I receive email updates from some blogs in regards to prepping, homesteading, etc. This morning I open one from Rudy Kearney asking for readers to check out his new food calculator. What makes this one different is that you just put in how many members you have in your family and it will give you exact numbers of what you need in each category.
It is very similar to the LDS calculator but this one was more clear cut and when I looked at the numbers. I realized how woefully unprepared I am. I am trying to prep on such a limited budget. My husband is on board but only to a point. If he knew that a hand grinder was on my wish list he'd say no! He thinks buying wheat berries is crazy when flour is good enough.
I'm beginning to wonder if maybe I should be focusing more on the here and now. For whatever reason, flour is cheaper than wheat berries. Maybe a goal of flour for six months would be a more attainable goal than wheat berries for six months. Obviously, my goal is a year and longer. But as of late, I feel like time is running out and I'll be lucky to have 3 months set aside!
Suddenly I feel woefully inadequate at trying to set aside for inflation and food shortages. I feel burdened knowing that my parents who live nearby refuse to store anything and will become my responsibility. My siblings mock my efforts and my Christian friends will say they have their trust in God! However, I know they would come calling if things get tough. Obviously, I would share what I have but I would feel resentful!
Maybe my strategy is wrong. I buy items on sale but not as many as I should be. Our finances are so tight and the reality is I need to get a job. I am a stay at home mamma, but my kids are older now and I need to get another part-time job. When I have worked part-time, I noticed that my baking tapered off, we ate out more and overall the house was not cared for. However, I could prep more and I think that is the priority for right now. I worry for my youngest who is only 8 years old who won't get my time and attention...but by writing my thoughts out I realize it is the only way to adequately get ahead of the pending inflation.
Maybe I should be focusing on one thing at a time when it is on sale and buying all that I can afford for that pay week. I really need to figure this out! Just wish I had someone to lament my worries and concerns with!
Sunday 27 February 2011
Friday 25 February 2011
Clarifying Butter (i.e. Ghee) - Perfect for Food Storage!
I got this from another site and I am including a link to another site which has photos of a step by step process for making ghee. The second link does not water bath can the ghee which means the shelf life is shorter....(I assume).
HOW TO PRESERVE BUTTER (GHEE) also know as Clarified Butter
1 lb. butter
Ghee is an Indian and Eastern cooking ingredient which has its closest Western counterpart in clarified butter. Ghee has better storage properties than whole butter and will not burn as easily at high temperatures.
This recipe may be multiplied for as many as you would like in a batch. Each pound of butter makes about 1 pint, so adjust accordingly. The recipe given is specific for 1 portion. Use either salted or unsalted butter.
Canning Preparation:
In a boiling water bath canner, fill water sufficiently to cover canning jar 2 inches and allowing for several inches of boiling space above water. Place rack in canner and bring water to a full boil.
Sterilize 1 glass jar canning jar for 10 minutes in canner (about 1 pint jar for each pound butter used). Bring canning lid to a boil in a saucepan, then turn off heat and let sit. Remove canning jar and place in warm oven and allow to air dry until ready to use.
Choose a heavy bottomed saucepan, (such as enamel-lined cast iron) so that butter will not scorch on the bottom of the pan. Use only fresh butter.
Butter Preparation:
Melt butter slowly in saucepan over medium heat. Steadily increase heat as butter melts until butter begins to boil and foam.
When butter is covered with foam, reduce heat and stir the bottom contents of the the pot with a spatula, or simply swirl the butter around and around in a circle, by gently rotating the pan. Reduce heat to lowest setting and continue to cook for 40-50 minutes, or until a sediment forms on the bottom of the pan and the top portion of butter is translucent and clear.
Strain butter through a colander or sieve in which several layers of cheesecloth have been placed, allowing butter to pass through slowly. Ghee (clarified butter) may need to be strained again, until it is clear of sediment. (Tip: leave the bottom few tablespoons behind when gently pouring out contents of pot). All solids should be removed. Save the butter solids for flavoring vegetables or add to baking.
Pour hot butter into the hot, dry, canning jar leaving 1 inch head space.
IMPORTANT: Wipe the rim of the jar with a damp, hot, paper towel (dip it into boiling water or a few drops of lemon juice or vinegar) to clean the rim of the jar. If any trace of butter is on the rim of the jar, the seal may fail.
Place lid and ring on jar and tighten until resistance is felt.
Process in boiling water bath canner for 10 minutes. Remove and allow to cool in a place free from draft. After 24 hours, gently remove ring from jar and store for up to 6 months.
Submitted by: CM
Here is the link to a more visual how to that is very helpful and this link is amazing and she mentions that if kept in the fridge or cold that it is good indefinitely!
HOW TO PRESERVE BUTTER (GHEE) also know as Clarified Butter
1 lb. butter
Ghee is an Indian and Eastern cooking ingredient which has its closest Western counterpart in clarified butter. Ghee has better storage properties than whole butter and will not burn as easily at high temperatures.
This recipe may be multiplied for as many as you would like in a batch. Each pound of butter makes about 1 pint, so adjust accordingly. The recipe given is specific for 1 portion. Use either salted or unsalted butter.
Canning Preparation:
In a boiling water bath canner, fill water sufficiently to cover canning jar 2 inches and allowing for several inches of boiling space above water. Place rack in canner and bring water to a full boil.
Sterilize 1 glass jar canning jar for 10 minutes in canner (about 1 pint jar for each pound butter used). Bring canning lid to a boil in a saucepan, then turn off heat and let sit. Remove canning jar and place in warm oven and allow to air dry until ready to use.
Choose a heavy bottomed saucepan, (such as enamel-lined cast iron) so that butter will not scorch on the bottom of the pan. Use only fresh butter.
Butter Preparation:
Melt butter slowly in saucepan over medium heat. Steadily increase heat as butter melts until butter begins to boil and foam.
When butter is covered with foam, reduce heat and stir the bottom contents of the the pot with a spatula, or simply swirl the butter around and around in a circle, by gently rotating the pan. Reduce heat to lowest setting and continue to cook for 40-50 minutes, or until a sediment forms on the bottom of the pan and the top portion of butter is translucent and clear.
Strain butter through a colander or sieve in which several layers of cheesecloth have been placed, allowing butter to pass through slowly. Ghee (clarified butter) may need to be strained again, until it is clear of sediment. (Tip: leave the bottom few tablespoons behind when gently pouring out contents of pot). All solids should be removed. Save the butter solids for flavoring vegetables or add to baking.
Pour hot butter into the hot, dry, canning jar leaving 1 inch head space.
IMPORTANT: Wipe the rim of the jar with a damp, hot, paper towel (dip it into boiling water or a few drops of lemon juice or vinegar) to clean the rim of the jar. If any trace of butter is on the rim of the jar, the seal may fail.
Place lid and ring on jar and tighten until resistance is felt.
Process in boiling water bath canner for 10 minutes. Remove and allow to cool in a place free from draft. After 24 hours, gently remove ring from jar and store for up to 6 months.
Submitted by: CM
Here is the link to a more visual how to that is very helpful and this link is amazing and she mentions that if kept in the fridge or cold that it is good indefinitely!
Tuesday 22 February 2011
Long Term Food Storage Shelf Life Listing
Here is a great Article about long term storage expiration dates on Daily Survival Blogspot. It also includes some great links!
Monday 21 February 2011
Trying out a local On-line Prepping Store
I am really bad for taking my time window shopping before making a purchase. I think I enjoy the hunt as much as the actual purchase.
One of my goals is to create a list of local and for me that means within Canada, online prepping retailers. I found one recently that is located within 45 minutes from me. Their site isn't bad. They don't yet have a working shopping cart, but I can pay by Paypal so that gives me a feeling of security and they go to a local Farmers Market in my area.
The name of the store is http://www.basiclifeessentials.com/misc.htm#clmill and they have a nice variety of products including mylar bags, oxygen absorbers, gamma lids, water purifiers and even manual grain mills. So, I placed my first order today and hopefully shipping won't be to bad and it all will arrive within a reasonable time.
I will keep you posted!
One of my goals is to create a list of local and for me that means within Canada, online prepping retailers. I found one recently that is located within 45 minutes from me. Their site isn't bad. They don't yet have a working shopping cart, but I can pay by Paypal so that gives me a feeling of security and they go to a local Farmers Market in my area.
The name of the store is http://www.basiclifeessentials.com/misc.htm#clmill and they have a nice variety of products including mylar bags, oxygen absorbers, gamma lids, water purifiers and even manual grain mills. So, I placed my first order today and hopefully shipping won't be to bad and it all will arrive within a reasonable time.
I will keep you posted!
Sunday 20 February 2011
Homemade Baking Powder
What you may not realize is that baking powder loses its fizzle pretty quickly. I discovered this after buying a bunch at the local Walmart at a great price, but didn't use them up quick enough! Now I store my ingredients seperately and make up a batch as I go. Here is the recipe using only two ingredients that make it last indefinitely when stored separately.
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 teaspoon corn starch (optional if storing!)
Preparation:
Mix the baking soda and cream of tartar together until well combined. Use immediately.
Yield: One tablespoon of baking powder.
To store baking powder: Add a teaspoon of corn starch to the mixture, and stir. This will absorb any moisture from the air, and prevent the baking powder from reacting before you need it. Store in an air-tight container.
Did You Know? Most commerically-produced baking powder contains aluminum--sodium aluminum sulfate to be exact. Make your own baking powder, and keep your baked goods aluminum-free.
Make some up to last a month at a time and your ingredients will keep for a long time!
Yield: One tablespoon of baking powder.
To store baking powder: Add a teaspoon of corn starch to the mixture, and stir. This will absorb any moisture from the air, and prevent the baking powder from reacting before you need it. Store in an air-tight container.
Did You Know? Most commerically-produced baking powder contains aluminum--sodium aluminum sulfate to be exact. Make your own baking powder, and keep your baked goods aluminum-free.
Make some up to last a month at a time and your ingredients will keep for a long time!
A Money Saving Tip Using Rain Cheques
I follow sales at the grocery stores. I will go on payday and buy as much as my budget allows. However, often the sale is so good that I wish I could buy more. So, I will share with you a trick I use to extend the sale price for upto one month if it all goes well.
If you shop at the grocery store on the last day, preferrably the last evening of the sale, they have usually run out of the really good items that were the lowest priced. Both my husband and I will ask for rain cheques for all items that are sold out and suitable for our pantry. We also do this anytime we are in the store and the item isn't available. This allows us to gather rain cheques and get the sale price spread throughout the month.
If you shop at the grocery store on the last day, preferrably the last evening of the sale, they have usually run out of the really good items that were the lowest priced. Both my husband and I will ask for rain cheques for all items that are sold out and suitable for our pantry. We also do this anytime we are in the store and the item isn't available. This allows us to gather rain cheques and get the sale price spread throughout the month.
First Post
Wow, I finally did it! I have started a blog about my journey in preparing for the future which scarily seems closer day by day. I am located in Atlantic Canada and my struggle to buy items at a cost effective price such as mylar bags, oxygen absorbers, buckets, etc., hasn't been easy.
I have also struggled with a husband who doesn't always agree with what I am doing, yet often goes along with it because I think in his heart he knows it's a good thing.
This blog will be a place to vent a bit because I'm weary from trying to gently lead my loved ones to thinking more long term. I'm tired of feeling crazy, I need this blog so that I can document my progress!
Welcome!
I have also struggled with a husband who doesn't always agree with what I am doing, yet often goes along with it because I think in his heart he knows it's a good thing.
This blog will be a place to vent a bit because I'm weary from trying to gently lead my loved ones to thinking more long term. I'm tired of feeling crazy, I need this blog so that I can document my progress!
Welcome!
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