Monday, August 10, 2020

Preparedness Challenge: August Week 2

Our second preparedness challenge for August is to gather canned or dried vegetables. This may include a 3-month supply of short-term shelf vegetables for your pantry or long-term dehydrated vegetables. Gather what you can afford and have space for. Next week you'll gather storage containers.



1. GATHER SHORT-TERM VEGETABLES

  • These items have less than a 20-30 year shelf life.
  • Store a variety of vegetables for more nutrition. 
  • Ideas include corn, green beans, diced chiles, potatoes, mushrooms and carrots.
  • Dehydrate or can your own vegetables and herbs. 
  • Pin new vegetable recipes.
  • Throughout the year as resupply.
  • Fresh or frozen are okay, but learn to incorporate canned vegetables.
  • Heads up. Several Utah stores will have case lot sales late August and September, early October.
2. GATHER LONG-TERM VEGETABLES

Dehydrated Carrot Dices
  • LDS Home Storage Center: 8.1 lb. can, $8.50. Best price on the market.
  • 10-year shelf life. (I count this as long-term.)
  • Excellent source of vitamin A.
  • Add to soups, stews and a slow cooking roast.
  • Rehydrate in double the amount of liquid overnight in the refrigerator
  • TIP: transfer carrots into pint-sized jars for kitchen use or to share.
Potato Flakes
  • LDS Home Storage Center: 1.8 lb. can, $6.50.
  • 30-year shelf life.
  • Good source of vitamins.
  • Once opened, use within 1-2 years.
  • TIP: Write the date you opened the can on it.
  • Make mashed potatoes, thicken gravies, sauces, and soups. Add to bread and roll recipes.
Good luck gathering vegetables this month.

Valerie Albrechtsen
The Food Storage Organizer
www.foodstorageorganizer.com

Follow me on FacebookInstagram and Pinterest.
And check out The Keep It Simple Preparedness Guide. My guide will help you gather food storage and emergency supplies a little at a time each month.

No comments:

Post a Comment

Thanks for your comments and suggestions!