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.