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.
- 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.
The Food Storage Organizer