Keep supply of safe food and water for emergency use
Emergencies – fires , severe weather events , and national disasters – can jeopardize the safety of your food . Without electricity , food stored in refrigerators and freezers can become unsafe . Eating these foods can make you very sick .
The U . S . Department of Homeland Security recommends that every American have a three-day supply of food and water on hand for times of crisis . For people living in rural areas , having a two-week supply of food and water can reduce the stress of being stranded after a 100-year blizzard or wind storm where deep snow drifts or downed trees make travel dangerous or impossible .
A good plan is to have an adequate supply ( three days is recommended ; two weeks is better ) of nonperishable food and safe drinking water for each family member .
These recommendations come from the U . S . Department of Homeland Security and the U . S . Centers for Disease Control and Prevention .
Safe drinking water :
Each person needs 1 gallon of water per day – half of it for drinking and half for cooking and personal hygiene .
• Do not use contaminated water to wash dishes , brush your teeth , wash and prepare food , make ice , or make baby formula .
• Use bottled water that you know came from a safe source .
• Boiling water is the preferred way to kill harmful bacteria and parasites . Boiling water at a rolling boil for 1 minute will kill most organisms .
• Disinfect water with 1 / 8 teaspoon of unscented liquid household chlorine bleach for each gallon of clear water . Use 1 / 4 teaspoon if the water is cloudy .
Emergency food supplies :
• When storing nonperishable foods , remember to check expiration dates and follow the rule of “ First-in , First-out .”
• Choose familiar foods that your family will enjoy and that are high in calories and nutrition .
• Stock up on foods that require no refrigeration , water , special preparation or cooking .
• Be sure to have a manual can opener and disposable utensils .
Food storage tips :
• Keep food in a dry , cool spot .
• Open food containers carefully so that you can close them tightly after each use .
• Wrap perishable foods such as crackers and cookies in plastic bags and keep them in sealed containers .
• Empty open containers of sugar , dried fruits , and nuts into screwtop jars to keep out pests .
Growing profitable winter crops – continued from page i –
used in soups and other dishes . Much like chard , leeks are grown in summer , fall , and winter in West Virginia . When planted in low or high tunnels , they can be overwintered and sold to restaurants and winter farmers markets .
Markets for winter-grown produce are developing in West Virginia . The Farm to School Program is a very promising
• Inspect all food for signs of spoilage before use ( bad smell , unusual color , mold growth ).
• Throw out canned goods that are swollen , dented , or corroded .
Shelf life of stored foods :
Six months : boxed powdered milk , dried fruit , potatoes , and dry crackers .
One Year : Canned fruits , vegetables , soups , and fruit juices ; peanut butter ; jelly ; hard candy ; vitamins ; and ready-to-eat cereals .
Indefinite : Wheat , vegetable oils , dried corn , baking powder , soy beans , salt , cocoa , tea , instant coffee , white rice , bouillon , dry pasta , powdered milk in nitrogen-packed cans .
When the electricity goes off :
First , use perishable foods from the refrigerator .
Then , use foods from the freezer .
Finally , use the nonperishable foods you have stored for emergencies .
By John Hyman , Safety and Health Specialist , WVU Extension Service
market outlet for state growers . In addition , sales to restaurants and other institutions are continuing to expand . Growers should explore fourseason production as a way to have a steady cash flow from their land .
By Lewis W . Jett , Commercial Horticulture Specialist , WVU Extension Service
Insert Provided by WVU Extension Service and Davis College of Ag ., Natural Resources , and Design
Fall 2012 / iii
West Virginia Farm Bureau News 15