Learn it Love it Live it

72 Hour Kit Ideas

2010-08-08T14:51:00.000-07:00

1 sturdy backpack per person (or rolling suitcase), or some tupperware bins
1 change of clothes per person
1 set of scriptures per family
1 flashlight per person
batteries
small first aid kit
personal documents
2 gallons water per person, minimum
water purification method
$100 cash per family
ax/hatchet & shovel
utility knife
bucket
battery powered radio and light
small sewing kit
Food
2 light sticks
hand warmer / canned heat
prepare blankets or sleeping bags to be accessible at a moment's notice
1 small toothbrush per person
toothpaste, soap, and shampoo
silver foil emergency blankets
mosquito repellent
small entertainment (crayons, card games, etc) and paper/pencils
camp stove or portable BBQ & fuel
work gloves (2 pair per family)
mess kits or disposable plates/cups/bowls/utensils
pet supplies
candles, holders, matches
aluminum foil
can opener
disinfectant
garbage bags

Quick Breads

2010-08-06T13:53:00.000-07:00

There is a BIG difference between regular yeast breads and quick breads. So of course the method in how we prepare will be different. Ok, no brainier. Then tell me why in the world people everywhere are still beating the crud out of their muffins and biscuits? At an attempt to correct this fopa, here is the proper way to make most muffin recipes.

The more you mix, the more gluten you develop in your muffin. That's not good. We want muffins to be tender and not chewy.

The Muffin Method- for muffins, duh!

#1 Stir together your dry ingredients in a bowl- sift with your whisk

#2 Combine all liquid ingredients, including *melted fat or oil in separate bowl

#3 Add the liquid ingredients to the dry(yes I said that right)** and fold the mixture only with spatula until flour is moistened. DO NOT OVER MIX- IT NEEDS TO BE LUMPY

#4 Pan bake these immediately (if recipe calls for baking soda or single acting baking powder. Double acting baking powder give you more time to get them in) Combine your separate mixtures in advance for this purpose.

*This is one of the points where the muffin method differs from the creaming method. When you add the fat to the liquid, you want to make sure that all of the liquid ingredients are at room temperature. You want the fat to be evenly dispersed throughout the batter. For this to happen, you’re going to have to have the rest of the wet ingredients warm enough that the butter won’t turn hard on you the moment you pour it in the measuring cup.

** by using low gluten flour you are again ensuring the least amount of gluten development as possible so you really are not stirring at all, in fact you are folding the ingredients together and I'm talking for like 12 seconds only. JUST until flour is coated. (have I said this enough yet?!!)

The Creaming Method- Cakes or cupcakes- coffee cakes (if you use this method on what was meant to be a muffin you will get a cupcake)

#1 Combine fat, sugar, salt, spices and powdered milk (if used) in the main bowl with the paddle attachment

#2 Cream the ingredients together until light

#3 Add the eggs in two or three stages, Cream well after each addition before adding more eggs

#4 In separate bowl, sift together the flour, baking powder, and other dry ingredients.

#5 Stir together the liquid ingredients until well combined

#6 Add the sifted dry ingredients to your main bowl alternately with the liquids. So like this:

I hope that helps, if it's confusing in any way leave a comment. And remember

DON'T OVER MIX

Freezing Corn on the cob

2010-07-07T16:03:00.000-07:00

Local, home grown corn-40 Servings for.....$4

Step 1

Husk Corn and try and get all the silk off

Step 2

Bring large stock pot of water to a rapid boil...Have a large bowl of ice bath set next to stock pot...have another empty bowl next to ice bath..you need tongs also

Step 3

Add about 5 ears of corn at a time to the boiling water. Boil about 5-6 min. Remove and place immediately into ice bath. Let sit for an equal amount of time, 5-6 min. Then place in empty bowl to dry off

Step 4

Once you have blanched all your corn, you can either cut it off the cob and freeze this way, or cut cobs in half and freeze. Get all air out of the freezer bag. Having a food saver is ideal. I however, am not the ideal anything so I use freezer bags!

Step 5

Place in the freezer and enjoy all year, fresh corn on the cob!!

Windowpain Test

2010-06-27T13:30:00.000-07:00

How to test your dough to see if gluten has developed.

I thought I had done this already, but here is what your dough should look like when you have kneaded it and your gluten is developed.

You cut a piece of dough, (ton't tear a piece) off and stretch it between your hands. It will be tight and if you hold it up to light you will see light shine through. Like a window pain!

Don't Tear the Gluten

2010-01-22T06:16:00.000-08:00

One of the things I learned at baking school was the in's and outs of bread making. I am in no way an expert, I still learn things, however I will not forget learning about gluten! My chef actually yelled at me one time for being "too mean to the bread". Yeah.

The picture below is what a tear in the gluten looks like- you might have to click on it to get a bigger view.

Tearing will happen in the kneading process. Basically, Gluten is what gives the bread structure, how it will hold shape. It's texture, so it wont be a crumbly mess, and it's strength. Your flour type is what will determine your gluten development potential. Rice, potato, and oat flour don't have enough proteins to develop into gluten. (hence the gluten free bread section )

So when your flour meets liquid, it absorbs and then as you knead, it begins to stretch and pull in to long strands. Like rubber bands if you will. The tighter those rubber bands the better the bread.

Now when you are to rough with your bread during the kneading process, or don't knead properly, you can tear that very gluten you are trying to develop! your goal is a smooth round ball of dough at the end of the kneading. Make sense?

Hopefully it does and hopefully you can now tell others to "Stop tearing your gluten!"

What a year!

2009-12-10T18:10:00.000-08:00

Well with the year wrapping up I have to say I am glad it will be over! It's been a trying one. But much to learn and being that this is the learn it love it live it page, I thought I'd just get personal and share what I have learned.

I find it interesting that when I thought about what to call this particular page, this name just popped into my head. I have to say that it is so true, for me at least, the order of this phrase. This year has been full of learning. Learning through trial seems to be the theme this year! I tend to analyze perhaps to much while going through a particular trial/hard time. I want to know not so much why, but what do I need to learn from it, how can I be better, or what is the Lord trying to teach me? It leads to much reading and praying. Like I said I probably over do it but boy do I learn a lot about myself and how the Lord works with me.

Then I realized that the more I learned the more I loved, what ever it was that I needed to Love more, I did. At times, I know this may sound nuts, but I loved the trial. I was loving that I felt the spirit more, I was loving that I appreciated my family more, I loved myself more. Love is truly the underlying answer. Love is also serving, Charity IS the pure love of Christ. So learning to serve no matter in trial or not is HUGE. I tend to get so wrapped up in my wo that I shut out the world. I cant think about others, i have to focus on me, right? So wrong. When I did crawl out of my hole and thought about others or gave service, I felt lighter and for that brief moment I forgot about my hardship. President Monson's talk this last conference was so perfect for me. I really have to work on this one.

Then there is Live it. After trying to learn all I did, and trying to love more fully, I soon found it hard to actually LIVE it. I mean, you know how you can go through a trial and then feel the relief, or feel free from it? Do we continue to learn and love like we did? How easy is it to enjoy the free feeling that we just start coasting through life again? I realized that the true test is, do I LIVE what I LEARNED?

I stopped looking at life as just getting through the trials the best I can. One to the next. Taking a deep breath when all is well and then holding it when life feels like, well you know. I look at it like no matter what may come my way, if I continue to learn all I can about the Savior and His teachings, if I continue to increase my love in all things, then I am living life. What comes my way, either bad or good, it is just another opportunity to grow. I don't mean to make it sound simple or la de da. I know that many suffer more than I ever have. But I do feel that the Lord has stretched me more this year than ever before. I have felt more pain than ever before and i have felt more alone than ever before. I know it's not easy, I will never claim it to be. I can say however, that I am just beginning to fell some gratitude for what I have been allowed to go through and hope that I can just live life the way I know I should.

I want to say again that I know there are those who suffer more than I think I could ever bare. I know the Lord only allows us to experience what he KNOWS we can overcome. And even though my trails might seem lighter than others, I have been stretched and molded just a little more.

May this year of learning, Loving, and Living continue!

~Amie

Stock and Broths

2009-10-13T12:27:00.000-07:00

It's super easy to make a stock yourself and save money. This is a great time of year to do it, using those bones from your turkey!

This is how Alton Brown suggests to do it- It's a good one, very traditional.

Ingredients
4 pounds chicken carcasses, including necks and backs- Just use as much chicken parts as you can gather up, skin included
1 large onion, quartered
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water
Directions
Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.

Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees.
Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

Back to School Food Menu

2009-08-04T04:50:00.000-07:00

*This years update- I am still a fan of pre-making as much as I can like on a Saturday, and freezing it. I love taking out mini homemade muffins, sandwich and cookies from the freezer and packing it right into the lunch box. It became habit to pre- make and really saved time and money by making as much as I can from scratch, and it's healthier :) I know, I know, blah blah, blah.

Thinking about school lunch makes me sick- I definitely opt for making them. I am a big believer that food effects a child's behavior, and I want to control that as much as I can, while I can! But that is going to mean time and planning. It's a little work in the beginning of the week-but pay off during and of course the health benefits!

Treating this the same way we would the dinner menu- Make a two week lunch menu. (or a month if you wish)

I actually started by making a master list of all the different things I would put in their lunch.

Here is what I came up with to start:

Lunch Ideas
My kids have all approved these ideas by the way! Ages 11-9-5

Sandwich/main meal

Sandwich roll (they love sandwiched on my homemade rolls)

PB&J

Turkey/Ham

Mini Wraps

Pizza Bagel

Egg Salad

Chicken Salad

Green Salad

Homemade lunchable

Rice cake with peanut butter jelly on top (seriously they love it)

Spaghetti O’s

Soups

Chicken noodle

Beef stew

Tomato

Fruit/Vegetable

Grapes

Strawberries

Dried apples

Carrot & Celery sticks w/ dip

Celery and peanut butter dip

Cheese Squares

String Cheese

Diced peaches and pears

Applesauce Cups

Hard Boiled Egg

Orange slices (I peel and separate for them)

Banana (I’ll just cut in half)

Grapes and square cheese on a toothpick

(Mellon's need to be kept cool for food safety reasons)

Snacks

Popcorn

Mini rice cakes

Gram crackers, plain or w/ peanut butter

Granola bars- homemade J

Mini Muffins

Blueberry

Poppy seed

Apple

Bran

Banana Bread

Zucchini Bread

Oatmeal Bars

Oatmeal-cran scones

Cereal snack mix

Trail mix

Mini bagels and cream cheese

Chips and salsa (I put salsa in a little round tubaware)

PB&J on Ritz crackers

Treat

Cookies

Chocolate

Oatmeal

Chocolate chip

Peanut butter

Chocolate Zucchini

Brownie bites (just cut brownies in circles)

Rice Krispie Treat

Mini Marshmallows

Oatmeal Bar

Crispix bars

That for me is half the battle, then you can simply plug in the food items on your menu.

I come up with different sandwich items, fruit items, snack items and treat. My kids take a water bottle to school and switch from water and lemonade. NO CAPRI SUNS. (they rot their teeth says my grandpa for a dentist!) Plus this saves big time on buying drinks. My friend suggested this, and does it with her kidos- they love it actually because they get more in there than they would out of a juice box!

Alright, so once you have your master list, plug in your menu!

Once we have our menu, we can shop from this- buying only what we NEED, and then back to Saturday baking days. (or whatever day your choose) I will take Saturday to make the different items for the week. For example if I have banana bread, mini muffins and cookies as part of the lunch menu- I will make these, baggie them up and freeze. They are ready to pull out and stick in the lunch box! I will do this with sandwiches too. PB&J freezes great, just put peanut butter on each slice of bread, then jelly in the middle. It wont get soggy this way. And with Turkey sandwiches, use Miracle whip not Mayonnaise. Mayo does not freeze!

But I will make these up as well and pull them out that morning, they are ready to eat by lunch time! My oldest says they are perfect, not soggy!

This really does take the ugg out of making lunches in the morning and I feel better about whats going in their little bodies. For me, again, half the battle is the planning. I promise it's worth it. And for my provident living plug- This really is the smart way to do most everything in our homes, planning, budgeting, and using our resources. It is a lifestyle that creates financial freedom and joy in homemaking. It sometimes does take courage to start! But it's worth it!

Fiber Diet- with food storage recipes!

2009-06-22T15:49:00.000-07:00

Loose weight.. on food storage??

My husband and I decided about a year ago to read and implement the "Fiber Diet" from Brenda Watsons Fiber 35. We think its one of the best "secrets" to loosing weight. I had just had my first child and was anxiously looking for a way to get my weight back down, and I just wanted to feel better. We both had amazing success, and have found a new way to keep our weight where we want it, and most importantly to feel great. Others in my family also tryed it and they all had great success.

We both lost 35 pounds in two months. We did this by eating 35 grams of fiber a day, and cutting back on refined sugars, and flour. I recommend getting the book for all the details and great info, but really its just alot of common sense like, eating healthy, and lowering your calories, and eating high fiber. We learned to encorperate beans in just about any meal. And what greater food storage product is there than beans?

We followed her meal plan for about 6 months. Since then, I have had another baby. I am trying to adjust to having two children, being on a tighter budget, and using my food storage regularly for meals. This is where the secret part comes it!! We both have still been able to control our weight, by getting our 35 grams of fiber in a day- EVEN while using our food storage for most meals!

We attribute our success to the habits we picked up and have continued to implement from FIBER 35. - So here's a collection of high fiber recipes specifically for showing that you can eat great healthy food, on a budget, and use your 3 month supply of food storage to do so. These are recipes that we encooperate into our weekly diet. Some of them are from Brenda Watsons book, others I have just learned, modified, and picked up from other sites.
Click Here for high fiber recipes

Canned Potatoes are great!

2009-06-18T11:02:00.000-07:00

I was watching Sandra Lee on the food network make a potato salad with canned potatoes, I admit, I thought it was kind of weird at first! But I made it and loved it. Since then, I have always kept canned potatoes in my 3 month supply.

I have several recipes that they taste great in. They are quick and convienient. You can add them to soups and stews in a hurry. Or fry them up with butter and seasonings for an easy side dish. I stock up at walmart. They are anywhere from 44-60cents a can. You can buy diced or sliced.

Click Here for some recipes using canned potatoes.

Also click here for how to make your own canned potatoes

Food Storage Menu Idea

2009-06-12T19:48:00.001-07:00

Creating food storage menus is a simple way to help you decide what to store. Consider the counsel to “Gradually build a small supply of food that is part of your normal, daily diet until it is sufficient for three months.” (Family Home Storage: A New Message, Ensign, March 2009.)

Below are 90 Food Storage Menu Ideas. Adjust to suit the needs of your family. The * indicates using a recipe which I am linking so you can print them. The x indicates how many times you serve the menu. These menus use a combination of small canned, packaged and long-term foods. Some bread may be stored in your freezer; however it may also be homemade. Menus have homemade spaghetti sauce, AND spaghetti sauce in a jar for times when you need simple preparation or emergency cooking. You decide. Snacks are included as many of us need to eat something between meals. Many of these meals are simple enough for teens or a spouse to prepare. Include a few freezer foods, but don’t depend on your freezer unless you have a generator. Menus that require freezer foods are italicized. Most menus use shelf-stable products.

90 BREAKFAST MENUS
3 x Oatmeal Chocolate Chip muffins*, water
3 x Pumpkin chocolate chip muffins*, water
6 x Apple Muffins*, water
12 x Wheat Waffles*, water
12 x Pancakes with pancake mix, butter/syrup milk
24 x Oatmeal w/raisins, water
30 x Cold cereal, powdered milk, water

90 LUNCH MENUS
12 x PB & J sandwich, fruit cup, boxed drink or Tang
12 x PB & J sandwich, pears or mandarin oranges, water
12 x Chicken salad sandwich, applesauce cup, water or Gatorade
12 x Tuna sandwich, baked beans or applesauce cup, apple juice or water
6 x Chili w/beans, saltine crackers, water
6 x Tomato soup, saltine crackers, water
6 x Ravioli's, banana chips, water
6 x Spaghettios, saltine crackers, Gatorade
6 x Canned Stew, Ritz crackers, applesauce, milk
6 x Cup o’noodle soup, V8 juice
6 x Macaroni & cheese, fruit cocktail, Gatorade

90 DINNER MENUS
6 x Clam Chowder 19 oz., bread/butter
6 x Chicken Noodle soup 19 oz., bread/butter
6 x Vegetable Soup 19 oz., bread/butter
6 x Chicken, Vegetable, Pasta Soup 19 oz., saltine crackers
6 x Spaghetti w/jar sauce, canned corn, milk
6 x Spaghetti w/homemade sauce, canned green beans, milk
6 x Quick Chili w/corn*, Biscuits
3 x Pineapple Chicken*, rice
3 x Italian Pasta Salad*, Biscuits
3 x Chicken & Rice Casserole*, Biscuits
3 x Chicken w/ Egg Noodles and DH peas*, canned corn, milk
3 x Chicken w/ Egg Noodles and DH broccoli*, canned corn, milk
3 x Chicken a la King*, rice, canned green beans
3 x Creamy Chicken*, mashed potatoes
3 x Chicken, Noodles and peas*, canned pears
3 x Teriyaki Pineapple Beef*, rice w/broth
3 x Bisquick Vegetable pot pie*, canned peaches, milk
3 x BBQ Beef Casserole*, canned peaches
3 x BBQ chicken on hamburger buns, canned peaches milk
3 x Sloppy Joe's with canned meat* on hamburger buns, applesauce
3 x Enchilada Casserole w/corn*, canned peaches
3 x Beef Nacho Casserole*, Spanish rice*
3 x Roast gravy w/mashed potatoes, canned green beans, milk

90 SNACK MENUS
18 x Food bar
3 x Pretzels
6 X Fruit snack
6 X Graham crackers
6 X M & M's or taffy
6 X Hot cocoa drink(has milk)
3 X Corn Chips w/homemade salsa
3 X Chips w/refried beans & homemade salsa
12 X Homemade popcorn
3 X Simple Scones*
3 X Caramel Popcorn*
3 X Cake w/frosting
3 X Brownies*
3 X Snicker doodles*
3 X Chocolate Chip Cookies*
3 X Chewy Oatmeal Cookies*
3 X Apple Crisp* w/shelf whip topping
3 X Easy Peach Cobbler*

PDF COPY from origional author

Tips for using your wheat

2009-05-20T10:37:00.001-07:00

*Just getting our wheat up and out of the buckets from the basement is the first step!
*Find a container that fits in your pantry or cupboard to store some wheat. Commit to use this wheat in one months time.
*If you know that you will more likely use your wheat if it’s already ground up than DO IT! Just take a little time to grind it all up, put in a container and use it up!
*Use your wheat in recipes that your family is already eating.
*First try starting with desserts, they will most likely eat the cookies no matter what kind of flour is used!
*Stop feeling like you have to make everything 100% whole wheat every time you use your wheat. You don’t! Just add a cup here and there in your normal recipes.

A few things to know:

*Whole wheat flour has more substance that regular flour- this is why 100% WW breads are heavier/heartier. Try using a little more yeast or letting your bread rise a little longer to get a fluffier texture.

*Your other recipes where you will substitute WW flour, will need a little extra leavening.
This just means you will add an extra teaspoon of baking powder for every 3 cups of WW flour you use in a recipe.

*If you choose to grind up your wheat for the month, you can preserve the nutrients in your wheat by placing it in a plastic bag and storing it in the fridge or freezer.

Being Prepared for Pandemic and Natural Disasters

2009-05-15T08:01:00.000-07:00

Here is an update for the recent pandemic- Click HERE

Self Reliance Reliance:

• “The art of taking care of one one’s self and family."

• Preparedness and self sufficiency is

the key to individual and family

protection.

FOr FAmILy INforMatiOn

Your family may not be together when disaster strikes, so plan how you will contact one another and review what you will do in different situations. After a major disaster, it's unlikely that emergency response services will be able to immediately respond to everyone’s needs, so it’s important to be prepared to take care of yourself and your family. Plan to be on your own for at least the first 72 hours and many experts recommend a 2 week supply for a pandemic.

It may be easier to make a long-distance phone call than to call across town, so an out-of-town contact may be in a better position to communicate among separated family members. Click here to download the Family Communications Plan.

Be sure every member of your family knows the phone number and has coins or a prepaid phone card to call the emergency contact.
You may have trouble getting through, or the telephone system may be down altogether, but be patient.
Make sure everyone knows where to find your Disaster Kit and Go Bag.
Be sure your gas tank is always at least half full.
Plan where to meet after a disaster if your home becomes unsafe. Choose two places, one just outside your home and one outside your neighborhood in case you are told to evacuate.
Determine the best escape routes from your home. Try to identify two escape routes.
Locate the gas main and other utilities and make sure family members know when and how to turn them off.
Practice your evacuation routes.
Teach each member of your family how to use a fire extinguisher.

I know that we have been taught to have a 72 hr kit ready however here are some ideas of what to have for a GO BAG

Put the following items together in a backpack or another easy to carry container in case you must evacuate quickly. Prepare one Go-bag for each family member and make sure each has an I.D. tag. You may not be at home when an emergency strikes so keep some additional supplies in your car and at work, considering what you would need for your immediate safety.

Flashlight
Radio – battery operated
Batteries
Whistle
Dust mask
Pocket knife
Extra set of car and house keys
Emergency cash in small denominations and quarters for phone calls
Sturdy shoes, a change of clothes, and a warm hat
Local map
Some water and food
Permanent marker, paper and tape
Photos of family members and pets for re-identification purposes
List of emergency point-of -contact phone numbers
List of allergies to any drug (especially antibiotics) or food
Copy of health insurance and identification cards
Extra prescription eye glasses, hearing aid or other vital personal items
Prescription medications and first aid supplies
Toothbrush and toothpaste
Any special-needs items for children, seniors or people with disabilities. Don’t forget to make a Go-bag for your pets.
Copies of your important documents in a waterproof and portable container (insurance cards, photo IDs, proof of address, etc.)
Credit and ATM cards and cash, especially in small denominations. We recommend you keep at least $50-$100 on hand.
Bottled water and non-perishable food such as energy or granola bars
Flashlight, battery-operated AM/FM radio and extra batteries. You can also buy wind-up radios that do not require batteries at retail stores.
Medication and other essential personal items. Be sure to refill medications before they expire. Keep a list of the medications each member of your household takes, why they take them, and their dosages.
First aid kit
Sturdy, comfortable shoes, lightweight raingear, and a mylar blanket
Contact and meeting place information for your household, and a small regional map
Child care supplies or other special care items

In regard to Pandemics- Here are some basic ways to prevent:

Transmission control through proper hand washing
Respiratory illnesses, such as the flu, are spread by coughing, sneezing and unclean hands. Because of this, one of the most important things you can do to stop flu transmission is to wash your hands frequently with soap and warm, clean water for 10-20 seconds. If running water is not available, an alcohol-based hand sanitizer can be used if your hands are not visibly soiled. Follow the manufacturer’s recommendations. As more information becomes available about the nature of the bird flu virus, alternative hand washing agents may be recommended. For now, however, follow these recommendations from the Centers for Disease Control and Prevention (CDC).

How Influenza Spreads

• Transmitted through respiratory droplets.
• Can spread 24 hours before the onset of
symptoms.
• Healthy adults may be able to infect others
one full day before symptoms begin and up to five days after becoming ill.*

When to wash hands:

Before, during and after preparing food
Before eating
After using the toilet
After touching door knobs, computer keyboards, telephone keypads, etc.
After touching animals or animal waste
After touching the nose or mouth
After changing diapers
Whenever your hands are dirty

(No government document states that one should wash their hands after shaking hands, hugging, etc. but experts in the medical field think that this is worth mentioning.)

Although washing hands with soap and clean water is more effective and both The National Institute for Occupational Safety and Health (NIOSH) and the U.S. Environmental Protection Agency (EPA) recommend it as the first line of defense, using an alcohol-based hand sanitizer can significantly reduce the number of germs on skin and is fast acting.

There are concerns that the harsh anti-bacterial agents in the sanitizers may destroy helpful and necessary bacteria present on and in humans. However, any potential skin damage from sanitizers would be a minor concern in a pandemic situation.

The Food and Drug Administration (FDA) recommends a concentration of 60-95 percent ethanol or isopropanol as the concentration range of greatest germicidal efficacy.

Like Purell(click for coupon)

To use, make sure you rub the product over all surfaces of hands and fingers until hands they are dry. However, if hands are visibly soiled, the visible dirt must be removed first with soap and water.

Cover your cough:
The simple actions described below can prevent the spread of the viruses and bacteria that are passed from person to person in the tiny droplets of moisture from the nose or mouth of an infected person when they cough, sneeze, or talk.

Cover your mouth and nose with a tissue when you cough or sneeze.
Put your used tissue in the wastebasket.
Clean your hands after coughing or sneezing by washing with soap and water or cleaning with an alcohol-based hand cleaner.
If you don’t have a tissue, cough or sneeze into your upper sleeve, not your hands.
Be prepared to become completely self-reliant by storing enough food and supplies to last several weeks or longer:

Stock up on non-perishable foods (a 3 week supply is recommended).
Store adequate bottled water for drinking.
Have water on hand for household purposes, such as cleaning and bathing.
Be sure to have non-food items used on a daily basis such as:

Flashlights/batteries
Non-electric power radio
Generators
Toilet paper
Laundry detergent
Baby diapers
First-aid supplies
Over-the-counter medications
Extra months of prescription drugs
Clorox bleach
Disposable rubber gloves
Pet food
Consult with your personal physician and be familiar with your local hospital’s emergency response plan.

Dealing With a Pandemic

Practice social distancing.

Maintain a distance of 3 feet in social settings (elevators, public gatherings).
Use a facemask to help filter germs. >Read more
Be prepared for the possible closing of public venues (public transportation, schools, churches, shopping centers).
Prepare foods carefully.
Wash your hands before and after handling food.
Keep raw poultry and its juices away from other foods.
Keep hands, utensils, and surfaces such as cutting boards clean at all times.
Use a food thermometer to ensure poultry has been fully cooked.
For additional information on how to properly cook poultry, go to www.usda.gov/birdflu.

Regularly disinfect the surfaces in your home.

Clean visible dirt from surfaces with a detergent solution.
Use a Clorox bleach solution (8 ounces Clorox bleach to 1 gallon of water), to disinfect all surfaces where bird flu viruses are suspected or confirmed. For non-bleachable surfaces, use peroxide.
Using disposable gloves, wash tub, shower, tile, faucets, and toilet bowl. Use separate rags or paper towels for the toilet.
Discard disposable gloves after cleaning each room, and wash hands before proceeding to the next area. Use protective equipment and adequate ventilation.
Soiled rags should be laundered or disposed of. Never use sponges for sanitizing or disinfecting, as they are porous. Paper towels should be immediately discarded.
Stay home if you are sick.

Does a mask really help? click HERE

One of the instructions you may be given in an emergency is to shelter-in-place. This means you should stay indoors until authorities tell you it is safe or you are told to evacuate.

Select a small, interior room, with no or few windows.
Close and lock all windows and exterior doors.
Turn off all fans, heating and air conditioning systems. Close the fireplace damper.
Bring your family disaster supply kit and make sure the radio is working.
Bring your pets.
It is ideal to have a hard-wired telephone in the room you select (cellular telephone equipment may be overwhelmed or damaged during an emergency)
Use duct tape and plastic sheeting (heavier than food wrap) to seal all cracks around the door and any vents into the room.
Listen to your radio or television for further instructions or updates.
If you are in your car, close windows and turn off vents and air conditioning.

Storing Wheat Long Term

2009-05-12T12:28:00.000-07:00

Wheat is one of the longest storing food items around. Whole wheat kernels will store longer and better than when ground up into flour. When storing your wheat at home, make sure it is in containers specifically identified on the label as food storage containers. Round containers are best when storing wheat since wheat gives off heat and square containers stacked closely together may not allow this heat to escape.
Storing wheat in a cool, dry place is the easiest way to keep moisture content low.
A storage temperature of 40-60° F results in fresher wheat. However, 60° F and above is still acceptable. Food storage containers should not be stored directly on a cement floor to prevent rusting and pest contamination. Wheat should also be stored away from apples, onions, potatoes, etc., since the odor or flavor may transfer to the wheat.

The biggest enemy of wheat are weevils - A weevil infestation will completely devour and ruin a stock of wheat. However, weevils may be killed by freezing so you could put your sealed container of Grain into a chest freezer for a couple of days, which should eradicate them. Another option is to remove the oxygen form the container (Weevils cannot survive without Oxygen).

Store wheat berries in a cool, dry environment that is safe from insects. Insects love to eat wheat or whole wheat flour, but are not too thrilled with refined white flour. Many people have accomplished long storage life by keeping their wheat berries in dry sealed containers.

Using carbon dioxide (CO2) from dry ice to replace the oxygen before closing it protects the wheat berries even more. CO2 is heavier than oxygen and goes to the bottom of the container, pushing the oxygen out the top and killing any insects in the process.

With or without the CO2, store wheat berries in an airtight container in a cool, dry, dark place. If you live in a warm climate, store them in the refrigerator or freezer where they can be safely kept for years. Do not wash wheat prior to storage, as it increases the moisture content and the keeping quality.

I think the easiest way is to get Mylar bags and place them in your food grade buckets. Then add 2-4 oxygen absorbers for a 5 gallon bucket, seal the Mylar bag, seal the lid to the bucket and there ya go!

Yes you can add all your wheat in one big storage unit like garbage can, however you can not move it easily and if one part of the wheat goes bad- it ALL goes bad. :(

Storing Wheat:

*Do not pack wheat tightly into a storage place
*Do not store wheat directly on dirt or cement floors. It will draw moisture from the surface
*Do not store wheat in container which holds more than 100lbs. Infestation or infiltration will contaminate the entire contents. Thats a lot of wheat to loose.
*Do not store near water pipes, heating ducts, steam pipes, washing machine, clothes dryer (vented or not)
*Do not store wheat in unheated garage or non0insulated space or a basement or underground space that is not completely dry
*Do not put salt in the wheat when storing it
*Do not use aluminum cans for wheat storage since an airtight seal is generally impossible to achieve. Even food grade plastic liner garbage cans are not designed to store wheat

Wheat Class

2009-04-22T07:50:00.001-07:00

We had a great time last night at our Wheat class. I think that we are motivated and realize just how easy it is to use our wheat.

I suggested that an easy way to make sure we are using our wheat is to fill up a plastic container that will fit in your pantry.
Now weather you want to just put the whole wheat berry in there or grind it up, either way get it up out of your food storage and put it where you will see it.

I have a container of wheat in mine and I grind it every Saturday as this is my baking day anyway.

Be sure to note that if you do grind it, I suggest keeping it in the fridge to keep all the nutrients fresh.

So, when we think of using our wheat I fell like we think everything we make then has to be 100% whole wheat. NOT SO. just adding a cup here and there in our regular everyday recipes will not only add nutrients but we are rotating and using our wheat.

If we stop thinking of all this as "food storage" and rather a life style, it will make it a lot easier to utilize.

At class we tried Whole Wheat Banana Bread, Whole Wheat Quick Bread, Chocolate Chip Cookies, and Whole Wheat Oatmeal Cookies. We made Whole Wheat Bread and Rolls .

I know that making your own bread can seem to take up too much time, however if you just use one dough recipe to make two or three different things for the week, it makes the effort worth it.

With the bread recipe I have posted , you can make a loaf of bread, some rolls for Sunday dinner, and pizza crust. Or use it to make a loaf of bread and the rest rolls, freeze them and you have rolls to pull out for any nights dinner. Sandwich rolls are a nice change to the kids lunch too. And remember its so much healthier. You are also learning skills that we have been asked to learn.

When you are ordering your wheat, remember that there is more than just red wheat, there is white wheat also. Both are great sources of nutrients and can be added into our diets very easy.

Start trying out your recipes by adding a few cups here or there, let me know your results!

Dehydrating

2009-04-19T18:13:00.000-07:00

If you don't have a dehydrator, see if you can borrow one, it's great to have on hand. I have been using it to dehydrate apples. Kroger was having a sale on braeburn apples last week. I wanted to take advantage of the sale so I bought a bunch and dehydrated them for the kids lunches. It's a great way to get them to eat their apples!
Slice up your fruit. If you are doing apples, fill a bowl with cold water and add about 3t. lemon juice to every cup of water. As you chop put the apples in the water solution to get a whiter dried apple. Then pat them off before placing on the rack.

You can sprinkle Cinnamon sugar on them to make for a treat.

I also did yogurt drops. A thick yogurt like Dannon works best.
The longer you leave them in the dehydrator, you will get a crispier apple, like a apple chip. These are what my kids like, rather than to have them more chewier.
I think this is a great way to take advantage of sales!

Fruit by the foot was a hit here as well.

I took a cup of applesauce and about 1/4 cup of my homemade jam. I am sure store bought will work as well. I mixed them together, and spread over the tray, then rolled it up, cut and there you go- fruit roll up!

I personally do not like doing bananas, but pineapple, pears, oranges, and other fruits are so yummy.

I tried carrots this week and they did great! I actually liked having them to munch on when I just felt like grazing.

Dehydrating your fruits and veggies are actually a great way to KEEP your nutrients in your foods. Nutrients are lost by your food just sitting on the table, in fact once its harvested it starts to loose its nutritional value. So dehydration is a GREAT way to keep in those nutrients.

Just some thoughts

2009-04-14T08:58:00.000-07:00

So I have had the thought to write this post for a while now, but hesitated for simply prideful reasoning. But, I’m over that and just hope that it can benefit anyone going through the same situation, or help prepare those who might.

Food Storage, as I have said before, is a spiritual thing in it’s own right. I have learned so much about myself, about the ways of the Lord and much more through this journey. However, I did start my food storage preparations not ever thinking that I would be using it this soon!

Since before Christmas Aaron told me that because his industry is changing things are going to be tight financially for a while. I knew tight, we had done tight before. So I was feeling prepared, I had begun my three-month food storage and it was coming along nicely. The more the months passed, the tighter it became. We did all right things in my mind, getting rid of wants like cable and some extra curricular activities, no eating out, etc. All the basic things I knew to do to keep ahead. I started to rely more and more on my food storage. I began using it, still trying to build here and there, but more using than storing!

I’ve drastically cut the grocery budget last couple months to getting only fresh things like eggs, cheese, veggies and fruit. Utilizing what I had in storage. This worked out just fine. I had already been cooking in a way that things didn’t change drastically in the way we ate. I did find myself baking more- like bread and treats so as to not have to buy those things. But overall, I realized again the importance of why food storage is a lifestyle and not just something we check off our list of things to do.

Now for the things I have learned along this journey that I am so grateful to have the knowledge of. I realized that because using the food storage was food that we already ate, the kids didn’t know any different. And I too didn’t feel like I had to start eating Mac and cheese every night. This really affects the mind when going through a hardship. The last thing I wanted to feel was frustrated in the kitchen, wondering what in the world am I going to make and how the heck do I make bread, or what in the world do I do with this wheat. Things just kept rolling forward. I had to become a little more creative in certain areas, like I wanted to make these bagel pizzas but couldn’t get them, so I made them. And I wanted to have French dip for dinner and didn’t have the large rolls, so I made them. Now I saw this only to show that by taking to time to learn these skills, it helped me to not feel self-pity, or frustration as a homemaker. I found that I looked forward to Friday Pizza Night because it was the closest to “fast food” as we were getting with the Soda being allowed and all!
I realized that while living off food storage, I was glad to have had so much variety. Instead of sticking to my original 14 meals I was using to build off of, I had started adding more and more meals. This has made it so nice, again, to not FEEL the lacking, but to FEEL blessed that I had so much! If I had mostly Mac and Cheese, spaghetti and such stored up, and had three months of it- we wouldn’t starve- no. BUT my point is that if I had to open up the cupboard and pull out another box of noodles one more time I would go nuts!!!
So when planning your three-month supply, really think about what you and your family will eat, plan around that. And we need to be constantly learning how to cook, how to make different foods, how to make those convenient foods that we rely on a lot more than we think! I will do admit, I miss the freezer section on the store!!!!
I am grateful that I have been able to get to the store for those few things that do make meals nicer, I have however, not been able to a couple times and thought to myself, ok what do I substitute this with? Being creative with your meals is not as hard as we think.
Keeping positive and really embracing my roll as a homemaker can be challenging in times like this. I am glad that I have had this experience where it really could be so much worse that it is. I know now though, that doing all I can to keep positive for the children is huge! And having Aaron see that I am OK, that I’m not complaining about not being able to go to the store and get this and that. It helps him to be able to focus on his main role. Keeping the home happy is a hard thing outside these types of challenges let alone in the middle of it. So I commend all those who have done this and kept the peace! I have to work at it every day, and there are better days than others that’s for sure. I do know however, that I have a great role as a mother, and a homemaker. I k now that this is no easy job, and embracing it, learning all I can in it, and DOING IT the best I can, not letting my doubts about myself get in the way, is the best job ever!

I think on average, these last three months I have saved over $600 in grocery bills. WOW. I also will say I found Mexican foods are easier and faster to put together. I found that we went through more cereal than I had planned out for. I had 25 boxes in storage. Once I start building again my new goal will be 40. I also realized just how important it is to stick to the meal plan for that reason alone. My food storage has lasted a lot longer than three months, and I think part of that is sticking to what I had planned to make, which makes sense when you think about it! But I am finding that for my kids, pancakes are not wanted as much as I thought. And when we do eat them we don't use as much batter as I calculated for, so the three bags are lasting twice as long. I found that I like having the freezer as part of my food storage use- good thing I have a generator! Peanut butter and jelly sandwiches are made just as often as I planned and kids are not getting sick of them. I do not use pasta as much as I thought- more Mexican foods.

I had exactly three months of can chicken when i started actually having to use it and I am almost out, so that was about half a month shy. I will up my numbers on that, I really do like using it over the fresh in most recipes.

Let's see, I have not used my tomato soups that I stocked up on- those are a last resort meal.

I will store more dry beans this next time because I know now that I can grind them into flours and make cream of soups out of them. I love that! And I will store more 6 grain. I have not run out yet or anything but have been frugal with it as to not run out. I love making granola and it has been very filling. I'm using less wheat because I have been combining it with my bread flour. So both those have lasted longer because I do that. I will up my numbers on Crisco, and chocolate chips!

Snack food we flew through. I didnt think it would go that fast. But with kids in school and having to make lunches, yep- it goes fast. This is where home made things have been a must. Like making mini muffins and such. But I still will store more of that too next go around.

Also I have been grateful for the stocking up on Toilet paper, paper towels and laundry soap. Things like that are so expensive when you are trying to tighten things up. I have felt so lucky to walk down and get TP when we are out, knowing that I couldn't really afford it right now. Soaps, shampoo, toothpaste- glad I have had all that. I will up the numbers with body soap. We were using it prior to the actual start of food storage use, but i will still stock up on that more.

Oh, and cleaning products. I had not really got to a full three months on that yet and really wish I had! I think that about does it.

I will say that when I was teaching the three month class i said that even if we are buying one extra can of soup a week to build toward our supply we will be blessed. i do believe that and have done just that when I go tot he store. I have taken advantage of my coupons and have been able to get things for just cents. So it's possible even under stressful situations financially.
I hope I have not just blabbed on and on, but I really wanted to share what it’s like from one perspective at least, to live off food storage. I learn so much every day and am glad I have a place to share it. Keeps me going on those harder days!

Freeze Your Bell Peppers!

2009-04-14T08:43:00.000-07:00

These can get very expensive certain times of the year. Bell peppers add great source of FIBER to you diet so I like to have them all year round. Take advantage of sales, like right now KROGER is having RED BELL PEPPER on sale for .75 cents each. I bought a few and will freeze them up. I am also anxious to get mine growing in the garden :)

7/2010 update: Just bought peppers on sale this year- 5 for $1 !!!!!! The yellow, reds and oranges! Thats HUGE SAVINGS.

Here is how to freeze them:

Bell or Sweet Peppers (Green, Red, Yellow, Orange, Purple)

*Select crisp, tender peppers.
*Wash.
*Cut out stems and cut peppers in half.
*Remove seeds and membrane
*Cut peppers into strips, dice or slice, depending on how you plan to use them.
*Freeze peppers in a single layer on a cookie sheet with sides, about an hour or longer until frozen. This method is often referred to as "tray freezing."

*Transfer to a "freezer" bag when frozen, excluding as much air as possible from the bag. The peppers will remain separated for ease of use in measuring out for recipes.

***For a crisper texture, peppers that will be used in uncooked foods can be frozen without being blanched beforehand. For peppers that will be heated, water-blanch halves for 3 minutes and strips or rings 2 minutes.

****Thawing: Sliced or diced sweet and bell peppers lose their crispness when frozen, however they can still be used for cooking. Add them to dishes directly from the freezer without thawing. (except I would thaw first before using on pizza, it will add more moisture than you want)

***** These should last up to at least eight months in the freezer if stored properly.

TVP Follow Up

2009-04-14T05:50:00.000-07:00

I finally received my TVP ! Now the real test. IS IT GOOD????

This is what it looks like out of the can. I have the Taco Flavored can open here.

So I mix 1 C boiling water to 1/2 C TVP. Let it sit a minute and then yo have what you see down below.
When I stir it around, I realize this is NOT meat. And you have to remind yourself this if you are going to use it. It's NOT mean, it's not trying to be meat, it's soy, with flavor! So honestly I was a bit worried at first as I am stirring this stuff around. But, I experimented and this is what I found:

Plain TVP in a burrito with all the fixings. Do not really prefer this

TVP mixed with refried beans and the fixings: Good, kids couldn't tell, ate it up

TVP mixed with actual groud beef: What I prefer if able to buy meat.

The kids didn't even know the difference, however Aaron felt like the TVP with beans needed more flavor. And the TVP with real beef- Bingo!

I will be experimenting more with this and have updates to this post as I do!

Please let me know if you are experimenting with it too!!

Package Dates?

2009-04-13T13:47:00.001-07:00

What do packaging dates mean?

"Sell by" means the store should sell the product by the printed date, but the product still can be safely eaten by the consumer.

"Best if used by" means the consumer should use the product by the date listed for best quality and flavor (not for safety reasons).

"Use by" or "expires" means the product should be used by consumers by the date listed; you are likely to see a marked deterioration in product quality and safety after that date.

17 Healthy Foods Under $1

2009-04-10T13:13:00.000-07:00

One of the best ways to reduce your food bills is to cut back on packaged and processed foods and substitute in more fresh and healthier foods. Packaged and processed foods typically contain more sugar and sodium. They're also quite a bit more expensive.
Actual prices can vary quite a bit based on geography and growing season.

Rice - Rice is the most consumed staple in the world with nearly half of the developing worlds caloric intake coming from rice. The processing of rice removes much of its nutritional value. Brown rice retains the most nutritional value and white rice loses the most. Many rice producers enrich white rice with vitamins to add back in some of the nutritional value lost in the processing of rice. When you go to the supermarket many rice products will say "enriched" on the packaging. Even after enrichment whole brown rice is still more nutritional.

Cost: Rice can be stored up to two years so it makes a good deal of economic sense to buy in bulk. If you buy 20 pounds or more you can find rice for less than 50 cents per pound. It is one of the most economical foods on the planet with a 100 calories of cooked rice costing roughly 3-4 cents.

Oatmeal - Oatmeal is rich in dietary fiber and has been shown to lower cholesterol and improve cardiovascular health.

Cost: Old fashioned oatmeal for 42 cents a pound. I typically have a cup of oatmeal with some cinnamon mixed in for breakfast costing roughly 20 cents.

Potatoes - As long as potatoes are prepared without loading them up with butter or sour cream they can be an extremely nutritious low calorie staple that's high in fiber and other vitamins.

Cost: There are several types of potatoes but you can typically find most types of potatoes for between 40 and 60 cents per pound.

Eggs - A great source of affordable low calorie protein. One egg contains just over 5 grams of protein.

Cost: Less than 15 cents per egg.

Popcorn - Popcorn is high in dietary fiber and low in calories and fat as long as you don't load it up with salt and butter. According to Wikipedia popcorn became a popular snack food during the Great Depression. It's easy to see why, popcorn is one of the most inexpensive snack foods around especially if you pop your own popcorn.

Cost: Loose kernels cost around 75 cents per pound. A typically microwave packet contains 2.8 ounces of dry popcorn kernels which comes out to roughly 13 cents if you pop it yourself.

Apples - An apple a day keeps the doctor away. Apples are loaded with dietary fiber and antioxidants. Nearly all apples are under a dollar per apple in the supermarkets produce sections.

Cost: Apples like all fruits are considerably cheaper during peak harvest seasons. Jonagold and Golden Delicious apples run between 70-80 cents per pound, Red Delicious typically run around 90 cents per pound and Fuji apples $1.20 per pound.

Watermelon - Watermelon is a great summertime thirst quencher. It's very filling and low in calories due to the amount of water it holds. It's also packed with a number of antioxidants and vitamins. It also contains amino acids such as citrulline and arginine which promote cardiovascular health.

Cost: You can typically find watermelon for around 40 cents a pound, and cheaper during growing season.

Garbanzo Beans - As with most beans garbanzo beans also known as chickpeas are rich in dietary fiber and are a great source of protein. A cup of garbanzo beans contains more than a quarter of daily recommended protein. Studies have also shown that garbanzo beans lower LDL, the bad cholesterol.

Cost: You can pick up garbanzo beans for a $1 per pound.

Pinto Beans - Like garbanzo beans, pinto beans are packed with dietary fiber that helps reduce the bad cholesterol and is a great source of protein. Pinto beans are among the most affordable beans available.

Cost: 77 cents per pound.

Bananas - Sort of like natures candy bar bananas are a delicious creamy fruit which is rich in potassium and delivers a burst of energy.

Cost: 40-70 cents per pound.

Kiwis –Packed with vitamin C, this sweet tasting low calorie fruit makes an excellent out of the ordinary snack.

Cost: You can often find kiwis on sale three for a dollar.

Cantaloupe – Cantaloupe is rich in Vitamin A and C, and potassium. This sweet, cool fruit is also low in calories. Like most fruit Cantaloupe prices vary greatly throughout the year.

Cost: In-season you can find it for low as 19 cents per pound and out-of-season it can run you up to 60 cents per pound.

Carrots - Have garnered a reputation for improving eyesight because of the beta-carotene they contain. Carrots are low in calories and packed with essential vitamins and minerals. They are easy to pack and make a great healthy snack.

Cost: Carrots typically cost 50 cents per pound for the large variety and $1.25 per pound for baby carrots.

Lentils - Lentils are a protein powerhouse, one cup of cooked lentils contains more than a third of recommended daily value of protein. Lentils like most legumes are also packed with cholesterol lowering dietary fiber.

Cost: 90 cents per pound.

Grapefruit – Is a fruit so low in calories it even has a diet named after it. Grapefruit is packed with Vitamin C and extremely low in calories. It has a tart taste which helps to quench people's hunger.

Cost: 50 cents per pound.

Nuts – Nuts such as almonds and walnuts are packed with monounsaturated fats which are considered healthy fats. Several studies have shown that nut consumption lowers your risk of heart disease. Nuts make a great snack that’s easy to pack up and take anywhere.

Cost: Almonds $2.98 pound, Walnuts $2.88 a pound.

Water - Water is one of the key building blocks of health. Replacing soft drinks and high calorie, sugary drinks is one of the best things you can do for your health. Drinking plenty of water also cuts down on hungar and food consumption.

Cost: Practically free.

Food Storage Rotation

2009-04-10T12:51:00.001-07:00

This always confused the heck out of me. But I get it now! So after you have your three month food storage in place. You will continue to shop for your weekly meals that you write out, from the same meal list that you based your food storage meals off of. Whats the point of having a 3 month supply of food if your not going to use it right?

So for example:

*I have my six meals I am making this week on a list.
*I have written down the ingredients I need for this on my shopping list. ( you can not use your food storage items,yet)
*Then I go shopping for those items.
*I come home and take my groceries to my storage pantry and put the can of beans I just bought in the back of the row of canned beans and use the first can in the row when I cook that week.
*Done.
*Rotation.

This is why it's important to stick to your planned meals, and grocery list. This doesn't mean you cant venture out- but don't get lost and loose momentum of what you have just worked so hard to accomplish.

Bread Making

2009-04-10T12:47:00.001-07:00

HOW TO MAKE BASIC BREAD:

I learned so much about what really goes into making bread and all the WHY's about it. It helped me to understand the recipes better and ultimately make really good bread. Here are some things I learned. If you have a question about something please ask!

1. Prepare the Ingredients & the Yeast

Yeast: It must be fresh when used in a recipe. If your bread is not rising well, this is the first ingredient to check.
You can test the yeast by adding a teaspoon of yeast to 1/4 cup warm water with a little sugar dissolved in it. In ten minutes the yeast should have dissolved and become a sludgy, frothy liquid.

If the dissolved looks like a gray-brown, thin liquid without foam, its probably stale or dead. Toss it in the garbage bin and buy a new batch, making sure to check the expiration date on the package.

2. Mix the Ingredients in a Foolproof Way
There are a couple ways to mix bread- most common is the stand mixer-

Using a stand mixer: In the mixer bowl, proof or dissolve the yeast in warm water or liquid.

Then, attach the flat paddle attachment, turn on the mixer to medium-low and mix in about half of the flour/dry ingredients, a handful at a time.

Then, switch to a doughhook for the rest of the mixing.
I have seen others use it from the beginning, but doing that will cause excessive stretching of the dough which will toughen the gluten too much.
Add the remaining flour, a 1/2-cup at a time, and mix thoroughly after each.
Kitchenaid company advises against exceeding speed 2 when kneading dough with the mixer.

When the dough starts to become smooth, add the flour in, 1 tablespoon at a time until the dough becomes smooth and elastic -- you may not need all or you may need more than the recipe calls for depending on how fast the flour absorbs moisture because of its protein level. Don't be alarmed if a recipe calls for 5 cups flour and you use 7 cups!

Keep mixing on low for 5 minutes or until the dough is smooth and elastic, as well as slightly sticky. You should not have any dough sticking to the bowl, especially at the bottom center of the bowl.

If you see a small glob of dough at the bottom, your dough is too wet or the mixer didn't pick it up. With a rubber spatula, scrape the pieces left on the bottom and set them aside temporarily. Resume mixing and add the scraps to the bowl to incorporate them -- scraps usually contain a lot of flour. Afterwards, stop the mixer and see if you need more flour. If you do, add 1 tablespoon at a time, and mix after each addition until the dough is just right.

When ready, let the dough rest, covered, for 5 minutes in its bowl. It is now ready to be kneaded.

3. Knead the Dough

As you knead dough many important things take place: the gluten becomes developed so the bread can rise to its fullest, air bubbles are incorporated into the dough necessary for the dough's rise and the ingredients are redistributed for the yeast to feed on resulting in a more active fermentation. This enables the dough to expand to it fullest during the rising and baking steps.
Use both hands in an opposing position to form the dough into a ball also known as "rounding". Dough rises best when the top has been rounded and smoothed. The smoothness will come from proper kneading, while the roundness comes from rounding. A rough surface with breaks will allow the gases to escape and not achieve the proper fermentation.
So that the dough can rise properly, place it seam-side down in the well-greased bowl.
Spray the side of plastic wrap that will eventually touch the dough, and tightly seal the bowl. For extra insulation, you can cover the top of the bowl with a large, light kitchen towel. If the dough isn't correctly covered during rising, it will develop a dry surface which will give you are hard bread crust, will not brown correctly and may even separate from the rest of the bread when baked.
The dough is ready to go through its First Rise. Or, it can also be frozen for up to four weeks at this point before its first rising, shaping and the second rising. (Or, later after it is shaped).

4. The First Rise and Punch Down

Use a warm, draft-free rising place - best is a 75 - 85 degrees F:
Rising (Part 1) improves the flavor and texture of bread, and is an important step in bread-making. When the dough has risen sufficiently (Part 2) then, it is time to deflate it.

Rising is where the dough is placed in a warm place and allowed to double in volume. (Some peasant breads are allowed to raise to triple volume). Usually a dough goes through two rising periods, the first after mixing and the second after shaping, except for Artisan breads, which usually go through one. Those made with Instant Active Dry Yeast require only one.

Yeast is a living organism, so don't get discouraged Rising is influenced by how warm the rising place is, the amount of kneading, cold weather, barometric pressure and the use of cold ingredients. Recipes with a lot of sugar, whole wheat flour and grains, and add ins, such as raisins and nuts take a longer time to rise, too.

During rising, the dough will go through a magical transformation. From the yeast's fermentation, it takes time to accumulate a volume of carbon dioxide gas during the risings, strong enough to stretch a bread dough and to hold it high. On the outside, you'll see the dough expanding like a balloon, called rising (Part 1), but on the inside, where it's invisible to the eye, lots of things are happening, too.

During rising, the gluten, which is comprised of two different proteins, begins to repair and pull together, which also makes the bread dough easier to work with. Yeast, a single-celled live organism, feeds on the starches in the flour and doubles in number. All of these by-products are important when making bread: the carbon dioxide causes the air bubbles created in the dough to expand or rise, the alcohol contributes to the bread's flavor, and an organic acid glutamathione, relaxes the dough and gives it more elasticity. This allows it to absorb surface water, making the dough less sticky.

*Do NOT let your bread dough rise more than double. If the dough has collapsed, it has over-risen.
*If an emergency interrupts your rising session, punch down the dough, cover it with plastic wrap and refrigerate it until you can get back to it. Then, transfer the dough to a warm bowl and let it warm slowly to continue rising.

TO DEFLATE THE DOUGH: Deflate the dough when it has doubled in size; it makes the shaping of the loaf, in the next step, a lot easier. This essentially gives the dough a fresh start, as it releases the build up of gasses that have accumulated in the dough; too much are toxic. Here, you are expelling the carbon dioxide, redistributing the yeast cells for more growth and relaxing the gluten. It also redistributes the yeast's food source, as well as the carbon dioxide for the final rise. This helps to improve both the texture and flavor of the finished bread.

COOL RISE:

A cool rise, also known as a refrigerator rise, is when yeasted dough, whether shaped or unshaped, is placed in the refrigerator to rise slowly. The cold slows the yeast's activity, allowing for more flavor and an interesting texture to develop.

When bakers use a sourdough or sponge starter culture, where the yeast is allowed to ferment over a long period of time or chill a dough and slow down its rise, the cold dramatically reduces yeast activity. The bacteria, on the other hand, function well even in cold temperatures, so they now have an opportunity to thrive, producing many more marvelously flavorful acids. However, there are a number of chemicals naturally present in dough that promote the breakdown of gluten. This is one of the reasons you cannot hold the dough infinitely long in a fermentation to improve its flavor.

5. Shape the Loaves & the Second Rise

After the bread dough has doubled in size from it's first rising and you have punched it down, it is time to shape the dough. Afterwards, it goes through a second rising and the bread is baked after it has doubled in size (on the shy side).

Shaping not only provides a decorative touch, but afterwards, a second rise takes place for the dough to produce more carbon dioxide and alcohol for better texture and taste. Shaping also forms the dough for oven-spring or rise when placed in an oven to bake and a shape so the dough won't drip and bake all over the oven.

HOW TO COVER THE SHAPED BREAD DOUGH AND NOT WRECK IT: (This used to always make me so mad!)
Most recipes instruct you to let the dough rise and cover the dough in its pan with plastic wrap, sprayed with vegetable oil on the side that touches it. When it rises, the top presses against and sticks to the wrap. When you take it off, the stuck dough goes with the plastic wrap, tears the dough and the bread deflates.

To prevent this from happening:
If you use a glaze before baking- you don't have to worry about covering. The glaze will prevent the dough from drying out. Which is why I always glaze!

Or, instead of placing plastic wrap directly on the shaped dough, use a large inverted glass bowl to cover the dough in its pan. Or, if just chilling a portion of the dough, place it on a greased cookie sheet and invert a glass bowl or rectangular glass pan over it. Make sure all inverted bowls and pans have been sprayed with cooking oil or greased with butter so the dough won't stick while rising; or,

6. Preheat the Oven, Final Touches, Bake, Cool & Store

When the loaf is first placed in a well-preheated and hot oven, the heat from it causes a final burst of fermentation and expansion called "oven spring". This gives the bread a nice rounded and well-risen top.
Oven spring continues through the first five to ten minutes of baking and stops when the loaf has reached 140 degrees F when the yeast dies. The flour's starches gelatinize and the gluten sets, making the loaf's shape permanent.
The bread's crust browns in the final stages of baking. The sugars that did not ferment during rising, caramelize from the heat of the oven, resulting in a nicely browned crust with lots of flavor. This is caused by the complex reaction between the sugars and the proteins on the surface of the loaf, called the Maillard Reaction.- I know, so technical!
Follow the recipe’s directions for preheating and baking.

When the loaf starts its second rise after shaping, it is a good time to PREHEAT the oven. This means you will have a good 30 to 45 minutes so it gets really hot before you put the loaf in for the best oven spring! Before you start, adjust the oven rack to the lower third of the oven (or as directed in the recipe).

FOR YEASTED BREADS: After you turn on the oven to preheat, it is time to give some finishing touches. Use a clean, soft pastry brush to apply a thin coating. Here are some of my favorites.
Glazing Before Baking: When applying a finishing touch before baking, be careful not to "glue" the loaf to the rim of the loaf pan or the baking sheet. This will make it difficult to remove the loaf from the pan after baking. If it does, use a sharp knife to the bread from the pan's sides if it does.

Glazing After Baking: Transfer the loaf or rolls to a wire cooling rack, then apply the prepared finishing touch using a soft brush while the bread is still warm. This is done to add flavor to the bread and to soften the texture of the crust.

GLAZES:

Egg Wash: will give a shiny, golden look to the crust as well as make a harder crust. This is my favorite. Beat together 1 egg or 1 egg white and 1 tablespoon of water. (1 whole egg will impart more color because of the yolk.) Apply it right before baking. If you forget, you can brush your loaf five minutes before it's ready to come out of the oven.
Egg White Wash - Seeded Breads: Poppy, caraway, sesame seed or rolled oats are eye-appealing and tasty toppings. Whisked egg whites make a great "glue" and are used to glue one piece of dough to another.
Take 1 or 2 large egg whites beaten with 1 teaspoon water and brush on the bread dough before baking. Let it set a second and then reapply and immediately sprinkle on your seeds. You could try patting the seeds down gently. The egg white wash acts as a glue.

Butter: adds flavor and a nice brown soft crust to your bread. Brush top of loaf with about 2 tablespoons softened butter.
Honey: gives it a soft, sweet, sticky dark brown crust to a sweet dough if a few tablespoons honey are brushed on top of a loaf before baking. For a soft, sweet, sticky crust, brush a baked, still-warm bread from the oven with honey.
Milk: you'll get a slightly soft or tender crust, with a golden color if you brush loaves with warm milk before baking. For a slightly sweeter glaze, dissolve a little sugar in it.
Olive Oil: adds flavor and makes a nice golden crust with a slight shine. Do so immediately before and after baking.
Salted Water: makes for a light shine and crisp golden crust. Mix together 1 teaspoon salt and 3 tablespoons water. Brush on right before popping in the oven.
Cornstarch Glaze: For a chewy crust with a sheen, brush the dough with a mixture of cornstarch and water that has been cooked until translucent and then cooled. Professional bakers also use this glaze. Combine 1/2 cup cold water and 1 teaspoon cornstarch. In a small saucepan, with a small whisk, stir together water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture thickens and is translucent. Cool. Brush on loaf about 10 minutes before baking is finished and again 3 minutes before bread is completely done.

FOR FRENCH, SOURDOUGH OR SPONGE ARTISAN BREADS:

Slashing: The scoring of some breads before baking is done for a couple of reasons. First, for a beautiful visual appearance and second, this scoring allows the dough to expand quickly during baking so it reaches its maximum volume. It also prevents a "blow out" from happening if bubbles appear under the crust and then burst. Slashing was used historically to also give a distinctive slash to a bread baked along with others in a French communal oven. Since the bread of each household would be mixed with others, a distinctive slash was one way to tell the loaves apart.
For regular and large-sized breads: After the shaped Sourdough or Sponge dough rises, glaze and slash top 3-4 times with sharp knife, lightly sprayed with vegetable oil, to prevent dragging. Cut each about 1/4 inch deep at a 30 degree angle.
To slash small breads, such as rolls, you can snip a crisscross with kitchen shears. Cut the dough about an inch deep into each roll. You can also slash it if desired.
Steam: For a crisp crust on a rustic or sourdough loaf, brush or lightly spray with water. Heat a pan in the oven while preheating and add hot water after you place the loaf in the oven. Quickly shut the door.

Enjoy!!!

Flour with Power

2009-04-10T12:44:00.001-07:00

There are so many options when it comes to flours. I really try to stay away from bleached white flours because of how nutrient depleted it is. There are so many more options out there that make beautiful baked products!
I try to grind all the flours once a month because of what a mess it makes. But then store them in gallon size bags- all ready to re-fill my tuba wear during the month.
Here are some optional flour ideas:

Wheat
Oat
Pinto beans (dried)
Most Dried Beans
Rice
Barley
Millet

I have a Kitchen Mill Grinder and it will grind almost anything!

Check out the SASrecipes section for some ideas on substituting white flour for other types!

TVP- making a comeback

2009-04-10T12:28:00.000-07:00

This is some great information about TVP- Textured Vegetable Protein. I actually have ordered a couple kinds to try out and will report back, but I was surprised at how far they have come with this. And personally I think with the food industry having so many contamination issues, I have been avoiding meat a lot lately. Plus I hate touching it :)
But here is a great article on it- CLICK

And then I ordered 2 #10 cans from HERE. $29.90
You will get 48-1/2 cups from a can. I figure that's 14 meals I will get out of it with my family size.
I spend over $5/1lb for my ground beef here, because I buy the extra lean, best brand sirloin because I HATE NASTY MEAT. I use it for ONE meal!!! I get 14 meals for $10.95 !!!!!

I just used my grocery budget for this- small investment towards food storage, huge blessings.

How Long will Food Storage Last?

2009-04-10T12:19:00.001-07:00

Food to last a few weeks may be the surest way to conserve cash. Could you go more than a few days without visiting a grocery store?
How long you can store food in the freezer*

Food/# of Months
Bacon and sausage/ 1 to 2
Meat, uncooked ground /3 to 4
Casseroles /2 to 3
Meat, cooked/ 2 to 3
Egg whites or egg substitutes /12
Poultry, uncooked whole /12
Frozen dinners and entrees /3 to 4
Poultry, uncooked parts/ 9
Gravy, meat or poultry /2 to 3
Poultry, uncooked giblets /3 to 4
Ham, hot dogs and lunch meats /1 to 2
Poultry, cooked /4
Meat, uncooked roasts /4 to 12
Soups and stews/ 2 to 3
Meat, uncooked steaks or chops /4 to 12
Wild game, uncooked /8 to 12
* Source: U.S. Department of Agriculture

Frozen foods are great until the power goes out; even if you don’t open the door much, the contents of a freezer will start to thaw within a couple of days.

Our plan in a disaster or blackout,then, is to:
*eat out of the fridge first.
*then move on to the freezer.
*keeping all the shelf-stable pantry foods like pasta, canned chili and rice for last.

How long can I store _________ before its
quality deteriorates or it's no longer safe to eat?

Like many answers, this one depends on several factors: the type of food, length of time the food sat on the store shelf before you bought it, the temperature of the food while it was in the store, its packaging, how efficiently your refrigerator or freezer runs, and the temperature in your cupboards.

While you can't control all these factors, there are some precautions you can take. For example, always read the package labels and buy the products with the most distant expiration dates. When you're shopping, buy perishable foods, like meats, last. In fact, you may want to organize your shopping list so your perishables are at the bottom. At home, put purchase dates on packaging and rotate your food supplies on a regular basis. Be sure to always use the "first in first out" rule.

This publication provides handling tips and recommendations for storing food in your cupboards, refrigerator or freezer. Beyond the guidelines, though, you still have to rely on some old-fashioned common sense. And remember the most basic of rules: When in doubt, throw it out.

Cupboard Storage Chart

Store foods in cool cabinets and away from appliances which produce heat.
Many staples and canned foods have a relatively long shelf life, but buy only what you can expect to use within the time recommended in the chart. Date food packages and use the oldest first. Foods stored for longer than recommended times or beyond date on the package may change quality, color and flavor.
Buy fresh-looking packages. Dusty cans or torn labels can indicate old stock. Do not purchase dented or bulging cans.

Staples

Food Storage Handling Hints
----------------------------------------------------------------------
Baking powder 18 months or Keep dry and covered.
expiration
date on can
----------------------------------------------------------------------
Baking soda 2 years Keep dry and covered.
----------------------------------------------------------------------
Bouillon cubes 1 year Keep dry and covered.
or granules
----------------------------------------------------------------------
Bread crumbs (dried) 6 months Keep dry and covered.
----------------------------------------------------------------------
Bread, rolls 3 days
----------------------------------------------------------------------
Bulgur 6-12 months
----------------------------------------------------------------------
Cereals
- ready-to-eat, unopened 6-12 months Check date on package. Refold
- ready-to-eat, opened 2-3 months package liner tightly
after opening.
----------------------------------------------------------------------
Hot cereal (dry) 6 months
----------------------------------------------------------------------
Chocolate
- premelted 12 months Keep cool.
- semi-sweet 18 months Keep cool.
- unsweetened 18 months Keep cool.
----------------------------------------------------------------------
Cocoa Indefinitely
----------------------------------------------------------------------
Chocolate syrup
- unopened 2 years
- opened 6 months Cover tightly. Refrigerate
after opening.
----------------------------------------------------------------------
Cocoa mixes 8 months Cover tightly.
----------------------------------------------------------------------
Coffee
- cans, unopened 2 years Refrigerate after opening;
- cans, opened 2 weeks keep tightly closed. Use dry
- instant, unopened 1 to 2 years measuring spoon. Can be
- instant, opened 2 months frozen to extend shelf life.
----------------------------------------------------------------------
Coffee lighteners
- unopened, dry 9 months Keep tightly covered.
- opened, dry 6 months Keep tightly covered.
----------------------------------------------------------------------
Cornmeal 12 months Keep tightly covered. Can be
frozen for indefinite storage.
----------------------------------------------------------------------
Cornstarch 18 months Keep tightly covered.
----------------------------------------------------------------------
Flour - Can be frozen for indefinite storage.
- white 6-8 months Keep in airtight container.
Keep refrigerated.
- whole wheat 6-8 months Store in airtight container.
----------------------------------------------------------------------
Gelatin (all types) 18 months Keep in original container.
----------------------------------------------------------------------
Grits 12 months Store in airtight container.
----------------------------------------------------------------------
Honey 12 months Cover tightly.
If crystallizes, warm opened
jar in pan of hot water.
----------------------------------------------------------------------
Jellies, jams 12 months Cover tightly.
Refrigerate after opening.
----------------------------------------------------------------------
Molasses
- unopened 2 years
- opened 6 months Keep tightly covered.
Refrigerate to extend
storage life.
----------------------------------------------------------------------
Marshmallow cream
- unopened 3-4 months Cover tightly. Refrigerate
after opening to extend
storage life. Serve at room
temperature.
----------------------------------------------------------------------
Marshmallows 2-3 months Keep in airtight container.
----------------------------------------------------------------------
Mayonnaise - unopened 2-3 months Check package date.
Refrigerate after opening.
----------------------------------------------------------------------
Milk
- condensed or 12 months Refrigerate after opening.
evaporated, unopened
- nonfat dry
. unopened 6 months
. opened 3 months Store in airtight container.
----------------------------------------------------------------------
Pasta
- spaghetti,macaroni,etc. 2 years Once opened, store in
- egg noodles 6 months airtight container.
----------------------------------------------------------------------
Pectin
- liquid or dry 1 year or expiration date
. unopened
- liquid - opened 1 month Recap and refrigerate.
----------------------------------------------------------------------
Rice
- white 2 years Keep tightly covered.
- brown, wild 6-12 months
- flavored or herb 6 months
----------------------------------------------------------------------
Salad dressings
- bottled, unopened 10-12 months
- bottled, opened 3 months Refrigerate after opening.
- made from mix 2 weeks Refrigerate prepared dressing.
----------------------------------------------------------------------
Vegetable oils
- unopened 6 months
- opened 1-3 months Refrigeration not needed.
Store in a cool, dark place
in tightly closed container.
----------------------------------------------------------------------
Shortenings (solid) 8 months Refrigeration not needed.
Store in a cool, dark place
in tightly closed container.
----------------------------------------------------------------------
Sugar
- brown 4 months Put in airtight container.
- confectioners' 18 months Put in airtight container.
- granulated 2 years Cover tightly.
- artificial sweeteners 2 years Cover tightly.
----------------------------------------------------------------------
Corn syrup Up to 3 years Keep tightly covered.
Refrigerate to extend storage
life. Remove any light
surface mold and heat to
180 �F before use.
----------------------------------------------------------------------
Pancake syrup 3-4 months Refrigerate after opening.
----------------------------------------------------------------------
Tea
- bags 18 months Put in airtight container.
- instant 3 years Cover tightly.
- loose 2 years Put in airtight container.
----------------------------------------------------------------------
Vinegar
- unopened 2 years
- opened 12 months Keep tightly covered.
Slightly cloudy appearance
doesn't affect quality.
Distilled vinegar keeps
longer than cider vinegar.
----------------------------------------------------------------------

Refrigerator/Freezer Storage Chart

Use foil, plastic wrap, plastic bags or airtight containers designed for use with food for packaging foods for refrigerator storage. Moisture- and vapor-proof materials are best.
Clean refrigerator regularly to reduce food odors. Remove spoiled foods immediately so decay cannot pass to other foods.
Store foods at cool temperatures. From 34 to 40 degrees Fahrenheit is best. Perishable foods stored at temperatures above 40 �F spoil rapidly. Check temperatures with a refrigerator thermometer or an outdoor thermometer.
Use foods quickly. Don't depend on maximum storage time.
Freeze foods in containers or materials designed for freezer storage.
Keep freezer clean and at 0 �F or lower.

Breads, Pastries, Cakes

Refrigerator Freezer
Products at 32 to 40 �F at 0 �F Comments
----------------------------------------------------------------------
Unbaked 2-3 weeks 1 month Longer storage causes
rolls and yeast to become
bread inactivated and the
gluten weakened.
----------------------------------------------------------------------
Partially baked 2 months
cinnamon rolls
----------------------------------------------------------------------
Baked quick 2 months
breads
----------------------------------------------------------------------
Baked muffins 6-12 months
----------------------------------------------------------------------
Baked breads 2-3 weeks 2-3 months Refrigeration storage is
with no recommended to inhibit
preservatives mold growth.
----------------------------------------------------------------------
Unfrosted 2-4 months
doughnuts
----------------------------------------------------------------------
Waffles 1 month
----------------------------------------------------------------------
Unbaked 1-2 days 2-4 months
fruit pies
----------------------------------------------------------------------
Baked 2-3 days 6-8 months
fruit pies
----------------------------------------------------------------------
Pumpkin or 2-3 days 1-2 months
chiffon pies
----------------------------------------------------------------------
Baked cookies 6-12 months Cookies will keep two to
three weeks in airtight
container in cupboard.
Cookies do not need to
be refrigerated.
----------------------------------------------------------------------
Freezer 12 months If package is open and
pie shells not used, rewrap and
(ex. Pet Ritz) freeze remaining crust
and use within two months.
----------------------------------------------------------------------
Cookie dough 3 months
----------------------------------------------------------------------
Unbaked 1 month Use double-action
cakes (batter) baking powder if batter
is frozen.
----------------------------------------------------------------------
Frosted 1 month
baked cakes
----------------------------------------------------------------------
Unfrosted 2-4 months
baked cakes
----------------------------------------------------------------------
Angel cakes 6-12 months
----------------------------------------------------------------------
Fruit cakes 6-12 months
----------------------------------------------------------------------
Refrigerated Expiration * Don't store in
biscuits, date on label refrigerator door because
rolls, temperature fluctuation
pastries, and jarring lower quality.
cookie dough
----------------------------------------------------------------------

Dairy Products – Real and Substitutes

Refrigerator Freezer
Products at 32 to 40 �F at 0 �F Comments
----------------------------------------------------------------------
Butter 1-2 weeks Wrap or cover tightly.
----------------------------------------------------------------------
Margarine 4-6 months 12 months Wrap or cover tightly.
----------------------------------------------------------------------
Buttermilk 1-2 weeks * Cover tightly. Flavor not
affected if buttermilk
separates; remix before
serving. Check date on
carton. Will keep several
days after date.
----------------------------------------------------------------------
Cheese
- cottage, 1-2 weeks 4 weeks Keep all cheese tightly
ricotta packaged in moisture-
- cream, 2 weeks * resistant wrap. If outside
Neufchatel of hard cheese gets
- hard and slightly moldy, just cut
wax-coated in away cheese � inch beneath
large pieces, and beside the mold - it
Cheddar, Edam, won't affect flavor. If
Gouda, Swiss, cheese is covered with
brick heavy mold, discard
. unopened 1-2 months 6-8 months entire block. For longer
. opened 3-4 weeks storage, freeze. Freezing
- sliced 2 weeks will affect the texture
- soft cream 5-6 days and possible taste. Cream
cheese (after opening) cheese becomes crumbly
when frozen, may be used
for cooking. Keep
refrigerated. Use within
one week of the "best
when purchased by" date.
- Parmesan 2 months Refrigerate after opening.
Romano- See cupboard storage
grated chart.
(opened)
- process 3-4 weeks 6-8 months Refrigerate slices of
(opened) process cheese and cheese
food. Refrigerate loaves
and jars after opened.
Most squeeze packages and
aerosol cans don't need
refrigeration, but
check label.
- shredded cheeses Keep refrigerated. Use
within two days of the
"best when purchased by"
date on the label.
----------------------------------------------------------------------
Dips
- commercial 2 weeks Keep tightly covered.
- homemade 2 days Keep tightly covered.
----------------------------------------------------------------------
Milk
- evaporated 4-5 days * Keep covered.
(opened)
- homogenized, 5 days * Keep containers tightly
reconstituted closed. To prevent
dry nonfat, spoilage, skimmed don't
return unused milk to
original container.
- sweetened, 4-5 days * Keep covered.
condensed
(opened)
----------------------------------------------------------------------
Sour cream 2 weeks * Keep covered.
----------------------------------------------------------------------
Whipped topping
- in aerosol 3 months *
can
- prepared 3 days * Keep covered.
from mix
- (eg. 2-3 weeks 14 months May be refrozen four or
Cool Whip) five times if thawed in
refrigerator.
----------------------------------------------------------------------
Yogurt 7-10 days * Keep covered and
refrigerated. Follow the
"use by" date on the
package, or up to two
weeks after the "sell by"
date. Yogurt may separate
when frozen.
----------------------------------------------------------------------
Eggs
- in shell 3 weeks * Store covered. Keep small
end down to center yolks.
- whites 2-4 days 1 year Store in covered
or yolks container. For longer
storage, freeze.
- hard cooked 1 week *
----------------------------------------------------------------------
Eggs
- containing 1-2 days *
products
- custards,
custard-filled
pastries, cream pies
----------------------------------------------------------------------
Liquid
pasteurized
eggs or egg
substitutes
- opened 3 days *
- unopened 10 days 1 year
----------------------------------------------------------------------

Fruits and Juices

Refrigerator Freezer
Products at 32 to 40 �F at 0 �F Comments
----------------------------------------------------------------------
Bananas Refrigerate only when
fully ripe. Skin will
darken.
----------------------------------------------------------------------
Apples 1-3 weeks Discard bruised or
decayed fruit. Don't wash
before storing because
moisture encouraged
spoilage. Store in
crisper or moisture-
resistant bag or wrap.
----------------------------------------------------------------------
Berries, 1-2 days
cherries
----------------------------------------------------------------------
Citrus fruit 3 weeks
----------------------------------------------------------------------
Juices - 6 days 8 months Thaw in refrigerator.
canned, (diluted) Keep fruit juice tightly
bottled or covered. Transfer canned
reconstituted juice to glass or plastic
container when opened. Do
not store in cans.
----------------------------------------------------------------------
Pre-mixed, Keep refrigerated. Do not
full strength use after the "used by"
fruit juice date on the carton.
(eg. Tropicana)
----------------------------------------------------------------------
Real Lemon 12 months
----------------------------------------------------------------------
Cranberry 5-6 days 3-6 months
cocktail (diluted)
(canned)
----------------------------------------------------------------------
Melons 1 week Wrap uncut cantaloupe
and honeydew to prevent
odor spreading to other
foods.
----------------------------------------------------------------------
Other 3-5 days Wrap cut surfaces of
citrus fruit and
cantaloupe to prevent
drying.
----------------------------------------------------------------------

Fresh Vegetables

Frozen vegetables
(in box or bag, without sauce): Keep frozen three to six months.
Once prepared, store covered in the
refrigerator up to two days.
Refrigerator
Products at 32 to 40 �F Comments
----------------------------------------------------------------------
Asparagus, 1-2 days Keep moist.
corn in husks
----------------------------------------------------------------------
Beans - 1-2 days Keep in crisper or moisture-
green or wax resistant wrap or bag.
----------------------------------------------------------------------
Beets, 1-2 weeks Remove leafy tops and keep in crisper.
carrots,
radishes
----------------------------------------------------------------------
Cabbage, 1-2 weeks Keep in crisper or moisture-resistant
celery wrap or bag.
----------------------------------------------------------------------
Lettuce, head
- unwashed 5-7 days Store in moisture-resistant wrap, bag
or lettuce keeper.
- washed, 3-5 days Wrap and store away from other drained
thoroughly vegetables and fruits to prevent
russet spotting.
----------------------------------------------------------------------
Mushrooms 1-2 days Do not wash before storing.
----------------------------------------------------------------------
Onions, Refrigeration not needed.
potatoes, See cupboard storage chart.
sweet potatoes
----------------------------------------------------------------------
Shredded 1-2 days Keep in moisture-resistant
cabbage, wrap or bag.
leaf and
Bibb lettuce,
salad greens
----------------------------------------------------------------------
Tomatoes 1-2 days Ripen tomatoes at room temperature
(ripe) away from direct sunlight;
then refrigerate.
----------------------------------------------------------------------
Unshelled 3-5 days Keep in crisper or moisture-resistant
peas, lima wrap or bags.
beans
----------------------------------------------------------------------

Fresh Uncooked Meat, Fish, Poultry

Refrigerator Freezer
Products at 32 to 40 �F at 0 �F Comments
----------------------------------------------------------------------
Red meats
- chops 3-5 days 4-6 months When meat, poultry or
- ground meat 1-2 days 3-4 months fish is bought in plastic
- roasts 3-5 days 6-12 months wrapping from self-service
- steaks 3-5 days 6-12 months counters, store in these
- stew meat 1-2 days 3-4 months packages. Meat packages in
- bratwurst, 5-7 days 2-3 months self-service counters have
precooked been handled by many
- bratwurst, 2-3 days 2-3 months shoppers. Opening these
fresh before storing risks
- variety 1-2 days 3-4 months contamination.
meats
(liver,
heart,
etc.)
----------------------------------------------------------------------
Poultry
- chicken 1-2 days 1 year
or turkey,
whole
- chicken
or turkey,
pieces 1-2 days 9 months
- duck or
goose,
whole 1-2 days 6 months
- giblets 1-2 days 3-4 months
- ground 1-2 days 6 months
----------------------------------------------------------------------

Fish and Shellfish

Refrigerator
at 32-40 �F
-------------- Freezer at 0 �F
(Thawed: --------------------------
Never frozen (Purchased
or previously (Purchased commercially
frozen fresh frozen for
and home and home freezer
Products refrigerated) frozen) storage) Comments
-----------------------------------------------------------------------
Fish fillets/steaks
- lean
�cod, 36 hours 6-8 months 10-12 months N/A � not
flounder applicable or not
�haddock, 36 hours 6-8 months 10-12 months advised. These
halibut storage guidelines
�pollock, 36 hours 4 months 8-9 months indicate optimal
ocean shelf life for
perch seafood products
�sea 36 hours 4 months 8-9 months held under proper
trout, refrigeration or
rockfish freezing
�Pacific 36 hours 4 months 8-9 months conditions.
Ocean Temperature
perch fluctuations in
home refrigerators
- fat will affect
�mullet, 36 hours N/A 6-8 months optimal shelf
smelt life, as will
�salmon 36 hours N/A 7-9 months opening and
(cleaned) closing
refrigerators and
freezers often.

- shellfish
�dungeness 5 days 6 months 6 months Although these
crab storage times
�snow crab 5 days 6 months 6 months ensure a fresh
�blue 5-7 days 4 months N/A product for
crabmeat maximum
(fresh) refrigeration
�blue 6 months N/A N/A storage life at
crabmeat 32 �F, the
(pasteurized) consumer should
�cocktail 5 days 4 months N/A plan on using
claws seafood within 36
�king crab 7 days 9 months 12 months hours for optimal
�surimi 2 weeks 9 months 10-12 months quality and
seafoods freshness of the
�shrimp 4 days 5 months 9 months product.
�oysters, 4-7 days N/A N/A
shucked
�clams, 5 days N/A N/A
shucked
�lobster, 1-2 days N/A N/A
live
�lobster, 4-5 days 6 months 8 months
tailmeat

- breaded seafoods To determine
�shrimp N/A 8 months 12 months approximate
�scallops N/A 10 months 16 months storage time for
�fish sticks N/A N/A 18 months those species not
�portions N/A N/A 18 months listed, ask your
retailer which
category (lean,
fat, shellfish,
breaded, or
smoked) they fall
within.

- smoked fish
�herring 3-4 days 2 months N/A
�salmon, 5-8 days 2 months N/A
whitefish
-----------------------------------------------------------------------

Wild Game

Refrigerator
at 32-40 �F
-------------- Freezer at 0 �F
(Thawed: --------------------------
Never frozen (Purchased
or previously (Purchased commercially
frozen fresh frozen for
and home and home freezer
Products refrigerated) frozen) storage) Comments
-----------------------------------------------------------------------
Venison 3-5 days 3-4 months
-----------------------------------------------------------------------
Rabbit, 1-2 days 12 months
squirrel
-----------------------------------------------------------------------
Wild duck, 1-2 days 6 months
pheasant,
goose
(whole)
-----------------------------------------------------------------------

Cooked Meat

Refrigerator Freezer
Products at 32 to 40 �F at 0 �F Comments
----------------------------------------------------------------------
Meat leftovers
- cooked meat 3-4 days 2-3 months Keep covered.
and meat
dishes
- gravy and 1-2 days 2-3 months Keep covered.
meat broth
----------------------------------------------------------------------
Cooked poultry, leftovers
- fried chicken 3-4 days 4 months
- cooked 3-4 days 4-6 months
poultry
dishes
- pieces, plain 3-4 days 4 months
- pieces 1-2 days 6 months For quick cooking, cool
covered with meat and broth separately.
broth, gravy Stir broth to prevent the
formation of a top coating
of fat which may seal in
heat. Ice cubes can be
added to concentrated
broth to speed cooling.
- chicken 1-2 days 1-3 months
nuggets,
patties
----------------------------------------------------------------------

Cured and Smoked Meats

Refrigerator Freezer
Products at 32 to 40 �F at 0 �F Comments
----------------------------------------------------------------------
Bacon 7 days 1 month Keep wrapped. Store in
------------------------------------------ coldest part of refrigerator
Bologna, 4-6 days or in meat keeper. Times
liverwurst are for opened packages.
------------------------------------------ Refer to processor's
Dried beef 10-12 days freshness date on package
for storage times of
unopened packages.
----------------------------------------------------------------------
Hotdogs and lunch meats
- hotdogs, 1 week 1-2 months In freezer wrap.
opened
package
- hotdogs, 2 weeks 1-2 months
unopened
package
- lunch meats, 3-5 days 1-2 months
opened
- lunch meats, 2 weeks 1-2 months
unopened
- sausage, 1-2 days 1-2 months
raw from
pork, beef,
turkey
- smoked 7 days 1-2 months
breakfast
links,
patties
- hard 2-3 weeks 1-2 months
sausage -
pepperoni,
jerky sticks
----------------------------------------------------------------------
Ham, corned beef
- corned 5-7 days 1 month Drained, wrapped.
beef, in
pouch with
pickling
juices.
- ham, canned 6-12 weeks Don't freeze Store ham in refrigerator
(unopened) unless label indicates
label says refrigeration is not
keep needed. Once canned ham is
refrigerated opened, use within three
- ham, fully 7 days 1-2 months to five days.
cooked, whole
- ham, fully 3-5 days 1-2 months
cooked, half
- ham, fully 3-4 days 1-2 months
cooked, slices
- liver sausage 4-6 days
----------------------------------------------------------------------

Baby Food

Refrigerator Freezer
Products at 32 to 40 �F at 0 �F Comments
----------------------------------------------------------------------
Liquids
- expressed 2 days 3-4 months For shelf storage of
breast milk unopened cans of
- formula 2 days not recommended formula, observe "use
- whole milk 5 days 3 months by" dates printed on
- reconstituted 3-5 days not recommended containers. Store
evaporated milk evaporated milk up to
12 months. Heat
liquid in hot tap
water, not the
microwave oven. Shake
bottle before testing
the temperature on the
top of your hand.
Discard any unused
milk left in a bottle.
----------------------------------------------------------------------
Solids (opened or freshly made)
- strained 2-3 days 6-8 months Observe "use by" date
fruits and for shelf storage of
vegetables unopened jars. Check
- strained 1 day 1-2 months to see that the safety
meats and button in lid is down.
eggs If the jar does not
- meat/ 1-2 days 1-2 months "pop" when opened or
vegetable is not sealed safely,
combinations do not use. Do not
- homemade 1-2 days 3-4 months heat meats, meat
baby foods sticks, eggs or jars
of food in the
microwave. Transfer
food from jars to
bowls or heating dish.
For 4 ounces of food,
microwave on high for
15 seconds; stir and
let stand 30 seconds.
Stir and test the
temperature of the
foods before feeding
baby. Don't feed a
baby from the jar.
----------------------------------------------------------------------

Other Foods

Refrigerator Freezer
Products at 32 to 40 �F at 0 �F Comments
----------------------------------------------------------------------
Canned goods
- fruits 1 week 1-2 months Transfer to glass or
(opened) plastic container as soon
- vegetables 2-3 days 1-2 months as opened. Do not store in
(opened) can. Keep covered. Texture
- puddings, 1-2 days * will be softer after
custards freezing, but product is
(opened) acceptable in sauce,soups,
- gravy 2 days 2-3 months stews. Store all canned
and broth food tightly covered.
- meats 2-3 days * Acidic foods should be
- sauce, 5 days 2-3 months transferred to glass or
tomato plastic containers to
based avoid metallic taste if
stored for more than one
or two days.
----------------------------------------------------------------------
Miscellaneous
- soups, 2-3 days 4-6 months
stews
- sandwiches 2-3 days 1 month
- casseroles 1-2 days 1 month
- leftover see other 1 month
cooked charts
food
- ground 6 months 6-12 months Can be stored in cupboard
spices instead of refrigerator.
- candies not necessary 3-6 months
- fats, several months * Refrigeration is
oils, recommended to prevent
salad rancidity. Some oils may
dressings become cloudy or solidify
(opened) in the refrigerator, but
this is not harmful.
Commercial vegetable oils,
shortenings and salad
dressings may be stored at
room temperature for
several weeks without
undergoing flavor change.
- vegetable Keep refrigerated. Use
oil spread within one week of "best
when purchased by" date.
- mayonnaise 2 months * Refrigerate after opening.
(commercial)
- TV dinners, 3-4 months Keep frozen until ready to
frozen serve. (Best if used in
casseroles three or four months, may
be frozen up to
12 months.)
----------------------------------------------------------------------
Deli and vacuum-packed products
- store- 3-5 days *
prepared
(or homemade)
egg, tuna,
chicken, ham,
macaroni
salads
- pre-stuffed 1 day *
pork and lamb
chops, chicken
breasts stuffed
with dressing
- store-cooked 1-2 days
convenience
meals
- commercial 2 weeks *
brand
vacuum-
packed
dinners with
USDA seal,
unopened
- freezer 12-18 months
microwave
popcorn
----------------------------------------------------------------------

Mixes and Packaged Foods

Food Storage Handling Hints
----------------------------------------------------------------------
Biscuit, brownie, 9 months Keep cool and dry.
muffin mix
----------------------------------------------------------------------
Cakes
- purchased 1-2 days Refrigerate if buttercream,
- mixes 12 months whipped cream or custard frostings
- angel food 12 months or fillings. Keep cool and dry.
----------------------------------------------------------------------
Casserole mix
- complete or 9-12 months Keep cool and dry. After
add own meat preparation, store as casserole.
----------------------------------------------------------------------
Cookies
- homemade 2-3 weeks Put in airtight container.
- packaged 2 months Keep box tightly closed.
----------------------------------------------------------------------
Entrees 18 months Store in cool, dry place in
original container. Do not store
in a closed container that stops
air circulation around the package.
----------------------------------------------------------------------
Crackers 3 months Keep box tightly closed.
----------------------------------------------------------------------
Frosting
- canned 3 months Store leftovers in the
- mix 8 months refrigerator.
----------------------------------------------------------------------
Hot roll mix 18 months If opened, put in airtight
container.
----------------------------------------------------------------------
Pie crust mix 8 months Keep cool and dry.
----------------------------------------------------------------------
Pies and pastries 2-3 days Refrigerate whipped cream,
custard and chiffon fillings.
----------------------------------------------------------------------
Potatoes
- instant mix 6-12 months Keep in airtight package.
----------------------------------------------------------------------
Powdered 18-24 months
drink mixes
----------------------------------------------------------------------
Pudding mixes 12 months Keep cool and dry.
----------------------------------------------------------------------
Rice mixes 6 months Keep cool and dry.
----------------------------------------------------------------------
Sauce and 6-12 months Keep cool and dry.
gravy mixes
----------------------------------------------------------------------
Soup mixes 12-15 months Check package date.
Keep cool and dry.
----------------------------------------------------------------------
Toaster pastries 2-3 months Keep in airtight package.
----------------------------------------------------------------------

Canned and Dried Foods

Food Storage Handling Hints
----------------------------------------------------------------------
Canned food
- plastic cans 6-12 months Possibly longer, depending on
ingredients.
----------------------------------------------------------------------
Canned fruit juices 9 months Keep cool.
----------------------------------------------------------------------
Juice/drink boxes 9 months Follow "best used by" date
on label.
----------------------------------------------------------------------
Canned foods
- unopened 12 months Keep cool.
- opened
� baby foods 2-3 days Close jar tightly and refrigerate.
� fish and seafood 2 days For all opened canned foods,
� fruit 1 week transfer foods in cans to glass or
� meats 2 days plastic storage containers.
� pickles, olives 1-2 months Tightly cover and refrigerate. If
� poultry 2 days left in the opened can, off
� sauce, tomato 5 days flavors of some foods may develop.
� vegetables 3 days
----------------------------------------------------------------------
Fruits (dried) 6 months Keep cool in airtight containers.
Refrigerate if possible.
----------------------------------------------------------------------
Vegetables
- dried 1 year Keep cool in airtight container.
- dehydrated flakes 6 months Refrigerate if possible.
----------------------------------------------------------------------

Spices, Herbs, Condiments, Extracts

Food Storage Handling Hints
----------------------------------------------------------------------
Catsup, chili sauce
- unopened 12 months
- opened 1 month Refrigerate for longer storage.
----------------------------------------------------------------------
Mustard, prepared yellow
- unopened 2 years
- opened 6-8 months May be refrigerated.
Stir before using.
----------------------------------------------------------------------
Spices and herbs
- whole 1-2 years Store in airtight containers in
- ground 6 months dry places away from sunlight and
- herb/spice blends 6 months heat. At times listed, check
aroma; if faded, replace. Whole
cloves, nutmeg and cinnamon sticks
maintain quality beyond two-year
period. Can be stored in the
freezer to extend shelf life.
----------------------------------------------------------------------
Vanilla
- unopened 2 years
- opened 12 months Keep tightly closed. Volatile
oils escape.
----------------------------------------------------------------------
Other extracts
- opened 12 months Keep tightly closed. Volatile
oils escape.
----------------------------------------------------------------------
Soy sauce (unopened) 3 years Use within six to nine months
after opening.
----------------------------------------------------------------------
Tabasco, worchestershire 2 years
----------------------------------------------------------------------

Miscellaneous Foods

Food Storage Handling Hints
----------------------------------------------------------------------
Cheese, parmesan (grated)
- unopened 10 months
- opened 2 months Refrigerate after opening. Keep
tightly closed.
----------------------------------------------------------------------
Coconut
- shredded, canned
or packaged
� unopened 12 months
� opened 6 months Refrigerate after opening.
----------------------------------------------------------------------
Meat substitutes
- textured protein 4 months Keep tightly covered. For longer
products (imitation storage, refrigerate.
bacon bits, etc.)
----------------------------------------------------------------------
Metered caloric 6 months Keep in can, closed jar or
products, powdered original packets.
breakfast mixes,
liquid breakfast
formulas
----------------------------------------------------------------------
Nuts
- in shell, unopened 4 months
- nutmeats, packaged Refrigerate after opening. Freeze
� vacuum can, for longer storage. Unsalted and
unopened blanched nuts keep longer than
� other packaging, salted.
unopened 3 months
� package or can,
opened 2 weeks
----------------------------------------------------------------------
Peanut butter
- unopened 6-9 months Refrigeration not needed. Keeps
- opened 2-3 months longer if refrigerated. Natural
peanut butter must be
refrigerated after opening.
----------------------------------------------------------------------
Peas, beans (dried) 12 months Store in airtight container.
----------------------------------------------------------------------
Popcorn 2 years Store in airtight container.
----------------------------------------------------------------------
Microwave popcorn 18 months
----------------------------------------------------------------------
Vegetables, fresh
- onions 2 weeks Keep dry and away from sun.
- potatoes
� white 2-4 weeks For longer storage,keep below 50�F.
� sweet 1-2 weeks Don't refrigerate sweet potatoes.
----------------------------------------------------------------------
Soft drinks 6 months
----------------------------------------------------------------------
Whipped topping (dry) 12 months Keep cool and dry.
----------------------------------------------------------------------
Yeast (dry) Expiration date Can be frozen to extend shelf life.
on package.
----------------------------------------------------------------------

Fabulous Flax

2009-04-10T12:15:00.001-07:00

If you want to add something to your diet that is simple yet is a highly benificial way to get more nutrition into your daily diet, add FLAX SEED

*Sprinkle on your salads, oatmeal, or on top of yogurt, or anything for that matter!

Flax Seed Oil contains omega-6 and omega-9 essential fatty acids, B vitamins, potassium, lecithin, magnesium, fiber, protein, and zinc and also provides approximately 50% more omega-3 oils than what you could get from taking fish oil, minus that horrible "fishy" after taste.
1. Flax promotes cardiovascular health. The ultra-high levels of omega-3 fatty acids lower LDL (bad) cholesterol levels. Fish oils and algae are also good sources of essential fatty acids. You can also find there is a difference between Fish Oil and Flax Seed Oil

2. Flax promotes colon health. It has anti-cancer properties and, as a natural lubricant and a rich fiber source, it lowers the risk of constipation.

3. Flax supplements can boost immunity. One study showed that school children supplemented with less than a teaspoon of flax oil a day had fewer and less severe respiratory infections than children not supplemented with flax oil.

4. Flax provides fats that are precursors for brain building. This is especially important at the stage of life when a child's brain grows the fastest, in utero and during infancy. A prudent mom should consider supplementing her diet with a daily tablespoon of flax oil during her pregnancy and while breastfeeding.

5. Flax promotes healthy skin. I have used flax oil as a dietary supplement in my patients who seem to have dry skin or eczema, or whose skin is particularly sun-sensitive.

6. Flax may lessen the severity of diabetes by stabilizing blood-sugar levels.

7. Flax fat can be slimming. Fats high in essential fatty acids, such as flax, increase the body's metabolic rate, helping to burn the excess, unhealthy fats in the body. Eating the right kind of fat gives you a better fighting chance of your body storing the right amount of fats. This is called thermogenesis , a process in which specialized fat cells throughout the body (called brown fat) click into high gear and burn more fat when activated by essential fatty acids, especially gamma-linolenic acid (GLA). I have personally noticed that I crave less fat overall when I get enough of the healthy fats. A daily supplement of omega 3 fatty acids may be an important part of weight control programs.

*One tablespoon of ground flax seeds and three tablespoons of water may serve as a replacement for one egg in baking by binding the other ingredients together

* Note that you have to grind the falx seed before eating to get the benifits!

Water Storage Information

2009-04-10T12:13:00.001-07:00

Water Storage:

Average amount to store for 3 months for a family of 4 is 120 gallons.

*Fill bottles to the top with regular tap water. If the tap water has been commercially treated from a water utility with chlorine, you do not have to add anything else to the water to keep it clean. This would apply to the majority of suburb housing

If the water you are using comes from a well or water source that is not treated with chlorine follow the guidelines below.
*Commercially bottled water in PET plastic containers can be purchased. just follow the "best if used by" dates as a rotation guide
*If you are packing water yourself then follow these guidelines:
Use only food-grade containers.
Clean, sanitize and thoroughly rinse all containers prior to use.
*A sanitizing solution can be prepared by adding 1 tsp of liquid household Clorox bleach to 1 Qt of water. Only household bleach without thickener or fragrance can be used.
*Do not use milk jugs because they do not seal well
*Do not use container that previously did not have food grade item stored in it.

*Water from chlorinated municipal water supply does not need further treatment when stored in clean container
*Non-Chlorinated water should be treated with bleach. Just add 8 drops of liquid bleach to every gallon of water. Again just the plain bleach, no fragrance or thickeners
*Regularly empty and refill water containers and DON'T store in light or heat

Making Mixes

2009-04-10T12:10:00.000-07:00

I saw this on a morning talk show. I love this idea! I would add the whole wheat pancake and waffle mix to this as well.

Make your own mixes can save time and money!
Making your own preservative-free homemade mixes for things like cheese sauce, biscuits, and cake is not only healthier, but cheaper as well.

Homemade mixes are great to have in the kitchen, especially for kids. Many of them only require adding water. Kids can get involved and help make their favorite recipes. By doing this, they learn to be independent in the kitchen. If you make these mixes ahead of time, you can make delicious foods like cakes, cookies, breads, pancakes, and even creampuffs in a short time. You will save time by planning your meals ahead. Preparing homemade mixes also provides you the opportunity to rotate your food storage.

Here are three basic pantry mixes:

1. Biscuit Mix
9 cups flour
1/4 cup sugar
2 cups shortening
3 tbsp. baking powder
1 tbsp. salt

Store mix in an airtight container until ready to use.

To make cream puff shells, simply combine 3 cups water with 1 1/2 cups biscuit mix in a saucepan, and mix vigorously on medium heat until a soft ball forms. Transfer dough ball to a food processor, adding 6 eggs, one at a time, mixing until dough is gluey and thick. Transfer dough balls by 2-tbsp. full to a parchment-lined baking sheet, and bake at 400 degrees for 10 minutes, then reduce the heat to 350 and continue baking 40 minutes more, or until cream puff shells are lightly golden. Cool completely, then stuff with chicken salad or pudding.

2. Cake Mix
7 cups flour
3 1/4 cups sugar
1 3/4 cups dehydrated butter
1/3 cup dehydrated milk
3 tbsp. baking powder
2 tsp. salt

Store mix in an airtight container until ready to use.

To make oreo cookies, simply combine 2 cups cake mix, 2 tbsp. cocoa, 1/4 cup oil, and 2 eggs. Beat into a thick batter, then place by tbsp. full onto parchment-lined baking sheets. Bake at 350 for 10-12 minutes, until cookies are done. Cool completely, then spread frosting between two cookies, and enjoy!

3. Frosting Mix

8 cups powdered sugar
1 1/2 cups dehydrated butter
1 cup cornstarch

Store mix in an airtight container until ready to use.

To make frosting, combine 1 cup frosting mix with 2 tsp. water or milk, and a drop of vanilla and almond extract. Add more water if necessary to make a creamy frosting.

Seven Major Mistakes in Food Storage

2009-04-10T12:01:00.000-07:00

Printed in the Nov/Dec 1995 Issue of The Preparedness Journal
By Vicki Tate
Used by Permission

A month or two ago I met a cute little gal who was talking to me about her newly begun food storage. "You know," she began, "I've dreaded doing my storage for years, it seems so blah, but the way national events are going my husband and I decided we couldn't put it off anymore. And do you know, it really hasn't been so hard. We just bought 20 bags of wheat, my husband found a place to get 60 pound cans of honey, and now all we have to do is get a couple of cases of powdered milk. Could you tell me where to get the milk?"
After I suggested several distributors, I asked, "Do you know how to cook with your wheat?
"Oh," she laughed, "if we ever need it I'll learn how. My kids only like white bread and I don't have a wheat grinder."
She had just made every major mistake in storing food (other than not storing anything at all). But she's not alone, through 14 years of helping people prepare, I found most people's storage starts looking just like hers. So what's wrong with this storage plan? There are seven serious problems that may occur trying to live on these basics:

* Variety - Most people don't have enough variety in their storage. Ninety five percent of the people I've worked with have only stored the four basic items we mentioned earlier: wheat, milk, honey, and salt. Statistics show most of us won't survive on such a diet for several reasons.

a. Many people are allergic to wheat and may not be aware of it until they are eating it meal after meal.b. Wheat is too harsh for young children. They can tolerate it in small amounts but not as their main staple.c. We get tired of eating the same foods over and over and many times prefer to not eat, than to sample that particular food again. This is called appetite fatigue. Young children and older people are particularly susceptible to it. Store less wheat than is generally suggested and put the difference into a variety of other grains, particular ones your family likes to eat. Also store a variety of beans. This will add variety of color, texture and flavor. Variety is the key to a successful storage program. It is essential that you store flavorings such as tomato, bouillon, cheese, and onion.

Also, include a good supply of the spices you like to cook with. These flavorings and spices allow you to do many creative things with your grains and beans. Without them you are severely limited. One of the best suggestions I can give you is buy a good food storage cookbook, go through it, and see what your family would really eat. Notice the ingredients as you do it. This will help you more than anything else to know what items to store.
* Extended Staples - Few people get beyond storing the four basic items but it's extremely important that you do so. Never put "all your eggs in one basket." Store dehydrated and/or freeze dried foods as well as home canned and "store bought" canned goods. Make sure you add cooking oil, shortening, baking powder, soda, yeast and powdered eggs. You can't cook even the most basic recipes without these items. Because of limited space I won't list all the items that should be included in a well-balanced storage program. They are included in the "The New Cookin With Home Storage" cookbook, as well as information on how much to store, and where to purchase it.
* Vitamins - Vitamins are important, especially if you have children, since children do not store body reserves of nutrients as adults do. A good quality multi-vitamin and vitamin C are the most vital. Others might be added as your budget permits.
* Quick and Easy and "Psychological Foods" - Quick and easy foods help you through times when you are psychologically or physically unable to prepare your basic storage items. "No cook" foods such as freeze-dried are wonderful since they require little preparation, MRE's (Meal Ready to Eat), such as many preparedness outlets carry, canned goods, etc. are also very good. "Psychological Foods" are the 'goodies' - Jello, pudding, candy, etc. - you should add to your storage.

These may sound frivolous, but through the years I've talked with many people who have lived entirely on their storage for extended periods of time. Nearly all of them say these were the most helpful items in their storage to "normalize" their situations and make it more bearable. These are especially important if you have children.
* Balance - Time and time again I've seen families buy all of their wheat, then buy all of another item and so on. Don't do that. It's important to keep well-balanced as you build your storage. Buy several items, rather than a large quantity of one item. If something happens and your have to live on your present storage, you'll fare much better having one month supply of a variety of items than a year's supply of two or three items.
* Containers - Always store your bulk foods in food storage containers. I have seen literally tons and tons of food thrown away because they were left in sacks, where they became highly susceptible to moisture, insects, and rodents. If you are using plastic buckets make sure they are lined with a food grade plastic liner available from companies that carry packaging supplies. Never use trash can liners as these are treated with pesticides. Don't stack them too high. In an earthquake they may topple, the lids pop open, or they may crack. A better container is the #10 tin can which most preparedness companies use when they package their foods.
* Use Your Storage - In all the years I've worked with preparedness, one of the biggest problems I've seen is people storing food and not knowing what to do with it. It's vital that you and your family become familiar with the things you are storing. You need to know how to prepare these foods. This is not something you want to have to learn under stress. Your family needs to be used to eating these foods.

A stressful period is not a good time to totally change your diet. Get a good food storage cookbook and learn to use these foods!

It's easy to solve the food storage problems once you know what they are. The lady I talked about at the beginning of the article left realizing what she had stored was a good beginning but not enough as she said, "It's better to find out the mistakes I've made now while there's still time to make corrections. This makes a lot more sense."

If you're one who needs to make some adjustments, that is OK. Look at these suggestions and add the things you're needing. It's easy to take a basic storage and add the essential items to make it livable, but it needs to be done. As I did the research for my cookbook, I wanted to include recipes that gave help to families no matter what they stored. As I put the material together it was fascinating for me to learn what the pioneers ate are the type of things we store. If you have stored only the basics, there's very, very little you can do with it. By adding even just a few things it greatly increases your options, and the prospect of your family surviving on it. As I studied how the pioneers lived and ate, my whole feeling for food storage changed. I realized our "storage" is what most of the world has always lived on. If it's put together the right way we will be returning to good basic foods with a few goodies thrown in.

Vicki Tate is the author of the popular book, "Cooking With Home Storage." She has also lectured for many years on preparedness subjects.

Information On Ground Beef

2009-04-10T12:00:00.001-07:00

From what cuts of beef are ground beef and hamburger made?
Generally, ground beef is made from the less tender and less popular cuts of beef. Trimmings from more tender cuts may also be used. Grinding tenderizes the meat and the fat reduces its dryness and improves flavor.

What is the significance of the "Sell-By" date on the package?
"Sell-By" dates are a guide for retailers. Although many products bear "Sell-By" dates, product dating is not a Federal requirement. While these dates are helpful to the retailer, they are reliable only if the food has been kept at proper temperature during storage and handling. USDA suggests that consumers cook or freeze ground beef within 2 days after purchase for maximum quality.

What is the safe food handling label now on meat and poultry packages?
A safe food handling label should be on all raw or partially precooked (not ready-to-eat) meat and poultry packages. The label tells the consumer how to safely store, prepare, and handle raw meat and poultry products in the home.

What kind of bacteria can be in ground beef? Are they dangerous?
Bacteria are everywhere in our environment. Any food of animal origin can harbor bacteria. Pathogenic bacteria, such as Salmonella, Escherichia coli O157:H7, Campylobacter jejuni, Listeria monocytogenes, and Staphylococcus aureus, cause illness. These harmful bacteria can not be seen or smelled.

When meat is ground, more of the meat is exposed to the harmful bacteria. Bacteria multiply rapidly in the "Danger Zone" — temperatures between 40 and 140 °F. To keep bacterial levels low, store ground beef at 40 °F or less and use within 2 days, or freeze. To destroy harmful bacteria, cook ground beef to 160 °F.

Other bacteria cause spoilage. Spoilage bacteria are generally not harmful, but they will cause food to deteriorate or lose quality by developing a bad odor or feeling sticky on the outside.

Why is the E. coli bacterium of special concern in ground beef?
E. coli can colonize in the intestines of animals, which could contaminate muscle meat at slaughter.

O157:H7 is a strain of E. coli that produces large quantities of a potent toxin that forms in the intestine and causes severe damage to the lining of the intestine. The disease produced by the bacteria is called Hemorrhagic Colitis.- I know so much information :)

E. coli survive refrigerator and freezer temperatures. Once they get in food, they can multiply very slowly at temperatures as low as 44 °F. The actual infectious dose is unknown, but most scientists believe it takes only a small number of this strain of E. coli to cause serious illness and even death, especially in children. It is killed by thorough cooking.

Illnesses caused by E. coli have been linked with the consumption of undercooked ground beef. Raw milk, apple cider, dry cured sausage, and undercooked roast beef have also been implicated.

Can bacteria spread from one surface to another?
Yes. It is called cross-contamination. Bacteria in raw meat juices can contaminate foods that have been cooked safely or raw foods that won't be cooked, such as salad ingredients. Bacteria can also be present on equipment, hands, and even in the air.

To avoid cross-contamination, wash your hands with soap and hot water before and after handling ground beef to make sure you don't spread bacteria. Don't reuse any packaging materials. Use soap and hot water to wash utensils and surfaces which have come into contact with the raw meat. Don't put cooked hamburgers on the same platter that held the raw patties.
I was amazed when we did this experiment at school with washing. There is this product we rubbed all over our hands, it was clear, couldn't see it. Then we were told to go wash our hands. When we came back we had to put our hands under a florescent light and any missed place was GLOWING!!! it was crazy to see how many people don't wash right. This class ruined me!

What's the best way to handle raw ground beef when I buy it?
At the store, choose a package that is not torn and feels cold. If possible, enclose it in a plastic bag so leaking juices won't drip on other foods. Make ground beef one of the last items to go into your shopping cart. Separate raw meat from ready-cooked items in your cart. Have the clerk bag raw meat, poultry, and fish separately from other items.

Plan to drive directly home from the grocery store. You may want to take a cooler with ice for perishables.

How should raw ground beef be stored at home?
Refrigerate or freeze ground beef as soon as possible after purchase. This preserves freshness and slows growth of bacteria. It can be refrigerated or frozen in its original packaging if the meat will be used soon.

If refrigerated, keep at 40 °F or below and use within 1 or 2 days.

For longer freezer storage, wrap in heavy duty plastic wrap, aluminum foil, freezer paper, or plastic bags made for freezing. Ground beef is safe indefinitely if kept frozen, but will lose quality over time. It is best if used within 4 months. Mark your packages with the date they were placed in the freezer so you can keep track of storage times.

What is the best way to thaw ground beef?
The best way to safely thaw ground beef is in the refrigerator. Keeping meat cold while it is defrosting is essential to prevent growth of bacteria. Cook or refreeze it within 1 or 2 days.

To defrost ground beef more rapidly, you can defrost in the microwave oven or in cold water. If using the microwave, cook the ground beef immediately because some areas may begin to cook during the defrosting. To defrost in cold water, put the meat in a watertight plastic bag and submerge. Change the water every 30 minutes. Cook immediately. Do not refreeze ground meat thawed in cold water or in the microwave oven.

Never leave ground beef or any perishable food out at room temperature for more than 2 hours.

Is it dangerous to eat raw or undercooked ground beef?
Yes. Raw and undercooked meat may contain harmful bacteria. USDA recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs, casseroles, and hamburgers to 160 °F. Use a food thermometer to check that they have reached a safe internal temperature.

Are there people who are more at risk from eating ground beef that is undercooked or mishandled?
The very young, the very old, and those with immune systems that have been weakened by cancer, kidney disease, and other illnesses are most at risk and vulnerable to illnesses associated with contaminated food. The symptoms of foodborne illness — such as diarrhea or vomiting, which can cause dehydration — can be very serious. Safe food handling practices at home or anywhere food is served is especially important for those in the "at-risk" group.

Are microwaved hamburgers safe?
Yes, if cooked properly to destroy harmful bacteria. Since microwaves may not cook food as evenly as conventional methods, covering hamburgers while cooking will help them heat more evenly. Turn each pattie over and rotate midway through cooking. Allow patties to stand 1 or 2 minutes to complete cooking. Then use a food thermometer to check that the internal temperature is 160 °F.

Is it safe to partially cook ground beef to use later?
No. Partial cooking of food ahead of time allows harmful bacteria to survive and multiply to the point that subsequent cooking cannot destroy them.

Can I refrigerate or freeze leftover cooked hamburgers? How should they be reheated?
If ground beef is refrigerated promptly after cooking (within 2 hours; 1 hour if the temperature is above 90 °F), it can be safely refrigerated for about 3 or 4 days. If frozen, it should keep its quality for about 4 months.

When reheating fully cooked patties or casseroles containing ground beef, be sure the internal temperature reaches 165 °F or it is hot and steaming.

Why is pre-packaged ground beef red on the outside and sometimes dull, grayish-brown inside?
Oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of meat purchased in the supermarket. The pigment responsible for the red color in meat is oxymyoglobin, a substance found in all warm-blooded animals. Fresh cut meat is purplish in color. The interior of the meat may be grayish brown due to lack of oxygen; however, if all the meat in the package has turned gray or brown, it may be beginning to spoil.

Why does ground beef release a lot of "juice" while cooking?
In making ground beef, some retail stores grind the meat while it is still frozen. Ice crystals in the frozen meat break down the cell walls, permitting the release of meat juices during cooking. The same thing happens after ground meat is frozen at home.
Also this is due to the fat they put into the higher % beef -
To accurately gauge the amount of fat in ground beef, look to the percentages. If the package is labeled “80% lean,” that means it’s 20% fat. Fresh ground beef goes through a number of natural color changes. The beef may look bright red on the surface, where it has been exposed to oxygen, while the inside remains purplish-red.

From what cuts of beef are ground beef and hamburger made?
Generally, ground beef is made from the less tender and less popular cuts of beef. Trimmings from more tender cuts may also be used. Grinding tenderizes the meat and the fat reduces its dryness and improves flavor.

What causes ground beef patties to shrink while cooking?
All meat will shrink in size and weight during cooking. The amount of shrinkage will depend on its fat and moisture content, the temperature at which the meat is cooked, and how long it is cooked. Basically, the higher the cooking temperature, the greater the shrinkage. Cooking ground beef at moderate temperatures will reduce shrinkage and help retain juices and flavor. Overcooking draws out more fat and juices from ground beef, resulting in a dry, less tasty product.

Self -Rising Flour

2009-04-10T11:58:00.000-07:00

Someone had asked me what this is and if they can use it just like regular flour. No you can't
Self-rising flour is a soft all-purpose flour to which baking powder and salt have been added. Manufacturers suggest using it for biscuits, quick breads, and cookies and eliminating the baking powder and salt called for in the recipe.

Vinegar Is Awesome!

2009-04-10T11:57:00.001-07:00

These are some things we can use vinegar for-

1. Clear mineral deposits from a steam iron.
Fill the water tank with white vinegar. Turn the iron to the steam setting and steam-iron a soft utility rag to clean the steam ports. Repeat the process with water, then thoroughly rinse out the inside of your iron.
2. Keep a garbage disposal clean and smelling fresh.
Mix one cup of vinegar in enough water to fill an ice cube tray, freeze the mixture, grind the cubes through the disposal, and flush with cold water.
3. Remove stubborn coffee stained cups and pots.
Fill the cup with vinegar overnight, then rinse with hot soapy water
4. Eliminate unpleasant cooking odors in the kitchen.
Boil one tablespoon of white vinegar with one cup of water.
5. Kill bacteria in meat.
Marinating meat in vinegar kills bacteria and tenderizes the meat. Use one-quarter cup vinegar for a two to three pound roast, marinate overnight, then cook without draining or rinsing the meat. Add herbs to the vinegar when marinating as desired.
6. Prevent cracked hard boiled eggs.
Add two tablespoons of white vinegar per quart of water before boiling to prevent the eggs from cracking. The egg shells will also peel off faster and easier.
7. Relief Jellyfish stings.
Dot the irritation with vinegar to relieve itching.
8. Relieve a sore throat.
Put two teaspoons of vinegar in your humidifier
9. Soothe sunburn pain.
Apply undiluted vinegar to the burn.
10. Cure an upset stomach.
Drink two teaspoons apple cider vinegar in one cup water to soothe an upset stomach.
11. Relieve itching.
Use a cotton ball to dab mosquito and other bug bites with vinegar straight from the bottle.
12. Relieve a cold.
Mix one-quarter cup apple cider vinegar with one-quarter cup honey. Take one tablespoon six to eight times daily.
13. Relieve a cough.
Mix one-half cup apple cider vinegar, one-half cup water, one teaspoon cayenne pepper, and four teaspoons honey. Take one tablespoon when cough acts up. Take another tablespoon at bedtime.
14. Dandruff treatment.
Simply pour a few tablespoons of vinegar on your hair and massage into your scalp. Wait a few minutes, then rinse and wash hair like normal. Try this for a few days until you see results. It restores chemical balance to the skin.
15. Acne remedy.
Remedy for acne skin conditions when diluted 50:50 with water and used as a toner. Careful around the eyes.
16. Dry skin repair & Skin Softener.
Add one-half cup of vinegar or so to warm bath water when bathing and get double benefits; softer skin and a cleaner bathtub with less work. Smooth a little vinegar on cracked, dried skin to help it heal.
17. Prevent yeast infections.
Apple cider vinegar is a natural remedy for yeast infections, when diluted with water and used as a douche. For example, douche with one tablespoon white vinegar to one quart warm water to adjust the pH balance in the vagina.
18. Condition dry hair.
Shampoo, then rinse hair with a mixture of one cup apple cider vinegar and two cups water. Vinegar adds highlights to brunette hair, restores the acid mantel, and removes soap film and sebum oil.
19. Remove perspiration stains from clothes
Apply one part white vinegar to four parts water, then rinse.
20. Unclog a shower head.
Unscrew the shower head, remove the rubber washer, place the head in a pot filled with equal parts vinegar and water, bring to a boil, then simmer for five minutes.
21. Prolong the life of flowers in a vase.
Add two tablespoons of white vinegar plus three tablespoons of sugar per quart of warm water. Stems should be in three to four inches of water.
22. Deodorize the air.
Vinegar is a natural air freshener when sprayed in a room.
23. Repel ants.
Use a spray bottle or mister filled with a solution of equal parts vinegar and water around door jambs, window sills, water pipes, and foundation cracks.
odyb.net

Salt

2009-04-10T11:55:00.001-07:00

Here are uses for Salt-

1)Pick up a dropped egg. If an egg breaks on the kitchen floor, sprinkle salt on the mess and leave it there for 20 minutes. You'll be able to wipe it right up.

2)Soothe a bee sting. Wet the sting right away, then cover it with salt.

3)Eliminate a grease fire. Pour salt on top to smother it. (Never use water on a grease fire.)

4)Clean up oven spills. If food boils over onto the oven floor, sprinkle salt on top to stop smoke and odor from forming. When the oven is cool, it'll be easy to brush away the spot.

5)Set color. If a dye may run, soak the garment for an hour in 1/2 gallon of water to which you've added 1/2 cup vinegar and 1/2 cup salt. If rinse water shows color, repeat. This is good for a single-colored fabric or madras. If the item is multicolored, dry-clean it. (American-made fabrics are unlikely to run, but fabrics from abroad are sometimes risky.)

6)Kill poison ivy. Add three pounds of salt to a gallon of soapy water. Spray it onto leaves and stems.

7)Make cream whip more easily and egg whites whip faster and higher. Add a pinch of salt.

8)Test for rotten eggs. Put an egg in a cup of water to which you've added two teaspoons of salt. A fresh egg will sink, but one that's iffy will float.

9)Clean the brown spots (from starch) off a nonstick soleplate (the bottom of your iron). Sprinkle salt on a sheet of waxed paper, slide the iron across it, then rub lightly with silver p0lish.

10)Repel fleas. Wash the doghouse with it.

Baking Soda

2009-04-10T11:53:00.000-07:00

Health Uses

1. Use it as an antacid.

2. Use it as underarm deodorant by applying it with a powder puff.

3. Mix half a teaspoon with peroxide paste and use it as toothpaste.

4. Use it as a face and body scrub.

5. Add a cup to bathwater to soften your skin.

6. Relieve skin itch from insect bites and pain from sunburn.

7. Remove strong odors from your hands by rubbing them with Baking soda and water.

8. Put two tablespoons in your baby’s bathwater to help relieve diaper rash.

9. Apply it on rashes, insect bites, and poison ivy irritations.

10. Take a Baking soda bath to relieve skin irritations.

11. Heartburn? Take a teaspoon of Baking soda mixed with one-half glass of water.

12. Freshen your mouth by gargling half a teaspoon of Baking soda mixed water.

13. Relieve canker sore pain by using it as mouthwash.

14. Use it to relieve bee stings.

15. Use it to relieve windburns.

16. Apply it on jellyfish sting to draw out the venom.

17. Unblock stuffy nose by adding a teaspoon of Baking soda to your vaporizer.

In the Home

18. Keep cut flowers fresh longer by adding a teaspoon to the water in the vase.

19. Put out small fires on rugs, upholstery, clothing, and wood.

20. Put an open container of Baking soda in the fridge to absorb the odors.

21. Sprinkle it on your ashtrays to reduce bad odor and prevent smoldering.

22. Sprinkle it on your slippers, boots, shoes, and socks to eliminate foul odor.

23. Turn Baking soda into modeling clay by combining it with one and 1/4 cups of water and one cup of cornstarch.

24. After feeding your baby, wipe his shirt with a moist cloth sprinkled with Baking soda to remove the odor.

25. Wipe your windshield with it to repel rain.

26. Improve the smell of dishrags by soaking them in Baking soda and water.

27. Suck it in with your vacuum cleaner to remove the odor.

28. Freshen the air by mixing Baking soda with your favorite perfumed bath salts. Put the mixture in small sachet bags.

29. Restore stiff brushes by boiling them in a solution of 1/2 gallon of water, 1/4 cup of vinegar, and a cup of Baking soda.

30. Put it under sinks and along basement windows to repel cockroaches and ants.

31. Scatter Baking soda around flowerbeds to prevent rabbits from eating your veggies.

32. Sweeten your tomatoes by sprinkling Baking soda on the soil around your tomato plants.

33. Sprinkle it onto your cat’s litter box to absorb the bad odor.

34. Sprinkle it on your pet’s comb or brush to deodorize their fur and skin.

In Cooking

35. Use it as a substitute for baking powder by mixing with it with cream of tartar or vinegar.

36. Wash fruits and vegetables with it.

37. When boiling a chicken, add a teaspoon of Baking soda to the water. Feathers will come off easier, and the flesh will be clean and white.

38. Soak dried beans to a Baking soda solution to make them more digestible.

39. Remove the distinctive taste of wild game by soaking it in a Baking soda solution.

40. Make a sports drink by mixing it with boiled water, salt, and Kool-Aid.

41. Remove the fishy smell from your fillets by soaking the raw fish in a Baking soda solution for an hour inside the fridge.

42. Make fluffier omelets by adding half a teaspoon of Baking soda for every three eggs used.

43. Reduce the acid content of your tomato-based recipes by sprinkling them with a pinch of Baking soda.

Cleaning Purposes

44. Add a cup to the toilet, leave it for an hour, and then flush. It will clean the toilet and absorb the odor.

45. Use it to scrub sinks, showers, plastic and porcelain tubs

46. Spray it on walls, mirrors, and countertops.

47. Add a spoonful to your dishwasher to make scrubbing dishes easier.

48. Remove grease from pots and pans.

49. Dry clean carpets and upholstered furniture by sprinkling Baking soda over the fabric and gently brushing it. Leave it for an hour or overnight, then vacuum.

50. Boost your laundry detergent’s cleaning power by sprinkling a handful on dirty clothes.

51. Combine it with water to make a paste for polishing stainless steel and chrome.

52. Remove scratches and crayon marks from vinyl floors and walls.

53. Clean your shoes with it.

54. Clean garbage cans with it.

55. Use it to wash diapers.

56. Clean the fridge with it.

57. Soak brushes and combs in a Baking soda solution.

58. Mix it with water to wash food and drink containers.

59. Put three tablespoons of Baking soda to a quart of warm water, then use the mixture to wash marble-topped furniture.

60. Absorb it with a damp sponge, then clean Formica countertops with the sponge.

61. Use it to get rid of stale odors from cooling containers and thermos bottles.

62. Run your coffee maker with a Baking soda solution, then rinse.

63. Combine with hot water to clean baby bottles.

64. Sprinkle it on barbecue grills, then rinse it off.

65. Scatter it on your greasy garage floor, scrub the floor, and rinse.

66. Remove burned-on food from a pan by soaking it in a Baking soda solution for 10 minutes before washing.

67. Clean your ashtrays with a Baking soda solution.

68. Keep your drains clean by putting four tablespoons of Baking soda in them each week. Flush it down with hot water.

69. Clean your shower curtains by soaking them in Baking soda and water.

70. Put it on a small brush to rub canvas handbags clean.

71. Use it to remove melted plastic bread wrapper from a toaster. Sprinkle Baking soda on a damp rug, then use the rug to clean the toaster.

72. Use it to clean your retainers

73. Make a thick paste of Baking soda and water, and used it to scrub enameled cast iron and stainless steel.

74. Mix four tablespoons of Baking soda with a quart of warm water, and use it to clean the inside part of an oven.

75. Use it to unclog gas stoves.

The most amazing thing about Baking soda is that it’s very cheap. You can do all these things for a very small cost. Baking soda is truly a miracle product, whether it’s used for baking or not.

What is A Food Grade Container?

2009-04-10T11:49:00.000-07:00

When storing your food storage, we are told to make sure it's in a food grade container. What does that mean and how can we tell?
A food grade container is one that will not transfer non-food chemicals into the food and contains no chemicals which would be hazardous to human health. If you are uncertain whether a container is food-grade or not then contact the manufacturer and ask if a particular container is approved for food use.
Your best bet is to buy containers that you know food was already stored in previously. Like a local bakery has buckets that have had frosting or fillings in them. They will sell these for couple bucks if you call ahead.

But if you are buying, here are some tips:

Plastics
High density polyethylene buckets may have HDPE stamped on them, or a recycle symbol with a "2" in the middle. You can also look for plastic containers made from polycarbonate, polyester or polyethylene. Plastic storage containers are the most popular types of containers to store dry goods.

Metal cans
For storing dry foods metal cans work great, but they tend to be more expensive than plastic containers, take specialized equipment to use (glass jars also needs special equipment to store food), can be hard to come by and they can only be sealed once. For these reasons, metal cans are not the most popular solution. Unfortunately, metal cans can rust from both the inside and out.

Vacuum pouches
Vacuum pouches also take special equipment to work with, but once sealed properly the last for a long time.

Glass jars
Compared to metal cans glass jars are very stable, but they don't handle being dropped or bumped hard very well. The biggest advantage that glass jars have is the ability to be reused over and over again, but it does take specialized equipment.