Category Archives: Preparedness Mom

My Family Recipe for Tortillas and Tomatillo Chili Sauce

tortillasI gave you a recipe for refried beans a while back and got requests for a tortilla recipe.  My Aunt and I never remembered grandma making corn tortillas.  She said that grandma didn’t really like corn tortillas because they didn’t hold enough and got soggy fast.

During my aunt’s life and of course mine, my grandma made flour tortillas and grandpa, made Rotis, (which are Hindu tortillas) It’s nothing like the ones everyone is eating now, called Naan bread. That is no comparison to texture or taste to my grandpas Rotis. They are made from wheat flour, white flour and of course water and lots of butter.  …

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Found My Old Dill Pickle Recipe

dill pickleI found the recipe that I wrote an article about several weeks ago Dill Pickles. This dill pickle recipe is the one I asked if any one knew about. It was given to me many years ago by a cousin and I thought I remembered right, but since I didn’t hear from any old timers out there I thought I was wrong. (Wouldn’t be the first time.]  Any ways this recipe you don’t have to water bath and they are the best dill pickles I have ever had, homemade or store bought.

This recipe was found in the Huntsville  Heritage cookbook, handed down from colonial days.…

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Zucchini and How to Prepare for Drying

 

Well folks it’s getting knee deep in zucchini around here so I am drying a lot of it for future use.  Now as you know you can’t reconstitute them and have it come out looking like a fresh vegetable because it would look like mush. So what I do is blend it with bell peppers, onions, some chili flakes and dried carrots till you can shake it out of a spice bottle.  You know the kind with holes on top you buy at the store for extra spices.  It gives salads, soups, dips and even meat a nice flavor and it cost you pennies.…

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Green Lentils an Ham Bone Soup

Last week while I was making a Lentil Soup that I have made forever. I was reading a cookbook that my mother-in-law had given me, (believe me I have read a lot of them) but when I opened the book it fell on a page for lentil soup. Usually I throw all of the ingredients into the pot and let it cook. Of course the lentils got cooked before all the ham had fallen off the bone so most of the time the soup was very mushy but good. LOL Anyways even an old dog can learn new tricks.

So here is what I learned.…

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Using the New MealSaver for Vacuum Sealing Mason Jars

My wife collects FoodSavers. Not really, she only has three of them and she uses them all the time.  She vacuums seals all kinds of foods and spices in mason jars.  This is the second video she has made on them.  It shows a smaller less expensive version of the FoodSaver that is designed to seal jars and some plastic bags called a Mealsaver.  My wife likes it for sealing jars, because it takes less room on her counter.  The following is a video she made showing how to use it and a trick she learned for sealing fine powders like spices.…

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A Good Winter Stew

The weather is changing here and it’s really getting chilly in the mornings, but by afternoon it’s back to sweating time. Oh well, my clock is changing with the time change this Sunday. It’s time for some winter comfort food. I love a good soup, my husband does too, but he likes his meat to much to have just soup or salad a lot.

I have made stews and chili, soups and casseroles for ages, and now with just the two of us, it’s hard to make anything that we don’t have to eat for a week. I would make a good emergency kitchen cook.…

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Preserving Pumpkins and Squash

 Dehydrated and Canned

One of our readers asked a question about drying pumpkins and preserving.  I hope the following information will help you.

For canning, you will need 16 pounds of pumpkins or squash for a load of 7 quarts.  An average of 10 pounds is needed for a load of 9 pints. There is an average of 2-1/4 pounds per quart.

Both pumpkins and Squash should have a hard rind and be string-less.  Small size pumpkins, the sugar or pie varieties make better products.

Wash and remove seeds, cut into wide slices and peel. Cut the flesh into inch cubes.…

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A Hearty Bean Soup

ham hock

This is the bean soup I make after we have a whole ham for a family dinner. The ham bone is perfect for the beans.

  • 2 large onions chopped
  • 2 stalks of celery
  • 3 quarts of water
  • 2 carrots, chopped in rounds
  • 1 very meaty ham hock
  • 11/2 pounds of assorted beans (Lima, pink, pinto, black and red) what ever you have or like
  • 2 bay leaves
  • ½ tsp thyme (dry)
  • Salt and pepper to taste

Add water to a 6 qt pan and add onions, celery, carrots and ham hock. Add beans that have been soaked overnight and cook for 4-5 hours until beans are tender.…

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Food Storage Inventory:

It’s very important to keep track of your food storage and all equipment that you have for emergencies.  One big reason is if you have a fire in your home or area.  All of your storage items and equipment may be gone.

First, keep a detailed record and pictures for your insurance company.  We know someone this has happened to and because of their inventory records they were able to show the insurance company what was lost.  This resulted in the insurance company paying them the money to replace their preps.

My husband has worked around fire insurance for years and he says, “If you haven’t already taken pictures of everything you have, it’s time that you did.”  Not only your food storage but also your house, garage and any out buildings you may have. …

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Types of Rice

This article was in the making the minute someone asked me what type of rice should I cook for Mexican food.  Foods like fried rice, Spanish rice, Chinese rice, East Indian can be made with different types of rice.  Well I was surprised that they would ask.  I knew that there are different rice’s for different cultures but I don’t make a lot of those, so I normally use short grain rice. After doing this research, I am going to try some different types.

One article from Japan stated that; Rice like flour may have more or less moisture in its makeup when you start to use it.…

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