With the Garden about to explode with fresh veggies I am thinking about ways to preserve our harvest.
I this months issue of MaryJanes Farm, they have great information on
7 Ways to Preserve the Harvest
1. Root Cellars
2. Freezing
3. Vacuum Packing
4. Canning
5. Salting
6. Drying
7. Fermenting
Friday, July 10, 2009
Grain Storage
Key Points:
Grains are used to create the foundation, and a wide variety of foods in your long-term food storage.
It is recommended that half your daily grain intake be WHOLE grains due to the high nutritional value and protein levels (examples include: whole wheat, oats, brown rice, etc).
Accumulate recipes that include grains. Using your grains will help you rotate through them, and get your family used to eating them.
Even though we talk about each grain separately, we find that WHEAT GRINDING is the major hang up for most people! Learn why NOT to be intimidated by wheat grinders by checking out our wheat grinder article and how-to video. Don’t use this as an excuse to not start this step!
When you are ready to purchase a wheat grinder, view our WonderMill Grain Mill page to see how we have become authorized dealers in order to get you the best possible price available.
Determine the quantities of each food item you will need to store.
Rolled Oats:
Uses - Breakfasts, granola, cookies, filler in meat loafs or casseroles, thickener for soups/stews.
Types - Quick rolled oats or regular rolled oats. Quick oats cook faster but regular oats retain flavor and nutrition better.
Storage - If unopened, optimum shelf life is up to 8 years. If opened should be used within 1 year. We recommend storing large amounts in an airtight plastic container and pulling out a smaller amount every few months for your actual usage/rotation.
Wheat:
Uses - Wheat grass, appetizers, desserts, breakfast cereals, crackers, brownies, tortillas, breads, pancakes, muffins, cakes, snacks, in salads, to make vegetarian meat/protein, and any other baking item you would use flour for.
Types - Spring or winter, hard or soft, red or white. Hard varieties have higher gluten (protein) and are better for making breads. Soft varieties have lower protein and nutrients but are better for pastries, pastas, and breakfast cereals. Red wheats are typically hard and whites are typically soft. However if you prefer the flavor of one over the other you can find soft red and hard white. Experiment with different varieties in your recipes to find out what works best for you.
Storage - If unopened, optimum shelf life is 12 years or more. If opened will last about 3 years. However, once ground into flour, wheat loses most of its nutrients within a few days so only grind small amounts at a time. You can add oxygen absorbers, bay leaves, or dry ice to help keep critters out of your wheat.
Spaghetti or Macaroni:
Uses - As a main course, in casseroles, in soups.
Types - You can store any type of pasta you like to use, the main ones sold in bulk are macaroni and spaghetti so they are convenient for long-term storage.
Storage - If unopened, optimum shelf life is 8-10 years. If opened will last about 2 years. If you buy it in plastic bags we recommend transferring your pasta to airtight plastic containers for better storage.
Cornmeal:
Uses - Grits, cornbread/muffins, mush, jonnycake, hushpuppies, breading on fried items.
Types - Steel ground or stone ground. Most common is steel ground, it has husk and germ almost all removed. Loses flavor and nutrients but has a long shelf life. This is what you will find at the grocery store. Stone ground retains more of the husk and germ but is more perishable.
Cornmeal can be found in white, yellow, red, and blue varieties. Yellow and white are the most common.
Storage - If unopened, optimum shelf life is 5 years. If opened will last about 1 year.
Enriched White Flour:
Uses - Cakes, biscuits, pie crusts, pastries, gravy, thickener, puddings.
Types - Bleached or unbleached. Both have had their bran and germ portions removed and are “enriched” by adding back some of the lost nutrients. Bleached has been treated with chlorine, while unbleached is aged and bleached naturally by oxygen in the air.
Storage - If unopened, optimum shelf life is 5 years. If opened will last about 6-8 months.
Enriched White Rice:
Uses - Rice pudding, cereal, casseroles, side dishes.
Types - Bleached or unbleached. Both have had their bran and germ portions removed and are “enriched” by adding back some of the lost nutrients. Bleached has been chemically bleached while unbleached goes through a natural bleaching process.
Storage - If unopened, optimum shelf life is 30 years. If opened will last indefinitely.
Pearled Barley:
Uses - Thickener in soups and stews, in sides or casseroles similar to how you would use rice.
Types - You can buy pot barley which retains more of the nutritious germ and brand, but it has a shorter shelf life. Pearled barley is recommended for long-term food storage.
Storage - If unopened, optimum shelf life is 8 years. If opened will last 18 months.
~~~~~~~~~~~~~
http://foodstoragemadeeasy.net/
Grains are used to create the foundation, and a wide variety of foods in your long-term food storage.
It is recommended that half your daily grain intake be WHOLE grains due to the high nutritional value and protein levels (examples include: whole wheat, oats, brown rice, etc).
Accumulate recipes that include grains. Using your grains will help you rotate through them, and get your family used to eating them.
Even though we talk about each grain separately, we find that WHEAT GRINDING is the major hang up for most people! Learn why NOT to be intimidated by wheat grinders by checking out our wheat grinder article and how-to video. Don’t use this as an excuse to not start this step!
When you are ready to purchase a wheat grinder, view our WonderMill Grain Mill page to see how we have become authorized dealers in order to get you the best possible price available.
Determine the quantities of each food item you will need to store.
Rolled Oats:
Uses - Breakfasts, granola, cookies, filler in meat loafs or casseroles, thickener for soups/stews.
Types - Quick rolled oats or regular rolled oats. Quick oats cook faster but regular oats retain flavor and nutrition better.
Storage - If unopened, optimum shelf life is up to 8 years. If opened should be used within 1 year. We recommend storing large amounts in an airtight plastic container and pulling out a smaller amount every few months for your actual usage/rotation.
Wheat:
Uses - Wheat grass, appetizers, desserts, breakfast cereals, crackers, brownies, tortillas, breads, pancakes, muffins, cakes, snacks, in salads, to make vegetarian meat/protein, and any other baking item you would use flour for.
Types - Spring or winter, hard or soft, red or white. Hard varieties have higher gluten (protein) and are better for making breads. Soft varieties have lower protein and nutrients but are better for pastries, pastas, and breakfast cereals. Red wheats are typically hard and whites are typically soft. However if you prefer the flavor of one over the other you can find soft red and hard white. Experiment with different varieties in your recipes to find out what works best for you.
Storage - If unopened, optimum shelf life is 12 years or more. If opened will last about 3 years. However, once ground into flour, wheat loses most of its nutrients within a few days so only grind small amounts at a time. You can add oxygen absorbers, bay leaves, or dry ice to help keep critters out of your wheat.
Spaghetti or Macaroni:
Uses - As a main course, in casseroles, in soups.
Types - You can store any type of pasta you like to use, the main ones sold in bulk are macaroni and spaghetti so they are convenient for long-term storage.
Storage - If unopened, optimum shelf life is 8-10 years. If opened will last about 2 years. If you buy it in plastic bags we recommend transferring your pasta to airtight plastic containers for better storage.
Cornmeal:
Uses - Grits, cornbread/muffins, mush, jonnycake, hushpuppies, breading on fried items.
Types - Steel ground or stone ground. Most common is steel ground, it has husk and germ almost all removed. Loses flavor and nutrients but has a long shelf life. This is what you will find at the grocery store. Stone ground retains more of the husk and germ but is more perishable.
Cornmeal can be found in white, yellow, red, and blue varieties. Yellow and white are the most common.
Storage - If unopened, optimum shelf life is 5 years. If opened will last about 1 year.
Enriched White Flour:
Uses - Cakes, biscuits, pie crusts, pastries, gravy, thickener, puddings.
Types - Bleached or unbleached. Both have had their bran and germ portions removed and are “enriched” by adding back some of the lost nutrients. Bleached has been treated with chlorine, while unbleached is aged and bleached naturally by oxygen in the air.
Storage - If unopened, optimum shelf life is 5 years. If opened will last about 6-8 months.
Enriched White Rice:
Uses - Rice pudding, cereal, casseroles, side dishes.
Types - Bleached or unbleached. Both have had their bran and germ portions removed and are “enriched” by adding back some of the lost nutrients. Bleached has been chemically bleached while unbleached goes through a natural bleaching process.
Storage - If unopened, optimum shelf life is 30 years. If opened will last indefinitely.
Pearled Barley:
Uses - Thickener in soups and stews, in sides or casseroles similar to how you would use rice.
Types - You can buy pot barley which retains more of the nutritious germ and brand, but it has a shorter shelf life. Pearled barley is recommended for long-term food storage.
Storage - If unopened, optimum shelf life is 8 years. If opened will last 18 months.
~~~~~~~~~~~~~
http://foodstoragemadeeasy.net/
Wednesday, July 8, 2009
Preserving Food at Home: Self Study Course
Announcing a free, self-paced, online course for those wanting to learn more about home canning and preservation.
*Introduction to Food Preservation
*General Canning
*Canning Acid Foods
*Canning Low-Acid Foods
*Introduction to Food Preservation
*General Canning
*Canning Acid Foods
*Canning Low-Acid Foods
This course is offered in the University of Georgia WebCT system. UGA requires registration for you to receive a login.
Tuesday, July 7, 2009
Haymaker's Punch
In Laura Ingalls Wilder's book The Long Winter Ma serves Pa a drink called Ginger Water while he is bailing Hay. After some research, I found that this drink is all so called Haymaker's Punch. Basically it is the equivalent of a modern day energy drink.
The basic ingredients are ginger, apple cider vinegar and a sweetener (molasses, honey ,brown sugar or maple syrup.
The recipe goes like this:
Dissolve the sweetener (your choice, to taste) and 1 teaspoon of powdered ginger in 1/2 cup of apple cider vinegar
Mix into 2 Quarts of water
"It's an acquired taste......like lemonade with an extra sour bite"
The basic ingredients are ginger, apple cider vinegar and a sweetener (molasses, honey ,brown sugar or maple syrup.
The recipe goes like this:
Dissolve the sweetener (your choice, to taste) and 1 teaspoon of powdered ginger in 1/2 cup of apple cider vinegar
Mix into 2 Quarts of water
"It's an acquired taste......like lemonade with an extra sour bite"
Monday, July 6, 2009
What's for Dinner- Pork and Bean Goulash
Pork and Bean Goulash
1 (10 oz.) can pork and beans
1/2 lb. bacon
1 (8 oz.) can tomatoes
1 sm. onion, chopped
1 1/2 c. chopped potatoes
1 pod pickled hot pepper
1/2 tsp. paprika
1/4 c. vinegar
1 c. ketchup
Fry bacon in large pan. Remove bacon and lay it in a paper plate.
Lower heat and add onions and potatoes.
Let simmer for 3 minutes, then add beans.
Mix other ingredients into pan.
Cook slowly until potatoes are done.
1 (10 oz.) can pork and beans
1/2 lb. bacon
1 (8 oz.) can tomatoes
1 sm. onion, chopped
1 1/2 c. chopped potatoes
1 pod pickled hot pepper
1/2 tsp. paprika
1/4 c. vinegar
1 c. ketchup
Fry bacon in large pan. Remove bacon and lay it in a paper plate.
Lower heat and add onions and potatoes.
Let simmer for 3 minutes, then add beans.
Mix other ingredients into pan.
Cook slowly until potatoes are done.
Friday, July 3, 2009
Chick Pea Recipes- Day 5
Chickpea and Fresh Tomato With Curry Dressing over Couscous
Ingredients
1 fresh tomato, diced
1 (19 ounce) can chickpeas, rinsed
1/4 cup raisins (to taste)
3/4 cup couscous (medium size)
3/4 cup boiling water
1/4 cup virgin olive oil
1 teaspoon curry powder
1 tablespoon lemon juice
2 medium garlic cloves, diced
1/8 teaspoon salt
Directions
To cook couscous, place in a bowl with equal amount boiling water and cover for 5 to 8 minutes.
While couscous cooks, dice tomato and rinse chickpeas.
To prepare sauce, mix olive oil, curry powder, lemon juice, garlic and salt by hand in a small bowl.
Divide cooked couscous between two large plates or pasta bowls.
Pour chickpeas, diced tomato and raisins on top of couscous
Using spoon, drizzle generous amount of sauce over all ingredients. Serve and savour!
Ingredients
1 fresh tomato, diced
1 (19 ounce) can chickpeas, rinsed
1/4 cup raisins (to taste)
3/4 cup couscous (medium size)
3/4 cup boiling water
1/4 cup virgin olive oil
1 teaspoon curry powder
1 tablespoon lemon juice
2 medium garlic cloves, diced
1/8 teaspoon salt
Directions
To cook couscous, place in a bowl with equal amount boiling water and cover for 5 to 8 minutes.
While couscous cooks, dice tomato and rinse chickpeas.
To prepare sauce, mix olive oil, curry powder, lemon juice, garlic and salt by hand in a small bowl.
Divide cooked couscous between two large plates or pasta bowls.
Pour chickpeas, diced tomato and raisins on top of couscous
Using spoon, drizzle generous amount of sauce over all ingredients. Serve and savour!
Thursday, July 2, 2009
Chick Peas Day 4
I like this Hummus Recipe. It has ingredients that I store and no special ingredients.
Simple Hummus
1 (15 ounce) can garbanzo beans (chick peas)
2 tablespoons lemon juice, more for a thinner consistency
1 garlic clove
paprika (optional)
cilantro (optional)
Directions
Drain and rinse garbanzo beans.
Combine ingredients into food processor or blender.
Add water/lemon juice as needed.
Blend until smooth.
Serve with veggies, chips, pretzels - whatever you would like!
Simple Hummus
1 (15 ounce) can garbanzo beans (chick peas)
2 tablespoons lemon juice, more for a thinner consistency
1 garlic clove
paprika (optional)
cilantro (optional)
Directions
Drain and rinse garbanzo beans.
Combine ingredients into food processor or blender.
Add water/lemon juice as needed.
Blend until smooth.
Serve with veggies, chips, pretzels - whatever you would like!
Wednesday, July 1, 2009
Chick Pea Recipes- Day 3
Chick Pea Salad Sandwich Spread
Ingredients
1 (15 ounce) can chickpeas, drained and slightly mashed
2 small celery ribs, with their leaves
1/4 cup chopped water chestnut
2 tablespoons finely chopped onions (or to taste)
1 tablespoon pickle relish
1 tablespoon mayonnaise
1 teaspoon dry ranch dressing mix
1 teaspoon dried parsley
salt and pepper
Directions
Mix all ingredients, and serve on whole grain bread or in pita pockets with lettuce and tomato.
Better when made ahead and chilled.
Ingredients
1 (15 ounce) can chickpeas, drained and slightly mashed
2 small celery ribs, with their leaves
1/4 cup chopped water chestnut
2 tablespoons finely chopped onions (or to taste)
1 tablespoon pickle relish
1 tablespoon mayonnaise
1 teaspoon dry ranch dressing mix
1 teaspoon dried parsley
salt and pepper
Directions
Mix all ingredients, and serve on whole grain bread or in pita pockets with lettuce and tomato.
Better when made ahead and chilled.
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