Peach Leather

My 6 year-old and I just mixed up a quick batch of peach leather to put in the food dehydrator. Here is a recipe shared by Dani S. at our last food storage meeting. It can be used with a dehydrator or you can make it by putting it outside in the sun!

Peach Leather

1 Peel and remove seeds from about six peaches.

2. Slice into quarters and put in blender

3. Add 2 TBS honey

4. Blend

5. Cover jelly roll pan with plastic wrap

6. Pour puree onto jelly roll pan

7. Set outside in the sun for approximately 2 days ( I bring mine in at night) until the fruit leather pulls easily away from the plastic wrap

8. Roll like a fruit roll-up. Enjoy!

(Hint: I cover mine with a window screen to help keep pests away. However, pests are not usually an issue.)

Regrowing Green Onions

I haven't tried this, but plan to...

I cut the green tops off just above that first rubberband to help keep them together in the water. I had my green onions just hanging out in a small tupperware container on my kitchen counter in indirect sunlight and they did really well. I really liked the living greenery it’s added to my kitchen! I wonder how many times it will regrow? Indefinitely? Does anyone know? As I figure that out, I’ll be on the look out for a smaller size vase that would work well for my green onions. I think a cute little vase of green onions with instructions for regrowing the tops would make a great gift for any cook, especially one without a garden.

(Found on http://giveldsgifts.com/gift-for-a-cook-and-green-onion-experiment.html)

PINEAPPLE (made from zucchini)

I have not tried this recipe, but after trying the zucchini apple pie, I am convinced that this could be really good. What a great way to use up an overabundance of zucchini and save lots of money on pineapple. Let me know if you try it and how it tastes!

Zucchini Pineapple

• 18 cups ground zucchini
• 1/2 cup lemon juice
• 3 cups sugar
• 1 (46 ounce) can pineapple juice

1. Bring juices and sugar to a boil.

2. Add squash and simmer 20 minutes.

3. Pack and seal in hot jars and lids. This should be processed using modern canning methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. Similar recipes call for this to be processed in a boiling water bath for 15 minutes.

4. Makes 12 pints of crushed pineapple.

5. May be used as you would regular pineapple.

Found on Recipe Zaar. Submitted by Foxjen www.recipezaar.com/Zucchini-Pineapple-9531

Zucchini "Apple" Pie

In case you are overrun with zucchini from your garden or are lucky enough to be given a quantity by a friend, here is a recipe that received rave reviews from our food storage group--- Try calling it apple pie and see if anyone can tell it is not made with apples!

Zucchini "Apple" Pie
Contributed by Lori P of GJ

12-16 cups zucchini
1 cup lemon juice
2 cups sugar
1/4 tsp nutmeg
2 tsp cinnamon

Crumb Topping
1 cup sugar
3/4 cup flour
1/3 cup soft butter
Combine all ingredients and mix with a fork

Peel and seed zucchini. Cut into "apple" slices. In a pot, combine zucchini, lemon juice, and sugar. Cook until zucchini is translucent and tender. Add nutmeg and cinnamon. Add flour to thicken to desired consistency, about 3/4 to 1 cup. Pour into 9X13 pan (for fruit crisp) or 2 9-inch pie crusts. Add crumb topping. Bake for 1 hour at 350 degrees.

3 Lessons Learned

Confession... I am not a food storage expert! As a matter of fact, I started this blog to force myself to try to become at least proficient in food storage skills. It is my hope that as I take this journey to educate myself that others who read this blog will be educated and helped too.

There are 3 things I have discovered that have changed my thinking about what food storage is and how to go about it. I hope the following will be helpful to you too.

1. My Food Storage will not look like your food storage (and it's ok!)
I have heard "store what you eat" forever, but not really understood it until now. I kept thinking things like, "Everyone is buying #10 cans, and 50 lb sacks of everything, but my family would never eat all of that in time, it will just waste." This thinking created a mental block for me and kept me from getting started until now.

Finally, the light bulb has come on and I understand what everyone was trying to say and for me I wish people had said "Store What you Eat, the WAY you will eat it." Meaning, for my family, I can buy regular 15 oz cans. I had to keep telling myself, "Really, it is ok, you are not breaking any food storage rules!" I realize this is more costly now, but in the long run I figure it will even out because I will not waste my food storage by opening #10 cans of food that we will not eat before they spoil. I also know this works for me, because I have overcome my mental block about food storage and am now starting to "Store What we Eat, The Way we will Eat It." Of course I have bought bulk in the long term basics, but for my 1 year supply, smaller is better for our family! I know people who store a lot of freeze-dried food and that is what feels right for their needs. Whatever feels right for your family, just do it!

2. Family Favorites method
The other eye-opening discovery I have made about food storage is what I call the "Family Favorites Method." Research shows that families eat the same 10 main dish meals 80% of the time. This is not a revelation to me, it is definitely a fact. We rotate our favorite meals every few weeks. This method is how I am setting up my 3 month and then 1 year supply. Check out these two sites and see if this method makes sense for your family!


http://extension.usu.edu/files/publications/publication/FN_500.pdf

http://www.theideadoor.com/PDF%20Files/RS/EverythingUnderTheSun.pdf

3. Make sure you have a plan
I have always heard the advice, "Even if you can't afford a lot for food storage you can start. Just pick up a few extra things each time you shop and put it away for food storage." I agree with this philosophy, I just think once again a little addition is needed, "...just make sure you have a plan." I have fallen into the trap of buying whatever is on sale or what is offered by a group purchase thinking that "hey, it's food storage, I need to buy it." Actually, too often it ends up being a bigger quantity than my family will use. I have also met people who say they have a lot of odds and ends in their food storage area, but have no idea if they have anything that will go together to make a meal. Thus, the advice to make sure you have a plan. Whether you use the Family Favorites method or another one, make sure you know what you need to buy so you are not wasting time and money.

FILTERED WATER BOTTLES

The issue of Filtered Water Bottles has come up and I promised to post what I have found in my research. Please beware, that I may not have all the answers, but hopefully this is a place to start if you are needing to purchase filtered water bottles for your family.

Things to consider:

• The smaller the micron level, the more it will filter out
• The smaller the micron level, the slower the water flow
  
• How many gallons of water will it filter
  
• Some filters are replaceable, others are attached to bottle so you have to buy entire new unit at end of use
• Is the bottle made of bpa-free, food grade plastic
• How does it perform to limit odors and tastes
  

Listed Below are my picks for the best water bottles, for the best price:

Katadyn Exstream XR (campingteam.com) $44.95  or (prepare direct.com) $44.95 free shipping
http://www.campingteam.com/kaexwapubowh.html  
http://www.preparedirect.com/Katadyn_Exstream_Purifier_Bottle_26_oz_p/1303003.htm

The Katadyn Exstream claims to be "The Only EPA-Registered Purification Bottle That Removes ALL Types Of Organisms, Including Viruses!" This appears to be the ultimate protection. Please note that since this bottle has smaller filters the water flow will be slower.


You may want to opt for a cheaper bottle and utilize the following advice:

Note: If using a source of water that might contain extreme bacteriological or viral contamination, it is recommended that two drops of plain Clorox or iodine be added to each refill before filtering. This will kill minute pathogens such as viruses. The disinfectant will then be filtered from the water entirely removing its odor, color and taste. (http://drinking-water-filter-system.com/personal-portable-water-filter-bottle.htm) You would need to do this for the following water bottles, as they do not filter viruses:

Katadyn Microfilter Bottle (Amazon.com) $31.46 free shipping
http://www.amazon.com/Katadyn-8014522-Water-Microfilter-Bottle/dp/B0007U0170/ref=sr_1_1?ie=UTF8&s=sporting-goods&qid=1225818051&sr=8-1#productPromotions

Personal Water Filter Bottles (911 Water) $29.99 + shipping (discounts on add'l bottles)
http://drinking-water-filter-system.com/personal-portable-water-filter-bottle.html

Pure Water 2 Go Biological Filter Bottle (Inspired Living.com) $31.46 + shipping

http://www.inspiredliving.com/health-wellness-center/index1.html


Happy Hunting! Please email me with any questions, suggestions foodstoragegj@gmail.com

Amazing Pizza Crust Recipe

As promised to the Tuesday Night Food Storage Group, here is the "never-failed-yet" pizza crust recipe. I LOVE how everything dumps together, then just stir and let rise 10 minutes! Yes! Use this for breadsticks, calzones, pot pie pockets, etc.....

I usually double this recipe for a family of 5.

Super Speedy Pizza Crust

2 ¾ to 3 cups flour
1 c warm water (120° to 130°)
1 pkg (2 ¼ tsp) active dry yeast (note: does not have to be quick-rise yeast)
1 TBS vegetable oil
¼ tsp salt

In a mixing bowl, combine 2 cups of flour, yeast and salt. Add water and oil; beat until smooth. Add enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10 minutes. Tear off small pieces and roll into breadsticks -OR- for pizza crust- Divide dough in half. Press each half into a greased 15x10x1 baking pan. Prick dough generously with a fork. Bake at 425° for 12-16 minutes or until crust is lightly browned. Spread sauce over crust and add toppings. Bake 8-10 minutes longer.