Well, for most of my life I didn’t. I never even saw a real fig till I had kids, but fig newtons were my dad’s favourite cookie when I was growing up we’ve shared a long history of sorts. These chewy fruity cookieshave been popular with children and adults in North America long before my dad was born. Who knew? And who knew they were so easy to make at home? (see below for recipe1)
Figs have always been synonymous with the Mediterranean for me, just a little out of reach but the world has become a smaller place over the years, and probably most of us are familiar with how they taste (even if it’s only from the cookies).
Recently freeze dried figs have come into my life, so my interest has been peaked, and I was curious about whether I even wanted to be interested in them. Spoiler alert: I found am most definitely interested – read on. Freeze dried figs are the closest to the taste and nutrition of fresh figs; next best thing to eating them freshly picked from your own backyard fig tree.
Figs are not only nutritious,, but have been supplying people of ancient times with a life sustaining fruit that could travel far distances without spoiling. A fresh fig simply turns into a dried fig.
It is believed that figs originated in western Asia (think of Cyprus, Israel, Jordan and Turkey), and have been cultivated since time immemorial (at least 5000 BC). Carried by travelers they spread throughout the Mediterranean and as far away as Central America, China, Japan, India, South Africa and Austraila, even as far north as southern Germany and California. Fransiscan missionaries planted figs in southern California in 1769 and they have become and important commercial crop. Depending on the type, fig trees can produce fruit for up to ten months of the year.
They contain substantial amounts of vitamins and minerals such as potassium, copper and manganese as well as dietary fiber which helps with digestive health, as well as with bone density and glucose metabolism. The B vitamins are all present in figs, most notably vitamins B1, B5 and B6. Figs are more commonly eaten fresh, but since that is too far out of my reality, I’m more interested in learning about dried or freeze dried figs. 100 grams (10-12 dried) figs is only 74 calories!
They are eaten Fresh, Dried, as a Powder, infused in a hot drink similar to tea, made into jams and paste, even made into a fig syrup, and alcohol. And evidently, we now know, they’re available as a freeze dried fruit (grown in California). Freeze drying figs locks in all those nutrients. Take a closer look – https://shop.wiseharvestfreezedriedfoods.com/cindy
Huh, who knew? It seems Figs are of tremendous value to those who understand them.
What are your thoughts about this formerly mysterious fruit?
My new find: a recipe for homemade fig newtons. Haven’t tried it yet, but it looks great. I”ll let you know. 2
chutney, enchilada sauce, hoisin sauce, ketchup (x2), peanut sauce, pesto, plum sauce, sweet & salsa, sour sauce, teriyaki sauce – and a few bonus recipes
This post came from a bigger one called HOMEMADE MIXES that just kept growing and growing. At length I finally had to divide it into sections to keep it manageable. Hence – the separation – sorry about any inconvenience it may have caused in your searching.
HOMEMADE ENCHILADA SAUCE
Stir to combine these dry ingredients: 3 T flour 1 T chili powder 1 t cumin 1/2 t garlic powder 1/2 t crushed dried oregano leaves 1/4 t salt pinch cinnamon 3 T oil – your choice 2 T tomato powder 2 cups vegetable broth 1 T vinegar – your choice Directions: 1. Heat 3 Tablespoons of oil to sizzling temperature, add spice mix and stir to toast. 2. Whisk in 2 Tablespoons tomato powder, then slowly add 2 cup vegetable broth. 3. Bring to a boil, then reduce heat and gently simmer till thickened a bit. 4. Remove from heat, and stir in 1 Tablespoon vinegar. Let sit till ready to use, or cover and refrigerate.
HOISIN SAUCE
Hoisin sauce is a thick, dark, fragrant sauce commonly used in Chinese cooking, in a stir fry, or as dipping sauce for Asian dumplings. Lots of different recipes – give this one a try. 1/2 cup soy sauce 2 T dark molasses 2 T honey 1 T toasted sesame oil (darker and more flavourful than regular sesame oil) 2 T rice vinegar 1/4 cup peanut butter 3 cloves garlic finely minced 2 T sriracha sauce or your favourite hot chili sauce 1/2 t black pepper 1 T miso paste 1/4 cup water with 1 T cornstarch made into a slurry
Directions: In a small saucepan over medium high heat, whisk together everything except cornstarch slurry. When sauce is bubbling, whisk in cornstarch slurry continuing to stir and simmer till it begins to thicken. When it is the desired consistency, remove from heat. Makes almost 2 cups. Pour into a pint jar and allow to cool. STORE in fridge for 4-6 weeks. Use it to glaze salmon, ribs, chicken, shrimp – a little goes a long way as it is highly concentrated.
HOMEMADE KETCHUP – 2 variations
It’s ironic that in most cases, condiments were homemade at first, and then commercially reproduced to taste as close to homemade as possible. Not really possible – but we become so accustomed to the commercial variation that we now try to make the homemade version taste like IT. How backwards is that? The homemade version is all about natural flavours and ingredients. Super easy, and tastes so much better than commercial if FRESH tasting is important to you.
HOMEMADE KETCHUP #1 For when you have lots of FRESH Garden tomatoes that need to be used up.
– Fresh Tomatoes – salt and pepper – optional: fresh garden hot pepper – a little of your favourite vinegar: apple cider, red wine, even balsamic? Your choice. – Tomato Powder1 * some people might add a little sugar. I never have – it doesn’t appeal to me at all, but you do you.
Chop fresh garden tomatoes into a saucepan. Small, medium or large? Depends how many tomatoes you’re trying to use up. No need to peel tomatoes.
Put on medium low heat and bring to a boil. Be attentive at the beginning to prevent scorching; a lot of tomato juice will be created, but be sure your heat at the beginning isn’t too high. Stir frequently as it comes to a slow rolling boil.
At this point, you can cover the pot and let it gently simmer (just below the boiling point), for about an hour. Set the timer every 10 minutes to remind you to check on it, and give it a stir to prevent scorching.
To clarify: simmering is just below the boiling point. It uses moderate heat to soften foods slowly over time, before gradually adding seasonings and other ingredients.
After about an hour, you should notice that a lot of the tomato ‘water’ is evaporating and the sauce is thickening. Add a little salt. Since you’re working with an indefinite amount of tomatoes, I can’t tell you how much salt. Taste test. Start with 1/4 teaspoon and taste. Add 1/4 teaspoon at a time, taste testing as you go.
I really like what black pepper does to a savoury dish, so I add the same amount of pepper as I do salt. Once you’ve salted to your taste, add the pepper. Try adding equal amounts – you might be surprised at how much you’ll like it. I think black pepper is very under used in our culture.
If I have a nice garden pepper on the counter, I’ll chop it finely and add it. It adds some zing.
Add a little vinegar if you want. I generally choose a basil vinegar that I’ve made previously, but use what you have.
* Tomato Powder will thicken your ketchup adding beautiful colour, texture and that familiar tomato acid. Again, since you’re working with an indefinite amount of tomatoes to start with, it’s hard to say how much TOMATO POWDER you’ll want to use, but don’t over do it. Start with a tablespoon at a time, and stir to completely incorporate. Add another tablespoon and incorporate till you’re happy with the texture and taste.
That’s IT! You’re done. The way Tomato Ketchup was supposed to be.
HOMEMADE KETCHUP #2 For when you do not have fresh garden tomatoes – no worries, you’ve always got tomato powder.
1 c. *Tomato Powder2 3 1/2 c. water 1/3 c. honey or sugar – your choice 1/2 c. Cider Vinegar 2 tbsp. freeze dried chopped onions 1 tsp. salt 1/2 tsp. garlic Powder 1/2 tsp. black Pepper 1/2 tsp. dry Mustard 1/8 tsp. ground Allspice
directions: In a medium sized pot combine all the ingredients. Stir to mix and bring to a boil, continuing to stir frequently. Reduce heat and gently simmer, stirring frequently till ketchup reaches the perfect consistency for you. Expect that to be about 45 minutes – depending on thickness desired. Pour into glass jar and refrigerate. , continuing to stir frequently. Reduce heat and gently simmer, stirring frequently till ketchup reaches the perfect consistency for you. Expect that to be about 45 minutes – depending on thickness desired. Pour into glass jar and refrigerate. Mine yielded 2 pint jars. Best to let it sit for a day to allow flavours to fully blend.
STORE 2 – 3 weeks in the fridge. Use as you would normally use regular ketchup.
PLUM SAUCE – 2 variations
A sweet, tangy, and utterly delicious savoury sauce – bursting with flavour. It doesn’t matter what kind of plum you use. They’re all going to make it a little bit different, but that makes it unique to the year. Blue plums, black plums, red plums or even green plums – or a combination of some. Whatever you have on hand. *Try adding some rhubarb if you have some left at the end of the season. How to use plum sauce in? and in what dishes? As a dip: Typically plum sauce is used as a dipping sauce for Asian egg rolls or spring rolls or Asian dumplings. A sweet and tangy contrast to the crispness of an egg roll. But don’t stop there! Meat: Use as a glaze when grilling chicken or pork; or on the table as a sauce to serve along side of pork roast. Crackers: spoon a dollop on to of cream cheese and crackers. Or on a charcutere’ platter. Vegetables: Drizzle over your roasted vegetables, or make a quick homemade salad dressing: start with your favourite oil and vinegar (try balsamic), with a little dijon mustard. Stir in a tablespoon or two plum sauce. Stir Fried Meal: Add a few spoons full to your stir-fries right at the very end. Cranberry sauce substitute: Use as you would a cranberry sauce with chicken or turkey. Use as a spread the next time you make turkey sandwiches.
Plum Sauce #1 – Simple
5 cups pitted and chopped fresh plums – or 4 cups if you’re chopping them in smaller pieces (dicing) – about 1.5 – 2 pounds 1/3 cup apple cider vinegar 1/3 cup brown sugar 2 T soy sauce 2 cloves garlic minced 1-2 T grated fresh ginger or 1-2 teaspoons ginger powder 1/2 t red pepper flakes (optional) * try switching out 1/4 – 1/3 of the plums for an equal amount of rhubarb – for a tangy twist
directions: 1. Put all together in medium sauce pan, bring to boil over medium heat. 2. Reduce heat to low and simmer till sauce is thickened slightly – could be up to an hour. 3. Mash with a potato masher, or if you want a smooth consistency, puree with a blender. Personally I prefer more texture so I don’t puree, but go ahead and do you.
Remember this is a ‘sauce’, not a jam. The thickness you’re looking for is a little runnier than jam; something that can be spooned or even poured. That’s it! It’s so easy its almost embarrassing. But its SO good. The vinegar, soy sauce and brown sugar are such a sweet and yet tangy combination. The perfect compliment to a tangy plum flavour. This will be good in your fridge for a week or so. But if you’ve got a lotta plums, double or triple it and process in pint (500 ml) or 1/2 pint (250 ml) jars in a hot water bath. Process for 15 minutes once the hot water bath returns to a rolling boil. Label with date and description and store up to two years.
*tip – this amount will yield about 3 250 ml jars / 1 cup / half pint. 10 cups chopped plums yielded 3 500 ml jars / 3 pints OR 6 250 ml / 1 cup / 1/2 pint for more direction on home canning click HERE
Plum Sauce #2 – more robust
16-18 cups (about 4 pounds plums pitted and chopped) 1 medium onion, diced 3 large garlic cloves minced 1.5 cups brown sugar 1.5 cups apple cider vinegar 1/2 cup shredded fresh ginger OR 1 Tablespoon powdered ginger 1 Tablespoon ground mustard 1 teaspoon cinnamon 1+ Tablespoon red pepper flakes 1/2 teaspoon cloves
directions: 1. Bring to a boil over medium high heat, stirring frequently to prevent scorching. 2. Reduce heat to medium low and gently simmer 60-90 minutes, stirring every few minutes.
I am usually making preserves according to the produce I have on hand that I want to find good use for. It’s a rare time I buy an ingredient for a recipe. I choose recipes to match what I HAVE on hand. That’s the whole point – to use what I have. Q: So what if you don’t have enough plums to make this recipe? A: be flexible. What do you have that will compliment the flavour and profile? In the season of plums, I generally also have apples, and the last of the rhubarb left. Perfect! Both are excellent companions for the taste of a plum sauce. So here’s a suggestion variation: Substitute half of the plums for apples and/or rhubarb. Will it taste exactly the same as plum sauce? Of course not. But will it be good and will you like it? Why wouldn’t you? Open your mind – be flexible and be creative. And yes, it taste’s great.
PEANUT SAUCE (for Spring Rolls)
*I use this sauce to pour over or as a dip for Spring Rolls, but the truth is – it’s so yummy I may or may not eat it by the spoonful. 2/3 cup peanut butter 1/4 cup T rice vinegar 1/4 cup soy sauce 1/4 cup liquid honey 2 T sesame oil 4 cloves garlic minced 1/4 – 1/3 cup water (start with 1/4 cup and add a little more if needed Whisk together to make creamy but dip-able sauce. Can store in fridge for a week or two.
*BONUS – Spring Roll recipe Spring rolls can seem intimidating, but you’ll get the hang of it quickly and be a pro in no time. It’s kinda like folding a burrito but tighter. The first few won’t be perfect, but don’t stress out – you’re just gonna eat ’em anyway.
filling: thin rice noodles, finely shredded: lettuce, cabbage, carrot; long thin cucumber wedges; chopped green onions, fresh cilantro and fresh mint. Small amount of sesame oil and little bit of salt. 1. Cook noodles in boiling water for 2-3 minutes. Test. DON’T over-cook. 2. Drain and rinse immediately in cold water. Drain again. OR 1. Soak them in warm water (not cold, not hot) for 10-15 minutes till softened. 2. Drain and rinse in cold water. Drain again. T 3. Drizzle 2 T sesame oil over top and 1 t. salt to keep from sticking together. Set aside. *hint: have everything ready to go so that you can focus on the rice paper and folding.
wrapper: Rice Paper Sheets building the rolls 1. lay a round rice paper sheet one at a time in a pie plate of cool water – 10-20 seconds till pliable. Lay on a clean tea towel and place a few pieces of lettuce about one-third from the bottom of the wrapper. You want to leave a couple inches open on the two sides for wrapping. 2. Add remaining ingredients in whatever order you prefer, but I like to do – lettuce, cabbage, carrots, green onions, topped with a couple wedges of cucumber and then sprinkled with the chopped herbs . Leave the top third of the wrapper open for wrapping. 3. Gently pull the bottom of the wrapper up and over the filling. Try to keep the filling as tight as you can as you roll upwards, until the filling is enveloped. Pull the sides over to enclose the filling completely. Continue rolling till fully wrapped.
The more you do, the tighter they’ll get. You may have to eat the first one to get rid of the evidence of it.
PESTO
I am a huge fan of PESTO – in fact, many PESTOS. I grow a lotta Basil for the sake of Pesto, but don’t limit yourself to just basil. You can use many different green herbs, or a combination of some of them. A whole new world of pesto awaits. I have a few different Pesto recipes elsewhere on this site, so instead of pasting them all here – I’m including the links. basil pesto oregano pesto nasturtium pesto radish green pesto I hope you’ll go check them out, and even make up a batch or two in the summer when all is fresh and green.
SWEET AND SOUR SAUCE
Sweet and sour sauce is a exactly what its name suggests: sweet AND sour. Many people use a splash of red food colouring to give it it’s signature red colour. Don’t do that! Use my secret ingredient to get a full bodied flavour, and an all natural, gorgeous red colour.
I grew up on sweet and sour meatballs or short ribs – complete with food colouring. It was the way of things in those day. You could go out and buy a bottle if you crave that food colouring, but it’s SO easy to whip up your own. It tastes better. is free of all those nasty “unpronounce-ables”, and it’s cheap. Great to use as a Dipping sauce for ribs, egg rolls, and dumplings. Great to serve your meatballs in, or to even add to your pulled pork dish. Great to use in your stir fried vegetables and chicken over rice. Great to use as a glaze when grilling chicken pieces, hamburgers or porkchops. Great to even use as a pizza sauce for an Asian twist. Be creative.
In small saucepan, dissolve 1/2 cup brown sugar in 1 cup pineapple juice Bring to a boil, then reduce heat. Create a cornstarch slurry with 1 1/2 Tablespoon cornstarch and 2 Tablespoons water. Pour into the pineapple juice and stir while it simmers and begins to thicken. Add 3 Tablespoons of *TOMATO POWDER* and continue stirring to completely dissolve. Add 2 Tablespoons soy sauce and 1/2 cup rice vinegar, continuing to stir. When its the perfect consistency, turn the heat off and serve!
Pour into a pint jar and allow to cool. Makes almost 2 cups. STORE in fridge for 2-4 weeks.
TERIYAKI SAUCE
1 cup water 1/4 cup soy sauce 1/4 cup brown sugar 2 T honey 1/2 teaspoon powdered ginger 1 garlic clove minced OR 1/2 teaspoon garlic powder
2 T cornstarch mixed into a slurry with 1/4 cup cold water and set aside
Combine everything except cornstarch slurry into a small sauce pan. Bring to medium heat and whisk ingredients till thoroughly combined. Slowly add cornstarch slurry whisking constantly till its thickened to desired consistency. Use as you would any other teriyaki sauce. Make ahead and Store in a glass jar in the fridge for 4-6 weeks.
SALSAS
a Salsa is any of a variety of sauces used as condiments for tacos and other Mexican origin dishes. They can be raw or cooked, used as sauces or dips, and are generally served at room temperature. A similar condiment with an Indian flare is chutney.
MANGO CUCUMBER SALSA with LIME 2 cups freeze dried mangoes OR fresh mango diced 2 cups freeze dried cucumbers OR fresh cucumber diced 1 cup freeze dried red bell peppers OR fresh pepper diced 1/4 cup freeze dried chopped onions OR 1/2 medium red onion diced finely 1/4 cup vegetable oil – your choice 1/2 cup water if using freeze dried OR 1/4 cup water if using fresh 1 T Lime powder OR juice of one lime (don’t be afraid to add more LIME) up to 2 T honey 1/2 c chopped fresh cilantro
Combine all produce in a bowl.
Prepare dressing on the side and drizzle over top.
Let sit for a few minute before serving.
* When you’re using freeze dried ingredients you can prepare this ahead in a jar, all except for the liquids. When you’re ready, just pour into a bowl, add water and oil, stir to combine and presto! You’re done. You’ll have to forego the fresh cilantro, or add it later. This is wonderful for me because I can have ‘fresher-than-fresh’ mango salsa any time it appeals to me. You can store this freeze dried ‘mix’ in a sealed jar for 6 months to a year. Once it is prepared, you can keep it in the fridge for up to a week.
FRESH RHUBARB SUMMER SALSA click link for recipe I call this ‘summer salsa’ because of the many other ingredients that are plentiful in a summer garden, but not so plentiful in the spring as early as rhubarb is ready. This combination is terrific, delicious all by itself. Who said rhubarb has to be sweet? When you use it as a vegetable, you’re a little more willing to use less sugar. Only 1 tablespoon of brown sugar with over 8 cups vegetables.
FRESH RHUBARB CHUTNEY click link for recipe I love the sweet spicy smell that fills the house with this gorgeous spiced rhubarb chutney. So delicious, you can eat it straight. Personally I wouldn’t can it, simply because I’d prefer not to cook it that long, but you can always freeze the fresh rhubarb so that you can make this a few times in the off season. So quick and easy, and the bonus is that your house will smell GREAT! Lovely served over pork roast, beef or chicken– or wherever you use chutney. Enjoy!
Have fun with all these different sauces. Be flexible and be creative. I hope you’ll share your successes with me below.
Tomato Powder is an important part of my kitchen staples. I use it often. You can buy it, or make it by dehydrating your garden tomatoes, then powdering them in the blender. When I make my own, I try to be careful not to powder too finely, as I prefer a more ‘flakey’ texture. *Tomato powder WILL absorb moisture from the air and compress in time. No worries, just use a fork to loosen it and use it anyway. It’s still excellent quality, just responding to the moisture. Keep a tight lid on it to prevent that as much as possible. ↩︎
Learn how to make and use TOMATO POWDER. Recipes and suggestions. Click HERE
We have my 88 year old mom living with us. She’s been here several years and we love having her. It’s not without adjustments of course, on both sides, but over all its been a good fit. For the most part she’s quite healthy and active for her age. Occasionally we’ve have some medical problems we needed help with. A few times in the last few years, she’s been in the hospital for issues that are not so minor when you’re 88. She has the beginnings of dementia, and though she can function in her normal day-to-day, when she’s sick of course, or when other things throw her equilibrium out, she becomes even more easily confused.
Gramma Great playing a game of Racko with great grandson Deacon
sourdough muffins with freeze dried blueberries
During one of her hospital visits, when she was there for a week or so, she was very confused and I didn’t want her to be alone. I sat with her every day and into the evening until she fell asleep, and was back every morning before she woke up. She’s hard of hearing and its difficult for her to understand what is going on, even though she’ll look right at the doctor when he’s talking, smile and nod as if she understood everything he tells her. It’s confusing for everyone else when she does that, because all her signals are that she heard you. You actually have to stop, and ask her “Did you understand what I said?” No one ever does that of course. She’ll easily give the wrong message simply because she didn’t understand the question. In an environment like a hospital, its easy to get confused—and that can be scary. This is very time consuming for me, so ‘things’ I would normally do get set aside for awhile.
freshly baked loaf of sourdough bread
There certainly wasn’t time for things like grocery shopping, but people still need to eat right? Dan was still packing a lunch to work, and I was still preparing meals for those who lived here and those who came by to visit Mom. Let’s face it—eating is something we all do. Every Single Day, whether it’s convenient or not. And if we’re not making our own meals, we’re buying them – because going without is not really an option.
Sour dough crepes made with freeze dried eggs. Served with freeze dried peaches and black berries
Several times I wondered about going to the grocery store, but honestly, I never really had a need to. I had everything I needed right here in my pantry, including freeze-dried fruits, veggies, dairy, and meat that were all healthy and nutritious – “fresher-than-fresh”. And meal prep gave me a distraction while still being present. Nevertheless, I found myself being quite amazed that I didn’t feel any compulsion to go to the grocery store, but there simply wasn’t anything we needed.
Why amazed? Because a few weeks before all this happened, Mom had gone to stay with my sister for a bit while Dan and I went on a pre-planned vacation. The week before we left, I cleared out the fridge—used up or gave away every last perishable item in there. When we got home, I considered grocery shopping . . . but I didn’t need anything, so – I didn’t. And now it had been several weeks of not going to the store. No fresh milk, no fresh eggs, no sour cream or ‘fresh’ produce in the fridge. No bread.
Mujadara with freeze dried onions, served with freeze dried green beans. and homemade tzatziki with freeze dried cucumbers.
Shortly after picking Mom up from my sisters is when she went into the hospital, and we started that unexpected routine. By the time I decided to go to the grocery store and pick up some fresh asparagus and a few other traditional things for Easter dinner, it had been 10 WEEKS since I had been shopping. I picked up some of the niceties – perishable vegetables, fruit, and a few dairy items. That was all I felt I needed.
So—what’s my point?
Sometimes life just happens. It doesn’t have to be some big emergency or crisis. Sometimes it can be as simple as you’re just busy, or your priorities temporarily shift, and the “everyday” stuff—like grocery shopping—just doesn’t fit in.
Fajitas with freeze dried peppers, served with rice n beans with ground beef and cheddar.
But what if you didn’t have to worry about that detail?
What if your pantry was stocked with whole, simple, healthy, shelf-stable food you could count on when life gets hectic? No stress. No scramble. Just open the cupboard and make a meal. What if much of those food items were freeze dried? so you had confidence in the high quality and level of nutrition? What if that included FRUIT, MILK, EGGS, VEGETABLES and yes, even MEAT? What if it included things like SOUR CREAM and BUTTER? What if it included things like CHEESE and Complete MEALS? What if you didn’t have to wash, peel or chop any of that because it was already done? What if you didn’t have to brown the meat because it was already cooked.
Italian wedding soup made with freeze dried sausage crumbles, onions and spinach.
Whether you’re thrown a curveball and you spend several days in the hospital; or you find yourself caring for a loved one for long hours in each day; or perhaps you’re the one who’s sick and you are not well enough to tend to the normal errands like grocery shopping, or (heaven forbid), you find yourself stuck in the house isolating because of something unforeseen like say, . . . a pandemic; or the truckers go on strike and too many shelves at the grocery store are empty, or perhaps you find yourself without power for a few days; or you experience unemployment; or some unexpected expenses cut into your budget and you simply have nothing left at the end of the month; or any number of different scenarios – what if you didn’t have to worry about the detail of food?
Samosa pancakes made with freeze dried onions, peas, green beans, peppers, and potatoes; served with fresh applesauce.
Let’s face it—eating is something we all do. Every Single Day, whether it’s convenient or not. And if we’re not making our own meals, we’re buying them – because going without is not really an option.
What made the difference in my situation? Having a well stocked pantry was certainly one of the things that took the stress over meals out of the equation. But that on its own, is not enough. I adhere to the rule of “STORE WHAT YOU EAT, and EAT WHAT YOU STORE”. Simply put, this means I am familiar with what’s in my pantry, and I am comfortable preparing it. I know how to use it.
freeze dried shredded beef served with homemade stuffing, freeze dried mashed potatoes, freeze dried corn, fresh carrots and freeze dried green beans
Decades ago, when Dan and I were just starting our life together, and our kids were little, money was tight, with the only flexibility in our budget being ‘groceries’. If something had to give, it was always gonna be in the grocery department, as that was the only place there was flexibility. Perhaps you can relate. I considered possible scenarios and I worried how they might affect my children. I wanted to shield them from the hard things in life. I wanted them to be comfortable, and to have confidence that our family was doing okay. No matter what.
I didn’t want the worry of debt to hover over our heads. Life is full of worries as it is, I didn’t want preventable ones to crowd in. The solution to all of these things was ‘preparedness’. Dan and I saw eye to eye on this. Being prepared meant many things, but one of the simplest things was to STORE WHAT WE EAT, and to EAT WHAT WE STORE. I cannot begin to tell you of the peace of mind that comes from planning ahead and managing those PREVENTABLE worries.
That philosophy has made our life much more comfortable in every single way. Life is hard enough. It doesn’t make any sense to make it harder because of lack of planning.
yogurt bowl with freeze dried berries and freeze dried spinach. Don’t knock it till you try it. DElicoius and super nutritious. Complete protein, fresher-than-fresh produce.
In the situation that prompted me to reflect and write this post – before having my elderly mom live with us, I hadn’t had the experience of being at someone’s bedside day after day after day. There had been prior reasons that prevented regular grocery shopping, but this was a new one. I cannot express the comfort of not having to worry about it. The weightless peace of mind that attended us as we navigated those weeks. And yet, the comfort of outward things continuing on as ‘normal’.
Tabouli with freeze dried tomatoes, onions, peppers and cucumbers
Several years ago (2009 to be exact) I discovered a new line of freeze dried foods that became a game changer in the way I lived my life of preparedness. Yes, we had tried freeze dried food before, but we didn’t much like them. This was different. Yes, we had tried some of the longer shelf life food before, but they were horrible. Yes, food storage was important to us, but variety was an issue, and vegetable were pretty much non existent.
I was introduced to THRIVE LIFE freeze dried foods, and they became the game changer. Soon after, I decided I wanted to be the one to introduce others to the solutions I found here. I did that. And I’ve been doing it ever since.
Because life just happens, . . . . . but we still need to eat. Even if its inconvenient. You could say “Peace of mind” is my big WHY.
If you’d like to learn more about it – go ahead and check out my link.
In today’s fast-paced world, convenience and nutrition must go hand-in-hand. One product that has gained significant popularity over the years for its long shelf life, ease of storage, and nutritional value is freeze-dried food. Whether you’re an outdoor enthusiast, a survivalist, or simply looking for an efficient way to preserve your meals, freeze-dried food is an excellent option. But what exactly is freeze-dried food? and how does it benefit you?
In this post, we’ll dive into everything you need to know about freeze-dried food, including its benefits, uses, and why it’s quickly becoming a staple in so many households in North America and Europe, with new facilities springing up in Central and South America, Asia, and even Africa.
Have you wondered about any of these common questions people ask about Freeze Dried foods? What is freeze-dried food? – How does freeze-drying preserve food? – Is it safe to eat? – How long does freeze-dried food last? – Can freeze-dried food be rehydrated easily? – How does freeze-dried food compare in nutrition as fresh food? – How do I store freeze-dried food properly? – Are there any preservatives in freeze-dried food? – How do freeze-dried meals compare to dehydrated meals? – What is the difference between freeze-dried and dehydrated food?
What is Freeze-Dried Food?
Freeze-drying is a preservation process where food is frozen and then placed in a vacuum, causing the ice in the food to turn directly into vapor without going through the liquid phase. This process removes moisture from the food, leaving it lightweight and shelf-stable while retaining much of the food’s original nutrients, flavour, and texture.
How ’bout: 1. How do you rehydrate freeze-dried food? 2. Can you eat freeze-dried food without rehydrating it? 3. How much water do you need to rehydrate freeze-dried food? 4. How long does it take to rehydrate freeze-dried food? 5. Can you cook freeze-dried food? 6. Can freeze-dried food be used in recipes? 7. Is freeze-dried food suitable for camping and hiking?
All good questions, and very common for the beginner. In order, here are some brief answers: 1. You dehydrate dehydrated foods. You REFRESH freeze dried food. Foods that are thicker or harder, need a little more time. Foods that are delicate refresh very quickly. 2. Can you eat it without refreshing. Absolutely, in fact its a popular way to eat it – right outta the can, as a snack. 3. How much water do you need? NOT much. Generally you barely cover the food with water. 4. Let sit from a couple minutes to up to about 30 minutes, depending on what it is. Then drain. seconds to several minutes. 5. Can you cook with it? Absolutely. And it will take a lot less time. 6. Can it be used in recipes? For sure! Use it the same way you would fresh, except adjust water content, and get used to dinner being ready a lot sooner than before. 7. Is it suitable for camping or hiking? 100%! So lightweight, easy to snack on or to refresh.
Unlike traditional drying methods like air drying or dehydrating, freeze-drying maintains MORE of the original food’s nutritional content because the process takes place at low temperatures, ensuring that heat-sensitive vitamins and minerals are preserved.
The Benefits of Freeze-Dried Food
freeze dried foods compared to the same food purchased in a grocery store IF those fruits were picked ripe when all phytonutrients are developed, AND flash frozen within 4 hours of harvest
Long Shelf Life One of the primary advantages of freeze-dried food is its exceptional shelf life. Since freeze-dried food contains hardly any moisture, it can last anywhere from 10 to 30 years (depending on storage conditions). This makes it an ideal choice for emergency preparedness, survival kits, and long-term food storage.
Lightweight and Compact The freeze-drying process removes up to 98% of the food’s water content, making it incredibly lightweight and easy to pack. This is why it’s commonly used for camping, hiking, and backpacking. With freeze-dried meals, you can carry a substantial amount of food without the bulk.
Retains Nutrients Commonly asked questions: 1. Does freeze-dried food lose vitamins or minerals during the process? Freeze-dried food retains much of its original nutritional value. The preservation process preserves essential vitamins and minerals, ensuring that you get the same nutritional benefits as fresh food. 2. Is freeze-dried food suitable for people with food allergies or sensitivities? ABSOLUTELY. For all intents and purpose, it is just as if it was fresh. 3. Are freeze-dried meals low in calories? Nope. Not any more or less than the original food because as soon as you refresh them. they are the same thing. 4. Can freeze-dried food be part of a balanced diet? You Bet! 5. Is freeze-dried food suitable for babies or toddlers? It is a perfect choice for infants – right from early baby foods.
So, whether you’re enjoying freeze-dried fruits, vegetables, or meals, you’re still getting a healthy option.
Convenience and Easy to Prepare Freeze-dried food is easy to prepare. To rehydrate, you simply add water to the freeze-dried food and wait a few minutes for it to return to its original state. This ease of preparation makes freeze-dried meals perfect for busy individuals or anyone who doesn’t feel they have the time to wash, peel, and chop – not to mention the following clean up.
Variety and Versatility Freeze-dried food isn’t limited to just fruits and vegetables. You can find a wide range of dairy, proteins, and even freeze-dried meals, including full entrees like pasta dishes, soups, and even desserts. This variety ensures that you have plenty of options to choose from when meal planning or prepping.
How Freeze-Dried Food is Used
Emergency Preparedness and Survival Kits One of the most common uses for freeze-dried food is in emergency preparedness. Whether you’re planning for a natural disaster, power outage, or an unforeseen event, having freeze-dried meals on hand ensures you’ll have access to nutritious food when you need it most. Freeze-dried food is a crucial component of survival kits and bug-out bags due to its long shelf life and ease of transport.
Outdoor Adventures (Camping, Hiking, Backpacking) Outdoor enthusiasts swear by freeze-dried food because it’s lightweight, compact, and convenient. Carrying bulky canned goods or fresh produce on a hiking or camping trip isn’t practical. Freeze-dried meals, however, offer an easy, lightweight alternative that doesn’t compromise on taste or nutrition. Plus, with an array of options available, you can enjoy a variety of meals while out in the wilderness.
Everyday Meals and Convenience Freeze-dried food is becoming more popular for everyday use. Busy families and professionals can rely on freeze-dried meals as a quick and easy solution for lunch or dinner. With no need for refrigeration and a long shelf life, freeze-dried food is a pantry staple that’s always ready when you need it.
Travel Whether you’re traveling abroad or going on a road trip, freeze-dried food can be a lifesaver. It doesn’t require refrigeration, making it perfect for those who need portable, nutritious meals while on the go. Simply pack a few freeze-dried meals, and you’ll always have something healthy to eat no matter where you are.
How to Store Freeze-Dried Food
Proper storage is key to maximizing the shelf life of freeze-dried food. To keep your food fresh for as long as possible, store it in a cool, dry place away from direct sunlight. When storing the food you freeze dried yourself, a vacuum-sealed container or mylar bag with oxygen absorbers is an excellent choice for long-term storage. This helps protect the food from moisture, oxygen, and light, all of which can reduce its shelf life.
The Future of Freeze-Dried Food
As people’s needs for convenient, nutritious, and long-lasting food grow, the freeze-dried food industry will continue expanding. More companies are investing in freeze-drying technology to offer a broader range of food options, from gourmet meals to organic produce. Innovations are being made to improve the taste, texture, and variety of freeze-dried food, making it even more appealing to a wider audience.
Cost & Accessibility
Is freeze-dried food more expensive than regular food? All food these days is shockingly expensive. Freeze dried food looks like it cost more, and in most situations it is. But the the thing to remember is: there is zero waste, and no trim. That ends up being quite economical.
Where can I buy freeze-dried food? See below.
Can I freeze-dry my own food at home? You sure can. See below.
What brands make the best freeze-dried food? In my opionion, I prefer the quality and fresh taste of THRIVE LIFE foods.
How do I know if freeze-dried food is high quality? Stick to the brands with accountability. Look at reviews. Listen to personal recommendations and referrals.
so if freeze dried food is so wonderful, why don’t you freeze dry yourself?
Yes I’ve been asked that before. Many times in fact. And I admit it must seem incongruous when considering how fully I advocate a self reliant lifestyle. I garden organically. I feed my family ‘garden-fresh’ as much as possible. I can, freeze, dehydrate, and ferment. I juice, and I pickle, I make my own bread, and grind my own flour. And yet . . . . I do not freeze dry. I BUY my freeze dried food. Where is the harmony in the lifestyle I choose when I choose to buy my freeze dried food instead of freeze drying it myself? You’re not the first to ask.
The truth is – I’ve considered it. I’ve looked very closely as a matter of fact. And if I thought for one minute that I could do a better job than what I’ve already found – I’d BE that person. But these are the facts that influence my decision to continue doing what I am currently doing.
After trying multiple different brands of freeze dried food over the years, I finally settled on THRIVE LIFE. I was first introduced to it in 2008. I began purchasing it in 2009 – primarily for food storage. But while acquiring it as a storage food, I learned about it’s nutritional superiority – which validated my personal choice in a big way, but still didn’t influence my day to day meal preparation. I continued buying groceries the same way I always had, making meals the same way I always had. One day, while throwing some mushy peppers from the fridge to my compost pail – I was struck by the ridiculousness of what I was doing. I thought to myself “I KNOW that I have the most nutritious food on the planet downstairs. I know it will last at least 25 years, and I also know it will last me a year in the pantry once I open it. And I know we LIKE it. And yet, I continue buying groceries the same way I always have, knowing its not as fresh as I once thought it was, and throwing out too much of it because I didn’t get TO IT in time. There is something really wrong with this picture.” That moment was a defining moment, a fork in the road you might say, and everything changed after it. I decided to learn how to use it; and that choice opened up a whole new world. A wonderful new world.
I have confidence in the quality of THRIVE LIFE freeze dried food. And after 16 years (and counting), I never cease to be impressed – sometimes even amazed.
They have a guarantee that is pretty compelling; they call it their NUTRILOCK GUARANTEE. In a nutshell, the Nutrilock Guarantee is a 40+ step process that they never compromise, ensuring the highest quality. Like for instance: they meet with the growers and suppliers to ensure they continue to meet their high standards of production, including soil conditions and overall processes. They verify that each supplier follows strict food safety plans, they work with customers and consultants to design products that are desired and relevant for today. They use ONLY Grade A products. They prohibit foods from companies or countries that don’t meet their strict food standards. They do not use any artificial colours, flavours, sulfites, MSG, or hydrogenated oils. When possible, they select products that are Non-GMO and gluten-free. They verify that each harvest takes place at the peak time frame of ripeness. They flash freeze produce within 2-4 hours of harvest to maximize flavour and lock in nutrients. . . . . . . click HERE to see more
Because of all these factors, I simply do not believe I can duplicate the quality. *I have a productive backyard garden, and from it, we eat pretty much all our vegetables and most of our fruits during the season. But we live in a city, and cannot produce enough to feed our family the whole year.
I ‘put-up’ all the excess from our garden. But I’d have a hard time getting it from the garden to the freezer inside of four hours. I might get some of it from the garden to the table in a short time if I really set myself to accomplish it. I can get it from the garden to the kitchen counter inside of four hours, but I don’t think I could pick it, wash it, chop it, bag it and label it, and have it in the freezer in that amount of time.
Everything begins deteriorating in the hour it’s harvested so you’re in a race with the clock. Every hour I don’t get it taken care of means more nutrients lost.
I can’t possibly grow the variety of vegetable that I can buy through THRIVE LIFE: like broccoli, corn, green beans, kale, mushrooms, onions, peas, three different peppers, spinach, squash, tomatoes and zucchini. Or fruits like: apples, bananas, four kinds of berries, peaches, pineapple, mangoes and cherries. Not the mention the dairy and meat products.
If I can’t grow them, that means I’m purchasing them from the grocery store. But since I live in central Alberta, that means I’m buying them a week or two or three after they were harvested – ‘unripe’. What would be the point of that?
I figure if I had to buy them TO freeze dry, I might as well buy them freeze dried already.
Considering the price of a good quality freeze dryer, I’d have to save a lot of money on the food, before I reached the break even point – while simultaneously not compromising the quality of the food I’m processing.
I just don’t believe I could do better than what THRIVE LIFE is providing. I’m sure there are some who might be able to. But I know myself, and I know what my garden can produce. I also know I’ll get busy out there when I’m picking produce, and by the time I get it all in the kitchen, the clock will be ticking, and by the time I get it on trays and into the freezer (the first step in the process), I’ll be past the four hours THRIVE LIFE ensures. I also know that I don’t have scads of room in my freezer at any given time for trays of food that need to be frozen before they can go into the freeze dryer. I also know I don’t grow bananas, pineapple, mangoes, peaches, cranberries, or lots of other things I like – and I’m not buying them from the grocery store, to go into the freeze drier. If it comes to that, I’ll buy them already preserved.
Those are my personal reasons for continuing to purchase the food instead of freeze drying it myself, but I fully support someone else’s decision to do different. We’ve all gotta do the best we can do.
conclusion
Freeze-dried food is a game-changer for anyone looking for convenient, nutritious, and long-lasting food options. Whether you’re prepping for an emergency, heading out on an adventure, or you simply need an easy meal solution right now, it’s got you covered. With its impressive shelf life, lightweight nature, and ease of preparation, it’s no wonder that freeze-dried food is becoming a staple in homes, 72 hour bags and survival kits across the globe.
If you haven’t yet explored the world of freeze-dried food, now is the time to start. Whether you’re looking to add to your home food storage, your kitchen pantry or you’re embarking on your next outdoor journey – freeze-dried food is the perfect companion for your adventures.
I teach workshops on how to use it, including a LIVE Cooking show I do with some friends on ZOOM once a month. Always the 2nd Thursday of each month at 2:00 pm mountain time, we give four recipe demonstrations featuring the food that is currently on sale. We have a Q&A at the end, and the main body of it is recorded so we can share it later. We even have draws for prizes just to make it more fun. Mark your calendar right now for the 2nd Thursday of every month. 2:00 sharp Mountain time (adjust to your time). I hope you’ll sit in some time. Here’s the link to join me. The passcode is ThriveEx
Hey friends! Join me for a LIVE Cooking Show where we will be whipping up some easy, mouthwatering meals using freeze-dried ingredients that will change the way you think about cooking! What’s in it for you? See how to make quick, tasty meals in minutes Get exclusive tips on saving time & money in the kitchen WIN PRIZES! Bring a friend (or two!) and get extra chances to win! Zoom Link: https://us05web.zoom.us/j/4033604361 Password: ThriveEx
Whether you’re feeding the family, hosting a backyard dinner party or whipping up something quick for a weekday meal, pulled pork is always a guaranteed pleaser. You can serve it with your favourite BBQ sauce and sides, in sandwiches and tacos, or over nachos, but have you ever served it over top a perfectly crispy waffle? Don’t knock it till you try it. My first introduction to chicken on waffles was a complete surprise. This just takes that favourite dish to a whole new level. How bout adding the flavour of maple syrup? Better yet, add a splash of sriracha sauce at the end for some extra zing.
What if I told you it could BE ON THE TABLE in less than half an hour? I know right! True story. Read on.
*full disclosure: this is not my recipe. I just wanted it written down somewhere so that I could share it. It originated with Chef Todd Leonard 1 (see below).
I am not a vegetarian but I do not eat much meat and could easily imagine a life without it. However, I live with people who DO like to eat meat, and I’m okay with that, though I do NOT like to handle raw meat. Having freeze dried meat checks off a few boxes for me.
Box 1: Food storage is important to me – not just for those BIG emergencies where the sky comes falling down, but for the more frequent emergencies like job interruption, like unexpected expenses, like illness that keeps one from shopping or meal preparation, like – I dunno, maybe something WAAAY out there, like a pandemic that keeps us out of the stores . . . . so many other of the day to day realities of normal life. There is something to be said for the peace of mind that comes with preparing for those times. Properly sealed freeze dried food has a shelf life of 25 years. Once opened, it generally will last up to a year if protected from the moisture in the air.
Box 2: Saving money is important to me, by NOT cooking more meat than we need at any given time (meaning we either ate too much, or we ate leftovers for too long, or we wasted food by throwing it away, or worse – all three). Now I just prepare exactly what I want.
Box 3: Convenience of putting a NICE meal on the table in less than half an hour. Thrive Life freeze dried meats are all precooked and in some cases, lightly seasoned. You can even eat them straight out of the can!
Box 4: Never having to touch, smell or deal with raw meat. BIG box for me.
I’ll admit – waffles and meat never used to fit together in my mind UNTIL I tried it a few times. Now this is one of our favourites. So put away your slow cooker and get over yourself. You don’t need to thaw, precook or shred the meat. It’s already done.
*Someone recently told me they spooned the pork mixture onto the waffle maker, and poured the waffle mix over top! Wowzers! Definitely trying THAT next time I make this recipe.
I am using mostly freeze dried ingredients here (FD), but not to worry – you can substitute with equal amounts of garden fresh in every case. And if you have a pork roast in your freezer, but not the freeze dried pulled pork – not to worry. Just slow cook it like you would for any other ‘pulled pork’ recipe (without all the seasoning). What you’re going to end up with is cooked pulled pork – just the long way around. Freeze dried pulled pork is delicious and accessible – the short cut way. Amounts intended to serve 4 or 5 people
Ingredients normal stuff in your kitchen: 3 Tablespoons vegetable oil 2 Tablespoons Soy Sauce 2 Tablespoons Brown Sugar 2 Tablespoons Maple Syrup water 1/4 cup butter
* optional: add more FD vegetables as desired. Green Peppers, Asparagus, Green Beans, Peas, Kale, Spinach . . . . etc Put away your cutting board. These vegetables are already washed and sliced.
Waffles: 2 cups all-purpose flour 1/2 teaspoon salt 1 T baking powder 2 tablespoons white sugar 2 large eggs 1 ½ cups warm milk 1/3 cup vegetable oil
Sift all dry ingredients together, set aside. Beat eggs and oil into milk. Pour liquids into dry ingredients and stir to moisten all.
OR use 2 cups of your favourite Pancake mix or try my mix (recipe in this blog site) + 2 eggs (beaten) to whatever liquid your mix calls for *tip: 2 T Thrive Life Scrambled Egg Mix +3 T water = 1 egg
Directions: 1. refresh PULLED PORK by putting it in a jar or container with a lid. Add 3 cups warm water, fasten lid and roll the jar ensuring all meat is moistened. Set aside to allow to soften 10-15 minutes. A little longer isn’t going to hurt. It is helpful to gently tumble the jar every few minutes.
2. make Waffles: Preheat seasoned waffle iron and pour batter onto oiled, HOT griddle. Approximately 1/4 cup in each quadrant. Close waffle iron and watch the time. I leave mine for 4 minutes until they’re toasty brown, but every waffle iron is probably a bit different. Cook waffles and set aside.
3. Pork mixture: Using a large skillet, heat oil and lightly toast onions and garlic till aromatic and slightly browned.
4. Add the moistened pork with remaining water. Stirring gently (so as not to break up the delicate meat), add all the vegetables and Chef’s Choice Seasoning, adding extra water (1/4 cup at a time) as needed to keep the mixture wet. Last time I made this in addition to the onions, I used red peppers, green peppers, chili peppers, green beans and spinach.
5. Add brown sugar, soy sauce and maple syrup. Reduce heat and simmer gently another couple of minutes stirring, till all vegetables are moistened. If mixture is too dry, simply add a little more water. Taste test and season with salt and pepper to taste if desired (I never add either as I find the Chef’s Choice is perfect for me).
6. Remove from heat and add butter, allowing it to melt and emulsify. Give it one final stir.
As mentioned above: *Someone recently told me they spooned the pork mixture onto the waffle maker, and poured the waffle mix over top! I’m loving that idea! Definitely trying it next time I make this recipe.
Unlike many freeze dried meats, PULLED PORK is a ‘high fat’ meant, which affects its open shelf life. Once the can is open, use it within a few weeks. Personally, I always write the date I open a can on the lid so I can stay on top of it. In the case of PULLED PORK, I put it in the fridge to buy me an extra week or two. If I know for sure I’m not going to use it right away, I’ll put it in the freezer part of my fridge to buy another week or two. Don’t forget about it – USE it! For this reason, I generally buy the smaller cans so that I can use them more efficiently, and I ALWAYS buy them when they are on sale.↩︎
I cannot tell you how many times I’ve had the “one-and-done” conversation with people who are rightly concerned about investing in long term food storage but don’t want to be inconvenienced by it.
Being compelled enough to invest money into food storage, buying a bunch of it all at one time, and then (having their conscience soothed), put it away and forget about it. Their thinking is that they have done their due diligence, with minimal inconvenience and now can get on with life giving no more thought to it.
The first time I heard this philosophy was a friend many years ago. They had learned of a new brand of food being sold locally, that had a very long shelf life. It was kinda pricey but the shelf life was attractive. They bought a year’s supply for their family of four, stacked it into a corner of their basement, and brushed off their hands so-to-speak. They were more than content with this marvelous plan; they had their food storage and didn’t have their life complicated with having to eat it. Simple. I admit, the idea was a little unsettling to me; it didn’t seem that life could really be that easy. Fast forward a couple decades. My friend had passed away of cancer. Their children had grown up. Her husband had remarried and moved to a different city. He called me one day. They’d had a house fire! All was lost including their long term food storage, which he had carried with him ten years before. Insurance had provided the money to replace it and he wanted to do exactly the same thing they’d done before.
1. USE IT
The reason he called me? Because he knew that at the time I sold Thrive Life foods, a relatively new brand of freeze dried food. “Just give me a reasonably varied assortment of food like I had before.” he said. He had no intention of ‘wasting’ it by eating it. It was intended as 100% food insurance, to be packed away again. We talked about the fact that most of the food he had depended on to ease his conscience for so long, was well over 20 years old, and not all of it was freeze dried, meaning it didn’t have the 25 year shelf life he thought it did. We talked about what he’d had previously – including milk and eggs (neither of which at the time he bought it, claimed to have the 25 year shelf life he believed everything had). As a friend, my counsel was to USE some of the food he was buying for two very important reasons: 1) to KNOW what one had, and 2) to know HOW to use it. Long term food storage is not the same as buying perishable food from the grocery store. It requires a little different ‘thinking’ to get used to it. He was adamant about “not bothering with all that”. What he had done two decades ago was conscience soothing and he wanted more of that.
We came up with a reasonable selection, and it was sent to him – which he stacked in a corner somewhere to never think about again.
His details involving the house fire may have been unique, but his philosophy was not. I have had that same conversation with many people over the years.
them: “Oh freeze dried food! I have a ton of that in my basement.” me: “Great. How do you like it?” them: “Oh, I have no idea; I’ve never used it.” me: “Why not?” them: “Because its FOOD STORAGE! And besides, I haven’t got a clue what to do with it.” me: “How long have you had it?” them: “We got it the year after we were married.” me: “How long have you been married?” them: “37 years.” me: “Wow. You know its 12 years past its expiry right? You don’t have milk and eggs in there do you? them: “Yes.” me: “Well, I know the food you’re talking about, and the shelf life of milk used to be 5 years, and eggs was 3 years. Those are over 30 years past their expiry date. You might wanna dispose of them. . . . . I wouldn’t even open them if I were you, just throw them out. . . . . So, . . . just curious, when were you planning to figure out how to use this food anyway?”
I have another friend who had pretty much the same idea. She had a lotta long-term-food-storage that she’d never had any intention of using, but a few years ago it became alarmingly evident to her that it was waaaay past its prime. She doesn’t want to waste it, (and waste all the money she spent on it), she wanted to learn how to use it. She had no recollection of how long she’d had the food (decades she admits), and there was no date on the cans. Apparently the labeling laws have changed since then.
My counsel? To USE it of course. I promised to come over and show her how to use them. We opened up her first can – broccoli. It was absolutely indistinguishable. Looking nothing like broccoli should, and smelling terrible. Nothing anyone would want to eat. “What can I do with it?” she asked. “Throw it in the compost.” was my suggestion. We opened a can of spinach with similar results.
On the left is dehydrated spinach that was deliberately left on the shelf waiting for some emergency that would justify opening it. No one could remember how old it was, and the owner mistakenly believed it was freeze dried when in actual fact it was dehydrated (with a much shorter shelf life). This is what happens when you don’t USE the food you store. The result was a lot of wasted food, and a total waste of the money spent to acquire it. The spinach on the right is a 7 year old can recently opened. It is what freeze dried spinach SHOULD look like today, tomorrow, next year and 17 years from now.
To be fair, the food we opened was much older than it was ever intended to be. It is not the manufacturer’s fault that the food was not used when it should have been. It is the result of faulty “save-and-protect” reasoning. But on the other hand, from the beginning she never knew what she had, what it looked like, or how to use it anyway. Ironically that scarcity mentality intended to not ‘waste’ food by using it, resulted in ultimate waste. Wasted food is wasted dollars. It’s simple math.
I well remember that same brand of freeze dried food when it was a new thing, trying to wrap my mind around the concept of it and trying to justify the cost. I bought some, used it, didn’t see the value at the time, nor the point. As the science of freeze drying got better over the ensuing years, the food got better, and the nutrition got better.
2. FIND THE BEST
In 2009, when I first started buying Thrive Life (the brand I finally settled on after trying several on the market), their guarantee was that the produce went from field to freezer in less than 24 hours. I was impressed with that. By the time I put that into print, the company corrected me – their guarantee was now less than 12 hours. “Can’t get better than that” I thought. Produce picked ripe, washed, peeled, chopped and into the freezer in less than 12 hours? Incredible. “Can’t get better than that” I told people. Wait! In another year, they raised the bar again. Produce picked at perfection when all nature’s goodness was at its height, and then washed, peeled, sliced and into the freezer in less than 6 hours! (usually 2 to 4 hours). Amazing. NOW with a pretty good degree of confidence I can be sure “it really canNOT get better than that!”
In summer months my household eats directly from my backyard garden. I am hard pressed to get produce from my garden to the table in four hours! Truly it cannot get better than two to four hours.
What does that mean to you and me? Why is that such a big deal?
Because all fruits and vegetables begin to deteriorate within the first hour after harvest. That’s why. They begin the process of deteriorating in colour, texture and nutritional value immediately. To pick a fruit before its fully developed is to start out with a handicap. Thrive Life has a commitment to excellence that forbids picking produce before its ripe. Then its a race against the clock. That produce is washed, peeled (if needed), sliced or chopped and flash frozen to -40C within four hours! In that frozen state the food is transferred to a facility where all the remaining moisture is removed in the second step of the two step process of “freeze-drying”.
When spinach or broccoli or mangoes or strawberries or whatever, goes into that BPA free can at the end, it is more nutritious than those same ‘fresh’ fruits we buy in the produce department of our local grocery stores – that in nearly all cases were picked before they were ripe, and have been shipped a thousand+ miles to ripen on the supermarket shelves sometime in the following week or two. Without any moisture, that food is sealed in an oxygen free can, giving it an exceptionally long shelf life. Zero moisture + zero oxygen = zero decomposition. So when I open a can of peaches that was packed 7 years ago, it is as nutritionally sound as it was the day it was sealed. If I open that can another 7 years from now, it is still the same. THAT is what we’re talking about. And that’s why timing is such a big deal.
“freeze drying food is not rocket science”
3. Benefits of using freeze dried food NOW
FAMILIARITY Becoming familiar with freeze dried food while our lives are comfortable and predicable is so important. Sometimes people fool themselves into believing they’ll use it when they have to, but a crises is not the time to start experimenting with foundational necessities like meals. There are bound to be some differences between what you’re using now and freeze dried food. Familiarity brings confidence, and confidence removes fear. When we are prepared, there is no fear.
KNOWLEDGE With familiarity comes knowledge and skill, opening a whole new world of possibilities. Learning how to use freeze dried food will make meal preparation a lot quicker and easier. Those fruits and vegetables are already washed and chopped, ready to eat straight out of the can, or to throw into your soup, casserole, omelette or stir fries. The cheese is already shredded, the meats are already cooked – ready to refresh and add to your meal. You’d be surprised at how streamlined your meals become. You can have dinner on the table in minutes.
ZERO WASTE Not only will you reduce the waste of produce in the fridge going bad before you can get to it, and the waste of trimming a good portion of your broccoli, cauliflower and peppers etc, but you will eliminate the waste of those cans of food timing out. Think of the waste that my friend experienced having to throw out most of her ‘shelf stable’ canned food. My other friend who replaced it all after the fire – he would have had to replace it all anyway, fire or no fire – because most of it was long expired before the fire.
When you regularly USE your food storage, it replaces perishable groceries that would other wise go into the trash. The North American average for household kitchen waste is up to 40%. That’s an incredible figure to wrap your mind around. If you’re the average North American consumer, up to 40% of the food you buy is going into the garbage! What if you could reduce that waste? How much money would YOU save in a month, in a year? Take a minute (knowing your monthly food budget), and use some simple math to roughly calculate what that might look like to you. Imagine what you could do with an extra $3000 or $4000 a year! You could probably have your food storage built up in a very short time for one thing.
CONVENIENCE One of the things we will depend on in any emergency is having food that will be convenient to prepare with fewer resources than we’re currently accustomed to. Knowing what that food is and what kind of variety is available ahead of time is helpful. Also knowing what your family prefers and doesn’t prefer ahead of time is pretty helpful too. You don’t want to learn that when its too late.
4. SCARCITY vs ABUNDANCE
A can of dehydrated cabbage, about twenty years past its expiration. This is the kind of thing that never should have happened.
A scarcity mindset is a way of thinking that focuses on the idea that there is a limited supply; one becomes obsessed with protecting it. Its a trap many of us fall into when it comes to food storage: “This is food storage. It must be protected.” But we’ve already seen where that thinking leads, and its a slippery slope. When the supply is not being replenished, protection mode kicks in. So what is the antidote?
Rotation. Rotation is a “1st in-1st out” mindset. It is continuously using and replacing. It is treating your food storage like groceries and your groceries like food storage. It is the philosophy you’ve heard me repeat many times if you’ve read anything I’ve ever written on the subject: Store what you EAT, and Eat what you STORE.
If you are constantly adding to your food supply every time you buy groceries, and constantly eating from it, then replacing it, you are ROTATING. This keeps everything fresh and updated, saving you money and providing peace of mind. Your food storage becomes an organic thing with a pulse, not an inorganic box of dead food that nobody wants that cost you too much money. Consider a different perspective.
5. CHANGE THE WAY YOU LOOK AT IT
When you change the way you look at it, everything about it changes. The missing link between the SCARCITY mindset and the ABUNDANCE mindset is ROTATION. Rotation of “using and replacing” helps us regain control, and allows us to see abundance instead of scarcity. Change the way you’re looking at things.
I truly believe that when we are prepared, there is no fear. It is a personal mission of mine to help people gain the freedom and peace of mind that BEING PREPARED offers. And that includes FOOD STORAGE. Part of that is to help people stop wasting the food they purchased and are currently purchasing, and to help people acquire their food storage in the best possible way, getting the best prices and benefits in the process.
This is a course of action I have followed my entire adult life; it is very important to me. In the process, I discovered Thrive Life freeze dried food in 2008, and by the beginning of 2009, I brought it into our family bookstore – Generations Bookstore in Edmonton, Alberta. One of our major sidelines was food storage and emergency preparedness so it was a perfect fit. Since that time, we sold the store, but I kept Thrive Life with me as a personal consultant. I believe it is the best brand on the market today for high quality freeze dried food, and I am committed to helping people benefit in the same way I do from it.
In our house I’ve put it to the test. We’ve used it almost daily since those early years, and I know of which I speak.
I’d love to hear your thoughts on food storage and all things related. I welcome any questions you might have about Thrive Life specifically. Who knows? You might even want to become a consultant yourself.
Right off the bat, let’s dispel a few common misconceptions that I observe over and over.
Myth: Harvest is at the end of summer. Sometimes new gardeners have the idea that gardening is like a sandwich. They expect to plant in the spring and harvest in the fall. Truth: If you’ve gardened for awhile, you know the truth is very different. Aside from the near daily attention of watering and weeding, you can begin eating out of your garden within the first few weeks after planting (in garden talk that’s almost immediately), and throughout the growing season. Harvest is an ongoing processall season long. That means you’re picking and eating, but also picking and dehydrating, canning and freezing what cannot be consumed right away.
Yes, there will be things you’ll be harvesting at summer’s end – like winter squash, root vegetables, plums and apples, but that doesn’t take into consideration all the other fruits and vegetables (especially garden greens) that you’ll miss if you wait.
Myth: Fresh food from the grocery store is the BEST option nutritionally. Truth: The word “fresh” has been stretched to mean all sorts of things. The produce in the grocery stores would be best defined as ‘perishable’. In many cases, it takes a week or more before it arrives on our grocery store shelves, and this after being picked before its ripe. Since all food begins deteriorating within the hour its harvested, having it be two weeks from harvest before we BUY it, is a problem. Sometimes, preserved food might actually be more nutritious than the older perishable food in the produce department. Open your mind to some new considerations.
Myth: Storing food will make it last indefinitely. Truth: All storage methods have limits that are shorter than we are tempted to assume. Be reasonable. Nothing STOPS food spoilage, but certain methods of preserving slow it down considerably. It’s food! Its not indestructible. Nutrition is optimum the fresher it is of course, and at the beginning of storing, best used within a certain time frame.
Generally this is what you can expect:
Canned food – commercially canned or home bottled food has a recommended shelf life of 18 months to 2 years. Two years is the time frame I try to work within. Nutritional value is approximately 40% of whatever that food was the hour it went into the bottle. That nutritional value decreases as it ages, so yes, we may all know someone who has bottled peaches from 2018 on their shelf, but the nutritional value is so poor . . . . Just EAT the doggone thing or give it to the chickens! Get it over with! What are you waiting for?
Frozen fruits and vegetables if prepared properly have a recommended shelf life of 4 months to a year. For me, I use a year as my benchmark. Nutritional value is approximately 60% of whatever the food was the hour it went into the freezer. The key is to have it in the freezer as close to harvest time as possible. Don’t forget about it in there.
Dehydrated foods have a Potential Shelf Life of – 1 year for fruits, 6 months for vegetables, 1-2 months for meat (6 months if vacuum sealed. I say potential because there are so many factors to consider when dehydrating at home. How long between picking time and the dehydrator? Did you remove all the moisture? Are you certain? How are you storing it? Best practise is to store in coolish room temperatures (no less than 40 F / 5 C and no higher than 70 F / 20 C), out of direct light. Nutritional value is approximately 80%; again the key is prompt processing.
– Freeze dried foods has an extraordinary shelf life of 25 years if done properly. Freeze drying is a gentler process preserving and protecting the food value. Nutritional value could be over 90%. See below for more information.
One of your greatest resources when learning how to preserve the food you grow (or acquire) is other people. Everyone has an idea you’ve never tried before. Don’t be stuck in the way you’ve always done things, just because that’s how you always have. Be open minded and willing to LEARN, willing to try new things and share your successes and failures. Be wise and pay attention to details.
an important side trip . . . . .
Botulism! is nothing to trifle with.
What is it? Botulism is a rare but serious condition caused by a toxin that attacks the body’s nerves. It can cause life-threatening symptoms. All forms of botulism can be fatal and are considered medical emergencies, but for our purposes here, we’re only concerned about Foodborne botulism. The harmful bacteria thrive and make the toxin in environments with little oxygen, such as in canned food. There. I said it. The growth of the bacterial toxin responsible for botulism thrives in low oxygen and low acid environments. This happens most often in preserved foods and in inadequately processed home-canned or home-bottled foods. Freezing does not kill botulism and neither does boiling.
Strict adherence to cleanliness, and ensuring that proper canning methods are used when home preserving is more important than we might suspect. Fruits and vegetables should be washed thoroughly before using. Glass jars should be cleaned with hot soapy water, rinsed with hot water and kept clean till used. It is not necessary to sterilize jars if they will be processed in a hot water bath for at least 10 minutes.
Only high acid foods like some fruits and in some cases pickled vegetables, should be canned in a hot water bath canner. All other foods: vegetables, legumes, meat and fish should be processed in a pressure canner under recommended pressure. Don’t guess about the pressure or the timing, use a guide. Why pressure? Because under pressure a higher temperature can be reached than simply by boiling.
EATING “IN THE SEASON”
Years ago (for nutritional reasons), I decided to focus our eating IN THE SEASON, preserving the EXCESS of what we could use immediately. Consequently, we eat primarily out of our garden from the beginning of May through the end of September. Other than the watermelon we buy constantly throughout the summer, 90% of our fresh produce comes from the garden. Like everyone else, I still like summer fruits we cannot grow in our climate: peaches, nectarines, citrus, and blackberries – when all those fruits are at their best. Lucky for me, I live in a place where I have the best of both worlds.
Every growing season will be different; not every vegetable will do great every year. Some years are going to be great tomato years, some will be better green crop years. It is important to diversify what we grow to give us the best variety and chances for success. For instance, this growing season (summer of 2024) was the perfect lesson for why diversification is a good idea. It threw some unexpected curve balls at us: April was cold, May was cold and excessively windy, even June was cold and very windy. (Just for fun, I checked some weather history in Edmonton, and in May 2024 we had 8 sunny days!) I was still planting my garden in the middle of June – a full month later than than I ever have before. But then the weather was perfect for weeks at a time. By mid July things most things had caught up. Who knew?
April, May and June this year was perfect spinach weather, but unfortunately for me, and uncharacteristically, I hadn’t planted any. Boo.
What is ready in my yard (and probably your yard too) in May? * Early greens like spinach if you got it planted early enough (the previous August is a good time). * Volunteer Greens: Lambs Quarters – a common garden edible weed that is very much like spinach in many ways. Dandelion leaves – open your mind. When they’re very young, dandelion greens are nice added to a salad. Giant hyssop is an edible native plant that comes up early. Chickweed (yes, another common garden edible weed) that springs to life as soon as the ground warms up. * Sorrel, one of the earliest garden greens. * Rhubarb is at its best at the beginning of the season. * Chives, Garlic Chives and Welsh Onions are up and big enough to start picking for meals.
What is ready in my yard (and probably your yard too) in June? * All your herbs. * More early greens. * Early strawberries. * Hascaps are the first fruits of the season – usually ready before the middle of the month. * Rhubarb is full on and at its best in June.
By the first of July, you should be eating something from your garden every day. Peas, beans, more greens including Asian greens, kale, the first cucumbers, every kind of herb, and the first tomatoes, zucchini and onions.
Very soon the excitement of first ripening turns into mass ripeness – all ready to harvest at the same time. Zucchini that gets so big you can use it for a piece of furniture, or it sits on the counter for several days before you use it; kale that grows bigger by the hour; more salad than anyone can enjoy, and more basil wrapped tomatoes than you can put on any table. Who has time to do take-out in the summer? And why would you? There is so much to eat everyday right in your garden.
Part of the beauty of summer is the healthful benefits of eating in-the-season. There is nothing like fresh sour cherries or royal plums from the tree, or those first crisp apples! But don’t miss the more subtle offerings: parsley that is ready all summer long – wanting to be dehydrated for use all winter, the kale we can literally pick every day and it never stops producing. Gardeners have carefully tended our food plants since the weather warmed up, so be open to all the ways its giving back to us. In some cases the more we pick, the more will keep coming. When we let vegetables like peas, beans and cucumbers stay on the plant longer than needful, they start to over ripen in an effort to produce viable seed, signaling the plant that producing time is over. We sabotage our quality and quantity by not constantly harvesting.
Picking cucumbers every few days as they ripen will keep the plant producing. You’ll have some to enjoy today, some to give away, and some to put up for winter for several weeks. Same with tomatoes: freshly sliced on toasted sourdough, in your green salad of course, fresh bruschetta on fresh sourdough, fresh salsa, roasted pasta sauce, – enough to share and enough to put up for winter.
STORE WHAT YOU EAT AND EAT WHAT YOU STORE
Preserving means no waste, and extending the season – but never at the expense of eating IN the season. We really can have plenty of both. And there are several different ways to preserve, some more suitable than others, each with it’s own advantages, disadvantages and optimum shelf life. Not all methods are suitable for all produce. Be open minded and employ a variety of methods to take advantage of the best options. When you eat what you store, you will have greater success in keeping your food properly rotated.
When harvesting, be GENTLE. All fruits and vegetables are easily bruised and damaged which will affect how long they will last. Use injured produce immediately, and the less severely injured ones as soon as possible. Go through your stored vegetables frequently, discarding all that are showing signs of spoilage.
COLD STORAGE Choose the coolest area in your house or garage that is clean with no risk of freezing. Do everything you can to keep it cool: lowest level if you’ve got a basement, no windows, outside walls if possible, no carpet, no heating vents, dark. Vegetables like potatoes and onions will last for months, beets for a couple weeks at best. If you have a very cold room, you may even be able to keep carrots packed in CLEAN sand for an additional month or two, and possibly even cabbage short term if its cool enough. It is a temporary short term storage method, extending the season another month or two – the key being to EAT it, don’t leave it there for months. Rotation is important. Most modern homes are not built for cold storage.
REFRIGERATION Room is always an issue in any fridge and over packing your fridge reduces its effectiveness to keep everything at a consistently cold enough but not too cold temperature. Additional fridges are additional costs involved in running them. It is an excellent, though temporary, short term storage method. Count your time in weeks at best. Eat your food storage to keep it rotated.
FREEZING Again room is an issue, and leaving foods too long in the freezer is a common problem. Rotate your frozen food, first-in first-out. Short to medium short term storage when properly prepared, packed and labeled.
CANNING Two methods of canning: hot water bath using boiling water reaching 212 degrees F, and pressure canner which uses steam and pressure to reach 250 degrees F. When hot water bath canning fruits and tomatoes, I always add lemon juice or vinegar – depending on the flavour its going to give the fruit. To a quart its recommended to add 2 Tablespoons lemon juice or 4 Tablespoons (1/4 cup) vinegar.
JAMS, JELLIES AND SYRUPS I always can these lovelies in a hot water process. It is possible to freeze jams but I choose not. Freezing always seems to require more sugar, and freezer space is a premium in my house.
DEHYDRATING is one of the oldest ways to preserve foods, keeping them safe to eat and maintaining reasonable nutrition. Estimates are that up to 80% of original food value is preserved. Times to dehydrate range from 1-2 hours to 24+ hours, depending on what you’re drying. Pay particular attention to ensure there is no remaining moisture in individual pieces.
Do NOT dehydrate high fat foods such as avocados, olives or nut butters, or dairy as the risk of food poisoning is too high. I personally do not dehydrate any kind of protein either.
For optimum storage keep in a cool, dry, dark place at temperatures below 60 degrees F or 15 degrees C. Dried foods should be good for up to 12 months depending on storage conditions. Vacuum sealing dehydrated fruits, vegetables and herbs will extend the shelf life for up to 10 years. The vacuum seal prevents oxygen from entering.
PICKLING OR FERMENTING While I have pickled various vegetables over the year: cucumbers, beets and carrots, it seems our family are not big pickle fans so I haven’t kept it up.
We are however, big SAUERKRAUT fans. I like to make a batch of sauerkraut in the late fall – November for the winter.
FREEZE DRYING Freeze drying is a relatively new option in home preserving. Commercially, its been on the market for 40+ years, but a little hard to find. Since the year 2000 its been increasingly more available. The process is two step: 1) Freeze, and 2) remove all remaining moisture WITHOUT thawing. The key to the highest nutritional quality is – how fast can you get it from field to freezer? and how fast can you freeze it? When freeze drying at home, you must have sufficient freezer space to freeze your food in a flat surface layer so that once frozen, the food can be transferred the freeze dryer. Everything will take different times, but to give you an idea of what to expect, blueberries will take approximately 30 hours – up to 40 hours to completely dry. Because blueberries (and other berries like them) have a protective skin on them, each berry must be punctured. If you don’t do that, the outer skin will dry, sealing in the moisture – exactly what you don’t want! Once they’re completely finished it is imperative that you get them sealed in an oxygen free storage container as soon as possible because they will absorb moisture from the air.
Commercially, the process is the same – 1) Freeze, and 2) remove all remaining moisture without thawing through a vacuum like process called sublimation. There are many companies that freeze dry, and I have noticed that not all are the same in their commitment to quality. Again, like for home freeze drying, the key to quality is – how fast can you get it from filed to freezer? and how fast can you freeze it? I have tried many different brands and finally settled on THRIVE LIFE as my brand of choice. There are several reasons for this – all of them relating to their unwavering commitment to quality.
1. They have a list of over 40 items that must be complied with in order to be what they call “Nutrilock” guaranteed. And nothing has their name on it without that symbol.
2. One of the steps in the Nutrilock promise is to Flash Freeze. Typically the time limit is 2 – 4 hours between harvest to frozen. This means that inside of 4 hours, the produce has been picked, washed, chopped, and flash frozen to -40C, sealing in as much nutritional value as possible. I cannot help but consider my own backyard garden: I am hard pressed to get produce out of my garden and ON my own table within four hours! This single assurance bytheway, is very important to me. One of the primary reasons I choose to purchase my freeze dried food rather than freeze dry my own.
I have reflected on this many times over the years, and have several friends who have taken the step into freeze drying their own food. I’d be lying if I said I haven’t considered and even been tempted to buy a freeze dryer. It is cohesive with the way I do things. But the thing that holds me back from this very expensive system, is the fact that I do not believe I can do better or provide a better end product than what I can buy. In all other methods of preserving, I believe I can provide a cleaner and more nutritious end product: canning, freezing and dehydrating. But not when it comes to freeze drying.
Another factor in my decision, is that I cannot provide the variety on my own. And if I do, it will not be as fresh as I require. Thrive Life ensures that all produce is picked at the peak of ripeness – nutritional perfection. They can do this, because of their ability to flash freeze so quickly. For instance, their bananas are picked ripe – every other banana destined for a North American market is picked green).
Once Thrive Life produce is frozen, it is transferred to a facility where it goes into the freeze dryers removing all remaining moisture without thawing – again minimizing loss. That is why it retains its beautiful colour, shape and nutritional value. It comes out of the driers at ZERO moisture and are immediately sealed in cans. Oxygen free + moisture free = no way to decompose, hence an exceptionally long shelf life.
A late summer favourite in our house, we look forward to the apples. Usually coinciding with the beginning of back-to-school time, our apples are ready, and we begin juicing. September smells like apple juice in our house. If the apples are nice then we make a few apple pies to eat and freeze, apple muffins, apple cookies, apples in our salads, apple sauce, apple fruit leather . . . there is no end to the versatility of apples. If your apples are more tart, its not necessary to add lemon juice, but if they’re more sweet, you might want to add 1 T to a pint (500 ml), 2 T to a quart (1 L).
Canning: Yes! As apple wedges as if for pie filling, apple sauce and apple juice. Freezing: Yes! Also cut up as if for pie filling, apple sauce and juice Dehydrating: Yes! Sliced reasonably thinly in wedges or rings.
Canning: not really suitable Freezing: yes Pickling: yes Dehydrating: No. Texture is not good.
Beans – green or yellow or purple
Canning: Yes – under pressure. This is my sister’s family’s favourite winter vegetable; consequently she cans dozens of jars every summer. Cooked beans are not a favourite in our house, so I have never canned them. Freezing: Yes. Freeze in whatever meal amount suits your family best. I blanch for two or three minutes then seal into small freezer bags, label and freeze. I find this better suited for our family so that those few of us who like them can enjoy without cooking up to much at a time. Pickling: Yes. Several different types of pickled beans – open your mind and seek out recipes that appeal to you. Dehydrating: Not the best. Takes a while to rehydrate and the texture is not prime.
Beets can be picked pretty much all July and August as you thin out your rows.
Thinning will allow more room for the beets to grow bigger, and they can be left in the garden till cold weather forces your hand.
Beets are best stored unwashed but with excess soil brushed away, in a ‘cold’ dark place – a cold room or the fridge. Unlike onions and potatoes they can be stored in large food grade plastic bags, but are not suitable to long term shelf life in a cold room. Best place is the fridge. For longer storage, either can, freeze or pickle.
Every year, I look forward to BORSCH, the traditional Eastern European later summer soup, and a national dish in Ukraine.2 click HERE to read my post on Borsch including recipe
Canning: Can in pint or quart jars – because they are a low acid food they must be processed in a pressure canner. Don’t have a pressure canner? Consider pickling them. This you can process with a hot water bath canner. For maximum nutrition, plan to use within 18 months – 2 years.
Freezing: Beets can be frozen with good results. Cook them first. I prefer roasting covered in a hot oven (400 degrees). Keep 1/2 inch or more of their bottom stem to minimize colour bleed, ensuring they stay to their beautiful deep colour. I use a roasting pan, or a casserole dish or even just tin foil – depending on how many you’re doing. Keep them covered. They’ll cook in their own moisture. Or you can boil: cover with water allowing plenty of room in your pot so it doesn’t boil over (big mess). Roasting or boiling, when tender to the fork remove from heat, cool and remove the peel – it will slip off easily in your hands. Slice, cube or grate and package them into freezer bags or containers. Label and freeze. Plan to use before next season for best results.
Pickling: yes Dehydrating: Don’t. You won’t like them. It’s a texture thing.
Berries and Cherries
Canning: Yes – its my suggestion to add 1 T lemon juice to a pint (500 ml) or 2 T to a quart (1 L). Freezing: Yes Dehydrating: Yes Jams: Yes Vinegars: Yes
Carrots can be stored in a high humidity COLD storage room.
Gently wash and trim the tops to within a 1/2 inch, and thoroughly dry before storing. Store only whole, unblemished carrots; refrigeration is highly recommended. Place in large plastic, food grade bags with several breathing holes punched through. Line the bag with a layer of paper towel to absorb excess moisture. Check carrots every few weeks to ensure they’re not drying out, but are also not too wet (I know – sigh). If the paper towels get very wet, replace them. Canning: Carrots can be bottles and processed in a pressure canner. As with beets, if you don’t have one, consider pickling. Freezing: Don’t. That’s all I have to say about that.
Pickling : Yes Dehydrating: yes, but they’re not great and you’ll be tempted to dry way too many than you can use in a reasonable length of time.
Cabbage
Canning: I never have and have no comment Freezing: We often freeze cabbage in the original head, to break down the texture to be better able to make cabbage rolls. Fermenting Cabbage : Sauerkraut. A definite YES!3 Dehydrating: doesn’t sound good to me
to read more about sauerkraut, including how to make it, click HERE
Corn
Corn is best eaten the day it is picked. If needed to pick in advantage, keep as cool as possible and make every effort to use as soon as possible. Suggestion: submerge cobs in ice water right after harvesting, drain and refrigerate with husks on. If the husks have been removed, store in plastic bags, for a few days in the fridge.
Canning: I have canned excess corn before, under pressure in the Pressure Canner. Freezing: My preferred way to store corn. Once the corn is cooked, (we prefer to grill it on the BBQ), we cut the kernels off with a sharp knife. I gather the kernels in a plastic tub. and gently tossed the corn with me hands. Then I pack in serving sized freezer bags. . Pickling: I’ve seen corn used in salsas which are canned, as well as relishes. Personally, I would pressure can these.
Cucumbers
Canning: nope, not unless you’re canning your pickles Freezing: nope Pickling or Fermenting: A definite YES for pickling. Dehydrating: doesn’t sound good Freeze Drying: in small pieces the results are excellent. When home freeze drying I find they don’t stay crisp. It’s tempting to freeze dry in slices, but it seems to work a lot better in dices.
Garlic – as with onions, you can use garlic immediately from the garden,
but for long term storing, as with onions again, it should be cured. Remove all excess dirt and tie in bundles of about 10-12 heads, hang upside down out of the way and out of the sun. Must be cured – as with onions – it is ready to prep and store when it is dry, brown and crispy. Any remaining moisture will promote spoilage down the road.
With scissors cut off the stock, leaving about a 1 inch piece and also remove the root close to the surface. Small paper bags left open at top are perfectly suited for storing garlic in dry dark cold room. Dehydrating: I have never done it myself but I have several friends who do. Slice and dehydrate in a dehydrator. If you don’t have a dehydrator you can dry on a cookie sheet in your oven at the lowest temperature. If you cannot get your oven below 150 degrees, use a wooden spoon to prop your oven oven slightly. Check often to prevent scorching. Once it is thoroughly dry / crispy, powder in a food processer or coffee grinder. A blender will work but you’ll get a lot of powder. Let it settle before opening the lid.
Garlic Salt: My cousin brought me some garlic salt she made herself and now I am a total convert. So doing this myself when I run out. It’s a super simple process. You control the texture of your garlic salt, leave it chunky, coarse or fine – depends on your desired end use.
1 cup coarse kosher salt (non iodized – don’t use regular table salt) 12-15 cloves fresh garlic peeled. Process in food processer until garlic is finely chopped. Spread over parchment line baking sheet and bake 200 degrees till mixture completely dries out. Expect it to take 45-60 minutes.
Baking it makes it a little clumpy, so after its cooled, either crush it in a mortar and pestle or run through your food processer again, or throw it in your high powered blender if you want a finer texture.
Most of the herbs I grow get dehydrated for winter use. The exceptions are dill weed and chives. Dill weed is too delicate to dry – it loses all that makes it wonderful. So I chop it and freeze it, scraping out of its container with a fork while its still frozen and returning to the freezer immediately. Chives are also too delicate to dry – becoming ‘woody’ in my opinion, so I chop and freeze them too.
Small amounts of thin leafed herbs (basil, mint, oregano, parsley, tarragon, thyme) – dry on a clean towel on the table or counter. Larger amounts or thick leaves I put in the dehydrator.
Dandelion roots – I wash, chop and dry roast them in the oven. Store in glass jar away from direct light.
Dill– I am generally interested in the green weed. I pick when they’re green and lush throughout mid summer, swish in cool water then put in a salad spinner to take excess water off. Chop with a sharp knife on board and scrape into a freezer container. Label and seal. Freeze. To use, I simple scrape the chopped weed out of its container with a fork while its still frozen and return to the freezer immediately.
Horseradish – you can make horseradish sauce or freeze it in clumps. It will lose some of its pungency, so plan to use in 6 months. to read more about horse radish including recipes click HERE
Pesto – Pesto is one of my favourite summer traditions. I used to think it was synonymous with basil and at one time it was, but this is a brave new world we’re living in, and pesto can also come from parsley, radish greens, carrot greens, nasturtiums or any combination thereof, or any other flavour you want to preserve.
to learn more about pesto, including recipes click HERE. In the link are several different posts about different ways to make pesto using a variety of herbs. Be creative and have fun experimenting.
Kale
Canning: nope Freezing: I’ve heard it freezes well, but I’ve never frozen it. Freezer space is in short supply at our house. Dehydrating: This is my personal preference. Easy to do and easy to use later. Two to three hours in the dehydrator depending on how full your racks are, and then pack away in a glass jar. Label, and keep out of direct sunlight.
These jars are 2 quart size and you’d be amazed by how much dehydrated kale is in each of these jars. I use it throughout the winter in many dishes, just scooping out of the jar and adding it to soups, stews, chilies and sauces of all kinds.
Freeze drying: One of my favourite freeze dried vegetables. Currently a limited time item with Thrive Life, so keep your eye on it. When it comes back in, grab a few cans.
Onions can be used from the garden as needed all summer long
especially when the bulb starts to round out, but by late summer you’ll notice the tops begin to flop over, giving the signal that the plant has stopped growing. They’re ready to harvest.
To dig, carefully loosen the soil around your onions with a garden fork, then gently pull them up by their tops. Best to keep the full stem intact until fully dry. If the weather is dry with no danger of frost overnight, lay the plants out in the garden for a day or two to dry out. If the weather is not in your favour, move them to a protected area – perhaps the floor of the garage or a covered porch.
Curing onions is the term used to prepare them for long term storage, and is absolutely necessary. The outer layers dry out, tightening around the bulbs to effectively protect them, keeping the onion firm longer. Its a simple process: make sure they have plenty of air space for circulation – ideally outside but protected from the sun. Either hang or lay out. That’s it. You do you, but take care not to bump or bruise them. And don’t rush this process, drying takes TIME, and properly curing onions means you can enjoy the harvest all winter long. Taking shortcuts will prevent proper curing, and the onion bulbs will turn soft and mushy. Curing onions allows them to be stored at room temperature, so even a kitchen pantry would be sufficient if it was nice and dark.
*note: if you only have a few onions and you think you’ll use them up in a few weeks, don’t worry about curing. Go ahead and put them in your fridge.
Either hang or lay out, you do you, but don’t rush the process. Drying takes TIME
Onions are sufficiently cured when the necks are completely tight and dry and the stems contain no moisture. Use scissors to trim the roots to about 1/2 inch, and the leaves to about 1 inch. Like potatoes, onions should be kept cool and dark – with good air circulation. The same kind of containers are suitable. If the onions are exposed to light for any long stretches, they may sprout new green leaves. Use any onions that have been bruised or damaged first as they will not last as long.
Its tempting to store onions with potatoes because their needs are similar, but potatoes release moisture as they age which can encourage onions to develop soft spots, so keep a reasonable distance between them.
Not all onions are intended for long storage. Generally, the milder or (or sweeter) onions are intended for short term use. Stronger (or more pungent) flavoured onions may retain quality for up to a year if cured properly. These are things to consider when selecting the type of onion you want to grow in the spring.
Canning: no Freezing: Yes but. . . . I’ve seen my dad put on goggles and chop tons of onions by hand for hours so that he could freeze them for ready use. That was enough for me to never want to do the same thing. I do not freeze. Dehydrating: Yes, but personally I’d take the dehydrator outside to do it. The idea of that smell lingering in the house for days is not appealing to me.
Freeze drying: Yes! I don’t freeze dry them myself – I prefer the quality of Thrive Life Chopped Onions. 4 For sure one of my must-haves at home, chopped or sliced.
Parsnips – same as carrots.
Peas
Canning: Yes, under pressure Freezing: Yes Dehydrating: Yes, but . . . . I don’t like them. Freeze Drying: YES! They’re great to snack on, and when they’re refreshed, taste just like fresh from the garden. 5
as it converts starch into sugars changing the texture. Cool is good, COLD is not. A nice dark area is necessary as light turns potatoes green. Keep them in a breathable storage container like a cotton or burlap bag, paper bag, basket, or a cardboard or wooden box. Use injured potatoes first – those that may have been damaged with a shovel when harvesting, those with blemishes, those with splits or anything else not perfect. Those injury spots will begin to spoil so use them first. Continue to go through them from time to time, removing any that look like they are starting to rot.
Canning: Yes, under pressure Freezing: No Dehydrating: Yes Freeze Drying: Yes . . . . sort of. I’ve used it commercially freeze dried.
Potatoes are easy to store: choose the coolest area you have (NOT the fridge) and keep them in the dark with as much air circulation as possible. No plastic bags or tubs.
handle Pumpkins and other winter squash gently
as dents and scrapes will introduce decay. Clean the surface by wiping with cool water in which a capful of bleach has been added. This kills bacteria that will quickly gain a foothold in any injury spots, including cuts when you carve a jack-o-lantern. After its been disinfected, dry it thoroughly with a soft cloth before storing it. Keep your pumpkins cool, dry and dark and they’ll reward you by lasting several months. Slight freezing or even too cold will break down the tissue and make the pumpkin soft, but too warm is a problem too. Keep them out of direct sunlight. Best place is in your cold room or garage as long as it doesn’t freeze. Keep them off the cement floor with cardboard, a blanket, wood slats or on a shelf. And try to keep them from touching each other to allow them to breathe.
Canning: Yes, in chunks not puree – and always under pressure Freezing: Yes, but the texture gets watery. I don’t care for the final result Dehydrating: No. Freeze Drying: Yes
Rhubarb – the best friend you never gave the time of day to
Canning: Yes! I cold pack macerated rhubarb into pints, using the juice of the rhubarb and sugar as liquid. 10 minutes in a hot water bath. I don’t feel the need to add any lemon juice or vinegar, as it is acidic enough already. We use this to top yogurt or oatmeal on winter mornings.
Also, rhubarb is foundational in most of my red jams. Freezing: Yes! Wash, chop, bag and freeze. I use the frozen rhubarb in smoothies for an especially refreshing drink. Dehydrating: Yes, but only as fruit leather. By itself or as a base with strawberries, raspberries, plums, and many other flavour companions. Be creative. Yes you can dry rhubarb in small pieces, but it is not a nice texture or flavour and is hard to find uses for. Freeze Drying: Yes
to read more about Rhubarb including recipes, click HERE6
Sorrel and other Greens such as Spinach, Swiss Chard and Amaranth
Canning; nope Freezing: Yes. Lightly blanch and pack into small freezer bags, label and freeze. Dehydrating: nope Freeze Drying: YES
Tomatoes are why I garden
Canning; YES! I always 2 T vinegar to a pint (500 ml) or up to 4 T to a quart (1 L). Freezing: YES! Dehydrating: YES! Freeze Drying: YES! but I find the texture very delicate and that it absorbs moisture from the air very quickly
to learn more about tomatoes including recipes click HERE
Zucchini is the master of disguise
Canning: Yes under pressure Freezing: Yes but texture will be watery Dehydrating: Yes – my preferred method of long term storage Freeze Drying: YES! but I find the texture gets a little spongy after a while
Fruit Leather
Fruit leather! Apple leather – rhubarb leather – any kind of fruit leather. Mix it up. Apple pear. Rhubarb raspberry. Plum! Whatever you’ve got on hand that needs to be used up, turn it into a delicious, nutritious snack to grab all winter long.7
to read more about fruit leather including recipes click HERE
Vinegars
Take your favourite flavours from the growing season and use them to flavour vinegars.8
to read more about vinegars including recipes, click HERE
Tips for storing your preserved foods
Don’t just stash your food and forget about it. You’ve done half the job, but finish it by protecting it, making it accessible and learning to incorporate it into your daily life.
I cannot overstate the importance of STORING WHAT YOU EAT and EATING WHAT YOUR STORE.
In many cases the shelf life of your food will depend on where and how its stored.
Pay attention to the risks : Humidity – Light – Oxygen – Temperature Variations – Pests (insects and mice)
Humidity/Moisture: If dried food picks up moisture molds and bacteria will grow. Moisture can also damage packaging material, and rust jar rings. In areas of high humidity, using moisture absorbers and investing in a dehumidifier is a good idea. OFF the floor especially if the floor is cement.
Light: Direct light, especially sunlight can speed deterioration
Temperature: Optimal temperatures are cool, ranging from a low of 40F (above freezing risk) to maximum of 70F. All food will react badly to heat. Canned food should not be allowed to freeze – freezing will compromise seals. Dehydrated foods can freeze but continual freeze-thaw is detrimental. Even freeze dried food will have its exceptionally long shelf life significantly reduced by heat, and in continuous freeze-thaw conditions.
Pests: Protect your food storage from pests. Moths, ants and mice belong outside but they don’t always stay there, and once they’ve found their way into your food storage – it will be unsafe for you. Glass, food grade plastics and metal are excellent protection but not always practical in every situation. Do the best you can with what you’ve got. Keep food off the ground and off the floor! Aside from being more susceptible to insects, it is also more vulnerable to water damage should that sad event occur.
Preserve responsibly. Pay attention to cleanliness and details like full boiling and timing when canning, full moisture removal when dehydrating, blanching and packaging when freezing. Cleanliness extends to your storage area. Keep it CLEAN.
Label . You think you’ll remember but you WON’T, and even if you did – you may not be the one who uses it.
Shop for Dinner from your Food Storage. Routinely go through it to ensure that seals are still intact, food is still properly packaged, no signs of pests or mould, and to ROTATE it. USE it!
STORE WHAT YOU EAT and EAT WHAT YOU STORE. I know, I know, you’ve seen it before. It is the single most important rule. If you don’t eat what you store, you’ve wasted your time, energy and expense.
the final word (words)
Eating a nutritious and balanced diet with variety is the best way to protect our health. It gives our bodies the best chance to take care of themselves. That extends into the non growing seasons, those of us who live in northern climates must think about winter, so we store food.
* Storing food properly is the key to protecting ourselves and our families WITH continued good health and FROM foodborne illnesses.
* You cannot always tell when food is unsafe by its appearance, smell or taste. Botulism for instance cannot be seen, smelled or tasted. When in doubt, throw it out!
* Preserving your garden produce is the next-to-final step in the blessings and benefits of growing a garden. It is soul satisfying. The last step of course is to continue to enjoy the produce throughout the winter.
I’d love to hear your tips and suggestions, as well as some of your success stories as well as things you’ve learned from failures.
The interesting name is pretty straight forward and self explanatory. Mexican street vendors serve this creamy, messy deliciousness on the cob. Creamy, tangy, and a bit spicy, it’s become a favourite in our house, but corn on the cob is a very short season where we live. Our preferred way to serve corn on the cob is grilled on the barbeque in the husk, and we cook a lot – hoping for leftovers. From those leftovers, I cut the corn off and freeze it in beautiful grilled strips. This is the BEST way to make street corn, but alas, eventually, I’ll run out of that frozen corn. The next best way is to toast your corn in a hot skillet to get that toasty taste and ‘grill’ marks. In that case I always use freeze dried corn because I always have it on hand and never run out.
1/4 cup butter or olive oil or a mixture of both 4-6 garlic cloves minced 1/2 an onion chopped OR cup 1/2 cup freeze dried chopped onion 6 cups fresh grilled corn OR freeze dried corn 3/4 – 1 cup fresh chopped OR freeze dried chili peppers 1 T flour + 1 T cumin + 1 T chili powder + 1 teaspoon salt + 1 t pepper + 1/2 teaspoon smoked paprika + – ALL mixed together. 1+ cup of water (if you are using freeze dried corn, keep a few more cups on hand to use as needed) 1/4 cup lime juice or zest and juice of 3 limes 1 cup cotija cheese (found in Mexican / Hispanic grocery stores) OR freeze dried shredded pepper jack cheese 1/2 – 1 cup fresh cilantro lightly chopped 1/2 cup mayonnaise – sour cream if you have it on hand, to make it a little creamier – *optional: 1/4 cup fresh chopped mint *optional: crumbled feta cheese *optional: toasted pumpkin seeds
Toast onion, garlic and corn in butter in medium hot skillet stirring constantly to prevent burning. It’s ready when it is lightly toasted and aromatic. Add chili peppers and stir in. Add 1 cup water to corn mixture in skillet to refresh. Add more water as needed – 1 cup at a time till you decide if you need more. Add the seasoning mixture in all together and stir to incorporate thoroughly. Remember the dark colours of chili powder and paprika will colour your street corn, so don’t add any more than recommended. Remove from heat and taste test for seasoning. Add mayonnaise and stir in. Add lime juice and stir to combine. When all ready, sprinkle cilantro, mint, feta and pumpkin seeds on top generously.
Q: What is it? A: a disaster supplies pack that you and your family WILL need in the event of evacuation. Q: Why is it called a 72 hour kit? A: because it should contain a minimum of three days supplies.
Okay, I’ll start by confessing the truth –I’d rather not leave my house for anything. In most emergencies, people would prefer to ‘shelter-in-place’ at home, where they’re more in control. With or without power, sheltering in place is still where one would rather ride out just about anything. However, there are times when that simply isn’t possible. And while I’m ‘truthing‘, if I had to evacuate my house, I’d really rather NOT do it in the winter. But since emergencies rarely make appointments, and we likely wouldn’t get our choice, its something we have to strongly consider since (at least for me) winter takes up close to half my year. One last truth: MY evacuation plan may not be the same as yours.
I live in a city, so I won’t be heading out to the great outdoors if I have to evacuate my house, and I don’t have any little kids or pets in my house. There was a time we lived in the country, and a time we had little kids at home, and we did have pets, which made my 72 hour kit then, look a lot different than it does now. Though the basic essentials may be the same, everyone’s kit will be unique to them. Do you have dental appliances? Do you have dentures? Do you have allergies? Or special medications? Do you wear glasses? You get the picture. We’re all different, and so our kits and our plans are going to look different too, but there are some things that are pretty basic.
So what is magic about 72 HOURS anyway? Why choose that length of time?
Three days (72 hours) has long been a minimum guideline to be self sufficient, and its recognized as a standard worldwide. Whatever the disaster, no matter what help might be coming – it is unlikely to arrive inside of 72 hours. Three days is also a manageable time frame that is easy for people to wrap their minds around, and fairly reasonable to plan for. Experts recognize that the first 72 hours are often the most critical, so having an emergency kit ensures that individuals and families are adequately equipped to manage the initial chaos and uncertainty that lie in the aftermath of a disaster. Bottom line – YOU’RE ON YOUR OWN for at least three days.
A supply of food, water, medication and other essential items for three days may be intimidating, but it is entirely manageable in terms of storage space, portability and cost. It is just the beginning though; you should consider it a foundation upon which to build a more comprehensive preparedness plan, as the situation that causes the emergency is not likely to magically end in three days. You should add to your plan – evacuation routes and destinations, communication strategies and community resources as well as how you can lend a hand to your neighbours. These are proactive preparedness steps that when followed will mitigate your family’s risks, enhance your resilience and increase the level of your comfort and security.
For me, our first option after evacuation would be to go to our son’s house – four blocks away. In the likely event that it won’t be far enough away, we’d all head to our other son’s house about 20 minutes away. If that is not far enough, we have another destination 40 minutes away. And so it goes. Worst case scenario – we’d end up sitting on some gym floor somewhere with a hundred other people.
What are YOUR destination options? First choice, second choice, and so forth . . .
Terms to be familiar with: SHELTER IN PLACE – means to remain indoors, or if outside to go indoors immediately. You should follow all instructions and watch your news source for updates. These situations can last hours or days. It is suggested to have enough supplies on hand to last a minimum of 14 days without needing to go to a store.
EVACUATION – evacuating a place – leaving it. Could be temporary, or long term, and can sometimes get quite stressful.
Looking at our Rule of 3’s:
1. AIR – not likely to be a problem UNLESS our need to evacuate is related to air quality – which happened to us many years ago. In an oil town about three hours west of us – Lodgepole (close to Drayton Valley) was a tragedy that ultimately caused some significant future changes to sour gas safety regulations in Alberta. The well blew out of control for 68 days, spewing toxic hydrogen sulphide across west-central Alberta, making thousands of people ill. It caught fire and killed two workers who tried to cap it. Many people with breathing issues or other health concerns chose to leave the area.
2. SHELTER – This always gives me pause to consider the circumstances of the many people without houses right now. Every winter day it seems, I hear about another death or two in the ‘tent cities’ in Edmonton. People just trying to stay warm in the most difficult situations.
Generally, if we need to evacuate our homes there will be temporary shelters set up. Its up to us to provide our own comfort within that temporary shelter though – blankets, food, water, things to occupy our time, etc.
3. WATER – Bottled water should be on the top of your list of important items to include in your 72 hour kit. Whether you’re in a temporary shelter or driving to a distant destination you’ll want to have a supply of drinking water. In the winter time, melting snow may be an option if you have a way to clean it. But for most of THIS winter in my home city – good luck finding snow.
4. FOOD – We have more flexibility with food than anything else. Instant freeze dried meals in a pouch provide tasty and nutritious hearty meals with nothing more than added water. Excellent option to have in your 72 kits. If you have the ability to heat the water, then all the better (a nice HOT meal), and with a 20 year shelf life you don’t have to be constantly switching it out. Other meals that require little preparation are of benefit too. *pro tip: TRY THEM OUT AT HOME FIRST. Don’t ever pack a food that you have not first sampled. While you’re sitting on some gymnasium floor is NOT the time you want to find out you don’t like it. And don’t give me that “we won’t care what it tastes like, we’ll eat it anyway”, because that totally depends on how bad it really is! And even if you could choke it down – you’re not gonna be happy about it. Trust me, you’ll have enough things to worry about without hating your food.
The RULE OF 3 is a good measure when coming up with a game plan for any emergency. Remember, you may be left to your own devises for several days before help can get to you. Being prepared means having enough food, water and other necessities to last for as long as you need them. Three days is the MINIMUM to plan for.
Below is a sample supply list. You’ll want to customize it to your own circumstances – but it’s a good place to start. Compile your own list and take it shopping with you to make sure you pick up things you want. Keep it handy as sometimes its a matter of being in the right place at the right time. Consider the unique needs of your family – children, disabled persons, elderly, pets etc.
ESSENTIALS
*pro tip: when assembling your kit, store items in airtight plastic bags inside an easy-to-carry (or pull) container. Container suggestions: back packs, rolling bags for elderly, duffel bag, plastic bins (in the car).
* FULL GAS TANK. I’m just putting this at the top of my list right off the bat. Nobody’s going very far without gas in the tank. *battery-powered or hand crank radio *flashlight for each adult and older child *lighters or matches in sealed zip lock bags; I prefer lighters *small candles with something for them to sit in while burning *pocket knife *nylon cord to use as a clothes line, and clothes pins *First aid kit *hand sanitizer and disinfecting wipes to disinfect surfaces *extra batteries *whistle (to signal for help) *paper and pencil or pen to leave messages for people *note paper and pen for your own personal writing *dust mask (to help filter contaminated air) *plastic sheeting and duct tape (to prepare some kind of shelter) *moist wipes, garbage bags and plastic ties (for personal sanitation) *small ax – may come in handy for more than just chopping wood *bungee cords of various sizes *duct tape
**Local maps (and don’t say ‘google maps‘) **List of your emergency contacts (don’t say they’re on your phone) **Cell phone with chargers and a battery power bank for back up **Cash. Yes $$$.
BASIC PERSONAL SUPPLIES
* Water – 2 liters per person per day for drinking. Another liter for cooking, another liter for basic sanitation. I know, it’s heavy. Plan accordingly.
* Food – non perishable. Instant meals, preferably freeze dried for long term storage and ease of preparation. Plan for no less than three days. Consider the high probability that you will be near someone else who doesn’t have food. Are you really gonna eat in front of them without offering to share? *Favourite snacks: dried fruit, individual packages of nuts. *cooking pot and spoon, dishes and utensils for each person *ideally – a small portable stove to heat water *manual can opener (even if you aren’t bringing canned food – trust me) *dish soap and cloth
* Personal hygiene supplies: toothbrush and tooth paste, mouthwash, deodorant, comb or brush, shampoo & conditioner, chapstick, nail clippers, emery board, razor if you need it, hand soap, face cloth and hand towel, toilet paper flattened and in a plastic bag, baby wipes, and feminine supplies. Pack these items together in a ziplock plastic bag or other sealed bag.
*Laundry soap. I am not suggesting that we’ll be doing laundry, but lets face it, we may be wearing the same clothes for a few days. It’s nice to be able to spot clean as needed. I recommend Tru Earth Laundry strips. They are easy to store and transport, and fit into a sandwich bag. There is zero waste, no measuring, no mess and they dissolve in hot or cold water. And they are biodegradable. I have used these terrific laundry strips in my every day laundry for over three years, and have a year’s supply of laundry soap in a box the size of tissue box. I am NEVER going back to the way I used to do laundry. Click here to find out more https://bit.ly/backyardcityhomestead
* 2 pairs of socks and 2 pairs of underwear for each person *optional: a change of clothes can take a lot of room, and it doesn’t do any good if it doesn’t fit – so particular care must be given here. For these reasons I say “optional”. You simply may not have the ability to pack additional clothing – but at least you have underwear and extra socks – right? If you have children, clothes are more important, but they’ll have to be switched out every year – perhaps more often at different stages. For my husband, its a piece of cake – throw in a pair of jeans and a t shirt. For me – not so easy; I’m a little more complicated lol. Regardless of who its for, you’ll need to pick something that isn’t bulky; fold or roll it tightly and put in a plastic bag. * A light jacket. Something that can be rolled up tightly and crammed into a corner hopefully. If you have to evacuate in the winter, you’ll likely be grabbing your winter coat, footwear, hat, scarf and mitts on your way out – especially if you’re also grabbing your 72 hour kit. But in other seasons it best to have a jacket or hoodie packed into your backpack. * A light fleece blanket. Don’t underestimate the value of something warm and soft. It does more than take the chill off, its comforting. Fleece blankets can be rolled tightly, packed into a plastic bag and if necessary strapped onto the outside of your backpack.
Additional Emergency Supplies – consider adding based on your individual needs: *Prescription and non prescription (pain relievers, anti-diarrhea, antacids) medications. An emergency can make it difficult to refill prescription or to find an open pharmacy. *Prescription eyeglasses and contact lens solution *way to boil water and a small pot *Infant formula, bottles, diapers, wipes and diaper rash cream *Pet food and extra water for your pet – see below *RED FILE: Important family documents such as copies of insurance policies, identification, bank info saved electronically or in a waterproof container *warm blanket for each person *change of clothing appropriate for your climate and sturdy shoes *Feminine supplies and personal hygiene items *books, games, puzzles to spend the time + activities for children (even if you don’t have children – there WILL be children) *small pocket calendar (don’t say you’ve got one on your phone)
PETS
Knowing how to keep your pets safe and comfortable during and after an emergency is part of being a responsible pet owner. My cousin has two golden labs who are important members of her family. She surprised me one day by telling me she had 72 hour bags for each of them – which I thought was brilliant!
Having a plan for your pets can reduce the stress for both them and you during an emergency. Where will you go? How will you transport them? Is your destination pet friendly? Are your pets friendly with other people and/or other pets? What kinds of things will you bring for them? What stressors trigger your pet? and what calms him down? Having a go-bag ready for your pet ready to grab on the way out will save you a lot of potential agony.
SANDIE ZOBELL’s Dog Pack: in small backpack individual small bags of dog food (about a cup of food in each) jug of water spare collars (put additional ID tags on them) spare leashes poop bags bowl (collapsible bowls take up less room and are water proof) treats towel, brush/comb – depending on the type of pet handy wipes or hand sanitizer toy or ball
Sandie has a 5 gallon pail with a gamma lid (screw top) so that it won’t pop off. It is always by back door and always has food in it. If the top portion is empty then you can stash the go-bags in it if you’re going to be in a vehicle. Original papers for her dogs are in her ‘red book’. Copies are in the go-bags. Dogs are micro chipped in case they get separated.
These are the things that are very specific to your comfort. The things that you know you’ll be unhappy without. Maybe its your face cream, or a type of soap, or a little bit of make up, or something you use in your hair, or something else that another might not find particular value in, but YOU do.
Don’t underestimate the psychological value of ‘comfort’, especially when your life has been turned upside down. If you feel that you need that little bit of make up to help you feel good about things – then you don’t owe anyone an apology or an explanation. Plan it in. In the same way, allow your family members the same favour. Scriptures, a favourite paperback book, a favourite toy, a favourite game, a favourite . . . (fill in the blank). Obviously it has to fit into your backpack, so that’s your firm criteria. But don’t deny something you may at first convince yourself is frivolous, it may make all the difference to your (or their) state of mind. If you ever get to a situation that you actually have to grab your bag and leave your house, you’ve got enough to worry about, and enough to be scared of, and not feel comfortable with – you don’t need to have created some of that yourself by neglecting things you consider important. Cut yourself a break and give yourself a little bit of grace.
That’s just my way of looking at it, you can do whatever you want with it. No one has a right to judge what you decide is important.
I’d love to hear your thoughts on this list. What would you add? What would you not bother with?
When considering any emergency, I find it helpful to consider the RULE OF THREE to prioritize my means and my energies. *We can live up to 3 minutes without air. *In extreme weather, we’ll be in trouble within 3 hours without shelter. *We can go up to 3 days without water. *Our bodies will start shutting down long before 3 weeks without food. Variables include age, weight, health, activity level, environmental conditions and type of food of course.
So with these priorities in mind – whether considering emergency scenarios – especially without POWER or fresh running WATER (both of which could go on several days), do you have plan in place? . . . . I live in Edmonton, Alberta and in the winter we can experience some pretty severe cold weather from time to time. To be without power during those times can be deadly, and yet it is precisely those times that we may have problems with our furnaces. Furnaces are not going to quit in the summer when they’re not being used, they’re going to quit in the winter when they’re being used daily, especially when it’s bitter cold outside. (sigh . . . . I know right?)
And if you don’t have heat in the winter, you will soon have a water problem as well. Regardless of the time of year, our water supply is precious yet volatile, always susceptible to restriction or contamination. It is worth protecting and having a clean supply on hand.
Rule of 3
AIR – not likely to be a problem UNLESS we need to provide an alternate source of heat, at which time improper ventilation becomes a concern. Carbon Monoxide is produced any time you burn fuel: in vehicles, stoves, lanterns, grills, fireplaces, gas ranges and furnaces. It is a very real, very scary thing – which can kill. *NEVER bring in an outdoor heat source or cooking stove. NEVER EVER. Those are not meant for indoors. link to my post THE NIGHT WE NEARLY WENT TO SLEEP FOREVER https://backyardcityhomestead.com/2018/12/13/the-night-we-nearly-went-to-sleep-forever/
SHELTER – This should give us pause to consider the circumstances of the many people without houses right now. Every day I hear about another death or two in the ‘tent cities’ in Edmonton. People just trying to stay warm in the most difficult situation. But if we’re sheltering in place during an extended power outage, there are things we need to take care of. With no heat, it will take only hours for the inside of your house to be the same temperature as the outside. If we don’t have an alternate source (fireplace or wood stove), we’ll need to leave the house in a short amount of time. Hopefully we’ve got a place in mind that we can go. We do – Right? And of course dressing for the weather is imperative.
Assuming we have a wood stove, lighting it when its really cold is not so easy. The low temperature in our chimney will force the cold air down creating a blockage – that prevents the smoke from escaping. Time to figure out how to light the fire and have it draw properly. Assuming that we’ve mastered that, we may find it a good idea to have everyone sleep in the room with the heat source. We have a Carbon Monoxide detector right? One that is battery run and fully charged. Right? Dressing for the weather is important IN the house too – sweaters, slippers, blankets . . .
WATER
– If we have to leave our home because of no heat, we must ensure the water is turned off and the lines are drained. Water will freeze in only hours and burst water pipes will cause terrible destruction. (don’t ask me how I know this) But even if we’re sheltering in place, there may be parts of our home that are at risk of freezing. It may be advisable to shut the water off anyway. We have another source of water in the house – Right?
If we only have one area that is warm, bring containers of water into that area to prevent them from freezing.
FOOD
We have more flexibility with this than anything else. For the short term, open up a can of pork and beans or make yourself a sandwich. (You have a hand operated can opener – Right?) Eat up some leftovers in the fridge – it could be lost within a day or two.
If the power outage goes on for more than a few days – your frozen food is in jeopardy. When its bitter cold, setting it all outside is an option – but that’s a terrible job! If the weather isn’t cold enough, we better be able to cook – or we’ll lose a lot! But that sounds like an arduous job too, and not very practical. I strongly advise AGAINST having your freezer contain the bulk of your food storage. Not a good idea at all, and this is exactly why. Having said that – I too have a freezer, and I use it. But depending on it alone for your food storage is a terrible idea.
Having some Meals in a Jar (MIJ) on hand will be a life saver if we have the ability to cook a one pot meal. They are nutritious, delicious, easy to prepare, and provide variety to meals that we’ll be glad to have. All we need is a pot, some water and a heat source. 15-20 minutes for most meals.
Instant freeze dried meals-in-a-pouch provide tasty and nutritious hearty meals with nothing more than added water. Excellent resource to have in your pantry or food storage. If you have the ability to heat the water, then all the better.
Always consider the RULE OF THREE and use it to measure every emergency when coming up with a game plan.
Join me for a LIVE Cooking Show where we will be whipping up some easy, mouthwatering meals using freeze-dried ingredients that will change the way you think about cooking! 
What’s in it for you?
See how to make quick, tasty meals in minutes
