Comments on: Step 7: Baking Ingredients

By: Merry

Merry — Thu, 11 Mar 2010 12:56:42 +0000

Try to find a good inexpensive solar oven. They work great!

By: Karen19

Karen19 — Wed, 10 Feb 2010 14:05:38 +0000

Very nice information and tips!

By: missjacki

missjacki — Sun, 24 Jan 2010 06:07:37 +0000

How long does yeast keep? It seems to me that it wouldn't keep very long…

By: ds1951

ds1951 — Wed, 21 Oct 2009 15:26:57 +0000

Just saw that great tutorial on milk and saw the blurb on Magic Mix. How long will your Magic Mix (white sauce) keep in the fridge?

By: Liam Parkin

Liam Parkin — Tue, 29 Sep 2009 18:45:41 +0000

Thank you good information.
I must to bookmark this page indeed.

By: lindasorden

lindasorden — Tue, 22 Sep 2009 19:45:52 +0000

Great tip this one is going in my food storage notebook Thanks

By: Jodi - Food Storage Made Easy

Jodi - Food Storage Made Easy — Tue, 22 Sep 2009 18:03:50 +0000

Lisa, You can also make buttermilk by just adding one tablespoon of vinegar or lemon juice to 1 cup of regular or powdered milk. This is what I like doing so I don't have to store a separate ingredient. Plus I NEVER have buttermilk on hand so it is WAY convenient!

By: lisafortner

lisafortner — Tue, 22 Sep 2009 11:47:01 +0000

While in Wal-Mart over the weekend I saw something I have never seen or heard of before…powdered buttermilk. It came in a small can, just like shortening does. I thought that would be a good addition to the food storage closet.

By: Jodi - Food Storage Made Easy

Jodi - Food Storage Made Easy — Mon, 07 Sep 2009 13:37:25 +0000

What a great tip. I never knew that baking powder wouldn't last very long, and I definitely didn't know the recipe to make your own. I've got lots of cream of tarter and baking soda on hand so this is great news for me! Thanks for sharing.

By: Jodi - Food Storage Made Easy

Jodi - Food Storage Made Easy — Mon, 07 Sep 2009 13:34:19 +0000

Linda, We have seen some stuff about canning butter before but have also heard that there are some safety issues with it so we haven't wanted to recommend it to our readers until we could research it more.

By: Linda Sorden

Linda Sorden — Mon, 07 Sep 2009 03:11:53 +0000

recently found an a rticle on the web that tells how to can butter here
http://www.endtimesreport.com/canning_butter.html i had bever heard of that they call it sunshine in a jar what a nice thing to have on your shelves.

By: dorothysandaker

dorothysandaker — Sun, 06 Sep 2009 14:17:36 +0000

Baking powder will lose its power over a relativly short period of time, but if you want to make your own BP just mix 2 Tablespoons of Cream of Tarter and 1 Tablespoon of Baking Soda. These two items will store indefinately. I wouldn't want to be with out them.

By: linzjen

linzjen — Mon, 31 Aug 2009 20:50:19 +0000

I have a container of canola oil that I bought at Costco a little while ago. It is not past the expiration, but has a darker coloring to it than when I first bought it. How do I know if the oil I have is bad? I'm affraid to use it.

By: kdonat

kdonat — Fri, 28 Aug 2009 11:54:24 +0000

Michelle, I had similar thoughts as we aren't big bread eaters. Biscuits, pancakes, tortillas, and other “small” sized quick breads can be done in a covered skillet over some form of “canned” heat (buddy burner, alcohol burner), or use a solar oven . Another concern when the power is out is cooking items that will use the least amount of fuel to do the job.

There are several sources for creating buddy burners (Girl and Boy Scout Handbook, You-Tube,), alcohol stoves, and solar ovens (mine started with the mylar type windshield reflector that you normally place on your car dashboard and other items from my kitchen).

By: Jodi - Food Storage Made Easy

Jodi - Food Storage Made Easy — Wed, 05 Aug 2009 14:44:37 +0000

We don't rotate our eggs too often either. It's good to have for an emergency but not a huge benefit to rotating. We offer butter as an option because some people really enjoy having spreadable butter on their homemade bread so it could be a nice touch to have in an emergency. That's why they are under the “optional” section. Just things for people to think about.

By: HW

HW — Tue, 04 Aug 2009 12:53:48 +0000

I store powdered eggs, but they are more expensive in my area than regular eggs, so I only rotate when necessary. I don't think storing butter is necessary since most recipes you can substitute oil or shortening, both of which store well.

By: Jodi -- Food Storage Made Easy

Jodi -- Food Storage Made Easy — Thu, 04 Jun 2009 21:12:38 +0000

Kim, we talk about spices and condiments as part of step 8. We kind of consider them comfort foods since you don’t really NEED them but they sure are nice to have! We definitely agree that it is something people need to store!

By: Kim

Kim — Tue, 02 Jun 2009 13:35:28 +0000

This is a great list. I would add a good selection of spices and spice blends too. With these you can really improve the flavor of pantry basics. Here is a link to some of my favorites:

http://allaboutfoodstorage.com/?s=spices

By: Jennifer

Jennifer — Tue, 07 Apr 2009 14:34:23 +0000

Tracy – There is a recipe for French toast using powdered eggs and powdered milk in the book ‘Emergency Food Storage and Survival Handbook’.
I’m not the author (nor do I get anything from mentioning the book), so I’m sure it would be bad of me to post the recipe – but it’s on page 222 if you get the chance to buy it/look at it. The author ( peggy layton) also has a book spcifically about cooking with storage foods, but I don’t have it or know if it’s any good.

By: Tracy in Utah

Tracy in Utah — Sat, 04 Apr 2009 16:34:53 +0000

We try to keep about a case of powdered eggs on hand all the time and bake with them regularly. But, we dont know how to use the powdered eggs to make French toast. Any ideas? Thanks.

By: Jennifer

Jennifer — Fri, 03 Apr 2009 00:57:21 +0000

Here is a website so that you can can your own butter: http://www.endtimesreport.com/canning_butter.html

Michelle – You can use a dutch oven to bake some breads using chorcoals or fire. Just make sure to get the kind with the sunk lid for the coals. Also, here is a website for an ouside ‘oven’/stove/canner that you can make yourself:
http://www.omick.net/cooker/cooker.htm

By: Michelle

Michelle — Wed, 01 Apr 2009 03:21:01 +0000

Hope this doesn’t sound ignorant, but how would you bake bread if you lost electricity? Unfortunately we don’t have a gas stove. I am at a loss as to what I would do with these big bags of wheat/flour with no oven.

By: Morning Sunshine

Morning Sunshine — Sun, 25 Jan 2009 22:30:03 +0000

hillbillyhousewife.com has some great recipes for dry milk: yogurt, cheese (including the cottage cheese Heather was looking for – it is under the heading for “curds and whey.”), and hot cocoas.

By: Angel

Angel — Fri, 23 Jan 2009 16:37:52 +0000

Along with the canned butter, there is dried butter in #10 cans. I have not tried it yet but it is something to look into for longer term storage.
Gotta have butter for the bread right! )

By: Kristen

Kristen — Mon, 19 Jan 2009 04:40:29 +0000

My husband’s family grew up drinking powdered milk. I gave it a go when we got married and we’ve found that if you add anywhere from 1/2 to a whole can of evaporated milk to a gallon of powdered milk, it makes it taste a little more creamy.

By: Liz

Liz — Sun, 11 Jan 2009 23:51:30 +0000

You can substitute dry milk in most soft cheese and yoghurt recipes. Here is a recipe for a soft farmer’s cheese: http://biology.clc.uc.edu/fankhauser/Cheese/Farmers_Cheese.htm

Very easy to do, and tastes better than store-bought.

By: Heather

Heather — Tue, 06 Jan 2009 05:21:31 +0000

An older sister told me she once took a class on how to make cottage cheese from her dry milk… unfortunately she couldn’t remember the details. Do you have any info on making cheese from powdered milk?

By: John

John — Wed, 31 Dec 2008 17:56:52 +0000

It seems that you are missing out on butter. I saw something called Red Feather Canned Butter, which is a big part of a lot of recipes and American cooking. I’ m not selling the stuff, but if the power went out, I’d like to have the comfort of my favorite spread on my home made bread.

Just be advised it’s a bit pricey per case.