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I would encourage you to do something every week to help with your personal preparedness. Learn something, buy something, teach something or do something. Doing a little each week will pay off .

Tuesday, March 31, 2009

Food Storage For 1 For a Year

I just got this from a friend and would love to know the original author so I can give the proper credit where it is due.
Exactly What Does a Basic 1 Year Food Storage
For 1 Person Look Like?
These are the MINIMUM Basic Amounts of Food Needed for Survival for ONE PERSON for ONE YEAR: BARE-MINIMUM LDS Church Food storage requirements for 1 adult male for 1 year Appx. 2,300 calories per day. (only 695lbs total)

Some people try to rationalize that we "really" don't need to store everything that we have been asked to store. The thought came to actually create a display to show 1) what does that one year basic survival food for one person look like (the amounts the First Presidency has recommended), and 2) how much does that really work out to be per day?
We took all those ingredients and by adding yeast (which we know is not on the basic list – but hopefully we have stored), we were able to make one loaf of bread and 1/3 cup of beans. That would be your food for the entire day.
Don't FORGET water!!!

Saturday, March 28, 2009

Yogurt in a Crock Pot

Great instructions in resource articles below to make your own Yogurt - great instructions for preapredness resource - make your own crock pot - I will find the instructions for that and add it. I have done it before and it works!

Great Crock Pot Yogurt
Great Crock Pot Yogurt RecipeThis is Very Awesome!Homemade Yogurt in a Crock Pot--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, butdo NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making)--1/2 cup store-bought natural, live/active culture plain yogurt (you need tohave a starter. Once you have made your own, you can use that as a starter)--frozen/fresh fruit for flavoring--thick bath towelThe DirectionsThis takes a while. Make your yogurt on a weekend day when you are home tomonitor. I used a 4 quart crockpot. This is so exciting. My fingers are shaking! Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours. Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in abowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.Go to bed, or let it sit for 8 hours.In the morning, the yogurt will have thickened--- it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.The Verdict.Wowsers! This is awesome! I was completely astonished the next morning that the yogurt thickened. I was so excited to feel the drag on my spoon. You can add honey for sweetening. This is so much more cost-effective than the little things of yo-baby I was buying.To thicken the best, add one packet of unflavored gelatin to the mix after stirring in the yogurt with active cultures. Some have had good success mixing non-fat milk powder in as well. The way I created fruit-flavored yogurt was by taking a cup or so of the plain and blending it in the stand blender (vitamix) with frozen fruit. Although this tastes great, the yogurt never thickened back up the way the plain did. I think maybe keeping the plain separate and adding fruit daily is your best bet. Or you can try the gelatin trick.I was able to achieve a Greek-style yogurt this afternoon by lining a colander with a coffee liner and letting the liquid drip out of the leftover plain I made. The remaining yogurt was as thick as sour cream. I do not know how this will work with soy milk and soy yogurt or rice milk and rice yogurt. I'd imagine it would work similarly, but I haven not tested this out.Article found at: Crockpot365. blogspot. com/2008/ 10/you-can- make-yogurt- in-your-crockpot .html

Monday, March 23, 2009

Zeer Pots

My friend Mala sent me this great link for "Zeer Pots." It is a method to keep things cool without refridgeration.

Saturday, March 7, 2009

Food Storage Friday - March 6

This week I am still working on my garden plans.
I bought seeds this week.
I received a newsletter from a local nursery that stated for the first time in 27 years gardening is making a huge comeback and they can't keep in their garden seeds. I decided I better to and get mine. I usually do it in March anyway because I have spring fever by then and it is fun to be in a nursery. I tried to find some herilom seeds because I plan to harvest seeds this fall.
We are in zone 4 so we have warm weather crops and cold weather crops.
The things that will be planted first (sometime in April are:Peas, lettuce, beets, radish, carrots, onions, etc.
The warm weather crops are things like corn, beans, squash, pumpkins, zucchini, and things I buy that are started like peppers and tomoatos.
I like to dry some of these things so I get extra to do that. I also get an extra bag for next year and tuck it in my basement. I also have a can of heirloom seeds that are canned in case of survival situations.