First we would like to take the opportunity to thank Maurine, Leslie and Terry for presenting this very important and informative program.  We had approximately 25 people in attendance so thank you to Virginia Morris for organizing this event.

There was a lot of information given and following are a few highlights of what was discussed. 

We learned about family gardening, short term food storage and long term food storage.  It was stressed that you should store only the items that your family eats and eat what you store.

Short term food storage would be food that your family would consume in a 90 day (3 month) time period.  You should decide on how many different meals you want.  You'll need 90 breakfasts, 90 lunches, 90 dinners.  List ingredients for each meal and decide which have a basis of frozen or shelf stable items.  Doing a little is better than doing nothing.  The point of this food storage is to be self-reliant.  Examples of food to be stored are:

Breakfast:  Powered eggs, cereal, pre-packaged dry muffin mix, powered milk

Lunch:  Canned tuna or salmon, pre-packaged dry mac & cheese, peanut butter

Dinner:  Dry soup mixes, beans, potato flakes, spaghetti noodles

Plan how to make your food purchases.  Buy an extra can or two each week or budget $5, $10, or $20 per week or month to go towards a 3 month supply.

Be sure to replenish stored food as it is consumed. 

Long term food storage would be food that your family would consume over a period of one (1) year.  Suggested amounts of basic foods for home storage per adult would be as follows:

Grains:  400 pounds (this would include wheat, flour, rice, corn, oatmeal and pasta)

Legumes:  60 pounds (legumes include dry beans, split peas, lentils, etc.)

Powdered Milk:  16 pounds

Cooking Oil:  10 quarts

Sugar or Honey:  60 pounds

Salt:  8 pounds

Water (2 weeks):  14 gallons (suggested for a two (2) week emergency reserve)

Water Supply is of the utmost importance.  One (1) gallon per day, per person for 2 weeks (this would be the minimum amount) is recommended.  If you can afford it, purchase commercially bottled water.  If you cannot, prepare your own containers for water.  They must be food grade containers for surplus or camping supply stores.  PETE or PET should be indicated on the container label.  Wash the bottles with soap and water and sanitize by using 1 tsp. of non-scented liquid household bleach per quart of water.  Fill bottle with regular tap water.  If you use well water, add two (2) drops of regular household bleach per gallon.

Following are useful website addresses to read and learn more on food storage.

Provident Living http://www.providentliving.org

Everyday Food Storage http://www.everydayfoodstorage.net

Food Storage Made Easy http://www.foodstoragemadeeasy.net

Coupon Mom http://www.couponmom.com

Walton Feed http://www.waltonfeed.com

Dehydrated Food Storage http://www.dehydratedfoodstorage.com

Honeyville Grain http://www.honeyvillegrain.com

These are just a few on the websites given by members of the LDS Church.  They have a cannery in Greensboro and you can make arrangements with a member to visit.