Category Archives: food storage

split pea soup

Instant Pot Split Pea Soup

by crockpot, Fall, food storage, Instant Pot, winter,

The recipe is originally from my book The Pantry Principle.  Back then it was designed for a slow cooker.  Now that we have Instant Pots the recipe has been modified.

This is a delicious way to utilize split peas from your food storage.  If necessary this recipe can be modified to also used dried vegetables from your storage however this will require the addition of extra liquid.  See the parenthetical notes in the recipe for food storage modifications.

The addition of the dulse, an edible seaweed found in the North Atlantic, to this recipe adds a wonderful flavor and a big boost of iodine and the other trace elements our bodies need. If you want to make this as a vegetarian dish simply substitute vegetable broth or water for the bone broth.

Making this soup in the Instant Pot is a great way to have a quick hot meal ready to eat after a long day.

split pea soup

Instant Pot Split Pea Soup

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Servings 6

Ingredients
  

  • 2 carrots, diced (1 cup dehydrated carrot slices)
  • 2 ribs celery, diced (1/3 cup dehydrated celery)
  • 1 onion, diced (1/3 cup dried onion)
  • 1 pound dried split peas, picked over and washed
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 1 tablespoon fresh thyme
  • 6 cups bone broth 
  • 1 teaspoon sea salt
  • ¼ teaspoon fresh ground pepper
  • 2 tablespoons dulse (a type of seaweed), crumbled

Instructions
 

  • Place all ingredients except salt, pepper, and dulse in an Instant Pot. Stir well to combine. 
  • IP Cook Time 15 minutes  Natural Release approximately 15 minutes.
  • Slow Cooker Time - 8 hours on low
  • Remove bay leaf
  • Add salt and pepper
  • Blend together with an immersion blender
  • Ladle into bowls to serve and top with 1 teaspoon crumbled dulse

tips to organize fridge

Nine Tips To Help You Organize Your Fridge

by food storage, food waste, preserving, ,

Chances are you don't think too hard about your refrigerator. It's simply a convenient appliance where you can store perishable foods until you're ready to eat them.  However if you want to take the best advantage possible of this wonderful appliance there is an efficient way to store food in it to help things stay fresh just a little longer.

One side benefit of an organized refrigerator is that you’ll always know where things are, or at least where they’re supposed to be.  And chances are if you’re keeping things organized you’re less likely to be growing science experiments in the back corner that eventually need to be thrown out.  So utilizing your fridge effectively can also help reduce food waste.

Here are the best refrigerator efficiency tips so you can get the most out of your fridge:

1.One of the best things you can do is purchase a refrigerator thermometer and use it to figure out which shelves in your refrigerator are the coldest. This admittedly does take a while but once you know it will help you be as efficient as possible in storing food in your refrigerator.  I prefer an analog face as I have concerns about digital and how it will eventually function in the cold

2. The coldest part of the fridge tends to be the back of the shelf closest to the freezer. If you have a side-by-side it tends to be that side. This section is where you should be storing things like milk and raw meat to keep them as cold as possible

3. When storing raw meat in the refrigerator it is helpful to put a dish, a tray, a bowl, something below it in case it leaks. The last thing you want is to have to unload your entire refrigerator to sanitize it because you have meat juices on the shelving. This also applies if you use plastic baggies to marinate your meats. You need to have something under the bag in case it leaks. I want to encourage you to shift to glass containers for marinating and food storage instead of plastic.  Not only will is stop the leaks, it's better to not have plastic touching your food.

4. Condiments and items you use regularly should be stored in the door. This way you can access them quickly.  Because the door shelves are narrower you can spot them more quickly as well. It may be tempting to keep other things in the space however if you need the space for condiments and sauces do that first. Then store other items in the door according to highest use.

5. Many people keep things in the refrigerator that don’t belong there. The following things do best if they are stored outside the refrigerator:

  • Hot sauce
  • Worcestershire sauce
  • tomatoes
  • onions
  • potatoes
  • cooking oils
  • peanut butter
  • honey
  • coffee
  • garlic
  • avocados (unless they are close to overripe)
  • soy sauce
  • vinegar

The exception to this list, of course, is if the label says ‘refrigerate after opening.’

6. Using small bins in the refrigerator can help you keep certain items together to make them easier to find like jams, pickles or olives.  Bins are also good for things that don’t stack well such as tubes of pesto or oddly shaped things that don’t stand up right

7. In order to prevent the amount of time you have to rummage around in your fridge if possible taller things go in the back smaller things go in the front.  Obviously, this makes a lot of sense, the challenge, however, is when you live with other people who aren't as mindful about how things are stored in the fridge as you are.

8. Vertical space can be a problem in refrigerators. Certain things, like that bottle of wine you’re chilling, can lie on its side. This also applies to tetra-pack containers such as almond milk.  Simply be sure that the container is not overly full and if there is a pour spout that it’s pointing up in order to reduce the potential for drips or leaks.

9. My favorite refrigerator containers are clear glass because this allows you to see what’s actually in there. I am also a fan of assembling leftovers into meal portions. Instead of putting all the meat in one container, all the vegetable number one in another container, and all of vegetable number two in another container. Create a meal and put that in the refrigerator for a quick grab and reheat access.  It’s also helpful if you stack all of your leftovers together that way people can see what’s available when they’re hungry instead of having to rummage all over the fridge.

Organizing your refrigerator is not a one-and-done proposition.  It gets used a lot and things can wind up shoved in for expediency rather than efficiency. It's a good idea to set aside a few minutes once or twice a month and re-arrange the fridge for maximum use and visibility.  Chances are because you’ve done this once you’ll know where things ought to go and it shouldn’t take as long to set the fridge to rights.

The Fridge and Freezer Food Storage E-Guide is available for FREE  when you sign up for the Preparedness Pantry Masterclass
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Healthy Budget-Friendly Ideas For When You Hate To Cook

by baking, breakfast, eggs, food storage, grocery, vegetables, , , ,

A while back did a survey and asked my newsletter readers what I could provide that would serve them best.  The two biggest things that I heard back were saving money on groceries and healthy recipes.  Given how much the cost of food has gone up lately, and how much it will probably continue to rise, I definitely understand that.  

One great budget-friendly solution for feeding your family is to cook more at home.  But even I have days when I’m just not in the mood to cook.  I know, shocker right?  You probably thought that because I’m The Ingredient Guru I just spend massive amounts of time playing in the kitchen.  

Well, actually, I do.  

But sometimes you need a day off. 

Plus for a lot of people, real life doesn’t always cooperate with the idea of making a recipe that requires a lot of time.  Yes everyone needs to be fed.  And…kids need to get to sports or there’s a meeting you want to attend.  Maybe you’d rather read a book.  Whatever it is in your life that you’d rather be doing life is too short to spend most of it in the kitchen.

The good news is that if you want to eat healthier but don’t like cooking you can still create affordable and nourishing meals.  And no, it doesn’t mean relying on convenience foods, pre-packaged meals, and it also doesn’t have to blow your budget.

Read this for my five favorite ways to make “fast” food that’s good for you.

 

Bowl-theory

Making a delicious, budget-friendly bowl can be a great way to pull a meal together quickly.  Any kind of a one bowl meal is great. Buddha bowls are really popular right now plus they’re quick and easy to put together. Especially when you’re not in the mood to cook. Bonus, if you’ve done meal planning ahead of time you’ll have very little cooking to do.  Begin your bowl by adding a base of quinoa, shredded greens, or something of your choosing.  Start adding proteins and veggies.  Then top with hummus, salsa, or a homemade dressing and you’re ready to go.  

 

Eggs Are Amazing

Quick, easy, budget friendly, eggs can be a great choice for a meal.  Scrambled eggs are certainly easy but what about quiche muffins, a frittata, shakshuka, or any one of the dozens of ways you can cook with eggs.  Served with a salad or some cooked veggies (roasted is my favorite), eggs can be great to keep in your fridge for an always ready go-to meal. 

 

Zoodle-love

When trying to make a meal fast and on a budget you may be thinking about pasta.  The problem is that’s not really a healthy choice.  But you can put a healthy spin on it by making zoodles.  Using spiraled zucchini, or other vegetables, you’ve got a great base.  Add your favorite sauce, some protein, and a side salad and you’ve got a quick and easy meal.  Plus you’ll be getting more veggies in your diet.  And that’s always a good thing. 

 

Roast Chicken

Okay, so admittedly this isn’t a time-saving idea because it does take a while to roast a whole chicken.  The good news is that when you do that you’ve got a lot of meat that you can use to make bowls, salads, or even just serve up with some veggies and a salad.  Cooking that one meal can give you a fast solution for more meals depending on how many people you’re feeding.  Please don’t try to save time on this one by buying one of those rotisserie chickens at the grocery store.  Most of those have added ingredients in them, like carrageenan, modified potato starch, and dextrose.  That rotisserie chicken may seem like a good deal but it’s not a healthy one.

 

Fast Fun Freezer Meals

One of the best ways to save time in the kitchen is to do some meal prepping.  My favorite way is to use my Fast Fun Freezer Meal Program.  You can get 20-24 servings of dinner prepped for the freezer in 90 minutes or less!  Then when you want a meal it’s already assembled and just needs to be cooked.  That’s a great way to get a healthy meal on the table without a lot of time in the kitchen.

Related articles:
Clean Eating on a Budget
Realistic Budget Friendly Tips

Preparing An Emergency Food Supply, Long-term Food Storage 

by food storage, government, grocery, preparedness, storage, water

Pandemic, natural disasters, and terrorist attacks often come with little to no warning. To weather the storm, stocking up NOW would be a wise idea.

Some food, if properly sealed and stored correctly, can last for years. According to ready.gov, it is important to stock canned foods, dry mixes, and other staples that do not require refrigeration, cooking, water, or special preparation.

I’ve listed below necessary items for your emergency supply plan -- food, water, and other essentials -- to help you build your survival kit. 

Preparing an emergency food supply

As we all know, global crises like COVID-19 can easily disrupt the food supply. Planning to have at least a 14 day supply of food can help you build an emergency stockpile in your home.

Keep food that:

  • Has a long storage life
  • Requires little or no cooking, water, or refrigeration
  • Meets the needs of family members who are on special diets
  • Meets pets’ needs
  • Are not very salty or spicy, as these foods increase the need for drinking water, which may be in short supply
  • Have no artificial ingredients, MSG, unpronounceable chemical names, etc.

Note: Read the labels. Just because this is emergency planning doesn’t mean that you want to buy those kits with all the cruddy ingredients in it!

Recommended emergency food items

It should be understood that you only want to store what your family will eat. For example, don’t buy canned lima beans if no one eats them. Here’s what you should store in your pantry:

  • Ready-to-eat canned meats, fruits, vegetables
  • Protein or fruit bars
  • Dry cereal or granola
  • Nut or seed butter
  • Dried fruit
  • Canned juices
  • Non-perishable milk
  • High-energy foods
  • Food for infants (if you have one in your home)
  • Comfort/stress foods

How to store emergency food

Certain storage conditions may enhance the shelf life of foods. The ideal location is a cool, dry, and dark place. The most suitable temperature is 40° to 70°F.

  • Store foods away from ranges or refrigerator exhausts. 
  • Store food away from petroleum products. Some food products absorb their smell.
  • Items stored in boxes or in paper cartons will keep longer if they are heavily wrapped or stored in waterproof, airtight containers.
  • If you have extra space in your freezer, fill it with bags of water. This can help keep food cold if the power goes out. If you need to leave, it will provide ice for the trip. 

Also read Guide To Freezing Food: What You Can And Can’t Put In The Freezer to learn more on how long you can keep food in the freezer and food safety during power outages.

Essential tools and items for food preparation

Having the following items available will help you to prepare meals safely:

  • Cooking utensils
  • Knives, forks, and spoons
  • Paper plates, cups, and towels
  • A manual can- and bottle-opener
  • Heavy-duty aluminum foil
  • Wax paper and/or parchment paper
  • Propane gas or charcoal grill; camp stove
  • Extra water to be able to rehydrate dehydrated food
  • Fuel for cooking, such as charcoal 

Preparing an emergency water supply

Water can be a critical item, especially for those on a well without power. Do not store water in the plastic containers they come in (those leaks — ask me how I know that — one soggy closet floor later). Use an aquatainer, they’re made for longer-term water storage. 

  • Requirements are 1 gallon of water per day for each person and each pet for cooking and drinking. Also, store an additional gallon per person for sanitary needs.
  • Store at least a 3-day supply of water for each person and each pet. Try to store a 2-week supply if possible.
  • Observe the expiration date for store-bought water
  • Store a bottle of unscented liquid household chlorine bleach to disinfect your water and to use it for general cleaning and sanitizing.

Note: As much as possible, do not drink liquid that can dehydrate the body; i.e.,  caffeine, soda, and alcohol.

Recommended items for emergency supply kit

Aside from the food, water, and other items for food preparation, here are other recommended items to include in your family’s emergency supply kit:

  • Battery-powered or hand-crank radio and a NOAA Weather Radio with tone alert
  • Flashlight
  • First aid kit
  • Extra batteries
  • Whistle (to signal for help)
  • Dust mask (to help filter contaminated air)
  • Plastic sheeting and duct tape (to shelter in place)
  • Moist towelettes, garbage bags and plastic ties (for personal sanitation)
  • Wrench or pliers (to turn off utilities)
  • Local maps
  • Cell phone with chargers and a backup battery
  • Glow stick for pets’ collar (so you don’t trip over them at night)
  • List of important addresses and phone numbers
  • Gas refill (always refill your tank if you are at ½)

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Sources: 

 

Guide To Freezing Food: What You Can And Can’t Put In The Freezer

by bread, dairy, drinks, eggs, food storage, food waste, fruit, herbs and spices, jelly/jam, left overs, meat, nuts

Did you know that the United States is the global leader in food waste? In fact, nearly 40% of the US food supply is wasted each year. That’s approximately 133 billion pounds and $161 billion worth of food.

According to the US Department of Agriculture (USDA), food spoilage is one of the main reasons why Americans throw out food. So how do we tackle food waste? The USDA suggests improving labeling, food storage, cooking methods, among others. 

To help with the movement against food waste, let’s talk about one of the greatest inventions that can help avoid spoilage– the freezer!

Here’s some food for thought: freezing is one of the oldest and safest methods to preserve food, with no chemical preservatives needed. However, many of us are not sure how to properly freeze food.

Which food is safe to freeze? How long can you freeze food? Is it okay to refreeze thawed meat?

Print and stick these guidelines on your fridge door for every family member’s reference: 

Food you can freeze

 

Truthfully, You can freeze almost any food, except for canned food or eggs in shells . Canned foods may be frozen once the food is out of the can. 

  • Baked goods – Be sure to wrap it in parchment paper before you wrap it in plastic or foil. If possible, consider storing in glass containers.
  • Cheese – If it is brick or shredded cheese, such as cheddar, Colby, Monterey Jack
  • Dairy – Be aware that cottage cheese, cream cheese, sour cream, etc. can be a little more liquidy after thawing.
  • Raw eggs – It is not safe to freeze raw eggs in the shell.  Eggs can be frozen either just the yolks beaten together, just the whites beaten together, or yolks and whites beaten together and then put in the freezer. Frozen whites will not loft after thawing. Be sure to label your package with the number of eggs. These are best for omelets, quiche, or baking.
  • Guacamole – Be prepared to eat it all when you thaw it because it turns brown pretty quickly (i.e., freeze in small containers).
  • Herbs (fresh) – Wash and dry thoroughly before freezing. You can also mince and put into an ice cube tray with some oil to make herbed oils for cooking or roll into butter and freeze this compound butter for cooking.
  • Honey – Theoretically, honey lasts a v-e-r-y long time, so there’s no need to do that.
  • Hummus – Fresh hummus is so much better.
  • Jam – Most jams are store-bought and shelf-stable. Otherwise, I’m assuming that you’re making your own and simply don’t want to process it. In that case, make sure there is some expansion room at the top of the container (this is called headspace).
  • Margarine – You can freeze it, but I DON’T recommend eating margarine! 
  • Cow milk – Pour a little out of the container to allow for freezer expansion
  • Nuts – A freezer is a perfect place to store them because they don’t go rancid quickly from all of their natural oils.
  • Orange juice – Although it freezes better (i.e., won’t separate as much) in smaller containers, it needs to be stirred to bring back together after thawing.
  • Salsa – You need to make sure there’s a little space at the top of the jar for the salsa to expand. Thaw fully and stir to combine before eating.
  • Wine – Technically yes, it supposedly does well in ice cube trays. I’ve had mixed success with this. My recommendation is to get a mother of vinegar, a vinegar crock, and use leftover wine for making vinegar instead.

Food you shouldn’t freeze

 

Some foods don't freeze well, such as mayonnaise, cream sauce, and lettuce. Cooked meat tends to dry out when frozen, so raw meat and poultry will maintain their quality longer in the freezer.

  • Almond milk – It separates, and the texture is pretty gross!
  • Coconut milk – It’s best for baking or including in something else. I don’t like the way it tastes/feels after it’s been frozen
  • Deep-fried food – You’ll lose that nice crisp and make them soggy
  • Cream-based products such as sour cream – The texture will change. Frozen sour cream is best used in cooked dishes
  • Mayonnaise – The texture can be a bit off after it’s frozen. But mayonnaise is so easy to make at home that I suggest having the ingredients on hand rather than freezing it.
  • Soft cheese – Brie and camembert can be technically frozen, but their consistency changes after thawing. Goat cheese seems to freeze okay, but the flavor may change slightly.
  • Cooked pasta – If it’s not al dente, it could become mushy and disintegrate when you reheat it
  • Gravy – As long as it is flour-based. Cream or milk-based gravies will not freeze well
  • Vegetables with high water content – These foods can become soggy and water-logged when thawed.
  • Salad – Does not freeze well

How long can you keep food in the freezer?

 

According to FoodSafety.gov, “frozen foods stored continuously at 0 °F or below can be kept indefinitely.” Note that the guidelines for freezer storage below are for quality only. 

  • Hotdogs, bacon, sausage – 1-2 months
  • Luncheon meat – 1-2 months
  • Hamburger and other ground meats – 3-4 months
  • Fresh beef, lamb, and pork – 4-12 months
  • Cooked, store-wrapped ham – 1-2 months
  • Fresh whole chicken –  One year
  • Raw eggs – One year
  • Soups and stews – 2-3 months
  • Leftovers, such as cooked meat and poultry – 2-6 months

Food Safety During Power Outage

 

During a power outage, the refrigerator can keep the food safe for up to 4 hours. It’s safe to discard refrigerated perishable food such as meat, poultry, fish, eggs, and leftovers after 4 hours to avoid food poisoning. 

You may also want to keep a nickel in your freezer to let you know just how much the contents thawed during a power outage. Put a cup of water in the freezer. Once it’s frozen place a nickel on top of it.  If the power goes out the nickel let’s you know if your food stayed frozen. When you look at the cup after a power outage if the nickel is below the surface of the ice (or even, sadly, at the bottom of the cup) that let’s you know your freezer defrosted significantly and the items in it thawed and then refroze. They are most likely no longer safe to eat and should be thrown out. ⁠

Easy & healthy freezer meal recipes

 

If you’re looking for ideas on how to fill your freezer, refer to my Fast Fun Freezer Meals class. Get the information and recipes you need to prepare for a week’s worth of dinner — ready to put in the freezer in less than 90 minutes!

Do you have freezing or any food-related questions? Follow me on Instagram @theingredientguru; I’d be glad to reply to your comments! 

Sources:

  •  https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts
  • https://www.usda.gov/foodwaste/faqs
  • https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety

Canning 101: A Guide To Preserving

by food storage, ingredients, jelly/jam, pickles, Uncategorized

The basics of canning and where to get canning supplies

From toilet paper to flour, to Dr. Pepper, the COVID-19 pandemic has set off a series of unfortunate events that resulted in product shortages worldwide. 

The latest coronavirus shortage? Canning supplies.

According to an article in the Washington Post, the popularity of this “pandemic-fueled pastime” is leading to a shortage of jars, lids, and other canning supplies. 

If you’re interested in the art of canning, here’s how to get started and where to get your materials. 

Getting Started: The Three Canning Methods

There are three canning methods: water bath, pressure canning, and dry canning. Knowing the difference between the three processes will help you can the food you want to preserve correctly.

Water bath

Water bath is a low-temperature canning process ideal for high-acid food and recipes. It works by having the jar submerged into a stock pot filled with boiling water and “bathed” for a period of time. 

The rationale behind water bathing addresses several factors--the temperature achieved  (100 C or 212 F) can kill off yeasts, molds, and bacteria that cause spoilage; the seal prevents air or any bacteria from re-entering the jar; and will drive the acid into the food to permeate thoroughly and prevent the growth of the bacteria.

Although tomatoes, for instance, are considered an acid food, some are known to have pH above the required level. Remember that the lower the pH, the higher the acid. It can be lowered and safely processed in a boiling-water canner to incorporate the correct acid measure. 

Here are other food and recipes ideal for this process: 

  • Jams, jellies
  • Pickles, relishes
  • Tomatoes, salsa
  • Chutneys, sauces,
  • Vinegar, condiments

Pressure canning

Pressure canning is a high-temperature canning process ideal for preserving low-acid food. Using a pressure canner (no it’s not the same thing as a pressure cooker) kills food-borne bacteria because it reaches 240 degrees F and forms a vacuum seal to prevent spoilage.

The basic rule is all low acid food must be processed in a pressure canner, not in a boiling water bath, to kill botulism bacteria that can be eliminated by temperature hotter than the boiling water. 

This technique is required to preserve foods and recipes like:

  • Vegetables
  • Soup
  • Meat, poultry, seafood
  • Low acid salsa - like peach or pineapple
  • Chili

Dry Canning

Dry canning is also a preservation method. Done by placing the jars in a heated oven, usually at 200 degree F. You’ll know the jars are sealed when they “pop”, like in traditional canning. 

As the name implies, it is only for food with a moisture content of under 10 percent, as greater than the recommended moisture may cause bacteria to thrive. 

The heat from the sealed jar kills any insects that might be present and secures the jars just like water bath and pressure canning do. 

This method works well with the following dry goods:

  • Dry beans
  • Grains
  • Pasta
  • Rolled oats
  • Dehydrated products 

What you’ll need

While canning is a good way to preserve an overabundance, it does require an investment in supplies.Here are some of the materials I personally recommend:

This is a 5-piece canning tool set of great value. What I love about this is it comes with magnetic lid lifter and bubble remover that I find very useful.

Most canning kits come with a plastic funnel. Pouring hot liquids into plastic is not a good idea. Although glass funnels are available they’re a little more fragile than the metal ones.

You should use this if you’re going to make applesauce and grape jelly. This makes it super easy to make grape jelly without worrying about the skins. 

Just throw everything in there and then run it through the strainer. A cone strainer is perfect for baby food, sauces, and purees. It also does a bang-up job on mashed potatoes.

  • Wide-mouth jars

I have come to prefer wide mouth jars. They’re easier to fill, empty, clean, and just seem more versatile. It’s a personal preference. Buy some of each, and see what you like best.

You can NOT can in a pressure cooker! Only in a pressure canner. That includes your Instant Pot. Unless it’s one of the newer ones that actually has a pressure canning feature. 

And, PSA, old fashioned recipes that say you can water bath green beans if you do them long enough are not, according to online resources, correct. You run the risk of botulism and other toxins. Please be safe, and use the right tools for the job.

Where to get your supplies

There’s a bit of controversy in the home canning realm about reusing commercial jar lids. The official USDA position on that is that it is not safe, and you cannot guarantee a good seal. For the few pennies that it costs to buy lids, I believe it’s worth it to get a good seal by purchasing new lids.

Canning Recipes

In addition to my much-loved and tattered copy of the Ball Blue Book, these are my favorite cookbooks on preserving and canning:

Are you excited to start your “pandemic canning”? I would love to see it! Please use the hashtag #theingredientguru or tag me @theingredientguru on Instagram so I can follow your canning journey. You can also share this article with your family and friends to help them get started. Enjoy!

Want more preserving books? Check out these..

Sources

Andress, Elizabeth. “History, Science and Current Practice in Home Food Preservation.” Webinar. 27 February 2013. At 1:20:30. Accessed September 2020.

National Center for Home Food Preservation http://www.uga.edu/nchfp/how/can_home.html

How to Can Anything http://www.pickyourown.org/allaboutcanning.htm

Canning & Freezing http://lancaster.unl.edu/food/foodpres.shtml

PickleThis.Com http://picklethis.com/

Canning Info Warehouse (pressure canning) - http://canninginfowarehouse.com/Pressure.html