4 Reasons To Keep A Pantry

 In the Kitchen, Preparing  No Responses »
Dec 182009
 

I have always been inclined to have a pantry, perhaps it comes from being around my Grandma.  Who’s generation lived through the depression and was very skilled at stretching things.  It seems that more and more people have fallen into the practice of shopping weekly for all their grocery’s.  Keeping just enough food on hand for a few days.   Through out my live I’ve seen many times why this is not a good idea.  You really never know when having some staples stored up will be a huge help.

Storms

We live in a snow belt.  Just last week the schools were closed for 3 days and the roads also.  Yes they did open for short spells, but do you really want to drive on bad roads and then get stuck at town when they close again?  It’s a wonderful feeling to see the snow falling and not have to worry that your short on food, water and other supplies.  In the summer like wise storms can knock power out for hours or days.

Job loss

Another good reason for stocking a pantry is income loss.  I can’t count the times hubby has been laid off work with little notice, or weather has reduced his work hours.  Even a tax mix up can happen leading to your refunds being cut off.  Yes that happened to us a few years ago.   We went to town to shop and found a bill in the mail.  We knew we didn’t owe it but it took months to sort out.  Our income was greatly reduced during that time and we were able to live almost entirely off our pantry stores.

Price increases

Prices are always going up.  In the past few years we have seen more frequent price jumps as inflation affects all sectors.  Do you remember the grain crises a few years ago?  Almost over night a 8 kg bag of rice went from $6.00 to nearly $20.00!  Like wise wheat berries, as well as processed flour more then doubled.   With the price of grains rising it drove the prices of all grocery’s up.   Having a good stock of goods at home can help protect you from sudden increases.  It allows you time to save up to restock your goods, and to watch for sales.

Savings

Keeping a pantry saves a lot of money!  I don’t buy the same things every week.  Instead I have a master list of what our family uses.  I keep a base amount on hand at all times.  I mark off a list how many we have used and when I see a good sale I can replace them.   It’s even better if you can use coupons on sale items.  This helps since I normally don’t get caught having to replace all items that go up in price at the same time.

Check back soon to learn how to keep track of your pantry.

Homestead Series How To Roast A Chicken Or Turkey

 In the Kitchen, Recipes  No Responses »
Nov 112009
 

Every year around this time I see questions popping up on forums all over the internet.  How do I cook a chicken or turkey?  There are many things we didn’t learn at our mothers knee.  But there is no need to be afraid to cook tasty meals for your family.

Another problem I see often is “Help, I forgot to that the turkey!”.  Really unless your wanting to stuff the bird, there is no need to thaw.  Except for one Thanksgiving year, I have always cooked my chickens/turkeys from frozen.  This saves a lot of space in the fridge, since you don’t have a big bird taking up space all week.


How To Cook a Chicken or Turkey
  • Remove chicken from it’s bag and rinse well.  Place in a roasting pan.
  • Add a little water to the roasting pan.  I use a cup or so.
  • Sprinkle desired seasonings over the bird.  I like garlic powder, pepper, rosemary, marjoram
  • Place your bird in the oven at 350F.  I usually cover my roaster as I find the breast meat is more tender that way.  But if the lid doesn’t fit it’s not a big deal.  Add a cover of tin foil in the last hour of cooking.  This will help keep the ends of the legs from burning.
  • Check on your bird every few hours and baste with cooking juices.
  • For a dark brown skin, brush with olive oil.
  • Cook the bird for 20 minutes per pound.  If you have a thermometer the temperature in the thigh should be 180F. If you do not have a thermometer, your bird should be nicely browned the legs should be loose and movable away from the body.  Cut between the leg and the body and the juices should be clear.
Our video showing step by step, how to roast a chicken.

How To Can Cherry Pie Filling

 Canning, Recipes  2 Responses »
Jul 282009
 

It is cherry season!! My favorite way to buy cherries for canning is prepitted in 5 kg buckets. Its cheaper and saves a lot of time.

Recipe originally from http://web1.msue.msu.edu/msue/imp/mod01/01600844.html

Print
How To Can Cherry Pie Filling

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 7 Qourts

Ingredients

    1 Quart Jar
  • 3-1/3 cups Sour cherries, Fresh or thawed
  • 1 cup Granulated sugar
  • 1/4 cup + 1 tbsp Clear Jel
  • 1-1/3 cups Cold water
  • 1 tbsp + 1tsp Bottled lemon juice
  • 1/8 tsp Cinnamon (optional)
  • 1/4 tsp Almond extract (optional)
  • 6 drops Red food coloring (optional)
    • 7 Quart Jars
  • 6 quarts Sour cherries, Fresh or thawed
  • 7 cups Granulated sugar
  • 1-3/4 cups Clear Jel
  • 9-1/3 cups Cold water
  • 1/2 cup Bottled lemon juice
  • 1 tsp Cinnamon (optional)
  • 2 tsp Almond extract (optional)
  • 1/4 tsp Red food coloring (optional)

Instructions

  1. Rinse and pit fresh cherries, and hold in cold water. To prevent stem end browning, use ascorbic
  2. acid solution (see ascorbic acid).
  3. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot.
  4. Combine sugar and Clear Jel in a large saucepan and add water. If desired, add cinnamon, almond extract, and food coloring.
  5. Stir mixture and cook over medium high heat until mixture thickens and begins to bubble.
  6. Add lemon juice and boil 1 minute, stirring constantly.
  7. Fold in drained cherries immediately and fill jars with mixture without delay, leaving 1 inch headspace.
  8. Adjust lids and process immediately.
  9. Process pints or quart for 30 min, under 1000 ft altitude. 35 min 1001 - 3000 ft, 40 min 3001 - 6000 ft, 45 min above 6000 ft.
http://homestead-acres.com/blog/recipes/homestead-series-how-to-can-cherry-pie-filling/