Useful Preparedness Tools

Other Useful Preparedness Tools - great site!

3 Month Food Supply Calculator/Inventory spreadsheet

3 Month Food Supply Calculator/Inventory Record


This a great resource for recording your food & nonfood preparedness items!!!

Food Storage - Week 5 Record Keeping & Water Storage

Now that you have shopped and labeled your packaging it’s time to get your record keeping started. You can do this any way that works for you. A word doc, a spread sheet or a list on the cupboard door. The important thing is to start now, at the beginning. Record the items you have purchased and the number of each item. Do not use any of these items until you have a complete three month supply. Go ahead and as you make your record keeping sheet add all the ingredients from your top 10 meals. You will be buying them soon. We will add more items in the next few days so leave room to add new ingredients and supplies.


Also add to your inventory list:

Toilet paper, toothpaste, toothbrushes, deodorant, shampoo, conditioner, hair spray, wetting solution, shaving cream, razors, after shave, feminine hygiene products, lotion, bath and hand soap, and facial tissues.

Another Food Storage Project Day

We have talked about food and other necessities but we have yet to talk about the most important item. Water. Today is the day to store water. Check your home for places to store and also for ways to store. Save your old bleach bottles as you finish using the bleach. Fill them with water. If you have empty canning jars fill them with water. Print and study the article at Totally Ready. com and begin today.

The need for liquids is even more important to survival than the need for food. Today as you think about this part of food storage add juices and water to your inventory list. This need is another reason it is important to store canned foods. The liquid from canned green beans can be used to cook pasta. The juice from canned fruits can be used to cook oatmeal or cream of wheat. This need is also the reason I do not like dehydrated or freeze dried foods except in very small amounts. They need to be reconstituted and if they are not they will cause dehydration when you consume them.

Many of us get our water from sources far from our homes. These can be interrupted by a natural disaster hundreds of miles away. So today, prepare to store water.

Water Storage-What if the Tap Goes Dry?

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Water Storage-What if the Tap Goes Dry?

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Water storage is absolutely essential to a good preparedness plan. In an emergency, it may be too late to go to the tap and expect clean water to flow. One gallon per person per day is the minimum you will need to continue living the way in which you are accustomed. You will need at least two quarts for drinking and the rest for cooking, cleaning, flushing toilets, and personal hygiene. When planning your water needs don’t forget your pets. Water may be stored in a variety of containers: 1. Heavy duty plastic containers with a spout or a pump for dispensing water. Water is heavy and you need to consider this when choosing containers. Five gallons of water weighs 42 pounds. Containers should be manageable for one adult to lift or they should be equipped with a pump. Make sure when using plastic containers that they are approved for food use. Chemicals are available to add to storage containers preserving the water for five years. 2. Plastic bottles - Water may be stored in well-rinsed bleach (hypochlorite) bottles. Begin by cleaning bottles with hot, soapy water. Completely clean the inside and the outside of the container, including the handle, the lid. Rinse well with plain water. Finally, rinse with clean water. Once you clean and sanitize the container, fill it with water you know is safe and screw the cap on tightly. Since some experts say storing water in bleach containers is fine and others say it is dangerous I recommend you rotate the water at least once a year and then reserve it for cleaning and flushing toilets. 3. Soda Bottles - Liter soda bottles with screw on lids work well for storing drinking water. Colored bottles are the best as they filter the light. Sanitize by rinsing inside and out with a solution of one-half teaspoon of household bleach per pint of water. Rinse well with plain water. Finally, rinse with clean water. Once you clean and sanitize the container, fill it with water you know is safe and screw the cap on tightly. You may want to fill containers with your own tap water. Water in different areas tastes differently and your family will be accustomed to the taste of your own tap. Before using open the container for several hours. Pour water back and forth between two pitchers to add air back in and improve the taste. If the water appears cloudy treat or use it for cleaning and bathing but not for drinking. Liter bottles are also great to have on hand to grab quickly if you need to evacuate. They can be carried easily by an adult with the use of a lanyard type bottle carrier. (Available at www.TotallyReady.com) 4. Mylar water storage bags - These are impermeable to gases and are usually sold in bulk cases for easy stacking. Individual pouches can be purchased for storing in 72 hour kits and in your car. (visit www.TotallyReady.com to purchase pouched water)These pouches are not rodent proof so check them often and place small pouches in a rodent proof container. 5. Glass jars - As you empty your canning jars sterilize them, and the screw on lids, and fill with water until you are ready to refill them with the “fruits” of your gardening efforts. They are already taking up space so put them to work! Glass jars should be stored in a dark place and preferably in the original cardboard box. Water can also be canned by processing for 20 minutes in a water bath or steam canner. This is not necessary if water is rotated on a regular basis. 6. Picnic coolers - Fill with water between uses. 7. The bathtub - If you know a storm is approaching and there is even a remote chance you may be without water, fill your bathtubs and sinks. You should experiment with this before an emergency arises. If your drain does not hold the water well you will want to purchase an inexpensive stopper at the hardware store. We have left our plants in a tub with water, while we left on vacation for a week and the water was still there when we returned home. 8. Pitchers and pots -Drag out grandma’s silver pitcher, pot, canners and anything else that can hold water. All of these items will hold water that you can safely drink. That is huge! Once items are filled cover with a lid or plastic wrap to prevent dust and ants from getting in. 9. Swimming pools - Use for cleaning and bathing only. 10. Hot water heaters - Make sure you turn off the power (or gas) before you attempt to drain. To get a free flow of water from the hot water tank, open the valve at the top of the tank as well as the faucet at the bottom of the tank. Increase the water flow by turning on any hot water faucet in the house before draining water from the hot water tank. 11. Water beds - Use water from these for cleaning and bathing only. 12. Liquids in canned fruits and vegetables are good for cooking. This is one reason we recommend you have canned foods as well as dried foods in your emergency food supply. Peach juice is great for cooking oatmeal. Rice and pasta cook well in the water from canned vegetables. 13. Melted snow-Be sure the snow is freshly fallen and clean. Never eat snow as it will rapidly lower your body temperature. 14. Rain water should be collected away from trees or structures which could contaminate the water. Mylar blankets; new, unused 5 gallon buckets; new unused garbage cans; pots and pans from the cupboard,all work well to collect water. 15. Fruit juices should be included in every emergency storage plan. They are not only useful for drinking but also adding flavor foods such as oatmeal. and disguising the taste of medications. A Few Tips: Do not drink sodas oin an emergency. They will greatly increase thirst. Do not store water containers directly on a concrete floor. Chemicals may leach into the bottles and the concrete will weaken the plastic and cause your bottles to leak. Water should be stored in containers that are filled completely to the top. Mold and bacteria love damp surfaces. You can greatly reduce the likelihood of molds forming by eliminating the air, in other words, by filling the bottle to the top. Water should be stored in a cool, dark location. Heat and light will increase the rate at which plastics decompose. Water should never be stored near chemicals, pesticides, perfumed items, or products which may emit toxic gasses. NEVER store water in milk containers. They are too porous, difficult to sanitize, and are easily contaminated. Label all containers with the words “drinking water” and with the date you stored it. Stored water should be rotated every year. The best advice is to choose a date you will rotate your water every year. A good time would be a special occasion that falls during the summer months - birthday, anniversary, 4th of July. The water can then be used to water outdoor gardens and trees. Train your family in the safe and responsible use of stored water. Do not use bottled water that has been exposed to flood waters. If you don’t have bottled water, you should boil or treat water to make it safe. Boil: Boiling water will kill most types of disease-causing organisms that may be present, such as Giardia lamblia and Cryptosporidium, which are frequently found in rivers and lakes. These organisms are less likely to occur in well water (as long as it has not been affected by flood waters). If not treated properly, Giardia may cause diarrhea, fatigue, and cramps. Cryptosporidium more highly resistant to disinfecting , may cause diarrhea, nausea and/or stomach cramps. People with severely weakened immune systems are likely to have more severe and more persistent symptoms than healthy individuals. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling. Boil the water for one minute, (altitudes above one mile, boil for three minutes). Let it cool, and store it in clean containers with covers. To improve the taste of boiled water, aerate it by pouring it back and forth from one container to another and allow it to stand for a few hours, or add a pinch of salt for each quart of water.* Disinfect: If you can’t boil water, you can disinfect it using household chlorine bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. Do not use non-chlorine bleach to disinfect water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water. Add 1/8 teaspoon (or 8 drops) of regular, unscented, liquid household bleach for each gallon of water, stir it well and let it stand, covered for 30 minutes before you use it. The water should have a slight chlorine odor. If not, repeat the dosage and allow the water to stand for an additional 15 minutes. If the treated water has too strong a chlorine taste, allow the water to stand uncovered for a few hours or pour it from one clean container to another several times. Store disinfected water in clean containers with covers. As you plan for water needs be sure to store some household chlorine bleach for treating water.* If you have a well that has been flooded, the water should be tested and treated after floodwaters recede. If you suspect that your well may be contaminated, contact your local or state health department or agriculture extension agent for specific guidelines. Water Purification Tablets are iodine based and are specifically made to purify water. They are sold at camping and sporting goods stores, military surplus stores, some large department or drug stores and by companies selling emergency preparedness supplies. Carefully follow directions on the package. Purification tablets are for emergency use only, not everyday use. Unopened tablets have a shelf life of several years. Some kits include an additive to help improve the taste and color created by iodine. In an emergency, iodine in a medicine kit will purify water. Use 2 percent U.S.P.-strength iodine (read the label). Using a medicine dropper, add 20 drops per gallon to clear water and 40 drops per gallon to cloudy water. Mix completely by stirring or shaking in a clean container. Allow the water to stand at least 30 minutes, uncovered, before using. Iodine is an antiseptic and is poisonous, so use and store it safely, and only in a real emergency. Store the containers upright in a cool, dry place. Because direct sunlight and heat gradually weaken plastic containers, store them away from heat and light to prevent possible leaking. Water is heavy, so store the containers on a strong shelf or in a cabinet. A freezer is also a good place to store water for a long period. Freeze water in plastic bottles only; glass will break. Fill containers leaving two to three inches of space at the top to prevent bursting as the water expands and freezes. You probably won't have enough freezer space to store all the water you will need in an emergency, but storing at least some is a good idea. If you lose electricity, the frozen water will help keep foods in your freezer frozen until power is restored. Foods will stay frozen longer during an outage if the freezer is full so if your freezer is partially empty fill it with containers of water and you will help to solve two problems. Don’t be caught with “Water, water all around, and not a drop to drink”

Food Storage - Week 4 Food Groups & Shopping

Food Storage Lesson 4: Food Groups

Lesson Four: Exactly why is it so important to have variety in your food storage? Yes, storing grains and powdered milk will be all you need to stay alive but that is not good enough. We want to be able to thrive during a crisis and to have the strength to care for all of our family’s needs. Beside that, all those foods need water to prepare. That may not always be possible. As far as nutrients are concerned, consider the following.

Why Fruits and Vegetables? Colorful fruits and vegetables provide the wide range of vitamins, minerals, fiber, and chemicals your body uses to maintain energy levels, protect against the effects of aging, reduce the risk of cancer and heart disease, maintain good vision, build strong bones, keep the heart healthy, maintain a healthy immune system, and improve memory function.

Why Protein? No other nutrient plays as many different roles in keeping you healthy as protein. Protein is important for the growth and repair of your muscles, bones, skin, tendons, ligaments, hair, eyes, metabolism, and digestion.

Protein helps create the antibodies your immune system needs to fight disease. If you are injured or ill, you may need more protein. Often when people are dieting or just in a hurry they will skip protein. If you develop a headache, muscle cramps or shaking you can’t control, you may need to consume protein.

Easy sources of protein include meat, poultry, fish, eggs, nuts, and dairy foods. Besides meat, beans, peas and nuts have the most protein, but they are incomplete proteins. To achieve a more complete protein serving, you must combine them with grain, fruits and vegetables.

Why Grains? When we speak of grain we are really talking about carbohydrates. Carbohydrates are the body’s main source of fuel and are easily used by the body for energy. Carbohydrates are needed for the central nervous system, kidneys, brain, and muscles to function properly.

The best source of carbohydrates is grains – whole wheat, wheat flour, bulgar, oatmeal, cornmeal, rice (white, brown and wild), buckwheat, popcorn, rye flour, barley, pasta, pretzels, couscous, amaranth, millet, quinoa, sorghum, and triticale. You can also count muffin, corn bread and pancake mixes when calculating your grain requirements for your food storage plan.

For a three-month supply, you should store only the grains you use or are learning to use. If you would like to expand your horizons, purchase a small amount of a new grain, try a few recipes and then purchase more once you know your family will eat it and you can properly prepare it. If you don’t know how to prepare grains such as wheat, ask for cooking lessons for Christmas!

Why Dairy? Diets rich in milk and other dairy products help build and maintain bone mass, reduce the risk of osteoporosis, build teeth, and help maintain a healthy blood pressure.

Evaporated milk contains milk fats which powdered milk does not. Evaporated milk is great to use in ice cream, cream sauces and soups and is also much better for children 3 and under. For every 10 cans of evaporated milk, eliminate 1 pound of powdered milk in your storage plan.

Food Storage Shopping Day

That’s right, today is the day to shop. You have your list of favorite foods and you have checked out the grocery ads. You have set a budget and now it is time to shop. If several items on your ingredient list are on sale this week those are the items you want to purchase. Remember the goal is to have a well rounded supply of food.

Our first step is to have a one week supply of everything you need to eat and care for your hygiene needs. Once you have that we will build to a month’s supply of everything. So go forth and shop. Purchase a variety of things on sale unless only one or two items on your list are on sale this week. You will need to decide whether or not to spend all of your budget or to save part for when more of your necessary items are available at a reduced price.

Save money and plan your trip around school pick up or other errands. When you get home leave the storage items in the bags.

Get out your permanent marker. You need to decide if you want to mark your cans with purchase dates or expiration dates. I prefer to use the date I purchase foods.

Every manufacturer has a different method of dating their products. Some date them as they are produced, some with a pull date, some with an expiration date and some with a best if used by date. All mean something different. Therefore, I prefer to use the date I purchase an item and I use the foods in that order, oldest first. Because I rotate my storage I never have a problem with foods spoiling.

When I bring an item home I note the month and year on the packaging. For example, if you look in my storage areas you will see cans with a 48 on the lid. Translated that means I purchased it in April of 2008. Decide on a method that works for you and mark those packages of food you purchased yesterday. Then place them in the storage area you prepared.

Hawaii Disaster Preparedness

Get Ready Hawaii link!  Great resource about getting prepared on island!
http://www.getreadyhawaii.org/index.php/