2002 Food Storage Buying Plan					(Amounts are per person. Multiply for family.)
	Month	Storage	Lbs.		Notes
	January	Sugar/Salt	80		60 to 75 lbs. sugar + 5 to 20 lbs. salt | #10 can=6.13 lbs. sugar
	February	Fats	25		1 gal. Oil = 6 lbs. | 1 qt. Mayo = 1.5 lbs. | 1 can shortening = 3 lbs.
	March	Pasta	50		1 lb. bags/10 lb. boxes | #10 can=3.38 lbs. pasta 4.5 lbs spaghetti
	April	Dairy	50		64 oz. box/50 lb. bag dry | #10 can=4.13 lbs. dry milk
	May	Herbs	20		0.75 oz to 1 lb. bag
	June	Grain	300		50 lb. bags | #10 can=5.8 lbs. wheat or 3.2 lbs. rolled oats
	July	Fruit	30		#303 can=1 lb(2 c) | #10 cn=6 lbs13 oz(13.5 c) | 1 pt=1 lb | 1 qt=2 lbs
	August	Vegetables	30		#303 can=1 lb(2 c) | #10 cn=6 lbs13 oz(13.5 c) | 1 pt=1 lb | 1 qt=2 lbs
	September	Legumes	75		1 lb. to 50 lb. bags | #10 can = 5.25 lbs. dried beans
	October	Rice	100		1/2 lb to 50 lb bags | #10 can=5.69 lbs.
	November	Meat	30		5 to 50 oz cans | 16 oz=1 lb
	December	Baking	10		corn starch, baking powder, baking soda, vinegar, etc.
	Other helpful notes:
	January: 1 gal sugar=7 lbs | 6.5 gal=50 lbs | 1 c sugar=3/4 c honey, molasses or corn syrup
	February: 1 cup butter, margarine or shortening=7/8 cup oil
	March: 1 c dry pasta=2 1/2 c cooked elbow mac, shells, rotini, cavatelli or wheels or 2 c spaghetti
	April: 1 gal dry noninstant=5 lbs | 6.5 lbs noninst=30 lbs | 1 gal instant=3 lbs | 6.5 gal instant=20 lbs
	May: 1 teaspoon of dry herbs = 3 teaspoons of fresh herbs
	June: 1 gal wheat=7 lbs | 6.5 gal wheat=50 lbs | 1 gal oatmeal=3 lbs | 6.5 gal oatmeal=20 lbs
	July: 1 lb dried apples=4-5 c | 1 lb dried apricots=3 c | 1 lb dried bananas=4 1/2 c
	August: #10 can = 2.5 lbs. dried vegetables or 3.19 lbs. instant potatoes
	September: 1 gal beans=7 lbs | 2 gal=15 lbs | 4 gal=30 lbs | 6.5 gal=50 lbs | 13 gal=100 lbs
	October: 1 gal rice=7 lbs | 6.5 gal=50 lbs | 13 gal=100 lbs
	November: Jerky & Dried Meats | Canned tuna, salmon, chicken, turkey, beef, ham, chili, etc.
	December: Gather your other baking needs on sale during the holiday season.
	If your pantry is already well-stocked in the item scheduled for purchase one month, be creative.
	Assess your family storage needs and devote the month to filling your highest priority storage item.
	Your needs may vary from suggested amounts or food items.
	Analyze your family's eating habits, tastes, needs and resources to tailor buying plans to your needs.
	References:
	Weights and Measures (.pdf file) http://www.nursehealer.com/WeightsAndMeasures.pdf *
	Dimensional Food Can Standards http://www.cancentral.com/Standard.cfm
	"Pantry Cooking: Unlocking Your Pantry's Potential" by Cheryl Driggs ISBN: 0965890929
	Basic Food Storage http://www.nursehealer.com/FS8.htm
	Food Storage Cooking School - Use It or Lose It http://www.ext.usu.edu/publica/fn503.pdf *
	Measurements and Substitutionshttp://www.nursehealer.com/Recipes6.htm
	Pasta Hints, Tips and Historyhttp://www.oocities.org/NapaValley/4079/Pasta_Rice_Main/pasta.htm
	* NOTE: .pdf files require Adobe Acrobat Reader to view and print.
	Adobe Acrobat Reader is a FREE download from http://www.adobe.com/
	NurseHealer.com
	http://www.oocities.org/nursehealer/