Date: November 12, 1997 07:39 PM
Author: Lynn (hope1@breeze.net)
Subject: Time to dig in and practice what I preach

Well, some of it has hit the fan around here. Winter layoff from work and some minor surgery for my husband. Again we will put to the test what we have done in the past. Eat out of our food storage for the next 2-3 months.

Got out a book called "Diet for a Small Planet". Looked over the recipes to see what I had on hand, had most evrything, so thats good. Then made up a list of all I neede to get out and open up, also what kind of meals I could make out of what I have. Finally got some sleep aroudn 3 AM. But woke up feeling good about the situation and got to work. I decided that since I had 2 teenagers still around that I better do a good job, or I'll never hear the end about lousy meals. So instead of getting out the oldest product first, to use up. I got out a can of the most recent. I want to make sure this is a good experience for them, so they will not be in shock when it really does hit the fan.

Powdered milk, just packed a few weeks ago. Boy does it taste good! Found an OLD (79) steel 5 gal can of rolled oats that had been treated with dry ice. Made some granola from the book, using complimentary grains to create complete proteins, my daughter asked for almonds, so I threw in some I had on hand from our tree. It turned out real good.

Recalled I had 2 gal cans of chile that I had bought at the canned goods salvage store ($2 each). It had no beans, so I cooked up enough pink beans to go with one can of sauce. THEN, I opened the can of chile, thank heavens it was real good, and poured it over the cooked beans, came out great too. I plan to make some corn bread to go with for dinner.

Corn; my old 10 yr+ whole corn was a little buggy, down at the last of the bucket, so I washed it good and put it in a very slow oven to dry, with he door propped open, to release the moisture. Looks good. Discoverd a box of cornmeal I had bought this summer, it was buggy so I threw that out.

I realized I would need some gallon glass or plastic jugs to use for big batches, with lids. found one for the granola, so it will be handy to scoop out a bowlfull. They will, it will be gone in a week. But if the recipe is one they all enjoy, I can make a humongous batch next week.

I have one terrible failure to report. I have a great recipe for pork and beans, from scratch. The beans were too old, hand me downs from 1979. They wouldn't cook, put them in my pressure canner (big batch, Iwas going to can them later)They scorched and never did cook! Threw them out.

My husband just went out and brought in 2/ 5 gal cans of wheat to use for bread, so I am looking forward to that.

All in all, I am grateful for this opportunity to practice, before it becomes a necessity to exist. I am glad that my kids will learn to eat better, for less, at an age where they can understand the need. It will be a good experience for all of us. And if any one out there is experiencing a winter layoff like we are, go to it, do what you can with what you have. If you are only strapped for christmas, thats a good reason too.

I think all of us who have been preparing need to have the opportunity NOW, to practice. My husband says, how else will we know what to do, if we haave not done it before we HAVE to do.

Will let you know what happens next in my 'saga'.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=5573)

---

Date: November 14, 1997 07:54 AM
Author: Art Welling (artw@lancnews.infi.net)
Subject: great post


Lynn,

Thanks for sharing the experience. I am sure we cann ALL learn from this. I am grateful to you.

I am looking at some beans/etc I put away about five years back. Perhaps it's time to use them and rotate. Time to plop the big pot on the coal stove and make bean soup ! If it fails the chickens will be happy.

Art

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=5671)

---

Date: November 14, 1997 08:38 PM
Author: Lynn (hope1@breeze.net)
Subject: practice beans?


Hi Art......don't forget you can run those beans through a grain mill (before cooking of course ;) and make flour out of them. Lots of flour there, but it can substitute in the bread recipe for some of the wheat flour, I think the flavor is nice. Might try a one loaf batch to check it out. I have been told that you should never substitute more than 1/4 of the wheat flour in a bread recipe for some other flour, and it has worked that way for me in the past, lots of experiments that flopped. Tonight we're having potato soup. This rainy weather is great for this kind of cooking, warms up the house and makes everything smell so good. The granola is almost gone. But next time I make a batch will not add sesame seeds, leaves a funny after taste when you rdone chewing a mouthfull. But noone besides me has complained. They have asked for raisins, so will add those next time. I think , had I added cinnamon to the first batch, those sesame seeds would not have been noticed. Bread tonight, say a prayer for me. Havn't made bread in so long I have to dig out my recipe. Will let you know how it goes. Decided to make half whole wheat and half white bread at first, just to keep the kids enjoying it, later when they get used to having to do all that cutting (poor things) will get some whole wheat made. Made some more powdered milk tonight, I am looking forward to drinking it,it's really good !

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=5697)

---

Date: November 15, 1997 04:36 PM
Author: Lynn (hope1@breeze.net)
Subject: practice


Well, it has been a long time since I made bread ! I was disappointd in the 1 loaf I cut, it had a hole in it, which tells me the dough wasn't stiff enough, needed more flour. Got some white garlic bread in the oven now, I think it will be fine, good dough. My whole wheat is good flour, just didn't watch my recipe. Also made some homemade grapenuts cereal, it tastes good. Found some great recipes at; http://SOAR.Berkeley.EDU/recipes Never saw so many in one place, every variety you can think of, plenty of ideas for food storage items. I realized that there were some items I would really miss; cracked black pepper, eggs !, parmesan cheese, green onions, and in general, just plain flavorings. And today my daughter and I had sandwiches with fried salami and egg, Yes, heart attack style. We don't eat them often, but I think some of us would really miss lunch meat. Only way to allieviate that would be to put some in the freezer, and dole it out. Tonight it's fried rice with the meat off some ham hocks I had in the freezer. Will use a little for flavor and put the rest of the meat aside for other meals, and save the broth for cooking something in later. Then I have to get my recipes out and pick out some that will be useful to me now. I have a great recipe for MILLET salad, and others like making fresh sprouts for stir fry, like mung. Will want to have some of those on hand.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=5728)

---

Date: November 18, 1997 02:23 AM
Author: Lynn (hope1@breeze.net)
Subject: still practicing


Looks like I have My very own thread. But I think it's important to share what my troubles in tryng to live off my food storage, so here goes another chapter :) We were getting testy and very hungry feeling, although theres more than enough to eat around here, and most of it pretty darn good, too. I think my two kids (16 and 21) still at home, are spoiled by the good life. We're not rich by any means, but we buy ice cream and salami when we feel like it. And they weren't too happy to give those things up. I think the cure for that is to work it in gradually while we have time to. One of the big things was fluid milk, they live on the stuff, and resented the dry stuff so much that they wouldn't even taste it, therefore they don't even know that it's good. So, I guess what I learn from that is to pace our learning experience. If I hit them all at once with 'the staff of life' and all they want is ice cream and milk from a cow they're going to rebel,and learn nothiing from the lesson. I'm still saving the money I need to, of course not as much. But if I can make the experience a little more geared to the pupil and not the teacher (me) then they will be more willing pupils, and be more prepared when TStuffHTF.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=5876)

---

Date: November 19, 1997 12:02 AM
Author: Andrew Roise (roise@dickinson.ctctel.com)
Subject: Get a COW


Dear Lynn, Even if it is your own thread, it's better than many others. I agree totally that we ought to start getting used to things as they might be. I will give your posts to my mother (I am 16 and still at home), as she is a bit reluctant to dig into our stored foods. She isn't however reluctant to try a bigger garden and more canning, which is great. These are the things we need to be DOING not just talking about. "In all labor there is profit, but idle chatter leads to poverty." With that I'll sign off.... PS If they insist on real milk, get them a cow. :) It may change their minds on how much they need fluid milk....

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=5950)

---

Date: November 19, 1997 09:50 AM
Author: alice crozier (alicec@iquest.net)
Subject: wisdom


Andrew, I am amazed at the amount of wisdom you are showing at the age of 16...Even more amazing is the fact that among all the people that need to find and heed these sites, you are here investigating the 2k crises..Maybe there is some ray of hope for the future if a few of the younger generation gets set straight...keep up the good work...

alice

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=5962)

---

Date: November 21, 1997 04:31 AM
Author: Lynn (hope1@breeze.net)
Subject: cow time


Andrew, your sixteen? Bless you fella. One thing about encouraging your famioy to practice, SUPPORT THEM, even when they make a bowl of glop for dinner. You know what they say, practice makes perfect.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6073)

---

Date: November 19, 1997 04:39 PM
Author: Al Durtschi (rcox@mail.lcc.whecn.edu)
Subject: Kids!


Lynn,

It's interesting reading your experiences about teaching your children to use food storage. For every hundred of us that talk about doing something like this, there's maybe one that actually does it. Even though our family now has a lot of stuff put away, I must confess that even we haven't actually given it a trial run. So I say BRAVO to you.

My kids are also a bit reluctant to eat some food storage items. Lately they have been turning their noses up to our freshly ground whole wheat bread. As the stuff is just delicious, I'm thinking perhaps this is a subtle form of rebellion.

Lynn, one thing is for sure - when times really do get tuff, you will quickly see that all the things you thought they weren't learning will be quickly put into practice. And that's for sure! So God bless you in your efforts. The value of what you are presently giving them won't be truly appreciated until a future time when they will be most grateful for what you are doing for them now.

Al

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=5985)

---

Date: November 21, 1997 04:39 AM
Author: Lynn (hope1@breeze.net)
Subject: rebellion


Art....I think your right about the rebellion. If I talk food storage with a roomfull of family they all snicker and make faces. Yet tonight I asked my 21 yr old son to use powdered milk on his cereal, and he easily said 'okay'! so I think if I ask them one on one to give me a little slack, they will be more willing. they don't know how good they have it! When I had 6 kids at home, the older ones were really put through the test! No holds barred, they ate food storage like it was 'real food'! Kids in the neighborhood used to tell me, 'you guys eat funny'. But years later I had some kids I was ashamed I didn't remember, come up and tell me how much he remembered eating scones out in the front yard while playing. Those scones were my way of treating my poor kids, plain old whole wheat bread dough fried with sugar on top!

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6074)

---

Date: November 20, 1997 11:17 AM
Author: Geoffrey (g.w.brooks@usa.net)
Subject: Dry Milk - Nose Up


Hi!

Try this after they sack out. Mix up a quart of dry milk (in a blender?) then add three quarts from a carton, mix well, and let it chill till morning... Don't tell anyone... Then up it to 1 to 1 after a week of that... Then 1 to 2 for a week.

Then do a litttle sideways inquiries about "Their" store bought "whole" milk.

They probably will not even notice.

My 2 cents.

Geofrey

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6029)

---

Date: November 20, 1997 05:47 PM
Author: Jim Smith (jdsmith1@hotmail.com)
Subject: Dry Milk Tip


As a child, I grew up drinking ONLY powdered milk. Back then it was cheaper than "store bought" milk. It takes a while after it is mixed for the milk to go from suspension to solution. In other words, the stuff tastes HORRIBLE right after it is mixed. Put it in the refrigerator overnight. By the next day, I don't think you could tell SKIM milk from reconstituted powdered. (In fact, I like powdered better...it isn't "blue"). We drink 1/2% "store bought" milk in our family. Grandma serves Vitamin D Homoginized and my young sons think it tastes great!

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6052)

---

Date: November 21, 1997 04:45 AM
Author: Lynn (hope1@breeze.net)
Subject: another tip


Never let the milk mix get hot or even warm water. I have been mixing with real cold tap water. and then letting it set overnight, to me it tastes like whole milk! I dont like whole milk! I love skim milk, but this stuff I have tastes too good to be true. I think if I can get them to compromise a little (on cereal) then I will have them half way there.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6075)

---

Date: December 31, 1997 12:40 PM
Author: Mushroom (mushroom@edumaster.net)
Subject: Ice Cream


Ice cream can be made from your stored foods by adapting a recipe for ice cream and cutting it down to 1 quart. Put the mix into a 1 quart can (1 lb. coffee can will work). Put this can (sealed with tape) into a #10 can and fill the spaces with ice and salt. Seal the lid with tape and roll it back and forth on the floor until the liquid is frozen. You can make it into a game to keep the kids occupied while you are fixing dinner. Put the inner can into the freezer to set up while you have dinner. Then you will have a wonderful desert for after dinner. You have killed 2 birds with one stone. The kids have had some fun TOGETHER, and got their treat as well. Good luck with your experiment and your kids may grouse while you are going through hard times, but will benefit from the experience in the long run. Mine did. Carol

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=8664)

Date: November 20, 1997 11:23 PM
Author: William Anderson (williaman@hotmail.com)
Subject: Rotating & Using Storable Food & Household Items

Our family has always stored a limited amount of food and household items, just in case. We buy mixes and packaged food on sale at the store and rotate them for use after one year. We get our beef in the side and have some in the freezer most of the time. We do some home canning and buy canned goods on sale and rotate them for use after one year. We buy paper goods, soap, etc. by the case at Sam's and buy a new case when we open one. With Y2K we have purchased wheat, pancake mix, etc trom Walton's and Maple Leaf in lots of 2, one to store and one to open and use. We are saving money on our day to day expenses, and if things get bad, we have a something to fall back on. With this system we have more than an insurance policy. We have a way of life that uses the values of planning, quality, frugalness, and self reliance. We store what we use, use what we store and sleep well at night.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6070)

Date: November 21, 1997 05:01 AM
Author: Lynn (hope1@breeze.net)
Subject: current events

Well, I was beginning to think we were just going to 'TALK' about Y2K, without going through basic training. I'm glad to see we really are tuned in to it. Latest events include Christmas. Green tomatoes! Yuk! But I dug in and found some recipes I was willing to try. and came up with a few bottles of 'conserve' (ginger added), and preserves ( no ginger). Even my boy went and gleaned some and brought them in. Glory Be! they even tasted the stuff! The one with the ginger is realy good, grownup stuff, don't share with the kids, leave them the grape jelly. I checked the shelves to see what I had on hand. And came up with several varieties I thought were good enough to share. And decided who in the family would enjoy them (everyone, I'm the only practicing cook). Then realized I had to split batches out of jars to go around, had me worried till I realized I can put 1 cup amounts in zip lock storage bags, folded over with some labels and christmas tags, light enough to ship and made it possible to send several flavors to each family. So now I have christmas planned for those far away (Peru!, far enough?) Time to make some more cereal. The granola was okay, better next time without the sesame seed, they leave an after taste. found a recipe with jam as the liquid, good idea for jams that didn't work out too well ( not green tomato with ginger, bleh)The homemade grapenuts have gone fast, so I will make more of that. I also will cook up batches of hot cereal for AM microwaving. Been checking the web for recipes, we want more variety. found a good source on a sight called "SOAR", out of Berkely U here in CA. Fortunate for all of us that the weather has turned cold, soups on frequently, they like that anyway. Had to compromise myself and buy some meat, too much change too fast raised hackles. THIS IS NOT EASY FOLKS! IF YOU DON'T PRACTICE NOW, YOU'LL HAVE H--L TO PAY WHEN YOU DON'T HAVE A CHOICE. Take my word for it.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6076)

---

Date: November 22, 1997 11:25 PM
Author: >Libby 'Spieth (Cowboyland @aol.com)
Subject: food storage


>Lynn '

Pardon the keyboard. One 'of 'the ',kids 'shorted 'it 'out 'with 'a 'cup 'of 'water.l 'Ta,kes 'some getting 'used 'to.l

We 'have 'been '.living 'on ' "food 'storage " 'for 'severa.l 'years 'now.l ' '(We 'even 'use 'the 'buc,kets 'for 'chairs. 'They 'ho.ld 'up 'better) ' 'I 'am 'interested 'in 'you 'Grapenuts 'recipe.l ' 'Wou.ld 'you 'mind 'sharing 'it?: ' 'One 'thing 'i 'have '.learned '.living 'on 'storage 'is 'to ',keep 'things 'simp.le.l ' 'It 'is 'much 'easier 'and 'more 'economica.l 'to '.learn 'to 'eat 'p.lain 'food 'as 'opposed 'to 'the 'high.ly 'spiced/;sugared 'cuisine 'that 'is 'now 'the 'American 'way.l ' My ',kids 'actua.l.ly 'shun 'away 'from 'processed 'and 'fast 'foods 'as 'they 'have 'discoverd 'that 'it '.litera.l.ly 'ma,kes 'them sic,k.l ' 'Sortof 'on 'the '.line 'on 'Montezumas 'revenge.l It 'too,k '5 'years,k 'to 'get 'to 'the 'point 'where 'they 'preferr 'the 'simp.le 'unadu.lterated 'foods 'and 'who.le 'grains 'over 'refined.l ' 'So,k 'there 'is 'hope.l ' 'THere 'is 'a 'p.lus 'to 'this 'as 'we.l.l.l ' 'They 'are 'rare.ly 'sic,k.l 'and 'bounce 'bac,k 'from 'vira.l 'infections 'quic,k.ly.l ''

Here 's 'a 'way 'to 'ma,ke 'cream 'of 'chic,ken 'soup 'with 'beans.l ' 'THe ',kids '.love 'the 'stuff.l

Grind navy 'beans 'to 'f.lour.l ' 'Sift 'to 'remove .larger 'pieces.l ' 'Add 'f.lour 'to 'water unti.l 'it 'is 'creamy.l You 'wi.l.l 'have 'to 'experiment 'here 'as 'I 'dont ' 'use 'measurers 'that 'often.l ' 'Add 'chic,ken 'bou.l.lion 'to 'taste.l ' 'And 'there 'you 'have 'it.l ' 'Cream 'of 'chic,ken 'soup.l

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6159)

---

Date: November 23, 1997 11:17 PM
Author: Lynn (hope1@breeze.net)
Subject: Grape Nuts/ Cream of Chicken soup


Hi there. Thank you for the recipe, I will try the chicken soup. I have used bean flours before, and found out it is possible to use those 'old' hard beans that won't cook anymore. But when you have too many, sometimes there better in the compost pile, rather than trying to grind all that. But the soup recipe sounds like a winner. I see what you mean about the keyboard, try setting it on top of the water heater, if it's in a closet, dries out watches that go through the wash. Stand it up on end too.

GrapeNuts recipe,here goes.... This makes about a gallon of dry cereal----- 5 c brown sugar 15 c whole wheat flour 4 t salt Mix this in a HUGE bowl 3/4 c melted shortening or oil (whatever you like) 5 t vanilla Mix these together 5 c buttermilk * 1 T baking powder (stirred into milk just before pouring)

Mix together then spread in an oiled pan/s (2-9x13?) It is a very sticky, heavy dough. Bake at 350 degrees for about 30 min. Cook till done all the way through. Cut into chunks and let cool. I run mine through my food processor. In talking to a friend, she's going to try her hand grinder, but i can grind mine fresh, she may have to do hers dried out already. Anyway, after I grind mine, I sifted the larger pieces out to regrind them (you want it to look like grapenuts cereal, which is pretty fine) Then after grinding, put it back in the same pan and toast in the oven till dry and a darker brown color (stirring often,the lower the heat, the less you have to fuss at it)I think you may be able to let it aire dry for a few days, then it will take less time to toast in the oven) you can feel how dry it is with your hands, and the volume decreases too. Let it cool, all the way, then store in a covered container. Thats it, no sugar needed when you eat it. This last batch I used date sugar ( given me by a friend), I guess you can use white; honey, I don't know, try it.

* I make my own buttermilk--for each cup you need; start with 1/4 c vinegar, add fluid milk to fill a 1 c measure, then let it sit till it clabbers (ususally 30 min or so).

I LOVE to add toasted almonds when I eat it, pure wonderful. But I did add some ground almonds to the mix this batch, to stretch them farther, will see how it tastes.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6202)

---

Date: November 30, 1997 09:45 PM
Author: Lynn (hope1@breeze.net)
Subject: Chicken soup


Libby, just wanted to report back and let you know how my chicken soup turned out. GREAT.....I fudged ( pardon the pun), i cooked a chicken leg I had in the fridge, and the broth from that to mix in the soup. Only trouble I had was the broth flavoring, what I have is not very good, it's dark and heavy flavored. If I use a little I don't get much flavoring, its old. But it worked, I never had chicken soup so good in all my life. I plan on keeping that idea in my recipe box, thank you!

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6557)

---

Date: December 12, 1997 12:11 AM
Author: Libby Spieth (Cowboyland)
Subject: chicken flavoring


Lynn,

There are a couple solutions to your flavoring problem. One is to make you own boullion. You simply simmer you chicken stock(strained) until it is like a rubbery coumpound. You must be able to maintain an extremely low heat. A crock pot works well for this, but won't do you much good if there is no electricity, The other solution is to stock up on Chicken Base. Knorr makes an excellent chicken base. I buy mine at Price Club. It's like a Sams Club. It is about 8.00 for a qt. container and last us about 4 months. The base is more concentrated than the usual boullion.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=7344)

---

Date: December 12, 1997 02:03 AM
Author: Lynn (hope1@breeze.net)
Subject: chicken stock


Yep, I have made my own chicken broth, and I also like to keep some of the dry stuff on hand. I think the low heat will help my broth, it doesn't seem to jell the way it should sometimes, maybe thats why.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=7349)

Date: November 23, 1997 11:23 PM
Author: Lynn (hope1@breeze.net)
Subject: lesson learned

I too, Libby,agree with your ideas on keeping things simple. i guess thats the first lesson I learned. and the next one was to make a SMALL batch of anything I was trying for the first tiem, and to follow the recipe exactly. Unless there are some obvious mistakes init. For instance I know that for every so much flour you need so much salt, or you will have blah. then after you try the recipe on everyone in the house willing, you can alter to suit what youthink they/you will enjoy, then make bigger batches. Today I tried to make yogurt. Which Ihave done may times, years ago. But now I want ot make my breakfast yogurt, the sweetened vanilla flavor like the grocery store. I added some vanilla and sugar BEFORE i cultured it. It's till brewing, so I don't know if it worked yet. But I only made 1 quart. My son and I ususally eat a gallon a week. So I hope it's sucessful.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6203)

Date: November 23, 1997 11:29 PM
Author: Lynn (hope1@breeze.net)
Subject: Jam Granola

10 c rolled oats 1 T salt 1 T vanilla (or something more exciting?) 1/4 c honey 1/2 c oil 1-2 c jam (any flavor, I like 2 c. Good for something that didnt set?) Mix it all together and bake at 350 for 30 min ot till browned. My kids like it pretty brown. You can add anything else you like. I added the oil, I don't like tough cereal. I can think of some exciting flavors here. When it's cool, store in a covered container. Makes about 3 quarts.

ever stop to think what this would cost in the store? Minimum of about $2 a lb....but 3 quarts?

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6204)

Date: November 24, 1997 12:08 PM
Author: Moriah (moriah@rocketmail.com)
Subject: Comparing Dehydrated Foods

Hi everyone, I'm getting ready to bite the bullet and make a small first purchase of long-term dehydrated foodstuffs. My question is how to decide among different suppliers? I know someone who sells SamAndy and swears their food is the best, yet their prices are double (mostly) those of Waltons. Is there a difference in the quality or storage methods? Art, can you tell us something about how Waltons prepares their #10 canned foods?

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6215)

---

Date: November 24, 1997 02:31 PM
Author: Al Durtschi (rcox@mail.lcc.whecn.edu)
Subject: How that food is put into the can...


Moriah,

I hope you don't mind if I put in my two cents here. Of course, Art, I'd ask for your input as Moriah ask you and not me.

This is how it's done...

Sitting on a vibrating table, the empty can is filled with the product. The vibrator helps to get as much of the product as possible into the can. Then one 750cc oxygen absorber packet is placed on the top and the can is run through the machine that seals the lid.

      Air is made up of: 

Nitrogen: 78% (Completely inert gas)
Oxygen: 21%
Argon: almost 1% (Completely inert gas)

With the can sealed, the oxygen absorber absorbs the oxygen. As there is nothing to displace the removed oxygen with, the can is put under a partial vacuum. All that remains is nitrogen and traces of a few other inert gasses. Because of the air proof nature the can, your product will remain 99.5% oxygen free and will store for a lot longer than if you had stored your food in air. Perhaps I should also mention that these cans are also coated with a layer of paint to help keep them from rusting over the years.

We at Walton Feed get the best food obtainable to supply your needs. I can only guess that Sam Andy does the same thing. My ideas may very well be opinionated, but I believe there is no difference between the food you get from us and the food you get from Sam Andy. Both are good food storage companies.

Al

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6228)

Date: November 30, 1997 10:00 PM
Author: Lynn (hope1@breeze.net)
Subject: still practicing

Well, thanksgiving was pretty 'normal' around here. Had canned pumpkind for pies, and even storebought rolls. I was so pooped I couldn't get myself to make any fresh ones, so I spent $4 ! for rolls. What a rip off! To think I could have made them for pennies, that will teach me a lesson.

I wanted cream of celery soup for dinner tonight. so when I came home from church I cut up some celery and made some soup with powdered milk. It was great too. Had some whole wheat bread toasted with it, pretty yummy. I was sure glad I had made up some powdered milk and had it ready, Cream soups are very filling, but they take a lot of milk out of the budget, unless you take it out of the pantry instead of the grocery store.

Been getting ready some jams and jellies to give for christmas, sending some off tomorrow to Peru. Four pounds will cost me about $20. But it's my daughter, so I sent things I think she will miss. Like peanut butter and granola. If they aren't stolen, she will enjoy them. They are so poor down there they will, out of necessity, take things for their families. A missionarys grandma sent him a homemade sweater, and he never got it, so she sent a picture to see it. On his way home he saw a customs official wearing it. They are destitute, you almost can't blame them. No shoes, heat, food, water to clean themselves with even. You want to give themthe shirt off your back. We are so blessed.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6560)

Date: December 03, 1997 11:18 PM
Author: Lynn (hope1@breeze.net)
Subject: Mixing Powdered Milk

Just thought some of you might be interested in knowing how to mix the dredded 'NON-instant' powdered milk.

If you know a little bit about this stuff, your probably already flinching, well, relax, I think I have it down pat, and heres how;

For 1 gallon; Take 3 cups of milk powder in a large (3 qt ?) bowl, try and find a deep one. One with a handle and a pour spout would be nice but not essential.

Take 1 cup of COLD water and pour about half of it over the milk powder and with a large whisk, start whisking away, it will glob onto your wisk, but thats okay. Soon as you have taken up that water, add the other half cup, then mix it like you would a stiff pancake batter,because thats exactly what it would be like, untill it has smoothed out pretty much.

It will still have some lumps in it, but do your best (it gets better) Now add as much COLD water as you need to make pourable while whisking still.

Get out your 1 gallon container, pour in what you have, lumps and all. Add (rinsing your bowl if you want) water slowly to FILL the container(keep pouring water in till all the foam overflows and out of the container), put on a tight lid, then shake a little, then set in the frig over night. In the morning, shake a little more and pour over your cereal, the lumps will be gone.

If you have gotten a good product, it will taste really good. Never mix with warm water, it's easier to 'delump' with warm water, but it ruins the taste.

Best you make a gallon, even when we only have 4 people, I use a gallon of this in less than a week. I drink it and all of us use it on cereal, and I use it to cook with, thats a lot of milk, and you need to practice with it anyway, so a gallon it not too much to mix up.

I know someone will pop up and say, "why not use INSTANT powdered milk?" the reason i use non instant is because it takes up half the space in the sotrage containers. For instance, you will need about 6 cups of milk powder to make a gallon of fluid milk, and in the long run it will cost you more too. And if you ask me, it doesn't mix a whole lot better, most brands.

Try it, you'll like it. If you don't understand my directions please email me, I will be glad to make it more understandable. I know it sounds really complicated, but like anything, if you see it done, it's really simple.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6760)

---

Date: December 04, 1997 11:54 PM
Author: Lynn (hope1@breeze.net)
Subject: mixing


Okay, are you folks wimpies? I thought I would see at least one post complaining about how hard it was to follow my directions. But I think your just afraid to try. Go get out some powdered milk, bowl and a whisk. Turn on the faucett, and measure out the milk powder. If you get this down pat, you will have overcome one of the 'biggies' of food storage difficulties. Just think how proud you'll be of yourself!

I'm serious folks, if you don't do it now you'll really regret it later. Theres a scripture (where?) that says to walk in the light while it still shines, for when it gets dark, you'll wander aimlessly. I don't know about you, but I'm afraid of the dark!

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6827)

---

Date: January 17, 1998 11:40 PM
Author: Ann (anng@dmv.com)
Subject: Mixing powdered milk


> Just thought some of you might be interested in
> knowing how to mix the dredded 'NON-instant'
> powdered milk.


I have been using non-instant powdered milk for 20 years. I don't think it is complicated at all. My kids mix it if there is none for cereal. I put a 1 gallon pitcher in the sink and turn on the fawcet and let the water go into the pitcher on medium speed. Then put in 3 cups of powdered milk (I never measure exactly). Then hurry and stir with a wire whip until the liquid reaches top of pitcher. If needed right away add ice cubes and let set for a few minutes. One year I kept track of how many gallons of milk I mixed in a year and figured how much money I saved. With all my six kids home we saved $650.00 just in milk expense.

> done, it's really simple.



(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=10698)

Date: December 05, 1997 12:04 AM
Author: Lynn (hope1@breeze.net)
Subject: vanilla yogurt

I apologize, I think I forgot to let you know how mine turned out. It was thick, I let it sit too long. But heres the recipe.....

1 qt fluid milk (maybe mixed a little heavy on the powder) 1/3 c sugar 1 T vanilla 1 or 2 T plain yogurt (with live culture in it)

Mix it well, and set in a really warm place, like for bread rising. I have a big yogurt maker that will hold 4 qt jars, but if I had to I could put it on top of my water heater in its closet, covered of course. Check it every couple of hours. WHEN IT LOOKS LIKE IT'S STARTING TO THICKEN, move it to someplace cooler. It will continue to culter even while it's cooling. It will even thicken some in the frig. I found it really good. Not as fluffy as the commercial stuff, but just as flavorful. Maybe if I wanted to run this through a blender it would fluff up some, but I don't care. I'm happy with it. I will eventually try and make some flavored stuff, how about lemon? Peach? RASPBERRY???

See how much you can ENJOY your powdered milk?

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=6828)

---

Date: December 12, 1997 12:01 AM
Author: Libby Spieth (Cowboyland)
Subject: Yoghurt


Hi Everyone! Look...new keyboard! And the computer works again.

In regards to the yoghurt...we make it here, too. But have you tried it in a thermos? I use a half-gallon plastic thermos. I mix the milk and culture just as you do, but late at night, Pour it into the thermos and in the morning its yoghurt. THen i throw it in the fridge for a day. You have to watch though to not leave it out more than 8 hours hours orit curds. Then we use it over sweet biscuits with strawberry jam and have "shortcakes".

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=7342)

---

Date: December 12, 1997 02:07 AM
Author: Lynn (hope1@breeze.net)
Subject: yogurt


Nice idea! I had never thought of a LARGE thermos.All I have is my husbands 1 qt, way too small. I will see if I can get a big thermos cheap somewhere, NO ELECTRICITY, I like that. I got my big yogurt maker dirt cheap at a yard sale, but it does hook into the system. Have you tried flavoring your yogurt? and what did you try? I thought about using KOOLAID? amd I crazy, or what do you think? Sugared, of course.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=7350)

---

Date: December 12, 1997 10:25 AM
Author: Libby Spieth (Cowboyland)
Subject: yoghurt


Lynn,

We like the vanilla yoghurt. I mix the sugar with the milk then add the vanilla at the end along with the culture. I have tried using pectin. The first time I tried adding the pectin I heated it up with the milk using 1\2 pkt liquid pectin to 7 cups of milk. The end result wasn't like Dannon, but it had a bit more "body" to it. My next attempt I increased the pectin to 1 pkt. It was an abysmal failure. I am not sure if it was the pectin or the milk. We had just purchased 50lbs of dry milk from the Mormon storehouse. I have not been able to make a decent yoghurt since. Let me ask you, have you ever had dry milk that whenleft to sit for a few minutes in a glass will leave a 1/4'of sandylike sediment in the bottom? This stuff does and the milk tastes nasty. Sago brand is much better. Walton's is pretty good. But I have to use this milk up first. As a result our milk usage has dropped significantly.

One other thing we do with the yoghurt is to make it plain, put the curd in a cheesecloth lined strainer and let it drip into a pot in the fridge for a day or two. Then mix in garlic, pepper,the powder from the dry parsley and whatever else I think might work together and spread it on toast.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=7367)

---

Date: December 31, 1997 01:27 PM
Author: Mushroom (mushroom@edumaster.net)
Subject: Crummy milk


Save the lousy tasting milk for using with dry ingredients when baking. Get the better tasting milk for drinking and making yogurt. Mark the ones that taste bad and reserve them for baking. You can also make buttermilk with powdered milk by adding a cup of cultured buttermilk to a quart of liquid milk and leave it at room temp. overnight. Save the last cup of this batch to made the next. Carol

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=8665)

---

Date: January 08, 1998 11:24 PM
Author: lynn lowrie (hope1@breeze.net)
Subject: yogurt


Libby; I am so sorry I amjust now finding this post. Apparently I have not looked closely enough when I peek in here.

I have no problem with the powdered milk I got from my storehouse. Have you talked to them about this problem? They need to know about it. If I were you I would call them immediately. Just think about others who are canning that stuff.

I have made very good yogurt just using the live culture plain yogurt fromthe grocery. I mix about 2 T per quart of yogurt mix. I did like my vanilla yogurt I made with some sugar, vanilla, out of my powdered milk. I let it set a little too long, it was heavier than I liked. Using pectin is an interesting idea I have never tried, yet.

Let me know what you end up doing with this milk you got. Only thing I can think of is that they have a different supplier out your way. I am pretty sure ours is from a church farm (we have welfare farms that supply for the needy, and for us who want to use it for food storage). I you are quite far away from from the west US and shippping may be expensive, so they purchase from someone closer. But they need to know the milk is no good, so please call them.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=9723)

---

Date: January 08, 1998 11:37 PM
Author: lynn lowrie (hope1@breeze.net)
Subject: yogurt


Libby;Tried to email yo, but my computer is glitching, so I will post here, and then others can see also. Have you called the storehouse about that crummy milk, you should.

I make my yogurt up with plain old yogurt from the grocery ( has to have live culture in it) about 2 T per quart of liquid milk, add the sugar, about 1/3 cup and some vanilla, maybe 2 t. Let it set in my yogurt maker for so many hours and then chill and eat it up. Maybe if you get your yogurt recipe down you can use this lousy milk for that and cooking, if you only have one bag of it. But I have never heard of ANY brand being gritty or sandy, yuk.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=9724)

---

Date: January 09, 1998 09:02 AM
Author: Chrissy (chrissyb@usa.net)
Subject: yogurt


Libby,

You say you use a liquid pectin. You might try using Knox Gelatin. That is what I use and it works very well. Just a thought.

Chrissy

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=9756)

---

Date: January 18, 1998 07:32 PM
Author: libby (Cowboyland@aol.com)
Subject: gelatin


Chrissy,

I am going to try your suggestion of gelatin in the yoghurt. Question: Does one liquify the gelatin first or just pour the box into the yoghurt mix? WHich way do you do it? And... I make 1/2gal at a time (good for 1 breakfast), would 1 pkg do? What is the ratio of gelatin to yoghurt?

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=10787)

---

Date: January 20, 1998 08:27 AM
Author: Chrissy (chrissyb@usa.net)
Subject: Gelatin


Libby,

This is the recipe I use. It came out of a magazine called the Homemaker's Forum. It is very easy.

1/4 c. cold water - 2 1/2 c. dry milk powder (or more if a firmer yogurt if desired)- 1 T. or 1 envelope unflavored gelatin- 1/2 c. plain yogurt or 2 - 5 gram packets of freeze dried starter- 2 qt. lukewarm water (110 deg.)-

Sprinkle gelatin into cold water in a saucepan. When water is absorbed, bring mixture to a boil and stir into blended lukewarm water and milk mixture (about 110 deg)Add yogurt or starter and blend until smooth. Pour into jar and incubate for 4-6 hours.

I use a 2 qt. yogurt maker. You could use the same recipe for your method of setting the yogurt. It may take a little longer.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=10922)

Date: December 08, 1997 03:42 AM
Author: Lynn (hope1@breeze.net)
Subject: sweetened condensed milk

Well, go ahead and say it, I'm fixated on powdered milk. but here goes something I found on the net tonight that I just couldn't pass without sending it on to all of you.

These recipes don't say if they are using instant or the non-instant powdered milk. but they only use 1 C of it. so it's worth a try to find out. Here goes.... Homemade Condensed Milk

Here is a recipe I have for sweetened condensed milk. I hope this helps you out some.

3/4 c. sugar 1/2 c. water 1 c. plus 2 T. powdered milk

Combine all ingredients. Heat to boiling. Cook until thick, about 15 to 20 minutes. This equals 1 can.

********* Sweetened Condensed Milk

1 cup Powdered skim milk 2/3 cup Granulated Sugar 1/3 cup Water 1/4 cup Butter or Margarine

Measure all ingredients into blender. Blend until smooth. Makes equivalent to 1 can.

I have to admit, I havn't tried these, so they may not work, but I am going to try it, and will let you know how it goes. Found both of these on the "Dollar Stretcher" web page under 'tips'.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=7042)

---

Date: December 08, 1997 08:00 AM
Author: Peggy Ryan (ryanpj@bright.net)
Subject: Sure Is Time To Practice


Dear Folks: This has been a fun thread to study. Lynn, I really like you! You're funny and resourceful. Just wanted to tell you what I've done.

For the past two years we've eaten mostly vegetarian--meat about only once a week. I wasn't sure what was in meat and we wanted to eat foods with more fiber, etc. It's been great! If you have dried veggies, beans, potatos, tomatos, etc., you can make loads of things and you don't have to get fancy.

A few days ago Joe and I realized we hadn't eaten anything made with meat for over three weeks and we hadn't noticed. Everyone please be encouraged--you're going to eat very, very well.

Our usual meals include loads of soups, muffins, homemade breads and veggie casseroles. Nothing wierd, just great cooking. Some of my recipies include tomato bisque soup--fantastic, split pea soup, potato soup, italian tomato soup, chowders, zucchinni pancakes (incredible), corn and potato chowder...too much to mention, of course.

One recipe you guys might want is "Mack's Crab Cakes". I told Joe we were going to have crab cakes for dinner and he was ecstatic. After dinner I told him the crab cakes had no crab in them! Just a few simple ingredients. You won't believe how good they are...

I was a tough mom when my kids were young--they ate what I put in front of them or they didn't eat. If I gave them a "Saturday Job List" and they dared complain, they got double the jobs on the list. The kids are now young adults that eat any and all foods with gusto and appreciation. They say they want to raise their kids just like I raised them. My point is--the good Lord has provided us with an incredible bounty--we just have so MUCH! Lynn is a gutsy gal and her family will be well-taken care of when tough times come.

I wish the same blessings for all!

Peggy

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=7051)

---

Date: December 08, 1997 10:14 PM
Author: Lynn (hope1@breeze.net)
Subject: good food


Peggy....Thanks for the encouragement. I really don't need much, if i have limited finds it somehow is a challenge to me, and I actually come to enjoy it.

I would love to have you r recipes for crabcakes and the zuchinni cakes. That is something I am short of, main dishes that arent soup or salads of some kind. So if you wouldn't mind posting them, or sending them to my email address. I do think everyone would enjoy trying them out.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=7102)

---

Date: December 11, 1997 11:44 AM
Author: Bea Richards (a-bea@usa.net)
Subject: Hot Cocoa Mix


To All Folks,

HI, Will told me someone on Food and Food Storage, was looking for a recipe for hot cocoa mix. So he asked me to post my recipe.

My kids love this stuff and as soon as it gets cold outside they start bugging me to make cocoa mix.

2 cups instant nonfat dry milk, (you could try non-instant), 3/4 cup sugar, 1/2 cup powdered baking cocoa, 1/2 cup non-dairy creamer, 1 tblsp cinnamon (optional),

Mix all together and store in air-tight container. Makes 3 3/4 cups of mix. 15-16 servings. Use 1/4 cup mix to 3/4 cup of boiling water. Stir to blend.

I usually double or triple the recipe at a time. So I have plenty on hand.

Enjoy

Bea

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=7295)

---

Date: December 12, 1997 12:21 AM
Author: Libby Spieth (Cowboyland)
Subject: good food


Dear Lynn,

I have to agree with the last entry...this was a great forum you have started. And since this is about good food, I just have to share our Lentil Chili recipe. This is my "live on Snickers and grilled cheese" husband's favorite.

2 lbs lentils 1 med sized can tomatoe sauce 1 huge onion 2 tbs brown sugar 2 tbs chile pwder or place in 2-3 dried chiles cover all this with water in a pot(of course) Bring to a boil then simmer, adding water and or tomato sauce as needed or desired. To reduce flatulence caused by the lentils, add a handful or two of millet. To further enhhance your chile, add beef boullion and/or beef TVP. Serve over Basmati or long grain brown rice. Another way we eat this is on a slice of wheat bread w/melted cheddar and salsa on the side.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=7345)

---

Date: December 12, 1997 01:35 AM
Author: Lynn (hope1@breeze.net)
Subject: Lentil Chili


This sounds good enough to get MY husband to eat lentils, maybe even my kids! I will try this. Ever sprout the lentils first? Just a little, not so anyone can see the sprout. I have beentold many times that sprouting a bean removes it's ability to create stomach gas. If you , or anyone has tried this, let me know.

I have sprouted some mung beans, they are soo good, chopped a little and sprinkled on a green salad with RANCH dressing on it, out of this world. Great for people who don't Like sprouts. And it really extended my salad groceries for the week.

I have yet to make the yogurt I was trying to get to, too much christmas stuff going on. But most stuff will be in themail tomorrow, so things hsould slow down.

Got to tell you about the gifts, later.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=7347)

---

Date: December 12, 1997 10:31 AM
Author: Libby Spieth (Cowboyland)
Subject: lentils


Lynn,

I never tried sprouting. Will try it and let you know. Also, I forgot to list the garlic. Must have GARLIC. Sorry about that.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=7368)

---

Date: December 12, 1997 03:45 PM
Author: Peggy Ryan (ryanpj@bright.net)
Subject: Recipes For Lynn


Here's the recipes you asked for:

Mack's Crab Cakes:

2 C. grated zucchini 2 T. grated onion 2 T. grated celery 1 T. Old Bay seasoning 1 T. mayonnaise 2 eggs 2 C. bread crumbs (fine and very dry)

Mix everything together. Press into cakes and brown in hot olive oil or butter.

Note: You may not be able to fool the Glouchester (sp?) fisherman with these but they're really, really good. In fact, I have fooled some folks--they think there is actually crab in these.

Next recipe:

Zuchinni Pancakes:

2 carrots grated l zuchinni grated 2 green onions, sliced l/2 cup flour l/2 t. baking powder salt & pepper l egg l/4 C. milk

Combine dry ingredients, add the other ingredients and drop by tablespoonsful into small amount of hot olive oil or butter. Brown on both sides.

Note: We love these!

Another recipe I thought folks might want is Lentil Pilaf. It's also main dish, and uses simple ingredients.

Recipe:

Lentil Pilaf:

2 green onions, sliced l carrot, diced l/2 C. chopped celery l/4 C. chopped green pepper 2 T. olive oil l-l/2 C. chicken broth 2 C. water l C. lentils l/4 t. pepper l/2 C. brown rice

Saute veggies in oil, add broth and water. Add rice, bring to boil. Cover and simmer l5 minutes, add lentils, cover and simmer additional 45 minutes.

Note: A good way to eat this is with louisiana hot sauce sprinkled generously on top, a little salt, and corn bread muffins on the side. At least that's what we in Ohio think. Ha ha. Hope all of you enjoy these recipes. Can't wait to try the lentil chili. Sounds great.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=7381)

---

Date: December 27, 1997 09:09 PM
Author: Libby Spieth (Cowboyland)
Subject: crab cakes


Peggy

We made those crab cakes tonight. They were a winner. My 10 yr old ate 9 of them. Even the 5 yr old who won't even anything unless placed under house arrest ate a lot of them. Thanks for letting us have that one. We're going to trythe pancakes next.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=8509)

---

Date: December 28, 1997 02:22 AM
Author: Lynn (hope1@breeze.net)
Subject: crabcakes


Peggy...would yo believe I JUST FOUND the recipe for crabcakes! I think they will be really good, and I intend to try them. soon as zuchinni comes down from 98 cents per pound! Can I use any other vegetable, or does it have to be zuchinni? So I can try them sooner. Are they supposed to be grated, so no green skin shoes, or does it matter. Thank you for the recipe, appreciate it.

anyone tried the fake chicken soup with the bean flour thickener? Very good stuff, my husband wants me to try it with mushrooms, and I think he's right. This recipe is a base for just about all you can imagine.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=8529)

Date: December 12, 1997 01:59 AM
Author: Lynn (hope1@breeze.net)
Subject: christmas gifts

Just thought I'd let you know what I tried for Christmas. I think I mentioned this somewhere, but here goes.

I have been making jellies/jams for a few months. More than enough for my family (but who knows what next years crop will be like, right?) I have many gifts to get out, no money and lots of jam/jellie. But I can't afford to mail the darn things in jars! so I decided to try and put some in plastic storage bags, label and put on a little ribbon and see what I get. well, I made up about 36 of these little bags yesterday ( 1 c each). they looked really nice. And I do believe that the heavier storage bags I bought ( for .99) will travel well, I included in each little box some of those plastic peanuts I had saved. So now I have a bunch of little boxes, running about 1-2 lbs each. I so far have spent about $35 for a total of 14 gifts, thats what? about $3 each. Of course postage will cost, but if I spend a total of $5 each, thats wonderful, and everyone will love their jellies. I can't think of any other way to spend that little per gift. Of course the fruit was free, but I counted everything, pectin, ribbon, even the boxs I had to BUY. I know its late to try this, this year, but I sure will look forward to doing it again next year. It's personal and inexpensive, it sure beat a magazine subscription, or mailing heavy stuff.

And I am able to spend money this month on a sale canned foods that my husbands company sells ( once in a great while we are able to buy the dents at cost) It's nice to know I can give nice gifts this time of year and still work on my food storage.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=7348)

Date: December 13, 1997 09:09 PM
Author: KF
Subject: corn plus lime?

I've heard that you need to add lime to your whole corn to get any nutritional value out of the corn. Apparently the lime helps break down the corn to make it digestable. Can any one verify this? How much and what type of lime is needed? Where can you buy it?

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=7428)

---

Date: January 20, 1998 01:44 AM
Author: geneL (gene@BLomand.Net)
Subject: Corn plus Lime


I believe you are referring to the process of making Hominy out of any type of dried corn. I believe that this process should be included in any survival storage as it takes the dried corn and adds another dimention to it, that of a vegetable. The process is fairly simple. Corn is boiled in a solution of water and lime untill the hull slips off, then itis rinsed and either cooked and eaten or dried, ground and made into flour for tortillas, tamales or grits. There are three methods of making hominy--Lye, lime or soda. There are several pages of info. in the book of Carla Emery THE ENCYCLOPEDIA OF COUNTRY LIVING. A book which should be in every survivalists library. The 858 page book is chock full of every type of useful info. When we got ours we couldn't put it down for days.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=10899)

Date: December 19, 1997 04:46 AM
Author: Lynn (hope1@breeze.net)
Subject: protein

Me Again...I am surviving Christmas, pretty well, how about all of you? I wondered if the Holiday would loose its cheer with all my worrying, but I'm okay.

I noticed a new thread in this food storage forum concerning meat. It caught my eye because I have felt impressed to do something about this also. I certainly DO NOT have any extra money to accomplish this with. And I KNOW i can't save a years worth of meat, anywhere in my house. So I pondered this for a while and this is what I came up with....I CAN do this; I can buy hamburger in bulk-Brown it, and freeze the cooked meat in 1 lb packages (1 Meal), and I CAN buy bags of cheap chicken legs and cook and strip the meat off the bones and freeze that in the same proportions, also turkey. Now I MAY be able to do A LOT of this over a period of several months. And MAYBE I can get enough put away to last for 6 months ? Enough to give my family an easier shift into the coming difficulty. Since it is cooked, it will have some positive aspects about it, less room in the freeze (or canning jars), less fuel when used, convenience in a stressfull time. So I am going to go for it. I can also can the broth from turkeys and chickens, not much to save off of hamburger I guess. Any suggestions out there? I knoqw the electrical problems, we have them everytime it rains around here. I think the cooked meat will last longer that raw meat under those circumstances. Now remember, I'm not talking about a lot of meat, maybe 2-3 packets a week at the most.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=7963)

---

Date: January 01, 1998 03:57 PM
Author: Mushroom (mushroom@edumaster.net)
Subject: Meat


Lynn, How are you going to keep your meat frozen if there is no electricity? A better alternative might be to buy small cans of meat (tuna size cans) each time you go to the grocery store. Mark them with an indelible marker and rotate them. Or consider pressure canning the meats that you would have put into the freezer. I like to keep cans of ham, turkey, chicken, dried beef, bacon, etc, on the shelf to make my food storage a little more well rounded. BTW, jars of dried beef slices can be julienned and used on the top of salads instead of bacon. A little bit goes a long way!.. I make quick 'casseroles' from small shells and a can of meat, some vegetable, (broccoli, peas, beans, etc.) and a gravy of some sort. The bean/chicken soup might be a great addition. Butter some breadcrumbs and sprinkle on top and brown in oven.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=8776)

---

Date: January 03, 1998 05:19 PM
Author: lynn lowrie (hope1@breeze.net)
Subject: meat


The problem of electricity is just why I thought I would only try to get a short supply of meat in the freeze. and put it in there in a condition that ready to be used in ahurry with simplicity if need be. When the electricity goes I can always share or barter. And if I only have a few months worth for my immediate family, we're not talking too much to worry about. And Ihave toyed with the idea of pressure canning it and putting it on the shelf. I am getting low on jars, so that would mean more shopping, more money to buy lids too. Just rolling this idea around in my mind. Glad to get any feedback I can on it. I do think it's an important one.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=9029)

---

Date: January 03, 1998 06:35 PM
Author: Will_richards (will_richards@hotmail.com)
Subject: Buy now!


Lynne buy Caning jars now. They are going to be good as gold and hard to get. Figure 5 lids per jar at the minimum. Also consider that there are lots of old dirty rotten jars in grandmas basement that poeple will get out and clean in a hurry. Buy lotsa lids.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=9042)

---

Date: January 04, 1998 01:02 AM
Author: lynn lowrie (hope1@breeze.net)
Subject: canning


Hi Will! You are absolutely correct. When I read your post I realized you were right. I have the winter to buy while I have no competition. I can hit the 2nd hand stores every week and find my goodies when noone else wants them. And there is a warehouse grocery in the next town that I frequent, that sells the lids cheaper than anyone else around. I missed the turkey sales, but the pork and sausage sales are coming up in a few weeks. I think I have a new project here, we'll see what I can talley up in the next few months. Thanks for the encouragement. No competition now, you guys, find your own 2nd hand stores!

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=9099)

Date: December 19, 1997 04:59 AM
Author: Lynn (hope1@breeze.net)
Subject: financial help?

I have a thought for you folks who may have a chance at this. My husband works full time/year around in a cannery, and I work the 2 months of the summer while they are actually processing. Now get this...

There are times when we are priviledged to purchase dented cans at COST. How about APRICOT NECTAR at 50 cents a can? Tomatoes too numerous to mention,canned vegetables, and most fruit you can find on the grocery shelf. All the cans are dented of course, they are all present year process. And they are dirt cheap. Not only do I spend my paychecks on Y2k stuff, but when the chance comes I can add to my food storage with very little money. SO.......IF any one of you have SOME KIND of processing plant near by, go get a job, and take advantage of the opportunity that WILL come. I have never known a factory that did not avail their wares to their employees at some time. Many folks who 'work the pack' during the summer are working 2 jobs, it only lasts for 8 weeks, you'll live through it, and be glad.

Another item, one of my children works at TARGET dept stores. She came home one day with a BAG full of bars of soap. Smaller size, that wouldn't sell, and not able to send back to the company that made it, so they set it out for the workers to take what they wanted, she was informed this happens often. I informed her, get what you can, we will need it. So I now have my years supply of bar soap, one of the items to pruchase on my list, at no cost to us.

Lets start thinking of other possibilites folks, I know there are other things happening out there. P.S. don't work for the big chain groceries, the employees are hard put to gain anything off the job from these places (Safeway and such)

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=7964)

---

Date: January 02, 1998 01:26 PM
Author: Chuck Hartman (CHart50250@aol.com)
Subject: Elderly Iowa ladies may rent farms?


Lynn, This is a good idea. One time I worked for Manpower sorting broken dishes, and when it was over, they gave us a set of very fine dishes. On another note, a friend of mine preached at his tiny congregation in Western Iowa about y2k, and got a good response. Some of his elderly lady members have farms, and maybe something could be done for relocatables about renting and preparing? Maybe not. Anyone who contacts me will be put in touch. I suggested he plow up the church yard and pland savable seeds as PropheticTheater--people will ask them why, and they will tell the askers. Love, Chuck

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=8906)

Date: January 07, 1998 08:36 PM
Author: lynn lowrie (hope1@breeze.net)
Subject: sort of canning meat

Well, I lied. I'm so broke right now can't buy any extra meat to can. But I got bones! I did get some chicken parts and a ham bone (from Christmas) to make broth with. Got 7 quarts in the pressure canner now cooking. I can use them for a quick heat to make some kind of meal. Tried the chicken broth for something hot to drink last night at dinner and it was real good. A little practice, nothing big. But practice makes perfect. A few vegetables and some rice or such with a quart of broth and I'll have a ready made pot of soup for dinner. Nice idea, I like that!

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=9586)

Date: January 07, 1998 08:36 PM
Author: lynn lowrie (hope1@breeze.net)
Subject: sort of canning meat

Well, I lied. I'm so broke right now can't buy any extra meat to can. But I got bones! I did get some chicken parts and a ham bone (from Christmas) to make broth with. Got 7 quarts in the pressure canner now cooking. I can use them for a quick heat to make some kind of meal. Tried the chicken broth for something hot to drink last night at dinner and it was real good. A little practice, nothing big. But practice makes perfect. A few vegetables and some rice or such with a quart of broth and I'll have a ready made pot of soup for dinner. Nice idea, I like that!

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=9587)

Date: January 08, 1998 02:46 AM
Author: Mabel May (mabelmay@usa.net)
Subject: New and need library

I am new to the storage, beyond 1-6 months, thing and have no idea what shelf lifes are on things. I need some good all-inclusive reference books. Can you refer any to me?

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=9630)

---

Date: January 09, 1998 10:40 AM
Author: Al Durtschi (rcox@mail.lcc.whecn.edu)
Subject: Storage Life


I don't know of any book with real good answers to this, but we've done our best at http://waltonfeed.com/grain/life.html

Al

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=9766)

Date: January 12, 1998 11:37 PM
Author: lynn lowrie (hope1@breeze.net)
Subject: practice II

If noone minds I am going to start a practice II thread, this one takes too long to load, and I get tired of that. So, see ya up there if anyone follows.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=10125)