Saturday, August 29, 2009

Information from Stake Workshop

Hopefully you've attended the stake workshop
"What's for Dinner"
It was very informative, hands-on and full of good advice and practical ideas.
All resources can be found on
www.foodstoragenotes.blogspot.com
Watch for updates, new classes in connection with this information and posts in the future!

Letter from the Lindon Cannery

Dear Subscribers:

We have begun getting phone calls concerning Family Canning for Fall 2009.

We are currently doing our 2009 peach welfare assignments. These assignments come through your stake leaders to the wards. Peaches are not done for family canning. It is only by supporting your stake in filling their assignment—if they have one, that you might have an opportunity to purchase peaches from the Cannery.

There won’t be a 2009 Fall Family Canning schedule since they are closing down the Wet Pack side of the Welfare Services Center, after the peaches are finished, to update our electrical system and add some new equipment to the processing floor. This will be a good thing once it is done. So…we sacrifice our fall family canning for a better spring schedule in 2010 and beyond.

We don’t know what we will be canning or exactly when it will happen, especially with the remodel. Remember the welfare assignments take precedence. Welfare canning is why the Wet Pack Cannery is here.

We still don’t know if we will be able to can any meat. As soon as we know anything, we will let you know through an email.

We will try to send out an email a few days before we actually publish the next Family Canning Registration Form so no one is caught off guard. We have over 6,000 people on our distribution list, so once you receive your registration, don’t hesitate sending it in.

The last reminder: Please do not reply to these emails. We do not answer any emails sent to this address. It is not an account that is regularly monitored. If you have any questions, please call the Cannery at 801-785-0998.

Saturday, August 1, 2009

Home Storage and Preparedness Workshop



"What’s for Dinner?”

Meal Ideas and Strategies to Build Your 3 Month Supply


Thursday, August 27, 2009

7:00 – 8:00 p.m.

Stake Center RS Room


  • Start NOW making a list of main dishes your family likes to eat.

  • Get your ideas to your Ward Food Storage Specialist ASAP. We’re compiling a stakewide list of ideas for main dishes that will be available at the workshop.

  • Overview of the Master Menu strategy for building 3 month supply and beyond.

  • Power shopping strategies to help you save $, including category sale trends to watch for.

  • Start your meal plan at the workshop!

  • Be ready for the next steps: recipe gathering, ingredient listing, price comparison and shopping!

Safety Alert on Cheese Waxing

Dr. Brian Nummer, USU Extension Food Safety Specialist, has reported that the recent practice of waxing cheese and keeping it on your shelf at home should be stopped. He said today's cheeses are too high in moisture and too low in acidity to keep well with this method. He said it can spoil, and the results can be deadly! He said that cheeses we can buy already waxed are fine, because they were created in controlled circumstances. For more information contact him at brian.nummer@usa.edu.

(As seen on Studio 5, July 31, 2009)