Monday, August 3, 2009
Seed Packets
One of the goals, should anything devastating happen, would be to eventually grow your own food. Seed stores often sell you new packets each year, but according to one site, you can keep the seeds for longer:
Below is the approximate life expectancy of seeds from the most common vegetables grown.
Beans - 3 years
Beets - 4 years
Broccoli - 3 years
Cabbage - 4 years
Carrots - 3 years
Cauliflower - 4 years
Corn - 2 years
Cucumbers - 5 years
Lettuce - 6 years
Peas - 3 years
Peppers - 2 years
Pumpkin - 4 years
Radish - 5 years
Spinach - 3 years
Squash - 4 years
Tomatoes - 4 years
Seeds should be stored in a dark, cool area.
Examine your seeds for damage. If divots and indentations are detected, the seed may not be viable. To determine the quality of your seeds, a germination test can be performed. Siimply moisten a paper towel, place seeds on it, roll it up and put it in a plastic baggie, then store it in a dark place. Under the kitchen sink is a good place. In 2-3 days, check it and then again daily for 2-3 weeks. Divide the number of seeds germinated by all the seeds tried to get the germination percentage. These seeds can be transplated outdoors if handled carefully and after the danger of frost has passed.
Food Storage Video
This is a great Food Storage Video from Frugal Squirrels. It is a simple system to use with food grade buckets, mylar bags, oxygen absorbers, and bay leaves. It's simple for anyone to do without any need of special canning equipment.
http://www.frugalsquirrels.com/video/PackedBucketsw:AD.mov
http://www.frugalsquirrels.com/video/PackedBucketsw:AD.mov
Thursday, April 30, 2009
Making Jerky and Cooking With Jerky
Jerky Recipes
These recipes all call for using flank steak, but you can use cheaper cuts of meat also, just remember that the cut of meat needs to be thick enough to cut the strips with the grain of the meat, cutting across the grain will cause strips to separate very easily and not stay in strips. You can use all types of meat to do this with, beef, pork, chicken, turkey and if you are a hunter use any game meat cuts that work for cutting with the grain of the meat. I always watch my local stores and if they have some good prices per pound on roasts, as long as I can get at least 5 inch strips (cutting with the grain of the meat) you can make some really inexpensive jerky.
Jerky Recipe #1
Ingredients:
1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords
Directions:
Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
Jerky Recipe #2
Ingredients:
3 lbs flank steaks
1/2 cup soy sauce
1 cup water
1 teaspoon liquid smoke
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
Directions:
1- Slice steak with the grain in thin strips 1-inch wide.
2- Mix remaining ingredients.
3- Marinate meat strips overnight, turning several times while marinating.
4- Put into dehydrator for about 8 hours.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
Jerky Recipe #3
2 lbs. of flank steak
2/3 cup of soy sauce
2/3 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons of seasoning salt (any brand)
Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels.
Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process. Meat can also be hung in the oven by placing a wooden toothpick in each piece and strung from the rack. Store finished jerky in an airtight container. It keeps for several months, but it is likely that it will be consumed by the master hunter, kids, or the cook within a few days.
**Cooking with Jerky**
There is nothing better than a hot bowl of thick and tasty beef stew on a cold day. This recipe will make a hearty dish using your jerky, without using canned, fresh or frozen beef.
Beef Jerky Stew #1
8 - Ounces of Jerky
6 - Ounces of red wine
2 - Cups of beef or chicken broth. If not available, use water.
Cut the jerky up with a pair of scissors, into small bite-sized pieces. Simmer the jerky in these liquids, lid on the pot, over low heat for 2 hours. Stir occasionally.
3 - medium potatoes, cut in 1-inch cubes
2 - large carrots, thick sliced
2 - stalks of celery, chopped
1 - medium onion, chopped
2 - cloves of garlic, smashed and chopped
½ tsp - Basil
½ tsp - Marjoram
½ tsp - Thyme
Add these ingredients and simmer for 30 more minutes, or until potatoes are just soft.
Ladle into bowls and serve with fresh, warm & crusty French bread.
Jerky Stew Recipe #2
This recipe is made with all dehydrated ingredients
Ingredients:
4 cups water
1 cup dried tomato pieces (about 20 slices)
1 cup beef jerky pieces (in 1/2-inch chunks)
1 cup dried peeled potato slices
1 Tablespoon dried bell pepper pieces
1 Tablespoon dried onion pieces
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried garlic Salt and pepper to taste
1 fresh carrot, sliced (optional)
1 cup cooked and dried short-grain rice (optional can serve alone also).
Preparation:In a large saucepan, combine 3 cups of the water, tomatoes, beef jerky, potatoes, bell pepper, onion, basil, oregano, garlic, salt, and pepper. Let sit for 30 minutes to rehydrate.
Place pan over medium heat and bring to a boil. Add carrot, if using. Simmer for 30 minutes to an hour, until jerky is tender.
Meanwhile, combine rice with remaining water and bring to a boil. Remove from heat, cover, and let sit for 15 minutes to rehydrate. Return to boil, partially cover and simmer until rice is tender, about 15 to 30 minutes.
Serve hot stew over cooked rice (rice is optional).
These recipes all call for using flank steak, but you can use cheaper cuts of meat also, just remember that the cut of meat needs to be thick enough to cut the strips with the grain of the meat, cutting across the grain will cause strips to separate very easily and not stay in strips. You can use all types of meat to do this with, beef, pork, chicken, turkey and if you are a hunter use any game meat cuts that work for cutting with the grain of the meat. I always watch my local stores and if they have some good prices per pound on roasts, as long as I can get at least 5 inch strips (cutting with the grain of the meat) you can make some really inexpensive jerky.
Jerky Recipe #1
Ingredients:
1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords
Directions:
Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
Jerky Recipe #2
Ingredients:
3 lbs flank steaks
1/2 cup soy sauce
1 cup water
1 teaspoon liquid smoke
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
Directions:
1- Slice steak with the grain in thin strips 1-inch wide.
2- Mix remaining ingredients.
3- Marinate meat strips overnight, turning several times while marinating.
4- Put into dehydrator for about 8 hours.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
Jerky Recipe #3
2 lbs. of flank steak
2/3 cup of soy sauce
2/3 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons of seasoning salt (any brand)
Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels.
Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process. Meat can also be hung in the oven by placing a wooden toothpick in each piece and strung from the rack. Store finished jerky in an airtight container. It keeps for several months, but it is likely that it will be consumed by the master hunter, kids, or the cook within a few days.
**Cooking with Jerky**
There is nothing better than a hot bowl of thick and tasty beef stew on a cold day. This recipe will make a hearty dish using your jerky, without using canned, fresh or frozen beef.
Beef Jerky Stew #1
8 - Ounces of Jerky
6 - Ounces of red wine
2 - Cups of beef or chicken broth. If not available, use water.
Cut the jerky up with a pair of scissors, into small bite-sized pieces. Simmer the jerky in these liquids, lid on the pot, over low heat for 2 hours. Stir occasionally.
3 - medium potatoes, cut in 1-inch cubes
2 - large carrots, thick sliced
2 - stalks of celery, chopped
1 - medium onion, chopped
2 - cloves of garlic, smashed and chopped
½ tsp - Basil
½ tsp - Marjoram
½ tsp - Thyme
Add these ingredients and simmer for 30 more minutes, or until potatoes are just soft.
Ladle into bowls and serve with fresh, warm & crusty French bread.
Jerky Stew Recipe #2
This recipe is made with all dehydrated ingredients
Ingredients:
4 cups water
1 cup dried tomato pieces (about 20 slices)
1 cup beef jerky pieces (in 1/2-inch chunks)
1 cup dried peeled potato slices
1 Tablespoon dried bell pepper pieces
1 Tablespoon dried onion pieces
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried garlic Salt and pepper to taste
1 fresh carrot, sliced (optional)
1 cup cooked and dried short-grain rice (optional can serve alone also).
Preparation:In a large saucepan, combine 3 cups of the water, tomatoes, beef jerky, potatoes, bell pepper, onion, basil, oregano, garlic, salt, and pepper. Let sit for 30 minutes to rehydrate.
Place pan over medium heat and bring to a boil. Add carrot, if using. Simmer for 30 minutes to an hour, until jerky is tender.
Meanwhile, combine rice with remaining water and bring to a boil. Remove from heat, cover, and let sit for 15 minutes to rehydrate. Return to boil, partially cover and simmer until rice is tender, about 15 to 30 minutes.
Serve hot stew over cooked rice (rice is optional).
Food Dehydration
Here are a few basics on how to dehydrate food to get you started on your way!
To dehydrate foods, you should always start with fresh, good quality food. Don’t buy the beat up produce on the bargain bin at the supermarket because you won’t be happy with the dehydrated results.
Inspect the food to ensure it is clean and free from damage.
Although not necessary, pretreatment through blanching or dipping in a recommended solution can help fight bacteria, preserve color and maintain flavors.
You may choose to marinate, salt, spice or sweeten any foods before you dehydrate them. For example, with meat jerky, you rub the meet with spices or place in a marinade before dehydrating.
Remember to slice or dice your food uniformly and thinly so that you maintain even dehydration.
Most commercially available food dehydrators allow you to dry different foods at the same time. Beware though that different foods take different amounts of time to dry, so you will have to remember and remove food that will finish up first.
A key element in learning how to dehydrate foods is to recognize that the smaller the pieces, the faster they will dehydrate. Also, a food high in fructose, like fruit, will be leathery when it is finished with the dehydrating process.
Test each batch after drying to ensure it is done.
Cool all dehydrated food before storing. Choose airtight containers or plastic freezer bags to keep moisture out.
To dehydrate foods, you should always start with fresh, good quality food. Don’t buy the beat up produce on the bargain bin at the supermarket because you won’t be happy with the dehydrated results.
Inspect the food to ensure it is clean and free from damage.
Although not necessary, pretreatment through blanching or dipping in a recommended solution can help fight bacteria, preserve color and maintain flavors.
You may choose to marinate, salt, spice or sweeten any foods before you dehydrate them. For example, with meat jerky, you rub the meet with spices or place in a marinade before dehydrating.
Remember to slice or dice your food uniformly and thinly so that you maintain even dehydration.
Most commercially available food dehydrators allow you to dry different foods at the same time. Beware though that different foods take different amounts of time to dry, so you will have to remember and remove food that will finish up first.
A key element in learning how to dehydrate foods is to recognize that the smaller the pieces, the faster they will dehydrate. Also, a food high in fructose, like fruit, will be leathery when it is finished with the dehydrating process.
Test each batch after drying to ensure it is done.
Cool all dehydrated food before storing. Choose airtight containers or plastic freezer bags to keep moisture out.
Monday, April 6, 2009
Colorado Survival Guide
sponsored by the 912Project Colorado Group
WHY?
HOW? Not everyone will want to print the same information for their notebook, but it is suggested that you consider printing it all for reference in the case of an emergency.
Printing: click on one of the links above (for instance "Gardening"). You can choose to print just a few interesting posts by selecting them individually, or print all posts for that topic. (For an individual post, click on the title of the post and the result is just that post). Right click the page, choose "Print" or find print at the top of your browser. BE SURE TO SELECT BLACK AND WHITE in your printer settings for economical printing.
The beauty is that the site is organized in such a way that you could organize your notebook using the same topics. A large 3 ring binder with labelled tabs works really well for updates and your own notes.
Ordering a book: This is not yet a feature, but we will consider selling copies in the future.
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