Hi Everyone,
NOTES:
Several years ago, I read about canning butter. It is NOT approved by whichever “society” regulates canning, and it is considered “rebel” canning. Whatever. I tried it. Last week, I opened a jar that I canned in 2018. It’s been in my closet since then.
It is soft and smooth; it looks and tastes like butter because that’s what it is. It melts on hot food. It stays soft even in the refrigerator. Canning your own butter is SO much cheaper than buying canned butter, which will cost about $50 for 5 7-oz cans, or a little over 2 pounds.
This is the method I used.
It was so successful, I’m considering spending that $50 on ten plus pounds of butter and doing another batch.
LONG TERM STORAGE: flour (suggested amount is 4 lb. per person per month)
Be sure to get “unbleached”. Did you know they actually use chlorine bleach to make the flour white. Yeah. Don’t do that.
Four pounds is NOT enough to make bread every week for a large family, but is probably enough for 2 loaves a week. A two-loaf recipe takes about 6-7 c. flour, and a five-pound bag has about 11 c. flour. But then again, 4 pounds per person is an all together different matter.
Flour does NOT store as long as wheat. BUT, it DOES store for a long time if you can keep the bugs out. I buy my flour in five-pound bags and vacuum-seal them. I try to be good about rotating them. The oldest one I’ve opened was 8 years old and still just fine. If you are using your wheat, and grinding it yourself, you can add lightness to your baked goods by cooking with 1/2 white flour and 1/2 whole wheat.
SHORT TERM STORAGE: baking soda, baking powder
This is a good time of year to replenish these baking items. Both will lose their effectiveness after about 18 months, so you will want to rotate them regularly. Make sure you get the baking powder without aluminum.
MISCELLANEOUS: Grab a bottle of alcohol and one of hydrogen peroxide. They are inexpensive and useful.
Health Uses for Hydrogen Peroxide
26 Rubbing Alcohol Uses: Home Health, Household Cleaning, and More
FOOD STORAGE RECIPES:
I was going through some food storage recipes and found this. I can’t wait to try it. It’s like a rich chocolate cake that is canned in a jar and can sit on your shelf. I’m guessing the shelf life is NOT very long (6 months?) because the fats will eventually go rancid.
This would make a cute gift for a friend.
Fudge Cake in a Jar
Use wide-mouth pint jars. You don’t need any kind of canner.
Put rings in a small pan of water to heat and soften the rubber rings. Do not boil.
Grease the jars!!
In a mixing bowl:
1 1/2 c. softened butter – cream
6 large eggs – add one at a time and beat after each egg
1 1/2 c. sugar – gradually add and beat until light and fluffy.
By hand or on low speed, stir in
2 c. flour
1 16 oz. tub of chocolate frosting
1 1/2 c. chopped walnuts.
Fill the jars 1/2 full. Wipe any excess batter off the sides or top of jars as this will burn. Bake at 350 for 20-25 minutes or until brown and not gooey. If the cake rises above the jar brim, but off even with the top of the jar. Remove jars one at a time. Immediately after taking the jar out of the oven, put on a clean canning lid and tighten with the ring. The jar will seal while cooling. Store in a cool, dry place.
Oatmeal Apple Cake
Use wide-mouth pint jars. Put lids in a small pan of water and heat to soften.
Grease the jars.
Sift together:
3 c. flour
2 TB baking powder
1 TB cinnamon
2 tsp nutmeg
1 tsp salt
Add:
2 eggs
2 apples, peeled, cored, and finely chopped
1 c. vegetable oil
2 c. sugar
2 c. milk
2/3 c. brown sugar
Mix everything JUST enough to moisten. Options include 1 c. raisins, nuts, or 1 caramel square added to the middle of each cake.
Fill the jars 1/2 full. Wipe the rims. Bake at 350 for 20-25 minutes. If the cake rises above the rim, just cut it off even with the top.
Remove the jars one at a time and immediately put on a clean, boiled, canning lid and tighten. Jar will seal while cooling.
Canned Zucchini Bread
Use wide-mouth pint jars and grease them well.
Put lids in a small pan of hot water to soften.
2/3 c. shortening
2 1/3 c. sugar
4 eggs
2 c. grated zucchini
2/3 c. water
Mix well, then add:
3 1/2 c. flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground cloves
Optional:
1 c. nuts
1 c. raisins
1 c. pineapple
Mix and pour 1 cup batter into each greased jar.
Bake at 325 for 1 hour or until toothpick comes out clean. Make sure it is completely done. Remove 1 jar at a time from the oven and immediately seal with a softened ring.
Variations:
Substitute 2 c. pumpkin for the zucchini
Marti Shelley
