When we speak about preparing we do not want to give the idea nor get the mindset of being a survivalist. The believer is called to be an overcomer and not a survivalist. However, in preparation we will be able to assist others who are not in the faith or are weak of faith.
We encourage believers to store sufficient food, clothing, and where possible fuel for at least three months. Some prepare for one year. We have not laid down an exact formula for what should be stored.
Stocking up on some items will:
* Provide peace of mind as we obey the counsel to prepare.
* Help ensure basic needs in case of personal or natural disaster.
* Strengthen skills in preparing and using basic foods.
Once you have stored the basic food items, you need to regularly include them in your daily meals so as to accustom yourself now in what you will eat later. This also allows you to rotate your stored items keeping them current in date.
We suggest that the Saints concentrate on essential foods that sustain life:
1. Grains: Grains include wheat, rice, rolled oats, dried corn, pearled barley, and other cereal grains. Flour, cornmeal, and pasta products such as macaroni and spaghetti are also included. Each family should store various grain items that suit their individual circumstances. For example, rather than storing three to four hundred pounds of wheat per person, a family might choose to store two hundred pounds of wheat, one hundred pounds of flour, twenty-five pounds of rice, twenty-five pounds of rolled oats, twenty-five pounds of dried corn, and twenty-five pounds of macaroni per person. There are numerous combinations. This gives variety to the menu and encourages using and rotating the supply. It also provides choices for those who do not like or cannot eat a particular grain.
Most grains can be dry-pack canned in small containers. This makes them more convenient to use and reduces the possibility of spoilage. Grains may also be stored in tightly sealed metal or heavy plastic containers.
2. Legumes: This is an inexpensive, nutritious protein food. This includes beans (soy, pinto, white, kidney, lima, winged, red, navy, pink, and black-eyed), split peas, lentils, and peanuts.
They can be stored in clean, dry metal or plastic containers with tight-fitting lids. They may also be dry-pack canned.
3. Fats and Oils: Fat is essential to every diet. Shortening, cooking oil, margarine, and mayonnaise are suggested for storage.
Store fats in sealed containers in cool, dry, dark places and rotate them frequently.
4. Powdered Milk: Nonfat powdered milk, instant or regular, is an excellent storage item. It contains all the nutrients, except fat, found in fresh milk. In the past, storing large amounts of powdered milk has been recommended. However, this has often led to spoilage and waste. More recent studies show that smaller quantities of milk are adequate if people store and eat larger quantities of grains.
Powdered milk can be stored in the original sealed packages, or if purchased in bulk, it can be stored in tightly covered metal or plastic containers. It can also be dry-pack canned. You may also use canned milk as part of the milk storage program, but you must rotate it regularly.
5. Salt: Nutritionists recommend iodized rather than plain salt, when it is available.
Salt can be stored in its original container in a cool and dry place.
6. Sugar and Honey: Whether to store sugar or honey is a matter of personal choice. Sugar may harden and honey may crystallize and/or darken. Neither affects the safety of the product.
Store honey in small containers. Then, if it crystallizes, you can immerse the containers in hot (not boiling) water to liquefy it.
Store granulated sugar in a tightly covered metal or plastic container or place it on a shelf away from moisture in its unopened cloth or paper bag. Occasionally knead the bag to help prevent the sugar from hardening.
Water: Water is more essential than food in sustaining life. Store a minimum of seven gallons of water per person for drinking and food preparation. Store an additional seven gallons per person of the same quality water for bathing, brushing teeth, and dishwashing.
Use heavy plastic containers with tight-fitting lids. Metal containers, which may corrode, tend to give water an unpleasant taste. If you have any doubt as to the bacterial safety of stored water, you may purify it by boiling vigorously for one to two minutes or by adding chlorine bleach (5 percent sodium hypochlorite solution). Generally, half a teaspoon of bleach will purify five gallons of clear water, and one teaspoon will purify five gallons of cloudy water. If you store it away from sunlight in clean containers, and if it is safe bacterially at the time of storage, water will remain pure indefinitely.
Charles Morris. Founder and Senior Pastor of RSIM USA.