Use an Evacuation Box

Today's Assignment

Purchase an Evacuation Box and assemble it this week.

Buy a lockable, durable "evacuation box" to grab in the event of an emergency. Even a cardboard box would do. Put important papers into the box in sealed, waterproof plastic bags. Store the box in your home where you can get to it easily. Keep this box with you at all times, don't leave it in your unattended car.

The box should be large enough to carry:

A small amount of traveler's checks or cash and a few rolls of quarters.

Negatives for irreplaceable personal photographs, protected in plastic sleeves.

A list of emergency contacts that includes doctors, financial advisors, clergy, reputable repair contractors, and family members who live outside your area.

Copies of important prescriptions for medicines and eyeglasses, and copies of children's immunization records.

Health, dental, or prescription insurance cards or information.

Copies of your auto, flood, renter's, or homeowners insurance policies (or at least policy numbers) and a list of insurance company telephone numbers.

Copies of other important financial and family records (or at least a list of their locations). These would include deeds, titles, wills, a letter of instructions, birth and marriage certificates, passports, relevant employee benefits documents, the first two pages of the previous year's federal and state income tax returns, etc. Originals, other than wills, should be kept in a safe deposit box or at another location.

Backups of computerized financial records.

A list of bank account, loan, credit card, driver's license, investment account (brokerage and mutual funds), and Social Security numbers.

Safe deposit box key.

Keep Some Cash

Today's Assignment

Prepare a small amount of cash to have on hand in case of disaster

After a disaster, you may need cash for the first few days, or even several weeks. Income may stop if you can't work. To help stay solvent, consider the following:

Keep a small amount of cash or traveler's checks at home in a place where you can get at it quickly in case of a sudden evacuation. A disaster can shut down local ATMs and banks. The money should be in small denominations for easier use.

Set aside money in an emergency fund. That can be tough to do on a tight budget, but it can be well worth the effort. The fund can be very helpful, not only in a disaster, but in other financial crises, such as during unemployment or when unexpected expenses like legal fees arise.

Keep your emergency funds in a safe, easily accessible account, such as a passbook savings account or a money market account.

Keep some funds outside the local area, since the disaster that affects you could also affect your local financial institutions. A mutual fund money market account in another city or state is one option to consider.

Keep your credit cards paid off. You may have to draw on them to tide you over.

Protect Your Property

Today's Assignment

Learn how to protect your property in a disaster

One of the first things to do is find out what disasters could strike where you live. The following steps can help you reduce the physical destruction to your property if you were to be hit with a disaster. These steps can reduce your insurance costs, too.

Install smoke detectors to warn of an apartment or home fire.

Elevate utilities to upper floor or attic.

Clear surrounding brush to protect your home against wildfires.

Anchor your house to the foundation, and anchor the roof to the main frame.

Secure objects that could fall and cause damage in an earthquake, such as a bookcase or hot water heater.

Install hurricane shutters on windows, and prepare plywood covers for glass doors.

Cover windows, turn off utilities, or move possessions to a safer location if you have adequate warning of something like a hurricane or flood.

If your home is in a high risk flood area, on a fault line, or threatened by coastal erosion, consider relocating.

Have your house inspected by a building inspector or architect to find out what structural improvements could prevent or reduce major damage from disasters.

If you haven't yet bought a house, you might take construction type into account. Frame houses tend to withstand some disasters, while brick homes hold up better in others.

If you're not sure where to start, you could contact your local fire department if you live in wildfire country. Fire departments will often make house calls to evaluate your property and make suggestions on how to improve safety. In earthquake-prone areas, the local utility can be called upon to come to your location and show you how and where to shut off gas lines or how to elevate utilities to get them above a possible flood.

Use a Personal Budget

Using a Personal Budget


At some point in time, it's likely that we've all asked the question, "Where does all the money go each month?" Everyone wants to know but, unfortunately, very few are willing to address the one thing that can actually answer the question: creating a personal budget. Some people will fight tooth-and-nail to try every means except budgeting, claiming that they can keep track of their own spending "in their head." Certainly, a personal budget may tedious to implement at the outset, but it's a great tool to show you just where your money's going and help instill a bit of spending discipline – which, let's face it, all of us can use.

Keep in mind that creating a personal budget should be a family affair. Parents don't have to go it alone. Let everyone in the house contribute to the final product. After all, each person will be governed by it in some way. Your children can benefit from the financial habits that they see you implement on a daily basis. Remember, also, that budgets are not quick fixes. Just as with any other habit, it will take time to become second nature. Indeed, before it's all said and done, you may find that you have to change your original budget several times until it fits your lifestyle. An ideal budget should allow some wiggle room, but also provide enough structure for you to meet your financial goals.

Click HERE for a budget worksheet.

Rotate

Today's Assignment

Take Inventory of your food storage and use items that are about to expire.Remember!! Food storage must be used to be useful.

Vicki Tate, author of the popular book "Cooking with Food Storage", gives this advice:

In all the years I’ve worked with preparedness one of the biggest problems I’ve seen is people storing food and not knowing what to do with it. It’s vital that you and your family become familiar with the things you are storing. You need to know how to prepare these foods. This is not something you want to have to learn under stress. Your family needs to be used to eating these foods. A stressful period is not a good time to totally change your diet. Get a good food storage cookbook and learn to use these foods! It’s better to find out the mistakes you’ll make now while there’s still time to make corrections.It’s easy to take basic food storage and add the essentials that make it tasty, and it needs to be done.

As I did the research for my cookbook, Cooking with Home Storage, I wanted to include recipes that gave help to families no matter what they had stored. As I put the material together it was fascinating to discover what the pioneers ate compared to the types of things we store. If you have stored only the basics, there’s very little you can do with it. By adding even just a few things, it greatly increases your options, and the prospect of your family surviving on it. As I studied how the pioneers lived and ate, my whole feeling for food storage changed. I realized our storage is what most of the world has always lived on. If it’s put together the right way we are returning to good basic food with a few goodies thrown in.

There are some things you just shouldn't share

Today's Assignment

With all those holiday gatherings, make conscious efforts to keep yourself healthy.

1. Avoid excesseive amounts of Sugar and processed food that affects our immune system According to studies, complex system from chemical processed sugar and processed foods destroys human immune system. Examples of these are sodas, candies, cookies, ice cream and chips. We must avoid these or take in minimally as possible

2. Eat fresh foods (fruit and vegetables) that supply needed vitamins and minerals
Experts say that majority of vitamin C in oranges and citrus, decreases when processed.
Vitamins and minerals such at Vitamin C, E, A, Zinc and magnesium help and support us to achieve strong immune system. As possible, we must consume reasonable quantity of fresh whole foods like cherries, berries, apple and green leafy vegetables, broccoli, carrot and sweet potatoes.

3. Ger enough Sleep and Rest. 8 to 10 hours sleep a day strengthens the immune system.
While you are sleeping and resting at night, you are being recharged the following day.
So, it better to maintain enough sleep at night, although naps during daylight help in making the immune system strong.

4. Stress and Fatigue, weakens our immune system. The best way to fight colds and flu is adequate rest. Fatigue and stress depletes the immune system. If you feel weak in between work, try to relax for a while and better yet if your can take a nap to immediately recover and avoid being eaten up by stress.

5. Wash hand thoroughly and maintain good personal hygiene. The most frequent way for transmitting micro-organism is through our hands. So, we must wash our hands with soap and water to maintain cleanliness and avoid the direct transfer of germs that bring us various illnesses. This is not only with our hands but also with our body and personal hygiene and sanitary environment.

In Honor of our Savior

Today's Assignment

Reflect on the birth of our Savior Jesus Christ and what His life has meant to you. Choose to honor Him by seeking out ways to be more like Him, and preparing yourself spiritually for when He returns.

1) Your testimony needs consistent nourishment. You can provide this by taking time each day to study the scriptures. You can also spend time reading the Ensign. These materials help you to keep the gospel in your mind throughout the day.

2) Another important thing to do is to pray. Too often prayer is something forgotten or rushed through. As you take time to pray and ponder the problems in your life, you will find greater peace. As you seek assurance from the Lord you testimony will increase.

3) It is also important to attend church every week. As you take the Sacrament each week, you renew your baptismal covenants. It is a wonderful moment to reflect on how you are doing and areas that you can change. It is also a good time to remember how much the Savior loves you.

4) It is important to attend the temple regularly. As you take the time to go often you will find greater peace and happiness. The temple provides a chance for you to renew your covenants and to assess the areas of life you can work on.

5) Another way to nourish your testimony is to acknowledge the Lord's hand in your life. If you take time to right down each your blessings as you experience and recognize them, you can look at the list when you feel low. This will help you to remember how much the Lord loves you when you are struggling through your trials.

Camera Check

Today's Assignment

Get the cameras ready for tomorrow's festivities.

Ready, set, roll 'em! Christmas morning will soon be here, so take a moment to prepare to capture the memories.

Haul out the cameras and videocams and make sure they're ready for the big day.
Charge the batteries, check supplies of film or digital media, and be sure you have cables handy for uploading digital photos. Share the moment!

Last Minute gift idea

Today's Assignment

Make Christmas a little more personal with THESE printable and personal "coupons"

Stuff the Stockings

Today's Assignment

Prepare your Christmas Stockings now for a stress free Christmas Eve

The stockings are hung by the chimney with care ... so it's time to prepare to fill them! Ease this midnight chore with a bit of pre-holiday organization.

Set aside a plastic supermarket grocery sack for each family member, and sort stuffers into the sacks. Slip handles around a clothes hanger, and hang the sorted stuffers at the back of the closet.

With stuffers sorted and ready, Santa won't be fumbling in the dark, trying to remember what gift belongs where ....

With all that shopping going on...

Today's Assignment

Prepare a lost/stollen wallet inventory sheet- just in case! Click HERE for an example.

Breakdown Kit

Today's Assignment

Assemble a breakdown kit for each of your vehicles.

Consider keeping spare fuses and a "breakdown kit" in your vehicle at all times. Breakdown kits may be purchased from a variety of sources, or you can assemble your own at any auto parts or hardware store using a commercial version as a guideline. Minimally, a "breakdown kit" should include:

a thermal blanket/bag and a gallon of water

a "HELP" sign/flag and flares/reflectors

a flashlight (check batteries semi-annually)

duct tape


Also consider carrying:


a set of jumper cables, a tire gauge, and work gloves

a few hand tools (pliers, screwdrivers, Allen wrenches)

some rope and at least one bungee cord

towels and a roll of toilet paper (in a plastic bag)

a small 12-volt tire-inflator

an empty (new, never used) one-gallon gas can

change for a payphone and a pair of comfortable shoes

a cheap/disposable rain coat/suit/poncho

All these items can fit in a small or medium size gym/duffle bag or a box and kept in your vehicle's trunk, back-seat floorboard, or other storage area in the vehicle. Keep it updated, but never remove it from your vehicle.In addition to your basic "breakdown kit" you should also have a basic first aid kit in your vehicle at all times.

Travelling to be with family this holiday season?

Today's Assignment

If you are planning to drive long distance to be with others this holiday season plan ahead for road closures by visiting THIS website.

O Christmas Tree

Today's Assignment

Learn to care for your live Christmas tree in order to prevent a house fire

Do not place your tree close to a heat source, including a fireplace or heat vent. The heat will dry out the tree, causing it to be more easily ignited by heat, flame or sparks.

Be careful not to drop or flick cigarette ashes near a tree.

Do not put your live tree up too early or leave it up for longer than two weeks. Keep the tree stand filled with water at all times.

Saving Money at the Grocery Store

Saving Money at the Grocery Store

Smart shopping at the grocery store can help you save money. But smart shopping is more than just clipping coupons and buying things on sale. It requires having a shopping strategy.
Grocery stores are professionally designed, and laid out to get you to spend as much money as possible. By learning some of their secrets and techniques, you can help keep money in your pocket. To help you improve your saving money habits, here are some grocery store spending and saving tips and advice.

SHOP ITEMS ON SALE AND USE COUPONS
By using manufacturer’s coupons when an item is on sale, you are maximizing your savings. Purchase more than one of these items when possible and store them for future use.

ON SALE ITEMS TO AVOID
The grocery store is professionally organized to get you to spend as much money as possible. Often, "on sale" items are displayed at the front of the store or at the end of isles. Don't assume that these items are actually a bargain, since the manufacturers or distributors of those products are actually paying to display their products.

BUY ONLY WHAT YOU NEED AND CAN AFFORD
Before grocery shopping, write a list of the items you need. Then, when shopping, only buy those items. Avoid putting other things in your cart that catch your eye. Supermarkets want to take advantage of people buying things they did not intend to purchase, so be a smart shopper and use a shopping list.

Also, don't buy more than what you can afford. You are probably better off using cash than a credit card, if using a credit card puts you into debt. If you only bring the money you intend to spend, then you can't spend any more.

AVOID CONVENIENCE ITEMS
Don't purchase items that are convenience items, such as prepared vegetables or pre-made sandwiches. These items are more costly, and you are better off buying your own ingredients and making them yourself.

BUY ITEMS IN BULK?
Buying items in bulk used to be cheaper. However, these days stores figured out that they could actually charge more, without consumers realizing it. The bigger box of cereal may actually be more expensive than the smaller box. Therefore, the best bet is to comparison shop and see if you are actually getting a better bargain.

CHECK THE ENTIRE SHELF
Grocery stores will often place the higher priced items at eye-level. Again, consumers choose more items to buy from eye level. So look at the top and bottom of the shelf for potential better bargains.

Also, often the healthier (and less expensive) items are more difficult to find. Packaged, prepared foods are more costly and generate bigger profits, so try to find the healthier items.

KEEP YOUR RECEIPTS
If after shopping you discover that the store or another store that has products you purchased advertised at a lower price, keep your receipt and go back to the store to ask for a discount.




TRACK PRICES
Keep track of the prices you are paying for items you often purchase. Then keep that list with you when you shop. That way, if something is "on sale" you will know if it is really a sale or not. If you find a good discount, then buy enough extras, if the item does not spoil.

HAPPINESS AND SHOPPING
Many people shop just to feel good. Shopping helps make you happy. However, to save money, you need to keep your emotions in check -- always remember to stick to your budget and your shopping list.

DON'T SHOP ON AN EMPTY STOMACH
Don't shop when you are hungry. People tend to buy more, and a larger amount of the things they don't need when they are hungry, so always shop with a full stomach. Also, prepare to dress more warmly, since supermarkets are often cold, because the cold temperatures actually makes you hungry so you buy more!

BUY THE DEALS - AVOID THE REST
One shopping technique is to shop more often, and focus your shopping on the special deals given by the store. Then go visit other stores to buy their special promotions. Many stores rely on the fact that you will buy more than the specials, to make their money and maximize profits. However, you must remain disciplined and don't be tricked into spending more than you plan when entering the store.

How to Relax during the holidays

Today's Assignment

Take time to relax this holiday season. Managing your stress will lead to a healthier, happier season for you and your family.

Top Ten RElaxation Tips for reducing holiday stress- Click HERE.

Caught Unaware?

Today's Assignment

Evaluate your family's financial situation. Plan for the immediate and distant future

Click HERE for more information.

Be Smart

Today's Assignment

Prepare your youth NOW to receive a higher education.

Visit http://www.besmart.com/ for assistance in preparing them for one of the LDS college campuses.

Save Money on Your Home Expenses

Save Money on Your Home Expenses

1. Save Money On Your Mortgage
Consider refinancing your mortgage. For every $10,000 of your mortgage loan, 1/2 % difference in the interest rate saves you over $40/year or $3.40/month in interest expense. A $100,000 loan at 9 1/2% refinanced at 7 1/2% saves $142/month or $1,704/year, for a total of $50,991 over the life of a 30-year mortgage. Potential Money Savings: $1,700/yr.

For even more dramatic long-term savings, consider a 15-year mortgage rather than a 30-year mortgage. A $100,000 mortgage at 9 1/2% over 15 years saves $114,747 over the life of the loan compared to a 30-year mortgage at the same interest rate. At 7 1/2%, the savings between a 30-year and 15-year mortgage of $100,000 would be $84,854. A 9% loan of $100,000, refinanced for 15 years at 7 1/2% would add $86/month to your payment but would save you a whopping $135,845 over the life of the loan. Potential Money Savings: $84,000-136,000

You can achieve similar results by paying an extra principal payment on your 30-year loan each month. (In the early years of a loan, the principal portion of your payment is very small. On a 30-year $100,000 loan at 7 1/2%, the monthly principal payment in the first several years is approximately $75 to $85/month).Potential Money Savings: $85,000-136,000.

Still another way to achieve these results is to pay one half of your monthly mortgage every two weeks. Potential Money Savings: $85,000-136,000.

2. Save Money On Utilities - Electricity
Install the new type of fluorescent bulbs in lights you leave on for long periods. They provide four times as much light and last ten times longer than incandescent bulbs. Potential Money Savings: $10-$50/yr.

Lower the temperature on your hot water heater to between 110 and 120 degrees. It's not necessary to have it any hotter and wastes energy. Potential Money Savings: $20-40/yr.

Find out if your utility company offers free energy audits, where they inspect your home for energy effectiveness and recommend inexpensive ways to cut energy costs, such as insulating hot water heaters, weather-stripping, etc. Just insulating your hot water heater could save you $25 a year. Potential Money Savings: $50/yr.

Set thermostats no higher than 68 degrees in winter and no lower than 78 degrees in summer. Turn your heat down even further at night or when you're not home (unless you have a heat pump, which operates more efficiently at one consistent setting). Each extra degree in winter can increase heating costs by 3%. In summer, each degree can raise cooling costs by 6%. Potential Money Savings: $325 to $500/yr.

Cut back on the use of your clothes dryer. Not only is it a big energy drain, it can also suck heated air out of your house very quickly in winter. Hang clothes on a clothes rack to dry and use the dryer for towels and other heavy items. Potential Money Savings: $25-50/yr.
Use your microwave instead of your oven whenever possible and save up to 50% in energy costs for cooking. Potential Savings: $50/yr.

3. Save Money On Utilities - Water
Always do full loads of laundry. A typical full load uses about 21 gallons of water. A small load uses 14 gallons. Several small loads use considerably more water than one or two large loads. Over the course of a year, this adds up. Potential Money Savings: $25-$125/yr.

Run your dishwasher only when you have a full load. Let the dishes air-dry instead of using the heat cycle. An average dishwasher costs $60 to $100 per year to run. Potential Money Savings: $35-55/yr.

Fix running toilets or leaking faucets promptly. A continuously running toilet can use more than 8,000 gallons of water a year. Potential Money Savings: $25-125/yr.

Install flow restricting shower heads. A family of four can save 8,000 to 12,000 gallons of water a year. You not only save on the cost of the water, but also the cost of heating it. Potential Money Savings: $100-$300/yr.$

Add fabric softener to your laundry at the appropriate point in the cycle instead of adding it at the end and running another rinse cycle, which can use up to 10 extra gallons of water. Figure out how much time it takes your washer to reach the rinse cycle, and set a timer so you can add softener at the right time. Potential Savings: $25-100/yr.

Use warm or cold water for washing clothes, and always rinse in cold water. Potential Savings: $50/yr.

4. Save Money On Utilities - Other
Stick to basic phone service. Extra services like call waiting and call forwarding can almost double your costs for phone services. Potential Savings: $168/yr.

If you can live without cable television, you can save between $300 and $600 per year. If you can't live without it, get basic service only. You can rent a lot of movies for the extra $150 to $600 per year if you pay for movie channels like HBO, Showtime, etc. Potential Money Savings: $144-700/yr.

Plant perennial flowers instead of annuals. You incur a one time cost and enjoy the flowers for years, with little additional effort or money. Annuals, on the other hand, require an outlay of cash and effort every year. Potential Money Savings: $100-$300/yr.

Safe Food Preperation

Today's Assignment

Educate yourself and family on these food safety tips

1. Clean: The first rule of safe food preparation in the home is to keep everything clean.
Wash hands with warm water and soap for 20 seconds before and after handling food. "For children, this means the time it takes to sing 'Happy Birthday' twice," says Davidson.
Wash food-contact surfaces (cutting boards, dishes, utensils, countertops) with hot, soapy water after preparing each food item and before going on to the next item.
Rinse fruits and vegetables thoroughly under running water and use a produce brush to remove surface dirt.
Do not rinse raw meat and poultry before cooking. "Washing these foods makes it more likely for bacteria to spread to areas around the sink and countertops," says Davidson.

2. Separate: Don't give bacteria the opportunity to spread from one food to another (cross-contaminate).
Keep raw meat, poultry, and seafood and their juices away from foods that won't be cooked while shopping in the store, and while preparing and storing at home.
Consider using one cutting board only for foods that will be cooked (raw meat, poultry, and seafood) and another one only for ready-to-eat foods (such as raw fruits and vegetables).
Do not put cooked meat on an unwashed plate that has held raw meat.

3. Cook: Food is safely cooked when it reaches a high enough internal temperature to kill harmful bacteria.
"Color is not a reliable indicator of doneness," says Davidson. Use a food thermometer to make sure meat, poultry, and fish are cooked to a safe internal temperature. To check a turkey for safety, insert a food thermometer into the innermost part of the thigh and wing and the thickest part of the breast. The turkey is safe when the temperature reaches 165ºF. If the turkey is stuffed, the temperature of the stuffing should be 165ºF. Make sure oysters in oyster dressing are thoroughly cooked.
Bring sauces, soups, and gravies to a rolling boil when reheating.
Cook eggs until the yolk and white are firm. When making your own eggnog or other recipe calling for raw eggs, use pasteurized shell eggs, liquid or frozen pasteurized egg products, or powdered egg whites.Don't eat uncooked cookie dough, which may contain raw eggs.

4. Chill: Refrigerate foods quickly because harmful bacteria grow rapidly at room temperature.
Refrigerate leftovers and takeout foods within two hours.
Set your refrigerator no higher than 40ºF and the freezer at 0ºF. Check both periodically with an appliance thermometer.
Never defrost food at room temperature. Food can be defrosted safely in the refrigerator, under cold running water, or in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
Allow the correct amount of time to properly thaw food. For example, a 20-pound turkey needs four to five days to thaw completely when thawed in the refrigerator.
Don't taste food that looks or smells questionable. Davidson says, "A good rule to follow is, when in doubt, throw it out."

Save Time and Money on Holiday baking

Today's Assignment

Save Time and Money on Holiday cookie baking by scheduling a cookie party with friends

For instructions on how to host a cookie party, click HERE

Free Gifts

Today's Assignment

Make one of these creative and FREE gifts for a friend this christmas.

1. Denim pocket quilt- click HERE

2. Rag Wreath- click HERE

3. Sweater Beg- click HERE

Stay on Budget

Today's Assignment

Organize your gift giving list, set a budget and stick to it!!!

Click HERE for a worksheet to help

Another Yummy Rice Recipe

Today's Assignment

Learn to make Horchata

1cup long grain rice, rinsed
2 quarts water
1 cinnamon stick, broken into pieces
1 teaspoon vanilla (optional)
1/2 cup white sugar

DIRECTIONS
In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

Sprouting Essentials

Today's Assignment

Learn all about the Sprouting Essentials

Soaking: Dry seeds and grains are dormant. Soaking ends its dormancy and begins a new life. In nature this seed will make a plant which can, in turn make seeds, which in turn make more plants, which can make more seeds, etc..

Air circulation: As with any living thing, if they can't breathe while growing, they die. A piece of nylon screen is easily positioned with a rubber band and allows plenty of airflow. A Clean nylon stocking works, too. Some prefer the little purple bag that shallots are packaged in.

Rinsing: Water is the key ingredient to growing sprouts. Use it liberally. Given proper moisture, a seed will germinate. Rinsing is the process by which we add moisture to our sprouts.

Draining: Sitting in a puddle is the most common cause of crop failure. A sour smell is the first sign of crop failure. After rinsing, it is essential to drain off as much water as humanly possible. Draining is the process by which we regulate the amount of moisture our sprouts have available-until their next rinse.

Darkness: Most grow better when covered or put away. Most kitchens are pretty bright and not conducive to sprouting.

Warmth: 75-80 degrees F.

Dry and Wet Pack Canning

Dry and Wet Pack Canning

Advantages of Dry-Pack CanningAirtight (hermetically sealed) #10 cans that are flushed with carbon dioxide or with the provided oxygen absorber packs to protect products from moisture, insects, and rodents.Number 10 cans, 7" high by 6" diameter, one gallon in volume, are easy to handle, move, and store. Cartons, sized to hold 6 cans for easy transport and storage, are provided by the cannery. A standard plastic 1.1 kilo coffee can lid fits on the top of opened cans to preserve the contents until they are used up. However, containers other than #10 cans may be used to store the foodstuffs they have brought if members choose.Foodstuffs recommended for dry-pack canning have been selected based on their ability to retain flavor and nutritional values. Grains are fairly stable over time as whole grains, but they begin to develop stale flavors soon after the seed coat is broken by milling or cracking. For example, wheat kernels 10,000 years old have been successfully planted and sprouted. Whole grains and legumes can be sprouted as a substitute for vitamin supplements. Products with a high oil or moisture content should not be dry-packed.

Suitable Foodstuffs
(Dried) Grains Legumes Corn Macaroni Spaghetti Rolled Oats Soup Mix Wheat White Rice White Flour Beans Lentils Peas Carrots Onions Drink Mix Non-fat Dry Milk
White Sugar Hot CocoaStorage

Store dry-pack items in a cool (approximately 70F) dry location, away from sunlight.Store on shelves or on raised platforms rather than directly in contact with concrete floors or walls to avoid moisture damage.Rotation SuggestionShelf life varies according to product and storage conditions. Although the nutritional value will last longer, for best results, under normal conditions, the products listed below should be used as follows: Wheat, Corn, Sugar - 8 years Macaroni, Spaghetti, Soup Mix Onions, Carrots - 3 yearsBeans, Lentils, Peas - 5 years
White Rice, White Flour, Non-fat Dry Milk, Rolled Oats, Juice Mix - 2 years

Wet Pack
Processing the bottles may be done on the hob or in the oven. The hob method is known as the water-bath method of which there are three variations, the slow water-bath, the quick water-bath and Pressure Cooker. Slow Water-BathPack the bottles with fruit and pour in enough cold syrup (or brine) so that it comes to the top of the bottle.This is best done slowly to allow the syrup to penetrate to the bottom of the bottle. Place the lid on top of the bottle and secure it with a spring clip or screw-band. If using a screw band, loosely screw on.Place the bottles in a deep container with a false bottom, making sure they do not touch each other or the sides of the container. Completely cover them with cold water, cover the container with a lid.Bring the water slowly to the boil. The temperature of the water should be raised gradually from cold to 55 °C (130°F) in about an hour and then up to the required temperature for the contents for another 30 to 35 minutes. (See Bottling / Canning Processing Chart).Do not try to rush this process, if the water is heated too quickly the fruit may rise in the bottles and more time may be needed at the maximum temperature to enable heat to penetrate the fruit in the center of the bottle.When the processing is finished, switch off the heat and remove the bottles one at a time with a pair of tongs or thick cloth and put them onto a wooden surface and immediately tighten the bands on the screw-topped bottles. Leave for 24 hours before testing that the seal is complete.

Quick Water-Bath Similar to the slow water-bath method and recommended when no thermometer is available. For best results though temperatures are given for those with a thermometer.The main difference between the two methods is that hot syrup at 60° C (140°F) is poured into the packed bottles and these are then placed in the container and covered with warm water at 38°C (100F).Heat slowly so that the water reaches simmering point, 88°C (190°F) in 25 to 30 minutes.Continue simmering for the recommended time. (See Bottling / Canning Processing Chart). If the bottles are over 2 lbs (1 kg) extra capacity will be required. Remove and finish the jars as in the first method.

Pressure Cooker A quick method of bottling fruit as the temperature of boiling point is raised when under pressure, thus reducing the processing time and saving energy. The cooker must have a false bottom and be deep enough to take the bottles. It must also be capable of a maintaining a steady low pressure (L).Pressure cookers are fitted with a weight gauge that is usually measured by the appropriate letter, L, M, H. (5lbs, 10lbs and 15lbs pressure)Pack the fruit in warm bottles and fill with boiling syrup to within 1 inch (25mm) of the rim. Fit rubber rings, lids and clips. Again, if using screw bands, loosely screw on.Pour 1½ pints (850 mm) of boiling water into the cooker before inserting the bottles. Put the lid on the cooker, with the vent open, and heat until steam appears. Close the vent and bring the pressure up to Low (L).The time taken from that start of heating until pressure is reached should be no less than 5 minutes or more than 10.Check the Bottling / Canning Processing Chart for the time necessary to maintain pressure. Remove from the heat, leave the bottles in the cooker and allow 10 minutes before letting the pressure off. Remove the bottles and finish as in the previous method

Knit one purl two

Today's Assignment

Learn how to knit using a loom

Check out this cool website for instructions and patterns.

Compost

Today's Assignment

Learn to create your own compost- Great for the environment!!!

Did you know that you can order a composting container from the city of mesa for only $5? please call the Mesa Recycling Hotline at (480) 644-2222.

Once you have your composting container, you will need to select a location in your yard that is close to a water source, guarded from strong winds and preferably in the shade. Next, you should stack up the dry material and follow these 10 simple steps:

1.Break or cut all the material into pieces that are no more than 4 inches long. This exposes more surface so that microorganisms can break it down

2. Dig out about two inches of dirt from the site in which you will be placing your container and then add a small layer of branches to the dirt to allow air to enter from the bottom.

3. Place a mixture of approximately four parts dry material (rich in carbon) for every one part of moist material (rich in nitrogen).

4. Place alternating layers of moist and dry material. Also, add a layer of dirt or manure every so often. If you are using food waste, make sure it is buried under the other layers to avoid problems with flies.

5. As you add your layers, water them to assure that the pile is completely moist. Note that the interior should be moist, but not wet. During heavy rains, cover the container with a plastic cover or lid.

6. Once the container is filled, cover the pile with two inches of dirt.

7. When decomposition starts, the pile will begin to heat up, with the interior temperature reaching as much as 160 degrees Fahrenheit. This high temperature is good because it kills the weeds and their seeds that may be in the compost mixture.

8. As the pile begins to cool back down so that it is the same temperature as the outside air, reactivate it by permitting air to enter the container. To do this, put the material into another container - or use a pitchfork to mix up the contents. It may also be necessary to add more water or plant material.

9. Repeat these steps as necessary until the material is dark and smooth.

10. To use the final compost material, sift the material with 1/2-inch sieve to remove the semi-decomposed larger pieces. You can return these pieces to the container to further decompose

Another use for old newspapers

Today's Assignment

Learn how to make Newspaper logs to use whan a source of coal or wood is not available.

Divide newspapers into sections and fold the sections to the size of half a page. Soak the folded sections in a tub of water to which a tablespoon of detergent has been added. While they are still wet, roll the sections individually on a rod one inch in diameter; squeeze out the excess water. Slide the rolls off the rod and stand them on end to dry. The rolls are ready to use as fuel when completely dry.

Keep it clean

Today's Assignment

Learn how to make your own soap

Easy Cold Process Soap Recipes for Beginners
Are you new to Cold Process Soap Making? These simple CP recipes are a great way to wet your feet! We will keep adding recipes to this page, so please check back soon!


SAFETY REMINDER!
Remember, the lye water mixture is always added to the oil and not vice versa.


If you are new to cold process soapmaking, please purchase a book and read about the serious safety issues associated with lye. A good book to start with is Susan Miller Cavitch's "The SoapMakers Companion." When handling lye, please use gloves and goggles and do not breathe in the fumes.


General Instructions:
1. Suit up in safety goggles, gloves and long sleeves.
2. Add the lye to the water. Stir well taking precautions to not breathe in the fumes. Set the mixture to the side and allow it to cool to approximately 110F. You can put the lye water mixture outside if you are not in a well ventilated area.
3. Add all your oils together and melt. Allow them to cool to approximately 110F, or within 5 degrees of the lye water.
4. Add the lye water mixture to the melted oils, carefully. Stir vigorously until trace occurs. Trace looks like a thin pudding. A stick blender will help speed trace along. If you are stirring by hand, these recipes may take up to an hour to trace.
5. Pour your traced soap mixture into your molds. Pop out after 3 to 5 days and allow to sit for a full 4 to 6 weeks to cure and finish the saponification process.


Beginner 4.5 pound Soap Recipe - makes just under 4.5 lbs of soap

16oz Canola Oil

16oz Coconut Oil

16oz Palm Oil

6.9oz Lye (5% superfatted)

15.8oz Water


Beginner 6.5 pound Soap Recipe - makes just over 6.5 lbs of soap
5oz Canola Oil
5oz Castor Oil
32oz Coconut Oil
32oz Palm Oil
11 oz Lye (5% superfatted)
24.4 oz Water

Safely storing gasoline

Today's Assignment

Learn how to safely store gasoline as an emergency fuel source.

General Information
Gasoline is a flammable liquid with vapors that are heavier than air. If a container is left open, vapors will spill out over the side of the container. If the contents are spilled, the vapors will travel to the lowest point in the area. The vapors can ignite and flash back to the container by a pilot light, spark, et..Gasoline has a flashpoint below 73 degrees F. Gasoline should never be stored inside a building, home or habitable structure. It should be stored only outside the home away from detached garages or in sheds in approved containers designed for that use.

Approved Storage Containers
1 Metal safety cans with self closing lids
2. Metal cans with tight fitting lids, labeled gasoline
3. REd plastic cans taht are made and designed for the storage of gasoline
4, Never store gasoline in a glass container

Gasoline storage amounts
Gasoline is normally stored in 1/2, 1, 1 1/2, 2 1/2, and 5 gallon containers up to a maximum combined amount of 10 gallons in approved containers, 60 gallons can be stored if it is stored in approved containers inside of a flammable liquid storage cabinet approved for that use. Quantities in residential settings shall not exceed amounts necessary for maintenance purposes and operaiton of equipment.

More Shelter Info

Today's Assignment

Learn more about building temporary emergency shelters.

• You can heat rocks in a fire for several hours or more ( Do not use round river rocks- they can explode!!) Bury the rocks about six inches deep, directly underneath where you will be sleeping. Place nonflammable cushioning material over the ground and sleep on top of this.
• The "Squirrel's Nest" shelter can be built very quickly. Lay a tarp, blanket, or other type of rain cover flat and cover it with dry material such as leaves, grass, pine needles, etc. for insulation and then get under it.
• Tree branches are good for making tee pees or lean-tos. They can be covered with a tarp, pine branches, grass or thick layers of mud for insulation. Tee pees are excellent for cold weather. Keep a small fire going inside for warmth, but you will need six to eight feet of room overhead with a hole at the top to vent the smoke.
• In the desert, it is best to dig a hole in the ground and then cover it, but be sure to leave a vent hole or space between the ground and the cover for fresh air.
• In the winter, snow caves are a great shelter. If at all possible, line the snow cave with a tarp or tree branches for better insulation.

Canning Meats at Home

Canning Meats at Home

Meat, poultry and fish are low acid foods. They must be processed in a pressure canner to assure safety. Use the processing time and pressure (PSI) that is specified for each type of game.

General tips
1. Can only good quality meat, poultry, or game.
2. Chill home produced meat at 40°F or below soon after slaughter to prevent spoilage.
3. Keep all meat clean and sanitary. Rinse poultry thoroughly in cold water, then drain.
4. If meat must be held for longer than a few days, freeze it for maximum quality retention, store frozen meat at 0oF or lower until canning time.
5. Thaw frozen meat in a refrigerator at 40°F or lower until most of the ice crystals have disappeared. This may take several days for large cuts of meat.
6. Trim gristle, bruised spots, and fat off meat before canning. Excessive fat left on the meat will melt and rise to the top during processing. If the fat comes in contact with the sealing edge of the lid, the jar may not seal.

MEAT, STRIPS, CUBES, OR CHUNKS (Bear, Beef, Lamb, Pork, Veal, Venison)
Procedure: Choose quality, chilled meat. Remove excess fat. Soak strong-flavored game for 1 hour in brine water containing 1 tablespoon of salt per quart and rinse. Remove large bones. Cut into 1 inch wide strips, cubes or chunks.

Hot Pack: Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water, or tomato juice (especially with wild game) leaving 1 inch headspace.

Raw Pack: Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1 inch headspace. Do not add liquid. Adjust lids and process.Recommended Processes (Hot and Raw Pack)1) Dial-gauge Pressure CannerPints—75 minutes 11 PSI Quarts—90 minutes 11 PSI2) Weighted-gauge Pressure CannerPints—75 minutes 15 PSI Quarts—90 minutes 15 PSI

POULTRY (Chicken, Duck, Goose, Turkey, or Game Birds)
Procedure: Choose freshly killed and dressed, healthy animals. Strong flavored game birds, especially water fowl, may be soaked for 1 hour in brine made of 1 tablespoon salt to 1 quart of water. Rinse. If game birds are soaked, omit the salt when filling the jars. Dressed chicken should be chilled for 6 to 12 hours before canning. Remove excess fat. Cut the poultry into suitable sizes for canning. Can with or without bones.

Hot Pack: Boil, steam, or bake meat until about two-thirds done. Add 1/2 teaspoon salt per pint or 1 teaspoon salt per quart to the jar, if desired. Fill hot jars with pieces and hot broth, leaving 1-1/4 inch headspace.

Raw Pack: Add 1/2 teaspoon salt per pint or 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid. Adjust lids and process.Recommended Processes (Hot and Raw Pack)1) Dial-gauge Pressure Canner

Pints
Quarts
Without Bones
75 minutes 11 PSI
90 minutes 11 PSI
With Bones
65 minutes 11 PSI
75 minutes 11 PSI
2) Weighted-gauge Pressure Canner


FISH (Blue, mackerel, salmon, steelhead, trout, and other fatty fish except tuna)
Clean and gut fish within 2 hours after catching. Keep cleaned fish on ice until ready to can.Note: Glass-like crystals of magnesium ammonium phosphate sometimes form in canned salmon. There is no way for the home canner to prevent these crystals from forming, but they usually dissolve when heated and are safe to eat.Procedure: Remove head, tail, fins and scales. Wash and remove all blood. Split fish lengthwise, if desired. Cut cleaned fish into 3-1/2 inch lengths. Fill pint jars, skin side next to glass, leaving 1 inch headspace. Add 1 teaspoon of salt per pint, if desired. Do not add liquids. Adjust lids and process.Recommended Processes1) Dial-gauge Pressure CannerPints—100 minutes 11 PSI2) Weighted-gauge Pressure CannerPints—100 minutes 15 PSI

Emergency Shelter

Today's Assignment

Add to your 72 hour kit a lightweight nylon tarp, and emergency blanket, a wool-blend blanket, duct tape and rope or cord.


Your tarp can serve as shelter from rain, sun, wind and snow. It can also help protect the floor of your tent when placed under the tent.

Your emergency blanket can reflect up to 90% of your radiant body heat. It is also waterproof and could be used for shelter construction

Wool is one of nature's warmest fibers. Unlike cotton, wool retains up to 50% of insulation value when it is wet. The wool-blend blanket is fire retardant and machine washable.

Tape, rope and cord help aid in building shelter and save the hassle of having to improvise so much.

Baking Soda

Today's Assignment

Add 6 boxes of baking soda to your food supply

Baking soda has lots of household uses! Check out the following ideas:



clean vegetables and fruit with baking soda. Sprinkle in water, soak and rinse the product

Add a little spice to your food storage

Today's Assignment

Add spices and seasonings to enhance the flavors of your food supply.

Suggested items to store:
cinnamon
nutmet
ginger
maple extract
lemon or orange extracts or peels
syrups
cocoa
vanilla

What if Im working when disaster hits?

Today's Assignment

Assemble a basic office survival kit to be kept in your desk/locker. If there is ever a major emergency, you'll be glad you have it.

* 1 liter water

* whistle- if you are trapped, you can yell for help only until your voice wears out-but if you have a whistle, you can alert rescue workers for as long as you can breathe

* first aid kit- to save your life or someone else's CPR /first aid training is recommended

& flashlight- electricity is usually the first utility to be interrupted after an earthquake.

* comfortable walking shoes- traffic often halts during a catastrophe. After an earthquake, roads are often broken up and impassable. You'll be more comfortable walking home if you have a good pair of shoes.

*high caloric energy bars- you will need a food supply until you are rescued or able to get home.

I gotta go!

Today's Assignment

Learn how to make an emergency Chemical toilet

Place the following supplies in a 5-gallon plastic container with handle and tight lid. The items can be removed when creating the makeshift toilet.

4 gallon capacity white wastepaper basket plastic bags and ties
6 large (32 gallon) trash bags and ties
rubber gloves
small can of lysol disinfectant
small bottle of cholorine bleach
deodorizer tablets or baking soda
sponge
3M-type scrubbing sponge or scouring pad
folding camp shovel with serrated edge
waterproofed toilet paper ( 6-8 rolls)
hand soap
pepto bismol tablets
small towels, paper towels

Remove the stored contents from the bucket, insert one of the 4-gallon capacity plastic bags into the bucket and fold the edges over its rim. Mix one cup of liquid chlorine bleach to 1/2 gallon of water ( one-to-ten ratio- do not use dry or powdered bleach). Place lid tightly on bucket. To use, remove lid and secure another lid with hole cut out ( you can also purchase a toilet seat which will fit on bucket from an outdoors/preparedness store). After use, pour or sprinkle into toilet a small amount of Pine Sol, chlorine bleach, baking soda, etc, and replace lid securely. When the bucket is 1/3 to 1/2 full, tie the garbage bag liner shut and dispose of properly ( i.e. bury it, place inside large covered metal garbage can liner for later disposal, or place in approved disposal location.) Put another liner inside the bucket for future use.

Create a Proper Storage Environment

Today's Assignment

Create a storage area in your home that is an ideal area for your food supply

A storage room or area need not be large, but it should be well-organized and up-to-date. It should be easy to get into, and provide easy access to every product. Try to keep foods off the floor, leave some in boxes, and leave room for air to circulate among boxes and products.

The temperature should be fairly constant, with little or no humidity. Generally, foods store best at temperatures between 40 and 60 degrees. The lower the temperature, without freezing, the longer the life. Shelf life diminishes at higher temperatures

Car ports are sometimes too cold unless food is well protected in teh winter, and too hot in the summer. In apartments and homes without a basement, keep as cool as possible and keep a good rotation. Do not store in utility rooms or by a furnace.

Temperature is so vitally important to the success of food storage, it should be carefully considered when choosing the storage area.

In a Jam?

How to Make Jam

Ingredients
fruit or berries
pectin
canning jars
kitchen utensils

Prepare your favorite fruit or berries by washing them and gently shaking to remove excess water. Mash fruit or berries into a large pulp. . Measure 4 cups of your fruit or berries and place it in a large 4 quart cooking pot. Add one package of pectin with the cool fruit or berries and bring it to a rolling boil stirring often so it won’t burn. When the mixture is at the boiling stage that can’t be stirred down, add 5 cups of granulated sugar all at once. Bring the mixture back to a boil and cook for exactly 2 minutes. Remove the pot from the heat and pour the hot mixture into clean jars.


Tips & Warnings
· . Be sure to date your jars so you can keep track of when it was made and can use up the oldest first.
· Splenda may be substituted for the sugar for a lower calorie jam.



How to Make Freezer Jam
For gift-giving and long-term ease of storage, jam in sealed glass jars is the best choice. But for ease of preparation, freezer jam wins hands-down.
Some people prefer its flavor, too, because it tastes more like fresh fruit than cooked preserves. The dominant flavor in this jam is the strawberry, but the orange lends a nice subtle note and also stretches the berries.

Some canning recipes for call for bottled lemon juice rather than fresh. This is due to its constant level of acidity, rather than fresh lemons, in which acidity can vary. It’s not crucial for jam, which is often high in both sugar and acidity to keep it safe in storage, but can be important when canning low-acid foods like tomatoes or beans.

When making freezer jam, you can use plastic tubs with tight-fitting lids. If you plan on storing this for more than a couple of months, better plastic tubs mean better taste. I actually prefer to use glass canning jars with screw-on white plastic lids (often sold with the canning supplies). Either way, be sure to leave a little headspace for expansion as it freezes and write a “use by” date on the lid. (Freezer jam will keep for up to a year.)

Strawberry-Orange Freezer Jam
· 11 ounce mandarin oranges, drained & crushed
· 1-1/2 cups crushed strawberries
· 4 cups granulated sugar
· 2 Tbsp bottled lemon juice
· 1 cup water
· 1 box powdered pectin
Mix together crushed fruits. Add sugar and lemon juice and mix well. Let stand 20-40 minutes.
In a saucepan, mix water and pectin thoroughly. Bring to a rolling boil that cannot be stirred down and boil for 1 minute.
Remove from heat and mix pectin into fruit, stirring constantly for 3 minutes. Ladle into sterilized containers, wipe rims and add lids. Let jam set overnight. Store in freezer for up to a twelve months.
Makes approximately 6 half-pints (6 cups).

I've got it covered

Today's Assignment

Review your homeowners insurance policy to ensure you are adequately covered in case of disaster.

Even with adequate time to prepare for a disaster, you still may suffer significant, unavoidable damage to your property. That's when insurance for renters or homeowners can be a big help. Yet, many people affected by recent disasters have been underinsured, or worse, not insured at all. Homeowners insurance doesn't cover floods and some other major disasters. Make sure you buy the insurance you need to protect against the perils you face.

If you own a home...

Buy, at a minimum, full replacement or replacement cost coverage. This means the structure can be replaced up to the limits specified in the policy.

Investigate buying a guaranteed replacement cost policy. When and where available, these policies can pay to rebuild your house, including improvements, at today's prices, regardless of the limits of the policy.

Have your home periodically reappraised to be sure the policy reflects the real replacement cost.
Update the policy to include any home improvements, such as basement refinishing. Annual automatic increases may not be enough to cover these.

Buy a policy that covers the replacement cost of your possessions. Standard coverage only pays for the actual cash value (replacement cost discounted for age or use).

Be very clear about what the policy will and will not cover, and how the deductibles work (the part you pay before the policy pays).

Check state-operated or federally operated insurance pools if you find it difficult to obtain private coverage because of a recent disaster. Premiums often run higher than market rates, but this is better than no coverage.

Use your home inventory list to check that your policy's coverage matches the value of your possessions.

Jump on the Healthy Weight Bandwagon

Achieving and maintaining a healthy weight isn't just about a "diet" or "program". It is part of an ongoing lifestyle that you can adopt now and stay with for years to come. A healthy weight contributes to good health now and as you age

Today's Assignment

Assess your weight and BMI to determine if you need to adjust your lifestyle in maintaining a healthy weight.

To calculate your BMI, click HERE

An easy way to determine your own desirable body weight is to use the following formula:
Women: 100 pounds for the first 5 feet of height plus 5 pounds for each additional inch.
Men: 106 pounds of body weight for the first 5 feet of height plus 6 pounds for each additional inch.
For a small body frame, 10% should be subtracted. For a large frame, 10% should be added.

When to take Antibiotics

Today's Assignment

Educate yourself and your friends on WHEN it is appropriate to use antibiotics

Cold or Flu. Antibiotics Don't Work For You.Are you aware that colds, flu, most sore throats, and bronchitis are caused by viruses? Did you know that antibiotics do not help fight viruses? It's true. Plus, taking antibiotics when you have a virus may do more harm than good.

Click on THIS LINK for more information.

Heat Your Home Safely

Today's Assignment

Learn to Heat your home safely

Use fireplace, wood stoves, or other combustion heaters only if they are properly vented to the outside and do not leak flue gas into the indoor air space.

Do not burn paper in a fireplace.

Ensure adequate ventilation if you must use a kerosene heater.

Use only the type of fuel your heater is designed to use—don’t substitute.

Do not place a space heater within 3 feet of anything that may catch on fire, such as drapes, furniture, or bedding, and never cover your space heater.

Never place a space heater on top of furniture or near water.

Never leave children unattended near a space heater.

Make sure that the cord of an electric space heater is not a tripping hazard but do not run the cord under carpets or rugs.

Avoid using extension cords to plug in your space heater.

If your space heater has a damaged electrical cord or produces sparks, do not use it.

Store a multipurpose, dry-chemical fire extinguisher near the area to be heated.

Protect yourself from carbon monoxide (CO) poisoning by installing a battery-operated CO detector and never using generators, grills, camp stoves, or similar devices indoors

Warm Fire in the Fireplace?

Cuddling up in front of a warm fire is a favorite past time this time of year. Don't forget to take precautions to ensure your family's safety.

Today's Assignment

Check fire extinguishers and charge and replace as necessary.

Prepare for Winter

Today's Assignment

Prepare your home for winter! Even here in Arizon you can:
Caulk around window and door glass and trim, and all exterior trim. Install or replace weather stripping on all doors and windows. Check for cracks around pipes and electrical outlets entering or exiting the walls.

Food Drying

Food Drying

Food drying is one of the oldest methods of preserving food for later use. It can either be an
alternative to canning or freezing, or compliment these methods. Drying foods is simple, safe
and easy to learn. With modern food dehydrators, fruit leathers, banana chips and beef jerky
can all be dried year round at home.

How Drying Preserves Food
Drying removes the moisture from the food so bacteria, yeast and mold cannot grow and spoil
the food. Drying also slows down the action of enzymes (naturally occurring substances which
cause foods to ripen), but does not inactivate them.

Because drying removes moisture, the food becomes smaller and lighter in weight. When the
food is ready for use, the water is added back, and the food returns to its original shape.
Foods can be dried in the sun, in an oven or in a food dehydrator by using the right combination
of warm temperatures, low humidity and air current.

In drying, warm temperatures cause the moisture to evaporate. Low humidity allows moisture to
move quickly from the food to the air. Air current speeds up drying by moving the surrounding
moist air away from the food.

Sun Drying- need temperatures of above 84 degrees with very low humidity. Can be risky because weather is unpredictable. Leaves food exposed to animals/insects- fruits only recommended because of high acid content.

Dehydrator- dries food quickly and efficiently at 140 degrees

Oven drying- ideal for occasional drying of meat jerkies, fruit leathers, banana chips or preserving excess produce like celery or mushrooms. It is slower than dehydrators because it does not have a built in fan for air movement and takes about twice as much time as a dehydrator.

Fruits:
wash and core fruit
cut in half or slice, some can be left whoe
thin, uniform, peeled slices dry the fastest
spray drying trays with nonstick cooking spray before placing fruit on trays
pretreatment of some fruits is required

Vegetables:
Vegetables can also be preserved by drying. Because they contain less acid than fruits, vegetables are dried until they are brittle. At this stage, only 10% moisture remains and no microorganism can grow.

Jerky:
Jerky is a lightweight, dried meat product that is a handy food for backpackers, campers and outdoor sports enthusiasts. It requires no refrigeration. Jerky can be made from almost any lean meat, including beef, pork, venison or smoked turkey breast. (Raw poultry is generally not recommended for use in making jerky because of the texture and flavor of the finished product.)

Raw meats can be contaminated with microorganisms that cause disease. These harmful bacteria can easily multiply on moist, high protein foods like meat and poultry and can cause illness if the products are not handled correctly. If pork or wild game is used to make jerky, the meat should be treated to kill the trichinella parasite before it is sliced and marinated. This parasite causes the disease trichinosis. To treat the meat, freeze a portion that is 6 inches or less thick at 0ºF or below for at least 30 days. Freezing will not eliminate bacteria from the meat.

Get organized

Today's Assignment

Choose a method of organization that works for you and tackle that stack of important papers

Don't know what to keep? How long to keep them? Here are some tips:

Automobile records (titles, registration, repairs)—As long as you own the vehicle(s)
Appointment books—1 to 10 years, depending on your comfort level
ATM slips—Maximum six years if needed for tax purposes
Bank statements—Maximum six years if needed for tax purposes
Credit card statements—Maximum six years if tax-related purchases on statements; otherwise, until annual interest statement is issued by company
Calendars (past)—According to your comfort level and whether you use them for reference or memorabilia
Catalogs and magazines—Until the next issueDividend payment records—Until an annual statement is supplied by company, then just only annual statements
Household inventory and appraisal—As long as currentInsurance policies (auto, homeowners, liability)—As long as the statute of limitations runs in the event of late claims
Insurance policies (disability, medical, life, personal property, umbrella)—As long as you own itInvestments (purchase records)—As long as you own them
Investments (sales records)—Maximum six years for tax purposes
Mortgage or loan discharge—As long as you own, or six years after discharge
Appliances—As long as you own the itemArt, antiques, collectibles—As long as you own the item
Clothing—For the length of the returns period, unless tracking your household budget
Credit card slips—Until your statement comes and you can match purchasesFurniture—As long as you own the item in case repair is needed
Home improvements—As long as you own your home, or six years after sale
Household repairs—For life of warranty, or longer to reference reliability record of service people and their rates
Major purchases—For the life of the itemMedical and tax-related—Maximum of six years
Rent—Your canceled check is sufficient
Utility bills—Your current bill and one previous year's to check billing patterns
Warranties and instructions—For the life of warranty or the item. Stick label with warranty expiration date and service repair number on bottom of appliance. If something breaks down, you've got an easy way to check if the item's still covered without even having to go to your file drawer.
Résumé—As long as it's current
Safe Deposit Box key and inventory—As long as it's current
Tax records (bank statements and canceled checks, certificates of deposit, contracts, charitable contributions, credit statements, income tax returns, lease and loan agreements, loan payment books, pension plan records, pay stubs)—The current year, plus six prior years
Vital Records (Adoption papers, birth & death certificates, citizenship papers, copyrights/patents, marriage certificate, divorce decree, letter of "Last Instructions" to executor or heirs, medical illness and vaccination records, passports, Power of Attorney, Social Security records, Wills)—Permanently

Wanna eat healthier? save money? cook creatively and have a great way to preserve food?

Today's Assignment

Learn how to dehydrate fruits and vegetables

For detailed instructions, please visit THIS site

Fall is Apple Season

Today's Assignment

Take advantage of the great prices and availability of apples during the fall season. Make some applesauce for your family- don't forget to can some for later!

For instructions, click HERE.

What to do with leftover pumpkin seeds?

Today's Assignment

Before tossing those holiday pumpkins, extract the seeds ( if your pumpkin is still good) and preserve them by drying or roasting.

Drying Pumpkin Seeds
Drying seeds and roasting seeds are two different processes. To dry, carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue. Pumpkin seeds can be dried in the sun, in a dehydrator at 115-120ºF for 1 to 2 hours, or in an oven on warm for 3 to 4 hours. Stir them frequently to avoid scorching.

To roast, take dried pumpkin seeds, toss with oil and/or salt and roast in a preheated oven at 250ºF for 10 to 15 minutes.

This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

Vacuum Sealing to preserve food

Today's Assignment

Learn about the vacuum sealing process of preserving food. Consider this as a great way to extend the shelf life of your food supply.

The Less Air, the Longer You Can Save Remove oxygen around food and you radically slow down spoilage and deterioration. FoodSaver home vacuum packaging systems offer a two-step process of removing air and sealing it out, so that your food stays fresh up to five times longer than conventional storage methods.By keeping food fresh you eliminate freezer burn. Meat, chicken, fish, vegetables and fruit will stay fresh in the freezer for months, even years. Make an entire plate of food or vacuum package last night's pizza to eat months later. The taste difference between just-cooked meals and leftovers will be indistinguishable when you vacuum package and freeze.Cheese stays fresh in the refrigerator for months and produce will stay fresh for weeks. Dry goods and snacks won't become stale or tasteless when you vacuum package and store in the pantry.



A full range of FoodSaver accessories let you keep almost all foods fresh longer in the freezer, refrigerator and pantry.Since food lasts longer, you can lower your food bill by buying in bulk or when your favorite foods are in season, and not worry about throwing out wasted food. You can even shop less frequently and still always have fresh food on hand.



With FoodSaver, you will:
Extend the freshness of food.
Eliminate freezer burn.
Keep moist foods from drying out.
Protect dry foods like brown sugar from getting hard.
Keep foods high in fats and oils from going rancid.
Marinate meat and fish in minutes.
Protect collectibles and other non-food items from aging and corrosion.


* Please note: vacuum packaging is not a substitute for canning, refrigeration or freezing

Use the Freezer!!!

Today's Assignment

While grocery shopping, stock up on whatever meat is on sale in your area. Purchase freezer ziplock bags ( size appropriate) to divide meats at home and store in your freezer.

Many people discount the use of their freezer when thinking of preserving food for their 3 month supply. Remember, it does not take a disaster in which we would be without power in order for us to turn to our home food supply for sustenance!!!

Freezing Meat

Generally, freshly slaughtered meat should be chilled for about twenty-four hours before it is frozen. Beef may be aged (chilled at between 33-40 degrees F) for up to seven days. Meat should be used after it has been initially thawed.

Meat should be wrapped in freezer paper, foil or plastic wrap. Ohio State University makes the following recommendations for keeping time:"

• Maintain freezer at 0 degrees F or less.
• Frozen ground meat should be used within 3 months.
• Pork has a short holding time of 6 to 8 months. Beef, lamb, veal and venison last 8 to 12 months. Poultry and other birds last about 12 months."
  
• They also recommend that you thaw frozen meats and poultry in the refrigerator, not at room temperature, to prevent spoilage.

Happy Halloween!

Today's Assignment

Kick Back and Enjoy the greastest candy holiday of the year.

10 Things to Do with All that Halloween Candy

The best thing about Halloween for most kids can be summed up in one word: candy.
Every family has its own methods of getting through the post-Halloween mounds of joy. Some let their kids gorge themselves for a day or two. Others dole it out a little at a time. Some parents even ban the candy bars altogether. For some nutritionists (and dentists!), Halloween candy is downright scary. Whatever candy camp your family falls in –– there’s more to do with candy than eat it. Check out these ideas of what to do with leftovers:

1. Recycle it. Practice instant recycling. Screen the candy your kids bring home. After throwing away any unwrapped goodies, take out any candy your children don’t like or you don’t want them to have and then send that candy back out the door with other trick-or-treaters.

2. Freeze it. Put the chocolate bars right in the freezer to save them for later. Frozen chocolate takes longer to eat, so children can’t wolf it down so quickly.

3. Bake it. You don’t have to freeze the candy to keep it fresh. Kept in an airtight container, it will last long after Halloween. Later, you can bake surprise cupcakes. Push a soft candy into the middle of the batter in each cup before baking. Decorate the icing with more candies. You can also substitute bits of chocolate bars in your favorite chocolate-chip cookie recipe.

4. Melt it. Save chocolate to bring a taste of summer into your home long after you’ve put away the sunscreen. Melt chocolate for s’mores any time of year. Place a chocolate bar and a marshmallow between two graham crackers on top of a paper towel. Microwave for about 20 seconds.

5. Stuff it. Gather the leftover goodies and stuff them into a (homemade or store-bought) piñata. Crack the piñata open at Thanksgiving or wait until your child’s birthday.

6. Create it. Professional artists create sculptures from candy, why not kids? Make mosaics with hard candy. Cover sturdy cardboard with wax paper, aluminum foil or paper. Then instead of tiles, use candy to create a design and “grout” it with stiff icing. To make sculptures, stick soft candy, apples and marshmallows together with toothpicks.

7. House it. After Halloween, kids can’t wait for Christmas. Save Halloween candy for gingerbread houses.

8. Wear it. Make a candy necklace. You’ll need an assortment of lollipops and colorful candies with twist-wrap ends to make this idea from the National Confectioners Association. Cut a 14-inch strand of thin twine or fabric ribbon. Tie one end of a wrapper of candy or lollipop stick tightly to one end of ribbon or twine (leave about two inches of ribbon free for tying at the end). Attach candy by knotting the ribbon around the wrapper ends or lollipop sticks until the necklace is complete. Leave two inches at the end. Tie the ends together and wear the latest in edible jewelry!

9. Decorate it.Create Christmas ornaments from candy. To make a train, take a long pack of gum and glue on round candy for wheels, a square piece for a smokestack, and something round for the bell on top. Attach a loop of gold thread or ribbon for hanging. Look at simple geometric illustrations (such as are in coloring books) for other ideas. Coat your ornament with an acrylic sealer so it won’t deteriorate and you don’t draw bugs.

10. Share it. Take your leftover candy to the office. Even if your co-workers who are parents are sick of the stuff, chances are your younger colleagues will relish childhood memories as they reach for another Mary Jane or Butterfinger.

Or better yet, fill a coffee can with candy and bring it to your local nursing home, homeless shelter or a charity for the staff to enjoy. Add a note that says, “Thanks for all the good work you do.”

Writer and mother Kathryn McKay is the author of Around Washington, DC, with Kids, a Fodor’s Guide.

Caught up in the financial panic?

Today's Assignment

Plan to attend the FREE Financial Fest in phoenix on Saturday Nov. 1

Learn how to maximize the return on your money. There will be hourly seminars and 50 exhibitors to visit.

Where? Phoenix Convention Center 100 N. Third St
602-262-6225 www.phoenixconventioncenter.com

Keep Abreast of the Situation

Today's Assignment

Learn what you can do to prevent breast cancer

October is breast awareness month so BE AWARE!!!! Here are a few simple lifestyle changes to help you :

1. Limit alcohol
2. Maintain healthy weight
3. Stay physically active
4.Consider limiting fat in your diet
5. Talk to your doctor about discontinuing long term hormone therapy
6. Avoid unnecessary antibiotic use ( NO SELF MEDICATING!!!!)
7. Avoid pesticide exposure
8. Consider adding a flaxseed and retinol regimen to your daily routine

In addition to lifestyle changes, be vigilant about early detection of breast cancer. Start having yearly mammograms at age 40. If you notice any breast changes, such as a new lump or skin changes, make an appointment to see your doctor for evaluation.

Nothing you do can guarantee your life will be cancer-free. But if you practice healthy habits and consult your doctor about extra measures you can take, you may at least reduce your risk of this potentially fatal disease.

For more detailed information, visit THIS website

Wanna Be Smart?

We are counseled to “seek … diligently and teach one another words of wisdom; yea, seek ye out of the best books words of wisdom; seek learning, even by study and also by faith.” (D&C 88:118.)

Today's Assignment

Choose your next book for it's ability to make you SMARTER.

Some I can personally recommend:

Temples and Cosmos by Hugh Nibley
A Brief History of Time by Stephen Hawking
The Read Aloud Handbook by Jim Trelease
The Tipping Point by Malcolm Gladwell
Approaching Zion by Hugh Nibley
The Book of Mormon

Keep Kids Safe Preparing for Halloween

Help your child pick out or make a costume that will be safe. Make it fire proof, the eye holes should be large enough for good peripheral vision.

If you set jack-o-lanterns on your porch with candles in them, make sure that they are far enough out of the way so that kids costumes won't accidentally be set on fire.

Make sure that if your child is carrying a prop, such as a scythe, butcher knife or a pitchfork, that the tips are smooth and flexible enough to not cause injury if fallen on.

Kids always want to help with the pumpkin carving. Small children shouldn't be allowed to use a sharp knife to cut the top or the face. There are many kits available that come with tiny saws that work better then knives and are safer, although you can be cut by them as well. It's best to let the kids clean out the pumpkin and draw a face on it, which you can carve for them.

Treating your kids to a spooky Halloween dinner will make them less likely to eat the candy they collect before you have a chance to check it for them.

Teaching your kids basic everyday safety such as not getting into cars or talking to strangers, watching both ways before crossing streets and crossing when the lights tell you to, will help make them safer when they are out Trick or Treating.

What if I don't have any....

Baking Substitutions

Baking Powder: To replace 1 teaspoon baking powder, use 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda.

Honey: For 1 cup of honey, use 1-1/4 cups granulated sugar plus 1/4 cup liquid. You could also try using 3/4 cup corn syrup plus 1/2 cup granulated sugar. Molasses can be used in equal measure as a honey substitute, but it will affect the flavor.

Fresh, Whole Milk: For 1 cup fresh milk, use 1 cup skim plus 2 teaspoons butter.

Heavy Cream: A good substitute for heavy cream in baking can be made with 3/4 cup whole milk plus 1/2 to 1/3 cup butter and a little flour. You can also try using an equal quantity of plain yogurt in some dishes.

Shortening: Butter or margarine may be substituted for shortening in equal measure.

Brown Sugar: Use 3/4 cup granulated sugar and 1/4 cup molasses to replace 1 cup brown sugar.

Powdered, Confectioner's Sugar: For every 4 cups powdered confectioner's sugar, use 3 cups granulated sugar well dissolved.

Chocolate Square: You can replace 1 chocolate square with 3 tablespoons cocoa and 1 tablespoon butter.

White Granulated Sugar: 1/2 cup molasses or corn syrup can be used for 1 cup sugar, but liquid in the recipe must be reduced by 1/2 cup.3/4 cup honey can replace 1 cup granulated sugar, but reduce liquid in recipe by 1/4 cup.If you don't mind the change in flavor, you can use 1 cup firmly packed brown sugar for 1 cup granulated sugar.

Corn Syrup: For a simple corn syrup substitution, replace 1 cup corn syrup with 1 cup granulated sugar and increase liquid in recipe by 1/4 cup.

Raisins Almost any kind of chopped dried fruit can be substituted for raisins. Currants or chopped dates can be used in a recipe with good results.

Chocolate Chips: Chop about 6 ounces of semisweet chocolate to replace 1 cup of semisweet chocolate chips.

Eggs: 2 egg whites or 2 egg yolks can be used for 1 whole egg. OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)
OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.

Sour Milk: Simply stir in about 1 tsp of white vinegar to 1 cup milk. Buttermilk can also be substituted in equal measure.

Sour Cream: As a substitution for sour cream, simply use an equal measure of plain yogurt in most recipes.

Cornstarch: For thickening purposes, you can use 2 tablespoons all-purpose flour to replace 1 tablespoon cornstarch.

Cinnamon: Use 1/2 teaspoon ground all spice to replace 1 teaspoon ground cinnamon.

Cream of Tartar: There is no effective cream of tartar substitute, but you can try using an equal quantity of white vinegar in a pinch.

Molasses: Honey may be used in equal measure, but it will affect the flavor.

Buttermilk: For 1 cup buttermilk, add 1 teaspoon white vinegar to 1 cup whole milk. You can also use 1/3 cup whole milk with 2/3 cup plain yogurt as a buttermilk substitute.

Allspice: Use 1/2 teaspoon ground cloves and 1/2 teaspoon cinnamon to replace 1 teaspoon allspice.