Final Roundup

I have included over 100 recipes/link to recipes on this blog to help you with your Food Storage Planning. Take time to try a few recipes during this next month or so! 
See for yourself how it is indeed possible, economical [and wise] to use food storage in your meals now....


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Important items to consider for your food storage plan to help round out food/meal preparation:

Olive oil

Cooking oil

Butter/margarine

Shortening

Yeast

Vital wheat gluten 

Baking powder

Baking soda

Jam and Jelly

Honey

Molasses

Pancake syrup

Sugar 

Powdered sugar

Multi-vitamins and Vitamin C

Advil / Aspirin / Medicinal herbs


Olive Oil
Extra virgin olive oil will store for up to 10 years in a cool, dry, dark place. I suggest to also keep the olive oil in a paper sack so there is no possibility of light at all.  IF stored for 10 years before using, when opened, it must be kept in the refrigerator, this might help you decide on sizes to purchase.

A whole wheat bread made with olive oil:
http://www.abreadaday.com/whole-wheat-olive-oil-bread/

NOTE: suggest that you google olive oils to make certain you are getting the real thing.....Kirkland brand is on the 'good' list.



I'm for moderation when using refined foods (such as white flour).  This is a lovely bread to have once in a while....

http://www.theprudenthomemaker.com/rosemary-olive-oil-bread







Cooking Oil
Vegetable oil, avocado oil, corn oil, canola oil, etc....needs to be rotated on a yearly basis. 



Butter / Margarine
We read 'don't buy margarine, just buy butter', but for some 
it might depend upon what is affordable within their budget. Best way to prolong what you buy is to freeze it. Keep in original packaging, put into gallon zip-loc bags to further protect it.



Shortening
I have used/stored Crisco and store brand shortening, also Spectrum.  I like to use shortening for greasing pans when baking.  We also use it in baking mix, biscuits, and southern style dumplings.  Have also used either half shortening and half butter or Spectrum brand.  




Yeast
Keep unopened in freezer for longest storage.  It also helps that it is vacuum packed.  We buy the lb. packages two at a time, put them as is into gallon zip-loc bag marked with date of purchase, keep in freezer.  Then when opening one lb. of yeast, that goes into a glass jar to be kept in fridge. This isn't the brand I find at our store, although in the past it was the only kind I could find in this larger package.  This gives you an idea of what the vacuum pack will look like, as if the yeast was one solid block (but it is not)....






Vital Wheat Gluten
Wheat Gluten can have a shelf life of up to 7-10 years if unopened and stored in ideal storage conditions. Once opened best to use within 6 months or so, but does not need refrigeration. Using in bread making only takes a Tablespoon or two per loaf.  Can also be used to make 'meat' substitute. 

Many brands sell in small bags such as from Bob's Red Mill, this will not store 7 to 10 years, maybe about 2 unopened. 

Or buy in bulk form, then you can choose how much to buy.



Wheat Gluten in #10 cans, makes for a longer storage time. I suggest that you read entire post, it has helpful information. Honeyville is a good company:

http://shop.honeyville.com/vital-wheat-gluten.html


Instructions / recipes for 'meat' substitute using vital wheat gluten:

http://www.preparednesspro.com/wheat-meat-success

http://www.preparednesspro.com/great-wheat-meat-recipes



http://vegandad.blogspot.com/2008/03/homemade-sausages.html


https://toocheapforpinenuts.wordpress.com/tag/vital-wheat-gluten-flour/


http://mayabugs.com/blog/american-european-fusion-recipes/vegetarian-reubens-w-homemade-seitan/





Baking Powder
Rumford's is the best brand in my opinion, it is aluminum free. I ask my local health food store to order this in for me, it is around $12.00 and is kept in my cold (under 60) storage room when not using.  The company says 2 year storage life, but have to say mine is still good and it is over 4 years old.






Baking Soda
We bought the very large bag at Sam's Club and used part of it to fill an empty Rumford's container (like the one above), then labeled it 'Baking Soda'. Has lasted over 4 years in our cold storage room.



Jam and Jelly
We like freezer strawberry jam.  Also have made freezer raspberry jam, and sometimes peach jam.  When making freezer jam, I use the **[no-cook] instant clear jel so there is no cooking involved and less sugar is needed so it retains a fresh berry taste. You must combine the clear jel with sugar before adding to the fresh crushed fruit. This jam stores for a year in freezer. 




Read about instant clear jel here, this brand is on Amazon prime for $10.45, a 16 oz. bag:

http://www.barryfarm.com/nutri_info/thickeners/clear_jel_instant.htm




Instant clear jel in a #10 can:

http://rainydayfoods.com/clear-jel-instant-2-5.html



**instant pudding using this same instant jel:
http://www.foodiewithfamily.com/homemade-no-cook-instant-pudding-mix-make-ahead-mondays/



Also, for longer storage, we bottle raspberry jam, apricot jam, sometimes other fruit jams with regular amounts of the sugar recommended, as well as making 100% grape juice jelly and sometimes other 100% fruit juice jellies, NO corn syrup added like many brands now use in jams/jellies, and if you do find it to buy, without the high fructose corn syrup, it is spendy. We rotate on a 5 to 10 year cycle....it keeps a long time because of the sugar content.  For these jams/jellies use 'premium fruit pectin'....









Honey
Caution: do not give honey to children under 1 year of age.
Will store indefinitely, but with time tends to crystallize. Never store in tin cans, the acid in the honey will eat away the metal.  Store in glass or food grade plastic.


http://selfreliantschool.com/honey-use-wonderous-natural-substance/



Molasses
We like the 'unsulphured' .... the sulfured kind has an off taste that lingers in cooking/baking.  

Molasses Cookies
[I'd put half whole wheat flour in these cookies]


http://www.epicurious.com/recipes/food/views/chewy-molasses-cookies-51205630







Pancake Syrup
So many choices, or make your own!!  
Real maple syrup is less sweet tasting. If choosing this, it tastes great mixed in some softened butter to spread on pancakes or waffles.



Sugar
Stores indefinitely.  I'd say if you/yours can tolerate/have sugar, even if you don't use it often right now, still is smart to have some in long term storage.  If deciding to store in #10 cans, DO NOT use an oxy pack....the sugar will go hard as a rock.



Powdered Sugar
Stores indefinitely. We found a smallish food grade bucket and lid to store our supply of powdered sugar. Since it isn't something we use often enough to have a big bucketful, the small bucket is just right!




Multi-Vitamins
This is such an individual choice. Have something on hand that you like and use, then rotate it/keep it stocked ahead.  In emergencies where multi-vitamins might not be available or your supply dwindles: sprouting will help increase the intake of vitamins and minerals.  Wheat and lentils would be my choice of what I have on hand that could be sprouted. If you want to buy Alfalfa seeds, that would be a great addition for sprouting.



Vitamin C
So many choices.....will give 2 suggestions here. Have enough for 1 per day, and rotate supply.... We like Nature's Way Vitamin C 1000 with rose hips.




This is my choice for Ester-C, but they have a variety to choose from, so you might want to check out their website or on Amazon.....








Advil / Aspirin / Herbs
Or other pain relievers you/yours would like to keep on hand. Stagger buying it so the use by date is also staggered to prolong storage timing.

We stock several kinds of herbs for medicinal and health purposes, and have had amazing success over the years using herbs.

Storing Meats

Though there are plenty of different meats to choose from for storage meals, we will focus on the following....think of meat more as a flavoring/used sparingly instead of a main focus of meals, to me that is a healthier way to use it:

Chicken
Real bacon bits
Freeze-dried ground beef
Ham
Pepperoni
Tuna 

We are looking for ways to store longer than freezing where ever possible, although it is smart to have some meat in freezer for short term storage plan. This leaves us choices of *canned (most canned meats store/last 2 to 5 years), bottled, dried, freeze-dried. Many of your current recipes can be replicated, or nearly so, using these longer term meats. When home-bottling meat, do so in a pressure canner for 90 minutes. My opinion is properly processed bottled meat lasts longer than 5 years.           

*if canned meat is bulging, do NOT eat, throw out without opening the can....this hardly ever happens, but smart to be AWARE


Here's a post of some research this person did:

http://prephappy.com/prepping/spam-vs-ham-6-shelf-stable-meats-to-consider/




Also....tvp meat substitutes to consider:

http://food.honeyville.com/search?w=pepperoni+tvp


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Chicken, canned....buy at best price in grocery or wholesale stores.  If bottling at home: this is one of the easiest meats when using boneless, skinless chicken breast....and the taste beats commercially canned chicken by a wide margin!  We bottle our own, but here is what I buy from Costco when using canned:



Chicken Alfredo
This is an easy recipe to make if you keep pasta, alfredo sauce, chicken on hand. We are also going to add some broccoli....

1 bag (16 oz.) pasta, such as rotini or rotelle
**frozen chopped broccoli
*16 oz. jar alfredo sauce
1 can (12.5 oz.) chicken chunks, do not drain

In a large pot, cook pasta until done to your preference.  In a saucepan, cook frozen broccoli, the amount is up to you. Drain hot cooked pasta, put back in large pot; drain hot cooked broccoli, add to pasta. Turn heat to low. Stir in alfredo sauce [put 2 T. water in empty alfredo sauce jar, put on lid, shake....then add this liquid to the pasta mixture in pot]. Add undrained chicken (I usually take a moment while pasta is cooking to dump the canned chicken/liquids into a bowl, then cut the chicken chunks into smaller pieces). Cover to heat 3 minutes or so. This is a one bowl meal, makes 6 to 8 servings.

NOTES: if macaroni or spaghetti is the pasta you have on hand, that will work. Also could use fresh chicken breast, cut in bite-sized chunks and cooked ahead so it's ready to add.


*can make your own alfredo sauce from 'cream sauce in a jar' + dried parmesan cheese 

**can re-hydrate and cook FD broccoli to use instead of frozen (follow instructions) 

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Real Bacon Bits
Sliced bacon is easy to freeze as it is already sealed in plastic (usually), but having some in a longer storage form, such as jar pictured here, or larger amounts in sealed bags I have seen at Costco and Sam's, will help enhance food/flavor.  Keep in fridge after opening. Use it to top off potato soup, in baked beans or bean n' bacon soup....etc....





NOTE: if you prefer, bacon flavored tvp is available in #10 cans.  Several companies offer this.  



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Freeze Dried Ground Beef 

I like this page, it shows different sizes, method to store after opening. Read the entire information and the reviews:

http://shop.honeyville.com/freeze-dried-ground-beef.html


This is my choice for longer term storage of ground beef.


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Canned Ham Chunks
Yes, ham is available in FD form also, but I prefer to keep FD meat purchases to a minimum. Please make your own choice on this and do the research in order to make your decisions on what you like to store. We dice and freeze leftover ham, but I watch for this can below to go on sale at 10 for $10.00.  Target has it for $1.39 per can.

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Pepperoni
This will be for making pizza....if you have another meat that is your favorite, store that instead.
Put unopened/packaged sticks in a zip-loc bag and refrigerate. (I have found conflicting info on how long it will store this way, please post if you can help).  
I have had the pillow packs of sliced pepperoni stay just fine in fridge for 3 months.


http://slice.seriouseats.com/archives/2013/01/taste-test-pepperoni-sticks.html




NOTE: if you prefer, pepperoni flavored tvp is available in #10 cans.  Several companies offer this.

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Canned Tuna in Water
Choose a quality brand, or try a few brands to find one you like.  My opinion is: do not store tuna with a 5 year rotation, although that works for some meats, but to me tuna tastes best with around a 2 year rotation.


Crusty Tuna Pattie Dinner

Crusty Tuna Patties:
1 can tuna in water, drained 
(save liquid if making sauce; recipe follows) 
1 large egg 
1 T. dry milk powder 
1 tsp. oil 
1⁄2 tsp. lemon pepper 
1⁄4 tsp. garlic salt 
1⁄2 stalk celery, minced 
3 T. minced onion 
3 to 5 T. oil for cooking 

Mix tuna, egg, dry milk, oil, lemon pepper, garlic salt, celery, and onion. Heat pan on medium; add oil for cooking.  Form 8 small patties in hot oil using a spoon. Cook 4 minutes on each side. Makes 2 to 3 servings. Serve with sauce, if desired.

Sauce: drained tuna-water + water to equal 1/2 cup; set aside. Mix in jar: 3 T. dry milk powder, 1 T. unbleached flour, 1/4 tsp. true lemon (or more to personal taste). Add tuna + water mixture, put lid on jar tightly. Shake until smooth. Pour in sauce pan, heat on medium-high, stirring constantly until thick, stir/cook for 1 minute. Take off heat, add up to 1/8 tsp. dill weed and couple shakes garlic salt, stir. Cover, let sit. 

Garlic Mashed Potatoes:
Follow directions for making mashed potatoes from Potato Flakes, adding 1 T. dry milk; garlic bits, dried parmesan, and butter to taste.

Green Beans: 
1/2 c. drained green beans is one serving. Heat; add 1/2 tsp. butter or margarine and sprinkle lightly with salt or garlic salt.  

Vegetables and Fruits

I want to keep this list on the minimal side without sacrificing taste, variety, and nutrition. Best to store vegetables and fruits in several different ways aside from using fresh. Such as: frozen, canned, home-bottled, dried, and freeze dried.


Here's the list:
You might wish to store/use several kinds of frozen vegetables and fruits, but freezer storage time is limited to about one year, so it's smart to have other ways with longer storage times.  Look for sales when buying frozen. Watch for case lot sales for lowest price possible buying canned items. Find best prices and sales on #10 cans of dried and FD items. Decide on what to home bottle if this is a skill you either have or want to learn. Vegetables must be processed in a pressure canner, not water bath method.


raisins and other dried fruits such as craisins

applesauce, 15 oz. can
green beans, 15 oz. cans 
tomato sauce, 8 oz. cans
crushed tomatoes, 14.5 oz. cans


dried apple slices
dried carrots
dried celery
dried chopped onions
dried potato flakes
dried potato slices

freeze-dried broccoli
freeze-dried bell pepper
freeze-dried corn
freeze-dried peas


We will be using celery and bell peppers more as flavorings in storage recipes on this blog, thus will not need to store those in large quantities if following this storage plan. 

Also, if you buy, bottle or freeze jams/jellies, that adds to the kinds of fruits/tastes being stored and used. But certainly do add favorite kinds of fruits (canned/ bottled/dried/FD) for storage as you wish. Freeze-dried fruits are sold by several companies, though you might want to choose carefully when buying any type of FD food as they tend to be expensive. 

The #10 cans are usually labeled with instructions as how to re-hydrate dried/FD foods, and what temperature the water used needs to be.  Some just need water, some need hot or boiling water. 




Raisins and other dried fruits such as craisins last a long time, and one serving is usually a tablespoon.


Raisin Spice Bars
1 c. raisins
1 c. boiling water
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1/2 c. oil
1 large egg
(or 2 T. dried whole egg powder + 3 T. water)
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3/4 c. sugar
1 and 1/4 c. unbleached flour
1/2 c. whole wheat flour
1 tsp. sea salt 
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. each: cloves and nutmeg

Grease and flour a 9x13 pan.  Pre-heat oven to 375°.  
Mix raisins and boiling water, set aside until cooled to just warm (the raisins will puff up a bit, this is normal and what we want).  
Mix sugar, flours, salt, baking soda, spices.  Add oil and egg to the warm raisins/water; then stir this into dry ingredients until well combined.  Spread batter evenly in prepared pan. Bake in preheated oven for 15 minutes.  Allow to cool completely.  Cut bars with a pizza cutter, finish cutting to edges with a sharp knife.  

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Applesauce, canned.  See Wheat Wisdom, Lesson Two on this blog for Cinnamon Applesauce Bread recipe.

[or make applesauce from dried apple slices/pieces: I like to add a packet of dry apple cider mix to enhance the apple flavor when making applesauce from dried apples, but be aware that it does also add some sugar that is in the cider mix].

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Green beans for side dishes, such as with garlic bits, olive oil, and butter; or top with bacon bits. Here is a soup recipe: 


Creamy Green Bean Soup
First: make one recipe of "cream sauce in a jar", adding 2 T. butter, set aside. 

Cook in a saucepan, on medium heat: 
1 can green beans, do not drain (take out 1/2 c. green beans, chop in small pieces, add to cream sauce, set aside) 

3 T. dried chopped onions   
1/2 tsp. dried garlic bits (see spice post for picture)
1 chicken bouillon cube 
up to 1/2 tsp. dried tarragon 
1 tsp. lemon juice concentrate

When chopped onions are tender, use an immersion blender to puree this mixture.  Add the cream sauce that has the butter and chopped green beans. Stir in 1/2 c. potato flakes. Add salt and pepper to taste. Simmer 5 minutes or so on low heat while it thickens; add a little water as needed.  Can top each serving with bacon bits.


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Easy Tacos and Sauce
This is similar to buying the very expensive already prepared skillet sauces....

1 can (8 oz.) tomato sauce

Mix all dry ingredients before adding the tomato sauce:
up to 1 tsp. paprika
1 tsp. garlic salt
1 T. minced dried onion
up to 2 tsp. chili powder
1/4 to 1/2 tsp. ground cumin
1/4 to 1/2 tsp. dried crushed oregano
up to 1/2 tsp. dried chipotle (optional)
1 T. cornstartch

Add to 1 lb. cooked ground beef, stir. Bring to boil, turn down heat, simmer for 1 minute until thickened. Enough to use for 12 taco shells.




Tomato Soup

Make the SOS mix, then scroll down to tomato soup recipe, use 2 cans (8 oz. each) of tomato sauce:

http://extension.usu.edu/sanpete/ou-files/ez-plug/Soup_or_Sauce_SOS_Mix.pdf





Italian Oven Sauce

http://www.seriouseats.com/recipes/2014/09/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe.html





Tomato powder is available in #10 cans.....this is a highly concentrated form of tomatoes. Not on our list, but you may wish to research it as a possibility for your storage plan.


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Dried apple slices can be used in a variety of ways, recipes are easy to find online. 


Dutch Apple Pie
Have a single pie crust, unbaked, ready ahead

In a large saucepan:
bring 2 c. water to boiling, 
Take pan off heat, then
add 2 c. dried apples firmly 
packed. Let sit for 5 minutes, 
do not drain.

Meanwhile, mix together thoroughly:
1/4 c. sugar 
1 packet dry apple cider mix
1/2 to 1 tsp. cinnamon
2 T. flour

Stir this dry mixture into apples/water in saucepan. Cook on medium heat until thickened. Stir constantly. Take off heat, let cool 10 minutes, stirring a few times. Pour mixture into unbaked pie shell. Have topping ready ahead to sprinkle on top.


Topping:
1/3 c. brown sugar
1/2 c. unbleached flour
1/4 c. butter

Mix together, cut until crumbly. Sprinkle over thickened apple mixture, bake in preheated 350° oven 45 to 55 minutes, until done and top is golden brown.



Apple Crisp using dried apples, again, I'd add a packet of apple cider mix to this:

http://idahofergusonfamily.blogspot.com/2008/10/apple-crisp-using-dehydrated-apples.html


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Have made recipes with dried carrots from carrot waffles, carrot muffins, adding in soups, to carrot cookies and cake. Many carrot recipes ask for mashed cooked carrots, which is completely possible with dried carrots....


                     

               Dried Carrots                                              





Recently I noticed Honeyville now offers a dried grated carrot....decided to try them in my version of bacon ranch pasta salad. Yes, a good product.


http://shop.honeyville.com/dehydrated-shoestring-carrots.html



I think this product would work well in making carrot cake.


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Dried chopped onions......have used them for years, usually easy to adapt recipes to dried onions instead of fresh:


3 T. dried onions = 1/2 c. chopped fresh onion
1/3 c. dried onions = 1 medium onion

Add 4 times as much water as dry onions to re-hydrate 

Homemade Onion Powder

Grind up dried onions in a blender or food processor. Store in airtight container, does not need to be refrigerated.  1 c. dried onions = ½ c. onion powder  

[Can do this with any dried food such as carrots, green beans, apples, etc. Add to recipes for flavor and to thicken soups, also makes nearly instant baby food]

Caramelized Onions

Put dried onions in fry pan, cover with 4 times as much water. Turn heat to medium-low, cover and cook, stirring a time or two, for 10 to 15 minutes, or until golden brown. If they dry out before done, add a little more water. If there’s extra water when done, simmer until it evaporates.  Do not drain, the liquid has some of the flavor in it.   Sprinkle with a little salt to taste.  If you want them a little sweeter, add a pinch of sugar or a bit of balsamic vinegar.

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FD broccoli, corn, peas...... broccoli to put in with pasta alfredo, mac n' cheese, and in soup such as creamy broccoli cheese. Corn and peas for dishes such as pot pie, with ramen, and in soups. Could also be used as side dishes.
      

       Freeze Dried Broccoli


An easy dish with this broccoli would be: rice cooked in chicken broth (water + chicken bouillon). FD broccoli re-hydrated and cooked. Mix, add salt and lemon pepper to taste.

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Though not too fond of mashed potatoes made from potato flakes, I'm learning ways to up the flavor, it helps! [Actually we like potato pearls better but storage life is not long term].
  
Found the following recipe online, can be adapted to use food storage items and dry parmesan cheese, but don't think the salt is needed:

http://www.myrecipes.com/recipe/mashed-potato-souffle





Potato Soup
2 c. water
1 T. butter
2 T. dried chopped onions
1 T. dried celery (optional)
1/2 tsp. garlic bits

Bring to a rolling boil in pan: water, butter, dried onions, dried celery, garlic bits. Cover, let cook until onions are tender. 

Mix well, then add to boiling mixture:
1/2 T. dried chives
1 tsp. dried parsley flakes
1/2 T. chicken bouillon (optional)
3 T. dry milk 
2 c. potato flakes

Stir well, bring almost back to boiling. Take off heat. Cover. Let sit 5 minutes. Season with salt, pepper, and paprika.





Ways to use potato flakes:

http://food-hacks.wonderhowto.com/how-to/8-food-hacks-make-instant-mashed-potatoes-pantry-essential-0157613/


http://readynutrition.com/resources/pantry-cooking-5-ways-to-use-potato-flakes_16082013/




more recipes using potato flakes:

http://www.tablespoon.com/posts/how-to-make-instant-mashed-potatoes-better/d89adaa2-8dbd-4f74-9c50-c6fc454bd4e2



http://readynutrition.com/resources/potato-bread_01062013/



http://realmomkitchen.com/340/quick-potato-rolls/



http://recipes-plus.com/recipe/salmon-cakes-27970



http://www.seriouseats.com/recipes/2012/07/flour-and-potato-tortillas.html


http://www.melskitchencafe.com/soft-wrap-bread/


http://bakeatmidnite.com/hawaiian-rolls/


http://www.tablespoon.com/recipes/sloppy-joe-shepherds-pie/fcb9347a-6731-4b7a-b4e6-016a6eaf9194


http://eatathomecooks.com/2009/05/coconot-cookies.html






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Dried potato slices....a recipe for using them:

Scalloped Potatoes
3 c. dehydrated potato slices
2 T. dried chopped onions
1/2 c. nonfat dry milk
2 T. unbleached flour
2 T. cornstarch
1/4 tsp. salt and pepper
1 T. dried parsley or chives
3 T. butter or margarine
2 and 3/4 c. boiling water

Preheat oven to 350°.
Place potato slices and dried onions into 9x13 greased dish.  
Mix dry milk, flour, cornstarch, salt, pepper, parsley or chives; sprinkle over top of potato/onion. Dot with butter. Pour boiling water over all and stir gently to mix. Cover with foil, bake 35 minutes, uncover, let cook until top is golden.