Meals in a Jar

Meals in a Jar Guest Post Chef Tess Posted: 16 Mar 2012 07:29 AM PDT We always love when Chef Tess shares with our readers. ESPECIALLY when it has to do with Meals in a Jar!  Take it away Chef Tess!! I was in Utah this last week, and one of the classes I adored teaching was how to make shelf stable meals in a jar that are good 5-7 years. This is, in fact, something I have done for my family for years. It's just a super practical way to have a "grab-n-go" meal for any occasion. Unlike other jar meals I've seen, the ones I plan are "just add water" and include the meat, veggies, sauce and all...ONE jar. One place. Grab-n-go!   These quart size jars make a meal for our family of 6 (4 adults, 2 children) and average about 9 cups of prepared food coming from the small amount of space in a quart jar. They can be made in mylar bags, but I personally prefer the jars. They're air tight, rodent proof and clear, so I can tell if the food is still gorgeous. Yes, I do slip into my Hollywood fashion designer alter-ego and say, "Fabulous Darling! Fabulous!"  Yes. I realize I'm odd. Shhh. I'm happy in my delusion. It keeps me young. What was I talking about? Oh yeah... While I was in Utah I made well over 30  meals in a jar in about an hour at my folks house. My dad loves Italian Casserole so we made the "Baked Ziti Casserole"  in a jar. The ingredients had been sitting in the large cans for a while and I asked them why they didn't use them. "We don't want to open the big cans," was the response. So, I showed them how to make the meals custom to their needs.  We made the recipe in pint size  jars (yes we cut the recipe in half), since it is just mom and dad at home now. That was the perfect size for them.  There was enough for dinner and some left over for lunches to take to work the next day. Yes...from the pint size jar!  When was the last time you made 30 full size dinners for your family in about an hour and didn't get spaghetti sauce in your hair? I mean...really? It's just a really fast way to put together a lot of divine meals that your family will enjoy. Mom and dad had made a few other meals in a jar before and I'm happy to report that mom is teaching others how to make them! It's so simple, why not share this crazy technique? Initially I used this method to plan my food storage for a year's worth of meals. Breakfast and Dinner were planned for 7 days a week. Monday dinner, baked Ziti. Obtain 52 jars of baked ziti and I had dinner for a year for Monday night. Follow with meals for the rest of the week (yes the printable recipes will be at the end of this post...don't pass out.) Do you see how it would be easy to plan around meals your family would actually eat and have the beautiful convenience of a grab-n-go meal without having to find cans and boxes.  For us, it's worked great. For the thousands who have been reading about it on my blog...it's been epic! We've had a magnificent response! Disclaimer: This is what has worked for US. If you choose to make the recipes, try a few out first and see if they are recipes your family will eat. I just know that 99% of the folks who have tried them, have loved them. If you are new to  my series on homemade convenience meals you will want to read  the post on my blog: Introduction to the 52 Method.  You will be using a method called "dry pack canning". No liquid or pressure canning is necessary. If you opt to use the freeze dried meat in the recipes, please note:  NOTE: The repacking of Freeze Dried Meat must be done within 24-48 hours of opening the can and must be done in a dry environment. Once repacked you must use an oxygen absorber to make sure there is a vacuum oxygen free environment. Mylar bags can also be used instead of jars, but it is not recommended to use Ziploc bags as the sole source of storage if you are including meat.  Today on the Cookin' Cousins, I'm sharing an adaptation to an old family recipe that I think is a keeper! I made it for my kids and the 12 year old had 3 plates of it. Next time I'm making half gallon jars. I'm getting into teen years with these little whipper-snappers. Yikes. Needless to say, the meals will feed a normal family of 5...or one teenage boy. I also plan a loaf of bread a day per person (for rolls, breadsticks, or sides like that) in my food storage. I have a whole series of jars based on those too...but that will be a later post.   This is an adaptation on my mom's Zucchini Casserole. I grew up with this fresh from the garden and I wanted to capture the flavors in a jar meal for storage.  Thankfully Honeyville has the most beautiful freeze dried zucchini slices!  I have to stop myself from eating them like potato chips right from the can. You know what else I love? Honeyville doesn't add any junk to the freeze dried fruits and veggies. It's just the veggie. Just the fruit. Nothing added but happiness.  When the Breakfast Ham and Zucchini Quiche Casserole is in a jar, it looks like this...  Prepared, it looks like this... You will need a few Honeyville products to make this. My Mom's Ham and Zucchini Quiche Casserole adapted from  cheftessbakeresse: Geneve's Zucchini Casserole Ingredients: 2T Honeyville Dehydrated Green Onion 1 cup Honeyville Freeze Dried Ham (See safety note on FD real meats!) 1/2 cup Honeyville Freeze Dried Bell Peppers 1/2 cup Honeyville Freeze Dried Zucchini 1 T Honeyville Powdered Butter 1/4 cup Ova Easy Egg Crystals  1/2 cup Honeyville Powdered Sour Cream  2T  ultra gel (available at all Honeyville retail locations) 1/2 tsp Chef Tess Romantic Italian Seasoning (available at all Honeyville retail locations) 1 cup Honeyville Freeze Dried Cheddar Cheese Directions:   *Real freeze dried meat must be in a glass jar or mylar bag with an oxygen absorber. Open all your cans of happiness. Line up your jars. Get all your measuring tools and stuff together. Make sure you have all your ingredients.  Not all eggs are the same. I recommend the Ova Easy Egg Crystals because they are epic-delicious eggs! They cook and taste like a real scrambled egg.  Put the green onion, ham, zucchini, bell pepper in the jar. Add the powdered ingredients and shake them down into the veggie mixture. This is how I get a lot of product into a small space. I shake things a lot in my jars.   Add the cheese and top with a fresh 300 cc oxygen absorber. You can also use the jar attachment on a food saver, but you'll need to either cut a coffee filter to fit the top of the jar, or use a cupcake/muffin liner at the top of the jar just inside the rim to keep the dry particles from clogging the hose. I prefer the speed of the  oxygen absorbers. Frankly, that's how I can do so many in a short amount of time. If you want to use the slower method with the lid attachment, you totally can.   In about 25-30 minutes, the jar lid will "pop", indicating you have a vacuum seal.  I made eight of these meals in about 15 minutes (one was prepared and in the oven when I took this picture). Eat your heart out Rachael Ray. One dinner in 20 minutes is so last week.  To prepare:  Preheat oven to 325 degrees.  Pour the jar ingredients in a 2 quart bowl and add 2 1/2 cups cool water. Allow to hydrate 10 minutes.   Lightly grease a 9 inch by 9 inch casserole (or solar oven 9 inch round pan works too).  Cover with foil.   Bake until set, 325 degrees 50minutes. Do not over bake. May be stored in refrigerator after baking and heated for service.  I had enough ham to make about 10 of these meals, so initially the cost is about $8 a meal. Some meals or less if you use the TVP. I wouldn't use the ham TVP here, as it will go a little pink when cooked in the casserole. The sausage TVP is amazing in this though. I'm a big fan.  There you go! Welcome to my meals in a jar!  Oh...and don't forget to share these ideas with your friends and family!  My sister Emily did some wonderful pdf's for this tutorial and method, including an estimated price list (based on the prices at Honeyvillegrain.com about 6 months ago--retail store prices are lower generally),  recipe cards, and a shopping list to take to the retail stores for 12 meals (again, these are estimated quantities, as some product may settle during shipping).  If you print or share these, you are required to include my contact information and website information. Thank you! 52 jar shopping list needs  52 jar meals recipe cards, 4 to a page  Tutorial, 52 meals in a jar 52 jar meals prices and amounts  Printable labels for this Breakfast Ham and Zucchini Quiche Casserole jars go here. Always My Very Best, Your Friend Chef Tess

Week # 13: 50 lbs of Powdered Milk

         Powdered Milk
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)

*For Conversion Chart see attachment*
Powdered Milk:
Is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. There are 3 different kinds to choose from.
Nonfat Dry Milk
This is pasteurized skim milk reduced to a powdered concentrate. It can be found in two forms, regular and instant. They are both made from milk in a spray-drying process, but the instant variety has been given further processing to make it more easily soluble in water than regular dry milk. Both types have the same nutrient composition. The regular variety is more compact and requires less storage space than the instantized variety, but it is more difficult to reconstitute. The most easily found variety is the instant, available in nearly any grocery store. The regular variety has to be sought out from baking and restaurant suppliers and storage food dealers.
It takes about 3 tablespoons of instant nonfat dry milk added to 8 ozs of water to make 1 cup of milk.  You can drink or cook with just like fresh milk, albeit with a considerable flavor difference. Combine the dry milk with water at least several hours before you plan to use it to give it time to dissolve fully and to develop a fresher flavor. Shaking the fluid milk vigorously will incorporate air and will also help to improve flavor. I don’t care for the stuff to drink, but instead add the powder to baked goods, gravies, smoothies, hot cereals, casseroles and meat loaf as a nutrition booster. It can also be used to make yogurt, cheese and most any cultured dairy product that does not require a high fat content.
Flavored Nonfat Dry Milk
This may be found packaged in a variety of forms from a low calorie diet drink (artificially sweetened) to the other end of the scale, as cocoa mix or malted milk. The key ingredient is the dry milk so buy and store these products accordingly.
Dry Whole Milk
This dry milk has a higher fat content and therefore a shorter shelf life than nonfat. Other than that, it can be used in exactly the same way. Dry whole milk is difficult to find, but can sometimes be found where camping and outback supplies are sold.
Taste & Cooking

• Once reconstituted, powdered milk tastes a lot better than it used to. If you haven’t tried it in the past few years, it’s worth another taste. When mixed correctly and chilled overnight, it has a pleasant, sweet flavor that tastes especially good with homemade cookies. Reconstituted milk doesn’t taste the same as fresh whole milk. If you are already used to skim milk though, you won’t notice much difference in the flavor of reconstituted milk. In cooking, powdered milk performs flawlessly. It can be substituted for fresh milk in almost any recipe with excellent results. Many budget conscious women cook with powdered milk exclusively. This is smart use of resources because the results are so good. Drinking powdered milk is another kettle of fish. Some folks find the flavor objectionable even after chilling it because they are accustomed to fresh whole milk.
• You cannot fool anyone into thinking that reconstituted dry milk is the same as fresh milk when used as a beverage. There are things you can do to make powdered milk taste better. Mixing it with fresh whole milk for body and flavor is a good alternative.
• To get good tasting powdered milk make sure you start with fresh dry milk. If your box of dry milk is a year old, then buy a new one and use the old one for cooking exclusively.
• Use cool water when possible. The powder tends to dissolve more readily in cool water.
• Stir the milk a lot, to dissolve the milk powder. Then let the milk sit for a little while and stir again. The protein in the milk powder blends most easily if it gets a chance to stand after mixing.
• Powdered milk may be used immediately after mixing if desired. For the best flavor chill the milk for at least 4 hours or overnight.
  Store the milk in a refrigerator if you have one. If you don’t, then wrap the milk in a wet towel. As the water evaporates, the milk will cool. If you have a root cellar or basement, you may want to keep the milk there, or even outside in the fall and winter.
• If you store the milk outside be sure that it is protected from critters who may be thirsty. A box with a large rock on top is sufficient to keep out most animals.
  If you do not have refrigeration, then only prepare enough milk to last the day. I prepare it the night before, so it has a chance to blend and chill overnight. About 2 quarts will be enough to last a family of 4 for most of the day. If you continually find you have some left over, then prepare less the next day. If you find yourself running out, then prepare more.
• Some people add a drop or two of vanilla to their milk to improve the flavor.
• Other people add a spoonful or two of sugar for the same purpose. I don’t use either of these ideas, because we are accustomed to reconstituted milk, and prefer it plain.
• Pitchers and wide-mouthed jars are the easiest to use for mixing and storing reconstituted milk.

Recipes

Sweet Vanilla Milk: Run a little hot water into a 2-quart pitcher. Add 1/4-cup each powdered coffee creamer and sugar. Stir well to dissolve. Add 1/2-teaspoon vanilla. Fill the pitcher half full with cold tap water. Add 2-2/3 cups of instant nonfat dry milk powder. Stir well. Fill the pitcher the rest of the way full. Stir again. Chill and serve. This milk is more palatable to some folks than straight reconstituted milk. The powdered coffee creamer gives the milk a rich fullness, while the sugar and vanilla make it taste sweet and almost dessert-like. If you must switch to powdered milk, and are having trouble with the flavor, this recipe can make the transition easier. For a gallon of milk use: 1/2-cup each powdered coffee cream & sugar and 1-teaspoon of vanilla flavoring. Add a dash of salt too if desired. Be sure to dissolve the creamer and sugar in hot tap water first. They do not dissolve readily in cold water.
A Very Rich Gallon of Milk: Measure 3-1/2 quarts (14 cups) of water into a gallon size pitcher. Add 5-cups of dry milk powder and a 12-ounce can of undiluted evaporated whole milk. Mix all together. Chill and serve. This makes about a gallon. It is richer than plain reconstituted milk. If you must use powdered milk, but prefer a richer product, this is the recipe for you. Children will sometimes tolerate it better than straight reconstituted milk, especially if they are already used to fresh 1% or 2%.
To Mix with Whole Milk: Powdered milk is easily mixed half-and-half with whole milk. When combined and well chilled, it’s nearly impossible to tell the difference between fresh milk and mixed milk. To do this, use an extra, clean milk jug and two 2-quart sized pitchers. First reconstitute 2 quarts of milk in each of the pitchers, using the chart above. Then, using a funnel, pour half of the whole milk into the clean empty milk jug. Using the same funnel, pour the reconstituted milk from one pitcher into each jug, making a gallon of mixed milk in each jug. Both empty pitchers then have to be washed, but they are pretty easy to keep clean. I used to try to reconstitute the powdered milk in the milk jug, with the whole milk, but it never worked as well as I’d hoped. Now I find it much easier to reconstitute the powdered milk in the pitcher first, and then pour the liquid milk into the jug with the whole milk. Like regular powdered milk, mixed milk tastes best if well chilled.
Sour Milk: To sour reconstituted milk, just add a little vinegar to it and stir it up. For instance, if a recipe calls for 1-cup of sour milk or buttermilk, then measure a tablespoon of vinegar into a measuring cup. Add reconstituted milk to reach the 1-cup mark. Stir the milk gently. In a moment or two, it will sour. This can replace soured milk or buttermilk in baking recipes.
Overnight Buttermilk: To make your own buttermilk, you have to start off with 1/2-cup of fresh, store-bought buttermilk and a quart (4-cups) of reconstituted milk. Combine the fresh buttermilk and reconstituted milk in a pitcher or jar. Mix it really well. Allow it to stand at room temperature overnight, or for about 8 hours. The milk will have thickened up and cultured into regular buttermilk. Refrigerate or chill and use anywhere fresh buttermilk is called for.
Easy Evaporated Milk: To make this you only need dry milk powder and water. Measure 1-1/3 cups water into a jar or bowl. Add 1 cup of instant dry milk powder. Stir or shake to combine. This is the equivalent of a 12-ounce can of evaporated skim milk. To make evaporated whole milk, you will need to add some fat to replace the milk fat in whole milk. Do this by preparing evaporated skim milk and then adding 2-tablespoons of vegetable oil to the milk. Stir it up vigorously to emulsify the fat with the milk. It will separate on standing, so mix it really well right before using it. This is best used in cooking and baking. A spritz of nonstick spray will help the emulsification process.
Sweetened Condensed Milk: On the stove, bring to a boil 1/2-cup of water, 1-cup of sugar and 3-tablespoons of margarine or shortening. Add a dash of salt. Stir the mixture every now and then. When it comes to a full rolling boil, remove it from the heat. Allow it to cool slightly. Add a cup of instant dry milk powder. Use a whisk to stir it smooth. A fork or a spoon will not work out all the lumps. You really need a whisk, or egg beaters. There, you are done. This is the equivalent of a can of sweetened condensed milk. This will keep unrefrigerated for a day or two because of the sugar. I have never kept it longer than that without refrigeration. In the fridge it will keep for 2 weeks. For longer storage than that, I freeze it.
Quick Whipped Topping: This recipe is best made if you have electricity. Put 1/2-cup of water into a large bowl and place it in your freezer. When ice crystals form around the edges remove it from the freezer. Add 1/2-cup instant dry milk powder. Whip the mixture with electric beaters until it is light and fluffy. This will take a couple of minutes. Add 2-tablespoons sugar, 1-teaspoon of lemon juice, and 1/2-teaspoon of vanilla. Beat until thick enough to spoon like whipped topping. Use immediately.
Molasses Milk: High in iron, with a caramel-toffee flavor this hot beverage is quite delicious. Heat 3/4-cup of reconstituted milk in a small pan on the stove. Stir in a spoonful of molasses. Serve hot. My kids love this stuff.
Chocolate Milk: Fill a cup with reconstituted milk. Squeeze in a couple spoonfuls of homemade Chocolate Syrup. Stir to combine. Serve to thirsty children who object to plain reconstituted powdered milk. Cold chocolate milk can be heated in a pan on your stove top for hot chocolate. This is also great in lunch boxes. If you want to be really nice to the kids then make up a whole gallon of reconstituted chocolate milk at a time. They will brag to their friends and your reputation will become legendary.
Homemade Yogurt: Reconstitute a quart of milk in a very clean container like a wide mouthed canning jar. Add another 1/2-cup of milk powder for body. Whisk in 1/4-cup of commercial yogurt with active cultures. Read the label to be sure the yogurt has active cultures. Stash the milk in a warm spot, between 80° and 110°. Allow it to sit undisturbed for 6 to 8 hours. It should be thick and creamy, like commercially available yogurt. Chill your yogurt and use anywhere you would regular yogurt. It makes a great substitute for sour cream. Or mix it half and half with prepared mayonnaise for your own homemade low-fat mayo.
Yogurt Cheese: Line a colander with a clean, damp piece of cloth. Pour prepared yogurt into the cloth. Allow the yogurt to drain overnight. In the morning the remaining solids will be yogurt cheese. They can be used anywhere you would use cream cheese or thick sour cream.
Great recipes using powdered milk.
Buying:

• Be sure the dry milk you are buying has been fortified with vitamins A and D. All of the nonfat dry milks I’ve seen come fortified with these two vitamins. The dry buttermilk does not come this way, at least the SACO brand does not. I don’t know if the flavored mixes and the dry whole milk do or not.
• There should be no artificial colors or flavors. I believe it is illegal to add preservatives to any dry milk sold in the U.S. so a claim of “no preservatives” on the label is of no consequence. Other nations may be different, however.
• “Extra Grade” on the label indicates the manufacturer has held to higher processing and quality standards and the milk is somewhat lower in fat, moisture and bacterial content, is more soluble, and has fewer scorched particles.
• There are still some manufacturers of dry milk that sell ordinary Grade A product, but they are becoming fewer. Every brand of instant powdered milk in my local grocery store is the “Extra Grade”, even the generic store brand. This, too, may vary outside of the States.
• Try to buy your dried milk in containers of a size that makes sense for the level of consumption in the household. Once it is opened, powdered milk has a short shelf life before undesirable changes in flavor and nutrient content occurs. If you buy large packages and do not use much at one time, consider breaking it down and repackaging into smaller containers at the time of purchase.

Storing
Dry milk products are especially sensitive to storage conditions, particularly temperature and light. Vitamins A and D are photo sensitive and will break down rapidly if exposed to light.
The area where your dry milk is stored should be kept as cool as possible. If it is possible to do so, air-conditioning or even refrigeration can greatly extend the nutrient shelf life.
If the storage container is transparent or translucent then it should be put into a second container opaque to light or stored in a dark room.
Dry milk will absorb moisture and odors from the air so storage containers should be impervious to both air and moisture. The dryer it can be kept, the better it will keep. Oxygen also speeds decomposition. Powdered milk canned with nitrogen or carbon dioxide to replace air (which contains oxygen) will keep longer than powdered milk exposed to air. Vacuum canning also decreases the available oxygen.
If the dry milk purchased was not packaged for long term storage then it should be repackaged right away.
A method which you can use is to pour the powder into clean, dry half-gallon canning jars. Once the jars are filled add a small desiccant pack and seal. They are dated and stored in the ubiquitous cool, dark place. They must be guarded against breakage, but they offer the advantage of not holding odors, thus allowing for reuse after suitable cleaning. Since they are as transparent the contents must be protected against light. Vacuum sealing and then storing in a dark place may be the best method. Larger jars of 1 gallon size could be used and then re-vacuum sealed after each use. An O2 absorber would take care of any remaining oxygen and would, itself, last longer when used in conjunction with the vacuum sealer. Being glass, the jar can be reused as well as the lid and ring (Food Saver) if they’re properly cleaned.
Clean, sound plastic one and two liter soda bottles can also be used, but probably should be used just once since the plastic is somewhat permeable and will hold odors.
If you have access to a can sealer, #10 cans make wonderful storage containers for dry milk, particularly if used in conjunction with O2 absorbers.
Another method used is to remove the paper envelopes of milk powder from the cardboard box they come from the grocery store in and to put them in dated plastic bags. These bags are not sealed. The unsealed bags are then placed in a larger, air tight, opaque container. I’ve heard of plastic buckets, fifty cal and 20 mm ammo cans being used for this purpose. A healthy quantity of desiccant was also placed in the container. This would be another area where O2 absorption packets should serve well. It’s important to remember the containers should be clean and odor-free.
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Cli

5 Tips to Make Your Food Storage Healthier

	1. Revise your food storage calculator You can replace traditional food recommendations pound for pound. Store raw honey or agave instead of white sugar. You can alter what kinds of oils you store. Visit our "Healthy Food Storage" page to view an example of a healthy calculator we learned about in a healthy food storage seminar.
	2. Preserve your own fruits and vegetables Gardening is a great and inexpensive way to have access to fresh fruits and vegetables. By preserving these foods on your own you can control exactly what goes into them. Canning and dehydrating are two of our favorite preservation methods for food storage.  If you are short on time, there are a lot of freeze-dried options that contain no additives, or preservatives.
	3. Purchase a grain mill / wheat grinder Storing your own healthy flours can be expensive, and flours have shorter shelf life than grains.  Did you know most whole wheat flours you buy in the store have preservatives?  If you're interested in having a varied diet with a lot of grains and legumes, having a grain mill can open up your storage options. Grain mills allow you to grind white beans into a flour that you can use to make cream soups, and act as a healthy thickener.
	4. Learn the art of sprouting One of the biggest concerns with traditional food storage is the lack of fresh greens in your diet.  If you store sprouting mixes, grains, legumes, and vegetable seeds you can sprout them to get FRESH "greens".  Sprouting enhances the nutrition in many of these foods too! There are some sprouting mixes available that can provide you with completely clean nutrition.
	5. Collect recipes, practice cooking Eating foods in their season can provide many health benefits.  A World of Wisdom is a cookbook full of recipes organized seasonally. It gives recipes for each season using foods that are IN SEASON thus using things at their peak healthy time.  She also uses wheat berries in some of the recipes - which is great for people without wheat grinders. There is also a whole section about milks, sauces, and dressings that are healthy and easy to make!

(taken from Food Storage Made Easy)

Week #11 Water

 Minimum 3 gallons per person per day for 3 days (72 hours). Then store as much as you can.

Drinking Water Guidelines

Water Storage

Commercially bottled water in PETE (or PET) plastic containers may be purchased. Follow the container’s “best if used by” dates as a rotation guideline. Avoid plastic containers that are not PETE plastic.

If you choose to package water yourself, consider the following guidelines:

Containers

Use only food-grade containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well.

Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 5 ml (1 teaspoon) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to 1 liter (one quart) of water. Only household bleach without thickeners, scents, or additives should be used.

Do not use plastic milk jugs, because they do not seal well and tend to become brittle over time.

Do not use containers previously used to store non-food products.

Water Pretreatment

Water from a chlorinated municipal water supply does not need further treatment when stored in clean, food-grade containers.

Non-chlorinated water should be treated with bleach. Add 8 drops of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every 4 liters (one gallon) of water. Only household bleach without thickeners, scents, or additives should be used.

Storage

Containers should be emptied and refilled regularly.

Store water only where potential leakage would not damage your home or apartment.

Protect stored water from light and heat. Some containers may also require protection from freezing.

The taste of stored water can be improved by pouring it back and forth between two containers before use.

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Water Purification

If your water supply is not known to be safe or has become polluted, it should be purified before use. Water purification is generally a two-step process.

Step 1: Clarify

Cloudy or dirty water must first be made clear. It should be passed through filter paper, fine cloth, or some other filter. It should be allowed to settle, and then the clear water on top can be carefully drawn. Filtered or clear settled water should always be disinfected before use.

Step 2: Disinfect

Boiling Method

Bringing water to a rolling boil for 3 to 5 minutes will kill most water-borne microorganisms. However, prolonged boiling of small quantities of water may concentrate toxic contaminants if present.

Bleach Method

Adding 8 drops of fresh liquid household chlorine bleach (5 to 6% sodium hypochlorite) to every 4 liters (one gallon) of water will kill most microorganisms. Only household bleach without thickeners, scents, or additives should be used. The use of bleach does not address toxic contamination.

Commercial Water Filters

Commercial water filters can effectively filter and purify water contaminated with microorganisms, toxic chemicals, and heavy metals. Their effectiveness depends on design, condition, and proper use.

72 Hour Kits on a budget

72 Hour Kits: Emergency Preparedness on a Budget!

Posted in: Extreme Couponing // 190 Comments

Let me begin by saying that I have a compulsive desire to have control over situations.  I don’t like it when grocery stores or oil prices dictate the price I’m supposed to pay for groceries, I struggle when the military tells my family where we’re going to live, heck, I’ll admit I don’t even like it when my sweet husband does the laundry because I’m afraid he’s going to bleach my favorite shirt or shrink my daughter’s pants.   “Hi, I’m Joanie Demer and I’m a control freak.”  Despite my self-diagnosed ‘handicap’, I will say that I’m learning not to dwell over things outside of my control:  the weather, traffic, people who wish me ill. . .

In the wake of the tragic stories coming from Japan, and the doomsday earthquake predictions being made regarding the west coast of North America (aka home, for me), I’d be lying if I said I hadn’t lost some sleep the last few nights thinking about what my family would do in the event of an big earthquake or Tsunami.  Now, I live on the coast in Tsunami-central, so I hope that my fear is not yours, but the truth is we might all do well to create a plan for how we would cope and provide for our families immediately following such a disaster.

I’m inviting you in to see my latest attempt at take back control over something as out-of-my-control as an earthquake!  After reading much (but not all) of FEMA’s Are You Ready? it is very clear that the government is telling the public that in the case of a major disaster, government aide will not be available to a mass group for approximately 3-days.  Logistically, it’s going to take at least that long; remember FEMA and the military are run by the same clowns elected officials that operate the DMV and Post Office [think long-lines].   If you or a loved one has a life-threatening injury, then hopefully you can be attended to by a professional, but for everyone else, who is displaced from homes or isolated for whatever reason, having emergency food, water, light, warmth and a few comforts will go a long way!

I put together a 72 hour kit for each member of my family, each stored in a backpack and kept in an easy place, in case there is ever a need to grab quickly and go!  The best part is, (and the reason I hoped the topic appropriate for KCL), I only spent about $20 per kit!  All of the foods we stockpile and get for free every week, are the perfect supplies you’ll want to create this sort of kit!  In case you’re interested in doing something similar, let me share some of what I included in each of my kits:

• Flashlight and spare batteries
• Rain Poncho
• Emergency blanket
• First Aid kits
• lighters
• glow-sticks (dollar store)
• hand-warmers (check Hunting supplies, on clearance at Kmart, others)
• lightweight umbrellas
• toilet paper (take the cardboard tube out and squish the roll flat in a ziploc bag)
• complete change of clothes for each family member
• Granola Bars, energy bars
• Protein: jerky, tuna salad/crackers, tuna pouches (super-light, really long-shelf life!)
• crackers, cookies, candy, gum
• pudding cups
• fruit cups, fruit leather
• trail mix
• raisins
• juice boxes
• instant oatmeal
• toothbrushes, deodorant, lip balm, hair rubber bands (the real disaster would be you being all smelly and ugly with your hair in your face, right?)
• 6-8 half liters of water (FEMA suggests at least 1 gallon per person per day, but that would be way too heavy to carry in a regular day-pack, so I’m going with the “something is better than nothing” on emergency water storage.)
• We also have one wind-up radio for our family.

I’m also storing more water in my home (I use empty bleach containers.  Once the Clorox is all gone, you don’t even need to rinse the container, just fill it with water!)  Even though I have no control over natural disasters, I can feel a little bit more “in-control” when I get prepared.  I really see these emergency kits as being an extension of my extreme couponing.  I coupon-shop to stay debt-free and create savings: not only of money, but a savings or stockpile of food to sustain my home.  As many of you know, when my husband lost his job a few years ago, my stockpile sustained my family for 3 months!   This is just a mobile stockpile.     It may not be for everyone, but since those who are already Krazy Coupon Ladies have many of these items in your stockpiles already, I thought some of you might like the idea of taking some parts of your stockpile “to-go”.

What else are you all doing as far as emergency preparedness goes?  I’m afraid to ask, because I’m sure the list is long, but what am I forgetting in my own kits?  I’d love to hear what you’re doing!  Hears to hoping that these kits never get used and rotating them can be my new annual chore!