This Month’s LDS Monthly Plan to Acquire Food Storage and 72-Hour Kit
in One Year (with Monthly Goals)
===========================================================================
"For the moment we live in a day of peace and prosperity, but it shall
not ever be thus. Great trials lie ahead...and we must prepare ourselves
temporally and spiritually..." Bruce R. McConkie
Spiritual Goal---Have Family Home Evenings with family every Monday. Make sure at least one Monday is set aside for doing something really fun for the whole family.
Provident Living Goal---Learn to preserve food in a way you haven't tried before.
Storage Goal:
100 quarts fruit and or vegetables per person
24 pints jam or jelly per person
feminine needs
school supplies
pet supplies
72 hour kit:
1 can tuna per person
1 can pork and beans per person
1/2 pound dried milk per person
2 packets hot chocolate mix per person (or 1 large can per family).
2 instant soup packets per person (these should be rotated every year)
disposable plates, cups, bowls and flatware
pet supplies-be sure to include dishes, leash and extra water
(From - http://www.nursehealer.com/FS10.htm )
NOTE: If anyone has another itemized monthly plan to acquire a year's supply of food storage, please send it to me for next year's newsletters. I'm reviewing plans now.
Shelf Life & Date Codes for This Month's storage items:
======================================
Black Beans 24 months Progresso 1-800-200-9377
Bush Baked Beans 24-36 months Bush 1-423-509-2361
Comstock Fruits and Pie fillings 18 months
Corn (whole & creamed) 24 months Del Monte 1-800-543-3090
Del Monte Canned Fruit 18 months
Fruits-Veg's-Tomatoes 36+ months Libby's 1-888-884-7269
Green Beans 24-30 months Del Monte 1-800-543-3090
Green Giant Corn 36 months
Green Giant Mushrooms 48 months
Green Giant Vegetables 24 months
Jellies Jams 12 months
Libby's Vegetables and Fruits 36 months
Motts Applesauce and Juice 12 months
Peaches 24-30 months Del Monte 1-800-543-3090
Pear halves 24-30 months Del Monte 1-800-543-3090
Progresso Vegetables 24 months
Veg's 24 months Pillsbury 1-800-328-6787
Comstock (800) 270-2743 Apples in can
CODE: On second line, first digit is plant, middle 3 are Julien day
of year, next is year, then space, and military time.
SHELF LIFE: 2-3 years
Del Monte (800) 543-3090 Vegetables
CODE: First number is year, next is Julien calendar day
SHELF LIFE: 2 years.
Food Club (847) 676-3030
Canned whole kernal corn 48318 = last 8 is year, first 8 is month,
31 is day
SHELF LIFE: 2 years
Canned Cut Green Beans 29681721 = 8 is year, 9 is month, 6 is
day
SHELF LIFE: 2 years
Green Giant (800) 998-9996 Vegetables
First letter is year, next is month, then year
SHELF LIFE: beans 2 yr corn/peas 3 yr mushroms-4 yr, Hungry Jack Instant
Potatoes 1.5 year
Libbys (315) 926-3225 call collect. Vegetables
CODE: 2nd dig is year, first letter is month, third dig is plant. Next
2 numbers is day of month
SHELF LIFE: 2 years Kraut 18 mo
Motts (800) 426-4891 Apple Sauce - Glass Jar
CODE: After WA, first number is year, second two are month, next two
are day.
SHELF LIFE: One year
Progresso (800) 200-9377 Black Beans
CODE: First letter is month, Next number is year, next letter is mfg
plant, next two numbers, day of month. L7N26 = 12/16/97
SHELF LIFE: 2 years
( - More shelf life information with lots of NEW shelflife LINKS!
- http://www.nursehealer.com/ShelfLife.htm )
This Month’s Cooking with Food Storage Ideas:
===========================================
Peach Jam
--------------
4 c Ripe peaches; peeled/pitted; chopped = 2 lb
1/4 c Bottled lemon juice
1 pk Fruit pectin = 1 3/4 oz
5 1/2 c Sugar
In 6 to 8 qt pot, stir together peaches, lemon juice and
pectin. Over high heat, bring to boil, stirring constantly. Quickly add
sugar. Bring to a full boil; boil for 1 minute, stirring constantly. Remove
from heat; skim foam if necessary. Immediately ladle into hot half-pint
jars; leaving 1/4" headspace. Wipe jar tops and threads clean. Place hot
lids on jars; screw bands on firmly. Process in boiling water canner for
10 minutes. Makes 7 half-pint jars.
- from The Tampa Tribune, 07/15/93
SOAR http://soar.Berkeley.EDU/recipes/preserves/indexall.html
Fruited Chicken Salad
-----------------------------
1 can (12-1/2 ounces) chunk chicken, drained and cut in bite-size pieces
1/2 cup coarsely broken pecans
1 can (8 ounces) pineapple tidbits, drained
1/2 cup salad dressing
1 can (11 ounces) mandarin oranges, drained
Poppy seeds
Stir together chicken, pecans, and pineapple. Stir
in salad dressing. Gently fold in oranges. Sprinkle with poppy seeds.
Chill before serving.
(from Pantry Cooking by Cheryl Driggs)
Hot Pickled Okra
----------------------
3 1/2 pounds small okra pods
3 cups water
3 cup vinegar
1/3 cup canning salt
2 teaspoons dill seed
4 cloves garlic
2 small hot red peppers, cut in half (if you like it real hot, increase
number of peppers)
INSTRUCTIONS:
1. Carefully trim stems off okra, being careful not to cut the pod;
set aside.
2. Combine water, vinegar, salt and dill seed; bring to a boil.
3. Pack okra into hot jars, leaving 1/4 inch head space.
4. Put 1 garlic clove and one-half pepper (or more) into each jar.
5. Ladle hot liquid over okra, leaving 1/4 inch headspace.
6. Remove air bubbles.
7. Adjust two piece caps.
8. Process 15 minutes in boiling water canner.
Yield: about 4 pints.
Note: when cutting and seeding hot peppers wear rubber gloves.
- from Mountain-Breeze.com http://www.mountain-breeze.com/canning/index.html
Cream of Corn Soup
---------------------------
2 Tbs. Salad oil
2 Tbs. Flour
2 Tbs. Butter or margarine powder OR 2 Tbs. Real butter or margarine
3 ¼ cups water
½ tsp. Salt
¾ cup powdered milk
1 can cream-style corn (dried corn can be reconstituted and used)
1 Tbs. Chopped onion
Pepper to taste
Add the flour to the oil and blend. Add the butter
or margarine powder. Real butter or margarine can be substituted.
Stir in all remaining ingredients and cook on low heat until thickened.
– Serves 4
From “Cookin’ with Powdered Milk” by Peggy Layton http://www1.icserv.net/D100001/X100043/books.html
Mild Picante Sauce
--------------------------
3 1/2 pounds tomatoes, chopped
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup seeded and chopped jalapeño pepper
3/4 cup white vinegar (5% acidity)
1 (15-ounce) can tomato sauce
1 teaspoon garlic salt
Combine all ingredients in a large non-aluminum Dutch
oven; bring to a boil over medium-high heat, stirring often. Reduce heat,
and simmer, stirring often, 40 minutes or until thickened. Pour into hot
jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands. Process 15 minutes in
boiling-water bath. Yield: 8 half-pints.
- from Progressive Farmer http://www.progressivefarmer.com/countryplace/060796/recipes/default2.asp
Quick Vegetable Soup
-----------------------------
1 can (15 ounces) mixed vegetables, undrained
2-1/4 cups vegetable juice cocktail
Salt and pepper, to taste
Combine ingredients and heat to boiling. Season
with salt and pepper. Serves 3.
(from Pantry Cooking by Cheryl Driggs)
Skillet Potato Dinner (Fresh or Dried Foods)
----------------------------------------------------------
Reconstitute 2 cups dehydrated sliced or diced potatoes. Drain.
Heat margarine and fry potatoes
with choice of the following:
1- dehydrated onions
2- dehydrated broccoli
3- canned, stewed tomatoes
4- dehydrated cheese
5- chili
6- meat of choice: bacon bits, sausage gluten, canned chicken,
etc. Season to taste. From “Cookin’ with Home Storage” by Peggy Layton
http://www1.icserv.net/D100001/X100043/books.html
Applesauce Cake Baked in a Jar
------------------------------------------
Yield: 12 servings
2 2/3 c shortening
2 2/3 c sugar
4 eggs
2 c applesauce
1/3 c water
3 1/3 c all-purpose flour, sifted
1/2 ts baking powder
2 ts baking soda
1 1/2 ts salt
1 ts cinnamon
2 ts cloves
2/3 c walnuts, chopped (optional)
2/3 c nuts, chopped (opt)
Cream together the shortening & sugar. Beat in the
eggs, one at a time until the mixture is light & fluffy. Add the applesauce
& water; set aside. Sift together the flour, baking powder, baking
soda, salt, cinnamon & cloves. Blend the dry ingredients into the applesauce
mixture. Fold in the nuts. Sterilize pint (wide mouth jam/jelly) jars,
lids & rings. keep the lids & rings in the hot water until
ready to use). Grease the insides of the jars with shortening, DO NOT use
Pam). Fill jars half full. As I haven't made this one, you'll have to figure
out how many jars to use. Place the jars on a cookie sheet. Preheat oven
to 325-degrees. Bake in preheated oven for about 45 minutes or until pick
inserted in the center (deep) of each cake comes out clean. Remove jars
from the oven one at a time (use HEAVY DUTY HOT PADS!), wipe rim of jar
clean; put on a lid & ring & screw on tightly. Jars will seal as
the cakes cool. You'll hear a "plinking" sound which means that the jars
have sealed. If you're not sure, push down on the lids after the cakes
have cooled, the lids should NOT be lose or it is NOT sealed. Decorate
jar as desired. Ellie Collin
- from Dolores http://w3.one.net/~proicer/recipes/jarcakes.htm
Dessert -- Debbie
-----------------------
Pancake mix complete
Canned pie filling
Oil or shortening
Follow the directions on mix to make WAFFLE consistency
batter. Add a little sugar. Pour on griddle, med. high heat, allow to get
about half done, add fruit pie filling, flip sides onto center, turn over
allow to cook several minutes more to get the centers done and serve.
from Y2K for Women Recipes http://www.y2kwomen.com/recommended/recipes.html
Old Fashioned Apple Butter
-------------------------------------
Introduction: found in an old Kerr canning cookbook....
8 lbs apples
16c sugar
6 T cinnamon (or any variety of spices to suit your taste)
1 c vinegar
Cut core and peel apples. Boil in water till you have
a thick pulp. Some run it through a foley food mill for spreading consistency
but my family likes it chunky. Add sugar vinigar and cinnamon. Pour in
a large baking dish or roaster pan. Bake at 200 degrees for 6 hours or
more, till thick. Process in sterilized jars in the usual and customary
way. No need to boil in a water bath if jars are hot and butter is boiling.
Makes 16 pints.
Serving Suggestions: Great on homemade bread or on hotcakes! This is
the recipe that our grandmothers used.
- from RecipeExchange.com http://www.recipexchange.com/recipexchange_cfmfiles/recipes.cfm/263
Fruit Cobbler
------------------
2 cans of pie filling
1 white or yellow cake mix
4 T butter or butter flavor Crisco
Melt butter in Dutch oven or cast iron skillet. Add pie
filling and bring to boil. Mix cake mix according to package directions,
substituting powdered milk and Just Whites or powdered eggs for fresh if
necessary. Pour evenly over fruit. Cover and cook at medium low for
30 minutes or more until done. Serves 6-8
from Y2K Kitchen http://www.y2kKitchen.com/
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Suggested Books:
=============================
"The Big Book of Preserving the Harvest" by Carol W. Costenbader, Pamela
Lappies (Editor), Julia Rubel (Editor)
ISBN: 0882669788 (paperback)
ISBN: 0882668005 (hardback)
From the Publisher: "The Big Book of Preserving the Harvest covers
handling and managing produce fresh from the market or garden including
canning - containers and equipment, techniques, safety, and what to can;
drying - equipment, appropriate foods, drying times, and storage methods;
freezing - containers and wrappings, dry and wet pack methods, and safety
precautions; pickling - canning, freezing, and refrigerating, and equipment
and containers; and preserving - canning and freezing jams, jellies, and
preserves, adding pectin, and gift ideas."
"Complete Guide to Home Canning and Preserving" by The U S Dept of Agriculture
ISBN: 0486409317
From the Publisher: "This practical, easy-to-follow guide--newly revised
and updated--offers food shoppers an attractive, high-quality alternative
to high-priced, overprocessed, and undernourishing foods. Virtually everything
you need to know about home canning is here: how to select, prepare, and
can fruits, vegetables, poultry, red meats, and seafoods; how to preserve
fruit spreads, fermented foods, and pickled vegetables; how to test jar
seals, identify and handle spoiled canned foods, prepare foods for special
diets, and much more."
"Stocking Up: The Third Edition of the Classic Preserving Guide" by
Carol Hupping, with The Staff of the Rodale Food Center
ISBN: 0671693956
From the Publisher: "For the self-sufficient farmer or the urban weekend
gardener, the third edition of Stocking Up is an invaluable addition to
any kitchen. With detailed illustrations and easy-to-follow directions,
this encyclopedic resource makes 'stocking up' easy. With more than 300
recipes for preservable foods - from old standards like casseroles, fruit
leather, and ice cream to new favorites such as sun-dried tomatoes, herb
vinegars, and salt- and sugar-free versions of basic fare, Stocking Up
covers everything for the home cook. Hundreds of charts and illustrations
simplify preserving chores and choices for everyone interested in stocking
up
on wholesome, natural foods."
(More Food Storage books & ideas are at http://www.nursehealer.com/Storage.htm )
This Month’s Frugal Living Tips:
==============================
Home canning provides us with the opportunity to store our garden produce
and prepared food storage. Safety in home production and storage is always
an issue.
From "Canning & Preserving Food" at http://www.thevision.net/DMS/canning.htm we learn: "Canning is an important, safe method of food preservation if practiced properly. The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys microorganisms that cause food to spoil and create a health hazard. During this heating process air is driven out of the jar and as it cools a vacuum seal is formed. This vacuum seal prevents air from getting back into the product bringing with it contaminating microorganisms." . . . "There are two safe ways of processing food, the boiling water bath method and the pressure canner method."
The National Food Safety Database on Canning is at http://www.foodsafety.ufl.edu/cmenu/can/canning.htm Here you will find the USDA Complete Guide to Home Canning, The University of Georgia's So Easy to Preserve Canning Guide, and more information on canning.
"Quality for Keeps: Food Preservation — Steps to Success in Home Canning" at http://muextension.missouri.edu/xplor/hesguide/foodnut/gh1452.htm states, "Start with the best to end with the best."
HomeCanning.com offers assistance with the basics at http://www.homecanning.com/can/ALBasics.asp
Another good canning primer is available from FireGirl.com at http://www.firegirl.com/preserving/canning1.html
An article in Backwoodshome at http://www.backwoodshome.com/articles/clay53.html called "Canning 101 — pickles, fruits, jams, jellies, etc." by Jackie Clay tells how to get started with home canning.
MakeStuff.com offers a superb canning primer at http://www.makestuff.com/canning_basics.html
An article from the North Dakota State University Extension Service at http://ndsuext.nodak.edu/extpubs/yf/foods/he174w.htm called "Home Canning of Fruit and Fruit Products" provides information and a chart to help with canning fruit.
Excellent information about canning jars is available from WebLife at http://www.weblife.org/canning.html
The Mississippi State University Extension Service offers recipes for Pickles, Relishes, Jellies, Jams, and Preserves at http://ext.msstate.edu/pubs/pub220.htm
SOAR offers preserve recipes at http://soar.berkeley.edu/recipes/preserves/
For the most tomato recipes I've seen in one place, visit "TOMATO RECIPES TO PRESERVE THE GOODNESS OF AN ABUNDANT HARVEST" at http://extension-horticulture.tamu.edu/plantanswers/recipes/tomatorecipes.html
Canning Recipes for Preserving Fruit are available from http://www.thevision.net/DMS/canningrecipes.htm
To share your canning ideas or ask for help from others, you can post your messages and read others at the Home Canning Message Board at http://www.InsideTheWeb.com/mbs.cgi/mb654001
The Kitchen Link also has a message board for sharing canning recipes at http://www.kitchenlink.com/msgbrd/board_20/tklcc.html
More home canning resources are available from The Mining Company at http://southernfood.miningco.com/food/southernfood/msubcan.htm
(More Frugal Living resources: http://www.nursehealer.com/Frugal.htm )
Newsletter & Email List Information:
==================================
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Members can email to the entire list to join the discussion by sending
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NurseHealer Email Discussion List - This list provides the newsletter
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Members can email to the entire list to join the discussion by sending
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--
Many blessings,
Mary Catherine ("Cathy") Miller
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"By small and simple things are great things brought to pass."
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