guest post: How to budget to build my food storage?

by Sandi Giesler

note from Cindy:
Let me introduce my friend Sandi. I’ve known her for about 20 years and in the last few years, as I’ve learned more about WHO she really is, we’ve become quite close. I have tremendous respect for her, to the point that I think she’s a real live super hero (not all superheroes wear capes you know). Sandi came to Edmonton from southern BC, as an 18 year old for a job with ETS (Edmonton Transit System) in their book-keeping department. It was an exciting time despite the homesickness that naturally came being so far away from all that was familiar, and though she didn’t know a soul before arriving, she made a life for herself.

Flash forward these many years later, through lots of ups and downs, including a failed marriage that blessed her with two children, now grown up and much loved grandchildren. She raised her kids on her own, a single mother with no local support system, in the days before daycare subsidies. There were often tough, tough choices to make. Sometimes daycare expenses were as high as rent, and some of those choices were between groceries and childcare, but childcare enabled to her go to work, which paid the rent . . . . so food insecurity became a constant companion.

25 years ago, she started a side business helping other ETS employees with their tax returns, to be able to afford necessities that her current income didn’t allow, and to have some needed financial flexibility. To build herself a ‘community’, she volunteered wherever she saw the opportunity – often bringing her kids.

She wears many hats these days: an administrator (City of Edmonton), a personal tax specialist, a Bookkeeper, a chief trustee (Civic Service Union 52), a board member (ABCU Credit Union), a Thrive Life Consultant, an active church member, an active member of her community league, and a VOLUNTEER many times over. She grows a garden at home, and is actively involved in her local community garden. She helps her neighbours. Okay but that’s not what I want to tell you. That’s just all the preface to this: Sandi is out of debt. Now that in itself may not amaze you, but there was a time when she in her own words, ‘had more credit card debt than she earned in two years’. Yikes. I fear there are many who can relate to that kind of bondage. She went from there to being completely debt free other than her mortgage – which is under control and nearing its last days. For this reason, I think most of us can learn a lot from her.

It should be of no surprise to learn that one of her volunteer positions is the Food Bank facilitator in her local Community Garden. In the growing and harvest seasons of gardening, Sandi is regularly delivering produce to homes she’s come to identify in her community with food insecurity.

In our society more of us are IN unmanageable debt, than are out of debt. Did you know that Canada has one of the highest rates of consumer debt in.the.world!?! Not something to be particularly proud of. In this environment, and with every excuse under the sun to BE in debt, she dug her way out of it. Not only that, but she has a respectable start on her family’s food storage. So I asked her to speak at a local event on FOOD STORAGE that I was hosting. I asked her to address the question “How Can I Afford To Build a Storage?”. I asked her to do that because I hear “I can’t afford it” all the time, and I always think of Sandi.
– Cindy

So Sandi, How DO you afford to build a food storage? And what suggestions would you have for those who would like to.

Sandi’s words below:

My answer – just do it!

Let me ask you this Question: what is your biggest fear or reason for not having a Food Storage? 
These are the worries I most often hear . . . . . 
* I don’t know where to start
* I can’t afford it 
* I have no space to store
* I don’t know how to use the stored items to create real meals
* I don’t think my family will eat that food 

I’ve been a single mom for most of my parenting years.  I have two adult children and five grandchildren.  They are my life. 
As a single mom with limited means, I struggled tremendously with providing healthy, nourishing meals for my children on the limited income I earned when they were little.
I wanted better for my family and I searched out ways that I could afford better options.
Over 25 years ago, I started my home based business of helping people with their taxes, to allow for the extras that I could not afford otherwise.
Over time that transitioned into other earning streams and I utilize all my resources to ensure I have what I need for today, tomorrow and next year with the peace of mind that I have the basics covered.

I continue to learn each and every day and I have a wish list always on the go to ensure I keep that peace of mind and better the lives of myself, my children and my grandchildren. 
Accounting runs in my blood but unfortunately I do not have an accounting designation.  Nevertheless most of what I do for work revolves around finances.  So it is interesting to me that though finances used to be my biggest worry, my understanding of them became my biggest ally. 

I wear many hats in addition to my main jobs of a mother and grandmother.
A year ago, I was invited to teach a class in my community about getting out of debt because – other than my mortgage – I AM OUT OF DEBT. 
It was thought that because I had reached that important goal myself, I might have something to offer people like me – who at one time couldn’t see how getting out of debt was even possible. Some thought that my story might help people feel they could DO IT too.  The truth is – it’s been a tough road but I knew I was the only chance my kids had to have a better life than my own.  I was their sole provider, their support system, and their example – for good or bad.   Remaining in debt wasn’t going to help me be a better mom, and it certainly wasn’t going to help me with any of those priorities. 

Our community thought my story provided me with some credibility, and that along with my practical advice, I might be able to provide hope.  I don’t know how much influence or credibility I might have in those areas – but I know one thing.  I LIVED THE LIFE.  I DID IT.  I GOT MYSELF OUT OF DEBT.   For all those same reasons, I am here to address the problem many people think they have when it comes to Food Storage. The “I CANNOT AFFORD IT” mindset.  That is a DEFEATIST statement and I spent my share of time with that kind of defeatist attitude.  It got me NOWHERE.  Long ago, I decided that I had to be stronger than that.  When one really thinks something is important – when it Really IS important, then it’s amazing what you can do to make it happen.  You will do whatever you need to! 

I admit, when I first became serious about it, Food Storage was not foreign to me, but when it became important to me, it became a PRIORITY.  I knew that I would find a way and I found a way.   I’ll share my secrets with you.  Hopefully you may find some of them helpful.

FOOD STORAGE Rules I live by:

1. Never, EVER buy food storage with money you do not have!  

2. Set a monthly budget and stay within it – if you don’t have one yet START now! 
Keep your grocery receipts for a one month period and write down an itemized list of what you bought.  Were those items on your grocery list?

3. Shop the Sales but only purchase what you use – don’t add in exotic or one-of meal add-ons to start off with. 

Consider making a multi-family purchasing group so that you can buy in bulk and each family gets a share of the discounted product. 
ie: I can’t use a case of store bought soup in my food storage but I would like to have 4-6 cans and can share the rest.   
This could also be preserving equipment that could be shared between a group (ie meat slicer, vacuum sealing unit, pressure canner, etc). 

4. Make your money work for you – I purchase on a credit card that gets paid off each month but I earn air miles on my purchases or scene points that I can redeem for other items my family can use during the year: cash back, points, aeroplan miles, store apps for discounted/coupons, etc. 
WARNING: This only works if you are IN CONTROL of yourself and DON’T GIVE IN TO THE TEMPTATION to overspend.  

5. ONLY STORE WHAT YOU EAT.   When you do otherwise, it is wasted money that you could have used to buy something more useful. This also includes your grocery store fruits and vegetable purchases – only purchase if you are using it in your meal prep that week.
Stats say 47% of food is wasted in Canada.   That’s a shocking $47 out of every $100! 
As a single person I am in a risk category for high food waste, especially when it comes to produce.  Because of that, I take precautions to avoid waste. 
I want to buy food that I never have to throw out.   That counts big time in my books.  

6. EAT WHAT YOU STORE.  You need to be rotating your stock and have confidence that every item is usable to you and your family.
Space is at a premium when you are building a 6 month to 1 year food storage – don’t waste that space on something you won’t be using. 
Make sure your food storage takes many different forms – a single form (ie freezer), may not be that convenient and long lasting if you lost power for a few days.
Frozen, canned, freeze dried, cold storage, home preserved – these all have a place in your food storage as they all have varying lengths of storage life and costs. 

Slow and Steady wins the race.  
7. Be patient, and long sighted. This is a long term goal.  You will never reach it if you give up. Dedicating a portion of your budget to Food Storage is moving forward constantly.  Use it and rotate it so that it becomes ‘groceries’.  
When you have extra money – devote it to Food Storage.  Those bulk purchases are a GOD-send. 

Make it a lifestyle.  It is my choice to have a food storage – with all that goes into that choice.  With it, comes PEACE OF MIND in a troubling world where nothing is certain.  It is worth it to me. 
In the end, my food storage isn’t quite where I’d like it to be, but I am content with my continued progress.  

The average Albertan spends almost $300 per person on monthly groceries.  I tend to fall right into that average. In the summer, I garden, which helps with fresh produce; in the winter I purchase more fruits and vegetables so my spending may go up an additional $50 per month. I also buy freeze dried food on a monthly basis, which I use regularly. This keeps my waste to a minimum (wasted food = wasted money).

When I have extra money, I set it aside for the bigger sales (which I’ve learned come every spring and fall). During those bigger sales (for which I budget extra money) I buy more expensive items that get higher discounts at these times.  
Make no mistake, I eat very well.   Nutrition is a priority with me.   I have made some big health changes in the last couple of years that I’m very happy about.  And I am committed to moving forward with them.

When I started really getting serious about building my food storage, I knew that freeze dried food was where I wanted to focus my energies and resources. I do it gradually, adding to it every month, and so it made sense that I’d want the biggest bang for my buck. I decided if I was going to buy monthly anyway, I might as well get a kickback in the way of commission on my own purchases that I could turn around and reinvest if I wanted to. So I became a consultant. My original intention was not to work the business, just to benefit from available perks, but I found myself dabbling in the business and enjoying the process when I told others about it. You never know where something like this will lead you, and I’ve been around enough to know I enjoy new adventures.

I enjoy sharing my resources as well as my knowledge, but I don’t consider myself an expert at Food Storage.   I’m just a mom who wants the best for my kids, doing what I think is the best. 

Sandi Giesler
guest post

getting to know you – relationship 201

over 100 questions to review with your sweetheart before you go any further

When my parents got married, they hardly knew each other. My dad had been serving in the Navy during the Korean Conflict, and my mom was a young teenager on the Canadian prairies. Her dad had recently died and she’d quit school to earn some cash to help out at home. In 1953 my dad was stationed on Vancouver Island. He took a leave and traveled by bus to southern Alberta to marry my mom. They hadn’t seen each other in nearly three years; she was not quite 18 years old. The night before the wedding they had a terrible fight – raising their voices. SHE hurled out “I don’t want to marry you!” HE surprised her by adding “I don’t want to marry you either.” That sobered them both up and they asked “What are we gonna do?” SHE said “I don’t know. But if we don’t get married, Mom will kill me. She’s been cooking all day.” . . . . . now this is a good moment to pause and reflect. Gramma was a widow with 8 children, struggling to make ends meet. My parents – being kids, decided that under the circumstances, their best option was to get married. Within 48 hours, they had all her worldly possessions packed into two suitcases, and were on a bus headed for the coast. Predictably, their life was not an easy one, they had little common ground. But they struggled their way through it.

Many years later, when I wasn’t much older than my mother had been, Dan and I lived in different cities during our courtship. Consequently we spent many hours on the highway driving from one place to the other. I lived in Cold Lake on the Military base finishing high school, Dan lived in Edmonton – a four hour drive. During those long drives (mostly in the winter and mostly in the dark), radio had poor reception the further north we drove, so we filled the time by talking. We shared opinions, philosophies and perspectives, as well as histories, traditions and dreams. We got to know each other. Touching just about every subject we could think of, we learned things about ourselves and each other, found common ground, made compromises, established boundaries, and agreed to agree on many things. I shared my fledgling testimony of the gospel.

Flashing forward a handful of years, we discovered that the things we understood better because of those long uninterrupted conversations set the groundwork for many little successes in our relationship. We had shared feelings about things that were important to us at the time, and made commitments of mutual respect to honour those feelings. We had sorted out some differences that likely would have been divisive later on.

We made a series of very important commitments to each other that sustained us for the decades that followed. We could not have guessed at how important or long lasting and strengthening those discussions would become. One thing we agreed on in those early years – long before any children came our way, was to never argue in front of our children. We agreed to never raise our voices at each other, never swear at each other, belittle or speak poorly of each other, never undermine the other – and above all, to maintain a “united front” of solidarity and mutual respect in front of our children. We understood that we wouldn’t always see eye to eye, but we agreed to take care of those issues privately until we did.

We had discussed family traditions, those we grew up with, those we observed outside our families, and those we wanted to establish in our future home. There were many things we couldn’t have anticipated, but in retrospect I am surprised at how many we did anticipate or accidentally hit on. I’ve always been glad we had that time – undisturbed by default, devoted to learning about each other as individuals, and US as a future family. It helped. It truly helped. Marriage is difficult enough – the merging of personalities, priorities, different backgrounds, expectations, feelings of right and wrong, and unique understanding of the world we live in. Difficult enough without adding powerful differences like our personal relationships with, and how we felt about God. We talked about that too; my feelings were much stronger. I had seen opposing examples of family life with God and without God, and my decision to establish a house with God had been cemented. Dan didn’t share that conviction but he respected it. It was almost enough.

As our kids grew up and began courting themselves, it became clear to me that they didn’t take the time to discuss the things I felt strongly that they needed to. They didn’t have those undisturbed hours on the highway without music or talk radio. I began to worry that they wouldn’t enjoy the unplanned but much appreciated benefit of those discussions that had served Dan and I so well. I decided to write down some of the questions that came to mind – the ones that stayed with me and that I was most grateful we had gone through. There will always be things one discovers later, things you wish you had talked about, ‘surprises’, but hopefully – with learned communication skills and a greater appreciation of the inner workings – they can be handled better.

The list of questions in this article is intended to be the beginning of ongoing dialogue between couples who are seriously dating and moving toward marriage.  Ultimately, its purpose is to increase understanding and mutual respect between both and to prevent bringing unnecessary baggage to the marriage alter. 
Please go through them together, and in order as they are designed to progress – one section upon the other, from Temporal issues to Spiritual issues.  Take your time, don’t rush through them.
I suggest dedicating a whole week to each question. I also suggest you add your own questions as they come to mind.

You may discover one or two questions are repeated – this is not an accident.  It is intended that the question be considered from a different perspective.  Perhaps in your discussions, you might realize you have new insight. Perhaps in your discussions, you may find that your differences are irreconcilable. That will be very sad, but much better before the wedding than after. It happened twice in our family. It was sad to watch our kids’ broken hearts – but far better than marrying with those differences.

Temporal

  1. FINANCES
    Money, and the use/misuse of it, is unavoidably part of our everyday lives and is one of the biggest causes for contention, arguments, and divorce.

? What is my/your/our – commitment toward TITHING?  What is my / your testimony regarding this important commandment?  What do I pay tithing based on – the gross or the net?  How do I determine that?  How strict am I in my obedience?  We know that tithing is a principle with a promise.  What promise?  What blessings do I expect in return for my obedience?  Is it wrong to expect a blessing when I am obedient to the principle upon which it is founded?

– Who will handle the day-to-day finances?
– What are our long term financial goals?
– What sacrifices are we prepared to make to reach those goals?
– What are our financial goals for the next year? For the next five years?                         
– What kind of a budget will we set up? What kind of commitment will we have to it?
– How will we pay for dentist bills? Eye glasses? Prescriptions? Car repairs? Emergency purchases like a new furnace? New fridge?
– How will we make large purchases?
– The strong counsel of the church has always been to stay out of unnecessary debt. What would constitute unnecessary debt? What is debt justified for?
– How do I personally / you personally / we – feel about debt? What commitment do we have to adhering to the counsel of prophets on this important subject?
– What purchases would we consider going into debt for?
– Credit cards are a valuable tool in our world. They are also the vehicle for a terrible form of bondage. In what ways is this true? What is my commitment toward the use of credit cards? What am I willing to do without in order to keep that commitment?
– How will we fit gifts into our budget? For each other? For others? How will we plan to pay for Christmas?
– What is normal in my family / your family – regarding gift giving? What is tradition? What do I / you want to continue? What adjustments are we willing to make in order to be unified in this area?
– Regarding gifts, does equal mean ‘the same’ / identical? Do we need to provide the ‘same’ way in order to provide equally? Do we need to spend the ‘same’ in all things in order to be equal? Do our individual needs, need to be ‘the same’ in order to be of equal importance?
– Keeping in mind that we come from two entirely different backgrounds, what is important to one family, may not be important (or even meaningful) to the other. If one family has never done something before, and has no expectation of it, how necessary is it to begin doing it, simply to keep things ‘equal’ between our two families?
– What examples can we think of that this might apply to? What can we do to avoid this being a contentious issue? What changes or compromises do I/you/we feel are important to make so that we bring the best of both our upbringings to this area, and so that we are both comfortable?
– What things, or in what areas do I/you personally consider important enough to spend money that may not be an area others would consider important? What do I/you consider unimportant? What do I/you consider a waste of money? What would I/you really have a problem justifying spending money on?
– What do I consider fair in the way of financial accountability to each other, and what do I consider over the top and being too controlling or too controlled?
– There is a big difference between the financial struggle that accompanies shared goals, effort, sacrifice and growth, and when that ‘struggle’ morphs into feelings of helplessness and even despair.   Although uncomfortable, struggle and growth are healthy and good.   But there is no peace in debt.  Living beyond our means soon enough causes distress.  Financial distress causes despair.  
– In what ways is despair different than struggle? How will we be able to tell the difference?
– What will we do if somehow, we have allowed ourselves to get into a financial situation that causes despair?   What measures will we take to rescue ourselves? How will we stay united in this effort?
– What commitment do we make to stand on our own two feet as a new family? 
– At what point do we go to our families and ask for help? How do we avoid or prevent ourselves from asking for help too frequently and expecting someone else to repeatedly rescue us from poor choices we’ve made? 
– Who will we feel comfortable asking for help?  When do we ask for help?  And what arrangements do we make to repay that help?  
– How important is it to share our good fortune with others? What obligation should we feel toward being charitable? What does charity mean to me/you?  Is giving without sacrifice really charity?   What sacrifices are we willing to make to help another in need?             

2. CAREER
You don’t have to choose career over marriage or marriage over career. You really should have both – and you can have both. TALK. And figure those details out together as you mutually move toward your goals.

– What are his or her long range career goals?      
– Where does he or she realistically expect to be in one year? Five years? Ten years?
– What effort will be required to achieve these goals?
– What sacrifices are we prepared to make to accomplish these goals?
– What skill will we have acquired sufficiently and have enough experience in, to fall back on if or when an additional wage is needed?
– What are we willing to do to ensure that she or he has an additional marketable skill?
– Will she work after children come into the family?
– What are our feelings in this area?  What are our family backgrounds in this area?  What are our personal priorities?  How has my/your attitude and commitment been influenced by the experiences and priorities we grew up with?
– How important is it to me that our children have a mom home fulltime?  How important is it to you?
– The Proclamation on the Family states: “By divine design, fathers are to preside over their families in love and righteousness and are responsible to provide the necessities of life and protection for their families. Mothers are primarily responsible for the nurture of their children.”
– How important is it to us that we are in line with this or any other prophetic counsel?
– What adjustments in our attitudes and perspectives do we need to make to be reconciled with this prophetic counsel?
– What are we willing to sacrifice to achieve this?

3. HOUSEHOLD CHORES

* No matter how much we’d like to avoid them, they’re part of our life. While it is important to have spousal roles established, it is equally important to be flexible.

For instance: in our marriage, the house has always been Mom’s responsibility although Dad was quick to help whenever it was needed.  Providing financially has always been Dad’s responsibility, but Mom has always done whatever possible to help ease the burden, and for awhile became the major breadwinner.
Cars and yard work have always been Dad’s domain, while gardening has always been Mom’s, although both have chipped in when needed. Dad does the heavy work, Mom does the ‘fiddley’ work. Dad enjoys barbequing, Mom enjoys indoors cooking. Dad wants meat so he, for the most part cooks it, otherwise we would be eating much less of it.  Those were our established ‘roles’, that we ourselves chose and were comfortable with.  At times however, necessity demanded that we adjust – sometimes dramatically for a time.  It was an ‘adjustment’, sometimes even a painful adjustment, but not a reversal of roles. When the need abated, former rolls fell back into place.  – Cindy Suelzle

– What are your priorities in the area of roles and expectations?
– The Proclamation on the Family states: “In these sacred responsibilities, fathers and mothers are obligated to help one another as equal partners.”
– How will the chores be divided up? How will they differ or adjust when ‘she’ quits work to nurture children?  Or continues working? 
– Who will take responsibility for what area?
– What are our role definitions?
– What are our role expectations?
– What skills do I need to acquire or improve upon to be a better wife/mother/nurturer?
– What skills do I need to acquire or improve upon to be a better husband/father/provider?
– What am I willing to do to learn better skills, and what am I prepared to do to help YOU learn and grow in your responsibilities?

4. FOOD, NUTRITION and HEALTH

There’s a connection. Undeniably.

– What do we consider important here?
– What foods are “comfort foods” to me?  or my personal or traditional favorites?   Do I have an opinion on the ‘type’ of foods we eat as a family?
– Am I willing to have new food experiences?
– What foods do I have a strong dislike to?  How will we compromise here?
– Review Section 89 of the D&C.
– How do we interpret this section? What are our insights? To what extent are we willing to follow the noncompulsory parts of its direction?
– What kind of responsibility do I feel toward proper nutrition?  
– What are my standards on the “quality” of the food we buy or grow?

– How will we deal with minor illnesses in our family?
– What kinds of medication do I consider appropriate?
– How will we deal with major illnesses?

5. FAMILY PREPAREDNESS and FOOD STORAGE

When we were newly married, we decided on some basic things which we thought were important to acquire for our independence and self reliance. ie: a few flashlights, coal oil lanterns with extra wicks and sufficient oil for many days use, wheat grinder, food dehydrator, canner, sufficient jars for home canning, juicer, battery operated radio etc.  Money was always an issue. We used birthdays and Christmases and any other opportunity to acquire them for each other or to put on our wish lists if anyone else was interested. ”
– Cindy

– What are our priorities in the area of Family Preparedness and Emergency Preparedness? – What is the difference?  
– What are our goals?  What are we prepared to do to meet these goals?
– Read David A. Bednar’s talk WE WILL PROVE THEM HEREWITH

There is strong counsel to STORE WHAT YOU EAT, AND EAT WHAT YOU STORE.  To store food you don’t normally eat, doesn’t make any sense at all.  But to not eat what you’ve got stored so that it is constantly be rotated, also doesn’t make sense, and leads to waste. 

– What are our individual opinions on the counsel to store food
– How do we feel about that counsel and what is my/your/our commitment to it? 
– How does that counsel fit into what we see going on in the world around us? 
– How much of our family budget are we prepared to spend building up and then maintaining our year’s supply of food and other necessities?
– How will we obey the prophet’s counsel to plant a garden in whatever living situation we find ourselves?  Remember that we receive no commandment without the Lord providing a way for us to accomplish that thing. (1N3:7)

6. ENTERTAINMENT and GIFTS

“When there is a good movie in town, consider going to the theater as a family. Your very patronage will give encouragement to those who wish to produce this type of entertainment, and use that most remarkable of all tools of communication, television, to enrich their lives. There is so much that is good, but it requires selectivity. Let those who are responsible for any efforts to put suitable family entertainment on television know of your appreciation for that which is good and also of your displeasure with that which is bad. In large measure, we get what we ask for.” 
“…if there is anything virtuous, lovely, or of good report, or praiseworthy, we seek after these things.” (A/F 13)
– Gordon B. Hinckley

– How will we honour ‘date night’?
– Do we like to host? What is important to me/you in hosting?
– What is my favorite type of entertainment?
– What type of entertainment would I consider as a regular form of entertainment?
– On a monthly basis?
– On a once in awhile basis?
– On a seasonal/yearly/anniversary celebration basis?
– How much money would I consider fair and reasonable to budget/spend on these forms of entertainment?

– Some couples do not give gifts to each other.  Some consider it very important.  How do I feel about it?  
– How do YOU feel about it? If our opinions differ, what will we do here?
– What do I expect in the way of a birthday gift? Christmas gift? Anniversary gift?
– What would disappoint me and hurt my feelings concerning a gift from you?
– What would I absolutely love to receive from you?
– What type of gift would always be a hit with me?

7. PERSONAL STANDARDS

Personal standards are hugely important, and their variance affects every facet of our lives.  We are ruled by our own personal standards.  So what are mine?  And am I consistent with them?  Do they transition smoothly to all areas? 

“The flood of pornographic filth, the inordinate emphasis on sex and violence are not peculiar to North America. The situation is as bad in Europe and in many other areas. The whole dismal picture indicates a weakening rot seeping into the very fiber of society. Legal restraints against deviant moral behavior are eroding under legislative enactments and court opinions. This is done in the name of freedom of speech, freedom of the press, freedom of choice in so-called personal matters. But the bitter fruit of these so-called freedoms has been enslavement to debauching habits and behavior that leads only to destruction. A prophet, speaking long ago, aptly described the process when he said, “And thus the devil cheateth their souls, and leadeth them away carefully down to hell” (2 Nephi 28:21). ……. I am satisfied that there is no need to stand still and let the filth and violence overwhelm us or to run in despair. The tide, high and menacing as it is, can be turned back if enough … will add their strength to the strength of the few who are now effectively working. I believe the challenge to oppose this evil is one from which members of The Church of Jesus Christ of Latter-day Saints, as citizens, cannot shrink. …. Respect for self is the beginning of virtue in men. That man who knows that he is a child of God, created in the image of a divine Father and gifted with a potential for the exercise of great and godlike virtues, will discipline himself against the sordid, lascivious elements to which all are exposed.”
– Gordon B. Hinkley

– How do I feel about protecting my home, my family and myself from the plague of Pornography?
– What steps am I prepared to take against it?
– What about Inappropriate music? And other forms of entertainment which chase away the spirit of God?
– How do I feel about the prophet’s admonition to not watch R–rated movies, or anything like unto them?
– How important is it to me to have the spirit of the Lord in my home at all times? What am I prepared to do to make sure it is always there?
– Do I sup from the scriptures daily? And do I consider it important to study daily as a couple and family?
– How will we do this?  What commitment will we make to each other to continue?
– If circumstances interfere from time to time, what will we do to get back-on-the-wagon?
– How important is it to me to align myself with the counsel of the leaders of the church?   Of what value is this in my life?   
– How important is it to me to have a clean house?   What does this even look like to me?   What am I prepared to do to accomplish this?
– Do we have similar standards on personal hygiene/grooming? Are we compatible in this area?
– How important is it to me to keep a close relationship with my immediate family?
– What am I prepared to do to learn to appreciate and come to love YOUR family?
– If one of my siblings needs help, what obligation will I feel toward them? Will I feel the same obligation to one of your siblings?

Etiquette is a societal thing; it changes from one society to another, but wherever you live, it is very important.  It is a set of ‘norms’ of personal behaviour in polite society.  They show respect to others.  Eating at someone else’s table where you don’t understand proper etiquette can be offensive, disrespectful, intimidating and embarrassing.  Learning regional and cultural variances is easy to adjust to when you have a good foundational knowledge of some basics.  Understanding and being comfortable with good table manners will always put an individual in the advantage.  – Cindy Suelzle

– How important are table manners and table etiquette including setting a proper table to me? How will they help us be comfortable in social situations and help our kids to be comfortable eating with others as they grow older?
– What about good manners in general?

Speaking about personal respect for each other . . . .

– How will we show respect to and for each other?  
– How will we honor each other?
– How should we treat each other in public?  What things should we agree to NOT discuss with other people?  
– What guidelines could we agree on to ensure that we do not say things around other people that may hurt our sweetheart’s feelings?  
– How will we know when we have offended our sweetheart’s feelings?  And what will we do about it?
– What do I consider RUDE?   What do I consider inconsiderate or thoughtless?
How do we fix things between us?
– What do I need to feel ‘safe’ enough to discuss with you, things that are important to me? …things that are sensitive to me? …. things that are hurtful to me?  
– What can I do to help YOU feel ‘safe’ enough to discuss those things openly with me?
– We have been admonished to study “out of the best books”. What do we consider Best Books?
– How important is a “gospel library” to me?
– How important is it to me to have a good “classic library”?  
– What kind of plan should we implement to accomplish our goal?  

“You know that your children will read.  They will read books, and they will read magazines and newspapers.  Cultivate within them a taste for the best.  While they are very young, read to them the great stories which have become immortal because of the virtues they teach.  Expose them to good books.  Let there be a corner somewhere in your house, be it ever so small, where they will see at least a few books of the kind upon which great minds have been nourished. …  Let there be good magazines about the house, those which are produced by the Church and by others, which will stimulate their thoughts to ennobling concepts.  Let them read a good family newspaper that they may know what is going on in the world without being exposed to the debasing advertising and writing so widely found.”
– Gordon B. Hinckley

– How important is music to me?
– What do I consider worthy/appropriate music?  How do I feel about a music library?

“Let there be music in the home. If you have teenagers who have their own recordings, you may be prone to describe the sound as something other than music.  Let them hear something better occasionally. Expose them to it.  It will speak for itself.  More appreciation will come than you may think.  It may not be spoken, but it will be felt, and its influence will become increasingly manifest as the years pass.”
– Gordon B. Hinckley

– How important is it to me to develop a musical talent of mine?
What kind of support will I expect? 

7. TRADITIONS

– How did my family celebrate Christmas? What was my favourite part?
– What was our traditional meal?
– When did we open gifts?  What kinds of things did we get in our stockings?
– How do I feel about continuing my family’s Christmas traditions into our own family?
– How do I think we should keep Christ in our Christmas celebrations?
– What are the best parts of the ways we each celebrated Christmas in the families we grew up with?
– What could we do differently in our home that we will both be happy with?
– What traditions will I bring with me?  You with you?   Do we agree on the value of these traditions?
– How did my family celebrate Easter?  What was my favourite part?  What part do I want to continue in my own family?
– How do I feel about Halloween?
– Thanksgiving?
– Summer vacation?
– What is my favorite holiday?  And why?  How can I share my enthusiasm for this special day with you?
– What style of furniture do I like?  What can I be happy with?  What compromises am I willing to make?

Spiritual

8. TEMPLE ATTENDANCE

With temples being so close to the bulk of the membership, many couples set a goal for regular attendance.
– What is my feeling about the promise of eternal families that temples represent?
– What goal will we set for ourselves relative to attending the temple?
– And of continual temple worthiness?

9. PERSONAL or PRIVATE SPIRITUAL COMMITMENT

– What commitment will we make specifically about scripture study, individual/couple/family prayer, journal writing and family record keeping?
– How will we choose to preserve family memories? (i.e. photos, slides, videos, albums, scrapbooks etc)
– What Christ-like attribute most impressed me about you? drew me to you?  and made me want you for my companion?
– What is the thing I admire/respect most about you that I would like to emulate in my life? – How important to me are the laws, ordinances and principles of the gospel?
– How important is it to me to be align myself to them?   How important do I think it should be?   Is there even any value in obedience?
– What efforts am I willing to make in my personal desire to have a relationship with my Saviour?
– What is my feeling about regular church attendance? 
– What is my feeling toward church service?
– The counsel of the brethren is to dress as if we are wearing temple garments, even if we are not.
– How do I feel about modesty in dress and speech?  
– What commitment do I feel to dress so that I reflect church standards at all times?

Testimonies are living breathing things in need of constant nourishment. They can become weak and even sickly if they’re not taken care of. What will I do if you lose your testimony? What will you do if I lose mine?

10. CHURCH RESPONSIBILITIES

– What is my commitment level to callings and responsibilities within the Church?
– How willing am I to serve selflessly and faithfully in the Church?
– What will I do to encourage my partner in his/her ministering stewardships?
– What will I do to support and sustain my partner in his/her individual callings?

11. TITHES and OFFERINGS

– What do I regard as an honest and full tithing?
– Do we agree on what we consider Increase?
– How do I feel about fast and other offerings?
– What do I consider a generous fast offering?
– Do we agree on this?
– What about other donations such as the Perpetual Education fund or the Missionary fund? Do I believe that blessings will come into our lives as a result of our obeying the law of tithing and of contributing to other funds organized by the Church for the benefit of the charity the Church provides?
– Do I have an understanding of the principle of ‘offerings’?

12. SABBATH OBSERVANCE
– What do I consider proper Sabbath observance?
– What are some of the things we should DO on Sunday?
– What are some of the things I feel that we should NOT do in order to keep the Sabbath day separate and holy?
– What are our expectations of each other in this area?
– What would disappoint me regarding our/your Sabbath observance?

13. FAMILY HOME EVENING

“A better tomorrow begins with the training of a better generation. This places upon parents the responsibility to do a more effective work in the rearing of children. The home is the cradle of virtue, the place where character is formed and habits are established. Family home evening is the opportunity to teach the ways of the Lord.”
– Gordon B. Hinckley

– What will we do to ensure that we observe the counsel to keep Monday evenings for family when we are still just a couple? What will we do to use this opportunity to strengthen our family in the gospel?
– How will we keep it a priority?
– What commitments are we prepared to make now that would directly impact our future children regarding Family Home Evening (FHE)?

ROMANCE

14.       FRIENDSHIP

What things are important to me in our continued relationship as FRIENDS?
What are my expectations from a best friend?
What am I prepared to do to BE your best friend?
What do I consider healthy as far as other best friends in my/your life?
What freedom will I be willing to give my spouse in their pursuit of relationships with other friends?

15.       DATE NIGHT

– How committed are we to obeying the council to have regular date night? What value do we see in this practice?
– What good examples can I think of concerning regular date night observance?
– What are we prepared to do on a daily basis to keep the romance in our marriage alive?
– How will we observe special days such as our Anniversary?  Each other’s birthdays? Valentine’s Day? Etc.
(i.e. some couples celebrate their anniversary date by attending the temple to do sealings. In this way it is a continual reminder of the covenants they made and the promises they could depend on.)

If I intend to be happily married to you in 40+ years, what am I prepared to give until then to ensure it?
– How will we talk about each other in front of other people? (even if we are upset with the other)
– How will we talk to each other in front of other people?
– What precautions will we take to ensure we never undermine, belittle, ridicule, embarrass or insult our sweetheart? (in private or in front of others)
– What if we do offend the other not intending to?  
– What if they get their feelings hurt over something we considered innocent or even funny?
– How will we refer to each other?  What terms of endearment am I comfortable with?
– What will we do when we fall out of love?  (WE WILL bytheway)  
– How will we stay married, and healthy and committed to each other if one day we think that we’ve grown apart?  How will we help each other through it?
– How will we communicate to each other that we are in distress, and that something is very wrong in our relationship?
– What are we prepared to do to overcome major difficulties in our relationship?
– What do we expect from each other in the area of commitment and communication?  
to our marriage – to our children – to our own family – to Family Home Evening – to Date Night – to our extended families – to our ward – to the Church – to God – and to our community?

16.       INTIMACY and PREGNANCY

– How do I/you feel about purity before marriage?
– Can we be honest with our personal history concerning that?
– Can we deal with it?  How will we deal with it?
– Do we see the need for using a form of birth control?  If so, what form will we use?
– What will we do to make sure we are educated and properly informed about current methods of birth control?
– How important is a feeling of ‘trust’ and safety to me in regards to intimacy?
-How important do I think it is that we both feel comfortable about being open and honest in our discussions about intimacy?
– What will we do to be sure we are educated and properly informed about pregnancy and child birth?
– What will we do to ensure optimum health for Mom and baby?  How involved do we want Dad to be in the birthing?
– What if the unthinkable happens?  ….. miscarriage? What if . . . our baby dies?  How will we help each other through this hard thing?
– What if another unthinkable happens? . . . . . infidelity?  What will we do? 
– Can we see ourselves able to forgive? 
– What are our ‘non-negotiables’ in this area?

17.       PARENTING

– How many children do we want?
– Will Mom stay home to raise them?
– What is my idea of discipline?
– What are some things that I consider very important in child rearing?
– What should we as parents do to ensure that we teach by example such things as respect for womanhood? Manhood? Etiquette? Table manners? Good housekeeping? Personal cleanliness?  Personal responsibility? The law?
– What are things I consider essential to teach children?
-Where will we turn to learn parenting skills?
– How will we teach our children that the Church is true? That we love, respect and obey the prophet? And that Jesus Christ is the cornerstone of our life?
– How will I show my children that the scriptures are important to me?  And that they can come to know Jesus Christ through their own personal study of them?
– What efforts will we make to encourage our children to stay active in the Church? And to adhere to the counsel it provides?
– How will I show them the importance of education and help them to develop a love of reading?
– What are some absolute taboos concerning children in my opinion?
– What do I feel very strongly about – concerning behaviors we will encourage, those we allow and behaviors we will absolutely forbid?  Do we agree?  What should we do to ensure compliance with these behaviors?
– What if we have an unhealthy child? Perhaps a down syndrome child, or one who has a serious illness or disability?  How do we plan to be the best parents possible no matter what that looks like? 
– What did our parents do right in the parenting department, that we’d like to emulate?
– What improvements can we make over our parents’ best attempts, to continue to become the best parents our children deserve?

18.      OTHER THINGS of IMPORTANCE TO CONSIDER

– What are my priorities in the area of TIME?
– What do I consider a big waste of time? – a moderate waste of time?
– Where would I absolutely draw the line in my flexibility of my partner doing something I consider to be a waste of time, money and energy?  Or something I abhor?    
– What are my priorities in the area of money?
– It is likely that we may look at money differently. One might resent frugality. One might resent spending freely with no regard for budget. What do I consider a big waste of money? – a moderate waste of money?
– Where would I absolutely draw the line in my tolerance of my partner spending money in what I consider to be a waste of money?
– How would I like to spend the hours of an entire free day with you?
– How would I like to spend the hours of an entire free day without you?. .

These questions have been edited continually since I first drafted them for Sarah – many years ago.

You need not ‘report’ on any discussion, but I think it would be helpful to be accountable to someone that you have indeed been through each one. For my kids, I tried to give them one sheet at a time, and when they told me they were ready for another, I gave it to them.

I cannot emphasize enough how important it is to communicate, now and throughout your marriage.   Take them seriously. I once asked a friend who used these “Did you not go through those questions?”
She affirmed that they did.
“Well how did this one get missed then? It’s pretty straight forward.”
“I didn’t think it was that important. I didn’t think he was that serious about it.”

That’s not fair. Not being straight up and owning your words, not doing what you committed to do – not fair. If there are serious ‘issues’ with any of these questions, have those issues today, BEFORE you are married.   If they cannot be resolved, it is best to learn that before you go to the alter. 

Cindy Suelzle  

Food Storage hacks for beginners, those with experience, and the pros

In life there are times for flexibility and times for firm, strict adherence to hard and fast rules. I call these “non negotiables” and for me, they are NON Negotiable! When it comes to Food Storage there is plenty of opportunity for flexibility, but there are two strong rules – without which in the long run, you will FAIL, and you will waste a lotta money in doing so.

Right now would be the right time to give yourself a little ‘test’ so see just how prepared you may or may not be. Click this link for a Self Assessment Test. It is found on ProvidentLiving.com which I highly recommend as an excellent resource. Here are the two strong rules:

1. Store what you EAT, and eat what you STORE
2. Never, ever ever EVER buy food storage with money you don’t have.

Adhering to these basic rules – without cheating and without making excuses, will put you in a much better place in every single way. No exceptions. Learn the rules and stick to them. Everything after these two essentials is up to personal choice (after appropriate research of course).

STORE WHAT YOU EAT
Your food storage is going to be as unique to you as the way your family eats. What are your favourite dishes? your comfort foods? These are the foods you’re going to fall back on again and again, and that will bring a sense of normalcy to whatever situation you find yourselves in.

“Food Storage was never meant to be an inheritance for your grandchildren

EAT WHAT YOU STORE
If you’ve purchased it, eat it. Eating from your food storage and continuing to replenish as you do, keeps it rotated – which ensures nothing gets out of date and needs to be discarded. Wasted food is wasted money.
You may have a few foundational basics in your storage like grains and beans that are not part of your regular diet. Correct this. Some foods are in your storage because they are exceptional. These are worth becoming accustomed to. Make a point to incorporate them into your menu plan on a regular basis, at least a couple of times a month. Don’t justify yourself with the excuse that “they won’t eat it“; find a way for them to get used to it, and recipes you’ll all enjoy. Be the adult here and make it work. Or don’t store it.

DON’T BUY FOOD STORAGE ON CREDIT
That is just stupid. It doesn’t matter how good of a deal you got, as soon as you pay interest on the money spent to get it, your good deal went out the window. Going into debt to buy food storage is contrary to to the essence of family preparedness, contrary to common sense and counter productive to the whole point of it which is “Food Insurance”. There is no peace in debt. Debt doesn’t sleep, doesn’t get sick, and doesn’t care if you’re unemployed or sick. It keeps accumulating interest until you have paid many times over what you initially planned to, continuing to grow until you pay it off. It is a lot harder to pay it off than it is to avoid it in the first place. Develop a FIRM RESOLVE to not spend more on food storage (or anything else), than you have.

Okay, now that we’ve established the non negotiables, where does one start? What do you buy? And how do you pay for it?

BEGINNER level – starting from scratch!

Everyone was once a Beginner, so you’re in good company.
Q: When you do start?
A: The day you take up housekeeping, and make your first grocery buying trip as an independent adult. It doesn’t matter if you just got married, you’re living abroad, or you’re a student sharing with 5 room mates, you can have your own version of food insurance – depending on your circumstances.

In most cases, the BEST time to start a food storage was a long time ago. The second best time is TODAY. Yes there are challenges, but in case you haven’t noticed, life is full of challenges. Meet them head on and be creative. Also be determined. This is important and as an adult you should not be waiting for someone else to rescue you. Time to grow up and start ‘adulting’.

10 tips for Beginners

  1. Start small:
    In a regular shopping trip – if you normally buy 2 cans of beans – buy 4.
    If you normally buy 2 jars of tomato sauce – buy 4.
    If that item is on sale – buy 6.
    Avoid the temptation to not buy any more for a long time because you have some on hand. You’re supposed to have some on hand – its called FOOD STORAGE! Continue to buy a few more than you anticipate needing.
  2. Set manageable goals. The first goal should be to work toward a 1 month supply.
  3. Build Your Food Storage around complete MEALS. Focus on 5 favourite dishes using shelf stable foods that your family likes:
    Perhaps that might be *spaghetti, *sloppy joes on buns, *chicken broccoli casserole over rice, *corn chowder with biscuits, and *beef stroganoff.
    Think of your recipes for these comfort foods. Perhaps your spaghetti recipe calls for a half package of spaghetti noodles, two chopped onions, some garlic, a jar of tomato sauce, a can of diced tomatoes, a pound of ground beef and some seasoning.
    – Begin by multiplying your recipe by 4.
    -You need to buy 2 packages of spaghetti + a package of onions (or a small can of freeze dried onions) + 2 heads of garlic (or a jar of minced garlic, can of freeze dried garlic or garlic powder) + 4 jars of your favourite sauce + 4 cans of diced tomatoes + 4 pounds of ground beef separately packaged (or a small can of freeze dried ground beef) + and enough of your favourite seasonings. This is enough for your family to have spaghetti once a week for a month. Put it on your shopping list and watch the sales.
    Do the same for your other recipes.
    In a short amount of time, you will have an entire month’s supply of dinners.
    Once you’re done that, do the same with breakfasts and lunches.
    You’ll be surprised at how satisfying it is to realize you have reached this goal. A whole month of meals! You’re feeling the beginning of the peace that comes with Food Insurance.
  4. Set yourself a monthly budget (that is affordable but forward moving) to gradually build up your food storage. By purchasing a little here and there – you can easily keep within the budget you set yourself.
  5. Shop the sales. When you see tomato sauce or pasta on sale, buy several – perhaps enough for all four weeks. As long as you can afford it. Shopping the sales helps you stock up on the items you use.
  6. Up your game. Once you’ve completed your one month supply, use the same formula to establish a 3 month supply, incorporating new recipes. This is a living breathing goal of incremental achievements.
  7. Your FREEZER is NOT food storage. It is convenient, and a good resource, but it is 100% dependent on electricity and you have no control over that. In the event of a power outage – your freezer is good for a maximum of three days. That could result in tremendous loss! I am not saying that freezers don’t have their place – I have a freezer too. But do not keep all your eggs in one basket so-to-speak, and reduce your dependence on the freezer.
  8. Adding freeze dried options to your food storage will reduce your dependence on fresh or frozen foods. Like for instance: freeze dried chopped onions, celery and peppers, freeze dried garlic, freeze dried ground beef and powdered tomato sauce could make your spaghetti dinners easier to prepare and much more shelf stable.
  9. Rotate. Look at the ‘best before’ dates and put the oldest up front to use first. Always use the oldest items first, keeping your food storage freshly rotated.
  10. Begin incorporating freeze dried foods into your food storage to extend the shelf stability of it. There is nothing better for long term food storage. USE it so that you become acquainted with how to, and keep it rotated.

Where to put it?
For a one month supply you might be able to store the necessities in your kitchen pantry.
If you can dedicate a closet or a space under the stairs – build a few shelves to keep it organized. For more ideas, click this link.

INTERMEDIATE level – incorporate the basics and begin filling in the blanks

In this level, we’re assuming you’ve got a pretty good start on your basic family favourites. Its time for you to start adding these five Food Storage Basics.

5 FOOD STORAGE ESSENTIALS:
1. Grain – includes wheat, rice, oats, corn, barley, pasta, et . .
2. Eggs and other proteins – includes legumes (dried beans, split peas, lentils, etc.), nuts, powdered eggs, canned fish, canned chicken, . .  
3. Powdered milk or milk substitute – includes all dairy: freeze dried cheese, yogurt, sour cream
4. Oils & fats: includes vegetable oils, shortening, powdered butter 
5. Salts & Sugars: includes white sugar, brown sugar, syrup, molasses, honey, etc; table salt, sea salt, soy sauce, flavoured bouillons.

Back in the day, it was recommended we start with these five basics, but in my opinion, although they are important, one cannot construct typical meals from them. So I prefer to encourage people to begin their storage with common, preferred meals, filling in with the basics later on.

WATER
Store at least 4 litres of water per person per day. This covers the absolute basics of drinking, food preparation and minimal sanitation. Store double that to allow for conservative dishwashing, sponge bathing, minimal laundry and household cleaning.

Many safe containers are food grade and sturdy. Bleach containers and existing water jugs are excellent choices. Buying food grade 5 gallon containers is a good investment. Milk jugs are not strong enough nor have a seal good enough for long storage. Empty laundry jugs are excellent storage containers for hygiene or laundry water, but not for drinking.

10 tips for Intermediates

  1. Ask around to find a recommended local source of good, clean wheat sold by the bushel. Buy some. If you have an allergy to wheat, you must be more creative, but don’t discount the value of grains.
  2. Add other grains to your plan like rice (*white rice has a longer shelf life than brown), oats, barley, preferred flour, pastas, etc.
  3. Use a food storage calculator to discover the recommended amount of these basics for your household. Here is the one I use.
  4. Shop the sales. I make a personal goal of never paying regular price for certain items. When they’re on sale, I stock up.
  5. Set goals of what to buy and when to achieve it. Its okay to make sacrifices to acquire your food and water storage – its important!
  6. Add MEALS. Begin adding some GOOD, recommended, prepared meals to your food storage. Make sure they are tasty and nutritious. Try them out before packing them away. You should know what to expect. Are they good tasting? Does your family have a few favourites? How easy are they to prepare? Can you prepare them with room temperature water if you don’t have any hot water? What is their shelf life? Are the serving sizes adequate for your family’s needs? If you have a large family, will your have to make up more than one package for your meal?
  7. Set yourself a monthly budget to steadily increase your food storage. Something affordable and yet something that stretches you. This is important. Do NOT spend money you don’t have.
  8. Every food storage program has one serious missing link. PRODUCE. Fruits and Vegetables – primarily vegetables. In the past we could always store home canned (or commercially canned) fruit, but who wanted to eat canned spinach or canned peas? In the last decade, freeze dried food has become increasingly more available and is the answer to long term storage of whole, clean food. Who could have imagined that one day we would have vegetables like spinach and kale, peppers and asparagus? fruits like pineapple, peaches and blackberries in our long term food storage? Delicious, highly nutritious and accessible? and meats like chopped chicken and ground beef? dairy like milk, yogurt, cheddar cheese and butter? in Food Storage? This was unimaginable when I was first married. But the time has come when all the best resources are at our finger tips!
  9. Consider adding a grain mill to your food storage essentials. Ask around to come up with a recommended brand and source. Learn how to use it and use it frequently so that you know how to use the whole grain flour it produces. If you take good care of it, it should last you for decades.
  10. Learn how to preserve. Taking advantage of harvested garden produce, as well as bargains and give aways is an excellent way to add to your food storage. But it requires learning new skills, and practice to maintain confidence in them.
    – Find some classes to register for and invite a friend. Always be willing to LEARN.
    – Acquire additional supplies to help preserve: Hot Water Bath Canner and simple canning tools.
    – Buy a good preserving book that includes hot water bath time tables. Don’t tell me you can google that information. I know. But you want to have the information IN-HAND.

ADVANCED level

This level assumes you have a good foundation of food storage and that its time to start increasing your non food essentials. It takes a lot more to get through a family’s day than simply the food we eat. We have to consider personal hygiene, sanitation to keep us safe and healthy, and basic house keeping like washing floors and laundry, as well as toileting.

10 tips for those who are more Advanced

  1. Consider taking your canning ability to the next level. Canning non-acid foods like vegetables or proteins, require a Pressure Canner. It’s quite the investment, but it opens up a whole new world of possibilities.
  2. Buy other advanced pieces of equipment: a Steam Juicer, a Fresh Juicer, a Dehydrator. Learn to use them.
  3. Begin looking at Meals in Jars (MIJ). These are MEALS prepared with freeze dried and dehydrated ingredients, layered dry in a glass jar. They are convenient for quick nutritious meals and can have an extended shelf life of several years is sealed properly.
    Though I make a lot of MIJ, I do not seal them. My interest in them is primarily for convenience, not long term shelf life. I have plenty of food in my storage with extended shelf life – my purpose for MIJ is different. They are easy to prepare, usually requiring 5 -6 cups of water and about 20 minutes. Recipes abound – just ask around or search on social media.
  4. Create a list of non-food personal hygiene necessities like: toothpaste, bar soap, shampoo and conditioner, moisturizer, deodorant, rubbing alcohol, bandages, q tips, tissue, toilet paper …… etc. Start purchasing these items by shopping the sales.
  5. Create a list of non-food sanitation necessities like laundry soap, other laundry supplies, household cleaners, cleaning cloths, paper towels, garbage bags, dish soap, Find a way to do laundry without electricity. Begin buying those items or if you already have, top them up.
  6. Never let the gas tank in your vehicles drop below 1/2.
  7. Store 3 jerry cans of gas in a spot away from your house.
  8. If you have a gas barbeque, have two additional FULL cans of propane nearby.
  9. If you haven’t started your 72 hour kit, now is the best time to do so.
  10. Buy a large, food grade water tank to store indoors, and FILL IT. As large as you can store in your circumstances.

Preparedness is a Journey, and the journey is always more pleasant when you have a good support system. I highly recommend that you find a friend to share this journey with. Help each other, Encourage each other, Share resources and great finds with each other. Take classes that are offered, designed to assist you in your preparedness – together if possible. Teach each other.

Find groups on social media that are dedicated to preparedness and helping one another. JOIN THEM. Especially if they’re local.

I’d love to hear where you are on your Food Storage Journey and tips you’ve learned along the way. We learn so much better when we’re sharing.
This is my invitation to Join the Challenge Facebook group – We’re All in This Together
https://www.facebook.com/groups/676439330803075/

Warmly,

Cindy Suelzle

My personal recommendations
Milk – Thrive Life Instant milk is the best I’ve ever tasted. It has become a staple in our home. 25 year shelf life. Easy to milk up.
Eggs – Thrive Life Scrambled Egg mix is an all-natural and long-lasting dried egg product that will be a perfect addition to all your baked goods and egg dishes. Contains no preservatives. They taste fresh and natural, and whip up quickly. Shelf life 7 years.
Wondermill – Grain Mill

Shining Apples

When I was a little girl my mother bought a case of apples this time of year. Usually Macintosh if I remember correctly. They were FRESH, crisp and wonderful, and we stored them in our cold room in the basement.

We loved eating them and I equate fresh crispy apples with fall school days.

My mom would put some in a bowl on the table and my job was to shine them so they looked nice enough for a table center piece. I took great pride in this task, and it was a never ending job every fall. They needed shining because they came to us looking like the apples on the left. Once I shined them up with a clean damp cloth, they looked like the ones on the right – which incidentally, I just shone to go on the table.

By the time I was married, apples came from the store shiny and I puzzled over my childhood memory of shining them. I wondered why my mom would have me shine apples when apparently they were already shiny. (?)

Years later I learned that the apples we buy in the grocery store are waxed to have that shine. I don’t know with what so don’t ask me. There’s no option. They’re all like that.

Now I wash my purchased apples to ‘remove’ the shine 🙄. Ironic eh?

But today. Today we brought in our very own beautiful honey crisp apples. They’re in the fridge now, but some inner voice compelled me to shine up a few for the table.

That’s when it happened. My flash back. THIS! Déjà vu. This I have done before. …. Just exactly like this. With a clean cloth. And just like those in my childhood memory, these apples shone up quickly. Almost like magic. And beautifully.

THIS IS WHAT APPLES ARE SUPPOSED TO BE!

Beautiful. Organic. Right outta your own backyard, or outta your community garden, or your nice neighbour’s garden. With a natural matt finish that shines up with the touch of a slightly damp cloth, till you can see the light reflecting in them. Apples in the fall are one of life’s great pleasures.

Hoping you have fond childhood apple memories.

Warmly,

Cindy Suelzle

7 Day Emergency Preparedness Challenge Introduction

So I’m doing this thing.

I got together with a couple of likeminded friends and we decided to challenge ourselves. Then we decided to open it up for other likeminded people to join us.

For 7 days, we are testing our individual Emergency Preparedness and Food Storage Plans. Each day will bring a NEW mock emergency, or situation that will test at least one of the reasons we strive to be prepared!   And an opportunity to rate yourself and make a note of changes you need to make.

Originally it was scheduled for a particular week, so we all go through the scenarios together, and it is attached to a facebook group called WE’RE ALL IN THIS TOGETHER: 1 WEEK EMERGENCY PREPAREDNESS CHALLENGE.

I hope you’ll join us here and take the challenge to test yourself. During the challenge, don’t take the easy way out and skip over the hard stuff, or cheat. No going to a store, or spending any money for the entire 7 days! And feel free to adapt the scenarios to fit your own family and situation.

Watch for follow up posts marked Day 1, Day 2 … and so forth.

Here are the daily report cards that you can print if you wish, for a self assessment on each day’s challenges.

Challenge brought to you by Cindy, Karen and Linda because WE’RE ALL IN THIS TOGETHER. Have fun, and remember to share your experiences here in the comments below or in our Facebook group dialogue.

Cindy

10 common questions about Food Storage ANSWERED

Food does not last forever. It must be properly cared for and rotated or you will lose it. And what a waste of money and resources that is! The idea of permanent food storage – or food that lasts indefinitely needs to be discarded. It’s ridiculous. Food will deteriorate even under the best conditions. The secret to success is to work within the facts, to take advantage of the best storage-ability of nutritious (excellent quality) foods, and to make a habit out of USING it, and continually replenishing – “Rotating” – to keep it at its best. That’s the secret in a nutshell; if you live by it the rest is a breeze.

Our early years of storing food

Shortly after Dan and I were married, we began to give serious attention to establishing our own food storage (such as it was possible in a small 2nd floor apartment). And we took more than our fair share of ribbing about it (especially me), from friends and family. Some family members were like minded, some were not – but respectful, and some outwardly ridiculed. And you know what? That’s just the way some people are – no use losing sleep over, adjusting your priorities for, or being offended because some people see life differently (no matter how rude they are).

“Food Storage was never meant to be an inheritance for your grandchildren.”

What is food storage?

I think a good way to explain what food storage is, is to understand what it is NOT.
Food storage does not involve ‘panic buying’, and does not involve ‘shelf clearing’, buying on credit or hoarding.
It does involve INTENT, coming up with a plan, working on that plan, priorities, budgeting, strategies, vision, some sacrifice , short term inconvenience in the beginning which transitions into long term convenience, satisfaction, comfort and peace of mind. It also requires some dedicated space. It does not have to be accomplished quickly, in fact it shouldn’t be – for a number of good reasons. It doesn’t have to be a whole lotta money upfront – quite the opposite, it can save you a lotta money. It can be accomplished one day at a time. Starting Right Now.

Food storage is all about preparing for adversity by having a basic supply of food, water and necessities on hand. There are two types:
short term food storage – 3 months (which is usually just the first stage of a bigger plan)
long term food storage – 1 year+
A critical component of any good food storage plan is WATER – for drinking and also household use. I am not including ‘water’ in this post, but only for the sake of room. It will be its own discussion.

Panic buying is based on FEAR, and it causes us to do things that we later might regret with regards to what we purchased or how we purchased it. When we haven’t planned ahead, and are suddenly faced with an emergency, we can find ourselves being very self centered. In that scarcity mentality, we may buy too much, and we may put our perceived needs ahead of every one else’s. We clear shelves. We think we deserve something more than somebody else might, simply because we got there quicker. When Covid first became a thing, we saw items flying off the shelves, people taking much more than they needed with no regard for others. The behaviour was a symptom of fear, but was completely avoidable with a little forethought and planning.

First of all, we are not the most important person in the world – even though we may think we are. And we are not more deserving than any one else. When we remove FEAR from the equation, it changes everything. That scarcity mentality becomes an abundance mentality. Go ahead and shop the sales as you can afford them – in times of plenty. There really is enough for everyone.

8 Hints for Success

  1. Don’t buy more than you can afford
  2. Start small
  3. Picking up an extra can or two when you’re able (and they’re on sale) adds up soon and is Visibly satisfying
  4. Re-allocate a few dollars where you can. In many cases, saving $ from one impulse fast food stop on the way home could be enough to add a case of some food-storage essential.
  5. Be open to try new things. Open your eyes and you mind.
  6. Rotate items to prevent them from expiring.
  7. The freezer is NOT food storage. It is convenient and important, but not dependable in an emergency. It depends on a resource you cannot control: electricity.
  8. Remember, for the most part, electricity is your best friend, and it will not let you down. But there are times it will.

So WHY food storage? That’s the big question . . . .

It seemed that in 2022 more people have opened their eyes to the idea of food storage. Some who may previously have only given it a cursory thought, and others who have never felt the urge or even saw the wisdom of food storage before now – were suddenly getting on board.

For years, governments on all levels, communities, social agencies and even religious organizations have urged people to prepare themselves by storing extra food, water and other necessities at home. With the recent changes we’ve all seen in these unsettling times, the wisdom of doing so is becoming more and more apparent to many of us. There is no replacing the peace of mind that you have when you know you’re prepared. And that doesn’t have to mean the radical preparations of a doomsday prepper. It can mean something as simple as not having to go out for groceries for a week when you’re sick, or for a month when you’ve been laid off. It can mean something as simple as being prepared to live with less income than you currently are.

The sad reality is that when we receive a few days warning of an impending hurricane or blizzard or other disruption in services, stores are crammed with people trying to get the last loaf of bread, the last bag of apples, the last jug of milk, or that last package of toilet paper because they’re not prepared. Or as we’ve all seen, hoarding those commodities preventing others from buying them – out of some sense that “WE” need it more than “they”. But truthfully, without warning, each one of us may face a personal emergency in our own lives. A job loss. A health crises. A death in the family. A pandemic. Let’s face it, life’s emergencies can be sporadic and unpredictable. Being prepared to weather these storms is not as difficult as you might think. What if you could relax, take that veritable load of worry off your shoulders? You can of course. It simply requires a plan, some focus, and some intentional action working toward the goal.

Food Insurance

Food is usually the second largest expense in any family budget, coming in a close second to the cost of shelter. And I’m sure you figured out that food prices only go up, increasing at a shocking rate these last few years. I can’t see that changing any time soon. Can you?

You’d be hard pressed to find someone without household insurance. Most of us agree that life insurance is important, and it’s mandatory to have car insurance. We buy travel insurance when we travel, and medical insurance. So why not for something as important as food? Food insurance! That’s pretty much what food storage is. But its surprising how many of us fail to protect our family with the most basic insurance of all – protection against an interruption in our ability to buy groceries. And with the recent Covid pandemic fresh in our minds, and subsequent shortages in nearly everything, we’ve all seen first hand, things we didn’t ever think we would.

The big difference of course, is that Food Insurance doesn’t disappear at the end of the month like fire insurance. We eat it. For the cost of “insuring” our family against the unthinkable, or simply against an interruption in our income, we can literally BUY peace of mind in the area of food. “Full Coverage Food Insurance“, ready when we need it. And no insurance broker to deal with LOL.

Building your food storage may seem daunting at first, both in effort required and the financial investment. Here are some steps to get you started.

1. Where to start?

When I was a little girl, fruits and vegetables in food storage were in cans or bottles. They were stored in our cold room and brought up daily for meals. Meat was stored in the freezer. Flour and sugar were stored in pails. And pasta was stored in cardboard boxes. (we always had lots of macaroni). When my kids were little, it was more of the same with the addition of more dehydrated foods (more than just raisins), a lot more home bottled fruits, vegetables and even meats, and a bigger variety of grains and beans. These days, I keep some of those same foods, with a few adjustments, improvements, additions and editions I’ve learned over the years.

When you’re just starting out with Food Storage, there is always the question of *Where on earth do I begin(?). And then the follow up questions of *What to get? *How much to get? *Where to get it from? *How to afford it? *How to store it? *Where to store it? *How long will it last? *How to prepare it? *Where to find the time to prepare it? *How to rotate it to keep it ‘fresh’? *How not to waste it? *And will my family eat it?

Nowadays, we have a new player in the food storage game. Ironically, it is not so new, its more a matter of more people becoming increasingly aware of it. And its the answer to all the above questions. FREEZE DRIED FOOD. Nutritious. Convenient: easy to use. Tasty. And get this – shelf life of 25 years. It adds “SMART” to traditional food storage of cans and bottles.

STORE WHAT YOU EAT.

Having a Food Storage may be one of the smartest things you do for your family. But there is one very important rule that everyone must follow. Your Food Storage may not look like mine or anyone else’s, and it shouldn’t. You need to Store what your family eats! Foods you like, that are easy to prepare but more importantly, that your family is used to, and will enjoy. In our younger years, there were often times that we relied on our food storage. Groceries were the only flexible thing in our tight budget, but I never wanted my children to feel that life was harder this month than last month. I wanted every day to be comfortable and normal. So we ate the same way, in good months and difficult months. If I could not buy groceries in any given month, or my budget was reduced for some reason, I didn’t want my kids to notice. I cannot emphasize the rule of “storing what you eat and eating what you store” – enough. When life is hard on so many levels, it is soothing to know that your family has good food that they’re accustomed to, on the table. Store what you eat, but then EAT what you store.

MAKE room.

That’s different that having room. Most houses these days offer no accommodation for food storage, but they’re also bigger than houses of yester-year. Ironic isn’t it? If you can’t find room, then MAKE it. Be creative. You’re the boss.
Ideally it should be in the basement where it is cooler, but if you don’t have a basement, convert a bedroom, or a storage room or a portion of your garage if you must, or even a closet. Think outside the box. If possible, keep everything together. When we moved into the house we currently live in, it took us a few years of experimenting with where to put our food storage before we finally ‘found’ the room. We had to put up a wall and create a small room where there wasn’t one.

AFFORD.
Never, ever ever EVER invest in something as important as food storage with money you don’t have. It doesn’t matter how good that bargain was, if you’re paying 25% interest on it, its a bad deal. Shift your budget if you need to, do without something else if needed to add $100 a month to your food storage, but do NOT buy it on credit. Debt is contrary to the principle of being prepared. Debt is the quickest way to either lose everything you’ve got, or to be held hostage by it.
Preparation can be accomplished on a budget.

ROTATE.
Everything has a shelf life, even you! Trying to stretch food too far past it’s recommended shelf life will result in an inferior product – especially in its nutritional value. An important part of using the food in your storage is ‘rotating’ it. First in, first out. Replacing it as you use it keeps it current and puts your ‘food storage’ into the same category as ‘groceries’, which normalizes it. Rotating also gives you experience using the food you’re storing, and lets face it, sometimes we can use the practice right?
The shelf life of food varies widely, but here are some basics that might help you estimate.

CANNED FOOD (home canned or commercially canned) has a shelf life of up to 2 years. If your canned food gets too old, you’ll end of discarding it, and that is a sad waste of money.

FROZEN FOOD has a shelf life of 3 months to one year – depending on what it is. So yes, its convenient, but don’t count on it for the long term. And of course we all know that frozen food is 100% dependent on our access to electricity – which may be disrupted without notice.
DEHYDRATED FOOD has a shelf life of up to one or two years. If you’ve ever kept raisins longer than two years, you know they’re not very good. Too dry and crystalized.

FREEZE DRIED FOOD has a shelf life of 25 years (sometimes more). Not sure how anyone can beat that, but even 25 years doesn’t mean forever. You’ll be surprised one day to find out how quickly that time has slipped by. But when you’re using the food, and constantly replenishing – it is completely without the stress of worrying about its shelf life. Once you open it, most freeze dried foods will last a year if properly sealed and protected from the moisture in the air.

TODAY.
It’s true that those who began investing in Food Storage many years ago, are advantaged. They simply maintain what they’ve been doing all along. But as Maya Angelou once counselled “Do the best you can until you know better. Then when you know better, DO BETTER.” I love this simple piece of advice. It is wisdom to me, and I have adopted it as my personal motto. It reminds me not to beat myself up for mistakes I made in the past, and opportunities I’ve neglected. I did the best I knew how with the resources I had at the time. But now, I know better. And my obligation is to act on my new knowledge and awareness. I am accountable for my actions based on what I understand.
Truly the best time to get my food storage together was a long time ago. But if I didn’t, I didn’t. It can’t be changed. The point is, that I can start NOW. The next Best time to do better is always right now. TODAY.

2. What to get?

When I was a young girl, my mother answered that questions with the same answer my grandmother gave – “whatever fills the hollow spot“. She gleaned that philosophy from being a child of the depression and war years. While I respect the practical experience, I’d like to think that we have a more enlightened perspective of nutrition nowadays that would influence the question of what to invest in.

When you’re in a situation where you’re living on your food storage, you want the best nutrition for your family. In fact, if letting “food be thy medicine” was ever important, it will be critically important in times of need. Nutrition is key. Make sure the food you buy has something more to offer than calories. Having said that however, calories will be very important too. Calories are where energy comes from, just make sure they’re super nutritious calories.

All produce (fruits and vegetables) begins to deteriorate in the hour it is harvested, so eating fresh from the garden is of course optimal. But as lovely as that is, most of us cannot do it consistently, at least not all year round. And food storage generally consists of preserved food, so lets look at options. Rule of thumb to remember when choosing the type of food for your food storage:
* Canned food (whether home canned or commercially canned) retains about 40% of it nutritional value. This is not the original food value of what it was in the hour it was picked. It represents 40% of the nutritional value of the food when it was put into the can or bottle. When I first learned this, I was very disappointed because I canned fruit all my parenting years, and we relied on canned fruit all winter long. But I was not surprised.

If you’ve ever canned peaches, you know that those peaches are in a hot water bath of 212 degrees for 40-45 minutes. Of course nutrition is going to be affected. And of course, when we buy those peaches (that were picked green before all the nutrients were fully developed), we usually have to wait a few days till they’re fully ripened and perfect for canning. This time means further nutritional loss. Still 40% is better than no peaches in February right? And home canning is still the easiest and most reliable way to preserve food long term at home. So let’s just be mindful of its pros and cons.
* Frozen food retains about 60% of its nutritional value and is generally flash frozen very quickly after harvesting. It’s biggest draw back is the limited shelf life.
* Dehydrated food is difficult to pin down for nutritional retention, as there are so many factors involved in dehydration. Was it commercially dehydrated? Or dehydrated at home? Sulfur dioxide is a preservative often used in commercial dehydrating. Most raisins, prunes and apricots contain it, and while this sulfite extends the shelf life of dehydrated food, but it is very bad for us.
Generally you can count on dehydrated foods having close to 80% original food value, but for how long? And dependent on so many factors, it is difficult to have confidence in it.
* Freeze dried food retains up to 95% of the original food value. This is astounding, especially when considering its exceptionally long shelf life. Look for brands that guarantee their produce was picked RIPE and flash frozen within hours of harvest. This ensures the best possible nutrition right from the beginning.
How is this possible? Here’s a good explanation in a nutshell . . . .

3. How much to get?

Following the SMART rules above will help you with most questions you might have, but . . . how much? How much is enough? And how much should you start with? My strong suggestion is to not bite off so much that you are overwhelmed and give up. There are two ways to start slowly:

  1. Add extra
    Simple adjustments like – if you would normally buy two cans of tomato sauce, buy four. If you would normally buy three cans of tuna, buy six. If you would normally buy a box of cereal, buy two. And so on. Focus on non perishable items. Put them away, in your pantry or in your new ‘food storage’ area. Next time you go shopping do the same thing. Gradually these extras add up and you will be amazed to see the results after only a few months.
    *hint: always write the date you buy it in permanent marker on the package. This is a loud reminder of keeping it properly rotated.
  2. Two weeks
    Think of seven meals your family enjoys – one week’s worth. Easy ones, with non-perishable food in them.
    Perhaps your list is something like this: spaghetti, chili with cornbread, potato chowder, chicken parmesan, lasagna, cheesy chicken and rice, sloppy joes, Italian tuna salad with orzo, refried bean burritos, Indian dahl . . . . whatever your family enjoys. SEVEN meals.
    Multiply by two – to make fourteen meals.
    Break each meal into a recipe shopping list like for instance, your recipe for spaghetti might call for one package of spaghetti, two cans of tomato sauce, a pound of ground beef, an onion and some herbs – write it down. Multiply that by two. Add double of each of those ingredients to your shopping list.
    Go to your next meal. Perhaps your recipe for lasagna calls for one package lasagna noodles, one large can of tomato sauce, one pound of ground beef, one onion, garlic, one pound of mozzarella cheese, one container of cottage cheese and some spinach.
    Multiply that list by two.
    Two meals down.

    What other meals does your family enjoy? Write up your shopping list, and as you can afford those ‘extra’ items necessary to make the meals, purchase them. Easy peasy. You’ve got two weeks worth of dinners stored. Add breakfast items like porridge, pancake ingredients, juice, etc.

Either of those methods are a great place to start small. But don’t stop there. Once you’ve got two weeks packed away, reset your goal to one month, Then three months. Then six months. Then one year. It’s a process. Celebrate each milestone, and then push toward the next goal. I promise, you’ll feel great about your progress and success. This is easier than you thought.

4. Where to get it from?

For the most part, you’ll want to buy the majority of your food storage items wherever you normally buy your groceries. That is where you’re comfortable. You know what they have, and what you like. Bulk stores or wholesale outlets are good resources for those items you want to buy in larger amounts.

Ask around. There might be places around that you don’t necessarily frequent. Open your eyes and your mind to try new things and new sources. You might find some great resources on line, to have delivered right to your door. While I am all about shopping locally, there are some food items I cannot buy locally. Those, I am happy to be able to order them in.

The industry leaders in the freeze dried world is undoubtedly THRIVE LIFE. They are the largest company in North America, with the biggest variety. Available in United States and Canada at this time.

5. How to afford it?

You afford it by starting small. You buy when you’re shopping already, a little here and a little there, just add a few more cans. Make whatever sacrifices you need to in order to ‘afford’ it. If you’re eating out once in a while, consider how much you could have added to your food storage with what that meal cost you. If you’re in the habit of buying junk food, consider how much real food that bag of chips or candy could have been converted into. Affording important things sometimes requires adjustments. Do what you need to do to accomplish your goal.

Investing large chunks of money will bulk up your food storage of course, but you don’t have to spend a lot to build it up. Just spend with a purpose, and spend differently. Using the illustration above, let’s assume my food budget was $600 a month. By re-allocating 1/3 of that budget into freeze dried foods (beginning with those I often waste), and continuing to spend the remaining 2/3 in my usual way, I slowly begin to introduce food that has zero waste, and long shelf life. As I began substituting the food I used to waste for freeze dried food that I will never waste, my grocery dollar started going a lot further. Within only a couple of months I noticed that by no longer wasting food, I actually saved money. No trim, no spoilage, no waste = saved money. More to invest into more food storage.

Having said that, for most of our parenting years we received tax refunds in the spring. We most often used those lump sums to bulk up on food storage – always watching the sales of course.

6. How to store it? and Where to store it?

Ideally, most foods should be stored in relative cool, with little temperature fluctuation. A shed outside? Absolutely NOT! Unheated garage? Depends where you live. If you can find a place where you can SEE what you’ve got, it will be a lot easier to use it, keeping it properly rotated. Underneath your stairs? Convert a closet?

Frozen food is not food storage. Yes, it is convenient and I wouldn’t want to do without my freezer, but anything that is as dependent on something completely beyond your control – like a freeze is dependent on power, is not something you can count on. Resist the temptation to invest a lot of money in frozen food.

*for more information on storage ideas, click here

7. How long will it last?

Go with accepted shelf life recommendations, and yes, I know you can push them a bit when they’re “best before” dates. But use those dates as a good guideline for trying to consume the food within.
Frozen food – 3 months – 6 months – up to a year at most for some items.
Canned food – 2 years.
Dehydrated food – 1 to 2 years.
Freeze dried food – 25 years.

8. How to prepare it? and Where to find the time to prepare it?

If you’re using food you generally use every day, you’ll have that pretty well sorted out. If you’re trying to incorporate some more shelf stable foods, then I highly recommend you start using them today to have all that figured out before a time of need. Remember – Store what you eat, and EAT what you store.

If time is an issue for meal prep now, welcome to the club. Preparing a meal with traditional food storage items like wheat and dried beans can be difficult when utilities may not be available. Using canned and dehydrated foods may be easier and less time consuming. Freeze dried foods are very quick to refresh and to prepare.
Freeze dried meals that require only water to prepare, can be ready in about 10 minutes. That’s NO cooking. Very convenient in emergencies.

* a little about Freeze Dried Food
It wasn’t that long ago that it was so new most people had never heard of it. Today it is readily available, being a fast growing industry in the food world. It IS the future. I firmly believe it is the answer to the problem of food waste in North America, and it is the vehicle people can use to secure a high quality, nutritious, long term food storage.

9. How to rotate it to keep it ‘fresh’? and how not to waste it?

Proper rotation is critical to a good quality food storage. So many buy food storage specifically for “food storage”, never intending to eat it. They say “Food storage is food storage and groceries are groceries.” The problem with that philosophy is, that your food storage gets dated while you’re not paying attention. And pretty soon, its nutritional value is questionable.
You must pay attention. And using the food regularly ensures you stay on top of it. Storing it in the boxes, under beds and tucked away in closets makes rotation difficult. Remember the rule – Store what you eat, and EAT what you store. Abiding by that rule will keep your food fresh, and reduce any potential for waste.

Buying emergency food with the intention of sticking it in a hole in the ground in case of some zombie apocalypse is a good way to waste a lot of food, and a lot of money. No food will last forever. And there are a lot of real life emergencies that happen in the process of living, that can be relieved by a simple, well managed food storage. Imagine not having to worry about buying groceries for a week, or a month! Wouldn’t that take a lotta stress out of an already difficult situation?

10. Will my family / children eat it?

Some believe that when our kids are hungry they’ll eat anything. I suppose if they really are THAT hungry. But let’s hope we never get there. What about when you’re just trying to navigate a temporary interruption in income? Trying to make the best of a less than ideal situation? Familiarity is precisely why we should incorporate food storage items into our daily meals.

I discovered freeze dried foods when most of my children were already grown and gone, so most of them learned about it from an arm’s length distance. Some of my grandchildren however, have learned more up close and personally. My favourite example of this is my grandson Charlie.

When Charlie was a year old, he began spending a few days a week at our house while his mom worked. As he began eating finger foods, freeze dried blueberries were a healthy and delicious food to start out with. He loved them, and ate a lot! At one point, his parents wanted to increase the amount of calcium in his diet so they asked me to give him a glass of milk with lunch. One day while I was feeding him – with a glass of milk nearby, I thought about other excellent sources of calcium. Foods like fish, nuts, kale, eggs, broccoli . . . BROCCOLI. I had some freeze dried broccoli in my pantry. Whether he would like it or not remained to be seen – its a far cry from tasting like blueberries.

I retrieved the broccoli and showed it to him. I opened it up and took a piece out, ate it while he watched, then showed him the contents of the can and offered it to him. He took one and put it in his mouth. As he chewed, I half expected him to spit it out – I wasn’t even sure how many teeth he had. But he did not. When he finished it he asked for more. I gave him more, and he asked for more. And then more. And more. It was the beginning of a good thing. I encouraged his appetite for freeze dried broccoli, including it with every meal. I began calling him “Broccoli Boy”, and I even gave him small cans of it to eat in the car and at home. Those early exposures helped him develop a taste for freeze dried food, which is perfect, because its here to stay.

The point is, that Broccoli Boy wasn’t born on a different planet, transported here to become Broccoli Boy. He was molded and formed to become one, right here on earth. I created that alter ego, by introducing him to that wonderful, crunchy source of calcium early on. It made the perfect companion to his enjoyment of other ‘crunchy’ freeze dried fruits and vegetables.

Will your kids like the food? I think you can take it from Broccoli Boy. They will.

Learning to use foods that are less familiar to you – like freeze dried food, will make all the difference. Your family will be surprised to find out how delicious and satisfying it is. Exposing your kids to it early is very helpful. They get used to it. Again, its that ol’ familiarity thing right? Freeze dried food is easy to use, but it does require you to flip a switch in your brain. So flip the switch! Get used to it. It is the perfect food to insert into your Food Storage.

I’d love to hear ideas that worked for you when you first started out with your Food Storage.
Or some of your favourite food storage items and or recipes.
Or if you haven’t started yet, I’d love to hear about your journey.
You can comment below.

Warmly,

Cindy

Rhubarb Jam

at the time of writing this, I am in the middle of RHUBARB Season – first part of July

Rhubarb is my best friend in the early part of the season. And stays my long suffering, generous, faithful friend right through till the cold puts it to bed at the end of the season. I try not to pick too much at the beginning of May when its first coming on, or in September when it’s getting tired, but other than that, the bounty is profuse!

Jam is one of rhubarb’s strengths. It can stand on its own – plain rhubarb jam – and be wonderful. Or when you pair it with strawberries, raspberries, honey berries, saskatoons or plums (or other summer fruits), something magic happens. Rhubarb, that ever generous friend – moves into the background and acts as a flavour ‘enhancer’. The taste of strawberries will prevail. Or raspberries. Or whatever. So why bother using rhubarb, if you can only identify the taste of raspberries?

I hardly ever make pure raspberry jam unless I have such a bumper crop that I don’t know what else to do with them. We use them ‘fresh’ every single day. Out of hand of course, on cereal in the morning, on salads, in desserts, in smoothies, . . . . I love to make a couple beautiful raspberry pies in the summer. I fill my freezer with raspberries to use all winter long. We wait a whole year for raspberries to come on, and there’s nothing quite as wonderful as ‘garden fresh’ raspberries, but their season is only a few weeks long and then they’re done. I am highly motivated to not miss them. Rhubarb on the other hand, just keeps on giving and giving. Rhubarb extends the raspberries. It’s like that. The quiet, subtle friend who stands in the background, making you look good and getting all it’s satisfaction from doing so. How can you not love rhubarb?

The other thing I love about rhubarb jam is that it doesn’t need a lot of sugar, and it doesn’t require pectin to set up and be the beautiful consistency you want to spread on your morning toast. If you’ve made the typical pectin recipe for any kind of jam, you know there’s more sugar than fruit in it; sometimes double the amount. yikes! That kept me from loving jam, and certainly from making a lot of jam most of my adult life. In fact, the current pectin recipe for rhubarb jam calls for 3 cups chopped rhubarb with 5 cups sugar, a pouch of pectin and even a few drops of red food colouring. yikes again! That’s a LOTTA sugar! And I hate using food colouring. That’s another reason I often pair rhubarb with other fruit for jam. Rhubarb isn’t all red, and when you cook the jam, it can sometimes be a little ‘brownish’ (hence the food colouring in some recipes). Adding other fruits half way through the process adds COLOUR!

Truth is, as sour as rhubarb is – it really doesn’t need as much sugar as we usually use to sweeten it. I know that seems counter intuitive, but you can trust me. Read on, and open your mind to try something that doesn’t make sense. If you don’t agree with me, you can always add another cup of sugar if you want.

Here is my basic rhubarb jam recipe. Keep in mind that when preparing it, these amounts are my ‘suggestions’. I am not precise in my measurements, I use them as guidelines. I taste along the way to reach the level of sweetness I desire.

Rhubarb Raspberry Jam
this makes 5 pints. I usually can 4 and put the rest in the fridge to enjoy immediately, or to give away
12 cups chopped rhubarb
2 cups sugar
2-4 cups raspberries
1-2 more cups sugar (as you decide – taste test it)

  1. Put a small lunch plate in the freezer. You’ll need it at the end.
  2. How finely you chop is gonna influence how much rhubarb fits into a cup right? So shoot for about half an inch size pieces. Don’t use a one cup measuring cup. Use a bigger bowl. Pictured above is an 8 cup measuring bowl. Heaping is about 12 cups.
  3. Measure your rhubarb out and put it into a large dutch oven pot. Sprinkle 2 cups sugar over top and lightly toss to incorporate it throughout. Let it sit for at least an hour to *macerate (1). I often leave it for much longer, sometimes chopping the rhubarb at night and letting it macerate all night. I mostly do this for my own convenience, not because its necessary. I’m usually trying to do several other things at the same time, and it just helps to do them in stages. In the morning, the sugar will have softened the rhubarb and have drawn a lot of liquid. Don’t discard it. This is good.
  4. Put it on medium high heat and bring it to an easy rolling boil, stirring every few minutes to prevent scorching. You don’t have to stir constantly, but don’t go leaving the room and forgetting about it on the heat. Just try to stay close at hand so you can give it good attention, stirring frequently. I generally use this time to wash the jars, get the hot water bath boiling in another pot on the stove, and other general kitchen clean up. You can expect the process to take about an hour.
  5. Continue cooking, adjusting heat as necessary. You’re looking for a good steady boil. You’ll see it begin to thicken after the first 15 minutes, continue stirring. As it thickens, the boiling will cause it to spit at you. Nothing you can do about that other than to wear an apron and be prepared to wipe up as necessary. Lowering the heat might help a little, but it will add a few minutes to your time. It’s just gonna ‘spit’. About half an hour in, add the raspberries. Stir well, taste and add another cup of sugar to sweeten. Stir while continuing to boil, and taste again, adding another 1/2 cup sugar at a time till you like the sweetness.
    You may find during the cooking process that a foam begins to form on top of the jam. With some jams or jellies it can be quite substantial. It shouldn’t be that much with this jam, so I just stir it in. But if you don’t like it, skim it off.
  6. In approximately an hour, perhaps a little less, you may think it is thickening enough. Test the consistency by turning your spoon and dropping jam back into the pot; you’ll know when you like what you see (not too liquidy). Remember, it will set up a bit more as it cools. Take your small plate from the freezer, and drop about half a teaspoon of hot jam onto the plate. Don’t worry, that amount isn’t gonna break the plate. You’re trying to cool the jam quickly with this process. When the jam has cooled, draw your finger through it. If the two sides of jam stay separated, your jam is a good consistency. Turn the heat off.
  7. Your jam is done.

If you plan to seal it for long term storage, ladle it into clean*(2,3) jars using a canning funnel. Allow plenty of head space in jar.*(4) Wipe with warm cloth to ensure the ridge is perfectly clean. Put a clean lid on, fasten it finger tight with the ring, and lower it on a slant into your boiling hot water bath.*(5) Make sure each jar is covered by at least an inch of water. You may have to add a little water. If you do, pour into the side of the pot, never directly onto the jars.
Begin timing when the water returns to a boil. 10 minutes.
When the time is up, remove from water with a jar lifter, and place on folded clean tea towel on the counter. Allow air space between your jars. Lightly cover with another clean cloth and let the jars cool. You will hear a ‘pop’ sound as the jars seal.

I made this jam three times in the last week or two. First one, I used 4 cups of sugar total. Second batch, I used 3.5 cups total. Last one, I used 3 cups. It was just enough – deliciously TART without being sour. My personal favourite.

*1. macerate means to soften – in this case, with sugar and time
*2. I recommend using pint (2 cup) sized jars, or half pint jars (1 cup)
*3. I do not sterilize my jars. I freshly wash them in hot soapy water, rinsing well, and air dry. I put the hot jam into room temperature jars and lower them into boiling water. Hot jam – Hot water. Jars do not need to be sterilized before canning IF they will be filled with food and processed in a boiling water bath canner for at least 10 minutes, or if they will be processed in a pressure canner. If you plan to process for less than 10 minutes, you should sterilize first (but what would you process for less than 10 minutes?)
*4. Headspace is the space between the contents and the top of the jar. You want to leave enough headspace so that the food can swell and move about as it’s heated without boiling up and out of the jar, but not so much that there is an unnecessarily large quantity of air which may interfere with vacuum sealing it. If jam overflows, it will affect the integrity of the seal of the jar. Fill only to the bottom of the jar neck to allow for a vacuum to be created sealing the jar.
*5. if you are using a large pot as a makeshift canner, make sure you have a rack or a folded tea towel on the bottom to keep your jars off the bottom of the pot. Failing to do this may result in jars breaking.

I hope you’ll make some Rhubarb Jam – alone, or paired with any other fruit that might be ready at the time. I use raspberries from the freezer – previous year’s bounty. As far as sugar goes, you are the boss. Dare to use less. Taste-test continually as you make your decisions. No surprises.

Let me know how you love it.

Warmly,

Cindy Suelzle

onion poultice – don’t discount the simple things

Simple things that can make a difference when its all about what YOU can do at home. An onion chest poultice is an old folk remedy that is often still used, because it is surprisingly effective. Among other good things, onion contain sulfur compounds that help fight mucus and promote the expulsion of mucus from your airways. Onion and its even stronger cousin garlic, are powerful natural antibiotics as well as being antiviral and antimicrobial. This makes them valuable for viral and bacterial infections. So yes make a poultice which will soothe from the outside, and that you’ll be able to inhale, but don’t forget to EAT them as well. Let them work from the inside too.

I love how Wendi talks about using fresh onions, but in the absence of them she shows us how to use dehydrated onions. This is so important and like her, I rarely have fresh onions in my house anymore unless they’re in my garden for the few months I can grow them, and maybe a few months after harvesting. I do keep dehydrated onions, but for the most part – I choose to use THRIVE LIFE freeze dried onions for most of the year. They come diced or sliced, and are always ready to use in all my favourite dishes. As with all Thrive Life fruits and vegetables, they’re flash frozen within only a few hours of harvest, sealing in all their natural nutritional goodness. This is very important to me. All the benefits of ‘fresh’, but easier and much more convenient to use, and with a shelf life of 25 years. That’s very important to me, because I’m all about long term food storage. Even after opening, we have at least a year to use them, depending on humidity in your area.

Wendi Bergin, the Joyful Prepper

These two pungent herbs (onions and garlic) are probably best known for their immune enhancing properties, but that’s another topic for another day. Many folk remedies suggest sleeping with onions wrapped onto the bottom of your feet! Don’t laugh. And don’t be too quick to discount things that seem too simple or even silly at first glance. In fact, garlic and onions contain anti-inflammatory chemicals that have been shown to relieve some forms of arthritic pain. Onions are a rich source of flavonoids, one of which – the antioxidant ‘quercetin’, has been shown to inhibit inflammation-causing leukotrienes, prostaglandins and histamines in osteoarthritis and rheumatoid arthritis. Yeah, I had to look them up too – lol.

Q: What are leukotrienes?
A: chemicals your body produces, especially when you come into contact with something you’re allergic to. As a form of protection, they can cause coughing. build up of extra mucus and fluid in your chest and throat, as well as inflammation or swelling in your airway.

Q: what are prostaglandins?
A: fatty acids made at sites of tissue damage or infection caused by injury or illness. They control processes such as inflammation, blood flow, the formation of blood clots and the induction of labour.

Q: what are histamines?
A: chemicals your body makes to help expel allergens from your body through symptoms such as a runny nose or sneezing.

While we shouldn’t want to get rid of these natural protective functions completely, they can cause a lot of discomfort. Wouldn’t it be nice if there was something natural and ‘normal’ you could eat, that could assist in alleviating the worst of those symptoms though?

Let Food Be Your Medicine

Onions are members of the allium family, which includes hundreds of species, and they are one of the most widely used vegetables/herbs in the world, with some types growing in every climate except the arctic. Ones we’re more familiar with are the ‘onion’ of course, garlic, scallion, shallot, leek, green onions and chives. And even among these, there are many, many different types, each with its own special personality and qualities. In North America, the most popular onion to purchase is the yellow onion, for its long lasting quality. Named for its outside colour, not inside, it is cured (dried outside after harvest). If kept in a dry dark, semi cool place, it will last for months.  

there are so many different types of onions,
that could almost be a food group unto themselves.

They are a good source of nutrients and are known to offer a plethora of health benefits – many more than what we’ve reviewed here. Onions are a tremendously rich food source of flavonoids, in particular, the antioxidant quercetin (see above), which is known to prohibit the activity or creation of cancer-causing elements. A quercetin-rich diet is a recognized good defense against developing cancer.

Make onions more a part of your life.

– If you’re one of those people who don’t like the texture of onions, use freeze dried – they’re better than any alternative we can buy at the grocery store anyway.

– If you’re one of those people who don’t like the taste of onions, get over it and find a way eat them anyway. They’re really good for you. They’ve proven themselves enough times to be taken seriously, figure out a way to incorporate them into your daily diet. Hide them, disguise them if you must, but definitely EAT onions. Thrive Life’s freeze dried onions will help immensely with that.

– If you’re one of those people who have kids who think they don’t like onions, be the parent and find a way to use them anyway. If you need to hide them, then hide them! But use them! Thrive Life’s freeze dried chopped onions will become your new best friend.

Okay, its not possible for any food to have only good things said about it. I think we all know the one downside, and it has something to do with ‘the smell’. Not just the smell of onions, but the smell of ‘us’ after we eat them. Onions contain organic sulfur compounds, which are the reason onions have such a sharp, strong taste and smell. Yes, those sulfur compounds help reduce the level of cholesterol in our bodies, breaking down blood clots and lowering our risk of heart disease and stroke. BUT, those same sulfur compounds cause the only negative effects from eating onions – irritation to eyes when cutting, and body odor.

When our bodies break them down, those sulfur compounds react to sweat on our skin, creating what is generally considered to be an unpleasant odor. In our society, that’s a considerable downside. And in some individuals with IBS (irritable bowel syndrome), they may increase gas and bloating. Small price to pay in my opinion, but I have found that freeze dried onions do not seem to create the same problems. As far as the tearing up aspect, try rinsing a peeled onion under water or chill it for 30 minutes before cutting. Or of course, you can skip the whole chopping step, and go straight for the freeze dried option.

As far as the onion poultice – this is new to me. I’m happy to know about it and appreciate Wendi’s thorough instructions. I have everything I need on hand and will take her advice to set aside some more clean, white cotton for that purpose.

Have you ever tried an onion poultice?
Or any other type of poultice?
I’d love to hear your opinion and your experience.

Warmly,

Cindy Suelzle

Tomato Powder will make your kitchen a happier place

Tomatoes are nature’s most potent source of lycopene. What IS lycopene and why do we care? Lycopene is a powerful antioxidant with many health benefits, including sun protection, improved heart health as in lower risk of stroke and heart disease, as well as a lower risk of certain types of cancer. It is most effective when consumed in the form of lycopene-rich foods like tomatoes and other red or pink fruits. Studies indicate that lycopene reduces bad cholesterol (LDL) while increasing good cholesterol (HDL) levels. This balance is important because high cholesterol develops fatty deposits in our blood vessels, which can clot and lead to a heart attack or stroke. Remember, RED foods are good for the heart.

it is difficult to think anything but positive thoughts while eating a homegrown tomato

And now, you’ve got all that natural tomato goodness in a concentrated form right in your pantry! I know right? Who could have imagined that now you can:
STOP buying those little 6 oz cans of tomato paste that you never use all of anyway
STOP buying canned tomato sauce (in all their varieties)
STOP buying tomato juice
Because you’ve got all three of these wonderful foods right here in powdered form (just add water). And its a lot more nutritious because it hasn’t gone through the high temperatures of canning (which only retains 40% at best of the nutritional value). Tomato Powder is a super useful food to have on hand in the kitchen at all times. I can’t speak to all tomato powders, but Thrive Life Tomato Powder has a strong, clear tomato taste, like you just picked a ripe tomato out of your garden! It’s got all that wonderful natural tomato acid, because . . . . . . guess what? The ingredient (yes, that’s singular) is: TOMATOES. That’s it. The only thing in the can – is tomatoes. No salt, sugar, colours, flavour enhancers, or other additives of any kind. You can add your own salt to taste. Or not. You do you.

Making your own TOMATO POWDER

drying your own tomatoes for tomato powder

Making your own tomato powder is pretty straight forward. A little investment in the time department, but easy, and if you’ve got an excess of garden tomatoes, its a great use for them. Best practice is in a dehydrator, but you can dry in a slow oven, and if you live in a hot dry climate, you can dry them in the sun. I don’t – so that’s all I’ve got to say about THAT.

The meatier type of tomatoes is preferable, as they have less water and less seeds – like Romas. Simply slice and lay evenly in your dehydrator. All dehydrators might be different, but select a low setting and expect it to take a full day and night. How long exactly, depends on too many factors to estimate with any precision. Factors like: type of tomatoes you are using, and how much water they contain, how thick you sliced them, even the weather – is it cold and rainy, or hot and dry?

You’ll want to continue to dry them until they are brittle. Ensuring that you have removed all the moisture is critical to give you a good product in the end. Use a food processor or blender to grind the tomatoes into a fine powder. It may be helpful to break the tomato slices into smaller pieces as you add to the blender. You can sift the powder through a sieve to separate the larger pieces, which you can put back into the blender.

Store in an airtight container in a cool, dry place. Nothing lasts forever, so plan to use it up in a year (or two at the most). Nutrition will diminish over time of course. Having it be VERY dry in the beginning is key to it staying dry, and it STAYING dry is key to longer shelf life. Keep it well sealed, as it will want to absorb the moisture from the air.

Thrive Life TOMATO POWDER

Thrive Life Tomato Powder is just that – tomatoes powdered. You would use it the same way and store it the same way as homemade tomato powder. Its just a LOT easier.

to take a closer look click the link

10 WAYS TO USE TOMATO POWDER

1. Tomato paste
ratio 1:1-2
1/4 cup tomato powder + 1/4 cup water = tomato paste
start with the lesser amount of water, and then add a tablespoon more at a time to reach the consistency you prefer

2. Tomato sauce
ratio 1:4
1/4 c. tomato powder + 1 cup of water = 1 cup tomato sauce

3. Tomato juice
ratio 1:8-10
1 T. tomato powder + 1/2 cup (8-10 T.) water
optional: add your choice of seasoning ie: onion powder, sugar, salt, pepper, to taste

4. Spaghetti sauce
ratio 1:4

or use your own Mediterranean seasoning mix: any combination of oregano,
thyme basil, rosemary, garlic, onion,

5. Pizza sauce
ratio 1:3

or use your own Mediterranean seasoning mix: any combination of oregano,
thyme basil, rosemary, garlic, onion,


6. Cream of Tomato Soup
ration 1:16
Prepare a roux from 1/4 cup butter and 1/4 cup flour over low to med. heat
Add 1/4 cup tomato powder – whisk in
Add 1 T. chicken bouillon – whisk in
Slowly stir in 4 cups of milk, whisking all along to prevent lumps from forming.
Simmer over low heat, whisking to combine well, heat thoroughly and thicken slightly. Add more liquid if needed.
*optional: I like to rub some Freeze dried chopped onions through a sieve to create onion powder. Nice addition to the soup.
*optional: add 1 tablespoon of Italian or Greek blend of herbs, or your own combination of oregano, thyme and basil.
*optional: add another tablespoon or two of tomato powder if you want it richer

Thrive Life Tomato Powder label

7. Ketchup
1 cup tomato powder and 3 +1/2 cups water
1/3 cup honey or brown sugar
1/2 cup apple cider vinegar
1 t. onion powder or 2 T Freeze Dried chopped onion crushed to make onion powder
1/2 t garlic powder or 1 T Freeze Dried garlic crushed to make garlic powder
1 t salt + 1/2 t pepper
1/2 t dry mustard
pinch of allspice and a pinch of cloves
Combine all, and simmer over low heat stirring frequently to prevent scorching – till reduced to desired consistency. Expect it to take 30-45 minutes depending on your preference of thickness. Pour into jar and refrigerate. Expect 2 pint jars. Best to let it sit a day to allow flavours to fully blend.

8. Barbecue sauce
1/2 cup tomato powder
1 cup water
1/3 cup brown sugar
2 T. apple cider vinegar
1 T Worcestershire sauce
1 T soy sauce
1 T mustard
1 clove garlic, minced
2 T FD chopped onion
1/4 t Cayenne pepper (or your favourite dash of hot) or NOT
Salt & pepper to taste
Mix all ingredients in large saucepan, heat over low and stir 15 or so minutes till slightly thickened. Stir frequently to prevent scorching.

9. to add that beautiful rich ‘tomato’ zest concentrated
To any tomato based soup, stew, chili or pot roast – add a tablespoon or two of tomato powder just because YOU CAN! You’ll be surprised at how it richens things up.

10. As a garnish
Sprinkle tomato powder  over top potato salad, deviled eggs, hummus, even a lettuce and tomato salad. Be creative.

I’d love to hear your experiences with Tomato Powder, and your suggestions for recipes, please comment below.

If you want to see more tips like these, recipes and updates on Thrive Life Specials and promotion, click here – to sign up for my monthly Thrive Life newsletter.

Warmly,

Cindy

Meals in a Jar

A few years ago I discovered “meals in a jar”, and at the risk of sounding overly dramatic, it kinda changed my life. In a good way. What exactly IS a meal in a jar (MIJ)? Its a good, healthy meal, ready in a matter of minutes, prepared ahead for such a time as this. The variety of options is endless, limited only by your imagination. If you’re short on imagination at the moment, scroll down. I’m giving you a few of my favourite recipes below, with some suggestions for adjusting as seems appropriate.

6 different MIJ – Meals in a Jar

Food storage has been a way of life for me, all my adult years. Why? Because it’s the SMART thing to do, that’s why. I saw the example in varying degrees throughout my childhood, but Dan and I took it to a whole new level as we practiced and learned, and increasingly saw the value of having a food storage. Not everybody’s food storage looks the same. With encouragement, suggestions, and the kinship one feels with other likeminded people, I developed my own plan that fit into our lifestyle. The best piece of advice I absorbed came from Spencer W. Kimball, who counselled “Store what you eat, and EAT what you store.”

When freeze dried food became more readily (and increasingly) available, storing high quality food became easier, and more nutritious. It also opened up a whole new world of possibilities for convenience. Yes, convenience and healthy, and long term shelf stable, can all exist on the same table at the same time. True, we generally focus on food storage as an emergency resource, but consider the innumerable minor emergencies that happen in the regular course of our week. Those days when you’ve been crazy busy, but the family still needs to eat supper. Those days when you just don’t have any good ideas or energy, but the family still needs to eat supper. Those days when you’re sick, and need to leave dinner up to someone else. Those times when money is short, and the fridge is bare, but the family still needs to eat. . . . You get the picture.

Meals in a jar (MIJ), properly sealed can last an easy five years, but personally I’m not interested in them lasting five years. With freeze dried food, I already have an excellent food storage that will last 25 years. What I’m looking for with MIJ – is convenience. I want a few meals our family will enjoy IN the pantry, close and handy for the day I need it. I want a few meals I know I can count on, that I can pass on to a friend or neighbour who could use a helping hand from time to time. But its gotta be healthy. That’s my one big criteria, my non-negotiable. No artificial additives. I still run with the motto “If you can’t say it, don’t eat it“, so homemade with ingredients I can trust is essential.

How long can you expect a MIJ to last with a good snug lid on it? Six months to a year is how long I keep mine, and I’ve never had a problem. MIJ are great options to keep on the shelf for THOSE emergencies!   If you’re of a mind, and if you have a vacuum sealer, go ahead and seal them for longer shelf stability. But in the meantime, consider them part of your routine: your emergency dinner-to-the-rescue, to pull out when you need to get dinner on the table quick!

Sausage Corn Chowder on the table with broccoli cheese biscuit

Ingredients:

Most MIJ recipes require freeze-dried foods of course, with perhaps some dehydrated ingredients.  These are ever more readily available in stores and to order directly. Truth is, not all freeze dried food is the same quality, so do your homework when picking a reliable source. Personally, I prefer the quality of THRIVE LIFE foods – just Simple, Clean Food. The quality of your MIJ and the confidence you have in it’s shelf stability, can only be equal to the quality of the ingredients you use, and the care and attention you give to cleanliness when packing it.

Equipment:

Containers: I use wide mouth quart jars for family sized meals, and pint jars for smaller meals. I like glass because you can SEE – easy to know what is in there, and that they are airtight with a good lid.
Make sure they’re clean and DRY. And store in a cupboard away from light so the vibrant colours are not faded by the sun.
Jar funnel: Not necessary, but sure comes in handy to get everything INto the jar.
Measuring cups and spoons: Measurements are pretty important when you’re trying to fit it all into a jar.
Label: just something to write basic information like the name of the dish and how much water to add of course, but I learned a good lesson about including directions. One day when I had some visiting grandchildren, I was not well. Dan was working during the day, but when he got home, he pulled out a MIJ to whip up a quick and easy dinner. Occasionally, if I am intending to give the meal away, I’ll also include a list of ingredients on the label.

How to create your own recipe:

Fill up these jars with different Meals to keep on hand. I usually make at least two of each recipe, and try to have 6-8 MIJ in the pantry at any given time

Once you have prepared a few MIJ’s, and have stored them and used them, you’ll become more familiar and comfortable with things you like about them. It will become easy to create your own recipes from existing favourite recipes. For instance: in a magazine while waiting to get my hair cut a few years ago, I came across some soup recipes that looked appealing. The one that caught my eye was for a “Bacon Corn Chowder”, using potatoes, corn, onions, celery, and bacon. As I reviewed it, I realized that I had all the necessary ingredients in my pantry (except the bacon). I could make this meal today, and better than that, if we liked it, I could create a MIJ for future meals. One of my favourite MIJ recipes came from adapting that one. I used Freeze Dried Sausage Crumbles instead of bacon. Perfect!
When I try out a brand new recipe I’m developing for a MIJ, I make two. One meal goes straight into the pot for dinner today, and the other, straight into the jar. This accomplishes two important things:
1) I want to TRY the recipe to ensure we like it before I invest too heavily
2) I want to see how it all fits together in the jar, so that I can make notes as needed. Ideally, I can fill many future jars from that recipe, so I want to ensure I’m happy with it.
Don’t forget a pen and paper to work out amounts and make corrections during the process.

* You can layer your ingredients in the jar in any order you want. If you put the bigger pieces in first, and end with the powders, you can shake the powder down through the other ingredients at the end and get more ingredients into the jar. Very practical but not very visually appealing. I’m all about ‘pretty’, so I prefer to begin my layering with the powders and then transition into bigger pieces as I get to the top. It looks much nicer. But, you be you; do what you want.

Recipes

sausage corn chowder

Cindy’s Sausage Corn Chowder
This is the one that originated from that magazine recipe. Layer into a wide mouth quart jar:
1/4 cup Thrive Life Instant milk powder
1/4 cup Thrive Life Sour Cream powder
2 T Thrive Life Chicken Bouillon
1/3 cup Thrive Life Bechemel Sauce (or homemade cream soup base)
1 teaspoon thyme leaves, crumbled by hand
1/4 cup Thrive Life freeze dried chopped onions
2 T Thrive Life freeze dried celery, crumbled by hand
2 T Thrive Life dehydrated carrots (*I’ve tried a few varieties, but Thrive Life is by far the best)
1 cup Thrive Life dehydrated potato chunks*
1/2 cup Thrive Life Sausage Crumbles
Fill the remaining room with Thrive Life Sweet Corn
Secure lid, label and store in cool dark place.

* do NOT use freeze dried potatoes as they’ll just fall apart in the length of time you’ll want to simmer this chowder

to prepare: Dump jar ingredients into a pot with 2 cups of water. Turn medium heat on and bring to a slow boil while stirring to prevent clumping or scorching. When everything is beautifully combined and is beginning to thicken, pour remaining 3 cups of water (total of 5 cups). Bring back up to a slow-low boil and then reduce heat to simmer till potatoes are tender – 15-20 minutes. Stir frequently to prevent lumping or scorching as it thickens. When potatoes are tender, remove from heat and let sit for five minutes before serving.

Cindy’s Taco Soup in a Jar
in a wide mouth quart jar, layer the following:
1/2 cup Thrive Life Tomato Powder
1 T taco seasoning
1 T Thrive Life’s Chef Choice Seasoning (or your fave all purpose seasoning)
1 teaspoon cumin powder (I always put in more, but you’re the boss, you do you)
1 teaspoon salt
1 + 1/2 cup instant red beans
1 cup Thrive Life ground beef
1/3 cup dehydrated or freeze dried chopped onions
1/3 cup dehydrated peppers
3/4 cup Thrive Life freeze dried Sweet Corn
Secure lid, label and store in cool, dark place.

to prepare: Dump contents into 8 cups of water. Bring to boil, stirring frequently to prevent scorching bottom. Reduce heat, add up to 2 more cups water and bring to a and simmer for 20 – 30 minutes till beans are tender. Remove from heat and let sit 10 minutes to thicken. Sprinkle with shredded cheddar if desired and replace lid.
Serve with corn bread or taco chips. Enjoy!

Zuppa Toscana in a Jar
in a wide mouth quart jar, layer the following:
1/2 cup Thrive Life Sour Cream powder
2 T Thrive Life Veloute Sauce (chicken gravy)
1 T Thrive Life Chicken Bouillon
1/2 teaspoon garlic powder or 1 teaspoon freeze dried garlic
1/2 teaspoon crushed red pepper (optional)
1/2 cup Thrive Life freeze dried Spinach
1/4 cup Thrive Life freeze dried chopped onions
1 cup instant refried beans
1/2 cup Thrive Life Sausage crumbles
1 cup Thrive Life dehydrated potato chunks
Secure lid, label and store in cool, dark place.

to prepare: Dump contents into 8 cups of water. Bring to boil, stirring frequently to prevent lumps or scorching bottom. Reduce heat and simmer for about 20 minutes till potatoes are tender. Remove from heat and let sit 10 minutes to thicken.
Serve with grated parmesan cheese and fresh bread on the side.

Chicken Pot Pie Soup
in a wide mouth quart jar layer the following:
1 cup Thrive Life Bechemal Sauce (white cream sauce)
1 T Thrive Life Chicken Bouillon
1/4 cup Thrive Life Sour cream powder
1 T dried sage crumbled
1/4 t pepper
1 T parsley
2 T Thrive Life dehydrated carrots
1/3 cup Thrive Life freeze dried chopped onions
1 cup Thrive Life dehydrated potato chunks
1 cup Thrive Life chopped chicken
1/2 cup Thrive Life freeze dried peas
1/2 cup Thrive Life freeze dried sweet corn
Secure lid, label and store in cool, dark place.

to prepare: Add contents to 6 cups of water. Bring to a slow boil, stirring frequently to prevent lumping or scorching. Reduce heat and simmer 10-15 minutes stirring once in awhile to keep from scalding on bottom. Remove from heat and let sit 5 or 10 minute to thicken before serving.

what about meals that are NOT soups?
no problem!

Shepherd’s Pie
in a wide mouth quart jar, layer the following:
1/4 cup Thrive Life Bechemal Sauce (creamy white sauce)
2 T Thrive Life Tomato Powder
2 T Thrive Life Beef Bouillon
1 teaspoon freeze dried garlic
1 teaspoon crumbled dry oregano leaves
2 T Thrive Life dehydrated carrots
1/4 cup Thrive Life freeze dried chopped onions
1/4 cup Thrive Life freeze dried celery (crumbled by hand)
1+1/2 cup freeze dried vegetables of your choice (here I did a combination of freeze dried peas, corn, green beans, and butternut squash, but you can also add broccoli, cauliflower, peppers, spinach, asparagus, kale . . . etc)
Top off the jar with a few more vegetables if needed.
Secure lid, label and store in cool, dark place.

This becomes the base of your Shepherd’s Pie. You’ll want to cover with a layer of mashed potatoes, sprinkled with shredded cheese of your choice.

to prepare: Pour contents of jar into casserole dish, add 2+1/2 cup boiling water and stir to completely mix everything evenly, and to refresh it. Spread evenly in pan. Make up some instant mashed potatoes according to package directions (Thrive Life makes the best and purest instant potatoes I’ve ever tried). Layer the mashed potatoes over top and sprinkle with shredded cheese. (Thrive Life also has shredded cheese)
Bake in 350 degree oven for about 20 minutes to heat through and melt the cheese.

Beef Stroganoff
in a wide mouth quart jar, layer the following:
½ c. THRIVE Life Instant Milk
½ c. THRIVE Life Sour Cream Powder
2 Tbsp Cornstarch
1 tsp Garlic Powder
1 Tbsp THRIVE Life Beef Bouillon
¼ c. THRIVE Life Butter Powder
1/3 c. THRIVE Life Chopped Onions
1/3 c. THRIVE Life Celery – Freeze Dried
2/3 c. THRIVE Life Mushroom Pieces – Freeze Dried
2/3 c. THRIVE Life Diced Beef – Freeze Dried
2 c. Elbow Macaroni , rotini, egg noodles – your choice
Top off the jar with a few more vegetables if needed. Secure lid, label and store in cool, dark place.

to prepare: Throw and Go. Add all ingredients to 6 cups hot water and bring to a boil. Stir a few times to prevent sticking. When liquid comes to a boil, turn heat to low, cover, and simmer 12 minutes. Stir from time to time to prevent sticking. When pasta is cooked, turn heat off. Stir and let sit for 10 to 15 minutes to thicken.
*Option 1: For variety – substitute Egg Noodles for the pasta. Use a little less water and adjust cooking times slightly as egg noodles don’t take as long to cook. They also take a lot more room in the jar, which is why I usually use macaroni.
*Option 2: For the vegetable lover, add ½ c. THRIVE Life FD Red or Green Peppers in the last minute of cooking. You don’t really need to cook them, you just want to plump them up and heat through.
*Option 3: For a gorgeous Florentine Stroganoff, stir in ½ c. THRIVE Life FD Spinach after you turn off the heat.
*Option 4: Substitute THRIVE Life FD Ground Beef or THRIVE Life FD Shredded Beef for the meat. * DO NOT use freeze dried pulled pork, as the shelf life on pulled pork is considerably shorter (it being a high fat meat).

When you pour your stroganoff into your serving dish, generously sprinkle with Parsley and freshly ground pepper, or better yet, THRIVE’s Chef’s Choice All Purpose Seasoning Blend.
Enjoy!

Mac n Cheeseburger
in a wide mouth quart jar, layer the following:
½ cup Thrive Life Instant Milk (the very best)
2 T cornstarch
3/4 cup Thrive Life Cheese Sauce
1 T Beef Bouillon
1/3 cup Thrive Life Freeze Dried chopped onions  
½ cup THRIVE  Life FD Ground Beef
2 cups elbow macaroni
Secure lid, label and store in cool, dark place.

to prepare: Pour contents of jar into 6 cups hot water in a ‘big enough’ pot. Bring to a boil, stirring frequently to prevent sticking. When liquid comes to a boil, turn heat to low, cover, and simmer 10-12 minutes till pasta is tender, stirring once in a while to prevent sticking. When pasta is tender, turn heat off. Stir again, and let sit 5 minutes to thicken.
*option: add 1/2 cup FD shredded cheddar or mozzarella cheese for an even cheesier dish
*option: add 1/2 cup FD peas about 5 minutes before pasta has finished cooking

Fresher than Fresh Berry Muesli
This recipe has been adjusted to fit into a pint jar for a smaller, more portable serving.
So quick and easy to prep, and portable to throw in your bag to take for lunch or eat on a road trip.

In a wide mouth pint jar, layer the following:
1/2 cup Quick Oats
1/4 cup Thrive Life dehydrated Applesauce
1/4 cup Thrive Life freeze dried Blueberries
1/4 cup Thrive Life freeze dried Raspberries
1/4 cup Thrive Life Strawberry Slices
Jar will not be completely full, which is what you want to be able to stir the apple juice in later. Secure lid, label and store in cool, dark place.
to prepare: Add 1+ 1/2 cup apple juice, and stir in to completely moisten everything. Let it sit aside for up to five minutes to assure everything is completely absorbed. Enjoy!
link to full recipe

Smoothie in a Jar
now smoothies can be totally portable! For a long time (before RUVI became available) , I would blend small amounts of freeze dried fruits and vegetables in the blender and make a “smoothie-in-a-jar”. Convenient and nutritious to take when I was on the run and didn’t have time for a meal. Those are the times you’re tempted to pick up fast food right? But that’s exactly what I don’t want to do. Did you know? 1 Tablespoon of powdered vegetable = 1 serving. ? I just add a little cold water, shake up the jar and drink it. 4 servings of fruits and vegetables with all the nutritional goodness they have to offer. What a gift. You can use any combination you want but my favourite was the following.
1 Tablespoon pineapple powder (made from Thrive Life FD pineapple)
1 Tablespoon peach powder (made from Thrive Life FD peaches)
1 Tablespoon spinach powder (made from Thrive Life FD spinach)
1 Tablespoon kale powder (made from Thrive Life FD kale)
layer it or shake it up to mix.
This is POWER in a Jar. The natural enzymes of pineapple, the vitamin C of the peaches (and pineapple). The vitamin A, minerals and antioxidants of spinach and kale.

* Did you know? Thrive Life peaches have 21 times MORE Vitamin C than so called ‘fresh’ peaches from the grocery store in the middle of summer. Not even kidding. You read right – 21X more. Wanna know why? Because unlike the peaches we buy in the grocery store, which are picked green, Thrive Life fruits are picked when they are completely RIPE and at the height of nature’s perfection, being nutritionally complete. Everyone knows that produce begins to deteriorate within the first hour after harvest, so eating it ‘fresh’ is ideal. Thrive Life ensures that not only are those peaches picked ripe, but they are picked, peeled, sliced and flash frozen within 6 hours of harvest. That is why they retain 95% (or more) of their original natural goodness.
* Did you know? Spinach loses 100% of its vitamin C within 4 days of harvest! Yup, sad but true. When you buy so called ‘fresh’ spinach from the grocery store, there is ‘0’ (ZERO) vitamin C left in it. Thrive Life Spinach is picked, washed, chopped and flash frozen within 6 hours of harvest, retaining pretty much ALL its vitamin C plus a whole lotta other goodness. Up to 95%!

* hint: the natural sweetness of the fruits will eventually cause the fruit powder to compress. The vegetables will not, they’ll stay loose. So mixing up everything might not be as pretty, but it is more likely to stay loose. Your choice. You be you.

so what about desserts? Can you put those into a jar too? Absolutely!

Lemon Pound Cake from your pantry
this cake is good for so many reasons, and for so many things: from a simple elegant lemon pound cake, to a gorgeous berry lemon trifle, and everything in between. And its the perfect choice for a MIJ (except its not a ‘meal’). Just add water.

measure the following ingredients into a clean dry quart jar
1+1/2 cups flour
2 t baking powder
1/2 cup Thrive Life Butter powder
3/4 cup white sugar
1 T Thrive Life classic lemonade – or up to 2 T for those exceptional lemon fans
1/4 cup Thrive Life scrambled egg mix
1/2 t salt
3 T Thrive Life Instant milk
Secure lid, label and store in cool, dark place.

Blueberry Lemon Cake
(made w the crumbled blueberries left in the bottom of a can of Freeze Dried Blueberries)

to prepare:
preheat oven to 350 F. Dump contents into a mixing bowl and with wire whisk, gently mix all ingredients till thoroughly combined. Form a well in the center and pour in 1+1/2 cup water. Stir just until everything is moistened. Pour into greased 9×9 pan and placed in center of oven. Bake about 40 minute, until center is done. Test by gently tapping center, then by inserting clean toothpick. When it comes out clean, remove from oven and set aside to cool. Cut and serve. Enjoy.

* option: drizzle with lemon glaze while still warm. Mix 1 T classic lemonade powder with 3 T water and slowly cream in sifted icing sugar to desired consistency. Drizzle over top. Or use 3 T of fresh lemon juice.
* option: add 2 T poppy seeds into dry ingredients
* option: add 1/2 cup freeze dried blueberries and a little extra water

Do you make Meals in a Jar already? If so, I’d love to hear about your favourite recipes. It’s always good to share. If you haven’t yet, I hope you’ll give it a try. If you don’t have enough freeze dried foods to get started, here’s what THRIVE LIFE has available. They are the biggest freeze drying company in North America, and their quality is second to NONE.

If you’d like suggestions of best ways to purchase, or if you have any questions on particular products, ask away – I use them ALL, and I can suggest best ones for MIJ.

Warmly,

Cindy Suelzle