Build a boat, that we may preserve ourselves, for the government pays men not to grow trees, wherefore the government
hath not the lumber to build for you a boat."
And Gomer answered saying, "Fear not, oh wife, for am I not the star pitcher on the ward softball team? Wherefore, the Church will
provide for us a boat, that we will perish not."
And Gomer's wife went again unto Noah, and she returned unto Gomer, saying, "Behold, mine husband, the Prophet saith that the
Church hath not enough lumber to build a boat for everyone, wherefore, mine husband, build for us a boat that we might not perish
in the flood." And Gomer answered her saying, "Behold, if we build a boat, when the flood cometh, will not our neighbors overpower
us and take from us our boat; wherefore, what doth it profit a man to build a boat?"
And Gomer's wife went again unto Noah and she returned, saying, "Behold, the Prophet saith, build unto yourselves a boat, and
have faith, for if ye do the Lord's bidding, He will preserve your boat for you." But Gomer answered his wife, saying, "Behold, with
this inflation, the price of wood has gone sky high, and if we wait awhile, perhaps the price will go down again. And then I will
build for us a boat."
And Gomer's wife went again unto Noah, and she returned saying, "Thus saith the Prophet, build for yourselves a boat RIGHT
NOW, for the price of wood will not go down, but will continue to go up. Wherefore, oh husband, build for ourselves a boat, that
we may perish not." But Gomer answered his wife, saying, "Behold, for 120 years Noah hath told us to build a boat, to preserve us
from the flood, but hath the flood come? Yea, I say, nay. Wherefore, perhaps the flood will not come for another hundred and
twenty years.
And Gomer's wife went again unto Noah and returned saying, "The Prophet saith, he knows it has been 120 years, but nevertheless,
the flood will come, wherefore, build unto yourselves a boat."
And Gomer answered her saying, "Wherewith shall we get the money to build ourselves a boat, for are we not now making monthly
payments on our snazzy new four horsepower chariot? Wherefore, when our payments end, perhaps we shall build ourselves a boat."
And Gomer's wife went again unto Noah and returned saying, "Behold, the Prophet saith that we should cut down on our
recreation, and our vacations, and even give each other lumber for Christmas, that we might thereby get enough lumber to build a
boat."
But Gomer saith unto her, "What a drag! Are we to cease enjoying life, just because we must build a boat?"
Wherefore, Gomer built not a boat. But behold, one afternoon Gomer heard thunder in the sky, and he feared exceedingly and he ran,
yea, even to the lumber yard to buy lumber. But behold, the lumber store was crowded with great multitudes, all seeking to buy
lumber, and there was not enough lumber to be found for the multitudes.
And on the same day were all the fountains of the deep opened, and the windows of heaven were broken up, and the floods came --
and behold, Gomer had no boat. And as the water rose above Gomer's waist, his wife saith unto him, "Behold, Honey, I told thee so!"
--- Author Unknown
“How often do Church members arise early in the morning to do the will of the
Lord?...How often do we say, “Yes, I will obey the commandment to store food and
to help others, but just now I have neither the time nor the money to spare; I will
obey later”? Oh, foolish people!While we procrastinate, the harvest will be over and we
will not be saved. Now is the time to follow Abraham’s example; now is the time to
repent; now is the time for prompt obedience to God’s will.” President Spencer W. Kimball
Curing and Caring of Cast Iron
Curing your cast iron Dutch Oven or skillet will give it that beautllul rich black patina you have probably seen on well cared for cast iron
cooking utensils. When first cured your cast iron will have a golden brown color which will develop into a rich black with time. To cure a
new cast iron utensil:
1. Wash with hot, soapy water and a stiff brush. Rinse and dry completely.
2. Oil the cookware (inside and out) with MELTED solid vegetable shortening.
3. Turn upside down on the top rack of a 375°F pre-heated oven.
4. Put aluminum foil on the bottom rack to catch any excess drippings.
5. Bake the cookware for one and one ha~ hour at 375°F.
6. Let the cookware cool slowly in the oven.
7. Store, uncovered, in a dry place when cooled.
To aid in curing the cast iron it is best to cook high fat foods in it the first several times you use it. As it cures and darkens with these foods
it will more easily prevent sticking. To clean your cast iron use hot water and a soft sponge. Some purists refuse to use soap to clean cast
iron, insisting that it will break down the cure. The Ugly Brothers use cast iron on a daily basis and have found that under such conditions
small amounts of hot soapy water do not harm these utensils. One thing all cast iron aficionado do agree on though is to NEVER, NEVER,
NEVER use steel wool or other abrasives on your cast iron! To do so will certainly scour off the fine cure you have worked so hard to
achieve and will require you to scrape it all off and start curing aging from scratch! After washing you utensil dry it immediately by wiping it
out and heating it up on the stove to drive out any moisture remaining in the metal, then, give it a thin coat of oil while it is still hot and allow
it to cool down slowly.
COOKING FUEL OVERVIEW
Wood
Raw, dry wood is a very good source of fuel although it often becomes wet and unusable in a disaster. Also good
for heating so it's a valuable fuel to store, even though it takes up a lot of space.
Indoor cooking: Wood-burning stove or open fireplace (make sure they are properly vented to outside)
Outdoor cooking: Open pit fire or Volcano Grill
Storage limitations: In rural areas wood may be readily available at a relatively low cost but local permits may be
necessary. In some areas wood may not be as available and storage areas are limited.
Shelf life: Virtually unlimited as long as kept dry and covered.
1 Month Supply (3 meals a day): About 150-300 Ibs depending on wood type and how you are cooking
Propane
Available in several sizes ranging from 1 pound to very large containers and is a good source for both heat and
cooking.
Indoor cooking: When using propane to cook indoors you can ONLY use a natural gas stove that has been adapted
for propane use. Without proper alterations it is extremely dangerous to use inside.
Outdoor cooking: Barbecue grill, small camp stoves, or Volcano Grill
Storage limitations: NEVER store propane indoors, or in an attached garage. It should be stored in a location that
gets little to no direct sunlight and has ventilation such as a storage shed or unattached garage. Limitations on
amounts you are allowed to store generally apply due to its explosive nature. Check with your local fire
department for specific storage restrictions in your area. (Most of Utah is 30 pounds per household)
Shelf life: Most containers have a "use by date", they need to be recertified 12 years from that date and every 10
years after that.
1 Month Supply (3 meals a day): 2 standard bbq grill tanks, about 35-40 pounds of propane
Coal/Charcoal
Coal can be good source of heat and charcoal is great for outdoor cooking. Both are fairly easy to store without
safety concerns.
Indoor COOking: Acoal-burning stove can be used for "one-pot cooking" with proper ventilation. Charcoal should
NOT be used indoors.
Outdoor cooking: Charcoal can be used for dutch oven cooking, in a barbecue grill, or in a Volcano Grill,
Storage limitations: Large amounts are needed but it is easy to calculate how much you need to store. Must be
kept dry.
Shelf life: Charcoal and coal can be stored indefinitely in dry locations indoors or outdoors.
1 Month Supply (3 meals a day): Approximately 120 Ibs. of coal
Insta-Fire
Insta-Fire is a safe, simple, and versatile new fire starting product. You can use it to light campfires, prepare
charcoal briquettes, or as a safe and reliable fuel source for cooking or heating in emergency situations.
Indoor cooking: Insta-fire can be used in a wood-burning stove or open fireplace. The key is just to have proper
ventilation.
Outdoor cooking: Works fantastic by itself in a Volcano Grill, can also be used in a #10 can stove, open fire pit, or
directly on the ground (even in snow!)
Storage limitations: None. May be stored indoors, next to food, in basements or attics, or outdoors.
Shelf life: 30 year shelf life.
1 Month Supply (3 meals a day): About one 5 gallon bucket (1 cup used per meal)
PLEASENOTE: There are many safety concerns with the proper storage and usage of cooking fuels. We provided
this information as a general overview but recommend you also do your own research.
Powerless Cooking Class - May 21St, 2011 brought to you by http://FoodStorageMadeEasy.NET
Got Answers?
PREPAREDNESS TEST
1. Has your family rehearsed fire escape routes from your home?
2. Does your family know what to do before, during, and after an earthquake or other
emergency situation?
3. Do you have heavy objects hanging over beds that can fall during an earthquake?
4. Do you have access to an operational flashlight in every occupied bedroom? (use of candles is
not recommended unless you are sure there is no leaking gas)
5. Do you keep shoes near your bed to protect your feet against broken glass?
6. If a water line was ruptured during an earthquake, do you know how to shut off the main
water line to your house?
7. Can this water valve be turned off by hand without the use of a tool? Do you have a tool if
one is needed?
8. Do you know where the main gas shut-off valve to your house is located?
9. If you smell gas, do you know how and would you be able to shut off this valve?
10. Gas valves usually cannot be turned off by hand. Is there a tool near your valve?
11. Would you be able to safely restart your furnace when gas is safely available?
12. Do you have working smoke alarms in the proper places to warn you of fire?
13. In case of a minor fire, do you have a fire extinguisher that you know how to use?
14. Do you have duplicate keys and copies of important insurance and other papers stored
outside your home?
15. Do you have a functional emergency radio to receive emergency information?
16. If your family had to evacuate your home, have you identified a meeting place?
IF AN EMERGENCY LASTED FOR THREE DAYS (72 HOURS) BEFORE HELP WAS AVAILABLE
TO YOU AND YOUR FAMILY . . .
17. Would you have sufficient food?
18. Would you have the means to cook food without gas and electricity?
19. Would you have sufficient water for drinking, cooking, and sanitary needs?
20. Do you have access to a 72 hour evacuation kit?
21. Would you be able to carry or transport these kits?
22. Have you established an out-of-state contact?
23. Do you have a first aid kit in your home and in each car?
24. Do you have work gloves and some tools for minor rescue and clean up?
25. Do you have emergency cash on hand? (During emergencies banks and ATMs are closed)
26. Without electricity and gas do you have a way to heat at least part of your house?
27. If you need medications, do you have a month’s supply on hand?
28. Do you have a plan for toilet facilities if there is an extended water shortage?
29. Do you have a supply of food, clothing, and fuel where appropriate: For 6 months? For a
year?
These are all questions that need answers if you are to be safe in an emergency. If you answered
‘No’ to any of them, it’s now time to work on getting those items done
Copyright 2001 One Heart, Inc. - All Rights Reserved
BOOK OF GOMER PARABLE
These are the generations of Gomer, son of Homer, son of Omer. And in the days of Gomer, Noah, the Prophet, went unto the people
saying, "Prepare ye for the flood which is to come, yea, build yourselves a boat, that ye may not perish."
Now, Gomer was a member of the Church, and taught Sunday School and played, yea, even on the ward softball team. And Gomer's
wife said unto him, "Come, let us build unto ourselves a boat as the Prophet commandeth, that we may not perish in the flood." But
behold, Gomer saith unto his wife, "Worry not, dear wife, for if the flood comes the government will provide boats for us."
And Gomer did not build a boat. And Gomer's wife went unto Noah and she returned saying, "Behold, Honey, the Prophet saith
unto us, "Build a boat, that we may preserve ourselves, for the government pays men not to grow trees, wherefore the government
hath not the lumber to build for you a boat."
And Gomer answered saying, "Fear not, oh wife, for am I not the star pitcher on the ward softball team? Wherefore, the Church will
provide for us a boat, that we will perish not."
And Gomer's wife went again unto Noah, and she returned unto Gomer, saying, "Behold, mine husband, the Prophet saith that the
Church hath not enough lumber to build a boat for everyone, wherefore, mine husband, build for us a boat that we might not perish
in the flood." And Gomer answered her saying, "Behold, if we build a boat, when the flood cometh, will not our neighbors overpower
us and take from us our boat; wherefore, what doth it profit a man to build a boat?"
And Gomer's wife went again unto Noah and she returned, saying, "Behold, the Prophet saith, build unto yourselves a boat, and
have faith, for if ye do the Lord's bidding, He will preserve your boat for you." But Gomer answered his wife, saying, "Behold, with
this inflation, the price of wood has gone sky high, and if we wait awhile, perhaps the price will go down again. And then I will
build for us a boat."
And Gomer's wife went again unto Noah, and she returned saying, "Thus saith the Prophet, build for yourselves a boat RIGHT
NOW, for the price of wood will not go down, but will continue to go up. Wherefore, oh husband, build for ourselves a boat, that
we may perish not." But Gomer answered his wife, saying, "Behold, for 120 years Noah hath told us to build a boat, to preserve us
from the flood, but hath the flood come? Yea, I say, nay. Wherefore, perhaps the flood will not come for another hundred and
twenty years.
And Gomer's wife went again unto Noah and returned saying, "The Prophet saith, he knows it has been 120 years, but nevertheless,
the flood will come, wherefore, build unto yourselves a boat."
And Gomer answered her saying, "Wherewith shall we get the money to build ourselves a boat, for are we not now making monthly
payments on our snazzy new four horsepower chariot? Wherefore, when our payments end, perhaps we shall build ourselves a boat."
And Gomer's wife went again unto Noah and returned saying, "Behold, the Prophet saith that we should cut down on our
recreation, and our vacations, and even give each other lumber for Christmas, that we might thereby get enough lumber to build a
boat."
But Gomer saith unto her, "What a drag! Are we to cease enjoying life, just because we must build a boat?"
Wherefore, Gomer built not a boat. But behold, one afternoon Gomer heard thunder in the sky, and he feared exceedingly and he ran,
yea, even to the lumber yard to buy lumber. But behold, the lumber store was crowded with great multitudes, all seeking to buy
lumber, and there was not enough lumber to be found for the multitudes.
And on the same day were all the fountains of the deep opened, and the windows of heaven were broken up, and the floods came --
and behold, Gomer had no boat. And as the water rose above Gomer's waist, his wife saith unto him, "Behold, Honey, I told thee so!"
--- Author Unknown
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