STEP 1: 3-MONTH SUPPLY (per adult) – Canned pasta 8 cans. AND ramen noodles 12 pkgs.
Why?: In many families with children, canned pasta like spagettios, raviolis or ramen soup noodles are a staple. If you are one of those families, then this week gather some of these items for your food storage. Consider what your child would prefer eating if a disaster happens: a can of whole dry wheat or Spagettios. The choice is yours.
Tip: These items are typically on sale during the April case lot sales in Utah. Or check your grocery ad for a good price to stock up on.
Shelf Life: Check the package of the item for the shelf life.
STEP 2: DRINKING WATER – 14 gallons water
(FEMA) or about 4×24 ct. cases of bottled water per person
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, so slowly go through your supply and replenish. More durable containers are for long-term storage, but need to be refilled every 6 months.
Shelf Life: small commercially prepared bottles store indefinitely, see Still Tasty. Store off your cement floor.
STEP 3: FINANCIAL RESERVE (per person) – $2.00 +/- per week
Tip: Add to your fund each week for emergencies. Keep some in the bank and some cash in small bills at home.
STEP 4: LONGER-TERM SUPPLY (per adult) – Nothing this week
OTHER STORAGE ITEMS
FIRST AID GOAL – Thermometer
Tip: Purchase a medical thermometer for your family. Or if you already have one, replace the batteries.
PREPAREDNESS GOAL – CPR or First Aid Class
Tip: Consider taking a class that may save someone’s life. If you can’t take it this month, sign up for one this summer. Invite your teen children to take it with you.
EQUIPMENT GOAL – Ace bandages
Tip: These are always useful for sprains or other injuries. They can be washed if you put them in a lingerie bag.
WEEKLY INVENTORY – Emergency Kits
How: Go through your 72-Hour kits and write down some goals of what you need to resupply. We like to restock every spring near General Conference time.
Good luck on your weekly goals. You CAN do it! Here is the printout of the March 2013 Food Storage List.
Do you have any tips on gathering the items on this list?
INSTRUCTIONS FOR BEGINNERS:
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.