Time for a disclaimer again. I am NOT an expert. I do NOT have any kind of degree in agriculture, nutrition, or food storage LOL. BUT, I have a lot of experience that I’m happy to share. Each day in the garden is a big experiment for me as I battle insects and diseases. Each time I cook with my food storage or try different recipes, I’m adding to my reserve of knowledge. Over the past few years, I’ve learned to maintain a sourdough starter, sprout alfalfa seeds, and use herbs for medicine. I’ve felt prompted to do all this and have just tried to follow those promptings. There is always something to learn.
LONG TERM STORAGE: Garlic
I stopped mincing garlic a long time ago. I use the minced garlic in the jars in the produce section. As long as you’re storing onions, get several jars of garlic. My daughter has that BIG jar. I don’t have room in my fridge for that, so I just store lots of little jars. Think about how much you use. I go through about a jar a month. Store accordingly.
SHORT TERM STORAGE: Chocolate
Are you thinking you’d like some comfort food made with chocolate when things go south? Then you’ll want to store some cocoa. Unfortunately, chocolate in any form does not last 30 years, so you’ll have to make it part of your pantry that gets rotated.
You’re Storing Your Chocolate Wrong: From Cocoa Powder to Bar — Here’s What You Need to Know | Kitchn The bottom line is that as far as the cocoa powder is concerned unless it smells bad or has mold, it’s safe. Try to get it rotated within 3-5 years. Winco has cocoa in their bulk section. I filled up 2-quart jars with cocoa. That should last me a few months anyway. LOL
72-HOUR KIT FOCUS: Knives
Remember last week when we talked about knives? This video shows you 10 skills in 10 minutes that you need a knife for. 10 Bushcraft Knife Skills in 10 Minutes – YouTube
Okay, this is NOT about knives. But I just saw this in my inbox and had to share. Disclaimer – I have NOT seen it yet. But it looks like JUST the kind of thing I need. Be Ready Utah PrepCast Episode 22: Cooking without Utilities, Segment 5 Solar Cooking – YouTube
FOOD STORAGE RECIPES
Here are some of my best cocoa recipes
Hot Fudge Sauce
It’s really good! This fills a pint jar to the brim.
2 TB unsalted butter (If you only have salted butter, omit the salt below)
2/3 c. heavy cream
1/2 c. light corn syrup
1/4 c. dark brown sugar (pretty sure I used light brown sugar)
1/4 c. cocoa powder
1/4 tsp salt
Simmer all these ingredients for 3-5 minutes until smooth. Remove from heat.
1 c. (about 1/2 package) of semi-sweet chocolate chips. Add in and stir to melt
1/2 tsp vanilla – Add last
My Chocolate Cake
(I call it mine because I actually tweaked the ingredients a little from the original)
3/4 c. butter
2 c. sugar – Cream butter and sugar
1 tsp vanilla
Add and beat 1 minute
In a separate bowl mix:
2 c. flour
3/4 c. cocoa
1 1/4 tsp baking soda
1/2 tsp salt
Add this to the batter alternately with
3/4 c. buttermilk and
3/4 c. water
Start and end with the flour
For a 13 X 9 pan, grease and flour
Bake 35-40 min.
I ALWAYS use cream cheese frosting on this cake
1 stick butter softened
1 8-oz package of cream cheese softened
About 1 tsp vanilla
Then add powdered sugar until you have the consistency you want ) at least a pound.
Texas Sheet Cake
This is known by a variety of names. I like it because you cook it on a cookie sheet – a jelly roll pan with sides?? Not sure what you call it.
2 cubes butter
1/2 c. shortening
4 TB cocoa
1 c. water
I mix this in a pan and cook over low heat until everything melts and mixes.
In the bowl I put:
2 c. flour
2 c. sugar
Then I add the melted butter and cocoa to the flour and mix well.
1/2 c. buttermilk Add this first, so it will cook the mix and not cook the eggs when you add them.
1 tsp baking soda
1 tsp vanilla
Bake 375 degrees for 20-25 minutes.
As soon as you put it in the oven, get to work on the frosting. I use the same pan that I melted the butter in before.
1 stick butter
4 TB cocoa
6 TB milk
Melt this together. Again, add powdered sugar until it is thick.
I like adding chopped walnuts to my frosting, but I usually only add them to 1/2 of the frosting just in case there are those who can’t have nuts.
Remember that the frosting will melt when you put it on the hot cake, so you want it pretty thick.
As SOON as the cake comes out of the oven, put little plops of frosting all over the cake. They will begin to melt and then you can spread it around. When everything cools, it will taste like a thin cake with fudge on top. AND, it feeds A LOT of people. You can go here: Hershey’s Dessert Recipes | Hersheyland and find about 75 pages of desserts made with Hershey chocolate.
Alright, everyone… Carry on. Three months food, some long-term storage things, alternate cooking sources, first aid kit. You can do it!!!