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Discussion Starter #1 (Edited)
This is a place to store the best information concerning Food/Water. Check back often, as anytime a good post is made, it will be saved here for reference!

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Canning Preserving: Get the Ball Blue Book of Preserving from Wal-Mart it tells you most of all you will want to know. (Thanks Dr. Zero)

http://www.gunboards.com/forums/topic.asp?TOPIC_ID=123519
 

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RECIPES*********

Cook a simple meal over this fire. Bannock and tea is a traditional woods meal. Here's the recipe for campfire bannock:
4 cups flour
4 tsp baking powder
1 tsp salt
1 tsp sugar
about 3 cups cold water

Mix dry ingredients thoroughly and stir in enough water to make a thick batter that will pour out level. Mix rapidly with spoon until smooth. Pour into large greased frying pan and set on hot coals. Turn it over when bottom is brown. Cook until no dough sticks to a sliver of wood poked into the middle.

POSTED BY DOC

http://www.gourmetgeorgia.com/LucysCake.htm

Her friends and family urged her to make the cakes for the public. However, the process to put her product on the market was more work than just pouring some batter into a jar and baking it in the oven. She had to get approval.

"Everything we do, every new cake that we come up with, has to be approved through the [Georgia] Department of Agriculture and the University of Georgia," Hughes said.

Each jar must be appropriately labeled with the cake's contents and nutritional value. In order to check the shelf life of the cakes, Hughes took a cake that had been on display in her home for two and a half years and gave it to UGA. Researchers there tested it and found it was still fresh enough to eat, although the cakes' UGA-approved shelf life is one year.

Chocolate Cake in a Jar I

INGREDIENTS:
• 1 cup all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/3 cup butter
• 1/4 cup water
• 3 tablespoons unsweetened cocoa powder
• 1/4 cup buttermilk
• 1 egg, beaten
• 1/2 teaspoon vanilla extract
• 1/4 cup finely chopped walnuts
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DIRECTIONS:
1. Sterilize 2 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C)
2. In a small bowl, mix flour, sugar, baking soda and cinnamon. Set aside.
3. In a medium saucepan, combine butter, water and cocoa powder. Heat and stir until butter is melted and mixture is well blended. Pour into a large bowl.
4. Stir in Flour mixture and blend. Add buttermilk, egg and vanilla and beat by hand until smooth. Stir in nuts.
5. Distribute evenly into the 2 prepared canning jars. Place the jars on a cookie sheet and bake at 325 degrees F (165 degrees C) for 35 to 40 minutes or until toothpick inserted deep into center of cake comes out clean.
6. Using heavy oven mitts, remove cakes from oven one at a time. Place a lid, then a ring onto the jars and screw them down tightly. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.

Chocolate Cake in a Jar II

INGREDIENTS:
• 1 (18.25 ounce) package yellow cake mix
• 8 straight-sided wide-mouth pint canning jars with lids and rings

DIRECTIONS:
1. Prepare the cake according to package instructions, or use any cake recipe.
2. In pint size, straight-sided wide-mouth jars, put 1 cup of batter in each greased jar. Make sure to keep the rims of the jars clean. Put in preheated oven 350 degrees F (175 degrees C). Place jars on a cookie sheet to keep from tipping over while baking.
3. Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.
4. While they are baking, have your jar lids boiling in a pan of water. When the cake is done, take one jar out at a time and add the hot lid and screw on your jar ring and let set and cool.
5. It will seal as it cools. Place the jars on the counter and listen for them to 'ping' as they seal. If you miss the 'ping', wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
6. After it cools it will pull away from the jar and when you are ready to eat, open and pop out the cake and enjoy.
7. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored in a freezer.


Apple Cake in a Jar

INGREDIENTS:
• 2/3 cup shortening
• 2 2/3 cups white sugar
• 4 eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 3 cups all-purpose flour
• 2/3 cup water
• 3 cups grated apple
• 2/3 cup raisins
• 2/3 cup chopped walnuts


DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside.
2. Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts.
3. Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
4. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
5. Jars should be eaten or kept in refrigerator for up to a week.

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Caramel Nut Cake in a Jar

INGREDIENTS:
• 2 cups packed brown sugar
• 2/3 cup white sugar
• 1 cup butter, softened
• 4 eggs
• 2/3 cup milk
• 1 tablespoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup chopped walnuts

DIRECTIONS:
1. Sterilize 6 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C). Dry jars and let them come to room temperature. Grease insides of jar well.
2. In a medium bowl, sift together the flour, baking powder, soda and salt. Set aside.
3. In a large bowl, cream sugars and butter with electric mixer. Add eggs and mix well. Add milk and vanilla and mix well.
4. Add flour mixture and blend with a large spoon. Gently fold in nuts.
5. Place 1 cup batter into each of the greased one pint wide mouth canning jars. Wipe any batter from rim. Place jars on baking sheet. Bake at 325 degrees F (165 degrees C) for 50 minutes or until toothpick inserted deep into center of cake comes out clean.
6. Make sure jar rims are clean. (If they're not, jars will not seal correctly). While jars are still hot, place lids on jars, and screw rings on tightly. Jars will seal as they cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
7. Keep in refrigerator for prolonged storage.
 

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Gingerbread Baked in Jars

INGREDIENTS:
• 2 1/4 c Flour (all-purpose)
• 3/4 c Sugar
• 1 ts Baking soda
• 1/2 ts Baking powder
• 1/4 ts Salt
• 2 ts Ginger (ground)
• 1 ts Cinnamon (ground)
• 1/2 ts Cloves (ground)
• 3/4 c Margarine (softened)
• 3/4 c Water
• 1/2 c Molasses

DIRECTIONS:
1. Preheat oven to 325-degrees (NO higher).

2. Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove the jars from the water and allow them to air-dry on your counter top; leave the lids and rings in the hot water until you're ready to use them.

3. Once the jars are cool enough to handle, use a pastry brush to grease them with shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set aside.

4. In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves. Stir in margarine, water and molasses until well blended. Divide batter among the 5 jars (they should be about 1/2 full). Place jars onto a cookie sheet or they'll tip over.

5. Bake in preheated 325-degree oven for 35 minutes or until cake tester inserted in center comes out clean. Move the jars around in the oven while they're baking, so they'll bake evenly.

6. Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars ARE HOT!) Take one jar at a time from the oven and place a lid on, then the ring. Tightly screw on lids--do it FAST because the lid gets REAL hot! Allow jars to cool on your countertop.


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Banana Bread in a Jar

INGREDIENTS:
• 2-2/3 cups white sugar
• 2/3 cup vegetable shortening
• 4 eggs
• 2/3 cup buttermilk
• 2 cups mashed, ripe bananas
• 1 tsp. vanilla
• 3-1/2 cups white flour
• 1/2 tsp. nutmeg
• 1 tsp. cinnamon
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 2/3 cup chopped nuts (optional)

DIRECTIONS:
1. In large bowl, cream sugar and shortening with electric mixer. Add eggs and mix well. Next, add buttermilk and vanilla and mix well. Place dry ingredients in a separate bowl and mix well. Add creamed ingredients to dry ingredients and mix well. Gently stir in mashed bananas and nuts.

2. Prepare seven one-pint wide-mouth canning jars with vegetable shortening. Place one cup of batter in each jar; do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Bake at 325 degrees F for 45 minutes, or until a toothpick inserted in center comes out clean.

3. Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. When ready to serve, bread will slide out.


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Spiced Apple and Pecan Cake In A Jar

MAKES: 8 (1-pint) Cakes

INGREDIENTS:
• 2 cups grated apples or apple sauce
• 1/2 cup pecans, chopped
• 2/3 cup shortening
• 2 2/3 cup sugar
• 4 eggs
• 2/3 cup water
• 3 1/3 cup flour
• 2 tsps baking soda
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp salt
• 1 cup raisins

DIRECTIONS:

1. Preheat oven to 325 degrees F. Grease 8 wide-mouth pint canning jars with melted shortening. Use a brush and avoid getting grease on the jar rims. In the bowl of your home-style mixer, cream shortening and sugar on medium-high speed. Beat in eggs and apples or apple sauce and water.
2. In a separate bowl, sift together flour, baking soda, cinnamon, cloves and salt and blend into the creamed shortening mixture. When well blended, add raisins and pecans.
3. Divide the batter evenly between the pint jars. The jars will be more than half full. Place the open jars on a large, heavy-duty cookie sheet and bake about 1 hour.
4. While cake is baking, boil the lids in water for 10-15 minutes. When cake jars are done, quickly remove one hot jar at a time and clean its sealing edge with a dry towel to remove any residue or oil. Immediately apply and firmly tighten a 2-piece wide-mouth canning lid.
5. The lid will form a vacuum seal as the jar cools. Jars of cooled cake may be stored on the pantry shelf with other canned foods or may be placed in the freezer.
6. The cake is safe to eat as long as jars remain vacuum sealed and free of mold growth.

NOTE: If this jar is kept in a dark, cool pantry it can last 6 months to a year, minimum. Just make sure the seal remains unbroken.


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Carrot-Raisin Bread In A Jar

INGREDIENTS:
• 2- 2/3 cups White Sugar
• 2/3 cup Vegetable Shortening
• 4 Eggs
• 2/3 cup Water
• 2 cups shredded Carrots
• 3 1/2 cups all-purpose Flour
• 1/4 tsp. Cloves
• 1 tsp. Cinnamon
• 1 tsp. Baking Powder
• 2 tsp. Baking Soda
• 1 tsp. Salt
• 1 cup Raisins

DIRECTIONS:

1. You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars.

2. Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix.

3. Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325-degree oven for 45 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids.

4. Remove pan from heat and keep hot until ready to use. Remove jars from oven one at a time keeping remaining jars in oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve.


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Pina Colada Jar Cakes

INGREDIENTS:
• 1 (20 ounce) can unsweetened crushed pineapple
• 1 (4 ounce) stick plus 3 tablespoons unsalted butter, softened
• 3 1/2 cups packed light brown sugar
• 4 eggs
• 1/2 cup dark rum
• 3 1/3 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup sweetened flaked coconut

1. Preheat oven to 325 degrees F.

2. Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature. Generously grease insides of jars.

3. Drain crushed pineapple for about 10 minutes in a colander, reserving juice. Purée drained pineapple in a food processor. Measure out 1-1/2 cups purée, adding a little juice if necessary to make 1-1/2 cups. Set purée aside. Discard remaining juice or reserve for another use.

4. With an electric mixer, beat together butter and half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pineapple purée and rum and set aside. Sift together flour, baking powder and baking soda. Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in center of preheated oven. Bake 40 minutes.

5. About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they're used. When cakes are done, remove jars from oven. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool.
Proud Member Of

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fROM protus
cakes cakes cakes LOL...
im sure i can add a few actaull meals to your list!

BOB chciken and dumplings(all cooked in usgi canteen cups)
2-3cups of h20
1-bag of lipton veggie soup/dip mix
1-bullion cube
1 3 oz bag of chicken or fresh chicken
1-5oz bag of bisquik orignal multipurpose mix
lilpinch of slat/peper and your favorite seasoning

take all the stuff and drop it in the canteen cup.
then mix your bisquik,, make it thick,, like toffe or mashtaters, then pullout chunks the size of a meat ball or quater(big gumball size) or teaspoon as a scoop..
drop them in the cup as you go. the 5oz mix with leave you will plenty left overs. for the cup id say 5-7 good dumplings is plenty.
now sit the whole dealon your BOB stove and cook away.
be carefull tho it will rise and over flow on you. every few minutes push the dumplings down into the soup/h20.
after about 15 minutes everything should be done! i use a soda can stove on denatured alchohol and inormall just do the 15 minutes cook time.
my bob cook set


chicken and dumplings on the stove 7 minutes into cooking



now with that extra dough you made.
take sometin foil or another canteen cup(or the sameone if ya wait or cook this 1st)
on an open flame. take the cup drop in you left over dough, you can add what ya want, ive used honey and nutmeg/pumpkin mix. mix it in. then cover the top of the cup with foil and a few holes in the top of it.
set on some coals and some coals on top.. start checking at 20 minutes to see if its done,,instant sweet bread or bread/bsicut of your likeing. picture is of cobbler made in the usgi cup with black berries
this can also be done right on the flame, slab of wood, on the direct coals or wrapped on a green stick. nice big warm chunk of bread with you meal.,,really helps moral.
Si vis pacem, para bellum.
Edited by - King Lou on 04/15/2005 10:12:58 AM
 

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Food storage for $5 a week

Ok I finally got the copies of the Food storage for $5 a week. I don't remember where I got it, but it wasn't off the internet. What you are supposed to do is set aside $5 a week and then buy specific items each week. You have a kitty set aside that you put the $5 in and you can't touch it for any reason but to buy the food storage item for that week. You put in whatever remaining change you have back into the kitty. Some things in the beginning are going to be cheap and then later will be more expensive. In order to pay for the expensive stuff later you need to keep the leftover money in the kitty.

Week 1: Two cans tuna fish, 2 boxes salt
Week 2: 5 boxes of Macaroni and Cheese, 4 cans tomato soup
Week 3: 3 cans mushroom soup, 1 2.5 lb peanut butter
Week 4: 1 bottle vitamins
Week 5: 4 cans tomato soup, 1 10 lb powdered milk
Week 6: 1 bottle aspirin (500 tablets)
Week 7: 1 100 lb container wheat
Week 8: 1 5 lb powdered milk
Week 9: 1 5 lb honey
Week 10: 4 cans tuna, 4 boxes macaroni and cheese
Week 11: 1 10 lb sugar, 1 box salt
Week 12: 4 cans mushroom soup
Week 13: 1 bottle vitamins
Week 14: 1 100 lb wheat
Week 15: 1 box macaroni and cheese
Week 16: 1 5 lb honey
Week 17: 2 cans tuna, 4 can tomato soup
Week 18: 1 10 lbs sugar
Week 19: 1 100 lbs of wheat
Week 20: 2 10lbs of sugar
Week 21: 10lb powdered milk
Week 22: 1 can mushroom soup, 1 10 lb sugar
Week 23: 1 can tuna, 4 cans tomato soup, 1 10 lbs sugar
Week 24: 1 10 lbs sugar
Week 25: 2 cans tuna, 2 cans mushroom soup
Week 26: 1 100 lb wheat
Week 27: 3 10 lbs sugar
Week 28: 1 10 lb sugar
Week 29: 1 10 lb powdered milk
Week 30: 2 10 lb sugar
Week 31: 1 can tuna, 3 cans mushroom soup
Week 32: 1 can tuna, 4 cans tomato soup
Week 33: 1 100 lb wheat
Week 34: 2 cans tuna, 1 box salt
Week 35: 1 10 lb powdered milk
Week 36: 2 10 lb sugar
Week 37: 4 cans tomato soup, 2 boxes salt
Week 38:
Week 39: 1 100 lb wheat
Week 40: 1 10 lb powdered milk
Week 41: 3 10 lb sugar
Week 42: 2 cans tomato soup, 1 10 lb sugar
Week 43: 2 cans tomato soup, 2 cans mushroom soup
Week 44:
Week 45: 1 10 lb powdered milk
Week 46: 4 cans tomato soup, 4 cans mushroom soup
Week 47: 1 10 lb powdered milk
Week 48: 4 cans mushroom soup, 1 10 lb powdered milk
Week 49: 7 cans of tomato soup
Week 50: 7 cans of mushroom soup
Week 51: 2 10 lbs sugar, 1 box salt

A few weeks you will have "off" to replenish the kitty. I haven't figured it out myself, but by the end you should have 700lbs of wheat, 240 lbs sugar, 40 lbs of powdered milk, 13 lbs of salt, 10 lbs of honey, 5 lbs of peanut butter, 45 cans of tomato soup, 32 cans mushroom soup, 15 cans tuna fish, 10 macaroni and cheese dinners, 500 aspirin, and 730 multiple vitamins plus they suggest adding 6lbs of dried yeast and 6 lbs of shortening and this should be enough to sustain 2 people for a year. For every 2 people you have in your family add $5 more and double or triple the amount of whatever you are buying that week. I hope this makes sense and if you have any questions let me know. For those of you not in the US, you'll have to figure out the equivalents yourself, sorry.
 
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