The Survival Mom™ » Food Storage

The Paranoid Dad’s Secret Food Stash

thesurvivalmom — Thu, 26 Jan 2012 18:59:49 +0000

Guest post by The Paranoid Dad

image by busyPrinting

In this crazy world of ours, I can’t help but wonder, what if our home was ever raided for food and the pantry emptied? What would we do? How long could we live without food?

This thought led me to a pretty creative idea. What if I squirreled away ingredients to make umpteen batches of soup and hid them in a secret compartment? I’m not thinking of doing this with tons of food, just enough to keep me and my family going for a few weeks.

First, what would I need? My preference is #10 cans and we have the extra room to store them, but if you live in a smaller space, store as many smaller #2.5 cans as you will need. By the way, we buy most of our food for storage from Shelf Reliance*, Freeze Dry Guy*, and Honeyville. My wife loves the chicken bouillon from Shirley J.

Here’s the list that I came up with for making several dozen batches of soup:

#10 can chicken bouillon
#10 can tomato powder (for tomato based soups)
#10 can beef bouillon
#2.5 can salt
smaller packets/bottles of seasonings

Those three #10 cans will give me enough soup base to make an awful lot of soup. Even plain hot chicken broth is nutritious and comforting. A can of sour cream powder and/or instant milk will make creamier soups, if we get tired of the same-old, same-old.

Next on my list are the vegetables to give my soups plenty of nutrients. Note: these are all either freeze-dried or dehydrated.

#10 can carrots
#10 can celery (freeze-dried is better)
#10 can corn
#10 can onions
#10 can diced potatoes
Other veggies we like: green beans, peas, mixed vegetables, mushrooms.

Protein is next, and I prefer freeze-dried meats over TVP for their flavor, but TVP is much less expensive. There are quite a few options in this category:

Multi-bean soup mix
#10 cans of individual bean varieties (instant beans are a fairly new option on the market)
#10 can freeze-dried chicken
#10 can freeze-dried ground beef
#10 cans of other proteins: freeze-dried turkey, various flavors of TVP

Finally, to make the soups even heartier, I want to include a few grains and pasta:

#10 can barley (My wife likes this more than I do.)
#10 can rice
#10 can elbow macaroni
#10 cans of other grains and pasta, such as quinoa (again, the wife) or egg noodles
#10 can of ABC soup mix (has both pasta and legumes)

I haven’t forgotten water! Without water, there’s no soup, right? I don’t think that “hoarding” water will ever be an issue, but we do keep a number of water bottles in various places around the house and a couple of large water barrels are outside.

In all, I would have about 14-15 #10 cans to make up my secret stash of soup. The next step is storing these containers in an area that will not be easily found. In most homes, hiding several #10 cans is pretty easy. I’m pretty handy with construction and carpentry, so I’ve been looking around for places to build false walls.

Since these ingredients will be stored in locations that won’t often be checked on, #10 cans will be a better barrier against pests but it’s important that they are not stored anywhere damp. Heavy duty 1-gallon PETE containers would be acceptable and even clean, dry 2-liter soda bottles are acceptable for storing food.

Usually, a big bowl of soup is enough to keep me going for several hours, but also hiding ingredients to make 40-50 loaves of bread would help your meals be even more filling and nutritious. This is easy, since a single 5-gallon bucket of wheat will generally make about that many loaves of bread. If you don’t have room to hide a large bucket, wheat can also be purchased in #10 cans. Add 1 large packet of yeast (do check on this for expiration dates, since yeast doesn’t last forever), a #2.5 can of salt, and small containers of instant milk, sugar, honey, or other ingredients for your preferred bread recipe.

Finally, what to do about breakfast? Either leftovers or hot cereals with a mix-in or two is the way to go. Rolled oats and germade/farina provide warm, filling breakfasts. These grains can be purchased in large 50 pound bags or #10 cans. If you buy the bags, make sure to re-package the food in smaller containers, such as the PETE or soda bottles mentioned above. A couple of #2.5 or larger cans of apple or banana chips are good mix-ins that my kids like. Again, I only want to hide enough food to last for a maybe a month or so as a fall-back.

Is it paranoid to think that marauders, desperate neighbors or even government agents with orders to confiscate food from “hoarders” might show up at your door? Well, it’s happened before. Hiding a percentage of your food may not be paranoid. It may be the smartest thing you’ll ever do.

*My wife has an affiliate relationship with these two companies.

The Paranoid Dad is married to The Survival Mom. Together, they have a pretty balanced approach to survival and preparedness, in spite of what their kids might think.

Action Step: Find a local wheat source & stock up

thesurvivalmom — Thu, 19 Jan 2012 10:08:31 +0000

image by tarap

There’s a reason why survival minded people buy wheat and not flour. Wheat has a shelf life of decades, while flour is only good for a year or so. Even if you’ve never ground wheat to make your own flour, it’s a smart idea to stock up on several pounds. You can read about alternative ways to use wheat here.

For this Action Step, track down sources of wheat and try to find the best price possible in your area. Here are some tips.

Check Craigslist for wheat sources.
Compare prices, types of wheat, sizes of containers, and shipping among the various sponsors here on my blog. Local is nice because you won’t have to pay shipping charges, but online may be your only source.
If possible, combine your online order with others in order to share the shipping charges. A cheap shipping charge, by the way, doesn’t necessarily make the purchase a better deal. Make sure you’re comparing apples with apples, er….wheat with wheat!
Contact a local LDS ward and ask about wheat sources in your area.
photo by FleurP
“Natural” grocery stores, such as Sunflower Market, Sprout’s, and Henry’s, carry wheat. It may be called “wheat berries”, but it’s the same stuff.
Bob’s Red Mill is another online source, but I’ve found them to be very expensive.
Chat with local growers at farmers markets and see if they can recommend a good, local source of wheat.
If you’ve never even seen real wheat, start by purchasing a pound or two. Borrow a grain mill from someone or just cook them up to make an awesome hot breakfast cereal.
Check out einkorn, an ancient wheat variety.
Use this wheat worksheet to plan your wheat purchases.
Make sure you store your wheat as best you can to protect it from the enemies of food storage.
Livestock feed stores sell wheat. I haven’t purchased any from this source, but many preppers have.

I really like this video about wheat by the Survivalist Doc. It’s over ten minutes long, so grab something to sip on and click ‘play’!

15 Reasons to stock up on peanut butter

thesurvivalmom — Wed, 30 Nov 2011 10:28:08 +0000

Peanut butter is packed with nutrients.
image by Greatist
It has an incredibly long shelf life, even when opened.
Peanut butter is a great addition to any bug out bag or emergency kit.
Peanut butter is a necessary ingredient in many recipes, both sweet and savory.
It is a high calorie food, providing plenty of energy.
It’s one of those stick-to-your-ribs foods.
Peanut butter is an ideal spread for sandwiches and can be combined with jelly, jam, bananas, apples, and anything else that sounds good!
It can be mixed in with oatmeal, with a bit of honey, for an extra nutritious breakfast.
Peanut butter is high in plant protein.
It comes in crunchy, super crunchy and other varieties, so everyone in the family gets their favorite version.
All you really need to enjoy peanut butter is a spoon.
It comes in package sizes ranging from individual packets to family-sized buckets. Each has its place in your food storage pantry.
Peanut butter is rich in folate, which is a necessary nutrient for pregnant women.
“All Natural” peanut butter is available and doesn’t contain trans fat.
Spread a bit on a pine cone, and you can feed hungry birds during the winter.
Powdered peanut butter is a good option if you want to avoid the oils in peanut butter but want the flavor for recipes.

Resources for recipes and more info:

The Peanut Institute

Peanut Butter Lovers

Skippy Peanut Butter

REVIEW: Food Storage Made Easy

thesurvivalmom — Fri, 18 Nov 2011 10:03:05 +0000

Earlier this year, Jodi and Julie of Food Storage Made Easy sent me a copy of their e-book. I was in the middle of writing my own book, which included a couple of chapters on food storage, and didn’t want my own ideas to mix with theirs, even sub-consciously, so I didn’t read their book until just recently.

Obviously, I’m a big fan of blogs, but one of their drawbacks is that the information isn’t organized all in a single location. One must spend hours tracking down information on a given topic and click from link to link in order to gain enough information. With Food Storage Made Easy Jodi and Julie have created an organized resource that is a logical, offline version of their informative and fun-to-read blog.

The first thing you’ll notice with this e-book is that it looks like it just jumped off the screen from its’ companion blog! It has the same pink/green color scheme and friendly you-can-do-it tone. The book is designed so that a beginner who knows nothing at all about food storage or emergency preparedness can complete each assignment and be fully prepared in short order. However, there’s still plenty of ‘meat’ for experienced Survival Moms. Even though the book is filled with the term,”baby steps,” don’t be misled. There are tips and ideas for every level of experience.

Food Storage Made Easy is an e-book, meant to be printed out and organized in a 3-ring binder. Without a doubt, that’s the best way to utilize the book and all the various forms and checklists it includes. On the second page, the list the materials you will need to create a hard copy of the book:

Purchase a 1” 3-ring binder with a plastic cover (we recommend pink of course)
Purchase 1 set of 10 dividers that are numbered 1-10
Purchase 1 set of 5 dividers that are blank (or buy labels to cover any numbers)

The best way to get the most out of it is to do exactly what the authors tell you to do! Put your binder together as instructed, open the book to “Babysteps Checklist #1″, and you’re good to go. There are 26 “Babystep Checklists”, so you’ll be kept quite busy putting together emergency kits as well as food storage.

With the holidays approaching, this e-book would be a welcome gift to a beginner Survival Mom, complete with an attractive binder and dividers. Preparedness can be so confusing, and Food Storage Made Easy e-book breaks it down into small bits and bites that will make anyone feel successful.

Easy guides to canning your own foods

thesurvivalmom — Wed, 26 Oct 2011 15:49:14 +0000

image by Chiot's Run

More and more Americans are returning in record numbers to the days of canning to preserve food. Canning jars and supplies have been disappearing from store shelves and families across the country are rediscovering the satisfaction of preserving their own healthy foods.

However, just as many people are standing on the sidelines, wanting to jump in but confused about where to start. Sharon over at Simply Canning has an easy-to-navigate website with dozens of helpful articles related to canning. She also has an inexpensive e-book you can download in seconds to begin your own venture into the world of canning. Here are some articles you may want to check out:

Canning equipment

Canning chicken or poultry

Canning homemade soups

Kendra, over at New Life on a Homestead, is also into canning and gave her permission for me to post this video explaining the use of a pressure canner.

You can also find directions from Kendra for canning summer squash and zucchini and chicken broth.

Finally, my friend Lori in Oregon recently decided to begin blogging about her own canning adventures. You can check out her colorful blog, Lori’s Latest – and other tales from the homestead. I can’t wait to try her recipe for Indian Relish.

One item you will definitely want to have on hand is the book known as the canning Bible, Ball Complete Book of Home Preserving. It will almost certainly be in your library but you’ll soon be wanting a copy of your own. Barbara, a family friend who has been canning for decades, still pulls out her worn copy from twenty years ago.

Look for canning jars and other equipment at garage and estate sales, second-hand stores, eBay, Craigslist, Backpage, and even placing requests for free supplies at Freecycle. With the weather definitely hitting autumn and, in some places, winter temperatures, a cozy, warm kitchen is just the place to be spending some time…over a water bath filled with jars of tomato preserves!

How-to: Storing food in buckets

thesurvivalmom — Mon, 19 Sep 2011 18:14:49 +0000

One of the top category of questions I get via email has to do with storing food. For the beginner, storing food in buckets sounds bizarre and mysterious. Here are a few tips to de-mystify this process along with a video that provides a nice explanation as well.

1. Storing food in buckets is smart because the heavy duty plastic helps to keep out pests, light, moisture, and oxygen, four of the five enemies of food. Buckets should be made from food safe plastic.

2. A mylar bag can be used as a liner in any bucket and provides a double layer of protection for the food.

3. Label the outside of each bucket with the contents, either with a Sharpie, a printed label, or a china marker. You don’t want to have to open each bucket and mylar bag in search of a certain food.

4. If you use an iron to seal the mylar bags, check to make sure the seal is tight. The first time I sealed up dried milk in these bags, I was unpleasantly surprised to find white powder trailing along behind me as I carried them to the pantry. The cat loved it.

5. Ask for free buckets at grocery store bakeries.

image by karpacious

6. Buy oxygen absorbers online. You’ve seen these absorbers before in packets of dry soup mixes and similar foods. They literally absorb the oxygen inside a container. (The process of oxidation ruins food.) Use these general guidelines for deciding how many absorbers to use.

100 cc oxygen absorber                    Large canning jar, 32 ounces

300 cc oxygen absorber                    #10 can

300 cc oxygen absorber                    one-gallon container

1500 cc oxygen absorber                  five-gallon bucket/container

The amount of absorbers needed depends on the size of container but also the amount of head room you leave at the top of the container and the size of the food. Tiny pieces of food, rice, for example, will have much less oxygen in between rice grains than will lima beans or larger foods, but these guidelines are good for most foods.

7. If you’ll be sealing a lot of mylar bags, check with Ready Made Resources about their hot-jaw sealer loaning program.

8. Store buckets a few inches off the ground and don’t stack them more than 3 buckets high.

9. What to store in the buckets? Just about anything, including toiletries (these won’t need to be sealed in mylar). Typically, people store dry goods, such as beans, cornmeal, wheat, and rice, in buckets.

10. If you plan on using some of what you’ve stored in buckets, invest a few dollars in Gamma Seal Lids. These have an outer ring that snaps on the top of an open bucket and then a smaller lid that is inserted within the ring and then twisted until closed. These lids allow for easy access to food you’re using and yet provide an air-tight seal when closed and can be used for years.

This video walks you through the process of sealing buckets with mylar bag inserts.

Survival Survey: Why not go vegetarian?

thesurvivalmom — Fri, 16 Sep 2011 15:18:14 +0000

One of the very first purchases we made, The Paranoid Dad and I, was two cases of freeze dried meat. I knew we could grow our own produce and that canned veggies and fruit were cheap, but I was worried about having enough protein in our storage.

image by whatleydude

It seems everyone has a plan for having a supply of meat for the future. Some intend to do a lot of hunting and fishing. Others are canning beef and chicken like there’s no tomorrow, and a growing number of families are raising chickens and rabbits. I can’t help but wonder, though, what’s wrong with planning on eating vegetarian when the S hits the fan?

People have lived on little or no meat for thousands of years. Yes, most of us eat poultry, fish, and meat, but we’re already stocking up on a lot of the same foods vegetarians eat, such as beans, legumes, rice, etc. Most preppers have gardens or, at least, have plans to garden and grown some of their own produce, and you can buy freeze-dried and dehydrated versions of just about anything that will stand still long enough!

I’m not trying to pick a fight with carnivores! Just wondering why more preppers aren’t making plans to eat mostly or all vegetarian in the future. What about you? Would you go vegetarian or are you honing your hunting skills?

INSTANT SURVIVAL TIP: Those PETE containers

thesurvivalmom — Mon, 12 Sep 2011 23:37:14 +0000

These are all 1-gallon containers.

Ever since I was in an episode of “Doomsday Preppers”, I have had many people ask me about the PETE containers I use to store dry goods. I use one-gallon PETE containers, although they come in several different sizes. I love these containers because they are re-usable, and I can see at a glance what I’ve stored.

One food storage note here: Once I’ve filled my PETE containers (along with 300 cc oxygen absorbers), I put them in cardboard boxes, labeled with the contents, e.g. cornmeal, flour, white beans, etc. The closed cardboard boxes will protect the food from the effects of light.

(Did you catch those fancy lookin’ containers? Not the soda bottles! The other ones!)

I’ve tried to track down an online source to purchase these without any luck. (If you have a link to an online company that sells these, let me know!) The best I can do is suggest that you buy these where I buy them, Sun West Container Company in Phoenix and Tucson. My contact in Phoenix is Julie, and I know she’d be happy to help you with an order and current pricing.

You might be able to get these free. A friend of mine owns a restaurant and when she saw my PETE containers, she said, “We get ingredients in those containers all the time!” So, it may be possible to procure these for free or at a nominal cost from a restaurant. It never hurts to ask.

If you don’t have the money in your budget for these containers, you’ll notice that I get plenty of use out of clean soda bottles! Rinse them out, swirl a tiny bit of water/bleach solution in the empty bottle, rinse one more time, and allow to dry. I run the caps of the bottles through the dishwasher. Use 200-300 cc oxygen absorber per filled soda bottle.

An Augason Farms Breakfast: a review

thesurvivalmom — Thu, 01 Sep 2011 00:38:35 +0000

When Augason Farms asked me to review their scrambled egg mix, pancake mix, and milk drink, I was more than happy to give it a try. Who doesn’t like a hearty breakfast of pancakes and scrambled eggs? My daughter could live on pancakes three meals a day. Syrup, not optional.

Scrambled Egg Mix

Eggs are very inexpensive in my area, so I’ve never needed to use dried eggs in place of fresh scrambled eggs, but the Augason Farms mixture may have changed my mind. The scrambled egg mixture was easy to use and cooked completely within a very short amount of time. I used a whisk to combine the egg powder with water, still ended up with some small lumps, but it didn’t seem to matter once I started cooking.

The cooked eggs were softer and more moist than regular eggs and had a nice, mild flavor. You wouldn’t mistake them for fresh eggs, but I don’t think most people would mind. When I let the cooked eggs sit for a few minutes, I noticed a bit of water pooling around them. For one breakfast I mixed in chopped, cooked bacon for a breakfast casserole meal and recently tried measuring out the egg powder into medium sized ziploc bags for camping. I wrote the amount of water needed on the outside of the ziploc, and when it was added, I just squished the water and egg together until they were fully combined. This would be a super easy way to have hot scrambled eggs on a camping or backpacking trip.

The only improvement I can suggest for Augason Farms Scrambled Eggs mixture is to include a chart with information for reconstituting larger amounts. The current instructions are for just 2 tablespoons of egg mixed with 3 tablespoons water. My family eats way more than that!

Buttermilk Pancake Mix

Pancakes are a sure-fire way to get the kids out of bed, and the Augason Farm Buttermilk Pancake Mix produced light, fluffy pancakes that mixed up and cooked quickly. I only needed to add water, and the batter was ready for the griddle. Again, the mixture can be measured out into individual ziplocs for camping trips. Now that I think of it, a scoop of scrambled egg on top of a large-ish pancake would make a great Breakfast Taco!

Low Fat Milk Alternative

Years ago my kids were milk-drinking freaks. There were times during my daughter’s Terrible Two’s (and Three’s and Four’s) that my blood would run cold at the sight of an empty milk container. I knew I was in for an unpleasant scene once she knew there would be no milk with her meal. She’s calmed down a lot since then but still likes her milk. That’s why I was a little nervous about serving up Augason Farms Morning Moo’s Low Fat Milk Alternative. Can you blame me?

The Morning Moo comes with slightly more complicated instructions than the scrambled eggs and pancake mix. This time I had to first combine the milk powder with warm water and stir until dissolved. I used a small whisk to make sure there were no lumps. (Yes, I guess I have a “thing” about lumps in my food.) This mixed up very quickly and then I added ice cold water. The result? A milk drink that’s actually drinkable. My first batch was on the watery side, so I recommend starting with a smaller amount of cold water, tasting, and then adding more water until the mixture is to your taste.

I mixed up more Morning Moo than I needed, so why not add it to the milk jug in the fridge? Yep, that’s what I did, and magically, we didn’t need to run to the store anymore for milk!

Overall, these three products were outstanding examples of what “survival” or “food storage” foods should be. Tasty, easy to prepare, and portable if necessary.

One final note. I really, really like the fact that Augason Farms includes plenty of information on their labels, way beyond ingredients and nutritional data. There were recipes and tips, which were quite helpful.

Ingredients:

Morning Moo’s Low Fat Milk Alternative, about $14 per #10 can

Buttermilk Pancake Mix, about $10 per #10 can

Scrambled Egg Mix, about $26 per #10 can

Forever foods and your food storage pantry

thesurvivalmom — Fri, 19 Aug 2011 19:47:53 +0000

The original list, “10 cooking staples that can outlast you“, was written by Laura Moss. It’s great info for anyone stocking up on food and would make a good addition to your Survival Mom Binder. The original list follows with my comments in italics.

Sugar – Regardless of whether your sugar is white, brown or powdered, it will never spoil because it doesn’t support bacterial
image by afiler

growth. The challenge with sugar is to keep it from hardening into chunks. To keep sugar fresh, store it in an airtight container or seal it in a plastic bag. If your brown sugar is more like a brown rock, you can revive it with just a minute in the microwave on low heat.

If you don’t use sugar very often, store it in canning jars and even sealed, small mylar bags. The price of sugar has been rising, so now would be a good time to stock up on at least 40 pounds, which is the recommended amount for one person for one year. If you’re planning on making preserves, you’ll need a lot more.

Pure vanilla extract – If you have pure vanilla extract in the back of the cupboard, there’s no need to throw it out because it lasts forever. It may be more expensive than its imitation counterpart, but its shelf life certainly outweighs the extra cost. Keep that vanilla flavor at its best by sealing the bottle after each use and storing it in a cool, dark place.

If you buy extracts for storage purposes, they should all last at least four years if stored in a dark, cool place. Most contain an amount of ethyl alcohol, which has preservative elements and lasts for years.

Love that rice! photo by Leandro H.

Rice – White, wild, jasmine, arborio and basmati rice all keep forever so there’s no need to throw them out. Brown rice is the one exception because it has a higher oil content so store it in the refrigerator or freeze it to maximize its shelf life. Once you’ve opened a bag or box of rice, move it to an airtight container or resealable freezer bag to keep it fresh.

You simply can’t go wrong by stocking up on plenty of rice. It’s a meal-stretcher and can be prepared in so many different ways that it’s one of my favorite food-storage basics. Save up 2-liter soda bottles, clean them and let them air dry for super storage containers for your rice.

Corn starch – You can thicken gravies and sauces for years with just one box of corn starch because it keeps indefinitely. Store this kitchen staple in a cool, dry area and be sure to reseal it tightly after each use.

If you don’t normally use corn starch, stock up on a few cans since it can double as a treatment for diaper rash and skin irritations of all kinds. Corn starch mixed with some water effectively cools sunburned skin and can even be used in fun craft activities for kids.

Honey – Whether you use it in your tea, on your toast or as an alternative sweetener, that jar of pure honey is good forever. It may get grainy or change color, but it’s still safe to eat — and delicious — because its antibiotic properties keep it from spoiling. You can help keep it fresh by storing it in a cool area, and you can improve the quality of crystallized honey by placing the jar in warm water and stirring it until the grainy parts dissolve.

Before pulling out the Neosporin or some other antibacterial ointment, try dabbing a little honey on scratches, scrapes, and bug bites. Do a little research on the benefits of honey, other than as a sweetener, and you’ll want to stock up on a whole lot more of this sweet stuff!

Hard liquor – Mixing drinks at your holiday party? There’s no need to replace those decades-old bottles of gin and whisky.
image by *~Dawn~*

Distilled spirits like vodka, rum, whisky, tequila and gin don’t ever spoil — even after opening. The taste, color or aroma may fade over time, but it’ll hardly be noticeable. Keep the bottles tightly closed and store them in a cool area away from direct heat or sunlight.

Plenty of preppers talk of making their own stills and having alcohol on hand as an item for barter. It’s good to know that those little airplane-size bottles you buy of vodka, rum, or whatever will last a very, very long time, and historically, bottles of alcoholic beverages have always been popular for trade and barter.

Salt – The contents of your salt shaker will never spoil, regardless of whether it’s basic table salt or sea salt. Simply store it in a cool, dry place and salt will keep indefinitely.

Try Celtic Sea Salt for a healthy version of salt and remember to stock up on about 5 pounds of salt per person. It’s main enemy is moisture, so make sure it’s stored off the ground, away from outside walls, and if possible, in glass jars or commercially sealed cans.

Corn syrup – If you come across a years-old bottle of corn syrup in your pantry, don’t throw it out. This sweetener keeps indefinitely as long as you keep it sealed and store it in a cool, dry area.

It’s good to know that the bottle of corn syrup I’ve had for at least five years is perfectly fine! You can always make your own , another good reason for stocking up on plenty of sugar.

Maple syrup - What good are pancakes or waffles without maple syrup? Luckily, this flavorful syrup will never spoil if you refrigerate it or freeze it. For long-term storage, seal it in an airtight plastic container and freeze it. “The freezer is such a useful tool that can really save you money because there are very few foods that don’t freeze well,” says Janice Revell of Still Tasty.
image by Kai Hendry

Except that where food storage is concerned, the freezer is only a back-up since it’s so vulnerable to power outages and even something as simple as someone leaving the door open. It’s possible to make your own maple syrup. If your family enjoys pancake, French toast, and waffle breakfasts, you’d better have plenty of syrup on hand or a few maple trees out in the backyard!

Distilled white vinegar – This wonder product can be used for everything, from making marinades and salad dressings to cleaning house and doing laundry. But the best thing about distilled white vinegar is that it lasts for years. Simply close it tightly after each use and store the bottle in a cool, dark place.

My own recipe for a multi-purpose cleaner is simply equal parts vinegar and water. I use it for just about everything. The LDS Food Calculator suggests just a half gallon per person per year, but I recommend much more in order to take advantage of its many uses.