I thought this was an interesting article. Prices are definitely rising right now. Hopefully, these are just high fluctuations and things will decrease next year. I recall frantically buying nonfat dry milk a few years ago in fear as prices were rising, and had not made a dent in my supply when prices had returned to normal. They are up again. Price fluctuations are a major reason for a well-rounded food storage. Commodities will drive costs. ”If ye are prepared, ye need not fear”…or fall prey to price gouging!
http://www.ldsliving.com/story/64148-prices-at-lds-canneries-show-food-inflation-up-11-to-49-percent
As you plan your Spring and Summer garden, you’ll do well to consider that there are several crops that are short industry-wide this year due to weather. Be sure to plant peas, in particular, if you’re a fan since peas may be unavailable or costly in both canned and frozen packaging.
If possible, plant corn as well. Corn on the cob will be in short supply and suppliers don’t expect to be able to replenish the supply until mid-August.
As I receive other updates on produce and commodities, I’ll try to keep posts current. These unexpected shortages validate the need to store dehydrated and freeze dried products in order to have a well-rounded supply of foods we enjoy eating if certain foods become unavailable or very costly for one reason or another.
Preparedness brings peace…and good eating!
And this is why I started this site. 
Storing the basics shown above is a great place to start, but I don’t think many of us want to channel our pioneer ancestry to this extent. I believe in knowing how to use these staples to make healthy foods, but also in storing the ingredients that enhance them and make them enjoyable to eat. Every edible thing in your house will be considered “food storage” in the event of an emergency! Store a well-rounded supply of what YOUR family will eat!
Tags: flour, food storage, oil, salt
You may have noticed…I’m a big fan of breakfast. This recipe is one of my favorites because I can mix it up anytime and the batter will last up to 6 weeks in the refrigerator, yielding hot healthy muffins even on hectic school mornings. It’s a great use of the buttermilk powder in my food storage too. I don’t buy cartons of buttermilk anymore. Powdered buttermilk is the way to go! No waste–just mix up what you need–and I love that I always have some handy when I have a craving for this muffin recipe!
SIX WEEK BRAN MUFFINS
5 cups raisin bran cereal
4 cups flour (you can use half whole wheat)
1 cup wheat germ
5 tsp. baking soda
3 cups sugar
2 tsp. salt
1 tsp. cinnamon
1 cup chopped pecans
1 cup oil (or 1/2 cup applesauce + 1/2 cup oil)
4 beaten eggs
1 quart buttermilk (I use powdered buttermilk)
Mix dry ingredients. Add liquids. Stir very well. Cover and keep in refrigerator in large Tupperware container for up to 6 weeks. Bake at 400 degrees in sprayed muffin tins for 20 minutes.
You can also add chopped apples, blueberries, or dried fruit to the batter right before baking. I sprinkle the chopped apple on top and press into the batter. You don’t want to mix fruit into the big container of batter because it will brown before you use the whole batch. Add just before baking.
Tags: bran muffins, breakfast, Food Storage Recipes, powdered buttermilk
Hopefully you’ve stocked cocoa powder in your food storage, because like many products, cocoa has risen in price significantly. It’s up 300% from last year!! Fluctuating commodity prices make a strong argument for a well-stocked food storage supply. (Watch for more information on what to stock up on this month in my upcoming posts.)
Here is a tasty recipe from joyofbaking.com to put your cocoa powder to good use for adorable Valentine’s Day cookie hearts!
Chocolate Sugar Cookie Hearts
Tags: cocoa powder, commodities, Food Storage Recipes, Valentine's Day
