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pictures_with_words copy 6Nectar of the gods. . . glorious coffee.  I can’t imagine my life without it.  No only for its amazing flavor and energy boost is offers, but as images-14one who suffers with migraines, caffeine has been prescribed to me to help control them.  For me, it works really well.  As much as I love my morning cup (or 2, or 3) of java, hot coffee is not appetizing in the middle of the day during the hottest parts of summer.  Iced coffee is always a great option which I partook in by stopping at a local espresso stand drive thru, but at nearly $6 for a large double shot, it can get really expensive.  Besides that, I’m busy in the garden most summer days.  I don’t have time to get to the coffee shops.  My solution?  Making it myself for a fraction of the cost.  If you love your iced coffee, you really need to try this simple and delicious recipe.  It just might destroy the relationship between you and your favorite barista.  Honestly, no coffee-house has anything better than this blend.  And you will save a LOT of money!

I had a pound of whole coffee beans in my freezer that I used in this demonstration.  However, a rough ground bag is just as good.  Buy the least expensive brand you can get at your local supermarket works just as well as the expensive ones.  So save yourself some money and avoid the expensive brands.

Plus, you will be getting three separate recipes in this one post.  Obviously the iced coffee.  But I will show you how to make vanilla extract that you can use to make your own creamer!  Check out the links and video.

Now, gather a few things you will need:

 

pictures_with_words copy 8 1 pound course ground coffee – I keep my coffee beans whole and grind them as I need them.  For this large batch, I use my wonderful Ninja. But you can buy whole beans at the store and grind them on the course setting next to the whole beans (if you grocer offers them).

1 gallon plus 1 quart warm water – This will yield right at a full gallon of espresso-type coffee

PrepperPenny’s Vanilla Creamer using my homemade Vanilla Extract (check out my You Tube video at the end of this page)

Large air-tight container – Tall and thin or short and round, just make sure it is airtight and will allow your coffee to stay saturated

Colander(s) – As you will see, I use several sizes to make sure my grounds are completely removed and my espresso is dark and rich but not foggy

 

Pour luke warm water over coffee grounds

Pour luke warm water over coffee grounds

Simply empty your 1 pound of coffee into your container and pour warm water over it.

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Place in airtight container and refrigerate for 24 hours

In a large, airtight container, pour 1 gallon plus 1 quart of warm water.  Give a quick stir to moisten all grounds and place the lid on.  Place in your refrigerator for 24 hours.

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Straining equipment

You are almost done.  No stirring  or shaking.  After 24 hours, you have en amazingly strong cold espresso.  Now you need to strain it several times until you have removed any debris.  I start with a larger colander first, move to a finer mesh and finish with butter cloth.  You want to be sure to strain it enough to make a dark, rich coffee without any trace of the coffee grounds, otherwise your coffee will become cloudy.

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Dark enough that you can’t see through it

Your coffee will be  dark and strong you will not be able to see through it!  That’s exactly what you want.

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Now it’s time to assemble your iced coffee.   This is where you will use a combination to meet your specific taste.  I like my iced coffee creamy, so I mix coffee and creamer at a 50/50 ratio.  If you like stronger coffee, use less creamer and more coffee.  You can use your favorite plain or flavored creamer, the same kind you might buy in the grocers.  I make my own vanilla creamer which is what I use.  Click here for that simple recipe.

Add sugar or favorite sweetener, top with whipped cream and enjoy!  From experience, I can say that it will keep well in your refrigerator for at least two weeks.  Beyond that, it’s trial.  Mine has never made it past that two-week mark.

Iced Coffee

Rich iced coffee

Kick it into the stratosphere and make your own vanilla extract to use in your own creamer.  This is my video to make your own extract.  It’s great in this recipe and amazing for all recipes calling for it.

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apf_jar_doneThis is a delicious and easy recipe for always having apple pie filling on-hand and in your pantry.  This recipe is so easy and cost effective, you will never buy it in cans again.  Unlike store-bought pie fillings, you have complete control of the ingredients that go into it and can adjust the flavor to satisfy your unique taste.

This recipe does not have to be canned.  It can be frozen or can be used immediately.  But if you want to can it to build up your home store, it needs to be water bath canned for 25 minutes for quart jars.

The recipe calls for Clear Jel.  Please don’t use any other product because the results may not be favorable.  Here is a little information about this product from the Washington State University.

Clear Jel® is a corn starch derivative, and is a commercial thickening product used by bakeries and for frozen food. This product is used the same as flour or corn starch. Not only can it be used in preserved pie fillings but it can be used anywhere you would use flour or cornstarch as a thickener. It makes great clear gravy without the lumps, as well as puddings and sauces. It is used widely by bakeries and restaurants.

There are two types of Clear Jel®, “instant” and “regular”. “Instant” does not require heat to thicken. The product will thicken once the liquid is added. “Regular”, on the other hand, must be heated. When canning pie fillings, be sure to use the ‘regular’ Clear Jel® product.

For this recipe, use “regular” Clear Jel.

 

Apple Pie Filling
Recipe Type: Dessert
Cuisine: American
Author: PrepperPenny via PickYourOwn.org
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 1 pie
This recipe is based on making 1 quart of pie filling. If you want more, just multiply the recipe by how much you want to make. Follow safe canning procedures by sanitizing your jar(s), lid(s) and ring(s). Process the canned pie filling in a water bath canner for 25 minutes.
Ingredients
  • 3-1/2 Cups Apples, peeled, cored and sliced
  • 1 Cup Granulated Sugar or you can replace with other sweetener
  • 5 Tbsp Clear Jel®
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1/4 tsp Ginger
  • 1/4 tsp Allspice
  • 1/2 Cup Cold Water
  • 3/4 Cup Apple juice
  • 2 Tbsp Fresh or Bottled Lemon Juice
Instructions
  1. Prepare you apples. Blanch them in 1 gallon of boiling water for 1 minute. Drain and keep the hot cooked fruit in a covered bowl or pot.
  2. Combine the remaining ingredients into a saucepan and cook (stirring constantly) until the flavors marry and liquid thickens.
  3. Using your hot, sanitized jar(s), begin layering apples and liquid. The liquid will be thick so you will need to layer the apples, liquid, apples, liquid about 3-4 layers of each per quart jar until it is full.
  4. Wipe the rim of your jar(s), add the lid and ring and process in your water bath canner for 25 minutes.
  5. When making your 8″ pie, use as little of the liquid as necessary. This will make for a crispier pie crust and prevent it from being soggy. But I save it, heat it and pour it over the pie (and ice cream if serving it ala mode) as a delicious syrup.

 

Layer your ingredients

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Photo’s via PickYourOwn

 

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Soup, whether it’s winter or summer is a regular rotation in my meal planning.  With a side of bread and or salad, it’s a healthy way to get in a well-balanced meal.  This happens to be one that my family loves so I decided to make it into an easier recipe using my food storage.  I have worked inside and out all day and when it came to dinner time, I needed something fast.  I’ve cooked with my THRIVE for so long, it’s just a natural “go-to” meal for us.  Tonight I decided to convert our favorite Stuffed Green Pepper Soup recipe in to a convenient Meal In A Jar recipe.  No cutting veggies (which I didn’t have fresh anyway), no frying up ground beef (THRIVE is already cooked) and virtually no cleanup.  I was so pleased with the result that if you love the convenience of boil and serve Meals In A Jar, I knew you would love this easy recipe, too.

Stuffed Green Pepper Soup

Stuffed Green Pepper Soup

Meal In A Jar Newsletter

Prepping Jars

Stuffed Green Pepper Soup
Recipe Type: Soup
Cuisine: American
Author: PrepperPenny
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6
This recipe converts my standard soup into a meal in a jar. It’s an excellent soup!
Ingredients
  • 1 Cup THRIVE Tomato Powder
  • 1 Tbsp Sugar
  • 1 tsp Garlic Granules or Powder
  • 2-3 Tbsp THRIVE Beef Bouillon Powder
  • 1 Cup THRIVE Freeze Dried Ground Beef
  • 1/2 Cup THRIVE Freeze Dried Onion
  • 1/2 Cup THRIVE Freeze Dried Tomato Chunks
  • 1/2 Cup Instant Rice
  • 1/2 Cup THRIVE Freeze Dried Green Pepper (Or Red/Green Bell Pepper)
Instructions
  1. Layer ingredients as I have listed them. You may need to shake (or pound) your jar as you fill it to make sure it all fits.
  2. Top with a 100cc Oxygen Absorber if you are not going to cook this for more than a few days. Or you can use you vacuum seal system to draw out the air.
  3. To Cook: Boil 10-12 cups of water and empty contents into it. Reduce boil to a simmer and cook (stirring frequently) for 20-30 minutes. You can add more water for a more brothy soup or cook to reduce for a thicker soup. Salt and Prepper to taste, serve with a side of sourdough bread and salad, enjoy!

 

To purchase any THRIVE Freeze Dried ingredients, please visit my store by clicking below!

For any THRIVE food, please visit my store by clicking here

For any THRIVE food, please visit my store by clicking here

 

 

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cornbread

Bread making is a very important skill to have.  But it’s not limited to raised or leveled bread.  There are many types of breads to keep in your recipe files.  This one is posted from the University of Illinois Extension office under their diabetic recipes.

 

Double Corn Bread
Recipe Type: Bread
Cuisine: American
Author: PrepperPenny via Univ of IL Extension
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 12
Ingredients
  • Ingredients
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 egg whites (or ¼ cup egg substitute)
  • ½ cup non-fat sour cream
  • 2 tablespoons canola oil
  • 1 (8.5-ounce) can creamed corn
  • Cooking spray
Instructions
  1. Preheat oven to 425°.
  2. Combine cornmeal, flour, baking powder and baking soda in large mixing bowl. Mix well.
  3. Separate eggs or measure egg substitute and place in small bowl. Add sour cream, oil, and creamed corn and mix well.
  4. Add corn mixture to dry ingredients and stir only enough to dampen flour.
  5. Spray muffin tins or 9×9 inch pan with cooking spray.
  6. Spoon batter into muffin tin or pan. Spray top lightly with cooking spray.
  7. Bake muffins for 20 minutes, pan for 25 minutes. Remove from oven and serve warm. Cut bread into 12 servings.
Serving size: 1 Calories: 107

 

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Finished MIJ ChiliI am married to a Texan.  A few things I learned to cook when we were married was bbq brisket, bbq beans and chili.  He really is a chili snob.  So I felt really challenged when I set out to make a dry version from the ingredients we have in our food storage.  After all, preparing for hard times is being affected as little as possible.  Having your favorite foods will make the hard times much easier and healthier to face.  It took a few tweaks, but I put a recipe together that he is very happy with and is regularly rotating into my menu.

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Add and adjust your personal preference in spices. Sprinkling a dash of red pepper will add some heat

As with any meal in a jar, they are quite pretty sitting in my glass front, antique cupboard.  But I have to say, these make adorable gifts, too.  I have given away many and always get great reviews.  With a decorative tag where you write or print the cooking instructions on and a mini-bottle of tabasco, they are a fun gift to give and look even more pretty in your cupboards.

For more information on freeze-dried food, I have put information in this document to answer questions you may have.   Meal In A Jar Newsletter.  For safely preparing your jars, I have put together this document  Prepping Jars

Chili Meal In A Jar
Recipe Type: Soup
Cuisine: American/Mexican
Author: PrepperPenny
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 4-6
Layer your ingredients in the order listed. You may have to lightly pound you jar on your countertop to get the ingredients to settle and fit in your 1 quart jar. If you have a vacuum seal system, use the attachment to draw out all the air. If you do not have one, you will need to add a 100cc oxygen absorber which will draw out any air.
Ingredients
  • 1/2 Cup THRIVE Tomato Powder
  • 1 Tbsp Chili Mix
  • 1 Tbsp Beef Bouillon
  • 1 Cup THRIVE Instant Red Beans
  • 2/3 Cup THRIVE Freeze-Dried Ground Beef
  • 1/3 Cup THRIVE Freeze-Dried Sausage Crumbles
  • 1/4 Cup THRIVE Freeze-Dried Onions
  • 1/2 Cup THRIVE Freeze-Dried Mixed Bell Peppers
  • 1/2 Cup THRIVE Freeze-Dried tomatoes
  • 1/4 Cup Celery
  • 1/4 Cup THRIVE Freeze-Dried Green Chili Peppers
Instructions
  1. Bring 8-10 cups of water to boil. Empty ingredients into the boiling water and reduce to a simmer. Cook for 30-45 minutes.
  2. Adjust salt, pepper and preferred spices to taste
  3. If you like chili mac, simply reduce the amount of instant beans and replace with the pasta of our choice. Or you can simply add pasta when you cook this meal.

 

For any THRIVE food, please visit my store by clicking here

For any THRIVE food, please visit my store by clicking here

 

 

 

 

 

 

 

 

 

 

 

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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

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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.

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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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Ball Canning Book

Spring is just a few days away.  You have your seeds inside sprouting, you may be assembling raised beds or turning your soil in great anticipation of high performing gardens.  If so, preserving that healthy and wonderful food will come next.  And to help you make the most of your canning, the Ball Complete Book of Home Preserving is a must in any kitchen.  Learning to can or canning even more food will help you to build and grow your own home store, save you money and allows you to feed your family much healthier food.  That’s why I’m offering to give one away.  Simply click on the graphic here.  Follow the steps and you will be entered.   a Rafflecopter giveaway

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Infused OilOne thing I strive to do in planning my home store, I try to make sure I either have or can make all the things my family and I enjoy in these “good” times.  I don’t want to be pulling out buckets of legumes and beans without having the flavors I’m accustom to going into them.  Simple things really do make life more comfortable.  And this technique to infusing oil is an example of planning to thrive while others struggle to survive.  Pay attention to the little things.  Those sometimes unnoticeable extra’s that you might take for granted.  This recipe was given to me to share by reader Tess Pavlin.  She has tried and tweaked this until she was sure it was wonderful and felt comfortable in making it public.  Win for us, right?

Infused oils will spice up your cooking and lend to wonderful healing and relaxing massages.

When you are ready to start making essential oil from your herbs, follow these four steps carefully:

  1. Put a handful of your herbs or flower heads into a clean glass jar. Choose either a single herb such Basil Infused Oilas basil or a mixture such as oregano, rosemary and thyme. Crush them to release the flavor into the carrier oil. Make absolutely sure your herbs are completely dry.  Water will likely make your oil go rancid.
  2. Pour 12 oz. of oil into the jar until the leaves or flowers are completely covered. Put a well-fitting top on the jar and let it stand in a warm (but not sunny) place shaking daily for two weeks.
  3. Straining Infused OilAfter the two weeks, strain off the herbs (use a cotton muslin cloth or an old open weave linen handkerchief) and then repeat the process of infusion with a fresh handful of your herbs (but using the same oil). Do this, as many times as necessary until you have a jar of strongly flavored aromatic oil.
  4. Store your aromatic oil in a small to medium-size sterilized bottle and label it. Clean the rim and tightly seal the cap to reduce the chances of air getting into the bottle. Make sure that you keep your stored oils out of sunlight.

Always remember:

Use a good-quality, mild-flavored oil such as sunflower oil or grapeseed oil. You don’t want the taste of the oil to compete with the flavor and smell of your herbs. For this reason you should avoid using extra virgin olive oil.Cover your herbs completely with oil during the infusing process. Any bits sticking out will oxidize and spoil the flavor of the oil.

Before storing the oil make sure you have removed all the plant material. (If you don’t the oil will become cloudy and sour)

WHAT OTHERs ARE DOING WITH THEIRs

Another way to speed up the process of infusing your oils is by using a small crock pot on its lowest setting.

  1. Gently bruise the herbs or flowers by crushing the in the palm of your hands before adding them to the pot. You can also press them with a wooden spoon or in a mortar and pestle but it is not necessary.
  2. Add 16 oz. of oil to the crock pot and turn heat on low. Add the herbs, leaves, or petals. Let simmer covered for 12 hours. Stir lightly and turn off overnight. Day 2 turn back on and simmer again for 12 hours. Day 3 repeat. Strain oils through cheesecloth to remove solids and bottle the oils. They will keep for a minimum of 3 years if tightly sealed.

Extra Tip:  Add 1/2 teaspoon of Vitamin E (per pint) to your beauty and medicinal oils to preserve them. You could also try using 15 drops of grapefruit seed extract.

Alternative methods.

1. OVEN INFUSED HOMEMADE OILS – Place your herbs in an oven safe dish and cover with the natural oil of your choice. Cover the dish and place in the oven at 200 degrees or the lowest possible setting your oven has. Cook for three hours. While it’s still warm, strain through cheese cloth and squeeze the oil from the herbs. Pour the oil into a sterile bottle or jar.

2. STOVE TOP INFUSED OILS – Using a double boiler, GENTLY simmer oil and herbs for 2 hours. Strain through cheese cloth. For a stronger infusion repeat using the same oil and fresh herbs.

Infused oild in crockpot3. CROCK POT INFUSED HOMEMADE OILS – This method can only be used if your crock pot has a “warm” or very low setting! This works great for infusing several oils at once. Fill your sterile pint jars with your herbs and oils. Place the jars in the crock pot and cook on low for eight hours. You can do up to 5 different oils at once with this method depending on the size of your crock pot!

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VasalineNo petroleum or harsh chemicals in this all natural vaseline.   Use it just as you would commercially produce, chemically latent vaseline. I added tea tree oil to mine for it’s antibacterial qualities. This is completely optional. If you want to scent yours with you favorite essential oil, that would be lovely, too.

 

 

 

RECIPE

1/2 Cup Olive Oil
2-3 Tbsp. Bees Wax

Ingredient

Melting Vasaline

Gently and carefully melt these two ingredients together. I do mine in the microwave on 30 second intervals. It will take 60 – 90 seconds.
Tea Tree Oil

Add your optional essential oil and allow it to cool.

This will safely keep for up to one year.

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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

 

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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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