Preparedness Challenge: August Week 2

Our second preparedness challenge for August is to gather canned or dried vegetables. This may include a 3-month supply of short-term shelf vegetables for your pantry or long-term dehydrated vegetables. Gather what you can afford and have space for. Next week you’ll gather storage containers.

1. GATHER SHORT-TERM VEGETABLES

  • These items have less than a 20-30 year shelf life.
  • Store a variety of vegetables for more nutrition. 
  • Ideas include corn, green beans, diced chiles, potatoes, mushrooms and carrots.
  • Dehydrate or can your own vegetables and herbs. 
  • Pin new vegetable recipes.
  • Throughout the year as resupply.
  • Fresh or frozen are okay, but learn to incorporate canned vegetables.
  • Heads up. Several Utah stores will have case lot sales late August and September, early October.

2. GATHER LONG-TERM VEGETABLES

Dehydrated Carrot Dices

  • LDS Home Storage Center: 8.1 lb. can, $8.50. Best price on the market.
  • 10-year shelf life. (I count this as long-term.)
  • Excellent source of vitamin A.
  • Add to soups, stews and a slow cooking roast.
  • Rehydrate in double the amount of liquid overnight in the refrigerator
  • TIP: transfer carrots into pint-sized jars for kitchen use or to share.
Potato Flakes
  • LDS Home Storage Center: 1.8 lb. can, $6.50.
  • 30-year shelf life.
  • Good source of vitamins.
  • Once opened, use within 1-2 years.
  • TIP: Write the date you opened the can on it.
  • Make mashed potatoes, thicken gravies, sauces, and soups. Add to bread and roll recipes.

Good luck gathering vegetables this month.

Valerie Albrechtsen
The Food Storage Organizer
http://www.foodstorageorganizer.com

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And check out The Keep It Simple Preparedness Guide. My guide will help you gather food storage and emergency supplies a little at a time each month.

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