Why Food Storage and the like


This blog comes to help us all deal with FS questions and to build up from a starting place & build a more complete and full FS & how to be more Self Reliant. Let us all get Prepared & ready for anything that may come our way. You never know when Mother Nature, Man Made Disaster or Money Problems may come and you would need your FS to get you through! I will talk about Emergency Preparedness also!

Food Storage, Emergency Preparedness, Other tips and Ideas. Let me help you get ready for what ever may come!

I started Food Storage over 15 years ago. I have taught many classes and been a speaker and helped many people over the years. This is a place where I can state things or address issues I want to cover.

Thursday, March 12, 2015

Movie Night Idea March

With March being here and if you need a Great family movie night idea that would go well with St. Patrick's Day. 

I would recommend Darby O'Gill and The Little People. by Walt Disney. This was Made in 1959.

There may be a few "scary" moments for very little people, as in young children. But it is a great family movie. We watched it last night and young and old liked it.

Make some Green Candied Popcorn from

 Green Candied Popcorn
4 quarts popped corn
1 1/2 Cups sugar
1/2 Cup light corn syrup
2 Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon cream of tartar (optional, does make mixture slightly more creamy)
1/4 teaspoon vanilla
1 teaspoon baking soda
green food coloring (I used about 1/8 teaspoon Wilton paste color in Kelly Green)
In heavy saucepan on medium heat melt butter then add sugar, corn syrup, cream of tartar and salt. Increase temperature to medium high and bring mixture to a boil, stirring constantly to dissolve sugar. Once mixture boils, add in food coloring and stop stirring. Boil for 5 minutes (Do not stir). Mixture should be about 250-260 degrees. Remove from heat and carefully stir in vanilla and baking soda. Working quickly and while mixture is foamy, pour mixture over popped corn and gently stir to coat popcorn. Place popcorn into a large roaster or rimmed baking sheet (lined with parchment paper or sprayed with cooking spray) and bake at 200° F for 1 hour, stirring every 15 minutes.
Happy St Patrick’s Day!

You can even make Your own Leprechaun Trap...


The original Source for this trap is now gone, but credit does go them!

The General Food Storage FYI

Food Storage FYI

Prepare a storage area for food. COOL, DRY, and DARK conditions are best. Include a permanent marker to date items as they are added to the shelf. Remember to rotate first in first out by putting the new items in the back of the older items already on the shelf.

CONTAINERS- Always store your bulk foods in food storage containers. Many people have had to throw away lots of food because it was left in sack, where the product can or was exposed to moisture, insects, and rodents.


NEVER put water or food containers directly on cement. Use carpet, wood, shelves, etc. Reason- is chemicals will leach into the containers from the cement.

Stock up on items when found to be on sale. Look for case lot sales: buy one get one free sales. Buy multiple items when in season to carry through for a year.

Try to put your food and water storage in several different locations in your home.

USE YOUR FOOD STORAGE!!!! It is vital that you and your family become familiar with the things you are storing. You need to know how to prepare these foods. Your family needs to know what it tastes like. You do not want to do this under stress. One of the most important things you can do is get your family used to eating these foods. A stressful period or disaster is not the time to totally change your diet.

Get food storage cook book and learn too use the foods you are storing. You can even put one together by adding you favorite recipes into a 3 ring binder marked food storage recipes.

this is something that was put together many years ago. Just transferring info here. I am sure there are many more ideas I could add to it. FYI on Food Storage.
Sources: Not known for sure: Information is from many others credit goes to them
A few ideas are my own thoughts.

Rotating Food Storage

Rotating Food Storage

This is s BIG question. How do I use and Rotate my food storage? My answer is by using it. Ok that is easy to say, but how.

Here is what I have learned...
  1. Buy only the food you will eat.
  2. Then buy food in small enough packaging, so you will open it and use it.
  3. Date all food storage foods, soaps, anything that you store all things need a month and year put on to them. Some people only put the year i.e. 2014. I have heard of some people who have put stickers on their food storage items, i.e. stars for 2013, hearts for 2014, and Christmas stickers 2015. They made a master sheet with year and the kind of sticker next to that. Then they use all stars cans first etc.
 4. The first in first out rule.(FIFO) This helps with rotating the food stuffs. Always put the new bought stuff on the shelf in back of the food already on the shelf. That is why dating all items helps with this.

 5. Buy in bulk and repackage the food stuffs your shelf. Use Food grade buckets, canning Jars, PETE bottles, etc.

6.  Keep a master inventory list. WRITE down what you have, what you want, and what you NEED to get. Write it down in pounds or in cans and learn to buy that way. Well I update mine only 2 times a year, Jan and July. I look to see what I have, What I need and what I have used. Ok say you want 100 pounds of rice person in your family. And you have 4 people in your family like I do. You want 400 pounds of Rice total. Now you keep your eye out for great deals, sales, etc. I was able to add 100 pounds of rice to my food storage. 20 pound bags for $5.00 each. So I spent $25.00 for rice. Now I added that to my master list and now I have 75 pounds of rice per person. I now know I need 25 pounds per person to get to my goal. Or a total of 100 pounds. So I will continue to watch for the best deal and buy accordingly through out the year.

7. Use your Food Storage as a Giant Pantry. This is the best way I have found to rotate my Food Storage. All of my Food Stuffs are in the same area, sorted and labeled and dated. All are on shelves or in CLEARLY marked boxes. When I go to make dinner, I go to my Food Storage area and get what I need.

8. By using what you have stored away, means your family and you will
 A) Be able to use it when the need arises.
 B) KNOW how to cook with it
 C) Your family will be used to eating it and your bodies will be USED TO IT
D) You can have recipes ready to use for all food stuffs in your Food Storage

9. NO wasted money. Use food and replace it. I have heard all too often of people who have bought wheat, dry milk, etc. Stored it away and NEVER used it. Then had to throw it away and start all over. WHY, store food you will never eat? Why store food to throw away? Why throw money away? Start using the food stuff you have and replace and then no wasted money and no wasted food.

  1. You will save money in the long run. Yes you can save money by eating out of your food storage. I can now only buy food to replace food I used as long as it is on sale, or I am running out.( running out to me is 2 items left on the shelf) I only need to shop once a month and that there will save money. I never have to run to the store to “Get” something to make a recipe or dish. I only spend $250.00 total for my Food budget each month, most families spend much more to feed a family of four, and that is including the dog, and cat.
  2. You will eat healthier. You will be able to eat healthier and better foods. If you start to eat more grains and such and less highly processed, snack foods, etc. You will lose weight, you won’t need, and you will feel better. The most important thing is you will feel full and will need to eat less snacks.
  3. The best thing I can say is. Learn what is best for you. It has taken me 15 years to be able to do all of this. I have learned by doing. If you live and practice food storage, you will never have a problem in rotating it. You will use it everyday and as you go you will see how easy it really is.

Saturday, August 30, 2014

National Marshmellow Toasting Day

August 30 is National Marshmallow Toasting Day.. Who knew there was a Day for Toasting marshmallows. 

Most people have many memories for sitting around a camp fire and toasting Marshmallows. Taking the time to toast them just right. Or simply setting them on fire and blowing until you can blow no more.

So for one of the last weekends before school starts have a family night that you can (safely and with in the laws of where you live, check to see if there is a fire ban, or if you need a permit etc.) Have a fire in a fire pit, or BBQ.  Make some good family memories and talk about when you were a kid and your memories of toasting marshmallows. You know having to go find the right toasting stick in the woods, just big enough, just green enough and how you were able to use a pocket knife to take off the bark and make it into a point. Now days we can just go a buy toasting sticks at any store that sells camping supplies. Which we do own and we do use.

Enjoy this great day tonight by a campfire or bonfire, toasting a big, soft, sticky and sweet marshmallow, or two, or three, or….. Summer would not be the same without a campfire and this great campfire treat. Summer is short. Summer is good. Let's enjoy it while it is still here. Toast a marshmallow and forget about everything else.

And, don't forget to make a few S'mores.

S'mores Recipe: Ingredients:
  • Chocolate candy bar
  • Honey Graham Crackers
  • Marshmallows
  • Break off a square of Graham cracker
  • Add a piece of Chocolate.
  • Toast a big marshmallow over the campfire.
  • Add the hot marshmallow.
  • Top it with another graham Cracker.
  • Eat , savor and enjoy! 
 The origin of S'mores dates back to the 1920's. It's believed the recipe was created by the Campfire Girls. Girl Scouts soon discovered it, and found it to be chocolatey delicious.  Before long, S'mores became a campfire staple for everyone. S'more folklore suggests that S'mores got its name right by the campfire. After eating one, young kids chanted "gimme some more!"

Take the time and spend time with your family! What a great way to talk about memories, fire safety and listening to the crickets sing at night! 

Friday, August 29, 2014

More herbs and less Salt day

August 29 is National More Herbs & Less Salt Day. 

 We all know that we need salt to live, but most people consume way to much salt and sodium in their daily diet. Mostly because it is hidden in many things. 

So as you are harvesting your garden and putting the fresh fruits and vegetables in your daily meals do not forget about the fresh herbs. You may have a herb garden. Time is right to harvest and use and even dry some herbs for use later. If you do not plan to grow a few herbs next year, even on your deck or patio in pots.

Learning to cook with fresh herbs is really easy. You do not have to use fresh you can use dried as well. Tips for using herbs and spices:

  • Avoid overwhelming a dish with too many seasonings, and never use two very strong herbs together. Instead, season with one strong flavor, and one milder flavor to complement the food.
  • When cooking, add dried herbs early in the process, but use fresh herbs at the end for optimum flavor.
  • Add herbs and spices to cold dishes several hours before serving to allow the flavors to blend.
  • Fresh leaves should be chopped very finely. Exposing a greater number of surface cuts will allow the food to absorb more of the herb’s flavor.
  • When necessary, a mortar and pestle can be kept in the kitchen to powder dry herbs.
  • If doubling a recipe, you may not need to double the herbs. Use just 50% more.
 Dry herbs and spices carry more flavor than fresh. Use this guide when following a recipe: ¼ teaspoon powder = ¾ teaspoon dried = 2 teaspoons fresh

 How to store herbs and spices: 
Proper storage is essential to retaining the flavor of herbs and spices.

  • Dried herbs and spices should be kept in a cool, dry, and dark place. Storing right next to the stove, although convenient for cooking, is not the best location, because heat, air, and bright light destroy flavor.
  • Store dry herbs and spices in tightly covered containers.
  • Date dry herbs and spices when you buy them. Try to use them within one year.
  • If you can’t smell the aroma of an herb when you rub it between your fingers, then it is time for a new supply.
  • Treat fresh herbs like a bouquet of flowers: Snip the stems, stand the herbs in a glass of water, and refrigerate.
  • To increase shelf life, freeze or dry fresh herbs. To freeze fresh herbs, wash and pat dry. Remove the leaves from the stems and store the leaves in a freezer bag. They can also be chopped and frozen in ice cube trays and then stored in a freezer bag. 

Guide to using Herbs and Spices
Herb or Spice
Use to Enhance
Basil Italian foods (especially tomatoes, pasta, chicken, fish and shellfish)
Bay leaf Bean or meat stews and soups
Caraway Cooked vegetables such as beets, cabbage, carrots, potatoes, turnips and winter squash
Chervil French cuisine, fish, shellfish, chicken, peas, green beans, tomatoes and salad greens
Chili powder Bean or meat stews and soups
Chives Sauces, soups, baked potatoes, salads, omelets, pasta, seafood and meat
Cilantro Mexican, Latin American and Asian cuisine; Rice, beans, fish, shellfish, poultry, vegetables, salsas and salads
Cumin Curried vegetables, poultry, fish and beans
Curry Indian or southeast Asian cuisine; Lamb or meat-based dishes and soups
Dill (fresh) Seafood, chicken, yogurt, cucumbers, green beans, tomatoes, potatoes and beets
Dill (seeds) Rice and fish dishes
Ginger (dried) Rick, chicken and marinades
Mace Baked goods, fruit dishes, carrots, broccoli, brussels sprouts and cauliflower
Marjoram Tomato-based dishes, fish, meat, poultry, eggs and vegetables
Oregano Italian and Greek cuisine; Meat and poultry dishes
Paprika Spanish dishes, potatoes, soups, stews, baked fish and salad dressings
Rosemary Mushrooms, roasted potatoes, stuffing, ripe melon, poultry and meats (especially grilled)
Sage Poultry stuffing, chicken, duck, pork, eggplant, and bean stews and soups
Tarragon Chicken, veal, fish, shellfish, eggs, salad dressings, tomatoes, mushrooms and carrots
Thyme Fish, shellfish, poultry, tomatoes, beans, eggplant, mushrooms, potatoes, and summer squash
Tumeric Indian cuisine; Adds color and taste to potatoes and light-colored vegetables

 info from:  http://www.sparkpeople.com/resource/nutrition_articles.asp?id=297

Good luck and have fun with using your herbs.