The Family Home Storage pamphlet (http://providentliving.org/content/display/0,11666,7553-1-4081-1,00.html) distributed to church members, encourages members to store food items that will last a long time and can help individuals stay alive, such as wheat, white rice, and beans as part of a longer-term supply. A three-month supply of food that is part of your normal, daily diet is also commanded. Because these items do not have as long of a shelf-life as the long-term storage supply, these items must be rotated regularly.
When planning and acquiring your three-month supply of food, you must also consider the food value as well as storage qualities. As Junior Wright Child wrote in an Ensign article, “Proteins, vitamins, minerals, and certain fats are essential for maintaining good health. Most foods which can be stored for long periods of time either lack essential vitamins or lose vitamins during storage. You will need to supplement such basic foods with fruits or vegetables in order to obtain adequate amounts of Vitamins A and C” (Child, J.W., “Home Storage—How to Begin,” Ensign, Apr. 1986, 64-65). Fruits and vegetables can be canned, dried, or frozen.
The storage life of fruits and vegetables depend on the method for storing. Unopened canned foods stored at about 70° F last about 12-24 months, canned juice only 9-24 months. Dried fruits kept in a cool, airtight container will store up to 6 months, and dried vegetables stored in similar conditions will last about one year (Brennand, C.P. & Hendricks, D. G. (1995). Food Storage in the Home. Utah State University Extension publications; Kansas State University Extension, available: http://www.oznet.ksu.edu/dp_fnut/HRAP/STORAGE/cupstor.htm). Most fruits and vegetables that are frozen store 8-12 months. A few fruits, especially acidic fruits like grapefruit, lemons, and pineapple last only 4-6 months. (Clemson Extension (1999). Selecting and Storing Fruits and Vegetables. Available: hgic.celmson.edu/factsheets/hgic3483.htm)
Dried Fruits and Vegetables
When comparing fresh produce with dried produce, there are some similarities and differences. There are no differences in calories, fiber, and minerals. But, depending on the drying method, some losses of vitamin A, C and B can be expected. The main difference between fresh and dried fruits and vegetables is in the yield because dried food shrinks and decreases in size and weight (i.e., 25 lbs apples--> 4 lbs dried, 25 lbs onions-->3 lbs dried) until water is added and it returns to its original size (Brennand, C.P. (1994). Home Drying of Food. Utah State University Extension Publication).
Canned fruits and vegetables
There are some advantages and disadvantages of choosing canned produce. Canned goods are usually less extensive, have a longer shelf life, are easily available, do not require electricity to store and require no extra water storage as does dried fruits and vegetables. Some disadvantages include: the increased storage space required for canned goods, the variance of flavor and texture from fresh or frozen produce, higher calorie count in some canned fruits and vegetables. Some food may still be usable after the suggested storage life as long as the can is not bulging, leaking, smells bad or spurts when you open it (signs the can must be thrown away). Older, non-spoiled food may have some nutrient or quality loss, but it can always be used when puréed as a substitute for fat in baking (Hood, K. Can the Millennium.).
On a personal note, I realize that where we live in a hurricane zone where electricity may go out and leave me with a freezer full of frozen vegetables. I prefer the flavor and texture of frozen vegetables but realize that canned goods are best when the electricity goes out, especially for a long time. I’ve experimented with pureeing these vegetables and “hiding” them in my normal foods I serve and have some success. Some writers (see books like Sneaky Chef or Deceptively Delicious) have suggested this technique for hiding fruits or vegetables in foods for children, but I have found it just as effective for hiding them from me.
RECIPES
Sneaky Chef suggests sneaking pureed vegetables (try purried canned peas, green beans, spinach, sweet potatoes, or carrots) into meatloaf, meatballs, macaroni and cheese, spaghetti sauce, lasagna, chocolate brownies, chocolate cookies, chocolate shakes or anything you regularly make by matching color and adding about a ¼ cup to your recipes (add more or less depending on your tastes and the tastes of your family). Try it; you might be surprised!
APPLESAUCE
When planning and acquiring your three-month supply of food, you must also consider the food value as well as storage qualities. As Junior Wright Child wrote in an Ensign article, “Proteins, vitamins, minerals, and certain fats are essential for maintaining good health. Most foods which can be stored for long periods of time either lack essential vitamins or lose vitamins during storage. You will need to supplement such basic foods with fruits or vegetables in order to obtain adequate amounts of Vitamins A and C” (Child, J.W., “Home Storage—How to Begin,” Ensign, Apr. 1986, 64-65). Fruits and vegetables can be canned, dried, or frozen.
The storage life of fruits and vegetables depend on the method for storing. Unopened canned foods stored at about 70° F last about 12-24 months, canned juice only 9-24 months. Dried fruits kept in a cool, airtight container will store up to 6 months, and dried vegetables stored in similar conditions will last about one year (Brennand, C.P. & Hendricks, D. G. (1995). Food Storage in the Home. Utah State University Extension publications; Kansas State University Extension, available: http://www.oznet.ksu.edu/dp_fnut/HRAP/STORAGE/cupstor.htm). Most fruits and vegetables that are frozen store 8-12 months. A few fruits, especially acidic fruits like grapefruit, lemons, and pineapple last only 4-6 months. (Clemson Extension (1999). Selecting and Storing Fruits and Vegetables. Available: hgic.celmson.edu/factsheets/hgic3483.htm)
Dried Fruits and Vegetables
When comparing fresh produce with dried produce, there are some similarities and differences. There are no differences in calories, fiber, and minerals. But, depending on the drying method, some losses of vitamin A, C and B can be expected. The main difference between fresh and dried fruits and vegetables is in the yield because dried food shrinks and decreases in size and weight (i.e., 25 lbs apples--> 4 lbs dried, 25 lbs onions-->3 lbs dried) until water is added and it returns to its original size (Brennand, C.P. (1994). Home Drying of Food. Utah State University Extension Publication).
Canned fruits and vegetables
There are some advantages and disadvantages of choosing canned produce. Canned goods are usually less extensive, have a longer shelf life, are easily available, do not require electricity to store and require no extra water storage as does dried fruits and vegetables. Some disadvantages include: the increased storage space required for canned goods, the variance of flavor and texture from fresh or frozen produce, higher calorie count in some canned fruits and vegetables. Some food may still be usable after the suggested storage life as long as the can is not bulging, leaking, smells bad or spurts when you open it (signs the can must be thrown away). Older, non-spoiled food may have some nutrient or quality loss, but it can always be used when puréed as a substitute for fat in baking (Hood, K. Can the Millennium.).
On a personal note, I realize that where we live in a hurricane zone where electricity may go out and leave me with a freezer full of frozen vegetables. I prefer the flavor and texture of frozen vegetables but realize that canned goods are best when the electricity goes out, especially for a long time. I’ve experimented with pureeing these vegetables and “hiding” them in my normal foods I serve and have some success. Some writers (see books like Sneaky Chef or Deceptively Delicious) have suggested this technique for hiding fruits or vegetables in foods for children, but I have found it just as effective for hiding them from me.
RECIPES
Sneaky Chef suggests sneaking pureed vegetables (try purried canned peas, green beans, spinach, sweet potatoes, or carrots) into meatloaf, meatballs, macaroni and cheese, spaghetti sauce, lasagna, chocolate brownies, chocolate cookies, chocolate shakes or anything you regularly make by matching color and adding about a ¼ cup to your recipes (add more or less depending on your tastes and the tastes of your family). Try it; you might be surprised!
APPLESAUCE
To reconstitute apple slices use equal parts of dried apples to boiling water. For example:2 cups dried apples 2 cups boiling waterLet: this set at least 5 minutes.
If you put this mixture through the blender you will have applesauce. For variety add 3 tbsp. Cinnamon Heart Candy to the mixture before you let it set or try some Cinnamon (about 2-3 t.) and Sugar (about 3-4 T.) mixture in it.
CARROT CAKE WITH CREAM CHEESE ICING
Ingredients
If you put this mixture through the blender you will have applesauce. For variety add 3 tbsp. Cinnamon Heart Candy to the mixture before you let it set or try some Cinnamon (about 2-3 t.) and Sugar (about 3-4 T.) mixture in it.
CARROT CAKE WITH CREAM CHEESE ICING
Ingredients
Cake
3 eggs
1 cup vegetable oil
2 cups sugar
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1 1/2 cups rehydrated shredded carrots
1 cup crushed pineapple
1 cup coconut, toasted
1 cup walnuts
Icing
3 ½ oz cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Method
Cake
Heat oven to 375°.
With a mixer, beat eggs, oil, sugar & vanilla until blended. In a bowl, mix flour with cinnamon, baking soda & salt and add to egg mixture. Stir in carrots, pineapple, coconut & walnuts.
Pour into a greased 9in x 13in pan. Bake for about 50 minutes, or until a knife inserted into the centre comes out clean. Cool & ice with Cream Cheese Icing.
IcingWith a mixer, blend cream cheese with butter until smooth. Add icing sugar & vanilla and beat until creamy.
Recipe courtesy of The Dehydrator Cookbook, by Joanna White.
If you make the dehydrated carrots into a powder using your blender, you could use the carrot powder to add to your marinara sauce, soups or try this recipe…
CARROT & CURRY RICE
Ingredients
With a mixer, beat eggs, oil, sugar & vanilla until blended. In a bowl, mix flour with cinnamon, baking soda & salt and add to egg mixture. Stir in carrots, pineapple, coconut & walnuts.
Pour into a greased 9in x 13in pan. Bake for about 50 minutes, or until a knife inserted into the centre comes out clean. Cool & ice with Cream Cheese Icing.
IcingWith a mixer, blend cream cheese with butter until smooth. Add icing sugar & vanilla and beat until creamy.
Recipe courtesy of The Dehydrator Cookbook, by Joanna White.
If you make the dehydrated carrots into a powder using your blender, you could use the carrot powder to add to your marinara sauce, soups or try this recipe…
CARROT & CURRY RICE
Ingredients
1 cup white rice
1 cup water
1 cup orange juice
2 Tbsp sweet curry powder
3 Tbsp oil
2 Tbsp Carrot Powder
1 onion, diced
1 bay leaf
1 ripe mango (fresh or frozen), cubed
Salt, to taste
Method
Saute onion & oil until onions are translucent. Add rice & spices & cook for 2 minutes. Add water, orange juice, bay leaf & cook on high heat for 10 minutes. After it has boiled, turn heat down very low, add mango cubes & simmer for 15 minutes.
Serve with pita bread & enjoy!
Recipe courtesy of www.seagateproducts.com
Serve with pita bread & enjoy!
Recipe courtesy of www.seagateproducts.com
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