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Posts Tagged ‘Food and Related Products’


As we all know, there are great tips and information about gardening, propagating and harvesting food from your garden.  A master gardener I am not.  I feel like I learn something new every day about growing my family’s food.  Watching the TV program, Through The Wormhole, I saw a doctor who is famous for cloning animals use honey as a growth hormone to start new plants in a demonstration for his approach to animal cloning.  I was fascinated because I know there are many uses for honey, but I did not know it was used in this way in the garden.

Lavender with cinnamon Cinnamon growth hormoneI’m sure many of you have seen this post going around Pinterest and FaceBook in using cinnamon as a growth hormone in starting new plants.  Well, I was excited and tried using it to propagate a new, beautiful lavender plant I got this year for Mother’s Day.  More than two weeks into it, I see nothing more than what I started with.  Clearly, the cinnamon will not work with lavender, at least not mine.  But this plant is so beautiful that I want to ensure to have plenty of it for years to come and having several copies of the same plant should help me meet that goal.

So, because the cinnamon is not working, I am trying honey.  Local and organic as it should offer the best local pollination in my opinion.  The uses for honey is vast.  I’ve seen many articles related to beauty, health and medicinal uses for it.  But I’ve not run across this purpose before I specifically started researching it.  From my research, I’ve decided to use the following recipe.

  • images-61 cup honey
    – Pure, or raw, honey is said to be better than regular store-bought honey (which has been processed) and yields the greatest results.
  • 3 cups boiling water
    – Mix the honey with your boiling water and allow to cool. Place this mixture in an airtight container (such as a mason jar) until ready to use, storing it somewhere away from light.

It sounds simple enough.  If you are interested in trying this method, click this link to find a well written article all about it.  I will let you know if and how this method works in comparison to the cinnamon method.

 

 

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photo copy 6Something to keep in mind about minestrone is that, much like meatloaf, it’s a great way to cook and use up leftover vegetables and no two recipes are the same.  This is a recipe I would be proud to set in front of you at my dinner table.  But you may like more pasta and less potatoes.  You may want vegetables in it that I don’t put in mine.   Mine is a great flavor for how my family likes it.  You can make the adjustments you wish with the basics in this recipe.

This recipe is all adjusted and based on freeze-dried food.  You can use your own or commercially produced dehydrated vegetables, but you will need to adjust your cooking time and amount of water.  There is a significant difference in how they rehydrate and the amount of time and water it will take.  For information about this, please follow this link where I try to answer any questions you may have. Meal In A Jar Newsletter

photo copy 2

Add 100cc oxygen absorbers before closing

While these look beautiful in canning jars, if you want yours in vacuum sealed bag and in mylar, they are perfect to take camping or to keep in your bug out bags.   With these points in mind, here is the recipe.  Below the recipe will be links so that if there are any ingredients you wish to purchase, you can.

photo

 

 

 

 

You will need

  1. measuring cups
  2. measuring spoons
  3. canning funnel
  4. 100cc oxygen absorbers
Minestrone Soup Meal In A Jar
Recipe Type: Soup
Cuisine: Italian
Author: PrepperPenny
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 4
Layer the ingredients in the order by which they are listed. The 1st five ingredients are the base for your soup. You can add whatever vegetables you prefer, but keep in mind that there is about 1 1/3 cups of vegetables total. Keep this in mind as you will need to fit all the ingredients into a 1 quart canning jar.
Ingredients
  • 2/3 C. THRIVE Tomato Powder
  • 1/2 C. THRIVE Freeze-Dried Onion (You can use your own dehydrated flakes)
  • 1 1/2 Tbsp Italian Seasoning
  • 1 1/2 tsp Garlic Powder or Granules
  • 1 Heaping Tbsp Beef Bouillon
  • 3/4 Cup THRIVE Freeze-Dried Ground Beef
  • 1/4 Cup THRIVE Freeze-Dried Sausage
  • 1/2 Cup THRIVE Instant Red Beans
  • 1/3 Cup THRIVE Freeze-Dried Corn
  • 1/3 Cup THRIVE Potato Chunks
  • 1/3 Cup THRIVE Freeze-Dried Green Beans
  • 1/4 Cup THRIVE Freeze-Dried Mixed Green/Red Peppers
  • Top With Pasta of Your Choice
Instructions
  1. Prepare your 1 quart canning jars, lids and bands by sanitizing them with hot, soapy water. You absolutely must make sure all pieces are completely dry. To ensure this, after washing my jars, I put them in an oven at 250* for 30 minutes. Moisture will cause your food to spoil.
  2. Layer these ingredients in the order listed. I purposely didn’t include the option for salt and pepper. I chose to add those and other spices as I cook the recipe. This recipe serves 4-6 adults
  3. If you are making these to keep longer than a few weeks, you MUST place an oxygen absorber on top before you close it and/or use your vacuum seal system to remove the air. These stay fresh and stable for 9-12 months. Wipe the rim of the jar to get a secure, airtight seal.
  4. Bring 8 cups of water to boil. Empty ingredients in and reduce to a simmer for 30-45 minutes. Add water or beef stock for a thinner soup or continue to reduce to thicken it according to your own preference.
Home Store

For these and other THRIVE Food or emergency supplies, please click here to visit my online store.

 

THRIVE F-D Ground Beef

THRIVE F-D Sausage

THRIVE F-D Corn

THRIVE F-D Green Beans

THRIVE F-D Tomato Powder

THRIVE F-D Potato Chunks

THRIVE F-D Red & Green Bell Peppers

THRIVE Instant Red Beans

Oxygen Absorbers

FoodSaver Vacuum Seal System

Small Mouth Jar Sealing Attachment

Wide Mouth Jar Sealing Attachment

 

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garden-feb-lgLike me, so many of us are diligently planning our spring gardens.  We start our pen-to-paper plans, gather supplies to start our precious seeds, and wait for the weather to turn so we might start working and preparing our beds.  But in this idle time we have waiting, you really should be considering inventorying your canning supplies and planning your crop based on your families  need.

GETTING YOUR SUPPLIES IN ORDER

 

canning_jars.gif

It’s a good time to calculate how many jars of pickles, cans of jelly and jam your family typically needs to get you through winter months.  I learned this winter that I hadn’t actually canned enough dills to carry me through.  Same was for our tomatoes.  I’m down to only a few jars of my tomato’s and sauce not having realized how much our family of four would actually go through.  I’m a good canner, but my math needs to be honed.

I am now in the process of figuring out how many canning jars and sizes I have vs. what I will need.  Same for lids.  Since I have to replace dozens of lids, I have opted to invest in reusable Tattler lids after having decided they work beautifully and will save me money in the long run.  Another consideration I made was, as a committed prepper, I believe material may be hard to come by.  Having to replace my lids every time I can and believing there is even a remote possibility that they may be hard to come by would defeat all my seasonal garden planning.

How many quart jars did I use last year and how many more I need this year was a big question.  How much jelly or jam will I put up?  How much applesauce or peaches will I need?  Obviously, I could never lay out a formula for you, but you really should start planning and pre-planning.   And buying your canning supplies now, before the season hits will save you money.  Last season I found myself running around looking and buying jars when the prices were their highest.  Buy them out-of-season to get the best price.

HERBs, SPICEs AND OTHER INGREDIENTS

Spices

Salt, sugar and spices will also be needed.  Will you be planting the herbs you will need to can your harvest?  Dill is one that is vital to me.  Italian herbs are as important.

RESOURCEs AND OTHER EQUIPMENT

thex2900

You may, like me, wish to scan all your recipes and determine which ingredients you can grow and what you will need to purchase.  Start planning now, watch for sales on items you will need to purchase and be sure to stock up on it when it’s most feasible.  And your canning books are as important as anything.  A few of the VERY best I could recommend are:

Ball Canning Book

Ball Complete Book Of Home Preserving

Canning is just one aspect to preserving your food.  Dehydrating is another.  Do you have a dehydrator?  You can look on Craigslist or garage sales to find one, but if you are seriously planning on building a food supply, you really need to invest in one.  And because dehydrating is sometimes much more than slicing and drying, you will want a great cookbook.  The best on the market (by many standards and reviews) is Mary Bell’s Complete Dehydrator Cookbook.

The same is true for a vacuum seal system.  I use and would recommend the FoodSaver which is a workhorse.  I use it nearly every day and much more in the summer months.   All these appliances which allows you to protect and preserve your food may not pay for themselves this season, but they will pay for themselves over time.

LONG TERM STORAGE

Also, if you plan on putting some of your foods into long-term storage, you will need oxygen absorbers and mylar bags.  Start asking your bakery and deli department for 5 gallon buckets now. You may also wish to purchase moisture absorbers as an added line of protection for your food.  You will need these if you plan to store food.  Many local businesses will give them away or sell them for $1 each.  But, be sure you get food-grade buckets.  You may also wish to invest in high quality gamma lids.

 

 

 

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IMG_0286I recently posted the recipe for the sourdough starter I made.  It turned out very, very good.  So of course, I needed to jump right in and start making sourdough bread.  I searched high and low and happened across a recipe to make it in my Emeril’s bread machine.  I was a bit skeptic, but it obviously turned out really good.  Otherwise, I would not be posting it.

Honing skills for making bread it a very important to overall preparedness.  Self-reliance and saving money is what I am all about.  Learning these skills now, before SHTF, will only serve you and your family well when the time comes that you have no choice but to make your own.

Sourdough Bread Ingredients

These simple ingredients (which you likely have) is all it takes, and the machine does all the work!

Yeast, Sugar, Salt

The quality of ingredients are important.  I used Pink Himalayan Salt, raw sugar and bread maker yeast.

Dry Ingredients

I started by dumping 1 cup of flour, the sugar, salt and yeast into the machine and allowed it to mix up a bit.  Here, I have begun the cycle and the machine paddles are running.

Warm Milk

Slowing adding the sourdough starter, warm milk and soft butter to the dry ingredients.  This looks quite wet, but keep going. Next you will add the rest of the flour (2 1/2 cups).

Kneading

At this stage, I added the remaining flour (2 1/2 cups). The kneading is working and you can see how it is looking quite normal.  It is a dry dough.  There were crumbles separate from the mass.  I just pressed it all together and allowed it to finish.  Close the lid and allow your bread machine to finish the work.

NOTE:  Be sure to remove the paddles as soon as it’s done with kneading.  They are a bugger to get out of baked bread!

Sourdough Loaf

Allow your machine to run the complete cycle being sure to set it on dark crust setting.  You can see here, it turns out a beautiful, golden brown.  Remove it from the machine and cool on a wire rack.  But admittedly, we cut right into it.  Superb!

If you don’t have a bread machine or prefer to bake it in your oven, here is how to do that.

Combine your ingredients using exactly the same method and in the order listed for the machine version.  Once all the ingredients are combined, durn the dough onto a lightly floured surface and knead for 8-10 minutes.

Place dough in an oiled bowl, making sure to turn it to oil all surfaces.  Allow it to rise for 1 hour.

Punch down and allow it to rest for 15 minutes.  Now shape it into a load and place in a greased 2 pound loaf pan. Allow it to rise again for another hour.

Bake at 375* for 30 minutes.

Sourdough Bread . . . Bread Machine
Recipe Type: Bread
Cuisine: American
Author: PrepperPenny via Unsophisticook
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
This recipe is simple, delicious and works in a bread machine or conventional oven.
Ingredients
  • 3 1/2 Cups All-Purpose Flour
  • 2 Tbps Sugar
  • 2 tsp Salt
  • 2 1/4 tsp Dry Active Yeast
  • 3/4 Cups Warm Milk
  • 1 1/2 Tbsp Softened Butter
  • 1 Cup Sourdough Starter
Instructions
  1. Add 1 cup flour, sugar, salt and yeast to your bread pan. If your bread machine has a warming cycle, turn it off and start a basic bread cycle to stir these ingredients together. Set your machine for a 2 pound, dark crust loaf.
  2. Slowly add warm milk, softened butter and sourdough starter (in this order)
  3. Add remaining 2 1/2 cups of flour slowly into wet mixture.
  4. Close the top of the machine and allow it to finish out its’ cycle.
  5. When done, remove load and allow to cool on a cooling rack.
Notes
Oven Directions: Add 1 cup flour, sugar, salt and yeast to a mixing bowl SLowly stir in warm milk, butter and sourdough starter. Mix remaining 2 1/2 cups of flour – slowly – into mixture. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes Place dough into an oiled bowl, being sure all surfaces get oiled. Allow to rise for 1 hour Punch down and allow to rest for 15 minutes. Shape into a loaf and place in a greased 2 pound loaf pan. Allow to rise for another hour. Bake at 375* for 30 minutes or until done.

 

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Sourdough in CrockOne of my favorite books for pioneer recipes is Cookin With Home Storage by Peggy Layton.  I keep this book on my desk, compared to most which are on a bookshelf.  I’m starting some sourdough and thought I would share what I learned in Peggy’s book.

Sourdough Starter – It wasn’t until the Danish people immigrated to Utah that years was brought to raise the breads.  Before then, they made a started which they called “Sourdough.”  It was made by combining flour, salt and enough warm water to make a spongy dough.  This was put in a crock with a loose lid and kept warm for several days, during which time it bubbled and formed it own yeast.  These breads weren’t as light as yeast breads but the wonderful flavor made up for it.  Sourdough was a favorite of the sheepherders in Sanpete County and still is.  It was used for breads, biscuits , and pancakes.

Dehydrating Your Sourdough Start

You can dry your start and store it for later use.  Spread a very thin layer on a piece of plastic wrap.  Dry it in a dehydrator or allow it to air dry.  When one side is dry, turn it over to allow it to dry on that side.  When it is completely dry, break it into pieces and grind it into a powder.  Store in an airtight container in your refrigerator.  To re-start it, just add water or milk until you get it back to the original consistency.  When using a reactivated starter, allow it to set at room temperature for 8 hours.

Sourdough Starter
Author: PrepperPenny via Peggy Layton
Prep time: 5 mins
Total time: 5 mins
Almost any recipe can be changed to use sourdough. To make it work you have to control the leavening and keep the thickness or moisture the same. If the recipe calls for baking powder, leave a teaspoon out. If no but your results are too heavy, put a little baking powder in it. You may need to experiment a little.
Ingredients
  • 2 1/2 C Warm Water
  • 2 1/2 C. Flour
  • 1 tsp Active, dry yeast
Instructions
  1. Stir together and allow it to set for 3-5 days in a warm place to ferment.
Notes
Save 1 cup from every batch to add more flour and milk to keep your starter going. Use in pancakes, biscuits and breads!

 

 

 

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teriyaki-sauceHow many dishes do you make that calls for teriyaki sauce?  If you don’t already use this delicious, sweet and spicy condiment, you should look at your chicken or beef at a different angle.  This sauce is one of my families favorites.   This is a great addition to your home store.

Homemade Teriyaki Sauce
Recipe Type: Sauce
Author: PrepperPenny
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Ingredients
  • 1/4 cup soy sauce – Make your own with my recipe linked below
  • 1 cup water
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 5 tablespoons packed brown sugar – Make your own with my recipe linked below
  • 1 -2 tablespoon honey
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
Instructions
  1. Mix everything EXCEPT cornstarch and 1/4 C of your water in a sauce pan and begin heating.
  2. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
  3. Heat until sauce thickens to desired thickness.
  4. Add water to thin it if you prefer
  5. Store in an airtight container in the refrigerator for at least 6 months.

Make your own Soy Sauce.  Get the recipe by clicking here.

Make your own Brown Sugar.  Get the recipe by clicking here.

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Soy Sauce

Here is another easy and shelf-stable recipe to help you in building your home store.  There are many uses for soy sauce.  Making your own is cheap, easy and more delicious than commercially produced sauces.  I use it as a spice in meatloaf, soups and stews.  And if you are a DIY junkie, you have the ingredients already in your home.  If not, I have linked products for this recipe below for your convenience.

 

Soy Sauce
Recipe Type: Spice
Author: PrepperPenny
Prep time: 5 mins
Total time: 5 mins
Serves: 2 cups
Ingredients
  • 1-1/2 cups boiling water
  • 4 Tbsp Beef Bouillon
  • 4 Tbsp Cider Vinegar
  • 1 Tbsp Dark Molasses
  • 1 tsp sesame seed oil
  • pinch of black pepper
Instructions
  1. Whisk all ingredients together until dissolved and pour into an airtight container. May be refrigerated indefinitely.

THRIVE beef-bouillon

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