Cookie Storage

Ah, don't forget about yummies in your food storage! What a great idea! I found this on none other than Pinterest, my fav! I loved this idea, I am going to try it here and I will post my pic's this weekend. I just loved the idea!

Source: todaysfabulousfinds.blogspot.com via Diana Allen - on Pinterest

No Wheat Grinder?

Sometimes we don't realize that there are plenty of ways to use our wheat even if we don't have a wheat grinder of mill. Here are just a few ways to think about using wheat and remember just do a couple at a time, too much wheat at one time can cause digestion problems:( *Add wheat to soups and stews in the crockpot (stretches and fills tummies) *Wheat Berries - add some wheat berries to a pot of boiling water, bring back to boil,after about 45 min. drain off water, put in a container in the fridge, tastes great added on top of ice cream, yogurt, bananas, can use in place of nuts. *Grow wheat grass - very easy to do *Popped wheat - use your wheat berries and cook in a skillet with a little oil, you cover with lid and shake, in about 4-5 min it will be lightly toasted and adding a little cinnamon sugar after drained on paper towel, these are a great snack! *Cracked wheat - put wheat kernels into a coffee grinder, pulse a few times, has a resemblance of steel cut oats, cooks quicker and can be used as a filler in ground beef or again in soups or stews.

Cheap Way to Build Food Storage

One of my favorite stores to just go see what I can find is Big Lots! I like to go at least a few times a month to see if I can find any really great deals usually on food. Well I lucked out tonight. I ran over there and look what I found! Gossner shelf stable milk that's good for two more years! For only $1.00! Also 8 packs of individual Jif Peanut Butter To Go for only$1.00. I bought all they had. Then I was very lucky to find this canned ham my kids absolutely LOVE! I bought all they had of those too. They were only $.85 each. These are all great and cheap and perfect for 72 hour kits.

Food Storage Beef Stew

1 cup dried onions
1 cup dried carrots
3 cups water
2 Tbsp olive oil
1/2 cup whole wheat flour
3 cups water
1 can (15oz) green beans, with liquid
1 can (15oz) corn, with liquid
8-10 cubes beef bouillon
1 Tbsp. dried garlic
1 Tbsp. Worcestershire sauce
1 tsp. kitchen bouquet
salt and pepper
2 cans (15oz) beef chunks, with liquid
Mashed potatoes
Rehydrate onions and carrots in 3 cups water for 15 min. Drain. In a large pot on high heat, add oil, onions and carrots, saute for 1 min. Sprinkle flour in and lightly brown. Add 3 cups water and stir until thickened. Add green beans, corn, bouillon, garlic, worcestershire sauce, kitchen bouquet, salt and pepper to taste. Turn down heat to medium low. Add beef and juice, being careful not to shred the chunks. Cover and simmer for 30 min. Serve stew over prepared mashed potatoes.

Make Your Own Dehydrated Potatoes

I just had a mix of red and yukon potatoes  (5 lb).

Well I decided to take on the dreaded task of dehydrating some potatoes and hope that they turn out.  I started with washing the potatoes, then put them through my food processor.

Bring large pot of water to a boil, immerse potatoes in bring back to a boil and blanche for 8 minutes. Take out and place immediately in a bowl of ice cold water (it works best with a metal basket or colander). Place a single layer on towel and blot dry. Place on dehydrator trays and let process for 24 hours.

Emergency Preparedness Checklist

         Over the next few months I am going to focus on emergency preparedness and getting things other than food ready. There are so many things we need to do to be prepared other than having a 72 hour kit and a long term and short term food storage.
         How many of us think about our shelter, how to repair our car if there are not any stores open and available or repair something in our home?
         The following topics will be my focus and if anyone else has tips or ideas to share please do so!

*Food Gathering
*Shelter

*Heat Sources

*Transportation

*Emergency Power Source

*Automotive Maintenance/Minor Repairs

*Large and Small Tools

*Water (potable and non potable)

*Sanitation

*Alternate Methods for Washing clothes

*Personal Hygiene/Bathing

*Bedding
*Important Documents/Records
*Scriptures, Books, Journals
*Cookware/utensils
*First Aid
*Money/Exchange (Items to barter)
*Pets

Make Your Own Stove/Emergency Heater

Here is a great link to making your own alcohol stove in a paint can. In an old ward for RS we made these in our super saturday! They were great. These can also be used to heat a small room. I think at the time I had made 12 (one for every room in the house plus a couple).
http://www.iwillprepare.com/index_files/Alcohol_Stove_In_A_Paint_Can.htm

Wheat Prices

Yes, this is a small chart but it is for the years 2007 - 2011, wheat is on the rise in price again, but lower than it has been in a little while. Now would probably be a good time to start stocking up, with all the crazy weather we have had I think it would be a good idea to get a little bit more in the pantry!

Dutch Ovens

Dutch ovens are incredibly versatile cooking utensils that can be used to prepare everything from soups and stews to baked goods and meats. Photo by Keith Sutto . Dutch ovens as we know them today were developed in the early eighteenth century. They sometimes were called "bake kettles" or "bake ovens," but "Dutch oven" (a name of uncertain origins) became the title of choice long ago. By the mid-1700s, almost all American families were cooking in Dutch ovens on home hearths and campfires. The Dutch ovens used by today's camp cooks differ little from early models. Each is a large deep pot with a tightly fitting lid. Three short legs support the whole affair over coals on the ground (or on the hearth). The lid has a raised rim to retain coals that are placed on the lid and to keep ashes from falling into the oven when the lid is lifted. With this arrangement -- coals on top and coals beneath -- the oven can be evenly heated for better cooking. A fixed handle on top of the lid provides for lifting the lid. A bail of steel wire is permanently attached to the pot portion for lifting and moving the whole oven. (Early Dutch ovens often had a long handle instead of a bail.) Old-time ovens were heavy cast iron, as are many modern versions, but now you can get aluminum ones, too, that are lighter. I prefer, however, cast-iron ovens. Cast iron heats slowly and evenly, and retains the heat long after the pot leaves the fire. In aluminum ovens, which do not have these characteristics, food often burns and sticks. A raised rim on the lid retains coals and keeps ash from falling into the oven when the lid is lifted. Photo by Clint Craft Also available are a variety of Dutch oven accessories, including lid lifters, lid stands, gloves, tripods, tote bags and even Dutch oven cooking tables with windscreens. A variety of books describing Dutch oven cooking methods and recipes can be purchased as well. Seasoning a cast-iron Dutch oven is very important. This is done by first cleaning the oven in hot water to remove any factory coating on the metal. (Most oven manufacturers recommend against using soap when washing.) Then rub salt-free shortening or cooking oil on all surfaces of the oven, and heat it for an hour or two with low heat. (Beef suet, bacon grease or salt-free butter or margarine can be used in a pinch.) This can be done in your home oven or with campfire coals. The ideal temperature is 250-300 degrees for two to three hours. After heating, remove the oven, allow it to cool and cover the whole metal surface with a light coating of shortening to protect the metal from rusting. Your oven will form a black patina, or finish, with continued use. Aluminum ovens won't rust and don't need any preparation or treatment before or after use. Simply wash and dry; no need to oil. Preheat the oven before food is put in to bake. Do this by placing a few coals on top and a few underneath for several minutes. This helps keep food from sticking in the oven. Food can be placed directly in the oven, or placed in a pan or aluminum foil wrapper in the oven. I like to cook large cuts of meat, soups and stews, and boiled or steamed vegetables, directly in the oven. Foil cups are good containers for muffins and breads. When making a cake or pie that needs to be removed for cutting and serving, I use a pan in the oven, elevated above the bottom to allow heated air to circulate all around and protect the dish from overheating by the coals beneath. A couple of metal tent pegs or nails, or a few pebbles, placed in the bottom of the oven support the pan. Coals are placed under the oven, and on top, when cooking. Generally, when making dishes with large liquid content, such as stews and soups, you place two-thirds of the coals beneath and one-third on top. This transmits higher heat to the liquid in the oven and then on to your food. When baking, reverse these proportions: one-third beneath and two-thirds on top. Too many on the bottom may overcook the baking food. More coals on top give high heat to the baking air space in the oven and directly down to your food. A multi-course meal for a crowd can be prepared using several Dutch ovens. Photo courtesy of boulder.utah.gov When using charcoal briquettes, I usually place six or seven under a 12-inch oven and 12-15 on top, replenishing these with new briquettes when preparing dishes with long cooking times. If the ground is damp, place a piece of aluminum foil on it to protect your coals or briquettes and get maximum heating. It's sometimes tricky maintaining the proper heat while cooking. Regulate it by adding or taking away coals on top or beneath, experimenting a bit if necessary. It's a good idea to build a small fire beside the oven and keep shoveling the fresh-made coals from there to the oven. Check the progress of your cooking by lifting the lid with tongs or a hook, and testing. Remember, Dutch ovens are not just for baking. They work well for pan frying, broiling and deep-frying as well. The lid can be inverted and used as a griddle, with some rocks, or three metal tent pegs driven in the ground, as supports. Dutch ovens are naturals for one-pot meals, but if you want to get spoiled, try the luxury of a whole battery of ovens: one for meat, one for vegetables, others for bread, pie, cake, cobbler, you name it. This is real living!

Prices on Food and Commodities Rising Faster Than Wages - Scary!

This is an article I found from a newspaper in New Jersey last week !!


The new year brings a dose of sticker shock for New Jersey consumers, who face increased prices for many of life’s necessities, including heating oil, gasoline, health insurance, food and even Phillies tickets.
Nationally, consumer prices rose 3.4 percent for the 12 months ending in November, propelled upward by big increases in energy costs and a smaller uptick in the price of food.
New Jersey residents can expect increases in many of the items they buy in 2012, experts say.
Most of the price rises will be moderate — food costs are expected to rise 2.5 to 3.5 percent in 2012, for example — but the combined increases in essential goods and services will further squeeze consumers’ pocketbooks.
“Inflation is running ahead of wage increases,” said economist Joel Naroff, president of Naroff Economic Advisors in Holland, Pa.
Commuters took the largest hit Jan. 1, when tolls on the Garden State Parkway rose 50 percent, while those on the New Jersey Turnpike jumped 53 percent.
Average passenger vehicle tolls rose to $1.05 to use the Parkway, up from 70 cents. On the turnpike, they jumped from $2.20 to $3.30.
Surveys find that may commuters have already found alternate routes, such as Interstate 295, to avoid the increases.
Those with oil heat are also feeling the pinch.
Heating oil in New Jersey has jumped from an average of $3.479 a gallon in January 2011 to $3.96 a gallon this month, a 14 percent increase, according to the U.S. Energy Information Association. A relatively mild winter has kept prices from rising even further.
Gas prices have also soared, rising 9 percent from a year ago, to $3.31 a gallon Friday, according to a survey by AAA Mid-Atlantic.
Tuition was also up at the state’s public universities and 19 community colleges. Rutgers University raised tuition 1.6 percent; Montclair State about 5 percent.
Community college tuition jumped about 3.4 percent statewide.
New Jersey’s highest-in-the-nation property taxes also went up in 2011, to an average of $7,746 annually.
The 2.3 percent increase in property taxes is actually a much lower percentage than in recent years; in 2010, for example, property taxes rose 4.1 percent.
 It’s a good time to be a vegetarian — but a bad time to water your garden.
The Labor Department reports that prices for veggies decreased 11.1 percent in December after ticking up for months.
Then again, New Jersey American Water wants to tap customers for 15 percent more to pay for $300 million in infrastructure improvements. The Voorhees-based water company serves 640,000 households in 188 communities.
At Doris Rodriguez’s house in Mount Laurel, the automatic sprinkler system already has been adjusted to conserve water. Now that cold weather has arrived, she turns down the heat at night to save on utilities.
“I have allergies and it’s actually healthier to keep it a little cooler,” she says.
At the same time, income is shrinking in the Garden State. In 2010, the median household income was $67,719, down from $68,444 in 2009, according to the U.S. Bureau of Labor Statistics.
Prices for Phillies tickets ticked up for the second year in a row, with seats priced from $16 to $65. Increases range between $1 to $5 per seat, depending on location.
Fans were good sports about paying more. Tickets at Citizens Park sold out and there is a 3,000-name waiting list.
Heading down the shore this summer? The Wildwoods — Wildwood, Wildwood Crest and North Wildwood — have decided not to charge fees for beach access this summer. Mayor Ernie Troiano Jr. says the issue could be floated in a referendum for 2013.
If you travel, eat animals, dress or correspond, expect to pay more this year. Prices are rising for six basics: airfare; gasoline; meat, including fish; coffee; postage; and clothing.
“Meats are through the roof,” Rodriguez says. “We are eating a lot of chicken.”
Starting this week, it will cost a penny more to buy a Forever stamp, going from 44 to 45 cents.
That’s the first increase in almost three years. Postcards will increase from 29 cents to 32 cents.
Some prices are heading down.
PSE&G and other utilities are giving credits to residential customers to reflect lower natural gas prices.
Expect about $30 off on your February or March bill, depending on the meter reading.
 Consumers are feeling the pocketbook pinch even more because wage increases have not kept pace with inflation.
New Jersey’s average annual wage rose to $56,385 in 2010, the most recent year for which the state’s Department of Labor and Workforce Development has complete data.
That represented a 2.2 percent increase over 2009’s $55,173 average wage.
Only 47 percent of New Jersey companies plan to give their employees pay raises in 2012, according to a New Jersey Business & Industry Association survey.
While that’s up from the 42 percent of employers who gave raises in 2011, employees who receive wage increases this year can expect their raises to be modest.
Thirty-nine percent of New Jersey employers plan to give raises of between 1 and 3.9 percent this year, while only 9 percent plan to boost employee pay by 4 percent or more.
The federal Bureau of Labor Statistics says real average weekly earnings have declined 1.7 percent since October 2010.
The real earnings statistics combines fluctuations in earnings with increases and decreases in the Consumer Price Index.
“The reality is that real earnings are going down,” Naroff said. “And for the average person, that’s not good news.”

Food Prices To Continue to Rise for 2012

FORT MILL, S.C. -- Sticker shock in the grocery aisle is forcing some people to change their food buying habits to make ends meet.

Let's face it, a hundred dollars at the grocery store isn't buying you what it used to.

Prices rose nearly five percent for common household groceries last year, according to the USDA.   Prices reached record levels around this time last year.

In 2012, the USDA says some food prices are predicted to rise, but not as fast as last year.
   
Connie Jarrett from Fort Mill says $100 used to buy three or four bags of food, now it doesn’t.
Her days of going to Harris Teeter for all her groceries are over. Rising food prices are the reasons why. Now, a trip there involves planning.

"I try to look for their specials,” Jarrett said.

Jarrett will drive to two or three other stores if there's a better deal.  She says it saves her a little bit of money. Hitting another store saved her two dollars on her favorite coffee.

"So I'll go ahead and get a couple when otherwise I might just get one,” she said.

Jamie Johnson shops at Food Lion.

"The prices have definitely gone up,” she said. Johnson is buying less and sticking to basics.

"Just make good dishes out of those,” she said.

Johnson says she tried going to different stores to take advantage of sales, but it didn't work for her.

"When you look at the difference in what you're burning for gas, it's best to just stay at one store,” she said.

The USDA says 2012 food prices aren't expected to be as high as 2011, but will be above historical averages. Typical foods you eat at home are expected to rise 3 to 4 percent.

The USDA forecasts meat, eggs and dairy prices will rise at a slower rate than cereals, baked goods and processed fruits and veggies.

The USDA says there was an end of the year surge.  Plenty of people noticed.  

"I can't come out of the store and spend less than 60 dollars and that's just for a week.  That's ridiculous for a single person,” said shopper Leigh Hartsoe.

In general, stores try to eat the rising costs, but can only do so much before passing it on to customers.

The USDA says weather, fuel prices and demand all play roles in determining food prices.

Pretty Jar Mixes

These are some pictures of a few very simple jar mixes I made for a food storage class I did quite a while ago. Kept forgetting to post the pic's. Left to right are Winter Bean Soup Mix, Cream of Anything Soup Mix, Vegetarian Black Bean Soup, Beef Noodle Seasoning Mix, and Split Pea Tortellini Soup Mix.

No Bake Peanut Butter chocolate chip balls - Using Powdered Milk

1 cup honey
1 1/2 cup creamy peanut butter
2 cups dry powdered milk
3 cups oats (instant or old fashioned)uncooked
1-2 Tbsp wheat germ
1/2 cup mini chocolate chips or 1/2 cup crushed graham cracker crumbs


Mix all together, form balls place on wax paper. Freeze until firm and place in ziploc bag.

Using My Food Storage

I love these containers for storing regularly used items from our food storage, then we refill them as needed. 

These are from my kitchen cabinet, nothing fancy but thought I would share how we use our long term food storage items regularly!

RICE

Did you know that if you combine rice and beans in a meal it could replace the need for meat or other protein? Rice and beans each contain certain amino acids that, when combined, form a complete protein. Great news because if you are in a crisis situation and can't get into the grocery store to get meat you can combine these two - RICE and BEANS!
If you have Rice and Beans along with the basic ingredients for making flat bread or tortillas you can make burritos by replacing the filling with rice and beans for meat and using bottled salsa. You could eat this everyday if you had to!

Did you know that Rice is a staple of about 70 percent of the world's population? It is one of the most versatile and compatible foods in the world. Rice, when dried can be stored for many years, which makes it perfect for long term storage.
I recommend you store it in either 1 gallon containers or 5 gallon buckets with tight fitting lids. Rice will keep if stored properly for 15 + years.

If you have six people in your family as I do then you will need 36 gallons of rice for a years supply or 6 -6 gallon buckets.

So...this month let's work on storing Rice!

Long Term Food Storage Basics - How to Pack Rice, Wheat, Beans and Dry G...

Are you Ready? Don't forget to pause the music below first

Where and How to Start Using My Food Storage

Using food storage on a daily basis is simple, convenient and economical. (And every meal doesn't have to include wheat or beans!) Here are some easy ways to incorporate food storage into your family's diet and convert any recipe into a food storage recipe.

1. Use Whole Grains
-Use whole wheat flours, oats and other grains in your cooking.They add more flavor and nutrition to your recipes. If this is new to your family, start slow. Begin by replacing part of the white flour with whole wheat flour and work up to using more. Flour made from whole wheat flour is great for this and it is hardly noticed. Oats add nutrition and work well in place of bread crumbs in meatloaf. Cooked wheat can be added to ground beef to be stretched for tacos. The wheat takes on the taco flavoring and goes without detection while making the meal that much healthier.
2. Use Powdered Milk-The Pricey smoothey shops do it all the time! Powdered milk is lower in calories and has less cholesterol than whole milk products and adds protein!Try it in soups, casseroles, bread recipes and smoothies or any recipes calling for milk.
3.Convert powdered eggs. I love having powdered eggs on hand. They are convenient and easy to use. They are even easy for camping! Just add the dry egg powder and water to your liquid ingredients.
4. Use Dry Beans instead of canned. The savings are significant. To make them more convenient in your cooking, make a large batch of beans and freeze in can size portions. 1 2/3 cup is equivalent to a 15 oz. can of beans.
5. Throw in dehydrated vegetables and fruit. Dehydrated or freeze dried vegetables and fruit retain much more of their nutrients than canned ones. Once you start using them the convenience will win you over. No washing, peeling or chopping. Dehydrated onions, potatoes, carrots, corn and peppers are ready to go in soups and casseroles. Dehydrated apples, raspberries and strawberries are great to quickly throw into a warm bowl of oatmeal, or reconstituted to add to a baked recipe such as sweet rolls. They are great even right out of the can as a nutritious snack.

There are many wonderful benefits to using your long term food storage in your every day cooking.
*Rotate your storage    *No waste - with dehydrated you will only reconstitute what you use
*Learn to use these food staples in a way your family will enjoy them even in times of crisis
*You will have a healthier family, whole grains and fruits and vegetables are great and more satisfying.

Is Homemade Bread Cheaper? Um, Yeah!

Here is my take on a loaf of whole wheat bread... I don't know what it costs you at the day old store, but this is what a 2lb loaf made by me costs. 


1 1/2 cup warm water - free
1 tbsp vegetable oil - .04 
3 tbsp sugar - .01
2 1/4 cups whole wheat flour .11
1 1/4 cups white flour .6
1/3 cup vital wheat gluten .10
1/2 tsp salt - $.01 
2 tsp dry yeast .10


total cost for 2lb fresh loaf is about $.43.... And this really surprised me too, since I had never taken the time to figure it out. It would be less for white bread, since you don't need to add the vital wheat gluten or the whole wheat flour, and I usually use less yeast.

Make Your Own Spreadable Butter

Soft Butter Spread

Picture: 

Description: 

A fluffy butter mixture that's easily spreadable

Yield: 

2 cups

Ingredients: 

1 cup (2 sticks) butter, at room temperature
1/2 cup canola oil
1/2 cup water, at room temperature

Instructions: 

1. Using an electric mixer, blend butter on HI until fluffy.

2. Continue mixing, and slowly add oil. Continue mixing and slowly add water. Mixture will turn white and be very light and fluffy!

3. Chill until set.