Wednesday, September 28, 2011

Preparedness Email 9/26

(trying something new - posting data here - we'll see how it goes!)

Hello Everyone :) 

Pear Update:  The pears should be coming this week. 

We are doing a potato order.  These potatoes come from Idaho and are fresh from this fall harvest. They are nice big potatoes.  Store your potatoes in the garage in saw dust and you will have potatoes all winter and spring.  My potatoes were good through June.

Burbank Russets are $17 for 55 lbs.   

Canela Russets are $11 for 30 lbs. or $19 for 60 lbs.  

Yukon Gold are $12 for 30 lbs. or $20 for 60 lbs.  

Red Potatoes are $12 for 30 lbs. or $20 for 60 lbs.  

Sweet Spanish Onions (Yellow Onions) are $10 for 30 lbs.  

DUE DATE:  October 16.  Make checks payable to Ann Rasmussen
Sign-up at Church or email me.

Dear Lindon Cannery Email Subscribers,

We will be closing the sign-ups for chicken/pork at 12:00 a.m. on October 1st. After that time no changes can be made to your order amounts. Through September 30th, you are able to UNDO your shift and reschedule with any changes you need to make. (There is nothing we can do if someone takes your shift when you UNDO it.) You have to return immediately to the place you were registered to re-enter your information. (Remember, after you UNDO your shift, you have to click on the “Click to Redraw” prompt in order to go directly back to the same sign-up sheet.)

There have been several people who did not follow the 4 case combined limit. Once the sign-ups are closed, we will make any necessary adjustments to bring your order into compliance with the 4 case limit. These adjustments cannot be changed. WE WILL NOT LOOK UP YOUR ORDERS OR MAKE REQUESTED CHANGES FOR YOU OVER THE PHONE. If you are unsure of what you ordered, the only thing you can do is UNDO your shift and re-schedule. The only change we will make is the best-guess, compliance adjustments after the sign-ups close on October 1st.

Both emails prior to the sign-up emphasized the 4 case limit with the following statement (copied directly from the emails):

“Please remember that you can only order up to 4 cases of meat COMBINED. You cannot order 4 of each.  EXAMPLE:  2 cases of chicken and 2 cases of pork = 4 case limit

After September 30th, any shift cancellations will need to be called into the Cannery @ 801-785-0998. You will need to provide the day, time and worker # for the shift to be cancelled. You can call in at any time of the day. Leave a message if you call after hours. You can also get someone to work your shift for you. Just have them come to your scheduled shift and tell us at that time that they are here in your place.

No-Shows on a scheduled shift will disqualify you from participating in the next family canning opportunity (Frozen Berries in December—if all goes as planned).

We will begin filling the cancelled shifts on Monday, October 10th. (Remember you can check online for cancellations through September 30th.) Nothing will be scheduled until that day so please don’t call before then to check for cancellations. Leaving a message on the phone will not get you scheduled. You must actually talk to someone to be scheduled.

For those who are new to the email list:   Shifts have been full for over a week. You will need to use the following links, through September 30th, to check the website and see if anyone has cancelled their shift. You are looking for a box that says “Available”. Blank cells or those with a name and UNDO box are not available to schedule. Read the instructions on the website for help in scheduling.

The link below provides an opportunity to practice signing up and UNDOing a shift on the website we use for the real sign-ups. This link does not actually sign you up for anything. (Notice the date: the 12th of Never.) Please do not forget to UNDO your shift on this practice sheet so we can keep it open for everyone to practice on:


Please sign-up for the spices on your own if you are interested!!

Do you need Spices?
Good evening, Salt Lake City fans!
Just a quick announcement that we're starting to put together our fall spice order and would like to invite you to join us.
Every fall we order bulk spices from Penzeys, and because of the incredible quality and reasonable pricing, we love to share this opportunity with you.
While we are not affiliates of Penzeys, and cannot offer discounts on their products, there IS something we can help you out with...
By purchasing in bulk, we can all save on shipping, (up to $15 per order) so it does benefit everyone!
The only thing is...all spices are delivered to my home in Salt Lake City, so you'll need to pick them up here.

How To Place Your Order:

It's simple...
1.                Go to Penzeys and browse at the wide selection of herbs and spices.
2.                Make me your list, stating item, item code, quantity, and price per unit
3.                Add $2.50 for shipping
4.                Mail your check and your list to my address:
Simply Living Smart
PO Box 171061
Salt Lake City, Utah 84117
Order Deadline: Please have your orders postmarked by October 8 .

Need Help Organizing your Spices?
Here's another little bonus we'd like to offer...
Receive 4 extra glass spice jars at NO CHARGE when you order 24 jars. That's a savings of $5!
For a quick organizational video on spices and to learn my favorites, CLICK HERE.
To order your spice jars and receive your 4 extras, CLICK HERE.
(Your shipping charges on the jars will be reimbursed when you pick them up)

Please feel free to contact me with any questions you may have.
I'm happy to help you with your order.
Keeping things spicy and delicious,
: ) Anitra

In an emergency, public water supplies may become disrupted or polluted, making it unsafe to drink. Since water is more essential to sustaining life than food, properly storing or purifying water will prove vital to getting your family through the effects of an emergency.
The general guideline for the amount of water to store is at least one gallon of water per person, per day - two quarts for drinking and two quarts for food preparation and sanitation. It hotter weather, everyone may require more water than this.

Another recommendation is to have a minimum two-week supply for your home. Three day’s worth of water
should be included in your 72-hour kit.
Water should be stored in plastic, food grade containers such as water and beverage bottles. Glass and cartons should be avoided, as one can break and the other decomposes easily. If you have a water bed, that water should only be used for sanitation purposes. It is also important to remember to NEVER store water in old bottles of chlorine bleach or milk cartons, regardless of how well you cleaned them out.
There are multiple ways to purify water for drinking:

Water purification
There are two primary ways to treat water: boiling and adding bleach. If tap water is unsafe because of water contamination (from floods, streams or lakes), boiling is the best method.
·  Cloudy water should be filtered before boiling or adding bleach.
·  Filter water using coffee filters, paper towels, cheese cloth or a cotton plug in a funnel.
·  Boiling is the safest way to purify water.
·  Bring the water to a rolling boil for one minute.
·  Let the water cool before drinking.
Purifying by adding liquid chlorine bleach
·  If boiling is not possible, treat water by adding liquid household bleach, such as Clorox or Purex. Household bleach is typically between 5 percent and 6 percent chlorine. Avoid using bleaches that contain perfumes, dyes and other additives. Be sure to read the label.
·  Place the water (filtered, if necessary) in a clean container. Add the amount of bleach according to the table below.
·  Mix thoroughly and allow to stand for at least 30 minutes before using (60 minutes if the water is cloudy or very cold).

Treating Water with a 5-6 Percent Liquid Chlorine Bleach Solution
Volume of Water to be Treated
Treating Clear/Cloudy Water:
Bleach Solution to Add
Treating Cloudy, Very Cold, or Surface Water: Bleach Solution to Add
1 quart/1 liter
3 drops
5 drops
1/2 gallon/2 quarts/2 liters
5 drops
10 drops
1 gallon
1/8 teaspoon
1/4 teaspoon
5 gallons
 1/2 teaspoon
1 teaspoon
10 gallons
1 teaspoon
2 teaspoons
1. Boil water vigorously for 3-5 minutes. However, a WAter Pasteurization Indicator (or WAPI) can help you use
Water Pasteurization Indicator (WAPI)
Water Pasteurization Indicator (WAPI)
A Water Pasteurization Indicator (WAPI) is a simple thermometer that indicates when water has reached pasteurization temperature and is safe to drink.
Pasteurization destroys all microorganisms that cause diseases from drinking contaminated water and milk. A small polycarbonate tube contains a wax that melts when water or milk is heated enough to be pasteurized (65 C/149 F). This saves much fuel by eliminating the need to boil water or milk to ensure that the pasteurization temperature has been reached.
water pasteurizes at temperatures well below the boiling point of water, WAPIs save time when solar pasteurizing, and save fuel when using traditional fuels.


Utah Valley University’s web site offers an interesting course on Gold Prospecting offered through the Community Continuing Education program. Here in Utah we really don’t need to travel far to try finding it, this seems like a great course for a Utah Prepper. 

Course Information
Only 5 percent of the world’s gold has been discovered. Panning for gold has made a real comeback. Learn new methods of panning gold that you can use 12 months of the year. Fee includes prospecting equipment you take home with you. No early registration discount. CEUs: 0.15 Hours: 1.50
$39 for an evening of instruction on what could be a fun and profitable hobby. Here is a Link to the course.   Check it out if you are interested!!! 


Color-Codes of Emergencies

In an emergency, time is of the essence. The challenge is weeding out those who need immediate medical attention and those who need basic first-aid. If each household had three colored sheets of cardstock with their 72-hour kits, and if used properly, a lot of time.
Immediately following a disaster, each household should evaluate their injuries and medical needs. Then, using

Thursday, September 22, 2011

Preparedness Email 9/19

CLICK HERE to see all the latest in food storage and preparedness info - thanks, Ann!

Saturday, September 17, 2011

Welcome Little One!

Jonathan & Stephanie Miller have a BEAUTIFUL new Baby Boy!

Ezra Tolman Miller
6lb. 9oz.
19 inches of pure joy
born: Sunday, September 11, 2011 at 11pm

Congratulations to the whole Miller family :) 

Thursday, September 15, 2011

Preparedness Email 9/15

More great info!  This one includes quite a few good looking recipes, and some good tips on cooking dried beans - go read all about it by CLICKING HERE :)

September Food Order

The following is a food order that is being done by another ward in Draper.  Barbara (Anderson - daughter of Otto & Connie) Creager is placing the order.  If you have any questions you can call her, or you can call Claire Ashby @ 801.571.0382!  Thanks!

September Food Group Orders: Contact or cell
(All cans come in the #10 can) 801-935-5793 if interested: Orders due 9-25-11
$2.49 Onion Salt 16 oz. “Store what you eat, and eat what you store and enjoy it!”
$2.95 32 oz. Spice Bottle
$5.49 Cut & Sifted Basil leaves- 16 oz.
$5.50 Elbow Macaroni Noodles
$5.99 White Rice
$5.99 9 Grain Cracked Cereal
$6.49 Baking Soda
$8.29 Imitation Chicken Bits
$9.99 Strawberry Flavored
$11.89 Cauliflower
$12.49 Peas & Carrots Blend
$13.99 Applesauce
$14.99 Chicken broth
$16.95 Minor Surgery Kit
$16.99 Peach Chucks
$17.99 Apple peeler/corer
$18.99 Raisins
$20.00 Tomato Powder QTY 12 needed to get the group discount on this item
$28.00 4 Cookbooks:  QTY 5 needed to get group discount
Cooking with Powdered Milk
Cooking with Dried Eggs
Cooking with Beans & Rice
Cooking with Potatoes

Monday, September 12, 2011

Upcoming Events!

Mark your calendar for the following:

September 18 (Sun)
6pm - Court of Honor @ the church

September 24 (Sat)
11am-3pm - Clothing Swap @ the Stake center
          5pm - Dinner
          6pm - General Relief Society Broadcast

October 18 (Tues)
4ish-9ish    - Terrific Tuesday!!

November 15
Ward Temple Night

all good stuff you won't want to miss out on!

Food Storage Class Info

Canyon Community Education is offering a food storage class. "Learn to prepare 90 days of dinners without the use of a refrigerator or freezer."
Enjoy sample foods and a ton of info. ($5 materials fee to instructor.)
3 nights Thursdays 6:30- 8:30 at CTEC 825 East 9085 South, Sandy.

We understand the class is excellent. The cost is $25.00. Class begins Sept. 29. Register with Canyons Community Education. Details at under "Community" drop-down menu.

Thursday, September 1, 2011

Preparedness Email 9/1

Summer is pretty much over, fall is here, school has started...this is the time of year where we all start thinking schedules and routines - let's add preparedness into all that planning!

Here is this week's installment of great info from our friend, Ann Rasmussen - she does such a great job!

CLICK HERE to read all about it!