Provident Living
Newsletter
March 2008
Volume 1; Issue 2

Riverton Utah Stake Relief Society Provident Living Conference 

Thursday, April 3 from 4:30 PM to 9:15 PM @ the Park Ward Building.

Pre-Conference classes begin at 4:30
Dinner and a Speaker begins at 5:30
Blessings of Provident Living 
Sister Brinkerhoff 

Classes from 6:30 thru 9:15
  • Teaching Children Provident Living & Self Reliance: President & Sister Madsen 
  • Preserving food by Dehydration: Sister Dillman 
  • Building & Using Short Term Food Storage: Sister Bills 
  • Building & Using Long Term Food Storage: President & Sister Higbee 
  • 72 Hour Kits: Sister Hathaway 
  • Being Financially Prepared: Brother Homer 
  • Building Spiritual Reserves: Sister Mickelsen 
  • Safeguarding Health: Sister Painter 
Stake Gardening Workshops 
Saturday, April 12 beginning at 4:00 PM @ the Riverton Utah Stake Center.

Master Gardeners from Utah State University Extension are coming to teach beginner and expert workshops. Details to follow.



Water Storage Guidelines 
Commercially bottled water in PETE (or PET) plastic containers may be purchased. Follow the container’s “best if used by” dates as a rotation guideline. Avoid plastic containers that are not PETE plastic.

If you choose to package water yourself, consider the following guidelines: 

Containers
  • Use only food-grade containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well. 
  • Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 1 teaspoon (5 ml) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to one quart (1 liter) of water. Only household bleach without thickeners, scents, or additives should be used. 
  • Do not use plastic milk jugs, because they do not seal well and tend to become brittle over time. 
  • Do not use containers previously used to store non-food products. 
Water Pretreatment
  • Water from a chlorinated municipal water supply does not need further treatment when stored in clean, food-grade containers. 
  • Non-chlorinated water should be treated with bleach. Add 1/8 of a teaspoon (8 drops) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every gallon (4 liters) of water. Only household bleach without thickeners, scents, or additives should be used. 
Storage
  • Containers should be emptied and refilled regularly. 
  • Store water only where potential leakage would not damage your home or apartment. 
  • Protect stored water from light and heat. Some containers may also require protection from freezing. 
  • The taste of stored water can be improved by pouring it back and forth between two containers before use.

Cannery Dates 
Murray Cannery (266-1460)
Call well in advance to make an appointment.
Cream of Chicken Soup: April 4
Tomato Soup: April 25
Beef Chunks: April 29
Pork Chunks: April 30
Cream of Mushroom Soup: May 1
White Chicken: May 6, 7, & 15
Salsa: May 9
Black Beans: May 13
Tomato Sauce: May 20
Diced Tomatoes: May 21
Strawberry Jam: May 22
Chili: May 28
Ground Beef: May 29 & 30

Sandy Dry Pack Cannery
March 25th – 9:00 am to 1:00 pm
This time has been reserved for our Stake.

Food Storage Tips 
Spring is a good time to take inventory of your food storage, see what you have, then make a plan and decide what your next purchases will be. You will be prepared when stake dry pack cannery dates come along or the grocery store has a sale.



Gardening Workshops 
Thanksgiving Point is offering workshops taught by Utah State Extension Service Advanced Master Gardeners. Cost is $5 and each class lasts for fifty minutes.
Saturday, April 26th
9:00 am - Vegetable Gardening: Learn the basics of vegetable gardening. Topics will include variety selection and planting times.

10:00 am - Starting Seeds: Save money by learning to start your own plants from seed.

11:00 am - Growing Herbs: Learn to grow herbs and some hints on using them to spice up your cooking.

12:00 noon - Growing Melons: There is nothing quite as delicious as a homegrown, vine-ripened melon. Learn the tricks to grow these great treats.

1:00 pm - Totally Tomatoes: Get great satisfaction out of being able to grow season great tomatoes.

For workshop registration go to www.thanksgivingpoint.com then click on education, or call 801-768-7443

Mock Tamale Casserole 
1 lb or 1 can of ground beef
1 large onion (Chopped) -- (or 1 Tbl Dry Onion)
¾ Cup uncooked cracked wheat
1 Can tomato soup
½ tsp garlic powder
2 Cup boiling water
1 Can corn
1 tsp parsley
2 tsp chili powder
2 Cup grated Cheese
Dash of salt

Sauté ground beef and onions, place in casserole. Add remaining ingredients, mix well. Bake 1 hour at 325 degrees. During the last 5 minutes sprinkle with grated cheese. Leftovers are good served with corn chips or as taco or tostada filling.