By Lara Updike
With all the talk of preparation at General Conference, some church members want to start a food storage.
But building a supply isn''t just a matter of having a few bucks and some extra cupboard space. One needs to know a few things. Otherwise there''ll be weevils in the oatmeal and moths in the ground wheat.
Some people store canned green beans, bottled fruit and Campbell soup, but church leaders recommend storing the staples first, if possible a whole year''s worth. The idea is first prepare to survive, then prepare to live comfortably; after one''s storage has enough staples to keep the family alive for a year, it''s time to consider storing the nice-to-have things such as applesauce and hot cocoa.
So what are the staples? Water is certainly on the list. If the local water supply were contaminated during an emergency, such as a flood or earthquake, having clean water would be more important than having food. People can live several weeks without food, but only a few days without water.
Though it''s usually impractical for families to store a whole year''s supply of water, they should put aside about 14 gallons of water per person - enough for two weeks.
Tap water, if it comes from a pre-treated municipal water supply, can be stored indefinitely without going bad. Water from a pond or well, however, must be treated before it''s stored by adding unscented household bleach (5 percent sodium hypochlorite) - one-half teaspoon per gallon if the water is clear but not chlorinated, and one teaspoon per gallon if the water is cloudy.
The next thing to consider in storing water is the container. The best containers are juice and soda bottles made of PETE plastic, and food-grade heavy plastic buckets or drums. Milk jugs are not recommended because they are more porous. They break down more quickly and are harder to clean.
The water in a water heater is potable so long as the inlet valve is closed immediately after the community water supply is disrupted. Waterbeds and bleach bottles are good for storing water for washing, but not for drinking.
As for food, www.providentliving.org, a Church Web site, lists six basics for a one-year supply and the amount needed per adult: grains (400 pounds), legumes (60 pounds), powdered milk (16 pounds), sugar or honey (60 pounds), cooking oil (10 quarts) and salt (eight pounds).
To keep these items usable, one must use an appropriate container, such as foil pouches, #10 cans, glass jars or plastic buckets. Sometimes the original container will work. No matter the type of container, it must be kept dry and cool.
Once the food''s in a safe container, and the container''s in a safe place, the work is still not done. With a large supply, an inventory needs to be kept and the supply rotated. Each food item has a different shelf life, anywhere from one to 20 years.
The church Web site mentioned above lists the shelf life of many popular food storage items. The site also explains almost every other thing one might want to know about the somewhat involved task of storing food, such as how buy food for a low price and how to cook lentils.