Posts Tagged: preserving
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.
Reminder for the Gifts From The Kitchen Class--
Did you sign up yet?
Become a Master Food Preserver
Are you leery of some of the canning instructions on the web? Can you volunteer to teach or help with classes to teach the public safe, effective, USDA approved home canning techniques and recipes?
Please go to this link: San Bernardino County Master Food Preservers and then click on "Master Food Preserver Application 2019" above Uncle Sam's Picture for more information!
Gifts from the Kitchen 2018!!
It is ALMOST time for our Famous "Gifts from the Kitchen Class!" Mark it down, reserve your spot and attend!
Remember that Previous Pickle post? Here's info on using leftover brine--
I read "That Leftover Pickling Brine" at Preserving Food At Home by the National Center for Home Food Preservation (NCHFP), hosted by the University of Georgia. A good tie-in to our last pickle post, no? This article has good info on using up leftover brine from quick pickles (non-fermented) pickles, refrigerator or hot-pack and processed.
Did you know that you should NOT re-use leftover to make more hot-pack processed pickles? This article explains why—the solution becomes less acidic after use on vegetables in a recipe.
Other explanations of when and where you can or cannot use leftover brines are given and explained. In addition, links to pickling fact-sheets and, pickled product, and canning relishes are given. Check it out, read and brush-up your pickling education.
In any case, you could always use leftover brine to make this fried chicken sandwich recipe: Pickle-Brined Fried Chicken Sandwich at TastingTable.com. Looks good to me!
https://preservingfoodathome.com/2018/06/26/that-leftover-pickling-brine/
https://preservingfoodathome.com/
https://www.tastingtable.com/cook/recipes/pickle-juice-brine-fried-chicken-recipe
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