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
Showing posts with label 2010 Becoming Self-Reliant. Show all posts
Showing posts with label 2010 Becoming Self-Reliant. Show all posts
Thursday, March 25, 2010
Tuesday, March 23, 2010
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
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
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.
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
Storage of Plastic Buckets
NOTE: Plastic buckets explanation of information change
- 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.
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.
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.
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
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.
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:
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:
*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
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.
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.
*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:
- 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.
- Verify that the lid seal will not leak air by placing a sealed empty bottle under water and pressing on it.
- Wash and rinse bottles to remove any residue. Drain and dry bottles.
- Place an oxygen absorber packet into each bottle.
- Fill bottles with bulk dry products that are low in moisture and oil content.
- Wipe top sealing edge clean.
- Screw lids on tightly. Tape the lid edge to prevent loosening.
- Store the products in a cool, dry location, away from sunlight.
- Use a new oxygen absorber packet each time a bottle is refilled for storage.
Friday, March 19, 2010
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!
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./
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!
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.
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.
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.
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.
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.
Resource: Fruits & Vegetables
Resource--submitted by Emily H., Librarian for the 'Fruits and Vegetables incorporated into your food Storage' topic at the 2010 Stake Becoming Self-Reliant Social.
Fruits and Vegetables Resources--
http://www.fruitsandveggiesmorematters.org/
http://www.fruitsandveggiesmatter.gov/index.html
http://www.fruitsandveggiesmatter.gov/month/dried_fruit.html
A dynamic health initiative that consumers will see in stores, online, at home and on packaging; replaces the existing 5 A Day program. The Centers for Disease Control and Prevention (CDC) and Produce for Better Health Foundation (PBH) are leading this initiative and are in partnership with other health organizations.
http://www.pbhfoundation.org/
The Produce for Better Health Foundation is an excellent resource for fruit and vegetable marketing and education.
General Healthy Eating and Deficiency Disease Resources
http://www.health.gov/dietaryguidelines/
Department of Health and Human Services.
Provides authoritative advice for people two years and older about how good dietary habits can promote health and reduce risk for major chronic diseases.
http://www.mypyramid.gov/
MyPyramid offers personalized eating plans and interactive tools to help you plan and assess your food choices.
Perspectives in Nutrition by Gordon Wardlaw
Introductory nutrition textbook appropriate for nutrition and science majors, as well as mixed majors/non-majors nutrition courses. This text has the richly deserved reputation of providing an accurate, current, in-depth and thoughtful introduction to the dynamic field of nutrition.
http://en.wikipedia.org/wiki/Deficiency_disease
Brief overview of deficiency diseases and their causes.
http://providentliving.org/content/display/0,11666,7531-1-4062-1,00.html
Recommendations for longer term food storage.
Fruits and Vegetables Resources--
http://www.fruitsandveggiesmorematters.org/
http://www.fruitsandveggiesmatter.gov/index.html
http://www.fruitsandveggiesmatter.gov/month/dried_fruit.html
A dynamic health initiative that consumers will see in stores, online, at home and on packaging; replaces the existing 5 A Day program. The Centers for Disease Control and Prevention (CDC) and Produce for Better Health Foundation (PBH) are leading this initiative and are in partnership with other health organizations.
http://www.pbhfoundation.org/
The Produce for Better Health Foundation is an excellent resource for fruit and vegetable marketing and education.
General Healthy Eating and Deficiency Disease Resources
http://www.health.gov/dietaryguidelines/
Department of Health and Human Services.
Provides authoritative advice for people two years and older about how good dietary habits can promote health and reduce risk for major chronic diseases.
http://www.mypyramid.gov/
MyPyramid offers personalized eating plans and interactive tools to help you plan and assess your food choices.
Perspectives in Nutrition by Gordon Wardlaw
Introductory nutrition textbook appropriate for nutrition and science majors, as well as mixed majors/non-majors nutrition courses. This text has the richly deserved reputation of providing an accurate, current, in-depth and thoughtful introduction to the dynamic field of nutrition.
http://en.wikipedia.org/wiki/Deficiency_disease
Brief overview of deficiency diseases and their causes.
http://providentliving.org/content/display/0,11666,7531-1-4062-1,00.html
Recommendations for longer term food storage.
Resource: Wheat Recipes and Usage
Resources submitted by Pat T., librarian for the 2010 Stake Becoming Self-Reliant Social
You may need to search online or in used bookstores to find these books.
THE ideals WHOLE GRAIN COOKBOOK, editor is Maryjane Hooper Tonn
A Lovely Vintage Soft Covered Book Titled " The Ideals Whole Grain Cook Book ". Ideals Publishing Company Milwaukee, Wis., 53201 Copyright MCMLXXII. 64 pages. Normal wear and in good vintage condition. Some Recipes include. Fresh Apple Cake , Date-nut Cake , Blue Berry Muffins , Ginger Bread , Pecan Waffles , Pop Overs and many more.
Making the Best of Basics-Family Preparedness Handbook By James Talmage Stevens Published by Peton Corporation, Salt Lake City
About this title: Twenty years ago, Making the Best of Basics -- Family Preparedness Handbook became the family preparedness bible for a generation. The '90s have brought their own litany of worries -- company downsizings, severe hurricanes and winter storms, flooding, government shutdowns -- that make in-home storage an attractive proposition again. The recently updated and expanded Ninth Edition of Making the Best of Basics is designed for the urban family. It offers a manageable and effective plan for accumulating, storing, and utilizing an in-home supply of food and other essentials to support a family in a near-normal manner for one year. Basics includes -- recipes for using stored foods, -- a section on common storage problems and solutions, -- lists of sources for storage items, -- charts to help you determine what and how much you need, as well as chapters on storing and using essentials such as water, wheat, fruits and vegetables, and fuel. -- Over 350,000 copies of earlier editions sold. -- This single volume tells you what to store, how to store it, and how to use it. -- Basics' unique "Family Factor" makes determining storage quandties easy.
Wheat For Man: Why and How by Vernice, Miller, Mabel & Flack, Dora Rosenvall, Bookcraft
recipes for using stoneground whole wheat flour & more
You may need to search online or in used bookstores to find these books.
THE ideals WHOLE GRAIN COOKBOOK, editor is Maryjane Hooper Tonn
A Lovely Vintage Soft Covered Book Titled " The Ideals Whole Grain Cook Book ". Ideals Publishing Company Milwaukee, Wis., 53201 Copyright MCMLXXII. 64 pages. Normal wear and in good vintage condition. Some Recipes include. Fresh Apple Cake , Date-nut Cake , Blue Berry Muffins , Ginger Bread , Pecan Waffles , Pop Overs and many more.
Making the Best of Basics-Family Preparedness Handbook By James Talmage Stevens Published by Peton Corporation, Salt Lake City
About this title: Twenty years ago, Making the Best of Basics -- Family Preparedness Handbook became the family preparedness bible for a generation. The '90s have brought their own litany of worries -- company downsizings, severe hurricanes and winter storms, flooding, government shutdowns -- that make in-home storage an attractive proposition again. The recently updated and expanded Ninth Edition of Making the Best of Basics is designed for the urban family. It offers a manageable and effective plan for accumulating, storing, and utilizing an in-home supply of food and other essentials to support a family in a near-normal manner for one year. Basics includes -- recipes for using stored foods, -- a section on common storage problems and solutions, -- lists of sources for storage items, -- charts to help you determine what and how much you need, as well as chapters on storing and using essentials such as water, wheat, fruits and vegetables, and fuel. -- Over 350,000 copies of earlier editions sold. -- This single volume tells you what to store, how to store it, and how to use it. -- Basics' unique "Family Factor" makes determining storage quandties easy.
Wheat For Man: Why and How by Vernice, Miller, Mabel & Flack, Dora Rosenvall, Bookcraft
recipes for using stoneground whole wheat flour & more
Four Bean Salad
Emily H. submitted her mom's Lucinda J. recipe
1 can green beans, drained
1 can wax beans, drained
1 can red kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 bermuda onion, thinly sliced (we can substitute dried onion for this, I think)
3 t. salt
1/2 c. sugar
1/2 c. salad oil
3/4 c. cider vinegar
Combine first 5 ingredients in large bowl. Whisk together remaining four ingredients in separate bowl. Combine vegetables and dressing. Cover and refrigerate overnight. Serve cold.
1 can green beans, drained
1 can wax beans, drained
1 can red kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 bermuda onion, thinly sliced (we can substitute dried onion for this, I think)
3 t. salt
1/2 c. sugar
1/2 c. salad oil
3/4 c. cider vinegar
Combine first 5 ingredients in large bowl. Whisk together remaining four ingredients in separate bowl. Combine vegetables and dressing. Cover and refrigerate overnight. Serve cold.
BASIC HARD CHEESE
Junket Desserts Recipe Box and Online Recipe
1 gallon fresh milk (the fresher the milk, the more predictable the cheese)
1/4 cup active cultured buttermilk (1/2 cup plain yogurt will also work)
1/2 tablet rennet (1/4 tablet will work, but takes a bit longer to coagulate, see step 5)
salt
One gallon of milk yields about one pound of cheddar-style cheese. You may use skimmed or whole milk for this cheese, but whole milk makes a richer cheese. This cheese has no added color and
REQUIRED APPARATUS
thermometer, reading range 0 to 225F (-10 to 110C) --sold at Bed Bath and Beyone
whisk or other effective stirring and mixing device
Sterilized2 stainless steel 4-6 quart pot1 with lid. (A thick metal bottom prevents burning.)
Long bladed knife (9-10 inches long)
8" strainer
large handkerchief, sterilized by boiling and drying
cheese pressing frame (4" diameter, 5" tall can, about 20 oz, ends removed, save one end for a follower)
PROCEDURE
1. INOCULATE THE MILK: The evening before you plan to make cheese, warm 1 gallon of fresh milk to 68F (20C) in the sterilized pot. Thoroughly blend in 1/4 cup buttermilk to inoculate. Cover inoculated milk with the sterilized lid.
2. INCUBATE OVER NIGHT: Let sit out at room temperature overnight.
3. WARM THE MILK: The next morning, gently warm the milk up to 86F (30C). Meanwhile, dissolve 1/2 tablet of Rennet in 1/4 cup cold water.
4. ADD THE RENNET: Stir the dissolved rennet into the 86F milk to mix thoroughly. Cover, let sit undisturbed for an hour or more in a warm place in the room. Be patient. Do not disturb the milk until it has coagulated.
5. ACHIEVE A CLEAN BREAK: Test for a "clean break" (completed action of rennet): Probe a clean finger into the milk and lift. If it has gelled enough to break cleanly as the finger is lifted, go to next step. If the milk is liquid or semi-gelatinous and softly flows across your finger, let sit until a clean break is obtained. It may take as long as 1-2 hours more. Be patient, do NOT disturb the milk.
6.CUT THE CURD: Once a clean break is achieved, cut the curd with a long knife: begin at one edge of the pot and cut straight to bottom. Cut repeatedly parallel to first cut, but increasing the angle of the knife until reaching 45 degrees at the other side of pot. Rotate the pot a quarter of a turn, cut as before. Repeat the rotating and cutting two more times, yielding 1/2 inch cubes of curd.
7. SET THE CURD: Place the pot over a low fire, stir curd with cleaned bare hand by reaching down to bottom, gently lifting and stirring. Cut larger curds as they appear. Do not mash or squeeze. Continue stirring for 15 min to prevent the curds from clumping together or overheating at the bottom. Warm the curds to 92F (34C) for softer curd cheese, or as high as 102F (39C) for very firm cheese.
8. SEPARATE CURDS AND WHEY: Stir and maintain 92F until curd has contracted to consistency of firm scrambled eggs. Remove from stove and let sit for 10 minutes. The curds should sink in whey. Pour off the whey through a strainer and save for ricotta if you wish. Place the curds in a large bowl.
9. ADD SALT: Sprinkle two teaspoons salt over curds, working with hands to mix in. Pour off any additional whey.
10. PRESS THE CHEESE: Line a smooth-sided 4" x 5" tin can from which both ends have been removed with a sterile large white handkerchief. Place the still-warm curds into the cloth, press into the can. Fold the corners of the cloth over top of the curds and cover with the cut-out end of the can. Place a heavy weight on top to press down the curds. Let sit at room temperature for 12 hours or so.
11. CURE THE CHEESE: The next morning, remove and unwrap the cheese from the press. Rub the outside with salt, re-wrap with a fresh handkerchief and place on a rack in the refrigerator. Replace "bandage" when it becomes wet (daily at first). When a dry yellowish rind forms (about one to two weeks in the refrigerator), dip in melted wax, store in refrigerator for about a month (if you can wait that long). The longer you wait, the sharper the cheese.
-----------------------------------------------------
Avoid aluminum pots because the acid will dissolve the aluminum.
Sterilize the pot just before use by pouring 1/2 inch of water in the bottom, covering, and bring to a rolling boil for at least five minutes. Pour out the water, replace sterile lid, keep sterilized pot covered until you are ready to add the milk.
1 gallon fresh milk (the fresher the milk, the more predictable the cheese)
1/4 cup active cultured buttermilk (1/2 cup plain yogurt will also work)
1/2 tablet rennet (1/4 tablet will work, but takes a bit longer to coagulate, see step 5)
salt
One gallon of milk yields about one pound of cheddar-style cheese. You may use skimmed or whole milk for this cheese, but whole milk makes a richer cheese. This cheese has no added color and
REQUIRED APPARATUS
thermometer, reading range 0 to 225F (-10 to 110C) --sold at Bed Bath and Beyone
whisk or other effective stirring and mixing device
Sterilized2 stainless steel 4-6 quart pot1 with lid. (A thick metal bottom prevents burning.)
Long bladed knife (9-10 inches long)
8" strainer
large handkerchief, sterilized by boiling and drying
cheese pressing frame (4" diameter, 5" tall can, about 20 oz, ends removed, save one end for a follower)
PROCEDURE
1. INOCULATE THE MILK: The evening before you plan to make cheese, warm 1 gallon of fresh milk to 68F (20C) in the sterilized pot. Thoroughly blend in 1/4 cup buttermilk to inoculate. Cover inoculated milk with the sterilized lid.
2. INCUBATE OVER NIGHT: Let sit out at room temperature overnight.
3. WARM THE MILK: The next morning, gently warm the milk up to 86F (30C). Meanwhile, dissolve 1/2 tablet of Rennet in 1/4 cup cold water.
4. ADD THE RENNET: Stir the dissolved rennet into the 86F milk to mix thoroughly. Cover, let sit undisturbed for an hour or more in a warm place in the room. Be patient. Do not disturb the milk until it has coagulated.
5. ACHIEVE A CLEAN BREAK: Test for a "clean break" (completed action of rennet): Probe a clean finger into the milk and lift. If it has gelled enough to break cleanly as the finger is lifted, go to next step. If the milk is liquid or semi-gelatinous and softly flows across your finger, let sit until a clean break is obtained. It may take as long as 1-2 hours more. Be patient, do NOT disturb the milk.
6.CUT THE CURD: Once a clean break is achieved, cut the curd with a long knife: begin at one edge of the pot and cut straight to bottom. Cut repeatedly parallel to first cut, but increasing the angle of the knife until reaching 45 degrees at the other side of pot. Rotate the pot a quarter of a turn, cut as before. Repeat the rotating and cutting two more times, yielding 1/2 inch cubes of curd.
7. SET THE CURD: Place the pot over a low fire, stir curd with cleaned bare hand by reaching down to bottom, gently lifting and stirring. Cut larger curds as they appear. Do not mash or squeeze. Continue stirring for 15 min to prevent the curds from clumping together or overheating at the bottom. Warm the curds to 92F (34C) for softer curd cheese, or as high as 102F (39C) for very firm cheese.
8. SEPARATE CURDS AND WHEY: Stir and maintain 92F until curd has contracted to consistency of firm scrambled eggs. Remove from stove and let sit for 10 minutes. The curds should sink in whey. Pour off the whey through a strainer and save for ricotta if you wish. Place the curds in a large bowl.
9. ADD SALT: Sprinkle two teaspoons salt over curds, working with hands to mix in. Pour off any additional whey.
10. PRESS THE CHEESE: Line a smooth-sided 4" x 5" tin can from which both ends have been removed with a sterile large white handkerchief. Place the still-warm curds into the cloth, press into the can. Fold the corners of the cloth over top of the curds and cover with the cut-out end of the can. Place a heavy weight on top to press down the curds. Let sit at room temperature for 12 hours or so.
11. CURE THE CHEESE: The next morning, remove and unwrap the cheese from the press. Rub the outside with salt, re-wrap with a fresh handkerchief and place on a rack in the refrigerator. Replace "bandage" when it becomes wet (daily at first). When a dry yellowish rind forms (about one to two weeks in the refrigerator), dip in melted wax, store in refrigerator for about a month (if you can wait that long). The longer you wait, the sharper the cheese.
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Avoid aluminum pots because the acid will dissolve the aluminum.
Sterilize the pot just before use by pouring 1/2 inch of water in the bottom, covering, and bring to a rolling boil for at least five minutes. Pour out the water, replace sterile lid, keep sterilized pot covered until you are ready to add the milk.
Wheat Bread
Submitted by Lori J.
2 cups warm water
1 1/2 Tbsp. yeast
1/4 cup oil
1/4 cup honey
1/4 cup gluten
1/2 Tbsp. salt
4-5 cups whole wheat flour
Mix all ingredients together and add enough flour to keep the
dough from sticking to the bowl. You want a thicker dough.
Knead for 9 minutes in the mixer.
Form into loaves and put in 2 regular loaf pans. Let rise 30 minutes.
Put into a cold oven and turn on oven to 350. Bake for 30-35 minutes.
(Bread will rise more as the oven heats up.)
2 cups warm water
1 1/2 Tbsp. yeast
1/4 cup oil
1/4 cup honey
1/4 cup gluten
1/2 Tbsp. salt
4-5 cups whole wheat flour
Mix all ingredients together and add enough flour to keep the
dough from sticking to the bowl. You want a thicker dough.
Knead for 9 minutes in the mixer.
Form into loaves and put in 2 regular loaf pans. Let rise 30 minutes.
Put into a cold oven and turn on oven to 350. Bake for 30-35 minutes.
(Bread will rise more as the oven heats up.)
Sweet Dinner Rolls
Recipe submitted by Lori J. This bread was served at both the 2009 and 2010 Stake spring events in Peoria.
1/2 cup warm water
1/2 cup warm milk**
1 egg
1/3 cup oil
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour (I use half wheat/half white)
1 Tbsp active dry yeast
Place water, milk, egg, 1/3 cup oil, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer.
Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough into quarters. Roll each quarter into a 8 inch circle. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 °F (200 °C).
Bake in preheated oven for 10 to 15 minutes, until golden.
**I usually leave out the milk, use 1 cup of hot water, and add 3 Tbsp. powdered milk to the dry ingredients.
1/2 cup warm water
1/2 cup warm milk**
1 egg
1/3 cup oil
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour (I use half wheat/half white)
1 Tbsp active dry yeast
Place water, milk, egg, 1/3 cup oil, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer.
Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough into quarters. Roll each quarter into a 8 inch circle. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 °F (200 °C).
Bake in preheated oven for 10 to 15 minutes, until golden.
**I usually leave out the milk, use 1 cup of hot water, and add 3 Tbsp. powdered milk to the dry ingredients.
Sherbet
Recipe submittedby Jacquie L.
(Cookin’ With Powdered Milk)
½ cup whipping cream
6 pints water mixed with 1 ½ cup powdered milk
6 cups sugar
1 ½ tsp gelatin
1 cup water
½ cup lemon juice
(if tartness is desired, substitute ½ cup milk with buttermilk)
Combine all ingredients and cook to 170 degrees F and maintain that temperature for 30 min. Cool the mix in the refrigerator over-night before freezing. Also, the use of homogenized milk and cream are advisable. Freeze according to the ice dream freezer directions by laying salt and ice around the freezer.
Flavorings can be added before or after freezing. Jams extracts, nuts and fresh fruits work well as flavoring ingredients. Fresh fruits should be sugared, with one party sugar to five parts fruit, and allowed to stand two hours to reduce the chance of getting pieces of hard, frozen fruit.
(Cookin’ With Powdered Milk)
½ cup whipping cream
6 pints water mixed with 1 ½ cup powdered milk
6 cups sugar
1 ½ tsp gelatin
1 cup water
½ cup lemon juice
(if tartness is desired, substitute ½ cup milk with buttermilk)
Combine all ingredients and cook to 170 degrees F and maintain that temperature for 30 min. Cool the mix in the refrigerator over-night before freezing. Also, the use of homogenized milk and cream are advisable. Freeze according to the ice dream freezer directions by laying salt and ice around the freezer.
Flavorings can be added before or after freezing. Jams extracts, nuts and fresh fruits work well as flavoring ingredients. Fresh fruits should be sugared, with one party sugar to five parts fruit, and allowed to stand two hours to reduce the chance of getting pieces of hard, frozen fruit.
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