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Posts Tagged: food

A Good Source For Emergency Preparedness Information On Food And Water

Are you prepared for and emergency?  Do you have a 3 day supply of emergency food and water on hand? Do you have supplies for a week? Two Weeks?

Utah State University (USU) recommends one gallon of water per person, per day, for drinking and hygiene. If you live in a hot arid area like we do, you should store more water per person, per day. And don't forget food and water for your household pets and/or livestock!

The home canner has a wonderful resource at her/his fingertips:  home canning experience and skills. A home canner can preserve food at home by pressure and boiling-water bath canning and dehydration to store in an emergency. If home preserved in glass jars these supplies would be specifically stored in a place to minimize jar breakage and maximize access during the emergency. You can keep three day food/water kits in your home or car trunks, to be rotated in and out of service at regular intervals.

A home canner can also preserve water. Water, as it comes from a municipal supply, is good to store in food-safe gallon jugs (page 1), according to USU; just fill from the tap and screw on the lids. To increase safety for longer term storage, water may be heat treated in sealed jars as instructed in "Water: Storage and Emergency Use", page 2, from the USU. Sounds like a good use for all those quart jars so often see in thrift shops.

The above is just a little information contained on the USU site "Food Storage". Please take a look and download their booklet "A Guide To Food Storage For Emergencies" for more information; just click on the picture of the booklet.

 

Posted on Sunday, September 30, 2018 at 6:00 AM
Tags: emergency (1), food (3), preparedness (1), preserving (19), storage (1), water (1)

Just for fun: Remember to Radish Responsibly

 

This spring my husband wanted to plant some stuff. I suggested a few radishes for sister and a couple of other things for us. All was good; we purchased seeds. Come planting he insisted we plant a FULL package of radish seeds—all at once. Do I like radishes? No.  Does he like radishes? No. Can my sister use all of them? No--maybe a bunch a week, tops. Result? Way too many radishes at one time. Soooooo. . .

Here's something just for fun: Sculpture for the Night Of The Radishes; La Noche de Rábanos.

And remember to raise radishes responsibly!

 

courtesy of yair lobo [atlas obscura user]
 
 
AND DON'T FORGET OUR UPCOMING CLASS: 
 
 
 
 
Posted on Thursday, June 28, 2018 at 9:30 AM
Tags: food (3), fun (1), night of the radishes (1), radishes (1), sculpture (1)

Why We Process and Why We Recommend Processing

Have you ever been asked why a jam or jelly needs to be processed to store on the shelf? Has someone said, "Well, I always invert my jars. What's wrong with tha?" or "My Grandma use to just pour the jelly into jars and slap lids on 'em and that's what I do! Why not?" Were you able to give them good reasons why they need to process their jams or jellies?

This post direct from our recommended resource: the NCHFP (aka the National Center for Home Food Preservation, hosted by the University of Georgia), is a nice explanation on why it is recommended to process jams and jellies.

Also nice to note is that food safety, while a big reason, is not the only reason to process. So take a gander and let me know what you think!

Why do you recommend processing jams and jellies?

 

 

Posted on Thursday, May 10, 2018 at 11:48 AM
Tags: canning (10), food (3), jams (3), jams and jellies (1), jellies (2), preserving (19), processing (2)
 
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