Fresno East Stake Emergency Preparedness

Last Post

2009-09-02T17:40:00.000-07:00

This will be the last post on this blog site.

We needed to change the name of our blog--the new blog address is preparingforemergencies.blogspot.com. We will have the same content, that of preparing ourselves for any emergency that may come our way. If you have trouble going to our new blog site, please leave a comment or email me. Thanks for visiting here!

101 Barter Items--Part 3

2009-09-02T17:34:00.000-07:00

61.Toothbrushes
62.Toothpaste
63.Nail Clippers
64.Mosquito Repellent
65.Duct Tape
66.Rope
67.Candles
68.Sewing Supplies
69.Non Scented Bleach
70.Canning Jars and Lids
71.Knives
72.Sharpening Stones
73.Bicycle Tire Tubes
74.Bicycle Chains
75.Air Pump (don't trade the pump trade the air)
78.Board Games
79.Playing Cards
80.Mousetraps
81.Baby Wipes
82.Razors
83.Tang
84.Gloves
85.Underwear
86.Glue
89.Broad Brim Hats
90.Files
91.Pad-Locks
92.Laundry Detergent
93.Kerosene
94.Tea
95.Axes
96.Slingshots
97.Binoculars
98.Disposable Lighters
99.Magnesium fire starters
100.Plastic sheeting
101.Over The Counter Medications

Did I miss anything? Feel free to add your thoughts in the comments below.

11 Points to Preparedness for Evacuation

2009-09-02T14:01:00.000-07:00

Marla, also known as Flylady (she likes to fly-fish), has a website that helps people to organize their lives, and declutter their homes and offices. It is a free-use website and a great help to many people (including me!). She has a list of information that would be helpful in a crisis, especially if we are required to evacuate. This would be in addition to a 72-Hour Kit.

"11 Points to Preparedness for Evacuation

1. People: Have a plan for getting out of the house and make sure everyone knows it. Have an emergency bag of food and treats for the children: dried fruit, nuts, peanut butter, crackers and granola bars.

2. Pets: Keep pet carriers and leashes readily available to lead pets to safety. Also take pet food with you.

3. Pictures: Keep negatives or CDs of pictures in a lock box or at a family member's home. Have picture albums in one place ready to grab and go at a moments notice.

4. Papers: Have all your important papers in a lock box at a bank and only keep copies at the house. This keeps you from panicking. If you have them at home then put them in a folder that you can easily grab if you have to move fast. Color code it so you can find it!

5. Prescriptions: Take your medications with you. Don't forget the ones that have to be refrigerated like insulin. Have small ice chest and cold packs readily accessible to pack and go. If you have babies, remember their formula or medications.

6. Purses and Petro: This is where you keep your identification, credit cards and cash. Keep a stash of cash for emergencies and grab it. You may not be able to use an ATM in the event of a power outage. Make sure your car always has a half tank of gas.

7. Proper Clothes and Comfort Items: According to the weather conditions, gather up a change of clothes along with outer clothing: coats, rain gear, boots, gloves and hats. If you have babies remember diapers. Remember to grab your children's favorite blanket, stuffed animal or toy. A game or a deck of cards could keep them occupied and calm too.

8. Planner/Calendar/Control Journal: These documents have all the information you will need from phone numbers, insurance numbers and important dates. They are small and filled with things you don't have to try to remember.

9. Personal Protection: Many of us still have that time of the month. Be sure and grab a box of your preferred protection. It may be hard to find if you have been evacuated. Stress can cause our bodies to do strange things too. So be prepared. Take medication for cramps too.

10. Phones, Radios, Fuel for the Car: Many of us have cell phones now. Always keep them charged up and have a charger in the car or an extra battery. They may not work in the event of power outages, but then they might. Know which local radio station has emergency bulletins. Keep your battery powered radio tuned to that local station and have plenty of batteries for it. Also keep an old type regular phone that does not operate with electricity. GAS PUMPS don't work without power either. You can't leave if you car is on empty. So keep your car fuel tank topped off when it hits a half tank. This way you will have gas to drive at least a couple of hours. Evacuation routes are usually bumper to bumper traffic. Having a tank filled will keep you less stressed.

11. Patience: This is one of the most important things to pack. Keep it inside of you so that you have a clear calm head. Having your P's to Preparedness list guiding you will keep you patient. In the event of an evacuation there will be lots of displaced people. Being patient will make things less stressful. Your children need to see you calm and collected. This will help keep them calm too."

September--72 Hour Kits

2009-09-01T15:27:00.000-07:00

This month is National Preparedness Month and our focus will be on 72-Hour Kits. Other items will be included along the way, but the main theme is what we will take when we have to evacuate or when we are waiting out an emergency at home. These kits are also called Grab-and-Go Kits and Bug-Out-Bags (BOBs).

Before we can consider what will be included in our kits, we need to make a plan. "Riverwalker" at Stealth Survival wrote: Survival Basics-The Disaster Book. He did not write a "book" but an excellent guide as to how we can write our own disaster plan.

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Survival Basics-The Disaster Book

"One of the main basics of survival involves planning. Having a plan and knowing what needs to be done when disaster strikes is crucial. There will be a great many decisions to be made when the worst happens and having a plan of action will help to minimize the stress that split second decisions can place on a person. More importantly, you will feel confident in your abilities to control the chaos that will arise when a man-made or natural disaster occurs and leaves you with very little time for critical decision making. Time is going to be critical to your survival and the survival of your family because no matter where you live, work or travel; everyone is subject to some form of natural or man-made disaster.

What is a disaster book? A disaster book is simply a plan of action for the different scenarios that can affect your survival. It will provide you with an outline of things to do, where to go or stay and what you will need to take with you or have on hand depending upon the type of threat you are facing. It doesn’t need to be very complicated but should contain some major components to aid you in the tough decisions that will have to be made when your survival is threatened. It will be your plan for survival.

What are the major components of a disaster book?

1.) Threat Assessment - The first and most important part of a disaster book is making a list of those threats which have an immediate or real possibility of affecting your survival at anytime. These threats could be anything from wildfires to earthquakes, tornadoes to hurricanes and flooding or civil unrest or a threat from failing infrastructure. These threats will be different for people depending upon where you live. You will need to do an assessment of these threats and develop your plan to set certain goals in place should one or more of these disasters happen. Know the threat!

2.) Risk Assessment - The next step is to make a decision and about whether you will be able to stay and tough things out at home or whether you may be forced to evacuate if the situation makes it impossible to stay at your present location. Making the decision ahead of time will save time that will be critical to your survival. Know the risk!

3.) Preparedness Evaluation - The final step is to make a list of what you will need depending upon the type of disaster and whether you will be toughing it out at home or have to evacuate to avoid the disaster. Make sure you know where you will be going if you have to bug out in a hurry. Deciding which direction to go at the last minute is not going to be very effective. Make sure that all family members are aware of where you are going and when you expect to be there. This will eliminate a lot of needless worry for everyone if a disaster strikes. If you decide to bug in and ride the storm out, you will need to make sure you have all the needed items for your survival and the survival of your family. Include the items you know that that are going to be needed and whether or not they are available or can be obtained. Know your needs!

This can all be done on a few simple pages and kept handy for easy reference when a disaster occurs. It can be as detailed or as simple as you care to make it. It may not even be the best plan but it is a plan. Plan to survive!"

101 Barter Items--Part 2

2009-09-01T15:17:00.001-07:00

31.22.LR ammunition
32.12-gauge shot shells
33.Water Filters
34.Firewood
35.Coleman Fuel
36.Knives
37.Manual Can Openers
38.Vegetable Oil (for cooking)
39.Lighter Fluid
40.Charcoal
41.Diapers
42.Washboard
43.Vitamins
44.Tampons
45.Thermal Underwear
46.Aluminum Foil
47.Garbage Bags
48.Paper Towels
49.Garden Seeds (Non-Hybrid)
50.Clothes Pins
51.Fishing Line
52.Fish Hooks
53.First Aid Kits
54.Batteries
55.Spices
56.Solar Calculators
57.Belts
58.Flashlights
59.Lightsticks
60.Garbage Cans

[From: The Survivalist Blog]

101 Barter Items--Part 1

2009-08-31T13:45:00.000-07:00

I recently posted about bartering for food; here's a list of things we can stock up on (after we have our necessities, of course) just for bartering:

1.Coffee
2.Sugar
3.Salt
4.Pepper
5.Hard candy
6.Paperback Bibles
7.Kitchen Matches
8.Needles and sewing items
9.Nylon cord
10.Duct tape
11.Cigarettes
12.Pencils, paper, note pads
13.Toilet paper
14.Tooth paste
15.Soap
16.Rubbing alcohol
17.Peroxide
18.Aspirin
19.Baking soda
20.tooth brushes
21.Reading glasses
22.Liquor
23.Socks
24.Tarps
25.Tools for gardening
26.Condoms
27.Wooden matches
28.Skills
29.Hand Tools
30.Boyscout Manual

[From: The Survivalist Blog]

Winter Prediction

2009-08-30T16:50:00.001-07:00

The weather has been changing, getting worse (hotter/colder) each year. One person has stepped up and is predicting a long, bad winter. I looked into that prediction and it seems to be the consensus. Here's what one person said:

"As you know, I live in Colorado with my little family. The weather here has been very very weird for the last couple of years, and this Summer was quite unusual. Compared to 2008 with scorching heat and very little rain, this 2009 Summer has been actually cool, with periods of intense rain and no days thus far [August 30, 2009] over 100 degrees.

By watching the signs, studying animals and plants, intuition, and reading everything I can . . . I'll give the following prediction for this area [emphasis mine]:

The Winter of 2009/2010 will come early, be hard, and stay long.

I'm quite sure I don't even need to discuss how the H1N1 flu virus will affect our Winter. This all being said, we are very stocked up on not only food and water, but also medical supplies, quilts, mittens, ski masks, and more.

Are YOU prepared for this Winter?"

Well, how prepared are you? I was in the market the other day and all of the hand sanitizer was gone--what other items may we be too late in purchasing??

Eating What You Have On Hand

2009-08-29T13:48:00.000-07:00

Trent wrote a little post that helps to show how to cook many of our food storage items ahead of time, so that we will use more of them--if the cook is tired or has run out of time by evening, this is healthier and cheaper than eating out.

"As I’ve discussed many times before, eating at home is a huge money saver. Even if you use expensive ingredients all the time (like saffron or morel mushrooms), it’s still cheaper to cook at home than it is to consistently eat out (assuming you’re eating better than the McDonalds Dollar Menu). Similarly, it’s cheaper to make a meal out of basic ingredients than it is to use prepared and processed ingredients - the closer to the raw ingredients you are, the cheaper the meal is (usually).

Along the same lines, I’ve come to realize that I tend to snack on and eat whatever’s convenient. For lunch, I’ll usually eat leftovers because it’s easy - it’s sitting in the fridge and usually only requires a bit of pepper and a trip to the microwave. At snack time, I’ll look at the fruit bowl and flip open the refrigerator door and grab whatever’s quick and at hand.

So why not combine the two and really crunch your food budget?

I was inspired to try some of these things by Mark Bittman’s interesting book, Food Matters. He suggests a similar phenomenon, that if you make good, healthy food as convenient as possible, you won’t be as tempted to eat processed, unhealthy foods.

By a lucky coincidence, many of the healthiest foods are also quite cheap in their raw form.

So what I decided to do is start cooking some healthy and very inexpensive staple foods once a week in bulk, store them in containers in the fridge, and utilize them all throughout the week in various dishes.

Here’s the game plan.

First, cook a big batch of beans/wild rice/whole grains once a week. You can get these ingredients at the store incredibly cheaply and they’re very easy to cook up in bulk. Just cook a whole bag of beans, a small bag of wild or brown rice, and some amount of a whole grain that you like.

When you’re done, just put the material you cooked into a large container in the fridge. A large Rubbermaid container or Gladware works really well because you can see what’s inside at a glance.

Throughout the week, just eat simple stuff that uses these for ingredients. Here are five examples.

Burritos Put some beans and some rice on a tortilla, heat it up, pour some salsa on it, enjoy.

Omelets Stir up two eggs, toss ‘em in a pan with some beans, spice with lots of pepper, enjoy.

Stir fry Toss whatever vegetables and meats you have on hand in a pan with a bit of vegetable oil over medium heat until cooked, put them on the rice, enjoy.

Swiss breakfast Mix the cooked whole grains with some milk and whatever fruit you have on hand, enjoy.

Bean burgers If you have black beans, this works great. Just mash ‘em together, add a bit of flour, garlic powder, onion powder, salt, pepper, and Worcestershire sauce to the beans, make some patties, and cook them with some oil, enjoy.

With the huge amount of variations in these recipes - and the many, many more simple things you can toss together - it’s easy to make tons of very simple snacks and meals from these cooked staples in your fridge.

You can take this idea even further by doing the same thing with whatever fruits and vegetables are on sale at the store. Just pick up that vegetable, chop it up, and cook it in some appropriate fashion (or just leave it raw). Just get it to the point where it’s really convenient for you to just grab it and eat it or add it to a simple dish.

The benefits here are tremendous. Suddenly, your snacks and many of your meals become really simple to prepare, really cheap, and pretty healthy, too (regardless of what you add, if most of the meal consists of beans and wild rice and vegetables, it’ll be good for you on the whole). Plus, since you can add whatever you want to those ingredients that are already on hand, it’s versatile and will be quite tasty to pretty much any palate.

Give it a shot and see how it works for you!"

[From: The Simple Dollar]

A Few Thoughts on Clothing

2009-08-28T14:38:00.000-07:00

"Replacing clothing is not a subject I see mentioned much in survivalist sites. In the event we can’t go to Wal-Mart and pick up a new shirt or pair of pants here are a few things we can do to prepare.

Don’t throw out old clothes! Start a rag bag, tear out the large areas of fabric that are undamaged. Remove and keep all buttons and zippers that are in working condition. Save old sweatshirts as they are, the sleeves of a long sleeve sweatshirt can be made into mittens or socks in a pinch. The rest of the sweatshirt can be turned into warm wear for a child or infant. Start looking at clothing before you discard it and think about what other purpose it might have.

Set up a good sewing kit with plenty of sturdy thread and needles. Watch for closeouts on good, sturdy fabric and cotton flannel. Old clothes can be taken apart at the seams and used as patterns to make new ones. For the fashion conscious a few packets of dye stored away can turn your faded duds into a new fashion statement!

That rag bag can provide a new quilt, patches for clothes, even diapers for a new arrival (remember, life goes on, even in the hard times)."

[From The Survivalist Blog--the original title is: "A Few Thoughts on Clothing for TEOTWAWKI," which stands for--The End Of The World As We Know It]

Redundant Systems for Survival

2009-08-27T16:53:00.000-07:00

"Preservation is food security at it's best"
Avais Dervaes

The survivalist's creed is to have redundant (multiple) systems for everything--water, food, power, medical, etc. With food that means that you need to have a reliable system of obtaining food if the main one is on the fritz. For instance, if you rely totally on the supermarket for all of your food needs, then a trucking strike happens and the markets aren't getting fresh supplies of food--what will you do? A redundant system would be to have your own garden that you could eat from. Another system is canned, freeze-dried and dehydrated foods. Bartering with people that have the foods you need will also come about, a third system. Can you think of more systems? Please share your ideas!

Tools for Trade--Part 2

2009-08-26T17:39:00.000-07:00

Cleaning Rusty Tools

Some of you may have found that your steel tools have started to rust a bit. This can happen if your tools are in a garage and exposed to the elements a lot or you happen to live near the ocean. That salty air will rust anything.

The best way to clean up rusty tools is Vinegar. Good old vinegar from the supermarket and soak the tools in it.

Recently I purchased a bunch of old tools from an jeweller who no longer made jewellery. HE lived near the ocean and the tools needed a little TLC.

The picture above shows the tools soaking in the vinegar overnight. After they come out of the vinegar give them a good rinse with water and scrubbing brush to remove the rust and vinegar.

At this point the rust will be gone but the tools may appear dull in colour. You can give them a polish with some metal polish and a soft cloth, you can buff them up on a buffing wheel.

IF its important that it has a high shine on them such a ball pein hammer or a hammering block you can sand it with some sandpaper starting at about 1200 and work finer. This will get a nice mirror finish on them.

After doing all this work to clean them up you will want to keep them looking new. You can coat them in machine oil. I use singer sewing machine oil purchased from the supermarket and lightly coat the tools and them cover them with glad wrap. This is for tools that do not get used all the time. The other thing you can coat them in is Vaseline, again this is readily available from your supermarket and this provides a coating over your tools stopping the air from getting them.

For tools such as files which tend to get used on a daily basis, I don;t use anything on them. I just keep them away from water and liquids and keep them in my drawer when I am not using them.

[From: Wendy Hearn]

Tools for Trade---Part 1

2009-08-25T13:47:00.000-07:00

In the event that we were in a long-term emergency, and bartering was the norm for obtaining goods and services, tools would be an important bartering object. Not many people do their own repairs and therefore don't have many hand tools.

Today, most people love yard sales, and this is a good place to acquire tools cheaply to be put aside for bartering. Tomorrow's post will be on cleaning rusted tools.

Tools for Trade

One of the best and handiest items for trade or barter is tools. There is something about a tool that most men can't resist. Any kind of tool has the ability to become quite useful when something breaks or a repair is needed. Let's face reality. Sometimes your hands alone aren't enough and you are going to need some kind of tool to help you get

the job done. A person without tools isn't going to get much accomplished. You need the knowledge and skills to make that emergency repair but it most likely won't be accomplished without some basic tools. Tools will always make good items for trade.

In the picture above are just a sample of some of the types of small hand tools that I acquired quite cheap at a yard sale. I recently purchased a dozen hand tools at a yard sale for only $3.00. That's only a quarter for each one. I even got two fairly good quality tools in the mix and have added them to my good tools. The others will go in my junk tool box.

I have my tool box for the farm which has some specialty tools that are necessary for some specialized type of work that is usually only needed at the farm. I have my truck tool boxes and even Mrs. RW has her own tool box for around the house repairs. I also have a junk tool box with an assortment of cheap tools that I've picked up for bargain prices at yard or garage sales. These are often real bargains and sometimes you even find a good quality tool in the mix. An old fishing tackle box or some cheap tool box will make a great place to keep some tools for trade. I've even traded a whole box of junk tools for some really good quality items. The good tool bargains are usually added to my good set of tools and the junk tools go in another old tool box. These I use to trade, sell or barter.

[From: Stealth Survival]

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[Winter Gardening--Peas]

Apology

2009-08-24T16:01:00.000-07:00

I am sorry that my recent postings have been hit-or-miss. I am having trouble with my internet provider--it has become slower than dial-up and often won't bring up the addresses I request. I hope it won't last too long--it's quite frustrating!--Be Prepared

Magic Fudge Sauce

2009-08-24T15:53:00.000-07:00

Have you ever had Magic Shell ice cream topping? My husband loves it! Here is a food storage recipe that is very similar to the real stuff (recipe not for canning).

Magic Fudge Sauce

1 Cup (6 ounces) Semisweet Chocolate Chips
1/4 Cup Butter, cubed
3 Tbs. Evaporated Milk (1 Tbs. Dry Powdered Milk + 3 Tbs. Water)

Vanilla Ice Cream
1/2 Cup Sliced Almonds (opt.)

In a heavy saucepan, combine chocolate chips, butter and milk. Cook and stir over low heat until chips are melted and mixture is smooth. Serve warm over ice Cream (Sauce will harden.) Sprinkle with almonds. Refrigerate any leftovers. Sauce can be reheated in the microwave. Yield: about 1 Cup.

[From: Everyday Food Storage]

I'll Do It Tomorrow . . .

2009-08-22T08:40:00.000-07:00

Are you having a difficult time stocking up on your year's supply of food, first aid, and other important items for being prepared--because of procrastination? Then you might be motivated by Trent, who wrote a post on overcoming procrastination. His main focus is financial, but his simple method can apply to anything being procrastinated. He says . . .

"Procrastination is a big enemy of financial progress. It’s easy to say “I’ll do it tomorrow” about countless maintenance, frugality, and money management tasks. I do it all the time myself, and I’m one of the more proactive people I know.

How do you get around it? How can you make yourself do all of the “important but not urgent” things you need to get done in your life, when it’s so easy to put them off and just kick back?

Here are the tactics I personally use to make it happen . . ."

To read more, go here.

Canning Outdoors

2009-08-21T08:54:00.000-07:00

Over at the Frugal Canning blog, they have been testing different ways of heating up canners for outdoor canning. They said, "We have hit the mother load of heating solutions for canning! Finally a heater that boils water in the canner in 8 minutes and reduces the amount of fuel used." They have different kinds of heating units and tell how well each one works.

"So the turkey fryer has won the contest to date . . . I can now have two to four canning pots going at once to maximize my time and productivity. If I have a huge batch to do I get out the three burner stove and get two more canners going. When I do low acid foods I use two to three pressure canners."

To read more of this post and see more pictures, go to the Frugal Canning blog

Garden Planner

2009-08-21T08:50:00.000-07:00

Here is a basic garden planner that you can use--it shows how many of each vegetable goes into each square foot of garden space! Kids will have fun with it, too! Garden Planner

Planning For A Canning Garden

2009-08-20T17:52:00.001-07:00

To make canning fun, you have got to have a well-thought-out plan. Sow bean seed so that all the beans are ripe in the same two weeks, and you'll find canning and freezing the beans a great big chore. Plant the garden so the beans ripen over the eight or twelve weeks of summer, and you'll eat fresh beans as often as you like. And on the days when you don't want to serve beans, you can freeze that day's bean harvest while you cook dinner. It's that simple. If you want to can in 8-quart lots, you don't necessarily have to have 8 quarts of beans ripe at the same time. Each vegetable has a specific processing time. Beans in quart jars are processed in 25 minutes, but so are beets in pint jars. Beets are root crops that can be dug at any point over many weeks, unlike beans, which must be harvested as soon as they are 6 to 8 inches long and still young to get the best flavor and to keep the bushes producing. [You can apply this principle to winter vegetables, too].

[This is a copy that I made from a book about 20 years ago, and I do not have the reference--Gard'n Judy]

Pears

2009-08-19T09:39:00.001-07:00

Are you looking at a mountain of pears, dreading peeling them before you can get on your way to canning them? I have a solution! Several months ago I was surfing the internet, looking for canning recipes. I came across a neat trick for removing the pear skins--dunking them into boiling water, then into cold/cool water, and then the skin practically falls off! Last night there were five of us canning pears together. Before I got there, they were peeling pears like you would peel potatoes; it was a long, slow process. Then they heated up some water, I dunked the pears in for 25 seconds (these pears were pretty ripe, greener pears might need a few seconds more), dumped them into cold water, and then smoshed the pears around with my hands (using "rubber" dish washing gloves help, too, if you want). It really helps to have a bowl of water to work in. This method reduced the pear-peeling time to mear seconds for each pear, and really improved production time. Lest you think we were doing a few jars of pears, we had 10 cases (at 36 pounds each!) of pears. There were about 240 quarts of pears canned that night!

[Note: I don't remember where I found this peeling trick; I tried to find it again to give the person credit, but was unable to locate it].

Food Storage for Those With Food Allergies

2009-08-18T09:03:00.000-07:00

As you know, we have food allergies and intolerances in our family. As I was perusing the newest "Backwoods Home Magazine" yesterday, I realized I hadn't put away (storing for emergencies) any long-term-stored oil or butter. I took a look at where I get most of my supplies, Emergency Essentials at http://www.beprepared.com/, and took a look at the ingredients for shortening powder, butter powder and margarine powder.

Then I looked at the nutritional info. Shortening powder and margarine powder are made with soybean oil, which my Kid (VHTS) can't have. The butter powder does not have that... just dairy which my Hubby can't have. All three are "processed in a plant that handles dairy, wheat, soybean, peanut, and tree nut products". Which means I can't get any of them because my Kid's behavior would go so completely out of orbit if any of that is eaten.

Plan: I'm gonna keep buying olive oil, and keep working towards getting 2 dairy goats to make our own butter.

Sigh.

But that's not all. Many of these storage places (not just E.E.) don't provide products for people who have food allergies or reactions. I can get some wheat for Hubby, but the Kid and I need gluten-free grains like quinoa, amaranth, rice flour, even cornmeal that hasn't been processed where wheat has been. I realize we're in the minority and it's not cost effective to provide long-term-storage containers of these grains, but it is a little frustrating.

Solution?
Because most of these grains are so expensive, we're buying only a few extra packages every month. (3 brown rice flour, 1 quinoa, 1 amaranth, 1 gluten-free oats, 1 cornmeal, 1 bean flour, 1 teff flour, 1 coconut flour, 1 potato flour, 1 millet flour, 1 sorghum flour). I mark the date, and seal in a mason jar.

We can also grind/mill from our whole grains/etc: rice flour, bean flour and corn flour.

[From Survival Cooking]
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[Fall Gardening: endive]
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[Bruce Hopkins has some information about long-term-packed celiac products (newsletter) here.

Canning Star!

2009-08-17T09:56:00.000-07:00

Bill has been a canning king this past week. He said that school is out for a short time (where he works), and his home kitchen will be torn up starting this week (remodeling), so he had to get it all done this week! Here's what he canned:

--32 pints Bread and Butter Pickles
--18 pints Kosher Dills
--9 1/2 pints Italian Meatballs
--3 pints Beef Broth with onions
--10 1/2 pints Mexican Salsa
--9 1/2 pints Chunky Salsa
--19 pints Spicy Hot Chunky Salsa
--11 pints Pickled Jalapenos
--7 pints Jalapenos (nacho style)
--11 pints Spaghetti Sauce

He didn't have time to take pictures, but you get the "picture" nonetheless! He was a busy man!

[Fall Gardening--chives]

Salsa

2009-08-15T14:40:00.001-07:00

This is what I was doing yesterday! It was very unplanned, but when nature gives you abundance, you take it! Yesterday morning when I went out to water, I saw that there were three ripe tomatoes. I started picking them, and then noticed there were more. There were so many covered completely with green foliage, and by the time I was finished picking tomatoes, I had nearly 40 pounds! With my freezers full, I had to can them somehow--so I made salsa. I used the Super Salsa recipe, but substituted lemon juice for the vinegar. It won't be sweet this time, and I hope the flavor is good. I spent 8 hours working on it (lots of time preparing the tomatoes) and ended up with 17 pints of salsa. We don't eat that much salsa, so my son and his family will get some. The leftover tomatoes are in the refrigerator hoping to make it into the freezer!

At Least Keep Your Shoes By The Bed

2009-08-15T11:53:00.000-07:00

Have you put any food or water away for at least 3 months? Do you know what that really looks like?

If an earthquake strikes, do your loved ones know what to do if you cannot make it home from work for a few days?

Do you keep a small bike or extra walking shoes in your trunk or at work in case your car won't start after an EMP attack? Are you REALLY physically and mentally ready to walk home from work?

Do you have batteries for the kids flashlights? Do they work? Do you have extra?

Do you know what foods your family will eat or not eat during an emergency situation?

Does you family know how to turn off the gas to the house? Do you have water, a hose, a water pump, and nozzle if you need to put out a fire in or around your house?

Do you have a pair of boots or shoes next to the bed (and a flashlight) if there is another earthquake at night? (You don't want to be stepping on broken glass and mirrors with your bare feet) Have you run an earthquake drill recently to see how well your family can take care of themselves until you get home?

Do your loved ones have access to pepper spray or a weapon to defend themselves if they have to? Do they know how to use it?

The next time you get low on food in your fridge, (on the weekend) test yourself to see how well you can live by turning off the gas and electric to the house... and take notes. You will be surprised at the results, and afterwards you can go shopping and pick up stuff you REALLY need.

What else do you need to do to help take of your family while you are waiting for FEMA to show up?

by William Lankes

Tomato Ketchup

2009-08-13T15:10:00.000-07:00

I made a little ketchup the other day--I am on a quest to find a recipe that tastes like commercial ketchup, so I will be trying several different recipes. This recipe makes 1 1/2 to 2 pints, so I didn't risk too much if I didn't like it. I found that it is quite tart! I will find a recipe that doesn't have any vinegar in it! It's not bad, just not what I am searching for.

Tomato Ketchup

32 medium tomatoes (8 lbs.), quartered
1 c. sliced onions
1/4 tsp cayenne pepper
----------------------
1 c. vinegar
1 1/2 tsp. whole cloves
1 1/2 tsp. broken stick cinnamon
1/2 tsp. whole allspice
1 tsp. celery seeds
----------------------
1/2 c. sugar
4 tsp. salt

Combine tomatoes, onions and cayenne pepper. Cook, uncovered, 20 minutes, stirring occasionally to prevent sticking.

Combine vinegar,m spices and celery seeds in kettle. Bring to a boil; remove from heat. Let stand so vinegar will absorb seasoning of spices.

Put tomato mixture through food mill or sieve. Combine with sugar and cook, stirring frequently, until volume is reduced one half (about 1 1/4 hours).

Strain vinegar to remove spices. Add salt to vinegar and stir into tomato mixture. Continue boiling, uncovered, until thick, stirring (about 1/2 hour).

Pour into hot, sterilized jars; seal at once.

Process: boiling water bath for 10 minutes.

Pizza and Spaghetti Sauces

2009-08-12T15:54:00.000-07:00

You can't tell, but the Pizza Sauce is on the left and the Spaghetti Sauce is on the right. At first glance the two recipes seemed nearly the same, but they are different.

Pizza Sauce—about 4 pints

3 medium onions, finely chopped
4 cloves garlic, minced
3 tbsp. olive oil
10 lbs. tomatoes, cored, quartered
1 tbsp. basil
1 tbsp. oregano
1 tbsp. Italian seasoning
1 tsp. salt
1 tsp. black pepper
1 tsp. crushed red pepper
1 tsp. sugar

In a large saucepan, saute onion and garlic in oil until tender. All remaining ingredients and simmer 2 hours, stirring occasionally. Press mixture through a food mill; discard seeds and peel. Return juice and pulp to saucepan. Cook, uncovered, over medium-high heat until sauce thickens, stirring frequently to prevent sticking. Ladle into hot jars, leaving 1/4" headspace. Add hot lids, tighten rings.

Process: hot water bath for 30 minutes.

Spaghetti Sauce—about 4 pints

3 medium onions, finely chopped
4 cloves garlic, minced
3 tbsp. olive oil
10 lbs. tomatoes, peeled, cored
2 sweet green peppers, finely chopped
2 tbsp. basil
2 tbsp. oregano
2 tbsp. salt
1 tsp. pepper

In a large saucepan, saute onion and garlic in oil until tender. Add all remaining ingredients and simmer about 1 hour, stirring occasionally. Press mixture through a food mill. Discard seeds and peel. Return juice and pulp to saucepan. Cook over medium heat until sauce thickens, stirring frequently to prevent sticking. Pour hot sauce into hot jars, leaving 1/4" headspace. Add hot lids, tighten rings.

Process: hot water bath for 30 minutes.

[Note: I found that I like this spaghetti sauce and pizza sauce, although I would add a little more "Italian" herbs to the pizza sauce, maybe some thyme, too].

Mexican and Super Salsas

2009-08-11T17:37:00.000-07:00

I was thinking about the salsas I made and that the recipe was in the canning binder. I realized last night that not everyone has that binder, so I am including the recipes here. In the picture the salsa on the left is the Mexican, and the salsa on the right is the Super. They actually look the same, it just looks different in the picture.

Mexican Salsa—about 5 pints

5 lbs. ripe tomatoes, skinned, cored, chopped
3 c. onions, chopped
1 1/4 c. chili peppers, seeded, chopped
1 c. fresh cilantro, snipped
1 c. apple cider or apple cider flavored vinegar
2 tbsp. garlic, about 6 cloves, minced
1 tbsp. salt

In a 6-quart saucepot, combine all ingredients. Bring to a boil, stirring occasionally. Simmer 30 minutes or to desired thickness, stirring occasionally. Immediately fill hot jars, leaving 1/2" headspace. Remove trapped air bubbles. Add hot lids, tighten rings.

Process: boiling water bath for 15 minutes

---------------------------------------------
Super Salsa

20 c. tomatoes, peeled, cored
10 c. green bell peppers, seeded, chopped
10 c. onions, chopped
2 c. jalapenos, seeded, diced (use habanero peppers for hotter salsa)
3-6 cloves garlic, minced
4-6 tbsp. cilantro, minced
2 1/2 c. white vinegar

Mix all ingredients in a large stockpot. Bring to a boil, simmer 10 minutes. Ladle salsa into hot jars leaving 1/4" headspace. Add hot lids, tighten rings.

Process: hot water bath
—1/2 pints or pints 15 minutes

[Note: I did my own taste-test and both of these were good--both are kind of sweet. I will be looking for a salsa recipe that isn't so sweet, maybe made without vinegar. I am comparing the taste to Ortega salsa (what I had in the refrigerator)].

More Canning

2009-08-10T12:44:00.000-07:00

Bill has been at it again! He canned 12 quarts and 4 pints of Kosher Dill Pickles, and 18 pints of Bread and Butter Pickles, AFTER THE SEMINAR!!! He must have an iron will, or maybe it's iron legs, to be able to stand all day at the seminar, and then into the night canning pickles! My question is--where is he going to stash all of the canned goodies and how long will it take for him and his wife to eat it all?!?! Actually, he gives away a lot of what he makes, so really he has to keep restocking his shelves!

Last week I canned 10 pints of Mexican Salsa and 11 pints of Super Salsa (recipes in the canning binder). The vegetables came from my garden, and I wanted to see which salsa I liked better.

Preserving Nasturtium Seeds

2009-08-09T10:09:00.000-07:00

Americans like to use nasturtium seeds like other people use caper seeds (the bud of a Mediterranean shrub). The nasturtium seeds are just as spicy.

Gather the seeds (from plants YOU grow to make sure they don't have pesticides) while they are green and let them stand in the sun for a few days to dry. Soak/steep for a day or so in cold vinegar. Drain. Add to fresh boiling vinegar and boil for 10 minutes. Pour seeds and vinegar into sterilized canning jars and cover tightly. Store in a cool place for 5-6 months. This makes them like pickled seeds.

Add to salads!

NOTE: I've also seen where people take the seeds, dry them and grind them to use as pepper. Store in a tightly sealed bottle in a cool place. I'd wait to grind until just ready to use. This was a common substitute for pepper from World War II. Good to know if you can't grow black peppercorns where you are.

From: Survival Cooking

We Need Your Help!

2009-08-08T16:46:00.001-07:00

The canning seminar this morning was a great success, with the participants excited to start canning! The Peach Melba Jam, Zucchini Soup, Pickled Peaches, Spaghetti Sauce, and other sample taste-treats were a hit!

Now we can focus on other business, and this is where we need your help. We created this blog to help our stake, a unit of the Church of Jesus Christ of Latter Day Saints. In the blog address is the name of our stake (Fresno East Stake) and we recently found out that we can't use that name because the blog wasn't directed from Church headquarters. So, we need your help with a new name for our blog, one that is appropriate and shows what we are about: we are trying to help others, especially those living in our stake, to be as prepared as possible in all areas of their lives, and for any emergency that might occur. What do you think--what would be a good name for our blog? Share your thoughts in the comment section!

Canning Seminar 2

2009-08-07T14:45:00.001-07:00

Pressure canning demonstration by Sister Hatch

It's almost here! Tomorrow, August 8th, is our second canning seminar! Please join us if you want to learn to can. There is no charge for the seminar. Walk-ins are welcome to attend, although they may not receive a canning binder.

The seminar will be held at the Church of Jesus Christ, Latter-Day Saints stake center located at 1880 Gettysburg, near the corner of Fowler, in Clovis. Enter in through the back of the building where we will be located. The time of the seminar is 8:00 to 12:00. There will be tasting samples and surprise bags for each participant. There also will be a drawing for two gently used items: a large waterbath canner and a Squeezo juicer.

A Challenge for You!

2009-08-06T13:48:00.000-07:00

Kellene Bishop, the Preparedness Pro, has issued a challenge, one that I will take up starting this Sunday--no shopping for food or household supplies for two weeks! That means no restaurants, farmer's markets, or borrowing from neighbors, although bartering with neighbors is acceptable (similar to a real emergency situation). This is to test your emergency preparedness, to show where the holes are in your storage. An added bonus is that she has 10 emergency preparedness prizes to give away. Interested? See her post here for more information!

Kellene also has an excellent article, well documented, about the Swine Flu Vaccination here and why you may want to avoid it.

Fall Vegetable Gardening

2009-08-05T18:05:00.001-07:00

"We will see the day when we live on what we produce."--Victor L. Brown, April 1976 Conference

Fall Gardening

Italian Meatballs

2009-08-05T17:38:00.000-07:00

(pictured in the top picture in yesterday's post)

4 lbs. lean ground beef
1 lb. hot Italian sausage
1 lb. Italian sausage
1 1/2 c. potato flakes
1 1/2 tbsp. granulated garlic
3 tbsp. Worcestershire sauce
2 tsp. plain salt
1 1/2 tsp. black pepper
3 tbsp. Italian seasoning
4 large eggs

Mix all ingredients in a large bowl until completely blended.

Divide meat blend into 4 parts, keep 3 parts in the refrigerator while working with the 4th. Form meatballs using a small #80 dasher/ice cream scoop, about the size of ping-pong balls.

Place meatballs into hot jars, add lid and ring.

Process: pressure canner at 10 pounds pressure
pints--75 minutes
quarts--90 minutes

[Note: Bill personally likes the results of browning the meatballs before canning. There are 3 methods for browning meatballs: (1) pan fry with a little oil; (2) deep-fry until lightly browned; and (3) bake on a cookie sheet at 500' until lightly browned.]

Canning Star!

2009-08-04T14:39:00.001-07:00

Bill has been working hard as you can see! Over two Saturdays (all the while his back was out and his finger injured) he canned the following:

--17 1/2-pints of Peach Melba Jam
--4 quarts + 3 pints Pickled Eggs
--11 pints baby carrots
--7 quarts of red and Russet potatoes
--11 pints Italian Meatballs (recipe tomorrow)

Way to go, Bill!

Fall Gardening here .

Think About It . . .

2009-08-03T10:08:00.000-07:00

Take 3 minutes--right now--and picture yourself in this situation, and make it as real as your imagination can possibly make it:

If, for some strange reason, all of the washing machines and dryers suddenly "died"--how would you take care of your family's clothes? How would you wash them, dry them? Do you have the equipment to clean and hang them to dry?

How prepared are you??

I am not prepared. My parents, in northern Idaho, had an old wringer washer that they were holding for me. I haven't been able to get up there by car to pick it up, so it went to the dump (sob!). I wanted that washer for emergency use as I know how to hook it up to a bike using a pulley system, to make it "wash" without electricity.

My goal for this week is to buy a mop bucket with a wringer attachment, and some clothesline. I have a lot of clothespins already. This system is number 20 on "The First 100 Things to Disappear After a Collapse" list. Don't forget to store enough laundry soap and liquid fabric softener for your family's needs. Think about using the "gray water" when you are finished washing--water that is not drinkable, but still safe for plants, to water your fruit trees and vegetable garden [if you will be doing this, make sure the laundry soap and softener is acceptable for this purpose, otherwise you will kill your plants].

Fall Gardening here --green beans.

Fall Gardening

2009-08-03T09:59:00.000-07:00

I am finding that posting fall gardening on two blogs is too repetitious, so I will post a daily link to my garden blog. On this blog I will continue to post more information about emergency preparations, and recipes that use what we are growing, buying or from our food storage.

Start Planting!

2009-08-02T18:22:00.001-07:00

To start your fall planting this month, be sure to plant basil, beans, dill, and squash soon, so that they will be harvested before frost (our average first frost is November 7).

To see if you have enough time for full maturity, check the growing time for your particular vegetable. (For example, if I planted bush green beans on August 3, and it takes 56 days until harvest, I would count the days and find that the beans will be ready to pick by September 28, in plenty of time before the frost). This also helps if you are planning on preserving vegetables as it lets you plan for canning or freezing time in that particular week.

Some growth may slow as the temperatures get colder and may show signs of stress (more towards winter). On the other hand, we may have an extra long warm fall with everything growing abundantly! Seeds are cheap, so plant away!

Fried Okra

2009-08-02T17:26:00.000-07:00

Fried Okra--serves 4-6

1 lb. okra
1/2 tsp. salt
1 1/2 c. buttermilk
2 c. cornmeal
vegetable oil for frying

1. Wash and drain okra. Cut off the tips and stem ends. Slice okra into 1 1/2" thick rings, and place in a mixing bowl. Sprinkle with salt.

2. Pour buttermilk over okra. Stir well to coat. Set aside for 15 minutes;drain

3. In a large skillet or deep fryer, preheat oil to 375'. Place cornmeal in a separate bowl or shallow pan. Roll the okra in the cornmeal until well coated. Fry in the oil until golden brown. Drain on paper towels. Serve warm.

Homemade Mustard

2009-08-02T09:07:00.000-07:00

Yesterday was National Mustard Day! I never knew there were so many different kinds of mustard. This is something to add to our food storage, to add a little spice to some of the more bland foods. It is easily made from scratch, as long as you have the powdered mustard.

Homemade Mustard

Mix together equal parts mustard powder and water--that's it!

You can also make mustard from mustard seeds, but it is a bit more involved, and I will not be going into that here. If you are interested, just Google homemade mustard.

Garden Rice

2009-08-01T14:55:00.000-07:00

Here's a quick little recipe to get you in the mood for growing a fall vegetable garden!

Garden Rice

*1/2 c. white rice
*1 c. chicken broth
*1/4 c. fresh vegetables (corn, peas, broccoli, Bok choy, green onions, etc.)
*fresh or dried basil or any herb that pairs with your vegetable

Mix all together in a saucepan. Bring to a boil; cover and cook until rice is done.

Fall Vegetable Gardening

2009-08-01T14:53:00.000-07:00

This will give you an idea of what to plant this month. Generally, you can plant all of these vegetables and herbs by seed, with the cole crops (cauliflower, broccoli, brussels spouts, cabbage, turnips, many of the Chinese vegetables) going in as transplants (they needed to be started in July). You could try them by seed and you may get lucky! If they are not growing so well by the time you find vegetable starts in the stores, you can always replace them. Starting seeds outdoors at this time of year can be a little tricky for some veggies. I will be covering the vegetables one at a time, and I will give some ideas that I have collected over the years that will help you be successful growing a great garden. If you have any questions, just ask in the comment section of a post or email me here.

Planting in August:

Basil
Beans
Beets
Bok choy
Broccoli
Cabbage
Carrot
Cauliflower
Chives
Dill
Endive
Fennel
Green onions
Kohlrabi
Leeks
Lettuce
Mustard
Peas
Potatoes
Rutabagas
Spinach
Squash
Swiss chard
Turnips

If you are really adventurous, you could plant directly sow tomato seeds, or tomato transplants from the store, for a late fall crop!

Good Luck!!

Dairy Prices Going Up

2009-08-01T09:44:00.000-07:00

Kellene, the Preparedness Pro, has posted a short article about how the government has provided a way for the dairy farmers to stay in business by upping the prices of milk, cheese, butter and other dairy products. She urges everyone to stock up on butter (can it), cheese (wax it--more to come on this in a couple of days), etc. She also has links to coupons for dairy products. Go here for more information.

Chicken Enchilada Soup

2009-07-31T14:54:00.001-07:00

I made this soup a couple of days ago--it tastes good! It is really easy to throw together and can.

Chicken Enchilada Soup
makes 4 quarts

6 cups chicken broth
2 cups cooked chicken
1 cup chopped onion
2 cans tomato sauce
1 can Rotel
1 can stewed tomatoes
2 small cans green chili
2 tablespoons corn meal
3 tsp chili powder
2 tsp cumin
1 tsp seasoned salt (if the broth is not salty)
1 tsp garlic powder
Mix all, heat and pour into jars.

Processing: pressure canner, 90 minutes at 10 pounds pressure

You can play with this recipe quite a lot. Add veggies
and tweak the seasonings. I was tempted to add more corn meal
to thicken and next time may add two more tablespoons.
[My note: I used 3 tablespoons corn meal and would probably add more next time].

From: Creative Canning

Heatwave Survival, part 2

2009-07-30T14:47:00.000-07:00

4.) Make extensive use of fans to circulate the air in your home to reduce heat stress and lower your electrical consumption which may help to prevent a power blackout.

Attic fans, box fans, and even hand-held portable fans can all be used to effectively radiate heat away from your body and the inside of your home. At night when the temperatures are generally cooler, opening windows can be used along with fans to help cool your environment. Curtains, blinds and reflective coatings on windows can also be used to keep the temperatures cooler inside your home.

5.) Use the cooling effects of water to help keep your body from being stressed by the heat.

A wet towel on your head or a wet bandanna around your neck will create a "cooling" effect on your body. You could even take a cold shower!

6.) Stay indoors or find a shady spot outdoors, if at all possible, and avoid direct exposure to the sun's heat.

Sometimes beating the heat is a simple matter of avoiding excess exposure to direct sunlight by finding a shady spot under a tree or staying inside until the evening hours when temperatures are generally cooler.

7.) If you do have to be outdoors, take plenty of breaks and drink plenty of fluids.

You may need to get out of the sun a while simply to give your body a chance to cool down naturally by itself using its own built-in cooling mechanisms.

8.) Wear loose fitting and light-colored clothing to help keep your body cool.

Your body needs to be able to radiate heat away from itself and tight or restrictive clothing may hamper this process. Dark colored clothing will also absorb additional heat.

9.) Be aware of special needs that require additional precautions to keep everyone safe.

Always notify your utility company if there is someone on a life support system that requires power. Heat waves may cause frequent rolling blackouts. If there is a planned loss of power to your area you can then take steps to provide emergency generator power or move them to a hospital if necessary until the heat wave is no longer a threat.

10.) Learn basic first aid and be able to recognize heat-related illnesses.

You will also need to be able to recognize the different symptoms of heat-related illnesses which create a real emergency situation during a heat wave that are caused by heat rash, heat cramps, heat exhaustion or heat stroke and be prepared to call emergency services (911) in the event of a heat-related emergency. Work to help cool the person suffering from a heat-related illness until help can arrive.

You can check out the devastating effects of some of the more severe heat waves in the U.S. here.

[From: Stealth Survival]

Food Shortages

2009-07-29T17:17:00.000-07:00

This article is from Kellene, the Preparedness Pro. If you would like to see her references, go to her blog, and look under comments for this post of 7/29/09.

Food Shortage Update

by Kellene Bishop

"As of May, the U.S. just sold the very last of their wheat reserves. As of now the U.S. government wheat reserves are totally empty. The U.S. has no intention of replenishing these supplies until the prices have stabilized.

As a comparison, during the 80’s the U.S. had on hand about 358 million bushels of wheat. During the 90’s they decreased that to 133 million bushels. Now they are at zero.

Since the U.S. government is out of storing wheat, this leaves the private sector as the primary source. Unfortunately, (and grateful for the freedom as well) there are no minimum wheat crops to be harvested in the U.S.

As best as can be evaluated, there are just over 305 million bushels held privately and on business farms throughout the U.S. as of June of this year. That’s less than one bushel per person in the U.S. It’s also the lowest level it’s been in 60 years.

Texas has decreased their wheat crop this year by 30%.

Holdings for corn, sorghum, and rice are also at nearly zero in the U.S. Larry Matlock of the American Agriculture Movement also states that there is no powdered milk, cheese, or butter in reserve in the U.S. either. In other words, we have an entire nation living hand to mouth, much like many of the consumers in their own homes.

Now, let’s add another little twist. The Chinese crop of wheat is considered to be the largest in the world. Surely you are familiar with the fact that they are experiencing a record drought over the past year. Keep in mind that their consumption is the largest in the world as well. In spite of the rumors that China has 60 million metric tons of wheat in storage, there still is a genuine concern here. If they truly did have such amounts of wheat in stores why would they invest over 86 billion yuan to aid in the drought relief in this type of a market? Additionally, no storage of the 60 million metric tons has been verified.

Egypt’s wheat reserves are at 4.023 million metric tons—which is not quite enough to get them through 2009. They have also hit record lows on sugar, rice, vegetable and soy oil resources, and rice.

What have I been telling you? Food is your BEST investment right now—whether in your own pantry or on the market. Get it and get ready for a serious challenge, folks. As I’ve said previously, please don’t allow the years of plenty to fool you into believing that they will always be there."

August 2009

2009-07-28T17:02:00.000-07:00

We have primarily focused on canning the last six weeks. We will be having another Canning Seminar August 8, where everyone is welcome. Please pre-register so we will have enough binders of canning information to hand out--there is no cost for the program or the binder (see yesterday's post for more information).

In August we will focus on fall and winter vegetable gardening. Growing a garden is part of being prepared for emergencies, by having your own supply of food, both fresh and preserved (canned, dehydrated and frozen). If you already have a summer vegetable garden, it will be an easy transition to winter gardening. If you are just beginning to garden, now is the time to start. We are lucky here in the valley, where we can harvest year-round! You might want to go to the gardening links that are on the side-bar, and begin to become familiar with different methods of gardening--finding what will work for you. As you can see by these pictures of winter vegetables--they are anything but boring!

Heat-Wave Survival, part 1

2009-07-28T15:21:00.000-07:00

While the forces of nature generally take a backseat to the death and injuries caused by the ravages of war and the man-made hazards of automobiles, heat waves can sometimes rival the effects of many other natural hazards combined. Being able to survive the extreme temperatures of a heat wave can be a daunting task for people everywhere. Heat waves can strike any area of the country with devastating results that cause a huge loss of life. This includes places where cooler temperatures usually prevail and extremely high temperatures normally don't happen very frequently. A properly working air conditioner can be a great way to "beat the heat" but if there is a rolling blackout due to strains on the public utility system there may be little or no power available. Plus many individuals do not have air conditioning systems, as they aren't normally needed in most circumstances by a large number of people. There are some simple steps you can take to lessen the risks posed by a heat wave.

1.) Hydrate! Hydrate! Hydrate! Maintain adequate levels of hydration by drinking plenty of the proper types of fluids.

You need to drink more water than normal when it's hot. Thirst is one of the first signs of becoming dehydrated. You should drink adequate amounts of the proper fluids before you become thirsty in order to prevent dehydration. It may even be necessary to replace electrolytes lost by the body if you are sweating profusely.

2.) Eliminate additional sources of heat in your home.

Lights and appliances (such as dryers, stoves, and ovens) can create additional heat in your home that you don't need. Use them only at night when temperatures are cooler to help avoid generating extra heat in your home.

3.) Avoid excess metabolic heat that is created by your body by eating light meals that require little or no preparation.

Eat fresh foods that do not require you to use the oven or stove in order to prepare your meals. Avoid high protein content meals that will raise metabolic levels and increase the body's own heat levels. Avoid caffeinated or alcoholic beverages that can cause further dehydration.

[From Stealth Survival]

Canning Seminar 2

2009-07-27T15:24:00.001-07:00

Brother and Sister Moore teaching about pickling

Set your calendar and tell your friends, husbands, too. The Canning Seminar is open to member and non-members.

The second session of "Canning Seminar 2009" will be held at the Fresno East Center on Saturday August 8th @ 8am.
Preregistration is requested so sufficient materials may be ordered.
Register by emailing to William here.

Name:
Address:
Contact Phone(s):
Ward:
Email Address:

Feel free to email any questions you may have.

William P. Luke, Coordinator
Fr. East Stake Emergency Preparedness Committee

Eggplant

2009-07-27T13:47:00.000-07:00

This year I am growing an eggplant. I never liked eggplant, but I wanted to give it another try, so I grilled a small one. I wasn't too crazy about it, but I don't hate it anymore. How do you go about having eggplant in your food storage? Vikki, in her post yesterday (7/27/09), found a great solution. She said:

"Last year I dehydrated eggplant slices dipped in lemon juice but they browned a little too much. I just found a better way, and since our first eggplant of the season is about ready to pick, now's the time to try it!

Method:

Choose eggplants about the same size or smaller than a large pear. Wash and wipe dry. Hang them from their stem in the sun for a few days. No other prep required. They are ready when you shake them and you can hear the seeds rattling inside. Store in plastic bags or jars.

Slice and rehydrate to use."

I would do this even though I'm not so fond of eggplant. It can be ground into a powder, along with other vegetables, to make a great instant soup!

Zucchini

2009-07-26T09:13:00.000-07:00

Do you have zucchini piling up on the counter and getting tired of making Zucchini Soup or Zucchini Bread? I found Pineapple Zucchini Sheet Cake with Cream Cheese Frosting, Use It Up Zucchini Brownies, and Zucchini and Banana Bundt Cake here! The first cake recipe is similar to Carrot Cake, and is said to be so yummy! When I get more zucchini I will be making this one--my husband will love it! (Any summer squash can be used interchangeably with zucchini in recipes, with no noticeable change in taste). I found another list of zucchini recipes, where Jane requested recipes from her blog followers and they responded with quite a variety that runs the gambit from sweet to savory. Give them a try--I am!

National Hot Fudge Sundae Day!

2009-07-25T10:50:00.000-07:00

When I found out that today is National Hot Fudge Sundae Day, I thought it would be fun to find a recipe that you could can. But, this is what I found instead:

Canning Chocolate Sauces Unsafe

Brian A. Nummer, Ph.D.
National Center for Home Food Preservation, Georgia University
July 2003

Numerous recipes for chocolate sauces circulate on the internet and in newsgroups. Chocolate sauces are low acid recipes and are a risk for botulism food poisoning. Therefore any recipes that use the boiling water canning process are especially at risk. Furthermore, there are no science-based, tested recipes for chocolate sauces utilizing the pressure canning process in either the “USDA Complete Guide to Home Canning," the University of Georgia’s “So Easy to Preserve," or in publications from land grant University partners in the Cooperative Extension System.

Instead of canning, freeze your chocolate sauce.

--------------------------------------------

So, not to leave you suddenly craving hot fudge sauce, I have a recipe that you can pull from your food storage!

Hot Fudge Sauce--makes 2 cups

1/2 c. butter
2 unsweetened chocolate squares
2 c. confectioners sugar, sifted
3/4 c. evaporated milk

Over medium low heat melt butter and chocolate, then take off heat. Add 1/3 of the sugar and 1/3 of the evaporated milk, mix with a wisk until smooth. Add remaining sugar and milk, stir until smooth. Return to heat and simmer for 8-10 minutes. Pour into canning jars or other containers, let cool and close jar. [NOTE: this is not a canning recipe, the canning jars are just a cute way to give as a gift.]. Recipe can be doubled.

This sounds good to me!

The First 100 Things To Disappear After A Collapse, Part 4

2009-07-24T14:42:00.001-07:00

Besides canning, there are other things we can do to prepare for our futures. These are the second 25 of the 100 things that the stores will run out of if there is a major crisis. No one will be helping us, we can only help ourselves and those close to us. We can prepare now, as the Brethren have told us to do, by considering this list, and perhaps making some purchases. Keep in mind that the Brethren did not say to buy these things, but life during chaos might be a little nicer if we had some of them. This is for your information. What are you willing to live without?

75. Soy sauce, vinegar, bullion/gravy/soup base
76. Reading glasses
77. Chocolate/Cocoa/Tang/Punch (water enhancers)
78. "Survival-in-a-Can"
79. Woolen clothing, scarves/ear-muffs/mittens
80. Boy Scout Handbook, / also Leaders Catalog
81. Roll-on Window Insulation Kit (MANCO)
82. Graham crackers, saltines, pretzels, Trail mix/Jerky
83. Popcorn, Peanut Butter, Nuts
84. Socks, Underwear, T-shirts, etc. (extras)
85. Lumber (all types)
86. Wagons & carts (for transport to and from)
87. Cots & Inflatable mattress's
88. Gloves: Work/warming/gardening, etc.
89. Lantern Hangers
90. Screen Patches, glue, nails, screws,, nuts & bolts
91. Teas
92. Coffee
93. Cigarettes
94. Wine/Liquors (for bribes, medicinal, etc,)
95. Paraffin wax
96. Glue, nails, nuts, bolts, screws, etc.
97. Chewing gum/candies
98. Atomizers (for cooling/bathing)
99. Hats & cotton neckerchiefs
100. Goats/chickens

What would you add to this list?

Canning Star!

2009-07-23T14:35:00.000-07:00

Our canning star, Barbara, is at it again! She has spent three days making jam--all 156 jars of it! She likes blending the various fruits to make her own unique jams. Go, Barbara!

Preserving Fresh Eggs

2009-07-22T11:05:00.000-07:00

Maybe you don't want to preserve pickled eggs, but would like to have fresh eggs to fry or hard-boil when required to use your food storage; these eggs can also be used in cooking. If you have chickens, then this might be a way to keep your summer surplus of eggs to use in the winter when egg-laying slows down.

--Be sure to use only fresh eggs. If any decomposition occurs, you will be unsuccessful. Also, exposure to extreme heat or cold will hinder your preservation process.

--You can use an oil as well, but the oil can go rancid . . . not exactly what I would want on my eggs.

--Store eggs in a finely ground preservative such as salt, bran, or an equal mix of finely ground charcoal and dry bran or finely ground oats. You can also store them in finely ground plaster of Paris, but that's not exactly something that I plan on having on hand regularly. You can store the eggs layer upon layer, so long as they don't touch each other, metal, or wood. Be sure you have enough finely ground preservative to pack them in. (You can feed the salt and bran to the cattle afterwords).

--Store the eggs small side down.

--Store the eggs in a covered container and keep in a cool, dry place. You don't want to store them in freezing temperatures.

--Eggs will keep "fresh" for up to 9 months. In fact, some countries are known to have stored their eggs like this for up to 2 years.

[From: Kellene Bishop ]

Pickled Eggs, part 3

2009-07-21T14:52:00.001-07:00

Pickled Eggs (7 quart method)

Boil and peel 8 dozen eggs (you can often fit 13 eggs in a quart jar or some eggs may be damaged during boiling or peeling) [NEVER use an egg that is damage--the surface of the egg should be flawless to prevent Clostridium botulinum from entering the egg). If you use the ice trick to peel the eggs (posted previously), re-heat the eggs in the pickling solution before packing them into jars.

Create the brine:
In a large non-reactive pot, combine the following:

15 c. white vinegar (5% acidity)
3/4 c. plain salt
1/2 c. sugar
2 tsp. ground mustard or 1 1/2 tbsp. mustard seeds
3 1/2 tsp. dill seed or 7 sprigs of dill weed
5-7 cloves garlic, sliced thin
5-7 jalapenos, sliced thin (optional)

Stir and bring to a full boil for 5 minutes. [Note: herbs may be changed to suit your taste].

Packing and canning the eggs:

Strain out the dill, garlic, and jalapeno. These may be added to the jars or tossed out.

Sterilize clean jars in boiling water bath canner for 1-2 minutes. Remove one jar at a time and pack the jar with hot eggs. Stir boiling brine and fill jars, covering the eggs completely--leave less than 1/2" of airspace. Top with lid and ring. Place jar into canner. Go to the next jar.

Process: water bath canner for 15 minutes

Following this method should allow you to store the canned eggs in a cool, dark place for up to 6 months. We have routinely stored our canned pickled eggs for up to a year with no problems. You are strongly urged to proceed with caution.

Canning Eggs, part 2

2009-07-20T13:35:00.001-07:00

Pickled Eggs

20 large eggs (mediums may be used)
2 c. white vinegar (cider vinegar will change the flavor)
6 c. water
2 tsp. plain salt
1 small hot pepper
1 tbsp. pickling spices

Simmer eggs for 12-15 minutes to make hard boiled eggs. Cool in water and peel.

Make a pickling solution with the remaining ingredients, adding spices in a spice bag. Bring to a boil. Add hard boiled eggs and bring to a boil, again. Pack into hot jars. Ladle hot pickling solution over the eggs, completely covering them, to within 1 inch of the top of the jar. Add lids and rings.

Process: boiling water bath 10 minutes. Store in a cool, dark place.

[Note: eggs may be colored by adding food coloring to the pickling solution or adding a drop to each jar before adding the pickling solution. Another method is to use beet juice in place of the water for red eggs.]

Bill's "Tip of the Week"

2009-07-19T17:57:00.000-07:00

We are always looking for bargains for adding to our Food Storage Pantry. We buy canned beef, chicken, turkey, tuna, and albacore as a protein in our diet. These, along with legumes (beans), are the basis of our storage menus.

How about EGGS? We buy powdered (freeze-dried) eggs in #10 cans, but never open the can to learn how to use them. Well, here's another method of obtaining that necessary protein--canned or pickled eggs.

CANNED EGGS--
Yes, you can home can pickled eggs. You can use these pickled eggs simply as-is or make deviled eggs or egg salad sandwiches with them. To can them, hard boil and peel as usual. If they are fresh, boil them, then toss them around in the dry pan afterward, while hot, until the shells crack up. Then, immediately put several changes of cold water on them until they cool down. Next, soak the eggs in cold water for an hour in the fridge. They peel much easier than when you use other methods.

Now you have a big batch of cooled hard boiled eggs. Pack them into wide-mouth quart jars to within an inch of the top. Put the following ingredients into a saucepan:

For each quart of eggs, add--
3 c. vinegar
1 small, dry red pepper
1 tbsp. mixed pickling spice
2 tsp. pickling salt

If you prefer, you may tie the spices in a spice bag, then bring ingredients to a boil. Remove spice bag or strain out spices. Pour boiling liquid over eggs, covering them completely.

Process: 20 minutes in a boiling water bath canner (above 1,000' adjust your time). Allow to cool. Store in a cool, dark place.

Tomorrow--Pickled Eggs
Tuesday--Pickled Eggs II
[from Jackie Clay, Backwoods Home Magazine]

Tuna "That Doesn't Taste Like Tuna"

2009-07-18T06:16:00.000-07:00

Kathy was telling me that she prefers albacore over tuna, but that tuna is better on the budget when stocking up for her year's supply. Eating the tuna, instead of albacore, is another story--tuna can be quite strong--so this is her solution:

Tuna "That Doesn't Taste Like Tuna"

1 can tuna
4-6 tbsp. sweet relish
2 tbsp. mustard
1/4 c. mayonnaise
1/4 tsp. pepper

Optional additions:
--1/4 c. chopped celery
--chopped tomatoes, if eaten right away
--chopped onion

Peach Melba Jam

2009-07-16T14:01:00.000-07:00

This recipe sounds wonderful, and there is no pectin! Peach Melba generally is a dessert that uses peaches and raspberries, thus the name of this jam.

Peach Melba Jam

4 c. fresh peaches, pitted and chopped
1 c. raspberries, fresh or frozen
juice of 1 lemon
1-2 c. sugar

Put chopped peaches and lemon juice in a large cooking pot. Mash well with a potato masher. Bring to a boil over medium heat. Cover and simmer 10 minutes, stirring occasionally.

Stir in raspberries and sugar. Increase heat to medium-high, and boil rapidly, stirring often, for 20-25 minutes. If jams seems to get thick sooner, it is OK to cook for less time.

Remove from heat and skim foam. Ladle into hot jars and seal with lids and rings.

from: suite101.com

The First 100 Things To Disappear After A Collapse, Part 3

2009-07-15T11:34:00.000-07:00

Besides canning, there are other things we can do to prepare for our futures. These are the first 25 of the 100 things (I didn't want to overwhelm you) that the stores will run out of if there is a major crisis. No one will be helping us, we can only help ourselves and those close to us. We can prepare now, as the Brethren have told us to do, by considering this list, and perhaps making some purchases. Keep in mind that the Brethren did not say to buy these things, but life during chaos might be a little nicer if we had some of them. This is for your information. What are you willing to live without?

51. Fishing supplies/tools
52. Mosquito coils/repellent, sprays/creams
53. Duct Tape
54. Tarps/stakes/twine/nails/rope/spikes
55. Candles
56. Laundry Detergent (liquid)
57. Backpacks, Duffel Bags
58. Garden tools & supplies
59. Scissors, fabrics & sewing supplies
60. Canned Fruits, Veggies, Soups, stews, etc.
61. Bleach (plain, NOT scented: 4 to 6% sodium hydrochloride)
62. Canning supplies, (Jars/lids/wax)
63. Knives & Sharpening tools: files, stones, steel
64. Bicycles...Tires/tubes/pumps/chains, etc
65. Sleeping Bags & blankets/pillows/mats
66. Carbon Monoxide Alarm (battery powered)
67. Board Games, Cards, Dice
68. d-con Rat poison, MOUSE PRUFE II, Roach Killer
69. Mousetraps, Ant traps & cockroach magnets
70. Paper plates/cups/utensils (stock up, folks)
71. Baby wipes, oils, waterless & Antibacterial soap (saves a lot of water)
72. Rain gear, rubberized boots, etc.
73. Shaving supplies (razors & creams, talc, after shave)
74. Hand pumps & siphons (for water and for fuels)
75. Soy sauce, vinegar, bullion/gravy/soup base

This list is from www.survivorsblog.blogspot.com

Bill's "Tip of the Week"

2009-07-14T16:11:00.001-07:00

I goofed when Bill sent me these pictures--he had his "Tip of the Week" attached, but I didn't see it--so I will include the whole "Tip" here. Sorry, Bill!

One LONG Days' Labor--Many Months of Eating Pleasure

"We encourage all Latter-day Saint families to become self-reliant and independent"--President Spencer W. Kimball (1976).

"Many of the members took the opportunity to attend the 2009 Canning Seminar last month. I have heard great stories about attendees overcoming the fears of canning. We have all had these concerns and fears. Only by jumping in and beginning the canning process do we find that they are unfounded."

"The talented instructors (Judy Hatch, Mary Moore, Thurman Toler, Ann Winiecke, and Stacy Clark) have agreed to do a repeat performance on Saturday, August 8th. (See July 12th post for
registration details)."

"We should always be looking for bargains that will help boost our supply of food items. Yesterday I acquired 25 pounds of pickling cucumbers, 25 pounds of white potatoes, and picked many zucchini from our garden. The pictures tell the whole story."

Bill used two canners at the same time for faster processing. He made 17 half-pints of Spicy Sweet Zucchini Relish; he canned 9
quarts and 16 pints of diced potatoes; and 12 pints of Kosher Pickle Spears. The last picture shows cucumbers that are waiting to be canned.

"What a pleasure and satisfaction one receives when you can go to your pantry and see the items YOU put aside for a rainy day. Then 'You can sleep when he wind blows.'"

Sweet Pickle Sticks (and Slices)

2009-07-14T07:23:00.000-07:00

This is the recipe I used for making the sweet pickles posted July 12th.

Use fresh, firm medium cucumbers. Wash and cut them into sticks (or slices). Pour boiling water over them and let stand 4 to 5 hours. Then drain and pack solidly into clean hot jars. Make a solution of:

3 3/4 c. vinegar
3 c. sugar
3 tbsp. salt
4 1/2 tsp. celery seed
4 1/2 tsp. tumeric
3/4 tsp. mustard seed

Boil the solution for 5 minutes. Pour boiling hot over the cucumbers in jars. Put on lids and rings. Process in boiling water bath for 5 minutes. Solution fills 6 pint jars. NOTE: If a sweeter pickle is desired double measurement of sugar.

Canning

2009-07-13T10:33:00.001-07:00

Last Saturday Bill also got 25 pounds of cucumbers, and 50 pounds of
potatoes! This shows how hard he was working! He made dill spears, spicy sweet zucchini relish, and chunked po tatoes.

Canning Seminar 2

2009-07-12T09:29:00.000-07:00

Brother Toler teaching how to make jams.

Set your calendar and tell your friends, husbands too. The Canning Seminar is open to member and non-members.

The second session of "Canning Seminar 2009" will be held at the Fresno East Center on Saturday August 8th @ 8am.
Preregistration is requested so sufficient materials may be ordered.
Register by emailing to freaststkemergprep@gmail.com
Name:
Address:
Contact Phone(s):
Ward:
Email Address:

Feel free to email any questions you may have.

William P. Luke, Coordinator
Fr. East Stake Emergency Preparedness Committee

Canning

2009-07-12T09:01:00.001-07:00

Yesterday I got a box of pickling cucumbers--25 pounds worth! So, that meant that I spent the whole day making pickles! I made a total of 38 pints--some relish, some bread-and-butters, and some sweet sticks and slices. I think I am set for the next two years! I will be sharing with my family members; and I will post the recipes I used during the week.

Food Recalls

2009-07-11T13:19:00.000-07:00

Frequently, there is news of food recalls. The FDA tells us not to eat things like alfalfa sprouts, pistachios, peanut butter, cookie dough, spinach or lettuce, because it contains salmonella or E. coli. There was an article on this subject in the Fresno Bee's Parade section on June 28, 2009. The article said, "It may look like the food supply is getting less safe, but it actually means that we're getting better at detecting the outbreaks." "It's not possible to be inspecting and testing every food item . . . you simply cannot do it." That doesn't make me feel very secure about the food that I buy at the market. What I don't want is to read that a specific food has been recalled because it is making people sick (or worse), and realize that I ate that food yesterday. This is a terrific reason to grow and can my own food, at least as much as possible.

Think About It . . .

2009-07-10T14:42:00.000-07:00

When buying paper plates and cups for your year's supply storage, be sure to buy "paper" plates and cups. Styrofoam may be cheaper, but disposal might be a problem later on. If we are in an extended emergency situation, there likely will not be any trash pick-up. How will you dispose of the used plates and cups? Plastic trash bags full of used products will begin to pile up in our yards and will attract hungry cats and dogs, plus attract mice, rats and opossums. If the plates and cups are paper, they can be composted in the garden or burned. There likely are other ways to take care of these things, and if you think of any, please post a comment to share with the rest of us.

Chicken Scampi

2009-07-10T14:27:00.001-07:00

Here's a picture of my Chicken Scampi dinner! It was very tasty, and every so fast to make! The Angel Hair pasta has some finely chopped bell pepper and red onions for a little color. (Recipe was posted July 8).

Chocolate Raspberry Sundae Topper

2009-07-09T15:59:00.001-07:00

This is something that I will be making soon for giving away at Christmas--the topping, not the ice cream! It sounds really good!

Chocolate Raspberry Sundae Topper--6 1/2-pints

1/2 c. sifted unsweetened cocoa powder
1 box pectin
4 1/2 c. crushed red raspberries
6 3/4 c. sugar
4 tbsp. lemon juice

Combine cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside.

Combine crushed raspberries and lemon juice in a large stainless steel saucepan. Wisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat and skim off foam.

Ladle into hot jars, leaving 1/4" headspace. Remove air bubbles. Wipe rim. Add lids and bands.

Process in boiling water bath canner for 10 minutes.

[Note: the above picture is not of this sauce, but represents what it could look like].

Chicken Scampi

2009-07-08T10:24:00.000-07:00

This is what's for dinner tonight!

Chicken Scampi

Combine the following:
2 lbs. chicken, cut into bite-sized pieces, lightly stir-fried in 1 tbsp. butter
5 tbsp. garlic, minced
1 1/2 c. Chablis wine [I used "Fre" non-alcoholic white wine]
2 c. chicken broth
Divide the ingredients into 4 pint jars.

To each jar, add:
pinch of salt
2 pinches Italian seasoning
a pinch of red pepper flakes
a pinch of black pepper
a pinch of dried parsley

Process in pressure canner---pints 75 minutes (quarts 90 minutes).

When ready to serve, boil angel hair pasta, drain, and add a tablespoon of butter, bell peppers, and a small red onion, chopped.

Heat the chicken mix and add 3/4 c. of heavy cream. Serve over the pasta and garnish with chopped olives and parsley.

Note: You can add the vegetables and can them, but they won't be crisp. Pasta may be omitted and the Chicken Scampi can be served over stir-fried vegetables.

Note: See July 10th post for the Chicken Scampi cooked up.

The First 100 Things To Disappear After A Collapse, Part 2

2009-07-07T08:43:00.001-07:00

Besides canning, there are other things we can do to prepare for our futures. These are the second 25 of the 100 things that the stores will run out of if there is a major crisis. No one will be helping us, we can only help ourselves and those close to us. We can prepare now, as the Brethren have told us to do, by considering this list, and perhaps making some purchases. Keep in mind that the Brethren did not say to buy these things, but life during chaos might be a little nicer if we had some of them. This is for your information. What are you willing to live without?

The First 100 Things To Disappear After A Collapse, part 2---
26. Bow saws, axes and hatchets, Wedges (also, honing oil)
27. Aluminum Foil Reg. & Heavy Duty (Great Cooking and Barter Item)
28. Gasoline Containers (Plastic & Metal)
29. Garbage Bags (Impossible To Have Too Many).
30. Toilet Paper, Kleenex, Paper Towels
31. Milk - Powdered & Condensed (Shake Liquid every 3 to 4 months)
32. Garden Seeds (Non-Hybrid) (A MUST)
33. Clothes pins/line/hangers (A MUST)
34. Coleman's Pump Repair Kit
35. Tuna Fish (in oil)
36. Fire Extinguishers (or..large box of Baking Soda in every room)
37. First aid kits
38. Batteries (all sizes...buy furthest-out for Expiration Dates)
39. Garlic, spices & vinegar, baking supplies
40. Big Dogs (and plenty of dog food)
41. Flour, yeast & salt
42. Matches. ("Strike Anywhere" preferred.) Boxed, wooden matches will go first
43. Writing paper/pads/pencils, solar calculators
44. Insulated ice chests (good for keeping items from freezing in Wintertime.)
45. Work boots, belts, Levis & durable shirts
46. Flashlights/lightsticks & torches, "No. 76 Dietz" Lanterns
47. Journals, Diaries & Scrapbooks (jot down ideas, feelings, experience; Historic Times)
48. Garbage cans Plastic (great for storage, water, transporting - if with wheels)
49. Men's Hygiene: Shampoo, Toothbrush/paste, Mouthwash/floss, nail clippers, etc
50. Cast iron cookware (sturdy, efficient)

This list is from-- http://thesurvivalistblog.blogspot.com/

8 Minute Apples

2009-07-06T11:59:00.000-07:00

I canned these apples a week ago. They are super-easy! I used Gala, but any apple will do.

8 Minute Apples

apples--however many you want, peeled, sliced
sugar--1/4 c. per quart of sliced apples

As you slice the apples, put them in a container that has an air-tight lid, and layer the apples with the sugar. Cover tightly and let "cure" overnight. In the morning pack the apple slices TIGHTLY into clean, scalded jars. Add as much juice from the container as will trickle down. Tighten lids and water bath 8 minutes.

The apples will remain white and not shrink if they have been packed tightly. When needed open and treat like fresh apples.

[Note: I found that 6 Gala apples made 2 1/2 quarts of slices, which ended up making just under three pints canned].

Canning Star!

2009-07-05T19:10:00.001-07:00

My friends, Barbara, and her husband, Doug, went to our canning seminar last month and caught the canning bug! Doug has been tending their fruit trees for the last few years and brought the harvest in for Barbara to put up. Barbara only knew how to make jam, but Doug wanted more! He wanted some of the fruit canned for eating later. Barbara didn't know how to can the fruit, so Doug was out of luck. That is, until they attended our canning seminar! Barbara has been canning up a storm ever since! As you can see she has canned 17 quarts of apricots (5 bags have been frozen to make jam later), 12 quarts of plums, salsa and dill pickles! She is an inspiration for all. She is waiting (impatiently!) for her pressure canner to arrive and will begin canning meats and meals.

The second session of "Canning Seminar 2009" will be held at the Fresno East Center on Saturday August 8th @ 8am.
Preregistration is requested so sufficient materials may be ordered.
Register by emailing to:
freaststkemergprep@gmail.com
Name:
Address:
Contact Phone(s):
Ward:
Email Address:

Feel free to email any questions you may have.
William P. Luke, Coordinator

Vinegar

2009-07-05T09:08:00.000-07:00

We use vinegar for canning, usually when making pickles, whether using fruits or vegetables. Have you looked at the labels? I usually buy Heinz, but knowing that I was going to do a lot of pickling this summer, I purchased the "store brand" because it was cheaper. I did check to see that it was also at 5% acidity. What I didn't realize until after I had already used it was that the store brand was apple cider FLAVORED vinegar. I want the real stuff, so the flavored vinegar will go into long-term storage, ie.--it won't be used unless that's the last stuff I have.

Canning Bananas II

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

Here's my first attempt at canning bananas! I added extra water and then found that it wasn't needed, as the bananas cook down.

This is what I ended up with. It doesn't look right to me, I think I didn't cook the bananas soft enough, and I might use my emulsifier next time. Because I experiment with small batches, I don't throw out much if it doesn't work.

Canning Bananas

2009-07-03T14:45:00.000-07:00

Today I will be canning bananas! The other night I was thinking that I needed to use some over-ripe bananas or freeze them. Our freezers (small chest freezer and our side-by-side refrigerator/freezer) are both full. Then, I wondered if you could can bananas--I found that you can! The complete instructions are at: http://www.endofordinary.blogspot.com/2009/05/canned-banana.html . There, "Granola Girl" tells how she came to can bananas. There are two ways to do it: 1) chunked, and 2) pureed. I will be making the pureed for future use in making banana bread. Granola Girl also says that when precooking bananas, the smell "is kinda nauseating," so be forewarned. It may be best to can bananas when the rest of the family is gone! She also said that the banana puree turns pink when canned, but she didn't know why. When canning bananas, a pressure cooker is a must (it takes only 8 minutes at 6# pressure). She has pictures of the process, making the whole thing super-easy to understand.

What to do with the banana peels when you are through canning bananas? Visit my blog at: http://www.tendingtheveggies.blogspot.com , where Monday I will share some interesting things that you can do with banana peels.

Canning Butter

2009-07-02T14:53:00.000-07:00

There is some controversy over canning butter. Several people say they have been canning butter for many years without a problem. The USDA says not to can butter. "Canning" butter is not done with a pressure canner or a water-bath canner.

Kellene, at http://www.preparednesspro.wordpress.com/?s=canning+butter, researched the matter. She found that if the jars, lids and utensils are sterilized well and the butter prepared properly (she gives the directions), then she feels it is safe.

It is intriguing to think we could can butter. I will not tell you to can butter or to not can butter. Research it on your own--knowledge is powerful. Let me know of your thoughts by posting a comment.

Pickled Peaches

2009-07-01T11:15:00.000-07:00

Today I picked 49 more peaches. It's so nice to be able to work with small batches--it doesn't take all day!

Pickled Peaches

1-3" cinnamon stick, broken
1 tsp. blade mace (preferably) or nutmeg
1-1" piece of fresh ginger, sliced thin
1 tsp. allspice berries
1/2 tsp. whole cloves

3 c. sugar
2 1/2 c. water
3 1/2 c. white wine vinegar or distilled white vinegar
4 lbs. small ripe (but firm) peaches, peeled

In a non-reactive pot, combine the dry spices and ginger, tied in a spice bag, with the sugar, water, and vinegar. Bring to a boil, stirring to dissolve the sugar. Reduce the heat, simmer for about 10 minutes. Add peaches, simmer until heated through and are just tender.

Remove the peaches from the liquid with a slotted spoon, and pack in hot jars. Boil syrup until it thickens a bit, about 8 minutes.

Pour hot syrup over the peaches, divide the spices equally among the jars, and leave 1/4" headspace. Wipe jar rims, seal with lids and rings. No processing necessary.

Let pickle for at least one month.

Recipe from: The Joy of Pickling--Ziedrich

The First 100 Things To Disappear After A Collapse

2009-06-30T11:38:00.002-07:00

Besides canning, there are other things we can do to prepare for our futures. These are the first 25 of the 100 things (I didn't want to overwhelm you) that the stores will run out of if there is a major crisis. No one will be helping us, we can only help ourselves and those close to us. We can prepare now, as the Brethren have told us to do, by considering this list, and perhaps making some purchases. Keep in mind that the Brethren did not say to buy these things, but life during chaos might be a little nicer if we had some of them. This is for your information. What are you willing to live without?

The First 100 Things To Disappear After A Collapse---

1. Generators (Good ones cost dearly. Gas storage, risky. Noisy...target of thieves; maintenance etc.)
2. Water Filters/Purifiers
3. Portable Toilets
4. Seasoned Firewood. Wood takes about 6 - 12 months to become dried, for home uses.
5. Lamp Oil, Wicks, Lamps (First Choice: Buy CLEAR oil. If scarce, stockpile ANY!)
6. Coleman Fuel. Impossible to stockpile too much.
7. Guns, Ammunition, Pepper Spray, Knives, Clubs, Bats & Slingshots.
8. Hand-can openers, & hand egg beaters, whisks.
9. Honey/Syrups/white, brown sugar
10. Rice - Beans - Wheat
11. Vegetable Oil (for cooking) Without it food burns/must be boiled etc.,)
12. Charcoal, Lighter Fluid (Will become scarce suddenly)
13. Water Containers (Urgent Item to obtain.) Any size. Small: HARD CLEAR PLASTIC ONLY - note - food grade if for drinking.
14. Mini Heater head (Propane) (Without this item, propane won't heat a room.)
15. Grain Grinder (Non-electric)
16. Propane Cylinders (Urgent: Definite shortages will occur.
17. Survival Guide Book.
18. Mantles: Aladdin, Coleman, etc. (Without this item, longer-term lighting is difficult.)
19. Baby Supplies: Diapers/formula. ointments/aspirin, etc.
20. Washboards, Mop Bucket w/wringer (for Laundry)
21. Cookstoves (Propane, Coleman & Kerosene)
22. Vitamins
23. Propane Cylinder Handle-Holder (Urgent: Small canister use is dangerous without this item)
24. Feminine Hygiene/Haircare/Skin products.
25. Thermal underwear (Tops & Bottoms)

This list is from-- http://thesurvivalistblog.blogspot.com/

Spiced Peaches

2009-06-29T16:45:00.000-07:00

Today I had more peaches ripen, only 38 this time! I decided to make Spiced Peaches, because they sounded good.

Spiced Peaches = 6 1/2 pints

6 lbs Peaches (about 2 dozen medium sized peaches)
8 cups sugar
2 ¾ c cider vinegar (5% strength)
4 Cinnamon sticks
4 teaspoons whole cloves
1-1/3 cups water

Dip the fruit in boiling water for 30 to 60 seconds. Remove from the water using a slotted spoon and put into a large bowl or pot of cold water and ice. The skins will easily slide off. Cut out any brown spots and mushy areas. Cut the peaches in half, or quarters or slices. Remove pits.

Put sugar, vinegar and water in a medium sized pot (6 quarts or bigger). and get it heating over medium heat. Stir until sugar is dissolved.

NOTE: The sweetener can be sugar, Splenda, fruit juice (peach juice or white grape juice work well) or none at all! Generally, spiced peaches is a fairly sweet concoction, so you might want to add some sweetening. I usually add about 4 cups of sugar and 4 cups of Splenda, so it's sweet, but not loaded with sugar.

Put the broken cinnamon sticks and whole cloves in a double thickness of cheesecloth, tie the ends together, and add them to the pot. For spicier peaches, use additional cloves and cinnamon sticks. Bring to boiling, cover the pot, and boil for five minutes.Remove the cover and boil for five minutes longer. [I left the spice bag in the syrup until I was finished canning].

Add peaches to hot syrup. Bring syrup to boiling again and simmer peaches for 10 minutes or until tender. [I found that when it boils with the peaches, it foams a lot; I just kept the syrup really hot (on the burner) as I ladled the peaches into jars].

Fill them to within ¼-inch of the top, wipe rims of jars, seat the lid and tighten the ring around them. Put them in the canner and keep them cover with at least 1 inch of water and boiling. if you are at sea level (up to 1,000 ft) boil pint jars for 5 minutes and quart jars for 10 min.

From: http://www.pickyourown.org---they have step-by-step pictures.

***And, what do you fix for dinner after a day of canning?? You reach in your pantry and get the Mongolian Beef that you canned a while back---fix rice, a vegetable and a salad, and you're done!

Canning Seminar 2009

2009-06-28T08:31:00.000-07:00

Canning Peaches

2009-06-27T18:56:00.000-07:00

I'm late posting--I was canning peaches all day! I got 30 pints done. I have two dwarf peach trees and I picked about half of the peaches; the rest will be ripe in a couple of days. I will make some spiced peaches and some pickled peaches, and maybe some fruit leather.

Zucchini Soup II Revisited

2009-06-26T15:17:00.000-07:00

Today I made Zucchini Soup II and it is in the canner at this moment! I forgot to give credit to those that created this recipe---The Sister's Cafe, http://sisterscafe.blogspot.com . They have the most incredible recipes there! Don't go to their blog if you are on a diet!

The Zucchini Soup II is really tasty, even without the add-ons! I made some minor changes, but it shouldn't taste any different than the original. I used:
--4 cups of sliced zucchini instead of three (one large, not huge!, zucchini)
--because the canned chicken stock is in a 14 oz. can (the recipe calls for 16 oz.), I added a spoon of powdered broth and another 3-4 oz. of water to the can of broth
--I added one clove of garlic, crushed

I like having a small canner so I can can small batches of new things to try. It heats up fast, too. I like having my big canner so I can can large batches of foods I really like. In a couple of days I will open a 1/2 pint jar of this soup and have a taste-test with the little bit of leftover soup that wasn't canned---comments to come.

Squash Relish

2009-06-25T14:35:00.000-07:00

Here is another way to preserve squash---Squash Relish. I made this yesterday, but have not tasted it yet. It smelled similar to Bread and Butter Pickles. I ground the veggies on the course grind of my Kitchen Aid attachment, but might try something a little more like hand-chopped next time. I shared this with some of my friends and have asked them to taste it and add their thoughts in the comments section--rating it from 1 to 4, with one being "I hate it!" to 4 being "I love it!". I used one green zucchini and the rest was yellow squash.

Squash Relish = 8 pints

12 c. squash, grated
4 c. onion, chopped
2 green peppers, chopped
5 tbsp. salt

Mix the above ingredients together, place in a colander and let drain over night. The next day make a sauce of the following:

2 1/2 c. white vinegar
5 c. sugar
2 tbsp. pickling spice
1 tsp. tumeric
1 tsp. celery salt

Bring all sauce ingredients to a boil, then strain. Pour over the squash mixture and stir. Bring to a boil. Ladle into hot jars; add cap and band to seal. No processing necessary.

Zucchini Soup II

2009-06-25T14:11:00.000-07:00

I was excited about finding a recipe that used zucchini (something we have an abundance of in the summer) and was an official "canning" recipe--that was Zucchini Soup I. After considering it a while, I thought it looked a little bland. I found a delicious sounding recipe for Zucchini Soup (II) that was not a "canning" recipe, but is the one I will make tomorrow. See if you agree that is sounds better! (Even my husband might like this soup!) [This is actually a picture is of this soup recipe, not of the other zucchini soup].

Zucchini Soup II = 2 pints

1 c. onion, chopped
1 tbsp. butter
3 c. zucchini, sliced
2 c. chicken broth

In a large saucepan cook onions in butter until tender. Add sliced zucchini and broth; bring to a boil. Simmer until tender, about 15 minutes.

Processing: because it has chicken broth it is considered a "meat", and it is low acid, it needs to be processed in a pressure canner at 10 pounds pressure: pints 75 minutes and quarts 90 minutes.

When reheating to serve, add:
salt and pepper to taste
1/2 c. half-and-half or milk (optional)
1 c. grated cheese (optional)
1/2 c. sour cream (optional)
4 slices bacon, cooked until crisp, and crumble (optional)

Canning Tips

2009-06-24T07:34:00.000-07:00

"Remove the blossom end of each cucumber by slicing off and discarding 1/16th inch at the non-stem end. The enzymes of this portion make it prone to spoilage."

"If you notice scale in or on clean, used jars, it's probably a result of hard water. Soak the jars for several hours in a solution of 1 cup of vinegar and 1 gallon of water, and then wash them again."

--from The food Lover's Guide to Canning--by Rich and Crawford

Zucchini Soup I

2009-06-23T16:10:00.000-07:00

Here is a recipe that I will be canning later this week--

Zucchini Soup I--per pint (double for a quart)

1 1/4 lbs. zucchini
1/2 tsp. canning salt
1 tbsp. lemon juice
1/8 c. water

Cut zucchini in half and remove seeds. Slice or cube and simmer in water until soft, about 20-30 minutes. Puree in food processor or with a blender. Return to the pot, bring to a simmer, and add the salt and lemon juice.

Hot pack leaving 1" headspace. Process in a pressure canner for 30 minutes (40 minutes for quarts)--10 pounds pressure.

I have a second zucchini soup recipe that I will post Thursday. I will can both the same day!

BBQ Sauce Bottles

2009-06-22T13:04:00.000-07:00

At the canning seminar I had a bottle of Blueberry Syrup (the syrup that got a little too thick!), and the bottle was different from regular canning jars. There was great interest in the bottle, so I will give the details here. Please keep in mind that there are other suppliers of similar bottles, that ship different minimum quantities, and have different prices. I just "googled" syrup bottles and went from there. The bottles that I bought are called: 16 oz. DECANTER Bottles for BAR-B-Q Sauce. The price per case was $10.24 for the bottles alone. There are a variety of caps with different prices, so you pick which one works best for you; I got the caps with a vinyl liner that were $2.00 per dozen. Because I'm not in the production business I was charged a "small order" fee of $5.00. They were delivered right away. I bought these bottles from http://www.essentialsupplies.com .

Welcome!

2009-06-21T18:13:00.000-07:00

Welcome to the new Fresno East Stake Emergency Preparedness blog! After a short vacation we are back in action. June has been canning month, highlighted by a canning seminar. There were 30 people in attendance that learned the in's and out's of canning, from jams to dinner in a jar. I have heard back from several of these canning students. They are buying their canners and other canning equipment in preparation to preserving their harvests! The fear of the pressure canner has been tamed and many are ready to proceed. The main problems are: deciding what to can first; and where to get the best deals on fruit, vegetables or jars! Our Church leaders have told us that we are to prepare for our future by having a years supply of food and other necessities. Canning helps to fulfill the food storage part.