Food Storage Checklist #16

To do:

• re-evaluate your emergency prep plan.  Go over it with your children.
• update the food in your 72-hour kit.
• update your long term food storage inventory sheets.
• update your 3-month supply.

To purchase:

• more shelves, if needed.
• a kitchen appliance that you've had  your eye on.
• something for your 3-month supply

Yields and Equivalents

INGREDIENT           AMOUNT                      SUBSTITUTE/EQUIVALENT
FATS:
1 pound = 2 C.                                     1 stick = 1/2 C. or 8 T. or 4 ounces
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Shortening, solid        1 C.                    7/8 lard OR 1 1/8 C. butter/margarine
                                                        (decrease salt by 1/2)
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Shortening, melted    1 C.                    1 C. cooking oil
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Cooking oil                1 C.                    1 C. melted shortening
                                                        OR 1 C. melted butter/margarine
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Butter                     1 C.                    1 C. margarine
                                                       OR 1 C. shortening + 1/2 tsp. salt
                                                       OR 7/8 C. lard plus 1/2 tsp. salt
                                                       OR 4/5 C. bacon fat, clarified
                                                       OR 3/4 C. chicken fat, clarified
                                                       OR 7/8 C. oil

(NOTE: Do not substitute oil for solid fat in a baking recipe unless you have a recipe
which specifically calls for oil or melted fat. Characteristics of the final product
could be significantly different.)

FRUITS & VEGETABLES:
Lemon juice              1 tsp.               1/2 tsp. vinegar
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Lemon                      1 medium         1-3 T. juice and 1-2 tsp. grated peel
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Onion                       1 small             1 tsp. onion powder OR 1 T. minced dried
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Tomatoes                 1 C. canned       1 1/3 C. chopped fresh tomatoes, simmered
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Tomato Juice           1 C.                   1/2 C. tomato sauce plus 1/2 C. water
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Tomato Sauce          1 C.                   3/4 C. tomato paste plus 1 C. water
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

FLOURS:
1 pound of cake flour                       = 4 3/4 C.
1 pound whole wheat kernels             = 3 1/3 to 3 3/4 C. grain
1 pound of whole wheat flour            = 3 3/4 C.
1 pound of cornmeal                         = 3 C.
1 pound of all-purpose flour              = 4 C. sifted                    = 3 1/2 C. unsifted
                                                       = 1 1/8 C. cake flour        = 1 C. cornmeal
                                                       = 1/2 C. potato flour        = 7/8 C. rice flour
                                                       = 1 1/2 C. rye flour          = 1 1/2 C. oat flour
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Flour as thickener    1 T.                    1/2 T. cornstarch or arrowroot starch
                                                        OR 1 T. quick-cooking tapioca
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
All-purpose              1 C. sifted          1 C. unsifted all-purpose flour - 2 T.
                                                       OR 1 C. plus 2 T. cake flour
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Cake flour               1 C.                    1 C. all purpose flour minus 2 T.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Self-Rising              1 C. sifted           1 C. sifted all-purpose flour
                                                        + 1 1/2 tsp. baking powder & 1/2 tsp. salt
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Whole wheat           1 C.                     1 C. all-purpose flour
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Cornmeal, self-rising 1 C.                    7/8 plain cornmeal + 1 1/2 T. baking powder
                                                        & 1/2 tsp. salt
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
HERBS & SPICES:
1 T. fresh herbs = 1/2 to 1 tsp. dried
Allspice                  1 tsp.                    1/2 tsp. each cinnamon & ground cloves
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Apple Pie Spice       1 tsp.                    1/2 tsp. cinnamon + 1/4 tsp. nutmeg
                                                         + 1/8 tsp. cardamom
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Garlic , dried          1 clove                  1/8 -1/2 tsp. garlic powder or minced
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Mustard                 1 tsp. dry              1 T. prepared mustard
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Pumpkin Pie spice     1 tsp.                   1/2 tsp. cinnamon + 1/4 tsp. ginger
                                                        + 1/8 tsp. allspice + 1/8 tsp. nutmeg
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

LEAVENING:
Baking Powder        1 tsp.                   1/4 tsp. soda + 5/8 tsp. cream of tartar
                                                       OR 1/4 tsp. soda + 1/2 C. buttermilk
                                                       (replaces liquid),
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Yeast                    1 T. (scant)          1 pkg. active dry yeast
                            active dry            OR 1 compressed yeast cake
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - LEGUMES (BEANS/LENTILS/SPLIT PEAS):
1 pound = 2 C. uncooked = 5 1/2 C. cooked
1 C. uncooked = 2-3 C. cooked
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - LIQUIDS:
Broth (chicken/beef) 1 C.                  1 tsp. bouillon dissolved in 1 C. water
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Buttermilk              1 C.                    1 T. vinegar or lemon juice & sweet milk to
                                                      make 1 C. (let stand 5 minutes)
                                                      OR 1 3/4 tsp. cream of tartar + 1 C. milk
                                                      OR 1 C. plain yogurt
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Cream, heavy         1 C.                     3/4 C. milk and 1/3 C. butter/margarine
(36-40% fat)                                  (for use in cooking and baking)

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Cream, light           1 C.                       7/8 C. milk plus 1 1/2 T. butter or
                            half & half            margarine (for use in cooking)
                            (12-16% fat)         OR 1 C. evaporated milk, undiluted
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Cream, sour          1 C.                       1 C. plain yogurt
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Egg, whole, raw       1 large                2 egg yolks
                             1 large = 3 T       OR 3 T. + 1 tsp. thawed frozen egg
                             5 large = 1 C.       OR 2 T. + 2 tsp. dry whole egg powder
                             6 medium = 1 C.    + an equal amount of water
                                                       OR 1 tsp. cornstarch + 3 T. liquid
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Egg Yolk, raw         1                         3 1/2 tsp. thawed frozen egg yolk
                             1 = 1 1/2 T.          OR 2 T. dry egg yolk powder + 2 tsp. water
                             12 large = 1 C.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Egg White, raw       1                         2 T. thawed frozen egg white,
                             1 = 2 T.                OR 2 tsp. dry egg white plus 2 T. water
                             8 large = 1 C.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Milk, whole             1 C.                      1 C. reconstituted non-fat dry milk
                                                        + 2 1/2 T. butter or margarine
                                                        OR 1/2 C. evaporated milk + 1/2 C. water
                                                        OR 1/4 C. sifted dry whole milk powder
                                                        + 7/8 C. water
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Milk                       1 C.                     1/3 C. instant nonfat dry milk from powdered
                                                       + (1 C. - 1 T. water)
                                                       OR 3 T. sifted regular nonfat dry milk
                                                       + (1 C. - 1 T. water)
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Milk                       can = 1 1/3 C.       1 C. + 2 T. dry milk + 1/2 C. warm water
sweet condensed                               mix well, + 3/4 C. sugar and 3 T. melted
                                                        butter. Stir until smooth.
                                                        OR 1/3 C. + 2 T. evaporated milk, 1 C.
                                                        sugar and 3 T. melted butter or margarine.
                                                        Heat & stir until sugar & butter dissolve.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

PASTA:
1 lb. uncooked macaroni = 9 C. cooked 1 lb. uncooked noodles = 8 C. cooked
1 lb. uncooked spaghetti = 9 C. cooked
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Macaroni                1 pound               3 3/4 C. uncooked macaroni
                                                       OR 16 oz. 1" pieces of any pasta
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Macaroni, shell       1 pound               4-5 C. uncooked macaroni
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Noodles                 1 pound               6-8 C. uncooked noodles 1" pieces
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Spaghetti               1 pound               4-5 C. of 2" pieces
                                                       OR 7/8 C. sour milk + 1/3 C. butter
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - RICE:
1 cup uncooked rice = 3 1/2 - 4 C. cooked
1 cup uncooked, instant rice = 1 C. cooked
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Rice                      1 pound               8 C. cooked OR 2 1/4- 2 1/2 C. uncooked
                            1 C. uncooked      1 C. uncooked converted rice
                                                     OR 1 C. uncooked brown rice
                                                     OR 1 C. uncooked wild rice
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - SUGARS:
1 pound of granulated sugar = 2 1/4 C.
1 pound of brown sugar = 2 1/4 C. firmly packed
1 pound of powdered sugar = 3 1/2 - 4 C.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Brown, dark           1 C. (packed)        1 C. granulated sugar + 1/4 C. molasses
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Brown, light            1 C.                      1/2 C. dark brown sugar + 1/2 C. granulated
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Corn Syrup, dark    1 C.                      1 C. brown sugar + 1/4 C. liquid
                                                       OR 3/4 C. light corn syrup + 1/4 C. light
                                                       molasses
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Corn Syrup, light    1 C.                      1 C. granulated sugar + 1/4 C. liquid

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Granulated, white   1 C.                      1 C. corn syrup (decrease liquid by 1/4 C.)
                                                       OR 1 C. molasses (decrease liquid by 1/4 C.)
                                                       OR 1 C. brown sugar, firmly packed
                                                       OR 2 C. sifted powdered sugar
                                                       OR 3/4 C. honey (decrease liquid in
                                                       recipe by 1/4 C.); for each cup of honey
                                                       in baked goods, add 1/2 tsp. soda)
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Honey, liquid         1 C.                      1 1/2 C. granulated sugar plus 1/4 C.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Powdered Sugar   1 C.                      3/4 C. granulated (substitution will not work
                                                      on frostings and uncooked recipes)
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - MISCELLANEOUS:
Chocolate, baking  1 oz. square          3 T. cocoa powder + 1 T. butter
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Chocolate,            1 oz.                     1/2 oz. baking chocolate + 1 T. sugar
Semi-Sweet                               
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Cocoa powder      1/4 C.                   1 oz. (square) unsweetened chocolate
                                                      decrease fat in recipe by 1/2 T.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Catsup                1 C.                       1 C. tomato sauce + 1/2 C. sugar + 2 T.
                                                      vinegar
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Gelatin, flavored  3 oz.                    1 T. plain gelatin and 2 C. fruit juice
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ALCOHOL SUBSTITUTIONS:
In Soups and Entrees --
Dry (unsweet) red wine:              Water, beef broth, bouillon, tomato juice, diluted cider
                                                 vinegar, liquid drained from canned mushrooms.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Dry (unsweet) white wine:           Water, chicken broth, bouillon, ginger ale, white
                                                 grape juice, diluted cider vinegar, liquid drained
                                                 from canned mushrooms.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - In Cheese Dishes -- Beer or Ale: Chicken broth, white grape juice, ginger ale.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - In Desserts --
Brandy:                             Apple Cider, peach or apricot syrup
Burgundy (Red):                 Grape Juice
Burgundy (White):              White grape juice
Champagne:                        Ginger ale
Claret:                               Grape or currant juice or syrup or cherry cider
Cognac:                              Juice from peaches, apricots or pears
Creme de menthe:               Spearmint extract or oil of spearmint diluted with a little
                                         water or grapefruit juice
Kirsch:                              Syrup or juice from black cherries, raspberries,
                                         boysenberries, currants or grapes or cherry cider
Rum:                                  Pineapple juice or syrup flavored with almond extract
Sherry:                              Orange or pineapple juice

NOTE: To cut the sweetness of the syrups, dilute with water. Also, there are many
flavor extracts, such as almond or pineapple, that can be added for interesting flavors.
Flambes or Flaming Desserts -- The only substitute that might be used is a sugar
cube soaked in lemon extract, then set atop a dessert and burned.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

REFERENCES:
Food Storage Made Easy
Alice Cheney Johnson
Better Homes and Gardens Cookbook
Jane Brody's Good Food Cookbook
Georgia C. Lauritzen, Ph.D. Food/Nutrition Specialist (Extension Office)

Food Storage Checklist #4 (Long Term Food Storage)

To Purchase:

• Purchase a food storage cookbook (or peruse the recipes on this blog).
• Purchase something from your 3-Month Supply List.  For an example, check out My List.

To Do:

• Read about Long Term Food Storage:  
• Debunking Food Storage Myths,  
• Long Term Food Storage Shelf Life
• More to come on specific foods.
• Inventory your Long Term Food Storage using a Food Storage Calculator.
• Update your 3-Month Supply Inventory Sheet.

Long Term Food Storage Shelf Life

Grains

Product                                    Optimum Shelf Life                   Opened Shelf Life

Whole Wheat Flour                     5 years                                      2 years                                     

White Flour                                 5 years                                      2 years

Hard White Winter Wheat           30 years                                    30 years

6 Grain Pancake Mix                   8 years                                      1 year

Spaghetti                                    8 years                                      2 years

Egg Noodle Pasta                       8 years                                      2 years

Quick Oats                                 8 years                                      1 year

White Rice                                 30 years                                    30 years

Instant White Rice                      30 years                                    30 years

Pearled Barley                            8 years                                      18 months

Cornmeal                                   5 years                                      1 year

9 Grain Cracked Cereal               5 years                                      1 year

Elbow Macaroni                          8 years                                      2 years

Germade                                   5 years                                      18 months

Vegetables

Product                                    Optimum Shelf Life                   Opened Shelf Life

Bell Peppers                               8 years                                      2 years

Split Green Peas                         8 years                                      2 years

Mushroom Pieces (Freeze Dried)  25 years                                    2 years

Potato Chunks (Freeze Dried)       25 years                                    2 years

Sweet Corn (Freeze Dried)           25 years                                    2 years

Tomato Powder                            8 years                                      1 year

Sweet Potatoes                            8 years                                      2 years

Green Peas(Freeze Dried)            25 years                                    2 years

Cauliflower (Freeeze Dried)          25 years                                    2 years

Carrot Dices                                8 years                                      2 years

Broccoli (Freeze Dried)                25 years                                    2 years

Celery (Freeze Dried)                  25 years                                    2 years

Celery                                          25 years                                    2 years

Spinach (Freeze Dried)                25 years                                    2 years

Onions (Freeze Dried)                  25 years                                    2 years

Fruits

Product                                    Optimum Shelf Life                   Opened Shelf Life

Apple Chips                               7 years                                      1 year

Peach Slices (Freeze Dried)       25 years                                    1 year

Raspberries (Freeze Dried)        25 years                                    1 year

Strawberries (Freeze Dried)      25 years                                    1 year

Blueberries (Freeze Dried)         25 years                                    1 year

Blackberries (Freeze Dried)       25 years                                    1 year

Applesauce                                7 years                                      6 months (refrigerated)

Apple Slices                               30 years                                    30 years

Banana Chips                             7 years                                      1 year

Blackberries                               25 years                                    1 year

Dairy

Product                                    Optimum Shelf Life                   Opened Shelf Life

Chocolate Drink Mix                     25 years                                    1-2 years

Cheese Powder                          15 years                                    1-2 years

Non-Fat Powdered Milk               25 years                                    1-2 years

Meats and Beans

Product                                    Optimum Shelf Life                   Opened Shelf Life

Black Beans                               30 years                                    5 years

Small Red Beans                        30 years                                    5 years

Sloppy Joe TVP                          10 years                                    1 year

Whole Eggs                                 5 years                                      6 months

Taco TVP                                   10 years                                    1 year

Sausage TVP                             10 years                                    1 year

Pinto Beans                               30 years                                    5 years

Chicken TVP                              10 years                                    1 year

Beef TVP                                   10 years                                    1 year

Ham TVP                                   10 years                                    1 year

Kidney Beans                             30 years                                    5 years

Lima Beans                                30 years                                    5 years

Lentils                                       30 years                                    5 years

Bacon TVP                                10 years                                    1 year

Staples

Product                                    Optimum Shelf Life                   Opened Shelf Life

Orange Drink                              3 years                                      6 months to 1 year

Iodized Salt                                30 years                                    2 years

Chicken Bouillon                         5 years                                      2 years

Peach Drink                               3 years                                      6 months to 1 year

White Sugar                               30 years                                    2 years

Powdered Sugar                       30 years                                    12 to 18 months

Baking Soda                              30 years                                    2 years

Apple Drink                                3 years                                      6 months to 1 year

Baking Powder                          30 years                                    2 years

Beef Bouillon                              5 years                                      2 years

Brown Sugar                            10 years                                    1 year

Baked Potato Cheese Soup       8 years                                      1 year

Broccoli Cheese Soup               8 years                                      1 year

Creamy Chicken Noodle Soup   8 years                                      1 year

*Best storage conditions are a cool dry environment under 70 degrees.

Try to avoid storing food in a garage or warm pantry.

* Optimum shelf life is the shelf life with the best taste and nutritional value.

Life sustaining shelf lifes can be much longer than the optimum shelf life.

* This chart was taken from shelfreliance.com