Showing posts with label prepardness. Show all posts
Showing posts with label prepardness. Show all posts

Monday, May 12, 2014

Perspectives: Camping Club


I read this article the other day and thought it was worth passing on.
 
 
 
 
What a great idea, "To live life Prepared", and to include family, children and great friends. Now is an excellent time to practice some of our skills and to learn new ones.
 
 
Please consider reading the article below and making some necessary changes for your families well being and comfort.



 

Perspectives: Want to be prepared? Consider creating a camping club

          
OPINION – For the better part of the past week, I’ve watched with interest as a friend in Central Idaho has posted earthquake updates almost daily.
Granted, these have only been small quakes measuring up to 4.6 on the Richter scale. Still, they are a reminder that preparedness for the unexpected is wise.
 
Some years ago, a group of our friends came together with the goal of improving the personal preparedness of our families. Many of us met at a seminar featuring a cold weather survival specialist named Jim Phillips.
Jim’s approach to preparedness was refreshingly optimistic. Two of his observations have stuck with me.

The first was that anyone who lives long enough will encounter what Jim called “interesting times.” The second was that being prepared for interesting times makes what could have been an ordeal into an adventure.
 
We, along with our friends, decided to make preparedness a priority. Though most of us still had young children, we wanted to include them as much as possible.

To that end, we created a camping club. Our goal was to regularly take our families camping, teach one another useful skills, and enjoy the sights and scenery of Southern Utah while we did it.
Some of our favorite camping spots included Grass Valley, Cedar Pockets North Rim of the Grand Canyon, Pinto Springs, Enterprise Reservoir, and Lime Kiln Canyon. We planned our camping trips year round since disasters can happen at any time of year.

This meant camping in conditions ranging from sweltering summer heat to single digit temperatures. We suffered the bugs, sunburns, and cold hands and feet. We hiked and discovered caves and watched the wildlife. Our evening hours were spent visiting around the campfire.

These camping trips gave us the perfect opportunity to test our gear. It didn’t take long to discover what worked well and what didn’t. Likewise, we found that we could get by with much less gear than we might have thought. Roughing it can actually be a lot of fun.

Each time we camped, adult members of the camping club were asked to come prepared to teach a particular skill to the others. We all learned how to tie the most useful knots and how to properly use a GPS and to read a map. We made our own cold weather clothing.

We took hikes to learn to identify local plants that were edible and which ones had medicinal value. We practiced building shelters, cooking outdoors, and using first aid—occasionally for real. We learned to identify stars and planets.

Our kids were taught skills like how to make a solar oven, purify water, and what to do if they became lost.

The opportunity to build our survival skills went beyond our camping excursions. Most of us signed up for CERT classes in our various communities. These classes are offered at a very small cost and provide a wealth of information in how to deal with a wide range of disasters.
Some of us enjoyed our CERT training enough that we went on to become trainers ourselves.

Our camping club learned a number of valuable lessons along the way. First and foremost, we learned the value of teamwork amongst our members. Each of us had complementary skills that allowed us to contribute to the overall knowledge of the group.

In a real disaster or survival situation, lone wolf types are at a distinct disadvantage. Having a network of trusted friends creates a safety net that provides real peace of mind. Even though many of us lived in different communities, we knew that there was a safe haven nearby in almost every direction.

We set up phone trees and amateur radio protocols to check on each others wellbeing and to stay in touch in the event of an emergency. We researched and made group purchases for camping gear, food storage, and first aid and survival supplies.

When one of our members was moving or needed help with a specific project, we had a ready-made volunteer labor force there to help.

We came to know each other at a level that inspires deep and lasting trust. By this, I mean the kind of trust that would provide needed help, at a moment’s notice, with no questions asked.

Our children also gained useful skills without ever realizing that they were taught principles of personal preparedness.

What exactly are we preparing for? We’re preparing for life, of course.

Monday, December 30, 2013

My New Year Wish

I came across this the other day, and asked myself...Could I? Would I?
Apparently this brave and very smart woman (and her family) did!
This is the subtitle of her blog...

My Year Living On Food Storage
So I have a years supply of food. The question is, can I live off it? That's what I'm going to find out in 2010 by going an entire year eating only from our one year supply of food storage. No small feat for a family of 8. Follow along on my journey ~ should get interesting.

----------------------------------------------------------------------

So with that thought in mind and as the year comes to an end, I bear you my witness that the Lord has spoken. He has for many, many years. All we have to do is listen. The Lord has spoken through our Prophet's and they have warned and counseled us to obey.

It is possible to accomplish many hard things. One small step at a time. One willing heart, upon bended knees. We are loved and a way is prepared for us to accomplish the given task.
Please consider this New Year, to be better prepared... Spiritually, Physically, Financially, and Temporally. Then after you have become prepared, help strengthen your neighbor.

I don't know the turn this blog will take. I think as a Stake we will be devoting our time more to strengthening our ward Preparedness/Providently Specialist who in turn will be teaching and strengthening the interested sisters in each ward. Please take heed, go through the blog post and give some ideas a try. You will have nothing to loose by doing so.

Strengthen your Testimonies, Follow The Prophet's, they will not lead you astray. In all things give thanks unto Christ.

Linda Trask



"I bear my humble witness to you that the great God of heaven will open doors and means in a way we never would have supposed to help all those who truly want to get their year’s supply. The Lord will make it possible, if we make a firm commitment,... All we have to do is to decide, commit to do it, and then keep the commitment. Miracles will take place; the way will be opened, we will have our storage areas filled. We will prove through our actions our willingness to follow our beloved Prophet and the Brethren, which will bring security to us and our families."


Elder Vaughn J. Featherstone
Ensign, May 1976




If in the period of our lives we are never personally called upon to use our food storage, let us find satisfaction in that special blessing and rejoice in the fact that, regardless of the outcome, we have been ever willing to be obedient.

Neil H. Leash, Prophetic statements on food storage for Latter-day Saints pg. 33

Monday, December 31, 2012

"Prepare Ye"




Do you ever wonder what the Prophet's have said about food storage and preparation? Here is a small portion from an article written by Ezra Taft Benson way back in 1974, with additional advise from a conference address in 1937, yet so timely for our very day!

Ezra Taft Benson, “Prepare Ye,” Ensign, Jan 1974, 68

Image
At the April 1937 general conference of the Church, President J. Reuben Clark, Jr., of the First Presidency, asked: “What may we as a people and as individuals do for ourselves to prepare to meet this oncoming disaster, which God in his wisdom may not turn aside from us?” President Clark then set forth these inspired basic principles of the Church welfare program:

*“First, and above and beyond everything else, let us live righteously. …

*“Let us avoid debt as we would avoid a plague; where we are now in debt, let us get out of debt; if not today, then tomorrow.

*Let us straitly and strictly live within our incomes, and save a little.

*Let every head of every household see to it that he has on hand enough food and clothing, and, where possible, fuel also, for at least a year ahead. You of small means put your money in foodstuffs and wearing apparel, not in stocks and bonds; you of large means will think you know how to care for yourselves, but I may venture to suggest that you do not speculate. Let every head of every household aim to own his own home, free from mortgage. Let every man who has a garden spot, garden it; every man who owns a farm, farm it.” (Conference Report, April 1937, p. 26.)

For the righteous the gospel provides a warning before a calamity, a program for the crises, a refuge for each disaster.

The Lord has said that “the day cometh, that shall burn as an oven …” (Mal. 4:1), but he assures us that “he that is tithed shall not be burned. …” (D&C 64:23.)

The Lord has warned us of famines, but the righteous will have listened to prophets and stored at least a year’s supply of survival food.

Thank You for the warnings and Thank You for the council.
 Follow The Prophet!

Thursday, December 20, 2012

Resource and Information

Ever wondered where to turn to for proper information on canning, food storage needs and how to's for using what you have stored?
 
I have decided to compile a list of places, sites and stores where you can get said education.
 
 
 
Home Canning Center
UT-St George
435 673-3491
516 N 1400 E
St George, UT 84770
 
This is the church store house where you can purchase bulk items and schedule a time to go in and can items into #10 cans. Such as wheat, rice, flour, sugar etc. Usually their prices are competitive or lower then what you can get in the stores. Calling and scheduling an appointment is necessary.
 
------------------------------------------------------------------------------------
LDS.org
 
This is a church site where you can get information on how much is needed per person to store, advise and council from the church authorities, and motivational information to keep you on target.
 
---------------------------------------------------------------------------------
 
Utah State University Extension Office
Washington County
44 N 100 E
St George, UT 84770
(435) 634-5706
 
This is a great site to get simple recipes for cooking with the basics. You can print off the recipes and have them on hand for easy use. You can also go in to the office and ask questions, and get the gauge on your pressure cooker tested.
They are also available to come help teach classes on canning, gardening and other resources. This is a great place to Learn!
 
-------------------------------------------------------------------------------
 
Your Family Still Matters
Shane Sullivan
900 Bluff St. #14
St George, UT 84770
(435) 628-7042
 
It doesn't matter where you purchase your storage items, but it does matter that you do it with the right information. Shane can help you to make the right choice for you and your family. Education is key. You will find that he offers a variety of food and survival items to help you get prepared. He is also willing to go to your group and make a non threatening presentaion to help you make the right educated decissions.
 
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Gofoods
 
A site where you can purchase healthy prepackaged meals for storage or everyday use that has a shelf life of 25 years. Easy to order and have delivered right to your door. I have tried a few of the entrees and have been impressed with the ease of preparation and great taste. Easy to store too.
 
--------------------------------------------------------------------------
Costco
 
I am one for the best product at the best price. Some times that can be as simple as just going to Costco and making the right educated decission. Do the math before you purchae. I have found that I can buy larger quanities at a better price then the smaller size from other discount places. It's about how well I can stretch the dollar. So check out all of your options. It's your money so spend it wisely.





Monday, November 26, 2012

Simple Plan to start your Years Supply

How do you accumulate a Year's supply of food?
 
Besides grabbing a little extra when doing your grocery shopping. Another way to accumulate  some extra food storage, is to try this...
 
 
Here is a brilliant idea prepared by Wendy DeWitt:
 
Take 14 note cards and write down 7 breakfasts and 7 dinners that you would like to have once a week for a year. There are 52 weeks in a year, so you will be having these meals 52 times.
 
Write on the left side of the card everything it takes to make the meal on the right side, everything multiplied by 52. Don't forget to add water you will need for cooking.
 
My food storage has 14 dinners (x26 weeks) 7 breakfasts (x52 weeks) a daily loaf of bread (x 365 days) and a variety of desserts. This is a very simple system that saves time and money because you only store what you need and will eat.
 
Here are a few samples of meals, just to give you an idea...
 
Chicken and Rice (makes 6 cups, once a week)
1 pint chicken x 52=..............................................................52 pints chicken
1 can cream of chicken soup or mushroom soup x 52=........52 cans soup
1 1/2 c rice (makes 4 1/2 c cooked) x 52 = 78 cups...............6 1/2 #10 cans of rice
3 cups water x 52 = 156 cups = .............................................9 3/4 gal. water
1 T. onion x 52 = 52 T =.........................................................3 1/2 c. dry onion
Cook the rice in the water. Add the rice, chicken, soup, onion and bake. Opt. top with cheese.
 
Parmesan Chicken (makes 7-8 cups, once a week)
1 pint chicken x 52 =............................................................52 pints chicken
1/2 pound spaghetti (4 c. cooked) x 52 = 26 pounds =..........6 #10 cans spaghetti
1 jar spaghetti sauce x 52=....................................................52 jars sauce
1/2 c. Parmesan cheese x 52 = 26 c. =..................................5 # Parmesan cheese
3 c. water x 52 = 156 c. =......................................................9 3/4 gal. water
Cook the spaghetti in the water. Layer spaghetti, chicken, sauce, (bread crumbs) cheese and bake.
 
Hamburger Pie (makes 5-6 cups, once a week)
1 pint bottled beef or hamburger x 52 =...............................52 pints beef
1 can corn x 52 =...................................................................52 can corn
1 can green beans x 52 =........................................................52 cans green beans
1 can tomato soup x 52 =........................................................52 cans tomato soup
2 T. dried onions x 52 =..........................................................7 cups dry onion
1 1/2 c. potato flakes x 52 = 78 c. = ........................................6 1/2 #10 cans potato flakes
3 c. water x 52 = 156 c. =........................................................9 3/4 gal. water
Place everything except the water and potato's in a casserole dish and heat in the solar oven. Heat the water at the same time. When the mixture is hot and the water is hot, add the potato's to the hot water and mix. Top casserole with potatoes and (cheese, opt.)
 
Taco soup (makes 9-10 cups, once a week)
1 pint ground beef or sausage x 52 =......................................52 pints meat
1 can kidney beans x 52 = ......................................................52 cans kidney beans
1 can corn x 52 = ....................................................................52 cans corn
1 29 oz. can strewed tomatoes x 52 = .....................................52 cans
2 c. water x 52 = 104 c. = .........................................................6 1/2 gal. water
3 T. taco seasoning x 52 = 156 T. = 9 3/4 c.= ..........................2 1/2 # taco seasoning
 
 
OK, you get the idea.
So what do you think?
Easy enough?!!
See, it's really not just wheat, rice and beans after all.
It's just what you are use to eating all the time.
So get busy already and start your menu's.
 


Monday, October 29, 2012

Water Storage Myth/Fact

Proper Water Storage


Step 1:

Before filling a water barrel make sure you clean it thoroughly before any other steps. You can safely clean a food-grade water container with dish soap and water.

Make sure all soap residue is out before filling the container with water.
  • Step 2:

Fill the container with regular tap water. Water from a chlorinated water supply doesn’t need further treatment if being stored in clean, food-grade containers.

For wells or any non-chlorinated water, the supply should be treated with non-fragrance bleach Add 8 drops of liquid household chlorine bleach (without thickeners, scents, or additives) for every gallon (4 liters) of water.
  • Step 3:

It's best to store water in a location cool place and where nothing will be damaged if the container happens to leak.
Water stored for a long period of time may have an off taste. It is usually caused by lack of oxygen so to improve the taste of the water, pour it back and forth between two containers before use. If you're not sure if the off taste is due to lack of oxygen and want to be double safe, use one of several methods to purify it.

Water Storage Container Sizes

500 gallon water tank
Food grade water, BPA-free, storage containers come in such a varietb of sizes that finding what works for your storage space should not be a problem.

There are collapsible containers that hold 2.5 and 5 gallons and are great for 72-hour kits and camping. You can also buy water for storage in pouches, cans and boxes in various sizes.

There is a 5-gallon size that is stackable and, 3.5-gallon water bricks that can stack - well, as high as you dare, I guess.

If you're REALLY serious about storing lots of water, there are containers such as the 15, 30, and 55-gallon barrels and 250 and 500 gallon tanks (pictured above).

Water Storage Myths:

MYTH #1 - Treat your water before storing it.

FACT - If regular tap water is used, there is no need to treat the water before storage. All culinary water is chlorinated, therefore, safe to fill containers right from the tap. (Qualification: I can only vouch for water in the U.S. - I am not familiar with water treatment in other countries.)

MYTH #2 - Water must be rotated every 6 months to a year.

FACT - Why? What a lot of trouble that is. Water is water is water. This doesn't mean you shouldn't purify the water if needed, but water doesn't "spoil" like food might. It is always water and can be purified by heating (see next myth), iodine drops, oxy-stabile drops, or several types of filters.

MYTH #3 - Water must be boiled for 10 minutes to purify it.

FACT - Water only needs to be heated to ~160 degrees for 30 minutes or 185 degrees for only 3 minutes. This will all pathogens - even at high altitudes. (Keep in mind that heating water for a long period of time will use your fuel quickly and you may only have a limited supply of that. Consider using a solar oven for this purpose if you must heat water to purify it.)

MYTH #4 - Don’t reuse soda pop, juice bottles, or milk jugs for water storage. They leach chemicals.

FACT - The FDA requires that plastic used for juices or soda pop be food grade and therefore must be rated "PETE" or "PET". The theory is that a food grade plastic container rated "PETE/PET" is safer when exposed to heat. However, the breakdown of plastics or leaching of chemicals into foods only occurs under constant exposure to 80 degrees or more.

Milk jugs, on the other hand, usually have an “HDPE” rating and are not suitable for long-term water storage use. Why? I can only surmise that the difference is in the storage of milk versus juices and soda pop - milk is kept in the refrigerator while juices and pop can be, but don't need to be, refrigerated.

Having said that, it’s perfectly safe to use plastic containers which have a “PET or PETE” classification so long as they are not washed and used repeatedly. Use up the soda pop or juice, clean thoroughly, and then fill it with tap water. Store them in a cool place. Reusing liter and gallon juice and soda bottles is definitely better than having no water storage but check the rating/classification of the plastic.

Monday, October 22, 2012

Saving Seeds


This could possible be some of the most exciting news I have heard in awhile.

Your kids should really enjoy this as well. Seriously, What could be exciting then growing something from a seed then harvesting the seed to grown again.
Provident Living at it's Best.
 Brilliant!!

 

Thrifty Gardening: Saving Seeds


Saving seeds from this years harvest may be easier than you think. You can save your own seeds and save money by not purchasing seeds or plants from year to year. A great resource: Seedsave.org says:


Heirloom Vs. Hybrid
You'll most likely want to be saving seeds from heirloom plants. Heirloom can be a broad term, but generally means it is a plant that grew from a seed that had been naturally pollinated. Heirloom plants do not always create uniform produce or bumper crop yields, so keep this in mind, if that is important to you. Generally the heirloom plants are labeled in the nursery as heirloom.

Hybrid plants are modified in the field/lab to produce plants that create higher yields,e tc. You can try saving hybrid seeds but you may get inconsistent results such as: not produce anything at all or you may get a different variety than you originally harvested the plant from say a large tomatoe and next years seeds you saved grow a cherry tomatoe plant. That is because they were genetically modified from different varieties.


Storage:
Store all seeds once they are very dry. Store them in a cool or cold, dry place. Freeze or refrigerate seeds with packets of silica gel or powdered milk to keep them dry. They can last 4-8 years if stored properly. Heat will destroy seeds. I stick all my labeled bags in one quart sized canning jar with lid and store it in the back of the freezer.

Harvesting & Preserving Seeds:
According to seedsave.org: the following seeds are perfect for beginners:


Seeds are dry enough and ready to store when they are capable of breaking when folded in half.

To save Tomato seeds: Crush the tomatoes and let them ferment in a bucket for about 3 days. This fermenting will help disolve the jelly around the seeds, as well as producing antibiotics that help control seed born diseases to the future plant such as bacterial spot and canker. After about 3 days, the seeds will sink to the bottom. Pour everything off, rinse the seeds, and lay them on paper towels to dry for several days. Store in a bag or envelope.

To save Squash seeds: Harvest the squash when it is ripe and hard. Set squash aside in a bucket for about 2 weeks. Cut it open and scrape out the seeds. Rinse the pulp away and dry seeds on paper towels for several days. Dry them very well. Store in a bag or envelope.

To save Lettuce seeds: Let the lettuce plants go to seed. Put a pillowcase over the seed head and shake the seeds off. Store in a bag or envelope.

To save Bean and Pea seeds:  Harvest the bean pods. Lay them out on paper towels to dry . Open them up and pull the seeds out. Store in a bag or envelope.

To save Pepper seeds: Cut the bottom off of the pepper and carefully reach in and strip the seeds from the inside. They may come out in a large cluster. Spread seeds out onto a paper towel to dry for several days. Store in a bag or envelope.
 
How about All of those Pumpkin seeds we dig out and throw away every year? Wouldn't your kids love to grow their own for next year?
 
Many Thanks to this terrific person that shared the information: http://tipgarden.blogspot.com/2012/07/thrifty-gardening-saving-seeds.html

Thursday, October 11, 2012

Real Fruit Roll Ups

With the opportunity latley to pick up some fresh fruit for a pretty good price, I thought it would be a good time to share this recipe. Thanks to someone else who already figured it all out for us. I found it at this site http://www.loveumadly.com/2012/04/100-pure-love-for-100-real-fruit-snacks/

 100% Real Fruit Snacks

 
Take a look at the ingredient list in General Mills Fruit Roll-Ups: pears from concentrate, corn syrup, dried corn syrup, sugar, partially hydrogenated cottonseed oil, citric acid, sodium citrate, acetylated monoglycerides, fruit pectin, dextrose, maltic acid, ascorbic acid, natural flavor and the following food coloring: blue 1, red 40 and yellows 5 and 6.
 
Here is the ingredient list for Homemade Fruit Roll-Ups: organic fresh, dried, and frozen fruit.
100% Real Fruit Roll-Ups
From Green Kitchen Stories
This recipe is pretty flexible. You have the freedom to pick one fruit or mix different kinds. You can use fresh, frozen and dried fruit. Below the recipe are some fruit combination suggestions, but feel free to try out your own combos too. I suggest making a few different trays of fruit at the same time because these won’t last long in your house and though they are VERY simple to make, they do take a long time to set.

1. Warm the fruit in a pot on the stove and mix it into a puree. If there are seeds in the puree you can pour it into a sieve to get the seeds out (I didn’t).

2. Spread the puree on a oil-sprayed silpat baking mat (my baking love!) or parchment paper (BE SURE to spray! If you don’t it will stick!). 1 1/2 cup of fruit puree is enough for 1 baking sheet, and put in the oven on 140°F (or as low as your oven can go. my stove’s lowest temperature is 170). Leave the oven door open a little bit to let the moisture out.

3. They are done when the puree isn’t sticky anymore, you normally need between 5-8 hours depending on the oven and your fruit choices. (If you live in a warm climate, you can just leave the pan in the sun for the day).

4. Use a sharp knife or pizza cutter to cut them and roll them with wax or parchment paper when they are still warm. Enjoy this healthy alternative.

Fruit combination ideas:
Yellow: 1 fresh mango, 200 g dried apricots, 1 orange (the juice) (these came out the best in my opinion!)
Purple: Frozen raspberries, frozen blackberries and 1 banana (these were very seedy, you could replace the raspberries with blueberries)
Green: Kiwi, mango and mint leaves
Blue: Blueberries and grape juice
Red: Strawberries and banana

You can also add spices such as cinnamon, cardamom, vanilla pods or mint leaves.

Spread the puree into a square

Thursday, September 27, 2012

Bottled Apples

Here is a Really easy and great way to bottle apples.
This recipe came from...
A ward Blog in Bountiful.
Thank You Ladies!
I especially Love their motto...
Prepared Not Scared
Words to Live by.
 

Bottled Apples

are very easy to do and can be used to make

the most amazing applesauce, apple pie, apple crisp and

if you like, they're even good straight from the jar!

 
Here's the Recipe:

Canning apples is alot like canning peaches.

Peel and Slice the Apples.

I do it this way, just because I like a bigger piece of apple.


But I've done it this way to and it's definately alot faster!


If you peel and slice your apples this way you will end up

with "slinkie apples" . . . just slice the whole "slinkie"

in half before adding the sugar.


Pour Sugar Over the Apples . . . Enough to Coat the Apples.

I sprinkle the sugar after I have a large bowl full

and then just lightly toss the apples to coat them with the sugar.

I usually do a lot of apples and end up needing to put them into

a 5-gallon bucket, but you can do as many as you want.

Pour the sugar coated apples into a 5-gallon bucket

if you are making a big batch and cover with plastic wrap.


Smaller batches are made the same but can be kept in the bowl

you were using and covered the same way.


The apples will sit over night and in the morning they will be a little bit

brown . . . but don't worry, that's how they are supposed to look.

Layer apples into 1-quart canning jars and then add enough of the

syrup to fill the jar to within 1/2" from the top of the jar.

Make a sugar syrup like the one you use for peaches.

(I usually do 1 part sugar to 2 parts water and bring to a boil.)

Wipe jar rims to make sure they are clean.

Add a new lid and tighten finger tight with a canning ring.

Process jars in a water bath canner for 25 minutes.

Make sure all of the jars have a seal before storing.

Unsealed jars need to be refrigerated.

After a couple of weeks, you will start to notice that there

isn't alot of liquid left in the jar. The apples will absorb the liquid,

which is exactly what's supposed to happen, so don't panic

and throw them all away.

(Which is what I almost did the first time I canned them.)


I usually like the more sour apple the best for canning,

just because it tastes so good in desserts,

but I have canned them all and never been dissappointed!
 

Monday, September 24, 2012

Riddle...(hint) APPLES

What do you get when you have one of these...
(A water Bath Canner)
 
 
 
 And you add one of these (the Red thing)...
(An amazing apple peeler, slicer. I LOVE this thing!)
 AND several pounds of Yummy Apples???


You get some pretty amazing Apple Pie filling!!
 
A few weeks ago we had the opportunity to purchase some very fresh apples straight from the grove.
Now I have some very tasty bottled apples as a result.
 
Here is the recipe that I used.
It is a family recipe that Chrystal Smith grew up with...
 
Apple Pie Filling (Bottled Apples)

4 ½ c. sugar
1 ½ tsp. lemon juice
¾ tsp. nutmeg
1 c. cornstarch
2 tsp. cinnamon
1 tsp. salt
10 cups water
Peel & slice apples. Fill jars with apples (pack them in full).
Mix dry ingredients then add water and cook until thick. Pour over apples in jar then water bath for 30 minutes.
The only thing I did different, was to put @ 2 1/2 cups of sauce in the jar then pack it full of apples. I actually did it both ways. It just seemed like I was able to get the sauce in the jar better if I added it before the apples.

Thursday, September 20, 2012

Squash/Relish

 
I found a recipe for Yellow Squash Sweet Relish, and the author of it said that her family liked it better then the cucumber one.
 She suggested using it on everything you would normally use a pickle relish.
Tuna  salad, chicken salad, potato salad, hamburgers...you get the idea.
 
Well, this is what it looks like.
Not bad ehh?!
 
 These are the 2 kinds of relish I made.
On the Left is the Yellow Squash
on the Right is the Cucumber.


I have never tasted either of them, since this is my First attempt Ever to make it!
But it sure will look pretty on my shelves!
 
Here is the recipe for it...
 
 
Squash Relish
8 cups diced yellow squash
  • 2 cups diced onion (optional)
  • 2 red bell peppers, diced
  • 2 green bell peppers, diced
  • 3 tablespoons salt
  • 3 cups white sugar
  • 2 cups vinegar
  • 2 teaspoons celery seeds
  • 2 teaspoons whole mustard seeds
  • 6 (1 pint) canning jars with lids and rings
  • Directions

    1. Place the squash, onion, and red and green bell peppers into a large bowl, and sprinkle with salt. Toss to combine, and allow the vegetables to drain for 1 hour. Discard juice.
    2. Place the sugar, vinegar, celery seeds, and mustard seeds into a large pot, and bring to a boil over medium heat, stirring to dissolve sugar. Stir in the squash mixture, and return to a boil. Cook the mixture until the vegetables are tender, about 15 minutes.
    3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
    4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
    5. Remove the jars from the pot, and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in the refrigerator.

    Monday, September 17, 2012

    Pickles and Relish

    Just so ya know. I practice what I preach.
     Or at least I make a huge attempt trying too.
     
    After posting a few recipes on what to do with our cucumbers, I gave it a try.
     
    First, I did a Real easy one that requires NO canning.

    Refrigerator Pickles

    3 c. cucumbers, peeled and sliced
    1 onion, thinly sliced
    3/4 c. sugar
    2/3 c. white vinegar
    1/2 t. celery seed
    1/2 t. mustard seed
    1/4 t. salt
    Mix cucumbers and onion in a glass or plastic bowl; set aside. Stir remaining ingredients together in a microwave-safe container. Microwave on high for 3 minutes, stirring after 2 minutes. Pour over cucumber mixture. Cover and refrigerate for 24 hours before serving to blend flavors. Keep refrigerated. Makes one quart.
     Just leave them in the refrigerator and enjoy them as you want.
    Makes a nice addition to a meal as a side dish, or on a sandwich.
     Nice huh?!
     This was my very first attempt at doing relish.
     I used the recipe that I posted last week.
     Here it is again...
     
    Sweet Pickle Relish
    • 4-6 large unpeeled cucumbers - grated (The seeds don't bother me but scoop out the seeds before grating if you wish.)
    • 1 1/2 cup grated carrots (I don't even peel them, just wash good)
    • 2 medium sized onions, grated
    • 2 Tablespoons salt
    Combine this mixture, stir, and let sit 3 hours.

    Drain.

    In a medium saucepan, combine and bring to boil:
    • 1 1/2 cup vinegar (white or cider)
    • 2 1/2 cups sugar (white, granulated)
    • 1 1/2 teaspoon celery seed
    • 1 1/2 teaspoon mustard seed
    • the cucumber mixture, drained, above
    (no substitutions on this recipe - use the spices as listed.)

    Stir well and occasionally while cooking -Simmer 20 minutes.

    Put in hot, sterilized jars. Add lids and rings.

    Water bath for 10 minutes.

    Looks Good, Don't ya think?!
     Stay tuned for my next post on what I did with all of my Yellow squash...

    Thursday, August 23, 2012

    EASY Bottled Peaches


    Easy Bottled Peaches

    With the availability of Peaches and Pears being offered through our last Provident Living email, I thought I would show you a really simply way to bottle the fruit.

    Disclaimer: I make no claims to pretend that I even come close to knowing what I am doing. I am just showing you what I saw someone else do and I tried it. We have since eaten the peaches we put up last year and are still alive to talk about it. So if you want a REALLY EASY way to bottle your peaches then check out the tutorial below and then give it a try.













    Monday, July 16, 2012

    LIGHT



    LET THERE BE LIGHT!
    Do you remember the Many times the electricity goes out? It especially happens in the summer time when there has been an overload on the city power system. That's when everyone scrambles in the dark for light. That is also when we get the calls from our children (HELP!)

    Are you prepared for the next time that happens, because it Will?
    I believe in variety and the ability to have choices with preparedness.
    I Love the flashlights I have, I know where to find them (when no one has messed with them and not returned them to their rightful place. Doesn't that just bug you too?!)

    I have canned lights too (fire in a can) and love those.

    Pinned Image

    Head lights are good because it will free up your hands.
    L.E.D Headlight

    You can never have too many matches,
    Matches

    and I am really excited about the fire starters we purchased last month.
    Fuel Tablets

    So here is One more idea. A safe alternative for children (without fire).
    Pinned Image
    Seriously clever! A headlamp around a gallon of water = ambient light for your tent and a great night lamp when the power is out.

    Monday, July 9, 2012

    Stove in a Can

    Many years ago I learned to make "fire in a can". Over the years our family has made several dozen. Many we have kept and many we have given away as gifts.

    Currently we have an electric stove. So when the desire hits to make smores without a campfire, we have been known to open a can, light the fire and have an indoor inpromptune marshmello roast.

    They are handy for heating or lighting when the need arises. Currently they sit on our shelf for such occasions.

    Here is an idea I spotted that I think everyone could find useful. Whether for yourself or to give away.

    Could make for a fun summer time activity for the kids or an activity for Family Home Evening along with a lesson on prepardness or just plain take your family on a camp out (in the back yard) and try them out.

    check it out and see if it is something worth trying for your family needs.

    http://selfreliantsisters.blogspot.com/2010/11/stove-in-can.html



    Stove in a Can


    Stores for 5 yrs and burns for 6 hours

    Supplies:
    • 1 new quart size Paint Can with lid (can be purchased at ACE, Lowes or Home Depot)
    • 1 roll Toilet Paper (cheap kind and NOT jumbo sized)
    • 1 bottle 70% rubbing alcohol (Isopropyl not ethyl)
    • 12 oz can (chunk chicken type) with holes drilled in and vents cut around bottom, or #10 can w/vents (we used a #10 can)
    • paint can opener (free from Lowes or Home Depot)
    Directions:
    1. Remove cardboard roll from inside toilet paper and discard
    2. Fold toilet paper to fit inside the paint can
    3. SLOWLY pour rubbing alcohol over toilet paper until covered.
    4. Cover tightly with lid. Tap it down with a rubber hammer and it won't leak.
    The first page of this PDF is a printout of the Stove in a Can. You can cut the bottom off and glue it to your can for future reference.

    Here you can see how the stove (the small can) can fit inside a #10 can.
    Your cooking pan will fit right on top. Make sure your #10 can has enough holes for ventilation. The PDF pictures shows a 12 oz can used for cooking.
    Snap on your lid from the #10 can and it can hold your matches and a small paint can opener. You'll need the paint can opener to get your stove open. (don't forget to include matches)
    Make sure you hammer down your top with a rubber mallet. It will create a seal, so the alcohol won't leak out of your stove when it's being stored.

    Monday, April 16, 2012

    Earth Quake Facts

    Most of Utah’s Populated Area Lies Within an Active Earthquake Belt
    Historical quakes of about magnitude (M) 5.5 and larger in the Utah region*
    1884
    M 6
    Bear Lake Valley
    1887
    M 5.5
    Kanab
    1900
    M 5.5
    Eureka
    1901
    M 6.5
    Richfield
    1902
    M 6
    Pine Valley
    1909
    M 6
    Hansel Valley
    1910
    M5.5
    Salt Lake City
    1914
    M 5.5
    Ogden
    1921
    M 6
    Elsinore (two events)
    1934
    M 6.6
    Hansel Valley
    1959
    M 5.7
    Utah-Arizona Border
    1962
    M 5.7
    Richmond
    1966
    M 6.0
    Utah-Nevada Border
    1975
    M 6.0
    Utah-Idaho Border
    1992
    M 5.9
    St. George
    *sizes of shocks before 1934 are approximate



    Average Frequency of Earthquakes* in the...
    Wasatch Front
    Entire Utah Region

    Magnitude
    Frequency
    Frequency
    ≥ 3.0
    3 per year
    8 per year
    ≥ 4.0
    1 every 2 years
    1 per year
    ≥ 5.0
    1 every 10 years
    1 every 5 years
    ≥ 5.5
    1 every 20 years
    1 every 10 years
    ≥ 6.0
    1 every 50 years
    1 every 30 years
    ≥ 7.0
    [based on geologic evidence, time scale of hundreds of years - page 7]
    ≥ Greater than or equal to
    * Based on historical record and instrumental monitoring (largest historical shock was M 6.6 in 1934); excludes foreshocks, aftershocks, and human-triggered seismic events
    Source: University of Utah Seismograph Stations


    What should you do when the shaking starts?
    DROP, COVER, AND HOLD ON. If you • are not near a desk or table, drop to the floor against an interior wall and protect your head and neck with your arms.
    Avoid exterior walls, windows, • hanging objects, mirrors, tall furniture, large appliances, and cabinets filled with heavy objects.
    Do not go outside until well after the • shaking stops!