Chicken Enchilada Soup

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

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

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

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

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

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

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

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!

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

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!

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

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

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

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"

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"

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

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

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"

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)

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

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 potatoes.

Canning Seminar 2

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

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

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 . . .

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

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

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

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

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

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!

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

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

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

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

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

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