Bring to a boil and cook 1 minute
1 3/4 C white sugar
1/4 c brown sugar
1 cup water
add 1 tsp vanilla
1/2 maple flavoring
To help syrup not crystalize as it stores, cover saucepan as it cools down.
Sunday, June 28, 2009
Dry Ice is Now Reccomended in 5 gallon Buckets Instead of Oxygen Absorbers
Plastic buckets may be used to store food commodities that are dry (about 10 percent moisture or less) and low in oil content. Only buckets made of food-grade plastic with gaskets in the lid seals should be used. Buckets that have held nonfood items should not be used.To prevent insect infestation, dry ice (frozen carbon dioxide) should be used to treat grains and
dry beans stored in plastic buckets. Treatment methods that depend on the absence of oxygen to
kill insects, such as oxygen absorbers or nitrogen gas flushing, are not effective in plastic buckets. Avoid exposing food to humid, damp conditions when packaging them.
Dry Ice Treatment Instructions
1. Use approximately one ounce of dry ice per gallon (7 grams per liter) capacity of the
container. Do not use dry ice in metal containers of any kind or size because of the potential
for inadequate seals or excessive buildup of pressure.
2. Wear gloves when handling dry ice.
3. Wipe frost crystals from the dry ice, using a clean dry towel.
4. Place the dry ice in the center of the container bottom.
5. Pour the grain or dry beans on top of the dry ice. Fill the bucket to within one inch (25 mm)
of the top.
6. Place the lid on top of the container and snap it down only about halfway around the
container. The partially sealed lid will allow the carbon dioxide gas to escape from the
bucket as the dry ice sublimates (changes from a solid to a gas).
7. Allow the dry ice to sublimate completely before sealing the bucket. Feel the bottom of the
container to see if the dry ice is all gone. If the bottom of the container is very cold, dry ice
is still present.
8. Monitor the bucket for a few minutes after sealing the lid. If the bucket or lid bulges, slightly
lift the edge of the lid to relieve pressure.
9. It is normal for the lid of the bucket to pull down slightly as a result of the partial vacuum
caused when carbon dioxide is absorbed into the product.
Storage of Plastic Buckets
• Store plastic buckets off the floor by at least ½ inch (1.3 cm) to allow air to circulate under
the bucket.
• Do not stack plastic buckets over three high. If buckets are stacked, check them periodically
to ensure that the lids have not broken from the weight.
Visit providentliving.org for additional information.
1. Use approximately one ounce of dry ice per gallon (7 grams per liter) capacity of the
container. Do not use dry ice in metal containers of any kind or size because of the potential
for inadequate seals or excessive buildup of pressure.
2. Wear gloves when handling dry ice.
3. Wipe frost crystals from the dry ice, using a clean dry towel.
4. Place the dry ice in the center of the container bottom.
5. Pour the grain or dry beans on top of the dry ice. Fill the bucket to within one inch (25 mm)
of the top.
6. Place the lid on top of the container and snap it down only about halfway around the
container. The partially sealed lid will allow the carbon dioxide gas to escape from the
bucket as the dry ice sublimates (changes from a solid to a gas).
7. Allow the dry ice to sublimate completely before sealing the bucket. Feel the bottom of the
container to see if the dry ice is all gone. If the bottom of the container is very cold, dry ice
is still present.
8. Monitor the bucket for a few minutes after sealing the lid. If the bucket or lid bulges, slightly
lift the edge of the lid to relieve pressure.
9. It is normal for the lid of the bucket to pull down slightly as a result of the partial vacuum
caused when carbon dioxide is absorbed into the product.
Storage of Plastic Buckets
• Store plastic buckets off the floor by at least ½ inch (1.3 cm) to allow air to circulate under
the bucket.
• Do not stack plastic buckets over three high. If buckets are stacked, check them periodically
to ensure that the lids have not broken from the weight.
Visit providentliving.org for additional information.
Upcoming Demo's
In August, Idonna will be demonstrating at Enrichment how to sprout using seeds. We will also be ordering Garden seeds in #10 cans.
In August, Idonna will be demonstrating at Enrichment how to sprout using seeds. We will also be ordering Garden seeds in #10 cans.
August 28th, we will be having a Dutch Oven Cooking Demo and Dinner. More info. coming soon!
We will do a quick demo on different ways to dehydrate and rehydrate fruits and vegetables. We will also be ordering peaches and pears as a ward for bottling. Please contact Idonna Murray and let her know if you are interested in ordering. She needs to let Mr. Rick's know how many bushels we are planning on. (We will be ordering from the same place we ordered from last year . . . the fruit was amazing!
Emergency Baby Formula
1/3 cup plus 2 t instant powered milk or
1/4 cup non instant powered milk
1 1/3 cup boiled water
Mix together and stir thoroughly.
add 1 T oil
2 t. sugar
Emergency Baby Food
3/4 C cereal grain
1/4 C beans
Boil until soft. strain. Boil again to insure that it is bacteria free. This will provide good protein and iron as well as calories.
1/3 cup plus 2 t instant powered milk or
1/4 cup non instant powered milk
1 1/3 cup boiled water
Mix together and stir thoroughly.
add 1 T oil
2 t. sugar
Emergency Baby Food
3/4 C cereal grain
1/4 C beans
Boil until soft. strain. Boil again to insure that it is bacteria free. This will provide good protein and iron as well as calories.
Recipes
Granola
6 cups regular oats
6 cups rice crispies
1 1\2 cups brown sugar
2 T cinnamon
Mix all dry ingredients
Over low heat, cook
1 cup honey
1 cup oil
Pour over dry ingredients
Pour granola onto two cookie sheets. Bake at 300 degrees for 15 minutes. Stir then cook for another 15 minutes. Remove from oven and cool completely.
Taco Soup
2 lbs of chicken breasts or tenders
3 cans of black beans
3 cans of canned corn
2 cans of stewed tomatoes
1 large black bean or corn salsa
1 pkg taco seasoning
1 large v-8 juice
Boil chicken until cooked through. Add black beans,corn, stewed tomatoes, v-8 juice, black bean and corn salsa, and taco seasoning packet. Cook until hot and serve
Canned Carrots
1/2 tsp salt
pinch of sugar
boiling water
baby carrots or sliced carrots
process in the pressure cooker for 25 minutes
Joy's Honey butter
1 cup honey
2 cups whipped cream
1 cup butter
Melt butter and add honey. Whisk together, then fold in the whipped cream. Keep leftover in the refrigerator
Mikelle's Salsa
2 cans of whole tomatoes drained
you can use bottled, just make sure they are drained
1/2 yellow pepper
1 jalapeno pepper, take out the seeds...Leave seeds in for a hotter salsa
1 Anaheim pepper, take out the seeds
barely blend these ingredients together in your blender
pour into a large bowl
add the following ingredients
1 lid full of cumin
1 tbsp of brown sugar
1 cap full of lemon juice
1 bunch of green onions
2 cloves of garlic pressed
garlic salt and salt to taste
Easy Berry Cobbler
5 cups of mixed berries ( you can use frozen from Costco)
1 yellow cake mix
1 cube of butter
Pour 5 cups mixed berries into the bottom of a 9 x 13 cake pan. Sprinkle the yellow cake mix over. Cube butter and sprinkle over cake mix. Bake 1 hour at 350 degrees.
Sour Dough Starter
2 cups potato water
2 cups flour
1 T sugar or honey
Make potato water by cutting up two potatoes and boiling in 3 cups of water until tender. Remove potatoes and measure two cups of liquid. Mix, water, flour, and sugar into a smooth pasty sponge. Set in a warm place for several days. It should double in size.
Sourdough Pancakes
4 cups Starter 2 T sugar
1 egg
2 T melted butter
1/4 C evaporated milk or cream
1 t salt
1 tsp baking soda
Mix starter, egg, butter and milk. When it is well beaten add remaining ingredients. Beat. Thicken with flour if needed.
Sourdough biscuits
1 cups starter
1 tsp soda
1 tsp salt
1 tsp sugar
1 T shortening
3 1/2 cups sifted flour
Place the flour in a bowl, make a hole in the center and add the starter. Stir in all other ingredients. Gradually mix more flour to make a stiff dough. Pinch off enough dough to form a ball. Roll it into melted butter or shortening and arrange in a cake pan. Let rise 20 minutes. Bake at 425 degrees until done approx 15 min.
Homemade Noodles
2 cups flour
4 eggs
1 tsp salt
whip eggs until foamy, add salt. Roll dough onto lightly floured surface. Cut dough into thin strips using pizza cutter. Let dry on counter for at least 4 hours hours. Drop into soup. Cook 12- 15 minutes.
Fruit Leather Dried in the Sun
Drain juice from the fruit and put in the blender and puree. Line a cookie sheet with plastic wrap. Pour puree evenly over plastic. About two cups per cookie sheet. Set in the sun until dry.
Homemade Applesauce
2 lbs apples
1/2 cup water or apple cider
Honey to taste
Lemon juice to taste
Cinnamon to taste
Core the apples and cut them into chunks. Place the apples, and water or the cider in saucepan. Simmer until tender. Force through an applesauce strainer or sieve. Season to taste with the lemon, honey, and cinnamon.
Reconstituting Dehydrated Fruit
1 cup dried fruit
2 c water
2 T sugar
1/2 t lemon juice
Add fruit to water in saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in sugar and cool, or cover fruit with water and let sit over night in the refrigerator. Stir in sugar.
6 cups regular oats
6 cups rice crispies
1 1\2 cups brown sugar
2 T cinnamon
Mix all dry ingredients
Over low heat, cook
1 cup honey
1 cup oil
Pour over dry ingredients
Pour granola onto two cookie sheets. Bake at 300 degrees for 15 minutes. Stir then cook for another 15 minutes. Remove from oven and cool completely.
Taco Soup
2 lbs of chicken breasts or tenders
3 cans of black beans
3 cans of canned corn
2 cans of stewed tomatoes
1 large black bean or corn salsa
1 pkg taco seasoning
1 large v-8 juice
Boil chicken until cooked through. Add black beans,corn, stewed tomatoes, v-8 juice, black bean and corn salsa, and taco seasoning packet. Cook until hot and serve
Canned Carrots
1/2 tsp salt
pinch of sugar
boiling water
baby carrots or sliced carrots
process in the pressure cooker for 25 minutes
Joy's Honey butter
1 cup honey
2 cups whipped cream
1 cup butter
Melt butter and add honey. Whisk together, then fold in the whipped cream. Keep leftover in the refrigerator
Mikelle's Salsa
2 cans of whole tomatoes drained
you can use bottled, just make sure they are drained
1/2 yellow pepper
1 jalapeno pepper, take out the seeds...Leave seeds in for a hotter salsa
1 Anaheim pepper, take out the seeds
barely blend these ingredients together in your blender
pour into a large bowl
add the following ingredients
1 lid full of cumin
1 tbsp of brown sugar
1 cap full of lemon juice
1 bunch of green onions
2 cloves of garlic pressed
garlic salt and salt to taste
Easy Berry Cobbler
5 cups of mixed berries ( you can use frozen from Costco)
1 yellow cake mix
1 cube of butter
Pour 5 cups mixed berries into the bottom of a 9 x 13 cake pan. Sprinkle the yellow cake mix over. Cube butter and sprinkle over cake mix. Bake 1 hour at 350 degrees.
Sour Dough Starter
2 cups potato water
2 cups flour
1 T sugar or honey
Make potato water by cutting up two potatoes and boiling in 3 cups of water until tender. Remove potatoes and measure two cups of liquid. Mix, water, flour, and sugar into a smooth pasty sponge. Set in a warm place for several days. It should double in size.
Sourdough Pancakes
4 cups Starter 2 T sugar
1 egg
2 T melted butter
1/4 C evaporated milk or cream
1 t salt
1 tsp baking soda
Mix starter, egg, butter and milk. When it is well beaten add remaining ingredients. Beat. Thicken with flour if needed.
Sourdough biscuits
1 cups starter
1 tsp soda
1 tsp salt
1 tsp sugar
1 T shortening
3 1/2 cups sifted flour
Place the flour in a bowl, make a hole in the center and add the starter. Stir in all other ingredients. Gradually mix more flour to make a stiff dough. Pinch off enough dough to form a ball. Roll it into melted butter or shortening and arrange in a cake pan. Let rise 20 minutes. Bake at 425 degrees until done approx 15 min.
Homemade Noodles
2 cups flour
4 eggs
1 tsp salt
whip eggs until foamy, add salt. Roll dough onto lightly floured surface. Cut dough into thin strips using pizza cutter. Let dry on counter for at least 4 hours hours. Drop into soup. Cook 12- 15 minutes.
Fruit Leather Dried in the Sun
Drain juice from the fruit and put in the blender and puree. Line a cookie sheet with plastic wrap. Pour puree evenly over plastic. About two cups per cookie sheet. Set in the sun until dry.
Homemade Applesauce
2 lbs apples
1/2 cup water or apple cider
Honey to taste
Lemon juice to taste
Cinnamon to taste
Core the apples and cut them into chunks. Place the apples, and water or the cider in saucepan. Simmer until tender. Force through an applesauce strainer or sieve. Season to taste with the lemon, honey, and cinnamon.
Reconstituting Dehydrated Fruit
1 cup dried fruit
2 c water
2 T sugar
1/2 t lemon juice
Add fruit to water in saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in sugar and cool, or cover fruit with water and let sit over night in the refrigerator. Stir in sugar.
Friday, June 26, 2009
Water Barrels
If you are interested in ordering 55 gallon water storage barrels, please contact: Fran Caughlan (Jared Caughlan's mom) @ . They are reconditioned and santized and much cheaper than the blue ones and they work exactly the same. The price is $20.00 per barrel or 3 for $50.00. They will be delivered right to your door.
Thursday, June 25, 2009
Water Storage
Just thought we would check and see how you are coming on your water. Remember, you can put water in empty canning jars with a piece of plastic wrap between the lid and the water. You can use 2 liter pop bottles, buy already bottled water (3-4 cases per person), or store water in 5, 6, 15, 30, or 55 gallon jugs and drums. Make sure you use a lead-free hose to fill your containers. If you need to borrow a lead-free hose, just give us call. (Jason, Tricia, Alicia, Idonna, or Diane) Don't throw away your old liquid laundry soap containers, especially the ones with a spicket. Fill them with water and use them for washing hands or cleaning. Make sure you label them as cleaning water not drinking water and be sure to include the date.
To keep your water fresh you will need to add Clorox. We have included the amounts to help you out. Make sure you use plain old Clorox, no fragrances or special features! It's a good idea to rotate your water once a year . . . Conference is a great time to do that!
1 Quart: 2 Drops Clorox
1 Gallon: 8 Drops Clorox
5 Gallons: 1/2 tsp. Clorox
6 Gallons: 1/2 tsp. + 8 Drops Clorox
15 Gallons: 1 1/2 tsp. Clorox
30 Gallons: 3 tsp. Clorox
55 Gallons: 5 1/2 tsp. Clorox
Double the amounts of Clorox if your water is cloudy.
One more thing to remember: Make sure you don't store your water directly on the cement, it will pull contaminates from the cement and ruin your water. Store your containers on a piece of wood or a couple thicknesses of heavy-duty cardboard.
Recommended Storage Amounts: 24 Gallons Per Person!
Wednesday, June 24, 2009
Our New Blog!
We finally have our ward blog up and going, Yeah! Sorry it took sooo long, we are all blog spot rookies! We hope this will make Food Storage and Preparedness easy for you and your families. We will be posting recipes, reminders, order forms, food storage menu planning hints and helps, and ward and family challenges. It's still a work in progress so please be patient with us while we figure it all out.
We look forward to becoming more prepared as a ward family!
Check back often . . . We have lots of fun ideas to share.