Eggsactly Right

"Trust in the LORD with all thine heart; and lean not unto thine own understanding. In all thy ways acknowledge him, and he shall direct thy paths."

Proverbs 3:5-6 (KJV)

Eggsactly Right or how to preserve your real eggs without refrigeration!

By Kellene Bishop

Like many, I tend to be an emotional eater. And dog-gone-it, if I want a fried egg, I want a fried egg. And no amount of seasoning of French name-calling will sufficiently entice me to mentally switch from the envisioned savor of a fried egg to settle for an omelet made from powdered eggs. Yes, this certainly is a problem if I find myself completely out of real, honest to goodness eggs!  Powdered eggs and other egg substitutes are great for baking and such, but there’s just nothing else that compares to a real  fried egg, over medium–not to mention the fact that it’s also been impossible thus far for me to make my sinfully delicious cream puffs with any of the substitutes. So, not one to leave something as important as a hankering for a fried egg to chance, I’m happy to say that there’s a great alternative to powdered eggs or “egg substitutes.

I’ve previously written in great detail how to preserve your real eggs without refrigeration—yet another reason why I’m certain that the folks at the local extension offices hate me fiercely—but I realized recently that I haven’t written about my favorite method of preserving eggs. Thanks once again to my farmer friend for sharing this with me some time ago.  It really easy actually, all you need is some good ole fashioned mineral oil, your eggs and cartons, and preferably a pair of food handling gloves. All you’ve got to do is warm up the mineral oil slightly (it spreads easier) and slather it all over your eggs. Put your eggs back in the carton, with the narrow tip facing downwards, and then store them in a cool, dry, place. As an added measure for taste and texture, flip over the eggs every 30 days.

You see, when eggs come out of the chicken they naturally have a coating which enables them to last at cool room temperatures for long periods of time.  When you purchase eggs from the store, that natural coating has been washed off and the eggs have been sanitized. When you replace the coating with mineral oil you’re essentially mimicking what Mother Nature did in the first place.

Mineral oil is easily found in your pharmacy section of your grocery stores or more specifically in the digestive aid section of your pharmacies. If you accidentally get part of the shell in whatever you’re making, it’s no problem. A little mineral oil won’t hurt you one bit, and a lot will simply clean you out but good!  You don’t absolutely have to warm up the mineral oil, but warming it for 10-15 second in the microwave on high will help it spread more evenly over the eggs.  I like to use the thin plastic food handling gloves because the slimy feeling of the oil bugs me after a while. A quarter cup of warmed mineral oil will take care of about 6 dozen eggs.

Using this method you can take advantage of great sales on eggs without having to worry about how much room you have left in your refrigerator.  This method will enable you to have whole, real eggs for 9 to 12 months past their expiration date. Yes, NINE to TWELVE months without refrigeration. You can use this method on fresh eggs or store-bought eggs. Obviously the fresh ones are going to last longer than the store-bought ones. How do you know when you’ve got a bad egg? Well, your nose will be certain to tell you in an unmistakable manner.  I’ve only had one bad egg in all the time I’ve done this. And just in case you’re wondering, one bad egg in the carton does not mean that the rest of them have gone bad—just the one that smells horribly.

It doesn’t matter which kind of egg carton you use, cardboard or foam, although I like the foam better if I had a choice, because I picture the cardboard absorbing my mineral oil.  Of course such an issue, if valid, could be rectified by lining the cardboard cartons with plastic wrap. But after trying that a couple of times and finding no difference between the plastic wrapped dozens and the non, I gave up on that extra step.

The downside to this method is that you won’t be able to make traditional egg white dishes such as meringue which requires absolutely fresh egg whites.  But otherwise, any time you want some fried eggs with your bacon or as the basis of your fried egg sandwiches, you won’t have to sacrifice taste or texture one iota.

Now suppose you’re one of those readers who reads what I have to say just so that you can tell the rest of the world how absolutely crazy I am.  Instead of derision, why not give it a shot and try it? Mineral oil is cheap enough. If all you did was try it on one egg in a carton you might find that I’m right on the money on this one.  You may also discover that you’ve just made a heck of a lot more room in your refrigerator with this method and found a way to save tons of money on that overpriced powdered stuff that’s sold out of fear.

Just as an aside, another not-so-well known substitution for eggs in your baking is actually clear gelatin. I purchase the “Ultra maxi gel” from Augason Farms when it goes on sale. (It’s SO much cheaper than buying box after box of those tiny Knox Gelatin Brands) Just one of these bags is equivalent to 10+ dozens of eggs for the purposes of baking. And you know how I love my multi-purpose items. This strategy saves me money on using the expensive powdered stuff and also serves as a nutritional supplement and a thickener for sauces, jams, and much more.

A special thanks to my farmer friend who doesn’t mind my peppering him with questions all the time, even if it’s something as insignificant as asking him why he keeps his fresh eggs on the counter all the time! It was just such a question that turned me on to this method.

Don’t you just love having egg-actly what you want when you want it without having to blow your budget?

http://www.preparednesspro.com/blog/eggsactly-right/

 

Benefits of home dehydrating include:

Naturally Good and Nutritious– Not only can you control the quality of the food you dehydrate but flavor and nutrition are maintained at the highest level of any home preserving method.   Home dried foods do not have any preservatives, sugar, or salt.

Natural Snacks - Dried fruits and some vegetables are great “natural” snacks.  Compare the ingredient list on commercial dried fruits and fruit leather that usually contain sugar, high fructose corn syrup and other undesirable ingredients.

Easily Stored- Dried foods take one-tenth or less the storage space of canned foods.  If the power goes out, dried foods remain safe, unlike frozen foods.

Economical - Bottles, jars, lids, sugar, etc. are just some of the items you won't have to buy when you dry food. Processing energy will also be lowered considerably. Overripe fruit needn't be thrown away but can be converted into tasty fruit leathers.

Completely Safe- Dried foods (even vegetables and meats) are completely safe when dried according to directions. There is no danger of botulism because the moisture that is a breeding ground for organisms has been removed.

Versatile -Dried foods are easily reconstituted for use in many recipes; from main dishes to breads and desserts. Leftovers and peelings can be dried for flavoring soup stock.

Easily Prepared- For people in a hurry, drying is the ideal way to preserve food. Very little preparation is needed - no hot jars, canners, or boiling water to tend.

 

Hints for Food Preparation When Dehydrating:
 

The smaller the piece of food the faster it will dry. Ideally, slices or pieces should be about 1/4" thick.  Remove all pits from fruits before drying. A Cherry Stoner and Apple/Potato Peeler is a very worthwhile and inexpensive investment.

Food should be dried at its peak of freshness and ripeness. If foods cannot be dried immediately, they should be temporarily stored in a dark, cool location

Before drying whole prunes, figs, and grapes, they should be placed in boiling water or steam blanched for 1-2 minutes, or pricked with a fork. These processes allow moisture to escape during drying.

Vegetables can be blanched or steamed before being dried to promote shelf life, if desired.  This process hastens the drying process, enhances the flavor, and preserves vitamin content.

Some fruits darken during the drying process. If you find this color change objectionable, food pieces may be dipped in solutions of lemon juice, orange juice, pineapple juice, or ascorbic acid (vitamin C) solution, prior to drying..

Fruit that is a little “over-the-hill” is great whirled in the blender with an apple or other fruit and made into fruit leather.

Dehydrating Made Simple
by Marilyn Moll/ Urban Homemaker

 

Got a Spouse That Doesn’t Want to Prepare?

"Wherefore seeing we also are compassed about with so great a cloud of witnesses, let us lay aside every weight, and the sin which doth so easily beset us, and let us run with patience the race that is set before us."

Hebrews 12:1 (KJV)

Got a Spouse That Doesn’t Want to Prepare?

How do I prepare when my spouse thinks it isn’t worthwhile?

While everyone’s situation is unique and there is no one answer for this question here is what we have seen work to get everyone on board with emergency preparedness.

1. Count up all of the insurance fees you currently pay as a family (auto, home, renters, health, property, life, pet, recreational vehicle, and so on) for a year’s duration. Show the spouse the number and ask them if any of these forms of insurance will give your family life-sustaining nourishment, warmth, and shelter if a job loss or disaster were to occur.

2. Talk about inflation and the shelf life of these long term food products. Most long term food products last 10-30 years, even if you don’t use them in the next 3 decades, when you finally open them up to consume the product you will almost surely be saving money at that time of use.

For example a McDonald’s Hamburger has increased almost 60% in the last 30 years, a gallon of milk was about $1.50 30 years ago and now it runs as much as $4.00 a gallon in certain parts of the country. Kellogs Corn Flakes were 99 cents for 19 ounces of cereal in 1980 but now it is well north of $3.00 for only 12 ounces. If you need some ammo check out this site to look up different product costs increasing over time (http://www.foodtimeline.org/foodfaq5.html) and this tool can be useful when the Bureau of Labor Statistics (http://146.142.4.24/pdq/querytool.jsp?survey=ap) site is working (wasn’t at the time of writing this).

3. Explain how a lot of these items can be used for multiple purposes. For example, the Volcano Stove I bought the other day was made possible by my various angles I used on my wife like: “Honey we can use it for roasting marshmallows with the kids in the backyard… we can take it camping and I can use it tailgating when football season comes this Fall… and of course if we ever need it for a disaster it will be there for us too.” If they scoff at the idea of preparing for disasters don’t mention that it can solve that need or just bring it up last in a trailing off volume after you have already energetically highlighted the reasons that they would like

Again, everyone’s situation is going to be different so there is no one way to go about helping someone understand the importance of emergency preparedness. If you find yourself in a situation where your spouse does not want to prepare for the unknown think long and hard about the best way to help your spouse see the great blessing it is to be prepared for whatever the future throws at you.

How can I simplify keeping an inventory of my food storage as I use it?

Winston Churchill once said, "A pessimist sees the difficulty in every opportunity; an optimist sees the opportunity in every difficulty." What many believe to be insurmountable mountains are really nothing more than stepping stones to greater and better things.

How can I simplify keeping an inventory of my food storage as I use it?

4 tips to make food storage inventory and rotation easy

Author: Leslie Probert : Food Storage Essentials Source: For Mormon Times
06 May 2011 7:00am

Keeping track of food storage can be a big headache as you use what you store and need to keep replacing it. It is time-consuming to record everything you use on a list or even on the computer. It’s also easy to forget! You can keep track of your food storage without writing it down; the key is in how you organize your storage space.

As you buy food storage, store each kind of food in the same place. Arrange containers in rows so you can see at a glance how much of each food you have. It’s simple then to remember and mentally note what needs to be replaced as you use it. Remember to date all containers, so you can use rows of food stored the longest first.

Here are four storage ideas that make rotating food simple.

Shelves

You may be lucky enough to have a big room with built-in shelves. If you have only a small space or room, you can buy reinforced heavy-duty metal shelves that you assemble yourself. These will handle the weight of cans and are relatively inexpensive.

Store food in categories on your shelves, either in boxes of No. 10 cans, cases or even stackable half-case cardboard trays of canned foods, often stocked this way at the grocery store. If shelves are deep, you can keep older boxes or trays in the front, and add new ones to the back of each section. It’s simple to notice when you’ve used a box, case or half-case tray in each food category. You know then that it’s time to replace that food.

Commercial slanted shelves are expensive and are not necessary to rotate food. Inexpensive shelves allow you to spend more of your money on food.

Bookshelves

You can get a surprising amount of food in bookshelves provided they are strong enough. If you build them yourself, shelves should not be too long and should be made of solid wood. You may find sturdy bookshelves at a store selling used furniture. (In earthquake-prone areas, attach tall bookcases to a wall.) Stacking like food together in rows makes it easy to see when you’ve used a row. Then you know it’s time to restock.

Stacks

Stack buckets of like food together. When a bucket is missing, you know it’s time to replace it.

You may also stack No. 10 cans in their boxes or canned food in cases. When you use a box, you know it’s time to buy another one.

You can combine stacks of boxes and cases with heavy-duty shelves, which are stocked with one box or case of each kind of food. When you empty a row of food on the shelves, restock from your stacks of food and buy a new box or case to replace it. This method gives you easy access to stacked foods, making them easy to use.

Under a bed

You can store food in No. 10 cans or buckets in rows under a bed as a bed frame. Leave one container of each food out so you can use it. Once this food is used, take a new container of food from one side of the bed, and replace it with a newly purchased container on the other side. It helps to have a slick floor or a smooth piece of wood for this idea. If you store food under a single bed, it’s easy to lift the mattress to replace food under it.

You can also make a cardboard tray from a furniture box to fit sideways under a bed. Canned foods can be organized on their sides in rows. Take older food from one side of the bed, and roll new cans in their rows on the other.

One last rotation idea

I learned from experience to keep some of every food I store in the kitchen. I’m a woman in a hurry, and at mealtime I fix what is before my eyes. It’s easy to forget what I’ve stored if it’s not visible and easy to access.

Visually keeping track of food storage makes inventory so simple. You never have to worry about keeping a written record. It makes rotating your food amazingly easy!

Wheat Berries! Fast, Cheap and Delicious! 

http://www.preparednesspro.com/blog/wheat-berries-fast-cheap-and-delicious/

Water

The most famous lines from Samuel Taylor Coleridge's poem The Rime of the Ancient Mariner are these: Water, water, everywhere, Nor any drop to drink. The Mariner and his ship's crew are stuck in the ocean in a dead calm. There's no wind to move the ship, and they've run out of water. Every man is parched and delirious from thirst. Imagine being in that situation. Imagine the frustration of seeing acres upon acres of water all around you -- and yet not being able to drink a drop of it. Fiction or Reality? While Coleridge's poetic vision may seem far-fetched in today's world, it could be closer to reality than you may think. Look no further than the aftermath of the earthquakes that struck the seaside city of Christchurch, New Zealand. Public water treatment systems were destroyed. Fresh clean drinking water was extremely difficult to get. For some perspective, consider this: The second major earthquake to hit Christchurch in six months happened on February 22, 2011. Water supply was restored to about 70% of households within 7 days. But one resident reported that her water was finally restored "just before April Fool's Day." This means she and her family were without running water for more than 5 weeks -- about 35 days. And although her water is finally working again, she says they must use it sparingly because the water system is still very fragile. High water demand or even a small aftershock could easily shut down the water mains again. How did the citizens get clean drinking water immediately after the quake? Most were dependent on whatever the government and aid workers could supply. Dairy tankers normally used to haul milk were used to haul clean water instead. And because the water treatment systems were shut down, more than 7,000 portable toilets were brought in and orders placed for 20,000 more. And yet in spite of the herculean efforts to supply the citizens with water and fix the water supply and sewage systems, people still went without running water for weeks. In fact, raw sewage made its way into the ocean, polluting the waters, and sending nearly all the surfers and beach-goers packing. While the situation in New Zealand may seem far away and remote, we actually don't have to look overseas to find examples of severe shortages of clean drinking water. Take Iowa, for example. 500-Year Flood Hits the Midwest In 2008, Cedar Rapids, Iowa, experienced a 500-year flood. On June 13, the Cedar River crested at 31.3 feet above flood stage. Roughly 5,900 homes were flooded and 10,000 residents were displaced. All but one of the city's 48 alluvial-aquifer wells were flooded with polluted river water. Only through a massive sandbagging effort was the last well kept pumping. Water usage restrictions were imposed. Bathing and laundry were banned for five days. Meanwhile, the waste water plant was closed and sealed. The entire city was without sewer service. Flushing the toilet sent raw waste into the Cedar River or out into the streets. The waste water plant was out of service for a total of 73 days. When service was finally restored, it was only at partial capacity. Think about it... How different is Coleridge's poetic vision from the dire flood situation the citizens of Iowa experienced? With flood waters at record levels, there was water everywhere -- but none of it was fit to drink. Many thirsty and stranded people were at the mercy of the government, which is a position you never want to be in. Do You Have a Clean Water Back-up Plan? As major floods, hurricanes, and earthquakes become more frequent and more destructive, it's critical to have a clean water back-up plan. How will you get clean drinking water if a major natural disaster knocks out the water mains? You can live for weeks without food. But go just 2-3 days without water and you will be at risk of dying from dehydration. Even one day without water can severely impair your body's ability to function. Getting clean water even a few hours sooner could make a huge difference in your ability to survive. Of course, you can store water in bottles or containers inside your home. And this is a good precaution to take. But water is heavy and difficult to transport. If you are forced to evacuate or leave your home, your stored water won't do you much good. Furthermore, stored water is often consumed much faster than you expect. The average adult needs to drink about 2 liters of water a day to stay properly hydrated. With two adults and two kids in a household, you could easily go through 6-7 liters of drinking water... per day. This is one reason why you should have a high-quality portable water filter. Such a filter will provide you with clean drinking water even in the most dire of circumstances.

Off The Grid News May 2011   Here are some things you might be interested in: (And don't forget yard sales!!!!)   http://beprepared.com/category.asp?c=137   http://www.shelfreliance.com/catalogsearch/result/?order=relevance&dir=desc&q=water&x=4&y=16   http://providentliving.com/?s=water   http://www.readymaderesources.com/cart/index.php?_a=viewProd&productId=3588   http://selfreliantsisters.blogspot.com/search/label/Water%20Storage   http://www.ehow.com/how_4728943_own-distilled-water.html

 

Responsibility

The responsibility for our social, emotional, spiritual, physical, and economic well-being rests first on ourselves, second on our family, and third on the Church. Under the inspiration of the Lord and through our own labors, we should supply ourselves and our family with the spiritual and temporal necessities of life.

We are better able to take care of ourselves and our family when we are self-reliant. We are prepared to endure times of adversity without becoming dependent on others.

We can become self-reliant by (1) taking advantage of educational opportunities; (2) practicing sound principles of nutrition and hygiene; (3) preparing for and obtaining suitable employment; (4) storing a supply of food and clothing to the extent the law allows; (5) managing our resources wisely, including paying tithes and offerings and avoiding debt; and (6) developing spiritual, emotional, and social strength.

In order to become self-reliant, we must be willing to work. The Lord has commanded us to work (see Genesis 3:19;D&C 42:42). Honorable work is a basic source of happiness, self-worth, and prosperity.

"Welfare" LDS Gospel Library

The Ant and The Grasshopper…

Grasshopper: News flash… the world is still here.  The sun is shining, the flowers are in bloom, and spring is here.  Why are you worried about preparedness?

Ant: First of all, preparedness is not about worry.  It’s about not needing to worry.  It’s not about fear, it’s about vanquishing fear.  Being ready will do more than almost anything out there to help you feel peaceful and secure.

Grasshopper: But aren’t you tired of storing away food for the long winter?  Don’t you want to go out and buy that toy you’ve been wishing you have?  Don’t you want to take a break?  What if you are wasting your time and winter never comes?

Ant: Winter always comes.  If you haven’t realized it, life is a cycle of ups and downs.  So when you’re up, it’s time to store away some of that extra goodness for a rainy day, or worse a winter’s day.

Grasshopper: You’re out of control, you’re crazy.  You must be listening to too much talk radio.  It’s nonsense.  I mean if something bad did happen, I know you would be willing to redistribute your food to me right?

Ant: Ummm….

Grasshopper: But really we don’t need to worry about that because it will never happen.

Ant: Well, I guess I’ll talk to you later.

Grasshopper: Where are you going?

Ant: I can see a storm coming.

 

Artisan Bread

Courtesy of “Artisan Bread in 5 Minutes a Day” by Hertzberg and Francois

 

3 cups lukewarm water

1  1/2 Tbsp granulated yeast ( 2 packets)

1  1/2 Tbsp coarse or kosher salt

6  1/2 cups unsifted, unbleached all-purpose flour, measured in the “scoop and sweep” method.

Cornmeal

 

Mix warm water, yeast and salt together in a bowl. Add all of the flour at once. Mix with wooden spoon or dough hook on a stand mixer until uniformly moist, with no dry patches.

 

Put dough into a lidded (not airtight) container that holds at least 6 liters.  Cover and let rise until double in volume (2-5 hours depending on the temperature of your kitchen).

 

Make a loaf immediately or refrigerate for at least 3 hours (or overnight) for easier handling. This recipe makes 4 loaves of bread.

 

When ready to bake, use scissors to cut a grapefruit-size piece of dough from the container of dough.  Dust the surface lightly with flour so that it won’t stick to your fingers.  Gently stretch the surface of the dough around  to the bottom , on all four sides, rotating the ball a quarter turn as you go. Most of the flour will fall off.  Set the ball of dough on a cookie sheet sprinkled with cornmeal.  Let rest, uncovered, for 40 minutes.

 

Twenty minutes before baking, preheat the oven to 450 degrees. Place a  second cookie sheet lined with parchment on the top shelf.  Place an empty broiler pan for holding water on the bottom shelf. These two pans should be hot when the bread is transferred to the oven.

 

Before baking, lightly dust the loaf of bread with flour. Make a “tic tac toe” series of slashes with a serrated knife on the surface of the bread.  Slide the bread off the cookie sheet with the cornmeal onto the hot cookie sheet in the oven. Immediately pour 1 cup of boiling water into the hot broiler pan to create steam. Close the oven door immediately.  Bake for 30 minutes, or until crust is nice and brown.  Test doneness with a thermometer (should read 200 degrees) or a toothpick.

 

Remove bread from oven and let cool completely before slicing.  Remaining dough can be stored in lidded container for 2 weeks.

 

Magic Mix

2 cups NON-INSTANT milk powder OR 4 cups instant nonfat dry milk
1 cup butter powder
1 cup flour or 1/2 cup cornstarch
Put all items in a large lidded container and whisk to combine. Store in pantry no need to refrigerate.

To Make a White Sauce:
Combine ½ cup Magic Mix and 1 cup water in saucepan. Cook over medium heat, stirring constantly, until sauce is thickened and simmering. Makes 1 cup.

To Make Gravy:
Combine ½ cup Magic Mix and 1 cup meat dripping in saucepan. Cook over
medium heat, stirring constantly, until sauce is thickened and simmering. Makes 1 cup.
If you do not have meat drippings use one 1 cup of broth or 1 cup water and 1 tsp bouillon.

To Make CREAM OF CHICKEN Soup:

Combine 1 cup of Magic Mix with 1 ¼ cups of cold water and 1 tsp chicken bullion in saucepan.  Cook and stir until thickened. Add to casserole as you would the canned product. Substitute for 1 can.

To Make CREAM OF MUSHROOM Soup:
Combine 1 cup Magic Mix with 1 1/4 cups cold water.  Cook and stir until thickened. Add 1/4 cup freeze dried mushrooms. And allow to re hydrate in the soup.  Substitute for 1 can cream of mushroom soup.

To Make Alfredo:
Combine 1 cup Magic Mix and 2 cup water in saucepan. Cook over medium heat, stirring constantly, until sauce is thickened and simmering, remove from heat. Add 8 ounces cream cheese cut into chunks.  Stir until cream cheese is melted.  Add 3/4 cup  Parmesan cheese, and 1 teaspoon garlic powder.  Stir until combined. Serve over cooked fettuccine noodles.

Magic Mix Chocolate Pudding
1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla
Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and cool.


Magic Mix Vanilla Pudding--from the  Washington State Extension
Makes 4 servings, about 1/2 cup each
1 cup Magic Mix
1/3 cup sugar
11/2 cups water
1 tablespoon soft tub-type margarine (I leave this out)
1 teaspoon vanilla

In small saucepan with heavy bottom, combine Magic Mix and sugar. Stir in water. Add margarine. Cook over medium heat, stirring constantly with a heat resistant spatula or wooden spoon. Cook until it starts to get thick like applesauce. This may take 10–12 minutes.  Remove from heat. Stir in vanilla. Pour into a storage bowl or 4 individual serving dishes. Cover with plastic wrap to prevent a dry film from forming on top.  Refrigerate. Pudding will thicken more as it cools.

Magic Pumpkin Custard  from the  Washington State Extension
This is a lot like pumpkin pie with out the crust.
Makes 8 servings
1 cup Magic Mix
2/3 cup brown or white sugar
11/2 teaspoons cinnamon, or pumpkin pie spice
1/4 teaspoon salt
1 cup water
16 oz. can pumpkin, or 2 cups canned or cooked
2 eggs, beaten with a fork

Combine Magic Mix, sugar, spice, and salt in large bowl. Stir in water. Add pumpkin and eggs. Stir to combine well. Pour into a greased 9-inch pie plate. Bake at 350˚F for 45 to 55 minutes or until a knife inserted 1 inch from the center comes out clean.

Magic Mix Microwave Directions:  
I often make my magic mix in the microwave.  Here is what I do.
Mix ingredients in a microwave-safe 11/2 quart or larger bowl. . Microwave on high for 1 minute, and then stir. Repeat 4–5 times until pudding (or white sauce, or gravy) is thick.

http://cookingwithmyfoodstorage.blogspot.com/2011/03/make-your-own-mix-magic-mix-and-link.html

Water and Be Prepared

72-hour kits! Add water and some sort of water purifier.  As far as purifiers go, you could get some water tablets or something similar, so that you can purify water from natural sources.  Amazon has some here ,(http://www.amazon.com/Potable-Aqua-Water-Treatment-Tablets/dp/B001949TKS?ie=UTF8&tag=safgatin-20&link_code=btl&camp=213689&creative=392969)  but you can probably also find them in local stores.  Shop around for something that will work for your family.


Now, as far as having water in your kits... you should have one gallon, per person, per day.  That's three gallons per person, which is a lot when you think about lugging it around (especially if you have a large family).  I recently came across a neat website called 72hours.org, which gives some great information about all things to do with 72-hour kits, including advice about water.  (http://72hours.org/water.html)  Clicking on that link will take you to a ton of great information about what kind of water to store, how to do it, etc.


How's your three month supply coming along?  Remember, the goal is to have three months of supplies so that you should not have to visit a store for anything during those three months.  Start by making a food storage plan (http://safelygatheredin.blogspot.com/2008/06/how-toplan-your-three-month-supply.html)  and go from there!

Part 7 of the 10 Principles of Preparedness:

http://www.preparednesspro.com/blog/ten-principles-of-preparedness-part-7/

Open it up, try it out

Posted: 05 May 2011 08:05 PM PDT

A couple of years ago, a storm blew over our home in Georgia, ripping down trees and power lines.  Large branches fell from the trees in our yard, and some landed on our electrical wires, completely ripping them from where they were connected to our home.

 

In short, the power went out, and it was nighttime.  Perfect, I thought, this will be a great opportunity to try out some of our emergency preparedness stuff! 

 

We had recently gotten one of those nifty crank flashlight/radio/cell phone charger thingies, and I was excited to try it out for the first time.  When we had received it, I carefully placed it (still in the box) into our 72-hour kits, keeping it brand-spanking-new so that it would be in mint condition in an emergency.

 

Umm... bad move!  Once I finally found it (after digging around in the pitch black for a while), it took a really long time to get it open because it was in one of those packages that takes knives and scissors and jackhammers to get open (you know what I'm talking about, right?).  So, I finally got it open (a few curse words later), and I expected that I would just have to crank it and it would just work right away, right?

 

Wrong.  It kinda had to be put together.  And there were lengthy directions about how to use it, what not to do, etc.  And guess what.... I couldn't read those directions because it was too dark and I had completely run out of patiences.  I gave up.

 

Moral of this lengthy story?  When you get new things for your 72-hour kits, or for anything relating to food storage/emergency preparedness, open it up and try it out before the emergency occurs!  Emergencies are stressful; don't add the stress of having to learn a new concept/skill on top of that.

 

So, what kinds of things should you try out in advance?  Everything!

 

-Open up flashlights, make sure they work.  Put them in easy-to-grab places, so you won't have to dig around for them in the dark.

 

-Try out any cooking methods you have (camp stoves, etc)

 

-Try out your water purifying method of choice, or at least read up about it so you know what to do when/if the time comes

 

-Take the plastic wrap off your first aid kit.  Familiarize yourself with the items inside.  Figure out if anything more is needed.

 

-This idea also extends to food storage.  Do you store a lot of wheat, but never cook with wheat?  Start practicing now!  You don't necessarily have to cook with wheat all the time now, but you should know how to do it if you are storing it.

 

Basically, just open things up, read over any directions, and make sure things work!  Also, take off any extraneous packaging that takes up extra space that you might need (like in your 72-hour kits, which are often tight on space).

 

Any of these things could be fun family activities to do together.  Designate an emergency preparedness night, and practice using all your gear.  Eat some food storage food to round out the activity.

 

Newbie Gardening

For those of you who are interested (or want to be) in gardening....

Newbie Gardening

http://www.heirloomsolutions.com/news_main.php?newsid=278&category=22

 

Provident Living

Growing a Garden

“Self-reliance is a product of our work and undergirds all other welfare practices. It is an essential element in our spiritual as well as our temporal well-being.”
—Thomas S. Monson, “Guiding Principles of Personal and Family Welfare,” Ensign, Sept. 1986, 3

Planting a garden, even a small one, allows for a greater degree of self-reliance. With the right information and a little practice, individuals and entire families can enjoy the many benefits of planting and tending a garden.

BYU Broadcasting has produced a new television series on gardening called HomeGrown, with episode information and air dates.

The following information is provided to help you prepare your garden:

http://providentliving.org/content/display/0,11666,6637-1-3427-1,00.html

 How Does Your Garden Grow?

Meridian Magazine

By Margaret Anderson

I took a gardening class over the weekend and today I am feeling inspired. I’m going to take the kids on a field trip down to the gardening store and we are going to buy seeds and potting soil and perhaps some cute gardening gloves.

I wouldn't say I have a green thumb, but how hard could it be? It's like my mother's response to people who say they can't cook. "Well, you can read, can't you? Then you can cook! Just follow the directions on the box!"

So that's my plan. I'll just follow the directions on the box, or seed packet as it were. It will be just like what I learned in kindergarten when I was sent home with a styrofoam cup topped with soil with a little baby bean nestled inside.

Sunshine+water+love=plant! Easy as one, two, three!

Wait a sec...I'm looking at this handout from the class now...

What's this about ammonium nitrates and something called vermiculite? Is that the same as perlite? Apparently, some vegetables need acidic soil and some don't. How do you put the acid in the soil? Sprinkle it with lemon juice?

Some vegetables give the soil nitrates, while others suck it all away. Some plants should be planted together and others far apart. And fertilizer? How do I know which kind to buy when I don't know what kind of soil I already have?

And I don't remember these kinds of instructions from kindergarten: "Broadcast 1lb of a blend of 16-16-8 per 100 sq. ft. or make a furrow 3 inches deep and 2 inches away from the planted seeds using 1/3 cup of garden fertilizer per 10 ft. row..."

It may as well ask me, "If a train leaves Philadelphia at 5:30pm going 42 mph and another train leaves Cincinnati..." Ugh. And there's a whole section on weed and pest control too.

Okay. Here's my new shopping list: seeds, potting soil, cute gardening gloves, and lots and lots of little styrofoam cups.

May 2011 Part 2

"We are all self-reliant in some areas and dependent in others. Therefore, each of us should strive to help others in areas where we have strengths. At the same time, pride should not prevent us from graciously accepting the helping hand of another when we have a real need. To do so denies another person the opportunity to participate in a sanctifying experience."

Marion G. Romney, “The Celestial Nature of Self-Reliance,” Ensign, Mar 2009, 61–65

 

Mississippi River Floods 2011

About 30 miles of county roads were cut off and impassable, and fields of corn, soybeans, wheat and cotton have been drowned. Time is growing short!

 

If you think that the Prophets have been telling us "be prepared", "be self-reliant", just to have something to say, boy are you wrong! Things have been going on for years that we have not even been aware of...or at least I haven't. After watching this film, I was surprised, angry and saddened to think that this promised land was is such turmoil. I can just imagine what the prophets of old saw in our days when they said they were told not to write it down.

You can watch this on Netflix. I am sure there are other places you can get it too. It is an eye opener!

Food, Inc.(2008) PG

Drawing on Eric Schlosser's Fast Food Nation and Michael Pollan's The Omnivore's Dilemma, director Robert Kenner's Oscar-nominated documentary explores the food industry's detrimental effects on our health and environment. Kenner spotlights the men and women who are working to reform an industry rife with monopolies, questionable interpretations of laws and subsidies, political ties and rising rates of E. coli outbreaks.

 

How do you seal a Mylar bag?

http://www.youtube.com/watch?v=fk9b0dAtJ80

How to fill a bucket?

http://www.youtube.com/watch?v=QbqG5FXDldI&feature=related

“The unknown always equates fear”. This is why you need to practice using your preparedness knowledge and tools.

http://www.preparednesspro.com/blog/practice-makes-peaceful/

 

From our friends in Weston: I just found out that today starts the $10 off gas cards at Publix. You buy a $50. gas card for only $40. It is SUCH a great day. The catch? You have to buy at least $25 dollars worth of groceries, so do separate transactions and SHOP CAREFULLY to get as many gas cards as you can! Good luck saving lots on gas! Remember that generators are great, but gas is scarce and lines are REALLY long during power outages. I do not know the laws or safety rules of storing very much gasoline, but I know you can have some on hand.

Since we have Publix sales a day early, Clorox, a very needed storage item, is also on sale. Clean out your bathtubs with this when a storm approaches, use it for purifying water and cleaning to prevent sickness. The disinfectant wipes are also on sale, great for power/water outages. 

Remember, prepare for the worst but expect the best!

 Understanding and Maximizing Shelf Life of Almonds

Blue Diamond® understands the importance of shelf life in the development and marketing of foods. Consumer acceptance depends on many factors such as freshness, flavor, aroma and texture of the finished product. Eleven years of study by Blue Diamond® have unlocked many of the secrets of almond shelf life.

Blue Diamond® Shelf Life Program.

An extensive shelf life program was initiated at Blue Diamond® Growers Almond Research Center in 1986. Since then,hundreds of products have been tested and many other studies are ongoing. Blue Diamond® research has shown that almonds have a relatively long shelf life in comparison to other nut meats.

Our method of monitoring shelf life of various products is based on both objective and subjective quality measurements.

Difficult to Determine and No Guarantees.

In measuring the shelf life of any agricultural commodity,it is difficult to assign an absolute value to the storage properties because of:

·         Variability in nut crop from year to year;

·         Changing weather conditions from year to year;

·         Differences in cultural practices;

·         Differences in post harvest handling.

All of these factors result in variability in the shelf life of almonds. It is therefore important to understand that the data collected may not fit every situation.

Why Do Almonds Turn Rancid?

Oxygen is the main culprit. When oxygen in the air reacts with unsaturated fat through a process called autoxidation, various breakdown products are formed which can cause off-flavors and other problems.

Other Factors Influencing Shelf Life.

Other factors that influence the rate of deterioration of almond products include the age of the product, roasting, size of pieces, the moisture content, exposure to light and exposure to certain metals. Generally, the greater the surface area, the greater the opportunity for the autoxidation process to proceed, depending on the process used in size reduction of whole almonds. Increases in moisture can result in increases in oxidative and biological processes which in turn lead to a reduction in shelf life. Light increases oxidative processes by initiating free radical formation, and certain metals can increase oxidative processes by acting as catalysis.

Processing methods can also affect shelf life. Cutting, blanching, roasting,the addition of moisture or poor quality roasting oil can all decrease shelf life of almonds. Blue Diamond® research has shown that under ambient storage conditions, dry roasted almonds have a longer shelf life than oil roasted almonds. Antioxidant application or chocolate coating can increase shelf life of almonds. Effective synthetic antioxidants for almonds are: BHA, BHT and TBHQ. A commercial product, mixed tocopherols, is an effective natural antioxidant.

Packaging.

Packaging plays a crucial role in prolonging shelf life. Ideally packaging should provide an effective barrier against oxygen, moisture, light and insects. The exclusion of oxygen is particularly important in roasted products, and oxygen levels between 0.5 percent and 1.5 percent can be achieved with nitrogen flushing. Packaging for raw nuts is also important but far less critical than with roasted products.

Storage Conditions.

Storage conditions are extremely important in optimizing potential shelf life and in guarding against insect infestation. Storage temperatures of 35–45ºF (2-7ºC)can extend the shelf life of all almond products.

Optimum Storage Conditions for Raw Almonds

·         Moisture Content: <6%;

·         Temperature: 35–45ºF, 2–7ºC

·         Relative Humidity (Cold Storage) 55%–65%

·         Odor-free Environment: Since almonds readily absorb odors, they should never be stored near or exposed to pungent foods or chemicals.

Shelf Life Guidelines

Ambient Air - Room Temperature (75ºF,24ºC) Storage*

Type	Packing Atmosphere	Shelf Life Guidelines**
Raw Natural
Inshell	Ambient/Bag	36 months
Whole	Ambient/Carton	24 months
Sliced	Ambient/Poly Carton	18 months
Diced	Ambient/Poly Carton	18 months
Meal	Ambient/Poly Carton	12 months
Raw Blanched
Whole	Ambient/Poly Carton	18 months
Slivered	Ambient/Poly Carton	18 months
Sliced	Ambient/Poly Carton	18 months
Diced	Ambient/Poly Carton	18 months
Meal	Ambient/Poly Carton	12 months
Oil Roasted (Almond, Safflower or Canola Oil)
Whole Natural (Brown)	Nitrogen flushed	18 months
Whole Natural Smokehouse®	Nitrogen flushed	18 months
Honey Roasted Whole	Nitrogen flushed	18 months
Natural Seasoned Whole	Vacuum packed	18 months
Diced Natural	Vacuum packed	12 months
Diced Natural	Nitrogen flushed	12 months
Dry Roasted
Whole Natural (Brown)	Nitrogen flushed	24 months
Whole Natural	Vacuum packed	24 months
Diced Natural	Nitrogen flushed	12 months

*Cold Storage (35-45ºF, 2-7ºC, relative humidity 55%-65%) prolongs shelf life and prevents insect infestation.

**The information in Table 1 and 2 gives a summary of shelf life data collected to date. This information is relatively conservative and is meant to be used as guidelines, but is in no way a guarantee. Results will vary with roasting conditions

Canning 201: The Pressure Canner

Posted By Esther On April 25, 2011 @ 1:00 am In Top Headlines - Off The Grid News -

If used following the manufacturer’s safety rules, pressure canners can be both safe and economical. Pressure canning is for preserving foods with low acid contents, and has been used for decades. All canners should have a removable rack to place jars on to allow the water to circulate around the jars, an automatic vent/cover lock, a steam vent and a safety vent. They may also have a weighted gauge, for indicating and regulating pressure or dial gauge for indicating the pressure. They are generally deep enough for one layer of quart jars or two layers of pint jars or smaller, although there is a model available that will hold two layers of quart jars.

Why Pressure Canning?

Canning your own food gives a sense of accomplishment and satisfaction. The guesswork is taken out of pressure canning when the guidelines for operating a pressure canner are followed exactly; scientifically tested and approved recipes are followed; and high quality equipment, supplies, and foods are used. Low acid foods require processing at much higher temperatures than can be achieved in water bath canning. Using a pressure canner to kill harmful bacteria, such as botulism, ensures the safety of your preserved foods. Foods like dairy products, red meats, seafood, poultry, and fresh vegetables (except for those varieties of high-acid tomatoes), are low acid foods; this means they have a pH (acidity) level of 4.6 or higher. These foods need to be processed at 240 to 250 degrees F for a specific amount of time in order to kill the harmful bacteria that may be present in your foods. Water boils at 212 degrees F and will not get any hotter, so this makes water bath processing out of the question. To reach and sustain these temperatures, you must process using steam under pressure. (Note: steam canners can’t reach the required temperatures for low acid foods either, so should only be used with water bath canning recipes.) Pressure canners put under 10 to 15 pounds of pressure can reach the right temperatures and will help you provide safe, home-canned, low-acid foods for your family.

If your pressure canner has a dial gauge, the accuracy of your gauge needs to be checked each year before you start canning. Some University Extension Service offices will check your gauge. Or check with your canner’s manufacturer to see if they will check your gauge for you. Weighted gauges will not require checking, as they are always accurate.

Steps for Successful Pressure Canning:

(Read through before you begin.)

1. Center canner over the burner. When you have enough jars filled and ready, place the rack and 2 to 3 inches of water in the canner. For hot packed foods you can bring water to 180 degrees F. ahead, being careful not to boil water or heat it long enough for the depth to decrease.
2. Place filled jars with lids and rings fitted snuggly on rack in canner, using a jar-lifting tool. Lift around the neck of the jar below the lid and ring securing it snuggly before lifting. Keep jars upright at all times; tilting can cause food to seep into the sealing area of the lid.
3. Securely fasten canner lid. Leave the petcock open or the weight off the vent port.
4. Turn up heat to highest temperature. Bring to a boil and continue heating on high until steam flows freely in a funnel-shape from petcock or vent port. While maintaining the high heat, let the steam flow continually for 10 minutes.
5. After venting the canner, place the weighted gauge on the vent port, or close the petcock. It will take 3 to 5 minutes to pressurize.
6. For canners with dial gauges start timing the process when the gauge reaches the right pressure reading. For canners without dial gauges, start timing when the weighted gauge starts rocking or wiggling.
7. Heat needs to be regulated to maintain constantly at, or slightly higher, than the proper pressure. There are two types of weighted gauges; one should rock 2 to 3 times per minute, the other will rock slowly throughout the process – check manufacturers directions for your pressure canner. *If at any time the pressure goes below the recommended amount, you will need to raise the pressure to the correct amount, then start timing the process again, from the beginning for the whole time required. This is very important for the safety of your food.
8. When the processing time is over, turn off the heat and let the canner cool naturally. (While it is cooling it is also releasing pressure.) Don’t force the cooling process; this may cause food to spoil. Cooling the canner under cool running water or opening the petcock before the canner is fully depressurized are ways of forcing the cooling process. These may cause loss of liquid from jars and seal failure. Also, forced cooling may warp the lid of your canner.
9. When fully depressurized, remove the weight from vent port or open the petcock. Wait two minutes, for your safety, before opening the lid. Lift lid with the underside facing away from you. This will keep the steam from blowing into your face and burning your face.
10. Using a jar lifter, take the jars out one at a time, carefully, so that they do not tilt. Set them on a towel or cooling rack with an inch between them so that they do not hit against one another. Avoid placing jars on cold surfaces or in drafty places to cool.
11. Sit undisturbed 12 to 24 hours. Don’t tighten the rings or push the center of the lids while they are cooling; wait until they are completely cooled.
12. Remove rings. Any unsealed jars should be placed in the refrigerator and used first.
13. Wash jars and lids to remove any residue. Label jars and store in cool dry place out of direct sunlight.
14. Wash and dry completely canner, lid, gasket and any parts that are made to be removed.

There are many reasons for following these instructions, and it’s not just because we’re being obsessive about safety to the exclusion of common sense. For example, it’s very important that you allow your pressure canner to vent at full force for 10 minutes BEFORE putting the pressure regulator over the vent hole. When you vent the canner, you are forcing air not only out of the canner, but out of the jars as well. If you do not push the air out of the jars, proper pressure will not be maintained, and you will not get the temperatures you need to kill the Clostridium botulinum spores. Each step of the process has the same reasoning behind it. Skimping on any area of the canning process is setting yourself up for possible illness (and death) from spoiled food.

Canning is an excellent way to preserve your harvest. Using the proper procedures will ensure that you have healthy food for your family no matter what happens.

  

DRY HEAT PROCESSING

 

FOR:   Grains and grain products

Dehydrated foods

Nuts, cocoa, etc.

Fill clean, dry canning jars with food.  Place open jars in a 200^o oven.  Leave the oven door ajar to allow moisture to escape.  Leave quarts 20 minutes; pints 10 minutes.  Remove hot jars from the oven.  Put clean canning lids and rings on the jars while they are still hot.  Allow to cool.  The lid will seal, but a vacuum may not form in the jars so the lid may push in when it is pressed.  As long as the lids seal, the jars will be airtight.