food preservation kit

now that you are building a food storage and gardening to grow your own food it is important to talk about the methods and the supplies you will need to have on hand to perserve the food you buy and/or grow. so here it is, my (unfinished for budget reasons =o] ) food preservation kit:

Food Preservation Kit

Living off of the food you can grow yourself depends upon your ability to store it. The National Center for Home Food Preservation has a wealth of information on their website: http://www.uga.edu/nchfp/index.html

Canning Equipment:

·         Canning jars in an assortment of sizes

·         Canning lids (metal lids with sealing compound and metal rings)

·         Canning utensils

o   Jar lifter, slim long rubber spatula, wide mouth funnels, ladles and stirring spoons, timer, hot pads/pot holders

·         Canning Equipment (pressure canner, water bath canner- large pot with a lid and wire              rack)

·         Canning booklet of instructions/a teacher, and lots of practice!

There are countless websites about how and what to can, but the trick is to find them, print off the instructions, and try it now so you have the skills you would need when the time comes. Since there are many methods and the instructions are lengthy and varied, we are not going to discuss them here. 

If you are starting from square one, canning is not going to be cost effective for a while. You need to get all the equipment and supplies, grow the produce you want to can, and then learn how to not ruin the food as you process it. Whether you want to learn to can for emergency situations, just as a hobby, or for health reasons, it will be worth it even if you aren't actually currently saving money.

Okay, lame as it is, I have yet to invest in all this equipment so I myself don't have any firsthand experience. It is on my wishlist. =o] 

Freezing Equipment:

·         Freezer

·         Freezer grade plastic storage bags or containers, aluminum foil, and a sharpie 

Freezing food is a great option for your three month storage because you already know what you will be making for dinner. You can save time by doing some prep-work beforehand and freezing it. Don't plan on using a freezer for your year supply items unless you also have a year supply of fuel or a generator that can keep your freezer operating in emergency events. Knowing the principles of freezing food has several advantages: it allows you to buy in bulk to save money, saves you time because you can prepare large quantities and save portions to use later, and provides a wider variety of options in your food storage diet.

Freeze food when it is fresh –right-after you make, harvest, or purchase it. Freeze the food as quickly as possible. Don't over pack your freezer or put hot foods in it. Keep the food at deep freezing temperatures by putting the freezer on its lowest setting and not opening the door often. Avoid freezer burn by not allowing food to be exposed to the dry air in the freezer. Wrap bags/containers tightly with tinfoil. Freezer-damaged food isn't harmful, but it makes the food unappealing in taste and texture. Label each package you freeze with the date and contents. 

making freezer jam =o]

 
Drying Equipment:

·         Wooden tray with a covering to keep away insects and birds

·         Bakery cooling racks

·         Plastic wrap

·         Brown paper bags and twine

·         Heavy twine or fishing line

·         Plastic storage bags or containers

·         Sunshine

o   You can also use a dehydrator or oven to speed up the process.

Solar drying is the oldest method of food preservation. Heating the food to the point moisture evaporates but not hot enough to cook it results in dehydrated food ready for storage. The quality of dried food depends on the speed, temperature, and ventilation conditions of the process. Try to dry the food in one sitting: if the process is interrupted, spoilage may occur. If it is too hot, the food may scorch or dry unevenly. If it is too cool, the food may grow mold or spoil. If it is too humid, or the drying tray isn't well ventilated, the food may not dry and spoil instead. Three to five consecutive days with the temperature around 95 degrees Fahrenheit and little to no humidity is ideal for solar drying.

Under the proper conditions you can dry fruit, vegetables, herbs, and meats to eat dehydrated or to store and reconstitute. Select foods that are fully ripe and fresh. Wash and prepare them by peeling, pitting, and cutting them as desired. Only dry one category of food at a time to avoid contamination and be sure to cut all the pieces uniformly to ensure they dry at the same rate. Some fruits and most vegetables need to be blanched before drying. Meat needs to be completely rid of fat before drying, and can be seasoned if you'd prefer. The length of time needed to dry each type of food varies from season to season and place to place, so unless you can find someone in your area who has done it before or find recommendations online, it is going to be a process of trial and error. Dry fruits and vegetables by arranging them on wire baking racks on a wooden tray in direct sunlight. If they do not dry in one day be sure to bring them in overnight. Dry herbs by hanging them upside-down in brown paper bags with ventilation holes punched in them for 1-2 weeks. Do not place them in direct sunlight as this destroys their aroma and potency. Dry meat by stringing strips outside in a hot, sunny place for several days. Bring them inside at night. Also be aware that the drying meat may attract unwanted pests and animals so cover them with a light cloth to avoid contamination.

Fruit leather is almost foolproof and is the closest thing to dessert you can make without chocolate or sugar. Cook the selected fresh fruit (over ripe is fine) of your choice for about 15 minutes or until tender. If you are using canned fruit (expired or discolored is fine) skip this step. Puree the fruit and then add about as much applesauce and mix it all together. Cover a wooden sided tray with plastic wrap. Pour the slurry into the tray and spread to a uniform depth of about 1/4 an inch. Set in direct sunlight and cover with wiring and netting so birds and bugs can't get to it. Bring it in at night. Once the leather is dry cut it into strips and store it wrapped in plastic.

There are many articles online covering drying methods but here is one that is especially informative: http://www.aces.uiuc.edu/vista/html_pubs/DRYING/dryfood.html

Good luck and have fun!!

Tornadoes

Well friends, we are all still here! However, disasters will continue to happen as we are seeing with these devastating tornadoes. I'm taking a time out from food storage this week to post about tornadoes so we can all be prepared!

Tornadoes

…a great whirlwind shall be raised up… -Jer. 25:32

These violent whirlwinds are unpredictable and deadly. And contrary to popular belief, tornadoes can happen anywhere at any time, not just 'Tornado Alley' in the spring.

A "tornado watch" means that a storm has the potential to turn into a tornado. A "tornado warning" means that a tornado is on its way to your area. Tornadoes have an eye like a hurricane in that you may experience a period of no wind in the middle of the storm. However, tornado eyes are only a foot to several yards wide and the funnel so irregular that you may only have a few moments reprieve compared to possibly 30 minutes of calm in the eye of a hurricane. 

Before a tornado:

Ø  If tornadoes are prevalent in your area, have a stocked storm cellar including battery operated radio, flashlights, blankets, first aid kit, nonperishable food items and water

Ø  Hold drills with your family so everyone knows where to go and what to do

Ø  Listen to official watches and warnings to be sure you know when to take cover

Ø  If you spot a tornado call local law enforcement or weather services if you can

During a tornado:

4  Once the warning is announced go immediately with your family into your basement or storm shelter. If you do not have a storm shelter, go to a small room in the center of your house and get in the corner or go in the bathroom and get in the tub.

4  Stay away from windows.

4  Get under something sturdy to protect yourself from flying debris (like a mattress or a table).

4  Do not stay in a mobile home.

4  If you are at work, school, or a store go to a hallway in the center of the building on the lowest floor; avoid large rooms or auditoriums.

4  If you are outside on foot or in your car, try to travel in a path perpendicular to that of the tornado; if you have to take shelter, lie flat on the ground in a ditch or depression against the side of the oncoming tornado.

After a tornado:

8  Assess damages and check for injuries.

8  Turn off your gas if you suspect a leak.

8  Use caution when entering buildings and watch out for debris.

8  Continue to listen to the news for information and respond as you would after an earthquake.

Good luck to us all! And our prayers and best wishes to the families in the Midwest!

gardening

I love to garden! Working in the yard is one of my favorite things to do. I love to sing songs about gardening to my kids, and read books about it too. Strange to some, but true for me. (We have already harvested our first crop of snap peas, but our tomatoes and the herbs I grew from seed in pots were eaten by snails. So sad! Since we are only renters there is not much we can do. *sigh*) But even if gardening isn’t exciting to you or it’s not your favorite thing to do, or even if you just plain don’t like it, we have still been counseled to have a garden—and in this economy it is becoming a necessity! So, here is some basic information to get (or keep) you going:

A Garden Kit could include:

·         Non-hybrid seeds (so you can dry seeds and use them next year)

·         Water

·         Dirt (composted or fertilized)

·         Pesticides/fungicides if you choose to use them

·         Sunshine (a place in your yard that gets about 6 hours of direct sunlight each day)

·         Information (any book about gardening, providentliving.org, an experienced gardener in your area, experience)

·         Tools/equipment- shovel, hoe, hula-hoe, spade, tomato cages, stakes, twine, watering can, hose, etc.  

The Church’s Provident Living Website truly is an amazing resource, and of course there is a section on gardening.

Aside from enjoying homegrown produce now, gardening would be essential if there were a long term emergency. It is so easy to rely on the local stores even when it comes to something as basic as gardening. “Gardening” was recently listed as one of the top three most expensive hobbies in the US! We need to learn the skills that would allow us to continue to garden without outside help. Planting a garden now will give you firsthand experience and will help you tailor this kit to fit your personal needs. Here are a couple other skills to learn now when your life doesn’t depend on it:

Composting

If you are not able to buy garden soil from the store the dirt in your yard may not be nutrient rich enough to support copious produce plants; you will need to supplement your soil. This can be done easily enough with a little time and effort through a process called composting. Here are the basics of how to compost for your garden:

There are two schools of thought: the compost pile and the open-air method.

For a compost pile you will be using leaves, lawn clippings, and plant kitchen scraps. Designate an area that is about 3 feet square, gets plenty of sunshine, and that is far away from the normal traffic of your family. Make a pile of your compost. Keep it moist but not wet. Turn it every two weeks or so. Use the pile every three months (except in winter, as the cold weather halts the process) and begin again. Incorporate the compost into the top 6 inches of the soil you plan to use.

For the open-air method, you will be using only plant kitchen scraps. Designate an area you want to use for planting in about 3 months. Till up the soil about 12 inches. Spread your kitchen scraps over the area for 6 weeks, turning the soil at 3 and 6 weeks time. For the remaining 6 weeks do not put any more scraps in the area, but turn the soil every 3 weeks. The soil is then ready for planting. This method is perfect if you have plans for a spring, summer, and fall garden because you can move from one area to the next, and compost year round.  

Be prepared to exterminate the bugs that have made their home in your pile/compost area before using it to plant your garden in by adding the pesticide of your choice. Diatomaceous earth is great because it is actually good for human digestive systems. Beneficial Nematodes are another organic solution to garden pests. Using dish soap/hand soap as an insecticide is also great because you will already have it on hand.

Saving Seeds

You will need to get your seeds from open pollinated, or heirloom plants to be sure to get a true variety that will grow up to be like its parent. Choose the best quality plants that produced well and were disease resistant to get seeds from. Harvest the seeds when the pods have dried on the plant (like peas), or when the vegetable is fully ripe (like squash). Dry the seeds in the sunshine on a paper towel (inside or outside) until no longer moist but not shriveled. Test a seed for doneness by breaking it in half; if you hear a crisp snap it is ready. Remove any chaff. Put the seeds in an envelope labeled with the variety and year, and then store in an airtight container where it is cool, dark and dry. Use them the following year for best results. 

Resources for Further Reading:

The New Encyclopedia of Gardening by American Horticultural Society Staff

All New Square Foot Gardening: Grow More in Less Space! By Mel Bartholomew

The Vegetable Gardener's Bible by Edward C. Smith

Four Season Harvest by Eliot Coleman

The Encyclopedia of Country Living by Carla Emery

Happy gardening!

Three Month Food Supply- Last One

It’s Mother’s Day and I’m getting to do my favorite hobby! Hooray!

At long last! Here is the final post about food storage before I move on to the “other” posts about food storage like new recipes, sprouting, a cooking kit, food preservation, and gardening!

Here are some of the nuts and bolts of Three Month Supply Food Storage that I haven’t already covered:

Rotation- The most important part of this type of food storage is using what you store so it doesn’t go bad thus wasting your money and supplies. Only purchase what you will actually use and enjoy! Rotating your three month supply can be done in any number of ways. Some common systems are: storage shelves- you’ve seen those fancy shelves that are tilted, or that have an entrance and an exit opening, or that are accessible from both sides so you can be sure you are using the oldest food first; pantry method- label each item with the date when you buy it. Place identical items in rows or groups in your cupboards or pantry. When you go to use an item, use the one with the oldest date first; cellar system- at the beginning of each week go down into your cellar (or food storage room) and get all the cans/ items you will need to make the dinners on your schedule and put them in a cupboard of your kitchen. Bring up the items with upcoming expiration dates first.

Inventory- The second most important thing about this type of food storage is keeping well stocked. It is so easy to get used to always having something and then go to your shelf one day and find you are out because you weren’t keeping up on your inventory. There is so many ways to do this- as many as there are people! The best advice is to find something that works for you, even if that means not having a formal system because it is too stressful. You can make an excel spread sheet like this one (http://foodstoragemadeeasy.net/helpful-tools/) and manage from your computer. Or you can make a chart to print out and hang up in your pantry like the one on that same site. I have also heard of the Kanban system: have two envelopes next to each shelf in your storage. For each item have a slip of paper with the item name on it. For example- I have ten cans of green beans on my shelf so I have ten slips of paper that say “green beans” in an envelope to the left of the shelf where the green beans are located. Each time you use an item, take one of that item’s slips of paper and place it in the envelope to the right of the shelf. When you go grocery shopping collect all the slips and check for sales or coupons and replace what you choose that week. You can make one slip with the name in red to put in the envelope signifying you only have one more left to be sure you buy that item soon and don’t run out. Whatever your system, just make it something you can commit to until you find something better!

Price Checking- Part of Provident Living is using our resources wisely. We have to not only look for the best prices and quality, but also take into account our time and energy. Think through your day. Is there ever a time when you are consistently waiting idling for something? Use that time to look though local shopping ads. If you don’t have any spare moments, you may need to sacrifice some tv or computer time. And if you don’t even have that then Bless You! and shop sales when you find out about them as you walk through the store.  My sister just recently told me that Wal-Mart will price match ANYTHING. So, if you have a Super Wal-Mart near you, your stocking life may have just become easier. All you have to do is bring the ad and if they have the same exact item they will give it to you for the price advertised at the other store. WOW, right? With gas so expensive these days it is not affordable to drive to a different store just to save those few cents- but now you can make that one stop count! One other thing about price checking is that you have be sure you know what you are getting into with certain generic brands that are cheaper. Sometimes there is a major difference in taste and or they expire much sooner. Try one first before you buy ten of them!

Couponing- I am not a paper coupon-er. I can’t handle it. Of all the coupon masters I know, NONE of them can keep on top of it consistently. It is just like everything else in this life I guess- it goes in cycles. But the newspapers they pay for to get their coupons keep showing up whether they are clipping for hours each week or not! Seriously though, if you can do it more power to you. If you are interested, here are some awesome sites to get you started:  http://www.couponing101.com/  (This is my favorite I found- down to earth and useful but also professional). http://frugalliving.about.com/od/bargainshopping/a/Coupon_Guide.htm

http://thekrazycouponlady.com/print-coupons/

What I do use are manufacturers coupons, internet coupons or in store coupons for THINGS I AM ALREADY GOING TO BUY. Maybe I’m just too selfish with my time, but I can’t handle the couponing world beyond that. When I am doing a big food storage push, I look for coupons online and shop sales in the stores. It is working for me so far, but as the going gets tougher with our economy, I might look for more FREE ways to save money- and when/if I find them I will let you know.  

Well I hope you had plenty of time to get your food storage projects rolling these past few weeks. I know I have. Man is it just here, or has milk gone up by $1.15 everywhere? It is only going to get worse my friends. I’m not trying to be an alarmist. I am simply saying that this needs to be a top priority for all of us RIGHT NOW. ‘Til next week then-