Comments on: Food Storage Recipes

By: Kathee

Kathee — Wed, 03 Mar 2010 13:09:07 +0000

Learning to use a Pressure Canner makes me feel a lot more prepared. Canned chicken uses: chicken salad, soup, burritos, BBQ sandwiches, enchiladas, add to rice or pasta – absolutely anything! When bottling add a couple lemon slices to chicken, or some teriaki sauce, or liquid smoke – be creative! I like buying chicken tenders on sale – smaller size. When bottling: Shredded chicken = packed full. Cubes or chunky chicken or more broth = pack less tight in bottles.
I pre-cook my ground meat (we use ground turkey), add onion, garlic, sometimes taco seasoning, sometimes tomato. I also bottle soup starter: chunks of potatoes, carrots, onions, spices, cooked ground meat, 1/2 cup raw barley, process for no more than 90 minutes. Bottle raw hard beans: 1 rounded cup washed raw beans, add sea salt, dried onion, fill with water and process for 90 minutes. White raw beans with some ham chunks!!! Raw pinto beans with chili seasoning and ground meat. My husband got me a huge canner with no rubber gasket to wear out. It holds 14 quarts or 3 layers of pints. Best addition to years supply. I recently purchased an ELECTRIC Cuisinart pressure cooker at Costco for $65.00. It also cooks raw beans with no pre-soaking. I set it outside in the summer to keep heat out of kitchen.

By: facebook-755025222

facebook-755025222 — Thu, 18 Feb 2010 19:57:09 +0000

So far, I am very impressed with your site. Thank you for sharing all of your knowledge and research and dedication to sharing this with us. Thanks!

By: dianaallen

dianaallen — Fri, 12 Feb 2010 21:18:48 +0000

i have tons of powered eggs and powdered milk i need recipes for. does anyone have recipes that doesn't call for whole wheat flour?

By: avidity_2002

avidity_2002 — Tue, 26 Jan 2010 06:52:49 +0000

Can you send some Vegetarian recipes? We are vegetarians and dont eat meat or any sea food stuff. But we do eat egg. So if you can add some Vegetarian recipes that would be great too. Thanks.

By: Jodi - Food Storage Made Easy

Jodi - Food Storage Made Easy — Wed, 20 Jan 2010 15:47:30 +0000

A capital T is tablespoon. tsp. is teaspoon.

By: Katelyn

Katelyn — Mon, 11 Jan 2010 17:44:43 +0000

I love your website, I am from Europe and we have different measurements overhere, so I am wondering when you use the T in a recipe, do you mean a tablespoon or a teaspoon? Thanks,

By: kellywoodruff

kellywoodruff — Wed, 09 Dec 2009 16:50:03 +0000

I signed up for your checklists, and have been following them for a while. I would like to share a recipe with you for an Ezekiel Bread that I use. It uses a mixture of grains and lengumes, which helps to utilize some of the others that I have stored, and it tastes great. They say you could live off this bread by only supplementing with vitamin C. All of the flour's are ground in your flour mill.

2 3/4 c. whole wheat flour
1/4 c. millet flour
1/4 c. lintels flour
1 3/4 c. rye flour
1/2 c. barley flour
2 T. kidney beans flour
2 T. northern beans flour
2 T. black beans flour
2 t. sea salt

2 T. yeast
1/4 c. warm water
2 T. honey

1/4 to 1/2 c. honey (depending on how sweet you like your bread)
1/4 c. canola oil
1 c. warm milk (made from powdered milk)

Mix the dry ingredients and divide into two portions. Put one portion in the refridgerator for later use. Dissolve yeast in 1/4 cup warm water and 2 T. honey. Meanwhile add the 1/4-1/2 c. honey, oil and warm milk to the dry ingredients. Add yeast mixture and stir just till dampened. Dough will be of that consistency of muffin batter. (If adding more honey, you may have to cut back the milk a little or add a little more wheat flour). Pour this mixture into a greased loaf pan and let rise for 1 hour. Bake at 375 degrees for 25-45 minutes. The bread is done when it pulls away from the side of the pan.

By: Nicoyar

Nicoyar — Fri, 13 Nov 2009 02:25:12 +0000

Liz, canning meat is a breeze! And right now you can get great prices! For chicken breasts… all I do is fill the jar with the raw meat (no broth, no salt, no fillers, no nuthin'). Process for 1 hour 15 minutes at 10 pounds pressure. You'll see that the chicken will make it's own broth. Same goes for cuts of beef. Go ahead and buy the cheap stuff… it will be tender as anything when you open your bottle! I de-bone all of my meat and trim the fat. If you want to do ground beef I suggest browning it first. I did add a tomato sauce to my ground beef because all of my recipes call for some sort of tomato base and that was one less can I had to worry about. I hope this helps but if you have any questions let me know. I'm happy to help.

By: liz76522

liz76522 — Fri, 13 Nov 2009 01:28:09 +0000

My Aunt Margie helped me can meat one year, but for the life of me I can't remember how. It was great though, when we had company I could have dinner for the whole crew in less than 15 minutes. I just used to dump the meat, liquid and all in a pot, thicken it with flour and that would be meat and gravey over mashed potatoes and a veggie. I had no way of knowing any other way to use it, but no one complained about it.
My canned chicken, made great chicken and bisquits, chicken pot pies and chicken salad sandwiches.
Nikki, it would be sweet of you to share how to can meats, although I'm sure I can find out on my own.

By: Nikki

Nikki — Sat, 24 Oct 2009 11:53:45 +0000

I'd love to see more recipes using canned meats. It's so easy to can them (easier than fruits and veggies in my opinion). I have a whole pantry stocked up with meats and need more ideas to fill my menus. Thanks for all you do. I love your site!!

By: Sean

Sean — Fri, 17 Jul 2009 12:24:53 +0000

A good recipe using split peas is Alton Brown's Split Pea Burgers http://www.foodnetwork.com/recipes/alton-brown/... They are delicious. We fed them to a friend's 6 and 3 year old and told them they were just burgers. They scarfed them down.

By: Carolyn

Carolyn — Wed, 22 Apr 2009 05:06:57 +0000

Sprouts: When I have sprouts in the house our family enjoys them in egg foo yong. This is not exactly a recipie, quantities of each ingredient are forgiving and dependent on individual taste. I have never tried powdered eggs, and they would probably work.

2 eggs per person, beaten in a mixing bowl
1 oz. milk per person (any form as liquid)
1/3 cup sprouts and/or peas per person
salt/peper/soy sauce to taste
1 tsp. butter or margarin

Add the milk, salt, peper, soy sauce to the eggs and beat. Put the butter in a frying pan and melt on medium heat. Pour in the egg mixture and stir the sprouts/peas into the top.

Turn to finish (about the same as an easy over egg)

By: Michelle

Michelle — Mon, 09 Feb 2009 05:30:47 +0000

I just made the peanut butter criss cross cookies in the churches cook book. I used white bean puree in stead of shortening and I used whole wheat flour instead of regular flour. They are a little more crisp but really good.

By: mom2hrz

mom2hrz — Sat, 07 Feb 2009 20:55:31 +0000

I will 2nd the hillbillyhousewife site. I have also used a bunch of her recipes and my family has loved them. We especially love making our own rice mixes. Tons cheaper than buying them in the store–and all from using home food storage! Check it out!

By: J.S.R.

J.S.R. — Wed, 22 Oct 2008 22:52:14 +0000

I have been using some of the lentil, rice and other recipes from this site. http://www.hillbillyhousewife.com. It’s been fun learning to use this staples that typically are not in traditional cook books. Hope this resource helps.