52 Week Food Storage Plan: Week #30 Part 2

For the 30th week (July 26 - August 1, 2009)

Week # 30: 3 lbs Flavored Gelatin
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)

Well, I’ll be honest I feel like I can pass on this food storage item. Gelatin for food storage? You have got to be kidding me. Why would I need Jello in my food storage? I never eat that stuff on a regular basis anyways, definitely something I can live without in a disaster situation, right? I figure we’ll research it out just to be sure, so I’m not missing something. [off to do some internet researching...]

Nutritional Value: (found on eHow.com)

Calories
1. Most varieties of regular JELL-O gelatin contain 80 calories per serving, but most flavors of sugar-free JELL-O gelatin contain 10 calories per serving.
Fat
2. Both regular and sugar-free varieties of JELL-O gelatin are fat-free. Do not confuse JELL-O gelatin with JELL-O pudding, which does contain fat.
Carbohydrates/Sugars
3. Most varieties of regular JELL-O gelatin contain 19 grams of carbohydrates, all of which come from sugar. Sugar-free JELL-O gelatin, on the other hand, does not contain any carbs.
Sodium
4. Most varieties of regular JELL-O gelatin contain about 80 milligrams of sodium. Most types of sugar-free JELL-O gelatin contain between 45 and 55 milligrams of sodium.
Protein
5. Most varieties of regular JELL-O gelatin contain 2 grams of protein, while most varieties of sugar-free JELL-O gelatin contain only 1 gram of protein.
Other Nutrients
6. JELL-O gelatin does not contain a significant amount of any other nutrients, such as calcium, vitamin A, vitamin C, or iron, when prepared as directed on the package.

So it turns out that gelatin IS something you need in your short/long term food storage. You can make a lot of things with flavored gelatin besides standard Jell O. (who knew?)

You can make:

Jams & Jellies,

all kinds of Salads,

Popsicles,

Candy,

Cookies,

and even Bread.

Storage:
Unprepared gelatin has an indefinite shelf-life as long as it is wrapped airtight and stored in a cool, dry place. #10 cans of gelatin work perfectly for this. To make it easier to rotate through your opened #10 cans, because no one makes that much Jello at one time, just use clear jars with labels on display like the ones below. They’ll look cute till you’re ready to use it up.

Tips: (found on About.com)

• To avoid clumping, dry unflavored gelatin should be mixed with a little cold water first for 3 to 5 minutes to moisten and separate before adding hot water.
• To suspend fruits, meats, or vegetables in gelatin, chill until it is the consistency of cold egg whites. Then mix in the additions and chill until completely set.
• Two hours of chilling should be enough for standard clear molds, while it may take up to 4 hours for those with additions. Layered gelatins will take longer, since each layer must be individually chilled and firmed before adding the next layer.
• Do not bring gelatin mixtures to a full boil or you risk losing its thickening properties.

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Click on the images below to view all 52 weeks at once or the recipes to go with it, in a .jpg or download the 52 Week Food Purchasing Plan (PDF) or the Custom 52 Week Food Purchasing Plan (Excel file) and calculate exactly how much you’ll need for the size of your family.