Provident Living
July 2008
Volume 1; Issue 5

President’s Message 
I want to make it very clear that I am not prophesying, that I am not predicting years of famine in the future. But I am suggesting that the time has come to get our houses in order.

So many of our people are living on the very edge of their incomes. In fact, some are living on borrowings.

We have witnessed in recent weeks wide and fearsome swings in the markets of the world. The economy is a fragile thing. It can eventually reach down to each of us as individuals. There is a portent of stormy weather ahead to which we had better give heed. 
President Gordon B. Hinckley - 1998 

Cannery Dates 
Welfare Square Cannery (801-240-7370) 
Chili Sauce Aug 19, 20
Salsa Aug 21, 26
Green Salsa Aug 27, 28
Jam (Variety) Sept 3, 5, 9, 11, 15, 17, 19
Pear Sauce November
Spaghetti Sauce December
Call well in advance to make an appointment.

Sandy Utah Home Storage Center Dry Pack (801-561-8104) 
July 30th – 5:00 pm to 9:00 pm 
August – (No Stake Dates, Call for Appt.)
Sept 2nd - 1:00 pm to 5:00 pm
These times have been reserved for our Stake.

Going to the Sandy Dry Pack Cannery is FUN! It is also a great way to see the gospel in action. Those who are there share the load with kindness, enthusiasm, and industry, building your food storage in minutes!

Sugar and Other Sweeteners 
Modern table sugar is now so highly refined as to be virtually 100% pure and nearly indestructible if protected from moisture. Powdered sugar and brown sugar are simple variations on granulated sugar and share its long life.

Granulated sugar does not spoil, but if it gets damp it will likely cake up or get lumpy. If it does, it can simply be pulverized again until it regains its granulated texture. Placing a slice of bread in the sugar container overnight will help restore its texture.

Food Preservation
Home Canning lets you enjoy the great taste of home grown foods year around (see resources below). Boiling-Water Method is for high acid foods and Steam-Pressure Method is required for foods with lower acid content.

Freezing has many advantages over other methods of food preservation. It is one of the simplest and least time consuming ways to preserve food. Freezing keeps the natural color, fresh flavor, and nutritive qualities of most foods better.

Drying Food at home is simple to do. Dried foods are easy to use and convenient to store. Dehydrated food inactivates the growth of bacteria and other spoilage microorganisms.

USU Extension Center Classes
2001 South State Street; South Bldg. 1st floor; (801) 468-3170
Boiling Water Bath Canning Friday, August 8
Pressure Canning Wednesday, September 3
Call 1 week in advance to sign up. Classes are from 12:00 – 1:00 (Lunch & Learn) (No Cost)

Ball Blue Book of Preserving
Ball Blue Book
Is a wonderful resource for information on canning, freezing, and drying foods. Books can be obtained at Utah State University Extension Salt Lake County - (801) 468-3179)

Safety issues in home food preservation
Food Safety Issues

Why Foods Spoil
Foods Spoil
Knowledge concerning the spoiling of foods makes it possible for the homemaker to preserve foods from one season to another; it gives assurance that preserved fruit will "keep."

Sisterhood - Then and Now 
Riverton Utah Stake Relief Society Enrichment
September 27th – 8:00 am thru 1:00 pm
Riverton Utah Stake Center
Service, Speaker, Brunch, & Classes
General Relief Society Broadcast - 6:00 pm
Service Opportunities:
Quilts, Wall Hangings File Folder Games Family History Indexing Baby Booties Girl’s “T” Shirt Dresses
Patterns and Instructions are available from your Ward Relief Society Presidencies.

Stake Relief Society Cookbook 
We would like to invite you to submit your favorite recipes for a Riverton Utah Stake Relief Society Cookbook. Recipes can be submitted to your Ward Relief Society Presidency or by eMail to

Food Storage Calculator 
Food Storage Calculator
The calculator at this link is designed to help you determine your longer-term food storage needs. 

Followed the enclosed link for a food storage calculator insight you need to read. Food storage calculators are unreliable.

The suggested amounts are for one adult.
 Sugars  Pounds 
 Sugar 40 
 Brown Sugar
Corn Syrup
 Fruit Drink, Powdered
 Flavored Gelatin
 Total Sugar 60 

Gamma Seal Lids
A new lid for buckets with a 12” opening which create an air tight seal while simplifying the lid removal process. Just think no more broken fingernails.

Tomato Juice (V8 Juice)
From the kitchen of Sister Susie Gilham
~½ Bushel Tomatoes (wash & cut into 2-3 pieces)
3-4 Good Sized Onions
4-5 Stalks Celery
4-5 Good Sized Carrots (Grated)
4-5 Green Peppers
1-2 Jalapeño Peppers (Optional)
Handful of Spinach (Optional)
2-3 Cloves Garlic (Optional)
Dice the onions, celery, peppers and add to tomatoes. Add grated carrots.
Cook for 30-40 minutes. Put through juicer (Such as a Champion Juicer or Victorio Strainer).

Add 1 tsp salt for every quart of juice
Add 1 tsp sugar for every quart of juice (optional)
Mix well. Process in boiling water for 15 minutes. (University of Georga recommends processing for 50 minutes)

Strawberry Freezer Jam 
2 Cup Fresh Strawberries (Crushed)
4 Cup Sugar
1 Pkg Dry pectin (1.75 Oz.)
¾ Cup Water
Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.

Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

Prep Time: 10 Minutes, Cook Time 5 Minutes, Ready in 25 Minutes.