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Jul 7 13 8:48 AM
Here is what they had to say:
Salt Lake City —
Over the past several weeks, misinformation and unnecessary concern
has been circulating on blogs, over social media channels and by email
regarding changes in operations at the Church’s home storage centers,
which are located in the U.S. and Canada. No home storage centers are
being closed, but the Church is making welcomed modifications in its
operations at most of these centers that will help to better serve the
needs of members of the Church, as well as significantly improve
In all but 12 of the Church’s 101 home storage centers in the U.S.
and Canada, patrons will no longer self-can products, but they may
purchase these same items pre-canned or prepackaged at no additional
These changes have been considered for some time as the Church has
looked at the best way to provide home storage goods to Church members
efficiently. Much of the discussion regarding this issue has suggested
that this change is due to food safety regulation. While it has been a
factor, the concern expressed regarding that issue has been overstated.
While many individuals have enjoyed self-canning at the Church’s home
storage centers, the advantages of providing pre-canned or prepackaged
The following 12 home storage centers will continue to offer
self-canning for the time being as the Church continues to monitor the
goods and services offered at home storage centers and makes adjustments
The remaining 89 centers will provide pre-canned goods. A list of all home storage centers is available here.
Original article can be found here: http://www.mormonnewsroom.org/article/concern-over-changes-to-home-storage-centers-unnecessary
Black Blade: As long as the food is still "cheap" and available then having it pre-canned is just more convenient. I think that the government is still putting the squeeze on as they tighten their grip and gain control over food production. I recommend people stock up while they can before the opportunity evaporates.
Jul 10 13 6:29 PM
Include some common spices with your other food storage items and everything changes. As l wrote about in the recent article 20 Items to Kick Start Your Food Storage Plan,
adding some spices and condiments to your food storage pantry will
allow you to vary the taste of your storage foods, thus mitigating some
of the boredom that is likely to occur over time.
Jul 10 13 6:34 PM
Jul 21 13 2:05 PM
For most people, canned foods have been an essential pantry item used
as an ingredient in cooking or as a quick and convenient meal. That may
not be true anymore though, as canned food sales are declining and fewer canned foods are filling pantry shelves, according to Food & Drink Europe.
A 2012 market report, "Canned/Preserved Food Packaging in the U.S.,"
shows that despite the economic crisis, canned food sales are declining
because many people are unwilling to sacrifice the quality of their food
for a lower cost.
Worldwide canned food sales are predicted to reach nearly $80 billion
by 2014, but only three of eight sectors in the industry grew in 2011,
with the highest growth being in canned fish. This growth is due to
higher fish consumption, improvements in sustainablysourced products,
and a rise in greater-value products. Canned food sectors that were
reviewed included canned sauces, canned desserts, canned fish and
seafood, canned fruits, canned meat, canned pasta and noodles, canned
soups, and canned vegetables.
The report reveals that the top consumer demands for food depend on
freshness, good-quality ingredients, convenience, and eco-friendliness.
While canned foods can meet all of these demands, consumers may not be
aware of their merits.
Black Blade: Canned goods are a staple for me as hey store well and
last almost indefinitely. I seriously doubt that canned goods will be
going away anytime soon however.
Oct 11 13 8:32 PM
you buy food, mark the date of purchase on the package with a permanent
marker. Then, rotate newer food to the back, older to the front, using
older items first.
* Store food in
dark, cool areas; storage at 40 to 50 degrees is ideal, though room
temperature (65 to 72 degrees) is generally fine.
* In high-humidity areas, food keeps best in moisture-barrier containers, such as metal or glass.
* Direct sunlight can destroy nutrients and speed deterioration, so store foods in opaque containers.
* Before putting
foods prone to weevils, such as flour, cornmeal, oatmeal or cooked
cereals in the pantry, freeze them three or four days to kill the
larvae, then thaw the grains and put them in air-tight containers.
* Keep an inventory of foods in the freezer, marking them off the list as you use them so they don't get lost in the freezer.
* Don't buy more
food than you can store. Food goes on sale in 10 to 12 week rotations.
If your family likes canned pineapple, buy enough to last 10 to 12
weeks, then replace it when it goes on sale again.
* Store foods in containers that extend their shelf life. For example, pasta lasts longer in an airtight container.
* Best-by dates are
just a guideline, and foods will last beyond the date on the packaging.
After that, “it becomes not necessarily a safety issue, but a quality
issue,” Hunsacker said.
Dec 23 13 10:14 PM
1 Mormons have long taught disaster preparedness and now the trend is catching on nationwide
2. Survivalist terms like '72-hour kit' once used predominantly by Mormons and largely in Utah are now mainstream
3. The church has historically ginned up its disaster hoarding during
slimmer and more paranoid times from the Cold War to the recent Great
Feb 15 14 11:25 AM
The honey available in stores has water added to keep it runny.
Raw honey crystallizes, causing it to become hard.
After purchasing, it is simple to transfer the honey to pint canning
jars or old jam jars. Crystals can then be quickly melted either in the
microwave on high for 1-2 minutes, stirred and heated briefly again as
needed, or honey can be heated in a pan of water on low heat.
Care should be taken not to overheat honey that
causes it to become very thick when it cools. If this accidentally
happens, add a little water to thin it down. Once honey crystals are
melted, honey stays fluid for a while.
Raw honey is more easily found in the spring and fall
after bees have had time in warm weather to pollinate flowers and
subsequently make honey.
Honey is definitely more expensive than sugar. It is easy to find sales on sugar, particularly at holidays.
Honey is sweeter than sugar, which makes it possible
use less. Substitute approximately one-third less honey for sugar in
bread recipes. When substituting honey for sugar in other recipes,
reduce the liquid a little or, if there is no additional liquid in the
recipe, add a little more flour to compensate for the viscosity of the
honey. Cooks.com gives specifics on adjustments to be made.
Honey lasts for a very long time, but not
indefinitely. Over time it will gradually darken and develop a stronger
flavor and eventually turns black. It’s best to use it over time and
replace it as it is used.
Sugar stores indefinitely, without the need to rotate it.
Black Blade: I store honey myself but it is just a preference on my part. I little Yerba Mate tea and a spoonful of honey late morning is one of my minor vices.
Feb 19 14 9:15 AM
By Charley Hogwood, Living Ready
Both dehydrated and
freeze-dried emergency foods do significantly better in terms of shelf
life and portability than food not processed these ways. But there are
some significant differences.
Freeze-Dried Survival Food Lasts Longer
Dehydrating food will not extend the shelf life nearly as long as
freeze-drying.You can expect dehydrated food to store well for months
rather than multiple years depending on how much moisture was removed.
The more a food item is dried, the more brittle the texture becomes and
the longer it can be stored.
Freeze-dried survival foods will have a longer shelf life, but keep in mind that storage conditions vary widely.
Why Does the Difference Matter?
This is important because over the last several years, some survival
food companies have been using the two terms interchangeably. If they
can’t explain how they make it, don’t buy it.
Rotate Emergency Food Supplies
Regular rotation is the key to proper survival food storage. Keep a record system detailing the age of all of your supplies.
Remember, temperature and moisture are two of the most common causes of spoilage in emergency food storage. Contamination, light and insects round out the list.
To see survival products take a moment to visit the Living Ready online store – click here.
Apr 5 14 12:43 PM
Apr 21 14 8:25 PM
Apr 22 14 12:49 PM
Apr 24 14 5:26 PM
An important part of a long term food storage plan and/or a portion
of one’s overall gardening plan are beans & legumes. The bare
minimum recommendation of a beans & legumes portion of an overall
1-year food storage inventory is 60-pounds (90-pounds preferred) per
The legume family, of which all beans, peas, lentils, and peanuts are
a part, is one of the largest in the plant kingdom. Below is a partial
list of 15 common legumes.
Apr 24 14 5:28 PM
Use this food storage calculator to calculate quantities of bulk
staple foods based on 1-year of preparedness from recommendations by the
church of LDS – a popular source in the realm of food storage.
In an uncertain world there is a certain amount of good sense in planning ahead.
Apr 24 14 5:54 PM
Imagine that the worst has happened and the $hit has hit the fan. The
supply chains of distribution have been all but non-existent and all of
the stores have long since been looted and emptied of their goods.
You’re lying low and you’re staying alive off your own food storage
of rice and beans while using a camp-stove and fuel you’ve stored ahead.
The thing is, you’re only eating rice and beans. Day after day. Week
after week. You only had a few weeks worth of other food varieties and
they’re long gone now. All you have left are the several buckets of rice
and beans you stored for a long-term disaster.
Don’t be that person who is suffering from appetite fatigue.
Ask yourself, “Am I going to eat this sh*t day in and day out?”
Apr 26 14 9:19 AM
The first real tip here for ‘Food Storage 101′ is this: Store what you will eat!
You can spend lots of time analyzing calories, nutritional content, and
other factors, but I think the bottom line here is if you store what
you eat on a daily basis, I think you’ll be just fine.
Here are more basic tips to get started with food storage:
Apr 27 14 11:15 PM
Keep in mind that when considering which canned foods to stock up on —
you should be factoring the calories per can as well as an overall
balance and variety of food types and nutritional value.
Note that some canned foods contain surprisingly few calories
(although possibly high in fiber and other nutritional assets) while
other canned foods are packed with lots of calories (possibly high in
Although some calorie-dense canned foods may be high in fat and
considered fairly unhealthy for a modern prolonged diet, these
attributes may be advantageous in some survival situations where food
may be hard to come by.
In a SHTF world, we will likely be burning lots more calories than we do in a fairly modern sedentary world. Here’s more…
May 8 14 10:52 AM
May 8 14 7:30 PM
A pros and cons list of the various methods and types of food for
storage that you may consider in your overall diversified food storage
May 11 14 9:09 PM
After learning the basics for canning
you can begin to stock your two year food supply using these simple
steps. If you are unable to can your own food simply purchase the
necessary items from bulk food stores. In addition, you can purchase
bulk two year food storage supplies like the Wise Company Food Supply
(on the right) with a Continue reading →
May 11 14 9:25 PM
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