Recommended Reading- Backyard Winter Gardening by Caleb Warnock

While scrolling through facebook the other night, I came across a video by Caleb Warnock, all about winter gardening.  

I found it fascinating and I ordered both of his books, The Forgotten Skills of Self-Suffidiency and Backyard Winter Gardening, from amazon. I have actually attended a class that Caleb taught at Honeyville, and loved listening to him speak, but I never purchased his books.  The books are very interesting from a historical standpoint, but the information on gardening is why I bought them both. 

Just like in the video above, I really want to try using cold boxes to have fresh greens all winter long.  The books are full of colorful photographs and tons of information on gardening, chickens, history of the pioneers in Utah, etc.  There are even a few recipes included.  I felt these books were good enough for me to share with all of you!  I highly recommend adding both books to your preparedness library. 

My Food Storage Week In Review

I thought that I would share a few things that I did this week that either used my food storage, or added to my food storage.  

There was a situation this week in my neighborhood that was highly inconvenient, but also a great lesson for all of us.  Thursday night I received this note on my front porch.

 

What!?!?! No water!?!?! We got this notice at 8 p.m. the night before the water was going to be shut off for 8 hours.  I was really aggravated that I would not have water for that long with 5 kids, my sister, and her 2 children.  What a fun vacation for her! It was my sister's last day visiting at my home and she was planning on doing her laundry all day Friday before leaving.  Plans changed and she madly did her laundry that night.  My brilliant sister also suggested we fill up all the tubs with water so we would be able to flush the toilets the next day.  So we did this.....

All the kids took showers and we filled all the tubs.  My sister lived through Hurricane Katrina in Louisiana and is a pro at not having water.  This experience also reminded me that I need to fill up my 55-gallon water barrels.  We emptied them to move and I haven't gotten around to filling them.  I see a project for this weekend!

While my sister was visiting we also did a little experiment.  My neighbor gave us an abundant supply of garden lettuce.  We couldn't eat it all and, using my foodsaver, sealed the extra in a mason jar.  I took a picture today of the jar in the fridge and as you can see, 2 weeks later, it is still edible.  I see only a small amount of browning starting on some of the white edges.

I have seen lettuce stored this way, but I have never tried it myself, and I am sold on it!!  It is a great way to extend the life of your garden and have fresh salads all the time.  Think of all the combinations you could make for lunches at work or school.  Just take some dressing on the side and shake to mix before eating!  I would place carrots and other veggies on the bottom of the jar before the lettuce and then seal.  Fast, healthy lunch options!!

Here are a few other random things that I did this week:

I made "fruit" snacks out of some very large zucchinis that my sister gave me from her garden.  Click HERE to see the post and recipe on making fruit snacks out of zucchinis.

 

For the most part, I like to make my own household cleaners and I needed to make more of my granite/glass cleaner.  We clean almost everything with this solution.

 

Whenever I need spices I head to Winco and purchase them from the bulk section.  They are so affordable and I have never doubted the quality!  I spent $28 and refilled my garlic powder, cinnamon, onion powder, cumin, ginger, curry powder, huge bag of dutch processed cocoa powder, and chili powder. To keep them all fresh I used my foodsaver and sealed them in glass jars.  And since I had my foodsaver out I sealed my freeze dried cheese in jars as well.  I had opened the #10 can and I didn't want the cheese to spoil.

This is just a sampling of how a typical week at my house is.   I really wanted to cook in my sun oven for my sister, but we had crazy thunderstorms roll in almost every afternoon. There is always a small part of preparedness going on in my home. From small beginnings come great things. - Proverb

Culinary Water Shortage in Utah

It's summer and it's HOT right now!!  Hot may even be an understatement.  And when it's hot we all need lots of water!!  But right now in Lehi, Utah the city is on an 'extraordinary water conservation measure'.   Residents have been asked to not water their yards, especially with culinary water.  In situations like this we all have to ask:  Do we have enough water stored??

There are many ways to store your water and I suggest having water stored in small containers all they way up to the very largest containers available.  Smaller water bottles can be tossed into 72-hour kits or for a grab and go situation, and the very large water tanks are great for a bug-out-in-place situation.  Like the situation in Lehi, you could spot water your yard and gardens with your stored water.  I would like to think I could let my grass go, but after all the work of putting in a vegetable garden, I know I would use my water for that first.

My friends at Preparedness Plus Products LLC, have let me know of a great deal on their larger water tanks right now, and I want to pass on the savings to all of you!! For most of us, now is the time to secure our water storage!!  Don't hesitate in this area of preparedness!!!!

Preparedness Plus  Products LLC water Tank Offer: 

Due to the severe culinary water shortage in Lehi and in other cities throughout Utah and across the United States, we are offering a special sale on all of our water tanks.  In addition, through the end of July, 2013, we are offering FREE DELIVERY on all tanks delivered in Utah, Salt Lake, Davis, Weber, southern Cache, and southern Box Elder counties.   

All of our tanks have a 10-year warranty to be free of any defects in materials or workmanship.  The valves and fittings have a one-year warranty.  These warranties are on conditions of normal use.  The warranty does not cover abuse.  Tanks are built to 13 lbs per gallon so they will hold up under the shock of something falling on them (earthquake/hurricane).  Tank walls are approximately ¼” thick.  The 185 gallon and 250 gallon tanks have a 12-sided design which adds to their strength and rigidity.  The 250 gallon tank has two recessed strapping points to strap it to a wall; the 185 gallon tank has one recessed strapping point to strap it to a wall.  The valves are recessed so they will not accidentally break off.   The 250 gallon and 185 gallon tanks have a spring- loaded, vented lid.  This keeps bugs and insects out, but also lets the water flow freely when drawing water out of the tank.  All tanks have two heavy duty brass ball valves, one at the very bottom and the other offset to the left from the bottom value and up 22” from the bottom.  Tanks are built of food grade polyethylene plastic, which makes them safe for drinking water even when stored in direct sunlight.  The material used in our tank is FDA approved for potable water, and exposure to the sun will not make it unsafe to drink.  The water has a UV8 rating, which means it will not degrade for 8 years in direct sunlight exposure.  Even if the material does degrade, it will not cause the water to be unsafe for consumption. 

Although the tanks come in various colors, we recommend the darker colors as they block sunlight, which slows the growth of algae and bacteria in the tank. 

185 gallon natural color water tank        Reg. $349.00    Special $295.00
30” wide x 68” tall; 60 lbs

185 gallon granite or blue colored water tank    Reg. $365.00    Special $315.00
30” wide x 68” tall; 60 lbs

250 gallon natural color water tank        Reg. $420.00    Special $359.00
30” wide x 86” tall; 85 lbs           

250 gallon granite or blue colored water tank    Reg. $479.00    Special $379.00
30” wide x 86” tall; 85 lbs

500 gallon natural or black colored water tank    Reg. $629.00    Special $520.00
49” wide x 67” tall; 110 lbs       

500 gallon granite or blue colored water tank    Reg. $649.00    Special $548.00
49” wide x 67” tall; 110 lbs

1500 gallon natural or black colored water tank    Reg. $1065.00    Special $925.00
88” wide x 75” tall; 220 lbs

1500 gallon granite or blue colored water tank    Reg. $1135.00    Special $995.00
88” wide x 75” tall; 220 lbs

To order tanks, check on availability of desired color, and to schedule delivery, please call Mindy at Preparedness Plus Products, LLC, at 800-588-5412.  Also visit www.preparednessplus.net.   
      

Saratoga Jacks Thermal Cooker Cake Pan

Since moving 6 months ago, I haven't had many chances to shop at Honeyville Grain in Salt Lake City.  Although I have kept a running list of items that I needed, I didn't have a chance to shop until yesterday. Honeyville was having a 15% off everything sale and I was ready to shop!!  While perusing the aisles I saw two new products that got me really excited!!  They were stainless steel pans and a trivet made for the Saratoga Jacks thermal cooker.  

I have tried many times to bake in my thermal cooker with no luck. Now there is hope!! There were two pan sizes to choose from, the round cake tin, and the oval bread tin.  I chose the round cake tin because it looked like it would take up more space in the cooker and wouldn't allow as much air space as the oval shape.  That is totally my observation and I have no clue if it's true, but I went with it :)  You'll also notice the trivet that I purchased.  That allows the pan to stay up out of the water so your food won't turn out mushy. 

Cute little cake pan!!

See how it will fit into the stainless steel cooking pan!

 

I can't wait to try this out!!

If you aren't familiar with the Saratoga Jacks Thermal cooker I'll quickly go over it for you.  The idea of the cooker is to boil food for 2-4 minutes, depending on a raw meat dish, just veggies, or dehydrated foods, then closed in the thermal base the food will "cook" inside.  The thermal base is not electric, the heat retained from boiling the food will slow cook the meal.  This is great from a preparedness standpoint because it saves precious fuel in times of emergency.  I have made soups, meats, muffins, applesauce, and even kept my cold dishes chilled,etc.  Click HERE to view all my previous posts on the Saratoga Jacks Thermal Cooker.  And click HERE to visit the Saratoga Jacks website.

I must also say I was disappointed when I opened the cake tin box and realized there were no instructions included.  Thank goodness for the amazing Lisa at Honeyville.  She explained how to use the cake tin in the cooker.  Once the trivet and cake pan are in place, you only fill water up to the bottom of the tin, or else the food will not cook through and be mushy.  I would have thought I had to fill the water up the the edge of the cake tin lid, but there was nothing included with the cake pan explaining how to use it or even how full to fill the pan with food.  I am not sure how much cake batter or bread dough to use in the tin.  It'll be a trial and error kind of experiment. I think I have some more questions for Lisa!!

*Update: Amy from Saratoga Jacks contacted me and filled me in on all the cooking instructions.   
Add far as making a cake with the round cake pan.
-The round cake pan you purchased was designed to hold ONE box cake... any box of cake mix will work.
-Spray the stainless steel pot and the inside of the lid first.
-Mix the cake mix exactly as the instructions on the back of the box say... except subtract out 1/4 cup of the liquid.
-And add a tablespoon of flour.
-Pour the batter into the oiled stainless steel pan... clamp lid on. 
-I put the trivet into the thermal cooking pot... and fill with water to about one cm... above the top of the trivet. Set the cake pan on top.
-Place the lid on the cooker... and boil for 20 minutes and transfer to thermal base.
-The cake is ready in about an hour and a half. ..but as always... I have left it in for longer... and pulled it out hot and perfect hours later. 

The round pan produces a cake... similiar to the size of a wedding cake topper.
Delicious and moist!
I have done all sorts of different cakes in it.

When you bake bread...
It only needs a ten minute boil... once the dough has risen.

The oblong loaf pan... is exactly 1/2 of one loaf of bread...
So about 25% of a standard Two loaf recipe... will fill one of those oblong loaf pans.

I'll have to report back when I try out the new cake tin! 

The All American Sun Oven Newsletter- June Edition

The Global Sun Oven company sends out a free newsletter once a month entitled, Every Needful Thing.  It is full of emergency prep information along with Sun Oven tips and tricks, and of course, Sun Oven recipes.  In the June newsletter I found this tip too good to not share.  

 Use your Sun Oven as a wonderbox cooker!!!!

From the June issue of Every Needful Thing....

Use Your Sun Oven® as a Food Wonder Box

Sometimes the best laid plans, like cooking in your Sun Oven®, get messed up. We

were all set to bake pork chops in our Sun Oven®. The oven had been preheated to

250 degrees on a partly sunny day. Previously skillet browned chops, placed in a

graniteware pan over sliced, raw sweet potatoes, were on their way to the oven when

we noticed that our partly sunny day had become a much less sunny day. We put the

chops in the Sun Oven®, left it for about an hour, checking from time to time. The

weather deteriorated, so we closed the oven reflector and took it inside, leaving it

closed until dinner time. When opened, the potatoes were soft and the chops were

“melt in your-mouth” tender. What a concept-use your SunOven® as a wonder box.

A Wonder Box is a heat retention cooker. Once you heat your food to boiling,

place it in the insulated cooker. It will keep your food at cooking temperature for

hours. This can be done with gas cookers outside as well as starting food on your

stovetop. The other night, we prepared old fashioned oatmeal and cracked barley in

coconut milk for breakfast, just bringing it to a boil. Into the Sun Oven® it went.

Next morning all we had to do was add some warm milk, stir and eat.



I thought this was a great idea for all those cloudy days.  I don't know if this happens to anyone else, but whenever I set out my Sun Oven, the clouds roll in.  Now I have a back up plan if this happens again!!  For all other questions and for a great collection of Sun Oven recipes check out their website HERE!

Food Storage In A Bottle

While shopping the other day I noticed these 3L water bottles.  

 What is so cool about them is they stack!!!

They would work great for storing dry goods, beans, rice, wheat, etc.  Throw in a oxygen packet and they are good to go!

This is a view of the bottom to show you how they stack.  They are 3 liter bottles and they were only $1 at Walmart.  I also saw them for $.78 at my local grocery store.  Totally affordable and then you are also only drinking water to empty the water bottle and not soda!! I am always asking family for their soda bottles because I don't want to drink the soda or pour it out.  I haven't blogged for awhile, life has been CRAZY, and when I saw these I had to post about them.  They are a great idea for water storage, but also for dry goods and I was so excited.  (doesn't take much does it :)

"Soup In A Bag" Review

One of the benefits of having a blog is meeting new friends over the internet in the blogoshpere.  Megan, from My Food Storage Cookbook, is one of my food storage blog friends.  The reason her website caught my eye was her amazing food storage recipe organization.  Her recipes are organized into several catagories, cross referenced, color coded, so at any given time she knows what recipes her family eats and what she needs to shop for. If there was an emergency and she had no power, Megan can look at her recipe book and can see exactly which recipes are for a Wonder Box, or cook top, etc. It really is a great system for rotating and using your food storage!!  Plus, she shows you how to make your own recipe book with instructions and videos!  She is also truly inspired when it comes to finding new ways to prepare and cook every day food by using your food storage and shelf stable ingredients.  I have learned so much from her website. Take a look at My Food Storage Cookbook and you'll see why I was so impressed with her organization and recipes. 

Megan had a giveaway for the book "Soup In A Bag" and I was lucky enough to win a copy in return for reviewing a few recipes from the book. The concept of "Soup In A Bag" is a cookbook collection of soup recipes that use all dehydrated and shelf stable ingredients that can be stored together, in a bag or jar, to have on hand for food storage emergencies, busy nights, etc.  I selected a few recipes, spent one day dehydrating ingredients for the different soups, another afternoon making up the recipes and sealing the soups in mason jars using my Foodsaver. I made four different soups from the book and my family let me know which one was their favorite one.  

Check out my review HERE and watch Megan's website for reviews from the other giveaway winners all week.