Hi Everyone,
NOTES:
So…we had a flood downstairs. Which means my storage closet downstairs had to be completely emptied and dried out. Which means that all the food storage had to come out. This gave me the opportunity to look at the expiration dates. So, let’s talk about eggs.
I had several #10 cans of eggs that expired in 2022.
I opened one, and it looked like clumped brown powder inside. I threw it away.
I opened another one, and it was less clumped. I made up enough to equal two eggs and fried it up.
It was not very appealing, so I gave it a taste and had to spit it out. Bitter and nasty!! It was this brand:
All the egg cans from this company that were over the expiration date got tossed.
Continuing the process, I opened a third can, mixed some, and fried it up.
It was a little less “brown” so I tried it. If you closed your eyes, it tasted pretty much like eggs. Even my husband tried it. His comment, “If I were starving, I’d eat it.” It was from this company:
I decided to keep the opened can and see if I could use it in some cookie recipes.
Next was the butter powder. Pretty much the same results.
The butter powder from Provident Pantry smelled terrible and got tossed.
But the butter powder from Augason Farms smelled fine and was a light white color. I mixed some with water and it tasted just like butter. Remixed butter powder does not melt, you can’t fry with it. But you can bake with it. So I tried it. I used it to make chocolate chip cookies. In order to get the cookies to have the same consistency as with regular butter, I did add a little more water than called for. But the cookies were delicious and once again, my husband ate them and pronounced them good. This was before I told him I’d substituted the powdered butter, of course.
GARDEN HAPPENINGS:
I just can’t put in a fall garden. Sorry. I’m just done. LOL
Tired of watering every day, tired of fighting powdery mildew and bugs, tired of taking care of plants that aren’t producing because of the heat. Just done.
But having said that, I DO have those tubs of beans I planted about 5 weeks ago. I’m seeing some flowers, so I am looking forward to that. Otherwise, I’m starting to just pull stuff out.
LONG TERM STORAGE: milk
It doesn’t matter if you store regular powdered milk or instant powdered milk. Keep in mind, that powdered milk does NOT taste the same as “store” milk. It’s not BAD, just different. I find that if I make it the night before and chill it all night, I quite like it. It’s non-fat, but has more “substance” to it than store non-fat milk. If you mix it with the milk you regularly drink, your family will NOT know the difference–I promise! And it will be a good way to stretch your milk budget and rotate your storage.
SHORT TERM STORAGE: cocoa
According to the internet, cocoa only has a shelf life of 12-18 months. I have cocoa that is much older than that. I guess it’s time to get it out and try it. Mostly I store cocoa because in an emergency, I’m going to want something sweet for sure!!!
72 HOUR KITS: Every first aid kit should have a needle. I keep mine on a small piece of fabric so it doesn’t get lost. This is a must for splinters!!!
As a note, the year I went to Girl’s Camp, our most used items in the first aid kit were moleskin, needles, Tylenol, Neosporin, and bandaids.
FOOD STORAGE RECIPES:
These particular recipes are not totally from food storage, but your storage items can be rotated by making them, which you should be doing anyway.
Sweetened Condensed Milk from powdered milk
3/4 c. non-instant milk powder (1 1/3 c. instant milk)
3/4 c. sugar
1/2 c. hot tap water
4 TB butter or margarine
Combine the milk powder and sugar. Pour the hot water into a blender, add the butter. With the blender going, pour in the milk and sugar mix and blend until smooth. An electric beater can also be used to blend ingredients.
Hot Cocoa with cocoa and powdered milk
2 3/4 c. non-instant milk powder (6 1/2 c. instant)
1 1/2 c. sugar
1/2 c. cocoa
3/4 tsp salt
Sift together. Makes enough for 5 quarts or 20 1-cup servings. To use the mix, stir 2-3 TB into 1 c. hot water.
Fruit Smoothies
2 c. canned fruit with juice
3/4 c. non-instant milk powder (1 1/3 c. instant)
1-2 drops almond or vanilla flavoring.
Combine in a blender. Add 1/2 tray ice cubes and blend until smooth.
For cherries or large stone fruits, use almond or vanilla flavor. For berries use 1 TB lemon juice.
Variations:
Substitute 2 scoops vanilla ice cream in place of the ice.
Substitute 1 c. lemon-lime soda for the fruit juice and make with either ice or ice cream
Substitute 1 c. fresh fruit and 1 c. water in place of canned fruit and juice. Sweeten to taste.
Marti Shelley
