Drying – Brenda Nolen

Canning, Drying, Food Storage, Level 1, Preserving

Low Carb Food Storage

September 20, 2011September 21, 2021 brendanolen

Well, since my switch in eating, I’ve been thinking about all of my food storage. Boy, I have some adjustments to make! Flour, sugar, jams and jellies (sugar-made), beans, white rice, oats, etc. So, I went searching for suggestions online. In addition to this playlist in which I show you how to can various items like chicken, beef, and pork, I found some links I think you will enjoy.

I don’t usually like “about.com” articles, this is a good basic one:

Must-Have Items for Your Low-Carb Grocery List

A One-Month Long-Term Food Supply from a Low-Carb Perspective from Claiming Liberty:

A One-Month Long-Term Food Supply from a Low-Carb Perspective

Here is a video about dehydrating spaghetti squash:

Paleo Prepper: I have barely looked through this website but it’s intriguing!

http://paleoprepper.com/

Here’s a post by The Low Carb Prepper (good stuff):

The Low Carb Prepper

Here’s a thread at The Survival Podcast Forums:

http://thesurvivalpodcast.com/forum/index.php?topic=20965.0

Drying, Preserving

Drying Garlic Today!

July 22, 2010September 19, 2021 brendanolen

My project today. These instructions were originally from UC Davis but links change over the years.

DRYING GARLIC
Dry only fresh, firm garlic cloves with no bruises. To prepare, separate and peel the cloves. Cut in half lengthwise. No additional pre-drying treatment is necessary. Dry at 140 degrees for 2 hours, then reduce heat to 130 degrees until completely dry or crisp. If desired, garlic salt may be made from dried garlic. Powder dried garlic by processing in a blender or food processor until fine. Add 4 parts salt to 1 part garlic powder and blend 1 to 2 seconds. If blended longer, the salt will become too fine and cake together in clumps.

Canning, Drying, Food Storage, Preserving, Pressure, Recipe

Wendy Dewitt’s Food Storage Seminars

August 14, 2009September 21, 2021 brendanolen

Disclaimer: I originally posted this 11 years ago but felt the need to update it and include more information.

Whether or not you have your food storage in place or are just beginning, there is so much to learn from Wendy Dewitt (Everything Under The Sun). I always thought Wendy Dewitt had a great food storage plan on her website but it’s even better because she has video taped a few seminars based on her plan. She does love her Sun Oven (I do not have one yet) and if you choose to purchase one or any other type of alternate cooking device, I suggest you use it NOW! There is a learning curve to alternate anything (whether that’s cooking or baking with sourdough) and you do not want to be learning (and failing) when you are operating from a place of scarcity.

Despite the fact that she is Mormon )and speaking to Mormons), she is not overly religious in her presentation. I am only mentioning her religion for those who may be offended by anything religious (or not of your religion).

I have found three (2 older ones and 1 updated version of her seminar) on YouTube and the quality of them shows (the oldest one was recorded in 2008). I downloaded them, did my best to adjust the quality (there is only so much I could do with the audio), and uploaded them to my channel.

Here are the download links for the handouts for the first two videos:

EVERYTHING UNDER THE SUN 2010 word

Todo-de-una-manera-sencilla-dewitt-in-Spanish

Filmed in 2005 in Gilbert, Arizona: