Week 22 Safety Week

Safety week - A length of cord or twine.  Light rope. Flashlight and batteries (dated)

I have found a way cool flashlight that doesn't use batteries.  It's called a Shaker Flashlight!! 

NEVER USE BATTERIES AGAIN!
No batteries or bulbs required
Simply shake for 30 seconds and you will have up to 10 minutes of light
Super bright LED light and magnifying lens
Rechargeable capacitor
Water & weather resistant
Floats on water
Highly durable
Light visible for up to 1 mile
An absolute must have for the house, boat, car, cabin, camper, trailer, tent, hiking, and emergency kit
10" long x 2" diameter







 


Light sticks are another source of light that will give you about 30 minutes of light.  Be sure and check the expiration dates when storing them!


10 - 12 hour Yellow light sticks. Phthalate free, SurvivalKitsOnline lightsticks are made in the USA by Cyalume are individually wrapped and have the UPC code 852845001144 on each Yellow lightstick wrapper. The lightsitcks sold by Survivalkitsonline are MADE in the USA. BEWARE OF IMITATIONS. Other lightsticks do not last the full 12 hours.  You can find these on the Amazon.com web site.  They will usually store for about 6 months.



Adding rope and/or a small amount of twine to your food storage is a must have.  Fishing wire is great to have also.  You never know when you might need a little rope or twine.  There are so many uses for them I can't list them. 



This essential tool will always surprise you with how many ways it can be used, including securing equipment, making traps and shelter construction. There are many types of rope and cordage out there, but most experts agree that for a lighter load and superior versatility the best all-around cordage is the military-brand 550 parachute cord, which gets its name from its 550-pound test strength. This legendary cordage is woven from seven strands of white nylon that can also be unraveled and used as heavy thread or string, making it an ideal multipurpose survival tool. 550 cord is too slender to be used as climbing rope, but there's no reason you can't include some dry-treated, non-stretch nylon rope in your survival kit as long as you're willing to accept a bulkier load. While we're in this category, do yourself a favor -- pack a spool of snare wire and a small reel of fishing line with a hook.

Week 20 & 21

Week 20: JELLO - Jello gelatin
Gelatin for food storage? You have got to be kidding me. Why would I need Jello in my food storage? I never eat that stuff on a regular basis anyways, definitely something I can live without in a disaster situation, right? I figure we’ll research it out just to be sure, so I’m not missing something. [off to do some internet researching...]

Nutritional Value: (found on eHow.com)
Calories
1. Most varieties of regular JELL-O gelatin contain 80 calories per serving, but most flavors of sugar-free JELL-O gelatin contain 10 calories per serving.
Fat
2. Both regular and sugar-free varieties of JELL-O gelatin are fat-free. Do not confuse JELL-O gelatin with JELL-O pudding, which does contain fat.
Carbohydrates/Sugars
3. Most varieties of regular JELL-O gelatin contain 19 grams of carbohydrates, all of which come from sugar. Sugar-free JELL-O gelatin, on the other hand, does not contain any carbs.
Sodium
4. Most varieties of regular JELL-O gelatin contain about 80 milligrams of sodium. Most types of sugar-free JELL-O gelatin contain between 45 and 55 milligrams of sodium.
Protein
5. Most varieties of regular JELL-O gelatin contain 2 grams of protein, while most varieties of sugar-free JELL-O gelatin contain only 1 gram of protein.
Other Nutrients
6. JELL-O gelatin does not contain a significant amount of any other nutrients, such as calcium, vitamin A, vitamin C, or iron, when prepared as directed on the package.
So it turns out that gelatin IS something you need in your short/long term food storage. You can make a lot of things with flavored gelatin besides standard Jell O. (who knew?)
You can make:  jams and jellies,all kinds of salads, popsicles, candy and cookies!

Storage:
Unprepared gelatin has an indefinite shelf-life as long as it is wrapped airtight and stored in a cool, dry place. #10 cans of gelatin work perfectly for this. To make it easier to rotate through your opened #10 cans, because no one makes that much Jello at one time, just use clear jars with labels.

Tips: (found on About.com)

• To avoid clumping, dry unflavored gelatin should be mixed with a little cold water first for 3 to 5 minutes to moisten and separate before adding hot water.
• To suspend fruits, meats, or vegetables in gelatin, chill until it is the consistency of cold egg whites. Then mix in the additions and chill until completely set.
• Two hours of chilling should be enough for standard clear molds, while it may take up to 4 hours for those with additions. Layered gelatins will take longer, since each layer must be individually chilled and firmed before adding the next layer.
• Do not bring gelatin mixtures to a full boil or you risk losing its thickening properties.

Week 21: GARDEN SEEDS Radishes are great in an emergency. They grow fast, full of vitamins and minerals, and full of water.

Here is an address of seed company that will send you their catalog free if you send a self addressed envelope with a couple of stamps. Territorial Seeds P.O. Box 157 Cottage Grove Ore. 97424 They have the kind of seed you can store. Or check out http://www.johnnyseeds.com/.

How to store the seeds!

Try to keep the seeds dry and cool; humidity and warmth will shorten their viability. The refrigerator is a very good place to keep seed--but away from the freezer section. Place the seed or seed packets in a plastic food storage bag or plastic film canister or a Mason jar with tight fitting lid. You can wrap the seed in facial tissue and put a couple of teaspoons of powdered milk in the storage container and that will keep the seed dry for 6 months (or a packet of slica gel). When you are ready to plant, let the seeds warm in their packets to room temperature so that moisture in the air does not condense on the seeds (which would cause them to stick togehter). Most--but not all--vegetable seed is viable for three years.

Here are some examples of what seeds to store in your food storage and why they will be good for you! (Taken from Emergency Garden Foods)


Berries
Berries are a great source of potassium that can assist you in blood pressure control. They are a perfect weight-loss food. Berries have natural fructose sugar that satisfies your longing for sweets and enough fiber so you absorb fewer calories than you eat.
Blackberries have 74 calories per cup, blueberries 81, raspberries 60, and strawberries 45. So use your imagination and enjoy the berry of your choice.

Broccoli
Broccoli is America’s favorite vegetable, according to a recent poll. No wonder. A cup of cooked broccoli has a mere 44 calories. It delivers a staggering nutritional payload and is considered the number one cancer-fighting vegetable. It has no fat, loads of fiber, cancer fighting chemicals called indoles, carotene, 21 times the RDA of vitamin C and calcium.


Cabbage
This staple is a true wonder food. It retains all its nutritional goodness no matter how long you cook it. There are only 33 calories in a cup of cooked shredded cabbage, and eating cabbage raw, cooked, as sauerkraut, or coleslaw only once a week is enough to protect against colon cancer. And it may be a longevity-enhancing food. Surveys show that people who eat a lot of it have the least colon cancer and the lowest death rates overall.


Carrots
What emergency garden food list of health-promoting, fat-fighting foods would be complete without this orange favorite? A medium-sized carrot carries about 55 calories and is a nutritional powerhouse. The orange color comes from beta carotene, a powerful cancer-preventing nutrient (pro-vitamin A).

Greens
We’re talking collard, chicory, beet, kale, mustard, swiss chard and turnip greens. They all belong to the same family as spinach, and that’s one of the super-stars. No matter how hard you try, you can’t load a cup of plain cooked greens with any more than 50 calories.

They’re full of fiber, loaded with vitamins A and C, and free of fat. You can use them in salads, soups, casseroles or any dish where you would normally use spinach.

Lettuce
People think lettuce is nutritionally worthless, but nothing could be farther from the truth. It provides a lot of filling bulk for so few calories, 10 calories per cup of raw romaine.. And it’s full of vitamin C, too.
In planting your emergency garden foods, go beyond iceberg lettuce try: Boston, bibb and cos varieties or watercress, arugula, radicchio, dandelion greens, purslane and even parsley for extra nutrition and to liven up your salads.

Melons
Here’s great taste and great nutrition in a low-calorie package! They have some of the highest fiber content of any food and are delicious. Throw in handsome quantities of vitamins A and C plus a whopping 547 mgs of potassium in that cup of cantaloupe, and you have a fat-burning health food beyond compare. The calories in one cup of melon balls is: cantaloupe 62 calories, casaba 44 calories, honeydew 62 calories, and watermelon 49 calories.

Peppers
All varieties of peppers are astonishingly rich in vitamins A and C, abundant in calcium, phosphorus, iron and magnesium, high in fiber, free of fat, low in sodium and have just 24 calories per cup. Most salsa recipes call for four to eight chilies – that’s not a lot.

All varieties; bell peppers, sweet peppers, and hot peppers store very well when dried in a food dehydrator. They can be added to your favorite recipes or ground-up for your own supply of flavorful seasonings.

Potatoes
An excellent staple food to add to your emergency garden foods list. A great source of fiber and potassium, they lower cholesterol and protect against strokes and heart disease. Did you know: preparation and toppings methods are the only thing "fattening" about a potato? Potatoes have 0.6 calories per gram or about 85 calories per potato.

Spinach
Popeye really knew what he was talking about, spinach has the ability to lower cholesterol, rev up the metabolism and burn away fat. Rich in iron, beta carotene and vitamins C and E, it supplies most of the nutrients you need.


Squash
Zucchini, Butternut, Winter squash - All are very low in saturated fat, good source of vitamins A, C, E, B6, Thiamine, Niacin, Calcium and Magnesium. Acorn, butternut and other varieties of winter squash are loaded with health-promoting beta-carotene, potassium and vitamin C. Most squash varieties supply only 42 calories per cup. Roasted squash and pumpkin seeds are a very delicious and healthy snack.


Sweet Potatoes
Their creamy orange flesh is one of the best sources of vitamin A you can consume. You can make a meal out of them and not worry about gaining a pound, each sweet potato has about 103 calories.

Tomatoes
Last on our emergency garden foods list, but certainly not least! These garden delights are low in fat and sodium, high in potassium and rich in fiber. A medium tomato (2.5” diameter) has only about 25 calories.

Week 19 - Soup - dry or canned

Week 19: SOUP Dry or canned soup, don't forget crackers.

I thought I would start with a soup base - here is an idea for a cream base soup.

Just by having this basic recipe for cream soup base your are able to make endless types of soups by adding one or two ingredients. Great for families who have picky eaters or just want a variety of soups to choose from. By adding either broccoli, cauliflower or jalapeno you will have a nice variety to serve to your friends and family.

 

Instructions

things you'll need:

• one stick of butter
• 1/2 cup all purpose flour
• 2 cups chicken stock
• 2 cups whole milk

1. • 1
     Melt the stick of butter in a large pot and add 1/2 cup flour slowly until thick and bubbly.
   • 2
     Slowly add 2 cups of chicken stock to butter/flour mixture until well mixed.
   • 3
     Warm the 2 cups of milk and slowly add to butter/flour/stock mixture and simmer until thick and creamy.
   • 4
     * To make jalapeno soup add 10 fresh jalapenos sliced and 1/2 carrot grated and simmer until the vegetables break down, and then add 1 cup of cheddar cheese.
     * To make broccoli soup add 1 cup of chopped broccoli and 1/2 carrot grated and simmer until the vegetables break down, and then add 1 cup of cheddar cheese.
     * To make cauliflower soup add 1 cup of chopped cauliflower and 1/2 carrot grated and simmer until the vegetables break down, and then add 1 cup of cheddar cheese.
     * Let the soup stand for 10 minutes before serving.
     * If the soup is too thick add a little milk.
     * If the soup is too thin add some instant potatoes to thicken

If you go to the link below you will find great prices on soups ready to store for your food storage.  They are having a great sale right now so if you can take a moment and check it out!

http://beprepared.com/product.asp?pn=FS%20C140

Week 18- Flour 50lbs per person!

Week 18: FLOUR 50 lbs per person (put in freezer or it will get bugs) Be sure and rotate. Counts towards grain requirement.

How many times have you reached into your cupboard only to find that the flour you bought last month is crawling with weevils or smells rancid? Proper preparation and storage of flour will help prevent bug infestations and make your flour last for up to 7 months.

Here's How:

1. Put flour in strong, food grade plastic bag. If the flour bag is packaged in paper, put the whole bag inside a food grade plastic bag.
   
2. Remove excess air from bag.
   
3. Freeze flour for two days, 48 hours, to kill off weevils or insect eggs in the flour.
   
4. Store flour in a food grade plastic container with tight fitting lid. Keep in cool, dark place to prevent insects from getting at the flour and to prevent sunlight from spoiling the flour.

Tips:

1. Keeping flour in the refrigerator will prevent spoiling.
   
2. Keep your storage area clean to prevent insect infestation.
   
3. Multiple 5 pound bags of flour can be frozen individually and stored in a food grade plastic tub with tight-fitting lid.
   
   

   How to Grind Flour at Home

• Choose the grain you want to grind into flour. Pick wheat grains, quinoa or any other variety that you prefer.
• 2
  Place the seeds in a large colander. Rinse with running cold water to remove the powdery coating from the seeds that if not washed properly can impart a bitter taste in the flour. Use your hands to gently rub the seeds.
• 3
  Transfer the seeds to a wire mesh strainer to remove any extra water. Spread the seeds on paper towels to absorb the remaining moisture.
• 4
  Spread the seeds on baking sheets and let air dry completely. Place the sheets in a dry area with plenty of air circulation.

Grinding

• 1
  Use a mortar and pestle to manually grind dry grain seeds. This method is time consuming but is among the best ways to obtain the finest quality flour. Add a small amount of seeds to the mortar at a time and crush them with a pestle in a rhythmic motion. Press the seeds against the sides of the mortar to break the grain. Continue until the seeds are finely grounded into the consistency of flour.
• 2
  Choose a manual or electrical coffee mill to grind the flour easily. Put the grain in the mill and press the electric mill's start button or move the crank of the manual mill in a circular motion. Set the grinding level in the electrical appliance according to your preference.
• 3
  Try a manual seed grinder. Attach the grinder to your counter top with its fitted clamp. Place an empty bowl beneath the seed grinder and pour seeds into the open mouth of the appliance. Move the handle in a circular motion to grind the grain into fine quality flour.
• 4
  Work with an electric seed grinder. Add the grain to the compartment. Use the lid to control the movement of the blade and grind coarse or fine flour. To get a very fine flour, let the blade spin until the flour resembles a powder