Links to Other Helpful Webpages

Where to Buy Food Storage

Rainy Day Foods

Honeyville

Emergency Essentials

Augason Farms

Lehi Roller Mills

Maceys Grocery Store

How to Save Money Getting Food Storage

Food Storage Made Easy

Pinching Your Pennies

People to Learn From

Jim Kennard, Mittleider Gardening

Dr. Kyle Christensen Blog

Dr. Kyle Christensen Website

Patrick P. Jones

LDS Preparedness Manual

Websites Provided by the LDS Church

Food Storage

Self Reliance

Some Great Financial Calculators

Locations of Where to buy Food from Home Storage Centers

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What have the Prophets Said About Being Self Sufficient?

I ask you earnestly, have you provided for your family a year’s supply of food, clothing, and where possible, fuel? The revelation to produce and store food may be as essential to our temporal welfare today as boarding the ark was to the people in the days of Noah. President Ezra Taft Benson, Ensign, November 1980, p. 33

Keep your eye on the Prophet. Being self-reliant has always been part of the Church. Statistics show that no matter what the Church does, no higher percentage than 15% have storage. We are not going to say any more, but our people are going to need to be prepared. For example, what if somebody released a virus? What if it caused a pandemic? What if that led to quarantine? What if the quarantine was enforced? The office of the Presiding Bishopric has tried to come up with a plan, but we don’t know what we could do. The responsibility lies with the head of each family. Presiding Bishop H. David Burton

We continue to encourage members to store sufficient food, clothing, and where possible, fuel for at least one year. We have not laid down an exact formula for what should be stored. However, we suggest that members concentrate on essential foods that sustain life, such as grains, legumes, cooking oil, powdered milk, salt, sugar or honey, and water. Most families can achieve and maintain this basic level of preparedness. Letter from the First Presidency, “Preparing for Emergencies,” June 24, 1988

We have a great welfare program with facilities for such things as grain storage. . . . But the best place to have some food set aside is within our homes, together with a little money in savings. The best welfare program is our own welfare program. Five or six cans of wheat in the home are better than a bushel in the welfare granary. President Gordon B. Hinckley, To Men of the Priesthood, Ensign, November 2002, p. 58

No true Latter-day Saint while physically or emotionally able will voluntarily shift the burden of his own or his family’s well-being to someone else. President Spencer W. Kimball, Ensign, November 1977, p. 77

Many think the Church’s Welfare Services program was designed primarily for doomsday. This is not true. The principles of the Welfare Services program are designed to help us live providently each day and to cope successfully with serious problems as they come into our lives. Just as the [ten] virgins did not know that the bridegroom would come in the night when their lamps would be needed, we do not know when serious problems such as illness or unemployment will come into our lives. Presiding Bishop Victor L. Brown, General Conference, October. 2, 1982; Church News, May 29, 1999, p. 14

Too often we bask in our comfortable complacency and rationalize that the ravages of war, economic disaster, famine, and earthquake cannot happen here. Those who believe this are either not acquainted with the revelations of the Lord, or they do not believe them. Those who smugly think these calamities will not happen, that they somehow will be set aside because of the righteousness of the Saints, are deceived and will rue the day they harbored such a delusion. President Ezra Taft Benson, Ensign, November 1980, p. 34

In 1937, President J. Reuben Clark Jr. counseled Church members: “Live within your means. Get out of debt. Keep out of debt. Lay by for a rainy day which has always come and will come again. Practice and increase your habits of thrift, industry, economy, frugality.” (Conference Report, October 1937, p. 107) Church News, June 5, 1999, p. 5

“Someone proposed a serious question to me a few years ago by asking, ‘What is the most important item to have stored in your year’s supply?’ My response was seriously given – personal righteousness. It is important for us to have, as we have been counseled, a year’s supply of food and clothing and, where possible, fuel. We have also been counseled that we should have a reserve of cash to meet emergencies and to carry adequate health, home and life insurance. Personal and family preparedness, however, is much broader than these tangibles. It must include proper attitudes, a willingness to forego luxuries, prayerful consideration of all major purchases, and learning to live within our means.” President Marion G. Romney, Ensign, April 7, 1981, p. 6; Church News, June 5, 1999, p. 5

“Church teachings regarding personal and family preparedness do not stem from any specific event, including Y2K concerns,” states a recent news release issued by the Church Public Affairs Department. “Predictions of disaster, famine, flood, and earthquake have come and gone and will continue to do so, but the common-sense admonitions of Church leaders to prepare for times of adversity and to be self-reliant remain unchanged. The words of Brigham Young, ‘Learn to sustain yourselves, lay up grain and flour, and save it for a day of scarcity,’ are as applicable today as they were more than 130 years ago.” Discourses of Brigham Young, p. 291.)

We need to make both temporal and spiritual preparation for the events prophesied at the time of the Second Coming. And the preparation most likely to be neglected is the one less visible and more difficult – the spiritual. A 72-hour kit of temporal supplies may prove valuable for earthly challenges, but, as the foolish virgins learned to their sorrow, a 24-hour kit of spiritual preparation is of greater and more enduring value.Elder Dallin H. Oaks, Ensign, May 2004, p. 9

We’re living in the latter days. We’re living in the days the prophets have told about from the time of Enoch to the present day. We are living in the era just preceding the second advent of the Lord Jesus Christ. We are told to so prepare and live that we can be . . . independent of every other creature beneath the celestial kingdom. That is what we are to do. President Marion G. Romney, Conference Report, April 1975, pp. 165-66; see D&C 78:14

The Lord said that it is important for the Church to “stand independent above all other creatures beneath the celestial world” (D&C 78:14). Members of the Church are also counseled to be independent. Independence means many things. It means being free of drugs that addict, habits that bind, and diseases that curse. It also means being free of personal debt and of the interest and carrying charges required by debt the world over.Elder James E. Faust, Ensign, May 1986, p. 21

Unrestricted by programs and projects, bricks and mortar, the Lord’s real storehouse is needed in the homes and hearts of His people. As the members of the church follow the counsel to become self-reliant, they represent an immense pool of resources, knowledge, skills, and charity available to help one another. (See D&C 78:3) Elder Robert D. Hales, Ensign, May 1986, p. 29

As long as I can remember we have been taught to prepare for the future and obtain a year’s supply of necessities. I would guess that the years of plenty have almost universally caused us to set aside this council. I believe the time to disregard this council is over. With events in the world today, it must be considered with all seriousness. Elder L. Tom Perry, General Conference, October 1995

We have been instructed for years to follow at least four requirements in preparing for that which is to come. First, gain an adequate education. . . . Second, live strictly within your income and save something for a rainy day. . . . Third, avoid excessive debt. . . . Fourth, acquire and store a reserve of food and supplies that will sustain life. Elder L. Tom Perry, “If Ye Are Prepared Ye Shall Not Fear,” Ensign, November 1995, p. 36;Visiting Teaching Message, Ensign, January 2003, p. 67

You show me a people who “have a mind to work,” to keep out of the bondage of indebtedness, and to work unitedly together in an unselfish service to attain a great objective, and I’ll show you a people who have achieved the greatest possible security in the world of men and material things. Teachings of the Presidents of the Church, Harold B. Lee p. 172

To every man [and woman] there comes . . . that special moment when he is figuratively tapped on the shoulder and offered the chance to do a special thing unique to him and fitted to his talent. What a tragedy if that moment finds him unprepared or unqualified for the work which would be his finest hour. Be ready when that day comes. Be strong. Always be clean. . . . I testify that the call in every age – and especially our age – is Joshua’s call: “Sanctify yourselves: for tomorrow the Lord will do wonders among you.” (Winston Churchill)Elder Jeffrey R. Holland, Ensign, November 2000, p. 40

This is the day of our mortal probation. We might compare our eternal journey to a race of three laps around the track. We have completed the first lap successfully and have made wonderful progress. We have started on the second lap. Can you imagine a world-class runner stopping along the track at this point to pick flowers or chase a rabbit that crossed his path? Yet this is what we are doing when we occupy our time with worldly pursuits that do not move us closer to the third lap toward eternal life, the greatest of all the gifts of God. (See D&C 14:7) Elder Joseph B. Wirthlin, The Time to Prepare, Ensign, May 1998, p. 14

It is just as consistent to expect that the Lord will supply us with fruit when we do not plant the trees; or that when we do not plow and sow and are saved the labor of harvesting, we should cry to the Lord to save us from want, as to ask him to save us from the consequences of our own folly, disobedience and waste.Discourses of Brigham Young, p. 293

You do not need to go into debt to obtain a year’s supply. Plan to build up your food supply just as you would a savings account. Save a little for storage each paycheck. Can or bottle fruit and vegetables from your gardens and orchards. Learn how to preserve food through drying and possibly freezing. Make your storage a part of your budget. Store seeds and have sufficient tools on hand to do the job. We urge you to do this prayerfully and do it now. I speak with a feeling of great urgency. President Ezra Taft Benson, Ensign, November 1980, p. 33

If you have paid your debts, if you have a reserve, even though it be small, then should storms howl about your head, you will have shelter for your wives and children and peace in your hearts. President Gordon B. Hinckley, October 1998 General Conference Priesthood Session

What we will need in our day of testing is a spiritual preparation. It is to have developed faith in Jesus Christ so powerful that we can pass the test of life upon which everything for us in eternity depends. That test is part of the purpose God had for us in the Creation. President Henry B. Eyring, “Spiritual Preparedness: Start Early and Be Steady,” Ensign, November 2005, p. 37

The same principle self-reliance – has application to the spiritual and to the emotional. We have been taught to store a year’s supply of food, clothing, and, if possible, fuel – at home. There has been no attempt to set up storerooms in every chapel. We know that in the crunch our members may not be able to get to the chapel for supplies. Can we not see that the same principle applies to inspiration and revelation, the solving of problems, to counsel, and to guidance? We need to have a source of it stored in every home, not just in the bishop’s office. If we do not do that, we are quite as threatened spiritually as we should be were we to assume that the Church should supply all material needs. Elder Boyd K. Packer, “Solving Emotional Problems in the Lord’s Own Way,” Ensign, May 1978, p. 91

Dehydrating Vegetables

Read the basic information on dehydrating on the dehydrating Menu Link.

Asparagus

• Wash the vegetables
• Remove any tough ends.
• Steam blanch for 3 minutes. Drain.
• Dehydrate asparagus at 100 degrees (F) for 35 hours or until dry and brittle (to avoid them molding in storage).

Dried asparagus is best used in soups, casseroles, or dishes that require mashed asparagus.
To rehydrate, soak in hot water for 30 minutes and drain. Stalks will likely remain a little tough.

Beans

• Wash the vegetables
• Snip off ends and cut into 1” pieces.
• Steam blanch for 4 minutes, then soak in iced water for 4 minutes.
• Drain the vegetables.
• Place green beans on a cookie sheet in a single layer and freeze for 45 minutes.
• Dehydrate green beans at 100 degrees (F) for about 30 hours or until crisp.

Dried green beans are best served in hot main dishes like stews, soups, casseroles.
To rehydrate, soak in cold water for 2 hours, or in hot water for 1 hour.

Beets

• Wash the vegetables.
• Remove tops.
• Cut beets in half.
• Steam the vegetables until tender (about 20 minutes).
• Peel and cut into ½” slices (or shred).
• Then dehydrate the beets (slices) at 100 degrees (F) for about 12 hours or until brittle. Dehydrate shredded beets for approx. 10 hours.

Dried beets can be ground in your food processor and use for color or flavoring.
To rehydrate, soak in cold water for 1 hour and rain, or soak overnight in the fridge and drain.
Try putting some into blender with liquid and other ingredients when making green smoothies.

Broccoli

• Wash the vegetables
• Peel the tough skin from the stalks.
• Separate the florets from the stalks.
• Cut the stalks into ½” diagonal slices and cut the florets into uniform pieces.
• dehydrate broccoli at 100 degrees for about 18 hours or until brittle.

Rehydrated broccoli is best used in soups and casseroles.
To rehydrate, soak in hot water for 30 minutes or steam for 15 minutes (until tender).
For fresher looking broccoli, soak in cold water for 5 minutes before cooking.

Brussels Sprouts

• Wash the vegetables
• Remove tough outer leaves.
• Cut sprouts in half.
• Steam blanch the vegetables for 3 minutes and drain.
• Dehydrate brussels sprouts at 100 degrees for 12 hours or until brittle.

To rehydrate, soak in hot water with a little lemon juice for about 30 minutes.

Cabbage

• Wash the cabbage heads and trim away the outer leaves.
• Remove the core
• Shred/grate the cabbage head.
• Steam blanch vegetables for 2 minutes.
• Dehydrate cabbage at 100 degrees (F) for 18 hours or until crisp.

Dried cabbage can be added directly to soups or stews without rehydrating. Note: Red cabbage loses some of its color when rehydrated.
To rehydrate, soak in cold water with a little lemon juice for 30 minutes and drain.

Carrots

• Wash the carrots and trim off the tops.
• Cut into ¼” slices (or shred).
• Dehydrate carrots at 100 degrees for about 16 hours (for slices) or 12 hours for shredded carrots (until brittle).

Dried carrots can be added directly to stews and soups without rehydrating.
To rehydrate, soak in cold water for 30 minutes and drain.

Celery

• Trim away leaves and ends
• Wash celery stalks and cut into ½” pieces.
• Soak vegetables for 5 minutes in 6 cups of cold water/1 tbsp baking soda (helps preserve the color).
• Blanch for 2 minutes and drain.
• Dehydrate celery at 100 degrees (F) for about 18 hours or until crisp.

Make celery flakes by processing dried celery in a blender or food processor. For celery salt, mix ground dried celery with equal parts of salt. Put some into blender with water and other ingredients when making green smoothies.
To rehydrate, soak in hot water for 1 hour, drain.

Chard

• Wash chard well
• Remove stems.
• Dehydrate chard at 100 degrees (F) for 10 hours or until brittle.

To rehydrate, soak in hot water with a little lemon juice for 15 minutes, drain well. Put some into blender with water and other ingredients when making green smoothies.

Corn

• Shuck ears and remove silk.
• Steam blanch ears for 4 minutes, then drain.
• Cut kernels from ears.
• Dry kernels at 100 degrees (F) for 18 hours or until crisp.

Dried corn works well in casseroles, creamed corn, stews, chowders, soups. You can even grind dried corn to make your own cornmeal.
To rehydrate, soak in hot water for about 30 minutes and drain.

Eggplant

• Wash eggplant
• Cut the vegetable into ½” slices.
• Dehydrate eggplant at 100 degrees (F) for about 20 hours or until leathery.

Dried eggplant works well in casseroles.
To rehydrate, soak in hot water for about 30 minutes and drain.

Garlic

• Use firm cloves without bruises.
• Peel cloves and cut in half.
• Remove the sprout in the middle.
• Dehydrate garlic cloves at 100 degrees (F) for about 6 hours or until crisp.

To make garlic powder, grind the dried garlic in a blender or seed grinder. For garlic salt, mix ground dried garlic with 4 parts salt.
To rehydrate, soak in cold water for about 3 hours in the fridge and drain.

Leeks

• Remove the tough top and outer leaves.
• Wash the vegetables in cold water.
• Cut the stalks in half, lengthwise.
• Slice crossways into ¼” slices
• Dehydrate leeks at 100 degrees (F) for 18 hours or until crisp.

rehydrate by soaking in hot water for 30 minutes and drain.

Mushrooms

• Rinse mushrooms quickly
• Trim mushrooms and cut into 1/4 inch slices.
• Dehydrate mushrooms at 100 degrees (F) for 18 hours or until crisp.

To rehydrate, soak in cold water for 30 minutes and drain.

Onion

• Remove skin.
• Dice onion or else cut into 1/4 inch slices.
• Dehydrate onion at 100 degrees (F) for 20 hours or until brittle.

Make onion flakes and onion powder by grinding in a food mill or blender. For onion salt, mix onion powder with even parts salt.
To rehydrate, soak in hot water for 15 minutes and drain.

Parsnips

• Wash and peel (optional) parsnips
• Slice vegetables into 1/4 inch slices (or shred).
• Steam blanch for 4 minutes and drain.
• Dehydrate parsnips at 100 degrees (F) for about 16 hours or until brittle. Dehydrate shredded parsnips for 10/12 hours.

Try rehydrated parsnips mashed like mashed potatoes.
To rehydrate, soak in hot water for 1 hour, drain.

Peas

• Remove peas from the pods.
• Steam blanch vegetables for 3 minutes and drain.
• Dehydrate peas at 100 degrees (F) for 12 hours or until brittle.

To rehydrate dried peas, soak in hot water for 30 minutes and drain.

Peppers

• Wash peppers and remove core.
• Dice or cut vegetables into 1/4" slices.
• Dehydrate pepper at 100 degrees (F) for 24 hours or until brittle.

For a little crunch in your salad, try adding dried bell pepper pieces.
To rehydrate dried peppers, soak in hot water for 20 minutes and drain.

Potatoes

• Scrub, peel (optional) and rinse potatoes.
• Dice, grate or cut into 1/4 inch slices.
• Soak vegetables in ascorbic acid or lemon juice solution for 5 minutes and drain. (If you don't pretreat potatoes, they will turn black)
• Dehydrate potatoes at 100 degrees for 8 hours or until crisp.

To rehydrate, soak in cold water for 30 minutes, drain and pat dry.

Spinach

• Wash spinach well
• Remove stems.
• Dehydrate spinach at 100 degrees (F) for 10 hours or until brittle.

To rehydrate, soak in hot water with a little lemon juice for 15 minutes, drain well. Put some into blender with water and other ingredients when making green smoothies.

Tomatillos

• Remove papery husk and wash tomatillos. Remove stems.
• Cut in half.
• Dehydrate tomatillos at 100 degrees (F) until leathery (can take a couple of days, depending upon size).

These make a delicious, sweet snack, if dehydrated once the fruit has ripened. Use rehydrated in salsas.
To rehydrate, soak for 15 to 30 minutes in hot water and drain.

Tomatoes

• Wash tomatoes and remove stems.
• Cut into ½” slices. If smaller tomatoes (like cherry or small plum tomatoes), then you can cut them in half.)
• Dehydrate tomatoes at 100 degrees (F) until crisp (slices – takes about 24 hours and halved plums take about 3 days).

Use in stews, sauces or marinades. Crumble and sprinkle on foods or put in things like crackers and hummas.
To rehydrate, soak for 15 to 30 minutes in cold water.

Zucchini

• Wash zucchini
• Trim and cut into ¼ “ slices (or grate).
• Dry zucchini at 100 degrees (F) for 12 hours or until brittle.

Grated zucchini works well in baked items like zucchini bread. Slices work well in casseroles, or use seasoned dried chips as snacks.
To rehydrate, soak in hot water for 30 minutes and rain.

Dehydrating Herbs

Read the basic information on dehydrating on the dehydrating Menu Link.

Try drying herbs whether you grow your own or buy them.

Basically to dehydrate your herbs you: Prepare the herbs, including pre-treating if necessary; dehydrate; store in airtight containers out of light. Note: if you live in a very humid area, air-drying this herb may not be an option for you, as things tend to mold quickly in such climates. Try using a dehydrator on its lowest setting (below 100 degrees (F)) instead.

Make sure the leaves are completely dry and brittle, or they may mold after you place them in storage. Do not store in paper bags or containers, as they absorb the herbs oils.

Here are some herbs that dehydrate well

Basil

Basil tends to lose some of its flavor when dried (as opposed to frozen), but your own dried herbs will still be superior to anything you buy at the grocery store. Harvest your leaves before the plant flowers. (8 oz. of fresh herbs should provide you with about 1 oz of the dried herb.) Rinse with cold water and spin in a salad spinner (if you have one. If not, shake off the extra water and pat dry). Remove any discolored leaves. Arrange the basil leaves loosely on your dehydrator rack, or on a screen, allowing enough room for the air to circulate around them. If using a dehydrator, keep the temperature low (at or a little below 100 degrees (F)), or else you will destroy the herb’s oils. Dry until brittle.

You can also bunch the basil cuttings together and hang them in a well ventilated dry place to air-dry.

Store your dried basil in bottles or containers with tightly fitting lids. Keep in a dark location (such as a cabinet). Do not store in paper bags, as they will absorb the plant’s oils. Dried herbs should keep well for up to a year.

Do not grind the leaves before storing. Wait until you’re ready to use them to grind them (or even just crush them with your hand).

Chives

Chives can be dehydrated (you've probably seen dried chives for sale at the grocery store in the spice section). However, they can loose some of their flavor when dried. They do make a nice garnish though. If you do decide to dry them, keep your dehydrator at (or below) 100 degrees (F) so that you retain as many of the natural oils as possible. Store in air-tight containers, out of the light.
Powder chives to sprinkle on baked potatoes, in salad dressings or in dishes.

Dill

Spread the seeds or leaves out on a screen or tray to air-dry. (Using artificial heat to dehydrate will destroy the natural oils). When using in your recipes, keep in mind that dried dill leaves won't have as strong a flavor as fresh. Store the dried seeds or leaves in air tight bottles or containers. Don't use paper bags, as they'll absorb the herb's natural oils. Keep in a dark place (such as a cabinet).

Echinacea

Wash the roots and trim off the tops.
Cut the roots into ¼” slices (or shred).
Dehydrate at 100 degrees for about 16 hours (for slices) or 12 hours for shredded roots (until brittle).
Steep in directly hot water for tea.

Mint

You can dry (dehydrate) fresh mint leaves. (It's a common ingredient in herbal tea mixtures.) They will be at their peak in flavor just before flowering.
Wash the mint stems in cold water (warm or hot water can remove the oils you want to retain). Pick out any dead or imperfect leaves. Drain and pat dry. Air dry by hanging in a paper bag in a warm well-ventilated area. (The paper bag catches any leaves that fall, rather than having them make a mess on the floor.). When the leaves are dry and brittle, remove them from the stems and store in an airtight container, in a location that's out of the light.

Oregano

Dried oregano's flavor is usually more intense than the fresh herb. To dry oregano, wash the stems, and pat dry. You can dry them by placing them in a paper bag and hanging in an airy (out of the sun) location. Once dry, remove the leaves from the stems and store the oregano leaves in an airtight container, out of the light.
You can also use a dehydrator on its lowest setting (not more than 100 degrees (F)). Keeping the temperature below 100 degrees helps protect oregano's natural oils and enzymes.

Parsley

If you live in a climate that is not excessively high in humidity, you can dry parsley by spreading the leaves on a screen, so that they do not overlap. Set the screen in a shady well ventilated location. When the leaves are brittle, store in an airtight container.

If you’re in a more humid climate, use a dehydrator to dry your parsley leaves. However, dehydrate only on the lowest setting (at or below 100 degrees (F)) or you will destroy parsley’s natural oils. The dried parsley leaves should keep for up to a year. Crumble them only when you’re ready to use them.

Rosemary

You can dehydrate rosemary by placing sprigs on a screen in a well-ventilated dry location. Or Use a dehydrator on its lowest setting. Keep the temperature below 100 degrees to avoid destroying rosemary’s natural oils.

Sage

Dry leaves in a dry shaded area until brittle. Store in an airtight container in a dark location (like a cabinet) to prevent discoloration. You can also dehydrate sage using a dehydrator on a low temperature. Keep the temperature below 100 degree to avoid damaging the herb’s natural oils.

Thyme

You can dry thyme by bundling bunches of thyme together and hanging them in a shaded well ventilated space to dry. When they’re dry, strip the leaves off of the branches.

You can also dehydrate thyme using your dehydrator on its lowest setting. Keep the temperature of below 100 degrees to avoid destroying thyme’s natural oils.