Emergency Essentials monthly special

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This months special on Beprepared.com is the Stir fry combo. Yumm. This is how we prepare it. for the two of us we will take one half cup of each prepare the rice according to directions the vegetables the night before we place them in separate containers and double the water. Let set in the refrigerator all night. the next day they will be ready for frying. That is the meat or meat substitute to. Prepare just like you would with raw vegetables and enjoy.

http://beprepared.com/product.asp_Q_pn_E_FS%20C475_A_name_E_Stir-Fry%20Combo

Emergency essentials giveaway

My friends at Evergency essentials is having a monthly giveaway I recomend everyone to visit the website and give the products and service a try.. enjoy

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Pickled Eggs

there is one thing that my chubby hubby loves to  munch on during the big games is his sweet mustard eggs. So when I can I always put a few quarts up  for the long winter games..
The best recipe I have found was also one of our former presidents. I found this while reading an antique cookbook.
dozen eggs. ( this will depend on the size of your jars etc. I get between a ten and a dozen depending on the size of the eggs.
The recipe here is for one quart jar so depending on how many quarts etc you plan to put up you will have to multiply the recipe accordingly.

1/2 cup of vinegar ( white)
1cup of sugar
1Tbsp. salt
1tbsp of pickling spice
2 heads of dill
2Tbsp of prepared mustard
1 clove garlic ( cut up and in the jar)
2 heads of Dill
1/4 cup of onions cut up
1 slice of Green pepper chopped

Place the ingredients in the jar and put lid on I then shake the jar to mix everything together then place the boiled and peeled eggs in the jar once you get the jar full of eggs you fill to 1/2 inch of the top with water wipe off the top and put lid on.
Place in your cold pack canner or large stew pot with cool water in it place lid on and bring to a boil for approximately thirty minutes once the liquid is boiling inside the jar remove and let cool on a towel  until they seal.
these make the best sweet mustard eggs leave set at least two months before eating. I hope you enjoy this recipe.

Canning lids

Anyone that loves to can knows just how expensive it is to get your jars and lids. Once you have the jars you have to buy new canning lids every year. In the search for a solution to this I found Tatler canning lids they have both sizes to make it easy and with the extended use the price will reap huge savings over the years.
to buy these online you can go right to their website to order or get them through amazon to. I would also suggest that you request them at your local canning supply house.
Here is the site to go and order them direct

http://shop.reusablecanninglids.com/main.sc

Home canned Dill Pickles

During the long winters our family loves to taste a little bit of our summers garden in the way of Dill Pickles

The best dill pickle recipe that I like is following

7 cups of water

3 cups of white vinegar

1/2 cup of canning salt

Boil the mixture.

Wash and clean cucumbers . ( this recipe will make approximately four quart jars of pickles)

in the bottom of each jar place two heads of dill and 1/4 tsp of alum

pack with cucumbers on top place two more dill heads if you want you can also add on cut up garlic clove.

once the vinegar mixture is boiling put it in the jars to 1/2 inch from the top.

boil in a cold pack canner or large pot for 40 minutes.

To make sweet pickles use the same mixture but add one cup of sugar to the mix and 1 tbsp of pickling spice. I place the pickling spice in a tea strainer and boil the mixture.

Freezing Corn.without cooking it

I have the best recipe for freezing corn.

First you take the corn and husk and wash

then you cut the corn off of the cob 

16 cups of corn

1/2 cup of sugar

4 teaspoons of canning salt

4 cups of water.

You mix this well then bag and freeze. I also used this recipe to can corn in a pressure canner at ten pounds of pressure for forty minutes.. Enjoy..

Storage Whipped Topping

Food Storage Whipped topping.

I think that I can speak for a few of us that getting a nice creamy topping from your food storage can be a pretty good endeavor. Most of us have put up ready made products but what happens when there isn't any available. So here is a recipe that I would like to share with all of you.

 1 packet unflavored gelatin

 1 tablespoon water 

 1/3 cup boiling water 

 1 cup tap water 

 1 cup instant non-fat dry milk powder 

 1/2 cup sugar 

 1/3 cup vegetable oil 

 1 Tbs. vanilla extract

 2  teaspoons lemon juice 

First take the cup of tap water and pour it into a large deep bowl. Put this bowl of water into the freezer while you do everything else. I use a metal bowl because the water chills faster. Next place the unflavored gelatin into a small cereal bowl. Add one tablespoon of water and let is soften up. Add the boiling water to the gelatin mixture. Stir it with a fork for several minutes, to dissolve the gelatin completely. Let it sit and cool down some. Meanwhile measure the oil, vanilla and lemon juice all into a small container. Set it aside. Also measure the sugar and set aside. When the water in the freezer has ice crystals forming on it, take it out and place it on the counter. Pour in a full cup of dry milk powder. Using electric beaters (you have to have electric beaters to make this recipe you can also use the hand crank blender available at Emergency essentials 

http://beprepared.com/product.asp_Q_pn_E_FP%20B300_A_name_E_Vortex%20Hand-Crank%20Blender 

my friends there will be more than willing to take a moment and visit with you on any of your food storage needs they also have a wonderful tool to help you do a good food storage plan to suit your needs.), whip the mixture at high speed until it forms stiff peaks. This will take a full five minutes. Continue beating, and gradually add the sugar. When it is fully incorporated, gradually add the cooled gelatin mixture. When this is fully incorporated, gradually add the oil, vanilla, lemon juice mixture, in a small stream. The texture of the topping will change a little bit, becoming bright white and creamier. This is normal. Now place the bowl into the freezer again for about 10 or 15 minutes. It will chill and thicken. Stir it with a wire whisk right before serving. You may serve it right away, or keep it in the fridge for a few days. Be sure to stir it before serving, because it tends to thicken up while it sits. Stirring it will make it creamy again. I discovered a variation of this recipe as a teenager in a 1973 edition of The American Heart Association Cookbook.