Posted on 06/04/2021 9:34:10 AM PDT by Intar
BTTT!!!
I was on Cotton Ball’s list, am I on your list?
Yeast can be stored in the freezer to last longer. Someone asked me once, how long, but I couldn’t remember.
So I ran across my notes earlier this week and the answer is 5 years. So I would advise vacuum packing in freezer bags, if you have the food saver or some other method for doing this.
I would also pack it in smaller packets, depending on how often you will bake with it.
Additionally, you can make bread with less yeast, if you are willing to let it rise overnight or longer. I ran across a recipe that used this trick when searching for no-knead bread, but I don’t have the book mark anymore.
Additionally, Quick breads using baking powder are faster. Baking powder will eventually loose its oomph, but if you stock baking soda and cream of tarter—they will last almost indefinitely and when combined they are baking powder substitutes.
Also for baking cakes etc. unflavored gelatin can be used to replace eggs.
Good for you. We used to have a prepper thread weekly, and it was always interesting. Once or twice a month sounds great. I think I’m already on Cottonball’s list.
I wouldn’t be too quick on that. I know of some LDS ladies that have used such meats after 10 years, but they usually stick to a 3-5 year rotation.
The downside of "just in time" delivery is that it presupposes that suppliers and transporters have enough slack to immediately get you what you need, when you need it.
Then you get your shipment of sugar or canned peaches sitting in a warehouse 200 miles away because there's not enough truckers, and a missed shipment of canning supplies at the factory causes an upstream shutdown which cascades across the country.
I store my baking powder in the freezer as well.
Thanks!
One problem is I have diabetes and need to avoid carbs. Can I make low carb bread?
Thanks, good to know.
This site has a couple of plans for stocking up for a full year, with recipes for each meal.
The one “Everything Made Simple” assumes no electricity and uses a rocket stove.
The “Everything under the sun” more detailed and also uses a solar cooker.
Lots of other info there too:
PDF File Downloads:
Everything Under the Sun
Spanish Version
Everything Made Simple
Posted by Wendyat 5:40 PM
http://everythingunderthesunblog.blogspot.com/
The last two pages are equivalency lists. Shelf life, and number of servings etc. per type of package.
Here’s a you tube video of Wendy teaching a class:
SENSIBLE FOOD STORAGE
101,552 views•Jan 12, 2014
https://www.youtube.com/watch?v=GY5kiCzaeYc
This site has a couple of plans for stocking up for a full year, with recipes for each meal.
The one “Everything Made Simple” assumes no electricity and uses a rocket stove.
The “Everything under the sun” more detailed and also uses a solar cooker.
Lots of other info there too:
PDF File Downloads:
Everything Under the Sun
Spanish Version
Everything Made Simple
Posted by Wendyat 5:40 PM
http://everythingunderthesunblog.blogspot.com/
The last two pages are equivalency lists. Shelf life, and number of servings etc. per type of package.
Here’s a you tube video of Wendy teaching a class:
SENSIBLE FOOD STORAGE
101,552 views•Jan 12, 2014
https://www.youtube.com/watch?v=GY5kiCzaeYc
OOPS. Sorry for the double post.
“Can I make low carb bread?”
So sorry you’re Diabetic. That runs in my family, too, though it hasn’t caught me. ;)
There are low-carb flours made of things other than wheat, but I’ve never baked with them. :(
Supposedly Almond Flour is the bomb?
yeast left the shelves early last march....I'll be getting some more soon....
we need to learn to NEED less....we’re wasteful as a society...
and I guess there’s a difference between a pressure cooker and a pressure canner....
and I guess there’s a difference between a pressure cooker and a pressure canner....
could you add me to your ping list?...tia
Yes, there is a difference. The cooker you use to make a meal and it reduces the cooking time-but it is not sufficient to can food.
For that you need a pressure canner for low-acid foods. For Acidic foods, a water-bath canner is sufficient, and can be made out of any pan with a lid that is deep enough to allow a couple of inches of water to cover the jars. You can use rings or a trivit-jars must not be placed directly on the pan’s bottom.
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