Monthly To Do List - May

Here is the monthly to do list for May:

□ Clean out an area for your food storage - purchase or build the necessary shelves or storage items. (2)

□ Place the 72 Hour Kit supplies and Emergency Binder in your desired location. (3)
Optional- purchase a fireproof/waterproof locked box for your binder. (1)

□ Purchase or collect water containers, a bottle of bleach. (3)

□ Fill your water containers and decide where to store them.(3)

□ Continue working on goals from last month

□ Meal Preparations - Make a meal using rice, macaroni, and spaghetti from last month’s cooking class taught by Marci Freeman (recipes and information can be found here). Thank you Marci!

□ Attend RS Long-Term Food Storage Cooking Class (plus water storage) on May 27 at 10am at the church or at 7pm at the home of Virginia Dolan. Learn how to cook with Oats, honey, dehydrated fruits and vegetables. Sign up to order Oats from the cannery on July 1 or July 24. A Preparedness specialist will be available to help you.

□ FHE idea - If you have not finished your 72 hour kits, hold a 72 Hour kit scavenger hunt at home or at the store. (download the information here)

You can find more information to help you with these goals at:

Food Storage Made Easy

You can find great recipes to encourage you to use your food storage at: (also check out her great videos!)

Everyday Food Storage

To place an order for the cannery contact Nancy Davies at singdudes@hotmail.com

Questions about 72 hour kits, water storage or any bulk orders contact Denise Killingsworth at markkilling@yahoo.com

Questions about the cooking classes, daytime or evening, contact Cherish Kallis at skalli@yahoo.com

Questions for the teacher of the RS Food Storage Cooking Class you can contact angie_merrell@hotmail.com

Online pressure cooking class from Everyday Food Storage!

Everyday Food Storage is offering an online Pressure Cooking 101 class that will run from Monday, April 26th through Friday, May 7th.

HOW IT WILL WORK: Because we’re all busy and have other things to be doing, I’ll be splitting it up over multiple days (posting Mondays and Wednesdays) with shorter tidbits of how to do something with the over all theme of the class, something everyone can fit into their schedule. (READ: It fits perfectly in your schedule because there is no set time, just check my blog ANYTIME to catch the latest installment of the class.) This means that during the duration of the “class” there will be a lot of how-to videos as if you were at a class-except this time you don’t have to worry about someone blocking your view and it will be like you’re right next to me in the kitchen-which is really the best way to learn! The real beauty is you can take what you learn and practice it before the next installment and leave your questions as comments on the post to be answered (this way, everyone can benefit from your question and the answer). So, no information overload! It promises to be a wealth of knowledge, given in well sized, usable, portions!

Here's what you've missed so far:

Introduction to Pressure Cookers (there are two segments)

Cooking Beans, Rice, and Wheat Berries (three segments)

Pancakes and chocolate chip cookies using wheat flour

Here is a yummy recipe for chocolate chip cookies using wheat flour and another one for wheat pancakes from Virginia Dolan.

You can find the recipes in a printable format (including pictures) here:

Blender Wheat pancakes

Best Ever Chocolate Chip Cookies

Recipes using rice, macaroni, and spaghetti

Here is some information from the cooking class taught last month by Marci Freeman on using rice, macaroni, and spaghetti. The information below comes from Food Storage Made Easy. You can download her handout from the class with the recipes here.

Spaghetti or Macaroni:

Uses – As a main course, in casseroles, in soups.

Types – You can store any type of pasta you like to use, the main ones sold in bulk are macaroni and spaghetti so they are convenient for long-term storage.

Storage – If unopened, optimum shelf life is 8-10 years. If opened will last about 2 years. If you buy it in plastic bags we recommend transferring your pasta to airtight plastic containers for better storage.

Enriched White Rice:

Uses – Rice pudding, cereal, casseroles, side dishes.

Types - Bleached or unbleached. Both have had their bran and germ portions removed and are “enriched” by adding back some of the lost nutrients. Bleached has been chemically bleached while unbleached goes through a natural bleaching process.

Storage – If unopened, optimum shelf life is 30 years. If opened will last indefinitely.