Food Storage: 8 Cans of Vegetables
Extra Item: 30 Lbs. of Rice
Some Local Bargains:
Cedar City LDS Cannery
Get your rice at the Cannery! Our next session is coming up next Thursday, June 9, 2011 at 5:00 pm (be there at 4:45). Here is the pricing:
Rice, White - #10 Can (5.7 lbs.) @ $3.30 ***Favorite Find***
See you there!
Cedar City LDS Cannery
Get your rice at the Cannery! Our next session is coming up next Thursday, June 9, 2011 at 5:00 pm (be there at 4:45). Here is the pricing:
Rice, White - #10 Can (5.7 lbs.) @ $3.30 ***Favorite Find***
See you there!
Lin's
Western Family Green Beans or Carrots - 14.5 oz. @ $0.99 (6.8 cents/oz.)
Western Family Hominy or Potatoes - 15 oz. @ $0.99 (6.6 cents/oz.)
Dollar Tree
Libby's Assorted Canned Vegetables - 15 oz. @ $0.79 (4.7 cents/oz.)
Libby's Sliced Beets and Whole Potatoes - 15 oz. @ $0.79 (4.7 cents/oz.) ***Favorite Find***
Smith's
Kroger Value Green Beans or Peas - 15 oz. @ $0.57 (3.8 cents/oz.)
Kroger Assorted Canned Vegetables - 15 oz. @ $0.71 (4.7 cents/oz.)
Kroger Green Beans - 50 oz. @ $1.89 (3.8 cents/oz.)
Family Dollar
Margaret Holmes Collard Greens or Spinach - 27 oz. @ $1.50 (5.6 cents/oz.) ***Favorite Find***
Stokely's Peas or Corn - 15 oz. @ $0.50 (3.3 cents/oz.)
Bruce's Yams - 29 oz. @ $1.50 (5.2 cents/oz.)
Stokely's Assorted Canned Vegetables - 15 oz. @ $0.60 (4.0 cents/oz.)
Big Lots
Lady Liberty Asparagus - 15 oz. @ $1.50 (10.0 cents/oz.)
Stokely's Italian Flat Beans - 14.5 oz. @ $0.50 (3.4 cents/oz.)
Double Luck Green Beans - 14.5 oz. @ $0.45 (3.1 cents/oz.) ***Best Value***
Del Monte Stewed Tomatoes - 28 oz. @ $1.00 (3.6 cents/oz.)
Lots of Other 15 oz. Varieties @ $0.60 - $0.80/can
Wal Mart
Great Values Assorted 15 oz. @ $0.68 (4.5 cents/oz.)
Stone Mountain Corn - 15.25 oz. @ $0.50 (3.3 cents/oz.)
Great Values Turnip or Collard Greens - 14.5 oz. @ $0.58 (4.0 cents/oz.)
Princella Yams - 40 oz. @ $4.6 cents/oz.)
Car Kits: A small quantity of food and water that could survive freezing and warm temperatures without damage or spoiling.
Family Preparation: Be sure everyone knows how to use a fire extinguisher and where it is kept. You should have at minimum, an ABC type.
Spiritual Preparation: "No other activities should involve our family members on Monday night. This designated time is to be with our families." Elder L. Tom Perry, Ensign, May 2003.
Food For Thought:
A lot of people have at least some amount of the very basic food storage items like grains, beans, salt, and hopefully some water. But if you're anything like us, before this year we didn't have a lot of preserved fruit and vegetables which would round out our diet if we actually had to live on our year's supply.
That is what I like about this program. Since we started in January, we have already gathered a nice little stock of those things that we, at the present time, take for granted that we can eat with any meal we want. Of course fresh fruit and vegetables are the best, but in hard times any canned, frozen or dehydrated items would be wonderful.
An easy and fun vegetable to dehydrate that packs a big nutritional punch is kale chips. If you're not a fan of, or familiar with kale, it is one of the greenest of the green leafy vegetables. Frankly, I can't imagine anyone sitting down and eating a bunch of raw kale (and I'm sure some of you aren't all that excited about eating it cooked either). But put a little seasoning on it and pop it in the dehydrator for 6 to 8 hours and suddenly it becomes a delicious crunchy treat even your kids might like.
Here is a cute youtube video and recipe on making kale chips in the oven - it only takes 15 to 25 minutes or so that way:
http://www.katheats.com/favorite-foods/kale-chips
I prefer making them in my dehydrator. Every chip is crispy and crunchy that way and you don't have to worry about burning them. First I wash the kale in a big bowl, then I rip the leaves off the stems in bite sized pieces (about the size of a potato chip). You don't want to leave the stems on, trust me, even if you feel you are being wasteful, they are just too tough.
Now you season them. Almost every online recipe says to put oil on them but I don't. I actually like to use some no-fat Italian salad dressing sometimes. Or I will experiment by blending up some herbs and spices out of the cupboard to make my own "sauce" or put Parmesan on them for my husband. Some people put the kale in a baggie with the seasoning and shake it but I just pour the seasoning sauce over the kale in a bowl and mix it up making sure it all gets coated.
Next lay out some parchment paper on your dehydrator trays (you don't necessarily have to but it makes cleanup easier) and spread out your kale pieces on them. Now pop them in for about 6 to 8 hours at 125 degrees or so. If you put them in at a higher temperature they will get done quicker - a lower temp and they will take longer - it's up to you.
An interesting note is that while it has often been said that any cooking temperature over 120 degrees F destroys the naturally occurring enzymes in food - a recent study discovered that food in a dehydrator can tolerate a temperature up to 140 degrees for an hour or two before the enzymes begin to degrade, because the food initially produces a "sweat" on the exterior which protects the enzymes on the interior. So if you are a person concerned about preserving the enzymes, you can put these in the dehydrator at 140 degrees for an hour and then turn them down to 110 or 115 and they will be done in about 6 hours (just don't forget to turn them down). They are done when completely dry and crisp. Store them in airtight bags or containers for the longest shelf life.
Any way you try it, they are a fun experiment and another way to add green vegetables to your food storage!
That is what I like about this program. Since we started in January, we have already gathered a nice little stock of those things that we, at the present time, take for granted that we can eat with any meal we want. Of course fresh fruit and vegetables are the best, but in hard times any canned, frozen or dehydrated items would be wonderful.
An easy and fun vegetable to dehydrate that packs a big nutritional punch is kale chips. If you're not a fan of, or familiar with kale, it is one of the greenest of the green leafy vegetables. Frankly, I can't imagine anyone sitting down and eating a bunch of raw kale (and I'm sure some of you aren't all that excited about eating it cooked either). But put a little seasoning on it and pop it in the dehydrator for 6 to 8 hours and suddenly it becomes a delicious crunchy treat even your kids might like.
Here is a cute youtube video and recipe on making kale chips in the oven - it only takes 15 to 25 minutes or so that way:
http://www.katheats.com/favorite-foods/kale-chips
I prefer making them in my dehydrator. Every chip is crispy and crunchy that way and you don't have to worry about burning them. First I wash the kale in a big bowl, then I rip the leaves off the stems in bite sized pieces (about the size of a potato chip). You don't want to leave the stems on, trust me, even if you feel you are being wasteful, they are just too tough.
Now you season them. Almost every online recipe says to put oil on them but I don't. I actually like to use some no-fat Italian salad dressing sometimes. Or I will experiment by blending up some herbs and spices out of the cupboard to make my own "sauce" or put Parmesan on them for my husband. Some people put the kale in a baggie with the seasoning and shake it but I just pour the seasoning sauce over the kale in a bowl and mix it up making sure it all gets coated.
Next lay out some parchment paper on your dehydrator trays (you don't necessarily have to but it makes cleanup easier) and spread out your kale pieces on them. Now pop them in for about 6 to 8 hours at 125 degrees or so. If you put them in at a higher temperature they will get done quicker - a lower temp and they will take longer - it's up to you.
An interesting note is that while it has often been said that any cooking temperature over 120 degrees F destroys the naturally occurring enzymes in food - a recent study discovered that food in a dehydrator can tolerate a temperature up to 140 degrees for an hour or two before the enzymes begin to degrade, because the food initially produces a "sweat" on the exterior which protects the enzymes on the interior. So if you are a person concerned about preserving the enzymes, you can put these in the dehydrator at 140 degrees for an hour and then turn them down to 110 or 115 and they will be done in about 6 hours (just don't forget to turn them down). They are done when completely dry and crisp. Store them in airtight bags or containers for the longest shelf life.
Any way you try it, they are a fun experiment and another way to add green vegetables to your food storage!
No comments:
Post a Comment