I'm on a quest to build my food storage into a 1 year supply with foods that I know my family will eat. I've decided to keep a blog with recipes that I know my family will love and using only pantry or food storage items, and maybe in the interim this might help someone else who is also working on obtaining a 1 year supply with foods that not only your family can survive on but they will also love eating. If anyone has any recipes that they would like to add please email me at basicfoodstorage@gmail.com

Friday, October 16, 2009

Emergency Essentials Food Storage Calculator

Emergency Essential has a new food storage calculate located on their site. For those of you who are just building your food storage, have a good supply, or just don't know where to start this is a great resource. One of the particular features I really liked was being able to choose particular nutrients needed (example: protein) if you click on protein it will show you all the items they have with high amounts of protein.

Just thought I'd share. Hope you enjoy it as much as I have.

Gift Card Giveaway

Sunday, July 26, 2009

PALM OIL AND RED PALM OIL



PALM OIL - The nutrition-packed vegetable oil

A member of the vegetable oil family, palm fruit oil is cholesterol free and it supplies our bodies with some basic daily energy needs.

Why palm oil is better for health.
  • Palm fruit oil, naturally semi-solid at room temperature, does not require hydrogenation. It is a good replacement for partially hydrogenated oils (AKA CRISCO) for many reasons.
  • Palm fruit oil is trans fat free.
  • Palm fruit oil provides the same "hard or solid" fat that is required for pastries, cookies, crackers and other items that require long shelf stability and a particular mouth feel or texture.
  • Palm fruit oil is odorless and tasteless, perfect for consumers and manufacturers alike looking for a healthy oil for cooking and baking needs.
  • Palm fruit oil is rich in antioxidants.
  • Animal studies have found that tocotrienols may have the abilty to reverse blockage of the carotid artery and platelet aggregration thereby reducing the risk of stroke, arteriosclerosis and other heart disease problems.
  • Animal studies have found that tocotrienols may exhibit activity against tumor promotion.
  • Cellular and animal studies have found that tocotrienols may inhibit certain types of cancer.
  • Palm fruit oil increases 'good' HDL, compared to other saturated oils, suach as coconut oil.to promote a healthy cardiovascular health.>

    Studies compared olive oil and palm olein, the liquid fraction of palm oil, and found the same beneficial effects on cholesterol levels. Palm oil increases the good HDL cholesterol levels while having a neutral to beneficial effect on the bad LDL cholesterol levels, thus promoting cardiovascular health. Furthermore, palm oil is a nutrient dense oil containing many potent antioxidants including beta-carotene, a precursor of vitamin A and tocotreinols, a potent form of vitamin E.

    It has been the oil of choice overseas for generations, used as a cooking oil, in baking, for frying foods, to make margarine and as a component in many processed foods. So why did American companies replace palm oil with unhealthy trans fats back in the 1960s?

    "They didn't know any better," says Day. "People were told that saturated fats like palm oil were bad for them so they started looking for alternatives. Well turns out, the alternative was even worse."

    Now realizing its many benefits, several major food manufacturers have started using palm oil in their products again. You'll find it in Nabisco's Golden Oreo cookies, Kellogg's Cracklin' Oat Bran cereal, Pepperidge Farm Oatmeal Cranberry cookies, Voortman Vanilla Wafers, Cadbury Finger Dark Cookies and many products sold at "health food" stores.

    Palm oil has a high smoke point so it is great for stir-fries, sautaying, grilling, and frying. Palm oil is tasteless and odorless so it may also be used for baking, used in place of crisco or margarine.


    RED PALM OIL
    the red color of red palm oil beautifully enhances any salad dressing recipe.

    Red palm oil is known to be healthier than refined (discolored) palm oil. This is a result of several mitigating substances found in the red palm oil. These compounds are:
    Palm oil is applied to wounds, just like iodine tincture, to aid the healing process. This is not just done for its oily qualities; like coconut oil, irrefined palm oil is supposed to have additional antimicrobial effects.

    The shelf life for refined Palm oil is 2+ years.
    The shelf life for red palm oil is 1 year.

    Palm oil is a great alternative to cooking oil, lard, margarine, and shortening. It's shelf life is long and it's a healthier alternative, it's also less expensive then the other alternatives.


Thursday, May 7, 2009

HOME REMEDIES

HOME REMEDIES
Apple Cider Vinegar
• Apple cider vinegar may be a staple ingredient in most kitchens, but did you know that this is a great natural remedy for heartburn? Rather than taking your typical dose of antacids, you can down a spoonful or two of apple cider vinegar.What this does is to break down the excess foods that you have consumed and restore the normal balance in your stomach.
• Treat abrasions. Vinegar is a natural antiseptic, so use diluted solution of half vinegar and half water to clean minor cuts and abrasions. It can also reduce the itch from poison ivy or insect bites.
• Soothe sunburn. Cover sunburns with a towel or rag soaked in water and vinegar. If possible, sleep this way. Re-soak and repeat. Put vinegar in a spray bottle with water and mist directly on the sunburn. To relieve swelling and fluid from too much sun, mix a paste of baking soda and apple cider vinegar and apply.
• Alleviate stiff muscles. Reduce the stress of over-worked muscles by mixing a half vinegar and half warm water solution. Soak a towel in it, then wring out the towel and cover the sore muscles. It is often helpful to cover the towel with plastic wrap and leave on overnight. Reduce bruising by following the same method, but instead use cold water and secure the compress in place with a tape or sports wrap.
• Treat diarrhea. Cider vinegar helps with digestion and works as an antiseptic through the intestines and the digestive track. One tsp. of cider vinegar in a glass of water before meals will lessen the intensity of the diarrhea.
• Combat hay fever . Hay fever symptoms include watery eyes, sneezing and runny nose (and other extra body fluids). Use honey and vinegar. Take 1 tbsp. of honey and a dose of cider vinegar 3 times a day during hay fever season. To add extra relief, use local honey and begin the treatment early.
• Relieve a scratchy throat. To soothe a sore throat, try gargling with apple cider vinegar and water. Make a 50/50 mixture, and spit it out immediately after gargling, repeating the treatment ever hour. Be sure to rinse your mouth or the acidity will damage your teeth.
Cayenne Pepper-
The tincture is excellent for first-aid kits. It is an herb to keep on hand.
• Although cayenne pepper puts the sizzle and spice in most foods, it can be actually soothing when used as a natural remedy for cuts.Aside from stopping the bleeding immediately, sprinkling cayenne pepper on the affected area will actually ease the pain.
• Regulates the flow of blood so it influences the heart immediately – the frequency of the pulse is not increased but is given more power.
• Normalizes blood pressure; used for both high and low blood pressure.
• Taken internally for an injury to stop internal or external bleeding. The powder can be poured directly on an external wound to stop bleeding, fight infection and promote healing. It may feel warm but it will never cause a blister.
• Used to treat shock or to keep someone from going into shock.
• Used for a gargle for sore throats and pyorrhea.
• Cayenne can also be used in conjunction with CPR in the event of a heart attack. For this application, mix a teaspoon of cayenne in a small amount of water and pour it down the patient's throat. This is a sure way to revive the person and is much more successful than CPR alone. People with heart and blood pressure conditions should consider incorporating appropriate amounts of cayenne pepper into their dietary regimens.
• Cayenne is the remedy of choice for gangrene, frostbite and any condition which calls for increased blood flow and better circulation. Cayenne can even be placed in boots to help keep feet warm.
Flaxseed
• Women who are experiencing discomfort due to undergoing the menopausal stage will be glad to know that there is a natural remedy for it: flaxseed. Hot flashes are a particularly common problem for menopausal women and flaxseed can effectively prevent this. All you need to do is mix about 1.4 ounces of ground flaxseed into the foods that you are eating and it will relieve menopausal symptoms as effectively as prescription medications.
Turmeric
• If you are experiencing arthritis or joint injuries, the Indian spice turmeric will work wonders for you. All you need to do is include a couple of tablespoons of turmeric or yellow curries while cooking meat or any curry dish – and you will generally feel better afterward.
Mustard
• The mustard plaster (powder & cold water) is a time-honored cure for the congested chest. Mustard is a rubefacient, which causes the skin to feel warm, and opens the lungs to make breathing easier. The plaster should, however, never be applied directly to the skin as it may cause painful blistering. A layer of lint (or thin) material should be put between the mustard paste and the skin and the poultice should be removed as soon as it becomes uncomfortable. The same plaster has also been used to relieve arthritis, rheumatism, sciatica, paralysis of limbs and other muscular pains.

Mustard Plasters
For children and babies, can be left on overnight without burning. However, any age can use it.
1. 1 Tbsp. Ginger, 1 Tbsp. Dry mustard, 1 Tbsp. Turpentine, 1 Tbsp. Salt, 3 Tbsp. Lard or shortening. Mix together. Spread in a soft cloth and apply to chest.
2. 1 Tbsp. Dry mustard, 4 Tbsp. Flour, 1 egg. Mix with water and leave until skin is pink.
3. 10 level Tbsp. Flour, 1 level Tbsp. Dry mustard. Mix with water. Leave on for about 15 minutes or until skin is pink.
Note: For 2 and 3 put Vaseline on chest before applying pack.
Clove
• Cloves are a perfect breath freshener because it kills the bacteria that causes odor and leaves the mouth clean tasting and smelling.
• Its main component, Eugenol, is a powerful multifaceted phytochemical that anesthetizes, kills intestinal parasites, bacteria and fungi, fights free radical oxidation, and thins the blood.
• Cloves relieve pain, increase blood circulation, aid digestion, and are antiseptic and antimicrobial.
• Clove has been used to treat toothaches, earaches, colds, flu, backaches, bronchitis, dysentery, muscle aches, nausea and vomiting. Apply directly to a toothache or cold sore.

Baking Soda
• Dissolve 1/2 cup of baking soda in tepid water to create a bath that will cool your baby’s prickly heat. It's not just for baby either. Anyone can benefit from a soaking if heat has created a rash.
• Stop the sting from insect bites by applying a paste of Arm & Hammer and water on the affected area. You'll reduce the swelling, itching and stinging from insect bites.
• Ease the pain of sunburn and windburn by dissolving 1/2 cup of baking soda in a lukewarm bath. Soak for 15 minutes or more to soothe your skin.
• Mix 1/2 tsp. of baking soda with a glass of warm water, swish, spit and rinse to cool a burning mouth. Your mouth will thank you.
• Relieve heartburn, acid indigestion, sour stomach and upset stomach. Add 1/2 teaspoon of baking soda to 1/2 glass of water and drink every 2 hours, making sure it's fully dissolved in the water before you drink.
• 1 part baking soda mixed with two parts of ground oatmeal to make a face scrub. Mix both ingredients with water to make a paste, then gently rub on face, avoiding eyes. Leave on for a few minutes then remove with cool water and a wash cloth. Your face will feel noticeably soft and smooth!
• Is your skin suffering from a case of Poison Ivy or Sumac? Or, do the kids have Measles or Chicken Pox? Add a half cup of baking soda to a bath tub full of warm water. Soak the entire body. The baking soda will help relieve the itching and irritation. It will also help to soften skin!
• Use as toothpaste to whiten your teeth. Simply dip your toothbrush into some soda everytime you brush! Not only will it help whiten your teeth, but it will help to clean your breath as well!
Baking soda can also be used to safely clean dentures, partials, and other dental apparatus.
• You can use baking soda just like a dry cleanser to clean sinks, bath tubs, and toilets. It works especially well on chrome fixtures! It rinses off easily and you don't have to worry about scratches either. Warm about 2 cups of water with 1 cup of baking soda in the microwave and then use a warm rag and wipe the inside of the microwave, this makes a great cleanser/cleaner for stuck on grease and grime.
• Do you love dried beans, but not the gas and bloating they cause? Sprinkle a teaspoon of baking soda in the water when you soak beans. Oila! No more digestion problems!
Epsom Salt
• Eliminates Toxins from the Body Add two cups of Epsom salt to the water in a bath tub. Soak for 10 minutes at least weekly once. It relaxes your body and muscles, eliminates toxins from the body and reduces the swellings of sprains.
• Exfoliates SkinSprinkle small amount of essential oil to Epsom salt and clean your skin. Or you can rub the Epsom salt directly on the skin to make it smooth and silky. Then rinse thoroughly.
• Athlete's FootSoaking in Epsom salt helps you relieve from athlete's foot.
• As a First Aid Mix a thick paste of Epsom salt with hot water and apply to get soothing comfort.
• Hair Conditioner Warm the mixture of equal amounts of conditioner and Epsom salt for 15 seconds. Apply this mixture through your hair from scalp to end; leave it for 15 minutes. Rinse with warm water; you can observe the natural glow in your hair.
• Removes Foot Odor Mix half-cup of Epsom salt in warm water and keep your feet for 10 minutes. This soothes achy feet, removes bad odor and softens the rough skin.
• As a Fertilizer for your HouseplantsSprinkle Epsom salt weekly once to nourish your houseplants, flowers and vegetables.
• Relieves from ConstipationDissolve 2 to 3 teaspoons of Epsom salt into a cup of water and drink twice to get relief from constipation.
• Dislodge BlackheadsTake half a cup of boiling water. Add a teaspoon of Epsom salt and 3 drops iodine. Apply this mixture to the black heads with a cotton ball three times.
• As a Hand WashMix Epsom salt with baby oil and keep by the sink to clean your hands effectively.
• Treats Toenail FungusSoak your affected toes in hot water mixed with a palm full of Epsom salt three times a day.

Medicinal Herbs to grow in your garden


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11 herbs you can plant in your herb garden and use for first aid

YARROW

Yarrow is an important herb to have in storage in your home. The comment was made that it would be one of the only things that work against the coming plagues, which would be flu type diseases. Yarrow is unsurpassed for flu and fevers.

  • Used abundantly at the beginning of a cold it will usually break it up within 24 hours.
  • Especially good for fevers-produces perspiration. Opens pores and has relaxing action on skin.
  • For fever must be drunk warm or take capsules with warm water or peppermint tea. Yarrow tea is bitter to the taste, but effective.
  • Good for all childhood diseases. A yarrow ointment or tea is used for sores, including chicken pox and smallpox, also old wounds.
  • Helping to glandular system. Regulates and tones liver.
  • Relieves kidney and bladder problems, infections and mucus discharge from bladder.
  • Equalizes circulation.
  • Used in fomentations for external hemorrhoids or inject one ounce of tea in a retention enema for internal hemorrhoids.
  • Corrects diarrhea in infants.
  • Healing and soothing to all mucous membranes.
  • Benefits respiratory problems, including bleeding from lungs.
  • Combined with sage, it is good for profuse or irregular menstruation.



Catnip

Catnip is highly prized in the treatment of children’s ailments.

Catnip is another aromatic which many parents have found beneficial for their children. It also stimulates the body, settles the stomach and soothes the nerves. One famous herbal team is the combination of Catnip with Fennel, which has long been used as a remedy for colic, gas, and indigestion in children.

  • A common ditch bank weed loved by cats.
  • Used effectively for fevers and to alleviate the symptoms of childhood diseases.
  • Good for stomach gas or cramps, aids in digestion.
  • Used for babies and young children for colic, stomach pains, teething and fevers. Helps clean out mucus in the body.
  • Used in enemas to bring down fever, eliminate mucus, relax the colon and ease colon cramping. Catnip enemas also help relieve the aches of flu.
  • A very effective enema combination is catnip and garlic together in the same bag. Catnip's usefulness in an enema has been explained, with the powers of garlic (fights infection, eliminates mucus, kills bacteria, viruses and parasites, and improves peristaltic action) the two are a powerful enema combination.


Peppermint

  • One of the oldest and most popular remedies for simple colic and minor bloat in children and adults.
  • Good for all digestive problems, helps stomach pain caused by indigestion and is soothing to the stomach.
  • Expels stomach and colon gas.
  • Excellent for fevers, flu, diarrhea, ulcers, and colitis.
  • Strengthens nerves and heart muscles.
  • Cleanses and tones the body.
  • Can be used instead of aspirin for headaches.
  • Can take the place of coffee for a stimulant.
  • Promotes relaxation.
  • is one of the few oils that are safe to take internally or apply to the skin undiluted.
  • A few sprigs of peppermint makes an effective deterrent to ants. As the list above indicates, a small bottle of peppermint oil can be thought of as a "medicine cabinet in your pocket," and can be used as an emergency remedy for a myriad of conditions. Never leave home without it.



Red Raspberry leaf

Red Raspberry is used as a basic herbal foundation for all female organs and problems. It is in many female combinations.

  • Strengthens wall of uterus and entire female reproductive system.
  • Decreases profuse menstrual flow.
  • Good during all months of pregnancy. Alleviates morning sickness and nausea. Has been used as a preventative for hemorrhaging during labor. Assists labor, makes delivery easier and relieves after pains. Tones and regulates before, during and after childbirth.
  • Increases and enriches milk for lactation, can be combined with marshmallow tea.
  • Raspberry tea is mild and pleasant to taste. It is good for stomachaches and bowel problems in children. For diarrhea in babies.
  • Soothing to stomach and bowels and cankerous conditions of mucous membranes in the alimentary canal.
  • High mineral and vitamin source.


Garlic

Garlic is called nature’s antibiotic. It contains allicin, a natural antibiotic. One milligram of allicin has a potency of 15 standard units of penicillin. It is effective against toxic bacteria, viruses, and fungus. Garlic contains more germanium, an anti-cancer agent, than any other herb. In Russia, garlic was found to retard tumor growth in humans.

  • Active against staphylococcus and E. coli bacteria.
  • Good to take for all diseases (anti-bacterial, anti-fungal, anti-viral, anti-cancer) including contagious diseases.
  • Protects against infection.
  • Has detoxifying effects on all the body systems.
  • Improves, tones, and strengthens entire physical condition. Has rejuvenating effect on all cells.
  • Builds endurance and energy.
  • Strengthens body defenses against allergens.
  • Has soft oils that help to emulsify plaque and loosen it from arterial walls.
  • Contains selenium which helps arteriosclerosis.
  • Strengthens blood vessels.
  • Equalizes blood pressure, high or low.
  • Has a sugar regulating factor.
  • Taken internally one of the most effective herbs for killing and expelling parasites.
  • Used in enemas. Besides being used as a straight garlic enema, it is excellent to combine with Catnip for a Catnip/Garlic enema. The catnip pulls mucus, and soothes the cramping of the colon, etc. The garlic kills the germs and parasites, improves peristaltic action, and also pulls mucus.



Aloe

· helps sooth skin injured by burns, irritations, cuts and insect bites.

· helps moisturize and soften the skin.

· helps speed the healing of skin wounds, burns and other injuries.

· helps (when taken internally)with constipation, diarrhea and other intestinal problems.

· speeds and improve general healing when taken internally.

· relieves itching and swelling of irritated skin.

· helps kill fungus and bacteria.

· improves the effectiveness of sun screen products.


Chamomile


Another excellent activator for children is Chamomile. Chamomile helps to settle the stomach and calm the nerves. Chamomile is probably one of the very best nervine herbs for children. It aids digestion, expels gas from the bowel, soothes the nerves and reduces inflammation.


Lavender


Lavender has a wonderfully relaxing effect on the mind and body and makes a good remedy for anxiety, nervousness, and physical symptoms caused by stress such as tension headaches, migraine, palpitations, and insomnia. It also has a stimulating edge to it, acting as a tonic to the nervous system and restoring vitality to people suffering from nervous exhaustion. The relaxing effect of lavender can be felt in the digestive tract, where is soothes spasms and colic related to tension and relieves distension, flatulence, nausea, and indigestion, and enhances the appetite. As a tea, oil inhalation, or vapor rub, lavender is effective for colds, coughs, asthma, bronchitis, pneumonia, flu, tonsillitis, and laryngitis. A warm compress will relieve chest congestion, and help with bruises and insect bites. In a tea or tincture, it can also be taken for stomach and bowel infections causing vomiting or diarrhea. Hot lavender tea causes sweating and reduces fevers. It helps to detoxify the body by increasing elimination of toxins via the skin, and with its mild diuretic action, through the urine.


Echinacea

Echinacea is often put in combinations with other herbs. It is an excellent infection fighter and is used as a powerful natural antibiotic.

  • Especially good in glandular infections and problems. A good cleanser for glands and the lymphatic system.
  • One of the best herbs for helping enlargements and weakness of the prostrate gland.
  • Used in ear aches, strep throat, lymph glands.
  • Effective blood purifier. Used for blood poisoning and poisonous spider and snake bites.
  • Used in combination with goldenseal, Yarrow and Cayenne to form a powerhouse infection fighting formula. Also combined with myrrh in place of goldenseal for people with hypoglycemia.
  • Works well with chickweed to help weight loss.


Arnica


Arnica can be used externally in a muscle rub, cream or diluted tincture to speed the healing of wounds, bruises, sprains and swellings, and increases resistance to infection. It is wonderful for calming children who may have fallen over, bumped their heads, or hurt themselves. Applied over any unbroken surface it will ease pain, relieve rheumatic joints and stiff muscles, and painful, swollen feet. Not to be taken internally or used on broken skin.


Yellow Dandelion


The dandelion we are talking about really is that little yellow weed in your lawn. All its parts are used – the leaves, flower and roots. It can be used fresh in green drinks and salads.

Dandelion is commonly thought to be one of the “bitter herbs” recommended in the Bible. Its young leaves have been gathered and eaten as a pot herb or as an addition to salads for centuries.

It has been used to aid digestion, relieve liver distress, and to treat all manner of ills from dropsy, jaundice, and kidney stones to warts and psoriasis. Culpeper states, “It is of an opening and cleansing quality, and therefore, very effectual for the obstructions of the liver, glass, and spleen. It opens the passages of the urine, both in young and old, powerfully cleanses, and doth afterwards heal them.”

Dandelion is an extremely effective diuretic, but without the common side effect of mineral depletion prevalent with diuretic drugs.

Dandelion is rich in many nutrients, particularly in bio-available minerals.

It enriches breast milk in nursing mothers, benefiting both mother and child.

The plant helps control blood pressure by reducing excess fluids in the body as well as by the presence of mannitol, a substance commonly prescribed in Europe for hypertension.

Aromatherapy & herb anti-plague


unpasteurized apple cider vinegar
rosemary oil
oregano oil
lavender oil
sage oil
peppermint oil
clove oil
lemon oil
black pepper oil
capsicum oil
garlic finely diced
ginger finely sliced
echinacea tincture


Mix all ingredients together and store in a dark jar.



Tuesday, May 5, 2009

Dr. Christopher's Anti-Plague Formula


Ingredients:
32 oz. Vegetable Glycerine
8 oz. Comfrey Root
4 oz. Wormwoood
4 oz. Lobelia Leaf
4 oz. Marshmallow Root
4 oz. Oak Bark
4 oz. Black Walnut Hull
4 oz. Skullcap Leaf
4 oz. Uva Ursi
32 oz. Raw Apple Cider Vinegar
2½ cups Raw Honey
1 lb. Fresh Garlic
2 gallons Distilled Water

How to Make Anti-Plague Remedy

Prepare each herb individually by making a concentrate. To make herb concentrates, place each herb in a separate container. Add enough distilled water to cover. Soak for 4 hours. Add more distilled water until the total added equals 16
ounces of water per 4 ounces of herb.

Simmer each herb separately at a very low heat (under 130℉)in a covered pan (not aluminum or teflon — use stainless steel or glass) for 30 minutes.

Strain the liquid into a clean double boiler. Uncovered, steam down to ¼ the original volume. This makes a 7x power concentrate.

Juice the Garlic- Put enough garlic through a juicer or press to make 8 ounces
of juice (approximately 1 pound of fresh garlic).

Combine Prepared Herb Concentrates with 8 oz. Garlic Juice, 32 oz. Vegetable Glycerine, 32 oz. Raw Apple Cider Vinegar, 2 ½ cups Raw Honey

Storage- place in dark glass bottles, and store in a cool, dark place. or store in quart jars inside a box or dark place.

• This recipe makes approximately 1 gallon of prepared syrup.

Usage:
As a preventive measure, take 1 teaspoon 3 times a day.
If infected, take 1 tablespoon every ½ hour.

Here is the direct link to Dr. Christopher's recipe.

Wednesday, April 15, 2009

Canning Turkey Hamburger



Note: 1 # of Ground turkey = 1 pint

  1. Cook 1# of ground turkey in a skillet, cook until no longer pink.
  2. place cooked meat in 1 pint jar, fill with warm water and allow 1/2" head space. Remove air bubbles with a rubber spatula.
  3. Wipe rim with a dry cloth and make sure there is no residue on rim. Place lid on jar and screw down band until hand tight.
  4. In a pressure canner add 1" of water to pan. Place jars in pressure cooker, seal up lid and place on stove on high heat.
    Note: I have an All-American pressure cooker, but each pressure canner is different, make sure you refer to your owner's manual for your particular canner.
  5. Steam will start escaping from the vent pipe, allow to steam out for 7 min. Then place pressure regulator weight on vent pipe. Our altitude is required to do 15# pressure, so the regulator is set to 15. When Regulator begins to jitter and and sputter. This is when you start your processing/cooking time. Set timer for 1 hour 15 min. and reduce heat so that the regulator only jiggles about 1-4 times a minute. When processing is done. turn off burner and let sit for about 15 min. or until gauge reads zero. Then open lid and remove jars to counter. Lids should be concaved if processed properly and should not pop when pressed down on the lid.

Ambrosia Conserve


5 cups of chopped fresh pineapple, cored and peeled



2 oranges, grate rind and juiced



1 c. chopped maraschino cherries
1/2 c. slivered almonds
1 c. unsweetened coconut shredded
5 c. granulated sugar



Place pineapple, orange juice and orange zest in a stainless steel sauce pan on high. Bring to a boil stirring continuously so it doesn't burn. Reduce heat and boil gently for 10 min. stir occassionally. Cook until the pineapple has softened. Then add Sugar, increase to med-high and bring to another boil, stirring to dissolve sugar. Boil hard and stir frequently until mixture thickens about 15 min. Then stir in coconut, cherries and almonds. Return to a boil, stirring frequently until thickened about 5 min. Remove from heat and test gel (take a spoon and put SOME of the jam into a medium sized bowl, then tilt the bowl. If the jam runs down, boil it some more. If it stays in the same spot, (or moves very little) it is done.)

Ladle hot conserve into hot jars, leaving 1/4 inch headspace. Wipe rim before placing on lid, then screw down band until finger tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and then process for 15 min. Wait 5 min. before removing jars from bath and then let cool and store.

Finished product..YUM!!

Tuesday, April 14, 2009

Dehydrating

Dehydrating Orange slices and my finished product of dehydrated red onions, green onions, oranges and lemon slices.


Dehydrating

Dehydrating Orange slices and my finished product of dehydrated red onions, green onions, oranges and lemon slices.


dehydrating asparagus

um

Costco had a really good deal on Asparagus $2.99 for a 2.5# bag. I purchased 3 bags and was able to fill my entire dehydrator. It took about 16 hours to dehydrate on 115 degrees. I can't wait to try these in cream of asparagus soup.

Instructions:
Trim asparagus, cut into 1" pieces. Boil large pot of water on stove. When boiling add Asparagus pieces and boil for 2 min. While they are boiling in a large bowl add 1/2 ice and 1/2 cold water.
When asparagus is done, drain and immediately place asparagus into ice water to cool. Then place on dehydrator tray and start your dehydrating process.

Carrot Cake Jam



CARROT CAKE JAM

Yummy Carrot Cake Jam! It's flavor is similar to Apple butter but better. WE Absolutely love this one, hope you do to.

1 1/2 c. finely grated peeled carrots (I used baby carrots, unpeeled)

1 1/2 c. chopped cored peeled pears (I used red pears)

1 3/4 c. canned pineapple, including juice

3 T. lemon juice

1 t. ground cinnamon

1/2 t. ground nutmeg

1/2 t. ground cloves

1 package regular powdered fruit pectin

6 1/2 c. granulated sugar

Prepare canner, jars and lids by boiling jars in water bath. Place lids in warm water and let soak.

In a large stainless steel saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg and cloves. Bring to a boil over high heat. Stir frequently. Reduce heat, cover and boil for 20 min. stirring occassionally.

Remove from heat and whisk in pectin until dissolved. Bring to a boil over high heat. stirring frequently. add sugar all at once and return to a full rolling boil, stirring constantly. boil hard, stirring constantly for 1 min. Remove from heat and skim off foam with a spoon.

Remove jars from Water bath. Ladle hot jam into jars leaving 1/4" headspace. Wipe rim of jars with dry cloth. Wipe lid with dry cloth and then set on top of jar, screw down band until fingertip tight.

Place jars in canner, make sure they are completely covered with water. Bring to a boil and boil for 10 min. Remove canner lid. Wait 5 min. then remove jars, cool on counterop and then store.

Makes 6 8oz. jars.

Thursday, April 9, 2009

All About Wheat


So through the years I have always wondered what is the difference between Hard Winter White wheat and Hard Winter Red Wheat?

After some research here is what I've found:

There are two classifications of commercial wheat: hard and soft, the harder the wheat, the higher the protein content. Then within those two classifications there are two subcategories winter wheat and spring wheat based on the planting and growing season. Within those two subcategories there are three more divisions: red and white which are the main types and then a third type durum.

Hard Winter Red Wheat

  • Moderately high in protein (10.5% average)
  • 40% of the wheat grown in the states is Hard Winter Red wheat
  • Used mostly for bread and all-purpose flour
  • used to produce bread, rolls, some sweet goods, and all-purpose flour

Hard Spring Red Wheat
  • One of the hardest wheats
  • highest in protein (13.5% average)
  • 24% of the wheat grown in the US is Hard Spring Red Wheat
  • mostly grown in Montana
  • excellent bread wheat with superior milling and baking characteristics
  • also known as "Bronze Chief"

Hard Winter White Wheat
  • Milder and Sweeter than red wheat
  • whiter than red wheat
  • protein similar to Hard Winter Red Wheat 10.5% average
  • 1% of the wheat grown in the US is Hard Winter White Wheat
  • newest class of wheat to be grown in the US
  • used in yeast breads, hard rolls, bulgur, tortillas, and oriental noodles
Hard Spring White Wheat
  • also known as "Prairie Gold"
  • developed for the best bread baking
  • great for those who aren't use to the taste of whole wheat
  • mild flavor
  • 12.5% protein
  • great to use for french bread as well

Soft Winter Red Wheat
  • Low in protein
  • best used for pastries, cakes, crackers & flat breads
  • 25% of the wheat grown in the US is soft winter red wheat
Soft Spring White Wheat
  • Similar to soft winter red wheat, but slightly sweeter
  • 7% of the wheat grown in the use is soft spring white wheat
Durum
  • The hardest wheat
  • Protein ranges from 12.5% to 17%
  • 5% of the wheat grown worldwide is Durum
  • 3% of the US wheat is Durum
  • good for pasta products, macaroni, spaghetti etc..
  • best for growing wheatgrass

WHEAT FOR MEDICINAL PURPOSES

Germinated wheat sprouts are an effective and economical tonic to improve general health. Once sprouted the seeds become living food as soon as germination takes place and valuable enzymes are activated. Once eaten, these enzymes act as catalysts that perform important functions in the body, such as: to aid metabolism, neutralise toxins, cleanse the blood, and provide energy for innumerable bodily functions.

Enzymes present in sprouted wheat also aid the digestion of other foods, and can benefit anyone who suffers with digestive and assimilation problems. By eating wheat sprouts, we also get the benefit of the wheat germ, a rich source of vitamin E (usually removed in flour milling). Vitamin E is an essential nutrient for fertility, healthy skin, hair, glands, kidneys, muscles (especially the heart), circulation and the nervous system; also for building red blood cells and improving absorption of fats, protein, vitamins A, C and iron. Wheat germ (the seed embryo), in the early stages of plant growth, is considered one of the best remedies to help overcome a tendency toward miscarriage and birthing prematurely.

Research undertaken at the University of Minnesota, USA, showed that sprouting increases the nutrient density of food. At 3 days of sprouting, much of the original carbohydrate is converted to natural sugars, making it less mucus forming. During the 3 days of sprouting, the vitamin E content can increase 300%, vitamin C increase 600%, and the B vitamins have been found to increase from 20% to 1200%, with B17, the ‘anti-cancer vitamin’ 100% more than in unsprouted seed.

The protein content increases by 300% in the third day of sprouting, compared to the unsprouted wheat seed.

Sprouts that are made into bread and baked at a low temperature, are easier to digest and eat in a larger quantity.

Growing wheatgrass is another way to use the grain for its nutritive and healing properties, which can help build vitality for anyone desiring optimum health.

Human consumption of wheatgrass was popularised in the 1930’s by Charles Schnabal, known as the father of wheatgrass. He said: “Fifteen pounds of wheatgrass is equivalent to 350lb (157kg) of the choicest vegetable. We have not even scratched the surface of what grass can mean to man in the future”.

Wheatgrass juice has been used to detoxify the body by loosening and eliminating hard, encrusted, bowel build-up. Victoras Kulvinskas, a USA advocate of wheat grass, taught that the juice is the fastest way to eliminate internal wastes and provide an optimum nutritional environment: the enzymes of the grass helping to dissolve tumours. Ann Wigmore’s research, using wheatgrass in her personal life, then teaching and working with thousands of sick people (many with inoperable cancer), at the Hippocrates Health Institute, Boston, USA, inspires us to see how valuable wheatgrass could be, in our daily lives. The living-food program she advocated, gave countless people a new lease of life, many regaining health from near death from incurable cancers. Ann said, “Wheatgrass is perhaps the most powerful and safest healing aid there is.” She taught that wheatgrass, living sprouts, fresh fruit and vegetables and fermented foods were vital to health and prevention of degenerative diseases.

Studies have identified a number of substances in wheatgrass juice that are powerful anti-cancer agents: the blood-building chlorophyll with oxygen producing benefits; the alkalising action; the enzyme action of living food, which promotes detoxification and elimination of mucus and decaying fecal matter on colon walls; strong antioxidants, like the mineral selenium and vitamins A, C, E and B17 (which has shown the ability to selectively destroy cancer cells, but leave healthy cells alone); and abscisic acid, a plant hormone that can reverse the growth of cancer (in high enough concentration to have a marked effect on cancer cells). Note: wheatgrass has been found to have up to a 100 times more vitamin B17, than the seed from which it came. Note too, that gluten is not present in wheatgrass because, after germination, gluten is broken down into smaller building blocks, needed for growing the grass. These smaller molecules are much easier for us to assimilate.

Wheatgrass is often referred to as a complete food, with protein containing the 8 essential amino acids (although the lysine content is only of moderate amount); it contains a broad spectrum of vitamins, minerals and over 80 identified enzymes. The enzymes include: protease, which assists in food assimilation, particularly proteins; amylase, that facilitates starch digestion; lipase, a fat splitting enzyme; transhydrogenase, for toning heart muscles; cytochrome oxidase, a powerful antioxidant; and superoxide dismutase (SOD), often called the antiageing enzyme, to protect us from damaged cells, due to infections, inflammation, irritants, poisons, radiation and free radicals.



Friday, March 27, 2009

Bread for a year

Bread for a Year

If you only had one food to eat-bread-do you have enough to make a loaf of bread every day to live on in your food storage? Wendy DeWitt figured it all out and here it is:

2C white wheat (3C Flour),

1C water,

1 1/2 tsp salt,

2TB melted shortening,

One of the following: ¼ C Applesauce, ¼ C sugar, or ¼ C honey

2tsp yeast.

Warm the water and add yeast. Set aside. Mix flour, salt and sugar. Add the yeast water, melted shortening and knead until smooth and elastic. Shape into loaf, place in greased pan, cover and let rise until doubled. Bake at 350 for 25-30 minutes.

Total supplies needed for one year:

61 #10 cans of white wheat

23 gallons of water

4 2/3 containers of salt

19 pounds of shortening

45 pounds of sugar

5 pounds of yeast

Wednesday, March 11, 2009

Sprouts

So besides the basics (Wheat, Rice & Beans) what is one of the best things you can store?

Sprouting seeds!!

Here are 10 Reasons why:

  1. Sprouts are one of the most complete and nutritional of all foods that exist.
  2. .Sprouts are rich with vitamins, minerals, proteins, and enzymes.
  3. Numerous scientific studies have shown the importance of sprouts in a healthy diet.
  4. Sprouts are living food.
  5. they continue to gain vitamins after you harvest them. Even after harvesting them they will continue to grow slowly and their vitamin content will increase. Store bought vegetables and fruit start loosing their vitamin content as soon as they're picked
  6. Economic, sprouts can muliply 8-15 x their weight.
  7. Easy to store and can last a long time if placed in the freezer.
  8. They don't take a lot of room to grow, they're compact and easy to grow.
  9. They are a great way to add fresh ingredients to your food storage and diet, growing to full maturity from 1 -8 days.
  10. They have high levels of disease preventing phytochemicals and can also help prevent cancer.

What can you grow into sprouts?

GRAINS: wheat, barley, rye, popcorn, quinoa, and others.

LEGUMES: lentils, peas, adzuki beans, black beans, garbanzo beans, mung beans, soybeans, and others.

GREENS: alfalfa, broccoli, clover, canola, radish, buckwheat, sunflower, and others.


NUTS: almonds and peanuts,

MICRO-GREENS: such as lettuce and arugula,

PLANTS: fenugreek and onion.

You can order seeds over the Internet from sprouting seed sources or can simply try your luck in the bulk section of your local health food store or grocery store. You can mix seeds, but it is usually better to start with separate amounts of each seed type you want to grow, because some take longer to mature than others. Make sure that the seeds are organic or at least untreated. If you are ordering seeds online, then look for ones that are specifically labeled as “sprouting seeds.” These should be fresh and have been tested for a high germination rate; they are not always the same seeds that would grow big plants in your garden. Several quality online retailers are the Sprout People, with a wealth of information on their Web site; Mumm’s Sprouting Seeds; Sunrise Seeds; and Wheatgrass Kits. Also, try your local health food store’s bulk section; you might get lucky and find some good, fresh seeds.

**one thing to keep in mind, if you are going to use any bulk items for sprouting. DO NOT use oxygen packets in the container. Any item that has been packaged with an oxygen packet WILL NOT sprout, including wheat.
  • Add to tossed salads
  • Use in coleslaw (cabbage, clover, radish)
  • Try in potato salad (mung bean, lentil)
  • Try in wraps and roll-ups (alfalfa, sunflower, radish)
  • Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil)
  • Blend into fruit shakes or juices (cabbage, mung bean, lentil)
  • Blend with vegetable juices (cabbage, mung bean, lentil)
  • Replace celery in sandwich spreads (lentil, radish)
  • Mix with soft cheeses for a dip (mung bean, radish)
  • Grind up and use in sandwich spreads (lentil, radish)
  • Top grilled cheese sandwiches after grilling (alfalfa, clover)
  • Stir into soups or stews when serving (mung bean, lentil)
  • Mix into pancake or waffle batter (buckwheat)
  • Eat them fresh and uncooked in a sprout salad (salad mixes)
  • Top omelet or scrambled eggs (alfalfa, clover, radish)
  • Combine in rice dishes (fenugreek, lentil, mung bean)
  • Add to sushi (radish, sunflower)
  • Saute with onions (mung bean, clover, radish)
  • Puree with peas or beans (mung bean, lentil)
  • Add to baked beans (lentil)
  • Steam and serve with butter (mung bean, lentil)
  • Use in sandwiches instead of lettuce (alfalfa, clover, radish)

Sprouting seeds is as easy as 1-2-3:

1) Place your seeds into a container with an open top. Cover the top of the container with a piece of cheesecloth held on with a rubberband or other fastener. (If using a canning jar, you can hold the cheesecloth with the ring.)

2) Add warm, not hot, water to the container and swish the seeds around in it. Let them soak in the water for eight hours or more to get them off to a good start, then drain the water.

3) Three to five times per day, fill the container with water, swish the seeds around in it, then drain the water off immediately. The idea is to keep the seeds moist without keeping them soaking in water.

That's all there is to it! How long you have to wait until you can eat the sprouts depends on the type of seed you choose to sprout, and how patient you are. For example, if you sprout alfalfa seeds, they take about 5 days, and can be eaten when they are about 1-2 inches long. When the sprouts are ready, however, just give them one last rinse, drain them in a colander or other strainer, then eat them (cooked or raw, of course). Enjoy!



sprouts

Sunday, March 8, 2009

Salmon Stir Fry


SALMON STIR-FRY

1 package (3 oz.) Oriental flavor ramen-style soup
1 can (14.75 oz.) salmon 2 Tablespoons cornstarch
1-1/2 cups cold water
2 to 3 teaspoons soy sauce, to taste
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ginger powder
1 Tablespoon vegetable oil
1 can baby corn
1/4 c. dehydrated bell peppers, reconstituted
1/4 c. dehydrated brocolli, reconstituted
1 can of carrots
1 can sliced water chestnuts, drained

Break up ramen noodles and cook according to package directions, omitting but reserving seasoning packet. Drain and keep warm. Drain salmon, reserving liquid. In small saucepan, blend cornstarch, seasoning packet from noodles, water, reserved salmon liquid, soy sauce, sesame oil, garlic powder, and ginger powder. Cook over high heat, stirring frequently, until mixture boils; continue cooking for 1 minute. Remove from heat; reserve and keep warm. In large saucepan, heat oil over medium-high heat. Add vegetables and water chestnuts. Stir-fry 3 minutes. Add salmon; cover and cook 1 minute. Add noodles and sauce; stir gently and heat through.

Makes 3 to 4 servings.

Food Storage Menu Planning Powerpoint