Grocery Store in the Basement

What's The Plan?

2010-05-18T13:08:00.002-07:00

When spring rolls around, I begin thinking about self reliance and what I need to do this summer to make my family more independent. And my thoughts this spring have focused on The Plan.

I'm trying to formulate a simple plan to make sure that I can always take care of the basic needs of my family, no matter what happens.

So, I've been asking myself this question: What things do we need or what preparations do I need to make in order to take care of my family....

... if I don't have electricity/gas.

... if I don't have shelter.

... if if it is winter and extremely cold or wet.

... if it is summer and extremely hot or dry.

... if I cannot get fuel.

... if water service were disrupted.

... if someone is sick or hurt.

... if we were to lose our employment.

... if food became scarce or unavailable.

... if transportation by vehicle became impossible.

... if I had to evacuate my home quickly.

... if telephone, cel, and internet communication did not work.

... if family members became separated.

Watching the collective meltdown of the entire city of New Orleans during Hurricane Katrina showed me that things can go from inconvenient to desperate very quickly, even with the assistance of the Red Cross and other organizations doing their best to bring relief.

The thing I learned from watching all of that is this: Plan so you can take care of yourself and your family.

What's your plan?

Earthquake Preparedness

2010-04-05T08:56:00.005-07:00

Here is a great site put out by the state of Utah showing what to do to be prepared for an earthquake and/or flooding.

http://bereadyutah.gov/

You can even customize a kit for your family's needs.

http://bereadyutah.gov/emergency-supply/

Canning Applesauce

2009-11-04T10:38:00.011-07:00

So, my mom gave me this awesome birthday present. It's just what any aspiring Domestic Goddess would want, right?

I promptly went out and bought 3 half-bushel boxes of apples (and the salsa screen for next year's salsa making!!) By the way, you can also get the pumpkin screen, the berry screen, the grape spiral. Want a Victorio? See http://www.victoriokitchenproducts.com/

If you are in Utah County, they are sold at the Bosch Kitchen Store in Orem. If you are in the Ogden area, they are sold at Kitchen Kneads.

Using the applesauce recipe in the Ball Blue Book, first I quartered the apples, popped them into some water-filled pots, and cooked them until tender. By the way, I used a combo of Red Delicious and Jonagold and the sauce was sweet enough that I didn't add any sugar.

After the apples cooked, they were dumped into Kat's 45-quart bowl (Jealous? Want one? Kat will take care of you over at Ram Kitchen Supplies). Seriously, people, I love Kat and I love Kat's bowl.

Next came the ooey gooey part, which the family loved. Unless you are an octopus, it would be helpful to have the following helpers: The Crank Turner, The Plunger, The Chute Filler, The Scraper, and The Boss (that's me!)

The Crank Turner had to crank so much that his arms hurt. No pain, no applesauce, I guess.

The Ball recipe required me to hot pack the applesauce, which meant I had to put it back into a pan, bring it to a boil, and simmer 5 minutes. Then I packed the applesauce into clean jars, affixed hot lids and rings, and processed according to published instructions.

Sorry. There is not pic of the finished product. But I did get 15 quarts from the apples I had bought (although the family had eaten quite a few before we started, so I would have gotten more).

I can't wait to do it again.

P.S. Want a tip straight from the School of Hard Knocks? I learned that if you cook the apples until they are REALLY mushy, they go through the food mill SO much easier and you get a bigger yield. I think my first batch wasn't quite cooked well enough, which meant there was a lot of muscle-hurting crankin' to do. Live and learn, yes?

Canning Peaches

2009-11-02T13:33:00.010-07:00

I'll admit that I'm a rookie at canning peaches. This is only my second go-around, but I decided to document the process.

My first attempt (years ago) was not successful because I chose a good eating peach, not a good canning peach, and I think they were too ripe. I had used Angelos on my first attempt and will never do that again.

This year I selected O'Henries. I would have preferred to have bought Lemon Elbertas, but it was too late in the season by the time I got around to it (you know what they say about snoozing and losing....) Whatever peach you decide to get, make sure the pit is free (freestone) and not a cling. You'll hate yourself if you get cling peaches.

Also, I used Ball's Blue Book for instructions and processing times, adjusted processing times according to their elevation chart, and elected to use an extra-light syrup.

I like to do as much prep work ahead of time as possible, because once the skins come off the peaches, they begin to brown. So, I prepped two recipes of syrup and had it ready to go.

Also, I always wash my jars ahead of time, and I keep my lids and rings in a pot of hot water on the stove. Also, I wash all the fruit before I begin.

Next, I filled one side of the sink with COLD water and put a strainer in the other side (for skins and stems).

Using several pots of scalding hot water, I blanch the peaches for about 1 minute (the skins will begin to wrinkle or split). You don't want to cook the peaches so it is important to get them out pronto.

The blanched peaches then get dumped into the sink of cold water, and if you are lucky, you can get your kids to skin them for you!

Quickly pit and slice into halves, quarters or smaller slices (more can fit into the bottles if the peaches are sliced smaller). Some people scrape the reddish brown inner part of the peach out. Whatever. Do it if you want.

I fill a bowl of cold water with fruit fresh in it so that the peaches won't brown too much. Then I fill jars, shaking/twisting the jar occasionally to settle the fruit into the bottom. Some people painstakingly arrange the slices in pretty layers. Whatever. Do it if you want.

Don't forget to get a pot of syrup on while you are slicing and filling bottles. When it is ready, fill each jar, wipe the rim, and affix the lid and ring.

Then process according to process method and instructions. This recipe called for water bathing. Just as a reminder, you begin counting the processing time when the water is at a rolling boil. And, of course, the lid should be used!

After processing, let them cool and wait for the ***POP*** When totally cool, check each seal, wipe them down, remove the rings, date, and store. Then eat.

Green Smoothie

2009-10-04T12:20:00.002-07:00

Ingredients:
1 Granny Smith Apple
1 Seedless Orange
2 Cups Fresh Baby Spinach
3 Cups Frozen Mango Chunks
1/4 Cup water

Instructions:
Core and slice apple. Peel and slice orange. Place both in blender and blend together for a few seconds. Add spinach, mango & water into blender. Blend until smooth.

How to Make Salsa

2009-08-31T11:20:00.020-07:00

The purpose of this post is to show you the basic preparation steps to make your own salsa. What you won't find here is a recipe. That's because the first rule to safe home canning is to use a tested recipe and to follow its processing instructions exactly.

Companies like Ball have tested their recipes and have altitude charts for processing, so you can be assured that if you follow their instructions, your product will be safe.

So, once you have your recipe and understand how to process it correctly and safely, you'll probably go through a process similar to this.

Step 1: Getting started. You'll need the following supplies:

At least 3 very large bowls.
Two to three pots for blanching
Hot pads & apron
A large slotted spoon
A couple of plastic sacks
A pairing knife
Stock pot
Pressure canner or water bath canner, depending on recipe

Step 2: Pick and wash your tomatoes. Make sure you select firm, ripe (but not overly ripe) tomatoes. Discard any diseased tomatoes.

Step 3: Stem and prep the tomatoes by cutting out any bad parts. I like to stem before blanching because the fruit is firm and it's less messy. One time-saving tip I learned is to put all the stems and discarded parts into a double-bagged sack in the adjacent sink. This really helps minimize the mess.

Step 4: After all the tomatoes have been washed and stemmed, set them aside in a large bowl. It's now time to prep for blanching. Quickly scrub out your sink again and fill one side with COLD water. Also, keep that double-bagged sack handy. You'll need it again for the skins.

Step 5: Blanching means to dip the tomatoes into very hot, nearly boiling water for a minute or two so that the skins will crack and will easily slip off.

I've learned a few tricks to blanching. First, I've found that it is better to use more than pot so I can blanch several loads at once. Also, it takes longer to heat up a really full pot than 2-3 or partially full pots. Second, I've found that doing step #3 and step #5 at the same time, in an effort to multitask, is chaotic unless you have someone helping you.

So, get your water nice and hot first and then pop the tomatoes in.

Step 6: Using your slotted spoon, pull out the tomatoes when the skins begin to crack.

Step 7: As I pull the blanched tomatoes out of the hot water, I place them into a large bowl and then quickly transfer the tomatoes to the sink filled with COLD water. You don't want the tomatoes to continue cooking and to get mushy; that would make skin removal more difficult.

Step 8: As soon as the tomatoes cool enough that they can be handled, begin slipping off and discarding the skins. Once again, using the double-bagged discard sacks is handy. I take this time to look over the tomatoes one more time, looking for any defects that need to be removed.

Step 9: Before you begin the salsa-making part, scrub out the pots you've used and clean out your sink again. It's much easier to deal with the mess as you go than to deal with it all at the end.

Now the tomatoes should be ready for salsa making (or bottling them if you just want stewed tomatoes). Here's a tip: Don't waste your time chopping them up. With clean hands, just squish them to oblivion. It won't matter in the end.

Step 10: Now follow your tested recipe exactly. Proper acidity needs to be maintained, so you shouldn't add or omit ingredients, change quantities, or make substitutions. Doing those things could alter the acidity and make the product unsafe. If you don't like the way a recipe tastes, find another recipe; don't try to fix it.

Step 11: My recipe calls for cooking the salsa. I really need to invest in a stock pot, but I've found that using my roaster over two hot elements works fine.

Step 12: If you want to thicken the salsa more quickly, dip a strainer into the pot and spoon off some of the juice. You can freeze it and use it in taco soup later.

Step 13: When the salsa is nearly ready to be put into jars, warm the rings and lids in a pot. Don't boil them.

Step 14: Fill your jars, wipe the rims, and affix the lids and rings.

Step 15: Process according to the proper method and for the proper time. Pressure canning and water bathing are NOT interchangeable methods. If the recipe you are using calls for pressure canning, do it! Most likely your recipe will call for water bathing, though. Be sure to adjust processing times for elevation as per the published instructions.

Step 16: After processing, make sure they have properly sealed before you store them. The lid, when sealed properly, should not make a clicking sound when pressed. Don't stress out if the lid is still clicking after you've pulled them out of a water bath canner. It sometimes takes a bit before they seal. You'll hear a **POP** when it seals, and after it does, the lid will no longer click when pressed.

If the jars are completely cool and the lid didn't seal, you either need to reprocess immediately or store the jar in the refrigerator and use its contents soon. Jars that have not been sealed properly should not be stored at room temperature.

After the jars are totally cooled and lids checked for proper seal, the rings can be removed and the jars stored at room temperature. Be sure to date and label each jar.

More About Steam Canner Controversy

2009-08-19T22:12:00.005-07:00

Jodie posted about the controversy regarding steam canners. I found a tidbit of info that unfortunately does not clear anything up (how helpful, eh?)

I happen to own the Back to Basics Steam Canner, a popular product sold in Utah stores. I have the 2008 instruction manual which includes this statement on page 2:

"Research scientists at Utah State University have tested steam canning and pronounced it as a safe and effective way for processing fruits, jams, tomatoes and other high acid foods."

However, the Back to Basics Steam Canner 2009 instruction manual does not contain that statement (at least that I could find).

NOTE: Utah State University Extension center has weighed in on this topic with a position statement against the use of a steam canner. It also explains the confusion regarding the statement made by the Back to Basics company.

Steam Canner Controversy

2009-08-19T20:28:00.003-07:00

Well, I was all set to buy a steam canner when a friend of mine told me that they are not recommended. Have you guys heard this? Maybe some of you have but, being new to canning I had not. She recommended that I call the Utah State Extension office and ask them ( I had not heard of them either but now it's my new favorite place for all my canning questions).

They did say that they do not recommend them. I will quote now from a paper I got at their office.

" Steam canners are not recommended because processing times for use with current models have not been adequately researched . . . Due to the lack of definitive research into the safety of steam canning the Utah State University Extension program currently agrees with the USDA and National Center for Home Food Preservation recommendation against using steam canners. For those who still wish to use steam canners we: firmly advise against steam canning any low acid (e.g. vegetable) or borderline acid foods (e.g. tomatoes). Under processing these foods can lead to botulism food poisoning. For acid foods like fruits, jams or jellies we recommend following Dr. Mendenhall's six steps to successful operation of a steam canner. "

Here are his steps :

1. Place appropriate amount of water in the base. Place the perforated

cover over the base and bring water to a low boil.

2. Pack and fill jars. Secure lids firmly, but not over tight. Set each full

jar on the base and allow it to warm up while packing and filling

enough jars for one batch.

3. When the last full jar has warmed up for 1-2 minutes, place the dome

on the base and slowly(4-5 minutes) increase temperature setting of the

stove untill a column of steam 8-10 inches is evident from the small

at the base of the dome.

4. Begin timing the process, maintaining the column of steam following the

water bath canning adjustments for your altitude. Do not reduce

temperature setting of the stove. The dome should not bounce from the

base during processing.

5. When processing time is complete, turn off the stove and wait 2-3

minutes before removing the dome. Remove the dome by turning it

away from your face and body to avoid burns.

6. Allow jars to cool and seal. Remove metal bands and store jars in a

cool dark place.

I know this is a lot of information. Like I said some of you may already know this, but it was new to me. If you have any questions about this you can call the Utah State University Extension office. The Provo office number is 801 851 8460. The web address is http://extension.usu.edu.utah.

They also teach classes about canning and lots of other things. You can even call about lawn questions. It's a really amazing source of information.

Great Salsa Recipe for Canning

2009-08-17T17:33:00.002-07:00

Salsa

1/2 Bushel Ripe Tomatoes (Roma's work best)
8-10 Yellow Gems or Banana Peppers
2-3 Bell Peppers
3 Tbl Crushed Chili Peppers
10 Anaheim Peppers 6-8"
6-8 Jalapeno Peppers
3 Large Onions
1/2 Cup Salt
1 Garlic Head

Scald and peel tomatoes. Dice all ingredients and add to large Stainless Steel Stock Pot. Simmer on low heat 2 hours or until sauce has thickened. Mix occasionally. Pour into pint jars and seal and process according to manufacturers guidelines and local requirements for Hot Water Bath.

Tips:
* For mild salsa remove all seeds from Anaheim and Jalapeno Peppers. For hot salsa include all the seeds.
* ALWAYS follow local guidelines for canning times and methods. To find out requirements for your area contact your local extension service by following the link. http://www.csrees.usda.gov/Extension/index.html

New Contributor

2009-08-16T11:50:00.003-07:00

My new friend and neighbor, Jodie, will be joining as a contributor. By way of intros, let me give Jodie the rundown about the other contributors on this blog:

Debi and Ted are my sibs.
Lisa and Jana are by cousins.
Angie is my sister in law.
Kat is my good friend from Roy.

Debi and Angie have been working on meals and recipes. Ted has been working on water storage and fuel, and Lisa and Jana have posted yummy recipes. Kat likes to bottle and can and also owns a kitchen supply business. Jodie has been building her food storage by using Deals to Meals and is learning to can.

White Wheat At Walmart

2009-06-18T15:27:00.005-07:00

It's June 18th 2009 and today I spotted 50 pound bags of white spring wheat at Walmart for $16.00. That's only slightly higher than the LDS Cannery/Home Storage Center's price of $7.40 per 25-pound bag.

Quick math: Walmart's price is currently $1.20 more per 50 pounds than the LDS Cannery.

Of course I bought ANOTHER bag. Shush, don't tell Dave. I'll just slip it into the storage room and he'll never know.

Some people collect stamps. I collect wheat. You should too 'cause you can't eat stamps!

(There is nothing that makes me giddier than buying bulk food. It's been a good day :-)

Oh, and one more thing.... Walmart doesn't always have this product, so if you want it, get it now. Even the LDS Cannery sometimes runs out of it, too.

Conversion Chart for Dry Pack Canning Bulk Product

2009-06-01T10:58:00.005-07:00

The Springville LDS Cannery (aka Home Storage Center) has a wonderful list which helps you plan how many #10 cans or pouches you'll need for dry packing. So, I give them credit for putting this information together.

Beans (black): 25 lb. bulk = 4-5 cans or 3-6 pouches.
Beans (pinto): 25 lb. bulk = 4-5 cans or 4-6 pouches.
Beans (white): 25 lb. bulk = 4-5 cans or 3-5 pouches.

Dry Nonfat Milk: 25 lb. bulk = 6-7 cans or 5-7 pouches.
Rice: 25 lb. bulk = 4-5 cans or 4-6 pouches.
Sugar: 25 lb. bulk = 4 cans or 3-5 pouches.

Wheat (red): 25 lb. bulk = 4-5 cans or 3-5 pouches.
Wheat (white): 25 lb. bulk = 4-5 cans or 3-5 pouches.
Apples: 15 lb. bulk = 11-12 cans or 9-10 pouches.

Carrots: 25 lb. bulk = 8-9 cans or 8-10 pouches.
Macaroni: 20 lb. bulk = 5-6 cans or 4-5 pouches.
Oats (quick): 25 lb. bulk = 9-10 cans or 8-9 pouches.

Oats (regular): 25 lb. bulk = 8-9 cans or 6-7 pouches.
Onions (dry): 35 lb. bulk = 12-13 cans or 10-12 pouches.
Potato Flakes: 25 lb. bulk = 13-14 cans or 10-12 pouches.

Spaghetti: 25 lb. bulk = 5 cans or 3-5 pouches.
Refried Beans: 25 lb. bulk = 10-11 cans or 8-9 pouches.
Hot Cocoa Mix: 25 lb. bulk = 4-5 cans or 3-5 pouches.

White flour: 25 lb. bulk = 5-6 cans or 4-5 pouches.
Fruit Drink Mix: 25 lb. bulk = 4 cans or 3-5 pouches.

Stock up on White Wheat

2009-05-28T18:10:00.006-07:00

For several months during the fall and winter, the Springville LDS Cannery had been out of white wheat. Today I went and found out that they have plenty, so I bought 75 pounds. I don't really need it now, but I will later this fall and winter, and I don't want to run into the same problem I had last year.

The cannery is currently selling it for $7.40 for a 25-pound bag. Some months ago I found it at Walmart for a comparable price, but I haven't seen bulk sacks of white wheat at Walmart since then.

Lesson learned: Stock up on white wheat when you see it for a decent price because it isn't an item that you can readily get year round, unless you want to pay dearly for it.

Side note: I have liked using white wheat better than red wheat for homemade bread. Red wheat gives the bread a wheatier taste and makes the loaf heavier. Also, I have a bunch of red and white wheat stored in #10 cans, which I intend to just leave on the shelf and NOT rotate due to the expense of putting it in cans. That will be for my long-term storage. I intend to buy fresh wheat each year, left in bags or in a bucket with a GammaLid, to be used for breadmaking throughout the year.

Jam Making (with photos)

2009-05-06T21:30:00.021-07:00

Welcome to Jam Making 101, with an emphasis on the cooked method (with photos). I'll explain step by step instructions as well as go over some basics of water bath canning.

When making jam, you'll have to decide if you want to make freezer jam or cooked jam.

Difference between freezer jam and cooked jam: The basic difference is that cooked method requires that you water bath the filled canning cars so that they'll seal properly and so that they can be stored on a shelf at room temperature for long periods of time. The freezer jam method does not include water bathing, which means that the jam-filled jars must be stored in the freezer and cannot be stored at room temperature. I personally think there are some taste and texture differences between the two methods. Try both to see what you like.

Advantages/Disadvantages of freezer jam: The preparation goes a lot faster because you don't have to process the filled jars in a water bath canner. I think freezer jam is a little runnier than cooked. Also, you need to think about the space in your freezer to see if you want to have jars in there.

Advantages/Disadvantages of the cooked method: Preparation takes a lot longer because of the water bathing. Jars can be stored for several years. I think the jam is a thicker set than freezer jam.

Pectin:
Whether you choose the freezer jam method or the cooked method, you'll need to use pectin. Pectin helps the jam form. You'll use one box of pectin for each recipe you want to make, so if you want to make two recipes, buy two boxes. Inside of each box of pectin is a list of recipes for both freezer jam and cooked jams. There are recipes for various berries and fruits. The recipes will tell you how much fruit to buy and what other ingredients you will need. Lemon juice and sugar are two common ingredients.

Pectin can be bought in boxes at grocery stores or at Walmart, although it can be hard to find during canning season. Pay attention to the type you are buying. Some is used for sugarless or reduced sugar recipes and some is not.**TIP** Buy a few boxes ahead of time and stash them away so you don't have to hunt for it. I've seen Walmart carry it year round.

Fruit:

Pay attention to the guidelines for fruit buying and preparation given in the recipe. Usually overly ripe fruit is not a good choice for jam because it can affect the way the jam sets up. Pick ripe, firm fruit and prepare it according to directions. Here I have washed and stemmed my strawberries.

Since the recipe indicated that the strawberries be mashed (not pureed), I saved myself some time and let my machine slice them up.

I don't have a potato masher, but if I did, I would have used it. To accomplish the mashing, I used a large cup and smashed them well.

Measuring:

I wanted to make 4 batches. I measured everything exactly according to the directions. Since proper jam formation depends on the ratio of fruit, sugar, and pectin, you don't want to mess around with the recipe. Prepare and measure the ingredients as instructed, otherwise your jam may not turn out. Also, keep each recipe separate if you are doing muliple batches. You don't want to mix it all together because you want each batch to retain a proper acidity level (from the lemon juice).

Making the process easier:

Making jam is messy. So sticky. It seems I am always reaching for another spoon, or plate, or washcloth. One trick I've learned is to rinse along the way. Instead of throwing the sticky items into the sink to be dealt with later, rinse them quickly with hot water. This will especially help if you are doing multiple batches one right after another.

Another tip is to do as much prep as you can before you start the cooking process. Slice, mash, stir, measure, etc. before you turn the stove on. And, make sure all bottles are washed and ready, and that rings and lids are handy. Once you start cooking, the pace quickens and it's much easier if you have everything lined up in an orderly way.

Keep several hotpads handy. They can get sticky and wet, so you'll probably go through several of them.

Reread the directions before beginning so that you are very clear about what to do. This will save you a ton of trouble.

Cook according to instructions:

Cook the jam according to the instructions. This recipe called for 4 minutes of a rolling boil with constant stirring. It is common to see foam form on the top. Be sure to use a large pot and expect that the foam will rise up. If you are using an electric stovetop, be cautious about setting the temperature all the way up to High. If the heat is too great and it boils up too quickly, you won't be able to adjust the temperature down as quickly as you need to and you'll risk a boil-over. It's better to start with med-high and slowly work up in temperature on an electric stovetop.

Live and Learn:

I thought I'd brilliantly manage two pots at once, which was a dumb idea in and of itself. To complicate matters, this pot was not big enough AND I had the temp too high. The result: a boil-over and a big mess. I've decided that managing one very large pot at a time on a slighly lower temperature is the way to go. After salvaging most of this recipe, switching to a bigger pot, and cleaning up the stovetop, I was back in business.

Skimming:

The recipe might call for skimming the foam. Once the jam is fully cooked and removed from the heat, the foam will rise to the top. If you let it sit for a minute or two, you can easily skim it off with a spoon. If you want, you can keep the foam in the fridge and use it just like jam. It will even set up a little. Underneath the foam is the dark red liquid jam. I think skimming is just a way to keep the appearance of the bottled jam dark red, pretty, and uniform.

Filling Jars:

First of all, make sure your jars are appropriate for use. Ball, Mason, and Kerr jars are the standard brands of canning jars. Do not use old mayo jars or other commercially used jars. They are not intended for reuse. Do not use cracked jars.

Most likely you'll put your jam into one of three sizes of canning jars: pint, half pint, or jelly jar size. I've never seen anyone bottle jam into quarts. Just keep in mind, the smaller the jar, the more jars you'll have to use, thus more batches of water bathing. I like pint size best. Wide mouth is easiest to fill, but regular mouth is manageable as long as you have a funnel.

The jam will be very hot so be careful. I always put a plate underneath to catch drips and use a funnel to make filling easier.

Carefully wipe the jar with a clean, wet cloth. You don't want anything to prevent the lid from properly sealing onto the jar during processing. So, a clean lip is important.

Lids and Rings:

Because the jars are now filled with hot jam, the glass will heat up. Therefore, the jar is at risk of breaking if cold rings or lids touch it. Most likely the recipe you use will ask you to warm up the lids and rings. Don't overly tighten the ring. It needs to be finger tight but not cranked on there. **TIP** If you buy a set of canning jars, lids and rings will come with the set. But, if you need replacement rings and/or lids, buy them early. They can be hard to find at times. Walmart is known to carry them year round and I buy them off season and stash them away.

Water Bathing:

Supplies: You'll need three things to water bath: 1) A water bath canner with a lid, 2) an internal rack that holds seven jars, and 3) canning tongs (not shown) so you can remove hot jars. Usually a canner is sold with the rack inside, but most likely you'll have to buy the tongs separately.

Gas or electric: The advantage of a gas stovetop is that you can control the heat so much better. You can water bath on an electric stovetop, but temp control is more difficult. I've heard that you should not water bath on those flat electric stovetops because you run the risk of shattering the glass surface. Other options include a large gas camp stove like a CampChef, or side burner on an outdoor gas grill (that's what I used and it worked great). If you use a camp stove or gas grill burner, make sure the water bath canner fits nicely on over the element and is stable.

How to: Most likely the recipe you choose will include the following water bathing principles. First, you want the water to be warm before you put the filled jars in. Remember that the jars are still hot with hot jam, so you don't want them to break by putting them into a pot of cold water. Second, you want to make sure that all the jars are covered by 1-2 inches of water. They need to be completely submerged. Next, processing time does not start until the canner reaches a rolling boil (big bubbly boil). I took the photo without a lid so you could see, but I always process with the lid.

Altitude adjustment: Most likely your recipe is going to ask you increase the processing time to account for elevation. The instructions will tell you how many additional minutes you need to add to the processing time, based on your elevation.

Caution: When processing is finished, turn off the heat and let the boiling subside. You don't want to try to remove the jars while it is still boiling. Also, be very careful as the jars will be extremely hot. Keep the hot jars away from cold things, even drafts, so that they won't crack.

Next batch? If you are going to process a second batch right after the first comes out of the canner, check the water level because some of the water may have boiled out. Add hot water if needed. Even with additional water being added for the second go-around, the water bath canner will come to a rolling boil much more quickly than it did the first time.

Letting them set and seal:

Once the jars have been removed from the canner, they need to sit for while so the jam can set up and so that the jars can seal. You'll hear popping sounds as the lids seal to the jars. Do not take the rings off at this point. Doing so may loosen the newly sealed lid. Also, the jars will be very dirty from having been in the water. Do not try to clean them off while they are hot. I usually let them sit over night and then remove the rings and wipe them down.

After the jars have completely cooled, I check each lid for a proper seal by pushing down on the center of the lid. If I hear a clicking sound when I press down on the lid, that means that the lid failed to seal. In that case, I could choose to do one of two things: either open the jar for immediate use or place it as is in the freezer until I am ready to use it. An improperly sealed jar should not be stored at room temperature because its contents will spoil.

After the jars have cooled, rings have been removed, and the seals have been checked, they are ready to be dated and stored. Once a jar is opened for use, it ought to be kept in the refrigerator.

You may notice that the fruit will have floated to the top of the jar. I have not yet found a solution to this other than to give it a good mix when I open a jar to use it. If you know a trick, leave me a comment!

Food Storage Calculators

2009-04-27T16:23:00.004-07:00

I found this food calculator site and it is more comprehensive than others I've seen. I do not know the reasoning or the method behind their calculations, but I thought I'd pass it along.

http://www.survivalring.org/foodcalc.htm

And, the following is the one available on the Provident Living site.

http://www.providentliving.org/content/display/0,11666,7498-1-4070-1,00.html

Laundry Soap

2009-04-20T22:29:00.003-07:00

I received this recipe for laundry soap. The dry ingredients are easy to put in storage and you can mix it up whenever you need.

Items needed:
* A 5 Gallon Bucket to store detergent in
*1 Bar Zote Soap (may also use Fels Naptha)
*1 1/2 Cups Arm and Hammer washing Soda
*1 1/2 Cups Twenty Mule Team Borax
*Lots of water

Directions:
Heat 12 cups of water in large pot. Grate Zote soap and add to water. Stir until soap melts. Add washing soda and Borax--ingredients will foam--stir until everything is dissolved. (Approximately 5 minutes). Remove from heat. Heat 8 cups of water in separate container and place in 5 gallon bucket. Add soap mixture and stir. Add 2 gallons plus 12 more cups of water and stir. You may add 1-2 oz of essential oil for scent if desired.

Cover and let set for 24 hours. Stir a few times over the first few hours of sitting so mixture does not thicken too much.

Use 1/2 cup per load of laundry. Great for sensitive skin. Detergent will not be sudsy in washing machine. Total cost is approximately 1 cent per load.

Products can be found in most grocery store laundry aisles. In Utah, Macey's stocks all the items. Even if you don't use it on a daily/weekly basis it is a handy recipe to have on hand in case of an emergency. You can store dry ingredients indefinitely. Make sure to buy multiple Zote bars to go with one box of of other items.

My disclaimer is that I have not yet tried this out, but it appears from the ingredient list that it would probably work quite well. If someone gets around to trying it before me let us know how you like it.

Ham Fried Rice & Cooking Rice in the Oven

2009-04-10T16:37:00.003-07:00

Melissa taught me how to make rice in the oven, and I don't think I've ever had it turn out better. So, I used her technique tonight while making a Ham Fried Rice recipe. I'll pass both her technique and the recipe along.

3 Tablespoons oil, divided

4 eggs, slightly beaten

1/2 cup chopped onion

3/4 cup frozen peas, thawed (I think I used more)

1 cup chopped cooked ham (I think I used more)

4 cups cooked rice (3 to 3 1/2 would be better)

1/2 teaspoon salt

1/4 teaspoon garlic powder

dash pepper

2 Tablespoons soy sauce or to taste

STEP 1:
Using an ovensafe pan, bring rice to boil on stovetop (also turn oven on to 375 degrees). After it reaches a boil, cover with tinfoil and put into hot oven for 12-15 minutes. While this is cooking, prepare step #2.
STEP 2:
In a large skillet, use 2 T. oil and scramble eggs. When finished, set aside on plate. In same skillet, use the other 1 T. oil and cook onions. Add peas, ham and seasonings. Stir fry. Add scrambled eggs. When all warm and cooked, add cooked rice and mix all together.

This is a good food storage recipe because it could be made from all canned items, although frozen peas and fresh ham are certainly better.

Botulism & Canning Practices

2009-04-03T08:22:00.008-07:00

I have recently learned about two canning practices, widely explained on the internet, that are totally unsafe and can lead to serious illness or death via the botulism toxin.

1) The baking of bread or cakes in glass canning jars.

Unsafe practice: A batter of banana bread, zucchini bread or similar cake or bread is spooned into glass canning jars and baked. After baking but while jars are still hot, a canning lid and ring are secured. As the jar cools, the air is removed from the jar and the lid is vacuum-sealed into place.

2) The sealing of butter or margarine in glass canning jars.

Unsafe practice: The butter or margarine is melted and then placed in a glass canning jar. Once again, a canning lid and ring are secured while the jars are hot, and a vacuum-seal is created as the jars cool.

_ _ _

In both cases, an environment supportive of botulism growth is created. In order for botulism to produce its deadly neurotoxin, it needs three things: no oxygen, low acidity, and a tiny bit of moisture.

If a botulism bacteria is placed in a this environment, it begins to produce a neurotoxin, which if consumed, begins to paralyze muscles. Victims often need antitoxin drugs to deal with it; others need life support when they can no longer breathe on their own, and others succumb and die.

Improper home-canning methods are a major culprit of botulism poisoning.

Canning Rules to Live by:

Use a recently published canning book which contains tested recipes. Do not get canning recipes from the internet, old books, word-of-mouth, etc. Do not make up your own recipes.
Follow the recipe and instructions exactly. Do not substitute or omit ingredients. This can change the acidity of the product.
If the recipe says to pressure cook, do it! Pressure cooking and water bathing are NOT interchangeable methods. A pressure cooker is designed to bring low-acidic food up to higher temperatures.
Process according to the appropriate time and pressure.

More Info:

http://www.uga.edu/nchfp/publications/uga/uga_can_breads.pdf

What a One-Year Supply Looks Like

2009-04-01T16:13:00.002-07:00

I liked this post (with photos) showing what a one-year supply of basic food looks like. Check it out!

http://myfoodstoragedeals.blogspot.com/2009/04/interesting-email.html

Crockpot Chili

2009-03-31T18:01:00.005-07:00

I've been playing with this chili recipe. It's a good recipe because it can be made completely from stored items, assuming you have meat in the freezer.

3 cans pinto beans and 1 can kidney beans (I drained and rinsed 3 cans).

1 quart home-bottled tomatoes AND 1 small can diced tomatoes (could use 1 lg and 1 small can diced tomatoes if you don't have any home-bottled quarts).

1 small can of tomato sauce

1 pound hamburger, cooked with onion (I used dried onions)

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon minced garlic

4 teaspoons chili powder

1 bay leaf

more dried onions (about 1/4 cup)

water, amount to be determined once everything is in the crockpot.

Instructions: Put all ingredients in a crockpot. It will be a little thick because it won't have much fluid in it. Add water to reach desired thickness. Cook on low setting for about 6-8 hours.

Bread Pans

2009-03-30T11:15:00.005-07:00

I've been needing to buy 2 more bread loaf pans. I chose an expensive pan (Abt $15 each) sold at my local Bosch kitchen store. I couldn't be happier with what I chose. The bread cooked evenly, browned a little on the sides and bottom (but not too much), and came out easily.

This is an aluminized steel pan, NOT a non-stick pan. It is heavy duty and has a 25-year limited warranty. And, it can go in the dishwasher.

It's called Chicago Metallic Commercial. Here are the specs on the pan from
http://www.cooking.com/products/shprodde.asp?SKU=112083:

(I think Chicago Metallic also makes a nonstick pan, as well as a lot of other baking items. I'm happy enough with it that I'd buy again!)

Tip Abouty Oxygen Packs

2009-03-17T11:36:00.003-07:00

I've learned a lesson from the School of Hard Knocks, and I thought I'd pass it along.

As you know, an oxygen pack has to be used in each #10 can when dry pack canning (except in those cans which contain sugar). The last two times I have bought my dry pack canning supplies at my local LDS Cannery for use at home with the home canning machine, I have made a HUGE mistake.

The mistake is that I had the volunteer vacuum seal ALL the oxygen packets in ONE of those airtight dry pack pouches. Once that pouch had been opened, the oxygen packs needed to be used quickly or they would have been rendered useless by having been activated. Thus, I was forced to can all my stuff at one time even though I had use of the home canner for 3-4 days.

So, the lesson I learned is that when doing large amounts of dry pack canning at home, I will ask the volunteer at the cannery to divide up my oxygen packs into smaller bunches and then seal each bunch in a separate pouch. This will allow me to open each pouch as needed and spread my canning out over the 3-4 days that I have use of the at-home canning machine.

Brilliant, eh?

Vital Wheat Gluten in Bulk

2009-03-14T12:50:00.002-07:00

I have been very happy with the way Vital Wheat Gluten makes homemade whole wheat bread very light and fluffy. Initially I started using it as an experiment, so I only purchased it in small containers. Now that I know that I like it, I'm ready to buy in bulk.

I have found two places that carry it in bulk.

50-pound bag for $78.99 from Kitchen Kneads (Ogden, Utah).
50-pound bag for $91.03 from Blue Chip Group (Salt Lake City, Utah).

I'd like to find it in a 25 pound bag, if possible, or split and order with someone. My bread recipe calls for 2/3 of a cup, so even 25 pounds will take a while to go through.

What I don't know is the shelf life of the product or how well it would can in a #10 can. I do know that milled grains have a shorter shelf life than whole grains. I may opt to put it in a bucket with a Gamma lid.

Corn Muffins & Egg Powder

2009-03-12T07:47:00.002-07:00

I just got whole egg powder at the preparedness store. I thought it would be a nice thing to store. I wondered if it would change the quality to recipes. So far I have tried a cookie mix and corn bread from scratch. Both have turned out great. What kind of powder have you bought and do you like it?

Corn Muffins

1 cup flour

4 tbsp sugar

4 tsp. baking powder

1 tsp salt

1 cup corn meal

1 egg or (1 tbsp of egg powder with 3 tbsp water)

1 cup milk

¼ cup vegetable oil

Directions

Sift flour with sugar, baking powder and salt. Stir in corn meal. Beat egg slightly. Add milk and oil. Combine with dry ingredients, stirring until moist.

Bake at 425’ for 10 minutes

Dry Packing with Kids

2009-03-10T05:56:00.000-07:00

The last time we dry packed at home, the kids wanted to help a lot. That was fine, except we had sugar everywhere (that's the point at which the kids got banished from the kitchen!) I got smarter this time and planned some kid-friendly tasks!

Putting the can inside a wheat-filled bowl allowed Abby to scoop the wheat into the can without getting wheat everywhere. She was happy, and I was happy.

Abby's job was to put the labels on all the cans.

Abby was a very good box organizer. She'd line empty boxes up for her dad and hold down the flaps for me while I taped up the boxes. She really did help a lot that day and she made the job go by faster.

Sprouting

2009-03-09T12:20:00.008-07:00

My mom has been experimenting with sprouting. She has a sprouting kit but she told me I could do it with a canning jar, a canning ring, and a clean cut-up nylon. I got online and found this site. And, I've been trying it out.

In one jar I used 1/2 cup white wheat (soaked overnight in water beforehand) and in the other jar 1/2 cup dry lentils (soaked about 4-5 hours in water beforehand). I only soaked the lentils about 4-5 hours because they started to crack open and I wondered if they had had enough water.

I've been rinsing them twice a day as instructed. The nylon assists with draining the water.

My mom told me to cover them up to limit sunlight.

Here are the lentil sprouts after 12 hours. After 2 days, their tails were about 1/2 inch long.

The wheat didn't progress as quickly as the lentils (photo at 12 hours). The wheat tails were about 1/4 inch after 2 days.

What I've learned so far:

After 2 days, the lentils have expanded and now fill 3/4 of the canning jar. I suspect that my initial 1/2 cup of dry lentils was too much to begin with. They are not finished sprouting yet, so I anticipate that I'll have to remove some.
The lentil sprouts taste a lot like the typical salad sprouts that you buy in the store (alfalfa?) I like the taste and want to try using them on salads or in wraps.
Wheat sprouts taste like wheat. So far I'm not too impressed with their taste.
Mung beans are the type of sprouts used in Chinese dishes. So, now I'm on the hunt for mung beans. Blue Chip Group sells them in bulk (in Salt Lake). I am hoping to find a distributor closer, maybe at a specialty store.

Mom's Homemade Granola

2009-03-09T10:28:00.011-07:00

I decided to make granola today but didn't have all the ingredients to experiment with Debi's new recipe.

So, I just went with the one I've always used. This is my mom's recipe, and I've always liked it. You can certainly improvise if you want by substituting your favorite items in it.

Put dry ingredients in a very large bowl and mix together:
14 c. rolled oats (use mainly whole oats but a few cups of quick won't hurt)
2 c. wheat germ
2 c. oat bran
8 oz. package sliced, unsalted almonds
(If I am out of wheat germ and oat bran, I just use 18 cups of oats; you could also use seeds or whatever else you wanted to try).

In a separate bowl, mix the following together:
1 1/2 cup brown sugar
1 Tablespoon each of salt and vanilla
3/4 cup oil (I use canola)
1 1/4 cup water
1 cup honey or molasses (I use honey)
Almond extract. Amount used depends on how much you like the flavor of it. I have found that 1 Tablespoon gives the granola a hint of flavor, 1 1/2 Tablespoons gives more than a hint, and 2 Tablespoons makes the flavoring pronounced. I tend to stick with 1 and 1/2 Tablespoons.

When the wet ingredients are all mixed together, pour over and mix into the dry ingredients. Spread onto 2 cookie sheets. Bake at about 285. I rotate the pans from top to bottom about every 20-30 minutes and stir the granola each time. Total baking time is about 2 to 2 1/2 hours; You want it golden and a little crunchy but not dark.

Other ideas: I have put about 1 pound of raisins in AFTER baking. I have found that baking the raisins makes them too hard. You could experiment with dried apples, coconut, Craisens, or other nuts and fruits. Debi put Craisens in her batch and I really liked it, so I am going to try that as soon as I buy some!

Update: This is the second time I've made this granola since moving into our new house (thus a different oven). I think it bakes differently in an electric oven than in a gas. I'm almost 2 hours into baking and it's looking almost done and I've just dropped the temp to about 240 degrees. So, if you make this recipe, watch it closely and adjust cooking time and/or temp if you feel it is needed, and stir more frequently as it nears the end.

South of the Border Sandwiches

2009-03-03T22:15:00.002-07:00

This recipe is easy and the sandwiches taste great

French bread, cut into 1" thick slices (I made mine with whole wheat bread)
½ cup olives chopped
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
½ cup lite mayo
1/3 cup nonfat sour cream
1/3 cup green onions, chopped
¾ to 1 lb. turkey, thinly sliced
2 medium tomatoes, thinly sliced
2 ripe avocados, sliced
¾ cup cheddar cheese, shredded
¾ cup pepper jack or Monterey Jack cheese, shredded

Directions:In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 T. of this mixture. Add the mayo, sour cream, and green onions to the remaining olive mixture. Place bread on an ungreased baking sheet and spread 1 T. of the mayo mixture on each slice. Top w/slices of turkey and tomatoes. Spread w/another T. of mayo mixture. Top W/ avocados and cheeses. Sprinkle w/the reserved 2 T. of olive mixture. Bake @ 350 for 15 min. Makes 8-10 serv.

Panko-Crusted Pork Chops with Creamy Herb Dressing

2009-03-03T22:08:00.003-07:00

I made these the other night and LOVED them!

Makes 2 servings

PORK

2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon ground red pepper
1 teaspoon low-sodium soy sauce
1 large egg white
1/3 cup panko (I found panko at smiths in the oriental section)
2 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon canola oilcooking spray

DRESSING

1 tablespoon chopped green onions
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons sour cream
1 tablespoon milk
1 tablespoon reduced-fat mayonaise
1 teaspoon cider vinegar
1/4 teaspoon garlic powder

To prepare pork, preheat oven to 450°. Combine first 6 ingredients in a shallow dish. Combine soy sauce and egg white in a medium bowl, stirring with a whisk. Place panko in a shallow dish.
Dredge pork in flour mixture; dip in egg mixture. Dredge in panko. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 1 minute on each side. Place pork on a baking sheet coated with cooking spray. Bake at 450° for 6 minutes or until done.
To prepare dressing, combine onions and the remaining ingredients. Serve dressing with pork.

Homemade Granola

2009-02-22T11:42:00.003-07:00

Came across this homemade granola recipe at http://myfoodstoragedeals.blogspot.com/. Made a couple batches last night and it turned out great.

Homemade Granola:

1 c. sliced almonds (you could use any nut you prefer-cashews, walnuts, pecans, etc.)
5 c. oats (quick or old fashioned)
1 c. shredded coconut
1 c. raisins
1/4 c. sesame seeds (optional)
1/4 c. sunflower seeds (optional)
1/2 c. flaxseed (optional--good for you and gives it a nice crunch)
1/2 c. REAL maple syrup (the cheapest place to buy it is at Costco--it is kind of expensive, but well worth it-yum! It will last for a long time, so don't worry about not using it all)
1/2 c. honey
1/3 c. canola oil

Mix ingredients all together until all ingredients are covered in the honey, maple syrup and oil. If you need to add a little more honey you can do that. You don't want it very sticky, just enough to keep the granola together. Place granola on a baking sheet (don't spray) and put in the oven at 150-170 degrees and bake for 1-2 hours (or until COMPLETELY dry and crunchy). Every 30-40 minutes take the granola out of the oven and stir around to make sure all of the granola is evenly cooked. You can also put the granola in a dehydrator for 3-4 hours on medium heat until dry. By not cooking the granola at a high temperature you are keeping all of the nutrients and healthy enzymes in tact--it is the healthiest way to eat your grains. Let granola cool and then store in ziploc bags, Tupperwares or canisters. Will last for several months in your pantry (as long as it is completely dry).

Dry Pack Canning w/ Photos

2009-02-20T08:32:00.013-07:00

LDS Cannery: The LDS Cannery is a great place to dry pack commodities. The new facility in Springville is a walk-in facility with no appointment necessary. Other facilities may require an appointment, so call first. Each facility has everything you need to dry pack: bulk products, cans, lids, oxygen packets, labels, and boxes. From my experience, it is best to work in groups of at least 2-4 so that the process moves more quickly. It is ideal to use the LDS cannery facility if you don't want the mess at home, you live close by, and your schedule is flexible. Be advised that you cannot buy commodities elsewhere and then bring them into the cannery.

Dry Pack at Home: Did you know that the LDS Cannery has dry pack canners that can be scheduled for home use? You can schedule the canner for about 3-4 days and have the flexibility of canning at home. Dry packing at home is ideal if you'd like have your kids help, if your schedule conflicts with the dry pack facility hours, if you'd like to do a little at a time over several days, or if you have product at home that the LDS cannery is currently out of.

Photos: Here are some pictures of our latest dry packing experience, done at home:

Step 1: If you want to dry pack at home, you need to prepare by buying commodities in bulk. Prices are great at the LDS cannery, but you might find cheaper product elsewhere. Gather the items ahead of time. Be advised that not every commodity is suitable for long-term storage due to high water content or oily components.

Step 2: Estimate how many cans you'll need, which is based on the pounds of product you have. Here are some estimates to guide you in your planning:

Wheat, rice, sugar: 4 cans per 25 pounds
Beans: 5 cans per 25 pounds
see a complete list here

Step 3: Buy your #10-sized cans & other supplies from the LDS Cannery. Don't forget the metal lids, oxygen packets, labels, and boxes. You will need one oxygen packet for every can, except those cans that contain sugar (it turns the sugar rock hard). Six cans fit into a box (called a case). The LDS Cannery gives out free labels. Get one for every can and one for every box (that way each case is labeled on the outside).

TIP: Spend the time to calculate before you go to the cannery. That way you'll know exactly what you need and how much.

Step 4: The canner weighs about 40 pounds, so two people should lift it. I got it out of the tub on my own, but it was a battle. It is secured to the countertop with two C-clamps. Use a double-folded towel to prevent damage to the countertop.

Step 5: Fill the cans within 1/4 inch from the top (we topped these cans off later). You don't want to leave the oxygen packs out too long because they are activated after about 30 minutes. So, get the cans all ready for sealing and put the oxygen pack in at the last minute (remember, no oxygen packs for sugar!)

Step 6: Seal and label each can. I let kids help fill the cans, but an adult should use the machine.

Step 7: Label the box with a product sticker, the number of cans in the box, and the year. If you have a case with, for example, 3 wheat cans and 3 sugar cans in it, use a sticker for each product. That way you'll know how many of each you have in the box.

Tip: if you decide ahead of time where and how your boxes will be stored, you can put the label in the correct spot. It helps!

Slow Cooker Italian Beef

2009-02-15T18:36:00.003-07:00

Slow Cooker Italian Beef

I made this meal this afternoon and it was fabulous.

Slow Cooker Italian Beef for Sandwiches

1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast (my roast was only 3.5 lbs)

Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with cheese, if desired.

Mandarin Chicken

2009-02-15T12:03:00.003-07:00

Last night I made this recipe and it turned out great. Thought I would pass it along.

Mandarin Chicken

6 chicken breasts
½ c. flour
Salt & pepper
Garlic salt
4 eggs
½ c. water with 1 chicken bouillon cube (I use chicken base)
¼ c. ketchup
1 Tb Worcestershire sauce
¾ c. sugar
½ c. vinegar
Mandarin oranges
Slivered almonds

Mix flour with a little salt and pepper and garlic salt. Put in paper bag. Beat eggs; dip chicken in eggs then in flour. Brown on both sides. Put in dripper pan. Mix chicken bouillon, ketchup, Worcestershire sauce, sugar and vinegar. Bring to a boil and pour over chicken. Bake uncovered at 350° for 1 hour. Spoon sauce during cooking. When done put chicken on platter and put Mandarin oranges and almonds over top of chicken then pour sauce over the whole thing. Serve with some white or brown rice.

Three Month Supply of Dinners

2009-02-11T23:28:00.008-07:00

Angie and I have both been working on menus for a three-month supply of everyday foods. The idea is to have on hand all the ingredients you would need to fully feed your family for at least 90 days. My first task was to plan dinners (then I'd do the same for breakfast and lunch).

Recipes: I've been collecting and trying different dinner recipes that are comprised of ingredients that are easily stored. I decided on 15 dinner recipes, with the idea that I'd cook each dinner 7 times. Yes, I know that 15 X 7 = 103 meals (I like to be extra prepared!) Basically I figured we'd eat the same thing twice a month.

Calculations: Next, I went through each of the 15 recipes and wrote down all the ingredients (including spices) and how much I'd need. Then I multiplied the amounts to figure how much I'd need of each ingredient if I were to make the recipe 7 times. Next I determined what I already had stored and what I need to buy.

Organization: I've decided to photocopy each of my 15 recipes and put them together in one binder along with the calculation/ingredient list.

Discoveries: What I learned was that I need a lot more of some items than I previously thought. For example, I'm short on chicken bullion, diced canned tomatoes, and chicken breasts. Calculating it out helped me to see that we use a lot of some items.

Limitations: The recipes I have chosen do require electricity for keeping the frozens frozen and fuel for cooking. I have considered modifying my list to include some menu items that are ready-made and could be used with little preparation should cooking be an issue. I'm still thinking that one through. Any ideas?

Dinner Ideas: Here is my list of 15 dinners. I picked these recipes because my family will eat them. I also selected these recipes because they use canned goods, grains, lean meats, and legumes. I'd like to hear your dinner ideas, too!

Chicken Tortilla Soup
Taco Soup
Soft Tacos with Tortillas & refried beans
Chicken Noodle Soup
Cream of chicken soup mixed with veggies & Chicken over rice
Chicken pot pie
Hamburgers
Hamburger Veggie Soup
Spaghetti with Alfredo Sauce
Chicken, Lentil, and Barley Soup
Shepherd's Pie
Chili with potatoes & peas
Beef Stew
Beef Barley Soup
White Chicken Chili

Tuna Melt

2009-02-02T21:22:00.004-07:00

After Joanne read Angie's post about needing tuna recipes, she emailed me this one to share with everyone. And, this recipe doesn't call for mayo. Here it is:

I kind of just eyeball it....

2 cans tuna (white albacore tuna works the best, but you can use regular too)
1/2 can of olives minced
1/2 red onion minced
1-2 tsp of dried parsley
1-2 tsp of taragon
1-2 tsp of basil
capers (I usually don't put these in)
salt and pepper to taste
Juice from one lemon (bottled lemon juice works, but isn't quite as tasty)
Olive oil-- to moisten the mixture

Mix everything together. This is fantastic on toasted bread broiled with fresh tomato slices (my favorite) or cheese. Also, it s very good in pita pockets with lettuce. (We'll usually eat it hot for dinner, and have the leftovers cold for lunch the next day).

Trust me, hot tuna has NEVER sounded good to me. But when I learned of this recipe, I thought it was worth a shot. It is one of my favorites that I make quite often. Fresh herbs would make it even better, but I use dried, because that is what I have. (However I just planted my indoor herb garden.....so we'll see in a couple of months if I don't have fresh herbs handy for this tasty meal.)

Plus-- I think it's a very attractive meal. It looks pretty fancy, but is so simple.

THANKS, Jo!

Freezer Woes

2009-02-01T13:40:00.003-07:00

I think I have had second thoughts about freezing cream cheese. It looks a little nasty now that it has thawed out. I'll get back to you on this one.

I'm back with an update. I give the cream cheese a 10 on the Nasty Scale. Live and learn, right? I tried to save a buck by buying when it was on sale and now I am stuck with three more frozen hunks of cheese goo.

Gamma Lids

2009-01-29T11:14:00.011-07:00

My neighbor Angela enlightened me about Gamma lids and I thought I'd pass along this amazing tidbit.

The Gamma lid is a two-part lid. One part snaps onto the top of a 5-gallon bucket and the other part screws into place, forming a nice tight seal. Since they are pricey (6 bucks on sale plus the 3-4 dollar bucket), its not a cost-effective storage method for ALL your flour, sugar, rice, etc. However, it IS a nice solution for storing the things you'll be using in the near future. By the way, the contents of a 25 pound bag fits beautifully in a 5-gallon bucket.

I'm going to use this method for my white and wheat flour, sugar, whole wheat, and dog food. And, I am considering using it for oats, rice, and dried beans, too.

Anglela said that she uses the bucket and Gamma lid for her brown sugar and that the lid keeps the brown sugar soft. I've toyed with the idea of packing all my 2-pound bags of brown sugar into a bucket so that I can pull out one bag at a time.

(Don't you just love the photo of Abby's gaping mouth!)

Whole Wheat Bread-- WOW

2009-01-27T09:45:00.006-07:00

I've been following a blog lately http://myfoodstoragedeals.blogspot.com and the author recently posted a whole wheat bread recipe which she said was the best she had tried.

The trick is in the sponging technique, the use of Vital Wheat gluten, and the use of lemon juice. I tried it and LOVED it. I cut the recipe in half and it made two huge loaves. Although you can find her post here, I'm going to cut and paste her text into this post, shown below in green, just in case the link breaks. I've added my comments in red.

Emilie's Whole Wheat Bread

Makes four 4 8/4 inch loaves.

7 c. whole wheat flour (grind your own if you have a wheat grinder)
2/3 c. vital wheat gluten
2 1/2 T. instant yeast

5 c. steaming hot water (120-130 F) I was nervous to make the water super hot for fear of killing the yeast, but I went ahead and did it and it worked just fine.

2 T. salt
2/3 c. oil
2/3 c. honey or 1 c. sugar (I like honey the best!) I used honey and loved it.
2 1/2 T. bottled lemon juice

5 c. whole wheat flour I have tried 3 cups white and 2 cups whole wheat. It makes the loaves lighter.

Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). I added a little step here. I turned my oven on to 125 and then turned it off. Then I put my bowl in the warm oven for the sponging.

Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough. I've been doing this step a little differently, with good results. I've been alternating the wet and dry ingredients, incorporating each very slowly and mixing well.

Pre-heat oven for 1 minute to lukewarm and turn off. Once again I turned my oven on to 125 and then turned it off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. I am finding that it is taking about 25 mins. to raise. A few times I have let the loaves get too big. Bigger isn't better. It turns out best when I let the dough reach the top of the pan, maybe a little above but not much. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. This recipe can be halved to make 2 loaves. I halved the recipe and it made 2 huge loaves. Otherwise it makes 4.

*Emilie ONLY uses Bakers Secret 8x4 inch non stick pans (we could only find them at Smith's grocery store, strange enough). I used the pans I had and it was fine.

**Another tip..when the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf. I squished but still had the hump. The hump isn't a problem for me!

Brenda's assessment: The bread was soft and elastic, almost like store bought bread. I made it yesterday, and the loaf is still soft. The thing I loved about the recipe is that this recipe is FAST compared to some other recipes.

Bean Dip

2009-01-26T12:39:00.001-07:00

1 (8 oz) pkg. Cream Cheese
1 (30 oz) can Refried Beans
1 (8 oz) carton Sour Cream
1 (10 oz) Salsa
Shredded Cheddar Cheese

Mix first 4 ingredients together; place in casserole dish and cover with cheese. Bake for 45 minutes at 350 degrees. Serve with corn chips or tortilla chips.

Baked Refried Beans

2009-01-26T12:26:00.003-07:00

Baked Refried Bean
32 oz. can Refried Beans
1 cup Salsa (or more if desired)
1 cup Shredded Cheese (or more if desired)

Mix all ingredients together; place in casserole dish and cover with cheese. Bake for 45 minutes at 350 degrees. Delicious served with a taco dinner or filling for bean burritos.

Applesauce Oatmeal Chocolate Chip Cookies

2009-01-26T12:14:00.001-07:00

1 Cup Oil
1 Cup Brown Sugar
1 Cup Sugar
3 Eggs
2 Cups Applesauce
4 1/2 Cups flour
3/4 tsp. Salt
1 tsp. Soda
2 tsp. Baking Powder
1 tsp. Cinnamon
1 tsp. Nutmeg
2 1/2 Cups Old Fashioned Oatmeal
12 oz. pkg. Chocolate Chips

Combine all ingredients and mix well. Drop on a greased cookie sheet. Bake for 10 minutes at 350 degrees. The trick to this cookie is not over baking them or under baking them. It is a moist cookie but not doughy.

Gathering Food One Week at a Time

2009-01-26T09:59:00.008-07:00

My friend Kathryn shared this file with me (click on the image to enlarge it). It is a proposal of what items you could buy week to week to build up a year's supply of food. It was created for Macey's grocery store customers, so I am sure they'd be more than happy to sell you the items (laughing!)

It is a good example of how saving and buying week to week adds up. If you decide to follow it (or tweak it for your family's needs), be aware that many bulk items are a lot cheaper at the LDS cannery than at Macey's.

Kathryn, thanks for sharing the file!

Quantity Recommendations

2009-01-25T12:47:00.005-07:00

Here are some guidelines to go by when planning your food storage. These were taken from LDS sources. Admittedly, I am not totally certain how this was calculated or what it really means in terms of meals, calories, or consumption but it is at least food for thought.

By the way, I decided to plan for 5 people rather than for the 4 in my household. I figured that I'd rather have too much than too little.

Recommendations for Food Storage Quantities (pounds per person per year)

Grains: 300 lbs.
Legumes: 60 lbs.
Powdered milk: 16 lbs.
Cooking oil: 10 quarts (2.5 gallons)
Sugar/honey: 60 lbs.
Salt: 8 lbs.
Water: 14 gallons for a 2-week period.

Adaptations:

You may have to tweak it to meet your family's needs. For instance, you may need more milk than indicated if you have young children.

Canned Veggies & Beans

2009-01-23T08:30:00.007-07:00

Yeah, I know, it seems like a lot. But when you add it all up, it's not quite enough, actually.

Deciding What to Buy: I decided that I wanted to have one canned vegetable for each day of the year. Canned corn and beans are the only two we'll eat, so that's what I bought.

Years ago I'd buy items for emergency use even though we didn't use those items in our regular meals. Lesson learned! Now I buy things that I can and will use.

In addition to the veggies, I bought a stack of refried beans. Since we eat so many of these (and Abby loves them), we go through a ton. I am worried I didn't buy enough.

Rotation: Since the cases were purchased at different times, I put the newer cans on the bottom and stacked them up by age. Each case is dated and the oldest cans will be used first. All I have to do is take from the top of the pile.

Expiration dates: Personally, I don't get too fussy about expiration dates, except if the item is really old. Currently I am using up some really old green beans that are barely edible because years ago I didn't rotate my storage correctly. Lesson learned!

Sante Fe Tortilla Soup

2009-01-22T08:11:00.004-07:00

This recipe is great for using food storage items. My family really likes it and it is easy to make. Be aware that the way it is written makes a large pot, enough for my family of 4 to have at least 3 dinners. It freezes well, and that's why I make such a large pot.

2-3 chicken breasts, cooked and shredded
10 cups of water
8 bullion cubes
1 quart of home-bottled tomatoes (you could substitute canned tomatoes)
1 bag of frozen corn (if you use canned, drain and rinse it first)
2 cans chopped green chilies (4 oz. each)
1 onion chopped (could use dried)
1 green pepper chopped (Tip: I keep them chopped and frozen in my freezer for quick use.)
2 tsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. pepper
1/2 tsp. hot red pepper sauce
1-2 cups coarsely crushed tortilla corn chips

Toppings: Pepper jack cheese, sour cream, more corn chips.

In a large pot, combine all ingredients except corn chips. Simmer until veggies are cooked. Stir in crushed chips and let them completely dissolve (this will thicken the soup). Serve with toppings. TIP: This soup is even better the second day.

Getting a Master Plan

2009-01-21T08:32:00.003-07:00

Sometimes dealing with food storage seems unbelievably overwhelming. Where do I start? What do I buy first? What approach should I take?

I found a master plan on www.foodstoragemadeeasy.net which really helped me. They suggested the following steps:

Step 1: Shelving & storage
Step 2: Water
Step 3: Three months supply of normal food
Step 4: Long-term supply planning
Step 5: Grains
Step 6: Legumes
(Brenda would add dry milk & drinks with vitamin C in here!)
Step 7: Baking ingredients
Step 8: Fruits and Vegetables
Step 9: Comfort foods
Step 10: Non food items

I liked their plan but I thought it needed four tweaks.

First, for me, I'd rather have a variety of grains, legumes, and fruits and vegetables rather than a ton of one item. So, I'd prefer to work on steps 5-8 simultaneously so that I am acquiring a variety of food.

Second, storing dried milk and powdered drinks with vitamin C is important, especially if you have children.

Third, I'd opt to work on non food items (#10) like toilet paper and tampons before I'd worry about comfort food (#9). Ladies, would you rather have a chocolate cake or a tampon during a disaster? Tampon? I thought so!

Fourth, I wouldn't let lack of shelving hold me up from beginning. You don't need a decked out storage room to start. Yes, plan for shelving and storage space but start gathering even if the shelves aren't in place quite yet.

What are your thoughts, ideas, tweaks? What would work for your situation and family?

7-Gallon Water Jugs & Water Weight

2009-01-20T17:33:00.006-07:00

We are still trying to get Ted signed up as a co-author, so I thought I would post his recommendations that he emailed to me (there were 2 emails so I sort of combined them and edited to blend it all). He said:

Did you know that one gallon of water weighs 8.34lbs? This is helpful when trying to figure how exactly you're going to manage those large supplies of water, especially when thinking through the portability of each unit.

I've purchased a (2) seven gallon container (58.38lbs/each from a company called Reliant http://relianceproducts.com. They produce a sturdy container....a little more rugged and user friendly than the traditional clear unit. The name of the container is Aqua Tainer. I've also purchased a couple of 55 gallion drums (458.70 lbs)...trust me you can't move these.

The jugs can be purchased online through a couple of distributors (Target...although they charge shipping on the containers which ups the price quit a bit). I purchased mine at Sportsman's Warehouse, although they won't have them until their summer camping equipment comes in, so I haven't been able to pick up additional units at this point.

I'm also researching an easy means of cycling the water every 6 months with the use of a small electric water pump.

Food, Food, and More Food

2009-01-20T14:00:00.004-07:00

As some of you know, I have been working on a 4-week Food Storage Menu (breakfast, lunch, and dinner). This menu is mostly made up of things that our family eats on a very regular basis (with some added easy to store items). I felt that if I could find out what commodities I needed for a four week period, I could then realistically decide what we need for a years supply of food.
For example: My family would use approximately 12 gallons of milk in 4 weeks. Multiply 12 by 13, and I find that I need enough powdered milk to make 156 gallons. This process, while time consuming, makes it much easier for me to conceptualize what a years supply actually is.

This task has been a bit daunting at times, but my menu is now complete and I am in the process of tallying the commodity list (which I will happily share once complete). I am finding that we actually need a lot more of some items (canned fruits and veggies, meat, etc), and less of others (some of those things you think of as staples- rice, beans, etc.)

I don't know about the rest of you, but I wouldn't want to be stuck with nothing to eat besides wheat, oats, rice, dried beans, and powdered milk. I would probably live, but. . . what kind of life would that be?

Sorry about the rambling, but as you can see, food has been on my mind lately.
So one request... if you have any recipes that are easy (this is key) and utilize some of the food storage staples, then please, please, please, send them my way. It would probably be nice if they taste good, as well.
-Specifically I am looking for a tried and true whole wheat bread recipe (I have a good 1/2 white- 1/2 wheat recipe, but whole wheat is much more easily stored than flour).
-I am also calling out for any good tuna recipes (Ted would probably question whether "good" and "tuna" could ever belong in the same sentence, but if you think it's good, send it my way and I will try it).

Lasagna (In a slow cooker)

2009-01-20T13:43:00.002-07:00

12 Lasagna noodles (uncooked)
1 LB ground beef
1 tsp Italian Seasoning
1 can (28 oz) Spaghetti Sauce
1/4 cup water
1 carton (16 oz) cottage cheese
2 cups mozzarella cheese grated

Break noodles in half and layer 1/3 in bottom of greased 4-5 quart slow cooker. Stir Italian seasoning into meat and spread 1/3 over noodles. Then layer 1/3 sauce, water, cottage cheese, and mozzarella over the meat. Repeat layers. Cook with cover on low heat 4-5 hours. Do not cook more than 5 hours.

**Ideas for better use of food storage items:
1-slightly mashed red beans can be substituted for hamburger (I have not experimented with this recipe, but have used beans as a meat replacement in Spaghetti and Ted didn't even notice).
2-omit the meat all together (we have done this and it works out fine)
3- instead of cottage cheese, make ricotta cheese from pd milk. Directions can be found in the food storage cook book put out by the church (our family all received this for Christmas).
4-Use the equivalent amount of a different type of pasta (This worked fine when I tried it).

Black Bean Salad Recipe

2009-01-20T13:31:00.003-07:00

This recipe is great for food storage because everything stores well and you don't have to cook anything (unless you are preparing from dried beans instead of canned).

Black Bean Salad

1-2 cans black beans (or 1 cup dry, prepared)
1 can garbanzo beans
1 can whole kernal corn (optional)
1 can olives (optional)
1 medium tomato, chopped (or 1 can diced tomatoes)
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp chili powder
1/4 to 3/4 tsp red cayenne pepper (depending on your heat sensitivity)
1/3 cup salsa
1/3 cup Italian salad dressing

Combine all canned ingredients. In separate bowl mix Salsa and Italian dressing with the other seasonings. Pour over the bean mixture. Chill and serve.

This is really a hearty meal (usually served with chips). We have it often in the summer. You can also add cooked chicken, fresh peppers, onions, etc.

Finding Storage Space for Water

2009-01-19T11:27:00.002-07:00

Okay, after posting my last post regarding water storage options, I had an ah-ha moment. Just like you, I have struggled with where to put all the water.....

.... in the storage room? (but it is nearly full already)
.... in spare bedroom? (but I want guests too!)
.... under the stairs? (but I don't want it near all the wheat that is already there)
.... in the family room? (but our home decor is already hurtin' enough)

I don't want to trip over it. I don't want it in my way. I really don't want to know it's even there.

I'm sure you can appreciate my dilemma because if you are reading this post, you probably are having a similar struggle.

Then it hit me: Look for dead space.

You know, dead space, those spaces deep in closets as well as the nooks and crannies of a house that no one uses and that are not really accessible for everyday stuff.

Then I was off on a hunt for dead space. I took a couple of empty 5-gallon jugs and zipped around the house opening closets to see how many jugs I could stash away undetected in my house. The result? I found enough dead space for 37 5-gallon jugs (quick math: that's 185 gallons of water!)

Here are a few photos of my dead space.

Water Storage Options

2009-01-17T23:00:00.009-07:00

It has been recommended that we store 14 gallons of water per person in order to have a 2-week supply of drinking water. That's only 1 gallon a day per person, which isn't much to live on when you consider cooking, basic washing, bathing, and sanitation. You may want to consider storing more. Keep in mind that lack of clean water caused tons of problems in New Orleans during Hurricane Katrina.

Some common storage options are small water bottles, soda pop bottles, 5-gallon jugs (shown in white), 15-gallon jugs (shown in blue), and 55-gallon drums (not shown).

There are advantages and disadvantages to each storage method.

Small bottles & soda pop bottles: They are portable and can fit in smaller storage areas and backpacks. However, it takes a lot of bottles to store a lot of water. For example, you'd have to store about 29 soda bottles to get 15 gallons of water.

5-gallon jugs: They are still portable and are small enough to fit in smaller spaces. But, they don't stack well. You can get these jugs on sale for about $3.99.

15-gallon jugs: They are tall and slender and would fit well in a closet or underneath the stairs. Once full, one person would not be able to lift it. You'll will need a siphon, and you should secure it so it won't tip over. You can get these for about $25 on sale, making them a more expensive option than buying three 5-gallon jugs.

55-gallon drum: It holds a lot of water. If you have the room, this is the way to go. Select placement carefully because that baby isn't going anywhere once it is full. You'll need a siphon and it should be secured. You can pick them up on sale (or at Walmart) for about $40.00, although I've seen some on KSL classifieds for a lot less.

Other recommendations regarding water:
-Consider storing both small and large containers so that you can have the benefits of portability and large quantities.
-Have a water filter.
-Stash a gallon bleach.
-Be sure to buy a siphon for the larger containers.
-Keep a barrier between the water containers and the concrete.
-Anchor the larger containers so they don't tip.
-Anchor your water heater too.
-Review these recommendations for storage and purification.

Recommendations for Beginners
If you haven't stored any water yet and are just beginning, I'd recommend buying a 5-gallon jug for each member of your family today. With a 5-day supply under your belt, you can then decide how you want to proceed with the rest of it.

Wheat Muffins & Peanut Butter Cookies

2009-01-17T10:23:00.004-07:00

Wheat Muffins

MIX:
1 cup white flour
1 cup wheat flour
1/2 tsp salt
4 tsp baking powder
1/2 cup brown sugar

MIX:
1 cup milk
2 eggs
1/2 cup vegetable oil

Blend flour mix and milk mix. Fill greased muffin tin 2/3 full. Bake at 325’ for 20 minutes.

*Tip: I always get best results when I use fresh brown sugar. Try this peanut butter cookie recipe the next time you open a new bag of brown sugar.

Peanut Butter Cookies

1 cup brown sugar
1 cup sugar
1 cup shortening
1 cup peanut butter (I like to use crunchy peanut butter.)
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda

Blend brown sugar, sugar, shortening, peanut butter, eggs & vanilla. Add flour, salt, baking powder, and baking soda. Blend well. Drop by teaspoonfuls onto lightly greased cookie sheet and smash with fork. Bake 350’ 12 min

Macey's Food Storage Sale until Jan 20th

2009-01-16T14:02:00.002-07:00

I thought I'd kick off the website by informing you that this week Macey's is running their food storage ad. I checked the ad for the Ogden, Orem, Spanish Fork, Clearfield, and Pleasant Grove stores. Each is running the same items from Jan.14 to Jan. 20th.

Items of interest include water jugs and drums, canned veggies, bulk items, and Blue Chip products sold in large buckets.

Click here to check the Macey's ad. Enjoy the bargain hunt.

Buying Your First Few Items

2009-01-16T13:48:00.004-07:00

If you are just beginning your food storage, I'd recommend starting off with a small variety of a few items and then build upon it. In my opinion, it is better to have a small variety of food rather than tons of one item and nothing else. So, if you are just starting, I'd buy things that I know my family and I would use anyway, such as canned green beans and corn, canned chili, refried beans, tuna, canned peaches or pears, canned spaghetti sauce, pasta, water jugs, sacks of rice, flour, sugar, a bottle of oil, salt, and a can opener.

Date everything and set it aside. For now, it's okay to leave the flour, sugar, and rice in its original packaging, but as you gather and store more and more bulk items, proper packaging will become necessary. But, for now, just get a few of the basics stashed in your pantry. Yes, rotation is important, but if you are just beginning then the idea is to have enough on hand that you can take care of yourself for a while.