Category: Food Storage

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Increase short-life supply with vacuum seal jars

As you work to build your short-life food storage, you should begin to consider techniques to help extend the shelf life of your food. The longer it will last, the more you can store. In addition to freezing, dehydrating, canning, smoking, pickling, and storing in a dark, cool place, simply removing the oxygen from food will make it last much longer.

jar_sealer
foodsaver.com

Many are familiar with vacuum bag sealers that allow you to suck the air out and seal it shut. Freezing food this way can extend it’s life up to five times. It also dramatically reduces or eliminates freezer burn. Many aren’t aware of what else their sealers can do though. Many models come with a utility port where you can connect attachments, such as a jar sealer. An inexpensive but powerful addition to your preservation toolkit, vacuum sealing jars should become part of your cooking and food storage routine. Continue reading “Increase short-life supply with vacuum seal jars”

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Food storage short-life supply

food-storage-photo
Jud Burkett, The Spectrum

I believe that there are two types of food storage: short-life and long-life. The difference is shelf-life. Note that it’s not short-term; the factor is how long the food can be stored, not the length of emergency it’s for. I believe that you should complete your short-life storage first because these are things that you are used to eating, used to cooking, are more interesting, and are generally more nutritious. Where the ratio between short-life and long-life falls depends on the length of time you plan to store against, the types of food you eat, and the methods you use for preservation.

The first step to improving (or starting) your food storage is to dispel the misconception that food storage is an emergency tool to be stowed away safely until the unforeseen day it is needed. A “2 person gourmet package” tucked away in the crawl space is better than nothing, but listening to your children cry because you can’t figure out how to rehydrate ingredients to make a meal or suffering from appetite fatigue isn’t what I called being prepared. Why store powdered eggs before real eggs? Potato flakes before real potatoes? MREs before peanut butter and jelly? Pinto beans before pasta sauce? You can’t just pour milk on a bowl full of wheat. Continue reading “Food storage short-life supply”

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72 Hour Kit Rotation

Many products and services bill themselves as a “set it and forget it” way of getting things done. Adequate preparedness, however, clashes with this approach. Knowledge fades, food spoils, and medicine expires. One of the most important aspects of preparedness, then, is a refresh or rotation of your supplies or knowledge.

I’m a member of The Church of Jesus Christ of Latter-day Saints (like many people in Utah). Why do I mention that on this blog? Well, every six months our Church has a huge conference over two days. Since it’s such a frequent and expected event, I (like many others of whom I’m aware) have used the weekend as an easy reminder for me to rotate my supplies. Specifically, I rotate the food in my 72 hour kit (I refer to it as a “bugout bag” since it’s got more goodies than your average kit) and one of my water tanks.

This may be fairly basic for many, but here’s what I did for our bugout bags:

Continue reading “72 Hour Kit Rotation”

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Liquid or Powdered Pectin

This year has been a big experiment in new canning recipes, and foods.  In doing that, my wife especially has been learning a lot as she has stretched beyond some of the basic recipes we’ve used in previous years.

Well, over on her own blog, my wife made a comment about something she’s learned this year.  Go check out what she’s learned on the difference between liquid and powdered pectin.

And boy has she been using that a lot this year.  I’ve been grabbing pictures to post up here, hopefully I can get to it soon.

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Organic red wheat at cost

A neighbor of mine just harvested red wheat on his family farm here in Utah and is selling it at cost. They had the wheat processed and bagged at Lehi Roller Mills. It is organic hard red wheat and priced at $10 per 60 lb bag. That is thirty-percent less than what you can get it for at the LDS Home Storage Centers. That’s 600 pounds for only $100! Contact Wade for more information.

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Dehydrating Peppers

Peppers courtesy of the garden
Peppers courtesy of the garden

Harvest season is upon us here in Utah, so I’ve been pretty busy preserving the harvest.  This year I grew pepper plants from seed and have LOTS of peppers in my garden.  Some are hot and some are mild.  This is a good thing if you like peppers a lot, but I do not.  Thankfully my husband does, but even a pepper lover like him can only eat so many peppers.  So what do we do with all those peppers?  We eat a few, put a few in salsa, and save the rest for later by dehydrating them.

Continue reading “Dehydrating Peppers”

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Store zucchini in bread

I have been searching for the best way to store zucchini and have found the answer: in bread. Instead of trying to freeze the zucchini itself, make it into bread first and freeze the loaves.

Other options that I am trying are freezing the shredded zucchini pre-measured in individual bags and as bread dough, pre-measured in individual, disposable baking tins. Freezing the shredded zucchini allows for convenience as you only have to thaw exactly what you need and it’s already measured for the recipe. The frozen dough is even more convenient as it only requires baking, saving you time and a messy kitchen. The most convenient option of course is pre-baked loaves though as they come out of the freezer ready to eat. I’m going to do some comparisons through the winter to see how much of a difference in taste and texture there is between bread baked from frozen dough and the pre-baked frozen loaves. If it turns out that the frozen loaves are just as good as freshly baked bread, then I will stick with that. It’s much easier and saves a lot of electricity to have a baking day where you cook it all at once. Continue reading “Store zucchini in bread”

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Freezing green onions

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I pulled a bunch of onions this evening, sliced them up, and arranged them in the dehydrator to run through the night. A post on that will be coming soon. I thought I’d post a quick note about green onions tonight though. Just because you have more than you can eat, don’t throw the rest out. Freeze them! Green onions freeze well and they don’t even have to be blanched. The texture changes a little so you probably won’t want to each them in a salad, but besides that they do quite well. I have enough that I won’t need to buy green onions again. Really. I’ll still be pulling them out of the freezer when next year’s are ready to harvest.

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Price drop on oats, rice, and milk

The LDS Home Storage Center updated their prices two weeks ago. I was pleasantly surprised that the prices have come down on many items. The most substantial discounts are bulk oats (-28%), rice (-35%), dry milk (-44%), and apple slices (-16%). Black beans (+29%), white beans (+10%), and sugar (+26%) on the other hand have gone up. So, if you have the means, I would recommend getting some oats, rice, and milk now. If you were planning on getting some more beans and sugar, you might consider waiting a bit to see if the prices change. I’d buy now regardless of the price if you don’t have any however.

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Freezing broccoli and cauliflower

One of the most significant weaknesses in my gardening has been storing my harvest. Gardens aren’t just about fresh produce. People used to live off them year round. With so many people struggling to make ends meet or struggling to establish adequate food storage, I am surprised there are so few gardens. This year I have committed to educating myself on effective storage techniques and significantly adding to the variety and quality of my food storage with the fruits of my garden.

There are many ways to preserve and store food including canning, smoking, bottling, drying, and freezing. Each has it’s own advantages and weaknesses and varies in effectiveness depending on the food. For example, I could eat canned green beans with meatloaf every night of the week but would rather eat dirt than canned peas. Of course, if it really came down to it, I would likely choose to supplement the dirt with the canned peas to avoid death. Thus, I would recommend having a variety of food stored in several different methods.

Continue reading “Freezing broccoli and cauliflower”