Three Grain Pilaf

Mary O. submitted this recipe.  she wrote, "This is really good and sure to please, I used this for my lunches."

Ingredients:

5 1/2 cups water

2/3    cup wheat berries
1/2    cup wild rice
1/3    cup split red lentils
2/3    cup rice (brown or white)
1/4    cup chopped sun dried tomatoes or 1/4 cup chucky med. salsa

2 T. olive oil
1 clove garlic
1 small onion
1/2 to 1 lb chopped mushrooms (dehydrated from Emergency Essentials are good but so are fresh too)
2/3 cup chopped red & green pepper (optional)
2 T. good quality low sodium soy sauce to 1/4 cup water (optional)
sea salt and pepper to taste

Bring wheat berries and wild rice to boil, Turn down heat and simmer 40 minutes.

Add red lentils, rice, tomates bring back to boil and reduce heat and simmer 20 more minutes.

Meanwhile saute until soft: 

2 Tbsp olive oil

1 clove garlic
1 small onion
1/2 to 1 lb chopped mushrooms (dehydrated from Emergency Essentials are good but so are fresh too)
2/3 cup chopped red & green pepper (optional)

Add to mixture above along with 2Tb soy sauce added to 1/4 cup water, stir into mixture Heat through and stir into grains. 

Southwestern Rice and Beans

Mary O. sent this recipe.  She has been trying new food storage recipes!

1 medium green pepper diced ( I used 1/4 cup dehydrated green peppers & rehydrated it)
1 medium onion ( I used 1/2 cup dehydrated onion and did the same as above
2 garlic cloves ( I used the garlic that come in jar from Aldi ready to go kept in the refrig so used 1 tsp)
1 T. olive oil
1 tsp. ground cumin
1 tsp. ground turmeric
1 cup rice (uncooked)
1 can chicken broth
1 can home canned black beans (if you use can of black beans from store - rinse and drain) undrained
1 can of diced tomatoes (used can from store) undrained
1 can mild green chilies undrained (can from store)

In dutch oven saute with olive oil, green pepper, onion, garlic and rice for 2-3 minutes.

Stir in broth, cumin, turmeric, bring to boil, then reduce heat and simmer and cover for 15 minutes until rice is tender or done.

Add black beans, tomatoes, green chilies, and heat through.

This can be eaten as sandwich wrap, then add shredded Mexican cheese and heat up in microwave it ins delicious that way too.

Black Bean Burgers

Mary O. sent this recipe in and writes, "I thought these were delicious and I planned on making these again!"

makes 4 cakes

recipe:

1 1/2 c prepared salsa

1 jalapeño pepper optional

2 15oz cans black beans rinsed and drained or use 1 pint jar canned black beans

1 - 8.5oz package corn muffin mix

2 1/2 tsp chili powder

2 T olive oil

1/2 c sour cream

1/2 tsp chili powder

In colander drain, 1/2 cup salsa; seed and finely chop half the jalapeño

In a large bowl, mash beans with vegetable masher or fork, Stir in muffin mix, drained salsa, 2 1/2 tsp chili powder, and chopped jalapeno

In a 12 inch skillet, heat 1 Tbsp oil over med light heat. Add 4 1/2 cups mounds of bean mixture to skillet. Flatten mounds with spatula to 3 1/2 inch round cakes

Cook 3 min on each side until browned.  Remove from skillet; repeat with remaining oil & bean mixture

In a bowl combine sour cream and 1/2 tsp. chili powder; top cakes with reaming salsa, sliced jalapeño and seasoned sour cream.

Easy Pizza Sauce

Mary O. sent this pizza sauce repice to go with the home-made pizza dough she submitted. 


NOTE:  The recipe takes really good but the water content is too much so it needs to be cut back but not sure how much exactly.

Recipe:
1 6oz can of tomato paste
1 1/2 cups water  [start out with 1/3 cup and see how much you want to add]
1/3 cup extra virgin olive oil
2 cloves garlic minced
salt to taste
ground black pepper to taste
1/2 T dried oregano
1/2 T dried basil
1/ tsp dried rosemary crushed

Mix together the tomato paste, water 1/3 cup, and olive oil. Mix well. Add garlic, salt, pepper to taste, oregano, basil and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary just spread on dough.

Whole Wheat Pizza Dough

Mary O. sent this recipe along with an easy pizza sauce.  She writes, "I have been making my own pizza crust every Friday night. I have recipe that uses half white and half whole wheat. This recipe makes two batches so i usually freeze one until the next week. I like this recipe because I roll it out larger that the actual pan size and put shredded mozzarella cheese around the edges and then I put the dough over the edge and I have stuffed crust. I bake this for 10 minutes in 400 degree oven. I prick my crust and bottom of the crust. Then I take it out and put homemade pizza sauce and then cheese, throw on some spices such as oregano, basil and garlic powder. I love fresh mushrooms and then pop it back in the over and cook 10 to 12 more minutes."

Recipe:
1 1/2 cups warm, 115 ° water (I used thermometer to make sure it is right about 1 min in the microwave)
2 packets active dry yeast
1/4 cup olive oil plus more for bowl
2 Tbsp sugar
2 tsp coarse salt (I use kosher salt)
2 cups all purpose flour, spooned and leveled plus more for kneading
2 cups whole wheat flour, spooned and Leveled

1. Place water in a large bowl, sprinkle with yeast. Let stand until foamy about 5minutes. Brush another large bowl with oil

2. In bowl with yeast, whisk sugar, oil, and salt.. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl, brush top of dough with oil.. cover bowl with plastic wrap let stand in a warm spot until dough has doubled in size about 1 hour .

3. Turn dough out onto a well floured surface. With floured hands, knead until smooth about 15 seconds, divide into two balls.

4. Set balls on a plate (they should not touch) freeze until firm about 1 hour. then freeze in a freezer bag up to three months. Thaw overnight in refrigerator.

I usually get my dough out the night before place in oiled bowl and hope it starts rising eventually or who ever gets home first pull the dough out and place near warm heat source until I come home to make the pizza.

When I roll my dough out I go past the edges and let it flop over the sides, then I spread mozzarella cheese near the rim of the pizza pan all the way around. Then I pull my crust over the cheese creating a stuff crust cheese. I prick the crust with the cheese inside as well as the bottom of the pizza crust. Cook for 10 minutes in preheated 400 degree oven.

Pull out, spread with pizza sauce, add seasonings, add pepperoni, sausage, put fresh sliced mushrooms on top they add mozzarella cheese. Bake 10 -12 minutes until cheese is bubbling and crust is desired brownness. Let sit 5 minutes then cut and eat.

15 Bean Soup

Cathy S. sent this recipe by email.  She says her entire family loves her soup.

1 pkg 20oz, 15 bean soup mix
2-3 cups diced ham
3 cups diced potatoes
1 medium onion diced
1 cup diced carrots

Soak beans overnight. Drain and rinse well. In large pot place all ingredients from above. Cover with water to about 2 inches above ingredients. Over medium heat - bring to a boil. Once boiling, lower heat and simmer approx 4-6 hours. Stir occasionally. I usually cook mine the full 6 hours. I think the longer it cooks the deeper the flavors blend. If water begins to evaporate too much you can always add more.

Serve over or along side corn bread/muffins.

Serves approx 10-12. Refrigerate leftovers.

What is so nice about this recipe is you can add or delete ingredients to your preference. If you want to add tomatoes the last hour - you can do so.

Resource: Home Food Preservation

Submitted by Andy J. the 'Canning' Librarian at the 2010 Becoming Self-Reliant Social

Books on Food Preservation


Title Author                                            
Publisher/Date

Pickles & Relishes                                  
Andrea Chesman/Storey Books, 2002

Mrs. Restino’s Country Kitchen              
Susan Restino/Shelter Publications, 1996

Encyclopedia of Country Living              
Carla Emery

Preserving the Harvest


Websites to browse

Website address Comments

http://www.freshpreserving.com/                                           
 Ball® website with tips, canning,

http://www.uga.edu/nchfp/how/can_home.html             
Nat’l Center for Home Food Preservation

http://www.bellaonline.com/articles/art2816.asp           
Great article for beginners

http://www.pickyourown.org/allaboutcanning.htm         
Has some good recipes

http://www.paulnoll.com/Oregon/Canning/                   
Personall recipes and guides to canning

http://www.homecanning.ca/                                       
A Canadian site with tons of recipes

Our Off the Shelf - 10x10

Food Storage System
Lois McAllister
Morton Ward – Peoria Stake

So you have a good start on the basics. Obediently you’ve been building up a year’s supply of wheat, beans, honey, water, milk, case lots of vegetables, fruit and soup etc. etc. Your updated 72 hour kits are at the ready. Then the unexpected happens!! Maybe warnings are heard… maybe you must leave your home….or maybe you can’t leave your home. Perhaps your crisis is a pandemic, job loss, truck strike, earth quake or
tornado. Possibly power is out… and your phones aren’t working. You’re tired and scared… as are your children. Even with cans of beans and wheat stored for emergency’s as this …the question weighing you down is, “What’s for dinner”?

Planning “Off the Shelf Meals”

Playing out those types of scenarios in my mind and concerned about our children living across the land. I was determined to up grade and make more sense of our food storage plan. In doing so I knew that I wanted to have part of our food storage include desirable, simple meals that could be made from ingredients purchased at a “normal” grocery store. So, I gathered numerous main dish recipes with ingredients that would not require refrigeration. I wanted my off the shelf recipes to be meals that would comfort as well as nourish my family.

The 10 x 10 Formula

About that time our daughter, Jenna, shared with us her neighbor’s 10x10 formula for storing food: 10 times the ingredients for 10 main meals equals 100 main meals… more than a three month supply of meals made with “normal” food. 10 meals, 10 times, I could do that!! I would combine the Off the Shelf idea with the 10x10 formula. So we selected ten recipes our family liked (well enough :) ), made a shopping list, and started gathering in. Thus evolved our families Off the Shelf 10x10 Food Storage System.

Storing 10 x 10 … On the Shelf

For our family it has worked to purchase “Gorilla” metal storage shelves, as found at SAMS. I attached labels to the shelves. (Taco Soup, White Chile, Mary’s Ham in a Can etc.) We dated and placed the ingredients for these meals above the appropriate shelf labels. Surprisingly, all 10 meals fit on one Gorilla shelf!

Replacing and Rotating Food Items

I purchased 10 plastic shoe boxes at the Dollar Tree. With a recipe taped inside each box lid we placed one meals worth of the ingredients, including spices, in each and placed the labeled box directly on top of the ingredients for each meal. At our home Thursday is “10x10 Night”. Once a week we eat one of our “10x10” meals. Then, before returning the box to the shelf we purchase and date the same ingredients… placing the
new ingredients on the shelf behind the older ones. An older set goes into the box. On a calendar beside the 10x10 shelves we write which meals we have eaten and when.
Your Off the Shelf 10x10 Meals

The following recipes are ones our family selected for our Off the Shelf “10x10” meals.  You are welcome to try these but your family will surely have their own preferences for your “10x10” . Remember to buy what you eat and to eat what you buy!!

If ye are prepared ye shall not fear… (D&C 38:30)

10x10 Recipes.doc
May 9, 2009 

OFF THE SHELF

“10 x 10”

Recipe Ideas

Chicken Recipes

Chicken Tacos
Chop Stick Chicken Casserole
Black Bean Soup
Five Can Tortilla Soup
White Chile

Ham Recipes
Ham and Potatoes
Mary’s Ham (not) in the Can

Sea Food Recipes
Crab Bisque
Tuna and (Pearl) Potato Casserole
Tuna Pasta
Pasta with Clam Sauce

Meatless Recipes
Taco Soup
Tomato Basil Pasta
Tortellini with Rosemary-Tomato Sauce
Jolene’s Old Fashioned Chili

P.S. Yes, there are 15 recipes. That is because we actually like some recipes more than others so have evolved to storing a 5x10 and a 10x5. The LeFevres store a 5x20… but we still refer to our storage system as our “10x10” ! Hope they help!

Chicken Recipes

Chicken Tacos
From Rachel M. (Geoff’s wife)

1 1/2 cans chicken (We use the 12.5 oz cans from Costco)
1 can corn with liquid
1 large can black beans, drained and rinsed
1 can diced tomatoes
1 package taco seasoning

Shred the chicken using a fork. Dump everything in a crock-pot or pot and cook on low for several hours. Serve over chips or in tortillas.

(For Cool Recipe add lettuce, sour cream and cheese)

Chop Stick Chicken Casserole
From Lois’ Off-the-Shelf-Cookbook
Serves: 4

1 can cream of mushroom soup
1/4 C water
2 8-oz cans chow mien noodles
1 can water chestnuts
cashews, chopped
2 pkgs chicken breasts
1/4 C onions, chopped
1 can mandarin orange segments

Combine soup and water. Add 1 C noodles, chicken, chestnuts, cashews and onion. Toss lightly. Place in greased 7x11" casserole. Sprinkle remaining noodles on top.  Bake at 350F for 15 minutes .

Five Can Tortilla Soup
From Mary W.
1 can black beans
1 can corn
1 can Rotel tomatoes
1 – 12.5 oz. canned chicken breast
1 can chicken broth (I have used bullion type cubes)

Put all ingredients into a pan and heat for about 15 minutes.  (Great with tortillas and sour cream and cheese… but fine w/out)

White Chili
From Julia A.  (our daughter)
Serves 6

4 chicken breasts cut into pieces (use 2 cans of chicken)
1 teaspoons oil
1 tsp. cumin
(4 stalks of celery)
1 onion chopped (one onion = _ cup dehydrated)
2 cans cream of chicken soup
2 cans green chilies (small cans)
2 cans Northern white beans
3 1/4 cups water
2 cubes chicken bouillon
1 bags tortilla chips
(10 2/3 ounces Monterey Jack cheese grated & 10 2/3 ounces sour cream)

In a large stew pot combine cumin, oil and celery. Add chicken soup, chilies, white beans, onion, water & bouillon cubes. Heat through. Serve in soup bowls, topping with tortilla chips (sour cream and Monterey Jack cheese).

Black Bean Soup
From Mary W.

3/4 cup chopped celery
1 medium onion chopped
3 cloves minced garlic (or garlic powder)
1 tablespoon vegetable oils
3 cans 14 1/2 oz chicken broth
2 cans 15 oz black beans
1 16-ounce jar salsa
1 cup cooked chicken breasts pieces (12.5 oz can)
1 cup cooked long grain rice (or _ cup not cooked)
1 + tablespoon lime juice
1 teaspoon ground cumin

In a large saucepan sauté (celery,) onion and garlic in oil until tender.   Stir in remaining ingredients. Heat through.  (Mary cooks this in a crock pot.)

Ham Recipes

Fried Ham and Potatoes
From Leah G.

1/2 pound (DAK) fully cooked ham (comes in 1 lb. cans at Wal-Mart)
2 15-ounce cans Diced Potatoes (drain)
Dice 1/2 lb. of ham in about _” in pieces, fry until golden brown.
Sprinkle with black pepper and garlic powder.

Remove when comes to desired doneness.  Add about 3 TBS of vegetable oil to skillet, add drained potatoes. Let cook for about 10 minutes without stirring… then turn. Continue cooking until golden and
crisp. When almost done sprinkle with dehydrated minced onion, garlic powder, pepper and salt. Add friend ham back to pan and cook until ham is warmed and potatoes are done.

Serve with ketchup to dip in, green beans, rolls/biscuits and warm cinnamon applesauce.

Mary’s Ham (not) in the Can
From Kay and Harold L.

1 lb. canned ham
1/4 cup barbeque sauce
2 Tbsp. maple syrup

Puncture hole in the top of the can. Bake in can at 350o or on coals in fire pit.  Remove ham from heat source and carefully pour off juices. Leave ham in can. Mix together the barbecue sauce and syrup. Pour on top of can so liquid runs into the holes. Bake at 30 minutes per pound of ham. Good warm or cold .

(Sharrid preferred to remove the ham from the can & wrap in foil. Place on cookie sheet and bake at 350F for 30 minutes. Open foil and pour sauce over. Semi close foil and bake an additional 30minutes.)

Sea Food Recipes

Crab Bisque
From Joan Pearson P.
Serves: 5

1 6-ounce can crab meat
1 10 3/4-ounce can tomato soup
1 10 3/4-ounce can green pea soup
1 10 3/4-ounce can cream of mushroom soup
1 can evaporated milk

Mix together. Add no water. Stir continually while warm over medium heat... stir while warming. 

Pasta with White Clam Sauce
Adapted by Sharrid L., from Betty Crocker Cookbook

10 oz spaghetti
2 (6 oz) cans minced clams
1-3/4 C milk
1 onion, chopped
2 cloves garlic, minced
2 Tbsp butter
1/4 C flour
1+ Tbsp fresh oregano (or 1+ tsp dried)
1+ Tbsp fresh basil (or 1+ tsp dried)
1/4 C fresh parsley, chopped
salt and pepper
1/4 C apple juice
1/4 C Parmesan cheese

Cook pasta according to package directions. Drain; keep warm.  Drain canned clams, reserving the juice from one of the cans. Add enough of the milk to the reserved clam juice to equal 2 cups liquid. Set clams and clam juice mixture aside.

Saute onion and garlic in the hot butter until tender but not brown. Stir in flour, spices (if using dried), salt and pepper. Add clam juice mixture all at once. Cook and stir until thick and bubbly. Cook and stir for 1 minute more.  Stir in clams, fresh spices (if you’re using fresh spices) and apple juice.  Heat through. Serve over pasta. Sprinkle with Parmesan cheese.


Tuna and Pearl Potato Casserole
From Julia A. (our daughter)
(Adapted for OTS)

Quick and easy
Serves: 5

1 1/2 cups instant potato flakes or potato pearls
12 ounces of cans tuna
1 can cream of chicken soup
2 oz slices of cup Kraft block cheese

Mix together tuna and soup in 2 qt. casserole dish.   Make mashed potatoes. Use ice cream scoop to put balls of potatoes on top of tuna.  Put cheese slices on top. Bake to heat casserole and to melt cheese.

Tuna Pasta
From Jenna P. ( our daughter)

spaghetti noodles
tuna
onion (Jenna adds _ C. dehydrated with about 1 C. water first)
olive oil

Prepare noodles. Sauté onions in olive oil. Mix together tuna, onions and olive oil.  Combine noodles with tuna mixture. (May want to add a little garlic or garlic powder.)

Meatless Recipes

Jolene’s Old Fashioned Chili
Adapted by Sharrid L.
Serves 5

aboutt 2 Tbsp dried (or 1 large onion, chopped)
1 can tomato soup (or 2 cans if not using RoTel)
1 can RoTel (Jim prefers "mild")
2 cans diced tomatoes
2 cans kidney beans
2 Tbsp chili powder
1 Tbsp parsley flakes
1 tsp oregano
garlic, salt and pepper, to taste

Taco Soup
From JoAnna M.
Serves: 5

1 28 oz. can diced tomatoes
1 can black beans
1 can kidney beans
1 can white beans
1 can hominy
1 small can green chilies, chopped
1/4 cup dehydrated onion
1 packet of dry Ranch dressing mix
1/3 packet of dry taco seasoning
(Canned hamburger optional)
Any other of your favorite Mexican seasonings.
Tortilla chips and cheese if possible

Dump all ingredients into a large pot and bring to a boil. Turn down heat and simmer until ready to serve. Can be put in a crock pot all day as well. The longer it simmers, the more blended the flavors are!

The KEY: Put a handful of tortilla chips in a bowl; pour a generous serving of soup.   Top with cheese.

Tomato-Basil Pasta Sauce
From Lois M.

1 10 3/4 – ounce can condensed broccoli cheese soup
1/4 cup dry milk powder (to make _ cup milk)
1 10 ounce can chopped tomatoes drained
1/4 cup Parmesan cheese
1 tsp. dried basil crushed (or 1 Tb. fresh snipped)
6 ounces dry fettuccini pasta (3 cups hot)
pine nuts for garnish

In 2 quart saucepan, combine soup, milk, tomatoes, cheese and basil.  Over medium heat, heat to boiling point.  Reduce heat to low; cook 5 minutes stirring often.  Pour over cooked and drained fettuccine, spaghetti or fusilli; toss gently to coat.  Sprinkle with pine nuts. Garnish with more basil if desired.

Tortellini with Rosemary – Tomato Sauce
Sharrid L. adjusted from Betty Crocker Cookbook
Serves 6

2 9-oz pkgs refrigerated tortellini (10x10: pkg dried tortellini)
1 Tbsp oil
1 small onion, chopped
2 cloves garlic, chopped
2 (14 oz) cans diced tomatoes, undrained
1 can tomato paste
1 Tbsp fresh rosemary, snipped (or 1 tsp dried)
1 Tbsp fresh oregano, chopped (or 1 tsp dried)
1 can mushrooms

Cook tortellini according to package directions. Drain; keep warm.   Heat oil in saucepan; saute onion and garlic. Add undrained tomatoes, tomato paste, rosemary, oregano and mushrooms.

You may want to print recipe titles (like the ones below) on card stock to use as shelf labels on your food storage shelves and as labels for the plastic food boxes. We placed our Off the Shelf ingredients above each title, the plastic food box (with recipe and ingredients for one of each of the 10 meals) on top of the food.

White Chile Tacos
Ham and Potatoes Crab Bisque
Tuna and Pearl Potatoes Tuna Pasta
Tomato Basil Pasta Black Bean Soup
Mary’s Ham in a Can Jolene’s Chile
Five Can Tortilla Soup Taco Soup
Tortellini with Rosemary
Chopstick Chicken Casserole
Pasta with Clam Sauce

Resource: Safe Packaging Option Summary—

Packaging Option Summary—
approved by the Bishops’ Storehouse Services

Important Information—It was once thought that rubber-gasket food-grade buckets using oxygen absorbers
were safe for longer-term storage until new information was received from the Bishops’ Storehouse Services
explaining that the plastic buckets are porous which allows the transfer of gases over time.

All containers must be stored in a dry place at or below 75 degrees F (24 degrees C) away from heat
sources and off of concrete surfaces. When using oxygen absorbers, the nitrogen left inside any container
will not kill the food borne insect eggs. Opened containers of any food product using any of the approved methods are expected to be used in a reasonable amount of time. It is unknown how long it takes for eggs to hatch and the insects to eat the product.

Some grains and legumes can be stored safely for 30+ years, but ideally, we would be using it up and ordering new product before that long.

Food Storage Options—See page Plastic Buckets for Longer-Term Food Storage for complete explanation of information obtained.

Bucket Option 1:
Food-grade viable rubber gasket plastic buckets using dry ice as directed. Kills food borne insects and the eggs. Once bucket is opened and oxygen is reintroduced food is still safe unless new bugs are allowed to enter container through bad seal or negligence.  See Resource--Dry-Pack Food Storage Using PETE Plastic Containers for more information.

Bucket Option 2: Food-grade viable rubber gasket plastic buckets using commercial food-grade Mylar bags and oxygen absorbers (6 per 5 gal bucket). The lack of oxygen kills the insects, but not the eggs. If

the seal using the household iron fails or when oxygen is reintroduced to the container of food by opening container, the food borne insects may hatch.

Mylar bags and other food storage items may be purchased online at this or other online websites—

SorbentSystems.com

SurvivalUnlimited.com

FrontierSurvival.net

FrugalSquirrels.com

BePrepared.com

Bucket Option 3: (only option not approved by Bishops’ Storehouse Services) Food-grade viable rubber gasket plastic buckets using oxygen absorbers (6 per 5 gal bucket) alone may be safe while sealed; however, over time oxygen will be slowly re-introduced through the porous plastic bucket and cause food borne insect eggs to hatch.  NOT SAFE FOR LONG-TERM STORAGE.  However, if you are using the product fast enough, eggs will not likely have time to hatch.

#10 can: Safe for longer-term storage. Cans are not rust proof.

Mylar Pouches: Safe for longer-term storage.  These reusable pouches are not rodent proof ; it is recommended that pouches are stored in a container that will prevent rodent entry if rodents are a concern in your area.

PETE Containers: Safe for longer-term storage. These containers are reusable. Check to be sure lids/seals

are not damaged and containers are not broken. Follow usage instructions in Plastic Buckets for Longer-Term Food Storage.

Canning Jars: Safe for longer-term storage when using new lid and a fresh oxygen absorber. Only concern

is possibility of breakage if living in areas prone to earthquakes, etc. Breakage may also happen during a move or other circumstances.

 

Source: Juanita Smith

Resource--Plastic Buckets for Longer-Term Food Storage

Plastic buckets may be used to store food commodities that are dry (about 10 percent moisture or less) and low in oil content.

• Only buckets made of food-grade plastic with gaskets in the lid seals should be used.
• Buckets that have held nonfood items should not be used.

To prevent insect infestation, dry ice (frozen carbon dioxide) should be used to treat grains and dry beans stored in plastic buckets. Treatment methods that depend on the absence of oxygen to kill insects, such as oxygen absorbers or nitrogen gas flushing, are not effective in plastic buckets. Avoid exposing food to humid, damp conditions when packaging them.

Dry Ice Treatment Instructions

• Use approximately one ounce of dry ice per gallon (7 grams per liter) capacity of the container.  Do not use dry ice in metal containers of any kind or size because of the potential for inadequate seals or excessive buildup of pressure.  
• Wear gloves when handling dry ice.  
• Wipe frost crystals from the dry ice, using a clean dry towel.  
• Place the dry ice in the center of the container bottom. 
• Pour the grain or dry beans on top of the dry ice. Fill the bucket to within one in. (25 mm) of the top.  
• Place the lid on top of the container and snap it down only about halfway around the container.  The partially sealed lid will allow the carbon dioxide gas to escape from the bucket as the dry ice sublimates (changes from a solid to a gas).  
• Allow the dry ice to sublimate completely before sealing the bucket. Feel the bottom of the container to see if the dry ice is all gone. If the bottom of the container is very cold, dry ice is still present.  
• Monitor the bucket for a few minutes after sealing the lid. If the bucket or lid bulges, slightly lift the edge of the lid to relieve pressure.  
• It is normal for the lid of the bucket to pull down slightly as a result of the partial vacuum caused when carbon dioxide is absorbed into the product.

Storage of Plastic Buckets

• Store plastic buckets off the floor by at least ½ inch (1.3 cm) to allow air to circulate under the bucket.  
• Do not stack plastic buckets over three high. If buckets are stacked, check them periodically to ensure that the lids have not broken from the weight.

Source: ProvidentLiving.org

NOTE: Plastic buckets explanation of information change

• The absence of oxygen (nitrogen remains) kills food borne insects, but not the eggs.
• Plastic allows oxygen (gases) to pass through in small amounts over time. Oxygen absorbers cannot get oxygen level low enough to kill food borne insects. 
• Dry ice (carbon dioxide) acts like a fumigant to kill food borne insects and eggs. It kills before oxygen re-enters and carbon dioxide levels decrease in the porous plastic containers.  
• Nitrogen gas is not toxic to food borne insects eggs. The absence of oxygen prevents eggs from hatching, but once oxygen re-enters the container over time the eggs may hatch. Food kept in these containers may be lost to food borne insects over a longer period of time. Nitrogen gas flushes are not effective (especially if done at home) in killing food borne insects.  
• Commercial companies sell food-grade Mylar bags that may be used to line the plastic buckets before adding product for longer-term storage. These bags cannot be sealed with stake pouch sealers as they are a thinner material (3ml. instead of the 7ml. bags sold by the Church). These must be sealed with a household iron by placing a board on the bucket after placing 6 oxygen absorbers inside bag, fold over the excess Mylar bag, seal, check seal and replace the lid. 

Source: Bishops’ Storehouse Services —March 2008

Resource--Foil Pouches—Filling, Sealing, and Testing

Filling pouches—

Fill pouch with one gallon (4 liters) of product*. Overfilling will result in poor seams. A 2 quart (or 2 liter) pitcher, cut off at the 2 quart line, is a good measure to use in filling pouches. Fill with two level, tapped  down, measures.

Place an oxygen absorber packet on top of product in each pouch.

Wipe product dust from inside seal area using a dry towel.  (Powdered products)

Sealing pouches—

Turn power switch on. (Do not allow small children in area when sealer is on.)

Place pouch, in an upright position, in front of sealer. Rest the weight of the pouch on the table or shelf, not
hanging.

Close pouch opening by grasping side seams and pulling outward firmly.  Bend top 1 ½ inch (30 - 40 mm) of
pouch over at a right angle and push down on the pouch to evacuate air out of headspace, settle product,  and flatten the pouch opening.

• If the top will not flatten out and bend over easily, check for overfill.

Hold pouch by side seams and insert pouch top into jaw opening (keep fingers clear of jaw).

Position pouch to seal near top.  Stretch outward on side seams to remove wrinkles. Press foot switch to
activate. Release hold on pouch after jaw closes. Remove pouch when cycle is completed.

Testing Seals—

Visually inspect seams for complete seals and absence of burned spots. The seam should be similar in appearance to the factory seams.

Check to see if seam can be pulled apart. Push on pouch to see if air or product can be forced out.

If seams pull apart, check for inadequate cleaning of seam area or overfill.  If necessary, increase sealing setting by 1/4 step. (Example: From 4 to 4.25) Verify that congealing setting is at 6.

If seams are burned, decrease sealing setting 1/4 step. 

Source: Bishops’ Storehouse Services

Resource--Oxygen Absorbers

How are they used? To lower the oxygen content in containers of dry packaged foods. For successful long-term storage, commodities stored must be shelf stable and low in moisture and oil content.*  To protect the stored food from insect infestation and help preserve product quality.

What are they made of? Elemental iron mixed with a moisture absorbing material.  Packet covers are made of a semi-permeable material that allows oxygen and moisture to enter, but does not allow the contents of the packets to leak out. 

How do they work? When moisture is absorbed into the packets, it causes the iron to rust. The process
of oxidizing the iron absorbs the oxygen from the package atmosphere.

Temperature and the moisture level in the container determine the rate of the reaction.

Mitsubishi Ageless ZPT 300E absorbers are rated for 300cc of oxygen each. With their reserve capacity,
each absorber has adequate capacity for up to 1 gallon (4 liters) of properly packaged food.

Is this the same as vacuum packaging? Not quite, the absorbers remove only the oxygen. 

Air is about 20% oxygen and 80% nitrogen. The residual air [volume] in the container is mostly nitrogen,
which will not affect the food. 

What types of containers can be used with oxygen absorbers for food storage? Containers that
provide an effective barrier against moisture and oxygen. 

Examples include:

• Foil (Mylar) Pouches (such as those provided by Church home storage centers)
• Metal # 10 cans with seamed lids
• PETE plastic bottles with screw on lids. 
• Glass canning jars with gaskets in metal lids
• Buckets--Oxygen absorbers are not an effective treatment method for plastic buckets, milk bottles or other types of plastic containers not identified as PETE or PET under the recycle emblem.

Directions for using Oxygen Absorbers:

Cut open the top of the bag of absorbers. Do not cut open the individual absorber packets.

Remove the number of absorbers from the bag that you will use in the next 20 to 30 minutes and spread them out on a tray. Do not repeatedly open and reclose the bag for a few absorbers at a time.

Reseal the remaining supply of absorbers by one of the following methods:

• Seal the absorber bag temporarily with the special blue clamp provided by the home storage center.
• Seal the bag of absorbers with an impulse heat sealer.  Do not store absorbers in zip lock bags.   
• For longer storage, if an impulse sealer is not available, remove the absorbers from the bag and place the absorbers into a glass canning jar with a gaskets in the metal lid. One pint (500 ml) will hold approximately 25 absorbers.

Place one absorber into each container of food as it is packaged. Remove additional groups of absorbers from the supply, as needed, during packaging.

*Caution: Products that are too high in moisture should not be stored in oxygen-free containers because they may produce lethal botulism toxin.

Source: Bishops’ Storehouse Services

Resource--Dry-Pack Food Storage Using PETE Plastic Containers

PETE refers to a type of clear plastic bottle commonly used for many foods sold in grocery stores. The bottles are identified on the bottom, next to the recycle emblem, with the letters PETE. This type of container

has good oxygen barrier qualities and can be used with oxygen absorbers to store shelf stable, bulk dry foods. The low oxygen content of the sealed containers protects the stored food from insect infestation and

helps preserve product quality. 

These containers are well suited for products that are rotated on a regular basis, while still providing

several years of storage capability. 

Instructions for Re-use:

1. Use only PETE bottles that have been previously commercially packaged with food.  Bottles need to have screw-on lids with plastic lid seals, not paper or foam. 
2. Verify that the lid seal will not leak air by placing a sealed empty bottle under water and pressing on it.
3. Wash and rinse bottles to remove any residue. Drain and dry bottles.
4. Place an oxygen absorber packet into each bottle.  
5. Fill bottles with bulk dry products that are low in moisture and oil content.  
6. Wipe top sealing edge clean.  
7. Screw lids on tightly. Tape the lid edge to prevent loosening.  
8. Store the products in a cool, dry location, away from sunlight.  
9. Use a new oxygen absorber packet each time a bottle is refilled for storage.

Resource: A Sampling of Websites

Resource submitted by Eulail H., librarian for the 2010 Stake Becoming Self-Reliant Social.

A Sampling of Websites Containing Information About Dried Beans--All Kinds of General Information

Kelleybean.com
Growers and sellers of every kind of dry edible bean imaginable (and more!). Website includes a cookbook, ideas for preparation, a history of dry beans, and links to other websites. Start here!

Americanbean.org
The source for everything ‘bean’ (their motto).

Beansforhealth.org
US Dry Bean Council; includes current research on health benefits of eating dry beans, consumption and dietary guidelines, and so forth.

http://www.ers.usda.gov/Briefing/DryBeans/data.htm
Economic Research Service website contains crop information about dry beans including average uses. Links to historical data and questions and answers about production.

MSU.edu
Michigan State University extension page talks about the science of beans and their production. Interesting!

Lancaster.unl.edu
University of Nebraska at Lancaster. Nebraska is one of the top two producers of beans in the United States. All sorts of good information about beans, their preparation, and health benefits.

http://www.purcellmountainfarms.com/
 Producers of heirloom beans, beans to sprout, organic beans, and more. About a zillion varieties available for purchase.

County and state extension sites are also good, general sources about beans.

How to Prepare and Cook Beans

Missvickie.com/howto/beans/howtobeantypes.html
Step-by-step directions all the way through the process of cooking beans.

Centralbean.com/cooking.html
How to cook beans in pressure cookers, crockpots, the oven, and whatever (just don’t use the microwave – it absorbs too much water from the beans). Also, information on growing your own bean sprouts.

Whatscookingamerica.net/vegetables/driedbeantip.html
How to soak and how to cook – good basic information.

Fruitsandveggiesmatter.gov/month/beans.html
More basic information on all sorts of things, including dried beans.

Chezbettay.com/pages/basics1/basics_beans1.html
Just like it says!

Foodiemama.com/cooking-from-scratch/Hot-to-cook-dried-beans.html
Lots of good info here too!

Recipes, recipes, recipes

localfoods.about.com/od/beans/recipes-using-dried-beans.html

Southernfood.about.com/library/recipes/blpage7.html

Lancaster/unl/edu/food/ciq_dry_beans.html

Allrecipes.com/recipes/healthy-cooking/super-foods/beans/canned-and-dried-beans/main.aspx

Ellenskitchen.com/recipebox/beanspeas.html

Calbeans.com/recipes.html

Foodreference.com/html/beans-dried-fresh.html

Lifestyle.iloveindia.com/lounge/dried-bean-recipes-678r.html

Recipes4us.co.uk/dried_geans_and_peas.html

Cookforgood.com/basic_beans_recipe.html

Videos! Just look under “how to prepare dried beans.” There are at least 45 videos on places like MSN video and YouTube with how-to information.

Canning and Preserving Dried Beans

Pickyourown.org/canningdriedbeans.htm

Pacbell.net/macknet/canbeans.html

Extension.iastate.edu/foodsavings/prepare/beans.htm

Uga.edu/nchp/how/can_04/beans_peas_shelled.html (National Center for Home Food Preservation – good for preserving any food!)

These are just a few websites. There are dozens more, leaving us no excuse not to cook and enjoy all those beans we have in food storage!

Resource: Here are ten reasons soaking dried beans can change your life:

Resource: Eulail H., librarian for the 2010 Stake Becoming Self-Reliant Social.

1. Price:
Buying dried beans is extremely cheap. All you frugal types will agree you can get significantly more beans by forgoing the canned variety. I like saving money and at the same time getting more beans for my buck! The cool thing about dried beans is they expand when soaked, so you end up with even more beans per dollar spent. This is the new math!

2. Sodium Free:
Salt is bad for you. It’s a sad truth, people. Salt is terrible for your arteries and body in general. Canned beans can be loaded with sodium. Sure, you can buy canned cooked beans with low or no sodium, but why bother when dry bulk beans are salt free?

3. Healthier:
I don’t know how long canned beans can survive in canned-captivity, but I bet they have some kinda preservatives to keep them juicy and fresh. Now, the dried beans I buy are preservative free and have a shelf life of eons. I have no scientific bean data, but I have a hunch that dried beans are healthier than canned beans cause they are less processed, less preserved, and less exposed to chemicals.

4. Tastier:
My “better half” came up with this point. He really thinks soaking and cooking dried beans is far tastier than eating precooked canned beans. I have to agree with him as they just taste better and more natural.

5. Less waste and environmentally friendly:
I think buying dried beans really helps the environment. Dried beans require less energy expended in production, less energy expended in recycling, and less material usage for the packaging (steel can and the paper label). I am thrilled I can reduce my footprint (foodprint) and at the same time save lots of bucks. It may seem small, but if we all reduce the amount of canned goods we consume I think we can make a big difference. Think positive! Ohh, and I really hate buying all those steel cans just to recycle them again.

6. More variety and selection:
Have you ever seen a can of mung beans? I sure haven’t. But when I saw a nice bin of mung beans for $2 bucks a pound (dry weight), I knew I had to try them. Gentle reader, mung beans are delicious and can be added easily to soups and stews! Anyways, there is sooo much variety to be found in dried beans. It’s awesome to try new varieties every now and then and bypass the canned bean aisle with the same old stuff. Bean there, done that.

7. More cooking control:
I used to hate opening up a can of beans only to find them a little too mushy for my liking. So, I was thrilled to find that soaking and cooking beans gives the cook ultimate control in how firm, juicy, or mushy the final bean will be. This is good news for bean fanatics like me.

8. Bisphenol A (BPA):
You know how cans have a plastic liner in them? Well, this liner apparently contains a chemical called bisphenol A (BPA). BPA is a component for making several polymers and polymer additives. Bisphenol A has recently become controversial because it mimics estrogen and thus could induce hormonal responses. Personally, the less I expose myself to chemicals the better.

9. Less storage space:
I hate filling my pantry with lots of cans. I live in a small house, so every inch of food storage space matters! Dry beans take up little to no space, so I can be frugal with both my money and my space.

10. Soaking beans is easy:
My friends seem to have this preconceived notion that soaking beans is hard work and takes lots of time. Not true I say. It’s not like you have to stand there and watch the beans soak. To soak my beans, I just pour them into a bowl, and add water. That’s it! I then leave them submerged in water to soak overnight and have them ready for my slow cooker in the morning. It’s easy!

Source: squawkfox.com/2008/02/18/ten-reasons-soaking-dried-beans-can-change-your-life./

Resource: DRY BEANS AND LEGUMES INFORMATION SHEET

Eulail H.,librarian for the 'Bean' topic at the 2010 Stake Becoming Self-Reliant Social.
Why beans?

1. Easy to store and will keep for years (room temperature; do not refrigerate)
2. Inexpensive – generally about 10 cents per cup of cooked beans.
3. Low in fat, cholesterol free, low calorie, generally allergy free
4. High in fiber
            a.  Soluble fiber –dissolves in water and thickens to a gel
                 in the body (may reduce the risk of cardiovascular
                 disease and can help lower cholesterol)

            b. Insoluble fiber – “roughage;” does not dissolve but
                passes through the body (speeds up elimination
                and may prevent diverticulitis and other diseases of
                the intestinal system)

5. Great source of niacin, thiamin, riboflavin, and vitamin B6
6. Good source of calcium, iron, and potassium
7. Can prevent spikes in blood sugar to aid control of diabetes
8. Excellent meat substitute – high in protein (amino acids)
9. Readily available
10. Great tasting!

Types of Beans and Legumes Possible Uses

• Black beans (turtle soup beans) salads, Latin American foods,
   soups, salsa, Asian food
• Black-eyed beans (cowpeas) soups, baked beans, with 
  cornbread
• Garbanzo (chickpeas) salads, hummus, falafel, with pasta
• Great Northern beans soup, white chili, casseroles
• Kidney beans soups, salads, chili, with rice
• Lentils soups, Indian dishes, with rice
• Lima beans soups, side dish
• Navy beans (pea beans) soups, white chili
• Northern beans (white) soups, baked beans, pork and beans,
   casseroles, pasta
• Pink (cranberry) soups, refried beans, chili
• Pinto beans refried beans, burritos, enchiladas, dip, jambalaya
• Red beans chili, refried beans, dip, with rice
• Soybeans meat substitute (complete protein)

Soaking Dry Beans

Dried beans generally need to be rehydrated before cooking. Several methods will help with this step. Older beans may need to be soaked longer. Try adding 2 tsp. baking soda per cup of beans to soak water. Rinse thoroughly (2 or 3 times) before cooking.

1. Overnight soak – add 10 cups cold water per pound (2 cups) of beans and soak overnight or at least 8 hours. Soak longer for older beans. Always discard the soak water.

2. Hot soak and quick soak – In large pot, mix 10 cups hot water per pound of beans; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover, and set aside for at least one hour (quick soak) or up to four hours (hot soaks). Drain soak water .

3. Crockpot soak – for smaller, newer beans (i.e., black), try putting them in a crock pot at a four-to-one ratio and then cook for six hours. Drain off extra fluid.

Cooking Dry Beans

1. Crockpot – cook on low for 6 to 12 hours. Less effective with older beans.

2. Stove top – simmer soaked beans ½ to 2 hours or until tender, adding additional water if needed. Use moderate heat and stir occasionally.

3. Pressure cooker – by far the best method. Never fill pressure cooker more than half full to allow for expansion. Add enough water to cover beans and 1 tab. of oil to prevent foaming (can clog pressure valves). Cover and cook at 10 lbs. pressure. Use the following guidelines for estimated times: black beans – 35 minutes; black-eyed beans, great northern beans, navy beans, and pink beans – 30 minutes; kidney and pinto beans – 25 minutes; lentils – 20 minutes (do not need to be pre-soaked).

4. Home canned—nothing could be easier. Rinse beans. Place in a large pot and add water until three inches above beans. Bring to a boil; boil 2 minutes. Set aside one hour . Drain, re-cover beans with water, bring to a boil; reduce heat to low. Cover; simmer 30 minutes. Prepare pint or quart jars, keep hot until needed. Prepare lids as directed by manufacturer. Pack hot beans into one hot jar at a time, leaving 1 inch headspace. Do not pack tightly or shake down. Pour cooking liquid over beans to cover. Wipe rim of jar and attach lid. Place in canner. Repeat until canner is filled. Process in pressure canner at 10 pounds pressure: 75 minutes for pints or 90 minutes for quarts. Cool, release pressure. Cool processed jars on racks in draft-free area. Use as you would any commercially canned beans.

Add salt and tomatoes or other acid-based seasonings only after beans are cooked (earlier can toughen skins). Feel free to add meat, onions, and other seasonings to beans while they are cooking. Always cook at low heat; avoid overcooking as beans will toughen up. Keep plenty of fluid in beans as well to prevent drying.

Cooking Yields

• One pound dry beans = two cups dry beans

• One pound dry beans = six cups cooked and drained beans

• One cup dry beans = three cups cooked and drained beans

• One 15 ounce can = 1-1/2 cups cooked and drained beans

Recommended Uses

Allow your body to adjust to increased offerings of beans. The Recommended Weekly Allowance suggests three cups a week but build up to that level. Slowly increasing your intake will decrease flatulence and bloating.

Mix beans with rice, pasta, or corn to maximize complete protein amino acids. Many vegetarian or vegan societies or individuals rely heavily on dry beans and legumes to give them a completely balanced diet. Use beans in a variety of ways: whole, mashed, or pureed. Use beans as a whole or partial substitute for meat in sloppy joes, meatloaf, or other casseroles. Bean puree can be used in bread, candy, cake, and other goodies. Cooked beans freeze well and can be put aside for a future use – this an easy way to add more beans to your daily diet. Beans can be used as a main dish or a side dish. Use your imagination!

7 Layer Bean Dip

This recipe was submitted by Eulail H.  Served at the 2010 Social!

2 cups cooked beans
4 oz. diced green chilies
1 cup sour cream
1 Tbsp. taco seasoning
1 cup guacamole
1 cup diced tomatoes
1 cup shredded cheese
½ cup black olives
¼ cup green onions

Puree beans and chilies in blender. Spread on 10” pie plate. Mix sour cream and seasoning, spread on top. Add remaining layers: guacamole, tomatoes, cheese, sliced black olives, and sliced green onions. Chill. Serve with tortilla chips.

Luscious Beans

This recipe was submitted by Eulail H.  Her family LOVES this dish!

1 lb. bacon, diced and browned
2 green peppers, diced
2 large onions, diced
½ cup prepared mustard
2-2/3 cups brown sugar
¾ cup cider vinegar
2-1/2 quarts cooked beans (any variety)

Brown green peppers, onions, and bacon together in pot. Drain excess grease. Add mustard, brown sugar, cider vinegar, and beans. Simmer and serve.

Brother Brigham’s Honey Beans

Eulail H. submitted this recipe.

3 cups dried white beans
3 Tbsp. margarine
2/3 cup honey
salt to taste

Soak beans and cook until tender (leave 1 cup liquid in beans). Add margarine, honey, and salt; mix and simmer 15 to 20 minutes.

Black Bean Chili

Eulail H. submitted this recipe.

10 cups cooked black beans
5 cloves garlic
2 tsp. ground cumin
2 tsp. salt
½ tsp. black pepper
2 tsp. basil ½ tsp. oregano
1 Tbsp. lime juice
2 green peppers, chopped
2 Tab. olive oil
28 oz. tomato juice
8 oz. diced chilies

Put beans and 3 cups water in a large kettle. In a heavy skillet, sauté garlic, seasonings, lime juice, and peppers in olive oil over medium heat until peppers are tender. Add to cooked beans; add tomato juice and green chilies. Simmer, covered, over low heat for 45 minutes, stirring occasionally. Garnish with grated cheese and sour cream.