Water Storage Idea
This is a great idea from Brother John Stock for water storage. These are the 55 gallon drums stored 3 high in his garage. He built the stacking shelf, notice how much space that saves. He attached a spout to them for easy use. They water there lawn with the water once a year then, refill the containers with fresh water. Thank you John for sharing your brilliant idea.
Momma Smiley's Bread Recipe
In a 2 Cup measuring cup dissolve
2 Tblsp Active Dry Yeast
1 Tbls Sugar
1/2 C Warm Water
Set aside and add the following into your mixer:
2/3 C oil
2/3 C honey
2 Cups Warm water (minus 4 tblsp, replaced by lemon juice)
1 1/2 Tsp. Salt
4 Tbls. Lemon juice
4 Cups Whole wheat flour
After the yeast mixture has sat for 5 minutes add to the mixing bowl. Mix for 5 minutes, then add 2 more cups of WW flour blend for 3 minutes adding a tiny bit more if needed . This is a very sticky dough and you don’t want to add too much flour. I usually only ever add a total of 6 1/3 C of flour. Cover and et stand 10 minutes.
Put on lightly floured surface and oil your hands. Shape into loafs and place in oiled bread pans, oil the top of the dough. It will make 3- 8” x 4” loafs. Let rise until doubled in size about 20 to 30 minutes. Bake at 350 degrees for 25 to 30 minutes. Take out of pans and place on cooling rack. This bread will seem super soft so let it rest on the cooling rack for 5 minutes before diving into it. This is the sweetest most moist bread I’ve ever had. I love it!
2 Tblsp Active Dry Yeast
1 Tbls Sugar
1/2 C Warm Water
Set aside and add the following into your mixer:
2/3 C oil
2/3 C honey
2 Cups Warm water (minus 4 tblsp, replaced by lemon juice)
1 1/2 Tsp. Salt
4 Tbls. Lemon juice
4 Cups Whole wheat flour
After the yeast mixture has sat for 5 minutes add to the mixing bowl. Mix for 5 minutes, then add 2 more cups of WW flour blend for 3 minutes adding a tiny bit more if needed . This is a very sticky dough and you don’t want to add too much flour. I usually only ever add a total of 6 1/3 C of flour. Cover and et stand 10 minutes.
Put on lightly floured surface and oil your hands. Shape into loafs and place in oiled bread pans, oil the top of the dough. It will make 3- 8” x 4” loafs. Let rise until doubled in size about 20 to 30 minutes. Bake at 350 degrees for 25 to 30 minutes. Take out of pans and place on cooling rack. This bread will seem super soft so let it rest on the cooling rack for 5 minutes before diving into it. This is the sweetest most moist bread I’ve ever had. I love it!
Momma Trudo's Bread Recipe
Yield is 2 loafs in the 8” x 4” pans.
In a 4 Cup measuring cup mix the following until well blended:
2 eggs
3 Tbls. Oil
1 Tbls Salt
4 Tbls. Sugar
Add enough warm water to equal 3 cups of total mixture. Make sure the mixture is warm (not hot).
Pour this into mixer.
Next add:
4 Tbls. Gluten Flour
4 ½ C Whole wheat flour
1-250 or 500 mg Vitamin C tablet crushed
2 Tbls. Instant Dry Yeast
Turn on mixer and mix until well blended start on low then move to a medium speed. Mix for 5 minutes then add ½ C additional flour as needed until dough pulls away from bowl. Make sure you do not add to much go slow. After it is all blended, let it rest 5-10 minutes.
Now take dough cut in 2 and shape into loafs. Place into 2 oiled 8”x4” bread pans and let rise until doubled. This usually takes between 15 to 30 minutes. Bake in a 350 degree oven for 35-45 minutes or until bread sounds hallow when thumped and bottom has browned.
In a 4 Cup measuring cup mix the following until well blended:
2 eggs
3 Tbls. Oil
1 Tbls Salt
4 Tbls. Sugar
Add enough warm water to equal 3 cups of total mixture. Make sure the mixture is warm (not hot).
Pour this into mixer.
Next add:
4 Tbls. Gluten Flour
4 ½ C Whole wheat flour
1-250 or 500 mg Vitamin C tablet crushed
2 Tbls. Instant Dry Yeast
Turn on mixer and mix until well blended start on low then move to a medium speed. Mix for 5 minutes then add ½ C additional flour as needed until dough pulls away from bowl. Make sure you do not add to much go slow. After it is all blended, let it rest 5-10 minutes.
Now take dough cut in 2 and shape into loafs. Place into 2 oiled 8”x4” bread pans and let rise until doubled. This usually takes between 15 to 30 minutes. Bake in a 350 degree oven for 35-45 minutes or until bread sounds hallow when thumped and bottom has browned.
Trudo Bread Recipe
Trudo Bread Recipe
2 Tablespoons dry yeast ½ cup warm water
4 Cups White Whole wheat flour 2 Cups Milk Scalded
2 Cups unbleached flour 2 Tablespoons canola oil
3 Tablespoons Honey 1 ½ Teaspoons Salt (I use sea salt)
1 Vitamin C Tablet 500 mg 4 Tablespoons Wheat Gluten
In 2 cup measuring cup dissolve
2 Tbsp. Dry active Yeast
3 Tbsp. Honey
½ Warm water
Set aside and let yeast develop.
Then in a large bowl combine:
3 Cups whole wheat flour
2 Cups scalded milk cooled to lukewarm
Add yeast to flour and milk and stir vigorously for 50 to 70 strokes. Cover with plastic wrap and then a towel and place in warm area for 20 minutes. It will raise and look like a sponge.
Next add,
1 Cup whole wheat flour
2 Cups unbleached flour
1 ½ tsp. salt
2 Tbsp. Oil
4 Tbsp. Wheat Gluten
Vitamin C
Mix together with a spoon then dump out onto counter and knead until smooth about 10 minutes. Place in a greased bowl turning once cover with plastic wrap and a towel and put in a warm area. Let rise 10 minutes.
Punch down dough, divide in half, and shape into loaves. Place in greased pans 9 x 5 inch cover with cloth and let rise 20 to 30 minutes until doubles.
Bake in a preheated oven at 350 degrees for about 25 to 30 minutes or until brown and hollow sounding, Cool on cooling rack. For softer crust rub with butter or margarine after out of oven.
2 Tablespoons dry yeast ½ cup warm water
4 Cups White Whole wheat flour 2 Cups Milk Scalded
2 Cups unbleached flour 2 Tablespoons canola oil
3 Tablespoons Honey 1 ½ Teaspoons Salt (I use sea salt)
1 Vitamin C Tablet 500 mg 4 Tablespoons Wheat Gluten
In 2 cup measuring cup dissolve
2 Tbsp. Dry active Yeast
3 Tbsp. Honey
½ Warm water
Set aside and let yeast develop.
Then in a large bowl combine:
3 Cups whole wheat flour
2 Cups scalded milk cooled to lukewarm
Add yeast to flour and milk and stir vigorously for 50 to 70 strokes. Cover with plastic wrap and then a towel and place in warm area for 20 minutes. It will raise and look like a sponge.
Next add,
1 Cup whole wheat flour
2 Cups unbleached flour
1 ½ tsp. salt
2 Tbsp. Oil
4 Tbsp. Wheat Gluten
Vitamin C
Mix together with a spoon then dump out onto counter and knead until smooth about 10 minutes. Place in a greased bowl turning once cover with plastic wrap and a towel and put in a warm area. Let rise 10 minutes.
Punch down dough, divide in half, and shape into loaves. Place in greased pans 9 x 5 inch cover with cloth and let rise 20 to 30 minutes until doubles.
Bake in a preheated oven at 350 degrees for about 25 to 30 minutes or until brown and hollow sounding, Cool on cooling rack. For softer crust rub with butter or margarine after out of oven.
Cracked Wheat and Bulgar
Raw whole wheat berries that are crushed to varying qualities of texture are called cracked wheat and require cooking. These are also found in 3 grades of coarseness: fine, medium and coarse, the choice of which depends on use and preference.
Wheat can be cracked in your blender, or grinder. Be sure that sift it well after cracking. Then it is ready for cooking.
Cooked Cracked Wheat
1 Cup cracked wheat, (sifted)
1 tsp. salt (opt.)
3 to 4 cups Water
1Tbsp, butter or oil
Combine, cover, and bring to a boil. Reduce heat; simmer 20 minutes. Can be served as cereal by adding milk, honey or brown sugar. This also has many other uses.
Cracked Wheat as a meat extender:
Use half cooked cracked wheat with half ground beef in any recipe calling for ground beef.
Can also be used in place of rice in recipes.
Cracked Wheat Pilaf
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
1 cup cracked wheat 2 1/2 cups water
2 tablespoons chopped, fresh parsley 1 tablespoon olive oil
salt and freshly ground black pepper to taste
Cooking Instructions
1. In a dry skillet (with at least 2" sides) over medium heat, toast the wheat, stirring constantly. After a few minutes it will give off a nutty aroma; stir in 2 1/2 cups boiling water and a dash of salt.
2. Lower the heat and simmer, covered, until the wheat is tender, about 15 minutes.
3. Place a cloth under the lid and let stand 5 minutes. Stir in the olive oil and parsley. Add salt and pepper to taste.
Tuna Wheat salad
1 can tuna 1tsp grated onion
1/3 C diced celery 1 Tbsp. Salad dressing
½ C cooked wheat (cracked or whole I prefer cracked in this)
½ tsp celery salt Ground black pepper to taste
Mix together and serve cold.
Bulgur
Raw wheat berries that are soaked, then steamed (hence pre-cooked if you will), dried and then crushed are called bulgur. These can also be cracked in your blender after dried.
Tabouli Salad
1/4 C fresh mint
1/4 C fresh basil
1/4 C fresh cilantro
The juice of 2 to 3 lemons
¼ C olive oil
2 crushed garlic cloves
2 roma tomatoes (optional) excess juice drained off
1 cucumber chopped
2 green onions chopped
Directions:
Cover bulgur with hot water and soak for 15 minutes. Squeeze out excess water. Mix in all other ingredients into bulgar, then salt and pepper to taste. Allow this to rest until bulgur is soft, about 30 minutes.
Cracked wheat and bulgur, are they interchangeable?
This depends on whether the recipe requires cooking or not and your own degree of purism. A salad recipe such as tabooli is uncooked, and so requires true bulgur as do recipes where bulgur is brought to the boil, cooked for a moment then left to rest off heat to swell as in a pilaf. Recipes requiring longer cooking times or coarse grain bulgur can be replaced with cracked wheat, but will need more cooking time.
Wheat can be cracked in your blender, or grinder. Be sure that sift it well after cracking. Then it is ready for cooking.
Cooked Cracked Wheat
1 Cup cracked wheat, (sifted)
1 tsp. salt (opt.)
3 to 4 cups Water
1Tbsp, butter or oil
Combine, cover, and bring to a boil. Reduce heat; simmer 20 minutes. Can be served as cereal by adding milk, honey or brown sugar. This also has many other uses.
Cracked Wheat as a meat extender:
Use half cooked cracked wheat with half ground beef in any recipe calling for ground beef.
Can also be used in place of rice in recipes.
Cracked Wheat Pilaf
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
1 cup cracked wheat 2 1/2 cups water
2 tablespoons chopped, fresh parsley 1 tablespoon olive oil
salt and freshly ground black pepper to taste
Cooking Instructions
1. In a dry skillet (with at least 2" sides) over medium heat, toast the wheat, stirring constantly. After a few minutes it will give off a nutty aroma; stir in 2 1/2 cups boiling water and a dash of salt.
2. Lower the heat and simmer, covered, until the wheat is tender, about 15 minutes.
3. Place a cloth under the lid and let stand 5 minutes. Stir in the olive oil and parsley. Add salt and pepper to taste.
Tuna Wheat salad
1 can tuna 1tsp grated onion
1/3 C diced celery 1 Tbsp. Salad dressing
½ C cooked wheat (cracked or whole I prefer cracked in this)
½ tsp celery salt Ground black pepper to taste
Mix together and serve cold.
Bulgur
Raw wheat berries that are soaked, then steamed (hence pre-cooked if you will), dried and then crushed are called bulgur. These can also be cracked in your blender after dried.
Tabouli Salad
1/4 C fresh mint
1/4 C fresh basil
1/4 C fresh cilantro
The juice of 2 to 3 lemons
¼ C olive oil
2 crushed garlic cloves
2 roma tomatoes (optional) excess juice drained off
1 cucumber chopped
2 green onions chopped
Directions:
Cover bulgur with hot water and soak for 15 minutes. Squeeze out excess water. Mix in all other ingredients into bulgar, then salt and pepper to taste. Allow this to rest until bulgur is soft, about 30 minutes.
Cracked wheat and bulgur, are they interchangeable?
This depends on whether the recipe requires cooking or not and your own degree of purism. A salad recipe such as tabooli is uncooked, and so requires true bulgur as do recipes where bulgur is brought to the boil, cooked for a moment then left to rest off heat to swell as in a pilaf. Recipes requiring longer cooking times or coarse grain bulgur can be replaced with cracked wheat, but will need more cooking time.
Cooking with Whole Wheat Berries
Whole wheat berry is basically your whole wheat that is not ground, crushed, or rolled. It is just the whole kernal.
The usual portions to cook it are 1 part wheat to 2 parts water. The wheat will triple in size when cooked. Wheat can be steamed, cooked in a crock-pot, pressure cooker, bottler soaked and many other ways.
Stove-top method
Rinse 1 Cup of wheat berries. Add 2 Cups cool water and 1 teaspoon salt . Bring to a boil and simmer for 1 hour covered. You may need to add additional water. Wheat does not need to be covered to cook it can be steamed. Steamed. Water should mostly be absorbed at the end of cooking time. Wheat will be plump, drain any excess water off. Wheat can be stored for up to 1 week in refrigerator or frozen for longer periods of time.
Some people like to soak their wheat over night in water before cooking it. It’s up to you.
Thermos Method Wheat (super easy and turns out great)
Bring 1 C dry whole kernel wheat, 1 ½ C water, and 1 tsp. salt (opt.) to a boil. Pour into a stainless steel glass-lined thermos bottle (preheat the thermos bottle with boiling water. Secure cap and lay it on it’s side. In the morning pour off any additional liquid, add butter and honey or brown sugar and serve hot.
*The cooked wheat berries can be used in many ways. Add to your
favorite soups, chili, casseroles, stews, or sandwich spreads. Use in place of rice.
*Here is a recipe using the cooked wheat that I love to make and freeze to ouse for pizza topping!
Wheat Sausage
2 cups ground cooked wheat ( not packed-grind with fine blade in food grinder)
1 ½ to2 tsp. ground sage 1 egg
¼ tsp. each onion and garlic powder 1 Tbs. Brown sugar
1 tsp beef bullion 1 Tbsp. oil
1 tsp Worcestershire sauce 1 tsp sausage seasoning
Mix all ingredients except wheat together. Fold wheat in. Drop from spoon into a frying pan with hot oil. Fry about 6-7 minutes. Freezes well after cooking and is great on pizza.
The usual portions to cook it are 1 part wheat to 2 parts water. The wheat will triple in size when cooked. Wheat can be steamed, cooked in a crock-pot, pressure cooker, bottler soaked and many other ways.
Stove-top method
Rinse 1 Cup of wheat berries. Add 2 Cups cool water and 1 teaspoon salt . Bring to a boil and simmer for 1 hour covered. You may need to add additional water. Wheat does not need to be covered to cook it can be steamed. Steamed. Water should mostly be absorbed at the end of cooking time. Wheat will be plump, drain any excess water off. Wheat can be stored for up to 1 week in refrigerator or frozen for longer periods of time.
Some people like to soak their wheat over night in water before cooking it. It’s up to you.
Thermos Method Wheat (super easy and turns out great)
Bring 1 C dry whole kernel wheat, 1 ½ C water, and 1 tsp. salt (opt.) to a boil. Pour into a stainless steel glass-lined thermos bottle (preheat the thermos bottle with boiling water. Secure cap and lay it on it’s side. In the morning pour off any additional liquid, add butter and honey or brown sugar and serve hot.
*The cooked wheat berries can be used in many ways. Add to your
favorite soups, chili, casseroles, stews, or sandwich spreads. Use in place of rice.
*Here is a recipe using the cooked wheat that I love to make and freeze to ouse for pizza topping!
Wheat Sausage
2 cups ground cooked wheat ( not packed-grind with fine blade in food grinder)
1 ½ to2 tsp. ground sage 1 egg
¼ tsp. each onion and garlic powder 1 Tbs. Brown sugar
1 tsp beef bullion 1 Tbsp. oil
1 tsp Worcestershire sauce 1 tsp sausage seasoning
Mix all ingredients except wheat together. Fold wheat in. Drop from spoon into a frying pan with hot oil. Fry about 6-7 minutes. Freezes well after cooking and is great on pizza.
YEAST
There are 2 main types of yeast used these days, Dry Active Yeast and Instant Yeast. Instant yeast is also called Fast acting , Fast Rising, Rapid Rise, or Bread Machine Yeast.
Dry Active Yeast
1 package active dry yeast = about 2 1/4 teaspoons = 1/4 ounce
4 ounce jar active dry yeast = 14 tablespoons
Active dry yeast has a larger particle size than Instant Active Dry Yeast, making it necessary to proof, usually water, before using. Recommended water temperatures will vary by manufacturer between 100 - 115 degrees F as measured with a thermometer.
Storage of Dry Active Yeast:
*Active dry yeast will keep well beyond its expiration date printed on the package for one (1) year if unopened at room temperature. It will keep longer if frozen. Place directly in the freezer in its vacuum sealed container. If frozen, you can use it directly without thawing.
*If opened, active dry yeast will keep 3 months in the refrigerator and 6 months in the freezer. Keep yeast in its original container with the opened flap folded closed in a re-sealable plastic bag. Stored at room temperature and opened without a protective outer container it loses its power at about 10% per month.
Instant Yeast
(Fast acting , Fast Rising, Rapid Rise, or Bread Machine Yeast)
1 envelope or packet of instant yeast = 2 1/4 teaspoons /about 1/4 ounce
*Instant or Rapid Rise Yeast does not require warm liquid to be activated. This type of yeast has been genetically engineered from different strains of yeast to produce breads. Rapid rise yeast is also more finely granulated than active dry yeast, so it does not need to be dissolved in water first. It can be added directly to the dry ingredients, making it a popular choice for use with bread machines.
*Instant active or rapid rise yeast is added to the dry ingredients. Then, the liquid portion of the recipe's ingredients, warmed to 120 – 130 degrees F, as measured with a thermometer, are added to make a dough.
*When using Instant Active Dry Yeast, the bread recipe only needs one (1) rise. The first rise is replaced by a ten minute rest, and you don't need to "punch the dough down" afterwards. The second rise takes place after the dough has been shaped into a loaf.
*It will take approximately 30 minutes to one hour in a warm place (longer in the refrigerator as a slow rise) until the dough is just about doubled in bulk.
Storing Instant Yeast
Storage for Instant Yeast
*Instant yeast will keep a year at room temperature if unopened and a little longer in the freezer.
*If opened, it will keep 3 months in the refrigerator and 6 months in the freezer. Keep yeast in its original container with the opened flap folded closed in a re-sealable plastic bag.
*To substitute instant or bread machine yeast for active dry yeast, use 25% less instant yeast than active dry.
Measuring Yeast
You do not need to be exact in measuring yeast. Remember it's going to multiply like crazy anyway. A little less is fine; the dough will rise more slowly and may taste better. NOTE: Too much yeast will give an unpleasantly yeasty flavor and aroma.
Testing Your Yeast
If you are not sure if your yeast is good test it!
Sugar is used in testing yeast. To test yeast: Add 1 to 1/2 teaspoon of sugar to the yeast when stirring it into the water to dissolve. If it foams and bubbles within 10 minutes, you know the yeast is alive and active. (this only works with Dry active yeast and NOT Fast Acting Yeast)
Dry Active Yeast
1 package active dry yeast = about 2 1/4 teaspoons = 1/4 ounce
4 ounce jar active dry yeast = 14 tablespoons
Active dry yeast has a larger particle size than Instant Active Dry Yeast, making it necessary to proof, usually water, before using. Recommended water temperatures will vary by manufacturer between 100 - 115 degrees F as measured with a thermometer.
Storage of Dry Active Yeast:
*Active dry yeast will keep well beyond its expiration date printed on the package for one (1) year if unopened at room temperature. It will keep longer if frozen. Place directly in the freezer in its vacuum sealed container. If frozen, you can use it directly without thawing.
*If opened, active dry yeast will keep 3 months in the refrigerator and 6 months in the freezer. Keep yeast in its original container with the opened flap folded closed in a re-sealable plastic bag. Stored at room temperature and opened without a protective outer container it loses its power at about 10% per month.
Instant Yeast
(Fast acting , Fast Rising, Rapid Rise, or Bread Machine Yeast)
1 envelope or packet of instant yeast = 2 1/4 teaspoons /about 1/4 ounce
*Instant or Rapid Rise Yeast does not require warm liquid to be activated. This type of yeast has been genetically engineered from different strains of yeast to produce breads. Rapid rise yeast is also more finely granulated than active dry yeast, so it does not need to be dissolved in water first. It can be added directly to the dry ingredients, making it a popular choice for use with bread machines.
*Instant active or rapid rise yeast is added to the dry ingredients. Then, the liquid portion of the recipe's ingredients, warmed to 120 – 130 degrees F, as measured with a thermometer, are added to make a dough.
*When using Instant Active Dry Yeast, the bread recipe only needs one (1) rise. The first rise is replaced by a ten minute rest, and you don't need to "punch the dough down" afterwards. The second rise takes place after the dough has been shaped into a loaf.
*It will take approximately 30 minutes to one hour in a warm place (longer in the refrigerator as a slow rise) until the dough is just about doubled in bulk.
Storing Instant Yeast
Storage for Instant Yeast
*Instant yeast will keep a year at room temperature if unopened and a little longer in the freezer.
*If opened, it will keep 3 months in the refrigerator and 6 months in the freezer. Keep yeast in its original container with the opened flap folded closed in a re-sealable plastic bag.
*To substitute instant or bread machine yeast for active dry yeast, use 25% less instant yeast than active dry.
Measuring Yeast
You do not need to be exact in measuring yeast. Remember it's going to multiply like crazy anyway. A little less is fine; the dough will rise more slowly and may taste better. NOTE: Too much yeast will give an unpleasantly yeasty flavor and aroma.
Testing Your Yeast
If you are not sure if your yeast is good test it!
Sugar is used in testing yeast. To test yeast: Add 1 to 1/2 teaspoon of sugar to the yeast when stirring it into the water to dissolve. If it foams and bubbles within 10 minutes, you know the yeast is alive and active. (this only works with Dry active yeast and NOT Fast Acting Yeast)
Bread Making Tips and Tricks
*Yeast is usually the cause of most failed bread making attempts make sure you have good yeast that is not too old.
*Use a mixer or bread machine if you have one. It makes it easier!
*Water needs to be the right temperature when added to your yeast or dough to activate it and not to hot so you don’t kill it.
*Make sure your flour is not to hot when you add it to you dough or it can make the dough temperature too hot and kill your yeast too.
*When mixing whole wheat yeast dough, beat all the ingredients with only ½ the amount of flour in the recipe, by hand or machine 5-10 minutes to develop the gluten content. Gradually mix in the remaining flour until a soft dough is formed.
*Wheat dough must be softer and more moist than white dough. So keep it just so it’s not to sticky to handle.
*Wheat dough requires more yeast then white, approximately 1 ½ times more. So if converting a white bread recipe to wheat add more yeast.
*When using fast acting yeast, the 1st rise is only a 10 minute rest. Do not punch the dough down just form into loafs. This is when the 2nd rise occurs so after dough has risen bake it.
*A yeast bread recipe using 3 cups flour fits into a medium loaf pan 8 1/2 x 4 1/2; it will give you a nice rounded top.
*The larger loaf pan, commonly available in stores, 9x5 is really for quick bread recipes (quick breads generally use baking powder and baking soda as the leavening agents, rather than yeast), such as banana and zucchini bread. May not give you as nice of a loaf with yeast breads.
*When raising your bread place on a cooling rack with a pan of hot water underneath and then cover dough with a clean towel
*When waiting for the final rise you want the dough to double in size. You can also test if it’s ready by poking it gently and if it springs back it is ready.
*Bake your wheat breads at 350 degrees, higher temps will not work as well, be sure your oven is pre-heated.
*If your bread browns too quickly cover with loose foil the last 10 to 15 minutes of baking.
*Bread is done when you tap it and it sounds hallow and the bottom is browned.
*Turn out and cool on wire racks. Using wire cooling racks. right away will keep your bread from getting a soggy steamed crusts.
*For a softer crust butter the top of your bread when it comes out of the oven.
*Refrigeration will retard mold on your bread, but accelerates staleness.
*Freezing loaves after they have completely cooled will keep loaves almost as just baked fresh for up to 3 months. Wrap with plastic wrap then place in a freezer zip lock bag, push out the air and freeze.
*Vitamin C to the Rescue!
By using vitamin C, Ascorbic Acid, you help prevent the gluten bonds from breaking down in your dough. It will also help repair gluten bonds that have already been broken. Vitamin C helps sustain the leavening of bread loaves during baking and acts as a preservative & deters mold and bacterial growth. It also promotes yeast growth causing your yeast to work longer and faster and helps produce the acidic atmosphere in which yeast grows best.
Use 1/4 tablespoon of vitamin C crystals (powdered, Ascorbic Acid) or a 250mg tablet crushed in a tablespoon added to liquids per 4-loaf recipe.
*Lecithin
Derived from soybeans, it helps bread remain moist and soft by slowing down oxidation of its liquid components and acts as a binder. So It keeps bread fresher longer & works with the gluten to make a lighter bread. It comes in granular, liquid or powdered form. 1 ½ tsp. of liquid or granular per loaf is sufficient as a binder. If you use powdered follow directions on can.
*Vital Wheat Gluten
This helps improve the rise and texture of bread. Only use when making breads with whole grain flours. Generally it’s 1 Tbls. Per cup of whole grain flour.
*Lemon Juice or Vinegar In Bread?
Did you know that you can use lemon juice or vinegar when making bead? Apparently it is an old trick of strudel makers to make the strudel soft. I've tried both lemon juice and vinegar and had fabulous results. The bread is soft and tender and stays that way for at least 3 days (as long as breed lasts around my house). You can't taste either the lemon juice or vinegar in the bread. The acid tenderizes the gluten and makes the bead rise higher. Replace approximately 1/16 of your water with lemon juice or vinegar in your recipes
*Use a mixer or bread machine if you have one. It makes it easier!
*Water needs to be the right temperature when added to your yeast or dough to activate it and not to hot so you don’t kill it.
*Make sure your flour is not to hot when you add it to you dough or it can make the dough temperature too hot and kill your yeast too.
*When mixing whole wheat yeast dough, beat all the ingredients with only ½ the amount of flour in the recipe, by hand or machine 5-10 minutes to develop the gluten content. Gradually mix in the remaining flour until a soft dough is formed.
*Wheat dough must be softer and more moist than white dough. So keep it just so it’s not to sticky to handle.
*Wheat dough requires more yeast then white, approximately 1 ½ times more. So if converting a white bread recipe to wheat add more yeast.
*When using fast acting yeast, the 1st rise is only a 10 minute rest. Do not punch the dough down just form into loafs. This is when the 2nd rise occurs so after dough has risen bake it.
*A yeast bread recipe using 3 cups flour fits into a medium loaf pan 8 1/2 x 4 1/2; it will give you a nice rounded top.
*The larger loaf pan, commonly available in stores, 9x5 is really for quick bread recipes (quick breads generally use baking powder and baking soda as the leavening agents, rather than yeast), such as banana and zucchini bread. May not give you as nice of a loaf with yeast breads.
*When raising your bread place on a cooling rack with a pan of hot water underneath and then cover dough with a clean towel
*When waiting for the final rise you want the dough to double in size. You can also test if it’s ready by poking it gently and if it springs back it is ready.
*Bake your wheat breads at 350 degrees, higher temps will not work as well, be sure your oven is pre-heated.
*If your bread browns too quickly cover with loose foil the last 10 to 15 minutes of baking.
*Bread is done when you tap it and it sounds hallow and the bottom is browned.
*Turn out and cool on wire racks. Using wire cooling racks. right away will keep your bread from getting a soggy steamed crusts.
*For a softer crust butter the top of your bread when it comes out of the oven.
*Refrigeration will retard mold on your bread, but accelerates staleness.
*Freezing loaves after they have completely cooled will keep loaves almost as just baked fresh for up to 3 months. Wrap with plastic wrap then place in a freezer zip lock bag, push out the air and freeze.
*Vitamin C to the Rescue!
By using vitamin C, Ascorbic Acid, you help prevent the gluten bonds from breaking down in your dough. It will also help repair gluten bonds that have already been broken. Vitamin C helps sustain the leavening of bread loaves during baking and acts as a preservative & deters mold and bacterial growth. It also promotes yeast growth causing your yeast to work longer and faster and helps produce the acidic atmosphere in which yeast grows best.
Use 1/4 tablespoon of vitamin C crystals (powdered, Ascorbic Acid) or a 250mg tablet crushed in a tablespoon added to liquids per 4-loaf recipe.
*Lecithin
Derived from soybeans, it helps bread remain moist and soft by slowing down oxidation of its liquid components and acts as a binder. So It keeps bread fresher longer & works with the gluten to make a lighter bread. It comes in granular, liquid or powdered form. 1 ½ tsp. of liquid or granular per loaf is sufficient as a binder. If you use powdered follow directions on can.
*Vital Wheat Gluten
This helps improve the rise and texture of bread. Only use when making breads with whole grain flours. Generally it’s 1 Tbls. Per cup of whole grain flour.
*Lemon Juice or Vinegar In Bread?
Did you know that you can use lemon juice or vinegar when making bead? Apparently it is an old trick of strudel makers to make the strudel soft. I've tried both lemon juice and vinegar and had fabulous results. The bread is soft and tender and stays that way for at least 3 days (as long as breed lasts around my house). You can't taste either the lemon juice or vinegar in the bread. The acid tenderizes the gluten and makes the bead rise higher. Replace approximately 1/16 of your water with lemon juice or vinegar in your recipes
Why the fuss about food storage?
How long would your family last if something happened to disrupt America's food supply? What if new shipments stopped coming in to your local grocery stores? How long could you continue to feed your family? There are many risks out there that could cause a disruption of our food supply including: crop failures, droughts, earthquakes, hurricanes, floods, terrorist attacks, economic depression, disease outbreaks, etc... If you have auto and homeowners insurance to protect you financially from accidents and disasters, why not also protect your very lives with food and water? Food and Water storage are a form of insurance that is very inexpensive and becomes priceless during an emergency. Every family should keep an emergency three month food supply and a two week supply of drinking water in their home at all times. You of course don't need to run right down to the grocery store right now and spend a bunch of money to accomplish this.
WHEAT
*Wheat is categorized into several different types - Hard Red or Hard White are best for long term storage and for most peoples needs. The soft wheats are used in making pastries and crackers and are not as versital as the hard. So, we only store hard wheat and prefere the hard white.
*Wheat if stored properly can last 30 plus years. If you are using wheat that is over 20 years old it is best to add gluten flour to it when baking bread.
*Store in #10 cans, Mylar bags, buckets with mylar liners, EPEC bottles.
Store in a cool dry area, never store it directly on a concrete floor.
*Whole wheat flour goes rancid within 30 days of grinding. So be sure to only grind what you can use within a couple of weeks and store in the refrigerator or freezer.
-1 Cup of wheat grinds into approximately 2 cups of flour
-A #10 can of wheat holds around 13 cups and will produce more than 20 Cups of flour.
*Wheat if stored properly can last 30 plus years. If you are using wheat that is over 20 years old it is best to add gluten flour to it when baking bread.
*Store in #10 cans, Mylar bags, buckets with mylar liners, EPEC bottles.
Store in a cool dry area, never store it directly on a concrete floor.
*Whole wheat flour goes rancid within 30 days of grinding. So be sure to only grind what you can use within a couple of weeks and store in the refrigerator or freezer.
-1 Cup of wheat grinds into approximately 2 cups of flour
-A #10 can of wheat holds around 13 cups and will produce more than 20 Cups of flour.
Tips for Using Wheat Flour
When starting to cook with wheat flour try some of these tips!
*Use it in recipes your family already likes, your family favorites!
*Try using it in your dessert recipes first, who can resist desserts!
*Start by mixing your wheat flour 50/50 with white flour in your recipes. This will be a
huge hit it yields excellent results
*1 Cup of Whole wheat flour minus 2 Tablespoons = 1 cup white flour
(I usually only do this with quick breads and cake mixes when mixing 100% Wheat)
* As you are baking with whole wheat or even half wheat watch your food closely because it will look brown and done sometimes before it is really done! It is a learning curve. The more you cook with it the more familiar you will become with the new color of done!
*Use it in recipes your family already likes, your family favorites!
*Try using it in your dessert recipes first, who can resist desserts!
*Start by mixing your wheat flour 50/50 with white flour in your recipes. This will be a
huge hit it yields excellent results
*1 Cup of Whole wheat flour minus 2 Tablespoons = 1 cup white flour
(I usually only do this with quick breads and cake mixes when mixing 100% Wheat)
* As you are baking with whole wheat or even half wheat watch your food closely because it will look brown and done sometimes before it is really done! It is a learning curve. The more you cook with it the more familiar you will become with the new color of done!
Whole Wheat Flour Recipes
Sugar Cookies
Combine the following and blend together:
1 C Granulated Sugar
½ C Butter (softened)
2 Eggs
2 Tbsp Cream or milk
1 tsp Vanilla
Next add:
2 ½ Cups Flour (white or wheat or ½ ½ )
½ tsp Salt
¼ tsp Baking Soda
Mix together and chill dough for 4 hours.
When ready to bake preheat oven to 350 degrees. Roll dough on floured surface to ¼ to ½ inch thick bake for 8 minutes don’t let them brown. Cool on cooling rack then frost with almond frosting.
Almond Frosting
Beat together until smooth:
½ C of softened butter
2 C powder Sugar
¼ tsp Almond Extract
1 to 2 Tbsp Milk
Add color if desired and frost. Frosting needs to be thick enough to stick to spoon but soft enough to spread easily. Add milk accordingly.
Wheat Texas Sheet Cake
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter
1/2 cup shortening
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk or milk soured with vinegar
2 eggs
1 teaspoon vanilla extract
1/2 cup butter
1/4 cup milk
1 teaspoon milk
1 teaspoon vanilla extract
2 tablespoons unsweetened
cocoa powder
3 1/2 cups confectioners' sugar
DIRECTIONS:
1.Preheat oven to 400 degrees F (200 degrees C). Grease and flour jelly roll pan or line with parchment paper.
2.In a large bowl, mix together flour, baking soda and white sugar. Set aside.
3.In a saucepan, heat 1/2 cup butter, shortening, and 1/4 cup cocoa until boiling. Stir frequently. Pour chocolate mixture over flour and sugar. Stir in buttermilk, eggs, baking soda and 1 teaspoon vanilla. Spread into jelly roll pan.
4.Bake for 20 minutes in the preheated oven, or until toothpick inserted in center of cake comes out clean.
5. While cake bakes, prepare frosting. Combine 1/2 cup butter or margarine, milk and 2 tablespoons cocoa in a saucepan. Heat to boiling, stirring constantly. Beat in confectioners' sugar and vanilla until smooth. Spread warm frosting over cake as soon as it is taken from the oven. Cool.
Apple Muffins
These dark, moist muffins will keep well for several days. You don't even need to heat them up to enjoy them, which makes them a perfect after-school snack. The brown sugar sprinkled on top adds a crunchy touch, for all you muffin top lovers out there.
1 cup (4 ounces) White Whole Wheat Flour
1 cup (4 1/4 ounces)Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or milk soured with vinegar
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450°F. Grease and flour a 12 cup muffin tin and set aside. Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely. Yield: 12 muffins.
Combine the following and blend together:
1 C Granulated Sugar
½ C Butter (softened)
2 Eggs
2 Tbsp Cream or milk
1 tsp Vanilla
Next add:
2 ½ Cups Flour (white or wheat or ½ ½ )
½ tsp Salt
¼ tsp Baking Soda
Mix together and chill dough for 4 hours.
When ready to bake preheat oven to 350 degrees. Roll dough on floured surface to ¼ to ½ inch thick bake for 8 minutes don’t let them brown. Cool on cooling rack then frost with almond frosting.
Almond Frosting
Beat together until smooth:
½ C of softened butter
2 C powder Sugar
¼ tsp Almond Extract
1 to 2 Tbsp Milk
Add color if desired and frost. Frosting needs to be thick enough to stick to spoon but soft enough to spread easily. Add milk accordingly.
Wheat Texas Sheet Cake
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter
1/2 cup shortening
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk or milk soured with vinegar
2 eggs
1 teaspoon vanilla extract
1/2 cup butter
1/4 cup milk
1 teaspoon milk
1 teaspoon vanilla extract
2 tablespoons unsweetened
cocoa powder
3 1/2 cups confectioners' sugar
DIRECTIONS:
1.Preheat oven to 400 degrees F (200 degrees C). Grease and flour jelly roll pan or line with parchment paper.
2.In a large bowl, mix together flour, baking soda and white sugar. Set aside.
3.In a saucepan, heat 1/2 cup butter, shortening, and 1/4 cup cocoa until boiling. Stir frequently. Pour chocolate mixture over flour and sugar. Stir in buttermilk, eggs, baking soda and 1 teaspoon vanilla. Spread into jelly roll pan.
4.Bake for 20 minutes in the preheated oven, or until toothpick inserted in center of cake comes out clean.
5. While cake bakes, prepare frosting. Combine 1/2 cup butter or margarine, milk and 2 tablespoons cocoa in a saucepan. Heat to boiling, stirring constantly. Beat in confectioners' sugar and vanilla until smooth. Spread warm frosting over cake as soon as it is taken from the oven. Cool.
Apple Muffins
These dark, moist muffins will keep well for several days. You don't even need to heat them up to enjoy them, which makes them a perfect after-school snack. The brown sugar sprinkled on top adds a crunchy touch, for all you muffin top lovers out there.
1 cup (4 ounces) White Whole Wheat Flour
1 cup (4 1/4 ounces)Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or milk soured with vinegar
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450°F. Grease and flour a 12 cup muffin tin and set aside. Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely. Yield: 12 muffins.
Water Storage The Essential Nutrient
Do you have enough water stored for your family in the event of an emergency? If so, is it stored properly? Having ready, potable water available for immediate use is one of the most important ways to help your family be prepared for an emergency.
How much do I need?
Adults need to drink at least two quarts of water each day. Children, nursing mothers, and ill people may need more. Additional water is needed for food preparation and hygiene—for a total of one gallon per adult per day. The Church recommends storing a two-week supply as a minimum. For an adult, that’s 14 gallons (53 liters).
What do I store it in?
-Use only food-grade containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well.
-Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 1 teaspoon (5 ml) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to one quart (1 liter) of water. Only household bleach without thickeners, scents, or additives should be used.
Do not use plastic milk/juice jugs, because they do not seal well and tend to become brittle over time. Do not use containers previously .used to store non-food products
Milk protein and fruit sugars cannot be adequately removed from these containers and provide an environment for bacterial growth when water is stored in them.
If you buy your water from the store in it's original containers, then follow manufacturers expiration dates.
Where do I store it?
-Store in a cool, dark place when available.
-Replace the water every six months. (unless commercial packed then use expiration date)
-Do not store were water damage would occur if a leak happens.
-Store some in your freezer. Frozen bottles of water help to improve the efficiency of our half empty freezer, and in the event of a power outage will help to protect the food from thawing.
How do I prepare the water for storage?
-If the water from a municipal source it is already chlorinated you do not need to add anything before storing it. (city water)
-If the water is not chlorinated and is clear, add eight drops of household bleach (5 percent sodium hypochlorite) per gallon. If the water is not chlorinated and is cloudy, add 16 drops per gallon. Seal the containers tightly. Only household bleach without thickeners, scents, or additives should be used
Purifying Water
*If water is polluted, strain through paper towels, paper coffee filters, or several layers of clean cloth into a container to remove any sediment or flaking material. Then boil the water vigorously for 10 minutes, as this will usually make it safe to drink. Add one additional minute for each 10,000 feet of altitude, depending on the area you live in.
*Another method of purification is to strain the water as described above, and then to chemically purify it by adding liquid bleach or tincture of iodine. Do not use granular forms of household bleach as they are poisonous.
Bleach
For clear water, use 8 drops of bleach per gallon of water. If the water is cloudy, then these amounts should be doubled. Store an eye dropper with your emergency supplies, to be used only for this purpose.
Mix thoroughly by stirring or shaking water in a container. Let the water stand for 30 minutes. A slight chlorine odor should be detectable. If not then the dosage should be repeated and the water allowed to stand for an additional 15 minutes.
Liquid bleach loses strength over time. For this reason mark each bleach container with the current date. Use with in one-year.
Iodine
Iodine has been used to disinfect water for nearly a century. It has
advantages over chlorine in convenience; many find the
taste less offensive as well. It appears safe for short and intermediate length
use (3-6 months), but questions remain about its safety in long-term usage.
It should not be used by persons with allergy to iodine, persons with active
thyroid disease, or pregnant women. Iodine is available in numerous forms,
which can be confusing. 2% solutions 8 drops/liter 8mg tablets 1
tablet/liter be sure to read label and follow guidelines on bottle.
Water purification tablets
Water purification tablets will purify one liter of water. The tablets have a
shelf life of two years and lose their effectiveness if them get damp.
When purify your water, only purify enough to last a maximum of 48 hours. Water allowed to sit for longer than this may become re-contaminated.
There are a lot of people that try to say that you should use Grapefruit Seed Extract GSE, or Colloidal Silver. The problem with these are that the products you buy are not regulated by the FDA and so the concentration varies so much from product to product, making it a guessing game. We personally stick to the tried and true method of HOUSE HOLD BLEACH for our long term storage and the water tablets for our 72 hour kits.
How much do I need?
Adults need to drink at least two quarts of water each day. Children, nursing mothers, and ill people may need more. Additional water is needed for food preparation and hygiene—for a total of one gallon per adult per day. The Church recommends storing a two-week supply as a minimum. For an adult, that’s 14 gallons (53 liters).
What do I store it in?
-Use only food-grade containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well.
-Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 1 teaspoon (5 ml) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to one quart (1 liter) of water. Only household bleach without thickeners, scents, or additives should be used.
Do not use plastic milk/juice jugs, because they do not seal well and tend to become brittle over time. Do not use containers previously .used to store non-food products
Milk protein and fruit sugars cannot be adequately removed from these containers and provide an environment for bacterial growth when water is stored in them.
If you buy your water from the store in it's original containers, then follow manufacturers expiration dates.
Where do I store it?
-Store in a cool, dark place when available.
-Replace the water every six months. (unless commercial packed then use expiration date)
-Do not store were water damage would occur if a leak happens.
-Store some in your freezer. Frozen bottles of water help to improve the efficiency of our half empty freezer, and in the event of a power outage will help to protect the food from thawing.
How do I prepare the water for storage?
-If the water from a municipal source it is already chlorinated you do not need to add anything before storing it. (city water)
-If the water is not chlorinated and is clear, add eight drops of household bleach (5 percent sodium hypochlorite) per gallon. If the water is not chlorinated and is cloudy, add 16 drops per gallon. Seal the containers tightly. Only household bleach without thickeners, scents, or additives should be used
Purifying Water
*If water is polluted, strain through paper towels, paper coffee filters, or several layers of clean cloth into a container to remove any sediment or flaking material. Then boil the water vigorously for 10 minutes, as this will usually make it safe to drink. Add one additional minute for each 10,000 feet of altitude, depending on the area you live in.
*Another method of purification is to strain the water as described above, and then to chemically purify it by adding liquid bleach or tincture of iodine. Do not use granular forms of household bleach as they are poisonous.
Bleach
For clear water, use 8 drops of bleach per gallon of water. If the water is cloudy, then these amounts should be doubled. Store an eye dropper with your emergency supplies, to be used only for this purpose.
Mix thoroughly by stirring or shaking water in a container. Let the water stand for 30 minutes. A slight chlorine odor should be detectable. If not then the dosage should be repeated and the water allowed to stand for an additional 15 minutes.
Liquid bleach loses strength over time. For this reason mark each bleach container with the current date. Use with in one-year.
Iodine
Iodine has been used to disinfect water for nearly a century. It has
advantages over chlorine in convenience; many find the
taste less offensive as well. It appears safe for short and intermediate length
use (3-6 months), but questions remain about its safety in long-term usage.
It should not be used by persons with allergy to iodine, persons with active
thyroid disease, or pregnant women. Iodine is available in numerous forms,
which can be confusing. 2% solutions 8 drops/liter 8mg tablets 1
tablet/liter be sure to read label and follow guidelines on bottle.
Water purification tablets
Water purification tablets will purify one liter of water. The tablets have a
shelf life of two years and lose their effectiveness if them get damp.
When purify your water, only purify enough to last a maximum of 48 hours. Water allowed to sit for longer than this may become re-contaminated.
There are a lot of people that try to say that you should use Grapefruit Seed Extract GSE, or Colloidal Silver. The problem with these are that the products you buy are not regulated by the FDA and so the concentration varies so much from product to product, making it a guessing game. We personally stick to the tried and true method of HOUSE HOLD BLEACH for our long term storage and the water tablets for our 72 hour kits.
Additional Water Sources in Emergency
In addition to your stored water, there are a number of other possible sources of water in your home:
Water drained from the hot water tank if the tank remains upright.
Immediately after a major disaster, we can prevent contamination of our hot water tank supply by shutting off the water valve that leads from the water main into the house. To drain the tank, follow these instructions:
Turn off the gas or electric supply to the tank.
Close the water intake valve into the tank by closing the faucet at the top of the tank.
Drain water into a container by opening the faucet at the bottom of the tank. Never turn the gas or electricity back on until the valve is reopened and the tank is full of water.
Drain water every six months allowing water to drain until it flows clear. This process will ensure that the tank remains free of mineral and rust deposits and will also save on fuel!
Water remaining in the pipes.
If your home is multilevel, you can drain the existing water in the pipes by gravity flow, after the water line into the house has been shut off.
Open a faucet on the top floor and drain water from a faucet at the lowest level.
Water from a swimming pool.
This water can be used for hygiene purposes only. If consumed, this water could cause
diarrhea, stomach cramps, and illness.
Water drained from the hot water tank if the tank remains upright.
Immediately after a major disaster, we can prevent contamination of our hot water tank supply by shutting off the water valve that leads from the water main into the house. To drain the tank, follow these instructions:
Turn off the gas or electric supply to the tank.
Close the water intake valve into the tank by closing the faucet at the top of the tank.
Drain water into a container by opening the faucet at the bottom of the tank. Never turn the gas or electricity back on until the valve is reopened and the tank is full of water.
Drain water every six months allowing water to drain until it flows clear. This process will ensure that the tank remains free of mineral and rust deposits and will also save on fuel!
Water remaining in the pipes.
If your home is multilevel, you can drain the existing water in the pipes by gravity flow, after the water line into the house has been shut off.
Open a faucet on the top floor and drain water from a faucet at the lowest level.
Water from a swimming pool.
This water can be used for hygiene purposes only. If consumed, this water could cause
diarrhea, stomach cramps, and illness.
Ideas For 3 Month Supply
Some simple ideas for a 3 month supply
Breakfast:
Oatmeal, Pancake Mix & Syrup, Muffin Mix, Malto Meal, grits, biscuit and gravy mixes.
Lunch & Dinner:
Pasta: Spaghetti, Mac & Cheese, Egg Noodles, Angel Hair Pasta, Ramen Noodles
Soups: Cream of Chicken Soup, Chicken Noodle Soup, Cream of Broccoli & Cheese Soup, Tomato Soup, Cream of Mushroom
Canned Items: Beans (Refried, Black), Tomatoes, Tomato Sauce and Paste, Fruit, Evaporated milk, Meats (Tuna, Chicken, Ham, Fish, Spam), Stews, Chicken & Beef Broth, Ravioli's,
Seasonings: Taco, Garlic, Spaghetti, Chili, Gravy Mixes,
Boxes: Tuna Helper, Chicken Helper, Hamburger Helper, Rice-A-Roni
Misc: Peanut Butter & Jelly, Crackers, Cooking Oil, juices/pre-packaged drinks
Always keep ingredients to make homemade cookies, some candy/snack food that would be good for moral boost!
Breakfast:
Oatmeal, Pancake Mix & Syrup, Muffin Mix, Malto Meal, grits, biscuit and gravy mixes.
Lunch & Dinner:
Pasta: Spaghetti, Mac & Cheese, Egg Noodles, Angel Hair Pasta, Ramen Noodles
Soups: Cream of Chicken Soup, Chicken Noodle Soup, Cream of Broccoli & Cheese Soup, Tomato Soup, Cream of Mushroom
Canned Items: Beans (Refried, Black), Tomatoes, Tomato Sauce and Paste, Fruit, Evaporated milk, Meats (Tuna, Chicken, Ham, Fish, Spam), Stews, Chicken & Beef Broth, Ravioli's,
Seasonings: Taco, Garlic, Spaghetti, Chili, Gravy Mixes,
Boxes: Tuna Helper, Chicken Helper, Hamburger Helper, Rice-A-Roni
Misc: Peanut Butter & Jelly, Crackers, Cooking Oil, juices/pre-packaged drinks
Always keep ingredients to make homemade cookies, some candy/snack food that would be good for moral boost!
3 Month Plan
How Do I Gather and Build Food Supplies?
1. Gather family favorite recipes
2. Select 7 nutritious meals your family enjoys
3. Using these meals, create a shopping list.
4. Determine your weekly food budget
5. Begin by purchasing a few items to start building a 1 week of meals.
6. Gradually increase your supply until it is sufficient for 3 months.
Every family should keep an emergency three month food supply and a two week supply of drinking water in their home at all times. You of course don't need to run right down to the grocery store right now and spend a bunch of money to accomplish this. Just as you would with a savings account, it can be built slowly adding a little more each month until you meet your goal. One way to do this buying a few extra items each week to build up to a one-week supply of food. At that point, you can gradually increase your supply until it is sufficient for three months. Make sure that these items regularly rotated so they don't go bad.
It is important to remember that these are foods that you can get at your grocery store of choice. It should be based on what your family will eat and be replaced as you go through your meals. The shelf life of these foods isn't intended to focus on long shelf life but on foods that will keep for 3 months that you will actually cook with.
Start with stuff you KNOW you will eat and know you can use/cook! If you can't do three months, start with a week, even if you do it a can or box or two at a time.
1. Gather family favorite recipes
2. Select 7 nutritious meals your family enjoys
3. Using these meals, create a shopping list.
4. Determine your weekly food budget
5. Begin by purchasing a few items to start building a 1 week of meals.
6. Gradually increase your supply until it is sufficient for 3 months.
Every family should keep an emergency three month food supply and a two week supply of drinking water in their home at all times. You of course don't need to run right down to the grocery store right now and spend a bunch of money to accomplish this. Just as you would with a savings account, it can be built slowly adding a little more each month until you meet your goal. One way to do this buying a few extra items each week to build up to a one-week supply of food. At that point, you can gradually increase your supply until it is sufficient for three months. Make sure that these items regularly rotated so they don't go bad.
It is important to remember that these are foods that you can get at your grocery store of choice. It should be based on what your family will eat and be replaced as you go through your meals. The shelf life of these foods isn't intended to focus on long shelf life but on foods that will keep for 3 months that you will actually cook with.
Start with stuff you KNOW you will eat and know you can use/cook! If you can't do three months, start with a week, even if you do it a can or box or two at a time.
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