The unrest overseas will hit our shores. Get ready!
Monday, 21 March 2011
Thursday, 10 March 2011
To Buy Organic...
Buying organic is something I wish I could do more often, but in reality, buying organic is often something that isn't in my budget because we are one income and have a larger family with teenage boys! However, when the price difference is affordable I will choose organic. But this list here makes the decision making easier. I want my kids eating healthy fruit & veggies and I want to store as many healthy foods as possible. I think I found the list on a local facebook page called Buy Local NB. To Buy Organic (the numbers to the side show the percentage of washed fruit that still contains pesticides):
- Nectarines – 97.3%
- Celery – 94.5%
- Pears – 94.4%
- Peaches – 93.7%
- Apples – 91%
- Cherries – 91%
- Strawberries – 90%
- Imported Grapes – 86%
- Spinach – 83.4%
- Potatoes – 79.3%
- Asparagus
- Avocados
- Bananas
- Broccoli
- Cauliflower
- Kiwi
- Mangoes
- Onions
- Papaya
- Sweet Peas
Saturday, 5 March 2011
Egg Replacements
I recently ordered a can of whole dried eggs which will be put away into my food storage and only used as it gets close to the expiration date. However, because this is an expensive item to add to food storage which in reality, may or may not be needed as my goal is to have food storage for a year or more, and I am building that based more on economic conditions and food shortages and I remain hopeful that I could get my hands on eggs and my hope is to someday have chickens & hens in my backyard!
So, with that long winded sentence made, I am including some recipes for substitutes to have on hand because they are cheaper and easier to attain, especially for those starting out and on super tight budgets!
2 tbsp cornstarch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!
Flax Seed:
How can flax substitute for oils and eggs in cooking?
Flaxseed can easily replace oil or shortening in a recipe because of it's high oil content. Just replace 1/3 c. of oil with 1 c. of milled flaxseed for a 3:1 substitution ratio. Similarly, a flaxseed mixture can be used as an egg substitute in selected recipes like pancakes, muffins and cookies. For every egg, replace with 1 tsp. of milled flax amd 3 tbsp. of water. Mix milled flaxseed and water in a small bowl and let sit for 1 to 2 minutes. The result will be a slightly gummier and chewier baked good, with a slight decrease in volume.
Flax seeds are easy to grind, and you likely have the right tool in your kitchen. Grind flax seeds at home using a coffee grinder, food processor or blender. Like coffee beans, you can grind flax seeds coarsely or finely, but generally, recipes call for finely ground flax seed.
So, with that long winded sentence made, I am including some recipes for substitutes to have on hand because they are cheaper and easier to attain, especially for those starting out and on super tight budgets!
Flax Seed:
How can flax substitute for oils and eggs in cooking?
Flaxseed can easily replace oil or shortening in a recipe because of it's high oil content. Just replace 1/3 c. of oil with 1 c. of milled flaxseed for a 3:1 substitution ratio. Similarly, a flaxseed mixture can be used as an egg substitute in selected recipes like pancakes, muffins and cookies. For every egg, replace with 1 tsp. of milled flax amd 3 tbsp. of water. Mix milled flaxseed and water in a small bowl and let sit for 1 to 2 minutes. The result will be a slightly gummier and chewier baked good, with a slight decrease in volume.
Flax seeds are easy to grind, and you likely have the right tool in your kitchen. Grind flax seeds at home using a coffee grinder, food processor or blender. Like coffee beans, you can grind flax seeds coarsely or finely, but generally, recipes call for finely ground flax seed.
Wednesday, 2 March 2011
Costco Shopping
Through my bank...(I hate banks!!!) I started a savings account that is funded through your debit purchases. If I buy anything using my regular chequing/debit acount then 25 cents is deposited into my savings account. I have used this money for Christmas and just the other day for prepping!
I decided to take $40...yep, not much I know and go to Costco and see if they had anything on clearance that I could grab suitable for food storage. Well, my prayers were answered! I bought a 20lb bag of flour for $15, a box of instant mashed potatoes for $10.50 (I plan to write about them soon as they are excellent) and the best purchase.... four 2lb bags of whole bean coffee for $4.97 each!!!! Regular price was $12.99!
Costco will clear out items at wonderful prices, they usually end in .97. I had already bought this particular brand of coffee two weeks before on sale at this price, I did not expect to find any left! Maybe people are suspicious of cheap coffee! This time, they weren't showing the regular price just this clearance price, so maybe they presume it isn't good coffee...but it is and nice and strong!
I went over by $5 but no big deal! The rest of my savings is going towards an order with www.basiclifeessentials.com where I ordered a can of dried whole eggs...hard to find lately, and two different sizes of mylar bags!
Things are heating up in the middle east...I'm feeling the worry of inflation and seeing prices rise! I need to know we have what we need to be prepared for whatever may come our way.
I decided to take $40...yep, not much I know and go to Costco and see if they had anything on clearance that I could grab suitable for food storage. Well, my prayers were answered! I bought a 20lb bag of flour for $15, a box of instant mashed potatoes for $10.50 (I plan to write about them soon as they are excellent) and the best purchase.... four 2lb bags of whole bean coffee for $4.97 each!!!! Regular price was $12.99!
Costco will clear out items at wonderful prices, they usually end in .97. I had already bought this particular brand of coffee two weeks before on sale at this price, I did not expect to find any left! Maybe people are suspicious of cheap coffee! This time, they weren't showing the regular price just this clearance price, so maybe they presume it isn't good coffee...but it is and nice and strong!
I went over by $5 but no big deal! The rest of my savings is going towards an order with www.basiclifeessentials.com where I ordered a can of dried whole eggs...hard to find lately, and two different sizes of mylar bags!
Things are heating up in the middle east...I'm feeling the worry of inflation and seeing prices rise! I need to know we have what we need to be prepared for whatever may come our way.
Sunday, 27 February 2011
Discouraged
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!
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!
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!
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