Preserving Fresh Eggs

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By Kellene Bishop

Photo c/o newlifeonahomestead.com

As I’ve been writing and researching recipes for my Emergency Preparedness cookbook, I’ve had an aversion to using any of my recipes which include an egg except for baking recipes.  While you can use the old egg-substitute concoction of gelatin*, or dry packed eggs, these alternatives are really only good for baking.  Dog gone it.  I KNOW that I’m going to crave real eggs in the midst of a crisis.  So I wanted to figure out a way to preserve fresh eggs for me and my family. 

(*Note: Egg substitute for use in baking—Before starting a recipe for cookies, cake, etc, combine 1 tsp. of unflavored gelatin with 3 tbsp. of cold water and 2 tbsp. plus 1 tsp. of boiling water.  This mixture will substitute for 1 egg in a baking recipe.)

Photo c/o iStock

Recently I noticed a solid movement of urban communities demanding that their city allow them to raise chickens on their lot for the purpose of having access to fresh eggs.  In fact there’s even an organization formed online that is booming with hundreds of thousands of members specifically to promote this cause. (www.urbanchickens.org)  Personally, I think that a city that would discourage independence of its citizens by forbidding a couple of backyard chickens is an enemy of freedom, but that’s just me.  However, recently a neighboring town just approved a few backyard chickens for residences, and my city is pushing for the same.  So I have hope that I will be raising a couple of chickens in my backyard soon.  (I never would have even entertained such a thought a few years ago.  I’m a far cry from a farmer or even a tomboy.  It’s obvious that I have come a long way in my journey of embracing of the idea that I really DO need to be prepared and as independent as possible.  So there’s hope for the rest of you. *wink*)  

OK.  So if I can raise the chicken, what good is it if I can’t consume the eggs everyday?  At some point I’ve got to find a way to preserve the eggs without poisoning my family, right?  I’m quite certain that families in “the olden days” had ways of doing so.  So off I went on a mission to discover exactly how this was done.  I’m excited with the information I found and thought I’d pass it on to you.

Here are the basics of preserving eggs:

1. Be sure to use only fresh eggs.  If any decomposition occurs, you will be unsuccessful.  Also exposure to extreme heat or cold will hinder your preservation process.
2. 

   Photo c/o sustainableisgood.com/blog

   You can use an oil as well, but the oil can go rancid… not exactly what I would want on my eggs.

3. Store the eggs in a finely ground preservative such as salt, bran, or an equal mix of finely ground charcoal and dry bran or finely ground oats.  You can also store them in finely ground plaster of Paris, but that’s not exactly something that I plan on having on hand regularly.  You can store the eggs layer upon layer, so long as you they don’t touch each other, metal, or wood.  Be sure you have enough finely ground preservative to pack them in.  (You can feed the salt and bran to the cattle afterwards.)
4. Store the eggs small side down.
5. Store the eggs in a covered container and keep in a cool, dry place.  You don’t want to store them in freezing temperatures.
6. Eggs will keep “fresh” for up to 9 months.  In fact, some countries are known to have stored their eggs like this for up to 2 years.  

I’ve also read of preserving eggs by placing them in boiling water for 5 to 20 seconds.  I don’t recommend this way as even though they will keep, the texture of the egg is altered a bit from what I want to see when I fry an egg.  And even then they subsequently need to be stored in the salt, etc.  So I see no reason for this particular extra step that would alter the texture.

I’m so relieved knowing that this “foodie” doesn’t have to go without her fresh eggs even in a time of crisis now!  Yippee!

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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Preparing for Babies in Your Food Storage

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By Kellene Bishop

Photo c/o youngmuslimmother.com

While preparing main dishes for your family is necessary, it’s important to consider food for the non-nursing babies as well.  Due to the lack of preservatives in most baby foods, it’s not feasible to have enough baby-friendly foods stored in the event of survival living.  It also takes up a lot of valuable storage space.  If you’ve read my articles previously, then you know that I’m always trying to save space and find items that serve multiple purposes.  I take the exact same approach with food.  The nutritional value in baby food will deplete dramatically as it is stored, and yet in an emergency, it’s critical to ensure your child is getting the maximum nutrition in order to counteract the inevitable changes he or she will undergo.  So here are a few tips so that you can easily make your own infant-palate foods from the preparedness supplies that you’ll hopefully already have on hand.

The key to success in creating baby foods is to have a non-electric hand blender/beater available.  I would recommend a good hand potato masher or a potato ricer as well.  These are great tools, not only for what you can prepare for the rest of your family, but for creating ideal baby food as well without electricity. 

Obviously making the foods smooth and edible for the smallest tykes is a critical component of their foods.  Yes, you’ll need a little bit of elbow grease to make their food, but you can typically do so from what you’re preparing for the rest of the family with some small modifications.  After beating the food well with your blender/beater, check for smoothness.  To do so just take a small amount of puree between your fingers; rub fingers together.  If you feel any large particles, then be sure you keep beating the food.  Junior or toddler foods should contain some larger particles, so they will require a little less blending.  Also keep in mind that you can add finely ground cereals to any of your baby’s food (meat, vegetable, and fruit) to ensure appetite satisfaction and the appropriate amount of fiber.  This can include rice, barley, lentils, and oats.  Remember, everything should be very soft, well-cooked, unsalted for the most part and unseasoned.  Also be sure that your foods do not contain nitrates in them as they are very toxic to small children’s bodies.

Photo c/o Noel William

In addition to making baby food, it’s relatively simple to relactate in order to feed your little ones in an emergency.  In the Philippines, Filipino mothers are breast feeding their children to the age of 5 due to food shortages.  While I know that makes many women cringe for obvious reasons, in the event of an emergency, it may be a life saver, nonetheless.  Relactating is prudent especially for young infants.  Mothers who have been bottle-feeding their infants will begin to produce milk if they put the baby to breast.  During times of limited or questionable water supplies or the lack of availability of baby formula, breastfeeding obviously provides safe and continuous feedings for the babies.  Just be sure that the mother is eating additional nutrition to compensate for the breastfeeding.  

If relactating isn’t an option for you, and your infant isn’t up to eating even soft baby foods yet (under 6 months of age), then you can make your own baby formula.

Combine 6 tablespoons of nonfat dry milk, 2 teaspoons of quality vegetable oil, and 1 teaspoon of sugar (ONLY REAL SUGAR—no alternatives) in one cup of purified water (boiled, pasteurized, etc.).  Thoroughly mix all the ingredients and allow the mixture to cool to room temperature before serving to your child.

Here are some other baby food recipes.  

Chicken Custard for Babies

¼ cup chicken broth

1 egg

½ cup cubed cooked potatoes (or mashed potatoes)

½ cup cubed cooked chicken

Blend all ingredients together until smooth. Place into small greased casserole dish then place in a water bath.  Bake at 350 degrees for 25 minutes or until a knife in the center comes out clean.  You will have two “custard-like” meals.

All in One Meal

Photo c/o babyfoodcoupons.org

½ cup of prepared milk (powdered or evaporated is fine)

½ cup cubed beef or veal

2 tablespoons of cooked carrots or peas

4 tablespoons of cooked rice

Blend all ingredients together until smooth.  Heat before serving.  Makes 2-3 servings

Cottage Cheese Custard

¾ cup hot of prepared milk (powdered or evaporated is fine)

½ cup of cottage cheese (remember, this can be easily made from powdered milk)

2 tablespoons of light corn syrup

1 egg

Nutmeg—optional

Blend all ingredients together except for the nutmeg.  Pour into small greased casserole dish and then sprinkle lightly with nutmeg.  Place casserole dish in a water bath and bake 40 minutes or until inserted knife comes out clean.  Cool to lukewarm before serving.  Makes 3 servings.

Apricot Pudding

½ cup dried apricots

1 ½ cup of prepared milk (powdered or evaporated is fine)

¼ cup sugar (Note: never substitute sugar for honey or other sweeteners due to potential health hazards to the baby)

2 tablespoons of cornstarch

Soak apricots in milk overnight or at least 5 hours.  When ready to prepare, blend the milk and the apricots well until the mixture resembles a puree.  Then add the sugar and cornstarch.  Blend until smooth.  Heat in a saucepan on medium-high heat until it comes to a boil, stirring constantly.  Cool to lukewarm.  Makes 4 servings.

For more baby food recipes, click here. 

If you would like Kellene Bishop to present an Emergency Preparedness message for your community or church group, please contact us at 801-788-4133.  Ms. Bishop is an experienced speaker and demonstrator on Emergency Preparedness topics and has created a great “Preparedness Party” platform which makes the learning of such a topic more enjoyable for all.

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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How to Prepare for an Emergency on a Tight Budget?

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Another message and another recipe.

 

This time I’m going to start with the recipe.  It’s called Chicken a la Queen, and it’s great whether you find yourself in an emergency survival situation and living off of your food storage or not.

 

Chicken a la Queen

 

2 5-ounce cans of boneless chicken or turkey meat

2 cups of uncooked elbow macaroni

½ cup of minced onion

1/3 cup cooking oil

2 8-ounce cans tomato sauce

1 ¼ cups of water

Salt and pepper to taste

¼ cup of grated cheddar cheese. (Of COURSE I use more than that. You can also substitute Velvetta cheese if necessary.

 

Dice the meat if it is in large chunks.  Set aside chicken in natural juices from the cans.  Be sure the oil is hot before you sauté UNCOOKED macaroni and onion in large skillet, stirring frequently, until macaroni turns slightly yellow.  Add tomato sauce, water, salt, and pepper.  Bring to boil; cover and simmer 15 minutes. Mix in chicken and juices; simmer 5 minutes more. Sprinkle the top with cheese. 

 

For those of you who I’ve heard from constantly that claim you aren’t able to afford to be prepared, this one is for you. 

 

First of all, I’ve discovered http://PinchingYourPennies.com.  It’s really, really great and replaces all of the time that you would have to spend pouring over coupons. And it’s FREE membership, unlike many sites.  A large troupe of women volunteer their time every day to make sure you’ve got the best deals available.  You can even end up spending a 10^th of the price of groceries with their help.

 

More importantly, I have this message to those of you who aren’t able to afford to stock up on food and other supplies in order to be ready in an emergency.  If you are short money, you need to make up for it in time…time in the library, time on the internet, and time in classes. You need to posses the knowledge which is available freely so that you can sew, make soap, start a fire (preferably outside J), repair shoes, sprout seeds, garden, cooking with a Dutch Oven, and so many other life skills that will truly save your life if you’re having living off of only what you can garner.  Not having money in this day and age is no excuse for not being ready.  If you have these kinds of skills you will be able to trade for what you need and you will be an asset to your community rather than a liability.  If you’re not building up the Kingdom of heaven, then you’re sucking it dry. So get as much knowledge as possible in this regard.  There are no excuses to not be ready for a disaster.  Just poor choices.

 

Be safe and be prepared,

 

Kellene

 

Copyright 2009 Kellene Bishop. All rights reserved.

You are welcome to repost this information so long as it is credited to Kellene Bishop.

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