| 2002 Food Storage Buying Plan | (Amounts are per person. Multiply for family.) | |||||||||
| Month | Storage | Lbs. | Notes | |||||||
| January | Sugar/Salt | 80 | 60 to 75 lbs. sugar + 5 to 20 lbs. salt | #10 can=6.13 lbs. sugar | |||||||
| February | Fats | 25 | 1 gal. Oil = 6 lbs. | 1 qt. Mayo = 1.5 lbs. | 1 can shortening = 3 lbs. | |||||||
| March | Pasta | 50 | 1 lb. bags/10 lb. boxes | #10 can=3.38 lbs. pasta 4.5 lbs spaghetti | |||||||
| April | Dairy | 50 | 64 oz. box/50 lb. bag dry | #10 can=4.13 lbs. dry milk | |||||||
| May | Herbs | 20 | 0.75 oz to 1 lb. bag | |||||||
| June | Grain | 300 | 50 lb. bags | #10 can=5.8 lbs. wheat or 3.2 lbs. rolled oats | |||||||
| July | Fruit | 30 | #303 can=1 lb(2 c) | #10 cn=6 lbs13 oz(13.5 c) | 1 pt=1 lb | 1 qt=2 lbs | |||||||
| August | Vegetables | 30 | #303 can=1 lb(2 c) | #10 cn=6 lbs13 oz(13.5 c) | 1 pt=1 lb | 1 qt=2 lbs | |||||||
| September | Legumes | 75 | 1 lb. to 50 lb. bags | #10 can = 5.25 lbs. dried beans | |||||||
| October | Rice | 100 | 1/2 lb to 50 lb bags | #10 can=5.69 lbs. | |||||||
| November | Meat | 30 | 5 to 50 oz cans | 16 oz=1 lb | |||||||
| December | Baking | 10 | corn starch, baking powder, baking soda, vinegar, etc. | |||||||
| Other helpful notes: | ||||||||||
| January: 1 gal sugar=7 lbs | 6.5 gal=50 lbs | 1 c sugar=3/4 c honey, molasses or corn syrup | ||||||||||
| February: 1 cup butter, margarine or shortening=7/8 cup oil | ||||||||||
| March: 1 c dry pasta=2 1/2 c cooked elbow mac, shells, rotini, cavatelli or wheels or 2 c spaghetti | ||||||||||
| April: 1 gal dry noninstant=5 lbs | 6.5 lbs noninst=30 lbs | 1 gal instant=3 lbs | 6.5 gal instant=20 lbs | ||||||||||
| May: 1 teaspoon of dry herbs = 3 teaspoons of fresh herbs | ||||||||||
| June: 1 gal wheat=7 lbs | 6.5 gal wheat=50 lbs | 1 gal oatmeal=3 lbs | 6.5 gal oatmeal=20 lbs | ||||||||||
| July: 1 lb dried apples=4-5 c | 1 lb dried apricots=3 c | 1 lb dried bananas=4 1/2 c | ||||||||||
| August: #10 can = 2.5 lbs. dried vegetables or 3.19 lbs. instant potatoes | ||||||||||
| September: 1 gal beans=7 lbs | 2 gal=15 lbs | 4 gal=30 lbs | 6.5 gal=50 lbs | 13 gal=100 lbs | ||||||||||
| October: 1 gal rice=7 lbs | 6.5 gal=50 lbs | 13 gal=100 lbs | ||||||||||
| November: Jerky & Dried Meats | Canned tuna, salmon, chicken, turkey, beef, ham, chili, etc. | ||||||||||
| December: Gather your other baking needs on sale during the holiday season. | ||||||||||
| If your pantry is already well-stocked in the item scheduled for purchase one month, be creative. | ||||||||||
| Assess your family storage needs and devote the month to filling your highest priority storage item. | ||||||||||
| Your needs may vary from suggested amounts or food items. | ||||||||||
| Analyze your family's eating habits, tastes, needs and resources to tailor buying plans to your needs. | ||||||||||
| References: | ||||||||||
| Weights and Measures (.pdf file) http://www.nursehealer.com/WeightsAndMeasures.pdf * | ||||||||||
| Dimensional Food Can Standards http://www.cancentral.com/Standard.cfm | ||||||||||
| "Pantry Cooking: Unlocking Your Pantry's Potential" by Cheryl Driggs ISBN: 0965890929 | ||||||||||
| Basic Food Storage http://www.nursehealer.com/FS8.htm | ||||||||||
| Food Storage Cooking School - Use It or Lose It http://www.ext.usu.edu/publica/fn503.pdf * | ||||||||||
| Measurements and Substitutionshttp://www.nursehealer.com/Recipes6.htm | ||||||||||
| Pasta Hints, Tips and Historyhttp://www.geocities.com/NapaValley/4079/Pasta_Rice_Main/pasta.htm | ||||||||||
| * NOTE: .pdf files require Adobe Acrobat Reader to view and print. | ||||||||||
| Adobe Acrobat Reader is a FREE download from http://www.adobe.com/ | ||||||||||
| NurseHealer.com | ||||||||||
| http://www.geocities.com/nursehealer/ | ||||||||||