In a Pickle?

   Cucumbers are plentiful this time of the year but they are also readily available in most grocery stores year round. Our family has decided that for the most part we prefer refrigerator pickles. I will include two recipes for them at the end of this post.

There are four basic kinds of pickles: freshpack, fermented, fruit and relishes.

Here are the basic ingredients for successful pickling:

VEGETALBES & FRUITS: Fully ripened (but not overly so) and the fresher the better.

   Always remove 1/16 inch slice from the blossom end to avoid soft pickles.

   For the best results, try to pickle produce within 24 hours of picking.

   Cucumbers are the most common item to pickle, but avoid using supermarket ones that have    

   been waxed . . .

SALT: NEVER use table salt. It has additives that will not create good results. Salt is a

   Necessary part of the fermentation process. ALWAYS use CANNING or PICKLING salt    

   or Kosher SALT. These are free of additives. Always use the amount called for in the

   recipe.

SUGAR: Use white, granulated sugar unless another variety is specified in the recipe.       

     Sugar substitutes can only be used in recipes specifically calling for them.

VINEGAR: Never dilute vinegar unless the recipe calls for it. Always use a good quality    

   vinegar with at least 5% acidity (or 50 gram strength). Either cider or white vinegar can  

   be interchanged in most recipes.

SPICES: The fresher the spices the better. If you use dried rather than fresh, remember    

   that ¼ teaspoon dried equals 1 teaspoon fresh. For dill, 1 head of fresh dill equals 1  

   teaspoon dill seed or dillweed.

FIRMING AGENTS: Alum or pickling lime (calcium hydroxide) are still called for in some  

   recipes, however, be careful using the lime and make sure that you thoroughly rinse the

   pickles before processing them. Using many of today’s recipes, you will obtain good, crisp

   pickles without the use of either.

   Remember when pickling to use the correct amounts of salt, sugar and vinegar for best results. Cutting corners to accommodate diabetics or low sodium diets can drastically alter the results.

   Pickle making can be done in a few hours or a few weeks, depending on the recipe and the method used.

   My family is especially partial to refrigerator pickles. They can be made up and stored in an extra refrigerator (like the one in our garage) if you are short on refrigerator space in your kitchen. I often use gallon jars and these pickles will actually keep very well for several months (often for six or more). Since there are just two of us now, we prefer this method as we don’t eat as many pickles as we did when raising our family.

   For both recipes, prepare your jars and have them ready. You can use any size you want or transfer them to smaller jars after they have ‘pickled’.

SUN DILLS

6 ½ cups water

3 ¼ cups white vinegar

2/3 cup pickling salt

3 cloves garlic, peeled

1 peas sized piece of alum (abt. ¼ tsp.)

Several large heads of fresh dill

Cucumbers

Wash the cucumbers well and cut if desired. In the bottom of a one gallon jar, place the garlic, alum and dill.

Combine the water, vinegar and salt, stirring until the salt dissolves.

Pack the jar with cucumbers (but not too tightly)

Cover with the brine mixture. Cover the jar and set in the sun for two days.

Refrigerate and enjoy. These are very much like the Claussen Pickles found in the coolers in grocery stores.

REFRIGERATOR BREAD & BUTTER PICKLES

1 cup vinegar

2 cups sugar

2 Tbs. salt (use Kosher or pickling salt)

1 tsp. celery seed

¼ tsp. turmeric

1 cup raw onion slices

6 cups cucumber slices

Combine the first five ingredients, stirring until sugar and salt are dissolved.

Fill jars with cucumbers and onion slices. Pour the brine over them. Let sit overnight at room temperature. Then refrigerate. These keep very well for a length of time. As you use

Up the pickles and onions, you can replace them in the brine for several times before needing to mix up a new batch of the brine.

 * I plan to experiment using various amounts of Splenda in the Bread & Butter Pickle recipe and will let you know if the results are good.

Canning Tomatoes!

If you have been blessed with a bumper harvest of tomatoes, what is your favorite way to preserve them? In the past I have made dried tomatoes, canned tomatoes, frozen tomatoes (they are not recommended however), catsup, tomato soup, tomato sauce, spaghetti sauce and tomato juice.

What we need most in our storage at this point is canned tomatoes. We enjoy them in soup, chili, many other recipes and just to open up a jar and serve it as a side dish for lunch or dinner.

Here are the basics of canning tomatoes and they are one of the easiest things to put up:

1 – Prepare your canning jars and place 1 teaspoon canning/Kosher salt in each quart jar or ½ teaspoon in each pint jar.

2 – Wash and sort them and only use fully ripened tomatoes for best results.

3 – Place in them a heat resistant container (I usually just put a stopper in my stainless steel     kitchen sink)

4 – Cover them boiling water for about one minute. Leaving them in the hot water any longer will cook them before you are ready for that step.

5 – Using a long spoon, release the sink stopper to drain the water.

6 – Replace the stopper and cover them with cold tap water. This stops the cooking and makes them cool enough to handle comfortably.

7 – Peel and core the tomatoes and cut as desired (whole, quartered or diced) and pack tightly into the jars. Pack them tightly and press out any air pockets.

8 – Wash the top of the jars and place wet lids on them. Place the rings on them and tighten firmly.

9 – Process for the times below:

Pressure canner:

Quarts and Pints - 5 lbs. pressure for 10 minutes

Water bath: (Make sure there is at least one inch of water over the tops of the jars)

Quarts and Pints – 30 minutes of full boiling.

Tomato juice is canned for the same times.

My apologies for forgetting to take pictures of each step along the way.  Today, I had enough extra tomatoes to make up a batch of fresh spaghetti sauce for supper. 

Making Sauerkraut is So Easy . . .

Sauerkraut - either you love it or hate it, but either way, it is jam packed with probiotics, as are all fermented foods, and the news is full of reports on how good they are for us. Sauerkraut is also packed with Vitamin C. Here is an easy method to make it . . . No cooking is required . . . 

Here's what you need:
           Cabbage
           Salt - Kosher or Canning salt ONLY - do NOT use       
           table salt to can anything!
           Water


That's it . . . and some canning jars of course with new canning lids.


Wash jars thoroughly in hot, soapy water and rinse well. Start with fresh cabbage and shred it as you would for Cole slaw. 

Next, fill the jars with cabbage and pack it down tightly.

Add 1 level teaspoon of coarse Kosher or canning salt per quart or 1/2 level teaspoon for pint jars.

 

Fill the jar, leaving a little headspace, with hot tap water.

 

Using a dinner knife, release any air bubbles from the liquid in the jars by inserting them in various places around the jar. Add a little more water if needed to just cover the cabbage.


Wipe the top of the jars and top with a new lid and put on the ring. Put the ring on a little tight and then turn it back at least a half a turn. Place the jars OUTDOORS in a safe place on layers of newspapers. As the kraut begins to 'work', it will seep juice out of the jars. It does not smell very good during this fermenting stage so you do not want it to be inside your home. Leave it for two full weeks. Mark it on the calendar so that you don't forget it or try to seal it too soon.

When the two weeks are up, bring the jars inside, remove the rings and lids, wiping the top of the jar and rinsing the lids to make sure they have nothing on them that will prevent a good seal. Replace the lids and rings and tighten as tight as you can by hand. Date the top of the lids, store in a cool, dry place and enjoy for the next couple of years.

If any of you are fortunate enough to have old glass mayonnaise type jars, you can use them for this and save your good canning jars for processing in a canner.


My family has made sauerkraut using this method for many generations . . .

 

Are You Building a Raft? a Boat? or an Ark? - Part THREE

Here's the final part for your three part food storage plan:

   COMPLETE FOOD STORAGE PLAN

Once you have obtained a year’s supply of Basic and Expanded Basic Storage items, continue to build your storage considering the following:

An extensive First Aid Kit

Cleaning & laundry supplies including bleach

Paper & Plastic Products:

                Paper Towel, toilet tissue, paper plates,

                Foil, plastic wrap and food storage bags,

                Trash bags, etc.

Personal Supplies:

                Soap, toiletries, shampoo

                Feminine hygiene products

Water tanks (for more than 2 week supply)

Fuel & Light (for heating as well as cooking)

                Propane, Kerosene, wood or coal

                Matches, candles, Oil lamps,

                Flashlights & batteries, paper logs

                A Camp stove or other method to cook

Pet Foods & Supplies

Canning, Preserving & Freezing Supplies

Equipment:  Tools, mechanical & garden, sewing machine,  radio, etc.

Bedding:    Sleeping bags, pillows

Financial:  Cash & others resources

 Source:  Essentials of Home Production and Storage, 1978 (32288)

* Next week I will begin sharing techniques for making pickles, sweet and dill, and sauerkraut.  They are really easy to do!

Are You Building a Raft? a Boat? or an Ark? - Part TWO

       EXPANDED BASIC STORAGE PLAN

Once a year’s supply of Basic Food items has been obtained, you should continue to build your reserve.

The following items are suggested:

Special foods for special diets

Meats, canned or dried

Cheese, powdered etc.

Fruits, canned or dried

Vegetables, canned or dried

Recipes for Basic Food items and the additional ingredients they require (including yeast, baking powder, baking soda, corn starch, spices, herbs and other seasonings, powdered eggs, etc._

Soups

Gelatin, puddings & other comfort foods

Beverage Mixes

Dehydrated or freeze dried foods

Meat substitutes (TVP, etc.)

Garden Seeds & pesticides for one year

OTC medications (aspirin, laxatives, anti-diarrheal, cough syrups, etc.)

And if available and needed:

 Powdered eggs

 Baby foods and formula

 Vinegar

 Cocoa, etc.

 Medications

 A hand grain grinder

 Fuel at least for cooking

Any other food items which you are accustomed to or feel needful.

*Next week I will post the third step and also include an attachment (IF I can figure out how) that you can print out all on one page . . . 

In the meantime, please send questions and suggestions to me in the comments section.

Are You Building a Raft? a Boat? or an Ark?

Remember, it wasn't raining when Noah built the ark!
This post and the next two to follow will give you a guide to building your food storage in three levels.

This first of three, is just the bare bones minimum that you need to have for You and Your Family!
The following list is the amount you need for EACH member of your household. Should you ever 
have to rely exclusively on these items, they will sustain life though it won't be what you are now accustomed to consuming. 


Adjust foods and quantities based on food preferences and individual needs. Please note that it says to store 'White Rice'. This is because brown rice, though much higher in nutrition, does not store well for long periods of time. It becomes rancid easily and therefore not very tasty. Also, eight pounds of salt sounds like a lot but salt is dense and heavy and the body requires it, especially in warm climates!

Budget wisely and add a little each week when you grocery shop.


Store what you eat and eat what you store!

         BASIC FOOD STORAGE PLAN

                (Per Person for One Year)

                    (Suggested Amounts)

Grains                                                    400 lbs.

 (wheat, white rice, corn, popcorn, oatmeal, cornmeal, pasta, rye, etc.)                                                  

Legumes    (beans)                                 60 lbs.

Powdered Milk                                      16 lbs.

Cooking Oil                                            10 qts.

Sugar or Honey                                     60 lbs.

Salt                                                           8 lbs.

Water (2 weeks)                                   14 Gal.

This list is the BARE Minimum which would sustain life for one year. Build a complete one month supply, then two, then three until you have a full year’s worth of these foods.  It is better to obtain a well-rounded supply of basic foods than to simply store a year’s supply of milk, say, with nothing else to use with it.  Meats, fruits, vegetables, seasonings and other foods are also recommended once you obtain these basics.

Store as much as your circumstances will allow.   

Prayerfully seek means and methods of obtaining and storing these essential items to sustain life. 

It is wise counsel to secure a financial reserve as well as home storage.

Don't get caught off guard and unprepared. If you are prepared, you will have peace of mind knowing that you and yours will be fed. Prices continue to soar and shortages are beginning to appear worldwide. Just because it has always been readily available, does not mean that it will continue to be.