Food Storage Goals: March Week 10 Tomato Sauce & Paste

March 2013 has finally come! My son returns home from his mission in 3 days!!! The two year wait has finally come to an end. Hard to believe. I am overly focused on my family this week, so I hope you understand if my head is not here with my blog. But I did want to post my thoughts on items to gather in your food storage and emergency preparedness this week. If you are new around here, check out my START HERE page.

STEP 1: 3-MONTH SUPPLY (per adult) – Tomato sauce 12×8 oz. cans AND Tomato paste 6×6 oz. cans.
Why?: If you regularly cook with tomato sauce and tomato paste, consider keeping a stock of it in your pantry supply. You can store any size that works for your family. Look over your favorite recipes
and to see how much you might eat in a month and multiply by 3. (Note: The items in your 3-Month supply are NOT long-term foods. Just the foods you normally eat that are shelf-stable.)
Tip: The best way to stock up is when it’s on sale or purchase by the case. When you use some of your stock, replenish it. Sam’s Club has some reasonably priced cases of tomato sauce and paste. Keep in a cool, dry place.
Shelf Life: 12 – 18 months

STEP 2: DRINKING WATER – 14 gallons water (per person) (FEMA) or about 4×24 ct. cases of bottled water (Skip this step if you’ve already got it.)
Tip: Stock up this month! It’s everywhere today, but it may not be tomorrow. Buy more to replenish what you use. Small bottles are for short-term storage because you periodically use them. More durable containers are for long-term storage and need to be refilled every 6 months.
Shelf Life: small bottles see Still

STEP 3: FINANCIAL RESERVE (per person) – $2.00 +/- per week
(Skip this if you’ve already accumulated your goal.)
Tip: Start your fund this month! Decide on an amount you want for emergencies and put aside weekly amounts until you build up your reserve. Keep some in the bank and some cash at home.

STEP 4: LONGER-TERM SUPPLY (per adult) – Nothing this week

Tip: I know, we are at the end of the cold season in some place, but in other parts of the world it could be starting. Use your best judgement to figure out how much to stock for your family. There are many options, so do what is best for your family.

PREPAREDNESS GOAL – Clean out medicines
How: Go through your medicine supply and get rid of outdated items. Check this post for some ideas.

EQUIPMENT GOAL – First Aid Manual
How: Find a good first aid manual at your local Red Cross. I also have a first aid app on my phone.

WEEKLY INVENTORY – First Aid and Medicine
How: Go through your supply and write down some goals of what you want to resupply. You don’t have to get everything, but you want to be aware of what you are missing.

Good luck on your weekly goals. You CAN do it! Here is the printout of the March 2013 Food Storage List.

Each week, I post various food storage and emergency items to gather. By stocking up year round, you build up your supplies economically, use some, leave some on the shelf, and buy some more. Cycling keeps your items fresh and integrated into your everyday diet. I’ve incorporated the LDS 4-Step Approach to Home Storage, but with my suggested items to gather.

Work on STEP 1, 2 and 3, before moving to STEP 4: Long-Term Food Supply. It may take you awhile to gather your 3-Month Supply, water and a financial reserve. As long as you are moving forward, that’s what matters most. Only gather what you can afford, will eat, and choose goals you have time for. Substitute other foods that work for your family.

Your food storage should consist of shelf-stable foods. What we store in our 3-month supply (STEP 1) is everyday foods or short-term storage foods which have an approximate range of 3 month – 10 year shelf-life. What we store in our long-term supply are foods that have a 20 to 30 year shelf life. Don’t consider what’s in your refrigerator or freezer as this type of storage, because it could be gone quickly with a 24-hour power outage. However, we all buy perishable foods and can continue to purchase them and inventory them. Hope that all made sense.

Remember, design your food storage for your family, your way. Nothing cookie-cutter about this.

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