Now you know how to dry-can and have yet another food storage option to help you quickly build an emergency food supply.
Dry-Canned Butter
Dry-canning butter is a simple process and will be something that you’ll really thank yourself for in an emergency situation. Not only will it be a great cooking ingredient, but also it will be good for bartering because it’s a luxury item that most people won’t think to stock. Use full-fat, good-quality butter; this is one of those times that it just won’t do to cut corners. If you can get fresh organic butter, that’s even better. Storing in half-pint jars may be best if there are just a few people in your family, because it will begin to go rancid quickly without refrigeration.
• Full-fat butter, salted or unsalted
• Half-pint jars, lids, and bands
1. Heat your jars in the oven at 250 degrees F for 20 minutes. Meanwhile, prepare lids and bands by simmering them over low heat in a small saucepan.
2. Melt the butter over low to medium heat. Each half-pint will hold about ½ pound of butter.
3. Pour the butter into the jars using a funnel and perhaps a ladle.
4. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight.
5. Add the lids and bands. Tighten fingertip tight. Jars will seal as the butter cools. When jars are room temperature, put in the fridge or someplace cool so that the butter solidifies, and then store in a cool, dry place out of the sunlight. As long as it seals, it will be good for up to 3 years.
Yields ½ pound of butter per half-pint jar.
Vacuum-Packing
The enemies of dried foods are moisture and air. The previous section discussed how valuable dry-canning can be to combat moisture and air, but what if you need to leave in a hurry or don’t have a lot of space for storing food? You may want to consider vacuum-packing. You’ll need a vacuum-packing machine and bags. Here are some tips to get you started:
If a food needs refrigeration prior to vacuum-packing, it’s going to need refrigeration afterward as well.
Before you vacuum-pack your dried foods, do the moisture test on them: Place them in a jar with a lid or in a resealable bag for a few hours. If there’s condensation, the food isn’t dry enough and should be dehydrated some more. Spoilage is still an issue.
Foods high in oil such as nuts will still go rancid even if you vacuum-pack them.
Vacuum-pack single servings or daily servings only. Once they’re open, the spoilage clock is ticking.
Make sure that all the air that you can possibly get out of the bag is out.
Vacuum-packing food is a fairly simple process but will vary slightly depending upon your vacuum-packing machine and bags. In general, however, all that you’ll need to do is put the food in the bag and seal it according to the manufacturer’s instructions. Date it and store in a cool, dry place until you’re ready to use. Remember to rotate your stock and follow storage directions.
One final point that is important to maintaining a good emergency food supply is proper rotation. To ensure that the older foods are being eaten first, date everything and place the newest food in the rear of your supply. That way, all you have to do when you access your stored foods is take the product that’s in front. And it’s one more way to make sure that your hard work isn’t wasted. After all, even food that you prepare yourself isn’t cheap, and wasting is an expensive proposition.
SECTION 4
Quick and Easy Prepper Recipes
We’ve discussed how to can foods in boiling water baths and in pressure canners. We’ve talked about dehydrators and dry canning and even touched on vacuum packing. But what about when you’re really in an emergency situation? Hopefully, you’ve stored your foodstuffs and heating methods so you can continue to prepare hot meals.
To make outdoor cooking infinitely easier, you really should consider investing in at least one medium-sized Dutch oven, a fire rack, and a set of iron skillets in different sizes. If you have the extra resources, a kettle with a tripod is great. Remember that food isn’t just about survival; it’s also about morale and keeping spirits up. You can still eat good meals even in stark circumstances… as long as you prepare.
Since cooking on an open fire is the most common way to cook without power, this is the method used for most of the following recipes. Most of them transfer very well to traditional cooking, too, so don’t feel like you have to wait. They’re delicious!
Breads
Bread is a staple survival food; it helps fill you up and provides valuable carbs for energy. All of these breads can be baked or fried, and you can also add herbs, seasonings, or chopped fruits or vegetables to them if you’d like.
Basic Piecrust
This can be used for anything from desserts to potpies and is a quick, easy source of flavor, fat, and carbs. Use your canned butter (see the chapter on dry canning) and dry goods.
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 2/3 cup butter, chilled if possible
• 4–5 tablespoons cold water
1. Combine the flour and salt in a bowl, and then cut in the butter until it is spread throughout the flour in pea-sized chunks.
2. Add 4 tablespoons of the water and combine gently. If it’s too dry to hold a ball shape, add the other tablespoon of water until the pie dough forms without being sticky. If it gets too sticky, just add a sprinkle of flour.
3. Separate into two balls. When ready to use it, lightly flour a surface and roll 1 dough ball out with a glass, a bottle, or a rolling pin, if you have one, to desired thickness. Use immediately.
Yields 2 piecrusts.
Simple Bread
It’s not fancy, but it will do.
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3 tablespoons baking powder
• 2 tablespoons shortening or butter
• About ½ cup water or canned milk
• oil for skillet
1. Mix the flour, salt, and baking powder together in a bowl, and cut in the shortening until it resembles pea-sized crumble.
2. Add the liquid a little at a time until the dough is kneadable but not sticky.
3. Lightly oil an iron skillet and heat over medium fire. Drop the dough into the skillet, and fry on each side until brown.
Yields about 4.
Johnnycakes
• 2 cups cornmeal
• 2 eggs or the equivalent in reconstituted powdered eggs
• ¾ cup water
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• oil for skillet
1. Mix all the ingredients together in a bowl, and heat a greased skillet over medium fire. Your batter should be thin but not runny—similar to pancake batter. If it’s too thin, add a bit more cornmeal. If it’s too thick, add a little more water.