Food Storage Goals: Week 11 Tomatoes & Salsa

We are gathering canned tomatoes and salsa this week.

STEP 1: 3-MONTH SUPPLY (per adult) – Tomatoes 6×15 oz. cans AND Salsa 1 jar.
Why?: If you regularly cook with tomatoes and salsa, consider keeping a stock of it in your pantry supply. Some ideas are stewed, whole, diced or crushed tomatoes. 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 or use the suggested amounts above. We use canned tomatoes in taco soup, salsa, and blended in spaghetti sauce. (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. There are still a few more days to buy tomatoes at the Utah case lot sales. Keep in a cool, dry place.
Shelf Life: both 12 – 18 months or check the label

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: It’s always a good idea to have some pain medications in your medical supplies. Use your best judgement to figure out how much to stock for your family.

How: Set a goal to give blood this week. Call the Red Cross for a location near you to donate.

How: Do you have a good first aid kit? Make sure you have one in your home.

WEEKLY INVENTORY – Grains, pasta, potatoes
How: Go through your supply of these shelf-stable foods and write down some goals of what you need to resupply. You don’t have to buy everything, but you do 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.

If you are new around here, check out my START HERE page. 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.

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