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Sandwiches are easy to make. And they can be healthy and filling. You can even make your own whole wheat bread, slice it up and use it for the bread slices. Here are a few yummy recipes below:

First here is a great Whole Wheat Bread recipe that you can use out of your own storage:

 

This recipe makes 5 loaves. When cut in half, makes 3 loaves. (8 1/2 X 4 1/2 X 2 1/2.) Use an electric mixer or knead by hand.

(Mix in bowl until flour is wet:)

• 5 1/2 C hot tap water (140 degrees F)
• 1/3 C honey
• 5 C whole wheat flour
• 1/2 C Gluten Flour
  
  Add and mix for 15 seconds:
  
  
• 3 T dry yeast
  
  Add:
  
  
• 2/3 C oil (olive or vegetable)
• 3 T lemon juice or 50 mg. ascorbic acid (Vit. C)
• 1 T salt

Continue adding flour (about 7 to 9 cups) until dough forms a ball and does not stick to sides or bottom of bowl. Knead with an electric bread mixer for 6 minutes or by hand about 10 minutes (300 kneadings).

With oil on your hands remove the dough from bowl and form into loaves. Before placing loaf size dough into pan, fold and pound with side of fist a few times to get air bubbles out and to make a tighter and more elastic-like loaf. Make a tight ball-shape loaf and put in center of greased bread pan then place in a 125 degree oven or let rise on countertop until double in bulk. Turn oven up to 350 degrees and bake for about 30 minutes or until top and bottom crust are brown. Place on wire rack to cool. Store in plastic bags.
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Sandwiches:

Grilled Cheese Sandwich

INGREDIENTS

• 4 slices white bread
• 3 tablespoons butter, divided
• 2 slices Cheddar cheese

DIRECTIONS

1. Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

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Italian Beef Sandwiches

INGREDIENTS

• 4 pounds boneless rump roast
• 6 cloves garlic, slivered
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon crushed red pepper
• 1 tablespoon dried oregano

DIRECTIONS

1. Preheat oven to 250 degrees F (120 degrees C). Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
2. Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
3. The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.

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Tuna Salad Sandwich

A 6-to-7 oz can of tuna can cost anywhere from approximately 89 cents to a high of about $3.00 depending on where you shop and the type you buy. (Cans that say albacore tend to be more expensive than the ones that just say tuna.)

One can of tuna will give you two good-sized sandwiches.

Clearly making your own tuna salad is a much more economical option than supporting your local deli.

To make 2 tuna salad sandwiches you will need:

• 1-6-7 ounce can of tuna
• 1/4 cup of celery
• 3-4 Tablespoons of mayonnaise
• Salt and Pepper
• Bread

When buying tuna, you are going to have to do some taste-testing to find your favorite tuna. The first thing to decide is do you want it packed in oil or water. Some people say there aren't that many calories in oil-packed tuna, and they think oil adds to the taste. Others don't like the taste of oily tuna fish, so they choose water packed tuna.
Both the oil and the water packed tuna need to be drained. The safest way is to do this is to put the tuna in a colander.
A second way of draining the tuna is after opening the can press the lid into the can so that all the water or oil drains out. You can do this right into the sink. (Be careful of the sharp edges on the lid of the can!) Using a fork put the tuna in a small mixing bowl. Then break apart the tuna with the fork.
Wash one stalk of celery. Trim off the ends and cut it into thirds. Then cut each third into strips.

Lay two slices of bread on the cutting board. Put 1/2 of the tuna on one slice of bread and maybe even some lettuce if you have some in the refrigerator.
Using a bread knife (one with a jagged or serrated edge) slice the sandwich in half using a sawing motion. Try adding potato chips and dill pickles on the side. They taste great with tuna salad!
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Monte Cristo Sandwich

INGREDIENTS

• 2 slices bread
• 1 teaspoon mayonnaise
• 1 teaspoon prepared mustard
• 2 slices cooked ham
• 2 slices cooked turkey meat
• 1 slice Swiss cheese
• 1 egg
• 1/2 cup milk

DIRECTIONS

1. Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
2. Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.

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Pulled Pork Sandwiches (you can use your canned meat)

This pulled pork recipe is an oven barbecued pork roast, shredded then heated with barbecue sauce, onions, and seasonings. A great dish for a party or big meal, or freeze the pulled pork in batches. Keep it warm in the slow cooker for a party.

INGREDIENTS:

• 1 large pork butt or shoulder, about 7 to 9 pounds (or 5 (small) cans canned meat)
• 3 cloves garlic, minced
• 1 teaspoon Creole seasoning or seasoned salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon salt
• 1 medium onion, sliced
• 1 large onion, chopped
• 2 teaspoons oil
• 1 cup barbecue sauce
• 1/2 cup vinegar

PREPARATION:

Lay a large sheet of heavy duty foil in a roasting pan. Place pork roast on foil. Rub pork all over with garlic and seasonings. Arrange onion slices over top. Wrap foil around the pork roast. Bake at 350° for about 4 to 5 hours, to about 185° F. (if its canned meat..just warm it up!)

The meat should be falling apart. Let the roast cool a bit, then begin to shred with forks or chop, discarding as much of the excess fat as possible.

Sauté chopped onions in a little oil until tender.

Put shredded pork in slow cooker or a large saucepan or Dutch oven. Blend in vinegar and barbecue sauce, along with the cooked chopped

onion. Heat thoroughly on LOW setting or over low heat; serve hot with split buns, coleslaw, and beans, if desired. Also great with potato salad for a bigger meal.
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Pulled Pork Sandwiches (you can use your canned meat)

This pulled pork recipe is an oven barbecued pork roast, shredded then heated with barbecue sauce, onions, and seasonings. A great dish for a party or big meal, or freeze the pulled pork in batches. Keep it warm in the slow cooker for a party.

INGREDIENTS:

• 1 large pork butt or shoulder, about 7 to 9 pounds (or 5 (small) cans canned meat)
• 3 cloves garlic, minced
• 1 teaspoon Creole seasoning or seasoned salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon salt
• 1 medium onion, sliced
• 1 large onion, chopped
• 2 teaspoons oil
• 1 cup barbecue sauce
• 1/2 cup vinegar

PREPARATION:

Lay a large sheet of heavy duty foil in a roasting pan. Place pork roast on foil. Rub pork all over with garlic and seasonings. Arrange onion slices over top. Wrap foil around the pork roast. Bake at 350° for about 4 to 5 hours, to about 185° F. (if its canned meat..just warm it up!)

The meat should be falling apart. Let the roast cool a bit, then begin to shred with forks or chop, discarding as much of the excess fat as possible.

Sauté chopped onions in a little oil until tender.

Put shredded pork in slow cooker or a large saucepan or Dutch oven. Blend in vinegar and barbecue sauce, along with the cooked chopped

onion. Heat thoroughly on LOW setting or over low heat; serve hot with split buns, coleslaw, and beans, if desired. Also great with potato salad for a bigger meal.
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Here is another great bread recipe:

This is the lightest 100% whole wheat bread anywhere! Nobody believes it when I tell them it is made from 100% whole wheat. The secret is the three risings. I have had people tell me that they did not like whole wheat at all but after trying this recipe want nothing else. Don't let the three risings scare you. This bread is so easy because you can start it and walk away, come back and walk away. Your family will love homemade bread not just when it comes hot out of the oven but for days on end.

To start...

• 3 Tablespoons yeast
• 4 cups warm water
• 4 cups whole wheat flour

Mix these ingredients together and let sit until double. (Usually 15-30 minutes.) This step is called a sponge and is very important to allow the yeast to get a head start.

Add...

• 1/2 cup butter or vegetable oil
• 2/3 cup honey or molasses
• 3 teaspoons salt
• 6-8 cup whole wheat flour

Mix this together and knead for 15 -20 minutes if kneading by hand. Place in oiled bowl, cover and let rise again until double. (About 30 minutes) Punch down and shape in pans. Cover and let rise again until double. (20-30 minutes). Bake at 350 degrees for 30 minutes. Oil top of bread for a nice shiney crust.

*If I have any left over cooked cereal, I add it and the bread even gets better! About a cup to the recipe.

This is absolutely the best and lightest whole wheat bread that I have ever tasted and people who don't even like whole wheat will ask for the recipe. It will keep moist for days and makes great french toast.

Italian Beef Sandwiches

INGREDIENTS

• 4 pounds boneless rump roast
• 6 cloves garlic, slivered
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon crushed red pepper
• 1 tablespoon dried oregano

DIRECTIONS

1. Preheat oven to 250 degrees F (120 degrees C). Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
2. Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
3. The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.

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Tuna Salad Sandwich

A 6-to-7 oz can of tuna can cost anywhere from approximately 89 cents to a high of about $3.00 depending on where you shop and the type you buy. (Cans that say albacore tend to be more expensive than the ones that just say tuna.)

One can of tuna will give you two good-sized sandwiches.

Clearly making your own tuna salad is a much more economical option than supporting your local deli.

To make 2 tuna salad sandwiches you will need:

• 1-6-7 ounce can of tuna
• 1/4 cup of celery
• 3-4 Tablespoons of mayonnaise
• Salt and Pepper
• Bread

When buying tuna, you are going to have to do some taste-testing to find your favorite tuna. The first thing to decide is do you want it packed in oil or water. Some people say there aren't that many calories in oil-packed tuna, and they think oil adds to the taste. Others don't like the taste of oily tuna fish, so they choose water packed tuna.
Both the oil and the water packed tuna need to be drained. The safest way is to do this is to put the tuna in a colander.
A second way of draining the tuna is after opening the can press the lid into the can so that all the water or oil drains out. You can do this right into the sink. (Be careful of the sharp edges on the lid of the can!) Using a fork put the tuna in a small mixing bowl. Then break apart the tuna with the fork.
Wash one stalk of celery. Trim off the ends and cut it into thirds. Then cut each third into strips.

Lay two slices of bread on the cutting board. Put 1/2 of the tuna on one slice of bread and maybe even some lettuce if you have some in the refrigerator.
Using a bread knife (one with a jagged or serrated edge) slice the sandwich in half using a sawing motion. Try adding potato chips and dill pickles on the side. They taste great with tuna salad!
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Monte Cristo Sandwich

INGREDIENTS

• 2 slices bread
• 1 teaspoon mayonnaise
• 1 teaspoon prepared mustard
• 2 slices cooked ham
• 2 slices cooked turkey meat
• 1 slice Swiss cheese
• 1 egg
• 1/2 cup milk

DIRECTIONS

1. Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
2. Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.

 ------------------------------------------------------------------------

Pulled Pork Sandwiches (you can use your canned meat)

This pulled pork recipe is an oven barbecued pork roast, shredded then heated with barbecue sauce, onions, and seasonings. A great dish for a party or big meal, or freeze the pulled pork in batches. Keep it warm in the slow cooker for a party.

INGREDIENTS:

• 1 large pork butt or shoulder, about 7 to 9 pounds (or 5 (small) cans canned meat)
• 3 cloves garlic, minced
• 1 teaspoon Creole seasoning or seasoned salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon salt
• 1 medium onion, sliced
• 1 large onion, chopped
• 2 teaspoons oil
• 1 cup barbecue sauce
• 1/2 cup vinegar

PREPARATION:

Lay a large sheet of heavy duty foil in a roasting pan. Place pork roast on foil. Rub pork all over with garlic and seasonings. Arrange onion slices over top. Wrap foil around the pork roast. Bake at 350° for about 4 to 5 hours, to about 185° F. (if its canned meat..just warm it up!)

The meat should be falling apart. Let the roast cool a bit, then begin to shred with forks or chop, discarding as much of the excess fat as possible.

Sauté chopped onions in a little oil until tender.

Put shredded pork in slow cooker or a large saucepan or Dutch oven. Blend in vinegar and barbecue sauce, along with the cooked chopped

onion. Heat thoroughly on LOW setting or over low heat; serve hot with split buns, coleslaw, and beans, if desired. Also great with potato salad for a bigger meal.
-----------------------------------------------------------------------------

Pulled Pork Sandwiches (you can use your canned meat)

This pulled pork recipe is an oven barbecued pork roast, shredded then heated with barbecue sauce, onions, and seasonings. A great dish for a party or big meal, or freeze the pulled pork in batches. Keep it warm in the slow cooker for a party.

INGREDIENTS:

• 1 large pork butt or shoulder, about 7 to 9 pounds (or 5 (small) cans canned meat)
• 3 cloves garlic, minced
• 1 teaspoon Creole seasoning or seasoned salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon salt
• 1 medium onion, sliced
• 1 large onion, chopped
• 2 teaspoons oil
• 1 cup barbecue sauce
• 1/2 cup vinegar

PREPARATION:

Lay a large sheet of heavy duty foil in a roasting pan. Place pork roast on foil. Rub pork all over with garlic and seasonings. Arrange onion slices over top. Wrap foil around the pork roast. Bake at 350° for about 4 to 5 hours, to about 185° F. (if its canned meat..just warm it up!)

The meat should be falling apart. Let the roast cool a bit, then begin to shred with forks or chop, discarding as much of the excess fat as possible.

Sauté chopped onions in a little oil until tender.

Put shredded pork in slow cooker or a large saucepan or Dutch oven. Blend in vinegar and barbecue sauce, along with the cooked chopped

onion. Heat thoroughly on LOW setting or over low heat; serve hot with split buns, coleslaw, and beans, if desired. Also great with potato salad for a bigger meal.
-----------------------------------------------------------------------------

Here is another great bread recipe:

This is the lightest 100% whole wheat bread anywhere! Nobody believes it when I tell them it is made from 100% whole wheat. The secret is the three risings. I have had people tell me that they did not like whole wheat at all but after trying this recipe want nothing else. Don't let the three risings scare you. This bread is so easy because you can start it and walk away, come back and walk away. Your family will love homemade bread not just when it comes hot out of the oven but for days on end.

To start...

• 3 Tablespoons yeast
• 4 cups warm water
• 4 cups whole wheat flour

Mix these ingredients together and let sit until double. (Usually 15-30 minutes.) This step is called a sponge and is very important to allow the yeast to get a head start.

Add...

• 1/2 cup butter or vegetable oil
• 2/3 cup honey or molasses
• 3 teaspoons salt
• 6-8 cup whole wheat flour

Mix this together and knead for 15 -20 minutes if kneading by hand. Place in oiled bowl, cover and let rise again until double. (About 30 minutes) Punch down and shape in pans. Cover and let rise again until double. (20-30 minutes). Bake at 350 degrees for 30 minutes. Oil top of bread for a nice shiney crust.

*If I have any left over cooked cereal, I add it and the bread even gets better! About a cup to the recipe.

This is absolutely the best and lightest whole wheat bread that I have ever tasted and people who don't even like whole wheat will ask for the recipe. It will keep moist for days and makes great french toast.

2/3 C Worcestershire sauce
2/3 C of soy sauce
1 tsp. of black pepper
1 tsp. garlic powder
1 tsp. onion powder

Options
1 tsp. liquid smoke
2-3 tsp. Tabasco Sauce
2-3 tsp. crushed red peppers
2-3 tsp. sesame seeds

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Mix all marinade ingredients together in a large (gallon size or larger) plastic zipper bag. Add sliced meat and refrigerate, turning and mixing every hour or two. Hearty meats like beef and venison should be marinated overnight. For turkey, salmon or tuna, 3-4 hours is usually plenty. Don't marinate ground meats, see notes below.
When ready to begin drying, place a sheet of aluminum foil on the bottom of the oven to aid in cleanup. Drain meat in a colander and pat dry with paper towels (the drier the better at this point). Set oven at lowest temperature setting and carefully place meat slices directly onto oven racks. Leave the oven door open a crack to allow moisture to escape.

Drying times vary due to oven differences and meat size. Perfect jerky is firm and dry and not at all spongy. However, if your jerky is so dry it breaks in two easily, it's probably over-dried.

Instructions for For Ground Meat Jerky
Look for meat that is 95% lean or leaner, such as ground beef, ground chuck, ground round or boneless turkey meat. Double grind the meat with a spice mixture (recipe links below) to distribute the spices evenly (you might want to add a little extra salt, depending on the blend of your seasoning mixture). If you don't have a meat grinder, you can use a food processor for this process.

Sandwich some of the seasoned ground meat between two sheets of waxed paper. Use a rolling pin to press the meat into 2" wide, flat, thin strips. Carefully remove the strips from the waxed paper place directly on oven racks, as for sliced jerky. If desired, you can brush of thin layer of marinade on the strips at this point (not too much, you want the meat to dry). This is an optional step as the dry rub will provide a lot of flavor on its own.---------------------------------------

This Recipe was sent to me by Hank from California
Colonel Stivers' Beef, Deer, Elk or Moose Jerky
2 lbs. of flank steak
2/3 cup of soy sauce
2/3 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons of seasoning salt (recommend Lawry's)

Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process. Meat can also be hung in the oven by placing a wooden toothpick in each piece and strung from the rack. Store finished jerky in an airtight container. It keeps for several months, but it is likely that it will be consumed by the master hunter, kids, or the cook within a few days.

Blade's Jerky
All of the following are for 5 lbs of venison, or work great with ground beef (90% lean or higher).

Mix all of the ingredients together that are listed in the recipes and then marinade for 12-24 hrs.
All the ingredients can be adjusted to taste.
I like black pepper, so the amounts listed below might be reduced to 2 -3 tsp.,
for those that don't have the same palate for its' flavor.

EZ Style:
5 tsp. salt 1 1/2 cup soy sauce 5 tsp. black pepper 1 cup red wine vinegar 1/4 cup brown sugar

Yankee Style:
5 tsp. salt 1/3 cup Worcestershire Sauce 1 finely chopped onion 5 tsp. black pepper

Baja Style:
5 tsp. salt 5 tsp. black pepper 2 Tbs.. coriander 1 1/2 tsp. chili powder 1 1/2 tsp. ground ginger
1 1/2 tsp. turmeric 1 1/2 tsp. ground cumin

Oriental Style:
5 tsp. salt 5 tsp. black pepper 1 large minced onion 5 cloves pressed garlic 1 cup brown sugar 1/3 cup soy sauce 1 1/4 cup red wine 1 1/2 cup pineapple juice

Taj Mahal:
5 tsp. salt 3 tsp. curry powder 5 tsp. black pepper 4 cloves pressed garlic 1/2 tsp. cinnamon
3 tsp. ground ginger 1/4 tsp. ground cloves 1 cup cream sherry 1/2 tsp. cumin

Colorado Pioneer:
6 tsp. salt 20 tsp. black pepper 2 cups beef bullion (4 cubes)

Valley Style:
1 1/2 cups soy sauce 1 tsp. nutmeg 5 Tbs.. Worcestershire sauce 1 tsp. ginger
5 tsp. black pepper 10 tsp. liquid smoke 4 cloves pressed garlic 5 tsp. crushed peppers, dried
1/4 tsp. powdered onion (hot or mild)

These ought to give a little variety, and obviously, some like 'em and some don't. Some of these have been handed down over generations, received from friends, modified to the cooks taste, renamed with the times, experimented with, used not only as food, but as a poultice, medicine, leather, aphrodisiacs, and who knows what else. I've got others, but will save for another time. Have fun with these.

Oregon Deer Jerky
2 cups: brown sugar
1 tsp: pepper
1 tsp: garlic powder
2 tsp: onion powder
1 tsp: ginger
1-1/2 tsp tabasco ( optional )
1 tsp: cajun ( luzianne or creole ) opt
1 tsp: liquid smoke
1/2 cup: soy sauce
1/2 cup: teriyaki
1/2 cup: worcestershire
1 cup: dry red wine
1/2 cup: hot water
Dash of oj
1 cup: salt

Mix all together in big pot put in meat ie (deer, elk, or a good cut of beef ) cut meat into thin strips and let set in brine for 2 or 3 days, use 3 pans of apple or cherry chips and smoke 10 hrs check and turn after 8 hrs the taste is worth waiting for. Brine marinates about 10 to 15 lbs of meat ENJOY!

Sometimes, a change of pace is needed and I’ll make fish jerky for my personal use.. I learned this terrific version of fish jerky while fishing with Slim in Utah.. It comes out tender, flaky, and moist.. The flavor is superb.

Ingredients:

6-12 3/8' thick fish filets.. Use fresh-caught trout, salmon, bass, or very fresh store-bought.. The skin can be left on if you like. It helps hold the filet together while smoking.

16 oz. bottle of Yoshida's Gourmet Sauce (international foods aisle, Japanese)

16 oz of beer

Stir the beer and Yoshida's together in a glass dish or bowl. Add the fish filets and gently mix to cover the fish completly with the marinade. Cover the dish with lid or plastic wrap and refrigerate for 24 hours. Mix gently at least twice during the 24 hours for even marinading.

Prepare your home smoker (or dehydrator) for use. Use a mild wood like apple or oak to make the smoke.. Place the filets skin-side down on the racks in the smoker.. If they are 3/8' thick, smoke for 6-8 hours.. If thinner, smoke for less time, if thicker, smoke for more time..

Remove from smoker and cool in a paper bag or clean cardboard box. Warm fish jerky will sweat and possibly spoil if sealed in plastic or glass before it is cooled.

Jerky Tips:

• It's easier to slice the meat thinly if it is slightly frozen
• Generally speaking, the leaner the meat, the better for jerky. Remove ALL visible fat!
• For peppery jerky, sprinkle with pepper right after placing on the drying rack. This pepper will "stick" to the jerky\

Food production and storage is a vital part of any families emergency preparedness. Food storage can provide a family with peace of mind; knowing that in the event of an emergency there would be food to eat. This collection of recipes should provide some basic ideas on how to incorporate food storage items into daily life. After all, if a body has not been conditioned to eating whole grains and then, because of an emergency, is suddenly introduced to this way of eating, most likely the body will become ill and not be able to digest these types of foods. It is recommended that food storage foods be incorporated into daily living and rotated often.

TIPS:

1. Make sure you store a good variety of foods of high quality. Proteins, vitamins, minerals and fats are essential for the maintenance of good health.

2. Home storage of food should begin with basic items that will sustain life in an emergency, in case there is nothing else available to eat. The following basic items might be considered for storage. (Per one adult for one year and may vary according to location.)