Get your food storage on! Thursday, January 8th.

I've got another class in the works at Macey's. I'll be teaching you how to start the day and New Year's on the right foot. I've got recipes for granola, power muffins (also known as peanut butter and jelly muffins), blender wheat pancakes and breakfast cookies. The class will be on Thursday, January 8th at 6:30, so mark your calendars.

Goldfish and raisins and candy-OH MY!

One of the many reasons I think lots of people don't get into food storage is it's lack of variety. The food storage basics are wonderful for many reasons, but they're meant to be the backbone of your storage; not the whole enchilada. What if you could have more than just wheat, milk, beans and rice? What if you could add cookies, raisins, chocolate chips, crackers, etc.. and the list goes on and on? And I'm talking about storing these items for as long as your wheat does. And I'm talking about storing these items inexpensively. Wanna know the trick? It's easy.

Did you know that by using a vacuum sealer, you can seal pretty much anything in an air-tight Mason jar and have it last for years and years to come? Basically, you use a vacuum sealer (you need one with an attachment port), sterilize some jars and lids and plop your items into a jar (one note, jar usage is for dry, shelf stable items, never perishable or powdery). Cover your jar with just a lid and pop your jar attachment over the top. Instructions may vary according to which type you have, but you'll need to vacuum seal until you hear the "plink" (or the lid being sucked in; you've pretty much heard the same thing when you've opened a jar before). And voila, you're done! If you want to know the nitty-gritty on the process, then you'll need to visit Wendy DeWitt's blog, scroll down half-way to the bottom and under Food Storage tips you can get the details of what to do. Fabulous, fabulous ideas!

Also, my friend Mrs. 101 listed a deal on her site for a vacuum sealer, it looks like a good one too. You can click HERE for the link. Please email me at siufanua@juno.com if you have any questions.

Dear Food Storage Peeps:

I've added yet another site to the blog-o-sphere, Yardsalemonkey, you can check it out HERE. It's a site filled with ideas for pinching your pennies, local deals, this and that, you got the picture. Email me at siufanua@juno.com with any questions or good deals that come your way and I'll post them. Enjoy.

Chicken and Beans

I know this post is starting to sound a little "Hicksville", but the truth is, I've been bragging about pressure canning for eons. It saves money, it saves time and it is easier than easy (can you even say that?). And it's very, very safe. The whole "blowing your head off thing" is the thing of the past. My suggestion is to purchase a new (or newer canner). My favorite is a weighted canner because you never have to get it tested (Oh, yes, you can get a canner with a pressure gauge, but the prob. is that you have to get it tested all they time because they're, well, "testy"). I have a Mirro and I got it on Ebay for around $60. I could go on and on about how to use one, but your best bet is to read the manual (not rocket science at all) and check out the USU Extension website or email me at siufanua@juno.com. with any questions. I frequently bottle chicken, ground beef, spaghetti sauce and the other day I came across someone who also bottles up beans, so they're ready to go when you need em'. I got this great info. on pressure canning and the loverly picture from one of my favorite sites, One More Moore.

The chicken in the pictures is pre-processed. Each quart jar holds approximately 2 lbs. of raw chicken.

After putting in the bottles, it goes into the pressure canner for 90 minutes of processing.

When it's done, it's fully cooked and ready for soups, stir-fry, salads, casseroles, sandwiches and nibbling. Makes whipping up a meal easy-breezy.

Dried beans from your storage can also be bottled. After soaking overnight, stick 'em in the jars, add dried onions and salt, fill with hot water and process for 45 minutes. Beans. Ready to pour into soups etc. And SO inexpensive.

****UPDATE**** Snapfish books

The deadline for putting your Snapfish books in has been extended to Saturday, November 22nd. I just did mine and it turned out really well. I'm going to give it to Mr Manly (the husband formerly known as Fabulous) for a Christmas present. Don't tell him, okay?

What's the Deal-ee-o?

Okay, so the title is a little corny, but the truth is, Food Storage Diva is a little bit of a cheapskate and finds it hard to pass up a good deal. So, when I see a good deal or a freebie, I'm going to go ahead and post it. Oprah had a segment on "Cleaning Up Your Messy House" and part of the organizing and cleaning is an offer for a *FREE Snapfish book (it does say that you'll need to pay shipping). Take a look at the picture. Isn't that a sweet deal? I'm making one for a Christmas present. You do need to apply for a coupon by midnight tonight and have the book finished online by this Sunday, but it's well worth the time and effort. Aren't these books like $30 or $40 bucks anyways? Here's the linkage to the site. Enjoy!

Awesome food storage class & more taste testing

Okay, so the food storage lady that I worship, Wendy DeWitt, is going to be doing a food storage class here in Salem, Utah! She's that taught me how to put virtually anything in a jar (cookies, raisins, chocolate chips, candy, crackers, coconut, etc, etc, etc) and make it last for years. She also taught me about 52week meal planning, bottling butter, pressure canning and lots more. Here is the info if you want to attend:

November 13th, 2008 7-9 p.m.
Salem Community Center
Call 423-2770 ext. o (to put your name on the list)
$2 at the door
Take the Spanish Fork Exit

I'll take notes and post the info later. I have a link on the side if you want to check out what she already has on the web.

And now for the taste testing (that's the best part right?).......
Here's an alternative to powdered milk: Parmalat. This is shelf-stable milk that has a 6 month shelf life (you likely can use it after that, but you'll lose some nutrients). It's pretty darn good too. When it's nice and chilled, you might not notice any difference from the fresh stuff. Now, don't just take my word for it, you can buy a box (quart size?) for about $1.50 at Wallymart and try it yourself.


And yet another favorite food storage item to report on, Freeze Dried Ice Cream Sandwiches.
Mountain House has oodles of freeze dried foods and I HAD to try this one and it was sooooo good. Even though they were crispy (well, for heaven's sake, they are freeze dried) they are worth having some around. Throw some in your 72 hour kit, or keep a small box around for when you're stuck in a bomb shelter and have nothing better to do. Whatever. But you can try one out at Emergency Essentials in Orem for about $2 each.