Saturday, February 4, 2012


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THANKS to everyone who came to the activity on Thursday night. We had a great time sharing ideas to help us jump start or revamp our food storage. Feel free to contact me if you have questions and I will help you however I can. I have info below that was discussed that night. The reciepes we had there that night are posted below this post. Happy canning everyone!! ;)

Sites to visit:

Type in Wendy Dewitt on youtube and watch her presentation

Places to get food:

Actual locations- Honeyville Farms (33 south 56th St Suite 1 in Chandler), Meas Cannery (235 S El Dorado Cir 480-214-9114 (dry-pack) 480-967-8551 (wet-pack), Grover's (130 W Hamptoon Ave #9), a store called “Food Storage” right next to Desseret Book.


there are lots of sites...just shop around for the best deal

The cannery prices are the best, so go there first ;)


Most sources rec at least 1 gal per person per day for 14 days.

STAY AWAY FROM MILK JUGS, Juice bottles and soda bottles are fine. Keep away from light and heat while storing. Do NOT store water containters directly on concrete. Place cardboard or wood under it. Boiling water is the safest way to clean water. You can use bleach.


1 quart 2 drops 4 drops

1 gallon 8 drops 16 drops

5 gallons ½ tsp 1 tsp


Start by picking 7 breakfasts and 7 dinners. Write what you need for each meal on the card then times everything by 13 (weeks). You will eat that meal once a week for 3 months. Then you know exactly what to buy and how much.


Do you have....a wheat grinder?, yeast, salt, spices, baking soda.

You can can other things not offered at the cannery. You can check out a canner and purchase things in bulk your family likes to eat like, coucous, Maseca, infant cereal....whatever you want! *REMEMBER non-oily things can go in the #10 the oily things in glass jars and vaccum seal them.


A 1 year supply can fit under a twin bed. You don't need a box spring, get ride of it and use your food storage as your box spring. You can move your couch away from the wall just a few inches and store it behind the couch out of site, you can also easily make a table and cover one will ever know ;)


Get a spread sheet- at conference time once a year check it and pull out things that will expire that year.

On the spread sheet have the item. When you got it, when it will expire, where it is in your house, what meals you are going to use it in.


Use a binder to have your master spread sheet in, also include your recipes and other information that you would need in a crisis.


Sun Oven, Pressure Cooker (for canning meat and other things), Jar sealer/Food Saver, Steam canner (for jams and fruits), Wheat grinder (electric and manual), Tortilla press

Food Storage Recipes

HOLLY'S Storable Chocolate Cake

Cans of frosting store for at least a year (I keep it in my 3 month supply) and cream cheese or coconut pecan frosting taste great on this cake!)

1 1/2 Cups flour
1/2 tsp salt
3 TBSP Cocoa
1 Cup + 2 tsp Sugar
1 tsp Baking Soda
1 1/2 Cups water
6 TBSP Veg oil
1 TBSP White vinegar
1 tsp vanilla

Combine dry ingredients. Add water, oil, ad vinegar. Add the vinegar last (the vinegar will start to foam when it comes in contact with the baking soda- that's the chemistry part. It will look thinner than boxed cake mixes. Have faith- it will turn out). Pour into a greased and floured 9 X9 pan and back at 350 for 25 min.

ELISA'S Taco Soup

1 lb Ground beef (you can use dehydrated or canned beef)
1 large can Diced tomatoes
1 can pinto beans
1 can light kidney beans
1 can dark kidney beans
1 can corn
1 pkg ranch dressing
1 pkg taco seasonings
1 can tomatoes with diced chillies
1 or 2 cans cheddar cheese soup
1 onion (you can use dehydrated onions if you don't have fresh-1/4 c dehudrated = 1 onion)
optional: Tortilla chips, sour cream, cilantro-chopped, cheese- grated

Brown beef with onion in large pan, Add remaining ingredients. Simmer until you are ready to eat.

JULIE'S Raspberry and Peach Jam

6 – 7 medium ripe peaches (peeled & quartered to yield 2 ¾ cups puree)
¼ cup lemon juice
2 cups raspberries (fresh or loose frozen)
7 cups sugar
1 – 3 oz. liquid pectin

Place peaches and lemon juice in a blender to yield about 3 cups of puree. Add
raspberries and blend again. Pour mixture into heavy cooking pot and add sugar.
Heat mixture to boiling point. Add liquid pectin and boil for one minute. Remove
from heat. Pour into clean, warm jars and seal. Turn jars upside down for about 5
minutes then turn them right side up. It can take up to 2 weeks for the jam to set.

JULIE'S Basic Sweet Muffins

½ cup milk
¼ cup oil

Mix together and add:

1 ½ cups flour
2 tsp. baking powder

Mix until all dry ingredients become moist. Do not over mix. Bake at 350 for 10 – 15
minutes. This makes 12 muffins.

1 egg

½ cup sugar
½ tsp. salt

LAURA'S White Bean Chilli

1 Cup chopped onion (or 1/4 C dehydrated onions)
4 cloves of garlic
2 tsp. ground cumin
1 tsp dried oregano, crushed
¼ tsp ground red pepper
3-15 ½ oz cans of great northern beans-rinsed (or 1 lb bag white beans – soaked overnight)
2- 4oz cans diced green chiles
4 C chicken broth
3 C chopped chicken (I just dump in a jar of canned chicken)
2 C shredded Monterey Jack cheese
Sour cream
LOW for 7-8 Hours or HIGH for 3 ½
*Add the cheese at the end, and top with sour cream

LAURA'S Cilantro Jalapeno Hummus

2 cloves garlic
2 cans garbanzo beans
3 TBSP lime juice
1/2 tsp salt
1/2 c olive oil
3/4 c chopped cilantro
2 jalapeno peppers

Blend together in blender great for dipping pita chips or veggies


8 Cups of reg oats (you can use quick oats, but I found it doesn't clump as well)
1 cup coconut
1 or 1/2 C wheat germ (I have lately been using Flax can get it from Costco for much less then the wheat germ)
5 TBSP brown sugar

Bring to a Boil
1/4 C Oil
5 TBSP water
1 C syrup

Mix the wet ingredients with dry ones and mix until all are wet. I like to use my hands to clump it together as I lay it on the cookie sheet. Spray the cookie sheet with PAM first :)
Bake at 275 for around 40-45 min.

Also check out
This is the recipes the church has for basic items.