LDS PREPAREDNESS MANUAL: General , people have downloaded the LDS prep manual since May 30th, Download the Electronic PDF. LDS Preparedness soundofheaven.info - Ebook download as PDF File .pdf), Text File . txt) or read book online. LDS Preparedness Manual - Ebook download as PDF File .pdf), Text File .txt) or read book online.
|Language:||English, Spanish, Hindi|
|ePub File Size:||19.63 MB|
|PDF File Size:||16.55 MB|
|Distribution:||Free* [*Regsitration Required]|
1. LDS Preparedness. Manual. The prudent see danger and take refuge, A special “LDS Authorized” edition of this book is available to Stakes and Wards. Page 1. The LDS Preparedness Manual download site has moved. Please download your copy here. soundofheaven.info Life After An EMP Attack: No Power, No Food, No Transportation, No Banking And No Internet. I didn't notice the 41 things but the article sure made me want to .
Almost all the members of the Church immediately followed the counsel of the prophet. The milk is still usable past its date. In a Jan Ergot is typically not a problem in the U. Condensed milk may thicken and darken as it ages.
Most commonly used in the production of pastas. How fast this can happen depends upon temperature. One can. Pastry Flour: Similar to cake flour. Cake Flour: Self-Rising Flour: Unless you make a lot of cakes this is a rather specialized item to store. In Great Britain.
This is exactly what I and many other folks with food storage programs do. Protein contents can vary. Vital Wheat Gluten: Can also sometimes be found in a whole-wheat version as well.
Concerns over the toxicity of this chemical has led to its gradual decline or outright ban on its use. Home bakers often add their own vitamin C to their breads when they make them for the same reasons.
Nor is it suited to making yeast raised breads. You can add your own diastatic malt in the ratio of about 0. Flours treated in this fashion will often exhibit improved loaf volume. Here are a few of the more common: Outside of the U. White bread and white cakes come by their snowy beauty thanks to bleaching.
The malt can also serve to improve the appearance of the bread when baked and lengthen its shelf life. Other bleaching agents are now used such as chlorine gas.
If you read the package labels carefully you can discern quite a lot about what has and has not been done. It has no affect on the taste. There are various opinions about the value of this enrichment.
Sealed containers in the refrigerator or freezer will last for at least several years. Supposedly this means you do not need to sift it again at home. Other Additives: Once ground it will stay fresh for about four to six weeks sitting on your room temperature kitchen shelf.
In the freezer it will keep for years. If for some reason you cannot do this then buy the freshest product you can and package it well in Mylar bags. In a sealed. This is why grains and legumes are so often served together the world around. China and other Asian nations.
As with most non-animal proteins. The skins of black beans also slip off easily so for this reason they are generally not recommended for pressure cooking for fear of clogging the vent.
This is one of the oldest legume species in European cultivation. Their color can range from a clean white. Both their appearance and their names are colorful and varied. Below is a partial list of common legumes. Roasted brown then ground they have also served as a coffee substitute. Not as well known in the U. Because of this and the many thousands of years of cultivation and development that man has given them on several continents the variety of edible legumes available to us is huge.
These small. In spite of this incredible variety. But most people do choose to keep a selection of beans. They tend to bleed darkly when cooked so they are not well suited to being combined with other beans. This can be lessened by not presoaking before cooking.
There are few non-animal foods that contain the amount of protein to be found in legumes with the varieties commonly available in the U.
I like them in red spaghetti sauces in particular and they are often used in Spanish cuisine in a tomato based sauce.
They are actually a cousin of the soybean and are commonly used in producing sweet bean paste for Chinese buns and other dishes. They are the prime ingredient in hummus and falafel and are one of the oldest cultivated legume species known. The legume family. The are both often favored for use in chili and widely used across the American Southwest.
They are one of the two legume species commonly grown for oilseed in this country. Lentils are an odd lot. Their shape is generally round. Whole peas need soaking. Brazilian and Chinese cuisine. The skinless bean falls apart so is made into a puree. They may be white. The peanut is not actually a nut at all.
A small number of people with Mediterranean ancestry have a genetic sensitivity to the blossom pollens and undercooked beans. Many Central and South American.
Their shape is different from other legumes being roundish little discs with colors ranging from muddy brown. Limas are one of the most common legumes. Ground into meal they can be added to many soups and stews without overpowering them. Probably best known in split pea soup. More often found as split peas though whole peas can sometimes be had.
One of the more commonly eaten in the U. They are another odd species not much like the more familiar beans and peas. Like the rest of the family.
They are also used in Indian cuisine. In the Southern U. They cook quickly and presoaking is not generally needed.
They are much used in Far Eastern cuisine from India to China. Because splitting damages the pea. Split peas and pea meal makes an excellent thickener for soups and stews.
Smaller than Great Northerns these petite sized beans are also sometimes knows as pea beans. They are the stars of Navy and Senate Bean Soups. Probably best known here in the U. They combine very well with rice. Peanuts have a high protein percentage and even more fat.
Best known here in the States in their sprouted form. They retain their shape well when cooked. Although the U. Most go into cattle feed. When milled into a meal pintos will cook in mere minutes. Alongside the peanut it is the other common legume oilseed. Anyone who has eaten Tex-Mex food has likely had the pinto bean. What does get eaten directly has usually been intensively processed. Because of their high oil content.
The beans themselves are small. This way you can throw out your failures and order pizza. Stereotypically bean shaped. Soybean products range from soymilk to tofu. When ground together with great northern or navy beans they make my favorite homemade version of falafel.
It is probably the most widely consumed legume in the U. The easiest and simplest way to incorporate grains and legumes into your storage program is to purchase your items pre-cleaned and prepackaged.
Each type of availability has its good and bad points. These sources would be commercial or institutional food suppliers.
If you are interested in doing this. It will not have been given any cleaning or processing and is likely to be rather dirty depending upon the conditions under which it was grown and harvested. These are products that have been harvested. Inspection procedures vary from nation to nation.
If the moisture content is in the right range then nothing will need to be done other than to put it up in your own storage packaging. If you are buying your grains and legumes from some place other than a foods dealer. As you might expect. The further back along the processing chain you go the cheaper a product should become in terms of purchase price. Should you happen to live in the area where the type of grain or legume that you are interested in purchasing is grown you may be able to purchase direct from the producer or distributor.
The following will cover the various steps of the processing chain starting with the forms most immediately suitable for storage and progressing all the way back to the farmer. It is important to know what it has been treated with before you buy it. It will. If what you want is not already in lb bags you may have to provide your own container and there may be minimum purchase amounts as well.
There is. This would be either from your local grocer or a storage food dealer. The ergot bodies can vary in size from the length of the kernel to as much as several times as long. The USDA allows the sale of grain or legumes for animal feed that could not be sold for direct human food use.
Consuming the fungus causes a nervous disorder known as St. Keep in mind that animal feeds are typically dirtier than food grains and may have a higher contaminant level than what is permissible for human consumption. The various species of Aspergillus and Fusarium molds can be a problem almost anywhere. Once treated. Seed grains. In the case of feed wheat it may have an acceptable protein content but still make miserable raised bread so try milling and baking with a small amount before you put a lot of it away.
The effects of ergot poisoning are cumulative and lead to numbness of the limbs and other. The fungus bodies are hard. S and is easily spotted when it does occur. It is quite common for seed to be coated with fungicides. Know who you are dealing with. Be sure to inquire of your supplier. Ask the farmer or distributor whether it has been tested for mold or mycotoxin fungal toxin content. The infected grain looks very different from ordinary. When they are cracked open. Ergot is typically not a problem in the U.
When eaten in large quantities the ergot alkaloids may cause constriction of the blood vessels. It may even be mixed varieties of one grain and not all one type. Be certain of what it is that you are buying and ask questions if you choose to go this route. Other grain fungi. The outside of every kernel of grain and bean you buy or grow hosts thousands of fungi spores and bacteria. This is all perfectly natural and is not a cause for alarm.
The problem is that at moisture levels between If you do not have a clue as to what the moisture level of your grain is here are several methods to determine it.
The last two require a great deal more time and effort, but give more precise results. If the grain shatters nicely into powdery debris or many small bits then the moisture level ought to be in the right range and you can package as-is.
The next day take another sample from the same container and rinse in warm water for a few seconds, rub dry on a towel and let sit for about ten minutes. Now try the crush test on both samples. One should give you a good result and the other should be much different. Any seed with a high fat content such as soybeans and peanuts will not work well with this method.
Provided that it will weigh accurately to the half-ounce or less, any scale that can be calibrated with a known check weight will do. Postal scales can be made to serve if they are carefully calibrated against a known weight. Many individuals interested in starting storage programs may have grain weight scales used in ammunition reloading that might serve well. Also necessary is a thermometer capable of withstanding and accurately measuring oven temperatures. As many bakers can tell you, home oven thermostats are often notoriously inaccurate so it is better to rely on a decent thermometer.
Most kitchen supply stores can supply one that is oven safe and will accurately measure to the degree Fahrenheit or Celsius. Proper technique calls for preheating the oven for a half- hour or more before starting the dehydrating process so that it will be of a uniform heat throughout. The sample pan should be placed on the middle rack as close to the vertical and horizontal center of the oven as possible.
The bulb or dial of the thermometer should be placed next to the pan. Clean it thoroughly and dry completely in your oven for minutes. Allow it to cool and then weigh it carefully. This will give you the tare weight or what your container weighs empty.
Depending on how your scale is calibrated you can use a smaller sample size than what is indicated below. Using the twenty-ounce sample mentioned in the following text will allow for fairly accurate readings with the average postal scale.
A scale that will measure to the gram could use as small a sample as 20 grams. Keep your sample size large enough to easily work with.
Allowing for the weight of the sample pan, measure out a weighed twenty-ounce representative sample of the grain or legumes in question. Ideally, you should thoroughly mix the entire lot immediately before removing the sample, but if this is not possible then take it from the middle center of the container. It is important that you use care in this measurement since it will affect all following determinations.
Place it in the oven with the lid off and allow to heat. Below is a table giving the oven temperatures and times per grain or legume type: Try to keep the temperature within ten degrees either way of what is listed and you will still achieve useful results.
Remove and carefully weigh the pan. Obviously, this is only a rough measure, but it works and can be done with postal or dietetic scales that are available virtually everywhere.
The same equipment as was used in Method Two will be required here as well as a low-RPM grain mill or some other device that can reduce a quantity of the grain to a meal consistency with only minimal heating of the sample.
Grind a quantity of product from which you want to measure the moisture content. Take care to grind the sample slowly enough to keep friction heat build up to a minimum should not be more than mildly warm or else moisture will be lost due to heat evaporation before it can be weighed. Remove and weigh carefully. Moisture determination is the same as above. This is done by pouring the grain slowly through the air stream of a fan or blower into a clean, deep container such as a cardboard box or trash can.
The wind blowing through the falling grain will blow out most of the broken kernels, chaff, smut balls, mouse droppings, etc. The deep container will cut down on the amount of kernels that bounce out. Obviously, the size of the holes will necessarily vary depending upon the kernel size of the grain. If you have it in mind to wash the grain, this should not be done prior to storage, but rather just before use.
In the refrigerator, right? Dairy products are a great source of essential amino acids, vitamin D, and calcium, but in their usual forms found in the refrigerator case of your local supermarkets are perishable commodities. Fortunately, there are a number of dairy products that lend themselves to food storage.
Several of the ways that we use dry milk powder is in making grits, oatmeal, and our favorite whole wheat bread. A few tablespoons of dry milk greatly improves the amino acid composition of any grain product. The key ingredient is the dry milk so buy and store these products accordingly. Other than that, it may be reconstituted and used in exactly the same way as nonfat dry milk. It can also sometimes be found where camping and outback supplies are sold.
Because of the high fat content this form of dry milk really needs to be either vacuum sealed or packaged with oxygen absorbers in gas impermeable containers such as canning jars, Mylar bags, etc. Rotate and use dry whole milk within two years, less if not packaged for long-term storage.
Dry buttermilk is for use in recipes calling for buttermilk. Since it has a slightly higher fat content than nonfat dry milk, it generally does not keep as long. If properly packaged it should keep for several years. Made from cultured sweet cream like the fresh product then dried and processed into a powder.
Most can be found on the shelves of your local supermarket while a few may have to come from rather more specialized suppliers. Skillfully and knowledgeably used they can vastly improve the quality of your food storage program. This is pasteurized skim milk reduced to a powdered concentrate and is found in two forms - regular and instant. They are both made from the same type of milk, but the instant variety has been given further processing to make it more easily soluble in water than regular dry milk.
Both types have essentially the same nutrient composition. Instant dry milk is commonly available in nearly any grocery store. The regular type generally has to be sought out from baking and restaurant suppliers or storage food dealers. The fat content means it should be stored like whole milk, described below. It takes 3. Add the powder to baked goods, gravies, smoothies, hot cereals, casseroles and meat loaf as a nutrition booster. It can also be used to make. Mixed with the proper amount of cold water it can be reconstituted into a rich, thick product much like fresh sour cream and can be used in a similar manner or just used as a powder to add a tangy richness to many foods.
Properly stored in oxygen free packaging and kept in a cool environment it is possible to achieve about a three year shelf life. There are a number of products on the market that purport to take the place of cow or goats milk.
If there is not a substantial fat content they may all be stored as you would nonfat dry milk. Do keep in mind that nearly all of these products DO NOT have the same nutritional composition as either nonfat or whole milk.
In storage food programs dairy products serve as important sources of high quality complete proteins, calcium, vitamin D and possibly vitamin A. This, too, may vary outside of the States.
The high-temperature process dry milks will not give you a very desirable product unless you intend to use it solely for baking. If you buy large packages and do not use much at one time, consider breaking it down and repackaging into smaller containers at the time of purchase.
I vacuum seal mine in glass canning jars. It is particularly important to do this with dry milk because of its short shelf life and sensitivity to storage conditions. Check expiration dates, then date and rotate packages. Their vitamins A and D are also photosensitive and break down rapidly if exposed to light. The area where your dry milk is stored should be kept as cool as possible. Air-conditioning or even refrigeration can greatly extend the nutrient shelf life. If the storage container is transparent or translucent then it should be put into a second container opaque to light or stored in a dark room.
Dry milk will absorb moisture and odors from the air so storage containers should be impervious to both air and moisture.
The drier it can be kept, the better it will keep which makes the use of desiccants is an excellent idea. Oxygen also speeds decomposition so vacuum sealing or oxygen absorbers will decrease the available oxygen. The dry buttermilk does not come this way, at least the SACO brand does not.
I believe it is illegal to add preservatives to any dry milk sold in the U. Other nations may be different, however. There are still some manufacturers of dry milk that sell ordinary Grade A product, but they are becoming fewer. Every brand of instant powdered milk in my. SacoFoods aol. Unsealed nonfat dry milk keeps for a few months.
If the dry milk you purchased was not packaged for long term storage then it should be repackaged right away. A freezer could extend the shelf life. If you have access to a can sealer.
The less heat and moisture the milk is exposed to. Dunross dkeep. May 9. Since the glass is transparent they must be protected against light. These are not shelf-stable vitamins and are sensitive to heat and light. After opening a package of dry milk. I would date it at two years after the date of purchase. I purchase the instant variety of dry skim. The method I now use is to pour the powder into clean.
They must be guarded against breakage. UHT milk makes excellent yogurt. It starts with pasteurized milk combined with a sugar solution. The typical recommended storage time is six months. Would be worth looking or asking for in your local markets. The lesser fat content milks do not keep as long as whole milk and their use by dates are correspondingly shorter term.
In the past you had to make it yourself. This type too is available in whole and skim varieties. So far as I have found here in the U. The most common are as follows: With a six-month shelf life this type of canned milk naturally requires a much faster rotation cycle than other types.
It is then sealed in cans and heated again to sterilize the contents. There is a slight difference in preservatives and thickeners. Some use condensed milk to cream their coffee. This milk is packaged in aseptic laminated paper cartons. There is generally no date or use by code on evaporated milk. It is not heated because the high sugar content prevents spoilage. A mixture of one part water and one part evaporated milk will have about the same nutritional value as an equal amount of fresh milk.
The milk is still usable past its date. The dates are usually for approximately six months. They come in the same varieties as fresh liquid milks: Condensed milk may thicken and darken as it ages. Both whole and skim milk varieties are available with the higher fat content type having the best storage life. The water is then extracted until the mixture is less than half its original weight.
Some grocers along with health food stores carry canned. A less processed product than evaporated milk. It has the same composition as fresh milk of the same type. Made from fresh. It is salted though not as heavily as most salted butter in the U. It seems mostly to be sold in those nations where home refrigeration is not as common as it is here in the U. These are products such as Cheez Whiz. It can be purchased commercially but most choose to make it themselves. Most butter powders have something of a milky taste due to the additional milk solids necessary to create the powder.
Used in products such as boxed macaroni and cheese. Each can contains twelve ounces equivalent to about three sticks of butter and once opened should be handled like any other butter. His product is Red Feather brand canned butter from New Zealand.
A good source of fat calories and useful in cooking. Kept dry. This is fresh. These are the familiar grated dry Parmesan and Romano cheeses. Like all butter it will liquefy it allowed to warm too much. The only U. It can be reconstituted by mixing with water to make a spread similar to whipped butter. The basic forms storage cheeses can take are: It has less fat than true cheese powder. Because it is a powder lots of surface area with a high fat content it needs good packaging to keep it at its best.
Aerosol cheese is an abomination that will not be discussed here. Each of them have particular strengths or weaknesses for given uses. The manufacturer claims an eighteen month shelf-stable storage life though they do advise keeping it in a cool. There are also cheese powder blends. Whole eggs.
This mix does offer a degree of convenience but you can easily make it yourself and save the trouble of having to store it as a separate product. When properly reconstituted it will whip into meringue like fresh egg whites and can be used in producing angel food and sponge cakes. High protein. Usually found in the form of a somewhat clumpy. Whole egg powder is commonly used in baking mixes of all kinds.
Typically a mix of whole egg powder. One is to preserve them in the shell. This is everything but the shell and the water. Cheese powder will keep for many years in sealed metal cans kept at cool temperatures.
Mixing the dry powder with other dry ingredients before adding liquids also increases the ease by which they can be reconstituted. I highly recommend vacuum sealing in glass jars or using oxygen absorbers in conjunction with some other form of high barrier property packaging to keep these products at their best. EGGS The noble fruit of the hen. Used for making scrambled eggs. Allowing the eggs to sit a few minutes before using improves water adsorption.
Which you should buy depends on how you expect to use them. Dry egg whites are often found in the baking section of many supermarkets.
If you bought quality products. The powder itself is whitish in color and not as clumpy as whole egg powder. Powdered egg whites are also available from many mail order suppliers. There are two basic ways to keep eggs for those times when fresh eggs may be hard to come by. A 10 can of powdered eggs is quite a lot so give some thought as to how fast you might use them and either order smaller cans.
Nearly pure protein. The second is to buy dry. Typically one tablespoon of whole egg powder mixed with two tablespoons of water will equal one large fresh egg.
I may address home shell egg preservation in a future FAQ update but for now I will concentrate on dry eggs which anyone can buy. Being pure yolks this powder has a high fat content and most be appropriately packaged to achieve a good shelf life. Nor do you want to allow them to become damper than what they already are. There are dry granulated and liquid brown sugars available. All names refer to the same kind of sugar.
All will have been processed to some degree. For home consumption. Not all manufacturers will indicate the grind on the package. Select a brand you know you can trust. Granulated sugar does not spoil.
If it does. In recent years.
If for some reason that website above is not accessible you can also access the file from our server by downloading it here: LDS Prep guide. The contents of this booklet are intended to assist individuals and families in coping with emergency preparations.
However, final decisions on preparation for actions taken during an emergency are the sole responsibility of individuals. No one knows your needs or can take care of you better than you can-nor does anyone else have that responsibility. Information and examples contained within this booklet are provided for illustration and advice only. Therefore, no liability is assumed by the Editor or any of the Authors for the use or misuse of any information or products contained in this publication. This publication has not been endorsed or produced by The Church of Jesus Christ of Latter Day Saints, and its contents and the opinions it expresses are those of the Editor and the separate authors.
While it should not be construed as an official church publication, effort has been made to ensure that all materials are in accordance with general church guidelines on food storage and family preparedness. This printed version has been made in response to the many requests we have had from members that do not want to print out such a large amount of information.
This manual has not been priced to generate a profit as the majority of the contents ARE copyrighted by the various authors, but is intended to cover the actual costs of printing and shipping.
Section 1: Emergency Preparedness. Section 2: Emergency Preparedness. Hagan Spoilage, By Alan T. Welcome to the Promissed Land, by Rod E. Are you prepared? View in Browser Be patient. It may take a few minutes to display.