Save the Date...."Making your own mixes from Food Storage Staples"

"I'm too busy to use my food storage! It is so much easier to use a mix or convenience food after a long hard day!" Have you ever felt this way? I can't think of anyone who hasn't. The LRH is going to teach you have to make your own mixes with many of the Food Storage staples that we all have in our storage. This is not only convenient, but helps rotate through you Food Storage as well.

The LRH is teaching a class entitled "Making Mixes from your Food Storage staples". The above picture is one example. On the left is a Condensed Soup mix, on the right is the equivalent in "cans". The mix is one-fourth the cost of the 9 cans purchased from your local Grocery store. There are many others as well. Categories include: spice mixes, bread mixes, Condiments and Dressing mixes, Dessert mixes, Drink mixes (i.e. lemonade etc), Side dishes, Soups, and even Easy Bake Oven mixes.

Please save July 16th date!. The class will begin at 7:00 at LRH's home. Hand's on demonstrations will be available as well. Plan to come learn and have fun with your neighbors!

Happy Father's Day

As we celebrate a special day for Fathers, let us not just enjoy a good meal but truely treasure the great gift our Father's have been to us. Consider reflecting on the goodness and blessings that they have brought to our lives and express your thanks to them.

If you have not been blessed to have a Father's influence in your home, perhaps consider thanking a Grandfather, Uncle, or Home Teacher who have graced your home with goodness, selflessness, and the blessings of the Priesthood.

Take the opportunity to today to be grateful for the sacred role of fathers, and express it with greatness!

What if I live outside of Utah, where can I get.....

I had a great surprise this weekend. One of my most beloved college friends came to Utah and took time out of her busy schedule to visit. As we talked, trying to fill in the blanks from the last time we saw each other many years ago, she mentioned that she does read this little blog. She also stated that she didn't think she should vote in the poll because she thought it might be for the RS in our ward only. So not!

Anyway, she said she looked at several items that were of interest to her, particularly the canned butter, cheese, and bacon. She wished that she could get these things outside of Utah.

Alpine Food Storage states that they will ship anywhere in the lower 48 states. Also, there is another option for these foods. It is http://www.mredepot.com/.

This is the canned bacon that reportedly has 50 (not 150) slices inside. It comes in a 9 oz can. I opened one to find out for myself...and it is really the case. The slices are wrapped in a parchment-type of paper and they are very good.

The canned butter is very good. My son opened a can while my sisters were here as they wanted to try it. It was wonderful. If I didn't know it came from a can, I would never have believed anyone who tried to tell that it was the case.

This is the canned cheese. It is like a medium Cheddar Cheese. It can be grated or melted.

All of these products last for ~20 years. They are indeed long term storage items in LRH's opinion. Again, you have a choice, http://www.alpinefoodstorage.com/ (you can order directly from them) and http://www.mredepot.com/. They also have canned meats that are also very good.

(Photos courtesy of MREdepot.com)

I'm really glad I had the opportunity to visit with my long-time friend. I hope to do it again this summer. However, her visit encouraged me to post possibilities for those who live outside of Utah. Good luck!

Class on Pressure Cooking......June 23rd!

The Bosch Kitchen Center in Orem is hosting a class on the 23rd of June. It will be held at 12:30 p.m. and will cost $5.00. (176 W Center St Orem, UT 84057(801) 224-1616)

The topic is Pressure Cooking. Look at your schedule today and plan to learn this valuable "skill".

Expanded Pantry, new extended hours

Hi all:

In a previous post, I mentioned this warehouse that sells a number of food storage items, including pasta by the pound and spices. Although I don't have a PDF for the pasta and other items, I do have a PDF for the Spices which is: http://www.pageproz.com/fjspicelistjun09.pdf

This warehouse now has new and reportedly extended hours. They are as follows:

New Expanded Pantry Warehouse Hours:

New Warehouse Outlet Hours for Foam Clothing and Expanded Pantry products:
Times: Tuesday & Thursday: 2 – 6 p.m., Saturday: 10 a.m. – 2 p.m.
Location: 165 N. 1330 W., Orem, UT, Suite B-3
Take I-15 Orem Center Street exit. Go west. Take first right (1330 W). Go 2 blocks to the north side of building B, Office B-3. Map: Map to Expanded Pantry

(I realize that this listing also refers to Foam Clothing, which is preparedness clothing for cold weather. When the presenter, Jim Phillips, will be teaching this class again, I will try to post the information for those who might be interested.)

Just another source to help you in your efforts to be prepared!

It's a matter of ...an abundance of berries!

(photo courtesy of http://fashionablyfoodie.blogspot.com/

I love this time of year with so many berry choices so readily available. LRH has posted how she has made jams and has done some dehydration with these berries. Today, we will discuss "Flash Freezing" food. This is almost a misnomer as the commercial process to Flash-Freeze food is quite complicated. However, in the "home" sector, this term is used to describe the following process:

1. Clean the berries, drain well
2. Place the berries (or food) in a single layer on a cookie sheet
3. Place it in your freezer.
4. When it is frozen, remove the berries/food from the cookie sheet and place in a container for freezing. I have used Freezer Ziploc bags, or Plastic ware.

This is such a simple process that saves not only time and money, but it also allows you to know how your food was prepared. Imagine in the deep of winter, having berries in muffins, pancakes, or making a yummy smoothie with these fruits.

Also, the LRH's philosophy is that you need to have more than one method of storing food, just in case one method fails. If this occurs, you still have one or more other methods of food to access in time of need. For example, when LRH lived in Hurricane Alley, we were without power for a week. Our freezer couldn't sustain itself that long, and I had most of my food storage in there! So, although we ate very well for that week, and gave food to our neighbors, we didn't have the food available for a long period of time should we have needed it. So, I now have food that is canned, dried, Freeze-dried, and frozen. Just some "food for thought".

Try Flash freezing today! It works not only for berries, but also for other foods like meatballs, meats and poultry, and certainly vegetables (which you may need to blanch first. More about this later). Enjoy!

Lower Grain Supplies threaten food pricing and availability in 2009.

Sometimes we can't just "keep" to ourselves. The actions of others influence and directly have an impact on us as individuals and our families. For example, grain supplies appear to be very, very low.

Why is that so? There are a number of reasons. But one is China's current policy to build their stock of Soybeans and use the weakening US dollar to buy with strength. Some of the information that LRH has read shows that some grains available now will only be enough to supply us for approximately 33 days. Other grain stores have not been this low in 25 years. Add to that the credit crunch making it difficult for some farmers to secure financing to plant their fields.

So, how does that impact you? If you do not have the needed grains in your storage, it may cost you more and there is also the direct possibility that you may not be able to obtain them. Also, the cost of some prepared items may also rise. Consider the following quote from an article in the Los Angeles Times (http://www.latimes.com/business/la-fi-crops11-2009jun11,0,74598.story):

Crop prices collapsed after last fall's financial crisis, when global
demand sank along with the economy, but have been steadily rising this spring.
Still, prices haven't come close to last summer's all-time highs.

Higher grain prices could hurt already-battered food companies
including General Mills Inc. and Tyson Foods Inc., which have had to pay more
for ingredients as prices for corn, wheat and soybeans have risen.

Prices at the grocery store could also climb as food producers pass their
higher costs on to consumers.

Invest now, prepare now, and have the security of being able to "sleep while the wind blows".

It's a matter of ....Dehydrating

You may be asking yourself...."why in the world would I dehydrate food?.......I don't even know what to do with it in the first place!" There is truth to this statement for many of us. The LRH has been using her Dehydrator non-stop for the past couple of days. With so many berries that are available, I couldn't help myself! I have lots of Strawberries and Raspberries. The Blackberries were eaten before I could get to them.

I have been experimenting with the strawberries in particular. After slicing them, I have tried the following:

• 1. Dipping them in Pineapple juice. I did this at the suggestion of my sister. It makes them very tart!
• 2. Sprinkle them with Jello powder once they are on the tray. It makes them a little sweeter.
• 3. Just slice, place on the trays and then dehydrate in their original form.

I also tried to dehydrate some that were still pliable, but the peanut gallery voted that down. So, all of the strawberries are crisp....like a fruit chip. My son, who is a bit of a complainer lately, was telling me that he thought this was weird....all the while he ate half of a tray of strawberry slices.

I am currently experimenting with Zucchini slices that were dipped in soy sauce and sprinkled with salt and garlic powder. I'll let you know how that one turns out.

The moral of the story is to start.....with something. You can dehydrate in your oven, in the sun, or you can purchase a dehydrator as LRH has done. You will be saving space, hopefully money, and providing healthful snacks for your family.

To learn more about Dehydrating, see the post dated 4/4/2009 for a series of videos by a very smart lady. She shows you how to do many different fruits and vegetables and also shows you what they should look like when they are done.

Try it today. You may surprise yourself on how much you really like these foods. My son is certainly surprised!

Trust in the Lord....

Sometimes the greatest growth comes through our struggles. I have personally found this to be true, and could have never even imagined the goodness that can come from our challenges in ways that are unexpected.

As this sister states, "giving up control and deciding that I was going to be okay" as she came to know that the Lord would support her in her trials. Not only do we need the Lord's assistance in preparedness issues, we need him in every aspect of our Lives. Let the Lord guide you....you will be blessed no matter how the future unfolds.

Okay, I have decided to do some canning....where do I get recipes and instructions?

(image courtesy of http://thumbs.dreamstime.com/thumb_27/11303812072So19e.jpg)

So, you have decided to try your hand at canning. But, you don't know where to find recipes or instructions for specific fruits, vegetables, or meats. No worries! There are actually several sites that have the USDA guide to canning. There are other sites that have really good information as well. Take a look at this site.....it is very comprehensive and you only need to print out the information/recipe that you need...no giant books to store!

http://www.uga.edu/nchfp/how/can_home.html

There is also a time honored resource that is very reasonably priced. It is the Ball Blue Book of Preserving". It retails on Amazon for just under $9.00 (soft bound), but LRH has seen it at a Big Box store for just over $7.00-$8.00. It has instructions, beautiful photos, and nice graphics to help individuals with very little, or a great deal of experience in Canning.

Choose a recipe today and plan to try it. Jams, in my opinion, are a great way to begin learning to can. They are fast, and easy. Actually, you will find canning many fruits and vegetables to be relatively simple in the steps that need to be followed. Make a plan today so that you will be ready when it is time to harvest your garden, or when you take a visit to the local Farmer's Market!

It's a matter of learning to Can Low acid Foods and High acid foods.

This information is helpful not only to the individual who is trying Canning for the first time, but also for the "seasoned" individual who has had a few years of experience. The following PDF documents are wonderful as they give you step-by-step instructions on how to can Low acid or High acid foods...and they are not overwhelming. They have helpful graphics as well. This information comes from http://www.freshpreserving.com/.

Step-by-Step Fresh Preserving of High-Acid such as tomatoes, fruit, and pickles that are processed in a boiling water bath: http://www.freshpreserving.com/filebin/pdf/howto/hi_acid.pdf

Step-by-Step Fresh Preserving of Low-Acid Foods such as vegetables and meats that are processed in a pressure canner: http://www.freshpreserving.com/filebin/pdf/howto/lo_acid.pdf

Make the plan to try canning this season. It is a doable thing for any "smart chick"!

Canning: Altitude adjustment

(Photo courtesy of www.juicefeastin.com)

One thing that we have yet to discuss, that really impacts the processing of our food, are adjustments that need to be made for high altitudes when canning. If you live at sea-level, you most likely do not have to adjust the processing time or the pressure if you are using a Pressure Canning. However, the LRH essentially lives in a mountain range, and adjustments are necessary.

How do you know if you need to make adjustments or what adjustments to make? The good folks at Ball Canning have prepared 2 PDF documents to assist you in this area. Please see the links below for more information. Just one more thing to know as you are taking steps to help yourself and your family become better prepared.

Altitude Chart for Boiling Water: http://www.freshpreserving.com/filebin/BoilingWater.pdf

Altitude Chart for Pressure Canning: http://www.freshpreserving.com/filebin/AltitudeLowAcid.pdf

The Poll results are in!!!!

(Photo courtesy of www.pickyourown.com)

In regard to the poll on canning, the following results were posted:

• "It terrifies me" 11%


• "Only Grandmothers know how to do it" 11%


• "I would like to learn more about it" 17%


• "I use canning to help provide for my family" a whopping 58%!!!

So, it appears that just under half of the folks taking the poll may benefit from learning how to Can food to add to their "skill set" and over half already have done so.

So, if you are a member of the "Need to gain the skill group" find a friend or neighbor to help you learn. If you are a member of the "Already there group", use your training to provide good, healthful, nutritious food for your family.

Thank you for voting in our "Canning Poll"! Take a moment and vote in our new Poll focusing upon Emergencies without power. Thank you!!!

Canning...revisited

(Photo courtesy of the "Canning Pantry")

We are revisiting Canning. Previously we have talked about Hot Water Bath Canning, and Pressure Cooker Canning in regard to the large equipment that is needed. Let's talk about the "hand tools".

Funnel: There are 2 different sizes of funnels, one for regular mouth jars and another for wide mouth jars. The purpose is to help the food enter the bottle with the least amount of mess and waste!! These are really necessary. Once, I lost my regular mouth funnel and needed it "right now". So, my resourceful husband took a traditional funnel out to his "chopsaw" and cut off the neck until the opening was large enough for a regular sized jaw opening. It worked! I still have it!

Tongs: These are necessary to move hot food from one place to another in a sanitary manner.

Jar lifter: This item is like a set a tongs, but it helps you safe place or take jars in and out of a canner. It keeps you from getting burned.

Magnetic Canning lid lifter: I love this item. In the past I would use a fork or tongs to lift sterilized lids out of boiling water. This tool has a magnet on the end of it that will safely take a lid out of boiling water and let you place it on the top of the jar prior to placing the ring on the jar. I know of a lady who made her own. She took a refrigerator magnet and glued it on the the end of a pencil. Very resourceful! However, I have the one pictured above and often clean it in the dishwasher.

Jar Wrench: This is used to tighten (or loosen) the rings on the jar. I don't have one of these...but I think I may need to go shopping....don't you think?

The entire kit, which you can purchase at big box stores, on-line, or at places like the Mending Shed runs about $13.00 to $15.00. It's a bargain. Get yours today as with any of these items, they are moving fast in light of the economy. Many people are choosing to be more self-sufficient and prepared.....you can do the same!

Happy Canning!

"Come what may....and love it"

In times of trial, take this important message to heart. The Lord knows you and your circumstances and loves you. This timely message "come what may...and love it" is wonderful. Even though Elder Wirthlin has left us, his words live on.

Enjoy!

It's a matter of growing plants....from seed, Part C

Dear Folks:

In the final installment of this series, written by guest blogger, Jenifer B, she shares more of her "secrets of success". I hope you have attempted some if not all of her suggestions. Knowing how to do this from seed increases your skill sets and gives you the freedom to be more self sufficient.

Enjoy!

I store my seeds in my spare refrigerator in one of the veggie crisper drawers. The packets that are opened, I store them in mason jars. Otherwise, new packets are put in a Ziploc bag. These are all in the crisper drawer. I am on my 5th year for most seeds and they are still germinating well.

Also, there are alternative sources for seeds called Seed Banks. Usually they are owned and maintained by individual state governments. They definitely want your business because they want to prevent the extinction of ‘heritage’ type seeds. These seeds are not hybrid, which is even better because you can harvest the seeds to use next year. (see above websites for more info on how to do this). This creates an added savings. You can also get seeds for plants that are hard to find or that Burpee or other commercial sources will not supply. I have purchase rare chile seeds from New Mexico for my salsa. They are wonderful. Just make sure that the seeds you are interested in will grow in your climate. New Mexico’s climate is fairly close to Utah.


Eventually, as the seedlings grow larger, you will need to transplant them into larger containers. I use small plastic bathroom cups to transplant cucumbers, beans, etc. But I use larger drink cups for tomatoes and squash, peppers, i.e. plants that have a faster growth rate or just need more room. I drill holes in the bottom of them for drainage.

And yes, I re-use them. Just clean with a 10% bleach solution to disinfect them. Also, save any of the plant containers that you may have purchased from the garden center. Just clean and re-use. Use potting/seedling mix, preferably without plant food already mixed in. Jiffy has a good one and it is not very expensive.

Basics during the growing process

Always, always water from the bottom, never from overhead. This helps prevent mold…an enemy that you want to avoid.

After the plants have gained their first set of ‘true’ leaves, you can begin feeding them. I feed them 3 times a week with Miracle-gro (or equivalent) diluted down to 25% i.e. you use quarter the strength it calls for on the label. This usually equates to around ¼ teaspoon for every two quarts.

Make sure to keep the lights as close to the seedling as possible. This helps prevent the seedlings from getting leggy because they will not have to stretch for light. Also, as time gets closer to planting, temperatures will increase. You will want to keep temperatures around 70 degrees. You can install a small fan for circulation or you can simply open up the mylar blanket during the day to get circulation in. This also helps prevent mold.

I found the best plants to start with are tomatoes and cucumbers and peppers. They are pretty easy. Peas, radish, carrots and such do not need to be started under lights. They didn’t seem too happy about being transplanted. I just sow them directly into the soil.

For more detailed information, consult the websites above (youtube.com and videojug.com or go to forums.gardenweb.com/forums) as I have not gone into enough detail for you to use this as your only source of information. Once you get started, you will get hooked. Then you can venture into different plants like:

Watermelon! This is sugar baby watermelon…it tasted great!

Lettuce; romaine and red sails, swiss chard, radish, and peas

tomatoes

even flowers…

"Marlene's Magic with Food Storage", Steps 5 through 7

Hi all:

Here is the last post in the series by this very "Smart Chick", Marlene Peterson. As before, this information comes from her website, so if you share this with someone else, please give credit where credit is due.

Step 5:

If I Add:
• Soup Base
• Rice
• Legumes, soybeans
• Beef Broth
• Chicken Broth
• Alfalfa Seeds
• Sesame Seeds
• Miso


I Can Make:
• Sprouted Wheat
• Cooked Cracked Wheat
• Tortillas
• Custards
• Puddings
• Pancakes
• German Pancakes
• Cookies
• Waffles
• Muffins
• English Muffins
• Crepes
• Pasta
• Breads
• Biscuits
• Crackers
• Mayonnaise
• Egg Noodles
• Meatless Casseroles
• Cream Sauces
• Spaghetti Sauce
• Jell-O Salads
• Whipped Cream Desserts
• Baby formula
• Hearty Dinner Soups
• Chili
• Refried Beans
• Rice Dishes
• Rice Puddings
• Fresh Sprouts
• Hot Broth


Step 6:


If I Add:
Canned Meats
Dried Potatoes

I Can Make:
• Sprouted Wheat
• Cooked Cracked Wheat
• Tortillas
• Custards
• Puddings
• Pancakes
• German Pancakes
• Cookies
• Waffles
• Muffins
• English Muffins
• Crepes
• Pasta
• Breads
• Biscuits
• Crackers
• Mayonnaise
• Egg Noodles
• Meatless Casseroles
• Cream Sauces
• Spaghetti Sauce
• Jell-O Salads
• Whipped Cream Desserts
• Baby formula
• Hearty Dinner Soups
• Chili
• Refried Beans
• Rice Dishes
• Rice Puddings
• Fresh Sprouts
• Hot Broth
• Meat Dinners
• Meat Casseroles
• Sandwiches

Step 7:

If I Add:
• Your Extras
Oats, Raisins, Nuts,
Chocolate Powder,
Peanut Butter powder,
Granola, Juices,
Corn Starch, Soup mixes
Spices and Flavorings,
Lemon Powder, Shortening
Junket Rennet Tablet,
Karo Syrup, Bran, etc.

I Can Make:

Anything!

For more information on these steps, food storage recipes and other
preparedness information, visit www.marlenesmagic.com.

"Ready for anything" list

"If ye are prepared, ye shall not fear...."

I subscribe to several sites/groups/blogs etc to learn and find new and helpful information that I think would be appreciated by our readers. I am including a link that I just got from a group call "Utah Preppers". The link takes you to a comprehensive list that can be used for 72 hour kits, car kit ideas, etc. I found it very helpful. I hope you do as well.

Here is the link: http://spreadsheets.google.com/pub?key=rM4nEGviCuuDLvLNJ3hHnSw&single=true&gid=0&output=html

Best wishes on your efforts to be prepared.