Food Storage for the Rest of Us: Yogurt and herbal tea part 2 of 2

Welcome

I will start by stating that I am NOT an expert - nor am I involved in any profession that would give me a particular understanding of food preparation or storage techniques. I simply have done some things for myself over the years and have learned a thing or two. I have done internet research on different storage techniques and recipes. I have gathered quite the hodge-podge of information and thought that it might be nice to have it all in one place for those that ask me for my advise from time to time. I hope that this blog will be useful and informative to those of you that visit and that you will come back often to see what is new. I will not promise to update daily or even weekly. I will simply say that I will update as I find new things and as I have the time in my personal schedule. I am sure that I will update quite a bit at first as I endeavor to post the information that I have gathered thus far. After that - who knows...

This is more awesome information from Tammy at Dehydrate2store on Youtube. She has many awesome videos on how to dehydrate and store everything under the sun.

My Favorite Food Storage Recipes

Here are just a few of the recipes that I actually use on a regular basis.

Granola Cereal
3 cups of rolled oats (or half rolled oats and half 6 grain mix)
1/2 cup of shredded coconut
1/2 cup of almonds
1/8 cup of sunflower seeds (optional)
1/2 cup of honey
¼ cup cooking oil
1/2 cup of raisins (optional)

In a pot, warm up the honey and oil until dissolved together. Put all other ingredients in a bowl, except for raisins. Pour the hot honey mixture on top and mix well. Spread evenly over a large cookie sheet.Preheat oven to 350 degrees. Place cookie sheet with mixture in the oven and immediately lower temperature to 250 degrees. Set the clock for 15 minutes-when it rings - mix the granola well with a spoon. Set the clock again for another 15 minutes and mix the mixture well again. Taste it. If it is crisp and tastes cooked, it is done. If not done let it cook for another 5 minutes.When done, remove from oven and add the raisins while the mixture is still hot. Let it cool completely and store in an air tight container. Serve with milk as breakfast cereal or over your homemade yogurt as a snack. You’ll save a ton of money by making this cereal yourself and it is so healthy.

Fruit –N-Cream Instant Oatmeal Packs
8 cups oats
1 C. powdered milk
1/3 C. dry coffee creamer
1/3 C. powdered sugar (optional)
2 C. dried fruit of choice
18 Ziploc sandwich bags

In a large bowl, mix oats, powdered milk, sugar and coffee creamer. Into each sandwich bag put ½ C. of the oatmeal mixture and 2 TBS dried fruit. I like to use freeze dried sliced strawberries, raspberries, and/or peaches. You may also use blueberries, bananas or apples. If using apples, use brown sugar instead of powdered sugar and add a little cinnamon for a yummy variation.Yields 18 packets
Microwave directions: Pour contents of bag into microwave safe bowl and add 2/3 cup of water. Microwave for 1 ½ minutes. (Microwave times vary so watch this closely the first few times and adjust yours until it is right for you. Serve with milk.
Stovetop directions: Boil ½ cup water on stovetop. Then pour contents of bag into pan and cook until thickened to desired consistency. Serve with milk.

Note: In this recipe, the sugar can be left out, adjusted for taste or you may substitute honey during the cooking stage. Start with less sugar at first and see how your kids like it. My nieces and nephews love this at our family campouts and my little one eats this almost every morning for breakfast.

Chicken Spaghetti Carbonara
12oz. spaghetti or fettuccine noodles
3 oz. jar real bacon crumbles or 12 slices cooked, crumbled bacon
1- 12 oz can chicken chunks
2 packets Alfredo sauce mix
1 ½ cup reconstituted powdered milk
¼ cup butter (or equivalent reconstituted butter powder)Parmesan cheese to taste

Cook spaghetti according to package directions. Meanwhile in a separate pan, melt butter over low heat. Then mix in milk and Alfredo sauce powder until smooth. Bring mixture just to a boil over medium heat. Then remove from heat and let stand for a few minutes while draining spaghetti. Drain canned chicken. Put spaghetti in a large bowl. Add bacon crumbles and chicken. Pour Alfredo sauce over top and mix well. Sprinkle with Parmesan cheese prior to serving. Serves 6.

Chicken, Bacon and Cheese Pasta Salad
12 oz pasta shells
1 packet ranch dressing mix
1 cup mayonnaise
¼ cup reconstituted powdered milk
3 oz. jar real bacon crumbles or 12 pieces cooked, crumbled bacon
1- 12 oz. can chicken chunks
1 cup frozen corn
1 cup frozen peas
4 oz. Colby-jack cheese -cubed (I use 4 cheese sticks because it cuts into nice cubes)

Cook pasta until just before done then add corn and peas. Cook additional 1 minute until vegetables are just thawed. Drain and rinse well with cold water. Put pasta and vegetables into a large bowl. Add chicken, bacon and cheese. In a measuring cup, mix ranch, mayonnaise and milk. Pour over pasta mixture and toss well to coat. Refrigerate until ready to serve. Serves 8.

Sour Cream Enchiladas
10 – 14 flour tortillas (use recipe below or use store bought)
2 – 15oz cans black beans
1 – 12oz can chicken or beef chunks (may use reconstituted freeze dried meats as well)
1 – 10oz can enchilada sauce (divided)
4 oz sour cream (fresh or powdered equivalent – plain yogurt also substitutes well)
2 cups Colby-jack cheese shreds (divided)

Preheat oven to 350 and spray 9X13 Pyrex pan with Pam. In a bowl mix beans, chicken, 8 oz of the enchilada sauce, sour cream and 1 ½ cups of the cheese. Spoon mixture into center of tortillas and roll up. Place into pan. Continue until all mixture is gone. Drizzle remaining sauce over rolled tortillas and sprinkle them with remaining cheese. Bake for 25 – 30 minutes at 350 or until cheese melts and is lightly golden brown. (I usually use 2 pans and get 14 out of this recipe, but if you like to use more filling in each tortilla – you may only use one pan.)

Easy Flour Tortillas
2 cups flour
¼ cup shortening
1 tsp. Salt
½ cup warm water

Mix flour and Salt. Cut in shortening with a fork or pastry blender. Add water and mix with fork to make a soft dough. Knead lightly on floured surface. Divide mixture into 8 even balls. Place a ball into the center of a lightly floured pie dough bag (or just on a lightly floured kitchen counter if you don’t have a pie dough bag) Zip bag and roll dough paper thin. Remove from bag and place on a plate until all balls are rolled out. After all dough is rolled, heat an ungreased skillet or griddle until very hot. (Skillet is hot enough when water evaporates immediately when sprinkled on it.) Cook tortillas one at a time for about 20 -30 seconds on each side until dough freckles. Remove to a wire rack to cool. When cool, store in a gallon sized zip-lock bag in the fridge for up to 2 weeks.

Honey Mints
1 C. warm honey
1 tsp mint extract
2 3/4 cup non-instant powdered milk
1/4 cup powdered sugar
food coloring if desired

Mix all ingredients except powdered sugar and knead until all dry milk is incorporated. Roll into a long snake and cut into 1/2 inch pieces. put into a ziplock bag with the powdered sugar a few pieces at a time and shake to coat so they won't all stick together in a big blob. Store tightly covered in the fridge for the first few days - After that it should be dry enough to set on the counter without the individual mints sticking together. Makes about 50 mints depending on the thickness of the 'snake' you roll before cutting.

Orange Cream drops
Use the recipe for the mints above - except - leave out the mint extract and use 1 tsp orange extract and 1 tsp vanilla powder (or regular vanilla extract). My daughters love these. They taste like the Orange Cream Savers hard candies you buy at the store. I am going to try some using my 'Sassy Strawberry' powdered flavoring and Raspberry extract as well.

Methods to Preserve Cheese

The following methods were cut and pasted from several different internet sites:

Home Jar Canning:
It is a little known fact that you can home preserve cheese, which will last for a number of years on the shelf. The cheese improves with aging. So if you like a tasty cheddar, then you will love this. Here is how you preserve cheese.Canning cheese is, so far, kind of an experimental trial; you won’t find it in any books that I know of. Being a high acid food (lactic acid), it is fairly safe to play around with. If it goes bad, it simply goes moldy. You won’t get food poisoning from cheese.The way I can cheese is to cut the cheese into about one inch squares and place them in a wide mouthed pint jar sitting in a pan of water on the stove. As the cheese heats, it melts and I can add more cheese. I do this until the cheese is about 1/2 an inch from the top of the jar. I’m careful not to get cheese on the rim of the jar because any grease or oil on it can cause lids to fail to seal.After the jars are as full as I wish, I carefully wipe the rim of the jar clean with a hot, damp cloth. Then I place a hot, previously simmered lid on the jar and screw the ring down firmly tight. The jars are processed for 25 minutes in a boiling water bath canner, making sure that you begin to count the time from when the canner comes to a full rolling boil after you have added the jars. Also make sure that the water covers the jars by at least an inch.To remove a cheese from the jar, after storage, again place it in a pan of water and heat it until the outside of the cheese is just beginning to melt. Then run a knife around it and gently pry the cheese out onto a plate. Once opened, this cheese must be refrigerated like any other cheese, to avoid molding. [link to www.backwoodshome.com] As you are melting the cheese in the clean sterilized bottling jars, the cheese will release the fat. Don't worry about that, because in the preserving process some of the fat is reabsorbed. What isn't reabsorbed, will settle on top of the cheese and can easily be scraped off the top when opening the cheese, leaving you with the plus of a lower fat cheese ;-) This is a little labor intensive, but it is well worth adding to your storage, especially if you are a cheese lover.

Vinegar and Vacuum pacing:
A method use by sailors with limited refrigeration space.
Purchase some of your favorite hard cheeses, such as French Comté, Swiss Gruyère, Italian Parmigiano-Reggiano, Dutch Pradera, Spanish Roncal, or Pecorino Aficionado. You'll also need scissors and a sharp knife, a large quantity of cheesecloth (six yards worked for 12 pounds of cheese), a spray bottle of white vinegar, a vacuum sealer with plenty of bags, and a permanent-ink pen for labeling the contents of each bag.Start by thoroughly cleaning the surface on which you'll be working. Cut cheese—about the amount that you'd use up in two to three days—into reasonably sized chunks. Count how many chunks you have. Now count how many inches of cheesecloth you have. Divide the latter by the former. That's how much cheesecloth you get for each chunk, so cut up your cheesecloth accordingly. Don't worry if you run out of cheesecloth; your onboard medical kit should be full of sterile gauze bandages, and these work marvelously as a substitute. Spritz each chunk of cheese lightly with white vinegar. This inhibits mold growth and won't affect the flavor. Wrap the cheese in cheesecloth and vacuum-seal it. Voilà! You now have a full supply of cheese that can be kept unrefrigerated—even in the tropics—for up to a year. After a year, the cheese is still safe to eat, but it gets so strong that it borders on the hallucinogenic. Serve that at parties, and the stories will get even better.

Vinegar and paraffin wax:
A great method for camping.
Cut cheese into meal size blocks. Wet cheese cloths (you may also use lint free paper towels or handi-wipes) with vinegar. (enough to saturate the cloth but not soaking wet). Wrap cheese blocks individually with the cheese-clothes wet with the white vinegar.Dip into melted paraffin wax to seal. Coat the cheese block with the wax enough to have a thick layer when it hardens. Do have the wax too hot as it will be harder to get a good coat of the paraffin on the cheese.When you are out tripping, you just have to open up one of the packages of cheese for your meal. It is like having a fresh block of cheese right out of the package every time! And I swear you cannot taste the vinegar!

Preserving soft cheeses:
This will work with Velveeta or any soft ‘real cheese’. Simply use paper tape to seal the lower sides and bottom of the box. Next, dip the entire box in melted paraffin or candle wax. Store the wax coated boxes in a dark, cool place, away from predators, and it will "keep" perfectly.
Recently, I opened a box of Velveeta which was sealed as described above and dated well over a year ago. The cheese was fresh in appearance, good tasting, and obviously proved this simple method of storing soft cheese when refrigeration is not available, and without canning.

Methods to Preserve Farm Fresh Eggs

This is information I cut and pasted from several different internet sites.

COATED EGGS:Fresh eggs should keep 4-6 weeks if coated with unscented Vaseline, solid shortening, or if dipped in melted parafin to seal the pores. They should be turned every other day.

BRINE EGGS:Stack fresh, raw eggs in a jar. Cover with cooled, strong brine (1 cup pickling, kosher, or un-iodized salt dissolved in 2 quarts boiling water). Leave no air space in the top of the jar. Seal and store in a cool, dark place. These should keep for 4 to 6 months. Yolks turn a reddish color and grow increasingly salty with age. These eggs are delicious hardboiled. As eggs are removed, fill space with fresh water.

SALTED DRY EGGS:
To keep eggs from September to April, as good as fresh I take a tub of any size and put a layer of common salt about an inch deep in the bottom; then grease the eggs with butter (of course salted butter), and place them in the salt with the small end down, so that they will not touch the bottom or sides of the tub near each other; then fill the vacancies with salt, and cover them again about an inch deep as before; then place another layer of eggs as before; then salt alternately till the tub is filled; then cover the top' with salt, and put them where they will not freeze. I have kept eggs in this manner from September until April as good as fresh. The grease on the shell keeps the salt from penetrating, thereby keeping the eggs fresh, while the salt keeps them from becoming putrid. This works best with farm fresh eggs. I cannot vouch for how it will work with store-bought eggs.

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Thursday, April 16, 2009

Yogurt and herbal tea part 2 of 2

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