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It may be a surprise to some, but fortified non-fat dry milk, also called powdered milk, has a relatively short shelf-life, only about 18 months. If you can find the un-fortified version, shelf life increases to 4 years.** The difference is caused by the vitamins added to fortify the milk. Vitamins A and D are not shelf-stable, meaning that they break down quickly.

Purchase dried milk in containers of a size that makes sense for the size of your household. If you buy large packages and do not use much at one time, consider repackaging into smaller containers at the time of purchase. After opening a package of dry milk, transfer the powder to a tightly covered glass or metal container (dry milk can pick up odors from plastic containers) and keep it in the refrigerator.

If you wonder which milk powder to buy, the instant milk powder is called “high temperature” and refers to the manufacturing process that the milk is put through to make the milk powder “Instant”. The regular milk powder is referred to as “low temperature” as it usually takes longer to reconstitute and is frequently the milk powder of choice for cooking and baking. (I’ve never been able to find anything but instant, non-fat, fortified powdered milk in my area.)

Storage
Vitamins A & D break-down quickly in the presence of heat and light. The area where your powdered milk is stored should be kept as cool as possible. If the storage container is transparent or translucent then it should be put into a second dark container, or stored in a cool, dark room.

Oxygen will also speed the vitamin break-down. If powdered milk can be canned with nitrogen or carbon dioxide to replace air, it will keep longer. Vacuum canning also decreases the available oxygen, and so it increases dry milk shelf-life. Dry milk will absorb moisture and odors from the air so storage containers should be air-tight and water-proof. The drier it is kept, the better it will keep.

If the dry milk purchased was not packaged for long term storage when you purchased it, then it should be repackaged right away.

Cost
Stephanie at the MakeItFromScratch blog has, literally, done the math for us. She has “busted” the myth that powdered milk is less expensive than fresh. These days dry milk is more expensive than fresh milk. So we will stick with fresh milk for everyday use, and dry milk for emergency food storage.

Making Your Own
In case you were wondering, it is not feasible to make your own powdered milk at home. For more details, visit HowStuffWorks.com.

Using Powdered Milk
1 cup whole milk = 1 cup nonfat dry milk + 2 teaspoons melted butter
1 cup whipping cream = 3/4 cup whole milk+1/3 cup melted butter
1 cup light cream = 3/4 cup whole milk+3 tablespoons melted butter

Curds, Cottage Cheese, and Ricotta*
First you make curds. Bring 1 part powdered milk and 2 parts water to a boil. Remove from heat and drizzle about a tablespoon of vinegar for every cup of water. Stir lightly and let stand. You will see the milk separate, and you should have a clear liquid and white curds. If the liquid is still milky, add more vinegar, stir, and let sit again. Pour the mixture through a cloth to retain the curds and rinse them in cool water.

For ricotta, simply blend the curds until smooth.

For cottage cheese, add some yogurt or evaporated milk and stir.

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* Recipes from www.wisebread.com
** According to the USAid government web site.

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Storing eggs for 6 to 12 months or more is actually very simple.

In The Freezer

To freeze whole eggs, beat them just until blended. Pour them into a freezer container, seal tightly, label with the number of eggs and the date, and freeze. To use, substitute 3 tablespoons thawed whole eggs for 1 large fresh egg. Or, beat one egg at a time and pour each into a cup in an ice tray. Freeze, then pop out the egg cubes and store in freezer Ziploc bags. One cube=1 egg.

Egg whites can be frozen “as is.” Pour them into a freezer container, seal tightly, label with the number of egg whites and the date, and freeze. To use, substitute 2 tablespoons (30 mL) thawed egg whites for 1 large egg.

Egg yolks will thicken or gel when frozen and therefore cannot be used in a recipe unless they receive special treatment. To prevent thickening, beat in either 1/8 teaspoon (0.5 mL) salt, or 1-1/2 teaspoons (7 mL) sugar or corn syrup per 1/4 cup (50 mL) egg yolks (about 4 yolks). Label freezer container with the number of yolks, the date and whether you added salt (for main dishes) or sugar (for desserts and baking) and freeze. Substitute 1 tablespoon (15 mL) thawed yolks for 1 large fresh yolk.

It is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Use them only in dishes that will be thoroughly cooked. Eggs should not be frozen in the shell.

Without Electricity

There are a couple of ways to store eggs without refrigeration. They require cool temperatures, however. A cellar, cool basement, or cool room in the house will suffice. The cooler the better the chance that your eggs will last longer.

One method is to coat the eggs with a non-toxic substance, sealing the pores in the shell and thereby sealing out oxygen and moisture. When no oxygen is present, bacteria can’t grow, thus eggs don’t spoil.

To use lard or shortening to coat the eggs, first melt the grease and cool it til it begins to solidify again. Dip each egg in the melted grease individually and set them on a paper towel to dry. When the shortening or lard is dry on the eggs, rub the eggs with a clean towel, removing excess solid grease. Rub gently and buff each egg. Now repeat the process, before the shortening solidifies. Work fast, allowing the shortening to get almost solid before re-heating it.

Line the bottom of a flat box with a clean soft towel. Place the eggs in the box in a single layer. Cover the box with either a lid or another towel. Place the box of eggs in a cool, dry environment. Eggs prepared this way will last up to 6 months, although I have heard people say that they have kept eggs this way for 1 year if they are kept very cool.

A product that can be used to coat eggs in the same way, but that is supposed to keep the eggs fresh longer, is K-Peg. The eggs are coated with this product much the same way they would be coated with the shortening, and prepared for storage the same way.

A second method to store eggs works on the same principle: cover the pores and keep the eggs cool. However, in this method the eggs are kept immersed in a solution of Liquid Sodium Silicate, also known as liquid glass.

This non-toxic substance will cover the pores of the egg shell so well that you will probably be able to keep fresh eggs for up to 2 years! You can buy it as Sodium Silicate Solution at any pharmacy, however they may not have it on hand and have to order it for you.

Sodium Silicate, is a pale yellow, odorless, syrupy liquid. It is diluted in the proportion of one part of silicate to nine parts of distilled water or sterile water. In any case, the water should be first boiled, and then allowed to cool.

Place clean, fresh eggs in a ceramic crock. Pour liquid sodium silicate over the eggs until the eggs are covered and completely immersed in the solution. Have at least 2 inches of the solution over the top of the eggs. Do not add too many eggs as the ones on the bottom may get crushed and crack, which will spoil all the eggs.

Place a towel over the crock and tie it into place. Place the crock of eggs in a cool, dry place and don’t disturb them until you are ready to use them. To use, just take out as many eggs as you need, wash them off in plain water and use as you normally would.

Liquid Sodium Silicate Storage Tips

Only store eggs with clean shells. Washing an egg with a soiled shell lessens it keeping quality. The protective, gelatinous covering over the shell is removed by water, and when this is gone the egg spoils more rapidly.

The shells also must be free from even the tiniest crack. One cracked egg will spoil a large number of sound eggs when packed in liquid sodium silicate.

Earthenware crocks are good containers. The crocks must be clean and sound. Scald them and let them cool completely before use. A crock holding six gallons will accommodate eighteen dozens of eggs and about twenty-two pints of liquid sodium silicate.

Eggs preserved in this manner can safely be used for soft boiling or poaching for several weeks. Before boiling such eggs prick a tiny hole in the large end of the shell with a needle to keep them from cracking. After the first couple of months, stored eggs should be used only in dishes where they will be thoroughly cooked, for example, omelets, scrambled eggs, custards, cakes and general cookery.

As the eggs age, the white becomes thinner and is harder to beat. The yolk membrane becomes more delicate and it is correspondingly difficult to separate the whites from the yolks. Sometimes the white of the egg becomes tinged pink after very long keeping in liquid sodium silicate. This is due, probably, to a little iron which is in the sodium silicate, but which apparently does not injure the egg for food purposes.

In Cooked Foods

Another way to store eggs is to use them in recipes that can be frozen. These two recipes below use the whites and the yolks from about a dozen eggs. They both freeze wonderfully so you can make plenty during the egg laying season, and save extras for when eggs are less plentiful.

Angel Food Cake

Preheat oven to 375°

1 1/2 cups of egg whites brought to room temperature
1 1/2 cups sifted powered sugar
1 cup cake flour
1 1/2 tsp. cream of tarter
1 1/2 tsp. vanilla
1/4 tsp. salt
1/4 tsp. almond extract

-Sift powdered sugar and flour seperately once. Measure correct amounts as stated in ingredients and sift together 4 times.
-Place egg whites in large bowl. add salt, cream of tarter, vanilla and almond extracts.
-Beat on medium speed till soft peaks form
-Continue beating and gradually add sugar 2 tablespoons at a time.
-Beat at #8 till stiff peaks form but not dry peaks
-On lowest speed. Add powdered sugar/flour mix, a small amount at a time.
-Remove from mixer and finish mixing by hand with a spatula by folding over carefully.
-Pour(spoon) into ungreased 10″ tube pan.
-With a knife or spatula, carefully cut through batter in circular motion six times to release large bubbles.
-Bake on lowest rack of oven, for 3-5 to 40 min. or till golden brown.
-Invert pan until cool. Loosen with knife or spatula to remove.

Golden Sponge Cake

(Uses up the yolks left from the Angel Food Cake)
Preheat oven to 350°

Egg yolks of the dozen or so eggs
3 cups cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2 cups sugar
1 tsp. vanilla
1/2 tsp. lemon extract or orange extract
1 cup cold water

-Sift flour and sugar seperately one time before measuring.
-Measure flour and sugar. Sift 3 times together, flour, sugar, baking powder, and salt
-In mixing bowl, beat egg yolks on #8 till fluffy and thick.
-Gradually beat add and beat in sugar.
-Turn to #2 speed(low) and add flavorings, and cold water.
-Gradually but quickly add the flour mixture while beating on low speed. Scrape bowl. Beat only enough to blend, about 2 min.
-Pour batter into an ungreased tube pan.
-Bake 1 hour or till golden brown.
-Invert cake to cool.
-Loosen sides with spatula or knife to remove.

(Recipes from Organic Homesteading Gardening Group at Yahoo.com)

Tips for using stored eggs

When you use eggs that have been in storage without electricity, crack them in a cup, not directly into your food. Otherwise you might get an awful surprise and ruin a dish.

Practice these storage techniques before you think you might really need to store eggs. Practice makes perfect!

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Did You Know?

• Baking powder does not have a long shelf life.
• Baking soda cannot be substituted for baking powder.
• Most commercially-produced baking powder contains aluminum.

Due to its short shelf life, baking powder is not good for storing with emergency food supplies.  However, the main ingredients of home-made baking powder, baking soda and cream of tartar, will remain good almost indefinitely if they are stored separately.

Many people avoid baking powder with aluminum because they believe it gives food a vaguely metallic taste, and because it has been suggested that there may be a link between aluminum consumption and Alzheimer’s disease. Studies have not proven this, however. Home-made baking powder does not contain aluminum.

Home-Made Baking Powder

Ingredients:

• Two parts baking soda
• One part cream of tartar
• One part cornstarch (If you will not be using the baking powder immediately)

Preparation:

Mix the baking soda and cream of tartar together until well combined. Use immediately, or add cornstarch and store in an air-tight container.

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We’ve all read over and over how storing water for emergencies is of the utmost importance. We keep trying to come up with ways to collect, store, and rotate a water supply inexpensively. Perhaps most of you, like me, have failed miserably–until now.

It is the high cost of water barrels that has kept many of us from successfully storing water. However, in the book, The Self-Reliant Homestead, by Charles Sanders, the author describes a process for gathering and storing water that is, “… quite simple, inexpensive, and effective. It is made of materials that are obtainable at no cost or at low cost. It can add an additional 125 to 150 gallons of water to your storage supplies.” To top it off, the water is always fresh!

His idea is to use 3 non-working hot water heater tanks connected in series to your water supply, and to your working water heater. As you use hot water, your water heater draws replacement water from the 3 connected water heater tanks. At the same time fresh water is drawn into the 3 tanks from your water supply. So simple, yet so brilliant.

If or when there is an emergency, shut off the main water supply to prevent contamination of your stored water. Then you would use your stored water by drawing it off from the tank drain valves located near the bottom of the tanks.

The whole process is described in detail by Mr. Sanders, including a drawing of the completed system. This wonderful book has many other great ideas, as well. I highly recommend The Self-Reliant Homestead, by Charles Sanders, copyright 2003, published by Burford Books.

I am already checking with plumbers in my area to locate old water heaters. I’ll take photos for my blog and post the details as I start building my own water storage system.

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In the Vicki Tate article, The 7 Major Mistakes in Food Storage, I had learned we need to use our stored foods now, so that we know how to cook them, and our families get used to eating them.

A major hurdle to actually using our stored foods, though, can be all the extra time it takes to prepare them. We just don’t have the time! However, with a little preparation and planning using our stored foods can be as fast and convenient as using store bought. One trick is to use homemade mixes! Standard homemade mixes are an immense time saver, but you can also purchase online inexpensive powdered margarine, vanilla, shortening, cheese, and eggs to use in your very own mixes.

The Mix-a-Meal Cook Book by Deanna Bean shows how to go even further than simple homemade mixes by using dehydrated ingredients to make truly “just add water” convenience! All the benefits of cooking from scratch, but all the convenience of “just add water” mixes.

The thing I like the absolute best is that every recipe includes a “mini” version so you can test it and see how your family likes it before making a 10-ton batch.

My favorite recipe from the Mix-A-Meal Cookbook is the sweet cornbread, followed closely by the hot roll mix. Yum!

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It is amazing how alien this cooking business is to me! Even after a year, it all is so different–I just don’t seem to think in the right way for it. I have lived and breathed office procedures my whole life, any situation, any problem in an office environment wouldn’t faze me or stump me, but not so in my kitchen!

I just had an epiphany that I am sure all you cooks out there will laugh at. I just realized that I can cook big batches of black-eye peas or butter-beans, and “can” them in jars. Then they’d be ready whenever I need them without having to have planned it 4 hours in advance! And at a fraction of the cost of store-bought cans! Duh!

I have been thinking and thinking how to have cooked veggies, beans, peas, etc. always ready without having to pay supermarket prices for tin cans. It is so obvious, but I never understood; that’s what canning was invented for; it is not just for packing raw veggies from the garden!

Woohoo! I’m going to get my black-eye peas cooking right away. My husband adored the last peas I made; it just takes so long. Will he ever be surprised that he can have them whenever he wants…

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For some reason I thought that gasoline generators all cost several hundred dollars. I never even researched them as part of my preparedness plan because I just knew they were out of my range.

Then yesterday I came across some 1250 to 4000 watt generators for $100 to $200 with free shipping. When we lost our fridge and freezer contents this summer from a power outage, we lost nearly that much worth of food.(Fortunately for us the freezer wasn’t full of meat at the time, the way it is now.) So this generator will pay for itself at the first extended power outage.

I’ve excitedly begun researching to see what size generator I will need. It isn’t complicated, just find the appliance that draws the most power (watts) by checking the labels found usually on the back. I’d like to power my fridge/freezer combo, which needs 500 watts, and my chest freezer which needs 800 watts. When you start up an appliance it briefly uses 4 times the normal watts, so I would need a generator that can handle at least 3700 watts, to start-up the freezer while running the fridge.

I haven’t been able to find a 4000 watt generator that has free shipping, so I think we’ll make do with just powering the fridge and its small freezer area. So I’ll need at least 2000 watts. If I were only powering the TV, computers, and lights I could easily get by with a 1200 watt generator, which I’ve seen for less than $100 including shipping.

So if you thought generators were out of your budget, consider how much a lost freezer full of food will cost you. You may, like me, be shopping for generators…

(The best prices I’ve found that have free shipping are at: FactoryStore.)

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