Riverton Utah Stake Relief Society
Provident Living
Newsletter
June 2008
Volume 1; Issue 4
President’s Message
We are excited that many of the Relief Societies are incorporating food storage into their enrichment activities. Thanks for following the counsel of our Stake President and planting a garden this season. We encourage those who know how to can, to share their best known methods with those who are “new” to canning and food preservation.
- The Stake RS Presidency
Food Storage Calculator
http://www.providentliving.org
Provident Living Home
Family Home Storage
Long Term Supply
Food Storage Calculator
This calculator is designed to help you determine your longer-term food storage needs.
The suggested amounts are for an adult.
You may also want to add other items such as sugar/honey, nonfat dry milk, salt, baking soda, and cooking oil. To meet nutritional needs, also store foods containing Vitamin C and other essential nutrients.
Honey Storage
From Peggy Trowbridge Filippone
Honey never goes bad.
Storing honey is easy. Simply keep it in a cool location away from direct sunlight in a tightly covered container. It is not necessary to refrigerate honey. In fact, it's much easier to handle if you don't.
Do not be alarmed if stored honey becomes cloudy. This is called crystallization. It is not harmful nor is it any indication of deterioration. In fact, honey has an indefinite shelf-life thanks to its high concentration of sugar. Raw honey with high pollen content will crystallize even faster, and cold temperatures also cause crystals. Crystallized honey is one of the many forms intentionally produced for purchase by many beekeepers.
If your honey crystallizes, you can easily re-liquefy it by gently heating the jar in a pan of hot water, stirring while heating. Do not overheat as heat may alter flavor and color as a result of caramelization of the sugars.
Substituting Honey for Sugar
Reduce the amount of Sugar called for in the recipe by ¼ Cup then use that quantity of honey.
Using honey will require a reduction of liquid (milk, water, etc.) called for in the recipe by 1/8 Cup or 2 Tablespoons.
Stake Gardening
Have gardening questions or problems? A home gardening specialist can visit your garden and answer your questions or address your concerns. Call our Stake Gardening Specialist:
Brother Larry Scott
(before 8:00 pm) 801-254-0521
New Findings for Longer-Term Food Storage
Findings of recent scientific studies conducted by a team of researchers at Brigham Young University show that properly packaged, low-moisture foods stored at room temperature or cooler (75°F/24°C or lower) remain nutritious and edible much longer than previously thought. The studies, which are the first of their kind, increase the estimated shelf life for many products to 30 years or more (see chart for new estimates of shelf life). Previous estimates of longevity were based on "best-if-used-by" recommendations and experience. Though not studied, sugar, salt, baking soda (essential for soaking beans), and vitamin C in tablet form also store well long-term. Some basic foods do need more frequent rotation, such as vegetable oil every 1 to 2 years.
While there is a decline in nutritional quality and taste over time, depending on the original quality of food and how it was processed, packaged, and stored, the studies show that even after being stored long-term, the food will help sustain life in an emergency.
Cannery Dates
Welfare Square Cannery (801-240-7370)
Call well in advance to make an appointment.
Honey July 9, 10, 14, 15
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
Sandy Utah Home Storage Center Dry Pack (801-561-8104)
June 27th – 9:00 am to 1:00 pm
These times have been reserved for our Stake.
Rice Custard Pudding
4 Eggs Slightly Beaten
1 Cup Mild Flavored Honey
1 tsp Salt
3 Cup Milk
1 Can Evaporated Milk
2 Tbl Vanilla
1 1/3 Cup Cooked Rice
In a two-quart oven-proof baking casserole, beat eggs slightly. Add balance of ingredients. Sprinkle top of pudding with nutmeg. Place casserole in a pan of hot water. Heat oven to 350 degrees. Bake 1 hour. Remove from oven and stir gently. Cool ½ hour without additional stirring. Serve warm or very cold. (10 Servings)
Whole Wheat Bread
4 Cup Milk (1 Cup Dry Milk & 4 Cup Water)
1 Cup Honey
4 tsp Salt
4 Tbl Yeast
1 1/3 Cup Lukewarm Water
3 tsp Sugar (for Yeast)
13 Cup Whole Wheat Flour (½ Wheat & ½ White Flour
4 Tbl Melted Shortening (or Vegetable Oil)
Heat milk and shortening. Add honey (or brown sugar) plus salt; dissolve. Let stand until lukewarm. Sprinkle yeast over the 1 1/3 cups lukewarm water and 3 teaspoons sugar. Let rise until foamy. Combine milk and yeast mixture. Add flour; mix and knead. Let rise, once, until double in bulk. Punch down. Let stand 10 minutes and make loaves. Let rise. Preheat oven to 350 degrees. Bake for 45 minutes. Makes 4 big loaves or more smaller ones. (I prefer using the flour half and half).
Charity Never Faileth