As I have stated before in this blog. It is wise to prepare for an emergency before the emergency arises. We as members of The Church Jesus Christ of Latter Day Saints have been taught all of our lives to prepare for any emergency. The following information is taken from Provident Living and is exactly what we are ask to do. I pray that is anything happens we will be prepared.
Provident Living Home Family Home Storage Longer-Term Supply
For longer-term needs, and where permitted, gradually build a supply of food that will last a long time and that you can use to stay alive, such as wheat, white rice, and beans.
These items can last 30 years or more when properly packaged and stored in a cool, dry place. A portion of these items may be rotated in your three-month supply.
Longer-Term Storage—30 Years or More
Properly packaged, low-moisture foods stored at room temperature or cooler (75°F/24°C or lower) remain nutritious and edible much longer than previously thought according to findings of recent scientific studies.
Estimated shelf life for many products has increased to 30 years or more (see chart for new estimates of shelf life). Previous estimates of longevity were based on “best-if-used-by” recommendations and experience.
Though not studied, sugar, salt, baking soda (essential for soaking beans), and vitamin C in tablet form also store well long-term. Some basic foods do need more frequent rotation, such as vegetable oil every 1 to 2 years.
While there is a decline in nutritional quality and taste over time, depending on the original quality of food and how it was processed, packaged, and stored, the studies show that even after being stored long-term, the food will help sustain life in an emergency.
For tips on how to best preserve longer-term food storage products, see Longer-Term Supply.
Food New “Life Sustaining” Shelf-Life
Estimates (In Years)
Wheat 30+
White rice 30+
Corn 30+
Sugar 30+
Pinto beans 30
Rolled oats 30
Pasta 30
Potato flakes 30
Apple slices 30
Non-fat powdered milk 20
Dehydrated carrots 20
Packaging Recommendations Storage Conditions
Storage life can be significantly impacted by the following conditions:
• Temperature: Store products at a temperature of 75°F/24°C or lower whenever possible. If storage temperatures are higher, rotate products as needed to maintain quality.
• Moisture: Keep storage areas dry. It is best to keep containers off of the floor to allow for air circulation.
• Light: Protect cooking oil and products stored in PETE bottles from light.
• Insects and rodents: Protect products stored in foil pouches and PETE bottles from rodent and insect damage.
Product Recommendations
The following suggested amounts are for an adult.
U.S. Standard or Metric.
Quantity for One Month Recommended Products Long-Term Storage Life
25 lbs. Wheat, white rice, corn, and other grains 30+ years
5 lbs. Dry beans
30+ years
You may also want to add other items to your longer-term storage such as sugar, nonfat dry milk, salt, baking soda, and cooking oil. To meet nutritional needs, also store foods containing Vitamin C and other essential nutrients.
Dry products intended for longer-term storage should be low in moisture (about 10% or less) and free from insects.
Packaging Recommendations
Recommended containers for longer-term storage include the following:
• # 10 cans (available at Church home storage centers)
• Foil pouches (available through Church Distribution Services)
• PETE bottles (for dry products such as wheat, corn, and beans)
These containers, used with oxygen absorber packets, eliminate food-borne insects and help preserve nutritional quality and taste. Oxygen absorber packets are available at Church home storage centers or through Church Distribution Services.
Under certain conditions, you can also use plastic buckets for longer-term storage of wheat, dry beans, and other dry products.
Warning: Botulism poisoning may result if moist products are stored in packaging that reduces oxygen. When stored in airtight containers with oxygen absorbers, products must be dry (about 10% or less moisture content).
Product Recommendations
The following suggested amounts are for an adult.
U.S. Standard or Metric.
Quantity for One Month Recommended Products <>Long-Term <>Storage Life
25 lbs. Wheat, white rice, corn, and other grains shelf life 30+ years
5 lbs. Dry beans 30+ years
You may also want to add other items to your longer-term storage such as sugar, nonfat dry milk, salt, baking soda, and cooking oil. To meet nutritional needs, also store foods containing Vitamin C and other essential nutrients.
Dry products intended for longer-term storage should be low in moisture (about 10% or less) and free from insects.
Packaging Recommendations
Storage Conditions
Dry Products for Longer-Term Food Storage © 2008 by Intellectual Reserve, Inc. All rights reserved. English approval: 6/08
Products intended for longer-term storage (20–30 years or more) must (a) be low in oil content to avoid rancidity and (b) have about 10% or less moisture content to prevent microbial growth.
Warning: Botulism poisoning may result if moist products are stored in packaging that reduces oxygen (for example, cans, foil pouches, or bottles with oxygen absorber packets).
Some dry products may not be suitable for longer-term storage, including: Storage Concern
Item Rancidity Microbial Growth
Barley, pearled
Eggs, dried
Flour, whole wheat
Grains, milled (other than rolled oats)
Granola
Nuts
Rice, brown
Sugar, brown
Dried vegetables and fruits (must be dry enough, inside and out, to snap when bent)
Visit www.providentliving.org for more information about home storage The Church of Jesus Christ of Latter-Day Saints
MESSAGE FROM THE FIRST PRESIDENCY
Dear Brothers and Sisters:
Our Heavenly Father created this beautiful earth, with all its abundance, for our benefit and use. His purpose is to provide for our needs as we walk in faith and obedience. He has lovingly commanded us to “prepare every needful thing” (see D&C 109:8) so that, should adversity come, we may care for ourselves and our neighbors and support bishops as they care for others. We encourage Church members worldwide to prepare for adversity
in life by having a basic supply of food and water and some money in savings.
We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once. With careful planning, you
can, over time, establish a home storage supply and a financial reserve.
We realize that some of you may not have financial resources or space for such storage. Some of you may be prohibited by law from storing large amounts of food. We encourage you to store as much as circumstances allow.
May the Lord bless you in your home storage efforts.
The First Presidency
THE BASICS OF FAMILY HOME STORAGE
THREE-MONTH SUPPLY
Build a small supply of food that is part of your normal, daily diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage.
DRINKING WATER
Store drinking water for circumstances in which the water supply may be polluted or disrupted. If water comes directly from a good, pretreated source then no additional purification is needed; otherwise, pretreat water before use. Store water in sturdy, leak-proof, breakage-resistant containers. Consider using plastic bottles commonly used for juices and soda. Keep water containers away from heat sources and direct sunlight.
FINANCIAL RESERVE
Establish a financial reserve by saving a little money each week and gradually increasing it to a reasonable amount (see All Is Safely Gathered In: Family Finances guide).
LONGER-TERM SUPPLY
For longer-term needs, and where permitted, gradually build a supply of food that will last a long time and that you can use to stay alive, such as wheat, white rice, and beans. These items can last 30 years or more when properly packaged and stored in a cool, dry place. A portion of these items may be rotated in your three-month supply.
Three-Month Supply
Build a small supply of food that is part of your normal, daily diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage.
Drinking Water
Store drinking water for circumstances in which the water supply may be polluted or disrupted. If water comes directly from a good, pretreated source, then no additional purification is needed; otherwise, pretreat water before use. Store water in sturdy, leak-proof, breakage-resistant containers. Consider using plastic bottles commonly used for juices and soft drinks.
Keep water containers away from heat sources and direct sunlight.
Water Storage Guidelines
Commercially bottled water in PETE (or PET) plastic containers may be purchased. Follow the container’s “best if used by” dates as a rotation guideline. Avoid plastic containers that are not PETE plastic.
If you choose to package water yourself, consider the following guidelines:
Containers
• Use only food-grade containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well.
• Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 1 teaspoon (5 ml) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to one quart (1 liter) of water. Only household bleach without thickeners, scents, or additives should be used.
• Do not use plastic milk jugs, because they do not seal well and tend to become brittle over time.
• Do not use containers previously used to store non-food products.
Water Pretreatment
• Water from a chlorinated municipal water supply does not need further treatment when stored in clean, food-grade containers.
• Non-chlorinated water should be treated with bleach. Add 1/8 of a teaspoon (8 drops) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every gallon (4 liters) of water. Only household bleach
without thickeners, scents, or additives should be used.
Storage
• Containers should be emptied and refilled regularly.
• Store water only where potential leakage would not damage your home or apartment.
• Protect stored water from light and heat. Some containers may also require protection from freezing.
• The taste of stored water can be improved by pouring it back and forth between two containers before use.
Additional Information
Note: The following links are not to official Church publications but are provided as additional resource material:
www.fema.gov/plan/prepare/water
Water
• How Much Water do I Need?
• How Should I Store Water?
• If You are Preparing Your Own Containers of Water
• Filling Water Containers
How Much Water do I Need?
You should have at least a three-day supply of water and you should store at least one gallon of water per person per day. A normally active person needs at least one-half gallon of water daily just for drinking.
Additionally, in determining adequate quantities, take the following into account:
• Individual needs vary, depending on age, physical condition, activity, diet, and climate.
• Children, nursing mothers, and ill people need more water.
• Very hot temperatures can double the amount of water needed.
• A medical emergency might require additional water.
How Should I Store Water?
To prepare safest and most reliable emergency supply of water, it is recommended you purchase commercially bottled water. Keep bottled water in its original container and do not open it until you need to use it.
Observe the expiration or “use by” date.
If You are Preparing Your Own Containers of Water
It is recommended you purchase food-grade water storage containers from surplus or camping supplies stores to use for water storage. Before filling with water, thoroughly clean the containers with dishwashing soap and water, and rinse completely so there is no residual soap. Follow directions below on filling the container with water.
If you choose to use your own storage containers, choose two-liter plastic soft drink bottles – not plastic jugs or cardboard containers that have had milk or fruit juice in them. Milk protein and fruit sugars cannot be adequately removed from these containers and provide an environment for bacterial growth when water is stored in them. Cardboard containers also leak easily and are not designed for long-term storage of liquids. Also, do
not use glass containers, because they can break and are heavy.
If storing water in plastic soda bottles, follow these steps Thoroughly clean the bottles with dishwashing soap and water, and rinse completely so there is no residual soap. Sanitize the bottles by adding a solution of 1 teaspoon of non-scented liquid household chlorine bleach to a quart of water. Swish the sanitizing solution in the bottle so that it touches all surfaces. After sanitizing the bottle, thoroughly rinse out the sanitizing solution with clean water.
Filling Water Containers
Fill the bottle to the top with regular tap water. If the tap water has been commercially treated from a water utility with chlorine, you do not need to add anything else to the water to keep it clean. If the water you are using comes from a well or water source that is not treated with chlorine, add two drops of non-scented liquid household chlorine bleach to the water. Tightly close the container using the original cap. Be careful not to contaminate the cap by touching the inside of it with your finger. Place a date on the outside of the container so that you know when you filled it. Store in a cool, dark place. Replace the water every six months if not using commercially bottled water.
Last Modified: Wednesday, 11-Aug-2010 14:12:53 EDT
www.epa.gov/safewater/faq/emerg.html
Water Purification Guidelines
If your water supply is not known to be safe or has become polluted, it should be purified before use. Water purification is generally a two-step process.
Step 1: Clarify
Cloudy or dirty water must first be made clear. It may be passed through filter paper, fine cloth, or other filter. It may be allowed to settle and the clear water on top carefully drawn. Filtered or clear settled water should always be disinfected before use.
Step 2: Disinfect
Boiling Method
Bringing water to a rolling boil for 3 to 5 minutes will kill most water-borne microorganisms. However, prolonged boiling of small quantities of water may concentrate toxic contaminants if present.
Bleach Method
Adding 1/8 of a teaspoon (8 drops) of fresh liquid household chlorine bleach (5 to 6% sodium hypochlorite) to every gallon (4 liters) of water will kill most microorganisms. Only household bleach without thickeners, scents, or additives should be used. The use of bleach does not address toxic contamination.
The U. S. Environmental Protection Agency Web site provides additional information about water purification.
Commercial Water Filters
Commercial water filters can effectively filter and purify water contaminated with microorganisms, toxic chemicals, and heavy metals. Their effectiveness depends on design, condition, and proper use. Water filters produced by Seychelle have been used successfully by Church missionaries for many years.
To learn more and to find local emergency preparedness stores, search the Internet for water purification and emergency preparedness supplies.
www.seychelle.com
www.katadyn.com
Financial Reserve
Establish a financial reserve by saving a little money each week and gradually increasing it to a reasonable amount.
Learn more…
Family Finances
“We encourage you wherever you may live in the world to prepare for advesity by looking to the condition of your finances. We urge you to be modest in your expenditures; discipline yourselves in your purchases to avoid debt. . . . If you have paid your debts and have a financial reserve, even though it be small, you and your family will feel more secure and enjoy greater peace in your hearts.”
—The First Presidency, All Is Safely Gathered In: Family Finances, Feb. 2007, 1
Pay Tithes and Offerings
Successful family finances begin with the payment of an honest tithe and the giving of a generous fast offering. The Lord has promised to open the windows of heaven and pour out great blessings upon those who pay tithes and offerings faithfully (Malachi 3:10 and Isaiah 58: 6–12). Tithing
If our tithing is the first obligation met, our commitment to this important gospel principle will be strengthened and the likelihood of financial mismanagement will be reduced.
Fast Offerings
On fast day, we go without food and drink for two consecutive meals, if physically able, and then give to the bishop a fast offering at least equal to the value of the food not eaten. If possible, we should be very generous and give more. The bishop uses the fast offerings to care for the poor and needy.
Avoid Debt
Spending less money than you make is essential to your financial security. Avoid debt, with the exception of buying a modest home or paying for education or other vital needs. If you are in debt, pay it off as quickly as possible. Some useful tools in becoming debt free are a debt-elimination calendar and a family budget worksheet.
Distinguish between Needs and Wants
We must learn to distinguish between wants and needs. We should be modest in our wants. It takes self-discipline to avoid the “buy now, pay later” philosophy and to adopt the “save now and buy later” practice.
Elder Joseph B. Wirthlin taught: “All too often a family’s spending is governed more by their yearning than by their earning. They somehow believe that their life will be better if they surround themselves with an abundance of things. All too often all they are left with is avoidable anxiety and distress” (“Earthly Debts, Heavenly Debts,” Ensign, May 2004, 42).
Getting and Staying out of Debt
We should avoid debt. There is nothing that will cause greater tensions in life than grinding debt, which will make the debtor a slave to creditors. A specific goal, careful planning, and determined self-discipline are required to accomplish this.
President N. Eldon Tanner taught: “Those who structure their standard of living to allow a little surplus, control their circumstances. Those who spend a little more than they earn are controlled by their circumstances. They are in bondage” (“Constancy Amid Change,” Ensign, Nov. 1979, 81).
Use a Budget
Keep a record of your expenditures. Record and review monthly income and expenses. Determine how to reduce what you spend for nonessentials.
Use this information to establish a family budget. Plan what you will give as Church donations, how much you will save, and what you will spend for food, housing, utilities, transportation, clothing, insurance, and so on.
Discipline yourself to stay within your budget plan. A budget worksheet is a useful tool to help you with your plan.
Build a Reserve
Gradually build a financial reserve, and use it for emergencies only. If you save a little money regularly, you will be surprised how much accumulates over time.
President Gordon B. Hinckley has taught: “Set your houses in order. If you have paid your debts, if you have a reserve, even though it be small, then should storms howl about your head, you will have shelter for your wives and children and peace in your hearts” (“To the Boys and to the Men,” Ensign, Nov. 1998, 54).
Teach Family Members
Teach family members the principles of financial management. Involve them in creating a budget and setting family financial goals. Teach the principles of hard work, frugality, and saving. Stress the importance of obtaining as much education as possible.
Abundant resources are available—from classes, to books, to other resources such as One for the Money: Guide to Family Finance.
Financial Reserve
Establish a financial reserve by saving a little money each week and gradually increasing it to a reasonable amount.
Learn more…
Family Finances
“We encourage you wherever you may live in the world to prepare for adversity by looking to the condition of your finances. We urge you to be modest in your expenditures; discipline yourselves in your purchases to avoid debt. . . . If you have paid your debts and have a financial reserve, even though it be small, you and your family will feel more secure and enjoy greater peace in your hearts.”
—The First Presidency, All Is Safely Gathered In: Family Finances, Feb. 2007, 1
Pay Tithes and Offerings
Successful family finances begin with the payment of an honest tithe and the giving of a generous fast offering. The Lord has promised to open the windows of heaven and pour out great blessings upon those who pay tithes and offerings faithfully (Malachi 3:10 and Isaiah 58: 6–12).
Tithing
If our tithing is the first obligation met, our commitment to this important gospel principle will be strengthened and the likelihood of financial mismanagement will be reduced.
Fast Offerings
On fast day, we go without food and drink for two consecutive meals, if physically able, and then give to the bishop a fast offering at least equal to the value of the food not eaten. If possible, we should be very generous and give more. The bishop uses the fast offerings to care for the poor and needy.
Avoid Debt
Spending less money than you make is essential to your financial security. Avoid debt, with the exception of buying a modest home or paying for education or other vital needs. If you are in debt, pay it off as quickly as possible. Some useful tools in becoming debt free are a debt-elimination calendar and a family budget worksheet.
Distinguish between Needs and Wants
We must learn to distinguish between wants and needs. We should be modest in our wants. It takes self-discipline to avoid the “buy now, pay later” philosophy and to adopt the “save now and buy later” practice.
Elder Joseph B. Wirthlin taught: “All too often a family’s spending is governed more by their yearning than by their earning. They somehow believe that their life will be better if they surround themselves with an abundance of things. All too often all they are left with is avoidable anxiety and distress” (“Earthly Debts, Heavenly Debts,” Ensign, May 2004, 42).
Getting and Staying out of Debt
We should avoid debt. There is nothing that will cause greater tensions in life than grinding debt, which will make the debtor a slave to creditors. A specific goal, careful planning, and determined self-discipline are required to accomplish this.
President N. Eldon Tanner taught: “Those who structure their standard of living to allow a little surplus, control their circumstances. Those who spend a little more than they earn are controlled by their circumstances. They are in bondage” (“Constancy Amid Change,” Ensign, Nov. 1979, 81).
Use a Budget
Keep a record of your expenditures. Record and review monthly income and expenses. Determine how to reduce what you spend for nonessentials.
Use this information to establish a family budget. Plan what you will give as Church donations, how much you will save, and what you will spend for food, housing, utilities, transportation, clothing, insurance, and so on.
Discipline yourself to stay within your budget plan. A budget worksheet is a useful tool to help you with your plan.
Build a Reserve
Gradually build a financial reserve, and use it for emergencies only. If you save a little money regularly, you will be surprised how much accumulates over time.
President Gordon B. Hinckley has taught: “Set your houses in order. If you have paid your debts, if you have a reserve, even though it be small, then should storms howl about your head, you will have shelter for your wives and children and peace in your hearts” (“To the Boys and to the Men,” Ensign, Nov. 1998, 54).
Teach Family Members
Teach family members the principles of financial management. Involve them in creating a budget and setting family financial goals. Teach the principles of hard work, frugality, and saving. Stress the importance of obtaining as much education as possible.
Abundant resources are available—from classes, to books, to other resources such as One for the Money: Guide to Family Finance.