Getting Prepared and Having Peace of Mind
January 2011
SENSIBLE FOOD STORAGE BY WENDY DEWITT- Come hear her sensible and entertaining approach to the right way to do your food storage. Her system is easy, affordable, and broken down into simple steps. She has traveled from coast to coast, teaching classes on food storage for over twenty years. Her brand new DVD is selling out everywhere. Come enjoy and hour of invaluable tips, a step by step walk through her “system,” and pick up a copy of her booklet, “Everything Under the Sun,” (a guide that goes with her talk and is chalked full of recipes and additional information to help you put the foods you love into your food storage).
You won’t want to miss this!
WHEN: Thursday, January 20th at 7pm
WHERE: June Ranck’s home, 5057 Gable Crest Ct., Cortona Hills
Food for Thought: Check out the book One Second After. It is a realistic look at EMPs (Electromagnetic Pulse) and the ability this weapon has to shatter our nation, literally within seconds. It’s a riveting story with thought provoking lessons on being prepared. PG-13 (some language)
Upcoming Cannery Dates for 2011: Sat 2/5, 9-11 am; Wed 3/23, 7-9 pm; Tues 5/17, 5-7 pm; 7/13, 5-7 pm; 9/20, 7-9 pm; Sat 10/15, 9-11 am
Did You Know: Many foods with high oil or high sugar contents cannot be stored in #10 cans because of the interaction with the metal, like chocolate chips, nuts, or raisins. You can significantly increase the shelf life of these foods by placing them in mason jars and using a Food Saver and a Jar Sealer attachment to vacuum the air out of the jars. Shelf life should be 3 years or more if you keep the foods cool.
Recipe of the Month: Minestrone Soup (makes lots!)
1 can green beans
1 can corn
1 can garbanzo beans
1 can kidney beans Combine ingredients in large soup pan
1 small pkg macaroni and cook until macaroni and carrots are
1 lb hamburger, cooked & drained done.
handful of chopped carrots (optional)
1 quart water
1 Tbsp dried parsley
1 tsp beef bouillon
1/2 tsp basil
1/2 tsp oregano
1/2 tsp pepper
1/2 tsp salt
1/2 tsp garlic powder
