Where else do I do my shopping?
AMAZON
Welcome to my store on Amazon. I tend to promote the same products all the time. At this point I have decided to monetize these referrals via Amazon. They remain at the same cost to you, but I will start to receive a % of the sale. I promise that I will only link products that I personally have purchased & used.
PERKY PREPPING GRAMMA'S STORE
If you open the link in a new tab, there are other categories included. I hope to expand this soon.
BASIC GRAINS, BEANS, FLOUR, SUGAR AND MORE: LDS Store Seriously, they have great prices & free delivery.
MEAT: Whenever possible, I purchase from Zaycon Foods. They ship bulk meat and other products around the country to various "events". Here is more about What & Why Zaycon
Check to see if they deliver near you. If not still register, that is how they determine new locations. Also, you may need to travel to get to a location. I travel about an hour away to do my pick-ups and I feel it is well worth the trip.
SHOPPING with Perky: I also suggest simply reading the posts here on this blog. I will most often link to the products I use within each article. This link is just few for you to start out with. Enjoy!
Sunday, October 13, 2013
Friday, October 11, 2013
How to Store Eggs With Mineral Oil...
When I began preparing, learning how to store eggs long term with mineral oil was one of the first storage methods I tried.
The eggs I use most often are store bought (until I get chickens). Occasionally I get a dozen fresh eggs from a friend. Which I store in the same manner.
When you are working with fresh eggs; you want to wipe off the "schmutz", but don't wash the "bloom" off. This bloom actually provides a natural barrier for the egg. With fresh eggs, you are able to wipe them off and they will keep for days without refrigeration. Wash them when you use them.
How to Store Eggs with Mineral Oil:
1. Check your eggs against light for cracks and just use those first, don't store.
4. Slather them with a little mineral oil.
5. Place them small tip down in the carton.
The eggs I use most often are store bought (until I get chickens). Occasionally I get a dozen fresh eggs from a friend. Which I store in the same manner.
When you are working with fresh eggs; you want to wipe off the "schmutz", but don't wash the "bloom" off. This bloom actually provides a natural barrier for the egg. With fresh eggs, you are able to wipe them off and they will keep for days without refrigeration. Wash them when you use them.
How to Store Eggs with Mineral Oil:
1. Check your eggs against light for cracks and just use those first, don't store.
2. Take the eggs out of the little cups in the carton. Trust me you will appreciate that later. Otherwise things get a little slippery and it's harder to grasp them.
3. Warm up a little mineral oil. I do about a tablespoon for 18 eggs.
Several people have asked about using other food grade oils.
Sadly, other oils will eventually go rancid. (* see note at the end about the new method I am trying)
Sadly, other oils will eventually go rancid. (* see note at the end about the new method I am trying)
4. Slather them with a little mineral oil.
5. Place them small tip down in the carton.
6. I found one with a slight crack & set it aside.
7. Afterwards I date the box with the month/year. If stored properly in a cool, dry, dark location the eggs should last about 9 months. I write 9 months, just in case I forget. Then put the carton away.
8. Once a month I turn the eggs over (flip upside down) to keep the yolks from settling.
I first started storing eggs this way in October 2012 and was still using the eggs one year later (1013) this is after being stored in my fridge. Here they are in my fridge.
This is a process for long term storage of eggs on the shelf up to nine months. As with any long term storage, the shelf life is dependent on keeping things in a dark, dry, cool location. The cooler the location, the longer it lasts. I haven't actually kept them on a shelf yet. I choose to keep them in the fridge, since I have the space. BUT, if we lose power (short term or permanently), I have eggs stored for many meals.
* NOTE: I am now in the process of trying to use coconut oil for storing my eggs.
_________________________________________________________
UPDATE: In April 2013, I had a carton of eggs that I hadn't prepared with mineral oil. So I decided to compare some prepared stored eggs with ones not prepared.
These are the dates from the cartons on the eggs.
The one on the left has been stored slathered with mineral oil, which extends the life of the eggs. See how round and firm the yolk is? The left one is 6 months old and still tasted delish...
The one the right, while still edible after about 6 weeks in the fridge, just wasn't as fresh looking.
When you are testing freshness of your eggs there is always the float test. Place the egg in a bowl of water, if it sinks it is really fresh. If the egg is still on the bottom, but is starting to stand up it is still good to use. If the egg floats to the top...do not use it, it isn't fresh.
But, the best test I have found is simply sniffing the egg as you open it. There will be no doubt if your egg isn't fresh.
But, the best test I have found is simply sniffing the egg as you open it. There will be no doubt if your egg isn't fresh.
I participate in the Amazon Associate Program where I receive a small commission for products you buy that I recommend. There is no extra cost to you & I only recommend products that I used and like. If you use Amazon, your purchases through my store help fund the underwriting of my blogs. I really appreciate each purchase.
1322
Deviled Eggs
I think in honor of World Egg Day (October 11th) we will have deviled eggs for dinner.
Simply recipe. I use eggs, mayo, mustard & pickle relish. All which I have stored. Look how nice these eggs look. Stored in October 2012.
Need to learn more on storing eggs? Click here: Stored Eggs With Mineral Oil
Simply recipe. I use eggs, mayo, mustard & pickle relish. All which I have stored. Look how nice these eggs look. Stored in October 2012.
Need to learn more on storing eggs? Click here: Stored Eggs With Mineral Oil
How to Pressure Can Hamburgers...
Zaycon's 93/7 super lean ground beef events are now going on around the country. I thought I would share how easy it is to pressure can hamburgers.
Beginners note: All canned meat must be pressure canned (not in a pressure cooker). If you don't have a pressure canner, now is the time to start saving (there is a link at the bottom that leads to my personal recommendations).
Took a 10 lb. chub. Sliced it into 40 slices (makes 1/4 lb. burgers), Make sure the meat is chilled, makes for easier slicing.
TIP: Trying to find something to form the burgers with that would fit in my jars...I used the ring for the wide mouth canning jar. I used wide mouth canning jars. Trust me on that one. The patties fit in the jar really well. Once I discovered using the ring, it has made the process so much easier. You simply use the amount that squishes into the ring itself.
(This is an old photo, NOT Zaycon's awesome meat)
First you could simply check your canning guide that came with your pressure canner. It should have a chart included.
Or you could read this article:
Attitude, Altitude and Aptitude
I participate in the Amazon Associates program where I receive a small commission for purchases made through my recommendations. The cost is the same for you. I only recommend products I personally use. Your purchase is really appreciated, as it helps allows me to continue to write. Thank you.
Beginners note: All canned meat must be pressure canned (not in a pressure cooker). If you don't have a pressure canner, now is the time to start saving (there is a link at the bottom that leads to my personal recommendations).
Took a 10 lb. chub. Sliced it into 40 slices (makes 1/4 lb. burgers), Make sure the meat is chilled, makes for easier slicing.
TIP: Trying to find something to form the burgers with that would fit in my jars...I used the ring for the wide mouth canning jar. I used wide mouth canning jars. Trust me on that one. The patties fit in the jar really well. Once I discovered using the ring, it has made the process so much easier. You simply use the amount that squishes into the ring itself.
You don't have to do patties. you could simply brown up the hamburger and proceed from there.
Cooked them up, they don't have to be completely done. In fact, I would now, probably only cook them to medium rare. They will be cooking for at least 75 more minutes when you pressure can them.
Edited: When I initially canned the hamburger I added a little of the fat and then water the bottom line of the screw part of the jar. Now I simply add the cooked patties to the jars, removing as much fat a possible, no water - then pressure can.
Edited: When I initially canned the hamburger I added a little of the fat and then water the bottom line of the screw part of the jar. Now I simply add the cooked patties to the jars, removing as much fat a possible, no water - then pressure can.
You may add seasoning. In fact I encourage it. Pressure canning tend to take some of the flavor out in the process. I am still experimenting with adding spices. I tend to keep is simple, so that I am able to use the meat for several recipes.
Wiped the rims down with vinegar on a towel.
Put on the clean sterilized lids and tighten them "finger tight". To accurately achieve "finger tight", simply place on the lid and ring & them let go of the jar. Turn & tighten the lid, until the jar is spinning on the counter. Then tighten a little bit more.
Wiped the rims down with vinegar on a towel.
Put on the clean sterilized lids and tighten them "finger tight". To accurately achieve "finger tight", simply place on the lid and ring & them let go of the jar. Turn & tighten the lid, until the jar is spinning on the counter. Then tighten a little bit more.
(This is an old photo, NOT Zaycon's awesome meat)
Then I pressure canned the pints at 10# for 75 minutes. I was able to get 4 patties in each pint jar.
The pounds of pressure you use for pressure canning is based on the altitude of where you live. If you live above 1000 feet elevation you will need to adjust the pounds of pressure.First you could simply check your canning guide that came with your pressure canner. It should have a chart included.
Or you could read this article:
Attitude, Altitude and Aptitude
The average shelf life depends on how well you store the jars. If they are kept in a cool (at least below 72 degrees), dark, dry location they will last years.
Now, if you are a prepper, do you have a second set of canning utensils? May it is time to get your second set and other parts for your Presto.
I participate in the Amazon Associates program where I receive a small commission for purchases made through my recommendations. The cost is the same for you. I only recommend products I personally use. Your purchase is really appreciated, as it helps allows me to continue to write. Thank you.
Pressure canners & supplies...
When you are canning low acid foods, such as meat you need to use a pressure canner, NOT a pressure cooker. There is a difference.
I started with a 16 qrt Presto Pressure Canner. Mine doesn't have a pressure gauge.
NOTE: When deciding which size to purchase, always measure the distance from the surface of your stove to whatever may be hanging over your stove top! And buy the largest that will fit. Check the dimensions in the products description before buying.
I know several people that have gotten their pressure canner, only to find out it won't fit on their stove top. Talk about a very sad moment.
After buying my first pressure canner, I started saving for my All-American pressure canner. This time, I was looking for a size large enough to "double stack" (two layers of canning jars) my jars for larger canning jobs.
One of the things I really like about the All-American is that it is sturdier & far less replacement parts to replace.
Then start looking into buying extra supplies and parts for your canner. Remember one is none, two is one...
In other words, if something does happen (stuff hits he fan) and you don't have back up parts, you probably will not be able to can anymore. So, stock up on additional rubber gaskets, gauges, regulators, canning racks & utensils.
I started with a 16 qrt Presto Pressure Canner. Mine doesn't have a pressure gauge.
NOTE: When deciding which size to purchase, always measure the distance from the surface of your stove to whatever may be hanging over your stove top! And buy the largest that will fit. Check the dimensions in the products description before buying.
I know several people that have gotten their pressure canner, only to find out it won't fit on their stove top. Talk about a very sad moment.
DISCLAIMER:: I tend to promote the same products all the time. At this point I have decided to monetize these referrals via Amazon. They remain at the same cost to you, but I will start to receive a % of the sale. I promise that I will only link products that I personally have purchased & used & I will work at making sure each item qualifies for "free shipping" with a $25 purchase.
After buying my first pressure canner, I started saving for my All-American pressure canner. This time, I was looking for a size large enough to "double stack" (two layers of canning jars) my jars for larger canning jobs.
One of the things I really like about the All-American is that it is sturdier & far less replacement parts to replace.
Then start looking into buying extra supplies and parts for your canner. Remember one is none, two is one...
In other words, if something does happen (stuff hits he fan) and you don't have back up parts, you probably will not be able to can anymore. So, stock up on additional rubber gaskets, gauges, regulators, canning racks & utensils.
Sweet Potato Treats for Furbabies...
Plus, the great bonus on this is; that if you need some sweet potatoes for dinner you could rehydrate the treats.
This is so simple. First, I slice the sweet potatoes: about a half inch slice and cut in half if needed.
I parboil (cooked until just soft) the sweet potatoes.
After they cooled, I squash them flat (skin and all) on a cutting board. Then place them on the dehydrator trays.
Set the temperature for 125 degrees and let them roll, until the are crisp.
Just a couple extra tips:
I actually have both a Presto Dehydrator and an Excalibur 9 tray Dehydrator.
1) I mostly use my Presto for smelly foods, which I make Mr. Perky take to the garage. One of the neat things about the Presto is that you can purchase and add more trays that expands your capacity greatly.
2) The other items I have on hand and use frequently is the fruit roll up trays. But I use them in my Excalibur. The trays are thin, round, without holes in them and I actually have 8 & they just slide onto the Excalibur trays. Super helpful when you are doing liquid type dehydrating.
What I do here is simply share our preparedness journey. If you liked this post we would love it if you joined our Perky Prepping Gramma community on Facebook, comment or share. Plus it would just make my day.
I actually have both a Presto Dehydrator and an Excalibur 9 tray Dehydrator.
1) I mostly use my Presto for smelly foods, which I make Mr. Perky take to the garage. One of the neat things about the Presto is that you can purchase and add more trays that expands your capacity greatly.
2) The other items I have on hand and use frequently is the fruit roll up trays. But I use them in my Excalibur. The trays are thin, round, without holes in them and I actually have 8 & they just slide onto the Excalibur trays. Super helpful when you are doing liquid type dehydrating.
What I do here is simply share our preparedness journey. If you liked this post we would love it if you joined our Perky Prepping Gramma community on Facebook, comment or share. Plus it would just make my day.
Your
order is so very appreciated, because anything ordered through my
Amazon Associate links helps me to be able to stay home and write for
you.
Perky Prepping Gramma is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Food Saver Attachment Basics
We have had multiple discussions about the Food Saver as a great tool for vacuum sealing storage, particularly in canning jars. When you purchase your Food Saver you need to insure that it has an “accessory port”.
When I first started canning, I hoarded my canning jars, since I had so few. I didn't have a stash from years of canning or handed down to me.
Realistically I have found that canning jars are a VERY cost effective & efficient way to store food. Even buying them new they only cost a little over a dollar a jar.
We use our Food Saver Attachments frequently. You can find the attachments for sale on amazon.com for under $10 each. I recommend getting both the wide mouth and regular mouth attachment. Remember, if you spend over $25 (of eligible labeled items, they ship for free). See the links below.
This is photo album on facebook that goes over the simple basics of using a Food Saver for dry storage. Using the air port.
Kellene Bishop from Preparedness Pro has a wonderful instruction video,
TIPS:
If you are having difficulty getting a seal, try placing two lids on top, then the attachment. It will only seal the bottom lid.
If you are doing a powder type product, you can either place in individual plastic bags OR add a small coffee filter on the top of the jar to stop the fine powder from being sucked up into the tubing.
Feel free to add our own personal tips here or on Facebook & I will edit this post so we will now have a centralized location to refer people too, who are having questions.
Another tip from Tammy Milasmom: "Try taking out the Food Saver attachment's gasket and then reinstalling it. I have to do that constantly to get it to work."
I tend to promote the same products every time. At this point I have decided to monetize these referrals via Amazon. They remain at the same cost to you, but I will receive a % of the sale. I promise that I will only link products that I personally have purchased & used. .
This is the Food Saver that we use.
This is one that is less expensive
These are the Attachment lids:
When I first started canning, I hoarded my canning jars, since I had so few. I didn't have a stash from years of canning or handed down to me.
Realistically I have found that canning jars are a VERY cost effective & efficient way to store food. Even buying them new they only cost a little over a dollar a jar.
We use our Food Saver Attachments frequently. You can find the attachments for sale on amazon.com for under $10 each. I recommend getting both the wide mouth and regular mouth attachment. Remember, if you spend over $25 (of eligible labeled items, they ship for free). See the links below.
Kellene Bishop from Preparedness Pro has a wonderful instruction video,
TIPS:
If you are having difficulty getting a seal, try placing two lids on top, then the attachment. It will only seal the bottom lid.
If you are doing a powder type product, you can either place in individual plastic bags OR add a small coffee filter on the top of the jar to stop the fine powder from being sucked up into the tubing.
Feel free to add our own personal tips here or on Facebook & I will edit this post so we will now have a centralized location to refer people too, who are having questions.
Another tip from Tammy Milasmom: "Try taking out the Food Saver attachment's gasket and then reinstalling it. I have to do that constantly to get it to work."
I tend to promote the same products every time. At this point I have decided to monetize these referrals via Amazon. They remain at the same cost to you, but I will receive a % of the sale. I promise that I will only link products that I personally have purchased & used. .
This is the Food Saver that we use.
This is one that is less expensive
These are the Attachment lids:
Subscribe to:
Posts (Atom)