I hate having to learn dumb lessons. Don’t you? As I’ve looked back and realized all the simple tricks and strategies I’ve learned over the last 10 years, I cringe at the thought of all of the money, time, anxiety, and energy I’ve wasted. So I decided to share them with you. You’re sure to learn something in this list! I hope you’ll learn from my mistakes NOW!
- Yeast will last indefinitely if stored in your freezer! Outside the freezer it only lasts a year, but inside that freezing climate it lasts over 5 years—so far. When I use it in my bread, I just use it directly from the freezer into my bread dough with no problem. I cringe at the though of all of the yeast I’ve wasted over several years.
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I can obtain food storage for FREE or better, and certainly inexpensively, if I just use coupons and an organized system! Now that’s really something to cringe about! I acquired a great deal of my food storage over the years from Costco, but now that I can get name brands for free or dirt cheap elsewhere, I figure I can’t afford to shop at Costco, thanks to coupons! It really IS worth using coupons. I can’t believe I was so pious to think that coupons were “beneath me.” - Cooking with a pressure cooker is a sanity saver. They are fast, nutritious, fuel friendly and SO easy to use! I wish I hadn’t been afraid of them way back when. I’m so grateful that a patient teacher showed me the merits of the pressure cooker!
- Yes, you can CAN MEATS! And it’s the easiest thing in the world to can. Simply stuff the RAW meat into a mason jar with a bit of salt, put the clean lids on it, put the jars in your pressure canner for the recommended period of time, and VOILA! You have BETTER THAN CANNED meat. (The canned stuff you buy has been processed twice.) This meat will be SO tender, so juicy, and will save you a BUNDLE over the canned stuff! (Let’s see. Tastes better. 25% cheaper. Easy to do. Dang! I wish I could relive the last 10 years!)
Cheese wax is a God-send! I can have all of the REAL cheese I want if I simply use cheese wax to preserve it! The cheese will keep for 25 years using this method. Now I’ve got Swiss, Monterey Jack, Colby, Mozzarella, Parmesan, Cheddar, Gouda, Blue Cheese, and even a delicious smoked cheese literally sitting pretty in my food storage! If I had known about cheese wax 10 years ago, I would have made much better use of the cheese sales over the years and never tried that nasty processed stuff.- Preserving eggs that I buy from the store is a snap! After I wrote a lengthy article on egg preservation, I discovered that a quarter cup of warmed mineral oil, coated on my eggs that I buy from the grocery store works great. I then can store them pointed side down in a Styrofoam carton, in a cool, dry place. I don’t have to get the eggs FRESH from a farm. And I don’t have to stack them carefully in anything. How’s that for easy?! I have WHOLE, REAL eggs for up to 9 months! Forget the bran flakes, the paraffin wax, the salt storage. Just some mineral oil is PERFECT. WOW!
- I never have to live without yummy chocolate again! I can buy all of the candy bars, Hershey kisses, chocolate chips, peanut M&Ms, Dove chocolates, Lindt chocolates, stuff them in a Mason jar, and with my trusty Food Saver jar attachment, seal their goodness for YEARS! (I like getting them on sale after a holiday) This also works for ANYTHING that doesn’t require refrigeration. When I open the jar years later, they still taste as fresh and yummy as they would have on the day I bought it!
- ONLY store what you eat. If I don’t eat it, I won’t eat it, and thus it’s a waste of money. If you can’t eat wheat, DON’T store it. If you can’t stand the taste of powdered milk, store canned milk or soy milk instead. Fortunately I’ve learned to prepare all my oddball foods that weren’t previously in my regular diet, but it sure would have saved me some headaches if I had done things differently. If I store what I eat, the rotation is a cinch!
- You can have meals already made, cooked, and stored in a Mason jar! You can bake bread, cake, cookies, casseroles, pudding, and more, in a Mason jar, seal it, and they will last for SEVERAL years! That way you don’t have to figure out how to cook up something every day while you’re enduring a crisis. Do it in comfort now, so you can live in comfort even in the worst of disasters!
Solar ovens are the bomb–not just in an emergency, but every single day the sun shines! I haven’t found anything that I can’t cook in my solar oven that doesn’t turn out wonderful! I’ve essentially tripled the life of the fuel that I have stored, since I won’t need to use any of it on cooking anymore except on cloudy or rainy days! Not having to worry or pay for a years supply of fuels such as propane, kerosene, fire wood or isopropyl alcohol, makes the price I would pay for a solar oven well worthwhile. So… like any woman, I bought two! 🙂
I’ll be writing more about each of these items later, if I haven’t done so already. The point is food storage can be GLORIOUSLY DELICIOUS. You don’t have to do without and it doesn’t have to be expensive and boring either. One dollar a day, per person, will provide you with absolutely comforting and delightful meals regardless of your challenging circumstances. Enjoy!
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106 Comments
FernWise · May 28, 2009 at 5:43 pm
My Costco takes coupons – just doesn’t double or triple them. So for some products it pays to shop there with coupons.
FernWise · May 28, 2009 at 5:43 pm
My Costco takes coupons – just doesn’t double or triple them. So for some products it pays to shop there with coupons.
Bridget · May 28, 2009 at 6:15 pm
I LOVE this article! I have been fretting since I have only been working at accumulating and using food storage 1 whole month! There are so many folks online who are sooo far ahead of me, I was afraid something big would happen and I would be caught unprepared at the bottom of a steep learning curve. Thank you so much for sharing this hard-earned wisdom for us newbies.
Bridget · May 28, 2009 at 6:15 pm
I LOVE this article! I have been fretting since I have only been working at accumulating and using food storage 1 whole month! There are so many folks online who are sooo far ahead of me, I was afraid something big would happen and I would be caught unprepared at the bottom of a steep learning curve. Thank you so much for sharing this hard-earned wisdom for us newbies.
Shreela · May 28, 2009 at 8:59 pm
Mineral oil and cheesewax with a brush is on my list! Thanks!
Shreela · May 28, 2009 at 8:59 pm
Mineral oil and cheesewax with a brush is on my list! Thanks!
Kellene · May 28, 2009 at 9:22 pm
You’ll LOVE the perks! I just tried eggs from 3 months ago with the mineral oil! Yummy!
Kellene · May 28, 2009 at 9:22 pm
You’ll LOVE the perks! I just tried eggs from 3 months ago with the mineral oil! Yummy!
lynnaea · May 28, 2009 at 10:45 pm
Fantastic entry… (goes to eBay to start looking for a FoodSaver…)
lynnaea · May 28, 2009 at 10:45 pm
Fantastic entry… (goes to eBay to start looking for a FoodSaver…)
Kellene · May 28, 2009 at 10:49 pm
Atta Girl! Be sure to look for one with the jar attachment, or at least to get that separately!
Kellene · May 28, 2009 at 10:49 pm
Atta Girl! Be sure to look for one with the jar attachment, or at least to get that separately!
Kellene · May 28, 2009 at 11:51 pm
Just found several Foodsavers on E-bay for a GREAT price (below $75 bucks) Also, jump on those Foodsaver bags when you can! Also found Kuhn Rikon pressure cookers. Cool!
Kellene · May 28, 2009 at 11:51 pm
Just found several Foodsavers on E-bay for a GREAT price (below $75 bucks) Also, jump on those Foodsaver bags when you can! Also found Kuhn Rikon pressure cookers. Cool!
gourmetmomma · May 29, 2009 at 1:19 am
kellene, i read on a forum 2 years ago about a woman using little milk bags (bottle inserts for babies) in her foodsaver. she said they worked great for single portions. could that actually be true?
gourmetmomma · May 29, 2009 at 1:19 am
kellene, i read on a forum 2 years ago about a woman using little milk bags (bottle inserts for babies) in her foodsaver. she said they worked great for single portions. could that actually be true?
Kellene · May 29, 2009 at 1:22 am
Yes, but that doesnt’ make sense to me with the new bags that you can cut down to size. The Foodsaver bags (especially if you get them on E-bay) are much less expensive than the baby bottle bags. And, unlike the baby bottle bags, you can microwave in them and boil the food right in the bag, even for long periods of time. The baby bottle bags are intended for such high heat for extensive periods of time.
Kellene · May 29, 2009 at 1:22 am
Yes, but that doesnt’ make sense to me with the new bags that you can cut down to size. The Foodsaver bags (especially if you get them on E-bay) are much less expensive than the baby bottle bags. And, unlike the baby bottle bags, you can microwave in them and boil the food right in the bag, even for long periods of time. The baby bottle bags are intended for such high heat for extensive periods of time.
Marie · May 29, 2009 at 4:16 am
Holy Smoked Gouda! You rock, Kellene! This was a great post! Seriously – mineral oil- who knew?
By the way, I’m a pressure cooker convert because of you. Many thanks!
Marie · May 29, 2009 at 4:16 am
Holy Smoked Gouda! You rock, Kellene! This was a great post! Seriously – mineral oil- who knew?
By the way, I’m a pressure cooker convert because of you. Many thanks!
Dean · May 31, 2009 at 2:49 pm
Egg’s can also be done in a dehydrator,for powdered egg’s.a tablespoon of powder and water equal’s 1 egg.
Dean · May 31, 2009 at 2:49 pm
Egg’s can also be done in a dehydrator,for powdered egg’s.a tablespoon of powder and water equal’s 1 egg.
SuperMom · June 1, 2009 at 12:06 am
I started getting serious about coupon use about a year and a half ago and I can’t believe the number of things that can be gotten free or nearly free.
Just as an example, for the past couple of weeks our Kroger has had 1 lb bags of Mahatma rice for 99 cents. I had 50 cent coupons in my coupon binder plus I ordered 20 from ebay (cost $1.64). Since my Kroger doubles up to and including 50 cents, I’ve been stocking up on almost free rice. I’ve spread the purchases out over a few shopping trips to avoid clearing the shelf at one time.
They were still on sale today when I used the last of my coupons, so perhaps others here can check their Kroger to see if they can take advantage of this sale.
SuperMom · June 1, 2009 at 12:06 am
I started getting serious about coupon use about a year and a half ago and I can’t believe the number of things that can be gotten free or nearly free.
Just as an example, for the past couple of weeks our Kroger has had 1 lb bags of Mahatma rice for 99 cents. I had 50 cent coupons in my coupon binder plus I ordered 20 from ebay (cost $1.64). Since my Kroger doubles up to and including 50 cents, I’ve been stocking up on almost free rice. I’ve spread the purchases out over a few shopping trips to avoid clearing the shelf at one time.
They were still on sale today when I used the last of my coupons, so perhaps others here can check their Kroger to see if they can take advantage of this sale.
Dean · June 2, 2009 at 8:24 pm
I’ve made a reference to your site on Stealth survival.I didn’t have access to your website when i did,sorry,so I could not credit you.I,and other’s,would like more tip’s and trick’s on canning meat.If you’d like to do a guest post on his site,just tell him I recommend you! I’m really interested in this..you raw pack the meat,no juice???Not pre cooked?
Please share your knowledge!
Dean in AZ
Dean · June 2, 2009 at 8:24 pm
I’ve made a reference to your site on Stealth survival.I didn’t have access to your website when i did,sorry,so I could not credit you.I,and other’s,would like more tip’s and trick’s on canning meat.If you’d like to do a guest post on his site,just tell him I recommend you! I’m really interested in this..you raw pack the meat,no juice???Not pre cooked?
Please share your knowledge!
Dean in AZ
Joi · June 3, 2009 at 2:29 am
I looked into the mineral oil for the eggs and I found a “special” food grade mineral oil for that very purppse. Is that required or can I get plain old mineral oil from over the counter at the pharmacy?
Joi · June 3, 2009 at 2:29 am
I looked into the mineral oil for the eggs and I found a “special” food grade mineral oil for that very purppse. Is that required or can I get plain old mineral oil from over the counter at the pharmacy?
Kellene · June 3, 2009 at 2:59 pm
Joi, you can use either, however, I prefer to use the food grade one. Remember, you only need a 1/4 cup of it warmed for about 60 eggs or more. It goes a long way!
Kellene · June 3, 2009 at 2:59 pm
Joi, you can use either, however, I prefer to use the food grade one. Remember, you only need a 1/4 cup of it warmed for about 60 eggs or more. It goes a long way!
Living Provident · August 10, 2009 at 4:20 am
Coupons are such a wonderful thing.
Also, very interesting about the eggs. I did not know that they stored like that.
I am going to research the cheese a little further as well because that sounds great.
Living Provident · August 10, 2009 at 4:20 am
Coupons are such a wonderful thing.
Also, very interesting about the eggs. I did not know that they stored like that.
I am going to research the cheese a little further as well because that sounds great.
Kellene · September 20, 2009 at 5:11 pm
Mineral oil is used as an aid with digestive issues. I’m not putting it on my food. I’m putting it on the shell of my food. And it’s a heck of a lot better than the chemicals that are on our produce, etc. Additionally, another method of preserving the eggs is to use Vaseline. But that’s too expensive for my taste. I prefer the mineral oil. As a petroleum based product, it inhibits bacteria growth and oxygen permeation.
Kellene · September 20, 2009 at 5:11 pm
Mineral oil is used as an aid with digestive issues. I’m not putting it on my food. I’m putting it on the shell of my food. And it’s a heck of a lot better than the chemicals that are on our produce, etc. Additionally, another method of preserving the eggs is to use Vaseline. But that’s too expensive for my taste. I prefer the mineral oil. As a petroleum based product, it inhibits bacteria growth and oxygen permeation.
Rhonda · September 23, 2009 at 8:14 pm
Hey there. On your food saver thingy … is that a Tilia Foodsaver? I keep looking for what you wrote and the Tilia keeps popping up.
Thanks!!!
Rhonda · September 23, 2009 at 8:14 pm
Hey there. On your food saver thingy … is that a Tilia Foodsaver? I keep looking for what you wrote and the Tilia keeps popping up.
Thanks!!!
Kellene · September 23, 2009 at 9:54 pm
Yes, that’s right, Rhonda
Kellene · September 23, 2009 at 9:54 pm
Yes, that’s right, Rhonda
Rhonda · September 24, 2009 at 12:52 pm
I’m buying one today then. Thanks a lot!
I just discovered your blog yesterday and I can tell, I’m going to be spending a LOT of time reading the past entries! You’re awesome!
Rhonda · September 24, 2009 at 12:52 pm
I’m buying one today then. Thanks a lot!
I just discovered your blog yesterday and I can tell, I’m going to be spending a LOT of time reading the past entries! You’re awesome!
sally · October 21, 2009 at 9:45 pm
hey Kellene, you have some awesome ideas here. I have also used cheese wax but have to hang my cheese or it goes moldy where it touches anything. How do you store yours? do you apply anything as a finishing coat?
I started canning chicken this year! So easy! Salmon is next, i just found some wild at a great price.
We have chickens, so i’m going to try the mineral oil and upside down thing. i’ve never heard of this. mineral oil in the RX is food grade if it is prescribed for ingesting.
Does chocolate really store that long? I buy in bulk from Guittard every year and i have only found the food sealer this year and am anxious to try it. Do you think that the little bits wrapped in foil (kisses) have are an additional bonus for long term storage?
I have heard that baking and storing in mason jars only last a year or less. where do you get your stats on this? I’ve never done this but it sounds pretty exciting!
I have considered looking into a solar oven but here in Oregon we have to have a back up plan cause when the clouds roll by that ends the cooking time! Do you have one you recommend. We have a group buy on rocket stoves if you are considering adding an alternate stove.
While i use a pressure canner for canned meat storage because you have to use one, unless you can freeze and count on electricity and we know that is not going to be likely, i do not use a pressure cooker for daily cooking, i also avoid the microwave. Nourishing Traditions discourages the use of pressure cookers as they super heat foods and knock out most of the nutrition and microwaves damage fats and proteins and make them more difficult to assimilate and digest. Amino acids can be altered in milk and become toxic so you never heat a baby’s bottle in a microwave, but i guess everyone knows that.
I wish there was a better way to store some foods… have you ever done lacto fermenting?
Thanks for all your efforts and recommendations!
Sally
sally · October 21, 2009 at 9:45 pm
hey Kellene, you have some awesome ideas here. I have also used cheese wax but have to hang my cheese or it goes moldy where it touches anything. How do you store yours? do you apply anything as a finishing coat?
I started canning chicken this year! So easy! Salmon is next, i just found some wild at a great price.
We have chickens, so i’m going to try the mineral oil and upside down thing. i’ve never heard of this. mineral oil in the RX is food grade if it is prescribed for ingesting.
Does chocolate really store that long? I buy in bulk from Guittard every year and i have only found the food sealer this year and am anxious to try it. Do you think that the little bits wrapped in foil (kisses) have are an additional bonus for long term storage?
I have heard that baking and storing in mason jars only last a year or less. where do you get your stats on this? I’ve never done this but it sounds pretty exciting!
I have considered looking into a solar oven but here in Oregon we have to have a back up plan cause when the clouds roll by that ends the cooking time! Do you have one you recommend. We have a group buy on rocket stoves if you are considering adding an alternate stove.
While i use a pressure canner for canned meat storage because you have to use one, unless you can freeze and count on electricity and we know that is not going to be likely, i do not use a pressure cooker for daily cooking, i also avoid the microwave. Nourishing Traditions discourages the use of pressure cookers as they super heat foods and knock out most of the nutrition and microwaves damage fats and proteins and make them more difficult to assimilate and digest. Amino acids can be altered in milk and become toxic so you never heat a baby’s bottle in a microwave, but i guess everyone knows that.
I wish there was a better way to store some foods… have you ever done lacto fermenting?
Thanks for all your efforts and recommendations!
Sally
Kellene · October 21, 2009 at 11:59 pm
Yes, chocolate stores that long IF you forget that you stored it. 🙂
I primarily hang my cheese in cheese wax after it’s coated. My firs 3 -4 coats are dipped. The last one is brushed on.
If you bake in a jar, but do not use eggs, it will last longer than a year. Use clear gelatin instead of the egg.
See my most recent post on solar ovens for recommendations.
Nourishing Traditions is incorrect in their estimations of nutrition. There is no where for the nutrition to escape. That’s why the veggies are still green, for example. It is the permeating pressure that cooks the food more so than the heat.
Never done lacto fermenting.
Do some searches on our site for some more info on some of the other topics you’ve asked about. You will most likely enjoy it.
Kellene · October 21, 2009 at 11:59 pm
Yes, chocolate stores that long IF you forget that you stored it. 🙂
I primarily hang my cheese in cheese wax after it’s coated. My firs 3 -4 coats are dipped. The last one is brushed on.
If you bake in a jar, but do not use eggs, it will last longer than a year. Use clear gelatin instead of the egg.
See my most recent post on solar ovens for recommendations.
Nourishing Traditions is incorrect in their estimations of nutrition. There is no where for the nutrition to escape. That’s why the veggies are still green, for example. It is the permeating pressure that cooks the food more so than the heat.
Never done lacto fermenting.
Do some searches on our site for some more info on some of the other topics you’ve asked about. You will most likely enjoy it.
Sabrina · October 23, 2009 at 3:46 am
You recommended using styrofoam egg cartons. Do they work better than the paper ones? Should paper cartons NOT be used? Could a flat be used–like the ones they sell at Costco or do they need to be more enclosed?
Your site is amazing! I can’t wait to try this and many of your other tips! Thank you!
Sabrina · October 23, 2009 at 3:46 am
You recommended using styrofoam egg cartons. Do they work better than the paper ones? Should paper cartons NOT be used? Could a flat be used–like the ones they sell at Costco or do they need to be more enclosed?
Your site is amazing! I can’t wait to try this and many of your other tips! Thank you!
Kellene · October 23, 2009 at 2:52 pm
I have several in cardboard boxes too. Don’t worry about that. I just like the styrofoam better because I know it won’t soak up the mineral oil at all.
Kellene · October 23, 2009 at 2:52 pm
I have several in cardboard boxes too. Don’t worry about that. I just like the styrofoam better because I know it won’t soak up the mineral oil at all.
Melinda McCulley · April 4, 2012 at 7:07 am
Can you please go into a little more detail about storing the meat in jars?
Is it cooked first and how is it cooked. I have to admit I’m terried of pressure cookers since I was almost decapitated by a flying lid when one blew up in my aunt’s kitchen as a child. Thanks for all your help!
Kellene Bishop · April 4, 2012 at 10:41 am
If you do a search on “canning meats” on this site, you’ll see some step by step instructions complete with pictures. You’ll even find an article on canning bacon step by step too.
Bob G · February 24, 2013 at 7:26 am
Hi, Kellene,
I’m a first-time visitor to this site. My question is: what difference does it make if the pointed end of the egg is down? What’s wrong with it pointing up? Shouldn’t the styrofoam egg containers be washed first to prevent the possibility of salmonella passing to the diners? Thanks.
Bob
Kellene Bishop · February 25, 2013 at 7:56 am
You’re flipping the eggs each month. Your answers are in the follow up articles written on this topic, Just put in “egg preservation” in the search bar.
Melinda McCulley · April 4, 2012 at 7:07 am
Can you please go into a little more detail about storing the meat in jars?
Is it cooked first and how is it cooked. I have to admit I’m terried of pressure cookers since I was almost decapitated by a flying lid when one blew up in my aunt’s kitchen as a child. Thanks for all your help!
Kellene Bishop · April 4, 2012 at 10:41 am
If you do a search on “canning meats” on this site, you’ll see some step by step instructions complete with pictures. You’ll even find an article on canning bacon step by step too.
Bob G · February 24, 2013 at 7:26 am
Hi, Kellene,
I’m a first-time visitor to this site. My question is: what difference does it make if the pointed end of the egg is down? What’s wrong with it pointing up? Shouldn’t the styrofoam egg containers be washed first to prevent the possibility of salmonella passing to the diners? Thanks.
Bob
Kellene Bishop · February 25, 2013 at 7:56 am
You’re flipping the eggs each month. Your answers are in the follow up articles written on this topic, Just put in “egg preservation” in the search bar.
Mary · April 11, 2012 at 1:29 pm
Very nice article. Informative!
Mary · April 11, 2012 at 1:29 pm
Very nice article. Informative!
Lynn · October 7, 2012 at 1:46 am
Regarding Eggs: Safely store eggs for months by rubbing unsalted butter on the shells. I have done this and it works beautifully without using a petroleum product like mineral oil. Whatever goes on the shell, goes in the shell.
Kellene Bishop · October 7, 2012 at 2:03 am
I wouldn’t recommend the butter, but you can use jojoba oil or waterglass, both of which are not petroleum products and the jojoba is actually GOOD for a person.
Lynn · October 7, 2012 at 1:46 am
Regarding Eggs: Safely store eggs for months by rubbing unsalted butter on the shells. I have done this and it works beautifully without using a petroleum product like mineral oil. Whatever goes on the shell, goes in the shell.
Kellene Bishop · October 7, 2012 at 2:03 am
I wouldn’t recommend the butter, but you can use jojoba oil or waterglass, both of which are not petroleum products and the jojoba is actually GOOD for a person.
Lina Bline · October 7, 2012 at 5:55 am
Well written article by an awesome person! Thank you Kellene!
Lina Bline · October 7, 2012 at 5:55 am
Well written article by an awesome person! Thank you Kellene!
Gayle · October 7, 2012 at 11:45 am
Love your blog. I am glad you put the things out there to help other people. And I do wish I had known these things 10 yrs ago. As far as the people that argue about the coupons….they say on the coupons they say you can’t even transfer them…..so the people on ebay can’t send them to you. I understand people wanting to save money in these times(me included) but when you use ebay there is a trail that if they decide to prosecute it will get to you too.
If you raise chickens the eggs can sit on the counter at least a month before worrying about them getting bad. First time I ever saw people that didn’t refridgerate eggs was when we were in Costa Rica years ago. They thought I was weird thinking eggs were not supposed to be on the counter.
How do you bake and store bread? Long term?
Kellene Bishop · October 7, 2012 at 7:26 pm
The bloom on the eggs will degrade after 10 days though. So to be safe and get the most out of them, if you want to preserve them then coat them with either mineral oil, jojoba oil or waterglass–the last two are not petroleum products.
you bake the bread in the Mason Jars and put warm lids on them when they are still warm.
Anita Pinder · February 24, 2013 at 12:35 pm
So the warm bread & warm lids create the vacuum while cooling & self seal with no further processing? Is that correct?
Kellene Bishop · February 25, 2013 at 7:55 am
Yes. (The jars are warm and sanitized too, of course)
Gayle · October 7, 2012 at 11:45 am
Love your blog. I am glad you put the things out there to help other people. And I do wish I had known these things 10 yrs ago. As far as the people that argue about the coupons….they say on the coupons they say you can’t even transfer them…..so the people on ebay can’t send them to you. I understand people wanting to save money in these times(me included) but when you use ebay there is a trail that if they decide to prosecute it will get to you too.
If you raise chickens the eggs can sit on the counter at least a month before worrying about them getting bad. First time I ever saw people that didn’t refridgerate eggs was when we were in Costa Rica years ago. They thought I was weird thinking eggs were not supposed to be on the counter.
How do you bake and store bread? Long term?
Kellene Bishop · October 7, 2012 at 7:26 pm
The bloom on the eggs will degrade after 10 days though. So to be safe and get the most out of them, if you want to preserve them then coat them with either mineral oil, jojoba oil or waterglass–the last two are not petroleum products.
you bake the bread in the Mason Jars and put warm lids on them when they are still warm.
Anita Pinder · February 24, 2013 at 12:35 pm
So the warm bread & warm lids create the vacuum while cooling & self seal with no further processing? Is that correct?
Kellene Bishop · February 25, 2013 at 7:55 am
Yes. (The jars are warm and sanitized too, of course)
stephenie crane · July 24, 2014 at 3:24 am
Great ideas! Need more.
Great ideas! Need more.
stephenie crane · July 24, 2014 at 3:24 am
Great ideas! Need more.
Great ideas! Need more.
Comments are closed.