Tag Archives: Food Storage Tips

  • Group Specials for November

    We’re offering four great products for group specials this month. Alert your group members to get their orders in early since these items will go fast, and you simply can’t afford to pass them by!

    What luxury to have delicious, real butter stored without refrigeration on your shelves, ready at any time to open and enjoy! Red Feather™ Canned Butter is guaranteed to last for at least two years in cool and constant temperatures. This limited supply was manufactured between November of 2012 and February of 2013, so each can has a guaranteed shelf life of at least 12 to 15 months. Determine how much butter your family would use during that period, and order accordingly. Each 12-ounce can is selling for only $5.00, a saving of 35% over the regular price of $7.50 per can. Your group must order at least 24 cans in order to get this price.

    Red Feather Butter

     

    We’re continuing our sale on Provident Pantry® Freeze Dried Green Peas. These peas are crunchy and fun to snack on right from the can. They’re also an excellent side dish or addition to soups, casseroles, salads, or stir-fry. If you’re looking to add more vitamins and nutrients to your diet, these peas are a good source of Vitamins A and C, protein, fiber, and iron. This month, they’re on sale for $12.00 each, 35% off the regular price of $18.50 per can. An order of only 12 cans per group gets you this terrific bargain, so if you missed them last month or want more, here’s your chance!

    Provident Pantry Freeze Dried Green Peas

     

    Another popular holdover from October is our brand-new product, the Small (gallon-size) Metalized Bags. These bags are perfect for preserving freeze dried or dehydrated foods once the can has been opened. The convenient zip-lock top means no re-sealing is necessary. A package of 10 bags is only $5.00 each, 41% off the regular price of $8.50 per package of 10 bags. It’s a great time to stock up on these! At least ten packs must be ordered per group to get this excellent discount.

    Small Metallized bags

     

    Back by popular demand, and in limited quantities, our lightweight breakfast packets of Granola with Milk and Bananas LRP or Granola with Milk and Blueberries LRP are on sale fro $1.25 each (a huge saving of 57% from the original price of $2.97 per pack)! “LRP” stands for “Long Range Patrol.” Like MREs, LRPs are developed for military use. This means they are lightweight and easy to pack for camping, hiking, or backpacking trips. They also are a great addition to your grab-and-go bag, car emergency kit, or home storage. Simply add water and enjoy. A total of 30 pouches must be purchased per group to get this whopping discount. Feel free to mix and match flavors to meet the 30-pouch quota.

     Granola and Banana LRP

    Don’t delay! Group orders should be placed by November 21. Since some of these items have limited quantities, the earlier you place your order, the better!

    Posted In: Uncategorized Tagged With: monthly sales, group program, group specials, sale, Food Storage Tips, freeze dried food, emergency preparedness supplies

  • Since we are in the heart of autumn, and the weather is starting to get cold, we thought you might like a warm meal to boost your spirits. We’ve been down in the Emergency Essentials kitchen creating a delicious and warm Green and Cheesy Chicken Casserole.

    Don’t let the name fool you . . . when I hear green and cheese together I start to get a little skeptical (as I’m sure a kids would, too, until they taste its cheesy goodness). I assure you that this chicken casserole is good, and the best part is that it’s quick and easy to make using just your food storage ingredients.

    We originally found this recipe on spatualsonparade.blogspot.com and have adapted it to fit our food storage needs.

    Green and Cheesy Chicken Casserole

    Green and Cheesy Chicken Casserole

    2 cups Provident Pantry Freeze Dried Chicken Breast with Rib Meat (Diced)

    1.5-2 cups Provident Pantry Cheese Blend

    1 cup MyChoice Freeze Dried Broccoli (We also loved it with MyChoice Freeze Dried Green Peas)

    1 cup Provident Pantry Instant White Rice

    2 dashes MyChoice Premium Onion Powder (you Don’t want a lot because this stuff can overpower!)

    ¼ tsp MyChoice Premium Garlic Powder

    1/2 tsp MyChoice Mesh Black Pepper

    ¼ tsp MyChoice Mild Chili Powder (optional)

    ¼ tsp MyChoice Italian Seasoning (optional)

    ½ cup water

    1 cup Bread crumbs or crushed crackers (we used about 5 Mountain House Pilot Crackers)

     

    1. Cook Provident Pantry Instant White Rice according to directions on the can (this will take about 20 minutes).

    2. As the rice cooks, reconstitute freeze dried chicken dices, green peas, and cheese blend.

    3. To reconstitute the cheese blend, follow the directions on the can for “cheese sauce” so that you can get a creamy texture for the cheese that’s almost like cheese soup.

    4. Once everything is reconstituted and the rice is done cooking, blend all the rice, chicken, peas, and seasonings together in a large bowl, as you stir, add the ½ cup water. Do NOT include bread crumbs or crackers yet—season to taste.

    5. Place the mixture into a 13 x 9 baking dish. Sprinkle bread crumbs/crushed crackers on top. Bake at 350 for 15 minutes or until warm in the center. Can be served with salad or bread.

     

    Here’s a helpful hint for cooking with food storage meats:

    Food storage meats are often salty to preserve them longer. Hence, whenever you cook a food storage recipe with a ton of seasonings, like this recipe, you’ll want to cut back on the amount of seasoning you use so your meal isn’t super salty. With this recipe, we’ve given you measurements for seasonings, but season to taste and your own liking, using our measurements as general guidelines.

    Enjoy! And tell us what you think of the recipe in the comments below.

    --Angela

    Posted In: Uncategorized Tagged With: food storage, recipes, recipe, Food Storage Tips, freeze dried food

  •  

    Assortment of Breads

    What could smell more appetizing than the fragrance of baking bread?

    It conjures memories of visits to Grandma’s house or our favorite bakery, but to the novice, the prospect of making bread seems daunting. This fear of not having your bread turn out as perfectly as Grandma's is what has made bread making a (nearly) lost art. Actually, with a few tips, it isn’t difficult—and it’s immensely rewarding! Using a bread mixer can expedite the process, but you can also make excellent bread by hand. If you’re interested in a high-quality mixer, consider the “Bosch Universal Mixer.” Otherwise, you will need a large mixing bowl, a sturdy spoon, measuring cups and spoons, several loaf pans, and a non-stick surface on which to knead the bread (a pastry sheet, parchment paper, an oiled baking sheet or a clean, floured countertop should work).

     

    Whole Wheat Bread

    Ingredients:

    7-8 cups of wheat flour freshly ground if possible, medium-texture. If you’re nervous about using all whole wheat at first you may substitute 2-3 cups of white flour for the same amount of whole wheat.

    1/3 cup granulated lecithin or 3-4 Tablespoons of dough enhancer. (Our Provident Pantry Dough Enhancer helps make fluffier and stronger dough with great flavor and less of a tendency to be dry and crumbly when baked. It also adds to the shelf-life of the finished bread. This product is a blend of natural ingredients, not chemicals.)

    1/3 cup oil (canola is preferred)

    1/3 cup honey, molasses, or sugar

    1 tablespoon salt

    3 tablespoons yeast You may want to test your yeast before mixing to be sure it’s live and viable. In a large (4-cup) measuring cup, combine 1 cup of warm (not hot) water and 3 tablespoons of yeast. Wait about ten minutes and if the yeast has grown and puffed up to the top of the cup it will definitely leaven your bread.

     

    Directions:

    In large mixing bowl combine 3 cups warm water, lecithin OR dough enhancer, oil, honey, molasses, OR sugar, and salt. (Mix with an electric mixer if you have one.)

    Stir in 5 cups of flour and mix until moistened, using a spoon if it gets too thick.  Let this mixture rest for a few minutes.

    Add yeast and water from measuring cup and mix well.

    Add about 1 ½ cups more flour, stirring until dough begins to pull away from the sides of the bowl, adding small amounts of flour at a time until that happens. (You don’t want your dough to be too stiff or the bread will be dry.  The dough should be about the consistency of soft chewed bubble gum—stretchy and pliable.)

    Oil your hands well and turn the dough out onto an oiled or floured surface. Knead gently with heels of your hands, then fold dough over and punch to get rid of air bubbles—this may take 8 to 10 minutes until the dough is satiny and holds together.

    With oiled hands, divide dough and form into balls that fill about 2/3 of the greased loaf pans you are using without topping the rim. You don’t have to pat down the dough—it will expand to fill the pan as it rises and bakes. Rising times are approximate, depending upon temperature and humidity in your kitchen. If it’s a cool day, you can place your bread to rise on the top rack of an unheated oven with a pan of very warm water on the lower rack. 80 degrees is the perfect temperature for dough to rise.

    At this point, if you’d like to make some dinner rolls you can form them as you desire:  Three small balls placed in the cup of a greased muffin tin will give a cloverleaf shape. A ball formed with an oiled ice-cream scoop will give a round dinner-roll shape. If your menu includes hamburger buns, roll part of your dough out on a floured surface about ¾ inch thick, and use a round cutter (a large jar lid will work) to cut the buns out. (Buns can be topped with sesame or poppy seeds or sautéed onion bits if desired.)  Carefully move dinner rolls or buns to an oiled baking sheet and set that plus your loaf pans on a double-thickness of towels in a warm, level place. Cover with another towel. Allow the dough to rise for at least 45 minutes or until it has doubled in bulk. Bake as follows:

    Bread:  approximately 45 minutes at 350 degrees

    Dinner rolls:  12-15 minutes at 400 degrees

    Hamburger buns:  20-25 minutes at 375 degrees

    Check your bread about halfway through baking time to see if the top is browning too quickly.  If it is, cover with a piece of aluminum foil to slow that down. When bread should be done, tap the top crust—if it gives a “hollow” sound your bread is done.

    Turn bread out onto racks to cool immediately as allowing them to cool in the pan will cause a “steaming” effect of the crust. Bread may be sliced as soon as it is cool enough to handle.  Prepare to enjoy!

     

    Storing your bread:  Completely cooled bread should be wrapped in foil or plastic.  Do not refrigerate unless you know you can’t use the bread within a few days. Bread can be frozen. Wrap well and freeze for up to 3 months. Unbaked dough can also be frozen successfully for up to 3 or 4 weeks.

    Yummy variations: 

    Cinnamon Rolls

    Roll half the dough out on a nonstick surface in a rectangular shape about ½ inch thick.  Spread with softened butter or margarine and sprinkle generously with cinnamon and sugar.  Add raisins or nuts if desired.  Beginning at one end of the rectangle roll the dough into a cylinder shape, then cut into slices about ¾ inch thick.  Allow to rise till double in bulk, and bake 18-20 minutes at 375 degrees. Frost as desired.  (Do not freeze frosted rolls—frost them once they’re thawed.)

    Orange Rolls

    Hold the cinnamon, nuts, and raisins, and instead add a sprinkle of orange zest (finely-grated orange peel) to the buttered, sugared rectangle of dough. Roll, cut and let rise and bake like cinnamon rolls. Frost with a powdered sugar/orange juice glaze.

    Dilly Bread

    Use half white and half whole-wheat flour, ¼ cup honey or sugar, and add 1 beaten egg, 3/4 cup cottage cheese, ½ tsp. baking soda, 1 tablespoon dried minced onion and 1 Tablespoon dill weed (and/or dill seed, if preferred) to the first mix of ingredients as you prepare your dough. After dough is kneaded, allow it to rise in an oiled bowl until double in bulk, then punch down and knead again.  Form into 2 large balls and place each in an oiled round casserole dish. Allow to rise again for about 40 minutes then brush with melted butter and sprinkle with salt. Bake at 375 degrees for 50-60 minutes.  This bread smells heavenly baking and is delicious with cheese, pot roast or ham—or just buttered for a snack or treat.

     

    Sources:

    www.foodnetwork.com/recipe-collections/bread/index.htm

    www.ehow.com/way_5157110_homemade-whole-wheat-bread.html

    www.cooksrecipes.com/bread/dilly_bread_recipe

    Posted In: Uncategorized Tagged With: food storage, recipes, wheat, Food Storage Tips

  • I remember hot summer afternoons back in the 80’s, feeling sticky and tired from pushing piles of peach skin and pits off the counter. I can see my mom’s red cheeks, puffing with exertion and her hair all frizzed-out from laboring over the pressure canner. I also remember the stress and frustration; Mom yelling “be careful it’s hot!” and “¡Rapido, rapido! ¡Apúrate!” I know, it sounds like that wouldn't be a cherished memory, but it is.

     

    903 All-American Pressure Cooker/Canner

    Come fall my dad would pull out the pressure canner and put on the juicing adapter as I washed grapes in the sink. I’d stack the fruit inside; he would fasten the lid. Then we’d wait until the purple gold pushed its way into the Mason jars. “Stand back just in case it splatters,” he’d warn me, and I’d wish I was one of those farm kids who get to squirt milk straight in their mouths from the teat.

     

    I remember, months later, wrapped in a sweater on gray winter evenings, digging into soft, sweet peaches and feeling the warmth of summer shine into every corner of our tiny kitchen. Nothing, and I mean nothing, tasted as good as cottage cheese running with sugary peach juice. The grape juice was saved for special occasions like somebody’s birthday, or Thanksgiving, or a Sunday dinner when my dad thought we should celebrate for no particular reason.

     

    I learned a lot in those days; how to keep a sink full of soapy dishwater to clean as you dirtied dishes, how working now meant pleasure later, and how important precision is. These are lessons that I use as an adult; and it all came from my mother and one little machine.

     

    Pressure canning is still one of the most reliable ways to preserve food, especially produce. Preserve food and precious memories—get an All-American Pressure Cookers, and take a look at our pressure canning accessories. A pressure canner is a great gift for moms* who want to store their fresh produce for later. If you've never preserved food before, read up on Home Canning Methods, Canning Basics, Canning Tips and Tricks, and get some canning recipes before you start.

     

    ~ Steph

     

    *And dads, of course. But Mother’s Day is May 12th, so we’re just dropping some hints on behalf of the mothers in your life. [Nudge, nudge]

    Posted In: Uncategorized Tagged With: food storage, skills, emergency preparedness, Food Storage Tips, home food production, canning, home food preservation

  • Scrambled Egg Mix

     

    I have been backpacking and camping in the great outdoors for many years. One of my favorite breakfasts while camping is the EGG-stremely Easy Omelet. I like cooking this breakfast because I don’t use a single utensil during preparation and it is simple to prepare. If you can boil water you can make the following:

    EGG-stremely Easy Omelet

    Ingredients:

    Directions: Mix Provident Pantry Scrambled Egg Mix and any of the above optional ingredients with water in a heavy-duty zip-top bag. Be sure when you are done that the consistency is equal to that of an egg. Drop the pouch into boiling water for apx. 5 minutes. Time may vary. Watch your pouch and when the ingredients are done (like a normal omelet) pull it out and have breakfast. Yes, this can be eaten without even a spoon. Remember to pack out the bag. Keep the environment clean. Happy camping!

    Add 2 Tbsp Scrambled Egg Mix to plastic bag
    Add enough water to make it the consistency of an egg
    Put in boiling water for about 5 minutes
    Ready to Eat!
    Adding optional sausage
    Ready to eat with added sausage
    Submitted by Don

     

    Posted In: Uncategorized Tagged With: food storage, camping, Food Storage Tips, scrambled eggs, backpacking

  • The following 2 recipes (submitted by Lynn from Canada) are a great way to rotate and use your powdered milk:

    Yogurt with blackberries

    YOGURT BY THE GALLON

    Ingredients:

    4 Cups Dry Milk Powder

    4 Quarts Warm Water

    1 Cup Starter

    Optional compliments (freeze dried fruit, jam, vanilla, etc.)

    Preparation:

    Mix the milk powder with the water in a blender until smooth. Heat mixture to a scald over stove top in large pot or in a crock pot (not too hot or it will kill the yogurt's live culture). Watch so it doesn't burn if you are doing this on the stove top. Cool to room temperature (lukewarm to the touch with your finger in it counting to 10. Or if you have a thermometer...till it reads about 120 degrees F).

    Add the following and mix well: 1 Cup starter (plain yogurt or freeze dried yogurt starter or saved yogurt from your previous batch - this needs to be renewed after a month or the taste becomes sour).

    Put into a gallon glass jar with a lid and place in some kind of hotbox (wonder box or thermal box) in a warm room for 12- 14 hours until thickened. If you don't have a hotbox, leave it in your crockpot, unplugged, and wrapped in a large towel to keep warm. You can also put it in a cooler wrapped in warm towels.

    Once thickened: Refrigerate up to 12 hours. May need stirring before use. It does thicken more as it is refrigerated. You may add freeze dried fruit, jam, or a bit of vanilla for flavored yogurt. However, remember to set some plain aside first if you are going to use it as a starter for the next batch.

    Hint: Freeze your remaining purchased plain yogurt in ice cube trays to have on hand for the next batch's starter when needed. Good for 6 months in the freezer.

    Enjoy!

     

    HOMEMADE CREAM CHEESE

    You can also make homemade cream cheese from your own yogurt that you've made. Take one cup of yogurt and place it in the center of a clean TERRY face cloth or a CHEESE cloth (these are sold at your local food store) that is laid over a small bowl. This cloth will act as a "strainer" for your yogurt. Fold the cloth up. Then take a rubber band and wrap the rubber band around the cloth just up past the point where the yogurt comes to. At this point it will look like you've wrapped up a tennis ball in a cloth with a rubber band to hold the "present" closed. Then take a hanger and hook the rubber band onto the hook of the hanger. Hang the hanger up on your kitchen cupboard door knob or hang the hanger onto a large pot or something strong enough to let it hang. Place the small bowl under your wrapped hanging yogurt and let it just hang there to drip the liquids out for 4 hours.

    If you want to (and are home), you can just give it a gentle squeeze now and again to softly wring out some of the liquid. But that step is not necessary. You can just leave your yogurt hanging for 8 hours if you want to while you are gone to work, too. After this there will be liquid in your bowl. Open up the cloth.....you will find a round soft ball of plain CREAM CHEESE! It's THAT simple! Keep refrigerated once this is completed. You can always flavor it with a little bit of sea salt and dill or a little pepper or whatever favorite seasonings you like. You can use it on crackers, breads, toast, bagels or flavor it with fruit extracts instead of the seasonings.

    Enjoy!

    Thank you Lynn for these great recipes and tips!

    Bagel with cream cheese

    Posted In: Uncategorized Tagged With: food storage, skills, homemade, Food Storage Tips, DIY, homesteading

  • Our Freeze Dried Strawberry Slices are a tangy and delicious addition to your food storage. Keep them handy for a quick snack or for using in your favorite recipes. Here are some suggestions taken from customer reviews:

     

    "...We use the strawberries often on cereal or just straight out of the can. There are an amazing amount of strawberries in the can and they are large whole slices."

    Jill, WASHINGTON

     

    "These have become a favorite snack for my 3 year old. She'll eat them right out of the can. They are truly delicious. They also rehydrate quickly for use in smoothies and desserts. HIGHLY recommend them!!"

    Haylee, ARIZONA

    Cereal with dried strawberry slices

    Posted In: Uncategorized Tagged With: food storage, freeze-dried foods, Food Storage Tips, fruit, snacks

  • Food Storage Rotation

    |79 COMMENT(S)

    Whole grain bread
    We've had a lot of questions and comments about how to rotate your food storage over the years, and we've been very impressed with the great ideas we have heard from you. For example, one of our customers uses sour cream powder when making bread. Another uses cheese blend on top of casseroles while another uses tomato powder in place of tomato paste in everyday cooking.
    Here are a few more excellent tips you've shared about food storage rotation:
    "I mix the freeze dried fruits (berries, bananas, etc.) with nuts and seeds in sandwich bags to carry as trail mix for hiking." --Amy
    "I “inherited” lots of powdered eggs. I use them in all my baking needs. They work wonders. I’ve even used them for French toast when I was out of “real” eggs. You have to beat the mixture smooth, but they tasted really good. I’ve also used sausage TVP and my kids love it! I make pizza with it and stick it in eggs or sauce for noodles. It has a great flavor and is really good for you." --Lisa



    "I like to use our potato pearls and mashed potato flakes to thicken soups, since using flour or cornstarch generally doesn't work for me. The extra flavor is nice, especially for potato or vegetable soups. I have also used it in tuna corn chowder and thought it tasted pretty good." --VeronicaCreamy soup 

    We would like to give everyone the opportunity to share their own personal tips, ideas, and experiences relating to food storage rotation. Please feel free to share your thoughts in the comments!

    Posted In: Uncategorized Tagged With: food storage, Food Storage Tips

  • Grains in white bowls

    There are a few factors that determine how long food will last after it is opened. They include the following:

    • The quality of the food at the time it is opened
    • The degree to which food is exposed to oxygen and moisture
    • The degree to which food is exposed to heat and light

     

    The quality of the food at the time it is opened:

    The older food storage gets and the more it is subjected to fluctuating temperatures (meaning below freezing and above 80 degrees), the more deterioration has probably occurred to the food inside the container.

    The degree to which food is exposed to oxygen and moisture:

    The moment the container is opened, the food is exposed to air. Air contains both oxygen and moisture. Many organisms require oxygen to survive. The higher the humidity (moisture content) of the air, the faster the product quality (nutrition and taste) deteriorates.

    The degree to which food is exposed to heat and light:

    Temperature greatly affects the speed at which food deteriorates. The higher the temperature is, the faster the quality (nutrition and taste) deteriorates and the shorter the time that food stays edible and safe. Since many organisms require light to grow, exposure to light also causes deterioration.

     

    Recommendation:

    Once you have opened your food storage, you can prolong its shelf life by eliminating the adverse affects listed above. Store your food in the coolest, darkest and most airtight environment possible.

    Consider the following options to extend the life of food, once the container has been opened.

    • Pour what has not been used into a zip-top freezer bag and seal the bag. Place the bagged food back into the can and replace the lid (to eliminate light).
    • Pour the remaining food into Snapware® containers, which offer an airtight seal.
    • Commercially available sealers can create an airtight environment. Put the food back into the can with the plastic lid secured.
    • Generally speaking, refrigeration or frozen storage can extend the life of food. If you do not have much refrigeration or frozen storage space, use a pantry, cupboard, etc.

    As a general rule, food stored in a #10 can or a bucket, depending on the above factors, may stay good up to one year after opening. Use your best judgment in deciding which food items to use. One way to determine if food is still of acceptable quality is to verify that it smells normal. Another way is to taste it or cook with it. If the quality of the finished product is satisfactory, continue to use it. Although food will lose nutritive value over time, old food retains some caloric and mineral value. It may have some life sustaining nutrients remaining.

    The information above are general guidelines intended to help make an educated decision. Each situation is unique due to many contributing factors.

    Posted In: Uncategorized Tagged With: airtight bucket, Food Storage Tips, Shelf Life, #10 cans

  • ... Bread machine recipes often call for powdered milk, so I substitute sour cream powder. This is because it adds a nice tang to the dough and the acidity helps the yeast to function. I have tried some other brands of sour cream powder, but none can hold a candle to this one... Provident Pantry Sour Cream Powder had a nice, tart taste that sour cream ought to have. And, because it is more sour, my doughs rise like crazy!! My breads and pizzas have never been this good. (And they were pretty good.) You can also mix it into sauces or reconstitute it...

    Sara, New York

    Sour Cream Powder is available in #10 (pictured) and MyChoice cans. Sour Cream Powder is available in #10 (pictured) and MyChoice cans.

    Posted In: Uncategorized Tagged With: food storage, Food Storage Tips, Customer Reviews

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