tag:blogger.com,1999:blog-78852344360784976342024-03-25T06:58:03.054-07:00My Year Living On Food StorageSo I have a years supply of food. The question is, can I live off it? That's what I'm going to find out in 2010 by going an entire year eating only from our one year supply of food storage. No small feat for a family of 8. Follow along on my journey ~ should get interesting.Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-7885234436078497634.post-33944862380309315502014-02-23T19:23:00.000-08:002014-02-23T19:23:39.205-08:00The Big Chicken ExperimentOk in 2012 we finally decided to bite the bullet and get chickens. Not a big deal to some people but when you live smack dab in the middle of the city, it was a big decision for us. I've been wanting chickens for a long time but my husband was NOT excited. I finally talked him into it after promising that the kids and I would take care of everything and he wouldn't have any additional responsibilities.<br />
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We went and picked out 4 super cute chicks from the feed store and kept them in a Rubbermaid in my daughter's room. One died the very first night. Lots of tears from my daughter who's love for animals knows no bounds. We went right back to the store and bought another. After that things went along fine until about 2 weeks later when we lost another chick, our family favorite :( My daughter was now beside herself with grief and decided she was maybe not cut out for raising chickens. Too late now I reminded her :) Back to the store for ANOTHER chick.<br />
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So my plan was to raise 4 chickens for a year and then slaughter two and buy 2 more chicks. And repeat that every year so we always have young egg laying chickens, and we can eat two a year. However, I have a good friend who contacted me to see if I wanted a couple of egg laying hens right now. I thought that would put my plan 6 months ahead of where I was so we added 2 more to our brood. <br />
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Now I needed a coop though so I got on Craigslist and found the mother of all city backyard chicken coops. I couldn't resist lol You can see how beautiful it is before we added chickens. It doesn't stay that way long :)<br />
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We also quickly realized that it wasn't nearly big enough. It was great when the chickens were little but squishing 6 full size chickens into that teeny run was no good so we bought a dog run and attached it to the back to the chickens can go in and out at will. During the summer we add a tarp to the top. Since we live in the middle of the city, predators aren't a problem so they have a lot of freedom.</div>
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In 2013 we got some fertilized eggs from a friend and put them under one of our chickens that had gone broody. She hatched all of the eggs. It was SO awesome! And the great thing was she took care of them so we didn't have to keep them in the house. Here she is teaching them how to scratch for food. Sweetest. Thing. EVER!<br />
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Now it's 2014, we are still LOVING our chickens. We are planning on getting some baby chicks from the feed store again this year because I want to get some Ameraucana chickens who lay blue, green, or pink eggs. Thinking it might be fun to add some more color to our egg basket.</div>
Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com20tag:blogger.com,1999:blog-7885234436078497634.post-32402662459996323472012-11-04T20:20:00.000-08:002012-11-04T20:50:37.541-08:00What We all Should Learn from Hurricane SandyOk, it's taken me a couple of days to pull my thoughts together before writing this post. I know that people are suffering and that saddens me greatly. I also want to start off by saying that no matter how prepared we are, misfortune can befall us, and we can find ourselves in desperate circumstances that are not our fault.<br />
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That being said, there is a lot we can learn from Hurricane Sandy. I suppose it's human nature to assume that nothing bad will happen to us and we will always have time to prepare. However, history has proven otherwise. Over, and over, and over, again.<br />
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I read with some dismay about how many people had decided to stay in harms way and were running out of food within only a couple of days after the storm. Many had to be rescued and others had to sit around waiting for the govt to come in with food and water. What a horrible, avoidable, position to be in.<br />
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When the unfortunate happens there are two kinds of people, those that are dependent on others for their survival and comfort, and those that can take care of themselves. In most cases the only difference between the former and the latter is preparation.<br />
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I read a good article called <a href="http://www.deseretnews.com/article/865565988/False-expectations-add-to-East-Coast-disaster-angst.html" target="_blank">False expectations add to East Coast disaster angst</a> In it they give some realistic information should you be caught in a disaster:<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">"It could be a week before you get help," he said, adding that the division
has been telling residents in Utah for years to be prepared for any situation.
It advises having both an emergency kit that can be grabbed quickly, in case of
evacuation, as well as a stock of longer term resources at home.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">"At the very minimum, you should have a week's worth of food and water
storage, as well as other necessities," Dougherty said."</span><br />
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Preparation is not a "Mormon" thing, or a crazy "Apocalypse" thing, it's simply acknowledging that our futures are uncertain and we prefer not to be victims, and not to have to wait on others for the care and well being of our families. Who knows when help will come? It may never come. We are responsible for our ourselves and should plan accordingly.<br />
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So, what can we do right now? If you haven't already, here is a priority list. Start with number one, and when that is done, do number 2, etc:<br />
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<li>GET WATER!! In almost every natural disaster scenario, clean water is an issue. Buy 50 gallon barrels and fill them up. You should have 14 gallons per person available to you. That is roughly a 2 week supply.</li>
<li>Get 72 hours kits together. One kit per person with food, water, clothing, shelter, and cooking utensils for at least 3 days. Put in a backpack or something portable in case you must evacuate. Oh, and if you know a storm is coming and you are told to evacuate, DO IT!</li>
<li>You should ALWAYS have at least 1 week's worth of food on hand but you also need to build up a 3 month supply. This could be used if you had to shelter in place for any reason. These should be shelf stable foods in case you lose power. Also take some time to think how you would cook without power. You could lose power for a week or more. In other words, don't store up 3 months worth of microwave dinners in the freezer. :)</li>
<li>When those are done, work on a year's supply of long terms foods. To many people this seems overkill but I would rather have food I don't need, than not have food I do need. Also, I can use this food to help friends and neighbors that might need it.</li>
<li>Lastly, don't forget to stock up on other necessities like toothpaste, TP, hygiene items, fuel for cooking, first aid stuff, etc.</li>
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You don't have to do everything in a day, but do SOMETHING. Today. <br />
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Let us be wise and learn from the experiences of others so that when our day of challenge comes we can not only help ourselves but help those around us as well.<br />
<br />Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com27tag:blogger.com,1999:blog-7885234436078497634.post-15292378599914687612012-08-24T18:25:00.000-07:002012-08-24T18:25:20.516-07:00Be Your Own Super Hero - Stock Up On Sprouts!Ok this is a hysterical video (mostly because they actually found adults willing to act like this):<br />
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<a href="http://youtu.be/qECMqgn09wU" target="_blank">Preparedness Heroes Episode 1</a><br />
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but I love their point. Sprouts are easy to store, easy to grow, and pack in vitamins and minerals your body would need in a time of food scarcity. Too many people are intimidated by sprouts. All you need is a couple of simple supplies and you are good to go. Amazon carries everything you need:<br />
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<a href="http://www.amazon.com/67000-Ball-Mason-Jar-12-pack/dp/B000BWZ7QO/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1345857483&sr=1-1&keywords=wide+mouth+quart+jars" target="_blank">Mason Jar</a><br />
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<a href="http://www.amazon.com/Handy-Pantry-SL-5-Sprouting-Strainer/dp/B000N8MRW8/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1345857324&sr=1-3&keywords=sprouts" target="_blank">Sprouting Lid</a><br />
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<a href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgrocery&field-keywords=sprouts#/ref=sr_nr_p_4_0?rh=n%3A16310101%2Ck%3Asprouts%2Cp_4%3AThe+Sprout+House&bbn=16310101&keywords=sprouts&ie=UTF8&qid=1345857607&rnid=203034011" target="_blank">Sprouts</a><br />
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You can get those <a href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgarden&field-keywords=sprouter" target="_blank">fancy sprouting trays</a> but they are not necessary, simple supplies work just as well. You can probably find most of those things at your local grocer as well. Doesn't matter where you get them but you should have them in your storage, and practice using them now, you will be amazed how easy it is and how yummy they are! <a href="http://www.amazon.com/Organic-Mung-Bean-Sprouting-Seeds/dp/B004DB5YBM/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1345857863&sr=1-2&keywords=mung+beans" target="_blank">Mung beans</a> are my favorite to sprout. I like to just eat them straight as a snack.Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com10tag:blogger.com,1999:blog-7885234436078497634.post-51150173073935035942012-08-15T16:27:00.000-07:002012-08-15T16:27:24.921-07:00Storing Spices<div align="left">
I had a question today about storing spices. I thought I had done a post on that previously but I can't find it so I'm doing a brief summary here. </div>
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When we were living on food storage I came to realize how important a good array of spices are. It adds variety to your foods and can make the difference between your kids being willing to eat, and preferring to starve.</div>
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The problem is, spices do not have a long shelf life. The way I have found that works best for me is to buy spices in bulk and then use them in my daily cooking. That way I have a lot of everything and it still gets rotated.</div>
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When purchasing spices I shop either at Costco or WinCo. If you have a WinCo near you and haven't discovered their bulk foods section yet, you are REALLY missing out. Repent immediately and check it out next time you are in WinCo. </div>
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Anyway, WinCo also sells these handy dandy spices jars that I use to keep my spices in. I just added labels. Then I went to an "Organize It" store in town and got some adhesive backed jar holders to attach to the inside of my cupboards. And there you have it - a very convenient spice rotation system.</div>
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It always amuses me when I teach food storage classes because, invariably, the thing people are most interested in is my spice storage system :)</div>
Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com20tag:blogger.com,1999:blog-7885234436078497634.post-36628974107644906522012-05-19T11:55:00.001-07:002012-05-19T12:23:59.441-07:00BUTTER! At last REAL shelf stable butter!!!!Ok, if you are a follower of my blog, you know my butter saga. When living off food storage, butter and cheese were the things that we missed most. At long last the butter issue is SOLVED - thanks mostly to one of my readers who happened to mention shelf stable cream.<br />
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WHAT?<br />
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How is there such a thing? Oh, but there is, my faithful readers, there is. Not only does it exist but it also can be churned into REAL butter!<br />
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I hunted high and low to find it, it's really only available in Utah and Idaho (of course) but I did find a <a href="http://diversifiedfoods.com/osc/product_info.php?products_id=55" target="_blank">website</a> that sells it, so I bought a whole case. It came in the mail today when only my 13 year old and I were home. I ran to the door and brought the box in. It looked so plain considering the wonder that it contained.<br />
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I was so excited I was shaking and jumping up and down. My daughter couldn't imagine what was in that magical box, but judging by my reaction she was anticipating something amazing :) We ripped the box open and she excitedly reached inside to see what could possibly be so incredible that it would "change our lives forever" as I put it. <br />
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She pulled out a box of the precious whipping cream - looked at my giant smiling face - and said, "It's whipping cream." I shouted proudly, "Not just ANY whipping cream! Shelf stable whipping cream!" I was still dancing around the room. "Mom, you're losing it." she said disappointedly and went back to her school work.<br />
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Whatever. She's 13. What does she know?<br />
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So anyway, I couldn't wait to try it out so I took it out of the box and poured the contents of one box into my <a href="http://www.amazon.com/Bosch-Universal-Plus-Kitchen-Machine/dp/B0016KU16G/ref=sr_1_1?ie=UTF8&qid=1337451479&sr=8-1" target="_blank">Bosch mixer</a>, and started whipping. <br />
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It whipped into perfect whip cream soft peaks almost immediately.</div>
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Then TWO MINUTES later it separated from the buttermilk and I had BUTTER!!!!<br />
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I drained off the buttermilk into a bowl to use later. I added a little lemon juice to make it sour like the store bought kind.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9uUtxB5tWaCjtD4oGepQOMmqibBXYYnTA0JIGLe9DWwP9hrOJlAn-NaTXjnmw8vzQUA_2lOmWqIxNZIq0_fXaXVw9KtPy3tTASgYK9aZbWydjeshQjoOaBNoQuxEJPiekzAFjqzEYyfA/s1600/Shelf+Stable+Butter+5-12+%252807%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9uUtxB5tWaCjtD4oGepQOMmqibBXYYnTA0JIGLe9DWwP9hrOJlAn-NaTXjnmw8vzQUA_2lOmWqIxNZIq0_fXaXVw9KtPy3tTASgYK9aZbWydjeshQjoOaBNoQuxEJPiekzAFjqzEYyfA/s320/Shelf+Stable+Butter+5-12+%252807%2529.jpg" width="320" /></a></div>
Then I "washed" the butter in cold water, rinsing it several times until the water came clear. It is important to wash out all the remaining buttermilk or the butter will go rancid.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCfkWw5a1xl80S4KCJDPt42AVV696GdtDQYesTey0nBtThuathpCxXZzqCtEiHOApxqqgk11LxneTTHpHmC7uxUCB4_hEojPZE4DGwutOhg2g4lmSGm-x5tI2vIC_u7s9X6WZk7-uLRw/s1600/Shelf+Stable+Butter+5-12+%252808%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCfkWw5a1xl80S4KCJDPt42AVV696GdtDQYesTey0nBtThuathpCxXZzqCtEiHOApxqqgk11LxneTTHpHmC7uxUCB4_hEojPZE4DGwutOhg2g4lmSGm-x5tI2vIC_u7s9X6WZk7-uLRw/s320/Shelf+Stable+Butter+5-12+%252808%2529.jpg" width="320" /></a></div>
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Finally I mixed in some salt for flavor.<br />
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Perfect butter straight out of the fridge :)<br />
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I put it on toast and gave it to my pickiest eater to see what he would think. He took a bite and didn't notice anything different than his usual toast. YIPPEEEEE!!!!!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqqh4Tu5-ycvd9YTupY6uqN1dEydYWzRYxpl47q5KSVzIh4-7JYQuN4iGXOWvamJMqgBcypK9wDgUHU1GwrrHJ5f-DJXK2zzJYN5tkpHtBig4oDdB1BvXklq55kpWJ5GqwPEquq1c1Bc/s1600/Shelf+Stable+Butter+5-12+%252812%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqqh4Tu5-ycvd9YTupY6uqN1dEydYWzRYxpl47q5KSVzIh4-7JYQuN4iGXOWvamJMqgBcypK9wDgUHU1GwrrHJ5f-DJXK2zzJYN5tkpHtBig4oDdB1BvXklq55kpWJ5GqwPEquq1c1Bc/s320/Shelf+Stable+Butter+5-12+%252812%2529.jpg" width="320" /></a></div>
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So, some important facts about this <a href="http://diversifiedfoods.com/osc/product_info.php?products_id=55" target="_blank">shelf stable whipping cream</a>. The expiration date is only 6 months (even less on mine because I ordered it from a re-seller and it apparently had already been on their shelves for awhile). However, when I called the company they said it would be good up to a year. Several other users online have also commented it will last longer than 6 months. If you put it in the fridge it may last longer but it will also solidify. It's still good but you'll have to scoop it out instead of pour it.<br />
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My plan is to pick up a bunch when I'm in Utah this summer and then just rotate it religiously. (no pun intended - haha). It was SO easy to make it won't be any big deal just to make our butter instead of buying it from now on, and well worth it to have real butter in an emergency.<br />
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When you are making it watch it closely. It congealed into butter MUCH faster than when I used regular cream. In fact, my first batch I missed the buttermilk separation completely and accidently ended up beating the buttermilk right back into the butter, ruining the whole batch. It literally took less than 2 minutes. Converting to butter that fast would also be a big blessing if we have no power and you end up churning it by hand.<br />
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Also, you can keep the churned butter in the fridge but it will get pretty hard, just like regular stick butter, so you can also keep it in a <a href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=butter+keeper" target="_blank">butter keeper</a>, or on a cool counter, for easier spreadability.<br />
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Ok, seriously, my life is nearly complete now. I feel completely prepared. Bring on the Apocalypse...... :)<br />
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May last big hurdle is cheese. I have my freezer thoroughly stocked with it but I hate to be dependent on power being on so my next project is to make and wax cheese.<br />
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Oh, and get some chickens.......Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com103tag:blogger.com,1999:blog-7885234436078497634.post-32149691220122498782012-03-06T12:14:00.001-08:002012-03-06T15:02:43.341-08:00GREAT Sale on Freeze Dried CheeseI haven't posted in awhile but I had to get on quickly just to let you know this info. Costco is having a sale right now on <a href="http://www.costco.com/Browse/Product.aspx?Prodid=11544067&search=cheese&Mo=14&cm_re=1_en-_-Top_Left_Nav-_-Top_search&lang=en-US&Nr=P_CatalogName:BC&Sp=S&N=5000043&whse=BC&Dx=mode+matchallpartial&Ntk=Text_Search&Dr=P_CatalogName:BC&Ne=4000000&D=cheese&Ntt=cheese&No=14&Ntx=mode+matchallpartial&Nty=1&topnav=&s=1">Thrive Freeze Dried Cheeses</a>. If you follow my blog at all, you know that cheese and butter are the two things we missed most while living off food storage. Right now you can get 6 cans of cheese for just $169 plus FREE shipping and handling. A quick check shows that to buy these separately from the Thrive website right now would cost $277.63 with shipping. And that's with them on sale.<br />
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In addition, Costco also has Thrive <a href="http://www.costco.com/Browse/Product.aspx?prodid=11672517&whse=BC&topnav=&cm_sp=RichRelevance-_-itempageVerticalRight-_-BrandTopSellers&cm_vc=itempageVerticalRight|BrandTopSellers">freeze dried meats</a> on sale with 3 cans of chicken and 3 cans of beef for just $159.99 plus free shipping. I absolutely prefer canning your own meat to freeze dried, but if you are determined to go this direction, this is a great price. Purchasing these cans of meat from Thrive itself would cost you $286.52.<br />
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Click here to see all of <a href="http://www.costco.com/Common/Category.aspx?whse=BC&Ne=4040913&eCat=BC|3605|75277&N=4040913&Nr=P_CatalogName:BC&cat=75277&Ns=P_Price|1||P_SignDesc1&lang=en-US&hierPath=3605*75277*90741*&topnav=">Costco's Emergency Food and Supplies</a> and be aware that this sale is only running until March 18, or until supplies run out. I am ordering the cheese for sure. Costco is often a great place to look for supplies, especially if you live outside Utah because their shipping is often free. I even got my Shelf Reliance <a href="http://www.costco.com/Browse/Product.aspx?Prodid=11233458&search=Shelf+reliance&Mo=45&cm_re=1_en-_-Top_Left_Nav-_-Top_search&lang=en-US&Nr=P_CatalogName:BC&Sp=S&N=5000043&whse=BC&Dx=mode+matchallpartial&Ntk=Text_Search&Dr=P_CatalogName:BC&Ne=4000000&D=Shelf+reliance&Ntt=Shelf+reliance&No=2&Ntx=mode+matchallpartial&Nty=1&topnav=&s=1">rotating can racks</a> from them for way cheaper, plus free shipping.<br />
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Anyway, I hope this is a good resource for you. Good Luck!Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com11tag:blogger.com,1999:blog-7885234436078497634.post-56455956474707444712011-10-09T23:15:00.000-07:002011-10-09T23:19:00.226-07:00REAL Cream of WheatHave you ever made homemade cream of wheat? It does not even resemble the stuff you buy in the box and it is YUMMY, and so good for you. I made some this week and took pictures in case you have not tried it. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkpeuVYKsEP0IHMAsq8adrNIl0GnbW4iRpQYRr0Xzg8RyRrKnSEi4WAyToety008DZa71I7tPlyHo5-x02ybFnevNkXAzOTc5b45N5AMg0rG7dt34cFdqdoEvLEZFWNVyOr4BaR-PPG4/s1600/Cream+of+Wheat+10-11+%252801%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkpeuVYKsEP0IHMAsq8adrNIl0GnbW4iRpQYRr0Xzg8RyRrKnSEi4WAyToety008DZa71I7tPlyHo5-x02ybFnevNkXAzOTc5b45N5AMg0rG7dt34cFdqdoEvLEZFWNVyOr4BaR-PPG4/s320/Cream+of+Wheat+10-11+%252801%2529.jpg" width="320px" /></a></div>First you need to grind the wheat very coarsely. My electric wheat grinder can't do coarse enough. My hand grinder can but it's too big of a pain to drag out so I use this handy little <a href="http://www.amazon.com/Krups-Electric-Coffee-grinder-stainless/dp/B00004SPEU/ref=sr_1_1?ie=UTF8&qid=1318227079&sr=8-1">coffee grinder</a>. (You can also use a blender with the pulse setting.)<br />
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Just put a handful of wheat in there and grind it until it looks roughly like this: <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ8fgHZPF4ST3fChlngcBFGSsa5frNez5ulJUwUDk7WqFDlQT46uROElcPVFC3X3mylg6uf3mqUzfCI9ywUYpAvtNZnSS37uzxpYDgYqn81wYcuDeMBB-fyepF7Sch0GcP4QYcs3XV5TE/s1600/Cream+of+Wheat+10-11+%252803%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ8fgHZPF4ST3fChlngcBFGSsa5frNez5ulJUwUDk7WqFDlQT46uROElcPVFC3X3mylg6uf3mqUzfCI9ywUYpAvtNZnSS37uzxpYDgYqn81wYcuDeMBB-fyepF7Sch0GcP4QYcs3XV5TE/s320/Cream+of+Wheat+10-11+%252803%2529.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I actually usually don't do it quite this fine because I like the larger pieces in my cereal. They kind of pop in your mouth when you are eating them and they are SO good! Anyway, once you grind your wheat, bring about 1 cup of milk and a pinch of salt almost to a boil on the stove and then add 1/2 cup of your ground wheat. Whisk it to prevent lumps.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjWVcCwtH1BgIvItgAVtnEMZtR7P8mgkwQJNU6N5CBie8SeT6YjxpgvVqV0Xzr7MK8eyqQGfYotNYo8A6knXj_RPOQfKeOrWUm1hrx7QoE-DkYCsV2dVwjb4WeU-wnlPK0sCqZEAedB4E/s1600/Cream+of+Wheat+10-11+%252804%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjWVcCwtH1BgIvItgAVtnEMZtR7P8mgkwQJNU6N5CBie8SeT6YjxpgvVqV0Xzr7MK8eyqQGfYotNYo8A6knXj_RPOQfKeOrWUm1hrx7QoE-DkYCsV2dVwjb4WeU-wnlPK0sCqZEAedB4E/s320/Cream+of+Wheat+10-11+%252804%2529.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cook over low heat 10-20 minutes depending on how fine you have ground your wheat. Use the longer time for more coarse wheat. You also may need to add more milk to get the desired thickness. Continue to stir ocassionally. When the cereal is cooked add a half a tsp of vanilla and brown sugar if you want - I definitely do!</div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrviuzWFcbdeMdaTLxzOYkYc0y_hyisQXJQvtyvM8bR9z-c8GpUHmRWyPf-VD0aUFoFiIprlD_Q0uXA_ScaTZ8yZ-Q3ctSpJI898OG-CuLM9wgNVWnOMEr4a3Zho84L7nzbUt4vy_3Pgc/s1600/Cream+of+Wheat+10-11+%252805%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrviuzWFcbdeMdaTLxzOYkYc0y_hyisQXJQvtyvM8bR9z-c8GpUHmRWyPf-VD0aUFoFiIprlD_Q0uXA_ScaTZ8yZ-Q3ctSpJI898OG-CuLM9wgNVWnOMEr4a3Zho84L7nzbUt4vy_3Pgc/s320/Cream+of+Wheat+10-11+%252805%2529.jpg" width="320px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yea I do stir that in before I eat it :)</td></tr>
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One of my favorite breakfasts on a cold morning, and it is really good for you (minus the brown sugar maybe :)<br />
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Also, I found Ghee on sale at Costco this month! If you don't know what that is, it's clarified butter. Keeps for 6-12 months and does not need to be refrigerated. I bought a Costco sized bottle for just $15 which is a screamin good deal for Ghee.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQaAJLgZqx7mfnbXuCdfPguEh0oPtyGDHu2JaxMsKy8zXHbIrJY_Q0w2ZZR42hXic78hKNGAOiKrsyKqqbPIgAY6kDY7npq0k9VETqOVV8tWjwZOcyD-y5TnkpjlEI845riso6GUu_Q1Y/s1600/Ghee+9-2011+%252801%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQaAJLgZqx7mfnbXuCdfPguEh0oPtyGDHu2JaxMsKy8zXHbIrJY_Q0w2ZZR42hXic78hKNGAOiKrsyKqqbPIgAY6kDY7npq0k9VETqOVV8tWjwZOcyD-y5TnkpjlEI845riso6GUu_Q1Y/s320/Ghee+9-2011+%252801%2529.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>The guy at checkout was fairly dubious I knew what to do with this. He said, "Do you know what this is?" I promised him I did. He was not convinced and said, looking at my lilly white skin "You know Indians are the ones who use this." HaHa!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4O7FKctQomzulO4umSrnHPbuK3GNW1T6IV_Q_j0N4E_snc3ZIMOobgqIu9mV_12B133RDiRHqmS1p66-jQTw71Or0tDHaaSittjfdX-yxJkAHsUF4Kv-AwrhFM_V3CO8PPfkhR9qpRAU/s1600/Ghee+9-2011+%252805%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="132px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4O7FKctQomzulO4umSrnHPbuK3GNW1T6IV_Q_j0N4E_snc3ZIMOobgqIu9mV_12B133RDiRHqmS1p66-jQTw71Or0tDHaaSittjfdX-yxJkAHsUF4Kv-AwrhFM_V3CO8PPfkhR9qpRAU/s200/Ghee+9-2011+%252805%2529.jpg" width="200px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ghee on homemade bread</td></tr>
</tbody></table> Anyway, if you've never used Ghee it does taste like butter but has a more grainy texture. It will become hard if you put it in the fridge but on the counter stays at a more liquid state. It does melt normally on toast and stuff but definitely takes some getting used to. Believe me, if it's all you had, you would LOVE it. However, it does need to be rotated regularly with such a short shelf life so if your family doesn't like it enough to use it now it might not work for you.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm48kqHycqfT5UJ0vQdAjw1xfpVpOg-xBeY1Y0UNgExrXgfZxqQIx-63xxlcvjJsoqCIkLCa6U_XGmjcmpPNwbBufe8OOR3moLIgufqHG5WGbb3RSK_CXVItaFtOBkn0EHWsofl9SBGNw/s1600/gamma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm48kqHycqfT5UJ0vQdAjw1xfpVpOg-xBeY1Y0UNgExrXgfZxqQIx-63xxlcvjJsoqCIkLCa6U_XGmjcmpPNwbBufe8OOR3moLIgufqHG5WGbb3RSK_CXVItaFtOBkn0EHWsofl9SBGNw/s200/gamma.jpg" width="200px" /></a></div>Also, if you live near a WinCo - ours began carrying Gamma lids a short while ago and they are just $6.49! That is a great price and I love these screw on lids for 5 gallon buckets. It's so much easier to get in and out of my buckets and keep things rotated. I did notice that <a href="http://beprepared.com/category.asp_Q_c_E_444_A_name_E_Gamma%20Seals">Emergency Essentials</a> also has them on sale right now if you need some and don't have a WinCo.<br />
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</div>Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com17tag:blogger.com,1999:blog-7885234436078497634.post-20820338306469107212011-09-25T22:19:00.000-07:002011-09-26T15:01:51.165-07:00Canning PearsEvery year my friend places are large order of pears from the LDS church's pear orchards, and every year I can them. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFGMSaoq4XzCe4-K_9PPGLFKVL0qKlkiAflwSLYdpa1zdjnUSvBB2ZW8GO0oanvSTHxPgDwPCiRLhkKaZCG0IwMRxo20BmJoqzWtA1ehyphenhyphen8_R312y9ya56qx87wnQse8zyrqOnL4cVzq0/s1600/Canning+Pears+9-2011+%252802%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFGMSaoq4XzCe4-K_9PPGLFKVL0qKlkiAflwSLYdpa1zdjnUSvBB2ZW8GO0oanvSTHxPgDwPCiRLhkKaZCG0IwMRxo20BmJoqzWtA1ehyphenhyphen8_R312y9ya56qx87wnQse8zyrqOnL4cVzq0/s320/Canning+Pears+9-2011+%252802%2529.jpg" width="320px" /></a></div>Pears are actually the only fruit that I like canned. Everything else gets too mushy for me. Anyway, this year I took a bunch of pictures so I could blog about it.<br />
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To start with, pears only require <a href="http://www.walmart.com/ip/Granite-Ware-21.5-Quart-Canner-With-Rack/10543332">waterbath canning</a> so you don't need a <a href="http://www.amazon.com/Presto-23-Quart-Aluminum-Pressure-Cooker/dp/B0000BYCFU/ref=sr_1_1?ie=UTF8&qid=1316996828&sr=8-1">pressure</a> canner for this. Besides the canner (or even just a giant pot really), you need <a href="http://www.walmart.com/ip/Ball-Canning-Utensil-Kit/16213247">basic canning supplies</a> and jars and lids. Some people really prefer Ball jars over Kerr but I've used both and didn't see any difference. I do, however, only use wide mouth jars. They are easier to fill and empty. Amazon has a pretty nice section devoted just to <a href="http://www.amazon.com/Canning-Kitchen-Dining/b/ref=amb_link_83963511_3?ie=UTF8&node=1265175011&pf_rd_m=ATVPDKIKX0DER&pf_rd_s=hero-quick-promo&pf_rd_r=05W5XXBAB8PEVTHKMBJ8&pf_rd_t=201&pf_rd_p=473295691&pf_rd_i=B0000BYCFU">canning supplies and information.</a> Shop around though because <a href="http://www.walmart.com/search/search-ng.do?search_query=canning&ic=16_0&Find=Find&search_constraint=0">Walmart's</a> prices are sometimes cheaper.<br />
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First I ran my jars and rings through the dishwasher to clean and sterilize them. I just left them in there until I was ready to fill them so they would be nice and hot. Cold jars into a hot canner = exploding glass. And yes, I speak from sad experience.....<br />
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Then I filled up a big container of water and added some <a href="http://www.walmart.com/ip/Ball-Fresh-Fruit-Produce-Protector/16213248">Fruit Fresh</a>. This keeps the pears from turning brown. You can also use lemon juice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAWrFP6D0YhFiY9vCIa8pqlFaQBqbW707Y4SY1l8Hv86x5GVfSvLiffhhuNp5B5A0-c3rIDwqYkgAFfv_7fUhjYrZXRTsIwnmRtm8kseJqZ3w9LZLvkMUOoD-gk9VDNrQQc4skLg0UqM/s1600/Canning+Pears+9-2011+%252803%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAWrFP6D0YhFiY9vCIa8pqlFaQBqbW707Y4SY1l8Hv86x5GVfSvLiffhhuNp5B5A0-c3rIDwqYkgAFfv_7fUhjYrZXRTsIwnmRtm8kseJqZ3w9LZLvkMUOoD-gk9VDNrQQc4skLg0UqM/s320/Canning+Pears+9-2011+%252803%2529.jpg" width="320px" /> </a></div><br />
Peel the pears, cut them in half and use a melon baller to core them. You can cut them into smaller pieces of you want but it just seemed like extra work to me, plus I like them bigger so they retain as much of their shape as possible. I kept the pears in the Fresh Fruit solution until they went into the jars.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFL0ym5T3n20F4-g8mWA1i_bTREc9U7Q_ajVmwLx9LD059-vSZuSkLRj0y_trVgtzsH_xjtRTJlSCEMKJoyer9RiwnXWqo6njtnvmDFvBEJRsONri3QKK_Yug-sAJJg2cDc3E5pVBnfRg/s1600/Canning+Pears+9-2011+%252807%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFL0ym5T3n20F4-g8mWA1i_bTREc9U7Q_ajVmwLx9LD059-vSZuSkLRj0y_trVgtzsH_xjtRTJlSCEMKJoyer9RiwnXWqo6njtnvmDFvBEJRsONri3QKK_Yug-sAJJg2cDc3E5pVBnfRg/s320/Canning+Pears+9-2011+%252807%2529.jpg" width="320px" /></a></div><br />
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<div class="MsoNormal" style="font-family: inherit; line-height: normal;">Pears <b><span style="background: rgb(160,255,255); color: black; font-size: 12pt; line-height: 115%;"></span></b><span style="font-size: 12pt; line-height: 115%;">must be packed in a solution of water and sugar or fruit juice. It's up to you which to use. I have tried both and I didn't not like the juice nearly as much. Sugar is added to improve flavor, help stabilize color, and retain the shape of the fruit. It is not added as a preservative. </span>When making the sugar water syrup you can make it heavy, medium, or light, depending on what you prefer. My family likes the medium. <span style="font-size: 12pt;">To prepare syrup, heat water, add sugar slowly, stirring constantly to dissolve. Bring to a gentle boil. After preparing the liquid syrup, keep it hot (but not boiling).</span></div><br />
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<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><span style="font-family: "Verdana","sans-serif"; font-size: 12pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">Sugar Syrup</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div><div align="center"><table border="1" cellpadding="0" class="MsoNormalTable" style="background: white; mso-cellspacing: 1.5pt; mso-padding-alt: 3.75pt 3.75pt 3.75pt 3.75pt; mso-yfti-tbllook: 1184;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"><td colspan="4" style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><br />
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<tr style="mso-yfti-irow: 1;"><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><sub><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">Syrup</span></sub></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><sub><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">Sugar</span></sub></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><sub><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">Water</span></sub></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><sub><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">Yield</span></sub></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td></tr>
<tr style="mso-yfti-irow: 2;"><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">Light</span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></b></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">2 cups</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">6 cups</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">7 cups</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td></tr>
<tr style="mso-yfti-irow: 3;"><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">Medium</span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></b></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">3 cups</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">6 cups</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">6 1/2 cups</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td></tr>
<tr style="mso-yfti-irow: 4; mso-yfti-lastrow: yes;"><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">Heavy</span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></b></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">4 cups</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">6 cups</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Verdana","sans-serif"; font-size: 10pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">7 cups</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td></tr>
</tbody></table></div><br />
Now I had multiple items going on the stove. First the water was heating in the canner, plus I had my lids sterilizing in a small pot, and finally I had the syrup heating so it would be ready to add to the jars. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWvmBRJe3BRI0F2ym0yNDfw9kuurzApzVxebm3_5DHgwxDFhBYpB8WMayaKKRUAXAzMqvjTAXKBiobEOeUf_9fjPqWUuFBr9DKR9p8Hvcs8F_3DrF2L19UyvsMvTaA3D6LLxn4ABZ9Og/s1600/Canning+Pears+9-2011+%252801%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWvmBRJe3BRI0F2ym0yNDfw9kuurzApzVxebm3_5DHgwxDFhBYpB8WMayaKKRUAXAzMqvjTAXKBiobEOeUf_9fjPqWUuFBr9DKR9p8Hvcs8F_3DrF2L19UyvsMvTaA3D6LLxn4ABZ9Og/s320/Canning+Pears+9-2011+%252801%2529.jpg" width="320px" /></a></div><br />
Once everything was hot and ready to go, I could add the pears to the quart jars. I only took a couple out of the dishwasher at a time to preserve heat. Then I carefully placed the pears in the jar packing them tightly without squishing them. Now many people hot pack the pears, meaning they boil them in the sugar water for 5 minutes or so before putting them in the jars. I have always cold packed them and they turn out fine.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5-aKMi58AJR4-CSdwCLhlvgIaGd1iCENmcLPqt4rKJDU0zQLoMhyzqneNwDlkzhfic0PXmFGWp4i5xHKZKIHEhlDozIeWtbV6XFJGgtpcbqkwPkHR3izx5jfBZdM0_2pXkTAUPbRvKU/s1600/Canning+Pears+9-2011+%252809%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5-aKMi58AJR4-CSdwCLhlvgIaGd1iCENmcLPqt4rKJDU0zQLoMhyzqneNwDlkzhfic0PXmFGWp4i5xHKZKIHEhlDozIeWtbV6XFJGgtpcbqkwPkHR3izx5jfBZdM0_2pXkTAUPbRvKU/s320/Canning+Pears+9-2011+%252809%2529.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Once the pears are in the jar you need to pour some of your syrup in the jar, leaving about 1/2 inch head space. The pears should be covered completely by the syrup. Then take a knife and release all the air bubble trapped under the pears.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi177XUjT-n8YYX50EbQh0FGc7oLH-LPQ-OJJIXWcPF1c1rS6GyqlDtuLCpw6JCXA5nMaQEN814Dc0jS6Ev5zuYMVHE5Q3lXtV0dDwnVKSjSTk5fu6M1WLG8gqvIu5_NPrYkrpymTYyHLo/s1600/Canning+Pears+9-2011+%252810%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi177XUjT-n8YYX50EbQh0FGc7oLH-LPQ-OJJIXWcPF1c1rS6GyqlDtuLCpw6JCXA5nMaQEN814Dc0jS6Ev5zuYMVHE5Q3lXtV0dDwnVKSjSTk5fu6M1WLG8gqvIu5_NPrYkrpymTYyHLo/s320/Canning+Pears+9-2011+%252810%2529.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: left;">Finally, wipe the top of the jars with a clean, dry, towel to remove any moisture or food particles that might prevent a good seal. Carefully take a lid from the hot water and place it on your jar with a ring. Do not over tighten the lid. Turn the ring until it just tightens and then stop.</div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq2ldgOtC2HF5GPsLQv83qNm6BE13m4vIw9FKtH2xlRqcTDDLfz4FDpSLwk_MyhQVQgmKXX64nV_cAPWH-pur8cYPSnmmYmFc6RehfO5ezGb6bktH_hyakjGxBFO22GEHjO9T6nligs3A/s1600/Canning+Pears+9-2011+%252811%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq2ldgOtC2HF5GPsLQv83qNm6BE13m4vIw9FKtH2xlRqcTDDLfz4FDpSLwk_MyhQVQgmKXX64nV_cAPWH-pur8cYPSnmmYmFc6RehfO5ezGb6bktH_hyakjGxBFO22GEHjO9T6nligs3A/s320/Canning+Pears+9-2011+%252811%2529.jpg" width="320px" /></a></div> Place the jars carefully into the canner. They should be covered with at least 1 inch of water. Also, never put jars directly on the bottom of the canner, they need to go on a <a href="http://www.amazon.com/Granite-Ware-21-1-Quart-Canner/dp/B000PQQ094/ref=sr_1_5?m=ATVPDKIKX0DER&s=kitchen&ie=UTF8&qid=1317074125&sr=1-5">rack</a> like the ones that come with the canner. Use the chart below to calculate your processing time:<br />
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<div align="center"><table border="1" cellpadding="0" class="MsoNormalTable" style="mso-cellspacing: 1.5pt; mso-padding-alt: 3.75pt 3.75pt 3.75pt 3.75pt; mso-yfti-tbllook: 1184;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"><td colspan="5" style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: center;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Water Bath Times.</span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"> Recommended process time for <span style="color: black;">Pears</span>, halved or sliced in a boiling-water canner, in pints or quart jars.</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td></tr>
<tr style="mso-yfti-irow: 1;"><td colspan="5" style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Process Time at Altitudes of</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td></tr>
<tr style="mso-yfti-irow: 2;"><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Jar size</span></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">0 - 1,000 ft</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">1,001 - 3,000 ft</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">3,001 - 6,000 ft</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Above 6,000 ft</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td></tr>
<tr style="mso-yfti-irow: 3;"><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"><br />
</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">pints</span></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">20 min</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">25</span></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">30</span></div></td><td style="padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">35</span></div></td></tr>
<tr style="height: 39.75pt; mso-yfti-irow: 4;"><td style="height: 39.75pt; padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">quarts</span></div></td><td style="height: 39.75pt; padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">25 min</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"></span></div></td><td style="height: 39.75pt; padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">30</span></div></td><td style="height: 39.75pt; padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">35</span></div></td><td style="height: 39.75pt; padding-bottom: 3.75pt; padding-left: 3.75pt; padding-right: 3.75pt; padding-top: 3.75pt;"><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">40</span></div></td></tr>
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</tbody></table></div><br />
After processing, use your jar grabber to carefully remove your jars from the canner. Do not tilt the jars as you remove them, and carefully place them on a towel or rack. Again, placing them on a cool, or even room temperature, counter can cause the jars to crack or explode. <br />
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Leave the jars out for 24 hours without touching or bumping them. After they are cooled, you can tell if they're sealed by pushing on the center of the lid and listening for a popping sound. If the lid pops, it did not seal. You will need to put that jar into the fridge and eat it soon.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCo17YUHu_ppzqkX8kXu0j7YzWCVExvfZYqJ9XYIfbkra9lMEYDj9ZeJVS2FchnwxByVpC5v5-XPPiCqcWZH5nbDpnu1MJphv7luQKXkkASIPEdjVY2lmhDrtxY4ic_scwtwAQ9oGGOOA/s1600/Canning+Pears+9-2011+%252813%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCo17YUHu_ppzqkX8kXu0j7YzWCVExvfZYqJ9XYIfbkra9lMEYDj9ZeJVS2FchnwxByVpC5v5-XPPiCqcWZH5nbDpnu1MJphv7luQKXkkASIPEdjVY2lmhDrtxY4ic_scwtwAQ9oGGOOA/s320/Canning+Pears+9-2011+%252813%2529.jpg" width="320px" /></a></div>When you are ready to put the jars into storage (store in a cool, dark place for maximum shelf life) be sure to remove the rings. Lids can sometimes lose their seal and then reseal if the ring is still on tight. You will never know the seal was compromised. If you remove the rings the lid can not reseal.<br />
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<br />
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Canned pears will maintain quality best when stored up to 66 months at 40</span><span style="font-family: "WP-MultinationalARoman","serif"; font-size: 12pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">/</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">F, 40 months at 70</span><span style="font-family: "WP-MultinationalARoman","serif"; font-size: 12pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">/</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">F, or 15 months at 90</span><span style="font-family: "WP-MultinationalARoman","serif"; font-size: 12pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">/</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">F. </span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">On a related note, I also canned more chicken. I did breasts this time but since I had used up all my quart jars, I had to do them in pint jars. That was a mistake because a pint jar only holds 1 1/2 chicken breasts LOL! Way too small for my family. Still it's all I had so I did it.<br />
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I really can't get over how EASY it is to can chicken. I was cramming it in between a soccer game and a baptism and didn't have any trouble. I also tried my re-usable <a href="http://www.amazon.com/Tattler-Reusable-Mouth-Canning-Rubber/dp/B0055PU5DC/ref=sr_1_2?ie=UTF8&qid=1317013000&sr=8-2">canning lids</a> on a couple of them. Last time I had trouble with those sealing but this time I lightly tightened the rings as normal, and then after I took them out of the canner I tightened them down further. Both of mine sealed correctly.<br />
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For a more detailed post on canning chicken please see my previous post:<a href="http://eatingfoodstorage.blogspot.com/2011/05/canning-chicken-with-re-useable-canning.html"> Canning Chicken with Re-Usable Canning Lids.</a></span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQ4Hy9HCbSYkQhb1QPhLI1Rr5Eba-eRQ5TgK5rwxp47q80Rbo6GjczX9h2ULOx8gENPCOS-3Ke5Y06YRS7oKfqCJgTE8odrBXSHCesTOZiklrg2G69xX14NIU7eH7y1FPSyeADf5BQRM/s1600/Canning+Chicken+9-2011+%252803%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQ4Hy9HCbSYkQhb1QPhLI1Rr5Eba-eRQ5TgK5rwxp47q80Rbo6GjczX9h2ULOx8gENPCOS-3Ke5Y06YRS7oKfqCJgTE8odrBXSHCesTOZiklrg2G69xX14NIU7eH7y1FPSyeADf5BQRM/s320/Canning+Chicken+9-2011+%252803%2529.jpg" width="320px" /></a></div><div class="MsoNormal" style="line-height: normal;"></div><br />
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Yes, I am aware that canned chicken looks like a Biology dissection experiment waiting to happen, however, if you can get past the looks, it really is incredibly convenient and delicious. You don't add any liquid when canning chicken so what you are seeing is pure chicken broth from that chicken. Plus, it does not need to be refrigerated so you can take this chicken camping without having to worry about keeping it in the ice chest. Or if you get home late and have to throw dinner together in a hurry, there you have precooked chicken just ready to shred or chop into whatever recipe. I really can't say enough about how great it is!Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com11tag:blogger.com,1999:blog-7885234436078497634.post-61745455946582417522011-07-31T19:24:00.000-07:002011-08-01T08:59:41.295-07:00I Must Be Crazy!<div>So I bit the bullet and decided to agree to be a guest on a blog radio show for preparedness. It's called the "<a href="http://www.blogtalkradio.com/doctorprepper">Doctor Prepper Show</a>" - so cute right?! Anyway, it's a live show so I'm pretty nervous but I figure I'm only talking about what I know so it should be fine. Plus, I usually jump at any chance to help people become more prepared. </div><div> </div><div>If you want to listen in, the show will be at 11am PST on Tuesday August 2nd. You can listen in at <a href="http://t.co/6SwWO9Z">this link</a>. If you listen live you can call in with questions. If you can't make it for the live show you can listen to the recorded version later. </div><div> </div><div>Wish me luck!</div>Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com7tag:blogger.com,1999:blog-7885234436078497634.post-59465590621772836742011-07-24T19:47:00.000-07:002011-07-24T19:54:06.608-07:00My Food Storage CookbookAnyone that has followed my blog at all knows that my whole adventure had just one purpose - figure out how to actually live off food storage. The hardest part of that was finding recipes that call for just food storage.<br /><br />Well, that job just got a whole lot easier! My good friend just started a blog called <a href="http://myfoodstoragecookbook.com/">MyFoodStorageCookbook</a> where she lists hundreds of food storage only recipes that she has tried. She also introduces her recipe system that she uses to keep it all rotated and to ensure that her family has something different to eat every single day for a whole year if they had to live off their storage. AMAZING!<br /><br />I encourage you to take a look.Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com4tag:blogger.com,1999:blog-7885234436078497634.post-2780968029035006912011-07-03T21:37:00.000-07:002011-07-03T22:10:08.934-07:00Powdered Peanut ButterDid you know that peanut butter does not have a long shelf life? I didn't. Duh. You would think the fact that it's practically swimming in oils would have clued me in but no. I bought a whole years worth before I realized I had a problem.<br /><br />It really is a tragedy. Peanut butter is beautiful on so many levels. First it's a good protein source, it's also a great thickener, it's delicious, and in a pinch it really will satisfy a sweet tooth if you have nothing else. But alas, I have to move on to peanut butter plan B.<br /><br />So I purchase some powdered peanut butter. Not my idea of fun, but then neither is living without peanut butter. I found a <a href="http://www.bellplantation.com/">company</a> that seemed very excited about their product AND they would let me purchase just a <a href="http://store.bellplantation.com/Sample-Packs-of-PB2-and-Chocolate-PB2-s/5.htm">small trial package</a> - BONUS! I love that some companies are doing that now. No more buying a #10 can of something just to try it and find you hate it.<br />However, if you are ready to take the plunge and get a whole jar of it, you can also find it at <a href="http://www.amazon.com/s/?ie=UTF8&keywords=pb2+powdered+peanut+butter&tag=googhydr-20&index=aps&hvadid=4691246207&ref=pd_sl_3cdqonhs9w_e">Amazon</a>, which is very convenient because I pretty much shop there weekly......<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGUxUxFeZPVL1h-EMUkr7p7xDEmZDbRcDdGPQyXJPgfffMcTVsi0Ft54Z7pnHV_HiCtmrXxNe-IOL3-ozgMKlr-MTC_pe0NHnUeExMWh1VH7F18oegd_9wBRwLYvXnp4EcCq1ZZxzXps/s1600/DSC_0175.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5625353086563802530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGUxUxFeZPVL1h-EMUkr7p7xDEmZDbRcDdGPQyXJPgfffMcTVsi0Ft54Z7pnHV_HiCtmrXxNe-IOL3-ozgMKlr-MTC_pe0NHnUeExMWh1VH7F18oegd_9wBRwLYvXnp4EcCq1ZZxzXps/s320/DSC_0175.JPG" /></a> Anyway, they actually have different flavors of peanut butter, one of which is <a href="http://store.bellplantation.com/Chocolate-PB2-s/1.htm">CHOCOLATE</a> peanut butter. Seriously. I would never kid about chocolate for food storage. Of course I bought a trial package of that too.<br /><br />So here is the run down. Instructions say it is 2 parts PB powder to one part water. I tried that and the flavor was actually really good, however the consistency was a bit off. So next I tried half/half water and oil with the PB powder. That made the consistency better, but now the flavor was off.<br /><br />In the end I decided that it is better with just the water. I can live with a slightly different consistency. Plus I'm imagining 1,000 beautiful uses for chocolate peanut butter in food storage :)<br /><br />The shelf life of powdered peanut butter is not fabulous, just 12 months, but that is probably because there are no preservatives in it. The only ingredients are roasted peanuts, sugar, and salt. It's a solid alternative to regular peanut butter but it will have to be rotated regularly.Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com11tag:blogger.com,1999:blog-7885234436078497634.post-5122319755964039422011-06-19T17:50:00.000-07:002011-06-19T22:16:30.939-07:00When Camping Spots Attack..........Ok, so I HATE camping! Totally and completely. I didn't always feel this way, when I was a kid I thought it was the greatest thing ever, but that was back when I didn't plan, pack, cook, clean, or care about dirt. Now I'm the mom and seriously, WHAT can be fun about living in the dirt and trying to feed your family out of an ice chest? But I digress.....<br /><br />There is one upside to camping for me and that is that camping supplies, by their very nature, are emergency perparation items, SO when I found myself unavoidably forced to go camping last week I resolved to at least stock up on a bunch of emergency preparedness "necessities."<br /><br />I figured if I was going to have to camp, I was at least going to be as comfortable as possible so we went to Cabelas and practically bought out the store's camping section. I'm not kidding. We had THREE sales guys helping us load all our stuff on a big pallet cart. They were so excited I could tell they were looking at all the stuff we were buying and thinking "Well our jobs are secure for the rest of the year!"<br /><br />Not to make anyone jealous but we got 2 tents (one is <a href="http://www.cabelas.com/catalog/product.jsp?productId=732567&destination=%2Fcatalog%2Fproduct.jsp%3FparentCategoryId%3D104795280%26categoryId%3D104779080%26subCategoryId%3D105590880%26productId%3D747004%26type%3Dproduct%26destination%3D%252Fcatalog%252Fbrowse%252Fcamping-tents-family-tents%252F_%252FN-1102574%252FNs-CATEGORY_SEQ_105590880%253FWTz_l%253DSBC%25253BMMcat104794380%25253Bcat104779080&WTz_l=YMAL%3BIK-518889">10x20</a>!), a nice, <a href="http://www.cabelas.com/product/Camping/Outdoor-Cooking/Camp-Blind-Stoves%7C/pc/104795280/c/104754780/sc/104246280/Camp-Chef-Explorer-Stove/727834.uts?destination=%2Fcatalog%2Fbrowse%2Fcamping-outdoor-cooking-camp-blind-stoves%2F_%2FN-1100705%2FNs-CATEGORY_SEQ_104246280%3FWTz_l%3DSBC%253BMM%253Bcat104754780&WTz_l=SBC%3BMM%3Bcat104754780%3Bcat104246280">large cooking stove</a> with accessories, a <a href="http://www.cabelas.com/product/Cabelas-Standard-Camp-Kitchen/746444.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3Dkitchen%26WTz_l%3DHeader%253BSearch-All%2BProducts&Ntt=kitchen&WTz_l=Header%3BSearch-All+Products">kitchen</a> complete with a kitchen sink :), a <a href="http://www.cabelas.com/product/Cabelas-Shower-Shelter/735058.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3Dshower%26WTz_l%3DHeader%253BSearch-All%2BProducts&Ntt=shower&WTz_l=Header%3BSearch-All+Products">shower</a> WITH <a href="http://www.walmart.com/ip/Zodi-Instant-Water-Heater-and-Hot-Shower/4698021">hot water</a>, a giant shade screen to fit around our picnic table and kitchen to avoid bugs, 2 double high air mattresses with <a href="http://www.cabelas.com/product/Eusebio174-Air-Bed-Sleep-System/1168813.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3Dair%2Bmatress%2Bsleeping%2Bbgs%26WTz_l%3DHeader%253BSearch-All%2BProducts&Ntt=air+matress+sleeping+bgs&WTz_l=Header%3BSearch-All+Products">sleeping bags</a> that convert to a bed set so you aren't squished into a narrow sleeping bag, plus a host of other things. Yep I was going to be camping in style and getting prepared at the same time, or so I thought.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQWY0YrXKe2CPiELpbocUt8zLhWOFBH13vtqL1mXqBUylT_dcji_UFcbByFcbx0bCnmjwfEYzMtW6EhtX5PbqbLtACrjoRBmVnqITQkOBluwvVXDHRJ-nA7GN24ffpa8afcCztE4i9Hg/s1600/Arches_NP_Juniper_Basin_Group_Campsite.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5620107283397658114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQWY0YrXKe2CPiELpbocUt8zLhWOFBH13vtqL1mXqBUylT_dcji_UFcbByFcbx0bCnmjwfEYzMtW6EhtX5PbqbLtACrjoRBmVnqITQkOBluwvVXDHRJ-nA7GN24ffpa8afcCztE4i9Hg/s320/Arches_NP_Juniper_Basin_Group_Campsite.jpg" /></a>So we traveled all the way down to <a href="http://www.utah.com/nationalparks/arches.htm">Arches, UT</a> for our little adventure and truthfully I was excited to try out my new stuff. It took us <strong>four hours</strong> to set up camp but I figured it would be worth it. We were camping with all of my extended family, some in tents, and some had rented RV's that were in adjacent sites to our group site. You can see from the picture how awesome our spot was. Day one went great, I LOVED my kitchen and the new "beds" were so comfortable I slept like a baby all night. Day 2 was still going well when the men and older kids decided to go on an evening hike about 7pm, leaving us women folk at camp with the little children.<br /><br />My sister and I watched the 2 littlest boys playing in the sand while the other kids were off playing somewhere nearby. We chatted at the picnic table enjoying the relative peace and quiet when all of the sudden we were hit with a wall of sand traveling up to 100 mph! We watched in horror as our 2 little boys were swallowed up by the sand. I ran to my 4 year old and did the only thing I could, I wrapped him up in a human cocoon to keep him safe while my bare arms and legs were pelted mercilessly by the flying sand. My mind was in a panic wondering where my other kids were but it was impossible for me to move the wind was so strong. As soon as it let up the littlest bit I picked up my son and ran for the tent thinking I would put him in it and search for my other kids. However I saw that the poles had come loose and were flying dangerously in the wind, it was about to collapse. I had to instead put him under the semi covered "porch" of tent number 2 and tell him to stay there with his eyes closed. I had no choice but to leave him to find my other 2 kids. I struggled against the sand and wind screaming their names but the storm was so loud no one could hear me. I started to panic. I had no idea where they were and no way to find them. I bumped into one of my nieces who yelled over the storm that she thought they made it to one of the RVs. I ran over there and opened the door. There was my 6 year old, on the floor of the RV curled up in the fetal position crying. My 8 year old daughter had found him tumbling down the road like a tumbleweed and rescued him. She sobbed to me, "I was with cousin Jacob too mom but I couldn't save them both. I had to save my brother. I don't know what happened to Jacob."<br /><br />I think the storm (I hear they are called a <a href="http://en.wikipedia.org/wiki/Microburst">microburst</a>) lasted probably less than a minute but it felt like SO much longer. When it was all over everyone was safe but our camp was decimated. All of my stuff survived but only because we were on the side more sheltered by the trees, my siblings were not so lucky. Three tents were literally torn to shreds and their poles bent beyond repair. Everything we owned had sand in it. Even my camera which had been in my tent, in it's case, was full of sand. My sister's family spent the night in their van as nearly everything they brought was destroyed. The next day we packed up and left.<br /><br />So what does this have to do with food storage? Well I learned that most of today's camping equipment is meant to be used in the cushiest of circumstances, in nice weather, in a nice campground. Of course you can buy extreme weather items, but who does that? Almost everything I own would be of no use unless conditions were basically beautiful.<br /><br />I will say that when the weather was good everything functioned wonderfully. The hot showers were AMAZING and cooking was a breeze. I even brought my canned hamburger and made tacos. My siblings thought that was one of the coolest things ever, no need to refrigerate the meat, and didn't even have to cook it, just reheated it.<br /><br />However, I'm no longer deluding myself into thinking that we could use our camping gear for any kind of long term, rugged emergency situtation. I'll have to consider that and make up a new plan. In the meantime, I am grateful that although I came by this knowledge the hard way, the only thing that was lost is replaceable. We feel so blessed that the people we love most were safe and in the end we were all reunited. After it was all over my mom said to me, "Why would God let this happen to us?" but all I can feel is gratitude that He protected us all when it did.Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com8tag:blogger.com,1999:blog-7885234436078497634.post-50830866187239303192011-05-01T18:53:00.001-07:002011-05-01T20:14:33.439-07:00Canning Chicken with Re-useable Canning LidsSo I tried canning chicken several weeks ago but I'm only just now getting around to blogging about it. Pesky Spring Break vacations and such have kept me from my blog :)<br /><br />So I wasn't initially going to bother canning chicken. I already store the store bought chicken in a can, which I don't mind the taste of, and it stretches pretty far. However, curiosity got the better of me as so many people sing the praises of home canning chicken. To make it interesting I decided to can boneless thighs and I used re-usable canning lids.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhix695oOaK5Cp3XiItkiwWZ6hIa87k2exeVgBWAL3G8S1EKgtEbn32hhwv78ghf1ASuMdtCd4JQSCEK6CbOg3bTrhE487jzwCwBuMzQtAn1OkD8kQ6cBDSFh8jDzhp8Bex0E0kSdn3-Xg/s1600/Canning+Chicken+4-11+%252801%2529.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhix695oOaK5Cp3XiItkiwWZ6hIa87k2exeVgBWAL3G8S1EKgtEbn32hhwv78ghf1ASuMdtCd4JQSCEK6CbOg3bTrhE487jzwCwBuMzQtAn1OkD8kQ6cBDSFh8jDzhp8Bex0E0kSdn3-Xg/s200/Canning+Chicken+4-11+%252801%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5601933325453446610" border="0" /></a>If you haven't heard of re-usable lids they are made by <a href="http://www.reusablecanninglids.com/">Tattler</a> and supposedly you can use them over and over rather than having to throw them out after each use like the metal ones. I've been wanting to try them out for awhile because no matter how many lids I store, I'll eventually run out. Re-usable ones seem like a smarter way to go.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDlrXyFkSQOWBONEHpvqov4gbjQfrUuhC4NVIo-44L_ImQF1Xfjb7q6yBPsBHVZAGldSMgunYLj3dUDkNMUiLaVS6F8KkodIpIpZipzzEkYqZ2Z6yqX1TZt1GTH4SryuO5EpVsVQux7g/s1600/Canning+Chicken+4-11+%252802%2529.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDlrXyFkSQOWBONEHpvqov4gbjQfrUuhC4NVIo-44L_ImQF1Xfjb7q6yBPsBHVZAGldSMgunYLj3dUDkNMUiLaVS6F8KkodIpIpZipzzEkYqZ2Z6yqX1TZt1GTH4SryuO5EpVsVQux7g/s200/Canning+Chicken+4-11+%252802%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5601934159261399906" border="0" /></a>To start off, I boiled my lids and their rubber ring, just like you would with regular lids. The white lid you see in the pot is just like the regular metal canning lid, although it's not metal. The red ring you see is a rubber gasket that provides the seal. It is also re-usable.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-Iw30sn6GXQZOuG-aQN9PUvt2nE1ZED7G40U-LENmljVSJOLaWODv9_34F6BnPLQsAqByXbe5FOS5iRHqXu_po-uVCcIVZtRtjErzpQFDTqBuTpl09qBIY_1PzBVN8nr2-up_uCbBMk/s1600/Canning+Chicken+4-11+%252805%2529.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-Iw30sn6GXQZOuG-aQN9PUvt2nE1ZED7G40U-LENmljVSJOLaWODv9_34F6BnPLQsAqByXbe5FOS5iRHqXu_po-uVCcIVZtRtjErzpQFDTqBuTpl09qBIY_1PzBVN8nr2-up_uCbBMk/s200/Canning+Chicken+4-11+%252805%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5601935840618260018" border="0" /></a>You do not need to precook the chicken. It will cook as it boils in the canner. I put 1 tsp of chicken bouillon in the bottom of each jar. This is not necessary but I was interested in having really good broth for chicken soup. I cut all the fat off my boneless, skinless thighs, and then put them into the jars. There is no need to add any liquid. You should not pack them down tightly but they cook down quite a bit during the canning process. Next time I will put more in than I did this time. Make sure that you leave an inch of head room though.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-pF9KGemuBdQctBbk1xkdAM4x-VRdQ0pjcsDaRcKslBqG4dirLYQIvgy9-qDZmXvGzx3xHYj2wCFZse-vI2Z21v5kw0Ps20jgaiP_CQYYZk_SHf4slsCK_u6pW82rREyJQS9-heLJMF8/s1600/Canning+Chicken+4-11+%252806%2529.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-pF9KGemuBdQctBbk1xkdAM4x-VRdQ0pjcsDaRcKslBqG4dirLYQIvgy9-qDZmXvGzx3xHYj2wCFZse-vI2Z21v5kw0Ps20jgaiP_CQYYZk_SHf4slsCK_u6pW82rREyJQS9-heLJMF8/s200/Canning+Chicken+4-11+%252806%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5601936942897256706" border="0" /></a>Now the jars are ready to go into my canner. You can see in this photo the three jars in front showing the three steps to putting the lids on. First make sure your jar rim is clean. Then put on the rubber gasket. Next place the white lid on top. Finally, put on the metal ring. Tighten as you normally would, then turn BACK a 1/4 turn. That is the only thing that was different about using these lids.<br /><br />I had my first canning accident as I put in my first jar of chicken. I had no sooner put it in the canner then I heard a giant CRACK! Ugh, the bottle had cracked and the bottom came off completely. It was my own fault, I had let the jars get too cool and then put them in the hot canner. I had to throw that whole jar away. Bummer. I ran hot water on the rest of the jars before putting them in the canner. Thankfully there were no other problems.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcj2x6nRjYZRzaBQqgSnJOKMFUkVqd4sK-aUFUm4ySRCXLtUPn1B0PAPQdb31O8DkdM_oesRnw-EOpHvOWOaMTSCE5M1n4-uAxlvp2TlFI8Tg9xemyaQ1Ou43OeFT59R45zK0cbrIDlmk/s1600/Canning+Chicken+4-11+%252807%2529.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcj2x6nRjYZRzaBQqgSnJOKMFUkVqd4sK-aUFUm4ySRCXLtUPn1B0PAPQdb31O8DkdM_oesRnw-EOpHvOWOaMTSCE5M1n4-uAxlvp2TlFI8Tg9xemyaQ1Ou43OeFT59R45zK0cbrIDlmk/s200/Canning+Chicken+4-11+%252807%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5601938528031168514" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKgb_xbmXm1glTvXha9b9Q1NDSMwG18AOSwcAU95R0M6Rqw5ofm7ZKsGNVlu-J14B11mHONUhjcrN4h0kZWZzt4QyIbecgalNodSaBsWiBjyE_W_PR7d2md1bdBuLP_EOuEYOjBqmRbs/s1600/Canning+Chicken+4-11+%252808%2529.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 133px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKgb_xbmXm1glTvXha9b9Q1NDSMwG18AOSwcAU95R0M6Rqw5ofm7ZKsGNVlu-J14B11mHONUhjcrN4h0kZWZzt4QyIbecgalNodSaBsWiBjyE_W_PR7d2md1bdBuLP_EOuEYOjBqmRbs/s200/Canning+Chicken+4-11+%252808%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5601943572118287794" border="0" /></a>Here are my jars of chicken all done hot out of the canner. See that liquid? That is pure chicken broth baby! YUM! Ok, I know it doesn't look that appetizing. In fact my MIL came over, looks very skeptically at my jars and said, "Um, can I ask what that is?" I tried to answer as matter of factly as possible. "It's canned chicken." She said, "But you aren't going to eat it like that?" "Well, you certainly can, it's fully cooked, but I'll most likely be shredding it for enchiladas and such." She responded, "Well, you really are Miss Betty Homemaker aren't you?" LOL! I know we preparedness people look like freaks to the outside world. I'm totally ok with that.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWGAepKyn56fWVqWXiMa811aofnkwk_LlfL20qDUVz13YcK4XsaVUziWumzr3S7ND1x3_gaBKs1iVj0mRsAVOKZLlO-YRBQzl04ph-az8g-5SYDU9LxtmAhSF6yXWTL_FXD7zhyxVGz9I/s1600/Canning+Chicken+4-11+%252809%2529.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWGAepKyn56fWVqWXiMa811aofnkwk_LlfL20qDUVz13YcK4XsaVUziWumzr3S7ND1x3_gaBKs1iVj0mRsAVOKZLlO-YRBQzl04ph-az8g-5SYDU9LxtmAhSF6yXWTL_FXD7zhyxVGz9I/s200/Canning+Chicken+4-11+%252809%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5601943815160573554" border="0" /></a>So now for the bad news. I had a 50% fail rate on my re-useable lids. Half of them did not seal. However, I'm pretty sure that this was user error. I think I might have loosened them too much before putting them in the canner. So I'm going to give them another shot because I really like them. I definitely like the whole concept. I've used several jars of chicken since canning them and I just put the lids and rings in the dishwasher, and they are ready to be used again.<br /><br />Here are a few of the items I have made with my canned chicken. It has been super convenient and really yummy. I absolutely love just grabbing a jar of chicken and using it in meals.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-NRTGuurtSKRy7At2p6LuOnJhBTr6n0f6vC_XEBMAV73FHUF1m41inNbDOrIS-gM3InDWE-jbTxYmpOH6J4tTgk8vORDViYeLJCOUABhZny8WvWPC1YcUkZrsvOC_DTd7HkpMp0tycU/s1600/Canning+Chicken+4-11+%252810%2529.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-NRTGuurtSKRy7At2p6LuOnJhBTr6n0f6vC_XEBMAV73FHUF1m41inNbDOrIS-gM3InDWE-jbTxYmpOH6J4tTgk8vORDViYeLJCOUABhZny8WvWPC1YcUkZrsvOC_DTd7HkpMp0tycU/s200/Canning+Chicken+4-11+%252810%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5601945532747893810" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8QAxip6Ege9qcRODt0G6DBJLfcM_t9Y679U7Fu4WizGyaS8z1WRGT6Le3eZpWnoI-9b2OJ0cvdBOFUK4QpztpOzglPrhIM5ZiQQbcVdVL9AK8ZmXDk3S6z7NxdQmzYSlWOJmReQDwY4/s1600/Canning+Chicken+4-11+%252811%2529.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8QAxip6Ege9qcRODt0G6DBJLfcM_t9Y679U7Fu4WizGyaS8z1WRGT6Le3eZpWnoI-9b2OJ0cvdBOFUK4QpztpOzglPrhIM5ZiQQbcVdVL9AK8ZmXDk3S6z7NxdQmzYSlWOJmReQDwY4/s200/Canning+Chicken+4-11+%252811%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5601945922374064578" border="0" /></a>The first thing I made was chicken noodle soup so I used the broth and everything. I just dumped the whole jar into the crockpot and shredded up the chicken. It was really good, flavorful soup.<br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvidXI2FCpIzlH_6s0I_fT5JKg-IejMxYGOKsGv7_l9-_bmrZkudhtWdvq5QLGOP2nQdXHaNnJGk1hhJkrvrzSaFe1MMYN5LyvgTzfLPImSmw64XwhCQZQ92E-Poidnqripna8-I74xSE/s1600/Canning+Chicken+4-11+%252815%2529.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvidXI2FCpIzlH_6s0I_fT5JKg-IejMxYGOKsGv7_l9-_bmrZkudhtWdvq5QLGOP2nQdXHaNnJGk1hhJkrvrzSaFe1MMYN5LyvgTzfLPImSmw64XwhCQZQ92E-Poidnqripna8-I74xSE/s200/Canning+Chicken+4-11+%252815%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5601946261358926242" border="0" /></a><br />I also made homemade toquitos. Wow, they were so awesome! Usually these would be a lot more work but all I had to do was drain the chicken, shred it with a fork, and add it to my recipe. Awesome!<br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvZzFPQwV9qym84-h0qrLJ1ZUrhagUOtgOiB_tnubh9zcWIU1vZmue5mH_0M3hOa_dhrV4K8rVdaz54J9yBFfUdc1dGlH5irn6qEdheTWULkIKAMaGhg2a3lrn_96Tv1KwLZvbSCz1Rk/s1600/Canning+Chicken+4-11+%252813%2529.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvZzFPQwV9qym84-h0qrLJ1ZUrhagUOtgOiB_tnubh9zcWIU1vZmue5mH_0M3hOa_dhrV4K8rVdaz54J9yBFfUdc1dGlH5irn6qEdheTWULkIKAMaGhg2a3lrn_96Tv1KwLZvbSCz1Rk/s200/Canning+Chicken+4-11+%252813%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5601946970723398098" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbFYFY5bjSYMmzh-zlxJlRfJZoURBs1SDk-uokxdfLZ54sL9NzjZ7P2C70s4VnpDegPDdO8TF2qgcI68YhWdC3b4P6HbIeyez3wKvSOjfFSjloq97ALiHKtjxMXVxMSJWXfAGiqr4NWtU/s1600/Canning+Chicken+4-11+%252814%2529.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbFYFY5bjSYMmzh-zlxJlRfJZoURBs1SDk-uokxdfLZ54sL9NzjZ7P2C70s4VnpDegPDdO8TF2qgcI68YhWdC3b4P6HbIeyez3wKvSOjfFSjloq97ALiHKtjxMXVxMSJWXfAGiqr4NWtU/s200/Canning+Chicken+4-11+%252814%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5601948333806981202" border="0" /></a>Finally tonight we had homemade chicken pot pie. Again, it would have taken a lot longer without the convenience of just grabbing the jar and shredding the chicken. Absolute perfection if I do say so myself. :)<br /><br /><br /><br /><br /><br /><br /><br />I'm definitely a fan, and will continue to can both hamburger and chicken. I have a date to help my SIL can her meat too so I'm sure that she'll be converted soon as well. I find that the chicken goes a long way. We've only used 3 quart jars so far and we are feeding 8 people. I'm planning my canned meat as part of my 3 month supply since it does need to be rotated regularly. Canned meat expires in about a year.Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com13tag:blogger.com,1999:blog-7885234436078497634.post-9040810944071555762011-02-20T20:18:00.000-08:002011-02-20T20:25:40.860-08:00Yet Another Attempt at ButterOk, I know my blogs on spreadable butter are endless but a friend gave me another recipe to try. If you can get past the "ick" factor it's actually pretty good! Here's the recipe:<br /><br />1 lb shortening (I used butter flavor Crisco)<br />1/2 tsp salt<br />1 2/3 evap milk OR sweetened condensed milk<br /><br />Whip the shortening and the salt until light. Add the evap milk a little at a time and blend.<br /><br />I like it with the sweetened condensed milk better. It more closely resembled sweet cream butter, but my kids preferred the evap milk.<br /><br />I know it's hard to get past the thought of eating Crisco, but if you can, the actual taste and consistency was pretty good. My biggest worry was that it would not melt. That's my hubby's biggest criteria. If it doesn't melt, he won't even try it. I put it on toast though and it melted right in just like butter.<br /><br />Anyway, it's not the perfect solution yet, but it's one more idea. Plus, it's made of stuff I already store and it is shelf stable which is a plus.Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com5tag:blogger.com,1999:blog-7885234436078497634.post-79963465658684870632011-02-06T15:39:00.001-08:002011-02-06T16:41:06.265-08:00Canning HamburgerOk I finally did it. I set some time aside and canned hamburger. I've been putting it off because I just couldn't imagine wanting to spend the time canning it when I can just throw it in the freezer. Well how WRONG I was! I'll tell you why later, but first let's get to the process.<br /><br />First I fried up a bunch of ground beef from Costco. I'm not sure how much I started with but it was lean ground beef. You do not want to can high fat ground beef. I drained the meat well before putting it in the jars. You can cook this up with onions and other seasonings and can it like that. I did it plain just because then I can use it however I want later. Next time though I think I will fry it up with onions. I almost never use ground beef without onions.<br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJs5PShzjZVYHBLC5OEcyupUv9BLL4s6NStQ6JnMR2ncl4POEDEkdtfbFm69nhV-gRqWUZD7eBr5fTYhHxsnnJrR9G23PHkDQAUwHxuwbh1cu8o9xTFvBFCy4wzC3Y14DiLOvKUZUIl5U/s1600/Canning+Meat+%252801%2529.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5570726017029338354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJs5PShzjZVYHBLC5OEcyupUv9BLL4s6NStQ6JnMR2ncl4POEDEkdtfbFm69nhV-gRqWUZD7eBr5fTYhHxsnnJrR9G23PHkDQAUwHxuwbh1cu8o9xTFvBFCy4wzC3Y14DiLOvKUZUIl5U/s200/Canning+Meat+%252801%2529.jpg" /></a><br /><br />Next I took sterile quart canning jars and I put one beef bouillon cube in the bottom. Some people use just water, some people use beef broth, but this is just the way I did it.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3wOfqHkXX0dRtM_TOsZ6ATJYv2Q8EC7c7FNq2_Stelbjpbkv2EXW5OvGWaCBvOOfgcvicImcRu1vpeagUQNJONQj5rWMSgYeEw9yefcO8oetyBtt8IqtaQDkeJIDSvxF5q2hg6kwLx8o/s1600/Canning+Meat+%252802%2529.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5570727154531970162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3wOfqHkXX0dRtM_TOsZ6ATJYv2Q8EC7c7FNq2_Stelbjpbkv2EXW5OvGWaCBvOOfgcvicImcRu1vpeagUQNJONQj5rWMSgYeEw9yefcO8oetyBtt8IqtaQDkeJIDSvxF5q2hg6kwLx8o/s200/Canning+Meat+%252802%2529.jpg" /></a><br />Next I added ground beef. I filled up the jars but did not pack them tightly. I think I might try packing in a little more next time because my jars didn't seem to hold as much meat as other people's. Once the meat was in, I filled the jars up with boiling water, leaving 1 inch of head room. Then I carefully wiped the rims and put the lids on.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38G7Pwe9zVTc2A_OQK1tSRyK4xbSs7GTE7eKxAFUiaAt2WZla-iG3-squ1xgqXXMUMItL2UVR8jAx8i1_-1MsAML_rmLep76-fYeFjs8rtJLM0WhED80hLUp5gC8IOG_lOW5qiKYP_Tw/s1600/Canning+Meat+%252803%2529.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5570727697221650066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38G7Pwe9zVTc2A_OQK1tSRyK4xbSs7GTE7eKxAFUiaAt2WZla-iG3-squ1xgqXXMUMItL2UVR8jAx8i1_-1MsAML_rmLep76-fYeFjs8rtJLM0WhED80hLUp5gC8IOG_lOW5qiKYP_Tw/s200/Canning+Meat+%252803%2529.jpg" /></a><br />Now I had read some people put raw hamburger in the jars since it cooks as it cans. I decided to try one jar like that. I packed it full of raw hamburger and then put a tsp or so or beef broth flavoring on top. There is no need to add liquid to these jars so I just put the lid on.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhk9yt9IeOiySNTrvsM0P2CSDzJkolcLe5cJFrKHKOpa2-vOXqXQEm1Vdeu29ieH_9SEgu7NyxjJOpN2v7Tzp7rsdk0-GpqF9XfgH9WzichEurVGKYidY4AXi4Pv0WjlxUZ0TycSHjErc/s1600/Canning+Meat+%252804%2529.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5570728589388748274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhk9yt9IeOiySNTrvsM0P2CSDzJkolcLe5cJFrKHKOpa2-vOXqXQEm1Vdeu29ieH_9SEgu7NyxjJOpN2v7Tzp7rsdk0-GpqF9XfgH9WzichEurVGKYidY4AXi4Pv0WjlxUZ0TycSHjErc/s200/Canning+Meat+%252804%2529.jpg" /></a><br />Next I placed them in my pressure cooker. I can fit 7 quart jars in my canner. This is the first time I have used a pressure cooker and I was a little nervous. I took my gauge into my local county extension office to get it calibrated but I have heard horror stories about pressure canners exploding so I made all my kids stay out of the kitchen. :)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTTwOsMop54QrcPV1lhdX0X9Li7SlwS0WXmC-oibj8_td3JgDL0p0083-L-nWmItB-kf7v9MPa6u4mon5AAaF6-MKVg6hs9rm8dQaaHhDRuljzWejv4UjiP2PTAq7jbmsybyEJBLzprk/s1600/Canning+Meat+%252806%2529.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5570729864932173394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTTwOsMop54QrcPV1lhdX0X9Li7SlwS0WXmC-oibj8_td3JgDL0p0083-L-nWmItB-kf7v9MPa6u4mon5AAaF6-MKVg6hs9rm8dQaaHhDRuljzWejv4UjiP2PTAq7jbmsybyEJBLzprk/s200/Canning+Meat+%252806%2529.jpg" /></a><br />When canning hamburger it needs to cook at 11 pounds of pressure for 90 minutes. If you are doing pints then it's 11lbs for 75 minutes. I had to pretty much stand next to the pressure cooker for 90 minutes as the pressure didn't stay completely steady the whole time and I had to make minor adjustments to the heat. This was the only really time consuming part.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzuIKpcVfLydF12o1Pkq674XPXAaRft9LzmnQEmWzlizU4ffgu-Dkxn5OzQxdWRR28qC37Yz1vTut04SJFAxajIITyFcqrYQiQez17LyBHRWC6MM6Vtg9pDjJXCq6e49aq_gcWVHdlT-s/s1600/Canning+Meat+%252807%2529.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5570730411980224530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzuIKpcVfLydF12o1Pkq674XPXAaRft9LzmnQEmWzlizU4ffgu-Dkxn5OzQxdWRR28qC37Yz1vTut04SJFAxajIITyFcqrYQiQez17LyBHRWC6MM6Vtg9pDjJXCq6e49aq_gcWVHdlT-s/s200/Canning+Meat+%252807%2529.jpg" /></a><br />After the 90 minutes are up you turn off the heat, however, it does take a while for the pressure in your canner to subside. You just have to wait, although you don't need to babysit it anymore. Once the pressure is gone, you can remove the lid and carefully remove your jars. They should sit on your counter for 24 hours to cool. You can see it the picture the difference between the precooked meat (on the right) and the raw meat (on the left). The precooked meat looked MUCH more appetizing and had a lot less fat in it. Still I was trying to reserve judgement until I tried it.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXxOn8-HwjPCeVJvjdmVuYaDD4OLDOFOyafnMW7f0MuhFqoMeillGHQpx5QgJbcNKIc91DjoUP7LNomnYI0s_LfCpukwHlU0cNun3fTlPB8bHrZeXqJl_4sTrLKprNEy8m9au02ljYYQ0/s1600/Canning+Meat+%252808%2529.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5570731198458382514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXxOn8-HwjPCeVJvjdmVuYaDD4OLDOFOyafnMW7f0MuhFqoMeillGHQpx5QgJbcNKIc91DjoUP7LNomnYI0s_LfCpukwHlU0cNun3fTlPB8bHrZeXqJl_4sTrLKprNEy8m9au02ljYYQ0/s200/Canning+Meat+%252808%2529.jpg" /></a><br />The next morning I checked on my jars and you can see that the grease had coagulated in a ring. The raw meat jar looked truly disgusting. I also wasn't sure it has sealed properly so I put it in the fridge to use right away. All of my other jars looked great!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8KiG2UnTkZ7r_btN-wFNIAlcossuCDks1QgJbIZEN1sU3EK-k2Flc1TXL2VWJju7KnlmNTy0kSigHaZYAsbSd3h66JUClAK2IKTRtjhO-ln90DNpsdIAZvLoF7Qo9mjXdFkuOVq_QZI/s1600/Canning+Meat+%252809%2529.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5570732191724375842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8KiG2UnTkZ7r_btN-wFNIAlcossuCDks1QgJbIZEN1sU3EK-k2Flc1TXL2VWJju7KnlmNTy0kSigHaZYAsbSd3h66JUClAK2IKTRtjhO-ln90DNpsdIAZvLoF7Qo9mjXdFkuOVq_QZI/s200/Canning+Meat+%252809%2529.jpg" /></a><br />Just FYI, I decided to do another batch of pint jars and to actually rinse the meat to see if I could get rid of that ring of fat. I suppose it doesn't really matter but it just didn't look very yummy. It worked since they had virtually no white ring but again, not sure it mattered other than aesthetically, and it might even have been a bad thing as some of the flavor no doubt washed away as well.<br /><br />Ok, so, we did try to eat the jar that began as raw meat, and I say try because I never did manage to even get it out of the jar. It was a like a rock solid little meat loaf in there. After gouging at it with all sorts of implements with little success of dislodging the meat, I gave up and threw it in the trash, jar and all. Guess I won't do it that way again. It could have been extra hard because I had it in the fridge but it looked so revolting to begin with that I'm not even going to try it that way again.<br /><br />I have also used some of the other meat. It's SO terrific! I couldn't tell the difference between that and meat cooked up fresh. Plus the convenience of just grabbing a jar, draining it, and fixing dinner was indescribable. I'm forever forgetting to take meat out of the freezer in the morning so this is a huge blessing to me. Plus if we ever lost power for very long, I would lose all of my meat in the freezer. Canned meat will last at least a year. Longer if stored correctly.</p><p>One other note. Most people say you can fit 1lb of hamburger into a pint jar, and 2lbs into a quart jar. I didn't get nearly that much into a jar. In fact I would say it was about half that. Maybe it's because I didn't pack it tight enough, or maybe they were talking about precooked weight, but just wanted to let you know that my experience was different.</p><p>I'm not going to can all my meat. After all, you can't use it to make hamburgers :) but I'm going to keep enough for my family for 3 months. I haven't canned any of my hubby's elk yet. I'm waiting for a month to go by, then I'm going to eat some more of this meat and make sure that the taste stands up over time. I'm hopeful though.<br /><br />Give it a try if you are at all interested. It's just one more tool in your preparedness box! </p>Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com55tag:blogger.com,1999:blog-7885234436078497634.post-26394721344287874732011-01-30T13:51:00.000-08:002011-02-01T17:46:31.387-08:0015 Minutes of FameYou remember that my favorite <a href="http://foodstoragemadeeasy.net/">food storage website</a> was collecting food storage only recipes? Well I submitted like 7 hoping they would choose at least one so I could qualify for a PDF of all the recipes. Good news! This week they are featuring one of the recipes that I sent in! For this week it's right there on their <a href="http://foodstoragemadeeasy.net/">homepage</a>. After this week I think it will show up on this page: <a href="http://foodstoragemadeeasy.net/2011/01/29/shelf-stable-recipes-wheat-applesauce-cake/">Wheat Applesauce Cake</a> This is likely to be my one and only shot at 15 minutes of fame so go check it out.<br /><br />Also, I added another page to my blog today that includes a list of supplies you might not realize you should be storing, or have on hand, in case of desperate times so check that out too.<br /><br />Finally, I spent a couple of days this week canning hamburger. It was SO awesome! I took lots of pictures so next week I will post all about it and how to do it. Plus, my hubby went elk hunting again and bagged a big one. He brought home at least 100 pounds of meat. We did manage to squeeze it all into our outdoor freezer but I'm going to spend this week canning a lot of the hamburger from that too. Can't wait to share with you - once you try it, you'll be addicted!Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com5tag:blogger.com,1999:blog-7885234436078497634.post-59866500392662014272011-01-23T16:24:00.001-08:002011-01-23T16:25:46.282-08:00My Favorite Food Storage BooksAdded a new static page today that lists all of my favorite food storage books and why I like them. Hopefully you will find them as useful as I have. You can find the link near the top of my blog.Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com0tag:blogger.com,1999:blog-7885234436078497634.post-56699736241100408922011-01-16T16:48:00.000-08:002011-01-16T17:05:22.611-08:00New Handout PagesSo I taught a class this week (again) on living off food storage. It was the first time I taught a class to a non-food storage group though, and it was to a group of people who actually know me so it was a little more nerve racking than usual. I had a LOT of fun though! I was thinking this was the last time I was going to teach this class as I was getting a little tired of doing it over and over but after class someone asked me to come teach another one in her ward. I happily agreed. I guess this is a subject I just don't get tired of.<br /><br />I have several handouts that I give out to my class that I realized I have never posted on my blog. Blogger now lets you create static pages to your blog so I decided to create a few, one page per handout. I just published the first one, it's entitled "<strong>What You Are Not Storing But Should Be</strong>" You will always find the link to it at the top of my blog. I'm going to add one more page each week until I have them all up. Hopefully that will be useful to people.<br /><br />I'm considering just starting a website. That has actually been a goal of mine but I just can't imagine where I will find the time. Still, it's a worthwhile goal. I would like one that answers all the basic question of food storage and that no matter what stage of preparation you are in, you would be able to find the info you need without getting overwhelmed. I already have it all mapped out in my brain, I've just got to figure out when I can set aside a large chunk of time to do it. You all will definitely be the first to know!Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com3tag:blogger.com,1999:blog-7885234436078497634.post-1917951866180881292011-01-09T16:59:00.000-08:002011-01-09T17:10:19.789-08:00100 FREE Food Storage Recipes!Best News EVER!! Just found out my favorite <a href="http://foodstoragemadeeasy.net/">food storage website</a> is having a contest. They are collecting recipes made from food storage only, or from shelf stable foods only. They will then publish the best 100 recipes submitted. THEN (and here's the best part) if you submit one of the winners, they will send you a copy off all 100 recipes for FREE!!<br /><br />One moment while I do the happy dance :)<br /><br />Having lived off food storage last year I know how hard it is to come across recipes that are good, that contain only food storage items. I have quite a few but I'm ALWAYS on the hunt for more. You can bet I've already submitted quite a few of my best. Now keeping my fingers crossed at least one of them makes the cut and I'll get a copy of all 100 they choose. For me, a good food storage recipe is better than gold.<br /><br />So, I want to encourage all of you to go submit your recipes now before the contest ends. It's possible that you have some you haven't even thought of. Maybe you can even adapt one of your family favorite recipes. Wouldn't it be so great to get 100 ready made recipes to try and use? <a href="http://foodstoragemadeeasy.net/shelf-stable-recipe-submission/">Click here</a> to submit your recipes.<br /><br />Let me know how many of you make the cut. I would LOVE to know which recipes are yours!Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com2tag:blogger.com,1999:blog-7885234436078497634.post-67580678636238200372011-01-04T10:16:00.000-08:002011-01-04T10:29:02.777-08:00A Hunting We Will Go......So my husband went Elk hunting for the first time last week. Being from California we haven't had much chance to hunt but I really consider hunting skills the ultimate in food storage preparedness.<br /><br />Anyway, pound for pound it was WAY more expensive than just buying meat in the store but I consider the experience well worth the cost. I told my husband, "You slay it and butcher it, and I'll cook it." Seems like a good trade off for me. :)<br /><br />They bagged an Elk the first day so I had elk meat for the first time on Sunday night. It was really good! I could barely tell the difference from beef. It was a great feeling to sit at the table and eat pears that we had canned and meat that we had pulled off a mountain side. Funny how those kinds of things make us feel so extraordinary today, when 200 years ago, that was the norm.<br /><br />My hubby is now on a hunting kick. He's going back out to Utah for more Elk in a couple of weeks, and then fowl hunting here in Cali in a few of months. As far as self sufficiency goes, it's hard to put a price on knowing how to hunt and prepare your own meat. I'm glad he's finally found a way that he enjoys contributing to our quest to be ever more self sufficient. Almost inspires me to learn how to sew. Almost.<br /><br />I cooked up 12 pounds of hamburger last week and going back to Costco for more next week so I can can it. That will be a first for me but everyone says that there is nothing better than precooked, home canned meat. I can imagine it is very convenient when you are trying to make dinner.Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com6tag:blogger.com,1999:blog-7885234436078497634.post-77942540699538146552010-11-24T13:16:00.001-08:002010-11-24T13:20:37.395-08:00Food Storage Sale!My favorite <a href="http://foodstoragemadeeasy.net/">food storage website</a> is having a black friday/cyber Monday sale on my favorite wheat grinders, can organizers, sun oven, and more. If you are looking to get one of these items, they RARELY go on sale so check them out.<br /><br />They also are having a sale at <a href="http://beprepared.com/article.asp?ai=709&sid=INEM917&eid=ALL1110h">Emergency Essentials</a> during the same time period. It's a GREAT time to give your family the gift of preparedness.Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com2tag:blogger.com,1999:blog-7885234436078497634.post-65959394245820804982010-11-21T20:12:00.000-08:002010-11-21T20:13:07.919-08:00Spreadable Powdered Butter - FINALLY!I know I have fallen off the radar. Sorry. But great news! On the advice of some friends, I tried out a new brand of powdered butter, and got a new food storage book. Both are MUST HAVES!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItHuKENqGTT9DpAr5Wb8k4J8ukFo5nnfM7Z1zLeGaZrsAanKUknuEuUypT99rbtmZWN8k-qpw_0oXq3kvd1FlFjaLixrmQyLpwR45I7VpcMeJkx07WhL2vdyzUHOFU36glqCCFoKdcSw/s1600/Butter.png"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 135px; height: 135px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItHuKENqGTT9DpAr5Wb8k4J8ukFo5nnfM7Z1zLeGaZrsAanKUknuEuUypT99rbtmZWN8k-qpw_0oXq3kvd1FlFjaLixrmQyLpwR45I7VpcMeJkx07WhL2vdyzUHOFU36glqCCFoKdcSw/s200/Butter.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5542221230895501506" /></a>The <a href="http://www.shelfreliance.com/butter-powder-1.html">butter powder</a> is from Shelf Reliance. They even sell it in a small mylar bag if you want to just try it out first. That is what I bought and I put it on my bagel for breakfast this morning. For me, that is the ultimate test. If I can eat it on toast, then it will definitely be fine for everything else. It was far and away the best that I have tried so far. Definitely edible on toast, however, I did not follow the package directions when make it. Rather, I mix it like this to make spreadable butter:<br /><br />1 TBLS butter powder<br />1 scant tsp water<br />1 scant tsp veggie oil<br />pinch of salt or sugar (depending on which you prefer)<br /><br />I actually tried one piece of toast made with the salt, and one made with the sugar. The difference was very slight but I personally did prefer the sugar.<br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXsxeIILDfZ8Aq_7S17qfEWGQZvn6pD01sYCd6XDnaMeC-o7D_kMxdB4o3WIUXyh_gEShKMErI0qNZgTeQqZw4YR6Z5sA8xs_PjZr9R00n67ufa1mn7Gw5v3aQY3FNb9laeiPrIrzzV_o/s1600/Everyday.Gourmet.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 147px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXsxeIILDfZ8Aq_7S17qfEWGQZvn6pD01sYCd6XDnaMeC-o7D_kMxdB4o3WIUXyh_gEShKMErI0qNZgTeQqZw4YR6Z5sA8xs_PjZr9R00n67ufa1mn7Gw5v3aQY3FNb9laeiPrIrzzV_o/s200/Everyday.Gourmet.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5542220450122728210" /></a>The new book that I love is "The Everyday Gourmet Cooking with Long Term food Storage" by Shari Haag. It's not easy to find but there are places online you can get it. Believe me it's worth it. Lots of great recipes that use only food storage items.<br /><br /><br /><br />I finally got my pressure canner gauge calibrated so that I can try canning meat. Yea! Guess I'll have to make a giant meat purchase at Costco next month :)Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com8tag:blogger.com,1999:blog-7885234436078497634.post-56082246696598961872010-09-19T16:58:00.000-07:002010-09-19T19:11:22.797-07:00A Challenge for YouI tried a new kind of milk this week. It's GREAT! Definitely my favorite so far. And unlike Morning Moos, it's real milk, and not milk substitute. It's called <a href="http://www.grandmascountryfoods.com/catalog/index.html?CategoryId=40&ProductId=1062">Country Cream by Grandma's Country Foods</a>. So far this is the winner to replace all the milk I have stored from the cannery. Shipping is kind of pricey but I hear that it is also available at Macey's grocery stores in Utah Valley. I'll have to have my sister check it out for me.<br /><br />I've been trying a lot of new things lately. I have a new system. (I LOVE new systems). I created a folder to help me organize new recipes that I want to try. I have divided the recipes into categories: <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvyA5wSWmRxh1lJuIbfsL5PJSrPucqg8EWP_AqsljjwGztWxyeEwxg0r1vKW7StdFReyZXO7Z1vlQGZ5gJQYYCjbDUppiaJ6oVvzqrbAvDxuxQ0DANBseFZBAYRrBAIUnQPsHBmvtLFc/s1600/101_0275.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvyA5wSWmRxh1lJuIbfsL5PJSrPucqg8EWP_AqsljjwGztWxyeEwxg0r1vKW7StdFReyZXO7Z1vlQGZ5gJQYYCjbDUppiaJ6oVvzqrbAvDxuxQ0DANBseFZBAYRrBAIUnQPsHBmvtLFc/s320/101_0275.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5518807547976241602" /></a>1. Crockpot<br />2. Dutch Oven<br />3. Food Storage<br />4. Pantry Only<br />5. Regular recipes<br /><br /><br /><br /><br />Now when I create my menu list each week I choose at least one new recipe from each section to try. The food storage recipes are recipes that use only my long term stored items. The Pantry Only section contains recipes that are for my 3 month supply which contain mostly canned good from the grocery store that can be eaten without adding any fresh, frozen, or dairy items. These are valuable recipes because it's hard to come across good, edible meals that do not need added fresh meat, produce, or dairy. When I find good ones I will post them in my recipe section and tag them "Pantry Recipe" I use these recipes for my 3 month supply, not my year supply since they are mostly made up of canned grocery items which expire after only a year or two.<br /><br />So far this new system is working great. Plus, it makes the drudgery of deciding what to eat each week much easier since I only have to come up with 1 or 2 dinners outside of my list of new things to try.<br /><br />I also have 3 older kids (ages 11-15) and they each cook one night a week. It's good experience for them to get a new recipe on their night, especially if it's a food storage one, and gain their own experience.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxdHBInyESXzkMjCFOi7tvve-ltycQ9gVxgOLRyYxcO8hpSbIbUIE5j0iekNdCmSU2NyTymIPlqIq3Hts01alpBfAgwVWTyBkkKM11ojiQ4YAQb_Op52-9ubvo2bdyqEWC8n6mTIBSwA/s1600/DSC_0001.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxdHBInyESXzkMjCFOi7tvve-ltycQ9gVxgOLRyYxcO8hpSbIbUIE5j0iekNdCmSU2NyTymIPlqIq3Hts01alpBfAgwVWTyBkkKM11ojiQ4YAQb_Op52-9ubvo2bdyqEWC8n6mTIBSwA/s200/DSC_0001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5518808997484192338" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyT4HhVJn_uNrr6odDE6fuBDe5yc6R_oy7S2S5mE2vlWeypKkcvG-r_U6sfX5By-y3wVafxd2jLXWafLWnHsr_MeGQCNdQuyVdIWsYc-g4gaH7VIQSBk4xlN_LWtclH3k4Vc3ae9Bbf94/s1600/DSC_0002.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyT4HhVJn_uNrr6odDE6fuBDe5yc6R_oy7S2S5mE2vlWeypKkcvG-r_U6sfX5By-y3wVafxd2jLXWafLWnHsr_MeGQCNdQuyVdIWsYc-g4gaH7VIQSBk4xlN_LWtclH3k4Vc3ae9Bbf94/s200/DSC_0002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5518808833570431874" /></a>Tonight we made our dutch oven meal which turned out pretty good. I'm trying to get the hang of dutch oven cooking. I found some dutch oven liners which make it much better because you don't have to clean a big mess out of the pot. Dutch oven cooking is not my favorite yet but I think as I do it I will like it better and it won't seem so scary. The ultimate goal of course, is to be able to cook my food storage meals in it.<br /><br />So, what does all this have to do with you? Well I want to issue a small challenge to all my readers. Pick one night a week and try out food storage only recipes. It's not too big of a commitment but if you do it faithfully, by the end of the year you will have tried out 52 recipes! Begin a collection of your favorites for your own family's food storage recipe book. You will be amazed at how good it will make you feel, and how much less scary food storage will seem. Let me know how it goes!Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com6tag:blogger.com,1999:blog-7885234436078497634.post-86146656035764058522010-09-05T14:22:00.000-07:002010-09-12T16:37:22.017-07:00What is the best way to store food?I know you all think I dropped off the face of the earth. SORRY!! School started, plus soccer practice for 3 kids, plus my husband had surgery, and on and on. I haven't even had time to blog.<br /><br />Well hubby goes back to work tomorrow and we survived the first couple of weeks of school so I'm hoping things will get back to normal ~ at least my crazy version of normal :)<br /><br />Two weeks ago I taught my first class on Living off Food Storage. I thought it went pretty well and hopefully I left the impression of being a relatively sane person despite some of the crazy things I do. Some of my blog followers were there which actually made the whole thing SO much more fun! I have 2 more classes scheduled so far so hopefully there will be a lot of people inspired to do something with their food storage. :)<br /><br />I had a couple of things I could blog about but I felt like I should talk about this one first. There are, in the world, basically 2 ideas about storing food for a year. One, the "old fashioned" way with #10 cans of whole foods like wheat, beans, rice, etc. The other is commonly called "storing what you eat" meaning storing regular grocery foods that you use everyday. <br /><br />Both methods have their pros and cons and I don't think we can say either one is the "right" way because any way you store up food is going to bless your family, but I think we should consider carefully before we choose what is right for our own families. I am no expert but I have, obviously, chosen to store whole foods and I will tell you why.<br /><br />1. If you ever had to actually live off your food storage alone, have you thought of what it would do to your health to eat only store bought food out of a can for an entire year? Of course with all those preservatives, you might live longer ;)<br /><br />2. If you had to leave your home with your food storage, it would be much harder to move thousands of little cans, than fewer larger ones.<br /><br />3. Store bought cans and foods have a much shorter shelf life and must be vigorously rotated.<br /><br />4. If you are truly living off food storage alone, remember that you can not supplement canned goods with fresh produce, or cheese, or dairy. Everything you make has to come from a can. Most people going with the "store what you eat" method forget about that.<br /><br />4. And finally, have you ever thought about why we might all have to live off our food storage in mass? I can think of a lot of scenarios (plague, famine, widespread destructions, total economic collapse, etc) and none of them make me think that on day 366 we will get to go back to the grocery store. It seems much more likely we will be growing our own food like wheat, beans, rice, etc. I would just rather already know how to use these foods because I had stored them, and my body is used to eating them.<br /><br />That being said, there is one caveat. If you are going to store whole foods in bulk then please, please, please, learn how to use it. If you aren't going to learn how to cook with it, then it is better to store the store bought cans. They will at least preserve our family's lives for a year. After that, come over and I will teach you how to use the other foods :)<br /><br />Now in fairness, I do actually use somewhat of a hybrid method of storage. I have a 3 month supply that is separate from my year supply. MOST of my 3 month supply is store bought canned items that I eat regularly with just a few bulk items mixed in. It is easier to rotate these cans when there is only 3 months worth, and in an emergency scenario, they provide quick meals and comfort foods. When we set out to live off food storage, my 3 month supply was the first to get used up because it was food I was familiar with and it was convenient. However, I couldn't imagine living off it for a year.<br /><br />I have a list of books that I love that help with using your food storage. Some I have shared before but I will list them all here anyway:<br /><br /><span style="font-weight:bold;">For cooking whole foods from scratch:</span><br />1. "<a href="http://www.amazon.com/Bite-Independence-Through-Self-Sufficiency-Family/dp/0963152211">A Bite of Independence Through Self Sufficiency</a>" by Marlynn Phipps, Jan Woolley, and Venecia & Jenny Phipps - Used copies only or purchase e-book<br />2. "<a href="http://www.amazon.com/Dinner-Jar-Quick-Mixes-Mason/dp/1450550924/ref=pd_sim_b_1">Dinner is in the Jar</a>" by Kathy Clark<br />3. "<a href="http://www.amazon.com/Country-Beans-2nd-Rita-Bingham/dp/1882314115/ref=sr_1_1?s=books&ie=UTF8&qid=1283724248&sr=1-1">Country Beans</a>" by Rita Bingham<br />4. "<a href="http://www.amazon.com/Essential-Food-Storage-Cookbook/dp/159992076X/ref=sr_1_1?s=books&ie=UTF8&qid=1283724275&sr=1-1">The Essential food Storage Cookbook</a>" by Tami Girsberger and Carol Peterson<br />5. "<a href="http://www.amazon.com/Mix---Meal-Cookbook-Deanna-Bean/dp/0970869703/ref=sr_1_1?s=books&ie=UTF8&qid=1283724301&sr=1-1">Mix a Meal Cookbook</a>" by Deanna Bean & Lorna Shute<br /><span style="font-weight:bold;"><br />For cooking with pantry items only:</span><br />1. <a href="http://www.amazon.com/gp/product/088290969X/ref=oss_product">100-day Pantry: 100 Quick and Easy Gourmet Meals</a> Jan Jackson<br />2. <a href="http://www.amazon.com/gp/product/1599553856/ref=oss_product">It's in the Bag a New Approach to Food Storage</a> Michelle and Trent Snow<br /><br />Anyway, that is my 2 cents, although it might not be worth even that much! LOL However you decide to store food, it will bless your life to have it. When people feel safe and secure they are better able to function in their everyday lives and they are happier.<br /><br />Next week I am going to blog about easy ways you can begin using your food storage now and teaching yourself, and your family, how to use what you have stored.Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com8tag:blogger.com,1999:blog-7885234436078497634.post-15141442400048577492010-08-01T13:20:00.000-07:002010-08-01T15:50:37.419-07:00You might be a Hoarder if.............Have you ever seen that show Hoarders? It's awful. People living in trash up to the window panes. I've watched it a few times out of sheer horror. Although, I'm not going to lie, I sat a couple of my kids down in front of it with me to give them a little motivation to clean their rooms :)<br /><br />Anyway, my first trip back to the grocery store gave me a little insight into those people who hoard. I couldn't believe all the FOOD. Everywhere! I had forgotten how much food was available in how many varieties, and most of it in convenience packages. Wow.<br /><br />I just went from one aisle to the other stocking up my cart. I was like a kid in a candy store. It's a good thing no one was with me, they would have been really embarrassed. I think I might even have hugged a couple of boxes of Eggos.......<br /><br />By the time I had finished with the grocery store and Costco my van was packed, and I mean PACKED! When I got home I realized just how small my fridge is :) I could barely shut the door, and that is when it occurred to me I could easily become a food hoarder if I'm not careful. I now have this overwhelming desire to stock up on fresh foods, as if tomorrow I won't be able to get it. I think I bought enough cheese, fruits, eggs, yogurts, and vegetables to feed the US army for at least 2 weeks.<br /><br />So I decided to look up the definition of hoarder and guess what? It's too late - I already AM a hoarder! LOL<br /><br /><span style="font-weight:bold;">HOARD:</span><br /> <br />–noun<br />1. A supply or accumulation that is hidden or carefully guarded for preservation, future use, etc.<br /><br />–verb <br />2. To accumulate for preservation, future use, etc., in a hidden or carefully guarded place: to hoard food during a shortage.<br /><br />So I've decided to just embrace that side of myself and try to hoard in moderation :)<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVcQxk5dPnMhyMaLK1BM0z4ELdInd_ZNUn6Vkfw7XfyORyfs6Ek_Y1rxXXReijewYrkvtgZ57g5mqSiFkczF8lXrBuHh4l0XLbfXH_9ejcCTwwVmwwVX0khoRNLxMXuqoTR2hhvYLEvE/s1600/DSC_0181.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVcQxk5dPnMhyMaLK1BM0z4ELdInd_ZNUn6Vkfw7XfyORyfs6Ek_Y1rxXXReijewYrkvtgZ57g5mqSiFkczF8lXrBuHh4l0XLbfXH_9ejcCTwwVmwwVX0khoRNLxMXuqoTR2hhvYLEvE/s320/DSC_0181.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5500576593449215266" /></a>One thing living off food storage has done for us is give us an appetite for whole, fresh foods. I think we have eaten pretty much nothing but fresh fruits, veggies, and dairy since we quit food storage. One of our first meals was a huge fruit salad and twice baked potatoes. My 4 year, who doesn't quite get that we aren't on food storage anymore, takes one bite and says, "Now this is a great 'whesipie' mom!" So cute - he couldn't even quite pronounce the word recipe.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-fwRJiv68TMWyMpxhqEAg3rKkJeklsGtPU8k35V9cPfsVidcaLDlW5VStQkZCLw-ME2mgnh3PuVpG2wJTiJ89YDnozEQ1ZKuVjBX1DzE3RgAM-9Bfg-Pb0XTr3De9FXU5Es9mGS7kAk/s1600/DSC_0182.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-fwRJiv68TMWyMpxhqEAg3rKkJeklsGtPU8k35V9cPfsVidcaLDlW5VStQkZCLw-ME2mgnh3PuVpG2wJTiJ89YDnozEQ1ZKuVjBX1DzE3RgAM-9Bfg-Pb0XTr3De9FXU5Es9mGS7kAk/s320/DSC_0182.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5500576815395700066" /></a><br />Other good news, I've been finding the pieces to build a cheese press and found the PERFECT cutting board for the base at Wal-mart (I have a real love/hate relationship with that store). It's perfect because you can see it has a drain off one side which you need as you squeeze the whey out of the curds. I have to order a couple of parts this week and then put my husband to work on it.<br /><br />Speaking of my husband, he decided this week that rather than pay $269 for a brake job on my van, he would just do it himself. No big deal since he usually changes our brakes. However, this van is new and it took him much longer than he anticipated. He didn't finish until 10pm and he was really tired when he was finally ready to take the van out for a test run.<br /><br />Well, he forgot to pump the brakes first so the brakes didn't work at all, and he crashed my van right into the back of his brand new truck. Major body damage to both our vehicles. I was just laughing so hard!(although he didn't think it was very funny).<br /><br />Now, I'm not saying this is his comeuppance for making us quit food storage but............ :)Will Blog 4 Foodhttp://www.blogger.com/profile/17233635488373521724noreply@blogger.com14