Nicole shared these basics that were good reminders for me.
BASIC PRINCIPLES OF HOME STORAGE
The Church of Jesus Christ of LDS Saints does not dictate to its members what items to store or how much to store in their short-term and long-term storage. The following are a list of principles and suggestions on how to develop and maintain a food storage plan:
WHAT TO STORE
(1) Store what you and your family are accustomed to eating.
(2) Store a variety of foods within the USDA recommended food groups.
(3) Store foods that are locally or regionally available and not too costly.
(4) Store foods that supply all the nutrients needed in a balanced diet.
(5) Store only the highest quality or grade of food in the best containers.
BUILDING YOUR STORAGE
(1) Build your food storage program according to established priorities and in an orderly manner, after family discussion and prayer. Avoid going into debt.
(2) You can determine how much of any item to purchase for a month, three months, or a year by multiplying the items and amounts contained in your weekly menus.
FOOD STORAGE
(1) Choose your food preservation methods based upon your climate, situation, available space, equipment, storage conditions, and budget.
(2) Rotate and use your short-term and long-term food supply in order to maintain nutritional quality and to prevent loss and spoilage.
STORAGE CONTAINERS
(1) Store only in glass, metal, or durable plastic containers which have been approved for short-term or long-term food storage.
(2) Storage containers should prevent the entrance of air, humidity, light, and inspect.
WHERE TO STORE
(1) Store only in areas which will permit easy access and rotation of food storage containers.
(2) Control insect contamination by keeping storage areas clean and by pre-treating food susceptible to insect-infestation before they are stored.
Note:
Please contact Sister Barrios at (504) 833-1863, if you wish to discuss these principles.
