Whole Grain TIPS-
Whole grains are much more nutritious than refined grains like white flour and white rice. However, whole grains must be prepared in a way that our bodies can absorb the nutrients in the whole grains.
Most grains, nuts, and seeds contain enzyme inhibitors and phylatic acid that block absorption of minerals, such as calcium and magnesium. This problem can easily be addressed by using soaking methods, such as using sour dough in baking and partially germinating seeds before grinding. Eating germinate grains not only strengthens your natural digestive tract enzymes, but also boosts the vitamin content. Partially germinated seeds contain considerably more A, B and C vitamins. Many people who are allergic to refined wheat products have been helped by eating germinated grains. Using spelt or Rye may also help people that are allergic to wheat.
The long cooking grains generally cook like brown rice...pressure on high 15 minutes, 2.5 cups water to 1 cup grain OR simmer 45 minutes, 3 cups water to 1 cup grain. The short cooking grains generally cook like white rice...pressure on high 7 minutes 2 cups water to 1 cup grain OR simmer 20 minutes, 2.5 cups water to 1 cup grain. The other grains listed will be covered in a later post and are cooked by other methods then stated in these general categories. When combining grains you MUST choose 2 from the same cooking time category OR cook one through first and add it into the finished product.
Long cooking grains:
Barley Brown rice Farro
Kamut Lentils Oats
Spelt Wheat
Short cooking grains:
Hulled buckwheat Millet Pearled barley
Quinoa Sorghum Steel cut oats
Alternate methods/non cooking grains:
Amaranth Buckwheat Flax seed
Popcorn Teff
*When converting a recipe use ¾ c. whole grain flour for 1 c. white flour.
*You may need to add more freshly milled flour, due to the air in it!
TIP- Whole wheat baked goods should be under cooked…never over cook or they will be dry.
*You can also refrigerate the batter for 20-30 minutes before adding the baking sodas or powders to hydrate the wheat. Add more liquid if it looks dry.
.Thanks- Kara!
Tuesday, February 2, 2010
Helpful Kitchen Tools
Helpful equipment when working with grains- or cooking in general!
*Do your research and then scour the thrift store and garage sales to build up your equipment
The pressure cooker is the original 'fast food' machine. The fast cooking action of pressure cooker can cut the cooking time to just 1/3 of the cooking time of conventional cooking methods, and that's time you can spend on other activities. Cheaper cuts of meat will be more tender and flavorful, and there is almost no loss of nutrients. Save $ by cooking up beans and grains and freezing them. How foods are cooked can have a big impact on their nutrient content. The best way to destroy vitamins is to cook your food in an open pot of boiling water. To retain the most nutrients possible, most experts recommend that you use as little water as possible and cook foods rapidly because many vitamins are sensitive to water, heat and air exposure (vitamin C, the B vitamins and folate in particular) and water used for cooking can dissolve and wash away water soluble vitamins, while the heat deteriorates them.
Many vitamins such as "B's" and C" are water soluble and the simple act of washing them takes away some of the vitamins. Vitamins "D" and "E" are fat soluble. Fat soluble vitamins are stored and metabolized with the fat in our bodies. Fat soluble vitamins are not as volatile as water soluble vitamins and are not as readily “cooked away.
The longer the cooking time and the higher the temperature, the worse it becomes. It is best to choose the cooking method that most optimizes and preserves the nutrients in food. In a study published by Journal of the Science of Food and Agriculture, researchers investigated effects of various means of cooking broccoli. Up to 97 percent of certain antioxidant compounds were destroyed by microwaving, while steaming the broccoli caused only 11 percent loss. Therefore, any cooking that minimizes the time, temperature, and water will help to preserve nutrients. Pressure cooking under steam is one of the methods best because it minimizes time and requires little water.
Two types-
Manual- stove top- Great to have if the electricity goes off, use on BQ side cooker or propane. Save fuel by cooking food in less time.
Electric- I have a NESCO brand. Delayed timer allows you to put food in and then have it be ready when you get home.
• Crock Pot- Longer cooking times, but less fuel than heating up the oven. Put your cereal in at night and it is ready in the morning. Start dinner at breakfast and it is ready when you get home.
• Roaster- I have a 6 quart roaster. Cooks much faster than a crock pot and gives food a great roasted flavor. Put in a frozen chicken and vegetables before church and it is ready when you get home.
• Rice cooker- (Use your pressure cooker- 14minutes) Delayed start. Cooks rice, brown or white to perfection every time.
• Pancake griddle- Allows you to cook 6-8 pancakes at a time.
• Food chopper- Use it to chop up vegetables in a hurry.
• Bosh Mixer (Or other) Use to mix bread, cakes, cookies and much more.
• Vita-Mix- High powdered blender that will even grind wheat.
• Wheat grinder-
Hand- in case the electricity goes out.- The larger the wheel the faster it will grind the wheat
Electric- Allows you to grind wheat and grains (some grind beans too.)
• Double enameled cast iron- Great for cooking in general. Allows you to have the benefits of
using cast iron, even when cooking acidy foods like tomatoes. Gives food a wounderful flavor.
• Fexible cutting board- Allow you to cut and then pour cut items into what ever you are making.
• Knives- A good set of knives goes a long way.
*Do your research and then scour the thrift store and garage sales to build up your equipment
The pressure cooker is the original 'fast food' machine. The fast cooking action of pressure cooker can cut the cooking time to just 1/3 of the cooking time of conventional cooking methods, and that's time you can spend on other activities. Cheaper cuts of meat will be more tender and flavorful, and there is almost no loss of nutrients. Save $ by cooking up beans and grains and freezing them. How foods are cooked can have a big impact on their nutrient content. The best way to destroy vitamins is to cook your food in an open pot of boiling water. To retain the most nutrients possible, most experts recommend that you use as little water as possible and cook foods rapidly because many vitamins are sensitive to water, heat and air exposure (vitamin C, the B vitamins and folate in particular) and water used for cooking can dissolve and wash away water soluble vitamins, while the heat deteriorates them.
Many vitamins such as "B's" and C" are water soluble and the simple act of washing them takes away some of the vitamins. Vitamins "D" and "E" are fat soluble. Fat soluble vitamins are stored and metabolized with the fat in our bodies. Fat soluble vitamins are not as volatile as water soluble vitamins and are not as readily “cooked away.
The longer the cooking time and the higher the temperature, the worse it becomes. It is best to choose the cooking method that most optimizes and preserves the nutrients in food. In a study published by Journal of the Science of Food and Agriculture, researchers investigated effects of various means of cooking broccoli. Up to 97 percent of certain antioxidant compounds were destroyed by microwaving, while steaming the broccoli caused only 11 percent loss. Therefore, any cooking that minimizes the time, temperature, and water will help to preserve nutrients. Pressure cooking under steam is one of the methods best because it minimizes time and requires little water.
Two types-
Manual- stove top- Great to have if the electricity goes off, use on BQ side cooker or propane. Save fuel by cooking food in less time.
Electric- I have a NESCO brand. Delayed timer allows you to put food in and then have it be ready when you get home.
• Crock Pot- Longer cooking times, but less fuel than heating up the oven. Put your cereal in at night and it is ready in the morning. Start dinner at breakfast and it is ready when you get home.
• Roaster- I have a 6 quart roaster. Cooks much faster than a crock pot and gives food a great roasted flavor. Put in a frozen chicken and vegetables before church and it is ready when you get home.
• Rice cooker- (Use your pressure cooker- 14minutes) Delayed start. Cooks rice, brown or white to perfection every time.
• Pancake griddle- Allows you to cook 6-8 pancakes at a time.
• Food chopper- Use it to chop up vegetables in a hurry.
• Bosh Mixer (Or other) Use to mix bread, cakes, cookies and much more.
• Vita-Mix- High powdered blender that will even grind wheat.
• Wheat grinder-
Hand- in case the electricity goes out.- The larger the wheel the faster it will grind the wheat
Electric- Allows you to grind wheat and grains (some grind beans too.)
• Double enameled cast iron- Great for cooking in general. Allows you to have the benefits of
using cast iron, even when cooking acidy foods like tomatoes. Gives food a wounderful flavor.
• Fexible cutting board- Allow you to cut and then pour cut items into what ever you are making.
• Knives- A good set of knives goes a long way.
Wheat
Kernel of Wheat or “wheat berry”
--Wheat—(Thanks Kara for some of this great info.* Added to by Cindy)
The second most produced food in the world, corn being the first and rice a close third. Wheat is a healthy grain for those who can tolerate it. Celiac disease (gluten intolerance) afflicts as many as 1 percent of the population, not to mention the growing number of wheat allergies. Know your body, get tested if there is a question and find alternatives if there is a problem. Wheat contains 13 B vitamins, vitamin E, protein, essential fatty acids, and trace minerals. High in gluten (the protein that provides the elasticity necessary for bread making.)
Varieties:
Durum wheat is golden in color and it very hard, too hard for home mills to grind. It is used in making pasta and can be purchased as "semolina flour."High in gluten and protein. Durums high starch content allows the pasta to hold together when it is boiled.
Hard red wheat is an acidic grain; it is darker with a tint of red. This variety has been around for a long, long time and has been refined to make the common white flour, which is the whole grain stripped of its bran and germ, leaving the light, full of gluten endosperm that produces the fluffy, risen breads that are so prevalent in our supermarkets and bakeries. Hard red wheat is also processed as Bulgur which is steamed, cracked and dried for more flavor and short cooking time. As whole grain flour, it produces heavy, dense and robustly nutty flavored breads. High in protein 10-14 percent.
Hard white wheat is a newer hybrid that is alkaline, lighter in color and produces risen breads with a lighter texture. This wheat is whole grain with nearly identical nutrition to its red cousin. Hard white wheat is a cross between Hard Red wheat and soft white wheat.
Soft white wheat is also known as pastry wheat or when ground, sold under the label of "whole wheat pastry flour." This wheat is lacking the gluten for holding a rise in good yeasted breads, but works great in pastry recipes and still very nutritious. Low in protein (6 to 10 percent).
Cracked Wheat is made by rolling whole wheat berries in between steel rollers that break in down into small pieces. Cracked wheat reduces cooking time and is still considered a whole grain because it still contains the same nutrients as the whole grain.
Wheat Flakes are made when the whole wheat berries are steam –pressed into flakes.
Bulgur Wheat- Flour- (Sprouted wheat or malted flour)
Makes about 6 cups-\4 cups bulgur. Grind the bulgur into fine flour. Store in an airtight container in the refrigerator or freezer. Sprouted wheat flour may be used in cookies and cake recipes where soaking gives less than satisfactory results.
Cost:
Less than 11 cents per serving at under $1.00 per lb.
1 lb = 2.2 cups dry = 4.5 cups cooked = 3 cups flour
To Cook:
1 cup grain to 3 cups water.
Simmer 45 minutes or Pressure 15 minutes on high, natural release,
Strain and rinse.
To Store:
-Whole - indefinitely in an air tight container in a cool, dry place.
For long term storage freeze for 48 hours before storing.
-Bulgur/cracked- 6 months in an air tight container in a cool, dry place.
-Flour - up to 2 weeks in an air tight container,
or freeze up to 1 year.
-Cooked - refrigerate for up to 10 days,
or freeze up to 6 months
To Use:
-Cooked berries can be used by adding to soups and salads.
-Cracked berries can be cooked for a breakfast cereal.
-Soft white wheat flour may be used in place of white flour for any non yeasted recipe.
Examples: Pancakes, waffles, sweet breads, muffins, cakes, cookies, crackers, crepes, tortillas, pasta, pie crusts and other pastries.
-Hard white and hard red wheat flours can be used for yeasted breads.
-Whole Berries can be sprouted
Nutritional Value per 100 grams (3.5 oz.)
carbohydrates 68 grams dietary fiber12.2 grams fat1.9 grams
protein 15.4 grams iron 3.6 mg 20% Thiamin 0.3 mg
Niacin 4.0 mg Magnesium 100 mg Manganese 3.0 mg
Phosphorus 212 mg Selenium 49 mcg
Where to buy grains
Azure Standard- http://www.azurestandard.com/
Co-op group. Call to find a drop-off location near you
.Good Apple- Apache Trail before Idaho Rd.-North Side
http://www.thegoodapple.com/retailer/store_templates/shell_id_1.asp?storeID=T3QC5J9XXAS92JJ200AKHMCCQAX6480E
Preparing Wisely -http://www.preparingwisely.com/home (Mesa Drive/ South of Main)
Grains Plus- http://www.grainsplus.com/-Orders are several times a year.
Sprouts-(Higley/Southern) 10% off if you buy the whole bag
Cannery
Pleasant Hill Grain- http://www.pleasanthillgrain.com/
Grover’s 130 W. Hampton Ave. Ste.#9 Mesa, AZ 85210 480-827-8011
http://www.culturesforhealth.com/splash.php
Monday, December 14, 2009
2010 Cannery Cooking Class Schdule
FOLLOWING IS THE SCHEDULE FOR THE SPRING COOKING CLASSES 2010
These are held at the Wet Pack Cannery kitchen at 9:30am on Mondays
January 25 Building and Using a 3 month supply
February 1 Gardening with Barbara Layton
February 8 Bread and Yeast
February 15 Something different come and find out what we decide
February 22 Baking Powder and Baking soda
March 1 Finance with Glen Tolman
March 8 Incorporating longer term storage into 3 month supply
March 15 Breakfast
March 22 How to and substitutions
March 29 Tortillas, Refried Beans and Salsa
April 5 Main dishes-Ham leftovers and other things
April 12 Soups
April 19 Desserts and treats some for FHE
April 26 Something to Share (Everyone brings something and the recipe to share )
COOKING CLASSES SUMMER 2010 9:30-11:00
May 3rd Building and Using a Three Month Supply
May 10th Yeast and Bread Class
May 17th Finance Class
May 24th Solar Oven Cooking with Collett Miller
May 31st No Class Memorial Day
June 7th Tortillas, refried beans and tomatillo salsa
June 14th Water with Alan Martindale from the city of Mesa
June21st Baking Powder and Baking Soda
June 28th Cooking with Kids
July 5th July 4th Holliday
July 12th Incorporating Dry Pack into your three month supply
July 19th Ideas for School Lunches
July 26th Hoe to and Substitutions
August 2nd Salads
August 9th Main Dishes
August 16th Healthy Snacks and Treats
August 23rd Something to Share (Everyone brings something to share and the recipe )
These are held at the Wet Pack Cannery kitchen at 9:30am on Mondays
January 25 Building and Using a 3 month supply
February 1 Gardening with Barbara Layton
February 8 Bread and Yeast
February 15 Something different come and find out what we decide
February 22 Baking Powder and Baking soda
March 1 Finance with Glen Tolman
March 8 Incorporating longer term storage into 3 month supply
March 15 Breakfast
March 22 How to and substitutions
March 29 Tortillas, Refried Beans and Salsa
April 5 Main dishes-Ham leftovers and other things
April 12 Soups
April 19 Desserts and treats some for FHE
April 26 Something to Share (Everyone brings something and the recipe to share )
COOKING CLASSES SUMMER 2010 9:30-11:00
May 3rd Building and Using a Three Month Supply
May 10th Yeast and Bread Class
May 17th Finance Class
May 24th Solar Oven Cooking with Collett Miller
May 31st No Class Memorial Day
June 7th Tortillas, refried beans and tomatillo salsa
June 14th Water with Alan Martindale from the city of Mesa
June21st Baking Powder and Baking Soda
June 28th Cooking with Kids
July 5th July 4th Holliday
July 12th Incorporating Dry Pack into your three month supply
July 19th Ideas for School Lunches
July 26th Hoe to and Substitutions
August 2nd Salads
August 9th Main Dishes
August 16th Healthy Snacks and Treats
August 23rd Something to Share (Everyone brings something to share and the recipe )
Wednesday, November 25, 2009
White Water Barrels
I have nine -55 gallon (cleanned-) white water barrels for sale. $15.00 each save $3.00 per barrel. Contact me if you are interested. These are great for your 2nd needs water storage- like bathing, cleaning, washing clothes, etc... The water could be filtered for driniking in an emergency. Sage1211@msn.com
Essential Oil Class
Jacques Last Class For The Season!
EMOTIONAL WELLNESS FOR THE HOLIDAY SEASON &
ON USING SACRED ESSENTIAL OILS
POWERFUL PLANT MEDICINE FOR OUR TIME
When: Tuesday December 1, 2009
Where: 1166 E. Warner Rd. Gilbert Az 85296
Time: 7pm-8:30pm
· Frankincense, Myrrh, Sandalwood, Spikenard, Orange,
Neroli, Bergamot, Pine &Fir Oils
Space is limited to 20 people
Please R.S.V.P by email botanicaleducation@gmail.com
Jacque Gurney, CNHP, HHP, THC
Class Fee is $10.00
Compass Scan (Bio-Scan) $20.00
Jacque Gurney is a Certified Natural Health Professional, a Holistic Healthcare Practitioner, an Herbalist, Essential Oils Specialist (Advanced Aromatherapist Instructor) and Transformational Health Coach. She works as an educator in nutrition, is an organic gardener who grows and makes herbal formulas, and coaches to assist people to make choices in their lives to create a life environment of health and happiness.
Jacque offers Nutritional Bio-Scans, the latest technology in finding balance using food and plant medicine, and also offers Voice Re-Mapping sessions for Performance Enhancement, Relationship Repair, Perception Changes, Emotional and Generational Healing as teaching you how to reduce pain naturally. Jacque loves teaching holistic healthcare, emotional wellness and has taught in several states, including Alaska. Most of all, she loves people, loves helping them remember why they are here on their earthly journey, and rejoices in seeing them claim the life they desire! She is the owner of Millenial Wellness LLC and the founder of Botanical Education Foundation.
To schedule an appointment call 480-296-4699 Office hours are Monday, Wednesday and Friday 9 am to 5 pm. Weekly classes are held on most Tuesdays at 7 pm. Certification classes are held monthly, as scheduled.
www.millenialwellness.com
“All life is based upon Spiritual, Chemical and Electrical activity. Every thought, action, experience and intake of food or drink causes spiritual, chemical or electrical change. Choose Wisely!” Jacque Gurne
EMOTIONAL WELLNESS FOR THE HOLIDAY SEASON &
ON USING SACRED ESSENTIAL OILS
POWERFUL PLANT MEDICINE FOR OUR TIME
When: Tuesday December 1, 2009
Where: 1166 E. Warner Rd. Gilbert Az 85296
Time: 7pm-8:30pm
· Frankincense, Myrrh, Sandalwood, Spikenard, Orange,
Neroli, Bergamot, Pine &Fir Oils
Space is limited to 20 people
Please R.S.V.P by email botanicaleducation@gmail.com
Jacque Gurney, CNHP, HHP, THC
Class Fee is $10.00
Compass Scan (Bio-Scan) $20.00
Jacque Gurney is a Certified Natural Health Professional, a Holistic Healthcare Practitioner, an Herbalist, Essential Oils Specialist (Advanced Aromatherapist Instructor) and Transformational Health Coach. She works as an educator in nutrition, is an organic gardener who grows and makes herbal formulas, and coaches to assist people to make choices in their lives to create a life environment of health and happiness.
Jacque offers Nutritional Bio-Scans, the latest technology in finding balance using food and plant medicine, and also offers Voice Re-Mapping sessions for Performance Enhancement, Relationship Repair, Perception Changes, Emotional and Generational Healing as teaching you how to reduce pain naturally. Jacque loves teaching holistic healthcare, emotional wellness and has taught in several states, including Alaska. Most of all, she loves people, loves helping them remember why they are here on their earthly journey, and rejoices in seeing them claim the life they desire! She is the owner of Millenial Wellness LLC and the founder of Botanical Education Foundation.
To schedule an appointment call 480-296-4699 Office hours are Monday, Wednesday and Friday 9 am to 5 pm. Weekly classes are held on most Tuesdays at 7 pm. Certification classes are held monthly, as scheduled.
www.millenialwellness.com
“All life is based upon Spiritual, Chemical and Electrical activity. Every thought, action, experience and intake of food or drink causes spiritual, chemical or electrical change. Choose Wisely!” Jacque Gurne
Sunday, November 22, 2009
Stake Canning Schedule 2010
Canning Schedule 2010
You will need to fill out an order form or e-mail me your order by the order due date. I will not be calling for individual orders. sage1211@msn.com
The cannery has made some more changes this year!
Our day has changed back to Saturday mornings.
Be at the cannery at 8:45 am.
If that does not work for you you can schedule for Family canning. (Fridays 8am-7 pm. Call 214-9114 to make a reservation.)
*Wet PackCanning number is 480-967-8551
The Mesa Home Storage Center will not longer be canning
Rice
Quick Oats
Pinto Beans
Red Wheat.
These products are pre-canned and sold by the case only; six cans per case. The minimun purchase is one case. You do not need to order these items on your order form. You can purchase them in bulk (bag or box) or pre canned as a walk-in at the cannery or on the Stake canning day.
Canning Dates
(FYI-Food items offered repeat every three months. Orders are due two weeks before canning date.)
Jan. 12, 2010 *Orders Due-Dec 27, 2009
Milk
Macaroni
Carrots
Apples
Regular oats
Feb. 9, 2010 * Orders due -Jan. 17, 2010
Black Beans
Sugar
Fruit Drink Mix
White Beans
Potato Flakes
March 9, 2010 * Orders Due Feb. 14, 2010
Cocoa-Drink
Refried Beans
White Flour
Onions
White Wheat
April 113, 2010 * Orders Due March 21, 2010
Milk
Macaroni
Carrots
Apples
Regular oats
May 11, 2010 * Orders Due April 18, 2010
Black Beans
Sugar
Fruit Drink Mix
White Beans
Potato Flakes
June 8, 2010 * Orders Due May 23, 2010
Cocoa-Drink
Refried Beans
White Flour
Onions
White Wheat
July 17, 2010 * Orders Due- June 27, 2010
Milk
Macaroni
Carrots
Apples
Regular oats
Aug. 21, 2010 * Orders Due- July 25, 2010
Black Beans
Sugar
Fruit Drink Mix
White Beans
Potato Flakes
Sept. 18, 2010 * Orders Due- Aug. 29, 2010
Cocoa-Drink
Refried Beans
White Flour
Onions
White Wheat
Oct. 16, 2010 * Orders Due- Sept. 19, 2010
Milk
Macaroni
Carrots
Apples
Regular oats
Nov. 13, 2010 * Orders Due- Oct. 24, 2010
Black Beans
Sugar
Fruit Drink Mix
White Beans
Potato Flakes
Dec. 11, 2010 * Orders Due- Nov. 21, 2010
Cocoa-Drink
Refried Beans
White Flour
Onions
White Wheat
Cannery FYI's/Rules-
1. If you order products you must be at the cannery by -8:45 am on our assigned day to can your items and pay for it- personal check only- no cash!You must stay until all the food is canned and the cannery is cleaned before you can leave. This takes about 1 1/2 -3 hours.
Checks should be made out to “Mesa Home Storage Center.” Ward and Stake names should be written on the check. The amount payable should be left blank until check-out at the cannery in case items ordered are not available that day or there are price changes. The cannery does not refund money. Underpayment results in not receiving all the products ordered. Overpayment becomes a donation to the cannery. NOTE: There are six cans to a box. If your order works out so that they have a box with less than three cans in it, they are charged for the box ($.68 cents).
2. If you do not attend on the Stake canning day your order will be cancelled.
3. Prices are listed on the Provident Living Website and are subject to change with out notice!
4. For every six cans that you purchase you will get 1 box and 2 plastic lids.
5. You may not come to the cannery if you have not placed an order with the ward preparedness specialist-by the order cut off date.
6. You must bring the order form to the cannery or you will not be able to get your order. You may not take more than you ordered!
7. You are allowed 300lbs of food/per family/per month. 60 cans or 10 cases.
8. You must wear closed toed shoes.
9. Children are not allowed in the cannery-packing area on the stake day. (Schedule a family time).
10. No outside food can be brought into the Mesa Home Storage Center to can. That includes food that was bouight at the cannery and taken home.
SPECIAL NOTE: Starter Kits (2 hard red wheat, 2 white rice, 1 pinto beans, 1 quick oats, storage and budget brochures, and instructions on water storage) AND Prepackaged Cases (hard red wheat, white rice, pinto beans, and quick oats… six #10 cans of one product per case) ARE NOT PART OF THE STAKE ORDER. These items may be purchased at the cannery according to availability.
Cannery Phone Numbers & Hours
Cannery- 214-9114
Cannery Walk-In Hours Monday- CLOSED-
T-TH 8 am - 3:45 pm
Friday- 8am-7pm *Family canning by appointment only...
can purchase bulk items
Sat 8 am -12 pm (Okay to bring the kids)
Closed the 1st Saturday of the month!
Wet Pack Canning 967-8551
Bishop's Storehouse 894-1193
Stake Canning Specialist -Heather Price-hprice11@yahoo.com
Ward Preparedness Specialist- Cindy Sage sage1211@msn.com 480-380-9732
The Mesa Home Storage Center will not longer be canning
Rice
Quick Oats
Pinto Beans
Red Wheat.
These products are pre-canned and sold by the case only; six cans per case. The minimun purchase is one case. You do not need to order these items on your order form. You can purchase them in bulk (bag or box) or pre canned as a walk-in at the cannery or on the Stake canning day.
ALTERNATIVES TO STAKE CANNING DAY: Remember that food purchases from the cannery (whether stake orders, walk-in purchases, family canning, on-line orders, or any combination of these activities) are LIMITED to 300 pounds of food per household during any 30-day period.
WALK- IN PURCHASES: You may walk in to the dry pack area of the cannery without an appointment during normal business hours. You may purchase prepackaged items such as the starter kit, Rice, Quick Oats, Pinto Beans, and Red Wheat, cases of basic food items, any bulk items, and canning materials. Payment is made with a PERSONAL CHECK .
*If you choose to purchase bulk items, they may borrow a PORTABLE CANNER from the cannery for 3 days (you must call and schedule to use the prtable canner) OR you may borrow our stake canner to can the food at home. Make sure you purchase all of your canning supples to use a portable canner (the number of #10 cans filled from bulk packages is shown on the member order forms. This is shown to the right of each bulk product, after the number of pounds per package).
The cannery has a POUCH SEALER that can be checked out by calling 480-214-9114. They also sell the pouches for $0.35 each and boxes for pouches for $0.93 each.
FAMILY CANNING DAY: Family Canning Day for dry pack is Friday's 8:00 a.m. to 7:00 p.m. Family canning is by appointment only. Families will sign up for half-hour or one-hour time slots. Any bulk item food that the canner has may be canned during family canning. Call to make an appointment: 480-214-9114.
ORDERING ON-LINE: The starter kits and prepackaged products may be ordered on-line at http://www.ldscatalog.com/ or by calling 1-800-537-5971. Keep in mind that shipping costs will be charged.
You will need to fill out an order form or e-mail me your order by the order due date. I will not be calling for individual orders. sage1211@msn.com
The cannery has made some more changes this year!
Our day has changed back to Saturday mornings.
Be at the cannery at 8:45 am.
If that does not work for you you can schedule for Family canning. (Fridays 8am-7 pm. Call 214-9114 to make a reservation.)
*Wet PackCanning number is 480-967-8551
The Mesa Home Storage Center will not longer be canning
Rice
Quick Oats
Pinto Beans
Red Wheat.
These products are pre-canned and sold by the case only; six cans per case. The minimun purchase is one case. You do not need to order these items on your order form. You can purchase them in bulk (bag or box) or pre canned as a walk-in at the cannery or on the Stake canning day.
Canning Dates
(FYI-Food items offered repeat every three months. Orders are due two weeks before canning date.)
Jan. 12, 2010 *Orders Due-Dec 27, 2009
Milk
Macaroni
Carrots
Apples
Regular oats
Feb. 9, 2010 * Orders due -Jan. 17, 2010
Black Beans
Sugar
Fruit Drink Mix
White Beans
Potato Flakes
March 9, 2010 * Orders Due Feb. 14, 2010
Cocoa-Drink
Refried Beans
White Flour
Onions
White Wheat
April 113, 2010 * Orders Due March 21, 2010
Milk
Macaroni
Carrots
Apples
Regular oats
May 11, 2010 * Orders Due April 18, 2010
Black Beans
Sugar
Fruit Drink Mix
White Beans
Potato Flakes
June 8, 2010 * Orders Due May 23, 2010
Cocoa-Drink
Refried Beans
White Flour
Onions
White Wheat
July 17, 2010 * Orders Due- June 27, 2010
Milk
Macaroni
Carrots
Apples
Regular oats
Aug. 21, 2010 * Orders Due- July 25, 2010
Black Beans
Sugar
Fruit Drink Mix
White Beans
Potato Flakes
Sept. 18, 2010 * Orders Due- Aug. 29, 2010
Cocoa-Drink
Refried Beans
White Flour
Onions
White Wheat
Oct. 16, 2010 * Orders Due- Sept. 19, 2010
Milk
Macaroni
Carrots
Apples
Regular oats
Nov. 13, 2010 * Orders Due- Oct. 24, 2010
Black Beans
Sugar
Fruit Drink Mix
White Beans
Potato Flakes
Dec. 11, 2010 * Orders Due- Nov. 21, 2010
Cocoa-Drink
Refried Beans
White Flour
Onions
White Wheat
Cannery FYI's/Rules-
1. If you order products you must be at the cannery by -8:45 am on our assigned day to can your items and pay for it- personal check only- no cash!You must stay until all the food is canned and the cannery is cleaned before you can leave. This takes about 1 1/2 -3 hours.
Checks should be made out to “Mesa Home Storage Center.” Ward and Stake names should be written on the check. The amount payable should be left blank until check-out at the cannery in case items ordered are not available that day or there are price changes. The cannery does not refund money. Underpayment results in not receiving all the products ordered. Overpayment becomes a donation to the cannery. NOTE: There are six cans to a box. If your order works out so that they have a box with less than three cans in it, they are charged for the box ($.68 cents).
2. If you do not attend on the Stake canning day your order will be cancelled.
3. Prices are listed on the Provident Living Website and are subject to change with out notice!
4. For every six cans that you purchase you will get 1 box and 2 plastic lids.
5. You may not come to the cannery if you have not placed an order with the ward preparedness specialist-by the order cut off date.
6. You must bring the order form to the cannery or you will not be able to get your order. You may not take more than you ordered!
7. You are allowed 300lbs of food/per family/per month. 60 cans or 10 cases.
8. You must wear closed toed shoes.
9. Children are not allowed in the cannery-packing area on the stake day. (Schedule a family time).
10. No outside food can be brought into the Mesa Home Storage Center to can. That includes food that was bouight at the cannery and taken home.
SPECIAL NOTE: Starter Kits (2 hard red wheat, 2 white rice, 1 pinto beans, 1 quick oats, storage and budget brochures, and instructions on water storage) AND Prepackaged Cases (hard red wheat, white rice, pinto beans, and quick oats… six #10 cans of one product per case) ARE NOT PART OF THE STAKE ORDER. These items may be purchased at the cannery according to availability.
Cannery Phone Numbers & Hours
Cannery- 214-9114
Cannery Walk-In Hours Monday- CLOSED-
T-TH 8 am - 3:45 pm
Friday- 8am-7pm *Family canning by appointment only...
can purchase bulk items
Sat 8 am -12 pm (Okay to bring the kids)
Closed the 1st Saturday of the month!
Wet Pack Canning 967-8551
Bishop's Storehouse 894-1193
Stake Canning Specialist -Heather Price-hprice11@yahoo.com
Ward Preparedness Specialist- Cindy Sage sage1211@msn.com 480-380-9732
The Mesa Home Storage Center will not longer be canning
Rice
Quick Oats
Pinto Beans
Red Wheat.
These products are pre-canned and sold by the case only; six cans per case. The minimun purchase is one case. You do not need to order these items on your order form. You can purchase them in bulk (bag or box) or pre canned as a walk-in at the cannery or on the Stake canning day.
ALTERNATIVES TO STAKE CANNING DAY: Remember that food purchases from the cannery (whether stake orders, walk-in purchases, family canning, on-line orders, or any combination of these activities) are LIMITED to 300 pounds of food per household during any 30-day period.
WALK- IN PURCHASES: You may walk in to the dry pack area of the cannery without an appointment during normal business hours. You may purchase prepackaged items such as the starter kit, Rice, Quick Oats, Pinto Beans, and Red Wheat, cases of basic food items, any bulk items, and canning materials. Payment is made with a PERSONAL CHECK .
*If you choose to purchase bulk items, they may borrow a PORTABLE CANNER from the cannery for 3 days (you must call and schedule to use the prtable canner) OR you may borrow our stake canner to can the food at home. Make sure you purchase all of your canning supples to use a portable canner (the number of #10 cans filled from bulk packages is shown on the member order forms. This is shown to the right of each bulk product, after the number of pounds per package).
The cannery has a POUCH SEALER that can be checked out by calling 480-214-9114. They also sell the pouches for $0.35 each and boxes for pouches for $0.93 each.
FAMILY CANNING DAY: Family Canning Day for dry pack is Friday's 8:00 a.m. to 7:00 p.m. Family canning is by appointment only. Families will sign up for half-hour or one-hour time slots. Any bulk item food that the canner has may be canned during family canning. Call to make an appointment: 480-214-9114.
ORDERING ON-LINE: The starter kits and prepackaged products may be ordered on-line at http://www.ldscatalog.com/ or by calling 1-800-537-5971. Keep in mind that shipping costs will be charged.
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