Let me try it first…

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I’m so excited!  I know so many of you have questions about things you’ve heard about food storage or about the uses of products and I know that probably there are more than one of you that are wondering about it…so…introducing my new series!  LET ME TRY IT FIRST!  Leave a comment and let me know if you’ve been wondering about a certain product or a myth you’ve heard about food storage and I’ll investigate it for you and give you a STRAIGHT answer about whether it’s true, worth buying, lives up to it’s claims, and so on!  I’ll get the product myself, try it in recipes and test it out so you don’t have to waste the time or money on a product you don’t know about.  It’ll be awesome…so leave your comment!


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39 Comments

  1. honey powder!!

    1. honey powder? what is the name of the mfr? Provident?
      I had gotten a huge can of liquid but powder would be great! thanks

  2. I’ve heard you can’t sprout wheat if it has been packaged with a oxyabsorber, is this true?

  3. This is a great idea. For our last canning night at the Family Home Storage Center in San Diego, we had a tailgate party and had food that was made with at least one cannery item so that newbies could taste before they jumped into storing the items. I even made brownies using your black bean suggestion to replace the oil. Everyone gobbled them up, including the kids! It was a hit!

  4. This is a great idea. For our last canning night at the Family Home Storage Center in San Diego, we had a tailgate party and had food that was made with at least one cannery item so that newbies could taste before they jumped into storing the items. I even made brownies using your black bean suggestion to replace the oil. Everyone gobbled them up, including the kids! It was a hit!

  5. I saw #10 cans of peanut butter powder in a prepper catalog. How good is that? It seems like they would have had to remove the oil to dry it.

  7. Actually, I use this all the time and LOVE it, especially since I’ma vegetarian! My suggestion is TVP also known as Texturized vegetable protein. It comes dried in #10 cans. I get mine from Honeyville Grain. It’s great for food storage as a meat substitute. It comes plain or in beef, chicken, sausage, etc. Give it a try.

  8. Crystal,
    I was wonddering if the refried beans from the cannery could be used in recipes where you used pinto beans in cakes, brownies, etc. If they are reconstitued wouldn’t it be the same as blending a can of beans?
    Thanks,
    Pam

    1. I use the cannery canned beans all the time. I have actually made cheesecake, brownies, punch, bread with blended beans. Sometimes I have used the store bought canned beans – drain, rinse and blend when I am in a hurry. It is so much cheaper to cook you beans in water only and then blend. They can be stored in the freezer in 1 cup packages and then you are ready when needed. I have used all three types of beans from the cannery.

  9. Crystal,
    I was wonddering if the refried beans from the cannery could be used in recipes where you used pinto beans in cakes, brownies, etc. If they are reconstitued wouldn’t it be the same as blending a can of beans?
    Thanks,
    Pam

  10. what a great idea I’ll have to think on this love several of the suggestions so far especially the honey and peanut butter.

  11. powdered butter and cheese, please!

  12. I’d like to know about the Bosch mixer/blender. How does it compare with the Kitchen Aid stand mixers for making bread.

    1. I see the Bosch as the specialist. Even though it has the capacity to do many things, the Bosch is the best for making bread. The Kitchen aid is a great tool, beautiful and looks great on the counter, but nothing beats the Bosch

    2. I too would like to know this. My kitchen aid stand mixer has trouble making a double batch of bread dough. I would like to save energy by making several loaves of bread at one time. And was wondering about the Bosch mixer for that purpose.

      1. Boschs are far superior to kitchen aids in the bread making department. I have a recipe that the small batch makes 3 loaves at once and the larger batches make 6 or more. The kitchen aid cant handle that much dough

  13. What do you think about freeze dried shredded cheese? Using your cannery Dried Milk, how can we make our own cheese

  14. Powdered sour cream

    1. I second the powdered sour cream.

      I have a #10 can from Provident Pantry and the directions say: For reconstituting mix 1 part powder to 4 parts liquid. This sour cream powder is best used in soups, casseroles, sauces, and baking purposes. It has a strong aroma an does not mix well with straight water. When added to other ingredients and cooked it adds a wonderful flavor. It does not work well when mixing straight for sour cream topping.

      I’ve tried substituting it for 1 c regular sour cream in muffins and they seem pretty wet. I’m kind of confused on the real amount of powder vs. water to add when baking.

  15. freeze dried ice cream is terrable !! how does the cheese stack up where can I find inexpensive taster samples of these high priced products to try before I buy

  16. Do powdered eggs have to be stored in the refrigerator after they are opened?

  17. I would like to see some information about silicone in baking.

  18. butter, butter, butter!

  19. I mean powdered butter :0

  20. I had a lady in my ward that showed us a little about using wheat as a meat substitute, she even cooked spaghetti using it. It was delicious, we couldn’t tell that it wasn’t meat. I would love to learn more. I have since moved away and don’t have the information. I believe she soaked the wheat and blended it, not sure…hope you can try it out. Thanks! Love the new cookbook!!

    1. You dont have to soak and blend the wheat first. I’ve seen it done where you make a dough out of whole wheat flour and water in a stand mixer. Once the gluten is fully developed you rinse the dough in water (saving the water for other uses) once all the starch and bran is rinsed out you have the protein left, and you can add flavorings and bake or fry it and then grind it up as a meat extender

  21. I would like to know the facts on botulism and pressure canned items. What is the real risk? How do I avoid it? Is it from the food or the jars and lids that are used?

    1. Just need to not let the pressure drop below the said amount for the food you’re canning. If you do, start over. If you are clean and (as an extra caution) don’t touch the inside of the lids, you should be fine. People are more afraid than needed. (I think)

  22. I have a couple questions. First I live in canada and I have yet to find powdered eggs for a good price so I am wondering what other things can be used as an egg replacement for baking cookies, cakes and maybe even in the cannery pancake mix. Second has anyone experimented making cottage cheese with powdered milk or maybe even yogurt?

  23. I’d like to know about the powdered cheese too. I haven’t bought any yet, should I?

    Also would like to see how the powdered butter mixes up and used. (I already have the butter but am afraid to use it)

    1. Hello: i am a newbe at this storage stuff, but I used the blend of cheese and it is exactly like the kraft mac and cheese box stuff….it was very easy to just pour dry powder over the cooked mac’s and pour milk/water over to the consistence I liked. good luck

    2. I didn’t like regular powdered cheese, but freeze dried grated cheese is great.

  24. I want to be able to “flake” my wheat and oats for cereal, but I also will need a grinder (hand and electric) I have a vita mix which will grind (put in freezer to keep cold). My question is do I have to purchase individual items or is there a flaker that is good at grinding too?

    Also, I have very large pressure cooker. Have the weight. It does not have those big bolts on top. Can I still use this to can meat???

    Thank you all for your help!
    linda

    1. I have seen a hand grinder that you can set to “roll” oats but I can’t remember the name. If you live in Utah try looking at a Bosch kitchen center. or emergency essentials


  26. I’m so glad you have this as part of your blog. I got a new Bosch (yeah!!), and while I was at the Bosch center I heard about Xagave, a sugar replacement. It sounds pretty good. I was just wondering if you have tried it and what you think. I was wondering if I could use it in your whole wheat bread recipe instead of the brown sugar. Let me know what you think. THANKS!!

  27. Hi, Crystal!
    I was wondering if you have tried Xagave as a sugar substitute. I heard that it was really great. Do you think I could use it in your whole wheat bread recipe instead of brown sugar? Also, I’m wondering how it would taste in cookie recipes along with the whole wheat and beans in place of the butter. If it works, that means I could eat the cookies with no regrets. Let me know what you think. THANKS!!

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