NaCl

Do you remember much Chemistry?  I don't from my school days, but with a homeschool Chemistry class a few years ago and a daughter currently taking CHEM 100 at Palomar, sometimes chemical topics creep up at dinner.  Sodium Chloride (NaCl--if you are fluent in Periodic Table-ese) is definitely a good dinner topic.   This ionic compound is formed by the neutralization of an acid and a base (Sodium and Chloride) to create what we more commonly call salt.

"Salt is what makes things taste bad when it isn't in them." ~Unknown

So, what's the deal with salt?  Salt not only makes things taste good, but it provides the essential chemicals of Sodium and Chorine that humans need to survive.  It helps with things like brain and nerve function.  Before refrigeration salt was used as a preserver for meats.  And, there are so many different kinds of salt!  From table salt, to pink Himalayan salt, Kosher salt, rock salt, and the list goes on.

But, the bottom line is:  You need salt in your food storage.  At least 8 pounds per person.  

So, now you have salt in your food storage.  How do you use it?  Well, the possibilities are endless.  Aside from regular recipes that call for salt, here are a few ideas:

• Rub gray salt into a prime rib (or other) roast prior to cooking.
• Sprinkle sea salt onto whole potatoes after brushing with olive oil, then bake.
• Make homemade ice cream with Rock Salt to make the ice colder--hence the freezing.
• DIY some flavored salt to add some kick to your recipes (this was totally new to me, but it seems there are several ways to do this, and it doesn't look that hard!).

And if you have a little person in your life, or need a quick birthday present, this is probably my favorite salty recipe:

Play Doh

1 1/2 cups Flour

1/3 cup Salt

2 tsp. Cream of Tarter

1 1/2 c. Water

1 1/2 Tblsp Vegetable Oil

Food Coloring or Kool-Aid Packet

Mix Ingredients (dry then wet) on stove.  Cook over medium heat until it thickens.  Cook 4-6 minutes until if forms into a ball.  Knead.  For something extra fun, knead in a bit of glitter.  Store in airtight bag or container.

LONG-TERM STORAGE: MONTH 1

Are you up to the challenge?

On Sunday I challenged every family in our ward to have a basic year supply of food by May  1, 2019.  I referenced Elder Featherstone from the April 1976 Conference (his talk is the best talk I have heard on food storage EVER--I highly encourage you to read it) and feel strongly that this is something our ward should focus on.

My job (that I love!) is to help you be prepared.  I am available for questions, help, coaching, and whatever you need to help you get your year's supply.  Over the next 12 months, I will be giving monthly guidelines for you to follow.  I promise this is not hard, it just requires a little effort and faith.

As President Hinckley said, “We can begin ever so modestly.  We can begin with a one week’s food supply and gradually build it to a month, and then to three months.  I fear that so many feel that a long-term food supply is so far beyond their reach that they make no effort at all.  Begin in a small way…and gradually build toward a reasonable objective.”  

I will give you small, monthly goals that can be met easily. I will give a basic goal, which I hope all will obtain, and also a few suggestions to supplement your storage even more.

May's goal: Salt.

Nutritionists recommend iodized salt when available. I think this is one of the easiest items. It is very inexpensive, requires no extra packaging, and makes everything taste yummy. Any grocery store is a good source to buy salt. Unfortunately, it seems Costco has stopped carrying it, so don't check there.

The minimum suggestion is that you have 8 lbs. of salt for each person. The general rule is that you half the amount for children and plan on 150% for teens. You know your family best, so you can do the math accordingly.

For my family of 10, I will plan for 3 adults, 3, teens, and 4 children; so I multiply amounts by 9.5 for my family. Therefore, I need 76 lbs of salt.

If you would like to add a few extras to your storage, I will list some suggestions each month. Remember the #1 Food Storage Rule: Store what you eat, and eat what you store!

Yeast: 1 lb per person. SAF yeast is the best brand and is vacuum-packed for freshness. I recommend keeping it in the freezer after opening to keep it good. Locally, the places to buy it are WINCO and Costco Business Center (Othello Ave. San Diego).

Dry Soup and Mixes, Crackers

5 lb bag of Popcorn

Garden Seeds and Shovel. If you want "Storage" Seeds, consider an Heirloom pack that can be easily stored in your freezer.

LONG TERM STORAGE SUGGESTIONS

On January 20, 2002, The First Presidency sent a letter urging the importance of home storage. As part of this letter, suggested amounts of certain storage items were given as basic foods that would "be required to keep [members] alive if they did not have anything else to eat." The letter also states that "When member have stored enough of these essentials to meet the needs of their family for one year, they may decide to add other items that they are accustomed to using day to day." These food and amounts are per person:

•  Grains 400 lbs. 
•  Legumes (dry beans, split peas, lentils, etc.) 60 lbs. 
•  Powdered milk 16 lbs. 
•  Cooking Oil 10 qts. 
•  Sugar or honey 60 lbs Salt 8 lbs. 
•  Water (2 weeks) 14 gal. 

 As a general rule, half these amounts for children and 1 1/2 times the amount for teens. This week's challenge is to calculate how much food storage you need for your family. In coming weeks, I will share where to buy and how to use these basics.