revised BabySteps - Food Storage Made...

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revised

BabySteps


Key Points:

• There are a wide variety of shelf options available. Determine the amount you feel comfortable spending and consider what will suit your needs best.

• Options for canned goods and other Three Month Supply foods: o Build Your Own ‐ Cheap & offers the most flexibility, but time‐intensive

Try making some rotating racks of cardboard (see diagram below) Find other plans online at places like canracks.com

o Inexpensive metal or plastic shelving (i.e. from Walmart) ‐ A cheap and easy way to get started, shelves may not be as durable

Julie opted for plastic, Jodi got metal ‐ both work! o Higher quality metal shelves ‐ Heavy duty hardware store shelves should have

no problem with bowing or collapsing under heavy weights. o Deluxe Can Rotation System ‐ Most expensive option, but very convenient for

easily rotating through foods • Start with one set of shelves and add more as your food storage grows. • Plastic may be better than metal for storing heavier items (cheap metal shelves tend to

bow in the middle). • Adjustable shelf heights help you store different types and sizes of foods and cans. • Clear a space near your shelves for 5 gallon buckets/water containers/etc. Cover with

old carpet or pallets to avoid storing directly on concrete. • Don’t let small spaces intimidate you – it can be done if you decide to commit yourself

and be creative.

Diagrams/Charts:

Small Spaces Storage Solutions (included):

Food Storage Made Easy readers were asked to come together and share their ideas for storing food in small spaces. The results were incredible!

Build Your Own Can Rotating Rack Blueprint (included):

The blueprint for building these shelf racks allow you to store cans and rotate through them in a first in first out method. This prevents spoiling, saves space, and makes rotation much easier.


Key Points:

• Most sources recommend 1 gallon of water per person, PER day, for 3‐14 days. (Make sure to consider storing enough for pets as well)

• Store water in “FOOD GRADE” or PETE plastic containers (stay away from milk jugs, but soda bottles are suitable).

• Another option for storing water is in mylar bags stored in cardboard boxes as found at Emergency Essentials. These are stackable and you don’t need to rotate as often.

• Store water away from too much light or heat. • Clean, sanitize, and rinse all containers prior to use. • Do not use containers previously used to store non‐food products. • Store water in multiple sizes of containers to suit different emergency needs • Do not store water containers directly on concrete. Place on cardboard, wood pallets, or

other materials. • Non‐chlorinated water (most municipal water is chlorinated) should be treated with

unscented liquid household chlorine bleach (5 to 6% sodium hypochlorite). See the chart below for appropriate amount to add to water.

• Boiling is the safest way to clean water, however you can also use household liquid bleach to kill microorganisms.

• Rotate your water storage at least once every year unless you use mylar bags.

Diagrams/Charts:

Amount of Water

Amount of bleach to add to clear water

Amount of bleach to add to cloudy water

1 quart 2 drops 4 drops 1 gallon 8 drops 16 drops 5 gallons ½ teaspoon 1 teaspoon

Beyond the BabySteps (found @ http://foodstoragemadeeasy.net):

Found on the Beyond the BabySteps page under the BabySteps tab is a series of more detailed information on water storage, which includes storage containers, alternate sources of water, water purification and more.


Key Points:

• Make a list of foods you eat on a regular basis, and determine how much you would go through in three months.

• Gradually purchase these foods in bulk as they go on sale • Combine sale prices with coupons for even more savings as you stock up • Use and rotate these foods in all your daily cooking. • Constantly replenish the stocks of these foods as they go on sale again. • Don’t forget to include non‐food items in this step as well. Get a 3 month supply of

NECESSITIES such as diapers, medications, toilet paper, toiletries, etc. For a great list and tracker, see our 3 month plan spreadsheet.

• Benefits include: saving money by buying foods on sale and having foods you normally eat in times of economic or any other type of hardship.

Helpful Tools:

3 Month Food Supply Worksheets (included):

The three‐month supply worksheets allow you to plan meals for three months and tally up the quantity of items you need to purchase. You decide how many different meals you want to plan and then adjust the math to equal 90 days worth of meals. There are two sheets, the Menu Plan Sheet, and the Inventory Sheet.

3 Month Food Supply Excel File (found @ http://foodstoragemadeeasy.net):

The excel spreadsheet found on the BabyStep 3 page will do the same thing as the included worksheets. The difference is, the excel file will tally the quantity of items, prices, number of items to purchase, etc. automatically. The sheet comes with basic and advanced video tutorials to help you use the excel file to meet your needs.


Key Points:

Understanding Long Term Food Storage • Understand the basic recommended long‐term foods and how they are used to help you

determine what to store. • Talk to experts in the food storage industry by going to preparedness store classes or to

local church seminars.

Determining What to Purchase • Determine the quantities you will need by using our Long Term Food Storage Calculator

(see tools section below) • Start small. Work on a full 3 month supply, then move onto 6 months, then a full year • Follow the BabySteps Checklists to help spread out your purchases over time

Learning to Use Long Term Food Storage • Use food storage recipe books and websites on how to use your long term food storage • Help your family become accustomed to eating your Long Term Food Storage. This will

ease the transition in case of an emergency • Talk to your friends and family members about how they use their food storage.

Helpful Tools:

Long Term Food Storage Myths Debunked (included):

Read this handout to learn more about reasons people shy away from building Long Term Food Storage. Once you understand the myths behind food storage, it will become easier and FUN!

Long Term Food Planning Worksheets (included):

The Long Term Food Planning worksheet gives you the basic recommendations for one adult for one year. Use this as a gauge to multiply how much food you would need to store for your family based on a given amount of time.

Long Term Food Planning Excel File (found @ http://foodstoragemadeeasy.net):

The excel spreadsheet found on the BabyStep 4 page will do the same thing as the included worksheets. The difference is, the excel file will tally the amount of food your family needs to purchase automatically when you input the number of adults and children into the file. The sheet comes with a video tutorial if you are new to excel.


Key Points:

• Grains are used to create the foundation, and a wide variety of foods in your long‐term food storage.

• It is recommended that half your daily grain intake be WHOLE grains due to the high nutritional value and protein levels (examples: whole wheat, oats, brown rice, etc).

• Accumulate recipes that include grains. Using your grains will help you rotate through them, and get your family used to eating them.

• Even though we talk about each grain separately, we find that WHEAT GRINDING is the major hang up for most people! Learn why NOT to be intimidated by wheat grinders by reading the All About Grain Mills handout and how‐to video found under tools below. Don’t use this as an excuse to not start this step!

• Food Storage Made Easy recommends the WonderMill when the time is right for your family to invest in a grain mill (see http://foodstoragemadeeasy.net for more info).

• It is recommended that one adult stores roughly 300 lbs of grains per year to sustain life. This measurement can be made up of a variety of grains, but is typically comprised of mostly wheat.

Helpful Tools:

All About Grains Handout (included):

Learn more about types, uses, and shelf life of rolled oats, wheat, spaghetti, cornmeal, white flour, rice and barley.

All About Wheat Handout (included):

Learn more about the different types of wheat and how to store them.

All About Grain Mills Handout (included):

Learn more about types, pro’s and con’s and brands of grain mills.

How to Use a Wheat Grinder (found @ http://foodstoragemadeeasy.net):

To help ease the confusion over how to use your wheat (along with many other grains, and beans) view the video found on the BabyStep 5 page.


Key Points: • Beans, peas and lentils are the richest source of vegetable protein and are a good source

of both soluble and insoluble dietary fiber. • Utilizing dried beans and soaking them overnight is the best way to get the true bean

flavor and a smooth texture • When legumes are eaten with grains, nuts or seeds, a complete protein can be formed

which can suitably replace meat, fish, poultry, eggs or dairy. • Legumes aren’t just used for soups. Some other uses are as follows: Grind into bean

flour for white sauces; Mash up cooked beans to replace butter/oil in recipes; Grow into sprouts for a fresh “vegetable”

• One easy way to start using dried beans is to use them in place of canned beans in your normal recipes (see conversion chart below)

• Generally, legumes will keep indefinitely when stored in a cool, dry place. • It is recommended that one adult stores roughly 60 lbs of legumes/ year to sustain life.

Helpful Tools: Beans Do’s and Don’ts (included): Learn more about how to use, cook and eat beans. Benefits of Beans Handout (included): Learn more about the health benefits of beans. All About Sprouting (included): Learn more about how to use and sprout legumes. Types of Legumes: Dry Soup Mix:

• There are many types of soup mixes to make soups such as chicken base, beef base, ham base, onion soup mix, cream‐based, etc. Soups are a great way to use legumes.

Lentils: • Lentils have a high nutritional value, second only to soy beans in protein content. • The lentil is a cousin of the bean and is used as an additive in soups and chili. • There is no need to soak lentils before cooking.

Dry Soy Beans: • Dry soy beans provide an excellent source of protein. • They are light tan or yellow in color. • Standard soaking methods apply.

Dry Split Peas: • Types include yellow and green. Yellow split peas have a milder flavor and are good to use in dishes where

you want to hide the richer, green pea flavor. • Dry split peas are most commonly used in thick soups and stews. • There is no need to soak split peas before cooking.

Dry Beans: • There are a large variety of dry beans, some black, red, pinto, kidney, garbanzo, lima • Dry beans are very versatile, we will be posting lots of recipes which you can use them in. Store the

varieties that your family normally eats. • In general the larger the bean the longer they need to soak; and the longer you soak beans, the faster

they cook.


Key Points:

• The ingredients in Step 7 are all the necessary fats, oils, sugars, milk, and miscellaneous that you need to put food storage meals and recipes together.

• Purchasing these items when on sale, then rotating through your stored supplies can save you time and money.

• Find ways to use these ingredients in your everyday cooking, start learning how to make things from scratch.

• It is recommended that one adult stores roughly 30 lbs of fats, 60 lbs of sugars and 75 lbs of milk per year to sustain life.

Helpful Tools:

All About Baking Ingredients Handout (included):

Learn more about types, uses, and shelf life of different fats and oils, sugars, milk, and other baking ingredients.

Milk Conversion Chart (from EverydayFoodStorage.NET):


All about Baking Fats and Oils:

• Salad Dressings can be store bought and stored, or you can make your own oil and vinegar‐based, or mayonnaise‐based dressings with items you have on hand in your food storage. Be aware of expiration dates on store bought salad dressings.

• Cooking Oil such as canola, or vegetable oil can be used in most bread recipes. Unless they have been specially treated, unopened cooking oils have a shelf life of about a year.

• Shortening has a longer shelf life than oils, it is reasonable to expect an unopened metal can of shortening to have a shelf life of eight to ten years if kept reasonably cool, particularly if it has preservatives in it.

• Mayonnaise can be used in baked dishes, pasta salads, salad dressings, and much more. Although it isn’t necessary to sustain life, it sure makes things taste better. Mayonnaise has a shelf life of 2‐3 months.

• Peanut Butter provides protein and monounsaturated fats (the good fat). Peanut butter has a shelf life of 6‐9 months.

Sugars:

• Powdered Fruit Drink comes in many different flavors and can be rotated in to daily use or only used in times of emergency to help improve the taste of your stored water. Powdered drink mixes can be stored for up to 3 years if unopened.

• Brown Sugar can be used in many baked goods and even some bread recipes. It can be stored up to 6 months. Be careful to seal it tightly between uses if you have opened your sugar. It’s also possible to make brown sugar using white sugar and molasses.

• Molasses and Corn Syrup are used as sweeteners in many recipes. Store according to your families needs. Molasses may be something you have never used, nor ever will use. If this is the case, don’t feel the need to store it.

• Flavored Gelatin is used in molded desserts and salads and to thicken cold soups. • Jams or Preserves is covered in Baby Step 8 (Fruits and Vegetables) • Granulated Sugar is used in almost all food storage recipes and is very important to

store. Sugar has a shelf life of 20+years. • Honey is another sweetener found in a lot of food storage recipes. Honey is more

expensive then sugar and usually acts as a substitute for sugar in breads. Some people feel it is healthier to use honey than sugar.


Milk:

• Nonfat Dry Milk is less expensive than regular milk so it’s a great idea to rotate it into everyday usage. To make your nonfat milk taste better, try adding 1 tsp of sugar, and 1 tsp of vanilla to a gallon. This tip is from the author at EverydayFoodStorage.NET. She let us taste it at her house and it was actually GOOD! Some people choose to store less dry milk and more wheat instead. We choose to opt for a higher amount of milk because in an emergency you can survive off of ONLY dried milk. So it is a fantastic food to have in your food storage. Plus it requires no preparation beyond having water to add to it.

• Evaporated Milk can be stored in cans, or made from nonfat dry milk. To make a 12 oz can of evaporated milk from dry milk, mix 1‐1/2 C. Water and 1/2 C. + 1 T. Dry Powdered Milk and blend very well. For more tips on using dry milk to make sweetened condensed milk and buttermilk see Step 7 main page.

Miscellaneous:

• Baking Soda, Salt and Baking Powder are used in most recipes and if unopened have indefinite shelf lives.

• Active dry yeast is the form of yeast most commonly available to noncommercial bakers, as well as the yeast of choice for situations where long travel or uncontrolled storage conditions are likely.

• Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest dough.

Other Dairy (Optional):

• Powdered Eggs can be used to create a lot of different recipes that will help you have variety in your diet in an emergency. They are also cheaper than regular eggs so rotating them into your regular cooking makes a lot of sense.

• Butter can be purchased in powder or canned form. We don’t recommend canning your own butter due to health reasons, but commercially canned should be fine. Storing butter is not very cost effective so we don’t recommend storing a lot of it or making a large effort to rotate it into everyday cooking.

• Sour cream is available in powdered form if it is something you really would miss if you were living in emergency circumstances. We don’t find it necessary but some people may wish to store keep a little on hand just in case.


Key Points:

• Fruits and vegetables are a welcome addition to any food storage program for the health benefits, variety, and to help you save money.

• There are three different options for obtaining your preserved produce: o Grow your own and dehydrate/can/freeze it yourself o Purchase it in bulk and dehydrate/can/freeze it yourself o Purchase commercially preserved fruits and vegetables

Growing Your Own Fruits and Vegetables • It is highly recommended that you grow some of your own foods. This can range from just

planting a peach tree and growing some tomatoes in a container, to a full‐fledged small farm‐type situation.

• Square foot gardening allows you to grow a lot of vegetables in a small space. • If you have space and don’t mind the mess fruit trees and vines can be a great cost‐savings.

Dehydrated • Dehydrated fruit makes a great snack with things like banana chips, craisins, dried apples, etc. • Dehydrated vegetables are wonderful additions to soups/stews. Items such as dehydrated

onions can save you time in your everyday cooking. • You can purchase cans of dehydrated foods or even learn to dehydrate them yourself.

Canned/Bottled • You can bottle a wide variety of things such as salsa, pie fillings, applesauce, juice, spaghetti

sauce, almost any fruit or vegetable, pickles, all sorts of jams and jellies, etc. • If you can get fresh fruits/vegetables for free or at a significant discount, then canning them

yourself can save you a LOT of money over cans from the store. • Home‐bottled foods have less preservatives, taste better, and you can adjust the amounts of

sugar and flavorings you use to fit your family’s preferences. • Bottling can be a fun bonding experience with friends/family and also it is a great way to build

up your whole year supply of items all at one time. • If you choose to purchase cans of fruits and vegetables, you can either purchase a extra few

cans each time you shop or stock up when there are big sales going on.

Frozen • If you have an extra freezer then frozen fruits and vegetables are another great option. If there

is a water shortage then you don’t want to have all your foods be dehydrated. • Freezing produce takes much less time and preparation than home bottling, and can often be

done using no preservatives. • If you don’t have home‐grown foods, you can purchase fresh produce in bulk or on sale to

freeze. Or simply buy bags of frozen fruits and vegetables and try to use sales and coupons.


Key Points:

• Comfort foods can help ease your stress during rough times • While not considered “life sustaining” foods, they can considered “sanity‐sustaining”

foods. This is especially important if you have young children. • A few normal foods or delicious snacks now and then can really help a difficult situation. • Our advice to use what you store, and store what you eat applies to comfort foods as

well. Try a new thing each week or month to build up your stores of ideas for comfort items using food storage and then store the ingredients for them.

Ideas:

• Home‐made popcorn in a pot • Mashed potatoes with instant potatoes and GRAVY • Hard Candy • Chocolate • Pudding (made using dry milk) • Granola bars • Fruit snacks for children • Chicken noodle soup in a can (for if you get sick) • Kool‐aid • Condiments (ketchup, mustard, bbq sauce, salsa, pickles ‐ store a spare or two of each) • Spices (inventory what spices you use and store an extra one or two of each) • No‐bake cookies ingredients • Rice Krispie Treats (see recipe appendix) • Macaroni & cheese dinners (see recipe appendix) • Chocolate and butterscotch baking chips for homemade cookies or snacking • Peppermint tea bags • Ovaltine • Danish dessert (w/frozen raspberries) • Homemade peach pie • Homemade cinnamon rolls


Key Points:

• Store a year’s supply of all household items that you normally buy at the grocery store • Build up your supply by buying these items in large quantities when they are on sale,

then only replace your stores when they go on sale again • Make sure you store the things particular to your family’s needs • Don’t be afraid to use creative storage ideas for these items. A huge supply of toilet

paper could go in a garage, attic, etc.

Items to Consider Storing: Personal Hygiene

• Toothpaste/Toothbrushes • Shampoo/Conditioner • Deodorant • Facewash/Bodywash/Soap • Shaving/Aftershave

Paper Products

• Toilet Paper • Paper Towels • Feminine Products • Diapers/Wet Wipes • Kleenex • Paper Plates/Plastic Utensils/Napkins (can save on water in an emergency)

Cleaning Products

• Laundry Detergent • Dishwasher Detergent • Bleach • All‐Purpose Cleaner

First Aid Items • First Aid Kits • Hand Sanitizer • Face Masks • Prescription medications • Cold medicine

Pet Care Products • Dog/Cat Food • Extra Water for Pets • Kitty Litter

Miscellaneous Items • Light Bulbs • Board Games/Cards (something to

do in case the power is out) • Candles/Kerosene Lamp

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