#Green pepper washing and drying equipment price | Explore Tumblr Posts and Blogs

werewolvesversus · 5 years

Text

A recipe fit for a werewolf: Newfenririan Delight

Newfenririan Delight is a real hearty meal (no pun intended) from Quebecoiswolf’s WEREWOLVES VERSUS: SPACE story “Lying on the Slab”. You can read an apocryphal (and deliberately antagonistic) in-story description of where this sausage-based pasta dish came from here, or just make it yourself with this recipe.

Newfenririan Delight

The origins of Newfenririan Delight remain one of the great mysteries of Newfenrir's rich culinary history. Some say that the dish developed in Iron City to feed transhuman factory workers. Others say that it came from southeastern Delacroix, inspired by Old Earth marinara sauces. Another possibility is that it was developed in the restaurants of Downtown Armistice as a filling, inexpensive lunch favorite of stockbrokers and bureaucrats. What is known, however, is where the dish got its name. When Newfenrir Cruise Lines deployed its first werewolves, they were bored by the regular crew diet of rice and beans and their transhuman bodies craving iron-rich protein. Mess hall chefs turned to the passenger dining rooms for extra meat. Thanks to a bumper year for the South Delacroix hog farms, high quality sausage had been exceptionally cheap. Thus, though experiments and economic expediency, a culinary classic was born. Within a year, more sophisticated renditions of the dish had spread throughout the NFCL fleet as a favorite of passengers and crews alike.

This particular version of Newfenririan Delight is a classic based on the recipe served in the NFS Valerie's Dining Room for nearly twenty years.

Cooking and Preparation Time: Approximately 60-75 minutes.

Number of Servings: Varies Human: 6-8 Fenririan: 2-4 Werewolf, Most General Service Models: 3-4 Werewolf, Porter and Armsman Models: 2-4 Werewolf, Most Variants Equipped with Security Suite: 2 Werewolf, Special Tactical Security Model: 1

Ingredients

1 pound of orzo pasta (can be substituted with rice if gluten is a problem)

3-4 tablespoons of olive oil

Salt and pepper

1 cup of pasta water (no need to buy; this will be created during the cooking)

2 pounds of sausage (sweet Italian-style, spicy Italian-style or a combination)

1 small sweet onion

5-6 baby peppers (equivalent to about 1.5 regular sized green bell peppers)

4 cloves of garlic

43 ounces of crush tomatoes (this is typically one large can and one small can)

5 cherry tomatoes

6 basil leaves

1/2 teaspoon of red pepper flakes (optional)

1 tablespoon of butter

Fresh parmesan cheese (optional)

Recommended Kitchen Equipment

1 large or extra-large non-stick pan

1 large pot

1/2 teaspoon measure

large chopping knife

Serving spoon

Heat-resistant spatula

1. Prepare ingredients.

Wash and clean the produce.

Peel off the outer layers of the onion. Cut in half and then chop widthwise.

Remove the core and deseed the peppers. Chop lengthwise into strips.

Small dice the cherry tomatoes.

Mince the garlic.

Roughly chop the basil leaves.

2. Cook the pasta.

Fill a large pot with enough water to fully cover the pasta and add a pinch of salt.

Heat water on high until boiling.

Add the orzo pasta and cook according to the package instructions.

When cooked, drain the pasta, saving 1 cup of pasta water.

Put reserved pasta water aside.

3. Cook the sausage.

While pasta boils, add a thin layer of olive oil to the pan and heat on medium until hot.

Add the sausages, arranging in a single layer.

Cook the sausages for 12-15 minutes, turning regularly, until cooked through.

Remove the sausages and put aside to cool for at least 5 minutes.

Cut cooked sausages diagonally into ½ inch thick slices. If not cooked through, return to pan and cook for another 2-3 minutes, turning the slices over until lightly browned.

Leave oil, grease, and remaining bits of sausage (fond) in pan.

4. Cook peppers and onions.

If the pan seems dry, add 1 tablespoon of olive oil.

Heat olive oil and fond on medium heat.

When hot, add the chopped peppers, onions, and ½ of the garlic.

Season lightly with salt and pepper, as desired.

Stirring frequently, sauté for 4-6 minutes or until tender.

Remove peppers and onions from pan (leaving behind as much oil as possible) and put aside.

Retain the olive oil, fond, and any bits of pepper, onion, or garlic remaining in the pan.

5. Make the sauce.

*Important safety and cleanliness tip: The sauce is prone to splattering, but this problem can be minimized by stirring constantly while cooking.*

Add 2 tablespoons of olive oil and return fond to medium heat.

Add remaining garlic and crushed red pepper flakes.

Sauté while stirring constantly for 30 seconds to 1 minute or until fragrant.

Add crushed tomatoes, diced cherry tomatoes, and ½ of the basil.

Season with salt and pepper, as desired.

Cook for 4-6 minutes, stirring constantly, or until thickened.

Reduce heat to low/warm.

Remove about ¾ of a cup of sauce and put aside.

Add sausage and peppers to the pan of sauce.

6. Finish the pasta.

Place drained orzo pasta back into the pot and return to stove.

Add the butter, the remaining basil, the reserved ½ cup of sauce, and ½ of the reserved pasta water.

If pasta seems dry, add additional water.

Turn up heat to medium-high and cook about 2-3 minutes, stirring constantly and breaking up any clumps of pasta.

Remove from heat when any excess water has cooked off and pasta is warm.

7. Serve the dish

*Important tip – The moon isn’t made of cheese and real cheese isn’t made with cellulose. Unlike our competitors from Lunar Lines, NFCL serves only fresh parmesan cheese, grated at your table by one of our well-trained werewolves.*

Place pasta in bowls and top with sausage, peppers and onions, and as much sauce as desired.

Top with freshly grated parmesan cheese.

“Lying on the Slab” is one of 15 entries in WEREWOLVES VERSUS: SPACE! Download the entire issue for any price on Gumroad or Itch.io! Your purchase will benefit all of the contributors to this issue.

#wv04 #recipe

6 notes · View notes

theroamingpear · 6 years

Text

St. Lucia is located in the Eastern Caribbean offering a wide range of activities from hiking its dramatic mountains (the Pitons), rain forests and waterfalls, sun bathing on the powder white sandy beaches, and pure relaxation for those of you in search of some serious “R&R with views”.

Much of the island’s natural beauty is in protected parks and private plantations, and the knowledgeable locals are very helpful in providing tips and pointers for the best way to explore the island. There are several tour companies offering both group and personalized tours and the hotel concierge is best equipped with the local deals based on the season you are visiting.

We spent 4 days on the island and spent our time soaking in the great views from our gorgeous hotel, with a mix of some activities to keep us busy.

Top Things To Do in St. Lucia

1) Always our first! Relax at one of the luxury hotels –

Based on what you’re looking for; views, beach, snorkeling, spa, rain forest (and the list goes on) pick from any one of the several luxury hotels on the island. We picked Ladera well because…first it’s been on our list for quite some time for an incredible glamping experience and second, we were in need of some serious R& R with unparalleled view of the Pitons. It also has access/shuttle to the glamorous Sugar Beach resort which was just perfect for our much-needed beach fix.

Our room on the cliff just had an incredible view! For more on our hotel and what made us decide, read the post here

2) Hike the Tet Paul Nature Trail – (easy to Moderate; 45 min)

The Tet Paul Scenic trail is located in the southwestern part of St. Lucia and about a 10-minute drive from Soufrière. It is an easy hike with some steep steps and will take about 45 min to complete. A local guide walks you through the scenic trail and a small plantation while offering interesting tidbits and highlights of the St. Lucian culture. You will be amazed at the fertile soil of the island that can grow most anything, fruits and vegetables, medicinal herbs and some leaves that can be used as a natural soap/shampoo/detergent (pretty pretty cool). And of course, there were LOTS of papayas, bananas, pineapples and soursop trees.

The guided hike stops by a traditional house/hut showcasing some aspects of the daily life, and local utensils as part of the island culture.

The trail offers incredible views of Gros Piton and Jalousie Bay that truly take your breath away! Our guide was entertaining with continuous stories and offered to take some great pictures of us at all the main scenic stops 🙂

For more information on the nature trail, read here

3) Sulfur Springs Soak to look 12 years younger

A natural “mud bath” experience is probably not the first thing that comes to mind when you think St. Lucia (well, at least not to us!) The Sulfur Springs volcano is a dormant volcano on the island, and one you can actually drive up to for the baths. Skip the tour and make your way straight towards the area with the baths – just follow the smell, you can’t miss it! 😉

Pools of black mud with smoke coming off the pool, and a smell of rotten eggs (it’s the sulphur) will be what greets you here. Do not be afraid and head over for a rejuvenating experience. (Trust us!)

The black volcanic mud carries healing properties and helps to detoxify, tighten, and smooth your skin by scrubbing all over your body and face. It is recommended for problem skin with eczema, sun burnt or irritated skin and is actually quite cooling once applied.

Do wear a dark bathing suit as the mud can stain lighter clothing, and remember to scrub well after! The process: First take a short soak in the warm hot mineral pool, you’ll feel like a boiling lobster at this point but stay with it as the next step will cool you down…I promise 🙂

Next, walk towards the middle area and apply the mud LIBERALLY! You may have to help each other for applying on your back. Once all covered with a thick layer, wait for a few minutes for it to dry. Use this time to take some funny gangsta pics! 😉

Finally, go back to the hot pool and wash it all off. By this time, your muscles will feel relaxed and the hot water feels a bit like a nice warm sauna. When you dry yourself, you’ll be as soft (and possibly a bit stinky) as a BABY’S BUTT! But will look shiny and 12 weeks younger …uhhh did I say “years” earlier? the 12 years part may need a few consecutive runs…

Cool off later in the waterfalls nearby. That’s another 15 min drive and is part of the package if you get a tour. For more on the tour, read here.

4) Pick Jungle Gems in Fond Doux Plantation Tour (1.5hr, $20 per person)

The Fond Doux plantation tour is a guided walking tour of the truly expansive property of the Fond Doux plantation & resort.

Fond Doux is spread over 135 acres and is over 250 years old! It has retained its character and charm of the early French colonial estates, and has groves of tropical and colorful flowers and fruits making for a really interesting and fun walk. The guide was extremely entertaining and resourceful in terms of explaining the large variety of local medicinal herbs and spices.

You can also sample some of the fruits (bananas, love apples, guavas, star fruits, cocoa beans, and coconuts) while on the plantation. And watch out for those bees and humming birds as you walk through the groves!

The plantation is filled with cocoa groves, and the guide will show you the complete chocolate making process, famous of St. Lucia. Learn about cocoa harvesting, cocoa drying, and even the famous cocoa dancing 🙂 which just about brings us to the 5th item on our list…

5) Transform a Cocoa Pod to a Chocolate Bar

There are a couple of different ways to see the chocolate making process; you can take a tour of the historic plantations (Fond Doux, or Morne Coubaril) that show you how it’s done, from the pod to the cocoa (for chocolate bar). OR, you could take the class at Hotel Chocolat (Boucan) that will offer a tour AND show/teach you the process to make the chocolate bar, right from the bean! This is a day long class and a bit pricey but worth the experience if you love chocolate 🙂 Check out their “Tree to Bean” and “Bean to Bar” tours here.

We opted for the Fond Doux tour that also showed us the process with the cocoa dancing!

Get the cocoa pod from the tree, and you may chomp on it like Mr. A if you like…they’re sweet and called “jungle gems” for a quick sweet snack.

The pods are fermented, and the beans are then separated and set out to dry

This is followed by the “grinding” of the beans into a thick paste, as the age-old procedure by men dancing on the beans in this cauldron! Oh, don’t forget to add some water to the beans to make ’em slimy …

The result…TA DA! cocoa paste to be used for the further filtration and chocolate bar process.

p.s. we did not taste the cocoa paste pre-filtration

Back at Hotel Chocolat (Boucan)…the next steps are a bit more scientific and clean

We wrapped up our tour with some snacks and sipped on rum punch at the restaurant.

6) Hit the Beach to cool off – Sugar Beach Resort

There are several good beaches throughout the island with lovely (and clean) stretches of golden sand and calm water, offering snorkeling and swimming and even some water sports for those of you in need of more activities. The famous ones are Reduit beach with lots of food and activities (certainly the busiest), Anse Chastenet for snorkeling, and Anse Des Pitons for its dramatic location nestled close to the Pitons with white sand. Since all beaches are public, you can visit any of the luxury hotels and relax at their beaches for free of cost! But of course, you will have to pay for renting a chair and umbrella based on the hotel prices.

We chose to spend time at Sugar Beach (Anse Des Pitons) and you’ll soon see why 🙂

Sugar Beach resort is a stylish viceroy hotel with powdery white sand along its shore. We stayed at Ladera and ourhotel offered a free shuttle to Sugar beach multiple times a day.

The Sugar Beach hotel has an incredibly delicious restaurant and bar so you can take in the scenery while grabbing a bite to eat – perfect way to spend the day at the resort.

we also went for a stroll around the beach and caught some beautiful views of the sandy stretch from across the dock!

7) Sunset views and Spectacular colors

Perched on a small cliff between The Pitons, Ladera Resort offers the most striking view of the two peaks, Gros Piton and Petit Piton. While it’s incredible to enjoy the views in daytime, sunset offers a spectacular view with enchanting colors. The hotel’s restaurant Dasheene and its bar makes for a great viewing spot. They also have live music on almost all nights making it perfect for spending an evening!

For a view other than the Pitons (although we can’t imagine how you’d get sick of this), we recommend The Mango Tree located at the Stonefield Resort. This was about a 15 drive from Ladera and offered incredible views of the vast ocean.

We grabbed a spot by this grand tree and enjoyed our drinks while they got our table ready.

8) Feast on Saltfish and Green Figs

Don’t forget to try the island’s local cuisine famous for “saltfish”, dried and salted codfish that’s cooked after soaking it overnight, then boiled and sautéed with onions, peppers, tomatoes, and spices. We really liked the saltfish fritters, a staple at almost all the restaurants we visited. The “green figs” seem to be the island’s national dish and is St. Lucian bananas (plantains) served as a side with most fish or meat dishes.

One of our other favorites of the local cuisine was the Caribbean Roti, a wrap bread filled with a curried mix of meat or vegetables, we tried both the chicken and the vegetable and was delicious!

We tried the Boucan restaurant a few times since it was so good! they have a bit of chocolate in every dish, and the dessert is to die for! chocolatey goodness 🙂

Restaurants we mentioned above: Dasheene (Ladera), The Mango Tree (Stonefield), Sugar Resort, Boucan (Hotel Chocolat)

9) The Pitons – Should we Climb or Admire from Far?

The volcanic peaks of the Pitons are a sight to behold, and an iconic image of the island! The twin peaks are a designated UNESCO World Heritage site, and their forested slopes rise to a height of 2500 ft. Many of the hotels offer incredible views while sipping on delicious rum drinks.But if if a challenge and adventure is what you’re looking for…then you may like to climb Gros Piton. Not for the faint hearted, it’s well known to be a steep and slippery scramble to the top, but the views seem to be the best reward. There are several guided tours and the hotel concierges are best quipped to recommend a reputable one. Wear sturdy trainers, backpack and water and be well layered in warm clothes.

10) Still Got More time?

There are plenty of other activities that were recommended to us. We’ve listed the best ones for ya!

Pigeon Island

Diamond botanical gardens and waterfalls

Sail away at Marigot Bay

Hope you can enjoy this island as much as we did! Now go plan that trip… 😉

xo, ~A&A

Private: Top Things To Do in St. Lucia St. Lucia is located in the Eastern Caribbean offering a wide range of activities from hiking its dramatic mountains (the Pitons), rain forests and waterfalls, sun bathing on the powder white sandy beaches, and pure relaxation for those of you in search of some serious "R&R with views".

0 notes

josephkitchen0 · 6 years

Text

Food Preservation Examples: A Guide to Food Storage

I tell my friends there are two types of people: preppers and those who laugh at preppers. Why is preparing for a rainy day such a laughable concept? Is it outrageous to think the misfortunes that happen to millions of people could happen to you? In this article, we’ll discuss food preservation examples. And we’ll do it simply, by answering seven questions: who, what, when, where, how, why, and to what extent?

Who Should Store Food?

Everyone who eats food and wants to eat it in the future. Those that want to save money. People who have enough money now but realize they might not have as much if situations change.

Ready to Start Your Own Backyard Flock?

Get tips and tricks for starting your new flock from our chicken experts. Download your FREE guide today! YES! I want this Free Guide »

In November of 2011, fierce winds toppled power lines, igniting drought-stricken grass and brush in a residential area of Reno, Nevada. Within twelve hours the fire destroyed thirty homes. School was canceled as police, fire, and paramedic units struggled to contain the blaze. One person died, over 10,000 people were evacuated, 4,100 homes were without power and the governor declared a state of emergency. The fire came within two miles of my house. As I entered my neighborhood supermarket I encountered enraged customers. Frustrated managers and cashiers explained that the store had depended on emergency generators since midnight and couldn’t power the freezers and coolers. All cold or frozen food was discarded per health code. Angered that they had nothing to cook for dinner, the customers blamed the store instead of the current emergency.

Anyone can be left without power for hours or even weeks. Blizzards can confine people for days and it’s been claimed that a local supermarket can only sustain a community for 72 hours. Sustenance declines if the supermarket has to discard half of its stock.

What Exactly is Food Preservation?

The basic answer to what is food preservation; extending your food beyond its natural life through freezing, dehydrating, root cellars, canning, freeze-drying or dehydrating, or converting into products which last longer.

My mother preserved food from her garden. She didn’t know how to freeze dry food, and freeze drying food at home wasn’t the option that it is now with modern equipment. She grew it herself and bottled it in mason jars through water bath and pressure canning. The meat we raised ourselves sat within freezers. We consumed the food through the winter and in the spring she planted again. It was what her pioneering great-grandmothers had done. And now that I have the opportunity to garden my own yard, it’s what I do.

But you don’t have to be the one preserving the food to take advantage of it. Canned food allows consumers to enjoy meals without from-scratch preparation and to keep food for a long time. Some companies specialize in ready-to-eat meals such as pasta and chili while others market for emergency preparation. You can dehydrate fresh produce or purchase it already dehydrated. Developments in vacuum-packing systems allow dried and frozen products to last at least twice as long. Freeze-dried food can be purchased in bulk or small quantities, or you can purchase appliances for freeze drying food at home. And though frozen products have a limited life, especially in disaster situations, they can help with shorter-term needs.

What Foods Should You Store?

Store the foods you eat.

My friend Danielle spent all summer bottling fruit from the local gleaning project. She made applesauce, jalapeno and habanero jams, and prickly pear syrup. Her apartment cupboards overflowed with mason jars. And though her three young children loved the peaches and pears, they weren’t fond of hot pepper jam. Then a series of thunderstorms and flash floods struck. When the power outage continued through dinner time, she realized she had stored the wrong food. Her hungry children could not go to bed on just prickly pear syrup and Danielle did not have a working stove until the electricity came back on. What she needed was dry cereal, canned meals and vegetables, and bottled water. After that incident she slowly stockpiled nonperishable food as she could, buying extra cans of pasta or bottles of juice when she had spare cash.

If you don’t own a grain mill and don’t sprout grains, don’t stock your pantry with wheat. If your aging parent cannot consume much sodium, don’t rely on soups and canned vegetables. Without a wood stove or a yard where you can build a fire, dry beans might be difficult to consume in long-term power outages. And certainly, don’t break your budget acquiring a year’s worth of food at once when you could spend $50 per month at sales.

For a week or two, record what your family eats and how much it costs. Out of that list, consider what can be stored through available methods. Now add in items to replace your favorite perishable products. Use that as your guide for building your supply.

One prepper website advises storing soft grains, beans, pastas and mixes, coconut oil, apple cider vinegar, powdered milk, canned meat/tuna/vegetables/fruits, peanut butter, tea and coffee, ramen noodles, and herbs and spices. Another website lists canned salmon, dried beans, brown rice, bulk nuts, peanut butter, trail bars, energy and chocolate bars, beef jerky, coffee/tea, and sea vegetables or powdered super greens. And Business Insider lists ten foods that would survive an apocalypse as honey, pemmican jerky, MREs (military-style meals ready to eat), hard liquor, peanut butter, Twinkies, rice, powdered milk, and ramen noodles.

Don’t forget to store what you enjoy, such as desserts and hard candy. Most situations where you need that food will be dismal and something sweet gives you a moment of indulgence during a hard time.

And especially don’t forget clean drinking water plus a way to acquire more.

When Should You Preserve Food?

Gardeners advise friends that they will be busy from August through October for food storage season. That’s when my garden pushes out the tomatoes, peppers, and squash. I harvest livestock year-round, with a lull in summer since 100-degree weather is bad for hatching chicks and pregnant rabbits.

But the best time to preserve food is when you can get the food.

Tactic #1: Grow the food yourself or align with local gardeners. When it’s ripe and ready, preserve it ASAP. If your tomatoes ripen slowly and you want to make a big batch of sauce, simply wash the fruit and stash it in freezer bags. Once the season is over you can thaw and cook down to a delightful marinara then bottle or freeze it.

Tactic #2: Buy seasonal produce and can, freeze or dry it yourself. This takes advantage of fruits and vegetables at their tastiest, cheapest, and most nutritious. In my section of the world that is usually June for strawberries, July for peppers, peaches, and corn, August for pears and tomatoes, and September for potatoes and onions as warehouses clear out last year’s stock in preparation for this year’s harvest. During holidays I can find sweet potatoes, winter squash, and cranberries at lower prices than the rest of the season. Instead of buying enough sweet potatoes to roast with butter and marshmallows I’ll stock up with twenty pounds and keep them in a cool, dry place for several months. If they start to go bad I’ll roast them then freeze.

Tactic #3: Hit sales and clearance racks. These happen year round and the trick is knowing where to go. Watch local ads for case lot sales. Scout out discount shelves. Since stores cannot sell spoiled goods or anything past the sell-by date, most food is still okay to use if frozen or dehydrated right away. Whenever I visit the supermarket I make my rounds and pick up items I can store and use. Bread reduced to a dollar per loaf resides in the freezer and comes out as the family needs it. Using this tactic we’ve enjoyed portobello stuffed ravioli with Parmesan cheese and artisan sausage for two dollars per plate.

Tactic #4: Purchase from food storage companies. Though some distributors offer 5-gallon buckets containing a month of dried goods, you don’t have to purchase all at once. As your budget allows, order fifty pounds of rice or a #10 can of flour. Gradually build your supply.

Where Do You Store Food?

I live in a two-bedroom Depression Era house. We have no pantry, garage, or basement. My home canning decorates bookshelves built into the wall. I converted a half-bath into a storage room by closing the toilet, setting shelves over it, and placing lightweight products atop. One freezer sits at the end of the breezeway, blocking a door we never used anyway, and another rests beside the dining room table.

If you don’t want a pantry in your living room, convert a closet or just put the food wherever you can. One friend built a platform from boxes of #10 cans in his family room, draped a rug over it, and set the sofa on top. My sister stacked bottled water in her apartment’s coat closet, set her shoes on top, and let her coats dangle over. Another friend stacks boxes, sets plywood atop, then drapes an attractive cloth to make an end table.

Winter squash, apples, and root vegetables should be kept in a cool, dark place. Chest or upright freezers can stay outside if sheltered from wet or extreme weather; a covered porch or carport is perfect if you trust your neighbors. Home canning withstands most temperatures above freezing, but remember that heat can decrease shelf life. Aluminum cans take the most abuse and dented products are still good as long as they haven’t been opened and are used before the “best before” date. Keep in mind factors like rodents, insects, humidity, dishonest neighbors and possible problems with weather.

How Do You Preserve Food?

Find the food preservation method that works best for you.

Home Canning: This method is best for homesteaders, gardeners and those with special diets. My friend Kathy pressure-cans soups because her elderly father cannot consume much sodium. When her father travels, he takes jars of soup so he doesn’t endanger his health with commercial food. If you want to can your own food, first educate yourself on safe methods. Home canning can save money but the initial cost is steep. New jars, lids, pots, and pressure cookers can quickly reach hundreds of dollars. Earthquakes or relocating to new homes can be hard on glass jars. For reliable instructions on how to can food at home, trust the Ball website.

Freezing: Probably the quickest and easiest method, this involves buying foods and stashing them at 0 degrees in freezer-safe containers. Frozen food is quickly thawed and can take minimal preparation, often without heating. Foods that are not safely home canned can be frozen. But though a fully stocked freezer can last up to a week in a power outage if the freezer isn’t opened, each moment without electricity compromises the food. If you want long-term and dependable storage, do not rely on freezers, especially if you live in hurricane-prone areas or anywhere with sketchy power service. Find out how to freeze different foods at Stilltasty.com.

Dehydrating: Home dehydrators cost between $20 and $300. Herbs, green vegetables, fruits, and some meats are safe to dehydrate then either consume dry or rehydrate later. Dried food weighs much less and packs into smaller spaces than foods preserved through any other method. But eggs are not safe to dehydrate at home and milk takes special care. Also, since no water remains in the food, consuming requires additional stored water to either rehydrate or to keep yourself from becoming dehydrated. Pickyourown.com has great tips for dehydrating.

Freeze Drying: Often freeze-dried food tastes better and lasts longer than dehydrated. And it weighs even less. You may wonder how to freeze dry food. But freeze drying at home requires either purchasing special equipment or following specific instructions using vacuum chambers and calcium chloride. If you want to learn how to freeze dry food, follow this link.

Canned Goods: If you spend more time at work than in the kitchen you’d probably benefit from buying food others have canned. Don’t feel guilty because your friend bottles her own tomatoes but you’re stuck paying the bills. It’s getting easier to find healthy canned products. They weigh more but survive the toughest conditions. In a true survival situation, you can acquire all the nutrients you need and even some water from canned foods. And remember to collect bottled water, either in single bottles, gallons, or huge containers.

Cold Storage: Though this is the shortest-term option, it can retain the most nutrients by keeping foods fresh and enzymes alive. Root cellars or basements prolong autumn produce for months. Some cheeses are cured in the same ambient conditions that keep potatoes from sprouting. Foods appropriate for cool, dry storage are root vegetables such as onions, beets, carrots, parsnips, potatoes, sweet potatoes, and garlic. Also appropriate are winter squash such as butternut or pumpkins. Apples last weeks to months in the same space though peaches and pears will go bad fast. If your potatoes sprout, cut off the sprouts and green parts. Do not use any food that is withered or weeps moisture. And trust your nose: if it smells bad, it is bad. If your food is starting age but is not yet inedible you can cook it then store it in the freezer.

Brining, Pickling, Fermentation: Often converting foods from one form to another unlocks additional benefits. Fermenting wine into vinegar makes it last years longer as long as the process is completed correctly. Though the lives of yogurt and kombucha aren’t significantly lengthened, the probiotics enhance digestive and immune systems.

Smoking Meats: A millennia-old method of preserving meat hasn’t lost popularity. Our methods have just gotten easier and tastier. Smoked meat won’t last years, but it’ll extend the life a little and in a delicious way. You can learn how to smoke meats at home.

There are even more food preservation methods such as vacuum sealing and reusable lids. Use whichever methods best fit your life.

Very important: Use and rotate your food so it’s always safe and nutritious when you need it. This is easy to do if you store what you like to eat. Buy a case of canned tuna, push the old case forward and place the new one behind. Some commercial racks rotate your cans as you place the new ones in the top of a chute and grab the bottom cans for dinner.

Why Should You Store Food?

Not all of us are preparing for manure to hit the fan. We know we might need this food even if the zombies never arrive.

Preserving the Harvest: You worked this hard to grow or raise the food. Don’t let any go to waste. Surplus cucumbers become pickles and a bounty of apples becomes sauce.

Natural Disasters: Earthquakes, floods, blizzards, hurricanes, fires. Weather so cold the town shuts down and the air hurts your face. Flooding that blocks the road.

Disruption of Food Supply: This can be a drought which raises the cost of food or a strike within the transport system bringing food to the grocery store. Problems within the store itself can cause food to sell out or spoil leaving insufficient supplies for the community.

Short-term Emergencies: Maybe you need to leave home fast and either you don’t have spending money or can’t use a credit card. A 72-hour supply in a portable container can alleviate at least one worry.

Lack of Mobility: Perhaps you live in a remote area and the price of gas just skyrocketed. Or maybe you’ve broken your leg and have nobody to drive you to the store.

Unemployment: I’ve known professionals who have been unemployed for over a year because they couldn’t relocate and their skill set wasn’t hiring. Unemployment benefits only pay a portion of what you previously made, and if you struggled to make ends meet in the first place simply not needing to budget in food can make a big difference.

Disability or Untimely Death: What happens if the main breadwinner in the family suddenly can’t earn bread and the secondary adult doesn’t have the skills or education to meet the cost of living? Food storage can help that adult until he or she acquires the necessary career or education.

Budgeting: Red bell peppers can be 4/$1 in the summer and $5.99 per pound in the winter. If you know you’ll need bell peppers, freeze or can them when they’re cheap. If a store has a closeout sale on a specific pasta brand, buy it in bulk. Plus, based on a proven history of inflation, it’s reasonable to acknowledge that foods will never be cheaper than they are right now.

Healthy Eating: We all know healthy ingredients can cost more than processed food. Often we don’t have time to prepare meals that meet health requirements. Cooking in large batches and preserving can save time and ensure we have what we need for optimal health.

Sharing: Maybe you’re not the one that needs the food. If a loved one hits rock-bottom and you have a good supply of food, you can help them out without spending additional money.

Personal Convenience: If you know you’ll use chicken broth often, keep a supply so you won’t have to run to the store if unexpected guests drop by for dinner. Meals are easier to plan if you already have the ingredients.

To What Extent?

72-hour-kits, also known as bug-out bags, take care of a single person’s need for three days. But hard times can last longer than that. Most prepper or self-reliant groups advocate keeping at least three months of food, including water and medications. Having a year’s worth is optimal for enduring long-term situations like unemployment or disability.

Preserve what you can. Do it when you can and however you can. And while others might laugh at you and accuse you of preparing for doomsday, laugh back as you remind yourself that, whether fire sweeps through your town or you have specific dietary needs, you’re secure. At least, your food source is.

What are your favorite foods to preserve and which method works best for you?

Originally published in 2015 and regularly vetted for accuracy.

Food Preservation Examples: A Guide to Food Storage was originally posted by All About Chickens

0 notes

cybergladiatorpuppy-blog · 7 years

Text

Superb Suggestions For The Commencing Natural Gardener

Gardening is an activity individuals have done for a long time. Some do it for satisfaction, although other individuals do it to set foods on the table. The following report will give guidance for creating gardening far more enjoyable. When your summer time blooms have bloomed and faded absent, keep in mind to useless-head the bouquets. This signifies pinching off the flower heads. This will stimulate new flowers to bloom longer subsequent yr, and it will also reinforce the plant. Given that the flower heads have seeds, you can also help save the flower heads that you have pinched off for planting at one more time. Don't presume that insects are to blame for all vegetation illnesses. There are many factors that can influence the wellness of a plant. The PH of the water you are making use of, the place of the plant (under shade vs immediate sun), the volume of soil in the pot and numerous other reasons can be a figuring out issue. Make sure your pot is the appropriate dimension for your plant. If the pot is way too modest, the plant's roots may not have enough space to expand. The roots will grow to be "root certain", end increasing, and get started to suffocate. The dimensions of the root program can decide the dimensions of your plant and generate. You can dry herbs by placing them in your car. You can neatly arrange them on a sheet of newspaper in a one layer. Then near the doorways and windows and permit it air dry. The heat in the automobile will dry the herbs speedily. The herbs by themselves will produce a really good aroma. If this is your 1st time planting a backyard, you need to acquire seeds and plant them in seed trays to permit them to develop some prior to planting them outdoors. By performing this, your plant will be stronger and considerably much more very likely to endure as soon as you plant it in the soil outside the house. Develop a record journal for your backyard. Keep track of when you planted your seeds, when they germinated, how several grow to full dimensions, the produce, and so forth. You will have a lot more information about your plants and a excellent idea of how productive your approaches are. Use this details for your up coming expand cycles. Don't try to take away low lying weeds by hand. Alternatively get a modest shovel and flip them over so their leaves are under the grime. You will get rid of the weed and the leaves will rot producing a fresh mulch like substance for you to use. It is inexperienced and nourishing for the other plants. A spicy resolution to ridding your yard of pests is to spray your plants with a very hot mustard or pink pepper mixture (a single tablespoon of hot mustard or red pepper to 1 quart water). The remedy is secure to spray straight on your backyard garden foliage and pests are unable to stand the taste of it! Gardening is not challenging, but you should get tips prior to you soar in head first. You want your backyard to be successful instead than are unsuccessful, so it tends to make feeling to study up a little beforehand. There is no need to obtain high-priced gardening publications because you can uncover gardening textbooks at your neighborhood library, or locate out as a lot as you need to have on the internet. Outdated pantyhose make beneficial garden resources. Next time you find by yourself reaching for some twine in your yard, think about employing an outdated pair of pantyhose as an alternative. Pantyhose are versatile, yet robust and their delicate really feel will not injury plant stems by cutting into them. The elastic character also gives your crops area to increase with no strangulation. To make positive you are getting a degree edge when pruning your bushes, use a piece of rope or a line. Simply fasten the rope to two parts at the approximate peak you'd like the bush to be at. Viewing the bush along this straight line will make it straightforward to see if it really is stage at a look. Decide on particular vegetation for dry soil. Light and sandy soils have a lot of advantages: they heat up speedily in the springtime and drain properly following wet weather. The downside is they can speedily grow to be quite dry in the summertime, and plants have to function hard to extract enough dampness to endure. Particular crops are really tolerant of dry circumstances, as long as they are presented a helping hand when youthful. After proven they do nicely with extremely little h2o. These vegetation contain alyssum, cosmos, hebe, lavender, rosemary, sedum and veronica. When watering vegetation use recycled h2o, but stay away from re-utilizing h2o from resources such as baths, washing equipment, or dishwashing. These h2o resources may possibly include dangerous chemical compounds that can be absorbed into your greens this kind of as nitrates and phosphates. This h2o may possibly even contain pathogens that could damage you or your crops. Espresso grounds and leftover espresso can be employed to repel slugs. If you have an problem with slugs in your garden, you can repel them properly with coffee. You can sprinkle coffee grounds on the soil about your vegetation or use leftover espresso in a spray bottle to spray the slugs right. Based on the period and temperature, alter your watering practices. The sum of water you need to have to give your plants relies upon on soil kind, high quality of h2o and time of day. As an case in point, do not drinking water your plant's leaves if you dwell in a humid climate given that this will most probably consequence in leaf fungus. Make confident you give the roots lots of h2o. Save your seeds. If you conserve the seeds from your crops, you will have new plants at no expense the up coming period. Bear in mind to preserve them in a cool, dry place as this is essential for germination. Constantly choose the seed from the greatest person plant, as this will guarantee that you get a very good plant up coming time about. Typically you can basically collect them from a dried flower head, but when preserving seeds from something like a tomato, melon, or pumpkin, you will need to have to dry them extensively before storing them for the winter season. As this write-up noted before, gardening is a generations aged pastime that countless generations have liked and benefited from. It was a need and a way of lifestyle a long time in the past. Though some folks still do it to get foodstuff, other individuals do it for exciting. garden bridges Waco The tips supplied to you can assist you in gardening, no make a difference what your reason for carrying out so. Appreciate reaping the rewards of gardening!

0 notes

josephkitchen0 · 7 years

Text

Food Preservation Examples: A Guide to Food Storage

Who Should Store Food?

Everyone who eats food and wants to eat it in the future. Those that want to save money. People who have enough money now but realize they might not have as much if situations change.

Imagine your Pantry Overflowing with the Fruits of your Labors...

Download this FREE guide to get preserving tips and tricks from the experts at Countryside Network. YES! I want this FREE Preserving Guide »

What Exactly is Food Preservation?

What Foods Should You Store?

Store the foods you eat.

And especially don’t forget clean drinking water plus a way to acquire more.

When Should You Preserve Food?

But the best time to preserve food is when you can get the food.

Where Do You Store Food?

How Do You Preserve Food?

Find the food preservation method that works best for you.

There are even more food preservation methods such as vacuum sealing and reusable lids. Use whichever methods best fit your life.

Why Should You Store Food?

Not all of us are preparing for manure to hit the fan. We know we might need this food even if the zombies never arrive.

Preserving the Harvest: You worked this hard to grow or raise the food. Don’t let any go to waste. Surplus cucumbers become pickles and a bounty of apples becomes sauce.

Natural Disasters: Earthquakes, floods, blizzards, hurricanes, fires. Weather so cold the town shuts down and the air hurts your face. Flooding that blocks the road.

Lack of Mobility: Perhaps you live in a remote area and the price of gas just skyrocketed. Or maybe you’ve broken your leg and have nobody to drive you to the store.

Sharing: Maybe you’re not the one that needs the food. If a loved one hits rock-bottom and you have a good supply of food, you can help them out without spending additional money.

To What Extent?

What are your favorite foods to preserve and which method works best for you?

Originally published in 2015 and regularly vetted for accuracy.

Food Preservation Examples: A Guide to Food Storage was originally posted by All About Chickens

0 notes