When storing the food you need for your family, start by deciding what your family likes to eat. Then make a list of those items. This will help you plan monthly goals to attain your 3 month or one year food storage.
Remember to keep it simple. "Buy what you eat and eat what you store". Use your food storage as your private grocery store, using what is there first and replacing it with newer items. It is up to you to prepare yourself and your family for any difficulties that may result from the loss of a job or a natural or man made disaster. Identify what could happen to you and your family, develop a plan to cope, and follow through to be prepared.
There are four rules for your storage area; it needs to be cool, dry, dark and up off the floor. Put small strips of 2x4’s under boxes to keep them off the cement floor, and use shelving if possible. The storage area needs to be between 32° and 70°. The cooler the storage area, the longer the retention, quality, and nutrient density of the food. The storage area should have less than 15% humidity, and should be adequately ventilated to prevent condensation of moisture.
A 9'x12' room should provide enough space for a family of six to store an 18 month supply of food. Remember to check your storage area regularly to look for signs of insect or rodent infestation. Watch for any water damage in your home and dispose of any food that has gone bad. Keep accurate records of your food (types and amounts), and rotate your food properly.
Sandy Utah Home Storage Center Dry Pack (801-561-8104)
Saturday, February 28th - 1:00 pm to 5:00 pm
Tuesday, March 31st - 9:00 am to 1:00 pm
Dry Pack times are listed in the Stake Calendar as ‘Home Storage.’
These times have been reserved for our Stake.
Welfare Square Cannery (801-240-2227)
No Family Canning has been scheduled at this time. Call this number for the most current family canning information at the welfare square cannery.
Murray Cannery (801-266-1460)
No Family Canning has been scheduled at this time. If you are interested in the latest cannery information you can sign up for eMail notifications. Notifications can also be received by sending a self-addressed stamped envelope to the cannery.
Raspberry Cheesecake Bars
From the Kitchen of Sammy Kennedy
1¼ Cup Flour
½ Cup Brown Sugar
½ Cup Ground Almonds
½ Cup Butter
Dash of Salt
16 Oz (2 Pkgs) Cream Cheese
2/3 Cup Sugar
½ tsp Almond Extract
1 Cup Seedless Raspberry Jam
¼ Cup Sliced Almonds (Optional)
Combine crust ingredients in food processor for 30 Seconds. Reserve ¾ Cup for topping and press remaining into a 9”x13” ungreased pan and bake @ 350° for 15 minutes.
Blend cheese and sugar well; add eggs and extract and spread over hot crust; return to oven for 15 minutes; spread jam evenly over hot filling; sprinkle remaining crust mix and sliced almonds over top and return to oven for 15 minutes; cool slightly and cut into bars. Makes 24.