May Tip

"May-ke" A Mix!! May is great for "may-king" mixes! So what am I talking about here? Well, there are many foods and even meals that you can make half-way ahead of time and store on the shelf or in the fridge or freezer....then when you go to make the full meal or dish, your work is already part-way done for you!! Love that!

Probably the easiest to make and store are DRY Mixes (such as seasoning blends, Homemade Bisquick, Pancake mix, Hot Cocoa mix). A little bit of this and that, mix it up in a bowl, throw it into a ziploc bag or jar, label and shelf it!! DONE! WET Mixes (such as seasoned ground beef mix, fruit smoothie mix, pie fillings, sauces) require a little more effort because they involve heavy mixing or cooking, and then storing them is a bit more challenging because a wet mix will spoil quickly.

Here are some things to consider before making any mix:

1. Choose something you will USE!! Does your family eat a lot of Mexican style dishes?....then a Taco Seasoning or Chili mix would be perfect for you to make and store. Maybe you bake a lot, so a Basic Bisquick-type mix may be just the thing for you to store. The opposite is true too....if you and/or family don't like pancakes, then don't make up loads of pancake mix for your food storage!!! It will most likely spoil before you have a chance to do anything with it.

2. Choose fresh ingredients!!! Things like spices lose their flavor over time if not stored properly....even shortening and oils can go rancid. Don't make your mixes with really old ingredients! They won't taste good and they definitely won't store well. The same is true for wet mix ingredients....don't use freezer-burnt ground beef to make a stock of cooked taco meat mix....or old fruit to make a frozen smoothie mix. Just common sense!

3. Choose AIRTIGHT containers!!! You spent time making the mix, now take the time to store it properly in the proper containers. I personally like using the Food Saver machine with their special bags, which sucks out all the air and seals it tight. You can also use the special attachment for canning jars to seal DRY contents for shelf storage. However, you can also use ziploc bags and boxes, Rubber Maid containers, even plastic snack jars can be re-used for mix storage.

4. Choose the Right Storage Place!!! Most DRY mixes can be stored on the shelf in a cool, dry place for 6 to 8 months. If shortening is in your mix the shelf life is about half that...3 months. DRY mixes can also be stored in the refrigerator or freezer for up to 1 year. WET mixes must be stored in the refrigerator or freezer, UNLESS you have pressure or water-bath canned it properly (such as Pie Filling or Spaghetti sauce)!!!

5. Lastly, Don't Forget to LABEL your Mix!! You do want to know what it is sitting there on your shelf, don't you?!! Properly label it AND include instructions on how to "assemble" the final product....like what wet ingredients need to be added to a dry mix to make the final dish. Or, keep a recipe collection on hand that includes different dishes that use that particular mix.

So....does this get the wheels in your head turning? Are you thinking about what you could make up ahead of time and store? I hope so!! Stay tuned for the outcome of our latest class on making MIXES and for recipes!!!