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Category Archives: Preparedness Mom
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 …Read More...
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 …Read More...
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. …Read More...
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. …Read More...
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
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 …Read More...
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 …Read More...
Bob at http://www.disasterstuff.com/ gave me a book called Preserve It Naturally published by Excalibur Food Dehydrators. It’s the most wonderful book on dehydration, I have ever found. I did get a smaller book with my Excalibur but it wasn’t detailed …Read More...