Canning Jar Lids

 One of the most controversial items around the canning community is whether canning lids can be re-used.  Most sources say definitely not. 

"Canning lids are typically designed for one-time use. While some people may try to reuse them, it's generally not recommended due to potential safety risks. The sealing compound on the lids can lose its effectiveness after the first use, which may result in a poor seal and spoilage of the canned food."

"I know that it isn’t recommended that you reuse the flat canning lids with rubber around them but I learned from my great uncle that you can and I’ve been reusing mine for the past 15 years or so. This year I sorted through every jar of canned food on my shelf to dust and check them and I only found one that wasn’t sealed out of hundreds. I also usually have one or less each year out of about 150 jars canned that doesn’t seal in the canning process. I believe it is safe to reuse lids."

There you have both sides.  I have been canning for 40+ years and re-using lids for the last 15. Lids have gone from 59 cents a dozen to now close to $5.  And there were a couple of seasons when lids were almost impossible to find.

Here are some of my findings:

1). The really "old" lids(40 years or so) with gray "rubber" are not generally good prospects for re-use.  Also, lids on meat items that have pressure canned may not be suitable.

2). The best ones have the reddish silicone and are not bent or corroded/stained.  If they have just been used for juice, fruit, jelly, etc. they are generally good candidates.

3). Used lids have about the same fail rate as new lids!  They either seal or they don't.  If they don't seal, I refrigerate and use the contents soon and discard the lids or mark for other use so I don't try them again. (I remove the rings after processing and sometimes replace with clean rings, loosely tightened. Most bottles are kept "ringless". This prevents rings from corroding and rusting on the jar.)

4).  I have used some lids up to 7 or 8 times.

5). I have used in recent years, "off brand" new lids and have found them adequate.  Good deals can be found on Amazon for about 22 cents per lid.  Read the reviews.

Question:  "So, how long do bottled items last?"  As long as the lid and seal are tight.  The quality of the items may degrade somewhat, such as fruit going dark.  I have safely used bottled items up to 12-14 years old.

I am a member of several canning groups on facebook.  All kinds of opinions.  I always thought low acid foods HAD to be pressure canned. Many say that they can be water bathed for 3 hours.  I haven't tried it yet because I have a pressure canner.  I don't yet see how cooking something longer will equate to a higher temperature.

Ground Beef Mix

 

Normally, I would post this on my recipe page, but this falls more into the "prepare" category. 

Ground Beef Mix

(A variation on a recipe from Farm Journal. Makes about 8 pints. This is a "ready to go" sauce mix…the makings for wonderful, quick main dishes such as spaghetti, lasagna, tacos, sloppy joes, pizza, chili, etc. Spices can be added when it is heated up. This is a great way to use up ground beef when a beef is slaughtered, saving freezer space and will be a great addition to food storage when electricity is scarce.)

 4 # lean ground beef (or even ground game meat)

4 Tbl. tomato paste

15 oz. can tomato sauce   

1 quart blended tomatoes (OR water and more tomato paste.)

3 tsp. salt

pinch of pepper

1/3 c. beef broth

2 c. finely chopped onions

1 to 2 C. finely chopped celery (optional, but a really great addition.)

Brown beef until almost all pink is gone.  Add other ingredients.  Bring to a boil.  Load into pint jars, leaving 1" head space.  Use a knife to remove any air pockets.  Wipe rims with a clean, wet cloth and put on lids, then rings.  Hand tighten firmly.   You CAN use a glass top electric stove, but heat the canner SLOWLY, starting at no more than LOW  or 3. Then gradually increase heat but DO NOT use high heat.   Put the lid on the canner WITHOUT the pressure gauge until you see a good stream of steam rising out of the top.  Place gauge on, about Med-High heat. Process in pressure canner at 10# for 75 minutes.  15# for high altitude. Once it starts to jiggle, reduce heat and set timer.  Adjust heat so that it jiggles a couple of times a minute.  Usually, this is Med-Low.  You might have to keep adjusting/lowering the heat.  Do NOT leave un-attended.

When timer goes off, turn heat off and let pressure drop.  When it has dropped completely, remove gauge and lid. Jars may be left in canner until cool or lifted out.  They WILL be bubbling for a long time.  This is normal.  Lids should seal within 20 minutes or so.

Craziness Continues

3 weeks ago I attempted to order herbs from my usual supplier--Ameriherb.  They were not taking any new orders due to overwhelming amount of orders.  As of today (April 24), Ameriherb is back taking orders.  However, they are out of stock on some items.  This is a partial list:

Alfalfa Seed

Bergamot herb

Boneset herb

Borage herb

Cardamom pods

Cayenne Pepper capsules

Cramp bark

Echinacea root c/s

Echinacea root capsules

Elder berries

Eucalyptus Leaf c/s and powder (even with limits)

Ginseng root  whole

Goldenrod herb

Goldenseal capsules

Irish Moss powder

Kava kava root

Lungwort

Motherwort herb

Mullein Leaf (limit of 2)

Osha root

Patchouli root

Periwinkle herb

Pleurisy Root powder

White sage incense

Sassafras root

Senna pods

Spikenard root

Taco Seasoning

Violet Herb powder

Lobelia is not out of stock, but has a limit.

 Another supplier, Frontier Coop has similar out of stock.

Bulk Apothecary had a 4 week lag time and limits on certain things.  They were overwhelmed with requests for hand sanitizer.  Their normal amount of orders was 2,000 per day.  That jumped to 25,000 per day.

Major seed companies are out of stock on most things and many are not taking any more orders.

We picked up the last package of pea seeds at our local Bomgar's.  Almost all seeds that do well in our climate were gone.

There is a limit on baby chicks at both Bomgar's and IFA.

Stores are mostly well stocked up again as of today.  Hand sanitizer is the hardest thing to find, but I am not concerned with that.  If I felt a need for it, I could make my own with aloe vera and essential oils.  The things that were in short supply 4 weeks ago (flour, sugar, eggs, beans, pasta, cooking oil, yeast, toilet paper) are all available again.  Many stores still have limits on some things.

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On a side note…..

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I sometimes joke that my horses generally get better supplements and more regularly than I do. Here is a list of the supplements/herbs for my horses:

Raspberry Leaves

Kelp or Spirulina

Peppermint

Diatomaceous Earth, Bentonite Clay

Devil's Claw, Chaste Tree Berry, Garlic (during fly season)

Black Walnut, Wormwood, Pumpkin Seeds (occasionally for parasites)

Probiotic blend

Hydrolyzed Yeast

MSM/Glucosomine

Magnesium

Sometimes Rose Hips, Slippery Elm, Aloe Vera, Apple Cider Vinegar, Cinnamon, Turmeric

"If You've Ever"

This was the toilet tissue aisle at our local store on
about March 12

I haven't posted for quite a while on this blog.  Right now, the world is in the middle of a crazy reaction to a virus and even crazier reactions in the panic buying and hoarding.  It just blows my mind. 

 Many times in the last few years, as I walked through a store, I got a vision of empty shelves and the "feeling" of dread that would accompany it and those who were not prepared. 
 The "panic" and irrational behavior now going on is nothing compared to what it will be in the future when there is no electricity, no internet, no truck deliveries and much worse things.  

A few years ago, an acquaintance was asked about "preparation" and what items should we stock up on, what would be good for bartering, etc.  He said something like if he had the funds he would buy a warehouse full of toilet paper.

One of my daughters reminded me that years ago I told her that feminine waste products could be wrapped in old National Enquirers (meaning any magazine or newspaper) rather than TP.  I had forgotten that. 

I have a large stash of "disposable" rags…these are made from old socks, old clothing too ragged to send to charity, old bath towels, etc.  They can be disposed of at one use, or could be washed if water is available.  I know I have been looked at with "rolled eyes" about my hoarding of "rags."

I also have a stash of cloth diapers.  I raised all my 7 children on cloth diapers.  Do people even know what a "diaper pail" is now?
 I used handkerchiefs or wash rags for nursing pads.

This was brought to mind as I read today about young mothers lamenting how they cannot buy, not only TP, but diapers, wipes and formula.  Others lamented that they would have liked to have a year's supply, but their budget prevented it.

  Here is a quote from a talk that I gave in 1976 on preparation.

  The entire talk is on another post:  June 1976 Talk "Now you are committed, you have a plan and a goal. Now all you need is money to make it happen and there isn’t enough to go around.

1. Cut Christmas Expenses by at least 50%. Buy storage items for each other. …

2. If you desire new clothes, don’t buy them. Make your wardrobe last longer.

3. Cut recreation by at least 50%. Do things that don’t require money. As a family, decide NOT to go on a vacation until you have your year’s supply.

4. If you don’t have your supply, but have luxury items such as boats, campers, snowmobiles, sell or trade them.

5. Watch for advertised specials in stores. Buy cases or in bulk when prices are good.

6. Get protein from less expensive sources than meat. Cut out store bought goodies like candy, cookies, ice cream, magazines, soda pop, etc. Set the saved money aside and buy storage items."

I found a list published many years ago (2006) called the "Top 100 Items to Disappear During a National Emergency." These were not the suggested things to store, but those that disappeared fastest.  I could find no reference source.

I have reduced the list to what I consider the top 25: (not in any particular order)

1.  Generators--gas or solar

2.  Water Filters/purifiers

3.  Honey/Sugar/Syrup

4.  Vegetable Oil

5.  Baby Supplies (diapers/formula, etc.)

6.  Feminine and basic hygiene Supplies, Toilet Tissue

7.  Canning Supplies 

8.  First Aid Kits

9.  Batteries

10.  Flour, Yeast, Salt, Vinegar, baking supplies

11.  Matches, Flashlights, Lanterns

12.  Duct Tape

13.  Liquid Laundry Detergent 

14.  Canned fruits, Veggies, Soups, Stews

15.  Water enhancers--Cocoa, Tang, Punch, Teas

16.  Sleeping bags, blankets

17.  Cleaning supplies, Bleach

18.  Firewood

19.  Lamp Oil, Wicks, Lamps, candles

20.  Water Containers, any size, Fill them up. 

21.  Cookstoves (Propane, Coleman, etc),  

22.  Aluminum Foil, Reg & Heavy duty

23.  Rice, Crackers, Trail Mix, Jerky, etc.

24.  Garbage bags/cans

25.  Insulated Ice Chests

Based on what has happened in the last few days and from posts on social media, I would make another list:
1.  Toilet tissue
2.  Cleaning and disinfecting supplies including hand sanitizer
3.  Paper Towels
4.  Wipes (baby and otherwise)
5.  Disposable Diapers
6.  Baby Formula
7.  Milk  (ok as long as there are truck deliveries)
8.  Bread/Flour/Yeast/Sugar
9.  Eggs
10.  Cheese
11.  Potatoes
12.  Rice (?), Top Ramen, Oatmeal (Go figure)
13.  Cold medicine, Pain relievers

Update:  March 16--We just got back from our local store here in Wyoming.  There was a little bit more of a crowd than a usual week day morning, but not bad.  The store was having a case lot sale.  They were sold out of TP and flour.  Sugar, Rice, Top Ramen and Oatmeal were almost gone.  Dry beans and Freeze dried storage stuff were about half gone.  Frozen pizza and ice cream were way down.  I didn't go down the laundry detergent or cold medicine aisles.  They had plenty of milk, cheese, eggs, chocolate chips, bread and fruits and vegetables.   Just a little inconvenience here and there.  Nothing like it will be when truck deliveries are curtailed or stopped.

Love to hear any comments or suggestions! 

Herbs

I did an inventory of my "herbs" used for medicinal purposes, that I have in storage.  Here is the list, with the most valuable/important ones bolded.

Blood root, Cayenne, Diatomaceous Earth, Garlic, Goldenseal, Green Tea, Kelp, Lobelia Tincture, Marshmallow Root, Slippery Elm, Aloe Vera,  Peppermint Tea, Psyllium Seed Husk powder, Chia seeds, Flax seeds, Turmeric

Bottling Your Own...

Although bottling can destroy much food value, it does provide substance and calories, as well as comfort.  Grape juice and apple juice are said to retain most of the food value when bottled.   There are some things I prefer to buy already canned (such as beans). Alot of it depends on what is available in your area and how much time you have.

I bottle/have bottled the following:

Apple Juice
Applesauce
Apricot Jelly
Blackberry Jam
Rhubarb-Ginger Jelly
Corn (occasionally, but prefer it frozen)
Elderberry Jelly and Juice
Grape Juice (White, Red and Dark)
Nectarine Jam
Peaches
Pears
Pickles
Salsa (tomato, pear and peach)
Tomatoes
Zucchini-Tomato Mix
Anaheim Peppers
Pepper Jelly
Turkey/Chicken broth
Potatoes
Carrots
Beets
Venison

(Update: September 2018) Bottling seems to be a lost art these days.  We are personally prepared with a pressure canner and steam canner and plenty of empty bottles/lids on hand in case I need to bottle items when electricity goes out for a long period.  We have a propane cooker that can be used for this.  We have a freezer full of meat, fruits, vegetables that can all be bottled and saved.  I also have directions handy.  Remember to save your canning lids.  Put them on the washed, empty bottles for storage.  Lids CAN be used multiple times.  In spite of what most people say.  They DO reseal at least as well as NEW lids.  I have many lids that have tightly sealed even after 5-7 times being re-used. Either lids seal or they don't.  If a lid doesn't seal, whether new or used, chuck it!  Don't keep trying.  Look for the "red" seals on the newer lids.  The older lids with the "gray" seals often don't work again.  Contact me if you have any questions on canning.  I have been doing it for 40 plus years.

Colloidal Silver...Antibiotic Alternative

BYU study shows colloidal silver is as good as penicillin.

http://www.silvermedicine.org/byustudy.html

Silver in various forms has been used for centuries as an antimicrobial agent.  In the 1800s and early 1900s people put silver coins in their water barrels to kill microbes and make the water potable.

Use of silver, once common, faded with the advent of antibiotics.  Recently, concerns about overuse of antibiotics has lead to a resurgence of silver's popularity.

It may be a good addition to your survival supplies.

According to the study mentioned above, the solution "exhibits an equal or broader spectrum of activity than any one antibiotic tested."  It has been shown to kill more than 600 types of harmful bacteria.  Can be combined with other antibiotics and is safe for babies and children.

It has a reasonably long shelf life.  Not indefinite, but probably a year or two.  Should be stored in brown bottles, at room temperature in a dark location.

Personally, I have been using colloidal silver for years, but not all the time. I make my own with a colloidal silver maker.   

It is stellar for external infections such as cuts, abrasions or wounds, can be sprayed on easily.  It works amazingly well on any kind of eye infection, especially "pink eye", curing it most times within one day.  Also useful for ear infections, sore throats and sinus infections.  Can be put in a diffuser to be dispersed into lungs and bronchials.  Can be taken internally for "stomach flu".  Spray into the nose at the first sign of a cold.

1.  For prevention of illnesses and infection:  Take one teaspoon per day on an empty stomach. (late night suggested).  Swish it around the mount for a minute or two before swallowing to reduce bacteria in the mouth.

2.  Sterilize food preparation surfaces. Swab cutting boards and allow to dry without wiping off.  Use a tablespoon or so on your dish cloth.

3.  Can be used as a personal deodorant.

4.  Add to cut flowers, a tablespoon or so in the vase to extend the freshness of water and flowers.

5.  To purify water, add an ounce to quart of questionable water, wait 20 minutes.

6.  For safer fruit, use the water from hint #5 and soak the fruit for 20 minutes.

7.  For foreign travel, take a tablespoon with a meal to reduce your chance of getting sick from unfamiliar bacteria.

Ten Ways to Use Colloidal Silver

Grains and Seeds

Besides wheat, there are many other grains that can be stored to add variety and nutrition.  The ones that I have chosen are:

Rolled and Quick Oats
Rice--White rice keeps better.  Brown rice can be frozen or oven canned.
Rolled and Pearled Barley
Corn Meal, Popcorn and Corn for grinding and growing
Split Peas
Quinoa
Alfalfa Seeds (for sprouting) (Old seeds don't sprout.  Use for chicken feed or mulch.)
Mung Beans  (for sprouting). Same with old beans.  
Triticale
Rye
Millet
Macaroni
Chia Seeds
Flax Seeds
Lentils
6-Grain Mix

Note that 20-60 year old wheat may not sprout.  I have wheat in cans (about 30 years old) that does not sprout.  I have many empty canning jars, so I stone ground some of it into flour and oven canned.

Oven canning instructions:  fill clean quart or 1/2 gallon jars with freshly ground flour.  Place in the oven on a cooky sheet at 200 degrees for an hour.  Heat the lids (used lids are fine) in a container in the same oven. (Not rings). Then remove the jars carefully one at a time using hot pads.  Put the hot lids on each bottle and then rings.  Tighten.  They should seal within a few hours.   If they don't, use those bottles first.  The flour will still keep a long time even if the lids don't seal.

SPICES OF LIFE

Here is a list of the spices that Mary Bergman used:  garlic salt, onion salt, pepper, chili powder, cinnamon, pumpkin pie spice, oregano, paprika, table salt

Here are the spices and seasonings that I store and use.  The ones I use most often and recommend to store are bolded and italicized:  All purpose season, almond flavor, basil leaf, bay leaf, caraway, celery seed, cinnamon, cloves, dill seed, garlic-herb season, garlic powder, ginger, Italian seasoning, majoram, Mexican seasoning, nutmeg, Old Bay, onion powder, oregano, paprika, parsley flakes, pepper corns, pizza season, poultry season, pumpkin pie spice, rosemary, saffron, sea salt or "Real Salt", salad sprinkle, spinach flakes, stevia, turmeric, vanilla extract (both real and imitation).

Most of these can be purchased locally or from online vendors such as Vitacost, Swanson, IHerb or similar companies.  

Ground spices don't keep their flavor after a few years.  Don't discard them, but add to potting soil.  Cut and sifted herbs keep longer.

UPDATE, June, 2024:  I now order almost all of my herbs/spices from Herbco, now Moneterey Bay  They are a wholesale company.  Shipping is free over $250, so I often find others who want to go in on an order.

Honey

We have been advised for years to store honey for many reasons.  It is a whole sweetener complete with vitamins and enzymes.

There's not too much to say except the internet is full of information.  Here is one link:
http://thesurvivalmom.com/heres-a-honey-of-a-post-17-things-you-probably-didnt-know-about-honey-but-should/

You can make candy, sweeten almost anything or use it for medicine.

It does solidify, so storing it in larger containers is cumbersome when you need to use it.  I recommend pouring into smaller containers for storage.

Survival Family used 120 lbs. for their year for a family of 8.

Beans....

"We had several thousand pounds of dried beans.  The national estimate for a one year supply is 50 lbs per person per year.  My friends, that is a pound of beans a week for everyone in the family!  I have yet to see the family that can consume that amount of beans and still have any desire to stay alive!....we only used 85 lbs total for the entire year for the family of eight."  Mary Bergman

There is much information around on using beans in storage.
http://everydayfoodstorage.net/about-food-storage/beans

Dry beans take alot of cooking and soaking.  A pressure cooker would help here.  The point is...a few beans are nice, but the emphasis is  "few".  If you are like us, you probably have way more beans that would be actually utilized in a survival situation. They can also be sprouted.  They can even be used in a bartering situation for people that don't have anything else to eat.

Beans are made much more appetizing and edible by adding spices and meat.  (Think freeze dried ham, even canned ham or spam.)

Coconut Oil...Better Shelf Life than Olive Oil

Coconut oil is a liquid substance extracted from the meat of a mature coconut. A very stable substance with a long shelf life, it is used around the world as a safe, flavorful cooking oil, often substituting butter. Many believe that coconut oil offers health benefits, such as boosting the body’s natural metabolism. Although historically popular in tropical countries, millions of people throughout the Western world are including this versatile oil in their cooking regimens.

Another benefit of coconut oil lies in its high stability level. When stored in the proper environment, it can remain stable for many months, or even years.  It can also be used as a soothing, aromatic substitute for skin cream or lotion. Yes, people use coconut oil as a conditioner for their hair.

When cooking, coconut oil can be stirred into oatmeal, soups, and stews. For sauteing, heat coconut oil in a shallow pan for a few minutes and then add your favorite vegetables or use the hot oil to fry fish, potatoes, or chicken. Coconut oil can also be used in baking as a 1 to 1 replacement for butter or other oils.  

 Whether or not to store coconut oil in your refrigerator is based on your personal preference. If you choose to keep it in a pantry or cabinet, rest assured that it will not spoil. Storing coconut oil at room temperature does offer the advantage of easier scooping and spreading.

Coconut oil has an average shelf life of approximately 2 years, making it one of the longest-lasting unrefined cooking oils available, regardless of how many times it transitions between solid and liquid states.

Coconut oil has a melting point of 78˚ F. If you store it outside of the refrigerator, it may turn into a liquid. However, coconut oil has a very high stability and doesn’t break down as easily as olive oil.

There are many references to coconut oil on the internet.  Do your own research.  Here is just one link:  http://www.naturalnews.com/036156_Coconut_oil_superfood_healing.html

You can purchase coconut oil from many places, but one of my favorites is Vitacost. I also found it very modestly priced at Winco, Costco, Amazon and Walmart.

Click on this link to buy Coconut Oil from Vitacost.   

 

Utilizing

from "Survival Family" by Mary Bergman
"When I hear people comment that they will exist for one year on wheat, dry milk and honey, I count up one more family that will have insurmountable problems to cope with.  Food is emotional, and variety is essential and we must be prepared to meet it on that level."


Family Favorites:  "during our year of experimental disaster, we consumed huge quantities of tomato products.  They were the base for chili and spaghetti. They were heated and poured over stale bread and dumped into soup...canned tomato products keep with virtually no spoilage for seven years...
We ate catsup by the gallon, along with tomato sauce and paste.
If there is a product your family is particularly fond of, be sure to have ample supply on hand.  For one family it might be cocoa mix, for another pineapple chunks or olives.  These items become priceless because they keep contact with a human need for the familiar or the special addition."

Year's supply of food--What we actually used

This is from Mary Bergman's book, Survival Family.  
"these are items we actually used for a family of 8...
12 cases canned tomatoes, 4 cases canned corn, 2 cases canned beans
1/2 case canned peas, 20 fresh pumpkins, 600 lbs potatoes, 25 heads cabbage
200 lbs carrots, 100 lbs onions, 5 cases canned peaches, 4 cases fruit cocktail, 2 cases of pears, 1 case of plums, 1 case mandarin oranges, 2 cases corned beef, 2 cases Spam, 1 1/2 cases of canned turkey, 3 cases tuna, 4 cases of whole cooked chickens, 1/4 case mackaral;
20 lbs dried kidney beans, 40 lbs pinto beans, 25 lbs Great Northern beans; (We had several thousand pounds of dried beans on hand. The national estimate for a year's supply is 50 lbs per person per year. that is a lot of beans and I have yet to see the family that can consume that amount of beans and still have any desire to stay alive!)
100 lbs of long and short grain rice, 10 lbs of lentils (mainly for sprouting),
1 1/2 cases dried eggs, 50 lbs dry milk;
120 lbs spaghetti, macaroni and noodles
6 cases of dry soup mix
120 lbs honey, 100 lbs raw sugar, 400 lbs flour, 2 cans baking powder, 2 lbs yeast, 2 cases of shortening, 1/2 case baking soda;
2 cases jelly, 12 bottles lemon juice, 1 case canned cheese, 2 cases evaporated milk, 1 case Karo syrup, 75 lbs raisins, 2 cases tomato sauce, 1 case tomato paste, 5 gallons vinegar, 1 case mayonnaise, 3 jars mustard, 12 gallons pickles, 4 cases instant pudding mix, 22 cases jello, 85 lbs peanut butter, 16 gallons catsup;
100 lbs rolled oats, 50 lbs rolled wheat, 24 lbs cracked wheat, 1 case canned wheat, 20 lbs wheat germ;
2 cases cream of chicken soup, 3 cases cream of mushroom soup, 2 cases of cream of celery soup, 2 cases vegetable soup, 4 jars of boullion cubes;
Spices of garlic salt, onion salt, pepper, chili powder, cinnamon, pumpkin pie spice, oregano, paprika, 1 case of table salt, popcorn, nuts.
.....There are changes we would have made had we known before hand. We would have included more convenience items such as cake mixes, pie filling and frosting mix, precooked or instant potatoes. We ran out of cheese whiz, walnuts, jelly, pears and fruit cocktail."

Survival Family--Peanut butter, Jelly & Cheese Whiz

"After the basic sustaining items food items such as wheat, dry milk, salt and honey, there are other items which, though not life sustaining, are definitely life savers. Among these are peanut butter and jelly and jars of Cheese Whiz. When all else goes wrong, and believe me it does, an old fashioned peanut butter and jelly sandwich or macaroni and cheese is a godsend."

From "Survival Family" by Mary Bergman.

(Note from Judy: I have never liked or ever bought Cheese Whiz.   In the last few years, the cheese has been taken out of Cheese Whiz and I will not include it in my storage items. It has ingredients I would rather not use such as canola oil and maltodextrin. I would rather store powdered cheddar cheese.)

 Cheese Whiz

June 1976 Talk

 (This is a talk I gave in church, June 1976) Many writers have written fascinating, but grim accounts of the future. In 1940, George Orwell wrote a book called 1984. In it, he imagined a life where not only personal actions, but thoughts were subject to rigid control under an iron dictatorship supported by advanced science and technology. One of the prevailing themes of future fiction is food shortages…Indeed, who needs fiction? You only need to look back in history to the Saints in Winter Quarters where there was hardship and insufficient and improper food. “Black leg” or scurvy was rampant and devastating. Potatoes from Missouri and horseradish found near an abandoned fort saved many.
 ...
There are many accounts in both the Bible and Book of Mormon about times of famine and how the Lord warned and provided ways for the obedient to survive. There are countless nightmare possibilities concerned with food supply—strikes, civil disorder, shortages, crop failure.
Long before 1984,  our own nightmare could come. Imagine yourself having a bad dream. You are in a market with your empty basket and grocery list. A sick feeling comes over you as you look down the aisles at the nearly empty shelves. Some things are still left, but not what you need. No loaf of bread or bottle of milk. You have 5 children to feed and are overcome with panic. Up here in a rural area, perhaps we are not as fearful as many in the city. A lot of us have cows, goats, chickens, large gardens. Some have dairy farms. We should not be complacent.
Continuing the nightmare—there is no gas. People are walking or riding bicycles. Your husband is out of work, stores are closing, schools have shut down. People pack their belongings and walk up canyons to rural areas, hoping to find produce and food. Many cannot even find sturdy shoes to walk in. Your cupboards are becoming empty. You didn’t plant a garden this year or put up any food—too busy for such messes. Your mind now flashes constantly from one worry to another. Winter will be coming soon. No fuel or wood for the fireplace. You worry about the children becoming sick and not being able to get medicine. Depressing visions of Thanksgiving and Christmas cloud your mind. The children won’t be visiting their grandparents this year. You think of past holidays, happy times and delicious and plentiful dinners. You stand in a trance, not being able to think. Vaguely, you remember being warned. Why didn’t you listen and obey? You feel like you are in a deep dark hole with no way out.
What a relief it would be to awaken from this bad dream. But, don’t feel too relieved. This nightmare may arrive for some. There are many emergencies besides famine for which supplies come in handy—unemployment, sickness, strikes.
For most of us, there is still time!
Take a lesson from the hen. All the clucking in the world won’t provide; it’s the scratching that does. Clucking might tell everyone we’ve laid an egg, but the scratching feeds the chicks.
What better insurance could we have than a rotated year’s supply? It would be worth more than a large bank account. History shows us excellent reasons for storage. ... In our last conference, Pres. Kimball reaffirmed counsel and encouraged us over and over to be prepared with our year’s supply and to learn to produce our own necessities. He emphasized sewing, handcrafts, keeping our yards and homes in order and cleaned up. Avoid debt. He repeated the scripture many times, “Why call me Lord, Lord and do not the things which I say.” The Lord will provide, but in His own way.
Brother Featherstone’s talk was the cornerstone that really got to the specific details. We have No need to fear if we are prepared! ...Raise animals if possible, plant gardens and fruit trees. Involve your children in assigned tasks. Eat as much as you can fresh, and preserve the surplus.
The Lord will make it possible for every family to have your year’s supply by April, 1977 if you make your commitment. Do everything possible and miracles will happen. We will prove by our actions and willingness to obey, serve and love.
Many times we hear those around us speak discouragingly. “What about my neighbors who don’t obey counsel? Do I have to share with them? Indeed what would Jesus do?
Or what about those who fear plundering and stealing. Don’t give this one more idle thought. If we have obeyed, do you suppose that He would abandon us? Example: Idaho flood.
Now we are convinced. What should we do?
1. Take inventory.
2. Decide what is needed to bring up to year’s supply.  ...
3. Prepare a plan. Make a goal. April, 1977.
4. Get basics first. Buy from your monthly food allowance.
5. Then consider things besides the basics—such as drinking water, vitamins, clothing, sewing items, supplementary cooking units, first aid supplies, cleaning supplies, bedding, baby items, vegetable seeds.

Now you are committed, you have a plan and a goal. Now all you need is money to make it happen and there isn’t enough to go around.
1. Cut Christmas Expenses by at least 50%. Buy storage items for each other. Wheat grinder, wheat. Sleeping bags.
2. If you desire new clothes, don’t buy them. Make your wardrobe last longer.
3. Cut recreation by at least 50%. Do things that don’t require money. As a family, decide NOT to go on a vacation until you have your year’s supply.
4. If you don’t have your supply, but have luxury items such as boats, campers, snowmobiles, sell or trade them.
5. Watch for advertised specials in stores. Buy cases or in bulk when prices are good.
6. Get protein from less expensive sources than meat. Cut out store bought goodies like candy, cookies, ice cream, magazines, soda pop, etc. Set the saved money aside and buy storage items.

Now you have your basics and are working on additional items. Remember to rotate canned goods and other items. Learn to make sprouts. Have cracked wheat cereal or whole wheat. Get a grinder and use whole wheat flour in your cooking. Learn how to use your storage. There are many books available on this subject. Gain a knowledge of edible wild plants. How about stinging nettle and dandelion root beer? Burdock chowder? Purslane Pickles? Sunflower cake?
We are told that God will open doors and use ways and means we would never suppose to help us if we truly want to get our supply.