Canning and Dehydrating

I did some dehydrating today..zucchini and squash. I also made a small batch of Black Raspberry Jam. Cut up 3 lbs. of Granny Smith apples for the crockpot to make applesauce too.

Making Relish and Getting Ready for Fall!

Made my first batch of Zucchini Relish! Starting with small batches to make it easier. Next I will be making Red or Black Raspberry Jam and some Pickled Spiced Plums to serve with Pork Roast or Beef. The Fall centerpiece here on the table was an idea from Pinterest..thought it was pretty cute and easy to make.

Pickled Peppers

With the long holiday weekend, we have decided to make use of some extra time and can some summer vegetables. We found this awesome recipe from Tasty Kitchen and gave it a try!

Pickled Peppers

INGREDIENTS

• 1 Tablespoon each Mustard & Coriander Seeds
• 1 Tablespoon Fennel Seeds
• 1 Tablespoon Peppercorns
• 1 Tablespoon Cumin Seeds
• 1 Tablespoon Thyme
• 2 leaves Bay Leaf, Optional
• 8 cups White Wine Vinegar
• 8 cups Water
• 4 cups Sugar
• ½ cups Salt
• 10 cups Peppers, Or More
• 1 cup Carrot, Peeled, And Thinly Sliced
• 1 cup Red Onion, Thinly Sliced
• Dill Or Other Fresh Herbs (optional)

                                                                                            PREPARATION

1. Toast the dried spices in a sauce pot for about 2 minutes, until they begin to exude their aroma, stirring all the while.
2. Add the liquids, sugar and salt, and bring to a boil.
3. Turn off the heat and let steep for ½ hour.
4. Pack the vegetables into mason jars along with any additional herbs.
5. Pour the liquid over peppers and any desired vegetable counterparts (sliced red onion, garlic, sliced carrots, etc.).
6. Store in the refrigerator for 6 months or process the jars in a hot water bath and store them on the shelf.

Being Prepared For An Emergency

I posted this on my sister blog http://dwellclosetothehearth.blogspot.com/ also.

Shelter, food, water, and security. These are the four basic elements you need to provide for. With an intelligent disaster plan, and the will to survive and a cache of food and supplies you will have what you need during the hard times.

The Basics for a 72 Hour Survival Kit

Use a backpack that you can realistically carry all the items you'll need.

Use the Rule of 3 When Making Your Kit: You could be dead in......

Three minutes without air

Three minutes from a severe wound

Three minutes from extreme freezing conditions

Three hours without shelter in severe weather

Three days without water

Three weeks without food

WATER AND FIRE:

In a major disaster, you may be faced with drinking from questionable sources. Always boil your water so you'll need to make a fire. Boiling the water gets rid of the bacteria so you can drink it. There are also water purification tablets which are effective but often bad tasting, but that should not stop you from using them if it means your life.

I suggest you carry at least three different methods: lighter, matches and a magnesium striker. Magnesium can be carried safely in a small block, but when you scrap the edge into small grit, it will ignite with a spark. The striker is a metal bar that when struck by the edge of a knife, for example, causes that high temperature spark. The wooden handles version is slightly different. The wood is oil soaked and the scraper is used to strap the wood to form tender which lights easily, even after a half hour under water.

Another tip to accelerate fire starting is to carry Cotton rubbed with petroleum jelly. I carry them in old film canisters or prescription bottles, both of which are water-resistant. The other benefits of fire are heat, cooking, protection from animals and a signal for rescue.

MEDICAL NEEDS:

In a major disaster, you will be the doctor until help arrives...harsh reality but true. You will want to know how to help yourself, family and friends with medical assistance. A good start for customizing your medical kit starts with the basics of band aids and alcohol pads and an instructive first aid manual. Of course, you will want to build on this with sterile gauze, tape and painkillers such as aspirin and Tylenol. If you have to take prescription medicine, try to have at least a 2 week supply, along with diabetic supplies if needed. Cough and cold medicines for adults and children if needed should be included in the kit. Also, extra inhalers if someone in your group has asthma. You should have finger splints, knee brace, ACE bandage and spare glasses if you or someone else wears them. Customize your kit for yourself and your families needs.

SHELTER GEAR:

Each kit should have an Emergency Survival Blanket, it can retain 90% of your body heat. They come in many sizes and qualities and can also be used for rain and shade protection.

A sturdy Poncho is also a must. It will keep the rain off of you and provide shade. A tarp is a good idea, as you can put it on the ground then cover it with a wool blanket to keep the chill from the ground off of you. Be sure to include some 550 Paracord. This will come in handy for a quick tent when tied between two trees or some kind of post..you drape your poncho over it and you have some shelter. You should also include hand warmers and feet warmers that are available through many websites or hardware stores.

THE RIGHT KIND OF CLOTHING:

You should have pants, t-shirt, long sleeve shirt, and underwear packed as a spare. Try to dress in these types of clothing too. Pack a sock hat and baseball cap for cold and heat, and wear good boots that support your ankles and are waterproof. Each kit should have three types of gloves...non-latex for treating wounds, work gloves to protect your hands and weather appropriate gloves for insulation or sun protection. Try to carry at least three pairs of extra socks, and dry all clothes by a fire or in the sun to keep them from causing you any problems.

FOOD AND PERSONAL HYGIENE

there are so many choices in survival foods today. You can buy MRE meals like the military uses or energy bars that provide 3500 calories for energy need. I like to choose my own types according to my tastes and my families tastes. This is where our kits get very customized. We always add, tea bags, hot cocoa and dry cups of soup packets. You can make trail mix with nuts, fruits, m & m's, crackers and cereal and store in ziploc bags. Cheese and Peanut Butter crackers are also good, along with hard candy and gum. Pick what you want, but make sure it will give you the energy you'll need. We also supplement these items with vitamins. It is a good idea to every once a month to go through the kits and replace any of the food that has expired. If you have a baby with you, be sure to add formula or dry milk and baby food.

In a survival situation, your 72 Hour Kit should have everything you need to handle all normal biological functions. So, to this part of the kit you should add toothpaste, toothbrush, comb and brush, a mess kit for eating (can be found in camping goods at a department store.) You will also need tissue, feminine products, shaving cream, razors, Q-tips, hand sanitizer, wet wipes and shampoo. Of course, add your own personal products as needed for each family member. Another wonderful thing to have is LED flashlights and extra batteries, Glow Sticks and Emergency candles which will help for lighting and reassurance when it is dark. It is a good choice too, to have a set of Walkie Talkies with fresh batteries. You will also want to have some cash on hand, suntan lotion, a folding knife and can opener. Be sure to customize your kit for YOUR needs and the people you are with. It is a good idea to store water and more food at home too. Along with sleeping bags, blankets, lanterns, axe and shovel and anything else you think would come in handy if you are lucky enough to stay at home. Always be prepared for the unexpected.

In the event of a national emergency, you can almost count on a food shortages, rationing, and potentially even food riots. You really need to prepare as much as you can, while you can by stocking up on what you will need during this time. Don't try to sustain yourself indefinitely, just enough to get you through the crisis. It will help you to think more clearly when there is a crisis knowing that you prepared ahead of time. Because of how long it may takes it get the situation under control in the community and nationwide, I suggest you make provisions for at least 30 days with enough food and water for each person in your household. Ideally, you should have a 6 month supply, but this may not be realistic for most people.

Water....10 bottles of water per person each day at 12 ounces each. So, 50 cases of this water would supply a family of 4 people for 30 days. That's a lot of cases of water! Of course, you can also fill clean containers and store them for flushing the toilet and sponge bathing. You can add iodine drops to sterilize the water for drinking or boil it and this is a safe way of using water from ponds, streams, lakes, hot tubs, and swimming pools. You can invest in 5 gallon water bottles to store your water and use and refill them on a regular bases ensuring that they are fresh. In the first minutes of the disaster if you have the chance, fill your tubs with water and any containers you have left in the house. This will come in handy for many uses. Continue to use the tap water as long as it is available, but never use it if your community is flooded since it will be contaminated by overflowing sewage and make it unsafe to use. Be sure to store as much water as you can, and have back up plans on accessing water for long term survival from many different places. You need to plan for 3 meals a day, which is 90 meals per person for a 30 day period. You can much information from many good sites for preparedness, one of my favorites is www.BePrepared.com they have many of the items you can use for your kits. Stay safe!

Canning Vegetables

Well, I enjoyed my weekend...I canned Pickled Beets and Tomatoes with Garlic and Basil! I will can just about anything that's not standing still...I make sure to put up things for our long New England winters. Next week Zucchini Chips. I have provided you with the recipes I used for these two projects.

Pickled Beets

PREP TIME: 1 hour 40 minutes

Yield: 10 (1 pint) jars

INGREDIENTS

10 pounds fresh small beets, stems removed

2 cups white sugar

1 tablespoon pickling salt

1 quart white vinegar

1/4 cup whole cloves

METHOD

Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.

Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.

In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.

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.

Canned Whole Tomatoes With Basil and Garlic

PREP TIME: 3 hours

Yield: 4 quarts

INGREDIENTS:

12 pounds Roma Tomatoes

16 whole cloves of garlic

8 tablespoons lemon juice

4 teaspoons salt

8 fresh Basil leaves

METHOD:

Place 4 quart jars or 8 pints along with the two-piece caps in hot, soapy water. Rinse well and drain. Heat jars and lids in simmering water (180 degrees) and allow them to stand there until ready to use. Select fresh Roma Tomatoes at their peak of quality. Use firm tomatoes, free of cracks and spots. Remove the stem and using a paring knife make a small "X" cut through the skin on the top of the tomato. Place large stock pot on the stove filled with water and bring to a rolling boil. Place the tomatoes in a wire basket and lower them into the boiling water. Blanch tomatoes 30 to 60 seconds or until the skin at the top of the tomato starts to peel away from the "X" mark carved into the top. Dip the tomatoes immediately into cold water to stop the cooking process. Once again using the paring knife, slip the skins off the tomatoes beginning at the "X" mark and leave the Roma Tomatoes whole. Place the peeled tomatoes into another large sauce pot adding just enough water to cover by one inch. Bring the water to a rolling boil and cook tomatoes 5 minutes. While tomatoes are cooking, remove the canning jars from the hot water along with the lids and place on a towel. Add 2 tablespoons of lemon juice in each jar. Carefully pack the hot tomatoes into the jar placing 2 Basil leaves and 4 cloves of garlic into each jar. Carefully ladle the hot cooking liquid over the tomatoes leaving one half inch of head space. Top with 1 teaspoon of salt. Move the jar gently to remove any air bubbles that may have formed around the tomatoes. Repeat two or three times. Screw down the lid and rim firmly onto the jar and place in a simmering water bath for approximately 45 minutes. Remove from hot water and set aside to cool. Once cool, check lids for proper sealing, label and store in a cool, dark place.

The Pantry

My food pantry is always stocked with the items my family uses most. I like to stock up on lots of dry goods and canned goods. Here is a list of items that we  keep on hand:

OATMEAL- SUGAR- FLOUR -CORNMEAL- SALT- PEPPER- BAKING SODA

BAKING POWDER- VANILLA- YEAST- SPICES- BROWN SUGAR- RAISINS

CAKE MIXES- ICING- PANCAKE MIX- SYRUP- CERALS- PEANUT BUTTER

ASST. NOODLES- RICE- INSTANT MILK- INSTANT POTATOES- COFFEE

BEANS- SOUP MIXS- KETCHUP- MUSTARD- MAYONNAISE- APPLESAUCE

CANNED SOUPS- VEGETABLES- CANNED MEATS- SPAGHETTI SAUCES

That is just the basics that I try to keep stocked. Of course you can take away or add items for your families tastes. I can make just about anything when I have these ingredients.

Strawberry Jam

I preserved some strawberry jam in March, and will be adding more items to the pantry this season. I have been trying to fill the pantry with all the items we use and could use in case of an emergency or just to be prepared. With the way the economy is going, and how large my family is I need all the help I can get. I do enjoy canning and have been teaching the girls how to. I will be posting tips and such on preparedness and stocking up for a rainy day!