Freezing Eggs

Did you know that eggs can freeze for up to 6 months?  Below are some guidelines to follow:

1.  Choose only eggs that you know are fresh
2.  Eggs in their shells expand under freezing temps, so you must shell them
3.  If you are storing eggs in rigid containers, leave a little head space for expansion
4.  Eggs should be thawed completely before using and used soon after they thaw
5.  If frozen properly, thawed eggs have the taste, texture and nutritional value of fresh eggs and can be successfully used in any recipe calling for eggs
6.  2 ways to freeze:  white and yolk seperate or whole

Whites alone-

• can freeze as is, in airtight containers
• pack as many eggs together as you will need for your favorite recipes
• you will need to thaw and use an entire container at one time (thaw in refrig, about 9 hours)

Yolks alone-

• You will need to stabilize the yolk so that they won't become hard and pasty after thawing
• To stabilize- add  1 tsp. salt or 1 tsp. honey to each cup of yolks (12 yolks make 1 cup)                      -break up the yolks and stir in the salt and honey
• Mark containers with stabilizer used so that you won't ruin recipes by adding more salt or honey than intented

Whole Eggs-

• Need to stabilize them with 1 tsp salt or honey per cup (5 eggs make 1 cup)
• Scramble the eggs before packing and freezing
• Whole eggs can be packed together in air-tight container
• To pack seperately, use plastic ice cube tray.  When eggs are frozen, pop them out and store all cubes in a freezer bag

A Wealth of Preparedness Information

Went to a local Preparedness Fair tonight and came away with a link to downloaded files of their information.  On the site there is everything from food storage, to water, to communication, to canning, to first aid, to etc., etc.

  Take a Look!

http://www.downloadfilecabinet.com

Tips For Cooking and Canning Beans

Using dried beans can save a lot of money over using store-bought beans in a can.  Below are some tips for preparing dried beans.

4 Methods:

--Pressure Cooker, Crock Pot, Stove Top, and Microwave

--See this site for basic information about each method:
http://www.centralbean.com/cooking.html#How%20To%20Cook%20Dried

You can also Pressure Can your beans to have them ready at a moment's notice:  

Check-out the following link for instructions on pressure canning beans:
http://www.uga.edu/nchfp/how/can_04/beans_peas_shelled.html

 TIP:  *8-9 cups of beans after soaking will fill 7 quarts

          *Be sure to wipe the rim edges well, before putting on the lids

          *FYI:  All sources I found suggested canning beans without any seasoning and adding them after you  open them and are ready to eat them (some flavors suffer with canning, and some seasonings, such as salt, can stop the beans from cooking properly)

You can also Freeze your Cooked Beans
See this link for instructions:   http://www.centralbean.com/cooking.html#Freezing%20Cooked

 

Food Expiration Guidelines

Here are some tips from the Gourmet Sleuth website:
http://www.gourmetsleuth.com/Articles/Nutrition-Health-Food-Labeling-646/food-expiration-dates-faqs.aspx

Below is one example of the information you will find.  Below the example is a listing of topics covered on the website.  Just click on a topic and it will take you to the site.

Can you use baking powder or baking soda after the expiration date?

Dry leavening agents (baking powder, baking soda) will probably be marked with a "best used" date and if stored tightly sealed they most likely usable beyond that date. Typically they last 6 months to a year but you can test the potency of baking powder or baking soda; here is how:

Test baking soda: mix 1/4 teaspoon baking soda with 2 teaspoons of vinegar and the mixture should bubble immediately; if not, replace it.

Test baking powder: mix 1 teaspoon baking powder with 1/2 cup hot water and the mixture should bubble immediately; if not, replace it

FAQ's

• Does fish expire when refrigerated?
• How long does cheese expire after opening?
• What are dairy products sell by dates law united states?
• What Are Food expiration dates?
• How long after sell by date can you use poultry?
• When do you throw away canned goods from grocery store?
• How long after the expiration date can you eat something?
• What is the expiration of date powder sugar?
• Can you use baking powder or baking soda after the expiration date?
• Can food coloring expire?
• What does is the sell by date I see on food packages?
• How long can you keep butter after sell by date?
• Does flour have an expiration date?
• How Long Is Milk Good After The Sell By Date
• Does Canned Soda Expire?

Cabbage Casserole

3/4 lb ground beef, cooked and drained
1 quart whole tomatoes, (1/2 whole, 1/2 pureed)
1 cup instant white rice
1/2 medium-sized cabbage
1/2 c. water

Place all ingredients in pressure cooker.  Bring to pressure according to your cooker's instructions.  Once at pressure, cook for 5 minutes.  COOL AT ONCE.   Serve with garlic salt and vinegar, if desired.

Beef Stew

This is so easy and so good!

1 TBS vegetable oil
1 small onion, diced
2 lbs cubed beef stew meat
4-5 medium potatoes, peeled and cubed
5 carrots, peeled and sliced
3 cubes beef bouillon
3 cups water
salt to taste

 1.  Heat oil in pressure cooker over medium-high heat.  Add beef and onion and cook until browned on the outside.
2.  Stir in water, bouillon cubes, and carrots.  Close the lid and bring to 10 lbs of pressure (standard if you don't have a regulator).
3.  Cook for 16 minutes.
4.  When the 16 minutes are up, COOL AT ONCE.
5.  Remove the lid and add potatoes. 
6.  Replace the lid and bring cooker to 10 lbs of pressure again.
7.  Cook for 4 minutes.
8. COOL AT ONCE.
9.  Add salt and pepper to taste.

Spaghetti Meat Sauce

Another pressure cooker staple in our home that could easily be converted to use home storage ingredients.

Spaghetti Meat Sauce

1 lb. lean ground beef                       1 tsp parsley flakes
1 (14 oz) can diced tomatoes            1/2 tsp oregano
1/2 c. water                                      1/2 tsp basil 
1/2 c. chopped onion                        1/4 tsp thyme
1/2 c. chopped celery                       1 tsp salt
1/2 c. diced bell pepper                    2 tsp sugar
1 clove garlic                                    1 (6 oz.) can tomato paste
1 (13oz) can mushroom, drained

Brown meat and drain.  Add all ingredients, except tomato paste, to pressure cooker.  Bring cooker to pressure according to manufacturer's directions. Cook 8 minutes.  Cool cooker at once.  Stir in tomato paste and simmer, uncovered, to desired thickness (sometimes I add a little cornstarch too.)  Serve sauce over spaghetti.