A common misconception among those who are starting a food storage plan is that specific foods must be included if you are going to be obedient to the counsel to have food storage. That idea often refers to wheat, and now, even freeze-dried foods and powdered eggs. That is not true, though some foods are specifically recommended because they are good sources of nutrients, store well, and are, usually, widely available at reasonable prices.
What if it is hard to find traditional long-term storage foods? What if they are too expensive for your budget or, for health reasons, you cannot eat many of them? Are you wrong to store something different? Not if you store a nutritionally balanced supply of food that meets your needs and circumstances that can also be stored long term.
The recommendations for long-term storage are general categories not specific foods. They are grains, legumes, milk, fats, sugars, and salt. In 1978, The Church of Jesus Christ of Latter-day Saints in the booklet Essentials of Home Production and Storage recommended 300 pounds of grains, 60 pounds of legumes, 75 pounds of powdered milk, 60 pounds of sugars, 20 pounds of fats, and 5 pounds of salt per person for one year. In 2002, a letter signed and issued by The First Presidency of the Church recommended a second option of 400 pounds of grains, 60 pounds of legumes, 16 pounds of powdered milk, 60 pounds of sugars, 10 quarts of fats, and 8 pounds of salt per person for one year. Recommendations now from The Church of Jesus Christ of Latter-day Saints are 25 pounds of grains and 5 pounds of legumes for one adult for one month or 300 pounds of grains and 60 pounds of legumes for one adult for one year. Other items such as oil, sugar, milk, salt, baking soda, and foods containing vitamin C and other essential nutrients can be added. The reduced number of categories from six to two is a result of addressing a world-wide church population.
If you understand what each food category contributes to the diet, you will understand its importance to the overall plan and the advisability of adapting each category to your circumstances. Whole grains are a source of carbohydrates, B vitamins, fiber, protein, phosphorus, and iron. Legumes are a source of protein, carbohydrates, fiber, and thiamine. Milk provides protein, carbohydrates, calcium, riboflavin, and phosphorus. Grains, legumes, and milk all provide a variety of vitamins and minerals in varying amounts. The only vitamins missing are vitamins A and C unless you sprout grains, store amaranth, or have vitamin A enriched milk. Fats provide fat and a small amount of vitamin E. In addition, butter also provides some vitamin A. Sugars provide carbohydrates. Molasses and honey also provide some trace minerals. Salt provides sodium.
You can choose specific foods in each of the six categories that fit your circumstances of availability, cost, and health requirements and still have nutritious long-term food storage. You may have to search for different sources than other people use for supplies, but you can still have a varied and interesting food storage program.
Decide what you can afford to order and have shipped, if anything, but also research what is available locally in grocery stores, health food stores, food co-ops, farmers’ co-ops, farmers’ markets, local farms, Amish stores, the Home Storage Centers of The Church of Jesus Christ of Latter-day Saints, restaurant supply houses, and wholesale clubs. The options available locally for most people are increasing and make food supplies a lot easier to replace when they are depleted. Sales on smaller quantities at local stores are often less expensive than buying bulk. Remember to compare cost per unit measure (ounce, pound, etc.), and include the cost of shipping, when comparing items ordered and shipped to the cost of locally procured items.
Determine how the six food categories can fit your diet restrictions. If you are gluten intolerant, don’t store wheat and other gluten containing grains. Store grains that are gluten-free. If you are allergic to cow’s milk, store powdered soy milk or other milks available in shelf stable boxes. If you are diabetic, store accordingly. If finances allow, consider storing foods you can’t eat that could be easily shared with others. Wheat, rice, oats, legumes, sugar, and salt all have a very long shelf life when properly stored. They can be shared with others when the need arises, and they will allow you to reserve the foods you are able to eat for yourself. Don’t forget the need for sugar and salt in home canning.
Using the recommended amounts and kinds of food for long-term storage as guidelines to adapt your food storage to your location, your budget, and your diet restrictions will allow you to have a varied, interesting, affordable, and nutritious food storage program.