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food preservation – Homesteader Depot

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Tag: food preservation

  • 9 Practical Emergency Foods And How to Store Them

    9 Practical Emergency Foods And How to Store Them

     

    Long term food storage is a good idea in many, many circumstances.  There are several basic food types that you should consider stocking up on that will last for years if needed.

     

    Beans

    Dried beans of every variety are super cheap and even easier to store.  Store them in a dark, dry and cool place for best results.

     

    Coffee and Tea

    Most of us consider ourselves in an emergency situation if we run out of coffee.  So, try to imagine going through an actual emergency without it…OH…THE HORROR!!!

    Just make sure you keep it in the right forms so it can last the longest.  Whole bean coffee stored in an air-tight container will last the longest.  This means you will also want to invest in a manual coffee grinder, in case the power goes out.  Of course, if all else fails, stick the beans you want to grind into a paper or plastic bag and start hammering.

    Tea is usually sold in sealed containers, so they store nicely until opened.  Then keep them in a cool, dark and dry place to avoid them becoming stale before you have the chance to brew them up.

     

    Fats

    The human body requires a certain level of fat intake to function properly.  We also use it to cook and bake, making it a staple of any person’s pantry.

    Butter, lard, olive oil, coconut oil and more can be stored for extended periods of time.  Butter can also be frozen if you have some in surplus.

    Additionally, coconut oil can also be used as a moisturizer and for a whole bunch of other functions including:

    • Body Moisturizer
    • Cuticle Softener
    • Face and Eye night cream
    • Facial Cleanser
    • Hair Conditioner
    • Lice Treatments
    • Shaving Cream
    • And soooooo much more.

    Store your all your non-animal fat sources at room temperature and away from heat and excessive light. Butter can also be stored at room temperature for easy spreading.

    Honey

    Honey never goes bad and is one of nature’s miracle foods.  Store honey out of direct sunlight.  Sometimes older honey may crystallize or harden.  If this happens, you just need to place the container its stored in, into hot water until it “melts” back into its thick syrup-like consistency.

     

    Oatmeal

    Oatmeal is inexpensive and can be used a number of ways including ground up to use as a flour substitute. Just keep it in a dry place.

     

    Rice

    When it comes to really long-term storage, white rice is the best option.  While not as nutritionally packed as brown rice, it contains less oil so it won’t become rancid.  Rice is a good item to have to make meals stretch a little further and then when paired with other foods, can add a variety of flavor and texture to your meal planning. Keep rice in an airtight container for freshness and to keep out the bugs.

    Suggested Article: 5 Simple Methods to Preserve Food

     

    Salt

    Salt can be used as a seasoning and a way to preserve food.  It’s also difficult to come by if the stores run out and it can’t exactly be grown in your garden. To keep salt safely stored and prevent its clumping together into one giant mass, store it in a sealed container, in a dry area.

     

    Sugar

    Essential for canning and baking, sugar is another one of those products that is hard to get if the stores run out.  Make sure it is stored in an airtight container to keep out pests, and placed in a cool, dry place.

     

    Wheat Berries

    Contrary to many other long-term storage food lists, flour isn’t the most idea.  While it can last for many months or even a year if stored perfectly, it can go rancid before you use it all, plus it can attract pests.

    Alternatively, wheat berries and other types of grain can be stored for several years.  Then, you can either grind them into flour or soak them to use as hot cereal. Two types to consider are hard white wheat and spelt. They should be stored in a cool, dry location.

    The Medicine Chest — how to deal with a disaster using alternative medicine. Check it out here>>>

  • Building Your Very Own Smokehouse

    Building Your Very Own Smokehouse

     

    There are a number of DIY smoker methods, ranging all sizes and prices.  If you only need to smoke small items or one medium item at a time, like a Christmas turkey, all you need is a large terracotta pot or unused metal trash can.

    But, if you need a good-sized smokehouse to help you prepare for winter on a homestead or other rural area, this design based on pallet wood should provide what you need without breaking the bank.  Its also designed so that you only need the most basic of woodworking skills to complete it.

    An important note about using pallets, most are treated with industrial chemicals. You’ll need to make sure that any pallets you use for this project are food grade wood.

    If you can get your hands on enough leftover wood from friends or other projects you’ve done, you can still use this plan; you’ll just need to adjust a little when the word “pallet” is mentioned.

    Materials List

    • 20-30 Deconstructed Food Grade Pallets or other Food Grade Wood
    • 4’ x 3’ Raw Corrugated Tin (this metal must be raw, do not use galvanized)
    • 3 Hinges
    • Aluminum Flashing
    • Aluminum Screening
    • Handle (for the door)
    • Heavy Duty Tin Foil
    • Screws – 2 1/2 inch stainless steel or other weather resistant screws
    • Screws 1 1/4 inch stainless steel or other weather resistant screws

     

    Select Your Materials

    Whether you are using actual pallets or sourcing your wood another way, there can be some challenges if you are working with low-cost or free materials.

    The wood you get will probably have some issues such as warping and splitting. But, if its free (especially if its free) it can be worth the hunting and sorting to keep expenses down.  Just consider that time spent as sweat equity.  If you are using pallets, you will need at least 20-30 for this plan.

    If you are using pallets, you’ll want to get your length from the middle of the panels, so the ends are trimmed off.  Doing this will help avoid splitting and remove most of the nail pieces you’ve just cut through. If you are using other wood sources, use the wood cut list below to create your pieces.

     

    Wood Cut List

    Make the following Cuts from 2x4s unless otherwise noted.

    1. 2 each 33”
    2. 2 each 70”
    3. 2 each 29”
    4. 2 each 6’ (Front End of Side Wall)
    5. 2 each 5’ 6” (Back End of Side Wall)
    6. 8 each 33” 2 x 2 (Used 2x2s or cut 2x4s in half lengthwise
    7. 8 each 32 ¾”
    8. 8 each 30 ½“

    Cut this from a 1×1 sized piece

    1. 2 each 5’4” (part 6)

    Cut these from Pallet Panels:

    1. 36 ¼“ pieces, enough to cover the left and right sides (part 10 and 11)
    2. 35 ¾” pieces, enough to cover the front and back (part 12 and 13)
    3. 38” pieces for the roof (part 14)
    4. 2 each 18” to 24” vent (part 15)
    5. 1 each 36” (Part 16)

    As a precaution against your wood splitting as you work, it’s a good idea to pre-drill and countersink each screw.

    Smoking your food is a great way to preserve your meat.  Check out this other method that will allow your food to last for up to 2 years.  Learn More Here>>>

    Getting Started

    Begin by putting together the 2 sides wall frames of the house that include the rack supports.

    Take one piece from the cut pieces listed above for the first side unless otherwise noted:

    #4 – 6’ Wall frame front

    #5 – 5’6” Wall back

    #6 – 4 pieces of 33”

    Make sure the bottom of your #4 and #5 pieces are squared at the bottom then attach the 33” pieces across at 24” from the bottom, 36” from the bottom, 44” from the bottom, and 52” from the bottom.

    NOTE:  Secure the cross pieces to the 6’ upright flush to the end, BUT secure the cross pieces on the 5’6” upright 1.5” in from the end.  This is to leave room for the #9 pieces later.

    Create the first side with the 6’ (front) board on the right and the 5’6” (back) board on the left.

    Create the other side with the 6’ (front) board on the left and the 5’6” (back) board on the right.

    When you’ve completed the 2 sides, you’ll have mirror image sections that resemble ladders with one side higher than the other.  The Difference in heights from front to back provides support for a slatted roof.

    The cross pieces become the rack (shelf) supports on the inside of the smokehouse.

     

    Making the Door Frame

    Next, you’ll need the two pieces each from #2 – 70” and #3 – 29”.  Simply connect them to make a 37” x 70” rectangle.

     

    Attach the 3 Sides Together

    To make the next steps easier, screw the door frame to the face of the walls for better stability. There will be a 2-inch difference at the top between the highest point of the side walls and the top of the door frame

    Related Article:  “Cooking Skills Every Homesteader Should Cultivate”

    Cut the Roof Angle

    Using a spare panel or another straight edge, draw a line from the back of the side panel to the front to create the slat line for the roof and cut off the excess.  Do this on both sides.

    Use the pieces from #1 to (33”) to span the width of the smokehouse at the front and back ends of each wall.

     

    Add the Rear Support Frames

    Attached both #9 pieces 5’4” to the backs of the side walls, under the roof supports.

     

    Adding the Paneling

    Starting with the Back, fill in your walls with paneling from the ground up, then move on to the left and right sides.

     

    Finishing the Door

    1. Unscrew the door from the smokehouse after the side and back paneling is in place.
    2. Add the hinges to one side
    3. Install the door frame to the house.
    4. Add paneling to the door in such a way that the door has clearance to swing open.
    5. Add the handle to the side opposite the hinges.

     

    Put on the Roof

    Attach paneling from the front to the back of the house, across the pieces that span the width.

    Screw on the corrugated tin.

     

    Building Your Smoke Rack Shelves

    Create wooden frames that fit inside your smokehouse and can slide on and off the supports constructed on the interior.

    Stretch your metal screening across and around the wooden frame to complete your “shelf.”

     

    In Conclusion

    With the most basic woodworking skills, scrap pallets and some determination, you could have your own smokehouse build by none other than yourself.

  • 4 Nifty Alternatives to the Standard Root Cellar

    4 Nifty Alternatives to the Standard Root Cellar

    If you have your own garden and:

    • You’ve used all your canning supplies
    • Your freezer is full
    • Your friends refuse to take any fresher produce off your hands

    Chances are you may need to consider an alternative method of storing your crops rather than just letting them all rot in their earthy homes.

    In cases like these, a good root cellar is an excellent alternative to mass vegetable homicide.

    However, unless you already have a handy hole dug in the ground complete with a door to keep out foraging animals.  You may need a viable alternative.  Fear not!  Alternatives do live among us and for your convenience, we’ve compiled a list just for you.

    So, without further ado, here are 4 alternatives to a traditional root cellar.

     

    Metal Can Root Cellar

    What you’ll need:

    • A Metal Trash Can and lid
    • Waterproof tarp or other covers
    • Straw
    • Shovel

    How to Do It:

    This couldn’t be simpler.  Dig a hole deep and wide enough to fit the can into with 3-4 inches left above the ground level.  Set the can into the hole and backfill the dirt around the can.  Fill the can with your root produce and put on the lid.  Pile several inches of straw on top of the lid and cover with the tarp to keep out rain and hold the straw in place.

     

    5 Gallon Root Cellar

    What you’ll need:

    • 5-gallon bucket with lid
    • Drill
    • Shovel
    • Straw (optional)

    How to Do It:

    Similarly, to the metal can version, dig a hole to fit all but the top 3-4 inches of the bucket. Drill several holes in the bottom of the bucket to provide drainage for any moisture that may get in.

    Fill the bucket with the veggies, place the lid, cover with straw.

    Upcycle a Fridge or Freezer

    What you’ll need:

    • Old Chest freezer/fridge
    • 15-20’ of 3-4” diameter PVC pipe
    • 2 PVC elbow connectors
    • 2 PVC T connectors
    • Tarp
    • Shovel

    How to Do It:

    Remove all the working parts.  If your unit still has Freon, you’ll need to have a pro remove and dispose of it properly.

    Once everything not needed is gone, cut two holes centered vertically on each side the diameter of your PVC pipe.  Measure and cut your PVC pipe to fit into the connectors when they are attached to the holes you cut into each side.  Attach the piping combos to the holes cut into the sides.  These provide air circulation to avoid mold and mildew from developing and spoiling what’s being stored.

    Once the “plumbing” is in place, bury the unit up to the bottom of the lid.

    Suggested Article: “5 Simple Methods to Preserve Food”

     

    The Zeer Pot

    What you’ll need:

    • One small unglazed clay pot with a lid
    • One large unglazed clay pot
    • Sand
    • Duct Tape

    How to Do It:

    This idea is based on an ancient way of keeping water cool in the desert or other hot regions.  The general mechanics involve taking advantage of the cooling process that takes place when an object sweats.

    Like our bodies also do when we sweat, a vessel made of porous material, like terracotta clay, will cool as the small amount of moisture that seeps through the pores evaporates.  This evaporation creates a cool enough environment inside the vessel that would rival any crisper drawer GE or Maytag can develop.

    Depending on the size of the pots you are using, you will probably want to put together your Zeer pot in the location you are going to keep it. Otherwise, you may be stuck with lugging a very heavy contraption across your patio. You’ll want to keep it in a shaded location that provides good air circulation around the pot.

    Begin by using the duct tape to seal the premade hole at the bottom of each pot. Next, add an even layer of sand to the bottom of the larger pot, just deep enough so that when you place the smaller pot on top of it, the rims of both pots are even with each other.

    How to Store Food All Winter Long…

    While keeping the smaller pot centered inside the big pot, fill the area in between with the sand and pack down. Once you’ve filled that area between the two pots with sand and evened it out on top, start adding water.  Continue to carefully add water until the sand is completely soaked.

    Clean out any sand and water that may have splashed or fallen into the inner pot.

    Cover the inner pot with a lid, then cover the whole Zeer with a damp cloth.  This will expedite the initial cooling process so you can start storing items more quickly. If you weren’t able to find a lid the right size, the damp cloth would work well on its own. Once the inside has had the chance to cool, fill it with your produce and replace the lid.

    [Must Watch Video] Build Your Own Root Cellar in Your Backyard For $400 <<<Watch Here>>>

  • [DIY] Simple Venison Jerky Recipe

    [DIY] Simple Venison Jerky Recipe

    When you’re stockpiling for an emergency, some foods are easier to preserve than others. Vegetables and fruits can be canned or dried.

    But what do you do to preserve meat? Freezing is effective for regular use, but it won’t help you if there’s no power. One of the best and most effective ways to preserve meat is by making jerky.

    Jerky is easy to make, healthy to eat and has a long shelf life. Making it can extend the life of venison and provide you with a healthy, protein-packed snack to get you through hard times.

     

    Preparing to Make Jerky

    Let’s talk first about what you need to make deer jerky. There are a few basic non-food requirements that you need to have in place.

    1. A freezer to freeze the meat before slicing it
    2. A food dehydrator or an oven with a low setting (150 degrees Fahrenheit)
    3. A very sharp chef’s knife or a meat slicer

    That’s it. Some people like to smoke their jerky, so if you have a smoker, you may want to consider that since it can add a nice depth of flavor to the finished product. However, you don’t need to smoke it. Our recipe, as you’ll see, includes a dash of liquid smoke to add a smoky finish.

     

    Our Favorite Deer Jerky Recipe

    Now we’re ready to share our favorite deer jerky recipe with you. We’ll walk you through it. Once you’ve made your first batch, you won’t want to go back to store-bought jerky.

    Here’s what you’ll need:

    • 1 pound of venison with the fat and skin removed
    • ½ c. soy sauce or tamari
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon steak sauce
    • 1 teaspoon liquid smoke
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon sea salt
    • ½ teaspoon ground white or black pepper

    Here are the steps to follow to make the jerky.

    1. Put the venison in the freezer. Partially frozen meat is easier to slice thin than raw meat.
    2. When the venison is ready, use a very sharp knife or meat slicer to cut it into ¼-inch thick slices.
    3. In a large bowl, put the soy sauce, Worcestershire sauce, steak sauce, liquid smoke, and spices, and whisk to combine.
    4. Add the venison slices and stir to make sure all slices are coated with the marinade.
    5. Place the bowl in the refrigerator and allow it to marinate a minimum of four hours. You can leave it overnight for a stronger flavor.

    When the slices have finished marinating, it’s time to cook them. The method and time will vary depending on whether you’re using a dehydrator or your oven.

    If you’re using a dehydrator, fill the trays making sure to lay the meat down in a single layer with no overlap. The usual setting is about 155 degrees, and it should take four or five hours.

    To make jerky in an oven, lay the venison in a single layer on cookie sheets. Preheat the oven to 150 degrees Fahrenheit and put the jerky in. It will take eight to ten hours.

    In either case, you’ll know that the jerky is done when you can pick up a slice of meat and bend it without breaking it. Store the jerky in plastic bags or jars at room temperature or in the refrigerator to extend its shelf life.

     

    Flavor Variations

    Once you’ve made your first batch, you can experiment with new flavor combinations. Adding some fresh ginger to the marinade will give your jerky a spicy kick. If you want a little sweetness, try adding some brown sugar. Venison and apples are a classic combination, so you can try substituting ¼ cup of organic apple cider vinegar for the soy sauce.

    Store-bought jerky simply can’t compare to homemade. We hope this recipe inspires you to give it a try.

    Do you have a favorite jerky recipe or ingredient? Tell us in the comments!

     

    With over 1000 easy-to-prepare Paleo recipes and 10 week meal plan, you can stop stressing about your food, and start enjoying the healthy energetic body, weight loss, mental sharpness, and positive attitude you gain from eating only wholesome, natural ingredients that truly nourish.  <<<Check out the Recipes HERE>>>

  • 7 Steps for Easy Canning

    7 Steps for Easy Canning

    If you decide to get into the wonderful world of canning, be prepared to experience some of the more flavorful food you’ve ever experienced at a fraction of the cost. Canning allows you to pick or buy produce when it’s at its peak maturity and preserve that flavor year-round. The simplest canning process is Water Bath Canning.

    To get started you’ll need a few inexpensive basics, many of which you may already have, or be able to find at your local thrift store or flea market. The absolute essential musts are:

    • A pot that holds enough water to cover any sized jar.
    • A Jar Lifter or Canning Rack, or at least something to help you remove the jars from boiling hot water.
    • A set of jars with the seals and rings intact.

    I found this inexpensive, complete set on Amazon “9 piece canning set”

    Getting to Work

    Step 1

    Fill your canning pot about one-third full of water and a secondary pot completely full.  Heat water until hot, not boiling.

    Step 2

    Wash your jars seals and lids, then keep warm until ready to be filled.

    Step 3

    Prepare food and fill jars according to the recipe you are using. Remove air bubbles by running a non-metallic utensil around the inside of the jar. Wipe the rim of the jar with a clean, damp dish towel or paper towel.

    Step 4

    Place the seal and ring on the jar and gently finger tighten.

    Canning is a great way to “stockpile food”, check out this “Complete System for Building a Delicious Food Stockpile”

    Step 5

    Place a small board or hand towel in the bottom of your canning pot to keep the jars from making contact with the bottom.  Place jars in your canning pot making sure the water can flow freely around the jars. Add hot water as needed until the jars are covered at least halfway up.

    Step 6

    Cover and bring to a full boil. Start timing according to your recipe.

    Step 7

    When your time is up, turn off the heat, carefully remove the jars and set upright to cool. As the jars cool, the seals pull down into the vacuum that is created and compress with a small pop.

    When They’re Cool

    After jars have cooled, press on the lid to check the seal.  It should be sucked down, not popped up.

    If you find a jar didn’t seal, just put it in the fridge and use the food within 2-3 days like you would leftovers.

    Caps will sometimes rust if left on during storage so it’s a good idea to remove the screw caps then wash the jars.  If one gets stuck, just leave it one and try to use that jar of food first.

    Label the jar with the food type and date and store them in a dark, dry and relatively cool area like a kitchen pantry.  Avoid storing them in direct sunlight, or in utility rooms with where they will be exposed to heat or high humidity.

    A Note on Jelly, Jam, and Preserves – What’s the Difference?

    They may all look the same in their jars, but there are differences, mostly in what form the fruit is in when it’s prepared for canning.

    Preserves

    Once upon a time, preserved fruit was just that. Whole or large chunks of fruit preserved in sugar for use out of season. Not designed to spread on toast, they were more often opened and served as a side dish in the absence of fresh produce.

    Jams

    These still contain pieces of fruit but they have been pulverized into pulp.  Lately, Jams and preserves have become almost interchangeable but at one time there was a considered difference between the two.

    Jelly

    Jellies are made using only the juice of the fruit that is then thickened so it can stand on its own.  Usually with pectin, sometimes with gelatin.

    Tip: How to Properly Store Your Food and Increase its Shelf Life

  • Common Canning Mistakes to Avoid

    Common Canning Mistakes to Avoid

    Home canning is one of the best ways to preserve food, and every homesteader should try their hand at it! You’ll love being able to make huge batches of all kinds of canned food, and save for gifts or for food through the winter. However, since it is food preservation, it is very important that you do it properly.

    These canning mistakes have the potential to actually make your canned food highly dangerous, so make sure you are following canning safety protocol before you dive in and start experimenting.

    Here are some of the worst canning mistakes you can make, that you should definitely make sure to avoid:

    1. Using an untested recipe

    Don’t improvise! Plenty of the work you’ll do in the kitchen has room for substitutions, creativity, and improvisation, but not canning. Use a recipe you know has been tested and successful. There are many wonderful, reputable sources out there for tested, proven safe recipes, so follow one of these rather than making up your own.

    2. Using non-canning jars

    When you care canning, always use jars that are made specifically for canning (they’re not hard to find!) Back in the day, it was normal for people to re-use jars for canning, but these days, cans aren’t manufactured the same, and they’re not up to the task of safely containing canned food. Use proper canning jars, and you can reuse these as long as they stay in good contition. Of course, you can’t reuse all lids, which leads us to…

    3. Reusing lids that are not meant for reuse 

    Most of the time, lids are only meant for reuse, so be very certain lids are meant for multiple uses before recycling. There are only a few brands that you can do this with. So, to be safe, you’ll probably want to use your old lids for non-canning food storage and simply buy a new set of lids when needed.

    4. Using jars that have been damaged

    Always make sure your jars have no chips or cracks in them before canning. Inspect the rim carefully, as well as the body of the jar, to make sure there are no small imperfections. Cracks or chipped rims can cause the jar to either break during canning, or not seal properly, spoiling the food.

    5. Leaving improper headspace

    Headspace is incredibly important to follow, this is why your tested recipes are crucial! Leave the proper amount of headspace in the jar, it’s there for a reason. Too little and your jars could burst, too much, and oxygen will get into the jar, causing spoilage.

     

    These mistakes are easy to avoid, and will ensure the safe preservation of food. Canning is a great skill to have, so make sure to keep these points in mind so your next canning session is successful!

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  • Keeping Your Harvest Year-Round (Infographic)

    Keeping Your Harvest Year-Round (Infographic)

    Whether you’re gardening or carefully shopping local and in season, the healthiest way to consume what you reap is to preserve it well so you can make the most of it!

    Produce turns quickly, but you can prolong the benefits of a fresh harvest with some smart planning and thinking ahead. There are so many great ways to preserve food, and this amazing infographic from Fix.com shows you how.

    We write a lot about food preservation here on Homestead Depot, but this infographic is a great guide to the overall concept of food preservation, and it gave me some great ideas! Hope you enjoy:

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    Long-Term Survival for Homesteaders…

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  • Tips for Freezing Produce at Home (Infographic)

    Tips for Freezing Produce at Home (Infographic)

    As you are planting your spring garden, make sure you have a plan for how to use up all the delicious produce your garden will yield! Or, if you’re getting ready for the farmer’s market season to start up again and would like a quick and easy way to preserve the delicious in-season produce you can get there, consider freezing!

    Freezing is a simple and fast way to preserve produce to easily reuse when needed, but you’ll want to make sure you’re doing it right!

    We put together this infographic to use as a guide for how to freeze produce quickly and easily at home. Enjoy!

     

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