Amount needed 3 months
X # in your family
Total
X 2 for 6 months
X 2 for 12 months
Dry Veg
10 lbs
Dry Fruit
10 lbs
Can Fruit
13 cans
Can Veg
9 cans
Can Juices
Can Meat
18 cans
Condiments
personal
The amounts you gather in canned/dried items are personal preference. If you have 12 cans of.... let’s say green beans, you will have enough green beans to have them once a week per person for 3 months. The same with the fruit and meat. The expense of these items can add up quickly. That is why it is important to decide on your main meals and then figure out what you need for them in addition to the basic things we have already talked about.>> Dried Fruits and Vegetables. These are by personal preference. If you store dried foods, you must plan on extra water to reconstitute. Drying these items is really simple. You can dry them in pieces or blend them up and make fruit leather. You can dry in the oven, a dehydrator or the sun.>> Steps for drying fruit.>> http://www.ext.colostate.edu/pubs/foodnut/09309.html>>> Fruit>>> Drying Procedure>>> Apples>>> Select mature, firm apples. Wash well. Pare, if desired, and core. Cut in rings or slices 1/8 to 1/4 inch thick or cut in quarters or eighths. Dip in ascorbic acid for 10 minutes. Remove from solution and drain well. Arrange in single layer on trays, pit side up. Dry until soft, pliable, and leathery; no moist area in center when cut.>>> Apricots>>> Select firm, fully ripe fruit. Wash well. Cut in half and remove pit. Do not peel. Dip in ascorbic acid for 10 minutes. Remove from solution and drain well. Arrange in single layer on trays, pit side up with cavity popped up to expose more flesh to the air. Dry until soft, pliable, and leathery; no moist area in center when cut.>>> Bananas>>> Select firm, ripe fruit. Peel. Cut in 1/8 inch slices. Dip in ascorbic acid for 10 minutes. Remove and drain well. Arrange in single layer on trays. Dry until tough and leathery.>>> Berries>>> Select firm ripe fruit. Wash well. Leave whole or cut in half. Dip in boiling water 30 seconds to crack skins or dip in ascorbic acid or other antimicrobial solution for 10 minutes. Remove and drain well. Arrange on drying trays not more than two berries deep. Dry until hard and berries rattle when shaken on trays.>>> Cherries>>> Select fully ripe fruit. Wash well. Remove stems and pits. Dip whole cherries in boiling water 30 seconds to crack skins. May also dip in ascorbic acid or other antimicrobial solution for 10 minutes. Remove and drain well. Arrange in single layer on trays. Dry until tough, leathery, and slightly sticky.>>> Citrus peel>>> Select thick-skinned oranges with no signs of mold or decay and no color added to skin. Scrub oranges well with brush under cool running water. Thinly peel outer 1/16 to 1/8 inch of the peel; avoid white bitter part. Arrange in single layers on trays. Dry at 130E°F for 1 to 2 hours; then at 120E°F until crisp.>>> Figs>>> Select fully ripe fruit. Wash or clean well with damp towel. Peel dark skinned varieties if desired. Leave whole if small or partly dried on tree; cut large figs in halves or slices. If drying whole figs, crack skins by dipping in boiling water for 30 seconds. For cut figs, dip in ascorbic acid for 10 minutes. Remove and drain well. Arrange in single layers on trays. Dry until leathery and pliable.>>> Grapes and black currants>>> Select seedless varieties. Wash, sort, and remove stems. Cut in half or leave whole. If drying whole, crack skins by dipping in boiling water for 30 seconds. If halved, dip in ascorbic acid for 10 minutes. Remove and drain well. Dry until pliable and leathery.>>> Melons>>> Select mature, firm fruits that are heavy for their size; cantaloupe dries better than watermelon. Scrub outer surface well with brush under cool running water. Remove outer skin, any fibrous tissue and seeds. Cut into 1/4- to 1/2-inch thick slices. Dip in ascorbic acid for 10 minutes. Remove and drain well. Arrange in single layer on trays. Dry until leathery and pliable with no pockets of moisture.>>> Nectarines and peaches>>> Select ripe, firm fruit. Wash and peel. Cut in half and remove pit. Cut in quarters or slices if desired. Dip in ascorbic acid for 10 minutes. Remove and drain well. Arrange in single layer on trays pit side up. Turn halves over when visible juice disappears. Dry until leathery and somewhat pliable.>>> Pears>>> Select ripe, firm fruit. Bartlett variety is recommended. Wash fruit well. Pare, if desired. Cut in half lengthwise and core. Cut in quarters or eighths or slice 1/8- to 1/4-inch thick. Dip in ascorbic acid for 10 minutes. Remove and drain. Arrange in single layer on trays pit side up. Dry until springy and suede-like with no pockets of moisture.>>> Plums and prunes>>> Wash well. Leave whole if small; cut large fruit into halves (pit removed) or slices. If left whole, crack skins in boiling water 1 to 2 minutes. Remove and drain. Arrange in single layer on trays pit side up, cavity popped out. Dry until pliable and leathery; pit should not slip when squeezed if prune not cut.>>>>>> Table 2: Steps for drying vegetables.>> http://www.ext.colostate.edu/pubs/foodnut/09308.html Get this info- storing etc and insert!!!>>> Vegetable>>> Preparation>>> Blanching Time* (mins.)>>> Drying Time (hrs.)>>> Dryness test>>> Asparagus>>> Wash thoroughly. Halve large tips.>>> 4-5>>> 6-10>>> Leathery to brittle>>> Beans, green>>> Wash. Cut in pieces or strips.>>> 4>>> 8-14>>> Very dry, brittle>>> Beets>>> Cook as usual. Cool, peel. Cut into shoestring strips 1/8" thick.>>> None>>> 10-12>>> Brittle, dark red>>> Broccoli>>> Wash. Trim, cut as for serving. Quarter stalks lengthwise.>>> 4>>> 12-15>>> Crisp, brittle>>> Brussels sprouts>>> Wash. Cut in half lengthwise through stem.>>> 5-6>>> 12-18>>> Tough to brittle>>> Cabbage>>> Wash. Remove outer leaves, quarter and core. Cut into strips 1/8" thick.>>> 4>>> 10-12>>> Crisp, brittle>>> Carrots, parsnips>>> Use only crisp, tender vegetables. Wash. Cut off roots and tops; peel. Cut in slices or strips 1/8" thick.>>> 4>>> 6-10>>> Tough to brittle>>> Cauliflower>>> Wash. Trim, cut into small pieces.>>> 4-5>>> 12-15>>> Tough to brittle>>> Celery>>> Trim stalks. Wash stalks and leaves thoroughly. Slice stalks.>>> 4>>> 10-16>>> Very brittle>>> Chili peppers, green>>> Wash. To loosen skins, cut slit in skin, then rotate over flame 6-8 minutes or scald in boiling water. Peel and split pods. Remove seeds and stem. (Wear gloves if necessary.)>>> None>>> 12-24>>> Crisp, brittle, medium green>>> Chili peppers, red>>> Wash thoroughly. Slice or leave whole if small.>>> 4>>> 12-24>>> Shrunken, dark red pods, flexible>>> Corn, cut>>> Husk, trim. Wash well. Blanch until milk in corn is set. Cut the kernels from the cob.>>> 4-6>>> 6-10>>> Crisp, brittle>>> Eggplant>>> Wash, trim, cut into 1/4" slices.>>> 4>>> 12-14>>> Leathery to brittle>>> Horseradish>>> Wash, remove small rootlets and stubs. Peel or scrape roots. Grate.>>> None>>> 6-10>>> Brittle, powdery>>> Mushrooms**>>> Scrub. Discard tough, woody stalks. Slice tender stalks 1/4" thick. Peel large mushrooms, slice. Leave small mushrooms whole. Dip in solution of 1 tsp. citric acid/quart water for 10 minutes. Drain.>>> None>>> 8-12>>> Dry and leathery>>> Okra>>> Wash thoroughly. Cut into 1/2"" pieces or split lengthwise.>>> 4>>> 8-10>>> Tough, brittle>>> Onions>>> Wash, remove outer paper skin. Remove tops and root ends, slice 1/8 to 1/4" thick.>>> 4>>> 6-10>>> Very brittle>>> Parsley, other herbs>>> Wash thoroughly. Separate clusters. Discard long or tough stems.>>> 4>>> 4-6>>> Flaky>>> Peas>>> Shell and wash.>>> 4>>> 8-10>>> Hard, wrinkled, green>>> Peppers, pimentos>>> Wash, stem. Remove core and seeds. Cut into 1/4 to 1/2" strips or rings.>>> 4>>> 8-12>>> Tough to brittle>>> Potatoes>>> Wash, peel. Cut into 1/4" shoestring strips or 1/8" thick slices.>>> 7>>> 6-10>>> Brittle>>> Spinach, greens like Kale, Chard, mustard>>> Trim and wash very thoroughly. Shake or pat dry to remove excess moisture.>>> 4>>> 6-10>>> Crisp>>> Squash, summer or banana>>> Wash, trim, cut into 1/4" slices.>>> 4>>> 10-16>>> Leathery to brittle>>> Squash, winter>>> Wash rind. Cut nto pieces. Remove seeds and cavity pulp. Cut into 1" wide strips. Peel rind. Cut strips crosswise into pieces about 1/8" thick.>>> 4>>> 10-16>>> Tough to brittle>>> Tomatoes>>> Steam or dip in boiling water to loosen skins. Chill in cold water. Peel. Slice 1/2" thick or cut in 3/4" sections. Dip in solution of 1 tsp. citric acid/quart water for 10 minutes.>>> None>>> 6-24>>> Crisp>>> * Blanching times are for 3,000 to 5,000 feet. Times will be slightly shorter for lower altitudes and slightly longer for higher altitudes or for large quantities of vegetables>>>> This week’s Challenge: Keep working on your 10 meals and with prayer make a plan of how to acquire needed items. Have a great week!>> Peach Cobbler Bread < /v:path>>>>> This bread tastes just like peach cobbler.>> Baked PREP 15 min. COOK 50 min. TOTAL 65 min.>> INGREDIENTS> 1/3 cup butter, softened>> 1 cup sugar>> 2 eggs>> 1/3 cup water>> 1 teaspoon vanilla extract>> 1/8 teaspoon almond extract>> 1 cup diced peeled peaches>> 1-2/3 cups all-purpose flour>> 1 teaspoon baking soda>> 1/2 teaspoon salt>> 1/4 teaspoon baking powder>> 1/2 cup chopped pecans (opt)>> TOPPING:>> 2 tablespoons chopped pecans (opt)>> 2 tablespoons brown sugar>> DIRECTIONS In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool or 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.>> Nutrition Facts One serving: (1 slice) Calories: 182 Fat: 8 g Saturated Fat: 3 g Cholesterol: 37 mg Sodium: 206 mg Carbohydrate: 26 g Fiber: 1 g Protein: 3 g
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