Well, for our second class I decided to focus on BEANS!!! Why? Because for me I really don't know what to do with them besides break open a can and dump them into chili or rice or a burrito! I have never really soaked dry beans and used them for anything....Honestly, I don't eat them that much, but I really want to incorporate them more into my diet....and with good reason!....
Beans are truly an amazing food. As far as Nutrition goes, they are loaded with lean protein and fiber...we should have at least 2 servings of beans, legumes, or lentils each day! Beans are a "filling" food too, so a little goes a long way in keeping you satified and full. As far as Food Storage goes, Beans are GREAT! If packaged appropriately they can have as long a shelf life as Wheat....30+ years!!! WOW!! In an emergency, beans will be nutritious and filling.
So wouldn't it be great if there were more ways to use them???
Enter, the sweet tooth!!! Yay! We were able to search online and find some great recipes that add beans to the Dessert catergory. Some of the bean recipes we used just added them to the mix and some were focused on keeping the beans in the spotlight!
REMEMBER:
YOU CAN ALWAYS USE DRY BEANS IN THESE RECIPES EVEN IF THEY CALL FOR CANNED BEANS. TO DO SO, YOU MUST...
1. SORT THROUGH THE BEANS LOOKING FOR ANY ROCKS OR BROKEN BEANS.
2. NEXT, RINSE THEM WITH WATER AND DRAIN.
3. PLACE BEANS IN A POT AND FILL THE POT WITH WATER...AT LEAST DOUBLE THE AMOUNT WATER TO BEANS.
4. YOU CAN SOAK THESE OVERNIGHT, PRESSURE COOK THEM OR SPEED SOAK.
5. FOR SPEED SOAKING, HEAT WATER IN A POT TO A ROLLING BOIL...REMOVE FROM HEAT, ADD RINSED BEANS TO POT AND COVER. LET SOAK FOR AN HOUR, CHECK FOR SOFTNESS...MAY TAKE A LITTLE LONGER, BUT SHOULD BE READY IN UNDER 2 HOURS!
****YOU MUST DRAIN OFF THE WATER AFTER SOAKING ANY DRY BEANS!!!! EVEN IF A RECIPE CALLS FOR PUTTING THEM INTO WATER AFTER SOAKING, ALWAYS USE FRESH WATER!!! BEANS RELEASE CHEMICALS DURING THE SOAKING PROCESS THAT IF CONSUMED LEADS TO GAS, BLOATING, AND DIGESTION PAIN.***
Here is what we made:
Black Bean Coconut Brownies
Yield – 16 brownies Preparation Time – 20 minutes Cooking Time – 40 minutes
Ingredients
• 3 cups pureed black beans (I poured in a full can of black beans, undrained, then drained the other can before putting in the blender...I filled up the blender to the 4 cup line, adding extra water if needed)
• 2 cups sugar
• 1 tsp vanilla
• 1/2 cup milk (I used Evaporated Milk from my food storage)
• 1 1/2 cup flour (I used Brown Rice Flour, but try ANY kind you want)
• 1/2 cup cocoa
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup shredded coconut (unsweetened) (and optional)
• 2 cups semi-sweet chocolate chips
Directions
• Preheat oven to 350. Grease a 9×13 baking pan with cooking spray.
• Puree black beans with a little water. I went for a “smoothie” like consistency.
• Add the sugar to the mixer or mixing bowl and then pour in the pureed black beans. Mix until smooth, adding the vanilla and milk as it mixes.
• Dump in all the dry ingredients, flour, cocoa, powder, soda and salt.
• Mix up, then toss in the coconut and chocolate chips.
• On the lowest speed, mix in the coconut and chocolate chips for 10-20 seconds.
• Pour the brownie batter into the greased pan and bake in the preheated oven for 35-45 minutes, or until toothpick comes out clean in the center. Let cool on a cooling rack before cutting.
Read more:
Pinto Bean Fudge
1 cup cooked soft pinto beans (drained and mashed)
1/4 cup milk (I used Evaporated Milk)
1 Tbsp vanilla
6 oz. unsweetened chocolate
6 Tbsp butter or margarine
2lbs. powdered sugar
nuts (optional)
In a large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla. Melt chocolate and butter and stir in bean mixture. Gradually stir in powdered sugar. Knead with hands to get it well blended. Spread into lightly buttered 9-inch baking dish or form into 1-1/2 inch rolls. Chill 1-2 hours.
Flourless Black Bean Brownies
Preheat oven to 350 F
Oil or spray an 8x8 square pan.
1 19oz. can black beans, drained and rinsed
3 Eggs
3 Tbsp. Veg. Oil
1 tsp. Vanilla
¾ c. White Sugar
¼ c. Cocoa Powder
1 Pinch of Salt
Optional: ½ c. Chocolate Chips and/or nuts
Process beans in food processor or blender until very smooth. Add eggs and beat the mixture with a hand mixer on medium to high for at least 1 minute. Add all other ingredients and beat on high for another minute.
Pour into baking dish. Bake for 30 minutes or until the top is dry and the edges are pulling from the pan. Allow to cool then cut into squares.
Blueberry Bean Muffins
2 cans (15 ounces each) Red Kidney beans or 3 cups cooked dry-packaged Red Kidney beans, drained, rinsed
1/3 cup milk
1 cup sugar
1/4 cup butter or margarine, softened
3 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1/2 teaspoon allspice, ground
1/2 teaspoon cloves, ground
1 cup blueberries, fresh or frozen
3/4 cup pecans, chopped
Process beans and milk in food processor or blender until smooth.
Mix sugar and butter in large bowl; beat in eggs and vanilla. Add bean mixture, mixing until well blended. Mix in combined flours, baking soda, salt and spices. Gently mix in blueberries. Spoon mixture into 12 greased or paper-lined muffin cups; sprinkle with pecans.
Bake muffins in preheated 375-degree oven until toothpicks inserted in centers come out clean, 20 to 25 minutes.
Cool in pans on wire racks 5 minutes; remove from pans and cool.
Makes 1 dozen
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Per serving: Calories 288; Fat 10g; Calcium 46mg; % Calories from Fat 31; Carbohydrate 43g; Folate 49mcg; Sodium 500mg; Protein 8g; Dietary Fiber 5g; Cholesterol 64mg
Peanut Butter Chocolate Chip Dessert Hummus
Ingredients:
• 2 cups chickpeas (canned works too!)
• 1/4 cup natural peanut butter (or other butters, like Almond or Cashew)
• 1/4 cup + 2 tablespoons maple syrup
• 1/2 Tablespoon vanilla extract
• 1/4 cup chocolate chips
• Drain, measure, wash, and peel your chickpeas. Peeling them isn’t absolutely necessary but it makes for the creamiest hummus and really is worth the effort.
• In a food processor, add the first 4 ingredients and process until the hummus is smooth and emulsified(the one thing no one wants for dessert is chunky chickpea pieces in their dessert).
Remove and clean the blade and fold in the chocolate chips. Move into a deep serving bowl and serve with graham crackers or baby carrots.
Oatmeal Chocolate-Chip (and Bean!) Cookies
vegetable oil cooking spray
1 12 cups old-fashioned oats
2 cups all-purpose flour
12 tsp baking powder
12 tsp baking soda
14 tsp salt
34 cup white beans (drained great northern cannellini or any white beans liquid reserved)
3 tbsps softened butter
1 cup light brown sugar (firmly packed)
2 large eggs
1 tsp pure vanilla extract
1 cup milk chocolate chips
Heat oven to 350°F. Lightly coat 2 baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 tbsp reserved bean liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.
NOT-SO-SWEET-TREATS with Beans!
If you still are looking for a way to use beans for a snack, but don't want all the sugar, try these yummy alternatives:
Bean Salsa
1 can Black Beans
1 can Black-Eyed Peas
1 can Sweet Corn
(all cans 15 oz. size)
Empty each can into a collander placed in the sink. Rinse thoroughly and drain. Transfer to a medium bowl. Add:
1 small Purple Onion OR a few Scallions....diced
1 large Tomato or 2 small...chopped
1/2 c. Fresh Cilantro...chopped
1/2 c. Italian Dressing, made from the packet....I used a homemade dressing with some Lemon added.
Optional:
Lemon or Lime juice to taste
Salt and Pepper to taste
Great Additions: Chopped Avocado, Chopped Olives
Mix all ingredients in the bowl, making sure the dressing evenly coats the mixture. Chill in fridge if you have the time. Serve with tortilla chips, tacos, burritos, salads, as a side dish, etc.
Sunday, December 11, 2011
Sunday, October 30, 2011
Apple Sauce Ideas
So now that we've made Applesauce and canned it, what do you do with it? Well...you eat it of course!! haha!
Seriously, eating a bowl of Applesauce warm or cold can get a little hum-drum sometimes, so here are some ways to eat it and use it that you may not have thought of before!
Apple Sauce Granola Breakfast/Snack.....top a bowl of applesauce with your favorite granola and serve warm or cold.
Apple Sauce and Gingerbread....gingerbread is actually a cake and topped with homemade applesauce and whipped cream, you'd think you would have died and gone to heaven.....mmmmmmmm!
Apple Sauce and Meat....served over or on the side of meats such as Pork chops or tenderloin, chicken breast, or even beef makes a great combination of sweet and salty!
Apple Sauce Crisp....instead of making an apple crip, use your applesauce, cover it with your struesel topping and bake for 10 minutes at 350 or just until the topping is browned....quick and easy dessert!
Apple Sauce Cake,Bread, Muffins....search online and you will find many recipes! Applesauce makes a great addition to carrot and zuccini type breads and cakes, muffins, even pancakes! You could also use it as a filling in cakes....spreading it thinly between layers of a spice cake for example.
Apple Sauce in Baking....speaking of baking, Applesauce is know to be a great substitue for OIL in baking recipes. Substitute equal amounts of Applesauce for oil and you can greatly reduce the fat in a baking recipe!
Apple Sauce and Sweet Potatoes...whip some Applesauce into your mashed sweet potatoes with a little butter and brown sugar....oh yum! You could even reduce the amount of butter used because the Applesauce will help smooth out the texture.
Apple Sauce and Ice Cream....just pour it over, add some graham crackers or granola and you have a great treat!
Can you think of any more ideas or tips? If so, please feel free to share!!!
Seriously, eating a bowl of Applesauce warm or cold can get a little hum-drum sometimes, so here are some ways to eat it and use it that you may not have thought of before!
Apple Sauce Granola Breakfast/Snack.....top a bowl of applesauce with your favorite granola and serve warm or cold.
Apple Sauce and Gingerbread....gingerbread is actually a cake and topped with homemade applesauce and whipped cream, you'd think you would have died and gone to heaven.....mmmmmmmm!
Apple Sauce and Meat....served over or on the side of meats such as Pork chops or tenderloin, chicken breast, or even beef makes a great combination of sweet and salty!
Apple Sauce Crisp....instead of making an apple crip, use your applesauce, cover it with your struesel topping and bake for 10 minutes at 350 or just until the topping is browned....quick and easy dessert!
Apple Sauce Cake,Bread, Muffins....search online and you will find many recipes! Applesauce makes a great addition to carrot and zuccini type breads and cakes, muffins, even pancakes! You could also use it as a filling in cakes....spreading it thinly between layers of a spice cake for example.
Apple Sauce in Baking....speaking of baking, Applesauce is know to be a great substitue for OIL in baking recipes. Substitute equal amounts of Applesauce for oil and you can greatly reduce the fat in a baking recipe!
Apple Sauce and Sweet Potatoes...whip some Applesauce into your mashed sweet potatoes with a little butter and brown sugar....oh yum! You could even reduce the amount of butter used because the Applesauce will help smooth out the texture.
Apple Sauce and Ice Cream....just pour it over, add some graham crackers or granola and you have a great treat!
Can you think of any more ideas or tips? If so, please feel free to share!!!
Thursday, October 20, 2011
Making Applesauce!!!
Today we made Applesauce and I thought I'd share a few tips and some steps in getting this done!
As a general rule, pick Apples that are sweet tasting: Gala, Cortland, Jonagold, Crispin, Pink Lady, Braeburn, and others. I also like to toss in some tart tasting Apples such as Staymen Winesap and MacIntosh....you can see a great list of these at www.pickyourown.org/apples.htm
There are several ways to make your apples into sauce. Some peel and core right into a large pot on the stove and while they cook, they smash them with a potatoe masher or whip them with an emersion hand blender. Others peel and core, cook and then put thru a food mill. However, I use a hand-cranked food mill/strainer that eliminates the need for peeling and coring. I purchased this at Lehmans.com
I start by placing a large pot of water to boil on High. I also scrub my bottles and rings clean with dish soap and hot water. They need to stay hot, so I turn my oven on to its lowest temperature (about 170 degrees) and place the bottles on a lowered rack. I fill an oven-safe bowl with water and place my rings and lids in it so they can stay hot and sterilized as well
While the water is coming to a boil on the stove top, I wash the apples and cut them into quarters.
Next, place the cut apples in the boiling water. Boil for about 8 minutes or until you can see the skin separating from the flesh of the apple.
Remove the apples from the water with a slotted spoon, into a bowl and over to the hopper of the food strainer.
Using the plunger, push the apples down the hole of the hopper while turning the hand crank. A bowl should be placed to catch the applesauce and one for the "junk"(peels, seeds, cores).
Keep repeating this boiling and straining/milling. When the bowl is full of applesauce, I transfer it to an extra large stock pot on the stove. I keep the stove on low heat and stir occasionally, especially if I'm still boiling and mashing apples.
At this point I make sure my water bath canning pot is filled with water and the stove is turned on medium to get the water heated up and ready to receive jars.
Once all the apples have been made into sauce and placed in the big stockpot, I take begin to fill jars. I always make a few jars with NO SUGAR in case I want to give it to someone with special diet restrictions, such as diabetes. But, most of my sauce gets sugar added....you can also add some cinnamon or other spices to your sauce if you like. I add at least 2 to 3 cups of sugar to begin the sweetening process. Stir and stir to incorporate that sugar!! Also, turn the heat up a bit, from low to medium or medium/high but remember to stir continuously....watch for bubbling, popping, hot applesauce!!
Take a small spoonfull and taste your mixture each time you add sugar. Continue to add sugar if you like it really sweet or leave it how it is. The amount of sugar you add is really up to YOUR TASTE!!
Once you like what you are tasting, turn the heat down to LOW again and get ready to fill your jars. Take a hot jar from the oven and place on a cookie tray with sides (this helps with clean up if you spill). Place a canning funnel on top of the jar. Ladel the sauce into the funnel until the sauce fills the jar....leave 1/2 inch between the top of the jar and the top of the sauce.
With a butter knife, remove the air bubbles in the sauce by inserting it straight down the sides of the jar and while lifting the knife move to the center of the jar. Go all the way around the sides of the jar, down and up with the knife until the air bubbles or spaces are removed....sometimes I tap the jar on the countertop a bit as well.
Remove the funnel. With a clean, hot dishcloth CLEAN THE TOP RIM OF THE JAR!!!! This is soooo important!!! You must have the rim clean for the lid to make a good, tight seal to the jar. When it is clean, take a hot lid and ring from the oven....shake off any water...and place on the rim of jar. Twist on the ring as tight as you can by hand...don't use any tools to tighten it down...just your own strengh is good!
Set the rack in your water bath canner to sit on the edge of the pot. As you fill jars place them in the rack suspended above the boiling water....this will help them stay hot while you fill the remaining jars.
Once the rack is full, check that the jars are NOT touching each other. This can be tricky especially with quart jars, but do your best! Gently lower them into the water, making sure that the water rises at least an inch or 2 above the lids....you may have to add more water. Place pot lid on top and...
Turn your stove up to HIGH. When the water comes to a steady boil, you can turn the heat down slowly to medium high....start your timer!! Generally 20 minutes from the time you turn down your heat is all you need to process applesauce.
When the time is up, carefully remove the pot lid and turn the stove off. Have a folded kitchen towel or 2 lined up on the counter. With canning tongs, grab each jar out of the water and set it on the towel to dry and cool off.
Leave the jars to sit for at least 24 hours...as they sit you will hear the lids POP showing they are sealed. After they have cooled completely, check for sealing by gently pressing down and up on the lids....if there is no "give" they have sealed correctly. If the lid moves up and down with your finger (and sometimes you can hear the pop of the metal lid bending) then the seal has NOT been made. You can either re-process this jar or just put it in the fridge making that jar the first one to be eaten!!
After the 24 hour cooling period, remove the ring from the top of the jar....do not store with the ring on as they can rust and be hard to remove after long term storage. Also, take a clean, damp rag and "wash" the bottles to remove any residue of applesauce that may have bubble over and down the sides. Label your lids with date with a permanent marker and store in a cool, dry, dark place. Now you can enjoy fresh, homemade applesauce all year long!!
As a general rule, pick Apples that are sweet tasting: Gala, Cortland, Jonagold, Crispin, Pink Lady, Braeburn, and others. I also like to toss in some tart tasting Apples such as Staymen Winesap and MacIntosh....you can see a great list of these at www.pickyourown.org/apples.htm
There are several ways to make your apples into sauce. Some peel and core right into a large pot on the stove and while they cook, they smash them with a potatoe masher or whip them with an emersion hand blender. Others peel and core, cook and then put thru a food mill. However, I use a hand-cranked food mill/strainer that eliminates the need for peeling and coring. I purchased this at Lehmans.com
I start by placing a large pot of water to boil on High. I also scrub my bottles and rings clean with dish soap and hot water. They need to stay hot, so I turn my oven on to its lowest temperature (about 170 degrees) and place the bottles on a lowered rack. I fill an oven-safe bowl with water and place my rings and lids in it so they can stay hot and sterilized as well
While the water is coming to a boil on the stove top, I wash the apples and cut them into quarters.
Next, place the cut apples in the boiling water. Boil for about 8 minutes or until you can see the skin separating from the flesh of the apple.
Remove the apples from the water with a slotted spoon, into a bowl and over to the hopper of the food strainer.
Using the plunger, push the apples down the hole of the hopper while turning the hand crank. A bowl should be placed to catch the applesauce and one for the "junk"(peels, seeds, cores).
Keep repeating this boiling and straining/milling. When the bowl is full of applesauce, I transfer it to an extra large stock pot on the stove. I keep the stove on low heat and stir occasionally, especially if I'm still boiling and mashing apples.
At this point I make sure my water bath canning pot is filled with water and the stove is turned on medium to get the water heated up and ready to receive jars.
Once all the apples have been made into sauce and placed in the big stockpot, I take begin to fill jars. I always make a few jars with NO SUGAR in case I want to give it to someone with special diet restrictions, such as diabetes. But, most of my sauce gets sugar added....you can also add some cinnamon or other spices to your sauce if you like. I add at least 2 to 3 cups of sugar to begin the sweetening process. Stir and stir to incorporate that sugar!! Also, turn the heat up a bit, from low to medium or medium/high but remember to stir continuously....watch for bubbling, popping, hot applesauce!!
Take a small spoonfull and taste your mixture each time you add sugar. Continue to add sugar if you like it really sweet or leave it how it is. The amount of sugar you add is really up to YOUR TASTE!!
Once you like what you are tasting, turn the heat down to LOW again and get ready to fill your jars. Take a hot jar from the oven and place on a cookie tray with sides (this helps with clean up if you spill). Place a canning funnel on top of the jar. Ladel the sauce into the funnel until the sauce fills the jar....leave 1/2 inch between the top of the jar and the top of the sauce.
With a butter knife, remove the air bubbles in the sauce by inserting it straight down the sides of the jar and while lifting the knife move to the center of the jar. Go all the way around the sides of the jar, down and up with the knife until the air bubbles or spaces are removed....sometimes I tap the jar on the countertop a bit as well.
Remove the funnel. With a clean, hot dishcloth CLEAN THE TOP RIM OF THE JAR!!!! This is soooo important!!! You must have the rim clean for the lid to make a good, tight seal to the jar. When it is clean, take a hot lid and ring from the oven....shake off any water...and place on the rim of jar. Twist on the ring as tight as you can by hand...don't use any tools to tighten it down...just your own strengh is good!
Set the rack in your water bath canner to sit on the edge of the pot. As you fill jars place them in the rack suspended above the boiling water....this will help them stay hot while you fill the remaining jars.
Once the rack is full, check that the jars are NOT touching each other. This can be tricky especially with quart jars, but do your best! Gently lower them into the water, making sure that the water rises at least an inch or 2 above the lids....you may have to add more water. Place pot lid on top and...
Turn your stove up to HIGH. When the water comes to a steady boil, you can turn the heat down slowly to medium high....start your timer!! Generally 20 minutes from the time you turn down your heat is all you need to process applesauce.
When the time is up, carefully remove the pot lid and turn the stove off. Have a folded kitchen towel or 2 lined up on the counter. With canning tongs, grab each jar out of the water and set it on the towel to dry and cool off.
Leave the jars to sit for at least 24 hours...as they sit you will hear the lids POP showing they are sealed. After they have cooled completely, check for sealing by gently pressing down and up on the lids....if there is no "give" they have sealed correctly. If the lid moves up and down with your finger (and sometimes you can hear the pop of the metal lid bending) then the seal has NOT been made. You can either re-process this jar or just put it in the fridge making that jar the first one to be eaten!!
After the 24 hour cooling period, remove the ring from the top of the jar....do not store with the ring on as they can rust and be hard to remove after long term storage. Also, take a clean, damp rag and "wash" the bottles to remove any residue of applesauce that may have bubble over and down the sides. Label your lids with date with a permanent marker and store in a cool, dry, dark place. Now you can enjoy fresh, homemade applesauce all year long!!
Saturday, October 1, 2011
Getting Started!
Readiness is all about being prepared and that is what I hope to do with this blog! I think we all have grand plans and ideas about being ready for any circumstance that may befall us, but really when it comes down to it, do we do anything with those thoughts? I know I don't! So, we need to JUST DO IT!!
I have started a group at my church, The Churh of Jesus Christ of Latter-day Saints, through the organization of the Relief Society, to help me and my fellow Sisters GET READY...GET PREPARED!! I've named it and organized it as follows:
Food Storage: Preparing It & Using It
1. Using food storage items, make creative recipes (ie: fudge from dry beans)
2. Using food storage items, create recipes that can then be stored again (ie: Granola)
3. Using fresh foods, can or freeze them for longer term storage (ie: Applesauce)
4. Using fresh foods, dehydrate for longer term storage
5. Using dried foods, vacuum can or bag for longer term storage
6. Possibly, meeting at the Cannery or obtaining the machine to package basic/staple food storage items
Proposed Plan:
1. Meet together 1 time/ 2 months
2. Meet at a person’s house.....taking turns using each other’s kitchens (for those who are comfortable doing so)
3. Share tools/supplies to help everyone make/prepare food for themselves and their families....this would be a HANDS ON class!!
4. One item every other month, unless the process calls for more time (ie: dehydration and storage of dehydrated items)
5. Share recipes/how-to’s, etc. while also taking home finished products for their home food storage....no standing around watching someone else do it!!
6. Time: this would be a big commitment each month as many of these processes take several hours.
7. Cost: people would purchase their own food, or if someone finds a good deal they can purchase for others (if they are willing) and individuals would pay them for it. Some supplies would have to be purchased by each individual (ie: canning jars & lids), while others could be shared and reused (ie: canning pot or food-saver machine).
The main GOAL of this is to learn how to obtain food, store it in various ways, and then learn what to do with it once you have it!!
So....stop sitting there reading this!! Get up and get on over here to Get it Done!!
Get Ready...Get Set...Get Prepared!!! :)
I have started a group at my church, The Churh of Jesus Christ of Latter-day Saints, through the organization of the Relief Society, to help me and my fellow Sisters GET READY...GET PREPARED!! I've named it and organized it as follows:
Food Storage: Preparing It & Using It
1. Using food storage items, make creative recipes (ie: fudge from dry beans)
2. Using food storage items, create recipes that can then be stored again (ie: Granola)
3. Using fresh foods, can or freeze them for longer term storage (ie: Applesauce)
4. Using fresh foods, dehydrate for longer term storage
5. Using dried foods, vacuum can or bag for longer term storage
6. Possibly, meeting at the Cannery or obtaining the machine to package basic/staple food storage items
Proposed Plan:
1. Meet together 1 time/ 2 months
2. Meet at a person’s house.....taking turns using each other’s kitchens (for those who are comfortable doing so)
3. Share tools/supplies to help everyone make/prepare food for themselves and their families....this would be a HANDS ON class!!
4. One item every other month, unless the process calls for more time (ie: dehydration and storage of dehydrated items)
5. Share recipes/how-to’s, etc. while also taking home finished products for their home food storage....no standing around watching someone else do it!!
6. Time: this would be a big commitment each month as many of these processes take several hours.
7. Cost: people would purchase their own food, or if someone finds a good deal they can purchase for others (if they are willing) and individuals would pay them for it. Some supplies would have to be purchased by each individual (ie: canning jars & lids), while others could be shared and reused (ie: canning pot or food-saver machine).
The main GOAL of this is to learn how to obtain food, store it in various ways, and then learn what to do with it once you have it!!
So....stop sitting there reading this!! Get up and get on over here to Get it Done!!
Get Ready...Get Set...Get Prepared!!! :)
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