"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
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) 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?
How to fill a bucket?
“The unknown always equates fear”. This is why you need to practice using your preparedness knowledge and tools.
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
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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.)
- 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.
- 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.
- Securely fasten canner lid. Leave the petcock open or the weight off the vent port.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove rings. Any unsealed jars should be placed in the refrigerator and used first.
- Wash jars and lids to remove any residue. Label jars and store in cool dry place out of direct sunlight.
- 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 200o 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.
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