National Center for Home Food Preservation
Indeed, there are some directions for ‘canning’ butter in circulation on the Internet. Most of what we have seen are not really canning, as they do not have Boiling Water or Pressure Canning processes applied to the filled jar. Continue reading
Do you sometimes wonder if you should throw away food that has mold on it? Can you cut off the bad part and eat the rest? It depends on the food.
Molds are like bacteria: some are safe, some harmful. The molds that are essential parts of Continue reading
Check the expiration date on
your ideas about home storage.
You may need to throw some of them out.
As a single mother working for a law firm in Phoenix, Arizona, USA, Evelyn Jeffries struggled to find the time and the space necessary for home storage. Although she attended activities and meetings about food storage and tried to be obedient to prophetic counsel, like many Church members, she found it difficult to imagine what she could ever do with the hundreds of pounds of wheat she was told she needed to have for her and her daughter.
When a sister in her ward suggested a different approach, Sister Jeffries discovered the key to successful home storage: Continue reading
When canning dry beans is it necessary to rehydrate by soaking them before you can them?
Thank you for your question. We use the USDA Home Canning guides to answer canning questions and the procedure to safely can dry beans at home includes Continue reading
Mild Tomato Salsa Recipe
160 Servings Prep: 1-1/2 hours Process: 20 min.
In a large kettle, cook tomatoes, uncovered, over medium heat for 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the kettle.
Stir in the green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid.
Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently.
Ladle hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Yield: 10 pints.
Nutrition Facts: 1 serving (2 tablespoons) equals 14 calories, trace fat (trace saturated fat), 0 cholesterol, 182 mg sodium, 3 g carbohydrate, 1 g fiber, trace protein.
Country Woman Christmas Annual 2006, p56
Garden Tomato Relish
160 Servings Prep: 1-1/2 hours + simmering Process: 20 min.
In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers.
Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until slightly thickened. Discard spice bag.
Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes. Yield: 10 pints.
Nutrition Facts: 2 tablespoons equals 20 calories, trace fat (trace saturated fat), 0 cholesterol, 136 mg sodium, 5 g carbohydrate, trace fiber, trace protein.
Taste of Home June/July 2009, p43
Mint Jelly
88 Servings Prep: 30 min. + processing
In a large saucepan, bring water and mint to a boil. Remove from the heat; cover and let stand for 15 minutes. Strain, reserving 3-1/3 cups liquid (discard remaining liquid).
In a Dutch oven, combine the sugar, lemon juice, food coloring and reserved liquid. Bring to a boil; cover and stir for 1 minute. Add pectin; return to a boil. Cook and stir for 1 minute. Remove from the heat; let stand for 5 minutes.
Skim off foam. Pour hot liquid into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: 11 half-pints.
Nutrition Facts: 1 serving (2 tablespoons) equals 62 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 16 g carbohydrate, trace fiber, trace protein.
Taste of Home August/September 2004, p15
Chinese Plum Sauce
In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.
Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves. Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.
Fill and seal jars; process in boiling water bath for 30 minutes.
Makes about 4 cups
Source: freecanningrecipes.com
Have on hand potatoes, onions, garlic, carrots, salad greens, parsley, and a few other fresh herbs like basil and dill. You also may want to stock cucumbers, scallions, assorted citrus, mushrooms, red and green peppers, and celery for slicing and eating raw or for flavoring sauces, soups, salads, and stews. Keep an assortment of fresh fruits – apples, oranges, grapes, bananas, or whatever is in season – for snacking, slicing into cereals, or making quick dessert sauces. Continue reading
Long term storage means a supply of food that will last a long time, and that you can survive on. Of course, they must be properly packaged and stored in a cool dry place. Some recommended containers are #10 cans, foil pouches, or PETE bottles. Sometimes plastics buckets can be used.
For more information talk to your Relief Society, Self Reliance/Emergency Preparedness Specialist, Cannery Coordinator, visit providentliving.org, or just ask me. Continue reading
President Gordon B. Hinckley, Ensign, November, 2002
Brethren, I wish to urge again the importance of self-reliance on the part of every individual Church member and family.
None of us knows when a catastrophe might strike. Sickness, injury, unemployment may affect any of us.
We have a great welfare program with facilities for such things as grain storage in various areas. It is important that we do this. But the best place to have some food set aside is within our homes, together with a little money in savings. The best welfare program is our own welfare program. Five or six cans of wheat in the home are better than a bushel in the welfare granary. Continue reading
TABLE OF CONTENTS
Tips…………………………………………………………………………………….2
Whole wheat…………………………………………………………………………3
Legumes………………………………………………………………………………7
Rice…………………………………………………………………………………….9
Oats……………………………………………………………………………………10
Powdered milk……………………………………………………………………..12
Soup mix……………………………………………………………………………..15
Pasta…………………………………………………………………………………..16
Dried apples…………………………………………………………………………16
Cornmeal……………………………………………………………………………..18
Flour basics………………………………………………………………………….18
Honey………………………………………………………………………………….19
Sourdough……………………………………………………………………………19
Dry-pack product directions (for selected items) ………………………..20 Continue reading
Except for infant formula and some baby foods, product dating is not generally required by the federal government. Dating of some foods is required in over 20 states but there is no uniform accepted dating system in the U.S. There are some areas where almost none of the food is dated.
Types of Dates Continue reading
LDS Emergency Preparedness 