| WEEK 5
||Buy a permanent black marker and use exclusively for labeling
and dating all basic food storage purchases. Recycle an existing
3-ring binder into your personal Food Storage Reference Guide. Record all
existing, viable food storage; all basic food storage purchases during
2000; computer printouts detailing the recommended basic food storage for
your family; details on proper storage; food storage recipes; and other
basic food storage information the stake and unit Food Storage Specialists
will make available during 2000. Purchase un-iodized or coarse canning
salt in a sufficient quantity to use for any pickling opportunities this
summer. Carefully drain two gallons of water from your water heater
and discard in preparation for next month's focus on water storage.
| WEEK 4
||Redeem any coupons for iodized salt and purchase the necessary amount
to provide for eight pounds per family member. Leave in original containers
or repack bulk iodized salt into clean plastic jugs that have a pour spout
for ease in refilling salt shakers, etc. Label each salt container with
permanent black marker with date of purchase. Small unopened boxes of salt
can be stored in plastic buckets with lids or buy extra cardboard boxes
from the storehouse that dry pack cans are stored in. These boxes allow
for easy storage and stacking of most food storage items.
| WEEK 3
||Multiply 8 pounds times how many family members you are planning to
provide basic food storage for in 2000. Establish a cool, dry place for
existing or additional salt storage. Salt has an indefinite shelf life
under these conditions. While salt may darken over the years, it does not
affect it's taste or viability.
| WEEK 2
||Determine how much iodized salt you have on hand for food storage.
Basic storage for one year for salt is eight pounds per person. Determine
if existing salt is dry and protected. If salt has become wet then redried,
recycle for use on icy sidewalks or driveways and start over! Save all
coupons related to salt or other basic food storage plan items.
| WEEK 1
||Search the topical guide under SALT. Read the accompanying scriptures
to and find out why salt is so important.