Basic Food Storage
Whole grains are the backbone of a long-term food storage, and wheat is the most important grain tostore. Modern research confirms the health benefits of whole grains, and that wheat is uniquely suited forhuman consumption
not surprising, since the Lord declared, “Wh
eat for man.
” In addition to its health
benefits, wheat will keep indefinitely when stored properly. So what is the logical starting point for long-term food storage?
Water is even more essential than food
especially in an emergency. Two gallons of water perperson per day for one to two weeks is recommended as the minimum.
Each person needs 1 cup of vegetables per day to receive the nutrients needed for healthybody functioning. An easy way to receive the needed vegetable allotment is to have sprouts and seeds instore. Freeze-dried and dehydrated vegetables are also good.
The USDA advises each individual to eat 6 to 11 servings of grain per day. Shelf-Stable grainsinclude wheat, rice, oats, corn, six grain, and 9 grain blends, farina, barley, rye, quinoa, amaranth,triticale, kamut, spelt, millet, and pastas. Brown rice is not recommended for storage longer than three tosix months because of oil in the husk.
Milk can be used for baking, cooking, with cereal, or stand alone. Powdered milk is abasic food storage item. To reconstitute powdered milk, follow the instructions for the milk you have.Usually the proportions are ¼ to 1/3 c powdered milk to 1 cup of water. Use powdered milk whenever
you bake. You can’t tell the difference. Wh
en you bake with powdered milk, use the same amounts
you’d use if you were reconstituting it for drinking. One advantage of baking with powdered milk is that
you can include milk in dry mixes.
Oil and Salt
It is recommended that two plus gallons of oil be stored for cooking purposes for eachperson. It is also recommended that you have 10 pounds of salt per person.
Sweeteners can include anything from honey to brown sugar to sucrose products. Alsoincluded in this category are white sugar, molasses, syrups, and powdered sugar.
Eggs come in several different varieties. Some are dehydrated, others are crystallized. There areegg whites, whole eggs, and egg mix variations. It is recommended that you store a variety of types.Dehydrated whole eggs and egg whites are meant for cooking and baking. Dehydrated egg mix andcrystallized eggs are meant for enjoying as a stand alone dish.
Baking Essentials and Yeast
Each person should have a #10 can of baking powder and baking soda intheir storage. It is recommended that each person have .5 to as high as 2 pounds of yeast for emergencies.For longest storage, yeast should be placed in the freezer.
Without some basic powders, survival is possible but it will be bland and unpleasant. Itmay be a good idea (secondary) to have a #10 can of chicken bouillon, beef bouillon, cheese powder, sourcream powder, buttermilk powder, and tomato powder for each person. This will make meals morepalatable and enjoyable during an emergency. You may also want to have up to three #10 cans of butterpowder and shortening powder too (depending on how much oil you have in storage).