How To Freeze Fruit

Buying fruits in bulk when they are in season and then freezing them is a great way to save money on groceries (when they’re at their lowest price), this also lets you enjoy your favorite fruits year round. Freezing fruits is a method of food preservation that is much quicker than canning and no fancy or expensive kitchen gadgets are required. The majority of fruits freeze satisfactorily and it’s a simple task to accomplish.

Here’s a guide for freezing fruits, lots of tips, charts and information provided (including how to freeze many different varieties of fruit).

http://tipnut.com/freeze-fruit/

Powdered Milk

Do you have powdered milk in your food storage? Here is a conversion chart that will help you to be able to use it everyday in small amounts in your recipies.

http://everydayfoodstorage.net/handouts/milk-conversion-charts.pdf

Remember - we must use what we store!!!
(Thanks "everydayfoodstorage.net")

Grocery Smarts Website

www.grocerysmarts.com
This website is great for making your shopping list. It is set up for Utah shoppers but works for us with Albertsons and Walgreens. You need a "passport" to access. Use abc4. Once you add it to your favorites you don't need the passport again. I like this because it makes it really easy to to make your list and print coupons.

Fun With Food Storage

funwithfoodstorage.net (there is a button link on the sidebar)

This web site includes how to plan, buy, and eat your food storage. A very informative site - and you can then go the any of the three sites below to find more info.

BIRTHDAY Freebies

This site has a great list of restaurants you can go to and get something free on your birthday. Some require you to sign up and they will send you a coupon for a free meal or menu item.

http://www.heyitsfree.net/2006/10/03/birthday-freebies/

RECIPES

Speedy No Knead Bread

3 cups bread flour
1 1/2 tsp salt
1 packet instant yeast
1 1/2 cups water
oil as needed

Combine flour, yeast and salt in large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at room temperature about 70 degrees.

Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

At least half and hour before dough is ready, heat oven to 450 degrees. put a 6-8 quart heavy covered pot (cast iron, enamel, pyrex or ceramic) in oven as it heats. When dough is ready carefully remove pot from oven. Slide your hand under dough and put into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten as it bakes.

Cover with lid if you have one and bake for 30 minutes, then remove lid and bake another 15 to 30 minutes until loaf if browned. Cool on a rack.

BE PREPARED

Check out this video

http://www.youtube.com/watch?v=jTVECvTYpN0