BUTTER! 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.

WHAT?

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!

I hunted high and low to find it, it's really only available in Utah and Idaho (of course) but I did find a website 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.

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.

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.

Whatever.  She's 13.  What does she know?

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 Bosch mixer, and started whipping.

It whipped into perfect whip cream soft peaks almost immediately.

Then TWO MINUTES later it separated from the buttermilk and I had BUTTER!!!!

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.

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.

Finally I mixed in some salt for flavor.

 Perfect butter straight out of the fridge  :)

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!!!!!!!

So, some important facts about this shelf stable whipping cream.  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.

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.

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.

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 butter keeper, or on a cool counter, for easier spreadability.

Ok, seriously, my life is nearly complete now.  I feel completely prepared.  Bring on the Apocalypse......  :)

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.

Oh, and get some chickens.......

GREAT Sale on Freeze Dried Cheese

I 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 Thrive Freeze Dried Cheeses.  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.

In addition, Costco also has Thrive freeze dried meats 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.

Click here to see all of Costco's Emergency Food and Supplies 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 rotating can racks from them for way cheaper, plus free shipping.

Anyway,  I hope this is a good resource for you.  Good Luck!

REAL Cream of Wheat

Have 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. 

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 coffee grinder.  (You can also use a blender with the pulse setting.)

Just put a handful of wheat in there and grind it until it looks roughly like this:

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.

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!



Yea I do stir that in before I eat it  :)


One of my favorite breakfasts on a cold morning, and it is really good for you (minus the brown sugar maybe  :)

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.

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!



Ghee on homemade bread

 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.

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 Emergency Essentials also has them on sale right now if you need some and don't have a WinCo.

Canning Pears

Every year my friend places are large order of pears from the LDS church's pear orchards, and every year I can them. 

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.

To start with, pears only require waterbath canning so you don't need a pressure canner for this. Besides the canner (or even just a giant pot really), you need basic canning supplies 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 canning supplies and information.  Shop around though because Walmart's prices are sometimes cheaper.

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.....

Then I filled up a big container of water and added some Fruit Fresh.  This keeps the pears from turning brown.  You can also use lemon juice.

 

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.

Pears 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. When making the sugar water syrup you can make it heavy, medium, or light, depending on what you prefer.  My family likes the medium.  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).

Sugar Syrup

Syrup	Sugar	Water	Yield
Light	2 cups	6 cups	7 cups
Medium	3 cups	6 cups	6 1/2 cups
Heavy	4 cups	6 cups	7 cups

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.

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.

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.

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.

 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 rack like the ones that come with the canner.  Use the chart below to calculate your processing time:

Water Bath Times. Recommended process time for Pears, halved or sliced in a boiling-water canner,  in pints or quart jars.
Process Time at Altitudes of
Jar size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
pints	20 min	25	30	35
quarts	25 min	30	35	40

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.

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.

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.

Canned pears will maintain quality best when stored up to 66 months at 40/F, 40 months at 70/F, or 15 months at 90/F. 

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.

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 canning lids 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.

For a more detailed post on canning chicken please see my previous post: Canning Chicken with Re-Usable Canning Lids.

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!

I Must Be Crazy!

So I bit the bullet and decided to agree to be a guest on a blog radio show for preparedness. It's called the "Doctor Prepper Show" - 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.

If you want to listen in, the show will be at 11am PST on Tuesday August 2nd. You can listen in at this link. 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.

Wish me luck!

My Food Storage Cookbook

Anyone 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.

Well, that job just got a whole lot easier! My good friend just started a blog called MyFoodStorageCookbook 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!

I encourage you to take a look.

Powdered Peanut Butter

Did 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.

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.

So I purchase some powdered peanut butter. Not my idea of fun, but then neither is living without peanut butter. I found a company that seemed very excited about their product AND they would let me purchase just a small trial package - 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.
However, if you are ready to take the plunge and get a whole jar of it, you can also find it at Amazon, which is very convenient because I pretty much shop there weekly......


Anyway, they actually have different flavors of peanut butter, one of which is CHOCOLATE peanut butter. Seriously. I would never kid about chocolate for food storage. Of course I bought a trial package of that too.

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.

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 :)

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.