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Thursday, November 1, 2018

More Stored Food Tests



This past month was pretty expensive. To cut down on costs, we dipped into the food storage at the end of the month. That's one of the reasons we have food storage.

It's good to eat from stored food now and then. There's a big difference between thinking you know how it'll go and actually finding out by doing.

I discovered a few things. The big one was the lack of eggs. Eggs are great for breakfast, but really critical for a lot of cooking. Let's just say I was pretty disappointed at how my muffins fell apart. My next food test will be with dehydrated eggs. Powdered eggs used to be horrible. The last few times I tried them they were edible. That's saying a lot for someone who's gotten used to local eggs from the farmer down the road.

When looking for dehydrated eggs I discovered some powered butter. In the past I haven't even tried to store butter, making do with various oils and shortenings. Canned butter, depending on who canned it, is sometimes pretty decent. This powdered stuff, however, is new to me. Results will be posted in a future blog.

That being said, today I picked up two dozen cage free eggs and three pounds of fresh butter. It might be some time before the stored stuff gets tested.

In other news, I'm following up with some lingering health issues. Tomorrow it's off for an x-ray of a painful ankle. Later it will be a trip to the wound clinic to see why my leg infection is so slow to heal. At the end of the month there's yet another appointment for another minor yet annoying issue. I don't mind getting older, but I sure hate feeling older.

-Sixbears

13 comments:

  1. Have you looked into ghee? It is a form of shelf stable butter, that has had all the milk solids and liquid cooked out of it, so it is basically just the fat part of butter. I have found it in some stores, like Trader Joes, and there is of course information about how to make it online. It originally came from India, as a way to preserve butter before there was refrigeration.

    I hope your wound and other issues resolve soon, I hear you about not minding the getting old as much as the feeling all the years...
    - Alison from Acorn Cottage

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    1. I've had it and it's fine, but I'm so far out in the sticks I'd have to either order on-line or make my own.

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  2. What Alison said about ghee. Great stuff. The other is to can your own butter when you have extra to invest. Lots of videos on how to do it. Of course, it is 'experimental' and not 'approved' by the USDA. Same way with dehydrating your own raw eggs, which works a treat, by the way.

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    1. Not sure when and if I'll be able to do that myself, but I'm thinking about it.

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  3. Email me at gorgessmythe@cascable.net and I'll send you a couple untried things from my files.

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  4. https://modernfarmer.com/2016/08/bizarre-ways-keep-eggs-fresh-without-refrigerator-years/

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  5. Did find an article on preserving tomatoes in wood ashes, but no eggs.

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    1. We tried the tomato in ashes thing last year and it works. We use ghee and coconut oil. I am going to try out the Townsend & Son egg preservation which they claim works 100%. I'm researching now. Thanks for all the tips everybody.

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  6. Take care of yourself. I'm right there with you re: getting older. My brain says, "sure you can do it" and then the body lets me know otherwise. Sigh.

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    1. I'm not messing around this time. Doing what the doctor orders. I'm normally a pretty bad patient. However, being a "bad" patient has kept me alive when doctors would have killed me. It makes it hard to listen, even when they actually know what they are talking about.

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  7. https://vermont.craigslist.org/zip/d/sail-boat/6737917989.html
    Just saw this and thought ..who could use another project?

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  8. Another tip -- egg substitute. Vegans use fresh ground flax seed to make an egg substitute in recipes. 1 tablespoon of fresh ground flax seed to 2 1/2 tablespoons of water. Let sit for several hours to thicken. Chia can be used as well.

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