* Here is an article by Christopher Parrett – Communications – that outlines pretty well some choices for communications in case of emergencies.
* We’re in November. Here’s what you can do in the garden. Kellogg Garden Organics™: Blog | Kellogg Garden Organics™
* If you have seeds leftover from any gardening you might have done, here is a helpful Seed Storing Guide from Johnny’s Seeds: seed-storage-guide.
LONG TERM FOCUS: Flour
You can no longer purchase flour at Home Family Center. In fact, you cannot purchase online either because they are out. I don’t like to buy flour in the #10 cans anyway. I think it develops a “smell”. I just purchase flour when it goes on sale about this time of year and then vacuum seal it. Just last week, I bought it at Winco for $1.88.
In this video, she freezes her flour and then brings it to room temperature before she seals it. This is to kill any bugs or eggs that may be in the flour or in the glue. Vacuum Sealing Flour for Long Term Food Storage – YouTube BUT, I don’t have room in my freezer, so I just put the store bags right into the vacuum bags and seal them. The vacuuming takes out all the oxygen, which will kill the bugs anyway. I try to rotate this flour throughout the year. I have never had any problems doing it this way. When I open the bag, I usually sift it as it goes into my Tupperware storage container.
I always buy unbleached flour. Do you know how they “bleach” flour? With bleach!!!! Ewwww.
I also store wheat, of course. But going to a strictly wheat diet will be hard on your system. So having a little flour to do some 50/50 cooking will be better.
If you need to substitute whole wheat flour in your recipes (you might want to practice doing this once in a while), for every 1 c. white flour, use 1 c. wheat flour minus 2 TB. Wheat flour is denser.
Flour is something I use all the time, which makes it easy to store and rotate.
SHORT TERM FOCUS: Baking Soda & Baking Powder
Baking soda and powder only have a shelf life of 1 year. So every fall, I just buy another container of both and toss the old ones. Baking soda can be used for a number of things (from removing smells in the fridge to brushing your teeth!) 22 Benefits and Uses for Baking Soda So you can repurpose it. And it turns out that baking powder also has multiple uses: 10 Clever Other Uses for Baking Powder – Real Advice Gal
My daughter admits that she never buys baking powder. After all, cookies only use baking soda. But, if you intend on making homemade pancakes, or biscuits, you’ll want some baking powder. It costs about $1.67 and will be handy to have on hand when you can no longer buy “frozen” waffles. LOL
72-HOUR FOCUS: Small Cooking Stove
In my worst-case scenario, I’m in San Diego or Pomona, or Riverside, and there is a big earthquake and I have to walk home. Because of this, my 72-hour kit has enough food to keep me alive for 3-4 days, but some of it has to be cooked (like instant oatmeal). So, each of my backpacks has one of these: AceCamp Lightweight Collapsible Camping Stove, Ultralight Foldable Pocket Stove or something similar. You can get this stove from Coleman at Walmart. They usually come with fuel tablets, but you can use a Sterno can as well.
Cooking at home without electricity offers many more options — and you should have SEVERAL options in your back pocket. But it wouldn’t hurt to have this small stove in your 72-hour kit, in the trunk of your car just in case.
FOOD STORAGE RECIPES
from the kitchen of Shemay Matson (Thanks for sharing, Shemay!)
In a blender
2 c. water
2 TB oil
2 tsp. vinegar
Blend 1 minute
2/3 c. nonfat powdered milk
Blend 1 minute
1 c. white flour
1 c. wheat flour
2 TB sugar
2 TB baking powder
What do you do if there is no power? Well…. you stir very fast. OR you can get one of these: Amazon.com: OXO Good Grips Egg Beater: Home & Kitchen
This is what I really want: Hand Crank Blender (Hand Powered) | Lehman’s, but I’m too cheap to buy it. LOL, It’s number one on this guy’s list as well. 3 Best Hand Crank Blender – Hand Operated Food Processor. I guess I’ll with the egg beater
Applesauce Oatmeal Cookies
About 6 years ago, I canned a lot of applesauce. Those jars are starting to get old, and I’m not sure we are going to eat all that applesauce. So I’m always on the lookout for recipes that use it. This one is from Simple Recipes Using Food Storage, printed by Cedar Fort, Inc.
1 c. shortening
2 c. sugar
2 c. applesauce
Add and mix well, then add remaining ingredients
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
3 1/2 c. flour
1 tsp salt
1 c. chopped nuts
2 c. oatmeal
1 c. chocolate chips (optional)
1 c. raisins (optional)
Mix again and drop by spoonful onto a greased baking sheet. Bake at 350 degrees for 10-12 minutes.
This is from the website from Sallys Baking Addiction. She calls it “One Batter for Infinite Muffin Recipes”
1 3/4 c. all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 c. unsalted butter, softened to room temperature
3/4 c. packed light brown sugar (or granulated)
2 large eggs at room temperature
1/2 c. sour cream or plain yogurt
1 1/2 tsp vanilla
1/4 c. milk
Preheat oven to 425˚. Spray a 12 count muffin pan with nonstick spray or line with cupcake liners.
Beat the button on high speed until smooth and creamy, about 1 min. Add the brown sugar and beat on high until creamed, about 2 min. Scrape down the sides and bottom of the bowl as needed. Add eggs, sour cream, and vanilla. Mix until combined well. Add dry ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined. Fold in any add-ins listed below.
Spoon the batter into each cup, filling each all the way to the top. Bake the muffins for 5 minutes, then keep in the oven and reduce the temperature to 350˚. Bake an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. Total time is about 22-23 minutes. Allow muffins to cool, then transfer to a wire rack.
White Chocolate Raspberry Muffins: Add 1 c. raspberries and 3/4 c. white chocolate chips.
Apple Cinnamon Muffins: Add 1/2 tsp cinnamon and 1/4 tsp ground nutmeg. Fold in 1 cup peeled chopped apple and 1/2 c. chopped pecans or walnuts.
Lemon Poppy Seed Muffins: Leave out the cinnamon and use granulated sugar instead of brown. Mix 2 TB poppy seeds into the dry ingredients. Add 2 tsp lemon zest and the juice from 1 med. lemon into the batter when you mix in the milk. Sprinkle with coarse sugar before baking. Drizzle with lemon glaze: 1 c. powdered sugar, 2-3 TB fresh lemon juice
Mixed Berry Muffins: Fold 1 1/2 c. mixed berries into the batter. Drizzle with lemon glaze
Chocolate Chips Streusel Muffins: Fold 1 1/2 c. semi-sweet chocolate chips into the batter. Press crumb topping into muffins before baking: 1/3 c. brown sugar, 1 TB granulated sugar, 1 tsp cinnamon, 1/4 c. unsalted butter melted, 2/3 c. all-purpose flour.
Double Chocolate Chip Muffins
Sorry, I couldn’t resist adding this one last muffin from the same website
This recipe makes about 14 muffins.
2 c. flour
1 c. granulated sugar
1/2 c. unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 3/4 c. semi-sweet chocolate chips
2 large eggs at room temperature
3/4 c. full fat sour cream or plain yogurt at room temp
1/2 c. vegetable oil
1/2 c. whole milk at room temp
1 1/2 tsp vanilla extract
Whisk the eggs, sour cream, oil, milk, and vanilla together. Mix all dry ingredients and add in the wet ingredients. Fold together until completely combined. Batter is quite thick, avoid overmixing.
Spoon into muffin liners, billing them all the way to the top. Bake for 5 minutes at 425˚, then reduce the oven to 350˚ and bake 15-16 min more until toothpick comes out clean.
I’ve got to get better organized! Have a good week everyone, and watch for ways to save on food and preserve it!