Come join us at our upcoming Preparedness Pro Training Events!  Whether you join us at one of our live events or online at a Webinar, our classes will make you think of preparedness in a whole new light.

We have a whole slew of new Webinars!  Our Enough and to Spare Course is now online!  There are no more reasons to miss out on events–join us today!

March 17th: “Unlock the Mystery of Pressure Cooking” at Tuft Bosch Kitchen Center in South Jordan, UT.  Wednesday from 6:00 p.m. to 8:15 p.m. at 1684 West Towne Center Drive F-2, South Jordan, Call 801-788-4133 to register.

March 18th: “Solar Oven Success” from 7:00-8:30 p.m. at Home Storage Basics located at 356 N 750 W, American Fork, UT. Call (801) 756-7600 to register.

March 20th^{: “}Solar Oven Success”© WEBINAR! Saturday, 10:00 a.m. – 12:00 p.m. MST Registration is $7.00 Click here to register.

March 22nd: “The Wonderful World of Wheat”© WEBINAR! Monday, 7:00 p.m. MST Registration is $7.00 Click here to register.

March 24th: “Financial Velocity” WEBINAR! Wednesday, from 6:30 – 8:30 p.m. Click here to register.  Registration is only $7.00.

March 25th: “UNDERwhelmed in Food Storage” at Shirley J’s in Orem, UT.  Thursday from 7:00 – 8:30 p.m. at 15 East 400 South, Orem, UT.  Call (801) 788-4133 to register.

March 26th: “Lights Out, Now What?” from 7:00-8:30 p.m. at Home Storage Basics located at 356 N 750 W, American Fork, UT. Call (801) 756-7600 to register.

For full details and to see a complete list of the upcoming Preparedness Pro preparedness training events, visit our Event Schedule here.

by Kellene Bishop

So, what do you do when you feel like your food supply isn’t nutritional enough, too expensive, too tenable, and at risk of being in short supply? You take matters into your own hands. 

To me, this is a large reason why I make sure I have a long-lasting amount of food in my pantry at all times. My mind is more aware of these kinds of imminent interruptions and inconveniences to my food acquisition than it is with the possibility of a catastrophic earthquake, which is why I took so much time to present such a case for such everyday possibilities.  Fortunately, we still have a LARGE number of ways to ensure we still stay in control of our food quality and prices.

Heirloom Seeds photo c/o www.byexample.com

First of all, to ensure that I get nutritious, vitamin packed, chemical free vegetable nutrition I either grown my own vegetables with heirloom seeds, purchase produce at a Farmer’s market or health food store, or I grow tons of sprouts. 

Something interesting about the produce that I purchase from the health food stores… Lately it hasn’t been much more expensive than the produce offered at the major grocery store chains.  And yet it lasts a LOT longer in my refrigerator.  I suspect that it’s due to a lack of the chemicals which are sprayed on the mainstream produce.

Also, consider using freeze-dried fruits and vegetables on a regular basis. This food is CLEAN. And in order to freeze-dry it properly, it’s picked at its peak.  Pound for pound I’ve found that the freeze-dried food is actually LESS expensive than the produce I purchase at the grocery store. Here’s an example.  The other day, I had to pay $1.89 per pound for fresh, chemical-free cauliflower. I bought about 4 pounds for a total of $7.56. Three days later I noticed that the black spots on my cauliflower had already begun to develop. No problem, I just made sure that I cooked it sooner, rather than later. I cleaned it, chopped it all up and used the entire head of cauliflower in a great casserole dish.  It was way yummy.  Then, I also got a #10 can of freeze-dried cauliflower that I paid $8.59 for.  I used only 1½ cups of the freeze-dried cauliflower for the same scrumptious casserole recipe. I reconstituted it and threw it in the dish.  It was also WAY yummy, and in fact, I felt like the cauliflower taste was a bit more noticeable.  Here’s the best part: no cleaning, and no slicing or dicing AND… I still have plenty more left in the can to do this dish several more times. Of course I’m going to share this recipe with you at the end of this article. J  I may not be able to grow my own banana or pineapple trees. But I can get the fruit freeze dried. I may not be able to get zucchini year round in a garden, but I can get it freeze-dried. I can get green onion, green beans, sweet peas, mushrooms, huckleberries, and so much more all year round, conveniently freeze-dried, economically priced with at least 90% of its original nutrition.  Sounds like a very good alternative to me.

Freeze-dried broccoli photo c/o www.nutsonline.com

Another option that I use to ensure my nutrition is quality is I sprout.  Sprout, sprout, sprout, sprout, sprout!  I LOVE munching on sprouts. I love to make sprout salads. I love to chop them up and throw them into casseroles and soups.  I love them on sandwiches in lieu of lettuce.  I love to throw them in my smoothies. I love consuming them knowing that they are CLEAN, FRESH, and packed full of more vitamins than virtually anything else I could possibly eat.  I love eating them and knowing that they verge on being a powerful medicinal intake rather than empty calories. Sprouting is a heck of a lot cheaper than buying produce in the store.  And it eliminates the Russian roulette aspect as well. When I sprout, I KNOW what I’m getting.

Then there’s the other obvious solution. Grow your own produce with heirloom seeds. Use diatomaceous earth instead of chemicals to control the pests. Gobble up the produce as it grows or can it in peace knowing that it’s clean and available to you when you need it. While canned foods may only contain 40-50% of your fresh produce nutrition, at least it’s 40-50% of CLEAN food rather than questionable, right?

Now let’s address the meat issue. General market meat runs anywhere from .99 cents a pound on a good day with bits and pieces of parts, all the way up to $5.89 a pound, complete with the chemicals, ammonia, hormones and antibiotics.  The alternatives for this are also readily available.

First of all, I regularly take about a tablespoon of diatomaceous earth daily.  It absorbs e-coli, parasites, pin worms, and even bacteria.  I do that to make up for the questionable meat I may partake of.  That cost me pennies a day, so I consider it worthwhile. I also feed it to my dogs for the same reason. (By the way, if you have pets, you have parasites, so I’d use some DE in my diet for that reason alone.)  NOTE: Only use FOOD-GRADE diatomaceous earth—NOT pool grade!

Next, when feasible, and generously marked on sale, I purchase organic meats. Frankly, this doesn’t happen all that often.  But I take advantage of it when it does.

"Wheat meat" ribs. You'll never believe they aren't real meat

So my next, and most common step is that I incorporate the use of “wheat meat” in my meals.  The use of wheat meat ensures that I enjoy a hearty, meaty meal void of hormones, e-coli, antibiotics. Can I just tell you that the more I do with “wheat meat” the more in love with it I am?  It’s a GREAT filler. For example, let’s say that I get some of the main market ground beef. Just because I’m using diatomaceous earth, doesn’t mean I want a tummy full of the stuff. So I do a half and half combination between the main market meat and my own homemade wheat meat.  Not only does the wheat meat provide me with a more complete nutritional value at mealtime, but it’s SO much less expensive than even the main market stuff that’s on sale!  The other night I was teaching a class on using wheat. I teach a segment of that class to demonstrate how to make and use wheat meat.  I took about 3 cups of vital wheat gluten, added a dash of salt, pepper, and nutritional yeast. Then I added a wonderful, restaurant quality beef bullion (with NO MSG) and a little bit of the restaurant quality onion seasoning—always void of MSG or hydrogenated oils (see www.fivestarpreparedness.com for these products)  I mixed up the dry ingredients, then added about a cup and a half of water, mixed it by hand until I had formed a glutinous mass, and then baked it in the oven for 25 minutes at 350 degrees. I then put the wheat meat in the food processor to make it more resemble ground beef, and then used it in one of my favorite recipes in which “ground beef” is supposed to be the star of the dish.  HOL-LEE COW it was SO good.  I even converted a few skeptical carnivores to the merits of wheat meat. And yes, I’m giving you the recipe at the end of this article so that you can try it out yourself. The best part about this dish was that it was so darn clean, nutritious, and economical.  (And I ate the leftovers the next two days feeling satisfied for 6+ hours afterwards.) While I enjoy a healthy sized pork roast, sirloin steak, or roasted chicken every once in a while, I’ve got to tell you that I really enjoy the wheat meat and am amazed at how satisfying it is to my body in terms of appetite, fiber, and nutrition.

Pea Protein--a good substitute for soybeans photo c/o proteinpowder.mercola.com

One other option I want to share with you. I’ve begun using pea protein in some dishes.  It’s a great alternative to the GMO soybeans that are primarily available. Just a tablespoon or two of the mixture can easily go into any soup or casserole dish. I’ve also been experimenting with it and discovered that you can make “patties” out of it and cook it much like you would wheat meat. It’s another great source of protein without all of the baggage.

I hope this all helps you feel more in control of your nutrition, your grocery budget, and your meal times.  We really don’t have to allow the boardrooms to determine our recipes.  And in my opinion, eating like this is definitely one of the better solutions to “health care reform.”

California “Beef” Rice Skillet

By The Preparedness Pro

 (One of my FAVORITES)

• 1 to 1 ½ pounds of beef flavored wheat meat, ground or finely chopped*
• 2 large green bell peppers, seeded and diced
• 2 large tomatoes, seeded and diced
• 2 cups of Uncle Bens Converted Brand Rice
• 4 cups of beef broth
• 1 teaspoon of dry mustard
• 1 teaspoon of garlic
• 1 ½ cups of shredded Monterey Jack Cheese

In a large skillet with a lid, sauté the wheat meat in about a tablespoon of oil and the garlic.

Then add the rice, dry mustard, and the broth to the skillet. Stir. Bring the mixture to a simmer and cover for about 20 minutes, until the rice has cooked.

Add the diced vegetables to the mixture and stir lightly, just enough to incorporate them into the mixture. Top with the cheese. Allow to melt a bit and then serve!

*When preparing this wheat meat, I like to add some Shirley J’s powdered beef bullion, Shirley J’s powdered BBQ sauce, and Shirley J’s Onion Seasoning to the wheat gluten. Then mix it with the liquid, let it bake at 350 for about 20-30 minutes, and then process in the food processor to finely grind it.  I then like to sauté it until it is nice and brown and a bit crispy like ground beef.

White Mac N Cheese Gourmet

By The Preparedness Pro

• 1½ cups of freeze-dried cauliflower
• 3 cups of elbow macaroni
• 2 tablespoons of prepared horseradish
• 2½ cups of prepared Shirley J’s White Cheddar Sauce*
• 1 teaspoon of nutmeg
• 1 clove of garlic, mashed
• 1 cup of freshly grated parmesan cheese
• ¼ cup chives or green onions.

Preheat the oven to 350 degrees Fahrenheit.

Reconstitute the cauliflower in warm water. Reserve the water. Set aside.

Prepare the macaroni according to manufacturer’s instructions. Drain. Reserve the water. Set aside.

*Prepare your 2 ½ cups of Shirley J’s White Cheddar Sauce according to manufacturer’s directions, using the water from the cauliflower and pasta instead of fresh water.

Warm the White Cheddar sauce in a medium sized saucepan and add the horseradish, nutmeg and garlic.  When warm, add the cauliflower and cooked pasta. Stir gently to incorporate. Transfer to a 9 x 13 casserole dish.  Top with freshly grated parmesan cheese and chives/green onions. (Note, the green onions can be freeze-dried and reconstituted.)

Place the casserole in the oven for 15 minutes, or until the bubbly.

Enjoy!

Copyright 2010 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to www.PreparednessPro.com & Kellene Bishop.

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By Kellene Bishop

Here are few more of some of my favorite “pantry recipes”, adjusted to be make with freeze-dried products, powdered milk, etc. You can make them with fresh or pre-packaged products. Regardless, they will turn out yummy! Enjoy! 

Yummy Lentil Soup

2 C. Lentils                           
¼ C. dry parsley
2 T. dried chopped onion    
salt to taste
1 T. Garlic                             
6 C. water or broth of your choice
3 strips of uncooked bacon or ½ cup of bacon bits or canned ham bits

Put all ingredients in a large uncovered pan. Cook for about 1 hour or until lentils are tender. This can also be cooked in a pressure cooker in about 20-25 minutes. YUMMY

Spanish Rice

½ cup of freeze dried bell peppers or 1 fresh bell pepper, chopped
½ cup of  freeze-dried onions or 1 fresh medium onion, chopped

Sauté in a  large skillet  with oil or butter. Add 1 C of brown or white rice, 1 can of corn, salt to taste, and two 8 ounce cans of tomato sauce and two cans of water or chicken broth. Cook slightly covered for 45 minutes.

Orange Cranberry Glaze/Sauce

This is great to put directly on your cooked turkey instead of gravy or you can put it on the turkey the last few minutes it’s cooking, as a glaze.

½ cup of orange juice concentrate
½ cup of whole cranberry sauce
1 teaspoon of ground coriander
½ teaspoon of ground nutmeg
A dash of salt and pepper

Warm in a small pot until it comes to a boil. Then remove from heat and use as intended.

Curried Squash and Pear Bisque

1 butternut squash (about 2 and ¾ lbs.)                         
1 tablespoon of butter
2 cups of peeled and chopped Bartlett pears-@ 1lb.                  
1 ½ cups thinly sliced onions
2 1/3 cup water                                                                   
1 cup of nectar (I prefer mango nectar)
1 cans of vegetable broth                                                   
2 ½ teaspoons of curry powder
½ teaspoon salt                                                                   
1/8 teaspoon of black pepper
½ cup half and half                                                 
1 small Bartlett pear, cored and thinly sliced.

Preheat oven to 375 degrees. Cut squash lengthwise; discard seeds and membrane. Place squash halves, cut side down, on a baking sheet. Bake at 375 for 45 minutes or until tender. Cool. Peel squash and then mash the remaining pulp.  Set aside 3 ½ cups of the pulp and reserve remaining for another use.

Melt butter in a large Dutch oven pot over medium-high heat. Add squash pulp, water, nectar, broth, curry, salt and black pepper. Bring to a boil and partially cover the pot. Reduce heat and simmer 40 minutes. Place the reserved squash pulp in a blender and process until smooth. Add it to pot and then add the half and half. Cook over low heat for 3 minutes. Ladle soup into bowls and garnish with the pear slices. (Serves

Yummy Vegetarian Chili

1 large onion, chopped                                            
3 Tablespoons of diced green chilies
1 clove garlic, mashed                                             
2 teaspoons of chili powder
1 Tablespoon of peanut oil                                     
1 teaspoon of cumin
4 cups of sliced mushrooms (about 1 pound)                  
1/2 teaspoon salt
2 cups of sliced celery                                             
½ teaspoon of sugar
2 15-ounce cans of red kidney beans                               
1 16-ounce can of stewed tomatoes, undrained  
1 15-ounce can of tomato sauce

In a large saucepan sauté onion and garlic in oil until onion is soft. Stir in mushrooms, celery and carrots; sauté 1 minute. Add remaining ingredients. Cover and simmer 45 minutes. Uncover; simmer 10 minutes longer. Stir occasionally while cooking. Serves 6-8. (I like to add 1-2 cups of diced zucchini tool)

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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By Kellene Bishop

Today I’ve been doing a lot of research on future articles while my stomach grumbled—I’m ignoring it for now. But for some reason I’ve been fantasizing about all kinds of quick meals that I wanted to make tonight for dinner. And if it’s a quick, nutritious meal, then it’s bound to have a pressure cooker involved (at least in my house). So I realized that I could share some of these recipes with you. The first two are made in a pressure cooker, the other two are made simply in regular pans. They are recipes that I would make from my pantry for the most part. So I hope you enjoy them. 

Bon appetit!

Lentil and Rice Goulash

1 pound of Italian sausage (hot flavored preferred)
½ cup of dehydrated onions (or 1 fresh, chopped)
1/3 cup of freeze dried diced red and green bell peppers (or one whole fresh one)
½ cup dry lentils
½ cup uncooked rice (brown is really good with this recipe)
1 and 2/3 cup of chicken broth (I just use that which I made from pressure cooking a whole chicken)

In a pressure cooker, brown the sausage until no longer pink. Then add all of the other ingredients.  Place the lid on the pressure cooker and then bring to high pressure. Cook at high pressure for about 7 to 9 minutes. Serve hot. Yummy!

S’more Chicken

6-8 pieces of boneless chicken thighs
2 tablespoons of butter
1 medium diced onion or 1 cup of dehydrated onion
1 garlic clove, minced
1 cup water
½ cup soy sauce (I prefer Mr. Yoshida’s Gourmet Sauce)
1 pinch of salt
1 pinch of ground black pepper
1 teaspoon of nutmeg (I prefer fresh ground)
Cooked rice of your choice

In the pressure cooker brown the butter and onions and garlic until soft.  Then add the remaining ingredients. Cook on high pressure on high for 10- 12 minutes. Release pressure. Then serve over cooked rice.

Prostituto (This is so named supposedly because it’s what the Italian prostitutes made for their “johns.” Cheap and easy.  I call it delicious!)

½ cup olive oil
6 anchovy fillets, chopped
1 garlic clove, chopped
2 teaspoons of oregano
2 teaspoons of basil
2 tablespoons of capers, drained
12-14 black olives, coarsely chopped
2 cans of crushed tomatoes

In a large skillet, warm the olive oil and then add the garlic and anchovy until the garlic is tender. Add all remaining ingredients.

In a separate pan, boil enough spaghetti or linguine for 4 hearty servings. When finished, drain and toss into large skillet. Mix well and serve with your cheese of choice.

Fall Alfredo Pasta

2 tablespoons of butter
1/3 cup of dehydrated, chopped onions
1 clove of garlic, chopped
1 cup of milk (powdered milk is fine to use in this recipe)
1 tablespoon of corn starch
1 cup of parmesan cheese
¾ cup of canned pumpkin
1 tablespoon of chopped parsley
1 teaspoon of nutmeg (I prefer freshly ground)
¼ teaspoon of black pepper

In a medium sized skillet sauté the garlic and onion until soft on medium heat. Add the milk and the cornstarch and whisk until well blended. Stir this mixture until thickened. Add the cheese and mix well. Then add the remaining ingredients. Serve over cooked pasta of your choice.

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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By Kellene Bishop

Want to ensure that your vegetables are tasty, nutritious, and void of pesticides and other chemicals? Well, the simple answer is to grow your own. Yes, you can do it—even if you live in a 500 square foot apartment in Upper Manhattan. It’s called sprouting. And I can assure you it’s not just a hobby for hippies. *grin*

Alfalfa Sprouts

You can sprout any whole grain, seed, legume or nut—so long as they haven’t been “killed” by being stored with oxygen absorbers or processed before they get into your home. The sprouting process is SO simple, even a 4 year old can do it. In fact, I accidentally sprouted lentils in my basement last summer. (We had spilled some by the hot water heater drain and apparently didn’t get them all cleaned up. A week later I had a drain full of long lentil sprouts. Oops.) You don’t need direct sunlight. You don’t need to invest in a fancy-schmancy sprouter. You don’t need any special water, and you definitely don’t need a green thumb. All it takes is something to sprout, water, and air.

There is a huge variety of tasty sprouts available. You can put them in soups, salads, sandwiches, casseroles, baked goods, or just snack on them. A tablespoon of sprouts provides anywhere from a quarter pound to a half pound of vegetables. Sprouting dramatically enhances the nutritional makeup of the seed, grain, etc. In some instances (such as with wheat grains) the nutritional content is compounded by 500-600% when you sprout! In fact, if all you do is soak almonds for only 30 minutes in water, you will have already increased the nutritional content by another 80%! The only way you can plan on surviving off of bags of wheat, beans, and salt is if you learn how to sprout. Otherwise your body will be seriously deficient in critical vitamins and minerals. I am partial to wheat sprouts, alfalfa sprouts, mung bean sprouts, and adzuki bean sprouts. Radish sprouts also are great when you want a peppery little pick up in a salad.

OK. So here’s the 3 key steps you need to know about sprouting. Soak, rinse, and drain.

In a glass or a thick plastic container, put about 1 inch of sproutable seeds, etc. in the bottom.  This can be a vase, a Mason jar, a bowl etc. Then cover seeds with at least 4 times as much water. Let it soak for 12 hours (or just overnight). Then dump out the water, rinse, and drain. While your seeds are sprouting, they will emit a bit of natural toxins. This is why you want to rinse them off once every 12 to 24 hours. If you allow them to continue to grow in the toxins for several days, they will get bitter, go rancid, or perhaps even mold. So, rinse the contents, then be sure to drain off the water well. For this purpose, some people store their containers upside down. You’ll want to cover your container with some type of fine mesh covering. This will allow the air to get in and the water to get out when your rinsing and draining. You can purchase a special sprouting lid, or you can simply attach some old pantyhose with a rubber band.

Your sprouts will take 3 to 5 days to mature. You will know they have matured when the length of the sprout is as long as the seed. If you don’t allow them to sprout completely, then they could taste a bit bitter. The same goes if you allow the seeds to over-sprout. Once your sprouts have matured you can store them in the fridge for 5 to 7 days, or you can simply make sure that you’re only sprouting enough that satisfies your family’s daily consumption. You can sprout a mixture of sprouts or just one kind at a time in a container. When putting seeds together a mixture, be sure that the maturation process for each kind of seed sprout is about the same.

Photo c/o Healthnut

I have to tell you. When I first started eating sprouts I would put them on a salad at the salad bar, simply because they were there. Then one day my hubby put sprouts on a sandwich for me and I really liked it. Now I’m quite spoiled and prefer sprouts to lettuce. I love the sprouts in my salads, on top of steamed vegetables, which adds another texture and seasoning, and I also love them in soups. 

Sprouts do not need to be expensive, folks. You can get an entire 50 pound bag of garbanzo beans, adzuki beans, whole wheat, oat groats, rye, amaranth, quinoa, etc. very, very affordably. One 50 pound bag will provide a family of four with nearly a year’s worth of veggies if you sprout them! Enjoy!

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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By Kellene Bishop

2007 and 2008 were the two biggest years in history for food recalls. Meat, peanut butter, tomatoes, lettuce, spinach and even dog food were among the few that were deemed dangerous or downright deadly for consumption. In my view, this is just another reason for the case in favor of having a year’s supply of food and water provisions.

When our country was made up largely of farmers, it was not unheard of for farmers to have one to two years of grain and other food stuffs stored for the future. They knew from experience that one never could rely on the goodness of Mother Nature, the economy, or world peace to guarantee a profitable harvest each year. Thus having a year’s supply of provisions and surviving on an annual paycheck was a necessary way of life. In this same vein of wisdom, our own government stored several year’s worth of grains, fuel, and other reserves to shore up against a “rainy day.” 

Today there our government granaries are completely empty. There are simply NO government owned stores of grains or seeds left. All that remains is false claims by the USDA that this year’s farms will yield “bumper crops” in direct contrast to everything reported from the farmers themselves. As such, the cost of items with sugar, corn, soybeans, or wheat is expected to skyrocket in price this year. Ironically we will have to pay for such items with currency that is no longer backed by anything more than a man behind a curtain saying “all is well.” (Even Fort Knox is empty of its “rainy day” gold stores, folks.)  

In addition to prudent planning that our government used to engage in, the safety of our foods was reliable, the ingredients were easily read, and the process used to bring them to the masses was simply a commercialized version of what a housewife could do for herself on a smaller scale. Today, however, we have meat that’s sold by the pound, infused with water (making it heavier) and coloring chemicals; vegetables that are coated in chemicals that require a PhD just to pronounce, and packaged meals and beverages which brag that they contain a whopping “10% of real” food ingredients which are actually recognizable. Environmental groups have more say about your supply than does does any seasoned medical professional. What gets put on our children’s plate in school is influenced by revenues instead of nutrition. While there is one soda pop machine available for every 97 persons in the U.S., fresh, unadulterated food stands are becoming as rare as an honest politician.

Hopefully, by realizing the veracity of this scene I’ve painted for you, you realize that having stores of food on hand in your home isn’t just about being ready for an Armageddon-like scenario. It’s not about being some kind of a paranoid survivalist. It has everything to do with being self-reliant and taking responsibility for the preservation, health, and survival of you and your family.  As such, we need to be more aware and vigilant in being self-reliant in the storing of our most vital everyday needs.

I’ve provided “food for thought” when it comes to reasons for food stores. But please do not dismiss the need for safe drinking water. Only a few days without water will bring catastrophic consequences. During the Great Hungarian War, the soldiers would have literally given their right arm for water. They had food. They had clothing. They had safety in their shelters. They had fuel to keep them warm and dry. But when they had to venture out to get water—that is when the Hungarian soldiers were shot and killed. And yet the water was vital to the health of their organs, sanitation, and thirst. Remember, to be safe, have at least ONE gallon of water per person per day. That may sound like a ridiculous amount of water to you right now, but it will go far too quickly if you find yourself without it.

Ask yourself what you can do to have more self-reliant stores on hand to better protect and provide you with safety and survival.

Tomorrow I’ll be writing about how you can better guarantee the quality, safety and nutrition of your foods through sprouting—No, it’s not just for hippies. So tune in.

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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By Kellene Bishop

How to feed your family for less and stay sane. Read on! Photo c/o ehow.com

Today I’m going to share how a shift in the order and prioritization that we give to the ritual of feeding our families can save us sanity, money, and time.

Most of the households in the U.S. are highly reliant on the convenience of the grocery store when it comes to making their meals. This is actually a bit sad to me because it’s a habit we should all eliminate just as proactively as a bad health habit. In the Philippines, refrigeration is a luxury in most homes and thus the families there HAVE to go to the market on a daily basis for their meat, produce, and dairy. But here, we’re quite spoiled. When we have a particular craving, we know it will be met by the local grocery store or restaurant. When we’re tired and lack the energy or time to cook, we know we’ll be saved by some unknown cook behind a cash register, so long as we are willing to pay the premium for the use of someone else’s time. When we lack the inventiveness or creativity, we can simply browse our local frozen food section for a solution, right?  

I was listening to a speaker at a symposium about 6 months ago, a doctor somebody from some national bureau of health and human services. As you can tell, I wasn’t impressed with his credentials necessarily, but I sure did pay attention to a statistic he provided. “Less than 2% of the households in the U.S. have a two weeks supply of food.” This was just food he was talking about—let alone water and the fuel and knowledge necessary to prepare the food in less-than-ideal circumstances! No wonder so many people get a bit loopy or desperate when they hear of a winter storm or hurricane forecast!

Here’s the snag though. In a long-term survival scenario, we will regularly find ourselves confronted with a lack of energy, an abundance of cravings, and a lack of creativity. The scenario will also be compounded by ill-timed or unexpected events. So how we handle these scenarios now, in the days of our comfort, are actually critical to our mental and physical endurance in a time of crisis. What I’m going to share today will actually assist you, not only in preparing for a survival scenario, but it will also pad your wallet and your day with a little more luxury while ensuring that you also avoid a padded room.

So what’s the solution? Make a few changes in your order and prioritization.

Create your meal plan based on what you already have! Photo c/o marthastewart.com

1.     Yes, plan a weekly menu, but don’t base it on what’s at the grocery store. Create your weekly menu based on what you already have on hand. You see, while planning a menu may give us a sense of purpose and direction during our weekly meal creations, it will actually cost us more money. Why? Because when we put something on your menu and go out and get it, we’re paying whatever the best price is on that item right then and there. If it’s not on sale we still buy it because it’s on our dang menu.  Whereas if we prepare our meals based on what we already have on hand, then our grocery budget isn’t exhausted with the “I want.” Instead it’s used on the “I need” or some really great deals. You’ll understand how this method feeds into the other method in just a moment.

2.    Go shopping only once a week (and even less as soon as you are able) and only go shopping based on what you have coupons for or what’s on sale. I can tell you from experience that your shopping may actually verge on “fun” if you are only getting great deals. But more importantly, this strategy alone has the ability to save you 50-80% on your weekly grocery costs. Not only that, but when you create your menu based on what you already have on hand, you will always be getting that meal for a great price because everything you bring into your home will be obtained via a coupon or a great sale price.

Don't forget comfort food! Photo c/o ehow.com

Here are a couple more strategies to help in this effort as well. Make sure you have comfort foods on hand. When I say comfort, I’m talking about foods that will be great when someone is sick, but also when someone just needs a little emotional pick-me-up. Also be sure that you and your family are familiar with the preparation of the meals and that they are “easy” to all persons who may end up making them. I may not be blessed with children of my own, but if I were I’d be certain to make sure that they could all prepare at least 5 basic meals for the family. I see many moms put themselves in a precarious position of being the only one in the family who can cook. What happens when they are ill (or worse) during a disaster? How will their family eat? And last but not least, be sure that the meals you have planned require little or no physical or mental effort to make. That criteria really comes down to practice. I have a friend on Facebook who posts her dinner dish for the day. She usually has it all ready by noon so that she can just put it in the oven at dinner time. To most housewives/husbands this appears to be time intensive because she always seems to have some fabulous muffin recipe to go along with dinner that would make any professional chef drool. But the fact of the matter is, she’s “practiced” making these dishes so many times during her days of comfort that making manicotti is old hat for her now. 

This past weekend I was definitely sick. Nope, it wasn’t the H1N1, and I’ll spare you the details. But suffice it to say it hurt to move or think or do anything. But…I wanted something to eat that a was a bit more advanced than my husband’s macaroni and cheese repertoire. So, I psyched myself up to handle a whopping 5 minutes in the kitchen and made some real food. All I had to do was open, dump, stir, and I had a satisfying casserole. More importantly, I had everything on hand that I needed, and I had made the dish enough times that it was a “no-brainer” to concoct. Did you pick up on those two criteria? Everything was on hand and I was experienced in making it. Being able to say that about anything you prepare for your family is an important preparedness strategy.

I realize that in the beginning this may require expanding your horizons to come up with recipes to use based on what you already have on hand, but there are a lot of great websites to help you with that. Supercook.com allows you to simply input ingredients that you have on hand and it will provide you with a recipe to go along with those items.

If you employ this strategy regularly, I assure you that your supplies will increase very quickly, you’ll regularly obtain your supplies for 60-80% off of regular price, and you’ll find your mind and body more free to focus on the other ways to ensure your family’s safety and well-being.

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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By Kellene Bishop

Rotating Can Shelves photo c/o The Sassy Saver

Last weekend I was speaking with a very excited man who is a relatively new acquaintance of mine. He claimed that he had finally broken down and bought a years supply of food for his family and even purchased those “nifty” little shelves to hold all of his cans. He was so excited, he just had to show me. So he took me to his storage room along with his pleased wife and with the flare of a Broadway emcee, displayed his years’ supply of food storage. As I stood there thinking of him and his wife and their 5 children, I was dumbfounded. I thought for sure that I was missing something. I looked around the small room to see where else he may be pointing. But nope. He had a small set of rotating can shelves full of cans of foods. The problem was, by my somewhat flawed math estimates, I could only see about 200 cans of food. It doesn’t take a math genius to figure out that one can per person PER day would only amount to about 28 days of ONE meal per day. I frankly didn’t know how to kindly break it to him. So I did what I do best. I was blunt. *grin* I told him that I was so happy that he started his food storage and asked him how it made him feel. He said it was a GREAT feeling. I asked if he felt like he could handle a little bit more of that feeling. He said, “Sure!” So I proceeded to point out that what he had wasn’t even enough to feed one adult for a month, let alone his family for a year. Feeling a bit dejected he moved our conversation out of the basement and into the family room that was attached to the kitchen. From there I could see remaining cans of tomatoes, corn, and beans they had used to create an aromatic taco soup.

Taco Soup photo c/o His Daughter

I asked him, “How many people did you feed with this batch of soup tonight?”
He said, “All of us, but we all had seconds.”
“Why did you all have seconds?”
“Because we were hungry and it tasted good.
I asked him how many cans he used to create dinner.
“Nine, plus some spices and a pound of ground beef.” 
“Do you feel overly stuffed from your meal?”
“No.”
“Do you feel content from your meal?”
“Yes.”
“Don’t you think that in a time in which you’re stressed with a chaotic environment that feeling content will be important to your family?”
“(Sigh) Yes.”
(You would have thought that I’d taken away Winnie-the-Pooh’s honey pot.)

During this conversation, some of the kids volunteered that after dinner they’d gotten into some snacks because they “still wanted some more to eat.” The wife sheepishly admitted that she had to have some Dove chocolate to “take the edge off of the day.” (I had to empathize with her on that one, for sure!)

Ok, so the point? I have been shown a person’s food storage on many occasions. The majority of those who believe they have enough food do not even have 3 months’ supply, let alone a year.

First of all, understand that food is a lot like cash in your wallet. It sure does seem to go quickly. Secondly, don’t underestimate the amount of food your family will need to feel healthy, calm, and content. Food indeed will be a way to “ground” your family in some sort of normalcy when all heck breaks loose.

As you accumulate and organize your meals, keep in mind generous servings, not minimal. Be realistic. I once had a gal tell me that she could feed her whole family on one box of mac-n-cheese. When I asked if she had ever put such a theory to the test, she replied no, that usually each teenager wants their own box. 

Beef Stroganoff photo c/o Creating Post-it Notes

When I take an accounting of our food storage, I have a lot of my records by the serving, not the pound or ounce. Also, I store the recipes and ingredients for entire meals in 4-gallon square buckets. (These are invaluable in my home as they stack higher, take up less room, etc.) For example, let’s say I’m planning on serving Beef Stroganoff. Inside a 4-gallon square bucket I have the cans of cream of mushroom soup, cans of beef chunks, bags of pasta, seasonings, cans of veggies for the side dishes, and a bottle of applesauce to finish the meal off. That way when my husband asks me “what’s for dinner?” (tonight or in the future) I can simply go downstairs, look at the rows of buckets and pick a meal knowing that I already have everything I need for it right in there, along with the recipe. This makes life a lot less stressful NOW and in the event of a future food shortage scenario. I’m telling you, there’s a great deal of peace when you can look and see these meals neatly stacked and labeled in your food storage. Each bucket represents at least one meal based on how I have the bucket labeled. Sometimes I can fit a couple of meals in each bucket depending on the number of ingredients.

So the moral of this story is to take an actual accounting of the numbers of servings you have in your food storage, use what you store regularly, and try to store your food in clusters of meals that you know your family already loves. Be generous in your estimation of serving sizes and account for the entire meal as opposed to just a single dish.

(By the way, a great place to find 4-gallon buckets is Five Star Preparedness. They have used 4-gallon square buckets that take up less space than the round ones. They also enable me to stack them much higher securely than the others. Since they are only 4 gallons, they don’t present as much of a physical challenge to me as do the 5-gallon ones. The 4-gallon buckets are $2 each and come with a lid. I love that I can buy a new lid with a hinged, stay-open feature and rubber gasket seal for only $2 (less than what they sell for at Wal-Mart) and use the new lids once I’m getting into them regularly. The number for Five Star Preparedness is 801-734-9596 and their website is www.fivestarpreparedness.com.)

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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By Kellene Bishop

Morning Moo's Cans photo c/o everyday_something

If you’re in Las Vegas, NV; Henderson, NV; Gilbert, AZ; Southeast Gilbert, AZ; or Mesa, AZ you should feel pretty darn special cause you’re getting a product that isn’t available anywhere else. Costco now has 2 special 6-packs of the Morning Moo’s/Blue Chip foods that they are selling.  In one 6 pack they have “breakfast items” and in another 6-pack they have “dinner items.”  The 6-packs contain 6 #10 cans. Some of these items are SO dang good I can’t believe they are freeze dried! 

In the Breakfast Pack they have the whole Freeze-Dried Strawberries (scrumptious!), Creamy Wheat, Buttermilk Pancakes (amazing!), Scrambled Egg Mix (I use these all the time), Imitation Bacon Bits (only 1g of fat!) and the Potatoe Shreds. There’s over 200 servings in these 6 packs, and they have up to a 25 year shelf life. 

I like to add a bit of cinnamon to the pancake mix and let the batter rest a moment. I served some of these to a girlfriend who has 9 people in her family and she says that she’ll never make homemade again.  Also, if you recall, I’ve shared with you how great the strawberries are. They are WHOLE, not flakes. You can eat them right out of the can or make syrup or pie filling or jam with them. The creamy wheat is really hearty. I enjoy it! (See my fried creamy wheat recipe below.) I have served the potatoe shreds and folks can’t believe they are freeze-dried. I use them in casseroles as well. And I use the scrambled egg mix to make quiches, all kinds of scrambled eggs, and even French Toast. (Dang, do I sound like a “foodie” or what?)

In the Dinner Pack they have the Creamy Potato Soup (yum), Imitation Beef Bits (TVP), Potato Gems (I eat them RAW–they are THAT good), Honey White Bread and Roll Mix (Divine and idiot proof), Freeze-dried Sweet Corn (great right out of the can!) and the Vegetable Stew Blend. 

I use the corn, potato soup and bacon bits all in the same soup for a chowder like soup. The vegetable stew is just plain vegetables like cabbage, tomato, red and green bell peppers, celery, potato dices, and onion. So it’s REALLY versatile!  The Potato Gems are already flavored with butter and salt. So I LOVE eating them raw, in their freeze-dried state right out of the can!  And when I want to make them I just have to add a little warm tap water. So dang easy.

These foods are just “food storage” to me folks. I use them everyday. But even I don’t get them in this Costco priced 6-pack. Only you folks in NV and AZ will get them. Stop in to one of these stores this week and get some samples. If I remember correctly, Blue Chip demonstrators will be there all the ding dong day for 3 days, so call your store to see which days this week.

In addition to the 6 packs they will also be offering the oats and the Morning Moo’s milk at these same stores as well. (The oatmeal is a great deal and has an awesome shelf-life!)

If you’re not in AZ or NV, you can still purchase the products in Utah Macey’s stores and most of Utah’s Central and Southern Wal-Marts. The good news is that I that I have an inside track as to when they’ll be coming to other parts of the country. I do know that there are plans in the works, folks, so just be patient. I also just spoke last week with a new internet store that will be selling the less common Blue Chip products nationwide at low prices, so I’ll let you know what that comes on line too.

As you know, Preparedness Pro doesn’t sell anything, and we never will sell any products. But I am in LOVE with these products. I’ve compared them to several others and I’m just happiest with these. As a result, Blue Chip found out what a fan I am and asked me to develop some recipes for them. So I did and I’m sharing some of the recipes with you.  Enjoy!  PS: just got an update on the pricing for you folks.  The breakfast pack is only $53.99 and the dinner pack is only $48.99!  Considering it has 200 servings in each pack, that’s only 25-27 cents per serving!!!  Crud, just the strawberries alone retail in my area for about $25!  Go get em’ AZ and NV!

Corned Beef and Veggie Stew

½ cup of Morning Moo’s Vegetable Stew Mix
6 cups of Water
1 teaspoon of salt
½ teaspoon of pepper
½ teaspoon of caraway seeds
1 can of corned beef (broken into bite sized pieces)

Bring all ingredients to a boil for about 20 minutes. In the meantime, in a small skillet add 3 Tablespoons of flour to 2 tablespoons of butter. On medium-high heat, stir constantly until small bits of golden brown mixture are cooked. Add to the soup mixture and still until thickened.

Morning Moo’s White Chili

1 cup of Morning Moo’s Creamy Potato Soup
4 cups of chicken broth
2 cups of cooked, boneless chicken cut into small cubes
1 can chopped green chilis
1 can (19 oz.) white kidney beans (cannelloni), undrained
2 green onions, sliced
1 teaspoon cumin
1 teaspoon of garlic powder
½ teaspoon of ground red pepper
½ teaspoon of oregano leaves
1 teaspoon of cilantro leaves as a garnish, optional
Shredded Monterey Jack cheese as a garnish, optional

In a medium saucepan whisk together the soup and the chicken broth. Bring to a simmer on medium-high heat. Add all ingredients except for garnishes and beans and simmer for 15 minutes. Add beans and cook for another 5 minutes.

Serve topped with cheese and cilantro.

Morning Moo’s Corn Chowder

Corn Chowder photo c/o Never Trust a Skinny Cook

1 Tablespoon of butter
1 cup of Morning Moo’s Creamy Potato Soup
1 cup of Morning Moo’s freeze-dried Sweet Corn
2 cups of Morning Moo’s milk (in powdered form)
4 cups of chicken broth
1 teaspoon of smoked paprika
2 Tablespoons of Morning Moo’s Bacon Flavored TVP
½ teaspoon of fresh thyme leaves
¼ cup of diced of red or green bell peppers
½ teaspoon of sea salt

In a medium saucepan, whisk together the butter, soup, milk and chicken broth. Add all other ingredients and simmer for approximately 20 minutes on medium heat.

Melt in Your Mouth Bread Sticks

3 cups of Morning Moo’s Honey White Bread and Roll Mix
2 Tablespoons of instant dry yeast
1 cup and 1 Tablespoon of warm water
½ cup of oil
3 Tablespoons of lecithin granules
Salad Supreme Seasoning
4 Tablespoons of melted butter

Dissolve yeast in water. Add the bread mix and mix well. Add the oil and lecithin granules and then knead for about 7 to 10 minutes. Dough should be elastic and soft. If dough is too stiff, add a little bit more water in 1 tablespoon increments.

Spray a large piece of plastic wrap with non-stick cooking spray and cover the dough in a bowl with the non-stick spray side down. Allow dough to sit in the bowl for about 30 minutes at room temperature, until dough has doubled in size. Gently pinch off 2 tablespoon pieces and with your hands roll into small bread stick shapes. Dip in the melted butter, and then place on a large cookie sheet. Continue until you’ve used all of the dough. Allow the dough to rest on the baking sheets at room temperature for 15 more minutes. Generously sprinkle the dough with Salad Supreme. Bake rolls in the oven at 400 degrees for 12-15 minutes.

Red Carpet French Toast

French Toast with Whip Cream and Strawberries photo c/o ehow.com

1 cup of Morning Moo’s Scrambled Egg mix
3/4 cup of warm water
1 teaspoon of ground nutmeg
½ teaspoon of ground cinnamon
1 cup of prepared whipped cream
½  cup of Morning Moo’s freeze-dried Whole Strawberries

Whisk together the egg mix and the warm water until all lumps are removed. Add spices and whisk to incorporate. Dip thick slices of bread into the egg mixture, covering completely and then place on a hot skillet. (About 325 degrees)  Let cook about 1 ½ minutes on either side. Top with whipped cream and strawberries and serve.

Fried Creamy Wheat

Prepare Morning Moo’s Creamy Wheat according to directions on the package, but omit about ¼ of the water. When finished cooking mixture should be cooked nicely but very thick. Place prepared creamy wheat in a non-stick bread pan. Allow to cool at room temperature and then place in refrigerator overnight. In the morning, release the loaf of creamy wheat and slice into ½ inch slices. Place on a hot skillet greased with butter and fry on each side about 2 minutes. Top with your favorite syrup and butter.

Divine Scrambled Eggs

1 cup of Morning Moo’s Scrambled Egg Mix
1 ½ cup of warm water
1 Tablespoon of Morning Moo’s Imitation Bacon Bits
1 teaspoon of Johnny’s Garlic Bread Seasoning
Salt and pepper
¼ – ½ cup of shredded cheese

Whisk together the egg mix and water until no lumps are visible. Add TVP and seasoning. Place mixture into a hot skillet and let cook on one side for about 30 seconds. Then scramble and flip to other side of the egg mixture. Allow to cook about 30 seconds then add the cheese. Continue cooking until the eggs are at the desired texture then serve.

Breakfast Casserole

2 cups of Morning Moo’s Potato Shreds
2 cups of water
2 cups of Morning Moo’s Scrambled Egg Mix
3 ½ cups of warm water
1 teaspoon of black pepper
½ teaspoon of salt
1 teaspoon of Tabasco Sauce
¼ cup of Morning Moo’s Imitation Bacon Bits
1 cup of shredded Monterey Jack cheese

Combine the potato shreds and 2 cups of water and boil for approximately 20 minutes in a small saucepan. When finished, drain the potatoes and place them flat on the bottom of a 9 x 13 casserole dish sprayed with non-stick spray.

Whisk together the egg mix and the 3 ½ cups of warm water until all lumps are dissolved.

Add seasonings and mix well. Pour over the potato shreds.

Top with bacon bits and shredded cheese.

Bake at 375 degrees for 30 minutes.

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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By Kellene Bishop

How long will your wheat last? What’s the best way to store it? How do I keep insects out of it?  What do I do when it smells like the can?

Today I was doing a training which involved going over the shelf life of various foods. One woman in attendance incorrectly stated to the entire class that “wheat goes bad easily because it has oil in it, and so it goes rancid if you’re not careful.”

I got to talking to my husband and asked him what other misinformation he may have heard about wheat. Turns out, there sure is a lot of MIS-information out there. So, I decided to help dispel some of the rumors so that you can more confidently store this vital food.

First of all, what IS the shelf-life of wheat?

Wheat does have an oil in it. It’s called vitamin E. It’s what gives the grain some fat content which makes it an even more complete food. (Nice how God is so thorough that way, eh?) In fact, by extracting the oil in wheat, you come up with the expensive oil called Wheat Germ oil. (Very healthy for you, by the way.)  However, oil doesn’t go rancid because of its mere existence. It goes rancid when it’s exposed to oxygen, primarily. 

Storing wheat for 30+ years is a drop in the bucket—excuse the pun. The key is to store it in its whole grain form. I do the same thing with dent corn. I store dent corn in its whole grain form so that I will have plenty of cornmeal on hand when I need it, otherwise just plain cornmeal would go rancid relatively quickly. In the cornmeal stage all of its oil is fully exposed to oxygen. Oil exposed to oxygen is what makes things go rancid. It’s nice that whole dent corn is easy to store for 30+ years. I’d never get that far with cornmeal. The same goes with groats instead of oats. Groats are the “whole” form of oats.  By the way, when you store grains in their whole grain form, you can sprout them—YUMM-MEE.

Use the whole grain Photo c/o uniflour.com

The ideal temperature for storing wheat for the longest shelf life is 75 degrees or cooler. However, yes, you can store wheat in a warmer environment so long as it’s packaged well. Ideally you’ve got it in a double-bagged packaging. Or in a bag and then in a bucket. Or better yet, in an number 10 can—although more expensive to buy that way (you can always buy it in the bags and then use a canner). Wheat stored in a Mylar bag in a bucket would be another good method, however, it’s also more expensive than the simple bag or bucket method. So long as you keep your wheat off of a heated cement floor, and out of direct sunlight, you’ll have success in storing it long term. Remember though, the cooler, the better and the easier the wheat will be to work with in your recipes too.

Continuing on with the temperature issue… Keep in mind that wheat was found in the pyramids, and Egypt is NOT known for its cool climate. I had someone comment to me recently when I told them this: “yeah, but the deep dark corners of the pyramids are rather cool.” First of all…have you been to a pyramid? It’s flippin’ HOT in there. Sure it’s COOL-ER than outside of it. But it’s not a cool 75 degrees. (Although SOME have been found to maintain 68 degrees Fahrenheit. Why can’t I build my home to do that?!) Second of all, such a statement presumes that the wheat came fresh off of the stem before it was put in the pyramid. *heavy sigh* In other words, it’s presumed that it was never exposed to any heat prior to being placed in the pyramid tombs. As I’ve shared in a previous article, when I lived in the Philippines, they would frequently “dry” their grains by spreading them out on the road for a couple of days. And yes, it is extremely hot and humid in the Philippines, and yet whole grains are the most vital food source they have. Whole grains are just another one of these neat miracles that God has given us to feed us, if you ask me. They are temperamental foods that the majority of the world can’t store without refrigeration.

A metal can is the ideal way to store wheat simply because varmints can’t chew through it. But to be forthright with you, I have very, very little wheat stored this way. Most of mine is in the big, thick, double 50 pound bags. The wheat of my mother’s that we kids moved around for 18 years was also stored this way. I’m sure many of you have parents and grandparents with their wheat stored the same way. Remember, that if you do get little bugs in your wheat, there’s no need to throw it out. Simply put it in 180 degrees for about 20-30 minutes and Voila! You no longer have bugs. You simply have extra protein. (Don’t worry. You’ll get over it.)  

When you open a can of stored wheat it may smell a little “tin-ish.” Don’t worry about that. It’s natural for the ingredients to take on that smell. But the good news is that it’s not permanent. Simply aerate the wheat for a couple of hours outside of the can, and you’ll eliminate that smell just fine.

I don’t mess with buying the more expensive wheat. I almost exclusively store the hard red wheat. It’s more environment- hearty and tolerant to store than the hard white wheat. My bread, pie crusts, and cookies turn out just dandy with the hard red wheat. When selecting your wheat for storage, make sure that it doesn’t have a moisture content higher than 10 percent in order to successfully store it long-term.

Well, I hope this helps answer some of your grainy questions about wheat. (Sorry, I’m in a punny mood today.)

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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