Build a Food Storage Shelf Preparation Instructions: Fill all holes with wood filler and let dry. Apply additional coats of wood filler as needed. When wood filler is completely dry, sand the project in the direction of the wood grain with 120 grit sandpaper. Sourdough Bread: How To Begin (easy sourdough for the beginner or novice) The Basics By S. John Ross Sourdough bread is bread made without added yeast. By making a "starter" in which wild yeast can grow, the sourdough baker can raise bread naturally, as mankind did for thousands and thousands of years before a packet of yeast was an available convenience at the local market. Not all sourdough is sour-tasting; Amish Friendship Bread and other types of live-yeast breads are also sourdough. To become a sourdough baker, all you need are some basic ingredients (flour, water, salt, and sugar), some basic tools (a mixing bowl, an oven, and a baking sheet), and a basic interest. There are only a few simple steps to becoming a sourdough baker. Creating Your Starter The novel thing about sourdough baking is that it requires that you keep something alive in your fridge. Select a container that your "pet" will live in. Care and Feeding: Hooch Aside from weekly feeding, the only other thing you need to worry about is hooch. Sourdough Baking Step One: Proofing the Sponge
Sun-Drying Zucchini the Sicilian Way Photo by Holly A. Heyser Well, if it’s summer, it is zucchini time. Backyard gardeners everywhere are sneaking around, laying baseball-bat-sized zukes on people’s doorsteps, ringing the doorbell and dashing off into the night. OK, maybe not. But this is my favorite way to deal with a huge surplus of zucchini. It’s zucchini time in California. I pickled some zucchini last year and they were good, but not as good as cucumber pickles. I’d read somewhere that the Southern Italians sun-dried their zucchini to keep them through the year. But, try as I might, I could find no recipe or method for sun-drying zucchini anywhere on the web, or in my not insubstantial cookbook library. I began by slicing the squash into disks. I let this sit an hour. How to dry them? A perfect place to do the drying is a hot, dry garage. Could I have dried them all the way? If you want to preserve them, do this: Salt the whole hour, press the zucchini gently with a cloth towel. Sicilian Sun-Dried Zucchini
March 2012 Minimum 3 gallons per person per day for 3 days (72 hours). Then store as much as you can. Water Storage Commercially bottled water in PETE (or PET) plastic containers may be purchased. Follow the container’s “best if used by” dates as a rotation guideline. Avoid plastic containers that are not PETE plastic. If you choose to package water yourself, consider the following guidelines: Containers Use only food-grade containers. Clean, sanitize, and thoroughly rinse all containers prior to use. Do not use plastic milk jugs, because they do not seal well and tend to become brittle over time. Do not use containers previously used to store non-food products. Water Pretreatment Water from a chlorinated municipal water supply does not need further treatment when stored in clean, food-grade containers. Non-chlorinated water should be treated with bleach. Storage Containers should be emptied and refilled regularly. Store water only where potential leakage would not damage your home or apartment.
10 Great Uses for Media Crema . All rights reserved. After writing about how to make your own sour cream from Media Crema, I’ve had a couple people ask what else it’s good for. Lots of recipes! If you’re not familiar with Media Crema, it’s basically half-and-half or light cream that comes in a can (see a picture of the can below). You’ll find it in the Latin foods aisle of most grocery stores, or in a Mexican grocery. I’ve never seen it in little boxes in US, but that’s often how we bought it in Mexico — and one box or can holds just about 1 cup (it varies slightly by manufacturer). The great thing is that it lasts 6 months to a year without refrigeration. I used Media Crema in lots of different dishes. Make your own sour cream — see my video of how easy it is! The only bad side to Media Crema is the fat and calories — yep, unfortunately, it IS just like using cream. So, have you tried Media Crema?
Canning Cheese! Are you a cheese lover? I am. I don’t eat a lot but I sure use a lot in my cooking. Many of my favorite recipes use cheese. This has always bothered me as I was working on food storage because I knew I couldn’t store cheese. In fact, I always told my husband, jokingly of course, that if we ever knew in advance that a calamity, disaster or other catastrophe was about to happen, I would run to the store and spend my last dollar on cheese. I know you can actually buy cheese for your storage. However, I learned recently that it is possible to can cheese. So here is the deal; I am going to tell you how I am canning cheese. One thing you should know before you start. Second, I did my first 2 batches of cheese in half pint jars because I have a small number in my family to feed. You can use Cheddar, Swiss, Mozzarella, Monterrey Jack, Colby Jack, and Cream Cheese! This information on canning cheese is from Jenny at Frontier Freedom.Here is the procedure: 1. 2. 3. 4. 5.
Top Posts You May Have Missed « Food Storage and Survival I’m out of town this week, so here’s a post of posts to give you something to chew on until I get back next week. These are the top posts so far this year, but they weren’t all written this year–some are from way back, so enjoy. Not Buying Doomsday? 10 Everyday Reasons to be a Prepper Make Your Own Homemade Survival Bars The 4 Best Methods for Long Term Food Storage Making Banana Chips by Dehydrating Bananas Four Reasons I Won’t be Buying Survival Seeds Eight Great Powerless Cooking Options And just for fun, a random old post just sharing the joys of one preparedness adventure: Pickled Hot Peppers and My Attempt at Plumbing I’ll be back next week with some product reviews from some foods we’re testing out on our camping trip, so stay tuned!
Prepare Today Homemade-Canning Maple Syrup I have a tip for you, don't buy maple syrup at the grocery store (unless it is the real thing), it is a rip off!! You are paying for sugar and water, and it is so easy to make. I used to make syrup on a need-to-use basis, but it kept me from making fun breakfast items because I didn't want to make the syrup right then. I found a great recipe for canning maple syrup, it tastes great, and doesn't crystallize!! First you are going to boil 2 C of sugar, 1 C water, and 2 T Karo syrup. When is comes to a boil you will add 1/2 t maple flavoring and stir. Have your jars and lids ready to go (heated and clean) and using a funnel, fill to a 1/2" head space. Process pints for 7 minutes in a boiling water bath canner. So pretty and so easy to grab one off the shelf for breakfast. Now you have syrup ready to go!
Survival Medicine with Dr Bones & Nurse Amy | Doom and Bloom (TM) The Outlands - 1-Year Food Supply - Example #2 Here's another example of what one family did for a one-year food storage program. I think this was another post I can chalk up to Ellen. By Doris O'Connell"the frugal tightwad website" YEARLY FOODS I (This is what we do & given as example only). This is not for the unmotivated! Please don't feel that you should do this or have to do this & if you do start, go slowly! Applesauce: 50-200 qts. We utilize our dehydrators to the max & they have served us well. Large packages of anything in the freezer is a NO NO here. Additional Things:Labels, pens, pencils, markers, scissors, knife utility knife with retractable blade. Our pantry is in the process of being redone totally, so right now the emergency supplies are scattered & the food that is usually stored in the pantry is tucked in anywhere we could fit it. navigationpage