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Tag Archives: corn
I have been doing some more research on pioneer cooking. It always interests me because the recipes incorporate many of the foods we have in our storage. Most of their recipes can be cooked over an open fire or in the kitchen with a cast iron frying pan or a Dutch oven. The recipes are simple and are easy to alter, depending on what supplies you have available.
If our power grid ever goes out for more than just a day or two, knowing how our pioneer ancestors preserved and cooked food will come in handy.
First, a note about the type of bacon that they carried on the wagons.…Read More...
This recipe is for making pozole also known as hominy. You need 2 lbs of white field corn (removed from cob) and two tablespoons slaked lime (also known as Cal). Clean the corn by placing in a colander and rising with cold water.
Add two quarts of water into a four-quart non-corrosive pan (stainless steel, or enameled pot). Put the pan on high heat and stir in the slaked lime until it dissolves.
Bring the slaked lime water to a boil and add the corn stirring gently. Using a slotted spoon remove any kernels that float to the top. When the water is boiling, reduce the heat and simmer for 12 to 15 minutes. …Read More...
In yesterday’s post, I mentioned corn and pellagra. Pellagra was a vitamin deficiency disease caused by a lack of niacin. It became an epidemic in the south during the great depression. It was a main staple eaten by many of the poor.
When corn was first introduced into non-Native American farming, it was generally welcomed with enthusiasm for its productivity. However, a widespread problem of malnutrition soon arose wherever corn became the main staple. This was a mystery since these types of malnutrition were not normally seen among the Native Americans to whom corn was the principal staple food.
It was eventually discovered that the Native Americans learned long ago to add alkali—in the form of wood ashes among North Americans and lime (calcium carbonate) among South and Central Americans—to corn meal. …Read More...
The most influential factors in the storage of grains is moisture and temperature. According to Utah State University grains containing less than 12% moisture and pulses (legumes harvested solely for the dry seed) with less than 10% moisture can be stored for food purposes indefinitely.
Grains as defined by the University include barley, corn, millet, oats, rice, rye, sorghum, triticale and wheat. Pulses include beans, broadbeans (fava beans), chickpeas, lentils and dried peas.
High moisture content in grain of over 12% causes damage to the seeds because it promotes diseases. At 13 ½ to 15% moisture levels some fungal spores begin to grow, other species of fungi require 16 – 23%. …Read More...
A question that comes up regularly is how much food is a year’s supply. One answer is a list put out by the LDS Church (Church of Jesus Christ of Latter Day Saints).
- Grains (wheat, rice, corn or other cereal grains) 300 lbs per person.
- Nonfat dry milk 75 lbs per person
- Sugar or honey 75 lbs person
- Salt 5 lbs per person
- Fats or oil 20 lbs per person
- Dried legumes (beans, peas or lentils) 60 lbs per person
- Garden seed
The above list will supply approximately 2300 calories per day. This list is a bare bone survival list. Appetite fatigue would be a problem if you had to depend only on these foods.…Read More...
Yesterday my wife and I decided to dehydrate a few vegetables. We found some peas, frozen corn and mixed vegetables on sale at a local discount house. These were taken home and placed in our old electric dehydrator. They were then allowed to dry over night. The following morning we had a nice bunch of dehydrated vegetables.
We temporarily store them in a plastic bag until we get enough to fill a one gallon Mylar pouch. If you put an oxygen absorber into the pouch the food will keep for years.
I have a friend who has filled five gallon buckets with bags of frozen food he has dehydrated in this manner.…Read More...