We have now gotten to what we have been getting ready for with our menus and recipes: Step Three – Food Storage Recipe calculator. This calculator is a little more complicated, but it isn’t difficult. What it will do for you is to calculate, down to the ¼ teaspoon, how much you need of each ingredient, from each item you eat for a years supply. Of course it won’t be very helpful to you if you find out that you need 5,364 teaspoons of baking soda, but don’t worry – we will fix that in Step Four – Compiling Ingredients and Step Five – Ingredient Calculations.
You will be using the recipes that you saved on your computer. It will be easiest for you if you will group your recipes in like kind recipes such as having the pancakes, waffles and crepes on the same calculation page. Same with cakes, breads, soups, etc. The reason is because you want items that use the same ingredients together as much as possible to make it easier for you.
Go to the recipes that you saved on your computer, and one at a time, bring them up, highlight the area within the box that says the name of the recipe the amount, unit and ingredient. Copy the highlighted area and paste it to Food Storage Recipe Calculator.
This is where you will need to determine how often you want to eat each individual recipe: one time a month, two times a month, once a wee,k or everyday. Once you have determined that, go to column N and start to transfer the measurement unit and the ingredient. This area is located on rows four and five, starting on column N. Now come back to the amounts that have been figured out and choose how often you will eat it. In this case we will eat this recipe one time a week (column G). Transfer the amounts under the proper headings starting with column N. We will be eating oatmeal two times a month (column I). These figures represent a years use of each ingredient.
You will notice that at the bottom of the page, as you scroll down, that all of the ingredients are automatically being added up (see below). Each page can hold up to 21 ingredients.
Make sure that you date and designate each page (Page 1, Page 2, etc.).
At this point you must remember to not mix different units of measurements. An example of this is teaspoons and tablespoons; that will come later. If you have to list an ingredient three times because it is using teaspoon, tablespoon and cup measurements, go ahead and do it.
This step will take a bit of your time, but after you get the hang of it, it will go faster than you think. Save each page so that if you ever want to change how often you eat it, it will be easy to change. You will also want to print this out so that you can use it as a quick reference. Now let’s go on to Step Four – Adding ALL ingredients together.