Tag: Prepping Basics

Hi Everyone,

NOTES:

*  You are supposed to plant peppers indoors 6-8 weeks before the last frost date.  For zone 9B, that’s now.  (We had 2 frost days last year in March).  In this video, he will show you EVERYTHING you should know about growing peppers. Pepper Growing Tips – Complete Gardening Guide on How to Grow Peppers  They like early morning sun but will get sunscald if the sun is too hot, especially in the afternoon.  Two years ago, ALL my peppers got afternoon sun and had really bad sunscald problems.  Last year, I put them on the north side of my house and they did much better.  Peppers need to be planted 18 inches apart.  If you use a container, use a minimum of 5 gallons.  Watch the video for more information.

*  Want to use a bucket for growing food?  This site will tell you how to read the recycle symbol on the bottom of the bucket to find out if it is food-grade.  How to Identify Food Grade Buckets: 9 Steps (with Pictures)  

LONG TERM FOCUS: Beans

Technically, it’s March and we should be on a new subject…but we only got 3 weeks of beans, so I’m doing one last week before we move on.

*  Want an official science experiment?  This person experimented with soaking beans in salt brine, baking soda brine, and salt AND soda brine:  He did kidney beans and black beans and then posted the results with a lot of fancy words and numbers (ugh…stats).  Why You Should Soak Beans in a Salt and Baking Soda Brine Before Cooking  His conclusion?  Salt AND baking soda work best for softening hard beans.

*  How much should you store?  2 1/2 lbs per person per month.  One pound = 2.5 cups of dry beans.  When you cook beans, they triple in size.  If you look up how many cooks that is when the beans are cooked, answers vary from 2-3 cups cooked per pound of dry.  Taking an average that anywhere from 6-7 cups per pound.  (Stay with me…) 6-7 cups per pound times 2.5 pounds is about 16 cups of beans per person per month.  Please consider that this is only about 1/2 c. of beans per day.  Assuming that’s all you have to eat, it’s not very much

SHORT TERM FOCUS: Other Condiments

Depending on the recipes you plan on using, maybe pick up an extra bottle of soy sauce, Worcestershire sauce, vinegar, mustard, whatever.  You don’t have to load up on all the sauces, just one or two extra bottles of something you use a lot.

MISC FOCUS: Paper Goods

It wouldn’t hurt to pick up 1-2 packages of paper plates (the really cheap kind that stick together).  If the water supply is interrupted, you don’t want to waste precious drinking water to wash dishes.  Get cups too.  Store them in the garage, or under a tarp in the backyard.  LOL 

FOOD STORAGE RECIPES

It seems that a few weeks ago,  I only included “part” of a recipe and then got distracted and never finished the directions.  Thanks to an observant reader, who pointed this out, I will try to be more careful in the future.  But, I’m including it AGAIN, just in case anyone is actually interested.  LOL

Red Beans and Rice

from The Pioneer Cookbook, by Miriam Barton

1 lb dried kidney beans,  rinsed well
8 c. water
ham bone (optional, but yummy)
1 onion, diced
2 celery stalks, sliced
1 green or red chili pepper, stem and seeds removed, diced
2 cloves garlic, minced
1 1/2 tsp salt

    Place all ingredients in a large stockpot.  Cover and cook on medium heat for 3-4 hours, stirring occasionally.  

1 1/2 c. rice – Stir into the pot for the last 40 minutes of cooking.  It may be necessary to add more water if it cooks out before the rice is soft.

The beans and rice are done when they are tender.  Remove the ham bone before serving.

Refried Beans

Yes, you can make your own.  This recipe is from cookieandkate.com.  It calls for 2 cans of pinto beans.  It would be a good idea to practice using canned beans before you cook up a big pot of beans yourself.  When my kids were little and I was very poor, I made my own refried beans a lot!  It was easy to do, and I liked the taste.

In a medium saucepan (I used to use a frying pan), warm

1 TB olive oil until shimmering.
1/2 c. finely chopped yellow or white onion (about 1/2 small onion) and
1/4 tsp salt.  Cook onion and salt until the onions have softened and are turning translucent.  About 5-8 minutes.

Add:

2 cloves garlic pressed or minced
1/2 tsp chili powder
1/4 tsp cumin
Cook for about 30 seconds.
2 cans (15 oz.) pinto beans, rinsed and drained, or c. cups cooked pinto beans
1/2 c. water.  Add beans and water.  Stir, cover, and cook for 5 minutes.  Reduce the heat to low and remove the lid.  Use a potato masher or the back of a fork (that’s what I did) to mash up about half of the beans, until you reach your desired consistency.  Continue to cook the beans, uncovered for 3 more minutes.  Remove from heat and stir in:

2 TB chopped fresh cilantro (I never did this)
1 TB lime juice, to taste.  Add more salt and/or lime juice if necessary.  If the beans seem dry, add a very small splash of water and stir to combine.  Cover until you’re ready to serve.

Wheat-Bean Burgers 

from Pantry Cooking:  Unlocking Your Pantry’s Potential

2 c. cooked whole wheat.  Cooking the wheat in a slow cooker will make it softer and easier to grind or mash.
(Cook wheat like oatmeal:  2 parts water, 1 part wheat.  Season with a little salt and cook till water is absorbed)
Put wheat through the finest blade of a food grinder or mash thoroughly.  Mix wheat with
1 can refried beans or 2 c. cooked beans, mashed or ground.

Spoon about 1/3 c. of this mixture on a lightly oiled skillet.  Flatten lightly.  Sprinkle with seasoned salt.  Cook on medium to low until browned.  Turn and brown the other side.  Serve plain or with chili sauce.

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Marti

Hi Everyone,

NOTES:

*  I thought I’d share some gardening adventures.  I planted tomatoes on Jan 5, and have been babying them along.  They are still small.  But the tips of the leaves are turning yellow.  Sometimes that means they need to be fed.  So I thought I would “pot-up” and feed at the same time.

By contrast, here are the tomatoes I bought at Lowe’s last week.  Makes ME wish I had a greenhouse!

Again, why bother with planting your own?  For one reason, you have access to better variety.  For another reason, the Lowe’s plants are about $5 each, which can be pricey if you are doing several plants (my goal is 12 tomato plants this year).  By the first of April, you won’t be able to tell the difference.

We still have cold nights ahead.  In fact, we are expecting freezing temps this week.  So, don’t plant “warm” plants outside yet, unless you are prepared to cover them on cold nights.

*  What’s the difference between storing something in a #10 can, or a Mylar bag, or in a jar?  They all have advantages.  The #10 cans are easy to stack and store.  Most items you buy online will come this way.  We “used” to be able to do this canning at home, but unfortunately, you can no longer get the empty cans and lids.  Especially now.  Even the church is having trouble getting the raw materials for the cans, or so I heard.  Plus, there are some things I don’t like to store in the cans.  I don’t like how the flour or the oats smell after being in the cans for long periods.  Some say you can get rid of that smell, but I was never able to do that.  

Mylar Bags.  They are about $.50 each – cheaper than jars.  They are much lighter than jars, but a lot less durable.  They get pinholes easily, which can allow air into the bag and ruin your food.  They are also more difficult to stack and store.  Don’t get me wrong, I have food in Mylar bags.  Just be careful and invest in the 9 ml. bags for protection.  Also, I double bag my food with sharp edges.  I put it into a gallon zip lock first, THEN into the mylar bag to protect from light.  BTW, mice will chew right through the Mylar.

Glass jars – really good protection.  Much heavier, and about $1.  But, they are rodent proof.  Because they are glass, you have to be careful about exposure to light, which is not good for the food.  Store in the dark: under the bed, in a closet, under the stairs.  Plus is that the jars are reusable.  Negative, you need a store of lids.  There are such things as reusable lids.  I’ve never tried them.  I just have a huge supply of canning lids (but it is never enough).  There has been a shortage of jars and lids since 2020, so I look for them EVERY time I’m at the store.

LONG TERM FOCUS: Beans
They have a great “chili bean” mix in the bulk section at Winco.  I think it’s a combination of 5-6 different beans.  It would be easy to buy several pounds and then store in 2-liter bottles, or in Mylar bags, or even pint jars.  

If you have never cooked dry beans, the one thing to remember is that after you soak them, whether overnight, or after boiling, you pour off that water and start with fresh water.  The longer soaker removes more of the “gassy” chemicals, so it is preferred.  But the short soak will still work.  In fact, I’ve been known to just fill the pot with water and boil it away.  About 1/2 way through cooking, I pour off that water and continue with fresh water. 

SHORT TERM FOCUS: Tomato Sauce

So I watched a video from a “camper” who dehydrated a lot of his food for backpacking.  One of the things he did was dehydrate sauces:  tomato sauce, cream of mushroom soup, etc. for use in casseroles.  So I thought I’d try it.  I opened some tomato paste, and measured out 1 TB at a time onto my dehydrating sheets and flattened them out.  I did two cans.  They came out as nearly black rectangles.  The next step is to rehydrate and see what I get.  Stay tuned.

72-HOUR KIT FOCUS: Money

Each kit should have some money.  How much is up to you.  I think I have maybe $40 in my pack?  Small bills.  I’ve heard some people recommend up to $300.  Today, put some money in your pack, even if it’s just $5.  No packs?  That’s okay, put some $ in an envelope and put it in the glove compartment, or in the cubby where the spare tire is kept.  Someplace in the car.  Small bills are best.  Some coins.

MISC FOCUS: Kleenex

We use a lot of kleenex at my house.  I store 4-5 boxes of it under the sink.  You don’t want to have to waste precious TP for runny noses.  Keeping a box in the car is also a good idea.  At least a travel pack of kleenex in the glove compartment.

FOOD STORAGE RECIPES
More Beans and Rice recipes from The Prepper’s Cookbook by Tess Pennington
(no directions are given)

Mediterranean Beans and Rice
4 c. prepared white or brown rice
3-4 c. cooked cannellini beans (white kidney beans)
1 6-oz jar marinated artichoke hearts, drained and chopped
1 tsp celery seed powder
1 TB garlic powder
1/2 c. whole pitted green olives
1 TB lemon juice
1 TB dried parsley
1 tsp dried dill weed
salt and pepper

Baltimore Beans and Rice
4 c. prepared white or brown rice
3-4 c. cooked black-eyed peas
1 c. fresh kale or spinach, chopped
1 TB apple cider vinegar
1 TB Worcestershire sauce
1 15-oz can whole kernel corn, rinsed and drained
2 TB Old Bay or Chesapeake seafood seasoning

Rice Fagioli
4 c. prepared white or brown rice
1 15-oz can cannellini beans, undrained
1 TB garlic powder
1 TB chicken bouillon
2 c. fresh spinach leaves
2 tsp Italian seasoning
grated Parmesan cheese for serving
salt and pepper

Lemon Black Beans and Rice
4 c. prepared white or brown rice
3-4 c. cooked black beans
1 TB lemon juice
1 tsp garlic powder
1 TB chopped fresh cilantro

Chili
This comes from Taste of Home online.  And, for a change, I thought I would make it first and try it out.  My first experience at making chili was sautéing onions, adding ground beef, kidney beans, and tomato soup.  I thought I would look around for a recipe that used spices instead of the soup and I found this one.  It was delish!!!

I made 1/2 of this recipe and it was plenty for two people with some leftover.  Marie Callender’s cornbread was the perfect compliment.  

2 lb. burger, browned and drained (I used 1 pint of home-canned hamburger – canned in 2013 and still good!)  Set aside
2 TB olive oil – add to the same pan you cooked the meat in.
2 medium onions chopped.  I used dehydrated onions and reconstituted them in a little water for about 20 min.  Sauté the onions.

Add 1 diced green pepper and sauté it together with the onions. (I used dehydrated peppers, and just added them with the water and spices)

2 cloves garlic – add and cook another minute or two
2 cans diced tomatoes
1 1/2 tsp salt
2 TB chili powder
3 tsp beef bouillon
1/8 tsp cayenne
1/4 tsp cinnamon (I was hesitant about this, but you couldn’t taste the cinnamon and it added some depth to the flavor)
1 tsp cumin
1 tsp oregano
1 c. water.

Simmer 1 hour.  I checked it after 30 min and added a little more water.  Then I lost track of time and the next time I looked it was almost OUT of the water.  Yikes.  So I added more.  Then it looked a little watery, sigh, so I finally opened that can of tomato soup and added some in.  Just right.

When you have simmered to let the flavors blend, add 1 can of kidney beans and heat through. 

---

Marti

Hi Everyone,

NOTES:

* Freeze Dried corn is on sale for 51% off, only $14.58 a can.  Augason Farms Freeze Dried Sweet Corn 1 lb No. 10 Can

I have both freeze-dried corn and dehydrated corn.  I cannot see a difference in how they rehydrate and taste after they are cooked.  The freeze-dried can be eaten right out of the can.  Super yummy.  The dehydrated corn is hard as a rock, so not going there.  BUT, dehydrated corn was so easy to do with my dehydrator.  Anyway, just a thought and option for you.

*  In an effort to be better at rotating food, I decided to open a can of diced potatoes bought in 2014.  It was DISGUSTING!!!  The potatoes were black, the water inside was black, it smelled terrible.  Needless to say, I threw away every can of old potatoes.  I have some potatoes in jars that I canned myself in 2016.  I’ve been rotating through them.  The potatoes right at the top, which are not covered by water, are gray and I throw them away.  But the potatoes underneath are white and just fine.  We had some for breakfast this morning. 

This sparked some thinking about the potatoes.  If you are having trouble rotating your food, you should seriously consider freeze-dried or dehydrated potatoes.  The shelf life is considerably longer. In fact, I’m going to use some dehydrated potatoes to make potato au gratin for dinner.  Just to experiment.  Wish me luck.

*  According to the American Egg Board, fresh eggs can be stored in their carton in the refrigerator for 4-5 weeks beyond the pack date.  Unpeeled hard-cooked eggs will stay fresh in the refrigerator for up to 1 week.  Once shelled, the eggs should be used right away.

*  Sprouting-I wanted to share my sprouting this week:

I started with lentil seeds and alfalfa seeds:
	Then I soaked them overnight.
The next morning, I rinsed them and set them to drain in a dish.
I covered the jar on the left with a coffee filter (these are the alfalfa seeds and they are really tiny)	The jar on the right has the lentil seeds and I just used a scrap of netting.
	I rinsed again that night and the next morning.  By that afternoon, I had sprouts!

I like the lentil sprouts best.  I put them on a sandwich, in my burrito, and even on my scrambled eggs.

Notice that the alfalfa sprouts do NOT look like the ones you buy in the store.  If you want long, green alfalfa sprouts, you can grow them on a paper towel: GROW MICROGREENS on a paper towel, in water, seed to harvest, FULL GUIDE  Kris did a great video on this with quite a few different seeds and methods.  Why do you want to do this?  Because fresh sprouts give you about 1,000 times the nutrients of “dead” seeds like beans or wheat.  This is what will transform your food storage into truly healthy food.

LONG TERM FOCUS: Beans

Beans and rice are among the oldest foods known to man.  Both are easy to grow, plentiful, and filling.  The combination of beans and rice creates a complete protein.  Beans alone and rice alone, both lack certain essential amino acids.  If eaten together, however, each contributes what the other is missing.

BEANS

Each type of bean provides different nutrients.

• Black beans (also called turtle beans) contain magnesium, iron, and calcium.
• Pinto beans contain manganese, copper, and phosphorus
• Great northern beans are a good source of iron
• Edamame gives you vitamin K and folate.
• Chickpeas (also called garbanzo beans) provide folate which is a vitamin B.  Folate is in prenatal vitamins.
• Red Kidney Beans are a good source of potassium, iron, magnesium, B6, calcium.

RICE

• Whole grain rice has fiber.  It can reduce your blood cholesterol and may lower your risk of heart disease.
• Brown rice contains bran, which gives it a brown color and a more chewy texture.
• Wild rice is a whole grain.
• Basmati Rice is a long-grain rice that is fragrant when cooked.  It has a nutty flavor and is often served with curry.
• Jasmine rice is slightly shorter, thicker, and cheaper.  It is often used in Asian cuisine.

SHORT TERM FOCUS: Catsup

There are recipes for making your own catsup.  I imagine that people who have acres of tomatoes will find this useful.  But when you have to buy tomatoes at the grocery store, it is not very practical.  Just buy a few extra bottles of catsup and put them in a closet.  You can usually get catsup for about $.99 – especially as it gets closer to summer.  However, it does NOT store for a long time.  In fact, I find that if it is more than a year old, it darkens and looks unappealing.

72-HOUR KIT FOCUS: Family Photo

With the prevalence of cell phones, we have become picture-taking people.  This is good!!!  This week, choose a picture of everyone at home – or of family members one at a time – and print them off.  Tuck them in an envelope in your emergency backpack.  If YOU are the one lost, having the pictures on your phone probably won’t do anyone any good.

MISC FOCUS

How are you coming along with finding recipes?  After all, if you are going to eat your food storage, you’ll need to cook something.  Right?  Do you have a recipe box with Grandma’s handwritten recipes?  Or are they all online?  If your recipes are online, there is no losing them, spilling food on them, or dealing with messy boxes or folders.  BUT, if your recipes are online and the grid goes down, you will lose them.  

For food storage recipes, look for recipes that only use shelf-stable foods (foods that do NOT need refrigeration).  Write them down.  As soon as you get 7-10 of them, start collecting the ingredients.  When you go to the store, choose ONE of the meals you are planning, and get double.

FOOD STORAGE RECIPES

Chicken Tortilla Soup

From I Can’t Believe It’s Food Storage by Crystal Godfrey.

Note:  “I” have never made chicken tortilla soup.  I feel it’s kinda like chili and everyone who DOES make it has their own special recipe.  What I like about THIS recipe is it is all shelf-stable (everything is from a can).  Is fresh better?  Of course, but this recipe will let you rotate some of the cans you have hanging around.  PLUS, it would be so easy to modify to fit in with your family’s tastes.

2 cans (14.5 oz) diced tomatoes
1 can (4.5 oz) diced green chiles
2 cans (14.5 oz) chicken broth
    Combine in a medium saucepan.  Add:
1 can (14.5 oz) whole kernel corn, drained
2 c. (1 can) refried beans
     Bring to a boil; reduce heat to low and simmer 5 minutes, stirring frequently.
2 c. shredded, cooked chicken (can use canned or rotisserie)
     Add chicken and heat through.  Top with corn chips and cheese.

White Bean and Sausage Rigatoni

From I Can’t Believe It’s Food Storage by Crystal Godfrey.
Note:  You can use freeze dried sausage crumbles But they are REALLY expensive.  I would probably substitute some of my canned hamburger.

8 oz. dried macaroni
2 c. cooked white beans (about 1 can)
1 can stewed tomatoes, undrained (diced??)
2 tsp Italian seasoning
6 oz. cooked Italian sausage halved lengthwise and cut into 1/2″ pieces
1/3 c. fresh basil, snipped (or 1 TB dried)
1 oz. Asiago or Parmesan cheese (optional)  

Cook pasta according to package directions.  Drain.  Return pasta to hot saucepan; cover to keep warm.

Meanwhile, in a large saucepan, combine beans, undrained tomatoes, and sausage; heat through.  Add pasta and basil; toss gently to combine.  If desired, sprinkle with cheese.

Enchilada Hash Brown Casserole
from Best of Taste of Home, submitted by Geraldine Saucier

1 1/2 c. enchilada sauce
1 garlic clove, minced
1 tsp onion powder
1/2 tsp pepper
1/4 tsp ground coriander
1/8 tsp cumin
    In a large bowl, combine these ingredients and add:
3 c. frozen cubed hash brown potatoes, thawed (could use canned potatoes, drained)
1 c. Mexican cheese blend
1 c. fully cooked ham
1 c. black beans rinsed and drained
1 can chopped green chilies
      Mix and transfer to a greased 8 in square baking dish; sprinkle with an additional 1/4 c. Mexican cheese
Cover and bake at 350˚ for 30 minutes.  Uncover; bake 10-15 minutes longer or until heated through and cheese is melted.  Let stand for 10 minutes.

Meanwhile, in a large skillet, fry 6 eggs in 2 TB butter as desired.  Serve with the casserole.

Cuban Black Beans and Rice

This recipe is from Cook’s Illustrated Comfort Food Favorites. It uses dried beans (what most of us have in storage) It calls for bacon or salt pork.  In an emergency situation, you could substitute cooking oil

1 1/2 TB salt, dissolved in 2 quarts of cold water in a large bowl.
1 c. dried black beans, picked over and rinsed.
      Add beans and soak at room temperature for at least 8 hours or up to 24 hours.  Drain and rinse well.
Add beans to a dutch oven, and add
2 c. chicken broth
1 bell pepper half (seeds removed not diced)
1 onion half with the root end
garlic head (remove and mince 5 cloves, and cut the rest of the head in half crosswise with the skin left intact)  Add the intact 1/2 head to the pot with the beans.
2 bay leaves
1 tsp salt
      Bring the beans and vegetables to a simmer and cook over med-high heat until just soft 30-35 min.  Using tongs or a slotted spoon, discard bell pepper, onion, garlic, and bay leaves.

Drain beans in a colander over a bowl so you can retain 2 1/2 c. cooking liquid.  If you don’t have enough liquid, add water to equal 2 1/2 c.

      Heat oven to 350˚.  

1 1/2 c. long-grain white rice – rinse well and strain off excess water.  Set aside
Dice remaining 1/2 bell pepper, and onion into small pieces (or use a food processor and pulse 7-8 times)
    In the now-empty pot, heat
1 TB extra virgin olive oil  and
6 oz. lean salt pork or bacon cut into 1/4 inch pieces.
Stir until pork is lightly browned 18-20 min.  Add remaining
1 TB oil
4 tsp cumin
1 TB fresh oregano or 1/2 TB dried

Diced pepper and onion

     Cook and stir frequently until vegetables are softened and beginning to brown 10-15 min.

Add 5 cloves of minced garlic and stir about 1 min more.
Add rice and stir to coat, about 30 sec.
2 TB red wine vinegar – add
1/2 tsp salt
beans
reserved 2 1/2 c. cooking liquid

Bring to simmer.  Cover and transfer to oven.  Bake until liquid is absorbed and rice is tender– about 30 min.  Fluff rice with fork, and let sit, uncovered, for 5 min.  Serve, with scallions and lime wedges served separately.

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Marti

Hi Everyone,

NOTES:

* I’ve been trying to learn a little about some natural medicines, and today I did a weed walk-through of my yard to show you two plants that have healing properties.

This lovely weed is called plantain. You can recognize it from its broad leaves and how all the veins come together at the bottom of the leaf. It is great for healing. In fact, if you get a scrape, or cut, or insect bite outside at a T-Ball game, and you can find some of this in the grass, you can tear off a leaf, chew it up (yeah, it tastes like grass), and put it on the affected area. It will take the sting and pain away and promote healing. Check this out: Plantain Weed: Benefits, Side Effects, and Uses

When I find it on the lawn, I pick the leaves and bring them in and dry them (I do it in the dehydrator). Then I can use them to make salves or tinctures. Sounds fancy, huh?

Here is the other weed I have lots of:

When I was a kid, I always called it milkweed, because the stems have that sticky white stuff. It is actually called wild lettuce. Wild lettuce as food and pain relief: how to identify it in your garden.

— Wild Plants, Foraging, Food, Art and Culture

Here is a quote from this article:

The milky sap contains lactucarium, which has been used as medicine since antiquity for its digestive, diuretic, narcotic, and sedative properties. Lactucarium is known as ‘poor man’s opium’ I always have some dry wild lettuce leaves in my dispensary, which I brew when needed. It is important not to boil the leaves, as very high heat will destroy the beneficial effects, so just place a few leaves in a teapot, add hot water and let it infuse for a few minutes.

LONG TERM FOCUS: Beans

1 lb dry packaged beans = 2 c. dry beans = 6 c. cooked beans

Beans are part of the “legume” family.  The more you have of different types of grains, the broader spectrum of nutrients you will get.
There are 3 different types of grains:
cereals:  barley, oats, rice, rye, wheat, corn
pseudo-cereals:  amaranth, quinoa, chia

legumes:  alfalfa, peas, beans, lentils, peanuts

“During the Great Depression, beans were also known as “poor man’s meat” because of their protein.  They are a rich source of niacin, thiamin, riboflavin, B6, carbohydrates, minerals, vitamins, and fiber.  They have good cancer-fighting characteristics and have been specifically linked to lowering the risk of colon cancer.

Consider storing “some” of the following: black beans, black-eyed peas, garbanzo beans, lima beans (NOT my favorite), great northern beans, split green or yellow peas, kidney beans, lentils, navy beans, pinto beans.  There are still other varieties worth exploring.

There are three main ways to cook beans

1. Overnight soak – just what it says.  The longer you soak them, the less gassy the beans will be.  After 12 hours, drain the water, rinse and cook.  Beans soaked for 12 hours have a more uniform shape than quick soaked beans.
2. Quick soak:  Boil for 1 hour, turn off the heat, and soak for 2-3 hours.  Drain the water and cook.
3. Just boil away.  Eventually, they will soften and cook up.

AFTER your beans are cooked, add flavorings, meat, vegetables, or whatever.  Don’t add these ingredients while the beans are cooking.  Some acidic foods will increase the beans’ cooking time: tomatoes, lemon juice, vinegar, etc.

Cooked beans will store nicely in your refrigerator for a week and they will freeze nicely for at least 6 months.

The recommended amount is 2 1/2 pounds per person per month (30 pounds a year).  That doesn’t sound like very much.  But 1 lb = 6 cups beans; 2 1/2 pounds = 15 c. beans = 1/2 c. beans per day.  A starvation diet to be sure.  Just plan accordingly.

SHORT TERM FOCUS: Tomato Sauce

I do NOT can my own tomato sauce.  I just buy a flat at a time and keep 2-3 flats on hand.  I DO can my own diced tomatoes.  I like them better than canned because I don’t get any “core” pieces that are hard, white, and bitter.  I try to wait until prices are under $.50 per pound, and even then it is hardly worth it, except for my finicky preferences.  I’m hoping that this year’s garden, with 10-12 plants of determinate tomatoes, will give me a good harvest that I can “can”.

72-HOUR KIT FOCUS: Emergency Contacts

Time to update your emergency list.  Other than your phone, this list should be kept someplace where people can get a hold of it if you have an accident.  Your emergency backpack should have a list of numbers and addresses.  I’m thinking that I’ll take a satellite photo of each person’s address in case I have to drive there without the aid of my GPS.  I can simply keep the papers in an envelope tucked into my backpack.

MISC FOCUS: Bathroom Tissue, AKA Toilet Paper

Time to store another package.  I like the Costco brand which has 30 rolls in a pack.  Keep it in the garage, or in the tool shed, or anyplace where it will be dry.  We ALL know what it’s like to go to the store and NOT have toilet paper. One roll per person per week.

FOOD STORAGE RECIPES

I’ve shared this one before, but it’s one of my fav’s and I make it all the time.  I like it because the ingredients are all shelf-stable, but you can use fresh if you want to.  Plus, it uses two types of beans not usually stored:  Northern white beans and garbanzo beans.  You can get both of these types of beans in dry form, or in cans.

White Chili

2 chicken breasts – cut in small cubes
1 TB oil – fry chicken in oil
1 onion chopped – and and sauté
3 cloves garlic, chopped – add and simmer 1-2 min. more
1 tsp cumin

   You CAN use canned chicken and dehydrated vegetables.  Rehydrate the onion and garlic in some hot water for 10-15 min.  Then sauté in the oil.  Add the cooked chicken (drained) and cumin.  Stir to mix and heat through.

Add:

3 cans Northern white beans not drained
1 can garbanzo beans not drained
1 can white corn drained
1 can chopped green chiles (I’m not a big fan of chiles, but they add a nice flavor and you really can’t taste them.  It does NOT make the chili spicy.)
2 tsp chicken bouillon.

Simmer 1 1/2 hours (or make in the crockpot)

Top with jack cheese.  (which I usually forget).  This chili goes well with cornbread, biscuits, muffins, or any type of bread.

Red Beans and Rice

from The Pioneer Cookbook by Miriam Barton

1 pound dried kidney beans.  Rinse the beans.
8 c. water

ham bone or ham hocks are optional but really good.

1 onion diced (can use dehydrated)
2 celery stalks, sliced (can use dehydrated)
1 green or red pepper (stem and seeds removed) diced
2 cloves garlic minced (can use dehydrated)
1 1/2 tsp salt

Place all ingredients in a large stockpot.  Cover and cook on medium heat for 3-4 hours, stirring occasionally.  

1 1/2 c. rice – Stir into the pot for the last 40 minutes of cooking.  It may be necessary to add more water if it cooks out before the rice is soft.

The beans and rice are done when they are tender.  Remove the ham bone before serving.

Two Chickpea Recipes

Roasted Garbanzo Beans

2 cans of garbanzo beans, rinsed and drained. Pour on a cookie sheet and pat dry.
2 TB olive oil – Toss with beans
1 tsp salt – Sprinkle and continue tossing till well mixed

Bake 40-50 minutes until crisp. Tossing and turning pan halfway through cooking.

Season with your preferred mix of seasoning when they are finished baking:

Cajun, garlic, onion, cumin, chili powder, etc.

Roasted Cinnamon Garbanzo Beans

1 can chickpeas (garbanzo beans) rinsed, drained, and patted dry (or about 2 cups cooked and dried)
1 tsp canola or coconut oil
1 tsp cinnamon
1 TB maple syrup or honey
1/2 tsp vanilla extract
1/2 tsp salt

Mix all ingredients in a medium bowl. Spread on a baking sheet or baking dish and bake at

325˚ for 12-15 minutes. Serve warm or at room temperature, smashing beans slightly for younger eaters if desired.

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Marti

Hi Everyone,

NOTES:

*  Can you store food in empty bottles?  Like 2-liter bottles or empty water bottles?  Check out this article for pros and cons.  Packaging Dry Foods in Plastic Bottles for Long Term Food Storage – The Provident Prepper

*  It’s not too late to start seeds.  My tomatoes are up and growing, but I haven’t done the peppers yet. According to this video, peppers can be started 12 weeks ahead of time.  Gotta get on that. A Complete 20 Minute Guide to Starting Tomatoes & Peppers Indoors – YouTube

He has another video and I watched it too.  Seed Starting Tomatoes & Peppers Indoors: Why, When & How, Cell Size, Fertilizing & More Explained – YouTube

He germinates his seeds under grow lights.  I don’t have any of those.  What I do is cover the pots with plastic wrap, and keep them on the kitchen counter.  As soon as they sprout, I start carrying them outside for sun and wind.  Luckily, here in So. Cal, we can do that – even in January.  But, I bring them in at night.  (It’s a pain, but my husband is patient, and I really want them to thrive.)

*  Want to actually be in a class?  Here is a free webinar:  9 Things to Know Before You Start Plants From Seed – joe gardener®   There are four classes to choose from (the same content)  Jan 26, 27, 28, 29.  Free!

*  I opened the strawberry jam that I bought in 2012.  It tasted fine.  But it had turned a dark color, and it wasn’t appealing.  I tossed it.  I HATE to throw away food, but we just don’t go through jam as fast as a family with children might.  Craig has it on toast, or biscuits, or PBJ sandwiches.  I’m not a big fan of PBJ, so I usually eat leftovers from the night before instead of a sandwich.  I marked today’s date on the outside of the jar, so I’ll see how long it takes us to go through it.  Meanwhile, I’ve decreased my jam jars from 8 to 3.

LONG TERM FOCUS: Oats

So I got thinking about other hot “cereals” you could have for breakfast.  Personally, I like Cream of Wheat.  I have maybe 4-5 boxes stored.  I just vacuum sealed the whole thing, box and all, and wrote the date on it.  

I also looked up “cornmeal mush”.  Pretty much, it’s just cornmeal and water, mixed and cooked with a little salt.  Two parts water, 1 part cornmeal.  A couple of shakes of salt.  Mix in a saucepan and stir until it thickens (5-7 minutes).   You can put it in bowls and serve it with milk and sugar.  You can cool it in a loaf pan, then slice and fry in oil.

Also, have you ever had grits for breakfast?  It’s not a typical So. Cal thing, but I had them once in Idaho on a farm.  They were divine!!!  Grits are made from stone-ground corn.  For cooking, boil 1 1/2 c. grits in 4 c. water.  Then remove from the heat and let sit overnight.  In the morning, just boil and cook for 20-25 minutes with 1/2 tsp salt.  Stir constantly so it doesn’t burn.  When the water is absorbed, remove it from the heat.  Serve with butter and heavy cream.  You can also add Parmesan cheese.

SHORT TERM FOCUS: Syrup

When my kids were little, I made my own maple syrup:

1 c. corn syrup
1/2 c. brown sugar
1/2 c. water
few drops of maple flavor
1 TB butter

I gotta admit, homemade syrup doesn’t have all the chemicals (sodium hexametaphosphate, sodium benzoate, and sorbic acid) that my Log Cabin syrup has.  But you still have to store the corn syrup. (NOTE:  I found a recipe to make your own-see below)  I keep the recipe, and I keep some corn syrup on hand (for Rice Krispie treats), but I admit that I buy syrup and store it.  I’ve never had it go bad (must be all those chemicals, right?).  Because pancakes are a big part of my “storage plan”, the syrup is a must-have.

72-HOUR KIT FOCUS

I have one of these in each of my kits: ReadyWise Seychelle Water Filtration Bottle, BPA-Free, 28 oz.

It’s a water bottle with a filter inside.  The filter removes up to 99.99% of pollutants for 100 gallons of water.  They are kind of pricey at $30 each, but I just bought one at a time until we all had one.  Since I keep my 72-hour kit in the car, if I need clean water, I can always filter whatever I can find.  Plus, I like the fact that I could carry water (as opposed to a filter straw). 

FOOD STORAGE RECIPES

Corn Syrup

    from food.com, submitted by Roosie

2 c. white sugar
3/4 c. water
1/4 tsp cream of tartar

pinch salt

  Combine and bring to a boil, stirring constantly.  Reduce heat to a simmer and cover for 3 minutes to get sugar crystals off the sides of the pan.  Uncover and simmer until it reaches soft-ball stage 235-245˚. 

 Monster Cookies from the Pioneer Woman (EVERYTHING yummy goes into them!)

1 c. butter
1 1/2 c. brown sugar
1/2 c. white sugar

     Mix butter and sugars

2 eggs
2 tsp vanilla
1/2 tsp baking soda
1 tsp baking powder
2 tsp salt
1 1/2 c. flour

     Mix

1/2 c. M&M’s
1/2 c. chopped pecans
3/4 c. chocolate chips
2 1/4 c. Rice Krispies

Mix and form into large cookies.  Bake 350˚ 12 min.

(My notes said that when I made them, they were really flat and needed maybe another 1/4 c. flour?)  

Rice Krispie Yummies

13 X 9 pan, buttered

In a saucepan

1 1/3 c. white sugar
1 1/3 c. white corn syrup
1 1/3 c. creamy peanut butter

    Heat til dissolved.  Do NOT cook.  It will turn into hard candy and make the squares hard as a rock.  I speak from experience here.

In a bowl:

6 c. Rice Krispie cereal

Pour the sugar over the cereal and mix well.  Press into the baking dish.

Frosting:

1 1/3 c. chocolate chips
1 1/3 c. butterscotch chips

    Melt in the microwave 30-60 seconds at a time.  Pour on top and spread evenly.  Let cool.

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Marti