Quotes and Addresses from Church Leaders

Quotes and Addresses from Church Leaders


“Lay Up in Store,” Keith B. McMullin, Liahona, May 2007, 51–53

“To Men of the Priesthood,” Gordon B. Hinckley, Liahona, Nov. 2002, 56

“To the Boys and to the Men,” Gordon B. Hinckley, October 1998 general conference

Longer-Term Food 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.

• Foods Lasting 30 Years or More
• Product Recommendations
• Packaging Recommendations
• Storage Conditions
• Dry Products for Longer-Term Food Storage
  • PETE Bottles
  • Oxygen Absorbers
  • Foil Pouches
  • Plastic Buckets

---

Foods Lasting 30 Years or More

Properly packaged, low-moisture foods stored at room temperature or cooler (24°C/75°F 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 below 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 Food 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

---

Product Recommendations

The following suggested amounts are for one adult.

Quantity for One Month	Recommended Products	Long-Term Storage Life
11.5 kg./ 25 lbs	Wheat, white rice, corn, and other grains	30+ years
2.5 kg. / 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.

---

Packaging Recommendations

Recommended containers for longer-term storage include the following:

• #10 cans (available in the U.S. and Canada 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 online at store.lds.org.
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).

---

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.

---

Dry Products for Longer-Term Food Storage

Products intended for longer-term storage must be dry (about 10% or less moisture content).
Warning: Botulism poisoning may result if moist products are stored in packaging that reduces oxygen.
Dry products that are not suitable for longer-term storage due to moisture content, oils, or other concerns include:

Barley, pearled	Meat, dried (such as jerky)
Eggs, dried	Nuts
Flour, whole wheat	Rice, brown
Grains, milled (other than rolled oats)	Sugar, brown
Granola	Vegetables and fruits, dehydrated (unless dry enough, inside and out, to snap when bent)

PETE Bottles For Longer-Term Storage

Bottles made of PETE (polyethylene terephthalate) plastic can be used with oxygen absorbers to store products such as wheat, corn, and dry beans. PETE bottles are identified on the container with the letters PETE or PET under the recycle symbol.
Other types of plastic bottles typically do not provide an adequate moisture or oxygen barrier for use with oxygen absorbers. Do not use containers that were previously used to store nonfood items.
PETE bottles can also be used for shorter-term storage (up to 5 years) of other shelf-stable dry foods such as white rice.
Moisture content of stored foods should be about 10 percent or less. When moist products are stored in reduced oxygen packaging, botulism poisoning may occur.

Packaging in PETE Bottles

1. Use PETE bottles that have screw-on lids with plastic or rubber lid seals. You can verify that the lid seal will not leak by placing a sealed empty bottle under water and pressing on it. If you see bubbles escape from the bottle, it will leak.
2. Clean used bottles with dish soap, and rinse them thoroughly to remove any residue. Drain out the water, and allow the bottles to dry completely before you use them for packaging food products.
3. Place an oxygen absorber in each bottle. The absorbers can be used with containers of up to one-gallon capacity (4 liters).
4. Fill bottles with wheat, corn, or dry beans.
5. Wipe top sealing edge of each bottle clean with a dry cloth and screw lid on tightly.
6. Store the products in a cool, dry location, away from light.
7. Protect the stored products from rodents.
8. Use a new oxygen absorber each time you refill a bottle for storage.

Where to Get Oxygen Absorber Packets
Oxygen absorber packets are available at home storage centers and Church Distribution Services, or they can be ordered online at store.lds.org. Unused oxygen absorbers can be stored in glass jars with metal lids that have gaskets.

Oxygen Absorbers

Oxygen absorbers protect dry foods from insect damage and help preserve product quality. They are used when dry foods are packaged in sealed containers. Oxygen absorbers can be purchased from home storage centers and Church Distribution Services, or they can be ordered from store.lds.org.
What are oxygen absorbers made of?
Oxygen absorbers are small packets that contain an iron powder. The packets are made of a material that allows oxygen and moisture to enter but does not allow the iron powder to leak out.
How do oxygen absorbers work?
Moisture in the packaged food causes the iron in the oxygen absorber to rust. As it oxidizes, the iron absorbs oxygen. Oxygen absorbers rated for 300 cubic centimeters (cc) of oxygen work well for properly packaged dry food in containers of up to one-gallon capacity (4 liters).
Is the use of oxygen absorbers equivalent to vacuum packaging?
Oxygen absorbers remove oxygen more effectively than vacuum packaging. Air is about 20 percent oxygen and 80 percent nitrogen. Absorbers remove only the oxygen. The air left in the container is mostly nitrogen and will not affect the food or allow the growth of insects.
What types of products can be stored using oxygen absorbers?
Products should be low in moisture and oil content. If the moisture content is not low enough (about 10 percent or less), storing products in reduced oxygen packaging may result in botulism poisoning.
What types of containers can be used with oxygen absorbers for food storage?
Oxygen absorbers should be used with containers that provide an effective barrier against moisture and oxygen. The following containers work well:

• Metal cans with seamed lids.
• Foil pouches (such as those provided by Church home storage centers and available from store.lds.org).
• PETE plastic bottles with airtight, screw-on lids.
• Glass canning jars with metal lids that have gaskets.

Oxygen absorbers are not an effective treatment method for plastic buckets, milk bottles, or other types of plastic bottles not identified as PETE or PET under the recycle symbol (see right).
What is the proper way to use oxygen absorbers?

1. Cut open the top of the bag of absorbers. Do not open the individual absorber packets.
2. Remove the number of absorbers from the bag that you will use in the next 20 to 30 minutes, and spread them out on a tray. Remove additional groups of absorbers from the supply as you need them during the packaging process, but do not open and close the bag repeatedly to get only a few absorbers at a time.
3. Reseal the remaining supply of absorbers by one of the following methods. Do not store absorbers in ziplock bags.
   • Seal the bag of absorbers with the special blue clamp provided by the home storage center.
   • Seal the bag of absorbers with an impulse heat sealer.
   • For longer storage when an impulse sealer is not available, remove the absorbers from the bag and place them into a glass canning jar that has a metal lid with a gasket. A one-pint jar (500 ml) will hold 25 absorbers.
4. Place one absorber into each container of food as it is packaged.

Foil Pouches For Longer-Term Storage

What type of pouch is available at home storage centers, at Distribution Services, and online at store.lds.org?
The pouches are made of multilayer laminated plastic and aluminum. The material is 7 mils thick (178 microns) and protects food against moisture and insects.
What types of foods can be packaged in pouches?
The pouches can be used to store foods that are dry (about 10% moisture or less), shelf-stable, and low in oil content. Botulism poisoning may result if moist products are stored in oxygen reduced packaging.
How much food does each pouch hold?
Each pouch holds 1 gallon (4 liters) of product. The weight varies by product. A pouch holds 7 pounds (3.2 kg) of wheat, 6.8 pounds (3.1 kg) of white rice, or 5 pounds (2.3 kg) of dry milk.
Do foods react with the aluminum in the pouch?
No. Foods do not come in contact with the aluminum because they are separated from it by a layer of food-grade plastic. The metal barrier is important in protecting the food from moisture and oxygen.
What is the best way to seal pouches?
Pouches should be sealed using an impulse sealer (see related instructions). Do not use an iron or another household heating device because it will not provide an adequate seal, especially for powdered products such as flour or dry milk. The impulse sealers used by Welfare Services (American International Electric AIE 305 A1 and Mercier ME 305 A1) meet the following specifications: 3/16-inch (5 mm) wide seal, 11.5-inch (305 mm) wide jaws, rated for up to 8-mil (205 microns) thick pouches, and equipped with a safety switch to cancel operation if the jaw is obstructed.
Where can I find an impulse sealer?
Impulse sealers are available at most home storage centers. Many stakes also have impulse sealers available. If you prefer, you may purchase an impulse sealer from Distribution Services or online at store.lds.org.
Is it necessary to remove all the air from the pouches?
No. Oxygen absorbers remove the oxygen from the air in the pouches. The low oxygen content eliminates food-borne insects and helps preserve product quality.
Is it normal for the sides of the pouch to pull in once the pouch is sealed?
With most products, the sides of sealed pouches will pull in slightly within a few days of packaging. This is more noticeable with granular foods than with powdered products.
How should pouches of food be stored?
The pouches store best in a cool, dry, rodent-free area. Storage containers should not be in direct contact with concrete floors or walls.
Are pouches rodent proof?
Pouches are not rodent proof. If rodents or other pests are a significant potential problem in the storage area, the pouches should be placed into containers that are rodent or pest proof. Do not store them in containers that have been used to store nonfood items.
Should emergency kits be packaged in pouches?
Many emergency supply items are not suitable for packaging in foil pouches. First aid items and food rations, such as granola bars, are best stored in containers with removable lids to allow for frequent rotation.

Pouch Sealer Instructions

For Portable Operation of AIE (and ME) 305 A1 Sealers
Please read the entire sheet before starting.
Setting up

1. Place the sealer on a sturdy surface about 5 inches (13 cm) above the table top. This will place the sealer jaw opening about 8½ inches (22 cm) above the table for the correct sealing position. Connect the foot switch to the back of the sealer, and place the foot switch on the floor. Plug in the power cord. Caution: Do not allow children in the area when the sealer is plugged in.
2. Set Recycle dial to 2, Congealing dial to 6, Sealing dial to 4, and Action Selector switch to Manual. Open the bag containing oxygen absorbers. Remove the number of packets that you will use in the next 20–30 minutes. Reseal the bag with the impulse sealer.
3. Open and reseal the bag as you need additional groups of absorbers.

Filling pouches

1. Fill a pouch with one gallon (4 liters) of product. (Overfilling will result in a poor seal.) A two-quart (2-liter) pitcher, cut off at the two-quart (2-liter) line, is a good measure to use in when you are filling pouches. Fill with two level measures, tapped down.
2. Place an oxygen absorber packet on top of the product in each pouch.
3. For powdered products, wipe product dust from inside the seal area using a dry towel.

Sealing pouches

1. Turn the Power switch on. (Do not allow small children in the area when the sealer is on.)
2. Place the pouch in an upright position in front of the sealer. Rest its weight on the table or shelf; do not let it hang.
3. Close the pouch by grasping the side seams and firmly pulling them outward. Fold the top 1½ inches of the pouch (30–40 mm) over at a right angle, and push down on the pouch to expel extra air from the package. Settle the product, and flatten the pouch opening. If the top will not flatten and fold over easily, check if the pouch is too full.
4. Hold the pouch by the side seams, and insert the top edge of the pouch into the jaw opening. Keep fingers clear of the jaw.
5. Position the pouch to seal it near the top. Stretch outward on the side seams to remove wrinkles. Press the foot switch to activate the sealer. Release hold on the pouch after the jaw closes. Remove the pouch when the cycle is finished.
6. Label the pouch with contents and packaging date.

Testing seals

1. Inspect the seams to ensure that they are adequate and without burned spots. The seam should resemble factory seams.
2. Check to see if the seam can be pulled apart.
3. Push on the pouch to see if air or product can be forced out.
4. If seams pull apart, check for inadequate cleaning of seam area or for overfill. If necessary, increase sealing setting by ¼ step (for example, from 4 to 4.25). Verify that the congealing setting is at 6.
5. If seams are burned, decrease the sealing setting by ¼ step.

Notes

1. The sealer comes from the factory with two bolts protruding from the front of the machine. These bolts are for holding the shelf provided in the box. Remove the bolts, and do not use the shelf unless it is used as part of a separate stand.
2. If the Teflon cover on the lower jaw is burned, unplug the sealer, loosen and lift up the cover, and carefully clean off any burrs that may be on the heat strip. Advance the cover approximately ½ inch (12 mm), trim excess, and retighten.
3. If the sealer fails to operate, check the two fuses mounted in the lower back of the case. If necessary, replace them with fuses of the correct size.
4. Dry foods that are packaged for long-term storage should be limited to those that best retain flavor and nutritional value. These foods should be low in moisture (approximately 10 percent or less), of good quality, and insect free. Avoid exposing dry foods to humid, damp conditions when packaging them. Warning: Products that are too high in moisture should not be stored in reduced oxygen packaging because botulism poisoning may result. Visit providentliving.org for specific product guidelines.

Plastic Buckets For Longer-Term Storage

Plastic buckets may be used to store food commodities that are dry (about 10 percent moisture or less) and low in oil content. Only buckets made of food-grade plastic with gaskets in the lid seals should be used. Buckets that have held nonfood items should not be used.
To prevent insect infestation, dry ice (frozen carbon dioxide) should be used to treat grains and dry beans stored in plastic buckets. Treatment methods that depend on the absence of oxygen to kill insects, such as oxygen absorbers or nitrogen gas flushing, are not effective in plastic buckets. Avoid exposing food to humid, damp conditions when packaging them.
Dry Ice Treatment Instructions

1. Use approximately one ounce of dry ice per gallon (7 grams per liter) capacity of the container. Do not use dry ice in metal containers of any kind or size because of the potential for inadequate seals or excessive buildup of pressure.
2. Wear gloves when handling dry ice.
3. Wipe frost crystals from the dry ice, using a clean, dry towel.
4. Place the dry ice in the center of the container bottom.
5. Pour the grain or dry beans on top of the dry ice. Fill the bucket to within one inch (25 mm) of the top.
6. Place the lid on top of the container and snap it down only about halfway around the container. The partially sealed lid will allow the carbon dioxide gas to escape from the bucket as the dry ice sublimates (changes from a solid to a gas).
7. Allow the dry ice to sublimate completely before sealing the bucket. Feel the bottom of the container to see if the dry ice is all gone. If the bottom of the container is very cold, dry ice is still present.
8. Monitor the bucket for a few minutes after sealing the lid. If the bucket or lid bulges, slightly lift the edge of the lid to relieve pressure.
9. It is normal for the lid of the bucket to pull down slightly as a result of the partial vacuum caused when carbon dioxide is absorbed into the product.

Storage of Plastic Buckets

• Store plastic buckets off the floor by at least ½ inch (1.3 cm) to allow air to circulate under the bucket.
• Do not stack plastic buckets over three high. If buckets are stacked, check them periodically to ensure that the lids have not broken from the weight.

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” (All Is Safely Gathered In: Family Finances).

---

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 (see 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 (1917–2008) 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,” Liahona, 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 (1898–1982) 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,” Liahona, Feb. 1982, 46).

---

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.
Refer to page 7 in the pamphlet One for the Money for a budget worksheet.

---

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 (1910–2008) 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,” Liahona, Jan. 1999, 66; October 1998 general conference).

---

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.

• Print
• Share
  • E-mail
  • Twitter
  • Facebook
  • Delicious

Finance Pamphlets:

One for the Money: Guide to Family Finances, Marvin J. Ashton, Revised Nov. 2006

All Is Safely Gathered In: Family Finances

Financial Calculator

Personal Finance Course

Family Finance Lesson Materials

“Financial Responsibility,” Young Women Manual 2, Lesson 46, 175–78
“Managing Family Finances,” Duties and Blessings of the Priesthood: Basic Manual for Priesthood Holders, Part A, Lesson 21, 153–59
“Managing Family Finances,” Marriage and Family Relations Instructor's Manual, Lesson 8, 35–40
“Temporal Wealth and the Kingdom of God,” Teachings of Presidents of the Church: Brigham Young, Chapter 32, 234–41

Quotes and Addresses from Church Leaders

“Earthly Debts, Heavenly Debts,” Joseph B. Wirthlin, Liahona, May 2004, 40–43
“Constancy amid Change,” N. Eldon Tanner, Liahona, Feb. 1982, 46–48

Do You Have Feedback on This Page?

Drinking Water Guidelines

Water Storage

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 5 ml (1 teaspoon) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to 1 liter (one quart) 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 8 drops of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every 4 liters (one gallon) 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.

---

Water Purification

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 should be passed through filter paper, fine cloth, or some other filter. It should be allowed to settle, and then the clear water on top can be 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 8 drops of fresh liquid household chlorine bleach (5 to 6% sodium hypochlorite) to every 4 liters (one gallon) 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.
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.

by. lds.org
 

Fifty food items to stockpile now: Health Ranger releases preparedness foods shopping list

Wednesday, August 22, 2012 by Mike Adams, the Health Ranger Editor of NaturalNews.com

(NaturalNews) With food prices skyrocketing and food supplies looking increasingly questionable for 2013, you'll be happy to know I've selected and assembled a list of recommended storable foods from a trusted discount source. All the foods listed below have a great shelf life, from two years to a decade. In this article, I've listed two sources: 1) Things you can buy at your local grocery store, and 2) Things you can get at a discount at an online organic foods retailer.

Remember: The U.S. government is stockpiling food (and ammo, too) like crazy. Even the government's website www.Ready.gov encourages citizens to stock up on emergency supplies and "make a plan." The word "stockpiling" used to have a negative meaning, describing "hoarding" behavior. But these days the word "stockpiling" simply describes smart people who are intelligently preparing to protect themselves, their families and even their local communities (church groups, neighborhoods, etc.) from the possibility of serious disruptions in the food supply.

Keep in mind that not everything I list below is organic. Although I'm a huge advocate of organic foods, when it comes to storable foods I often bend my own rule and allow for non-organic because it's for emergency use. (I'm not eating these foods every day, so I'm not as concerned about the non-organic status.)


The second list focuses on items you can buy at any grocery store, right now!

Shopping list items selected by the Health Ranger

• Bar Harbor brand - Clam Chowder, Fish Chowder, Fish Stock, Whole Maine Cherrystone Clams - I'm really liking the Bay Harbor brand of clam chowder and fish chowder. Although not certified organic, this is the only chowder I've ever found that isn't salted to death. The quality of the chowder is excellent, the spices are completely natural, and they use no MSG or chemical garbage. Personally, I've stocked up on 48 cans of their clam chowder and 48 cans of their fish chowder, and this will be my backup supply of chowder in case the food supplies get disrupted.

• Sensible Foods - CherryBerry Crunch Dried Fruit, Tropical Blend - Although not certified organic, this provides a long-term storable supply of fruit nutrients which are crucial if you're living in stressful times. Lots of natural vitamin C in these fruits, and the shelf life is at least 2 years.

• Artisana - Extra Virgin Coconut Oil - This is a very high quality brand of 100% Cold-pressed Extra Virgin Organic Coconut Oil. I like coconut oil as a preparedness item because it's a food, a topical healing substance, and it can even be used as a mechanical lubricant in a pinch.

• Bob's Red Mill - Bountiful Black Bean Soup Mix - It's a great way to store a large quantity of "soup potential" in a small space. It's made of Black Beans, Black-Eyes Peas, Pearly Barley and Navy Beans. Add some coconut oil to the soup mix and you've got a healthy fat.

• Bob's Red Mill - Vegi Soup Mix - I like this soup mix because it's delicious, easy to make and uses no MSG or other weird chemicals. Ingredients include Green Split Peas, Yellow Split Peas, Barley, Lentils and Vegetable Pasta (Containing Whole Wheat Flour, Dehydrated Spinach, Tomato, Celery, Onion, Beets, Garlic).

• Bob's Red Mill - Organic Creamy Buckwheat Hot Cereal - A super healthy, high-protein cereal that's great for survival and preparedness. Better than oatmeal for this purpose.

• Carrington Farms - Organic Milled Flax Paks - 100% Organic Cold Milled Micro Cleansed Flax Seed - I've found these to be outstanding portable packets of flax seeds, an important source of omega-3 fatty acids. Most flax packs are too large, and flax tends to go rancid very quickly, so these small packs are perfect for portable food storage. You can use these in oatmeal, smoothies, salads, bake mixes, and practically anywhere.

• Coconut Secret - Raw Coconut Crystals - These are very handy as a natural sweetener. They contain far more minerals than processed white sugar, and in a collapse scenario, natural sweeteners will be a fantastic barter item.

• Newman's Own - Raisins - Believe it or not, raisins are a fantastic form of portable nutrition and healthy calories. They should be part of any food preparedness shopping list.

• 3 Tray Stackable Sprout Garden - Perfect for sprouting, which is one of the most important methods for growing your own nutrition and having live foods during hard times. (Also be sure to acquire a good supply of sprouting seeds. I like alfalfa the best.)

• Wild Planet Foods - Wild Sardines in Extra Virgin Olive Oil - A great source of omega-3 fatty acids from fish. Long shelf life, portable and easy to barter, too. More valuable than gold when people are starving...

• Fine Ground Celtic Sea Salt in Resealable Bag - Don't skimp on the salt! Salt will be hard to come by in a food supply collapse. You'll need more salt than you probably think, and salt stores for a long, long time as long as you keep it dry.

• Sprout Baby Food - Beef & Vegetable Lasagna - Believe it or not, these "Sprout Baby Food" products are better than most storable foods. They're only lightly salted, so you'll need to add your own salt. The ingredients are mostly organic, and the small packs are very portable, easy to carry (even in your pockets), and easy to barter.

• Essential Living Foods - Superfood Smoothie Mix - This is an excellent smoothie base, into which you can add fruits or other items. Ingredients are: Raw Hemp Seed Powder*, Brazil Nut Powder*, Mesquite Powder*, Coconut Sugar*, Raw Lucuma Powder*, Raw Goji Berry Powder*, Raw Acai Powder*, Raw Vanilla Bean Powder*. *Organic

• Camu Camu Powder - An excellent, natural source of vitamin C. Very potent. Store this in the refrigerator or freezer, if possible.

• Acai Powder - Powerful nutrients for sweetening any smoothie. Loaded with antioxidants and other phytonutrients. Store this in the refrigerator or freezer, if possible.

Recommended storable foods you can acquire at any grocery store

These items are very low cost, loaded with nutrients, and are easy to store:

• Sugar (not to eat, but to barter with. Never eat white processed sugar.) Buy coconut sugar if you can.
• Pepper (a basic spice, easy to store, easy to barter).
• Mustard (excellent nutrition, believe it or not. Made from mustard seeds.)
• Raisins (easy to store and barter)
• Lard (yeah, lard. On a cold winter's night when the heat is off, you'll wish you had some soup made with lard... and it's healthier than "vegetable oil" which is mostly GMO soybean oil anyway.)
• Butter
• Pickled vegetables (all kinds, including sauerkraut)
• Coffee (even if you don't drink it, you can barter it. People will be desperate.)
• Coffee filters (can also be used to help filter water, cooking oil and other items)
• Brown rice (large bags)
• Steel-cut oatmeal
• Local honey (stored practically forever)
• Sardines and anchovies packed in olive oil (excellent storable omega-3s)
• Sea salt (you almost can't have too much salt stored away...)
• Yet more sea salt
• And even MORE sea salt, because you will run out in a prolonged collapse scenario.
• Peanut butter (portable, high calories, which you'll need)
• Canned meats (long shelf life)
• Canned vegetables (you'll need the nutrients)
• Natural dried meats (AVOID all MSG!)
• Nuts and nut mixes (almonds, cashews, etc.)
• Cans of coconut milk or coconut fat (adds delicious flavor to any meal)
• Spare can openers, kitchen knife, small cutting board, etc.

How to store these foods

For things like the soup mixes, you can't just store the bags without protection from rodents. You'll need to acquire 5-gallon pails with sturdy lids. You can get these locally at a hardware store such as Home Depot or Lowe's. Pack the foods in the pails, then attach the lids securely. This will keep out mice, ants, and so on.

You can also sprinkle some DE (diatomaceous earth) in the pails, around the floor, etc., to discourage insects and ants. DE is harmless to humans unless you inhale it. You can actually eat small quantities of it quite safely (some people actually use it as a detox supplement).

Obviously, do not use chemical insecticides of any kind, as they are likely to contaminate your stored food.

Store all your food in a cool, dry, dark place. A dry root cellar is ideal. Refrigerate foods if you have refrigeration space.

Items like salt and honey can store literally for thousands of years under the right conditions. Beans and grains can typically be stored for 5 - 10 years. More perishable items such as raisins are usually only good for 1-2 years. Canned foods and items like sardines are typically good for 2-3 years, depending on the item.

If you do eat some of your preparedness items on a regular basis, make sure you eat the older items first. Many preparedness experts recommend "store what you eat, and eat what you store" in order to keep your food supplies rotated and fresh. Personally, I differ a bit from that because I tend to eat fresh foods while storing non-fresh foods.

The important thing is to get squared away now, while foods are cheap and readily available. Through Green PolkaDot Box, I've selected items that I recommend for preparedness, and that list of what you'll see on the page at www.GreenPolkaDotBox.com.

(Use coupon code NN50 to save $50 off your first order.)

Shipping is free on orders over $75 (see their website for details), so you pay nothing for shipping. With the help of Green PolkaDot Box, many of my own friends and family members have been able to get stocked up while saving money on storable foods. This has been a real money-saver for many people I know.

Get started there today while the $50 credit remains available (using coupon code NN50 at checkout). If you're already a member, review the list of the foods I've selected there, and see if any of those make sense for you as preparedness items.

For the record, by the way, this list I've shared here is NOT a complete list of everything you need. It's just a list to get started. Beyond this list, you will obviously need a water filter, a light source, a heat source, self defense items, communications gear, cooking utensils, emergency medicine herbs and tinctures, and many other similar items. Keep reading NaturalNews for more preparedness ideas and recommendations, as we will continue to cover this topic on a regular basis.

Final thoughts: Beyond food, you also need garden seeds

One thing I know without question is that, throughout history, every collapse scenario has caused a food crisis where people went hungry. The best way to insulate yourself from that -- and to promote calm during a crisis -- is to have a supply of several month's worth of food already squared away. Most of us who are into real preparedness have at least one year's worth of food stored for the entire family. (That's a lot of food, and it takes a lot of space.) But even if you're starting from scratch, you can at least store up a few weeks worth of food to get started. From there, you can add to it as you find the funds.

Oh, and by the way, if you're looking for what I believe to be the world's best selection of 100% heirloom survival garden seeds, the answer is right here:

http://www.supplysource.com/surthrival-seed-can

Description from the site:

The SurThrival Seed Can contains the finest collection of pure non-hybrid open pollinated seeds for the health and survival of you and your family. These organic heirloom strains will produce a delicious array of fruits, veggies and grains in your home garden for optimal nutrition including important proteins, carbohydrates, minerals, vitamins, and enzymes with extra greens for a boost from life force promoting chlorophyll plus varieties that provide essential oils, herbal medicinals, and even nectar for your garden pollinators and forage for chickens, horses and cattle. The SurThrival Seeds Collection provides seeds for barter including the highly prized and rare Hopi Tobacco seeds -- the original cultivar of North America.

All protected inside this steel can in moisture resistant packaging to keep these live embryos fresh and long lasting for years of planting productivity. Sow, harvest and learn to save seed -- your personal seed bank will support a lifestyle of food independence with the pleasure of fresh picked home grown goodness. Harnessing sun energy direct through your very own efforts -- for your health freedom and safety!

 

Emergency Preparedness: Winterize your Car

                          Emergency Preparedness: Winterize your Car

Many of us know to buy a bag of rock salt or ice melt, sand,etc for sidewalks during winter weather, but now is the perfect time to gather a few items to store in your vehicle during winter, just in case you find yourself in a bad situation.

You'll have so much peace of mind by having this done.

You can even make a family activity of it by making the list into a scavenger hunt for the family around the house or at a local store if you need to purchase items.

www.ready.gov has two lists for winterizing your car. The first is a list of manintenance items you should do before winter, and the second is a list of items to update or start your emergency kit stored in your car.

List one: Winter Vehicle Maintenance: Antifreeze levels Battery and ignitions system: Make sure in top condition and clean battery terminlas
Brakes: check for wear and fluid levels
Fuel and Air filters: Replace.
Maintain a full tank of gas: This will keep the fuel line from freezing.
Heater/defroster: Make sure work properly
Lights/hazard flashing lights: Make sure work properly
Oil: check level&proper weight/Heavier oils congeal more at low temps. and do not lubrica well. Thermostat - ensure it works properly.
Windshield wiper equipment - repair any problems and maintain proper washer fluid level.
Install good winter tires - Make sure the tires have adequate tread.

List Two: Update your Car's Emergency Kit:
a shovel
windshield scraper and small broom
flashlight
battery powered radio
extra batteries
water
snack
food
matches
extra hats, socks and mittens
first aid kit with pocket knife
necessary medications blanket(s)
tow chain or rope road
salt and sand
booster cables
emergency flares
fluorescent distress flag