roadwork going on here!!!! I need to work on this page and update it - a LOT!!!
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Preserving Kettle - what I NEED in my pantry
Game plan for this page is to post a periodic or yearly update on items I would like to try, or that I need to update my pantry for the year.
Also - I think I will use this as my main page for Emergency preparation. I've been caught in high winds, tornadoes, innumerable power outages that lasted anywhere from hours to several weeks. I've also been laid off from my job in 2 separate locations (once in OH and once in CT). ALL are emergencies and some occurred (most???) in the dead of winter with VERY VERY cold weather! And snow! My family has also been ALMOST caught in a flood situation (water didn't quite reach the bottom step - but it definitely was in the middle of my yard!) and the way out was across a fence and a field and hike quite a distance before getting to another house which might or might not welcome us.
At any rate - this is what I HOPE to have set up - and some of which I DO - or DID have set up - and need to replenish.
All amounts given are per person. For each child - 1/2 of the amount as for an adult.
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STEP 1 - EMERGENCY READINESS
Emergency binders - one with all necessary documents
Binder with food/whatever inventory
Computer back up
Disaster kit (don't need to purchase, can make up my own!)
Evacuation list
Car kit
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STEP 2 - SHELVING
Shelving
Locate storage places
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STEP 3 - WATER
Water!!! Can't forget that!!! For sure!
Recommended amount is 1 gallon a day per adult, 1/2 gallon a day per child and an extra gallon a day for cooking. If you have pets - umm - probably add in another gallon (I have 4 cats!) per day.
MINIMUM amount to store is for 14 days. Therefore - I need to store AT least 14 x 3 or 42 gallons! UGH!
Also don't use milk jugs - after about 3-6 mos, they spring leaks - bad ones! Instead use food grade heavy duty plastic ones - or 2 liter bottles to make up the equivalent.
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STEP 4 - 90 DAY FOOD SUPPLY
Short term storage
(actually has some long term storage mixed in!)
90 day food supply - yup - I would have to be definitely out of reach for emergency on this - but yet - it happens - and being laid off can mean an even longer period of time! This is what I would HOPE to have in store - and what I hopefully will buy in/replenish a bit at a time. Problem here is that I tend to mix the 90 day food storage and longer term storage up! which is ok - but can complicate re-purchasing a bit.
- Condiments (I can make - but would rather not!)
- Mayonnaise
- Mustard
- Soy Sauce (Tamari)
- Pickles
- Jams and Jellies, Preserves, Conserves, and Marmalades
- Fats
- Dairy
- Milk
- Non-instant milk
- Evaporated Milk
- Condensed Milk
- Buttermilk
- Butter
- Sour Cream
- Cheese
- Cheddar
- Swiss
- Monterey Jack
- Colby
- Mozarella
- Cottage
- Cream
- Neufchatel
- High Protein
- Nuts
- Cashew
- Peanut butter
- Pistachio
- Eggs
- whole eggs
- egg whites
- Beef
- Ground
- Roasts
- Corned
- Poultry
- Chicken
- Turkey
- Other poultry
- Fish
- Salmon (canned)
- Tuna (canned)
- Mackerel (canned)
- Anchovy
- Sardines
- Kippers
- Beans
- Kidney
- Pinto
- Black Turtle
- Lentils
- Lima, Baby
- Lima, Large
- Refried
- Mung
- Pink
- Small Navy
- Canelloni
- Soy
- Split Pea
- Yellow split pea
- Whole peas
- Cowpeas or crowder
- black eyed peas
- Butterpeas
- Peanuts
- peanuts
- Peanut Butter
- other protein
- TVP beef
- TVP chicken
- TVP ham
- TVP Pepperoni
- TVP sausage
- TVP Bacon
- TVP Sloppy Joe
- TVP Barbecue
- Fruit
- Apples
- Apricots
- Blackberries
- Blueberries
- Cherries - pie
- Cranberries
- Currants
- Figs
- Gooseberries
- Grapefruit
- Grapes
- Lemons
- Limes
- Melons
- Nectarines
- Olives
- Oranges
- Peaches
- Pears
- Pineapple
- Plums
- Raspberries
- Strawberries
- Watermelon
- Vegetables - rate 1-3 with 3 MOST liked and 1 the least! 1=2 items, 2=6 items, 3=34 = 2 + 12 + 102 = 116 total units. Each unit would probably be slightly in excess of 3 cans/jars
- 2 Asparagus
- 2 Beans, green
- 1 Beans, Yellow
- 2 Beans, Lima
- 3 Beans, dried
- 3 Beets
- 3 Broccoli
- 3 Brussel Sprouts
- 3 Cabbage
- 3 Carrot
- 3 Cauliflower
- 2 Celery
- 3 Collards
- 3 Sweet Corn
- 2 Cucumber
- 3 Kale
- 3 Mushroom
- 3 Mustard
- 3 Onion
- 3 Parsnips
- 3 Peas, Garden
- 3 Peas, Field
- 1 Peas, Butterpeas
- 3 Peas, Split Peas
- 3 Peppers, Green
- 3 Peppers, Hot (Mole)
- 3 Peppers, Hot (Poblano)
- 3 Peppers, Hot (Jalapeno)
- 3 Potato
- 3 Pumpkin
- 3 Spinach
- 3 Zucchini
- 3 Winter Squash
- 3 Salsify
- 3 Sweet Potato
- 3 Swiss chard
- 3 Tomato (Ripe - Pasta)
- 3 Tomato (Ripe - Salad)
- 2 Tomato Cherry
- 3 Tomato Green
- 3 Turnip Greens
- 3 Turnips
- Grain (actually a long term storage - EXCEPT I use daily which also makes it a SHORT term storage as well!)
- Whole/Cracked/Parboiled/Rolled
- Corn
- Popcorn
- Hominy
- Grits
- Rice
- Basmati
- "Sticky" high protein
- Jasmine
- Brown
- Rye
- whole grain
- Rolled
- Millet
- Barley
- Pearled (NECESSARY - barbs!!!!)
- Rolled
- Wheat
- Whole grain
- Bulghur wheat (cracked and par-boiled)
- rolled
- Oats
- Groats
- Rolled
- Buckwheat
- Hulled (kasha) - husks IMPOSSIBLE to get off otherwise!)
- Spelt
- Tri-t-cale
- Pasta
- Couscous
- Rice Noodles
- NEEDED - noodle machine
- NEEDED - noodle extruder for round noodles
- Flour/Meal
- Corn
- coarse
- fine)
52 weeks a year
1. Know what you need
2. Shop smart (sales, coupons, bulk)
3. Rotate through the meals!
Ea week -
Fats - 2 T x 7 = 14 T = 3/4 C 2 T - round to 1 C
Dairy products - milk or cheese = 3 x 7 = 21 C = 5 qts 1 C - round to 6 qts
High protein - 42 oz a week
Fruit - 1.5 C x 7 = 10.5 C or about 5 pts - round to 6 pts.
Vegetables - 1.5 C x 7 = 10.5 C or about 6 pts.
Grains - 2.5 x 7 = 17.5 C or a little over 4 qts - round to 5 qts
Ea. day -
1-2 T fats = 2 T
3 8 oz milk or milk products = 24 oz milk = 3C
2 servings of meat or nuts and beans or eggs x 3 oz/serving = 6 oz
3 fruit servings x .5 cup = 1.5 C
3 veg servings x .5 cup = 1.5 C
5 servings grains x .5 cup = 2.5 C
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STEP 5 - LONG TERM STORAGE - EDUCATION
Set up Long Term Food Storage Inventory Sheet
Shelving
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STEP 6 - GRAINS - 300 lbs
Wheat
oats
barley
buckwheat
Corn
Rice
PASTA - 25 pounds
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STEP 7 - LEGUMES - 60 lbs
dried beans
bean soup mixes
lentils
soy
split peas
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STEP 8 - BAKING INGREDIENTS
FATS AND OILS - 13 POUNDS
vegetable oils
peanut butter
salad dressing
Mayonnaise
shortening
COOKING ESSENTIALS - 8 POUNDS
Yeast
baking powder
baking soda
corn starch
potato starch
vinegar
salt
SUGARS - 60 POUNDS
sugar
honey
molasses
corn syrup
gelatin
DAIRY - 75 POUNDS
powdered milk
Evaporated milk
powdered eggs
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STEP 9 - FRUITS - 185 POUNDS
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STEP 10 - VEGETABLES - 185 POUNDS
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STEP 11 - COMFORT FOODS
pickles
jams and jellies
spices
chocolate!!!!!
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STEP 12 - NON FOOD ITEMS
includes:
toothpaste
toothbrush
deoderant
toilet paper
paper
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MEAT AND MEAT SUBSTITUTES- 20 POUNDS
Items for preserving - Oct - spring months.....
Grapefruit -
grapefruit canned (Blue book)[2-2.5 #/Qt]
Citrus Marmalade (Blue book)
4 Fruit Juice (Blue book)
Frozen (Blue book)
Juice (Blue book)
Marmalade (Blue book)
Mixed Fruit (Blue book)
Cranberries
Cranberry Sauce - Jellied (Blue book) [4 1/4 C/2 pts.]
Cranberry Sauce - whole Berry (Blue book) [8 C/6 pts]
Cranberry Juice (Blue book)
Apples
Apple Rings (Blue book) [10#/6 pts]
Apple Wedges in Cinnamon Red Hot Syrup (Blue book) [8-10#/6 pts]
Apples (Blue book) [2.5-3.0#/qt]
Apples studded with dried cherries and raisins (Blue book) [8-10# Granny Smith/4 qts]
Applesauce (Blue book) [2/5-3.5#/qt]
Apple Juice (Blue book) [24 # apples/6 qts]
Apple Butter (Blue book) [4 # apples/3 pts]
Oranges
Honey-Orange Slices (Blue book) [2.5# oranges (about 4 large)/3 half-pts]
Pears
Pineapple
Pineapple (Blue book) [3 pounds pineapple/qt]
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