First Aid Kit Supplies

~ by Rachel Woods, About.com Latter-day Saint Guide ~

Standard First Aid Kit Supplies*

Container (metal, wood, or plastic) with a fitted cover to store first aid kit
First Aid Booklet (including CPR)
Prescribed Medications
Any critical medical family histories
Adhesive
Ammonia
Bicarbonate of soda
Calamine lotion (sunburn/insect bites)
Diarrhea remedy
Elastic bandages
Gauze bandages
Hot-water bottle
Hydrogen peroxide
Ipecac syrup (induces vomiting)
Knife
Matches
Measuring cup
Medicine dropper
Needles
Paper bags
Razor blades
Rubbing alcohol
Safety pins
Scissors
Soap
Thermometer
Triangular bandages
Tweezers
Prescriptions
Consecrated oil

*List complied from "Essentials of Home Production & Storage," 1978, p. 7-8

Additional First Aid Kit Supplies

Immunization records
Medications for children (if applicable)
Fever reducing medications such as: aspirin, acetaminophen, or ibuprofen
Allergy medication
Antibacterial wipes
Antibiotic ointment
Antiseptic wipes
Band-aids
Burn ointment / spray
Cotton balls
Cough syrup / cough drops
Disposable blanket
Eye drops / eye wash
Feminine hygiene
Gloves
Hand sanitizer
Hot and cold instant packs
Hydrocortisone cream
Lip ointment (chap stick)
Medical tape (waterproof & regular)
Nail clippers
Needle and thread
Snake bite kit
Sterile strips
Sunscreen / lotion
Tourniquet kit
Vaseline
Water purification tablets

Notes:
Update your first aid kit every six months (put a note in your calendar/planner) to replenish and check all supplies. Expired or contaminated items should be replaced.
Check with your family doctor for any specific medicines and supplies your family might require for an emergency.
Some items may leak or break open. Using tubes, plastic bottles, or Ziploc bags can help prevent contamination.
All supplies should be labeled and organized for quick and easy use.
Supplies may be divided and organized into compartments or sections.
You may include any other first aid items you feel would be useful or necessary.
A condensed version of this first aid kit should also be included in your 72 hour kit.

Affording an Education

“We live in a world where knowledge is developing at an ever-accelerating rate. Drink deeply from this ever-springing well of wisdom and human experience.”
—Gordon B. Hinckley, Teachings of Gordon B. Hinckley (1997), 171

To become self-reliant in education, we should:
Study the scriptures and other good books.
Improve our ability to read, write, and do basic mathematics.
Learn to communicate effectively with others.
Obtain formal education or equivalent training necessary for employment.

Take advantage of opportunities to gain more knowledge.

Self-Reliance & Family Well-Being

Helping our children to receive the education they will need to be self-reliant gets more and more expensive every year. For some it can seem impossible, but there is a solution.

Washington offers GET, Guaranteed Education Tuition. GET is Washington's 529 plan, helping families save for college. With GET, your account is guaranteed to keep pace with rising tuition and you can use it at nearly any public or private college in the country. To find out more about GET go to http://www.get.wa.gov/

Finances

From Self-Reliance and Family Well-Being

“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; discipline yourselves in your purchases to avoid debt. … If you have paid your debts and have a financial reserve, even though it be small, you and your family will feel more secure and enjoy greater peace in your hearts” (All Is Safely Gathered In: Family Finances).

Pay Tithes and Offerings
Successful family finances begin with the payment of an honest tithe and the giving of a generous fast offering. The Lord has promised to open the windows of heaven and pour out great blessings upon those who pay tithes and offerings faithfully (see Malachi 3:10 and Isaiah 58:6–12).
Tithing
If our tithing is the first obligation met, our commitment to this important gospel principle will be strengthened and the likelihood of financial mismanagement will be reduced.
Fast Offerings
On fast day, we go without food and drink for two consecutive meals, if physically able, and then give to the bishop a fast offering at least equal to the value of the food not eaten. If possible, we should be very generous and give more. The bishop uses the fast offerings to care for the poor and needy.

Avoid Debt
Spending less money than you make is essential to your financial security. Avoid debt, with the exception of buying a modest home or paying for education or other vital needs. If you are in debt, pay it off as quickly as possible. Some useful tools in becoming debt free are a debt-elimination calendar and a family budget worksheet.
Distinguish between Needs and Wants
We must learn to distinguish between wants and needs. We should be modest in our wants. It takes self-discipline to avoid the “buy now, pay later” philosophy and to adopt the “save now and buy later” practice.

Elder Joseph B. Wirthlin (1917–2008) taught: “All too often a family's spending is governed more by their yearning than by their earning. They somehow believe that their life will be better if they surround themselves with an abundance of things. All too often all they are left with is avoidable anxiety and distress” (“Earthly Debts, Heavenly Debts,” Liahona,May 2004, 42).
Getting—and Staying—out of Debt
We should avoid debt. There is nothing that will cause greater tensions in life than grinding debt, which will make the debtor a slave to creditors. A specific goal, careful planning, and determined self-discipline are required to accomplish this.

President N. Eldon Tanner (1898–1982) taught: “Those who structure their standard of living to allow a little surplus, control their circumstances. Those who spend a little more than they earn are controlled by their circumstances. They are in bondage” (“Constancy amid Change,” Liahona, Feb. 1982, 46).
Use a Budget
Keep a record of your expenditures. Record and review monthly income and expenses. Determine how to reduce what you spend for nonessentials.
Use this information to establish a family budget. Plan what you will give as Church donations, how much you will save, and what you will spend for food, housing, utilities, transportation, clothing, insurance, and so on.
Discipline yourself to stay within your budget plan. A budget worksheet is a useful tool to help you with your plan.
Build a ReserveGradually build a financial reserve, and use it for emergencies only. If you save a little money regularly, you will be surprised how much accumulates over time.

President Gordon B. Hinckley (1910–2008) taught: “Set your houses in order. If you have paid your debts, if you have a reserve, even though it be small, then should storms howl about your head, you will have shelter for your wives and children and peace in your hearts” (“To the Boys and to the Men,” Liahona, Jan. 1999, 66; October 1998 general conference).

Ever wonder how to use your food storage?

Okay, now you know how, what and where to store, but what do you do with it all? Sure you can wrap colored lights around a stack of #10 tins and not have to worry about pine needles (Christmas tree?) or you can place about 40 of the #10 tins together on the floor and throw a mattress on top, poof instant guest bed. Or you can do what I did in the beginning, whine that there was never anything to cook in the house (grew up on boxed and prepackaged meals). Or you can check out some of the links below and find out how to make your food storage work for you. Most of these are located on other blogs, some on websites, but it is all wonderful information.

My Food Storage Cookbook

Food Storage Made Easy Recipes

Food Storage Recipes

BASIC FOOD STORAGE COOKBOOKRecipes, Ideas, Tips, & InformationSouth Jordan Utah River Stake2003

Cooking Basic Food Storage

If you have some recipes you'd like to share, send me an email and I will include it in a future blog.

shadleparkpl@gmail.com

Where Do I Store It All?

One of my children marveled at my shelving system. He came over and examined it, took measurements and tried to figure out how to make his own, only to discover that there was a lot more to it than slapping a couple of pieces of plywood together. I built these, I have the tools, the know how, the jigs and the plans.

I now have three of these stacked on top of each other (the picture is two units). Each holds approximately 40 - #10 cans. After this last trip to the cannery however, I will need to build another. I also have a couple that hold soup, vegetables and tuna. This is in my laundry room, unfortunately near the furnace, so I have to rotate more often for quality. Not everyone has this kind of space.

"The storage area should be located where the average temperature can be kept above 32°F and below 70°F. Remember that the cooler the storage area the longer the retention of quality and nutrients. Freezing of some items, such as canned products, should be avoided since the expansion of the food during freezing may rupture (metal) or break (glass) the container, or break the seal on lids on glass bottles, and allow the food to be contaminated. This could pose a serious safety risk when the food thaws. The storage area should be dry (less than 15 percent humidity), and adequately ventilated to prevent condensation of moisture on packaging material. The area should be large enough so that shelves can accommodate all of the stored food and adequate space is available to keep the area clean and tidy. A 9 x 12 foot room with 10 foot ceilings will provide adequate space for a family of six to store an 18 month supply of food. Food should not be stored on the floor. It is a good idea to have the lowest shelf 2-3 feet off the floor in flood prone areas. Shelves should be designed so that a simple rotation system can effectively allow the oldest food to be used first and the newest food to be held within the shelf-life period.

When designing and building a food storage area, do it to minimize areas where insects and rodents can hide. As practical, seal all cracks and crevices. Eliminate any openings which insects or rodents may use to gain entrance to the storage area. Electrical equipment such as freezers, furnaces and hot water heaters should not be housed in the storage area. These appliances produce heat, unnecessarily increasing storage temperatures. Insulation of the storage area from other areas of the house will effectively reduce the average yearly temperature of the food."

Source: Charlotte P. Brennand, PhD, and Deloy G. Hendricks, PhD, Department of Nutrition & Food Sciences, USU

If ideal circumstances do not exist in your home for your storage space, consider storing under the bed (cooler, and darker), in coat closets, or anywhere where the temperature is cooler. The temperature is the main ingredient in maintaining quality food storage.

Storing Water

Water is the most critical portion of your food storage. We can live without food for much longer than we can live without water. In doing research about water storage, I went directly to USU extension services. Before you worry about shelves, getting your grains, sugars, etc, your first priority really needs to be water. The following is contributed by Carolyn Washburn, Utah State University Extension family and consumer sciences agent, Washington County, Utah:

Most often, the safety of our domestic water supply is of little concern. However, situations may occur when the water supply may be cut off or damaged. Consider this information for water storage and use in emergency situations.

• It is recommended that you store a gallon of water per person per day for drinking. One quart of water will sustain life, but you will likely not be as comfortable. You will also need additional water for washing. It is recommended that you store a minimum of a three-day supply of water, per person, but it would be best to have a two-week supply in your home for each family member.

• When drinkable water is properly disinfected and stored, it should have an indefinite shelf life, but to maintain the optimum drinking quality, water should be rotated every six months.

• Storage containers should be “food grade,” meaning they were meant to hold food or water. This includes containers made of glass, plastic, stainless steel or metals coated for food and water storage. They should have secure lids and spouts to allow dispensing without contamination.

• Clean all containers with soap, water and rinse well. Sanitize container and lid with one tablespoon bleach per gallon of water, shake well, empty container and allow to air dry. Juice and milk jugs may not be effective, as they may leak and may contain proteins and sugars from the previous foods. Two-liter pop containers are less likely to leak or hold residues. Do not store containers by materials that may leach into them. Store water containers off the ground and cement in a cool, dark place. Store a few containers in a freezer to provide ice if the electricity goes off.

• Most city-treated water is safe for storage without additives, but to ensure the storage of quality water, use a chlorine or heat treatment. To treat with chlorine, unscented, liquid bleach may be added to disinfect. Add eight drops, or 1/8 teaspoon bleach, to one gallon of water. To treat with heat, fill clean quart Mason jars and process in a boiling water canner for 20 minutes. This provides a way to have safe drinking water and also use jars that may be sitting empty.

• Purchased bottled water is a quick and convenient way of getting a water supply; however, it is not considered to be safer or purer than city-treated water.

• In an emergency, you may need additional water. If this becomes necessary, use water from pipes, ice cubes or your hot water heater. Only use water from swimming pools, toilet tanks or waterbeds as a last resort and then only for purposes other than drinking since chemicals may be present.

• In some emergency situations, you may need to treat or purify contaminated water, such as that from lakes, runoff, streams or ground water. To do this, boil water for five minutes, cool, then pour back and forth to improve taste. Chemical treatments may also be effective. A chlorine treatment of 1/4 teaspoon or 16 drops of unscented bleach may be used. Allow the water to sit for 30 minutes, then check for cloudiness. If it is cloudy, repeat the chemical treatment and let stand for 15 minutes. A slight chlorine odor should be present. If the water does not become clear, do not use it. Note the difference in treatment and purification amounts of bleach. For a treatment, use eight drops per gallon; for purification, use 16 drops.

• Water purification tablets are another option. Be sure to note their shelf life. Commercial water treatment units may also be used. Follow directions carefully and note the additional treatments that may be needed. Be aware that there is no effective way to decontaminate water that contains radioactive chemicals or fallout.

Water storage is important to your survival in the event of an emergency. Being prepared is critical.

How Much Should I Store?

One of the first things needed when starting (or continuing) your food storage is to have a plan on what and how much to store.

If only mine looked like this.

1 yr supply for one person.

 Your family may be large or small. Perhaps there is only 1 person. It is important to assess your needs. There are many tools to help you do this. Click here for a great food storage calculator that follows LDS guidelines, and is very simple to use.

Rather than retype instructions that have already been typed, follow this link, A Management Plan for Home Food Storage . This is a very insightful and easily used program to help you decide for your family what and how much you need to store.

Paying for Food Storage

As I look around and see friends who are struggling because job loss, it makes me even more appreciative of food storage. However, the #1 excuse for not having a year supply of food is "It just costs too much" or "I don't have enough money." Does obtaining a year supply of food totally freak you out financially? It sure doesn't have to.


Food storage is anything that you are not eating right now. Anything in your pantry is food storage. Anything in your freezer is food storage. Anything in your "food storage room" is food storage.

Here are some ideas that have helped our family:

1. Do not buy your food storage all at once. Most families would not be able to afford that! How do you eat an elephant? One bite at a time. Absolutely do not go into debt for food storage.

2. Each week, grocery stores have "loss leaders" on their ad. These are generally 1-5 items that lure you into the store. These items will be on sale for less than what the store pays for it. The idea of loss leaders are to get you into the store, in hopes that you will buy lots more while you are there. When an item is a loss leader, buy your year supply of that item. For example, when ketchup was on sale for .59 cents, I bought 12 bottles of it. That cost me only $7.00 (not a huge increase of my budget for the week), and now I have my year supply of that item. Often times, I would buy 3-4 loss leaders per week, buying the whole year supply of that item.

3. Make goals for your long term storage (beans, rice, flour, oats, wheat, powdered milk, etc). I would make a goal for the month. I have found that the LDS cannery usually has the best price on wheat, oats, beans and powdered milk.

4. Coupons. I have started couponing and seriously can't believe how much I am saving. Just think, if you save say $50 per month with coupons, you have an extra $50 that month for food storage.

5. Only buy items on sale. Stores cycle their ads about every 3 months. If you buy at least a 3 month supply of an item when it is on sale (preferable a year supply), then you won't have to buy it again until it is on sale again.

6. Food Storage Date Night. Instead of going on your regular date for the week, do a free date and use the money saved for food storage. If you forego only one date a month (dinner and a movie), you could easily have an extra $50-60 for food storage.

7. Tax Returns. This is the perfect time of year to use some of that tax return for food storage.

8. Store brands. Often times store brands can save you big. However, make sure that you buy one or two cans/boxes/bottles first to make sure you like them. No sense saving money on food you don't necessarily like.

9. Canning. When you find a great deal on meats, buy a bunch and pressure can it (future post). When boneless/skinless chicken breast is on sale, buy 40-80 pounds and can it. Same with pork, hamburger, steak, etc. Canned meat is a great thing to have in your food storage. Do the same with fruits (apples, pears, peaches) and vegetables (beans, beets, etc).

10. Your food storage is an extension of your pantry. It is nice to be able to "shop" in your food storage room for the items you need. Take is slow. Take it steady.

11. Ask for food storage for Christmas or birthdays. The peace of mind we receive from having our food storage outweighs many of the other things we could receive.

12. Plant a garden. For several dollars you can get seeds to plant enough produce to feed your family.

13. Eat at home. This alone can save so much money- which can be put towards food storage. Not to mention much more nutritious.

14. Know that the Lord will bless you as you endeavor to build your food storage.

Building a Food Storage Program

"Food storage is good, in that it provides a personal buffer against outside forces (economic, natural, political, etc.). But, it must also be placed in proper perspective. It is a resource and a resource should be wisely managed. Like any other resource it should be kept in balance with other resources. It has never been a wise practice to “rob Peter to pay Paul” or to deplete one resource at the sacrifice of another. The more time and effort spent on the project the more the project will become a part of everyday life, practical and usable.


1. Avoid going into debt. This is “robbing Peter to pay Paul” and may create a situation much more serious than not having “food stored for a time of emergency.”

2. Budget all expenses for the household and include a food storage budget.

3. Change the mindset from food storage only in time of disaster to food providently used daily. If the food is not to be eaten immediately, it is food storage. Purchase food to increase the amount stored. Purchase food to manage one’s own storage program. Purchase food in accordance with personal and family tastes, habits, lifestyle, age, etc.

4. Allot an amount each shopping trip to increase storage amount (since food storage is being rotated and used daily—that means 80% of the food dollar should be going for food storage); therefore, use wise shopping strategies on every shopping trip.
     a. Shop with a plan and with a list—use the list of foods generated in the “How to Store What You Use” section.
     b. Compare prices:
          1. Compare the price of one brand to another. Try out new brands before purchasing in quantity to ensure the quality is acceptable to your household and will be eaten.
          2. Compare the price of one size package to another. Divide the size of the package into the price and compare the price per unit of different packages.
          3. Shop sales—Be cautious of shopping several stores and risking impulse buying at each store. Sometimes the 50 cents saved may cost $5.00 more in the long run.
          4. Compare price of sale item to non-sale item—is it really less expensive?
          5. Do not be persuaded to purchase an item just because it is on sale.
          6. Be cautious using coupons, they are used to encourage sales for the store or the manufacturer.
     c. Buy foods in season.
     d. Buy two items when one is needed.

5. Shop in quantity or bulk—but with wisdom:
     a. Be sure quantity will be used before spoilage occurs or quality deteriorates.
     b. Be sure quality of bulk item is high quality. Food will never be any higher in quality than the day you purchase it.
     c. Use wisdom when purchasing at bargain stores, discount stores, salvage stores, warehouses, etc. Items sold at these stores may be lower priced due to poor quality and safety. If the food is discarded later or causes illness, the bargain price will not be worth the cost. (Even after following the guidelines below the quality of the product inside the package may not be acceptable.)
          1. Check expiration dates—old items do not store well.
          2. Check quality of packaging for tears, openings, exposed product, signs of leaking, soiling, excessive dirt, etc.
          3. Check for signs of pest infestation.
          4. Check for signs of temperature abuse—frozen packages are distorted, warped or have large ice crystals; items which should be loose are frozen into a solid clump; frost build up; freezer burn, etc.
          5. Reject cans with dents on the seams, dents on the seal, dents large enough to hold at least one finger, cans with bulging lids, signs of leaking, rust, etc.

6. Ways to “increase” available money for food storage:
     a. Use non-fixed income for storage such as tax refunds, gifts of money, bonus checks, rebate checks, etc.
     b. Use entertainment money for storage by cutting back on (or cutting out) movies and movie rentals for 1 month, 2 months, etc.
     c. Eat at home rather than eating out; cut back on snacks; use money spent on snacks such as sodas, chips, candy, munchies; develop cooking skills and cook from scratch rather than with higher priced convenience foods; pack a lunch rather than eat out.
     d. Use vacation money by: choosing a less expensive vacation; shorten vacation time and use money saved for storage items; stay home for vacation; plan vacation wisely— lack of planning usually ends up in higher costs and less results.

7. Purchase foods from a reputable source. ..."

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pgs. 118-119. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

Preparedness Christmas gift ideas

When and if the turmoil of the world changes our lives (think of natural disasters, economic problems, unemployment, war, or disease), won't we be thankful to have food and supplies which can help us?

Giving these items for Christmas is a great idea, because if you are going to give them something anyway, why not make it something that might save their lives or enable them to live through a disaster?

Here are some great ideas to give for Christmas:

Food storage of any type.

Equipment to help them use food storage: Wheat grinder, dehydrator, pressure canner, food processor.

Camping equipment: Tent, sleeping bag, hammock tent, flashlight, lantern, water filter, Noah's Tarp for shelter.

72 hour kit: back pack, mess kit, cookstove, fuel for cookstove, emergency blanket, compass, flashlight, glowstick, water filter, individual packs of food such as MRE's (Meals Ready to Eat), ramen, spaghettios, instand oatmeal, poptarts, etc (they need to rotate those after 6 months).

For heat: an indoor propane heater (like a Big Buddy)

Items to help them start a garden: "The New Square Foot Gardening" book, shovel, hoe, kneeling pad, order seeds from a seed supplier, coupons for helping them in the garden in the spring,

Car emergency kit: warm blanket or sleeping bag, flashlight, glowsticks, bottles of water, phone recharger,

Communication: wind-up or solar radio, solar cell phone charger,

A recipe book of the food storage recipes you love.

These were just things I thought of off the top of my head, I'm sure you can think of a lot more very useful gifts which can help your loved ones be more prepared.

from Gotta Wanna Needa Getta

Butter Spread

This is a great recipe that allows you to make your butter last a bit longer! This can be kept at room temperature, if
you want it super spreadable, or in the fridge. We prefer to keep ours in the fridge, since it is still spreadable, and softens (or melts) quickly on warm items. It spreads easily on pancakes, bagels, toast etc. I think it tastes pretty much like butter, and it is way better than the spreads you buy in the store (in my opinion :) It also is fantastic for grilled sandwiches (cheese, tuna, etc) because it gives the bread a bit more crispiness.


Butter Spread

2 cubes of butter (1 cup), at room temperature
1/2 cup canola oil (can use olive oil for a stronger flavor)
1/2 cup water

Using an electric mixer on high, whip the butter until it is really light and fluffy. While mixer is still going, slowly add oil. When all of oil is incorporated, slowly add water. Mixture will be white (not the usual yellow color of spread!) and fluffy. Put in fridge until set up. Enjoy!