Sunday, October 25, 2009

“Family Home Storage” is not “One-Year Supply:”

There are some very interesting changes are happening in the Church’s program to encourage members with their Home Storage programs. This is the first in a series of information bulletins which are being sent to provide up-to-date information to families. The hope is that families will make this issue a higher priority.

Recently, Church leaders have re-emphasized the counsel that families accumulate a supply of food and other commodities to prepare for temporal emergencies. In the past, the term “One-Year Supply.” was used but that term seemed overwhelming to many families. The Church is now offering new tools that can help any family, at any starting point, with their Home Storage goals.

The new tools include the following:

1. Online Resources. The Church has a special website called “Provident Living” ( The site has excellent information and tools to help with Home Storage.

2. A change of terminology and emphasis. The term “One-Year Supply” has been replaced by the term Family Home Storage which includes four smaller aspects. Church leaders now encourage families to approach their Home Storage goals in this sequence.

a. Three-Month Supply (Commodities that families use currently)

b. Drinking Water

c. Financial Reserve

d. Longer-Term Storage (Bulk food products)

3. The ability to order bulk food products through the local “Family Home Storage Center” (Formerly known as the “Church Cannery”)

This resource provides a way for individual families to order inexpensive bulk food products in quantities that fit their circumstances. Available products and prices are listed in a new online Home Storage Center Order Form.

The order process includes the following cycle:

1. Individual families give their product orders to their ward Canning Specialist.

2. The commodities are delivered to the Home Storage Center two months later.

3. On the delivery day, families come to the facility and repackage bulk commodities into #10 Cans or Mylar pouches for long-term storage.

4. Families pay for their order when they finish the repackaging on delivery day.

For assistance or more information, please contact your Ward Canning Specialist


Prepare for Disasters Before they Strike: Build A Disaster Supplies Kit

There are six basics you should stock for your home in the case of an emergency:

water, food, first aid supplies, clothing and bedding, tools and emergency supplies, and special items for medical conditions.

Keep the items that you would most likely need during an evacuation in an easy-to carry container. Below is a comprehensive list of what should be included in your kit – recommended items are marked with an asterisk(*).

Possible containers include a large, covered trash container, a camping backpack or a duffle bag.


  • Store water in plastic containers such as soft drink bottles. Avoid using containers that will decompose or break, such as milk cartons or glass bottles. A normally active person needs to drink at least two quarts of water each day. Hot environments and intense physical activity can double that amount. Children, nursing mothers, and ill people will need more.
  • Store one gallon of water per person per day.
  • Keep at least a three-day supply of water per person (two quarts for drinking, two quarts for each person in your household for food preparation/sanitation).*

Additional Information


Store at least a three-day supply of non-perishable food. Select foods that require no refrigeration, preparation or cooking, and little or no water. If you must heat food, pack a can of sterno. Select food items that are compact and lightweight.

Include a selection of the following foods in your Disaster Supplies Kit:

  • Ready-to-eat canned meats, fruits, and vegetables
  • Canned juices
  • Staples (salt, sugar, pepper, spices, etc.)
  • High energy foods
  • Vitamins
  • Food for infants
  • Comfort/stress foods

Additional Information

First Aid Kit

Assemble a first aid kit for your home and one for each car.

  • (20) adhesive bandages, various sizes.
  • (1) 5" x 9" sterile dressing.
  • (1) conforming roller gauze bandage.
  • (2) triangular bandages.
  • (2) 3 x 3 sterile gauze pads.
  • (2) 4 x 4 sterile gauze pads.
  • (1) roll 3" cohesive bandage.
  • (2) germicidal hand wipes or waterless alcohol-based hand sanitizer.
  • (6) antiseptic wipes.
  • (2) pair large medical grade non-latex gloves.
  • Adhesive tape, 2" width.
  • Anti-bacterial ointment.
  • Cold pack.
  • Scissors (small, personal).
  • Tweezers.
  • CPR breathing barrier, such as a face shield.

Non-Prescription Drugs

  • Aspirin or nonaspirin pain reliever
  • Anti-diarrhea medication
  • Antacid (for stomach upset)
  • Syrup of Ipecac (use to induce vomiting if advised by the Poison Control Center)
  • Laxative
  • Activated charcoal (use if advised by the Poison Control Center)

Tools and Supplies

  • Mess kits, or paper cups, plates, and plastic utensils*
  • Emergency preparedness manual*
  • Battery-operated radio and extra batteries*
  • Flashlight and extra batteries*
  • Cash or traveler's checks, change*
  • Non-electric can opener, utility knife*
  • Fire extinguisher: small canister ABC type
  • Tube tent
  • Pliers
  • Tape
  • Compass
  • Matches in a waterproof container
  • Aluminum foil
  • Plastic storage containers
  • Signal flare
  • Paper, pencil
  • Needles, thread
  • Medicine dropper
  • Shut-off wrench, to turn off household gas and water
  • Whistle
  • Plastic sheeting
  • Map of the area (for locating shelters)


  • Toilet paper, towelettes*
  • Soap, liquid detergent*
  • Feminine supplies*
  • Personal hygiene items*
  • Plastic garbage bags, ties (for personal sanitation uses)
  • Plastic bucket with tight lid
  • Disinfectant
  • Household chlorine bleach

Clothing and Bedding
*Include at least one complete change of clothing and footwear per person.

  • Sturdy shoes or work boots*
  • Rain gear*
  • Blankets or sleeping bags*
  • Hat and gloves
  • Thermal underwear
  • Sunglasses

Special Items

  • Remember family members with special requirements, such as infants and elderly or disabled persons

For Baby*

  • Formula
  • Diapers
  • Bottles
  • Powdered milk
  • Medications

For Adults*

  • Heart and high blood pressure medication
  • Insulin
  • Prescription drugs
  • Denture needs
  • Contact lenses and supplies
  • Extra eye glasses

Entertainment (based on the ages of family members)

  • Games (cards) and books
  • Portable music device

Important Family Documents

  • Keep these records in a waterproof, portable container:
    • Will, insurance policies, contracts deeds, stocks and bonds
    • Passports, social security cards, immunization records
    • Bank account numbers
    • Credit card account numbers and companies
  • Inventory of valuable household goods, important telephone numbers
  • Family records (birth, marriage, death certificates)
  • Store your kit in a convenient place known to all family members. Keep a smaller version of the supplies kit in the trunk of your car.
  • Keep items in airtight plastic bags. Change your stored water supply every six months so it stays fresh. Replace your stored food every six months. Re-think your kit and family needs at least once a year. Replace batteries, update clothes, etc.
  • Ask your physician or pharmacist about storing prescription medications.

Food and Water in an Emergency (A5055) (FEMA 477)
(PDF File)

If an earthquake, hurricane, winter storm or other disaster strikes your community, you might not have access to food, water and electricity for days, or even weeks. By taking some time now to store emergency food and water supplies, you can provide for your entire family. This brochure was developed by the Federal Emergency Management Agency in cooperation with the American Red Cross and the U.S. Department of Agriculture.

Having an ample supply of clean water is a top priority in an emergency. A normally active person needs to drink at least two quarts of water each day. Hot environments can double that amount. Children, nursing mothers and ill people will need even more. You will also need water for food preparation and hygiene. Store a total of at least one gallon per person, per day. You should store at least a two-week supply of water for each member of your family.

If supplies run low, never ration water. Drink the amount you need today, and try to find more for tomorrow. You can minimize the amount of water your body needs by reducing activity and staying cool.

Water Sources

How to Store Water
Store your water in thoroughly washed plastic, glass, fiberglass or enamel-lined metal containers. Never use a container that has held toxic substances. Plastic containers, such as soft drink bottles, are best. You can also purchase food-grade plastic buckets or drums.

Seal water containers tightly, label them and store in a cool, dark place. Rotate water every six months.

Emergency Outdoor Water Sources
If you need to find water outside your home, you can use these sources. Be sure to treat the water according to the instructions on page 3 before drinking it.

  • Rainwater
  • Streams, rivers and other moving bodies of water
  • Ponds and lakes
  • Natural springs

Avoid water with floating material, an odor or dark color. Use saltwater only if you distill it first. You should not drink flood water.

Hidden Water Sources in Your Home
If a disaster catches you without a stored supply of clean water, you can use the water in your hot-water tank, pipes and ice cubes. As a last resort, you can use water in the reservoir tank of your toilet (not the bowl).

Do you know the location of your incoming water valve? You'll need to shut it off to stop contaminated water from entering your home if you hear reports of broken water or sewage lines.

To use the water in your pipes, let air into the plumbing by turning on the faucet in your house at the highest level. A small amount of water will trickle out. Then obtain water from the lowest faucet in the house.

To use the water in your hot-water tank, be sure the electricity or gas is off, and open the drain at the bottom of the tank. Start the water flowing by turning off the water intake valve and turning on a hot-water faucet. Do not turn on the gas or electricity when the tank is empty.

Three Ways to Treat Water
In addition to having a bad odor and taste, contaminated water can contain microorganisms that cause diseases such as dysentery, typhoid and hepatitis. You should treat all water of uncertain purity before using it for drinking, food preparation or hygiene.

There are many ways to treat water. None is perfect. Often the best solution is a combination of methods.

Two easy treatment methods are outlined below. These measures will kill most microbes but will not remove other contaminants such as heavy metals, salts and most other chemicals. Before treating, let any suspended particles settle to the bottom, or strain them through layers of paper towel or clean cloth.

Boiling: Boiling is the safest method of treating water. Bring water to a rolling boil for 3-5 minutes, keeping in mind that some water will evaporate. Let the water cool before drinking.

Boiled water will taste better if you put oxygen back into it by pouring the water back and forth between two clean containers. This will also improve the taste of stored water.

Disinfection: You can use household liquid bleach to kill microorganisms. Use only regular household liquid bleach that contains 5.25 percent sodium hypochlorite. Do not use scented bleaches, colorsafe bleaches or bleaches with added cleaners.

Add 16 drops of bleach per gallon of water, stir and let stand for 30 minutes. If the water does not have a slight bleach odor, repeat the dosage and let stand another 15 minutes.

The only agent used to treat water should be household liquid bleach. Other chemicals, such as iodine or water treatment products sold in camping or surplus stores that do not contain 5.25 percent sodium hypochlorite as the only active ingredient, are not recommended and should not be used.

While the two methods described above will kill most microbes in water, distillation will remove microbes that resist these methods, and heavy metals, salts and most other chemicals.

Distillation: Distillation involves boiling water and then collecting the vapor that condenses back to water. The condensed vapor will not include salt and other impurities. To distill, fill a pot halfway with water. Tie a cup to the handle on the pot's lid so that the cup will hang right-side-up when the lid is upside-down (make sure the cup is not dangling into the water) and boil the water for 20 minutes. The water that drips from the lid into the cup is distilled.

Food Supplies

When Food Supplies Are Low
If activity is reduced, healthy people can survive on half their usual food intake for an extended period and without any food for many days. Food, unlike water, may be rationed safely, except for children and pregnant women.

If your water supply is limited, try to avoid foods that are high in fat and protein, and don't stock salty foods, since they will make you thirsty. Try to eat salt-free crackers, whole grain cereals and canned foods with high liquid content.

You don't need to go out and buy unfamiliar foods to prepare an emergency food supply. You can use the canned foods, dry mixes and other staples on your cupboard shelves. In fact, familiar foods are important. They can lift morale and give a feeling of security in time of stress. Also, canned foods won't require cooking, water or special preparation. Following are recommended short-term food storage plans.

Special Considerations
As you stock food, take into account your family's unique needs and tastes. Try to include foods that they will enjoy and that are also high in calories and nutrition. Foods that require no refrigeration, preparation or cooking are best.

Individuals with special diets and allergies will need particular attention, as will babies, toddlers and elderly people. Nursing mothers may need liquid formula, in case they are unable to nurse. Canned dietetic foods, juices and soups may be helpful for ill or elderly people.

Make sure you have a manual can opener and disposable utensils. And don't forget nonperishable foods for your pets.

Food Storage Tips

  • Keep food in a dry, cool spot - a dark area if possible.
  • Keep food covered at all times.
  • Open food boxes or cans care-fully so that you can close them tightly after each use.
  • Wrap cookies and crackers in plastic bags, and keep them in tight containers.
  • Empty opened packages of sugar, dried fruits and nuts into screw-top jars or air-tight cans to protect them from pests.
  • Inspect all food for signs of spoilage before use.
  • Use foods before they go bad, and replace them with fresh supplies, dated with ink or marker. Place new items at the back of the storage area and older ones in front.

Nutrition Tips

  • During and right after a disaster, it will be vital that you maintain your strength. So remember:
  • Eat at least one well-balanced meal each day.
  • Drink enough liquid to enable your body to function properly (two quarts a day).
  • Take in enough calories to enable you to do any necessary work.
  • Include vitamin, mineral and protein supplements in your stockpile to assure adequate nutrition.

Shelf-life of Foods for Storage
Here are some general guidelines for rotating common emergency foods.

Use within six months:

  • Powdered milk (boxed)
  • Dried fruit (in metal container)
  • Dry, crisp crackers (in metal container)
  • Potatoes

Use within one year:

  • Canned condensed meat and vegetable soups
  • Canned fruits, fruit juices and vegetables
  • Ready-to-eat cereals and uncooked instant cereals (in metal containers)
  • Peanut butter
  • Jelly
  • Hard candy and canned nuts
  • Vitamin C

May be stored indefinitely (in proper containers and conditions):

  • Wheat
  • Vegetable oils
  • Dried corn
  • Baking powder
  • Soybeans
  • Instant coffee, tea and cocoa
  • Salt
  • Noncarbonated soft drinks
  • White rice
  • Bouillon products
  • Dry pasta
  • Powdered milk (in nitrogen-packed cans)



How Much Water do I Need?

You should have at least a three-day supply of water and you should store at least one gallon of water per person per day. A normally active person needs at least one-half gallon of water daily just for drinking.

Additionally, in determining adequate quantities, take the following into account:

  • Individual needs vary, depending on age, physical condition, activity, diet, and climate.
  • Children, nursing mothers, and ill people need more water.
  • Very hot temperatures can double the amount of water needed.
  • A medical emergency might require additional water.

How Should I Store Water?

To prepare safest and most reliable emergency supply of water, it is recommended you purchase commercially bottled water. Keep bottled water in its original container and do not open it until you need to use it.

Observe the expiration or “use by” date.

If You are Preparing Your Own Containers of Water

It is recommended you purchase food-grade water storage containers from surplus or camping supplies stores to use for water storage. Before filling with water, thoroughly clean the containers with dishwashing soap and water, and rinse completely so there is no residual soap. Follow directions below on filling the container with water.

If you choose to use your own storage containers, choose two-liter plastic soft drink bottles – not plastic jugs or cardboard containers that have had milk or fruit juice in them. Milk protein and fruit sugars cannot be adequately removed from these containers and provide an environment for bacterial growth when water is stored in them. Cardboard containers also leak easily and are not designed for long-term storage of liquids. Also, do not use glass containers, because they can break and are heavy.

If storing water in plastic soda bottles, follow these steps
Thoroughly clean the bottles with dishwashing soap and water, and rinse completely so there is no residual soap.Sanitize the bottles by adding a solution of 1 teaspoon of non-scented liquid household chlorine bleach to a quart of water. Swish the sanitizing solution in the bottle so that it touches all surfaces. After sanitizing the bottle, thoroughly rinse out the sanitizing solution with clean water.

Filling Water Containers

Fill the bottle to the top with regular tap water. If the tap water has been commercially treated from a water utility with chlorine, you do not need to add anything else to the water to keep it clean. If the water you are using comes from a well or water source that is not treated with chlorine, add two drops of non-scented liquid household chlorine bleach to the water.Tightly close the container using the original cap. Be careful not to contaminate the cap by touching the inside of it with your finger. Place a date on the outside of the container so that you know when you filled it. Store in a cool, dark place.Replace the water every six months if not using commercially bottled water.