About Food Storage

    WHAT IS FOOD STORAGE?

    The Utah State Extension Service defines food storage this way “Proper food and water storage can assist families in case of a disaster. When a disaster strikes it may be impossible to obtain food and water, even at the supermarket. Therefore it is important to have adequate food storage and water available in case of a disaster. The Civil Defense recommends storing food and water adequate for each family member for two weeks.”  In a nutshell food storage is food that you store for a time of need.  In today’s world we see many needs for food storage either with a natural disaster or a disaster of an economy lurking all around us.

    WHAT IS THE COMMON FOOD STORAGE FOOD I SHOULD HAVE?

    Well, there are two main types of food storage food: 1) long term food storage and 2) short term food storage or three month supply.  The long term food storage consists of items such as hard wheat, powder milk, rice, beans, sugar, salt and dehydrated/freeze dried fruits and vegetables properly stored which have the main characteristic of being able to be stored for 20+ years. (To learn more about long term food storage, please visit my long term food storage page.) Short term food storage or three month supply are canned goods you would purchase at a grocery store, i.e. diced tomatoes, canned corn, pineapple tidbits, etc.  They are the items your family uses on a consistent basis.  (To learn more about short term food storage, please visit my short term food storage page.)

    WHY SHOULD I HAVE FOOD STORAGE?

    While some store food for religious purposes, it all boils down to the fact that we all need to eat! Having a little food put away in food storage is no different then having money put aside in a savings account.  In fact, the Washington Street Journal agrees that food storage is not only a good idea but in some instances a better return on investment than your savings account (click HERE to read the full article).  We don’t know when disaster will strike, and we certainly hope it never will but it is always good to be prepared.

    • janbir

      I can’t figure out how to introduce myself on the message board. How can I get several (10-12) copies of the book to sell to the sisters who can’t get to Deseret or the bookstore? I love this site. I’ve learned so much.
      You have helped me learn so I can teach how to use food storage.

    • Rebecca

      I’ve noticed references to other websites in your blogs, and thought I’d throw in a plug for Honeyville Grain. They offer all kinds of grains, flours, etc. and something I’ve gotten excited about – number 10 cans of dried fruits and vegetables. I’ve realized I’ve lost many cases of canned vegs because I’ve overestimated my need and stored them too long. Now I am experimenting with daily use of the dried veges. I thnk that’s the way to go for my family. Also, Honeyville Grain ships for $4.49.

    • Mellaiswell

      how do I store hot fudge longer than 6 months

    • Thelma

      The trouble I’m having with food storage is I don’t eat can food. I don’t eat bread or macaroni. It’s hard for me to buy food because I’m on a budget and yet I have a cabinet full of can food that just sits there and I’m putting macaroni,flour,rice and beans in Mylar. I see hyperinflation coming. I’ve walked down the grocery store isles and looked at the $9 items and it’s starting to get scary. I don’t have enough to sustain my family through a financial crisis. If we make it through the winter and the spring weather is good we will be growing a garden. After that I have no plans. I know how to fish and dress the fish for cooking but have no place to fish. Right now life is good and America can see this evil coming. Some are preparing and others are choosing to ignore the facts. We have to try and better our selves and not expect others to carry our burden. We must strive together if we want to make it.

    • http://www.facebook.com/cheryl.spragg Cheryl Spragg

      I presume that you just cook and run your beans through a food processor for bean puree. Then can you pressure can it in jelly jars to add to recipies as you need it? Or do I just can the beans then have to puree it each time I wish to use it?