Download The Prepper's Cookbook: 300 Recipes to Turn Your Emergency by Tess Pennington PDF

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By Tess Pennington

Whilst a catastrophic cave in cripples society, supermarket cabinets will empty inside of days. but when you stick to this book's plan for stocking, organizing and retaining a formal emergency meals offer, your loved ones may have lots to devour for weeks, months or perhaps years, with food such as:
* French Toast
* Black Bean Soup
* chook Pot Pie
* red meat Stroganoff
* Fish Tacos
* Potatoes Croquette
* Asian Ramen Salad
* Quinoa Tabouli
* Rice Pilaf
* Buttermilk Biscuits
* Peach Cobbler
Packed with information for off-grid cooking, canning charts for over 20 fruit and veggies, and checklists for the simplest emergency pantry goods, The Prepper's Cookbook can have you turning shelf-stable, freeze-dried and dehydrated meals into scrumptious, nutritious dishes your loved ones will love consuming.

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Extra info for The Prepper's Cookbook: 300 Recipes to Turn Your Emergency Food into Nutritious, Delicious, Life-Saving Meals

Sample text

Replace the water in Jell-O recipes. 8. Sweeten a fruit salad. 9. Replace the liquid in cakes, cookies, or brownies. 10. Make a sweet rice dessert. STEP-BY-STEP PROCESS These are the basic tools you’ll need in order to can properly and safely, using the water bath method: n Jars n Flats (snap lids) 37 Rings A large pot that is both wide and deep. The height of the pot needs to be at least 3 to 4 inches taller than the height of your canning jars. n Rack (or a towel folded in the bottom of the pot) n Jar lifter n Jar funnel n Labels There are all sorts of other gadgets out there—such as magnetized lid lifters and tools for measuring headspace—but if you have the things on the this list, you are ready to can!

2. Sterilize all utensils that will touch the juice. Jars, lids, funnel, and ladles should be placed in boiling water for 10 minutes. 3. Use a sterilized colander lined with a coffee filter to strain the juice; remove any fruit pieces. 4. Heat the juice in the top of a double boiler, maintaining a constant temperature of 175°F for 20 minutes. 5. Ladle the juice into the jars, leaving 1/2 inch headspace; secure the lids. 6. Place the jars in a sink of cold water and use a cooking thermometer to check that the water bath is at 40°F.

This storage method can be done two different ways: ICE ON TOP: 1. Spread a single layer of nonconductive (insulating) material such as kraft paper or foil over the contents of a nearly filled 5-gallon container. Place 4 ounces of dry ice on top. 2. Leave part of the lid unsealed until the dry ice completely evaporates (sublimates). 3. Check every 30 minutes to see if the dry ice has completely evaporated. If not, keep checking every 5 minutes. 4. When the dry ice has evaporated, remove the insulating material and seal the container.

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