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

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


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

dehydrating asparagus


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.

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


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
  • 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


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.

Food Storage Menu Planning Powerpoint