* If you have used oxygen absorbers before, you know they are NOT all the same. Print this and keep it in a binder, or find a safe place on your computer so you will have this information. Locally, we can get oxygen absorbers at Winco.
Of course, they are easily available online. I DO use them when I package things in mylar bags. But I do NOT use them in jars because I have a vacuum sealer (BEST investment EVER!!)
* My daughter gave me the gift of “StoryWorth.” I think that’s what it’s called. They would send me a topic each week, and I would write about my memories. These stories were then accessible to all my kids or whoever wanted to read them. But today, I found this:
* Butter Powder
I am putting together some “Cookies In a Jar,” and one of the recipes includes butter powder. You can get it on sale at more than 50% off here: Augason Farms Butter Powder 2 lbs 4 oz No. 10 Can : Grocery & Gourmet Food. I don’t know how long the sale will last. Coincidentally, this article came up on my Pinterest feed: How to Use Butter Powder. She explains how butter powder is made and that it does not taste and act exactly like butter. It doesn’t melt like regular butter, and you would NOT want to put it on toast. But it works perfectly in baking. Just check the brand for mixing rates, add the powder to the dry ingredients and water to the liquid ingredients, and bake as directed. There is a recipe below for a “just add water” pancake mix that includes powdered milk and powdered butter. (Frankly, I just buy Krusteaz and call it good, but homemade gets rid of all the chemical preservatives, etc.)
* I’ve also included a recipe for Apple Crumb Cake using all stored ingredients.
* I have “canned” butter before. Some of the jars are still on my shelf. It turns out just like softened butter. It tastes and acts just like real butter because none of the oils or fats or solids are removed. It’s pretty amazing. With the price of butter, I am constantly watching for a “really good deal” so I can replenish my stock.
* I finally got my seeds planted: tomatoes, celery, and bell peppers. This will give them a good 8-10 weeks to grow before the last frost.
* This caught my eye. I’ve grown potatoes for two years now, and frankly, I have not had a lot of luck. https://irisheyesgardenseeds.com/potatoes-growing-guide/
I have been planting them in deep, 10-15 gallon grow bags. I get green foliage, tend it lovingly all summer, and when I dig them up in the fall, if I’m lucky, I’ll get 5-6 small potatoes and maybe one big one. Such a disappointment. Maybe if I ask nicely, Craig will make me one of these for next year’s garden. My friend, Linda, told me I was not planting enough seed potatoes and not planting them close enough.
I remember my dad, living in southern Utah, used old tires. He put dirt and potato starts in one tire, and as they grew, he would add another tire and more dirt. Same principle, but maybe slightly less aesthetic.
* I have never used “row covers” because most of my vegetables are in grow bags, not in rows in a garden. But this article had a lot of good reasons to use them – especially in helping ward off insect damage (a problem I have!!!)
Reasons to Use Row Covers | Almanac.com This website also has useful links to all kinds of gardening questions and problems.
THIS WEEK’S PURCHASE: split peas, barley, & lentils
These are easy to store and will give variety to your storage. You can buy #10 cans of them here: Emergency Essentials® Lentils Large Can – Be Prepared – Emergency Essentials, $19 for 5 pounds
OR, you can buy in bulk here and store in 2-liter bottles or any other recycled container. At our local Winco, I think 1-pound bags of lentils are about $1.25. So, 5 pounds would be $6.25. Quite a difference! Our Winco also has red and green lentils.
When you make lentil soup, you get a thick, hearty meal. A little bit will fill you up and last for a long time. And while you’re at it, it’s a good idea to back up your computer. This should probably be done at least once or twice a month, if not more often.
Time to update photos of your family. Tomorrow, after everyone is dressed, just snap a photo of everyone.
FOOD STORAGE RECIPES
Pancake mix: Just add water
From the website practicalselfreliance.com
2 c. flour
1/2 c. milk powder
1/3 c. malted milk powder (sounds good already)
1/3 c. powdered buttermilk
1/4 c. whole egg powder
2 TB sugar
1 TB baking powder
1/2 tsp baking soda
1/2 tsp salt
To use: mix 1 c. of pancake mix with 1/2 c. water
Apple Crumb Cake
Also from practicalselfreliance.com
3 c. flour
2 TB baking powder
1/3 c. whole egg powder
1 3/4 c. water
1 1/2 c. sugar
1/2 c. shortening
1 1/2 tsp salt
1 c. dehydrated apple slices chopped and rehydrated
(could use fresh apples)
Blend all ingredients and pour into a greased 9 X 13 baking dish
2/3 c. brown sugar
3/4 c. butter powder
2 TB water
1/2 c. flour
1 tsp cinnamon
Mix all the topping ingredients with fork until crumbly. Sprinkle over the cake. Bake 375 for 25-30 min.
Country Soup Mix
1/2 c. barley
1/2 c. split peas
1/2 c. white rice
1/2 c. lentils
2 TB dried minced onion
2 TB dried parsley
2 tsp salt
1/2 tsp lemon pepper
2 TB beef bouillon
1/2 c. alphabet pasta
1 c. twist macaroni
Add 3 quarts water
2 stalks celery diced
2 sliced carrots
1 c. shredded cabbage – optional
2 c. diced tomatoes (1 can)
Simmer 1 hour until all the grains and vegetables are done.