PANTRY PREPAREDNESS - Part 1

 Good afternoon!

Coming in late this morning as I wanted to take advantage of another beautiful day in the Ozarks. Was even getting a bit sticky in the house so I conceded to turning on the AC after breakfast. I remember when Bob would be gone for twenty-one days and I seldom turned on the AC this late in the year unless I were cleaning and the house would be too sticky. Hopefully, this will be the final week of this. 

I should have posted last week but I was looking for a starting point. There is so much to consider when planning for winter. Before I continue, I'm going to leave Leisa's video on Pantry Preparedness where she talks about having one month to a winter-ready pantry. Some points for you to consider as you go through my posts. They will run for the next four Wednesdays, with the fourth one posting on October 1st.

Assessing the pantry.

The first thing you need to do is clean everything in your pantry. Check for loose seals on jars, bulging tin canned food, and bugs invading your dry goods. Dust the shelves and wipe down everything with a damp cloth. Sanitation really is a thing, folks. 

My #1 TIP for dry good storage: 

Never ever store dry goods in their packaging. Unless it came in a jar. I also don't recommend plastic - unless you're storing in Gamma Lid buckets. Glass jars. When properly sealed, NOTHING is getting into your food. Regardless of where you live, critters can potentially be a problem. Even the common house fly. There are some good videos on YouTube for proper storage of pastas and grains. For me, I run almost everything in those categories through my oven for dry canning/ sealing. That includes my oats. I buy a year's supply from the overstock market then spend the next few days getting them sealed into sanitized jars.

Once everything is clean, make sure to pull everything to the front of the shelf. Next, think about how much of each item you need to get your family through the winter then start your shopping list. Think about the types of meals you regularly prepare. Do you have favorites you rotate through? Shop for those first. If you can't get everything right away, that's okay. This is to give you a list of what you need to acquire preferably over the next two months, to get you through the winter. From there you can add to the shelf until you are where you want to be. 

Watch for sales! This is the time to be stocking up. 

When I began planning for Bob's retirement last year, I kept a close eye on sales and always slid money back when I could so I'd be ready. One week, our local small town market had pasta 10/$10, Italian sausage 2/$5 and my preference of spaghetti sauce on sale for $2.50 a jar (normally almost $4 a jar!!)

I buy a particular brand because I reuse their jars to store baking supplies that don't have to be sealed, per say. Did it crimp the budget a little bit that week, but I was more focused on what we needed, as opposed to stuff we DIDN'T need right at that moment. We had plenty of groceries in the house. We weren't going to starve.

I'll be talking about Preparing for Retirement in another series.

Now that your pantry is clean and tidy. You have a list of where you want to go. Remember, ONLY stock the foods your family will eat. Think in terms of meals. Here's an example from our pantry:

To make a batch of Chili, 1 each of the following

15 oz. can tomato sauce

14.5 oz. can diced tomatoes

28 oz. can Keystone ground beef

6 oz. can tomato paste

28 oz. can Bush's Baked Beans

30.5 oz. can Brooks Chili Mix

Everything is stacked together on the shelf so when I send Bob to the pantry for Chili fixin's, everything is stacked together. He doesn't have to hunt the pantry over and possibly coming back upstairs without something. I do the same thing for my Chicken Pot Pie

1 each of:

12.5 oz. can Chunk Chicken

15 oz. can mixed vegetables

10.5 oz. can cream of chicken soup.

I learned this method from Tiffany Spaulding - craft organizer extraordinaire. Her concept is to "Keep Things Together You Will Use Together".  The system really works. Once you put your pantry in 'meal' order, you could send the seven-year-old down to grocery shop from the pantry and know they'll come back with everything you need.

That's it for this week. Next Wednesday we'll talk about other areas of your pantry. Dehydrating, Canning, Freeze Drying and additional purchases.

In the meantime,

Be safe, Be prepared, Be Blessed!

~ Kelly

PUTTING FOOD BY - Turkey and Noodles

I love this picture. While the storage itself is not practical for home-use, can you imagine having that kind of a stock-up and never having to worry about any of it going bad? Yeah.. not going to happen.

I am learning to keep 'freezer' stuff to a minimum. I mean, if the power were to go out for any length of time, I would be cooking like a mad woman - then trying to figure out how to preserve what I'd cooked, or feeding the neighbors. 

In the grand scheme of preservation, the freezer is not our optimal food storage. So explain to me why I have an entire hog in my freezer downstairs LOL. Some of that will convert to canning jars this winter.

In the mean time, I've also learned how to best freeze foods for long-term storage and avoiding freezer burn. My foodsaver is my best friend - both for freezing and for dry jar storage.

Thanksgiving leftovers are a cook's nightmare. Not mine. I learned many things at an early age and one of those was how to convert leftovers into amazing meals. One of which is Turkey and Noodles.

I started by removing the meat from the carcass. First I sliced off all that I could for hot turkey sandwiches. This is usually good for a couple of meals.  The rest became shredded pieces. This is about 1/3 of a 6 quart metal mixing bowl.

I made a batch of egg noodles using 1 dozen large eggs, 1 Tablespoon of Salt and enough flour to make a workable dough.

I like noodles with some texture so I only roll my dough to about 1/4" thick. My mom always rolled her dough into a cylinder as if she were cutting cinnamon rolls and sliced her noodles off in 1/2" strips. I just take a pizza wheel to my flattened dough. they are 'home style'.

The noodles are placed into a bowl and tossed with a bit of flour to keep them from sticking to one another.

Bring a large 6 qt. pan of chicken stock to a boil. Once the broth is at a rolling boil, drop the egg noodles a few at a time into the broth and stir to keep them from sticking together. Continue to boil until they are no longer doughy. I usually do not add the meat until the noodles are almost done. This gives me more room in the pan for stirring the noodles. 

Once the turkey and noodles were done, I divided them into 8" round cake pans (you can use square or even a 9x13 if you are feeding a family of 4 or larger). An 8" cake pan is the perfect meal size for two people. Place them in the freezer uncovered, to freeze.

Once the pans are frozen solid, they will pack nicely into Foodsaver bags without worrying about juice squeezing out the top and the bags will conform to the shape. 

Nothing says comfort on a cold winter afternoon then a bowl of homemade turkey and noodles. You can do this same process with chicken or beef, too. If you want to add the vegetables in, like peas or carrots, at the time of cooking that will save you a step in heating up a vegetable side when you serve  up a bowl. Since my husband does not like vegies, I bypass these ingredients and heat up our individual favorites (he'll eat mushy canned peas or green beans) when I fix the meal. 

Now... I did mention the disadvantage to freezer usage at the beginning of this article. One of the things I'll be trying this fall is Pressure Canning. I've never used one before but I do know that when it comes to meat/ broths, pressure canning will expand my preservation options and keep me from relying on the freezer quite as much. I'm off to buy one tomorrow and will let you know how that part of this prepper journey goes.