I've had requests for recipes to use food storage, so I'll share one of my favorites with you now. Ready? It is so simple.
Taco soup.
All ingredients are in storage - including short-term freezer storage. I don't have to run to the store for strange ingredients. I just open bottles and dump the ingredients into a pot. Boil, simmer, done!
Ingredients:
1 lb ground beef (from my freezer), browned
1 bottle/can/freezer package sweet corn (undrained)
1 can pureed tomatoes
1 can/bottle stewed tomatoes
1 can olives (drained)
1 can kidney beans (drained and rinsed)
1 package taco seasoning (or 3 Tablespoons from a bulk seasoning container)
Dump together, boil, then simmer for about 30 minutes - more or less - done. Serve with tortilla chips and sour cream (optional).
My picky eater will even get excited to eat this if I call it chips and dip. =)
Sorry - no photo. I eat it too fast.
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Friday, February 20, 2009
Thursday, February 19, 2009
February is Potato Lover's Month
Did you know we are potato farmers as well as spelt and grain farmers? It is true. We grow famous Idaho potatoes - the good ones (Burbanks). Yes, there are other varieties, but the Burbank is a good, solid, reputable, all-purpose potato. It will hold up if you are looking to mash, bake, french fry, slice, dice, or use it in a potato gun. (What? Haven't seen those? They are pretty funny.)
Anyway, I wanted to mention how wonderful potatoes are to have in your food storage. Short term storage. I can keep fresh poatoes from early October until about May in my basement. It has a great atmosphere for potatoes - it is quite cool in my fruit room, dark (plus I keep them covered), and dry.
We love to eat potatoes here. Our favorite method, currently, is to eat them as hash browns. We just bake a few extra (or share the big potatoes) and whatever is left over in the morning, we dice up (skins on) and fry them up into hashbrowns - dousing them with lots of ketchup for my family. My boys think that is a fantastic treat!I have recently discovered a fantastic cheesy potato chicken vegetable soup that is divine! Or baked potato soup is great on a cold day. And a baked potato bar is always delicious. (Hints: top baked potatoes with hamburger stroganof gravy, or cheesy broccoli, or sour cream and bacon bits or chives, or chili, or cheese, or a combination of the above. YUMMY! I'm getting hungry for a baked potato bar.)
So? Check your grocery stores and make sure they have their potato lovers displays up. Find a farmer or a potato warehouse and buy some potatoes! Have a party - serve baked potatoes. It will be fun.
p.s. Have you heard the hype about the Albertsons sales and super savings... check that out soon. There are great deals to be had for stocking up your food storage.
Talk to you again soon.
Wednesday, February 18, 2009
Follow up for butter canning
Thanks for the great questions ladies. Here's the Q&A on the butter canning:
Q: Why would you can butter if you can freeze it?
A: The purpose in going to the trouble of canning butter is to add to your food storage in the event of the following types of emergencies/situations:
If you canned butter once/year or every other year, you'd be in good shape for having some fats that you can cook with if the need arises. Fats are a great source of much needed calories in a food shortage and also you need them to cook with! But keep up on storing your oils too! I recommend & have) the following fats in my storage: canned butter, butter powder, oil, canned cheese, frozen butter, crisco.....
Q: More of a comment, butter that has melted & then "set" again has an undesirable texture- although the taste is okay.
A: Yes, that is true. However, butter that has melted or been caused to melt doesn't go through the same "shaking" process as outlined in the instructions. Doing this re-distributes the fats & solids so they don't separate and lose that texture, I know it's not perfect and nothing will have the same taste/consistency as fresh butter, but this is a great method and addresses that concern to some degree.
IMPORTANT NOTE: The canning of butter is extremely dangerous and should NEVER be done for home consumption. The National Center for Home Food Preservation at the University of Georgia-Atlanta says that it is not an acceptable way to preserve butter. You aren't "processing" the butter to kills the bacteria...you are only heating the jars to form a seal. This still allows botulism to grow and flourish in the butter....and because botulism is odorless, tasteless and colorless, it can be toxic to your family! Check out their website www.uga.edu/nchfp for more information.
I hope this information is helpful to you all. Keep up on your food storage, it truly is a lifelong commitment, so keep it up- every little bit helps!
Q: Why would you can butter if you can freeze it?
A: The purpose in going to the trouble of canning butter is to add to your food storage in the event of the following types of emergencies/situations:
- Job loss- butter can be expensive, it would be nice to have some on hand!
- Oil freeze or super inflation!- trucks/transport vehicles wouldn't be able to get foods to stock grocery store shelves for a period of days, weeks etc?
- Pandemic- what if you were confined to your home for weeks to months?
- Natural disaster- no power (again probably no food in stores for periods of time)
- Evacuation- it would be nice to have portable food!
I don't count the food in my freezer as long term food storage, I use it in my rotating 3-9 month supply, so it fluctuates a lot. Something with a long shelf life would be far more valuable depending on the type of crisis that could occur.
If you canned butter once/year or every other year, you'd be in good shape for having some fats that you can cook with if the need arises. Fats are a great source of much needed calories in a food shortage and also you need them to cook with! But keep up on storing your oils too! I recommend & have) the following fats in my storage: canned butter, butter powder, oil, canned cheese, frozen butter, crisco.....
Q: More of a comment, butter that has melted & then "set" again has an undesirable texture- although the taste is okay.
A: Yes, that is true. However, butter that has melted or been caused to melt doesn't go through the same "shaking" process as outlined in the instructions. Doing this re-distributes the fats & solids so they don't separate and lose that texture, I know it's not perfect and nothing will have the same taste/consistency as fresh butter, but this is a great method and addresses that concern to some degree.
IMPORTANT NOTE: The canning of butter is extremely dangerous and should NEVER be done for home consumption. The National Center for Home Food Preservation at the University of Georgia-Atlanta says that it is not an acceptable way to preserve butter. You aren't "processing" the butter to kills the bacteria...you are only heating the jars to form a seal. This still allows botulism to grow and flourish in the butter....and because botulism is odorless, tasteless and colorless, it can be toxic to your family! Check out their website www.uga.edu/nchfp for more information.
I hope this information is helpful to you all. Keep up on your food storage, it truly is a lifelong commitment, so keep it up- every little bit helps!
Sunday, February 15, 2009
How to can butter?
IMPORTANT NOTE: The canning of butter is extremely dangerous and should NEVER be done for home consumption. The National Center for Home Food Preservation at the University of Georgia-Atlanta says that it is not an acceptable way to preserve butter. You aren't "processing" the butter to kills the bacteria...you are only heating the jars to form a seal. This still allows botulism to grow and flourish in the butter....and because botulism is odorless, tasteless and colorless, it can be toxic to your family! Check out their website www.uga.edu/nchfp for more information.
-Jamie
With that in mind, here are the step by step instructions:
1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.
2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.
3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.
4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" of head space in the jar, which allows room for the shaking process.
5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids "ping," shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.
6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.
A lovely glow seems to emanate from every jar. You will also be glowing with grateful satisfaction while placing this "sunshine in a jar" on your pantry shelves.
Good luck!
-Heather
-Jamie
Yes! You can do this at your home with just 3 things: butter, canning jars & your range/oven! I actually did this just a few weeks ago, and although it takes a bit of time, it's definitely worth adding to your food storage!
Storing fats are tricky because of the rancidity factor, but canned butter can last 3-5 years (on the shelf!) in correct conditions: cool temp, no direct heat or light. I keep mine in boxes on my storage shelf in my basement.
*Tips-
1. If you are going to do this, block out a couple hours so you won't be rushed (maybe while kids are at school or napping), this takes a bit of patience with minimal interruptions. I did this while my husband was gone, my 2 & 4 year old children woke up from their naps an hour into my "canning session" and were crabby, whiny & hungry.......it was not an ideal environment; however, I managed complete it and all my jars sealed successfully. But next time I will plan differently!
2. I used 10 lbs butter for this "trial run", I have 20 lbs more in my freezer. Butter freezes wonderfully! I buy good quantities when it's on sale (2/$3) during Holidays or promotions and freeze it until I have enough to make a batch or two.
Storing fats are tricky because of the rancidity factor, but canned butter can last 3-5 years (on the shelf!) in correct conditions: cool temp, no direct heat or light. I keep mine in boxes on my storage shelf in my basement.
*Tips-
1. If you are going to do this, block out a couple hours so you won't be rushed (maybe while kids are at school or napping), this takes a bit of patience with minimal interruptions. I did this while my husband was gone, my 2 & 4 year old children woke up from their naps an hour into my "canning session" and were crabby, whiny & hungry.......it was not an ideal environment; however, I managed complete it and all my jars sealed successfully. But next time I will plan differently!
2. I used 10 lbs butter for this "trial run", I have 20 lbs more in my freezer. Butter freezes wonderfully! I buy good quantities when it's on sale (2/$3) during Holidays or promotions and freeze it until I have enough to make a batch or two.
3. Butter expands when it warms, so your 10 lbs will "grow" while you're doing this, be sure you have a large enough pot, or use 2. I found out the hard way and had to pour melted butter from one large pot to another, what a mess........
4. Be sure you have cleared a shelf in your fridge for the cooling process so you're not scrambling at the last minute.
4. Be sure you have cleared a shelf in your fridge for the cooling process so you're not scrambling at the last minute.
With that in mind, here are the step by step instructions:
1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.
2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.
3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.
4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" of head space in the jar, which allows room for the shaking process.
5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids "ping," shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.
6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.
A lovely glow seems to emanate from every jar. You will also be glowing with grateful satisfaction while placing this "sunshine in a jar" on your pantry shelves.
I have not tasted my finished product (took too much work, I didn't want to open one!), but I've heard from those whom have and they say it's wonderful! Since you don't add anything to it, it should taste just like butter. Once opened, you treat it as you would an open stick of butter- refrigerate upon opening or keep tightly sealed on pantry shelf.
Good luck!
-Heather
Thursday, February 12, 2009
p.s. WonderMill Wheat Grinder
I was reminded that the WonderMill price is going up on Feb 15 - so if you are anxious to get one - lock in the price soon before it goes up!
WonderMill Wheat Grinder
Have you ever tried to shop for a flour mill so you could make your very own wholesome flour? It isn't always easy finding the information you need. I also think it is harder to know what I want when I cannot touch and feel the item I want to purchase.
My twitter friend told me about this article (hubpage) which is very informative about the WonderMill. If you are at all interested in flour mills, this is a must-read! (Especially since the author actually uses the WonderMill herself.)
Before I refer you to the article, let me just tell you that if you need more information on comparative grain mills or just want to know where to purchase a WonderMill - you can always find them on the HiStakes-Spelt.com website.
So? Happy reading...
(Link to the article about the WonderMill:) http://hubpages.com/hub/Wonder-Mill-Wheat-Grinder
My twitter friend told me about this article (hubpage) which is very informative about the WonderMill. If you are at all interested in flour mills, this is a must-read! (Especially since the author actually uses the WonderMill herself.)Before I refer you to the article, let me just tell you that if you need more information on comparative grain mills or just want to know where to purchase a WonderMill - you can always find them on the HiStakes-Spelt.com website.
So? Happy reading...
(Link to the article about the WonderMill:) http://hubpages.com/hub/Wonder-Mill-Wheat-Grinder
Wednesday, February 11, 2009
Apple Pie Filling Recipe, plus Bonus Recipe
For those of you who loved that pie crust for the deep dish apple pie - I am reminding you of the link for the yummy apple pie filling recipe. (of if you are new to the blog this is where to find it.)
http://histakes-food-storage.blogspot.com/2008/10/apple-pie-filling_22.html
I love to bake in the winter. So, I've been using my jars of peach pie filling, apple pie filling, and cherry pie filling more than I should. (So much for that new year's resolution to lose weight - besides, baking heats the house!)
My favorite uses for my pie fillings is a good basic crisp topping. Do you have the recipe?
Here is my favorite:
Crisp topping
(good with any pie filling you are craving)
makes an 8x8 pan.
1/2 cup flour
1/2 cup brown sugar
1/2 cup oatmeal (I use a heaping 1/2 cup)
1/3 cup butter, softened but not melted
1/2 teaspoon cinnamon (optional)
Cut ingredients together. Sprinkle over pie filling in an 8x8 or 9x9 square pan.
Bake for 30 minutes at 400 degrees until brown and crispy.
(Serve with vanilla ice cream)
That makes my mouth water. Hope you enjoy it as much as we do.
By the way - I am hoping most of these ingredients would be in your food storage. This is the time of year when I sit back and use some of my storage and keep it rotated. I haven't noticed any wonderful sales in my area (other than cereal) to keep building my food storage.
So, my plan? just make sure I don't run out of the basic food items (and toilet paper necessities) I love - keep at least one or two packages on the shelf always - until a good sale comes... then I will really stock up.
Happy eating!
http://histakes-food-storage.blogspot.com/2008/10/apple-pie-filling_22.html
I love to bake in the winter. So, I've been using my jars of peach pie filling, apple pie filling, and cherry pie filling more than I should. (So much for that new year's resolution to lose weight - besides, baking heats the house!)
My favorite uses for my pie fillings is a good basic crisp topping. Do you have the recipe?
Here is my favorite:
Crisp topping
(good with any pie filling you are craving)
makes an 8x8 pan.
1/2 cup flour
1/2 cup brown sugar
1/2 cup oatmeal (I use a heaping 1/2 cup)
1/3 cup butter, softened but not melted
1/2 teaspoon cinnamon (optional)
Cut ingredients together. Sprinkle over pie filling in an 8x8 or 9x9 square pan.
Bake for 30 minutes at 400 degrees until brown and crispy.
(Serve with vanilla ice cream)
That makes my mouth water. Hope you enjoy it as much as we do.
By the way - I am hoping most of these ingredients would be in your food storage. This is the time of year when I sit back and use some of my storage and keep it rotated. I haven't noticed any wonderful sales in my area (other than cereal) to keep building my food storage.
So, my plan? just make sure I don't run out of the basic food items (and toilet paper necessities) I love - keep at least one or two packages on the shelf always - until a good sale comes... then I will really stock up.
Happy eating!
Thursday, January 22, 2009
Apples and an Amazing Pie Crust
So, if you are like me, you might still have apples (from the tree) and carrots galore in your fridge or cold storage. My apples are begging to be used - they aren't holding up as well this year as other years.
I decided to make an apple pie a few weeks ago with my apples (and forgot to take a picture so enjoy the one posted ;). I am not a pie maker, normally. I usually make an apple crisp or someway to eat the filling and avoid the crust. I've never been good at making crusts. They just haven't worked out for me.... until.... (yup, there is a happy ending) I tried my grandma's recipe for an egg yolk crust.
The crust was easy to work with and it baked beautifully.
Do you know the real secret to a successful pie crust? Very few people actually know this secret - ready? You must have a pastry cloth and a pastry cover for your rolling pin. Doing it any other way... well... just doesn't work near as nicely. And once you use one, I dare say, you may never go back to your old ways.
Would you like the recipe so your apples can finally be used, too? (you can also use that wonderful apple pie filling you bottled this last canning season, or create whatever pie you would like - this is a very versatile crust. It is not only for apple pies.)
p.s. Credit goes to my grandma for this recipe
Pie Crust for Big Pies
(Egg Yolk Pastry)
5 cups flour
4 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1-1/2 cup Crisco
2 egg yolks
Cold water
Combine dry ingredients. Cut in Shortening. Beat egg yolks in measuring cup add ice water to make a 1 cup full. Roll out like any pastry. Make enough for deep dish big apple pie or 3 - 9" two crust pies.
Monday, January 19, 2009
Taking Applications
I cannot seem to keep up with blogging these days, so in order to keep up with our faithful readers, I am taking applications for someone to help me blog about food storage - at least twice a week.
If you are interested, we can discuss options on writing and making sure we work well together.
Contact me soon! Positions now available.
info@histakes-spelt.com
Thanks. I'm looking forward to this.
If you are interested, we can discuss options on writing and making sure we work well together.
Contact me soon! Positions now available.
info@histakes-spelt.com
Thanks. I'm looking forward to this.
Tuesday, January 6, 2009
FREE Bread Class
I have had a few people ask, so I will publicly answer:
Question: Can I (Jamie) do a bread class at your house (meaning: you who are reading this)? Do I travel? Can I do a bread class for church enrichments or preparedness fairs?
Answer: Yes. All are entirely possible. It depends where you live to say if I will travel to your house. Maybe, if you have lots of friends that want to take the class, too, that might entice me to travel farther than normal... (hint, hint)
Question: How do I schedule a free bread making class?
Answer: Just ask. Send me an email or call me. Suggest a few dates that are good for you and we can figure out which days are good for both of us and voila! We have a class. Not hard and I'm pretty easy to work with. (Unless you live really far away and I am supposed to travel to where you are. I might have to wait for better weather! But I always love a good excuse to travel!)
IMPORTANT NOTE: At the class, you will get all of my secrets for making excellent bread as well as a copy of the best recipe for making any kind of whole wheat (including spelt) bread.
Any more questions? =)
p.s. I hope to see you in a class soon...
Question: Can I (Jamie) do a bread class at your house (meaning: you who are reading this)? Do I travel? Can I do a bread class for church enrichments or preparedness fairs?
Answer: Yes. All are entirely possible. It depends where you live to say if I will travel to your house. Maybe, if you have lots of friends that want to take the class, too, that might entice me to travel farther than normal... (hint, hint)
Question: How do I schedule a free bread making class?
Answer: Just ask. Send me an email or call me. Suggest a few dates that are good for you and we can figure out which days are good for both of us and voila! We have a class. Not hard and I'm pretty easy to work with. (Unless you live really far away and I am supposed to travel to where you are. I might have to wait for better weather! But I always love a good excuse to travel!)
IMPORTANT NOTE: At the class, you will get all of my secrets for making excellent bread as well as a copy of the best recipe for making any kind of whole wheat (including spelt) bread.
Any more questions? =)
p.s. I hope to see you in a class soon...
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