As a member of the Church of Jesus Christ of Latter-day Saints (inadvertently called the “Morman Church” by others), I understand Mormon Family preparedness is important. (See Why Mormons Prepare for Emergencies.) Modern prophets have taught us to be prepared for emergencies by creating a 3 month family emergency supply, building a financial reserve, storing water, and gradually building a long-term supply (“All is Safely Gathered in: Family Home Storage” Pamphlet, 2007).

Mormon Family preparedness is not a new concept. In The Bible, Joseph interpreted Pharoah’s dream and warned him of a severe famine that would last for 7 years. He counseled:

And let them gather all the food of those good years that come, and lay up corn under the hand of Pharaoh, and let them keep food in the cities. And that food shall be for store to the land against the seven years of famine, which shall be in the land of Egypt; that the land perish not through the famine (Genesis 41:25-36).

Another important aspect of Mormon Family preparedness is faith in Jesus Christ. He has always spoken to prophets to guide us and still guides us to safety today. As I’ve obeyed the prophet’s counsel, I’ve found peace and happiness instead of becoming overly worried about future earthquakes, tornadoes, floods, fires, and other disasters that may affect my family. Mormon Family preparedness helps communities become more prepared and able to respond during emergencies.

Mormon Family Preparedness: How?

Modern prophets continue to teach Mormon Family preparedness by encouraging families to build a three-month family emergency supply:

Build a small supply of food that is part of your normal, daily diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage…

For longer-term needs, and where permitted, gradually build a supply of food that will last a long time and that you can use to stay alive, such as wheat, white rice, and beans. These items can last 30 years or more when properly packaged and stored in a cool, dry place. A portion of these items may be rotated in your three-month supply (“All is Safely Gathered in: Family Home Storage” Pamphlet, 2007).

Mormon Family preparedness is important for everyone regardless if you’re a student, single person, married, rich or poor. The university I attended for several years, encouraged students to prepare for emergencies:

(1) Purchase groceries for several days or even one week, at one time.  Thus if a disaster occurs they will have  food on hand to sustain themselves and their families for a period of time and not have to rely totally on Dining Services/Central Stores stocks.

(2) Students with small children are encouraged to keep a supply of formula, diapers, and other baby supplies on hand at all times since these will not be items available from Central Stores.

(3) All students will be encouraged to store at least 3 gallons of water per person, preferably in plastic 2 liter soft drink bottles (these bottles are not biodegradable and are readily available). (“BYU General Emergency Management Plan: Annex G- Emergency Feeding Provisions“, General Emergency Preparedness Plan, Brigham Young University)

In my opinion, storing water is the most important part of a family‘s emergency supply because a person can live longer without food than water. My dad purchased big barrels of water that he kept in the backyard for years. I took this for granted until one day the water didn’t turn on and suddenly I was unable to shower and cook food requiring water. Fortunately, the family I was living with had a couple of gallons of water stored in the kitchen that we used for essentials such as bathing ourselves. Another time, my house flooded the basement and the water was turned off for a week when they were fixing the pipes underground. Unfortunately, I did not have stored water available at that time and actually showered at friend’s houses until water was available again.

My parents have taught me Mormon Family preparedness by their examples. When I was a little girl, I remember a room filled with white buckets of dried food that we never ate because it was our emergency supply of food. Unfortunately, most of this food storage expired and we never consumed it. Fortunately, most food storage items (such as wheat, white rice, corn, sugar, pinto beans, rolled oats, pasta, potato flakes, and apple slices can last 30 years or more (Frequently Asked Questions: Family Home Storage). My family decided to start stocking foods we would eat regularly so that we could rotate through our food storage. My mother has always kept the pantry stocked full and has a room in the basement filled with food storage or extra cans of food and bags of basic ingredients (such as flour, beans, and rice). She will put newer cans in the back of the shelf so that we eat sooner the food that is closer to it’s expiration date. When she buys food, she will check the expiration dates and buy those items with the later dates.

The most important step of Mormon Family preparedness is to start. If you don’t have a 72 hour emergency kit or 3-month family emergency supply start now. Don’t overwhelm yourself financially but gradually build a reserve of items you like. It’s better to be prepared than not during a time that could affect your family’s access to basic necessities. Focus first on taking care of yourself and then you may be able to reach out and help those around you in need.

Additional Resources:

Read Mormon Beliefs: Family Home Storage (message from First Presidency)

Visit your local Mormon meetinghouse (sometimes used as a temporary emergency shelter)

Read the about Home Storage from the LDS website.

sundesigns (sxc.hu)

Except for infant formula and some baby foods, product dating is not generally required by the federal government.  Dating of some foods is required in over 20 states but there is no uniform accepted dating system in the U.S.  There are some areas where almost none of the food is dated.

Types of Dates

• A “Sell-By” date tells the store how long to display the product for sale. You should buy the product before the date expires.
• A “Best if Used By (or Before)” date is recommended for best flavor or quality. It is not a purchase or safety date.
• A “Use-By” date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.
• “Closed or coded dates” are packing numbers for use by the manufacturer.

Safety After Expiration Date
Except for “use-by” dates, product dates don’t always refer to home storage and use after purchase. “Use-by” dates usually refer to best quality and are not safety dates. But even if the date expires during home storage, a product should be safe, wholesome and of good quality — if handled properly and kept at 40° F or below. See the accompanying refrigerator charts for storage times of dated products. If product has a “use-by” date, follow that date. If product has a “sell-by” date or no date, cook or freeze the product by the times on the chart.

Codes on Cans
Can codes are usually made up of letters and/or numbers.  This lets the manufacture to track products in interstate commerce. They also use this code to rotate their stock, and to find their products in the case of a recall.  These codes are not meant for the consumer.

Generally, high-acid canned foods such as tomatoes, grapefruit and pineapple can be stored 12 to 18 months.  Low-acid canned foods such as meat, poultry, fish and most vegetables can keep 2 to 5 years.  The cans need to be stored in a cool, clean, and dry place.

Egg Cartons“Sell by” or “expiration” dates are not required by the federal government, but may be required by your state.   Many eggs reach the stores a few days after the hen lays them.

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Egg cartons with the USDA grade on must give the “pack date”.  This is the day that the eggs were washed, graded, and packed into the carton.  The code date can not exceed 45 days from the packing date.  The 3 digit code uses the “Julian Date”.   It starts with January 1 as 001 and ending with December 31 as 365.

Always buy eggs before the “Sell-By” or “EXP” date. At home refrigerate the eggs in their original carton and put them in the coldest part of the refrigerator.  Do not store them in the door. For best quality, use eggs within 3 to 5 weeks of the date you purchase them. The “sell-by” date will usually expire during that length of time, but the eggs are perfectly safe to use.

zeafonso (sxc.hu)

UPC or Bar Codes
Universal Product Codes are black lines over a series of numbers. They are not required by law but are printed so supermarket scanners can “read” the price at checkout.  They are also used for inventory.  Bar Codes are not used to identify recalled products.

Storage Tips
Product dates are not a guide for the food’s safety.   Follow these tips to store food and still be able to keep it at top quality:

• Purchase the product before the date expires.
• If perishable, take the food home right away after buying and refrigerate it immediately. Freeze it if you can’t use it within the times recommended on chart.
• Once a perishable product is frozen, it doesn’t matter if the date expires because foods kept frozen continuously are safe indefinitely.
• Follow handling recommendations on product.
• Consult the following storage chart.

Refrigerator Home Storage (at 40 °F or below) of Fresh or Uncooked Products

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If product has a “use-by” date, follow that date.  If product has a “sell-by” date or no date, cook or freeze the product by the times on the chart below.

Refrigerator Home Storage (at 40 °F or below) of Processed Products Sealed at Plant

If product has a “use-by” date, follow that date.  If product has a “sell-by” or no date, cook or freeze the product by the times on the chart below.

(Source:  U.S. Gov’t/2-8-08)

Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of food borne illness. This fact sheet will help you make the right decisions for keeping your family safe during an emergency.

ABCD’s of Keeping Food Safe in an Emergency

Always keep meat, poultry, fish, and eggs refrigerated at or below 40 °F and frozen food at or below 0 °F. This may be difficult when the power is out.

Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. Obtain dry or block ice to keep your refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic foot full freezer for 2 days. Plan ahead and know where dry ice and block ice can be purchased.

Be prepared for an emergency…

… by having items on hand that don’t require refrigeration and can be eaten cold or heated on the outdoor grill. Shelf-stable food, boxed or canned milk, water, and canned goods should be part of a planned emergency food supply. Make sure you have ready-to-use baby formula for infants and pet food. Remember to use these items and replace them from time to time. Be sure to keep a hand-held can opener for an emergency.

Consider what you can do ahead of time to store your food safely in an emergency. If you live in a location that could be affected by a flood, plan your food storage on shelves that will be safely out of the way of contaminated water. Coolers are a great help for keeping food cold if the power will be out for more than 4 hours—have a couple on hand along with frozen gel packs. When your freezer is not full, keep items close together—this helps the food stay cold longer.

Digital, dial, or instant-read food thermometers and appliance thermometers will help you know if the food is at safe temperatures. Keep appliance thermometers in the refrigerator and freezer at all times. When the power is out, an appliance thermometer will always indicate the temperature in the refrigerator and freezer no matter how long the power has been out. The refrigerator temperature should be 40 °F or below; the freezer, 0 °F or lower. If you’re not sure a particular food is cold enough, take its temperature with a food thermometer.

Frequently Asked Questions:

Q. Flood waters covered our food stored on shelves and in cabinets. What can I keep and what should I throw out?

A. Do not eat any food that may have come into contact with flood water.

Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Food containers that are not waterproof include those with screw-caps, snap lids, pull tops, and crimped caps. Also, discard cardboard juice/milk/baby formula boxes and home canned foods if they have come in contact with flood water, because they cannot be effectively cleaned and sanitized.

Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener.

Steps to Salvage All-Metal Cans and Retort Pouches

Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved if you do the following:

• Remove the labels, if they are the removable kind, since they can harbor dirt and bacteria.
• Thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available.
• Brush or wipe away any dirt or silt.
• Rinse the cans or retort pouches with water that is safe for drinking, if available, since dirt or residual soap will reduce the effectiveness of chlorine sanitation.
• Then, sanitize them by immersion in one of the two following ways:

Place in water and allow the water to come to a boil and continue boiling for 2 minutes, or

Place in a freshly made solution consisting of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available) for 15 minutes.

• Air-dry cans or retort pouches for a minimum of 1 hour before opening or storing.
• If the labels were removable, then re-label your cans or retort pouches, including the expiration date (if available), with a marker.
• Food in reconditioned cans or retort pouches should be used as soon as possible, thereafter.
• Any concentrated baby formula in reconditioned, all-metal containers must be diluted with clean, drinking water.

Q. How should I clean my pots, pans, dishes, and utensils?

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A. Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and water, using hot water if available. Rinse and then sanitize them by boiling in clean water or immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available).

Q. How should I clean my countertops?

A. Thoroughly wash countertops with soap and water, using hot water if available. Rinse and then sanitize them by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). Allow to air-dry.

Q. My home was flooded and I am worried about the safety of the drinking water. What should I do?

A. Use bottled water that has not been exposed to flood waters if it is available.

• If you don’t have bottled water, you should boil water to make sure it is safe. Boiling water will kill most types of disease-causing organisms that may be present. 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, let it cool, and store it in clean containers with covers.
• If you can’t boil water, you can disinfect it using household bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection. 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 for 30 minutes before you use it. Store disinfected water in clean containers with covers.
• If you have a well that had been flooded, the water should be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or state health department or agriculture extension agent for specific advice.

Q. We had a fire in our home and I am worried about what food I can keep and what to throw away.

A. Discard food that has been near a fire. Food exposed to fire can be damaged by the heat of the fire, smoke fumes, and chemicals used to fight the fire. Food in cans or jars may appear to be okay, but the heat from a fire can activate food spoilage bacteria. If the heat is extreme, the cans or jars themselves can split or rupture, rendering the food unsafe.

One of the most dangerous elements of a fire is sometimes not the fire itself, but toxic fumes released from burning materials. Discard any raw food or food in permeable packaging—cardboard, plastic wrap, screw-topped jars, bottles, etc.—stored outside the refrigerator. Food stored in refrigerators or freezers can also become contaminated by fumes. The refrigerator seal isn’t airtight and fumes can get inside. Chemicals used to fight the fire contain toxic materials and can contaminate food and cookware. Food that is exposed to chemicals should be thrown away—the chemicals cannot be washed off the food. This includes food stored at room temperature, such as fruits and vegetables, as well as food stored in permeable containers like cardboard and screw-topped jars and bottles. Cookware exposed to fire-fighting chemicals can be decontaminated by washing in soap and hot water. Then submerge for 15 minutes in a solution of 1 tablespoon unscented, liquid chlorine bleach per gallon of water.

Q. A snowstorm knocked down the power lines, can I put the food from the refrigerator and freezer out in the snow?

A. No, frozen food can thaw if it is exposed to the sun’s rays even when the temperature is very cold. Refrigerated food may become too warm and foodborne bacteria could grow. The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal. Rather than putting the food outside, consider taking advantage of the cold temperatures by making ice. Fill buckets, empty milk cartons or cans with water and leave them outside to freeze. Then put the homemade ice in your refrigerator, freezer, or coolers.

Q. Some of my food in the freezer started to thaw or had thawed when the power came back on. Is the food safe? How long will the food in the refrigerator be safe with the power off?

A. Never taste food to determine its safety! You will have to evaluate each item separately. If an appliance thermometer was kept in the freezer, read the temperature when the power comes back on. If the appliance thermometer stored in the freezer reads 40 °F or below, the food is safe and may be refrozen. If a thermometer has not been kept in the freezer, check each package of food to determine the safety. Remember you can’t rely on appearance or odor. If the food still contains ice crystals or is 40 °F or below, it is safe to refreeze. Refrigerated food should be safe as long as power is out no more than 4 hours. Keep the door closed as much as possible. Discard any perishable food (such as meat, poultry, fish, eggs, and leftovers) that have been above 40 °F for 2 hours.

Q. May I refreeze the food in the freezer if it thawed or partially thawed?

A. Yes, the food may be safely refrozen if the food still contains ice crystals or is at 40 °F or below. You will have to evaluate each item separately. Be sure to discard any items in either the freezer or the refrigerator that have come into contact with raw meat juices. Partial thawing and refreezing may reduce the quality of some food, but the food will remain safe to eat. See the attached charts for specific recommendations.

usda.gov

(Last Modified 9-6-06)

WATER IS THE MOST IMPORTANT ITEM TO STORE

Kriss Szkurlatowski (sxc.hu)

Loss of safe drinking water can be deadly. Most people, with few exceptions, will be feeling the effects if they do without water for more than 36 hours. Dehydration occurs much quicker than starvation. Our bodies can tolerate the loss of food much better.

With an ample water supply, starvation is delayed many days, even weeks.

The City water supply is vulnerable to the effects of a large earthquake. Contaminants can get into the drinking water supply through ruptures in the pipes, through the mixing up of sediments, through the adulteration of filtering systems, etc. Now, we take our water for granted. That will be dangerous after a big quake.

HOW MUCH SHOULD I STORE?

A good rule of thumb is:  5 GALLONS PER PERSON (MINIMUM)

NOTE:  Treat your pet as a family member when thinking about how much to store.

WATER SOURCES:

• Bottled Water from the Store – 1- and 2-gallon sealed containers (NOTE: The 1- and 2- gallon containers you purchase in your local store are not designed for long-term storage and will begin to leak/fail after about 6 months. )
• 1- and 5-Gallon Sealable Containers – From camping or survival stores. Be sure to sanitize container and treat the water that you are storing. Old bleach bottles, clearly marked, make good containers for water storage.
• 20-oz. to 1-Liter Designer Water Containers – Are usually marked with an expiration date, but are generally good for about two years
• 5-Gallon Water Bottles from Private Water Companies – Water companies claim their water and containers are good for up to five years, if still factory sealed & correctly stored in a cool dark location.

DO NOT STORE ANY PLASTIC WATER CONTAINER DIRECTLY ON CONCRETE.

The concrete will leech chemicals into the water, contaminating it and also degrading the plastic bottle, causing failure.

Store all plastic water containers on a wooden pallet or shelf. Keep water containers in a location where container failure will not destroy your other supplies.  Keep all water and supplies in a cool dark place.  Any water that you make up yourself needs to be treated.

If left untreated over time, it becomes contaminated with bacteria and algae.

• 8 DROPS OF PURE UNSCENTED LIQUID BLEACH PER GALLON OF WATER WILL REDUCE THE CONTAMINANTS IN THE WATER.
• ADD THE BLEACH WHEN YOU FIRST STORE THE WATER AWAY.

NOTE: ROTATE YOUR WATER EVERY SIX MONTHS  (This includes the 1- and 2-gallon sealed bottles purchased at the store, and the supply you made up from tap water with bleach added.)

If the purity of your water source is questionable, use the following methods to make the water safe to drink:

Best!  Add liquid chlorine beach to the water (8 drops per gallon of water.  Double this dose if the water is cloudy.)

Or

Good!  Add 2% Tincture of Iodne to the water (12 drops per gallon.  Double this dose if the water is cloudy.)

Or

Acceptable!  Boil the water vigorously (5 minutes at sea level, adding an extra minute for every 1000 feet above sea level.  Double this time if the water is cloudy.)

And

Don’t forget to clean and sanitize your food and water containers before using them.  Wash with soap and water then fill with a 10% bleach solution.  After 5 minutes empty the bleach solution and let air dry.

And

Water that is dirty should first be strained through a coffee filter,cheesecloth, or a paper towel to remove subpended matter.

Another source of water is the hot water heater. Every water heater has a drain valve near the bottom.

GETTING THE WATER OUT OF YOUR WATER HEATER :

• Use extreme caution. Let the water cool.
• Turn off the cold water supply to the tank
• Turn off the gas or electric heater for the tank
• Open the drain valve at the bottom

REMEMBER: Some sediment at the bottom of the tank may at first make water flowing out look murky. Continue to drain water until it becomes clear.

OTHER SOURCES OF WATER IN YOUR HOME

• Toilet Water Storage Tank. NOTE: Use the water from the Storage Tank – NOT THE TOILET BOWL (Don’t drink the water if you use coloring or chemicals in it)
• Melted Ice Cubes are a source of water
• Water-Packed Can Goods (even syrups are mostly water)
• Water Trapped In Home Piping. Water can be removed by locating and shutting off the main water valve. Then, open the valve at the highest point of your property (i.e., shower head, especially on the 2nd floor ). Then, when you open the valve at the lowest point, gravity will force the water from the pipes.

THE PREVIOUSLY MENTIONED SOURCES ARE FOR DRINKING AND FOOD PREPARATION

DO NOT DRINK POOL OR SPA WATER!  POOL WATER CONTAINS MANY TOXIC CHEMICALS AND HAS A HIGH POTENTIAL OF GIVING YOU DIARRHEA, CAUSING DEHYDRATION!

(Source:  Los Angeles Fire Departement – Emergency Preparedness Booklet)

Long  term storage is a supply of food that will last a long time, and you can survive on.   For example rice, beans, pasta, rolled oats, salt, sugar, honey, and wheat can be stored for 30 years.  Of  course, they must be properly packaged and stored in a cool dry place.  Some recommended containers are #10 cans, foil pouches, or PETE bottles.  Sometimes plastics buckets can be used.

The recommendation for members of The Church of Jesus Christ of Latter-day Saints is to gather together a 3-month supply of the foods the family eats everyday, and then build a one-year supply of emergency basics, of which the above listed foods are typical.  Members in cramped quarters find ingenious ways to find space for long-term food storage, and even use food storage containers to hold up a bed, or store foods under beds.

Click here to find information on building a 3-month supply and a full year’s emergency supply.

The following is the new approximation of the shelf life of long-term survival storage foods:

Product Recommendations

The following suggested amounts are for one adult.

You may also want to add other items to your longer-term storage such as sugar, nonfat dry milk, salt, baking soda, and cooking oil. To meet nutritional needs, also store foods containing vitamin C and other essential nutrients.  Baking soda and vinegar are cheaper to store and as effective as cleaners as commercial products.  Hydrogen Peroxide kills mold, disinfects, is cheap, and safe to use.  Store these items for hygiene.

Dry products that are not suitable for longer-term storage due to moisture content, oils, or other concerns include:

Moist foods stored with food-drying additives long-term can develop botulism.

Oxygen Absorbers

Oxygen absorbers protect dry foods from insect damage and help preserve product quality. They are used when dry foods are packaged in sealed containers. Oxygen absorbers can be purchased from home storage centers and Church Distribution Services, or they can be ordered from store.lds.org.

Storage of Plastic Buckets

• Store plastic buckets off the floor by at least ½ inch (1.3 cm) to allow air to circulate under the bucket.
• Do not stack plastic buckets over three high. If buckets are stacked, check them periodically to ensure that the lids have not broken from the weight.

For more information, visit providentliving.org.

Check the expiration date on your ideas about home storage.

You may need to throw some of them out.

When a sister in her ward suggested a different approach, Sister Jeffries discovered the key to successful home storage: consistently and gradually increasing her food supply.

Setting aside a particular amount in her budget for home storage, she purchased a few extra items from the grocery store each week. She also purchased one basic food item like grains and beans from the Church home storage center each month.

Many years later, in October 2002, Sister Jeffries was impressed when President Gordon B. Hinckley (1910– 2008) suggested that Church members adopt a simpler approach to home storage.

“We can begin ever so modestly,” President Hinckley explained. “We can begin with a one week’s food supply and gradually build it to a month, and then to three months.”  Sister Jeffries notes that “the beauty of this system is its appropriateness for families just starting their storage programs, as well as for those living in small homes and apartments, where space is at a premium. President Hinckley clearly recognized that change and adaptation are needed so that all of us might benefit from the Lord’s inspired program.”

A New Approach

In the spirit of President Hinckley’s remarks, Church leaders decided to closely reexamine their approach to self-reliance, looking for ways to reinforce the concepts of home storage and financial preparedness. As a result, the Church published the pamphlet All Is Safely Gathered In: Family Home Storage, outlining new guidelines for home preparedness that give Church members a simplified, four-step approach to building their home storage.

They are as follows:

1. Gradually build a small supply of food that is part of your normal, daily diet until it is sufficient for three months.
2. Store drinking water. explained. “We can begin with a one week’s food supply and gradually build it to a month, and then to three months.”
3. Establish a financial reserve by setting aside a little money each week, and gradually increase it to a reasonable amount.
4. Once families have achieved the first three objectives, they are counseled to expand their efforts, as circumstances allow, into a supply of long-term basic foods such as grains, legumes, and other staples.

Of the new guidelines, Presiding Bishop H. David Burton says, “Our objective was to establish a simple, inexpensive, and achievable program that would help people become self-reliant. We are confident that by introducing these few, simple steps we can, over time, have more success.”

Guideline 1: Build your three-month supply gradually.

Start small and do the best you can. Begin by purchasing a few extra items to add to your storage each week.  Strive to build a one-week supply; then expand it to a one-month supply, then a three-month supply. By building your supply slowly, you can avoid financial strain and start down the path toward self-reliance.

The Lugo family of Valencia, Venezuela, learned that this new approach of starting small and being consistent can pay big dividends. After listening to general conference, Brother Omar Lugo, a Church member in the Falcón Venezuela District, felt inspired to begin his own home storage. He discussed the matter with his family, and they agreed to follow the prophet’s counsel.

They began setting aside food, water, and money, a  little at a time. At first the difference was hardly noticeable.  But after a while the Lugos found that they had accumulated a substantial reserve. Several months after they began building their home storage, a worker’s strike in Venezuela put many local workers’ jobs in jeopardy. Brother Lugo was among those who eventually lost their jobs.

For a time his family lived on savings. Seven months later the Lugo family was relying exclusively on the food they had stored. It took nearly two years for Brother Lugo to find work again, but his family was able to survive the difficult challenges of unemployment. They had built their reserve gradually, and when adversity struck, they were prepared and the Lord blessed them.   Like the Lugo family, Church members will be blessed for their obedience to the First Presidency’s counsel as they gradually build home storage. “We ask that you be wise as you store food and water and build your savings,” the First Presidency explains. “Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once.” Rather, they suggest a modest, consistent approach. “With careful planning, you can, over time, establish a home storage supply and a financial reserve”

Guideline 2: Store drinking water.

In times of need, having water to drink can be the difference between life and death—or at least between peace and anxiety. Just ask the Kawai family, members of the São Paulo Brazil Stake. They have been storing food and water for 20 years. Although their small apartment doesn’t have much room to spare, the Kawais decided to make home storage a priority.

Sister Kawai tells of one experience when that decision paid off. “I was in the hospital having just given birth when I learned that there was a problem with the city’s water pipes,” Sister Kawai explains. “Hundreds of thousands of people were without water. But I wasn’t concerned about going home. I had peace of mind knowing that my family would have water to drink.”

Guideline 3: Set aside a little money.

From the First Presidency comes this counsel: “We encourage you wherever you may live in the world to prepare for adversity by looking to the condition of your finances. We urge you to be modest in your expenditures. . . . Save a little money regularly to gradually build a financial reserve.”

In the April 2007 general conference Bishop Keith B. McMullin, Second Counselor in the Presiding Bishopric, reinforced this principle, exhorting Church members to “save some money, if only a few coins each week. This modest approach will soon enable them to have several months’ reserve.”

By gradually building a financial reserve, we will be prepared for unforeseen trials and have an added measure of security and peace in our hearts.

Guideline 4: Where possible, gradually establish a longer term supply.

“For longer-term needs,” explains the All Is Safely Gathered In pamphlet, “gradually build a supply of food that will last a long time and that you can use to stay alive, such as wheat, white rice, and beans.”

Establishing long-term storage is easier than some might think. Dr. Oscar Pike and his colleagues in the Brigham Young University Department of Nutrition, Dietetics, and Food Science have done several in-depth studies on long term food storage. They discovered something surprising: properly packaged and stored low-moisture food retains much of its sensory (taste) quality and nutritional value for 20 to 30 or more years after being placed in storage much longer than previously supposed.

This means Church members can store certain foods long-term without the worry of regularly rotating the food.  They can be confident that their supply will be there to keep them alive if they have nothing else to eat.

The Time to Begin Is Now

“Perhaps in the past accumulating a year’s supply of food may have been a little intimidating and even illegal in some places,” says Dennis Lifferth, managing director of Church Welfare Services. “But this new approach asks us to do the best we can, even if all we can do is to set aside a can or two each week. If the prophet asks us to do something, we can find a way to fulfill the commandment and receive the blessings.”

“This new program is within everyone’s grasp,” explains Bishop Burton. “The first step is to begin. The second is to continue. It doesn’t matter how fast we get there so much as that we begin and continue according to our abilities.”

“Many more people could ride out the storm-tossed waves in their economic lives if they had their . . . supply of food . . . and were debt-free. Today we find that many have followed this counsel in reverse: they have at least a year’s supply of debt and are food-free.”

“That Noble Gift—Love at Home,” Church News, May 12, 2001, 7 President Thomas S. Monson

“Everyone who owns a home recognizes the need for fire insurance. We hope and pray that there will never be a fire. Nevertheless, we pay for insurance to cover such a catastrophe should it occur. We ought to do the same with reference to family welfare.”

President Gordon B. Hinckley (1910–2008),  “To Men of the Priesthood,” Liahona and Ensign, Nov. 2002, 58

“Learn to sustain yourselves; lay up grain and flour, and save it against a day of scarcity.”

President Brigham Young (1801–77), Discourses of Brigham Young, sel. John A. Widtsoe (1954)

Dear Brothers and Sisters:

Our Heavenly Father created this beautiful earth, with all its abundance, for our benefit and use. His purpose is to provide for our needs as we walk in faith and obedience.  He has lovingly commanded us to “prepare every needful thing” (see D&C 109:8) so that, should adversity come, we may care for ourselves and our neighbors and support bishops as they care for others.

We encourage Church members worldwide to prepare for adversity in life by having a basic supply of food and water and some money in savings.

We ask that you be wise as you store food and water and build your savings.  Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once.  With careful planning, you can, over time, establish a home storage supply and a financial reserve.

We realize that some of you may not have financial resources or space for such storage. Some of you may be prohibited by law from storing large amounts of food.  We encourage you to store as much as circumstances allow.

May the Lord bless you in your home storage efforts.

The First Presidency

THE BASICS OF FAMILY HOME STORAGE

THREE-MONTH SUPPLY

Build a small supply of food that is part of your normal, daily diet.  One way to do this is to purchase a few extra items each week to build a one-week supply of food.  Then you can gradually increase your supply until it is sufficient for three months.  These items should be rotated regularly to avoid spoilage.

DRINKING WATER

Store drinking water for circumstances in which the water supply may be polluted or disrupted.

If water comes directly from a good, pretreated source then no additional purification is needed; otherwise, pretreat water before use.  Store water in sturdy, leak-proof, breakage resistant containers.  Consider using plastic bottles commonly used for juices and soda.

Keep water containers away from heat sources and direct sunlight.

FINANCIAL RESERVE

Establish a financial reserve by saving a little money each week and gradually increasing it to a reasonable amount (see All Is Safely Gathered In: Family Finances guide).

LONGER-TERM SUPPLY

For longer-term needs, and where permitted, gradually build a supply of food that will last a long time and that you can use to stay alive, such as wheat, white rice, and beans.   These items can last 30 years or more when properly packaged and stored in a cool, dry place.  A portion of these items may be rotated in your three-month supply.

(All is Safely Gathered In/Feb.2007)

President Gordon B. Hinckley, Ensign, November, 2002

Brethren, I wish to urge again the importance of self-reliance on the part of every individual Church member and family.

None of us knows when a catastrophe might strike. Sickness, injury, unemployment may affect any of us.

We have a great welfare program with facilities for such things as grain storage in various areas. It is important that we do this. 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.

I do not predict any impending disaster. I hope that there will not be one. But prudence should govern our lives. Everyone who owns a home recognizes the need for fire insurance. We hope and pray that there will never be a fire. Nevertheless, we pay for insurance to cover such a catastrophe, should it occur.

We ought to do the same with reference to family welfare.

We can begin ever so modestly. We can begin with a one week’s food supply and gradually build it to a month, and then to three months. I am speaking now of food to cover basic needs. As all of you recognize, this counsel is not new. But I fear that so many feel that a long-term food supply is so far beyond their reach that they make no effort at all.

Begin in a small way, my brethren, and gradually build toward a reasonable objective. Save a little money regularly, and you will be surprised how it accumulates.

Get out of debt and rid yourself of the terrible bondage that debt brings.

We hear much about second mortgages. Now I am told there are third mortgages.

Discipline yourselves in matters of spending, in matters of borrowing, in practices that lead to bankruptcy and the agony that comes therewith.

Do you have enough water stored for your family to survive in case of an emergency?

Water is crucial to our survival, yet so many of us neglect to store it! If a natural disaster happens in your area, and all water supplies are cut off, what would you do for your family? Hopefully your family will become prepared, to avoid such an unnecessary experience.

My husband was the emergency preparedness coordinator for our ward (Mormon congregation) when he found that there were very few people who were storing water. He immediately set out to find 55-gallon water barrels. After searching online, he found a man who was willing to negotiate a bulk rate. It took some effort, but we were able to deliver dozens of water barrels to people who needed them. If you cannot find a similar deal in your area, try Home Depot or Wal-Mart. They occasionally have water barrels in stock, and they are priced under $35.

WHAT SUPPLIES DO I NEED TO GET STARTED?

1. Water barrels (usual size is 55 gallons)
2. Bleach (Clorox or generic brand)
3. Water hose
4. Siphon/pump for removing water

HOW MUCH WATER WILL OUR FAMILY NEED?

Your emergency water supply should last for at least two weeks. You may wish to calculate how many gallons you will need in order for your family before purchasing water barrels. A person can survive on one gallon per day, but cleaning, cooking, personal hygiene require more. If possible, plan for at least 2 gallons for each person, per day.

HOW DO I CALCULATE THE RIGHT AMOUNT?

An effective two-week supply for a family of 5 would require 140 gallons of water. (2 weeks = 14 days; 14 days x 2 gallons = 24 gallons per person; 5 people x 24 gallons = 140 gallons for all 5 people for 2 weeks). This family would need 3 large (55 gallon) water barrels. Remember, it’s better to have too much water than not enough!

HOW MUCH BLEACH SHOULD I ADD TO THE WATER?

First, check to see if your city’s water is already chlorinated, since it may be unnecessary to treat it.

1/8 teaspoon, or one droplet, of Clorox (bleach) for every gallon of water should suffice. For a 55-gallon barrel, you would add almost 7 teaspoons. Make sure you wait 30 minutes before drinking water that has just been treated.

TIP FOR FRESH-TASTING WATER:

After your water has been stored for a while, it may taste stale. This may be remedied by simply pouring it between 2 containers, back and forth.

ACTIVITY SUGGESTIONS:

Including your children in the planning will help them understand how to be more prepared. Keep it fun!

• Give your family the opportunity to calculate how much water you will need to store. Start by telling them that each person needs 2 gallons a day, and allow them to figure out how much water your family will need for 1 week, 2 weeks, 4 weeks…etc. Make a chart to post near your water supply that explains their findings.
• You can use helpful hands when filling your barrels! A family member will need to be stationed at the water spiket, another at the water barrel, and as many as needed to communicate when to turn on/off the water source.
• When it’s time to replace the water in each barrel, hold a relay to see who can siphon a gallon of water out of their barrel the fastest. It seems silly, but everyone can use the practice!