"I fear that so many feel that a long-term supply is so far beyond their reach that they make no effort at all. Begin in a small way…gradually build toward a reasonable objective.” -President Gordon B. Hinckley,

Thursday, December 29, 2011

52 Weeks to Preparedness-Week 28

Food Storage:
8 cans of soup
Extra Item:
2 months of laundry soap
Family Gear Box:
This is a box, action packer, cooler, etc. that is used for larger, heavier more specialized items that will make life nicer in an emergency and when the urgency of grab and go fast isn’t present; more suited for a mandatory evacuation that would last a longer time. This week get the “Box.”
Family Preparedness:
  Keep lawns trimmed, leaves raked and the roof and rain gutters free from debris such as dead limbs and leaves. Stack firewood at least 30 feet away from your residence. Store flammable materials, liquids and solvents in metal containers outside your residence at least 30 feet away from structures and wooden fences.
Spiritual Preparedness:
Read Ephesians 6:1-4. Families are essential to the gospel plan. Improve your family relationships by spending time together as a family as often as possible throughout the year.

Saturday, December 24, 2011

Chicken

Freeze dried meat is very expensive, but I wanted to have meat in my food storage. I took on the "challenge" of canning chicken and discovered that it is SUPER easy.

What you need is:
A Pressure Canner


Salt (non-iodine)

Wide mouth quart jars

Raw chicken


First wash and prepare your jars. 
I bought my chicken in bulk and needed to separate the breasts and trim off additional fat.
                                     
      Then add 1 teaspoon of salt to each empty quart jar. Most canners will hold 7 quart jars at a time, so don't fill too many at once.  I put two breasts each in a quart, although I could have put more in. I only did two since there are just the two of us at home and I didn't need more than that at a time. In hind sight I should have done pints instead.  So, stuff the chicken into the quarts and leave 1 inch headspace.  Wipe the top of your jar clean with a wet rag and add your lid (that has been warmed in water) and hand tighten the ring on. 

Place the 7 quarts into a pressure canner.  Process for 90 minutes at 15 pounds of pressure.

You did it!! The chicken is fully cooked and all that lovely liquid is the most delicious broth around. 

52 weeks to preparedness-Week 27

Food Storage:
8 cans of meat
Extra Item:
8 rolls of toilet paper
Car Kit:
Your BASIC car kit is complete. Modify and personalize it. Some items might be coins/ money, a book for a long wait, candy or gum, a multi-tool, toilet paper or hand towels, a cell phone, OTC medications like aspirin, etc.
Family Preparedness:
To prepare for a thunderstorm, you should do the following: Remove dead or rotting trees and branches that could fall and cause injury or damage during a thunderstorm. Remember the 30/30 lightning safety rule: go indoors if, after seeing lightning, you can’t count to 30 before hearing thunder. Stay indoors for 30 minutes after hearing the last clap of thunder.
Spiritual Preparedness:
Read "Blessings for my ancestors, Blessings for me" by Kim Crenshaw Sorensen; August 2006 Ensign, p 34. Doing your family history is easier than ever before and can be done in your own home. Contact your ward family history consultants to learn more and get started.

52 weeks to preparedness- Week 26

FOOD STORAGE:
5 quarts cooking oil
EXTRA ITEM:
2 quarts peanut butter
CAR KIT:
Blanket, two bread bags and four rubber bands (to keep your sleeves clean)
FAMILY PREPAREDNESS:
Locate your electricity circuit box. Teach all responsible household members how to shut off the electricity to the entire house.
SPIRITUAL PREPAREDNESS:
Read Ether 2:12
Show appreciation for the freedoms we enjoy. Reflect on the blessings we enjoy as Americans. Strive to live so you may continue to have these great blessings.

Saturday, December 10, 2011

52 Weeks to Preparedness-Week 25

FOOD STORAGE:
8 cans of tomato sauce
EXTRA ITEM:
8 rolls of toilet paper
CAR KIT:
Battery powered radio and extra batteries, small shovel and WD40
FAMILY PREPAREDNESS:
Locate the shut-off valve for the water line that enters your house. Make sure this valve can be completely shut off. Your valve may be rested open or it may only partially close. Replace if necessary.
SPIRITUAL PREPAREDNESS: 
Read the First Presidency Message in the Dec 2011 Ensign," The Choice to Be Grateful" by President Henry B. Eyring



Sunday, December 4, 2011

52 Weeks to Preparedness-Week 24

FOOD STORAGE:
2 lb bouillon cubes
EXTRA ITEM:
30 lb beans
CAR KIT:
Tools. Be sure to include a large screwdriver, pair of pliers, wheel chock, and rubber hammer
FAMILY PREPAREDNESS:
Make a record of your personal property for insurance purposes. Take photos or a video of the belongings in your inventory.
SPIRITUAL PREPAREDNESS:
Elder Marvin J. Ashton said, "Try to be understanding and not critical. It is easy to point out mistakes and pass judgment. Sincere compliments and praise come much harder from most of us."

Saturday, November 26, 2011

52 Weeks to Preparedness-Week 23

FOOD STORAGE:
Fruit Drink (to make 30 qt)
EXTRA ITEM:
20 pounds of oats
CAR KIT:
First aid kit and manual
FAMILY PREPAREDNESS:
Learn First Aid and CPR. Enlist in a class if possible.
SPIRITUAL PREPAREDNESS:
"When you feel weak, discouraged, depressed, or afraid, open the Book of Mormon and read. Do not let too much time pass before reading a verse, a thought, or a chapter."
President Boyd K. Packer, Ensign, May 2005, p.8.

Thursday, November 17, 2011

52 Weeks to Preparedness-Week 22

FOOD STORAGE:
8 cans of vegetables
EXTRA ITEM:
30 pounds of rice
CAR KIT:
A small quantity of food and water that could survive freezing and hot temperatures without damage or spoiling
FAMILY PREPAREDNESS:
Be sure everyone knows how to use your fire extinguisher(s) and where it is kept. You should have at minimum an ABC type
SPIRITUAL PREPAREDNESS:
"No other activities should involve our family members on Monday night. This designated time is to be with our families." -Elder L. Tom Perry, Ensign, May 2003

Friday, November 11, 2011

52 Weeks to Preparedness-Week 21

FOOD STORAGE:
8 cans of fruit
EXTRA ITEM:
8 rolls of toilet paper
CAR KIT:
Duct tape, electrical tape, tow strap, and a couple of bungee cords
FAMILY PREPAREDNESS:
Start a savings program or review your existing savings plan. NO matter how much you make or how much you have in savings already, you can save something for the future. Pay tithing first and then pay yourself - even if it's just a little.
SPIRITUAL PREPAREDNESS:
President Harold B. Lee gave some wonderful counsel that applies today. He said "Take some time.. each day to have a quiet hour.. an hour of prayerful meditation where you can tune in with God and discuss with him problems that are too much for human understanding, too great for human strength."

Sunday, November 6, 2011

52 Weeks to Preparedness-Week 20

FOOD STORAGE:
30 pounds of wheat 
EXTRA ITEM:
11 pounds of macaroni or spaghetti
CAR KIT:
Sand or kitty litter, ground cloth - carpet
FAMILY PREPAREDNESS:
Complete a contact card for each family member. Have each family member keep thee cards handy in their wallets, purse, backpack, etc. These cards should include important phone numbers, including a contact that lives out of the area.
SPIRITUAL PREPAREDNESS:
"We need to think about what it is we can do to help that [marriage] companionship progress. We have basic, innate qualities and missions in our marriage, but we also need to get outside of ourselves and be unselfish in that companionship." -Susan W. Tanner

Wednesday, October 26, 2011

Pears

Bartlett pears are considered the best for canning. They have a sweet taste and are readily available. Although Kieffer pears and other similar varieties will work if properly ripened and cooked in water until almost tender (i.e. takes a lot more time and effort). Pears should be harvested when they are full grown and stored in a cool place (60-65F) until ripe, but not soft. Ripening pears in a controlled environment also eliminates some of the characteristic grit that forms in the meat of pears.  Because pears tend to ripen from the inside out, it's best to check the pears often if they have been ripened indoors. A ripe pear can be kept in the refrigerator for about a week without spoiling, but pears that are green will not ripen properly in the refrigerator.

Pears are one of the most delicate of fruits-even a slight bump will cause bruising. When picking pears for indoor ripening, pick fruit that separates from the branches easily or wait until the fruit begins to drop naturally. Never use soft fruit or fruit that is overripe when home canning. Canning pears that are overripe will change the acid level in the fruit, causing spoilage and the possibility of botulism poisoning, which is deadly. Instead, select firm, ripe fruit and follow all canning instructions completely.

Gather your ingredients:
pears- 2-3 pounds per quart
sugar, water, lemon juice, 1 large kettle,1 large pot, water bath canner, slotted spoon or skimmer

- Prepare your jars first
Peel, core, and cut into halves about 17 pounds of pears for 7 quarts. place pears in a large pot with  8 cups of water and 1 cup of lemon juice to prevent browning after being peeled.



                                                       (an awesome coring tool)
Once you have about 17 pounds prepped, make an extra light syrup in a large kettle. For every 5 1/2 cups of water add 1 1/4 cups of sugar. You want this syrup hot, but not boiling. Using your slotted spoon transfer the pears from the lemon juice bath to the syrup and cook one layer at a time until they are hot throughout.

 


Pack hot pears into hot jars, leaving 1/2 inch headspace. Ladle hot syrup (what you just cooked your pears in) over the pears leaving 1/2 inch headspace. Remove all the air bubbles. Wipe the top of your jar clean with a wet rag.



                                  Place the lid and ring on the jar and tighten snugly.

                                  Process for 25 minutes in a boiling water bath canner.

                                        120 pounds of Bartlett pears yielded me 78 quarts.

Saturday, October 22, 2011

52 Weeks to Preparedness-Week 19

FOOD STORAGE:
Non-fat dry milk 2- #10 cans
EXTRA ITEM:
1 pound of yeast, baking powder and baking soda
CAR KIT:
Flashlight with extra batteries, spotlight, chemical light stick, reflective road hazard sign, road flares
FAMILY PREPAREDNESS:
Have on hand enough cash to solve emergency situations. Start with $20.00 in $1.00 bills. Keep it safe and dedicated to emergencies. It could save your life. Gradually add to it, keeping savings in small bills (ones, fives and tens) to be able to make change. This should grow to at least $500.00. Some suggest a month's pay on hand in cash.
SPIRITUAL PREPAREDNESS:
Read Alma 34:32-34
Re-evaluate your life. If there is something that you need to repent of or do better at, resolve to take care of it!

Thursday, October 13, 2011

52 Weeks to Preparedness-Week 18

FOOD STORAGE:
8 cans of soup
EXTRA ITEM:
2 month supply of laundry soap
CAR KIT:
Fire extinguisher, jumper cables, tow strap, 1 quart motor oil, container of HEET
FAMILY PREPAREDNESS:
Give every member specific safety tasks to do in an emergency. For example, designate one person to be in charge of turning off electricity, one to collect the emergency container, one to take charge of any pets, etc.
SPIRITUAL PREPAREDNESS:
Read and discuss as a family, "The Family, A Proclamation to the World."

Thursday, October 6, 2011

Dry Pack Canning

Dry pack canning is the best way to maintain a long-term food supply. Properly packaged, low-moisture foods stored at room temperature or cooler (75°F/24°C or lower) remain nutritious and edible much longer than previously thought according to findings of recent scientific studies. Estimated shelf life for many products has increased to 30 years or more. While there is a decline in nutritional quality and taste over time, depending on the original quality of food and how it was processed, packaged, and stored, the studies show that even after being stored long-term, the food will help sustain life in an emergency.

The Church of Jesus Christ of Latter-day Saints has many home storage centers located throughout the world. Whether you are a member of the church or not, you are welcome to come to the home center and can items. It is preferred that you attend with a member, but there are plenty of helpful people at the home storage center. Visit the provident living website of the church to find a location near you.  


I have been to my local center many times, but with a baby at home I was finding it more difficult to coordinate naps, extra hands, and dry pack canning. So for members of the church you can borrow a sealer from the home storage center. Call or visit the center and ask to be placed on the list to check out the sealer. There was a two month waiting period for the sealer when I called, but that gave me plenty of time to accumulate the product that I wanted to can. All of the things that you need for dry pack canning are available for purchase at the home storage center with an order form.

So, for the week that I had the sealer I was able to seal 72  #10 cans of a variety of food. Some of the food I purchased from the home storage center, some I purchased in bulk from other sources. Since I had two months before I could check out the sealer I was able to get some really great prices on things. If you go to the home storage center to seal your cans you must purchase the items from the home storage center. (Side note: the home storage center prices are excellent.)




This is the sealer I checked out. A bonus to this sealer is that it is silent, so I could work during nap time.


All food items except for sugar will need an oxygen absorber added. Don't open the absorbers too early and make sure to reseal the bag they came in after each opening. They activate fairly quickly and you want them to activate in your sealed can, not in the bag. 
The can on the left is not sealed. The can on the right is sealed.  Be sure to label everything BEFORE you seal it or you will have a great guessing game to play. 
This is one closet where I store our food storage. But under the bed, behind the couch, all other closets are other places I have things stashed away.  Remember the biggest thing is to maintain a cool temperature to ensure that the food lasts as long as it can. 
ROTATE AND USE your food storage!
If you are new to dry pack canning and are unsure how to start I would be more than happy to help you.

52 Weeks to Preparedness-Week 17

FOOD STORAGE:
8 cans of meat
EXTRA ITEM:
8 rolls of toilet paper
CAR KIT:
A couple pairs of safety glasses and gloves for working on the car. Find your jack and tools to change a tire, check them out and learn how to use them.
FAMILY PREPAREDNESS:
Pick the smallest debt and make a dedicated effort to pay it off. Apply any spare money to this goal. When it's paid off, apply its payment amount, plus what the next smallest one requires, and any spare money to pay the next smallest one off. Continue this plan until the Prophet's council to be debt free is accomplished.
SPIRITUAL PREPAREDNESS:
Gather your family together for family prayer morning and evening. "Pray in your families unto the Father, always in my name, that your wives and your children may be blessed." 3 Nephi 18:21

Friday, September 30, 2011

72 Hour kit -6 month check

General Conference is this weekend and that is your reminder to pull out your kits and update them. Things to rotate are the food, water, clothing, and medicine.


Food
The granola bars and other items that you are rotating are perfect treats for children and yourself in between sessions of conference. In my pack there are food items that I don't normally have around the house and I look forward to rotating my kit, so that I may consume them. It's the small things in life that keep me happy.  I also included some baby food jars now that my baby is eating solids.

Water
Replace the water in your kit and make sure that it is not leaking.

Clothing
Now that the weather is starting to get cooler it's a good idea to replace the clothing that is in your kit with winter appropriate attire. Make sure that the clothing fits too.  Every time I change diaper sizes for my girl I check the clothing size in my kit and replace the small size diapers.

Medicine
Check the expiration dates on all medications in your kit. Check the items in your first aid kit to ensure they are not going to expire in the next 6 months.

Also check your car kit too. Many items from there don't tolerate the heat from your trunk and will "go bad" faster.
Remember to place your kit in an easy to access area. My kits are next to the bed.

52 Weeks to Preparedness -Week 16

FOOD STORAGE:
30 pounds of wheat or flour
EXTRA ITEM:
10 - 20 boxes of Macaroni & Cheese
72-HOUR KIT:
A suitable container for your car kit. For example an airline size carry-on bag or backpack or sturdy box with a lid that latches. Something to keep your kit items from moving around your trunk, or the back of your vehicle.
FAMILY PREPAREDNESS:
Prepare a financial profile of your family. This should include all debts and assets. List them by name and amount. Be realistic with your asset values and as exact as possible with the debts. Now subtract the debts from the assets to see a rough idea of the family net worth.
SPIRITUAL PREPAREDNESS:
Read D&C 109. Look for the blessings promised to those who attend the temple.

Thursday, September 22, 2011

52 Weeks to Preparedness-Week 15

FOOD STORAGE:
20 pounds of sugar
EXTRA ITEM:
3 month supply of dish soap
72 HOUR KIT:
CONGRATULATIONS! You now have a basic 72- hour kit. Check it often. Change or add things as needed. Next week we will start on the car kit.
FAMILY PREPAREDNESS:
Beware of carbon monoxide (CO) poisoning. CO is an odorless, colorless gas that can be deadly in large concentrations or over long periods of time in low concentrations. It is a product of incomplete combustion. Check the furnace and flue and wood stove chimney regularly. Be cautious with any open flame heating or cooking devices and never use charcoal indoors. Install at least one CO detector in your home.
SPIRITUAL PREPAREDNESS:
Read the story of David and Goliath in 1 Samuel 17. Pick one thing in your life that seems like a Goliath and work to overcome it.

Friday, September 16, 2011

52 Weeks to Preparedness-Week 14

FOOD STORAGE:
8 cans of vegetables
EXTRA ITEM:
Multi-vitamins (for 6 months)
72 HOUR KIT:
Novel to read, small game, whistle, compass, leather gloves, small cup and silverware, leatherman, knife, thermometer, zipper pull, waterproof matches, fire starter, small toys for children, credit card, cash, or traveler's checks.
FAMILY PREPAREDNESS:
A water resistant safe to protect your important papers, photos, family history and your "on hand" cash.
SPIRITUAL PREPAREDNESS:
Read "Slow to Anger" by President Gordon B. Hinckley, November 2007 Ensign, p. 62-66

Saturday, September 10, 2011

Zaycon Foods




Zaycon is coming to Nevada!!! Zaycon Foods is a privately owned company based in the state of Washington. The company was founded in 2009 to bring fresh meats and other products direct to consumers at wholesale prices. 

I just received an email stating that Zaycon will be coming to Nevada in October and will have bulk chicken. It will be fresh boneless skinless breast for $1.69/lb. Each case is 40lbs so the total would be $67.60. 
 This chicken has never been frozen, 100% natural chicken with no added hormones, additives or artificial ingredients. Each cardboard case weighs 40 lbs and includes four separate bags of chicken breasts, which are NOT always sealed and NOT uniform in weight.  The larger outer bag is sealed in the cardboard case.
 Chicken can easily be vacuum sealed and frozen into portions your family will eat or you can pressure can your chicken. (blog about that coming soon).
Please take their survey to let them know that Nevada wants them to come here. click here.
Other deals may be coming soon as well so go to zaycon foods and register to make sure you stay up to date on all their deals.

Friday, September 9, 2011

52 Weeks to Preparedness-Week 13

FOOD STORAGE:
8 cans of fruit
EXTRA ITEM:
8 rolls of toilet paper
72 HOUR KIT:
Disposable emergency blanket, disposable hand warmers, small radio, earplugs, safety glasses, electrical tape, flashlight with batteries, needle and thread, couple of garbage bags, extra set of keys. Place in a zip lock bag.
FAMILY PREPAREDNESS:
Secure important documents from fire, flood, etc. Using a fire proof and water tight safe. Another option is to scan items onto a disc and keep in a safe place away from the home. Maybe at a relative or friend's home.
SPIRITUAL PREPAREDNESS:
Read D & C 1:38

Friday, September 2, 2011

52 Weeks to Preparedness- Week 12


FOOD STORAGE:
8 cans of meat (tuna, chicken, turkey, etc.)
EXTRA ITEM:
8 rolls of toilet paper
FAMILY GEAR BOX:
Place a set of scriptures in a zip lock bag
FAMILY PREPAREDNESS:
Add a set of scriptures to your family utility box and your car
SPIRITUAL PREPAREDNESS:
Read D&C 88:119. Pray with your spouse as well as your family.

Applesauce

There is nothing better than homemade applesauce. My favorite apples to turn to sauce is the Fuji or Gala. I used Gala's this time. They don't get a rosy color to them in the heat of Las Vegas, but they sure taste great. Our family went to the local farm and picked a whole lot of apples. It takes about 2-3 pounds of apples per quart.
I began by washing and peeling all of my apples. I didn't have a fancy crank peeler, I peeled them all by hand :(  Then I sliced and cored them in one motion with the best tool in my kitchen.
Cook the apples in a large covered pot with just enough water to prevent sticking. As the apples cook they will produce juice which will also aid in the non sticking effort.

Don't worry about the apples browning a little, they will still taste great. Cook the apples until tender.
Then puree the cooked apples using a food processor or mill. (Or in my case a Vita-Mix).

Sure it took me a little longer to puree all the apples, but I already own the Vita-Mix and didn't want to purchase yet another tool. The Vita-Mix worked great too.

Return your pureed apples to the pot. If you desire a sweeter applesauce now is the time to add sugar. A 1/4 cup per pound of apples should be more than plenty. I find that the Gala and Fuji apples do not required additional sugar. I do like to add some spices though. cinnamon, nutmeg, or allspice are great to add in the last 5 minutes of cooking time. Turn your heat up to high to bring the applesauce to a boil (212 F). Don't forget to stir to prevent sticking.


While this is preparing to boil, multi-task your attention to your jars. Are they warm enough? Are your lids in hot water ready to go?

Maintain the boil while filling your hot jars.
Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Remove any air bubbles. Wipe the top of the jar clean with a wet towel. Place the lid and ring on the jar and hand tighten.

Place jars in your water bath canner. Process for 20 minutes in boiling water.

I did get tired of peeling apples by hand and thought I would try a batch with the peels on.

The batch turned out just fine. The Vita-Mix annihilated any trace of peel. I will be doing it that way from now on. So much easier. But, if you have a food mill or the means to purchase or borrow one, that makes this even easier!

Sunday, August 28, 2011

52 Weeks to Preparedness- Week 11

FOOD STORAGE:
8 cans of fruit
EXTRA ITEM:
8 rolls of toilet paper
FAMILY GEAR BOX:
1 tall candle, safety light sticks
FAMILY PREPAREDNESS:
Review your insurance coverage with your insurance agent to be sure you are covered for whatever disasters may occur in your area
SPIRITUAL PREPAREDNESS:
Read "The Worth of Souls," by Harold G. Hillam, Ensign, May 2005, 32
When we see the effect one person can have..., It perhaps is no wonder that the Lord reminded us, "Remember the worth of souls."

Saturday, August 20, 2011

52 Weeks to Preparedness- Week 10

FOOD STORAGE:
8 cans of soup
EXTRA ITEM:
2 months of laundry soap
72 HOUR KIT:
Individual needs: Personal prescribed medication; extra glasses, sunglasses, contacts and supplies; hearing aid batteries. Place your individual needs in your kit. If it can't be in your kit (refrigeration, etc.) keep it ready to go! Adjust your 72-hour kits for infants, children and the elderly with their special needs.
FAMILY PREPAREDNESS:
Learn how and teach all family members how to turn off the natural gas or propane tank, water, and power to the house.
SPIRITUAL PREPAREDNESS:
Read "This Day" by Henry B. Eyring, Ensign May 2007, p. 89
As you serve Him, you will come to know better the voice by which you shall be called.

Thursday, August 11, 2011

52 Weeks to Preparedness-Week 9


FOOD STORAGE:
30 pounds of wheat
EXTRA ITEM:
8 pounds of salt
72 HOUR KIT:
Flashlight with extra batteries
FAMILY PREPAREDNESS:
Pick two meeting places (have a family plan):
1. A place near your home in case of a fire.
2. A place outside your neighborhood in case you cannot return home after a disaster.
*Choose an out-of-state friend as a "check-in contact" for everyone to call
SPIRITUAL PREPAREDNESS:
read Alma 34:17-27. Try a little harder to have individual and family prayer. Strive to pray both morning and night. Pray for both temporal and spiritual blessings.

Thursday, August 4, 2011

52 Weeks to Preparedness- week 8

FOOD STORAGE:
30 pounds of wheat
EXTRA ITEM:
30 pounds of beans
72 HOUR KIT:
Food for 72 hours: non-perishable and easy preparation
FAMILY PREPAREDNESS:
check all windows around the house and make sure they work properly to use as an exit, in case of an emergency. Teach all family members how to operate the windows and give specific permission to break their window if it will not open in a TRUE emergency.
SPIRITUAL PREPAREDNESS:
Read 4 Nephi 1:12.
This coming Sunday is fast Sunday. This week think of something you would like to fast for. Fast and pray for what you feel is needed.

Friday, July 29, 2011

Beans

Beans, Beans, the magical fruit, the more you eat the more you.....Oh, hello today we learn about beans. We can't talk about cooking and eating beans without discussing their one negative side effect. Our bodies lack the enzymes needed to digest some of the natural sugars contained in beans. When food can't be digested, it is left to ferment in the digestive track, creating gas. While intestinal gas is a natural part of life, the amount that can be caused by beans can be uncomfortable and embarrassing. Here are some ways to significantly decrease that gas:
1) Use enzyme tablets, such as Beano, that help your body digest beans. For a free sample call the company's hotline at 1-800-257-8650.
2) Before cooking beans, soak them for at least three hours. Change the soaking water at least twice.
3) Start eating beans more frequently. The more you eat beans, the more you body will become accustomed to them.

Types of Beans
White Beans (Navy Beans)
"Navy" has nothing to do with the bean's color but rather refers to its use in a soup served in the Navy. The beans are small and are commonly used in soups, baked beans, chili, and ethnic dishes. Their flavor is light and almost buttery.
Pinto Beans
The pinto bean is actually a milder-tasting variety of the kidney bean, which was first cultivated by natives of South and Central America. The pinto bean is most commonly used in Mexican dishes such as refried beans, ranch-style beans, refritos charro, burritos, and tostadas.
Black Beans
Black beans are also known as turtle beans. These beans, which have a stronger flavor than pinto beans and white beans, are commonly paired with rice as a side dish and used in Oriental, Mediterranean, and Southern United States cooking.

Soaking Beans
Dried beans should be soaked before cooking to restore moisture, reduce cooking time, and, most importantly, to cut down on the gas the can produce inside of you. Choose a pot that will be large enough to give the beans room to expand as they soak.( Most beans when hydrated, will triple in size.) There are two ways to soak beans- the quick method and the overnight method.
Quick Soaking
For each pound (2 cups)  of dried beans, add 10 cups of hot water; heat to boiling and let boil 2-3 minutes. Remove from heat, cover, and set aside for at least 1 hour.
Overnight Soak
For each pound (2 cups) of dried beans, add 10 cups cold water, then soak overnight.

Once your beans have soaked and tripled in size, it's time to cook them. Be sure to drain off the soaking water and rinse the beans, as the soaking water now contains some of the bean sugars that can cause gas. Depending on the variety, beans take 30 minutes to 2 hours to cook; check the package for more specific directions. Beans are done when they are tender but not falling apart. If the beans have been sitting in your food storage for a long time, you will need to cook them longer.

Looking for a low fat alternative for your favorite dessert? Try substituting mashed, cooked beans for butter, margarine, or oil. Soak, cook and drain beans as instructed previously, reserving the cooking water. Substitute beans for oil, margarine, or butter in baked goods, using the same amount of cooked beans as the type of fat called for. For recipes where butter or margarine is creamed with sugar, simply place whole,cooked beans with sugar and cream together. The batter may be moister than usual, so if you are also using powdered eggs, DO NOT add the water, since the liquid in the beans will rehydrate the eggs. For recipes calling for oil, make a bean puree by placing cooked beans in a blender, then adding just enough water to blend the beans into a smooth, thick paste with no chunks. Match the bean color with the treat you are making, so that the color of the treat doesn't change. For example, black beans would not work in a yellow cake you would use white beans. Store cooked beans tightly covered in the refrigerator up to five days, or in the freezer for up to six months.
                                   Brownies made with powdered egg and white bean puree.

Of the beans offered at the Church canneries, dehydrated refried beans are the easiest and quickest to cook. If you're unsure about using dehydrated refried beans, know this: they are the best kept secret of most fast food Mexican restaurants. If restaurants can use dehydrated refried beans in their expensive food, why not use it in your own cooking and save money while you're at it?
Refried Beans
1 cup boiling water
1 cups dehydrated refried beans     Add dehydrated refried beans to boiling water and stir. Cover and let sit for 10 minutes. Adjust the water to get the consistency your family likes.

Recipes to try:
White Bean and Sausage Rigatoni
8 oz. dried macaroni
2 cups cooked white beans
1 can (14.5 oz) stewed tomatoes
2 tsp Italian seasoning
6 oz. cooked Italian sausage, halved lengthwise and cut into 1/2 inch slices
1/3 cup fresh basil, snipped
1 oz. Asiago or Parmesan cheese, finely shredded

Cook pasta according to package directions. Drain, Return pasta to hot saucepan; cover to keep warm.
Meanwhile, in a large saucepan combine beans, undrained tomatoes, and sausage; heat through. Add pasta and basil; toss gently to combine. Sprinkle individual servings with cheese.

Pinto Bean Fudge
1 cup cooked pinto beans, drained and mashed into thick paste
1/4 cup evaporated milk (1 1/2 T. dry powdered milk + 1/4 cup water)
1T vanilla
6 oz. unsweetened chocolate
6T butter or margarine
2lbs. powdered sugar
pecans or walnuts (optional)
In large bowl, stir beans and milk together adding milk until the mixture resembles mashed potatoes; stir in vanilla. Melt chocolate and butter or margarine and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly greased 9-inch baking dish or form into two 1 1/2-inch  rolls. Chill 1-2 hours before serving.