Monday Message

"Home storage should consist of a year’s supply of basic food, clothing, and, where possible, fuel. After this goal is reached, emergency and expanded storage is desirable.” (Barbara B. Smith)

"Can or bottle fruit and vegetables from your gardens and orchards. Learn how to preserve food through drying and possibly freezing. Make your storage a part of your budget. Store seeds and have sufficient tools on hand to do the job.” (President Ezra Taft Benson)

Do you know how to can? Do you have canning supplies? Did you know in Iowa and Minnesota there is a homemaking number you can get information on it? Actually on any homemaking question but they are so helpful with pounds of pressure and times, here is the number: 1-800-262-3804 put this number on your fridge if you live in these two states.

Tools needed for canning:

Elbow grease and a willingness to put some hard work into this skill.

Water bath or steamer canner

Jar lifter

Pressure canner - be sure gauge is accurate and if it has a rubber gasket make sure it is fresh not hard.

A lid lifter is a very cheap but much loved tool it i.e. a plastic stick with magnet on the end of it, it isn’t necessary but it helps you not burn your fingers.

Canning jars, rings, new lids -- yes NEW lids -- you cannot use used lids when canning but don’t throw them away as you can use them for vacuum sealing. You can ask around for free jars to help you keep costs down.

http://frugalmeasures.blogspot.com/2013/09/canning-beef.html - nothing tastes better than canned beef. It must be done in pressure cooker. Here you see the one I have I can get 20 to 21 pints in it at once.

http://frugalmeasures.blogspot.com/search?q=canning+chicken - canning chicken to me is the easiest to can. Having canned meat on hand is so wonderful. It tastes so much more yummier than the tin can kind. The hardest part of canning your meat is not using it for every meal because it is so convenient. You have it ready to make chicken salad, a casserole is ready in minutes, it's fantastic in gravy, or just open and dump it in a pan and heat. The meats I have canned are cheaper than now as they were on sale ingredients, chicken or beef or pork, no other ingredients. When you can meats you must use a pressure canner.

Can your own veggies. You have no chemicals and on these I will take off ring and lid and microwave the jar. Pretty easy. Of course, you can always dump it in a pan and heat if you wanted to. Veggies most call for pressure canning

I use a steamer canner for pizza sauce and jams

I would say having the canning skill is right up there with baking bread and sewing and cooking from scratch.

Did you know that you can can dried beans to have them on hand for fast fix meals? You can also can soups.

The Ball blue book is what I use. They put them out every year I think. You can find them next to canning supplies or in bookstores or online. Count it as part of your supplies. It has a freezing section in it too.

Canning saves money.

Home production has saved us much money over the years.  I cannot stress enough that you need to follow current directions and if you have questions call that number above or your own state’s extension number be sure to ask what the times and pressure for your area my times and pressure is different then a town seventeen miles away due to our elevation and they say Iowa is flat ha!

Don’t rule out vac sealing dry items to keep longer….

Remember, it is very easy to dehydrate your veggies and fruits too.

This is the time as your garden is putting out produce or you can find it at a cheaper price.

This is the time of year we keep our gadgets and tools busy in home production.

Our grandmothers canned. My own grandmother had six kids and after working all day at the family saw mill she would glean corn in a field and then can it for her family. These dear ones set an example for us.

President Spencer W. Kimball - "The little gardens and a few trees are very valuable. I remember when the sisters used to say, `well, but we could buy it at the store a lot cheaper than we could put it up.' But that isn't quite the answer, is it, Sister Spafford?
Because there will become a time when there isn't a store." General Conference April 1974.

This quote speaks volumes. See why learning these skills is so very important? We have the ability to learn anything we want by turning on our computers. Are we going to not build the skills because of the ease of learning or procrastination? Some day it won’t be as easy to learn. It is better to learn now when your need might not be so urgent.

"Brethren, I wish to urge again the importance of self-reliance on the part of every individual Church member and family. None of us knows when a catastrophe might strike. Sickness, injury, unemployment... I do not predict any impending disaster ... yet prudence should govern our lives ... We can begin with a one week food supply and gradually build it to a month, and then to three months. I am speaking now of food to cover basic needs. ... I fear that so many feel that a long-term supply is so far beyond their reach that they make no effort at all.  Begin in a small way... gradually build toward a reasonable objective." Gordon B. Hinckley, Priesthood Session, October 2002.

Do the best you can, even a little adds up in time. Continue to learn. We are never too old, too busy, too rich to learn. Life is one of our dear teachers.

Be kind to others. Always do the best you can.