All About Food Storage

Another “Best” Zucchini Bread?

Kim — Tue, 19 Jul 2011 04:03:25 +0000

I didn’t think it could happen…but it has. There is now another favorite zucchini bread recipe in my house. I have been a loyal champion of my favorite recipe, a moist zucchini bread that stands out with a little lemon zest. But change can be good. So I tried the recipe that the ladies at Our Best Bites convincingly hyped as unbeatable…and it was pretty darn good. Their Chocolate Zucchini Bread gains moistness from a little sour cream, and doesn’t just call for “accent” chocolate from chocolate chips. It gives this bread a rich chocolate base from cocoa, and then sprinkles in the chocolate chips for a recipe with true chocolate chops! Our Best Bites has a great recipe index with lots of delicious creations. If you haven’t visited their site, be sure to stop by.

Photo from ourbestbites.com

With all the zucchini from this year’s harvest, there’s plenty to enjoy both recipes!

Connect With Alison’s Pantry and Win $100

Kim — Fri, 10 Jun 2011 17:06:54 +0000

I get a lot of my food storage products through Alison’s Pantry, a foods company based in Pleasant Grove, UT that delivers products through local Reps in 10 states. They sell bulk grains, fresh spices in 1 lb. bags, and a delicious line of freeze-dried fruits and vegetables (Achieve), plus buckets and other food storage containers to organize everything. (I’m not only the AP Sales Manager, I’m also a client…” ) If you live in one of the states below, this month you can earn a chance to win a $100 Alison’s Pantry gift certificate just by signing up to receive e-mail updates on AP sales and special product offers.

Utah
Arizona
Colorado
Idaho
New Mexico
Wyoming
Montana
Nebraska
North Dakota
South Dakota

Just click HERE to join the mailing list. The winner will be drawn on July 11th, and posted to the Alison’s Pantry Facebook page.

Food Prices to Double By 2030

Kim — Tue, 31 May 2011 14:35:23 +0000

If this site and many others online haven’t inspired you to put some effort into building a well-rounded food storage supply and learning to use it, I think this article on the global food demand will add some encouragement.

http://www.msnbc.msn.com/id/43221576/ns/business-consumer_news/?GT1=43001

I found it scary initially, but then thought, “Isn’t this why we’re trying to be diligent about preparedness?” I still feel faith instead of fear will keep us fed. Be consistent and organized with planning your food storage, and continue to improve your supply week by week.

Pay It Forward Day

Kim — Thu, 28 Apr 2011 20:18:17 +0000

It’s Pay It Forward Day, a day that encourages us to do something kind for someone else and, rather than expecting payment or a good deed in return, we challenge the recipient to pass it on. I love this idea! I think paying kindness forward is a great way to live life…and I’ve experienced its boomerang effect of returning kindness back to my own life. So, I’ve been trying to find a way to apply this to food storage today and this is what I came up with. Here are a few ideas to help others embrace preparedness:

Offer to present a free mini-class in your area on preparing food storage recipes, or planning your year-supply. You can even do this in your home with a few friends. You may be surprised how many people would love to learn what you know!
Take a few jars of your prized peaches and leave them on the doorsteps of friends with a note that encourages them to share their bounty with someone else in the area.
Help a friend build a few shelves in her storage room to hold more food storage.
Teach your kids frugality by inviting them to help you cut coupons and shop for toothpaste, shampoo, and soap to replenish your supply. (The blessing of teaching your children the value of a dollar will always come back around.)
Bake something using food storage ingredients and take it to a neighbor who could use a pick-me-up (include the recipe).

I’d love to hear your creative ideas too!

Click HERE for a link to the Pay It Forward Day website, where you can download free printable tags to introduce others to the idea of paying it forward. Enjoy your day!

Commodity Reports Show Rising Prices

Kim — Fri, 22 Apr 2011 06:21:55 +0000

The most recent commodity reports show rising prices on flour, sugar, eggs and shortening due to steady demand and tight supplies. If you are low on these food storage staples, buy what you can afford. Sugar has risen from $48.60 / cwt in April 2010 to $61.00/ cwt in April 2011. It may take some time for prices to stabilize, so if you can find any decent sales on these items, replenish (or build) your supply.

Too much rain in the corn areas has delayed planting, so only a record corn crop will keep the supply from being depleted next year. Watch for case-lot sales on canned and frozen corn if your family enjoys this vegetable. I also store freeze-dried corn, which is compact and light-weight, retains the most nutrition, and rehydrates with sweet flavor.

With steadily increasing fuel prices, we are starting to see people cut back on their miles driven and some companies are charging higher delivery fees. It’s a good time to inventory your food storage supplies, see where items may be lacking and search for the best prices to replenish your supply. Consider whether your inventory has all of the ingredients for meals your family enjoys. Higher fuel costs will lead to rising food prices in general.

Be prepared, not fearful!

LDS Canneries Can’t Escape Rising Prices

Kim — Fri, 08 Apr 2011 19:00:34 +0000

I thought this was an interesting article. Prices are definitely rising right now. Hopefully, these are just high fluctuations and things will decrease next year. I recall frantically buying nonfat dry milk a few years ago in fear as prices were rising, and had not made a dent in my supply when prices had returned to normal. They are up again. Price fluctuations are a major reason for a well-rounded food storage. Commodities will drive costs. ”If ye are prepared, ye need not fear”…or fall prey to price gouging!

http://www.ldsliving.com/story/64148-prices-at-lds-canneries-show-food-inflation-up-11-to-49-percent

Garden! Keep Your Favorite Vegetables Available

Kim — Mon, 21 Mar 2011 17:12:02 +0000

As you plan your Spring and Summer garden, you’ll do well to consider that there are several crops that are short industry-wide this year due to weather. Be sure to plant peas, in particular, if you’re a fan since peas may be unavailable or costly in both canned and frozen packaging.

If possible, plant corn as well. Corn on the cob will be in short supply and suppliers don’t expect to be able to replenish the supply until mid-August.

As I receive other updates on produce and commodities, I’ll try to keep posts current. These unexpected shortages validate the need to store dehydrated and freeze dried products in order to have a well-rounded supply of foods we enjoy eating if certain foods become unavailable or very costly for one reason or another.

Preparedness brings peace…and good eating!

Food Storage Beyond Survival

Kim — Tue, 08 Mar 2011 22:49:22 +0000

And this is why I started this site. Storing the basics shown above is a great place to start, but I don’t think many of us want to channel our pioneer ancestry to this extent. I believe in knowing how to use these staples to make healthy foods, but also in storing the ingredients that enhance them and make them enjoyable to eat. Every edible thing in your house will be considered “food storage” in the event of an emergency! Store a well-rounded supply of what YOUR family will eat!

A Bran Muffin Recipe for Busy Moms

Kim — Fri, 25 Feb 2011 14:16:47 +0000

You may have noticed…I’m a big fan of breakfast. This recipe is one of my favorites because I can mix it up anytime and the batter will last up to 6 weeks in the refrigerator, yielding hot healthy muffins even on hectic school mornings. It’s a great use of the buttermilk powder in my food storage too. I don’t buy cartons of buttermilk anymore. Powdered buttermilk is the way to go! No waste–just mix up what you need–and I love that I always have some handy when I have a craving for this muffin recipe!

SIX WEEK BRAN MUFFINS

5 cups raisin bran cereal

4 cups flour (you can use half whole wheat)

1 cup wheat germ

5 tsp. baking soda

3 cups sugar

2 tsp. salt

1 tsp. cinnamon

1 cup chopped pecans

1 cup oil (or 1/2 cup applesauce + 1/2 cup oil)

4 beaten eggs

1 quart buttermilk (I use powdered buttermilk)

Mix dry ingredients. Add liquids. Stir very well. Cover and keep in refrigerator in large Tupperware container for up to 6 weeks. Bake at 400 degrees in sprayed muffin tins for 20 minutes.

You can also add chopped apples, blueberries, or dried fruit to the batter right before baking. I sprinkle the chopped apple on top and press into the batter. You don’t want to mix fruit into the big container of batter because it will brown before you use the whole batch. Add just before baking.

Chocolate Sugar Cookie Recipe

Kim — Fri, 11 Feb 2011 23:51:23 +0000

Hopefully you’ve stocked cocoa powder in your food storage, because like many products, cocoa has risen in price significantly. It’s up 300% from last year!! Fluctuating commodity prices make a strong argument for a well-stocked food storage supply. (Watch for more information on what to stock up on this month in my upcoming posts.)

Here is a tasty recipe from joyofbaking.com to put your cocoa powder to good use for adorable Valentine’s Day cookie hearts!

Chocolate Sugar Cookie Hearts

2 3/4 cups all purpose flour

3/4 cup unsweetened Dutch processed cocoa powder

1/2 teaspoon salt

1 teaspoon baking powder

1 cup unsalted butter, room temperature

1 3/4 cups granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

In a large bowl whisk together the flour, cocoa powder, salt, and baking powder.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.

Bake cookies for about 10 – 12 minutes (depending on size) or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure that the frosting on the cookies dries completely before storing. (This may take several hours.) Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 – 4 inch (10 cm) cookies.