Some Handy Kitchen Hints

Lemons will stay fresh for months if you keep them in a covered container filled with cold water in the refrigerator. Be sure the container has a tight fitting lid! Change the water every week or so.

Onions stored in a brown paper sack in or out of the refrigerator will keep much longer than normal.

To have fresh tasting tomatoes in your winter salads reconstitute dried tomatoes.  Spread the dried tomato slices out in a shallow pan and spray with warm water.  Let them set for 15 minutes and spray for a second time.  Repeat this until the tomatoes have plumped to about the thickness of fresh tomatoes.  This should take about an hour.

Beans-Gas-free soak: In a stock pot, place 1 pound of beans in 10 or more cups boiling water, boil for 2-3 minutes, cover and set aside overnight. The next day approximately 75 to 90 percent of the indigestible sugars will have dissolved into the soaking water. Drain and then rinse the beans thoroughly before cooking them.

Pressure Cooking Beans: It is one of the quickest ways of cooking beans. After you’ve soaked ½ pound of beans, place them in 4 quart pressure cooker with 4 cups of water. Cook at 15 pounds pressure following the manufacturer’s direction for the type of legume you are cooking.

Remember when eating legumes they are not a complete protein. But if you combine it with a grain, you have a complete meal. For example: beans and rice, a bean burrito, or split pea soup with corn bread.

Question: Can flour be stored like un-milled wheat?

Flour cannot be stored as long as wheat and should never be stored near apples, onions, potatoes, etc, as they will cause the flour to have an odor or flavor. (Stored in cans does not count) Whole Wheat or white flour stored for more then 5 years results in off flavored bread and reduced loaf volume. Whole grain wheat stored for 23 years and the milled yielded excellent loaf volume and flavor. Whole wheat flour includes the wheat germ and cannot be stored as long as white flour without developing a rancid taste.

Question: How do weevils get into my stored grain?

Weevils do not exist as a contaminant in wheat as it is harvested in the field. Grain may become infested with weevils during exposure to contaminated equipment such as combines, truck, railroad cars or in an elevator, mill or granary, and many times in the home.

 Question: Will weevils infest wheat that is stored at a very low content?

It has been reported that wheat containing less than 10 percent moisture will not harbor weevils. This is not correct. Low moisture content in wheat may slow the rate of weevil increase and thus appear to resolve the problem, but it may also extend the time interval during which the insect exists in any one of its stages of life and therefore, simply delay the problem.

Question: How to store grains to protect against weevils.

Storing the grains in Mylar bags or #10 cans with oxygen absorbers will kill the weevils.

Preparedness Mom

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2 Responses to Some Handy Kitchen Hints

  1. You have combined the two ways of soaking beans into one method. The two ways are: 1) bring beans in water to boil. Boil three minutes. Let sit for one hour. Drain, rinse, cook. 2) Soak beans in water overnight or 8 hours. Drain, rinse, cook.

    If you bring to a boil for three minutes, the overnight soak is not necessary. If you soak overnight, the three minute boil is not necessary.

  2. Elizabeth says:

    So for the lemons, do you submerse the fruit in the water? Or just have the fruit sit in a bit of water in a closed bowl?


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