(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)
3 quarts Mayonnaise:
Mayo is a thick condiment. Made primarily from vegetable oil and egg yolks. Whitish-yellow in color, it is a stable emulsion formed from the oil and the yolks. Mayonnaise is a good source of vitamin E, depending upon the type of oil used. The fats in mayo come from eggs, which aren’t that bad for you. And fat is one of the three essential parts to any diet. Just remember to keep things in moderation.
Storage:
Mayo is very sensitive to storage conditions. Mayo turns bad fast in any heat, as a rule. Pay attention to the USE BY dates for mayo. It’s generally ok of it’s a few months past, but not much more than that. The mayo containers will usually be dated 6-12 month’s out from the day you purchased it.
This is definitely a food item you’ll want to rotate through the pantry and also be sure to stock ingredients for homemade mayo, however, homemade only keeps safely in the fridge for 2 or 3 days.
* Store in cool, dry area.
* Storage time shown is for best quality only — after that, the mayonnaise’s texture, color or flavor may change, but in most cases, it will still be safe to consume if it has been stored properly and the package is not damaged. But we make no promises so taste it with caution if you dare after the expire or use by date.
* If mayonnaise develops an off odor, flavor or appearance, it should be discarded for quality purposes.
* “Best By,” “Best if Used By,” and “Use By” dates on commercially packaged foods sold in the United States represent the manufacturer’s estimate of how long the product will remain at peak quality — in most cases, the unopened mayonnaise will still be safe to consume after that date, as long as it has been stored properly and the package is not damaged.
Little Mayo Packets:
I think the packaging for the single-serve sizes degrades pretty rapidly. So they are NOT a good long term storage solution.
Mayo Ideas:
Some ideas on how we can use mayo.
Tuna salad.
Chicken salad.
Egg salad.
Bread spread for sandwiches (one of my babysitters used to fix white-bread-mayonnaise-cracker sandwiches)
Substitute for butter on garlic bread
Ground with cooked meat and pickled vegetables for sandwiches.
Fruit salad.
Potato salad.
Scalloped potatoes
Pasta salad.
Pasta puttanesca.
Broccoli-rice casserole
That artichoke/spinach/parmesan hot spread.
Slaw if you like it (personally, I don’t)
Chocolate cake.
Coating for fried or oven-fried items (to stick on the spiced crumbs/meal and the parmesan)
Yeah, it’s easy to think of ways to use it up right now. But when you have a load of stress and disaster strikes it’s gonna be pretty difficult for most?
Substitutions:
- 1/2 cup plain nonfat yogurt + 1/2 cup fat-free mayonnaise = 1 cup low-fat mayonnaise
- 1 cup fat-free or reduced-fat sour cream = 1 cup low-fat mayonnaise
* 1/2 teaspoon dry mustard
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 tablespoon fresh lemon juice
* 1 cup oil
Directions
1. Using a food processor or
2. good hand blender or mixer, mix:
3. Mustard, salt, pepper, and 2 Tablespoons oil.
4. Keeping the blender on high, add lemon juice and in a very slow stream, the rest of the oil.
5. This should all at once get thick and turn white.
6. Immediately, turn off blender.
More info on and about Mayo can be found here.
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Week # 29: 8 lbs Peanut Butter
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)
8 lbs Peanut Butter:
Peanut butter is a food paste made from ground roasted peanuts. It is popular throughout the world and used mainly as a sandwich spread.
Health Benefits:
Peanut butter may protect against a high risk of cardiovascular disease due to high levels of monounsaturated fats and resveratrol; butter prepared with the skin of the peanuts has a greater level of resveratrol and other health-aiding agents.[1] Peanut butter (and peanuts) provide protein, vitamins B3 and E, magnesium, folate, dietary fiber, arginine,[2] and high levels of the antioxidant p-coumaric acid.
A peanut butter based food helps children with malnutrition in famine stricken countries, it’s called Plumpy’nut. It can be stored unrefrigerated for 2 years, and requires no cooking or preparation. Plumpy’nut, which comes in a silvery foil package the size of two grasping baby-size hands, is 500 calories of fortified peanut butter, a beige paste about as thick as mashed potatoes and stuffed with milk, vitamins and minerals.
Health Concerns:
For people with a peanut allergy, peanut butter can cause reactions including anaphylactic shock which has led to its banning in some schools. At least one study has found that peanut oil caused relatively heavy clogging of arteries. Peanut butter can also harbor salmonella and cause salmonellosis, as in the salmonella outbreak in the United States in 2007.
Peanut Butter Selection: By Peggy Trowbridge Filippone, About.com
Peanut butter is available in smooth, chunky (with small bits of chopped peanuts), natural, reduced-fat, no sugar added, and even swirled with jelly for those time-challenged consumers.
Commercial varieties are usually a blend of ground, shelled, roasted peanuts mixed with vegetable oil (usually hydrogenated) and a bit of salt. Some varieties also contain sugar and additives as stabilizers to prevent oil separation and to also enhance flavor.
Natural peanut butter normally contains only peanuts and oil, and will often separate requiring stirring.
Storage:
Homemade peanut butter should be refrigerated in tightly-sealed containers and ideally used within a couple of weeks. Turn the container upside-down occasionally to help redistribute the oils.
Natural peanut butters should be refrigerated after opening and can be kept up to six months.
Commercial varieties require no refrigeration, can be kept up to six months after opening. Unopened jars can be stored up to one year in a cool, dark location.
Peanut butter is not a good candidate for freezing.
Can I store Peanut Butter in Bulk? (By BulkPeanutButter.com) It’s a good idea to break up the bulk container into smaller ones that you can keep them safely in your cupboard. This will ensure that it’s locked away from pests while at the same time, making it easy for you to take out a new jar each time the old one gets over.
Warning: Peanuts are susceptible to mycotoxins out of which aflatoxins are the most well known. The key to good peanut butter storage is to ensure that it’s not kept in a place that is liable to get wet or humid. Peanut butter should always be stored in air tight containers that are made of plastic or or metal to so that rats can’t get a whiff of the juicy stuff!
Other Great Uses:A common, simple outdoor bird feeder can be made by coating a pine cone once with peanut butter, then again with birdseed.
Peanut butter is an effective bait for mouse traps.
Most info found on: Wikipedia.org
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Click on the images below to view all 52 weeks at once or the recipes to go with it, in a .jpg or download the 52 Week Food Purchasing Plan (PDF) or the Custom 52 Week Food Purchasing Plan (Excel file) and calculate exactly how much you’ll need for the size of your family.
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