Weevils

  Here are a few tips from the "myfoodstoragedeals" blog:
http://myfoodstoragedeals.blogspot.com/search/label/Getting%20rid%20of%20weevils


*To kill weevil, freeze your flour, sugar, wheat, cornmeal, etc. for 72 hours or longer. You can then sift the weevil out or just pick out the few dead weevils you see remaining. They are perfectly fine to eat (sounds gross, but you really wouldn’t taste them), and once you kill them through freezing, they should be pretty much dissolved or gone. If you do not have freezer space you can just try to sift them out with a fine cloth or colander. They are so small, this can be tricky, but may be worth a try.

*To prevent weevil from appearing in your food later as you store it, you can freeze all of your items BEFORE you put it in your long term storage for the same 72 hours. This should prevent weevil from hatching or spreading as you store the items long term.

*Put dried bay leaves (a few leaves) in the bottom and top of the container you are storing your grains in. This seems to be the most popular method. Many people put bay leaves in their pantry, food storage room, and closets. Costco sells Bay Leaves in a large container for fairly inexpensive.

*Dry Ice Method: Put a pound of dry ice (per 50lbs. of wheat) in the bottom of a plastic bucket. Leave the lid on loosly until the dry ice vaperizes. Then seal the bucket. Be careful not to seal the bucket lid too soon or it could crack or explode :)

*Microwave your wheat (dried) for 5 minutes to kill the weevil and their eggs.

*Place your wheat in a glass of water. Those wheat berries that float to the top are most likely infested with weevil eggs or bugs. You can remove them and use the other berries as normal.

*What do you do if you have seen weevil in your storage room? Take all foodstuffs out of your cabinets or off of your shelves. Wash the cabinets down thoroughly in case there are eggs remaining on the surface. Then wash/wipe down all items you are putting back into the cabinet with a warm/hot rag. You will be after any visible living organism; but, you are really after eggs which may be on the outside of these food bags as a result of infestations in stores and warehouses. Once you have sufficiently cleaned the surface and the food bags (if necessary) you can return the food to your shelves.

*Find the infected food source to try and locate the problem. Many times weevil or insects are coming from one main food source and spreading. This is common in a long term food storage room. If one item is infected, most likely others will be as well. When you find and get rid of the main problem/source, it should help your weevil troubles subside.

*Empty out your food items into clean buckets or keep them in plastic containers to help keep bugs out of your food. Sealed buckets are best, but any container will help protect agains these critters.

*TIP: Buy your wheat, rice, and sugar from Costco because if you ever find weevil in their food, they will return the product for a refund or exchange. It is like a food insurance policy :)

72 Hour Kit Food Packs

Every family should tailor food to family member needs, this a list of what the blogger at "prepared lds family" has stored for her family...To read entire post, visit this link http://preparedldsfamily.blogspot.com/2009/03/72-hour-kits-food-packs.html

Day 1, Day 2, Day 3
.41 - Kellogg's Pop tarts (twin) 4 oz., 234 cal

1.96 - 2 PowerBar Protein Plus bars 5.5 oz., 580 cal

.85 - Chef Boyardee Ravioli, or other 7.5 oz., 232 cal

.16 - Maruchan Ramen Noodle Soup, 3 oz., 380 cal
.29 - 2 Curious George MM Fruit Snacks 1.8 oz. , 200 cal

.41 - Del Monte Fruit cup 4 oz. can, 80 cal

.50 - Sunmaid Raisins 2 oz., 90 cal

.24 - Nature Valley O'N H Granola bar 1.5 oz., 180 cal
.13 - Quaker CC Granola bar .84 oz, 100 cal

.17 - Crystal Light powder stick .14 oz., 5 cal

.18 - Wrigley's Doublemint gum 5 pc. 1.28 oz., 50 cal

.29 - 2 Arrowhead water bottle 8 oz - 32 oz., 0 cal

.13 - 1 Arrowhead water bottle 16.9oz

.10 - Germ-X Hand wipes 1 oz. approx.

.04 - Plastic fork/spoon

Total: $5.87 per day, 3.60 lbs.

Total Cost: $17.61 per person

Total Weight: 10.79 lbs.

Total Calories per day: 2131

Here is a PDF file of my spreadsheet. And here is the Excel version.

Recommended Calories Per Day, Active (chose active because of stress)

Children 2 - 3, 1000 - 1400

Females 4 - 8, 1400 - 1800

Females 9 - 13, 1800 - 2200

Females 14 - 50, 2200 - 2400

Females 51+, 2000 - 2200

Male 4 - 8, 1600 - 2000

Males 9 - 13, 2000 - 2600

Males 14 - 50, 2800 -3000

Males 51+, 2400 - 2800

See Dietary Guidelines for Americans 2005, Table 3

Water:

Fema recommends you have 1 gal of water per day. Since we can't carry this in our packs, I instructed our son to load up as many water bottles as he could in a cooler on wheels if he had time. We are putting this in our emergency closet. We also have a collapsible water container with a spout in case we need it to fill at an evacuation center.

I decided not to put these items in and here's why:Cheese & crackers - don't store well in the heat
Beef jerky - hardens over time, and makes you thirsty
Nuts - salty and have short shelf life
MRE's - my kids are not used to them
Trail mix - can become rancid over a few months

As you gather items for your food packs, be cautious of food weight, shelf life, and saltiness. The Ramen noodles above are high in sodium, but lightweight and you can serve with cold water if you had to. They are also high in needed calories. Our packs have a camp cup too for food prep. I prefer to make our own kits so they are customized for each person, and it teaches the kids about preparedness.

72 Hour Kit Information

 72 Hour Kit information from http://preparedldsfamily.blogspot.com/2009/04/72-hour-kit-grab-and-go-container-ideas.html

Why 72 Hour Kits?

72-hour kits or Grab and Go bags are meant to assist you after a disaster. Seventy-two hours is approximately how long it takes to get help after a disaster and for evacuation shelters to get up and running. I worked answering phones at a Red Cross center after Hurricane Katrina. And then later at an evacuation center. Even though it was in Southern California, many people who were without places to live came to California for help. I saw the time it took to get volunteers trained, and then assist displaced disaster victims. There is so much involved that it's mind boggling. However, understand that immediately after a major disaster you will be on your own. You may not see an ambulance or police car for some time as the craziness begins. It takes time for community leaders to get organized. So plan to take care of yourself and your neighbors.

All Emergency Supplies will NOT fit in a backpack.

You will need several containers:

1. A personal kit for food, personal supplies, small flashlight, some water, etc. If you had very little time, this would be the one item you would grab, so very important items would be in it. I prefer a backpack for these items.

2. Another for the rest of your water, bedding, etc. I use totes for these as I would only take them if I could evacuate by car.

3. A bucket or tote to carry items the whole family needs to make their next few hours more pleasant. I use a bucket for these items as I would only take them if I could evacuate by car.

4. A family tent in it's own bag. I would take it if I could evacuate by car or if you have a small family you could attach a small tent to a backpack.

When choosing a container for your own personal 72-Hour kit, keep these factors in mind:

1. It should be easy yo grab and go in an evacuation (could be put in a car, or taken with you on foot. I cannot personally carry everything, but I can carry my backpack.)

2. Is able to handle various weather conditions

3. Is as waterproof as possible

4. Size fits various family members based on health, strength, age, and size

Do not wait until you have funds to purchase the perfect container before you start gathering kit items. If all you have is a cardboard box, use it for now. You can get a better container later. These container options are ideas I adapted from the book “Preparedness Principles” by Barbara Salsbury. Recommended are the best, Good are okay, and So-So are the least recommended.

Backpacks: Recommended to Good
Easier to use if you have to evacuate on foot. This is what our family uses.

1. They do not stack well, but can be hung, or leaned against each other on a shelf.

2. Water-repellent, but not waterproof.

3. More expensive (however, watch school clearance sales in September)

A sturdy sewn, not glued, roomy school-type backpack (meant to carry books) is easier for kids to manage. Remember to keep your supplies lightweight. A backpack shouldn’t weigh more than about 25% of the weight of the person carrying it. So if a person weighs 125 pounds, the total weight of the backpack should be no more than 31.25 pounds. Of course it should be lighter if a person does not have strength to carry it. You can see why you may have to put some of your water in another container. Backpacks on a frame can withstand bad weather and rough handling and could carry a sleeping bag. However, those on a frame are not suitable for small children or seniors.

Luggage: Good to Recommended

Choose one that is made of sturdy luggage material, not cloth material. Be careful not to overload or it will be too heavy. Keep it lightweight and portable. Wheels are helpful. Since most are not waterproof, keep your items inside in trash bags. Carry-on size is good for a 72-hour kit. This may be a good choice for seniors who might not be able to carry a backpack.

Duffel Bags: So-So to Good
Must be heavy-duty. Some are water-repellent and quite sturdy. Do not use college laundry bags as they are difficult to carry.

Containers that are not recommended:
Tote bags as they are usually too small.
A pproduce box is okay to start with, but replace with a better choice as soon as possible.
Trunks, footlockers, and ammunition boxes are too heavy.
Garbage cans are too heavy, and it’s difficult to get to supplies at the bottom.

Keep your kits accessible and together:
1. Keep your kits in a strong structural area of your home that can withstand earthquakes better like a closet, or under beds or stairways.

2. Keep items close to a door that exits your home. A garage is difficult to get into after an earthquake. However, if this is your area, keep items close to a door. Food items must be able to withstand varying temperatures in a garage.
3. Label your kits with your name or first initial and last name and phone number. We used duct tape and a permanent marker. Can you imagine the number of bags at an evacuation center?
4. If you have small children and have to walk, put items in a stroller or wagon.

How to make Homemade Corn Tortillas

 Step-by-step instructions and minimal ingredients.  Give it a try!

http://reallifefoodstorage.com/?p=275

Whole Wheat and Honey Cornbread

This is really simple and a great way to get some wheat into your diet.  Everyone in my family liked these.  We agreed it didn't taste quite like the cornbread we are used to, because of the wheat component.  We really enjoyed them and thought they were a nice addition to our soup.

Whole Wheat and Honey Cornbread

3/4 cup cornmeal
1 1/4 cup milk
1 cup whole wheat flour
1 1/2 tsp baking powder
1/2 teaspoon salt
1/3 cup honey
1 egg
2 TBSP Vegetable Oil
1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 8 or 9 inch square baking pan.
2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Found on http://reallifefoodstorage.com/?p=263

Storing Apples

Here are some simple tips on how to store apples for a long, long time By Don Fallick  http://www.backwoodshome.com/articles/fallick41.html

Almost any kind of apple will keep for three or four months, or even longer, if stored properly. It’s cheap and easy to do. All you need is newspaper, a box or basket, and apples. A root cellar is optional, but not necessary.
The main causes of apple spoilage are time, bruises, and contact with a rotten spot on another apple.

Time

Time can be stretched by selecting long-keeping varieties of apples for storage. Tart and thick-skinned apples like Jonathans generally keep longer than sweet or thin-skinned ones like Delicious. Good keepers also have very firm flesh. The best keepers I have found are Spur Winter Bananas—from C&O Nursery, P.O. Box 116, Wenatchee, WA 98807.
They are yellow and tart at harvest, but get redder and sweeter, and actually taste better after a couple of months in storage.

Contact

Prevent contact between apples stored for the winter by wrapping them individually in sheets of newspaper. The easiest way to do this is to unfold a section of newspaper all the way and tear it into quarters. Then stack the quarters. Avoid sections printed with colored ink, which contains poisonous heavy metals.
Place an apple on top of the stack and fold the top sheet of paper up around the apple, wrapping it in paper. Give the corners a slight twist—just enough to make them stay wrapped. If you twist them too hard, the paper will tear. It’s not necessary to exclude air. Just twist hard enough so the paper doesn’t come unwrapped before the apples are boxed. The paper prevents contact between apples, so just one rotten apple won’t spoil the whole bunch. With practice, you’ll be able to wrap and store apples as fast as you can scan them for bruises and sort them.

Sorting

Always handle apples carefully, to avoid bruising them. Apples with even small bruises must never be stored with “keepers.” Only perfect apples should be used for long-term storage. Even minor imperfections speed spoilage. While you’re wrapping, check each apple for cut skin, soft spots, or bruises. Even bruised apples taste fine when they’re fresh, so sort the best culls into a box to be eaten right away. If there are too many, make apple pie filling out of the excess. Use culls with extensive blemishes for cider. Or cut out any really gross parts and make applesauce.
My family owns two Victorio strainers. We blanch the apples to soften them, cut them in half, throw them in the hopper, and turn the crank. The Victorio separates the pulp from the skins, seeds, and stems, and produces fresh applesauce, ready for canning. With both strainers going, we can put up more than two bushels of apples an hour.
Canned pie filling, applesauce, and cider will keep for a year or more. Fresh cider that has started to turn sour can be made into hard cider, vinegar, or applejack (see Issue #35, Sept/Oct 1995). All three will keep indefinitely.

Storage

Boxed apples need to be kept in a cool, dark spot where they won’t freeze. Freezing ruptures all of an apple’s cells, turning it into one large bruise overnight. The usual solution is to store apples in a root cellar. But root cellars often have potatoes in them, and experts say that apples and potatoes should never be stored in the same room. This may seem incongruous, but there is a reason. As they age, potatoes release an otherwise harmless gas that makes apples spoil faster. If you can keep the gas away from your apples, they will keep just fine. Just don’t store them right next to potatoes.
I keep wrapped apples in a cardboard box. It need not be airtight, just tight enough to impede air circulation. I’ve kept apples in an unheated basement, a pantry, an enclosed porch, an unheated attic, even in a root cellar, potatoes and all. Using these simple methods, I have kept ordinary apples until late February, and Winter Banana apples into March.

Grain to Flour Measurement Conversion

I found this conversion information on http://www.harvestessentials.com/breadandgrai.html.

Freshly ground flours contain no preservatives and should be stored in the refrigerator or freezer to retain their freshness. Baked goods should also be refrigerated or frozen to keep that “just baked” goodness and to prevent spoilage.

1-1/2 pounds of wheat yields about 4 cups of flour

1 pound of oats yields about 3 cups of flour

1 pound of corn yields about 3-1/2 cups of flour

1 cup of millet yields about 2-1/2 cups of flour