Food storage

All posts tagged Food storage

When we sit down with the goal to be prepared and self-sufficient, we have to balance a lot. We already walk tightropes between work and home life in many cases. Adding a pursuit that could really be its own full-time job only makes things harder. The self-sufficiency arm alone could occupy a full work week, and for some, the future looms as a period when we may have to increase our physical vigilance on top of producing our own food, medicine, and supplies.
There are methods we can use to make gardens maintenance friendly, and plant selections can ease it further. In some cases, there are plants that grow with few inputs and are specific to our regions. In other cases, we can also decrease our labors in a work-heavy and typically strength-sapping hot season by making selections that ease the other side of growing and harvesting.

Processing & Storage

Whether it’s annuals, an annual veggie garden, or perennials, whatever methods for production we choose takes time away from our daily lives. Then our produce needs to be processed, one way or another.

Even now when most lives are relatively easy due to power tools, refrigeration, and transportation, we tend to be pretty busy. I think most of us expect that even without the tug of paying jobs and some of the extracurricular activities that suck up our time, a life “after” will be just as busy and in some or many cases, even more labor intensive.

Continue reading at The Prepper Journal: Storage-Friendly Survival Gardening

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boxes-of-food

By Ken Jorgustin – Modern Survival Blog

When it comes to prepping and preparedness, the first steps that most people take are to acquire extra food (a variety thereof) to store or to deepen their pantry for a time of emergency (or worse).

A household that may have normally only kept enough food on hand to last about a week (probably the typical scenario for most Americans) may have decided to boost their food storage to several or three weeks of food to feed everyone there. This amount of food storage will certainly be plenty enough for nearly all ‘typical’ emergency scenarios that may tend to occur in our lives.

So, is that enough food storage?

Continue reading at Modern Survival Blog: Is There Such A Thing As Having Enough Food Storage?

Cook Using Food Storage Ingredients | Backdoor Survival

By Gaye Levy – Backdoor Survival

Something you may not know is that I keep a folder in my email client where I stash reader comments and emails for future sharing.  For one reason or another, the folder was buried and when I checked this morning, there were over 70 items saved.  Sounds like its time for some digital housekeeping, right?

This week the Survival Buzz is going to focus on reader questions, mail and tips relative to food storage.

But first, I want to share a downloadable eBook with you.  The title is “Cooking with Food Storage Ingredients“.  It was created by the Utah State University Extension Service and is chock full of tips as well as recipes.  The section on wheat is exceptionally good.

Continue reading at Backdoor Survival: Survival Buzz: How to Cook Using Food Storage Ingredients

About the author:

Gaye Levy started Backdoor Survival so that she could share her angst and concern about our deteriorating economy and its impact on ordinary, middle-class folks. She also wanted to become a prepper of the highest order and to share her knowledge as she learned it along the way. On Backdoor Survival you will find survival and preparedness tools and tips for creating a self-reliant lifestyle through thoughtful prepping and optimism.

To read more from Gaye, visit her website, Backdoor Survival. You can also follow Gaye on Facebook, Twitter, Google+ and Pinterest or purchase her eBook, The Prepper’s Guide to Food Storage on Amazon.com.

 

What to Look For When Shopping for Food Storage - Backdoor Survival

By Gaye Levy – Backdoor Survival

With all of the varying complexities of food storage and food storage companies, it may be difficult to sort through and prioritize what is important and what is not.  I don’t know about you but with the dizzying array of things to take into consideration, you just might want to throw you hands up in dismay and yell “help me!!”.

I do not claim to be an expert but over the years, I have learned some things about food storage and food storage companies.  Setting aside the very real concern of where to store everything which is a separate topic altogether, today I want to break down what you should look for when shopping for food storage.

Continue reading at Backdoor Survival: What to Look for When Shopping for Food Storage

About the author:

Gaye Levy started Backdoor Survival so that she could share her angst and concern about our deteriorating economy and its impact on ordinary, middle-class folks. She also wanted to become a prepper of the highest order and to share her knowledge as she learned it along the way. On Backdoor Survival you will find survival and preparedness tools and tips for creating a self-reliant lifestyle through thoughtful prepping and optimism.

To read more from Gaye, visit her website, Backdoor Survival. You can also follow Gaye on Facebook, Twitter, Google+ and Pinterest or purchase her eBook, The Prepper’s Guide to Food Storage on Amazon.com.

Stockpile

By  – SurvivoPedia

You’ve got a ton of vegetables canned. Your jellies look beautiful in their jars and you have a good variety of fruits. That was all a ton of work but it wasn’t hard to figure out.

The question now is how do you stockpile the hard stuff like meat, butter or even eggs? There are plenty of necessary foods that you need to stockpile that may prove to be a challenge if you don’t have access to a freezer and refrigerator. Don’t worry though. You can do it, and we’re going to tell you how.

Continue reading at SurvivoPedia: 3 Necessary Foods That Are Tough To Stockpile

HungryChild

By Pat Henry – The Prepper Journal

One of the central pillars of preparedness is being able to feed yourself. Preppers focus some of their attention on stockpiling food as well as creating renewable sources like gardens or livestock (chickens and rabbits) as protection against the possibility that the local grocery store is no longer able to provide something to eat. The average person it has been said only has about 3 days’ worth of food in their homes and if that is true, feeding your family in certain disasters could prove to be possibly your biggest problem.

We have already seen time and time again, scenes of grocery store shelves stripped clean anytime there is a concern in the public. Greece was just the most recent example of this behavior preppers warn against. Starvation would surely be a horrible way to die and it seems as though collectively we all consider this a threat that must be dealt with to ensure the safety of our loved ones. The question is how you will deal with the risk of not being able to feed your family. Will you stock up on food now while you are able, or will you try to swim through the crowd of potentially thousands of other people raiding the local grocery store in the hopes that you can secure enough food to last your family though whatever disaster you are facing?

For many preppers, this may not be as grave of a concern from your perspective. If you have been diligently preparing, you may already have quite a large supply of food that would conceivably last you and anyone else in your home a long time. You might have plenty of food stocked already so you plan to sit back in the safety of your home while everyone else goes crazy; fighting over the last can of olives. But as you are sitting back feeling confidently comfortable, gazing at your fully pantry, those 5 gallon buckets of Winter Wheat and metric tons of beans, have you ever considered how long that food will actually last you when you start needing to eat it?

Determining how long your food storage will last

The default amount of calories we consider to be recommended for an adult is approximately 2,000 calories per person. I know there are differences with age, activity level and gender, but for simplicity sake let’s just take that amount as our baseline. For general health, each member of your survival group will need to consume on average 2,000 calories per day to simply maintain a “healthy” weight.

Rice and beans are a great long-term stable food supply for preppers. They have an impressive storage life as long as they are kept cool and dry and they are very cost-effective as well. You can purchase a 50 pound bag of rice for around $20. Rice and Beans together give you carbohydrates and protein. Each 50 pound bag of rice has approximately 500 servings and there really isn’t anything like the satisfaction you can get from staring at a shelf full of rice and beans. But how long will that last your family?

A 50 pound bag of rice has about 500 servings.

Each serving (1 cup) of rice is 206 calories

Each serving of pinto beans has 245 calories

If you ate three meals of Rice and Beans in a day you would consume only 1353 calories. (451 X 3). If you had a family of 4, that 50 pound bag would last you about 41 days but that isn’t all the calories you would need. To just stay healthy and not lose any weight you would need to come up with another 700 calories per person, per day.

Calories are more important to measure than servings

Well, you could supplement that rice and beans with the wild game you plan on hunting, right? Did you know , a 0.5-1 pound roast venison tenderloin has a whopping 127 calories. That doesn’t get you much further toward your calorie targets does it? What about chicken? One grilled chicken breast has only 141 calories.

Now let’s take the assumption that life without grocery stores is going to require more work out of you. Possibly much more work. So, the 2,000 calorie per day amount isn’t likely to be a realistic count of the number of calories you will actually need. You might be digging latrines to deal with sanitation, hunting for food or foraging in the forest all day. You could be patrolling your neighborhood or lugging water from a mile away. You would be washing clothes by hand, chopping wood; building fires and the 2,000 calorie amount would likely be more like 3,000 or 4,000 for some people just to maintain their weight. How long will your food last now?

To really get a good idea for how much food you have, you need to look at how many calories that food you plan on eating is going to give you. You can’t simply look at serving amounts and call it done because a serving of a fruit roll-up might make you think you will get a meal out of it, but they won’t come anywhere near close to what you need.

A woman "cooking" mud pies in Haiti. The pies are made from clay, salt, oil and water.

You should take the time to conduct at least a cursory inventory of your food stockpiles, check the serving size and calorie amounts. You can get really detailed and put this into a food storage spreadsheet if you like, but that will give you a true picture of the amount of time your food will last the number of people you have. Instead of looking at this from a poundage viewpoint you consider calorie counts. That way it will be easier to forecast how long your food will last and adjust for different people in your care.

In addition to food make sure you plan on a good source of vitamins to augment austere eating conditions. This won’t be as good as the real thing, but could help stave off some health effects of a less than ideal diet.

What happens when we start to starve?

The more food you have, the better off you will be in a collapse scenario where we have no hope of the lights coming back on. Gardens and livestock greatly add to this cumulative total you have, but unless you have a very productive garden or a large supply of animals, the food you have on hand is likely to start running out. At some point in time, if the supply of food is interrupted, rationing might be a consideration you need to make.

Another consideration is the needs of the various people in your group. You may find you have hard choices to make. Someone who is old for example, who is less active may not get the same share of food as a younger person who is working outside all day. You may have to choose between roles and which people in which roles are given extra allotments of food. What if someone is out digging graves all day? Do you believe that someone who is sitting inside or not working as hard should get the same ration of food or the same dispensation of calories? If so, how long before the person who is working physically harder starts to decline in health? How long could you shovel or defend your home in a starvation state?

We talk about food storage as a solution to the grocery stores closing, but that will only buy us time in a true collapse. Yes, it will help your family tremendously to have additional food stocked up, but it will run out if the crisis lasts long enough. When calories are seriously limited, health starts to decline.

When we don’t get enough calories for a long enough time, our organs begin to shrink and gradually start to lose function. We can have bouts of chronic diarrhea, anemia, reduction in muscle mass and the weakness that goes with that.

We have all seen images of refugees on TV. Poor children covered in flies with distended bellies staring blankly at the camera might elicit a sense of guilt in us today as we sit on the sofa and flip through the channels. In Haiti, there are areas where people make and sell mud pies for people to eat because there is no other food and the worms in their stomachs would rob the person of any nutritional value from real food before it could help them.

What will you do when these poor souls are your children?

A garden won't be an option, it will be a vital necessity if the convenience of grocery stores are gone.

Kwashiorkor and Marasmus

Kwashiorkor and Marasmus are two conditions that are seen with acute malnutrition. It causes the swollen bellies you see on TV and I can see this appearing in our country were we to go through some horrible SHTF event. The pictures you see on TV could be not from around the world, but in your own back yard.

As in other places in the world, this will lead to violence and death as everyone fights for food resources to fend off dying.

“Kwashiorkor is the most common and widespread nutritional disorder in developing countries. It is a form of malnutrition caused by not getting enough protein in your diet. Foods that contain protein include meat, milk, cheese, fish, eggs, soy, beans, nuts, seeds, and some types of grains like quinoa.”

Children who are deprived of calories for long enough will never reach their full potential for height and growth. These two conditions are treated in the beginning with simply getting more food with a healthy balance of protein. In more severe cases, you can’t just give a starving person a cheeseburger. You will have to introduce food slowly and something like powdered milk is good (reconstituted of course) to start them out until strength has increased and more food can be slowly added to their diet.

Anyone who has children will tell you that they will do anything to take care of their family. This manifests itself in a lot of imaginative ways, some violent. Before you have to get to that place where you are thinking of doing whatever is necessary to feed your family, make plans now to have as much food security as possible. A good strategy of food storage to include foods you eat every day, long-term store-able food and renewable sources will put you in a better position to provide for your family. Think about this now so you have to worry about this less when it actually is an issue.

Here are just a couple of articles to get you started with food storage. You can always search the archives on the Prepper Journal for other information.

What are your food storage plans and how long will your food hold out?

This information has been made available by The Prepper Journal: How Long Will Your Food Last After SHTF?

By Daisy Luther – The Organic Prepper

Peaches.

Over the past two weeks, I’ve had my hands on 100 pounds of them.

There’s a large orchard just down the road from me, where I buy “seconds” for canning. However, their seconds are about a kabillion times better than the hard, tasteless orbs you pick up at the grocery store, and they aren’t doused in pesticides and then sprayed with preservatives.

We are in sweet-smelling, luscious peach heaven right now.

And we’re using the whole darned peach. Not one drop of juicy peachy goodness is going to waste.

My clever daughter refers to this as “using the whole buffalo.

We have managed to use the lush fruit, the peel, and the pits and we’ve preserved these goodies so that we can have a taste of sunshine during the cold months.

Some of you are probably saying: “Peach pits!  Is she nuts?  Doesn’t she know there’s cyanide in peach pits?”

Yes, I did know that. And I was likewise horrified when I saw the idea to use them to make food.  But after reading several different articles, I feel very confident that the cyanide is reduced to a completely non-toxic level. Don’t take my word for it! Do some research on your own, and only proceed with the peach pit recipes if it feels right for your family.

In the interest of presenting both sides of the argument, this segment from the NY Times strongly warns against consuming the kernels.

Compounds containing cyanide can be found in some fruit pit kernels and some other foods as well, said Dr. Rodney Dietert, professor of immunogenetics and director of the Institute for Comparative and Environmental Toxicology at Cornell University, Ithaca, N.Y., and his wife, Dr. Margaret Dietert, associate professor of biology at Wells College, Aurora, N.Y.

Even cabbage, broccoli and cauliflower contain cyanide compounds, but not enough to make them unsafe, Dr. Margaret Dietert said. In fact, Dr. Rodney Dietert said, “toxic compounds can now be detected at a lower level than was possible when laws were passed making anything above zero risk unacceptable for externally applied toxins and carcinogens.”

Fruit pits can add up to a real risk, however, said Dr. Margaret Dietert, who teaches a course in medicinal botany. Apricot pits, for example, contain a compound called amygdalin, the supposedly active ingredient in laetrile, the discredited cancer drug, said Dr. Rodney Dietert. Amygdalin is a member of the class of chemicals called cyanogenic glycosides, meaning that it can be broken down into cyanide, glucose and benzaldehyde by an enzyme, he said.

A study of the toxicity levels of peaches and apricots clearly shows that 13 to 15 raw peach pit kernels would get you into the lethal range for adults, Dr. Margaret Dietert said.

For apricots, the toxicity varies widely in a tenfold range, depending on variety, she said. . The wild apricot is highest, and some are quite low, but for a variety in the middle level of toxicity, about 17 to 20 kernels would get you into the lethal range. No one has survived eating more than 38.

For children, around 15 percent of the adult level could be lethal, because they are extremely susceptible.

Based on centuries of people who survived after regularly consuming extracts and liqueurs from stone pit fruits, many cooking blogs strongly disagree with the Dietert’s assessment.  There’s even a cookbook called The Little Cyanide Cookbook that is filled with recipes using the kernels of stone fruits. It’s from a credible source, too. The author is a former toxicologist and pharmacologist for the Food and Drug Administration.

BraveTart, another “waste not, want not” kind of person, explains in a blog post:

When I tweeted a menu update about peach pit panna cotta, I received a flood of replies along the lines of omg, cyanide. Since I couldn’t explain the situation in 140 characters, I promised to blog about it and here I go.

Peach, apricot, cherry and plum pits all contain a delicious little almond-flavored kernel inside their hard shells. The French pitch the pits and keep the kernel, calling it noyau. They use it to make all kinds of super tasty things like marzipan, amaretto and (surprise) almond extract. Sometimes restaurants use “apricot pit” or “peach pit” as a euphemism for noyau, an unfamiliar word to most customers, which only adds to the confusion. The pit holds the kernel, but they’re as different as walnut shells and walnuts.

The knee-jerk omg cyanide reaction seemingly everyone responds with isn’t entirely unfounded. Noyaux contain a substance called amygdalin, which breaks down during digestion to become sinister hydro-cyanic acid. Given the chance, a hundred grams of raw stone fruit kernels would produce about 160 milligrams of cyanide. Probably the most over-hyped, shrug-worthy food risk on the planet when you consider a hundred grams of black beans would produce 400 milligrams of cyanide (thanks, dusty copy of Food and Nutritional Toxicology). As with those deadly black beans, cooking the pits causes a breakdown of the harmful substances and renders them safe for consumption, which is why your game of Clue doesn’t come with tiny pewter noyaux along with the wrench and candlestick.

The kernels, not the pit itself, are the part that contains the cyanide. But they’re edible too – French and Cajun folks have consumed them for centuries. The fancy French-chef-name for the kernels is Noyaux, and they are used to make an almond-flavored extract. Raw, if you ate a kabillion of them, it could make you ill.  Incidentally, amygdalin, the substance that has people alarmed, is the basis for an anti-cancer drug called Laetrile. Cooked, the amygdalin enzyme is deactivated, and there is, according to numerous food writers, including Bon Appetit, no further risk. Here’s a recipe for Creme de Noyaux and one for a sweet Peach Kernel Ratafia.

For the most part noyaux are used for flavoring ice creams, custard, apricot jams, or eau de vie. However, there is some argument that they’re harmful. True, the pits have the tiniest amount of prussic acid – you probably know it as hydrogen cyanide – which is poisonous. Given, eating one of these isn’t going to kill you. Eating a small mountain of them raw might. A handful might result in a stomachache. Furthermore when you mix prussic acid with water the acid will leach out of the pit and become stronger. Doing a double roasting eliminates the enzymes and makes it safe for use. (source)

Roasting the kernels at 325 for 15 minutes is said to rid them of their potential toxicity. If you’re uncomfortable with using them as they come from the pit, simply roast them first and carry on.

So….Here’s what we’ve done with all the peachy goodness.

#1 Sweet Lemon Peaches

sweet lemon peaches

Ingredients:

  • 8 pounds of peaches
  • 6 cups of water
  • 2 cups of turbinado sugar
  • up to 1/2 cup of lemon juice

 Directions:

Make a light syrup by adding 2 cups of sugar (I recommend organic turbinado) to 6 cups of water and bring it to a boil.   Stir in a quarter to a half a cup of lemon juice, depending how tart you want the end result to be.

Fill sanitized jars with peach slices.

Ladle the syrup over the peach slices, then process quart jars in a water bath canner for 35 minutes, adjusting for altitude.  Alternatively, process them in a pressure canner at 5 pounds for 10 minutes, also adjusting for altitude.  Approximately 4 large peaches fit snugly into a quart jar.

#2 Vanilla-Spiced Peaches

vanilla spiced peaches

  • 8 pounds of peaches
  • 6 cups of water
  • 2 cups of brown sugar ( I like Muscovado)
  • 3 tbsp of vanilla extract
  • 1 tbsp of allspice
  • 1/2 tsp of clove powder
  • 1 tsp of cinnamon powder
  • 1 tsp of nutmeg

Make a  syrup by adding brown sugar and spices to 6 cups of water and bring it to a boil.   Add the vanilla once the syrup has come to a boil.

Fill sanitized jars with peach slices.

Ladle the syrup over the peach slices, then process quart jars in a water bath canner for 35 minutes, adjusting for altitude.  Alternatively, process them in a pressure canner at 5 pounds for 10 minutes, also adjusting for altitude.  Approximately 4 large peaches fit snugly into a quart jar.

#3 Brown Sugar Peach Preserves

brown sugar peach preserves

The recipe for this decadently rich dark brown spread was originally published  at The Organic Prepper. I’ve since adapted the recipe to be made without added pectin. This is beautifully spreadable and has a pleasing slight hint of caramel.

Ingredients

  • 8 pounds of fresh peaches
  • 2 cups of white or turbinado sugar
  • 2 cups of brown or muscovado sugar
  • 1/8 cup of lemon juice.

Directions

Prep your fruit by washing it carefully. If the peaches are not organic, make a baking soda rinse to help remove the pesticides.

Peel the peaches if you want to use them for making candy, otherwise you can just remove the pits and puree them, skins and all.

Smush your fruit.  You can do this with a potato masher, food processer, blender or food mill.  If you want, you can finely chop some of the fruit for added texture.

Layer the puree, chunks of fruit, and the white sugar in a large crock and put it in the refrigerator overnight.

The next morning, line a colander with cloth and place it in a large bowl. Pour your fruit and sugar mixture into it and allow it to drain for at least 2 hours. I’ve left it draining overnight and the resulting jam was thick and wonderful.

When you’re ready to make jam, place the drained mixture into a stockpot and bring it to a boil.  Reserve the juice for making syrup. Stir the mixture frequently.

Once it is boiling, stir in the brown sugar and the lemon juice and return to a boil. Immediately stir it and reduce the heat.  Allow it to simmer, uncovered, until it reaches the desired consistency.  This may take up to two hours.  Stir frequently and reduce the heat if it begins to stick to the bottom.

Once it reaches the thickness you want it to have, ladle the jam carefully into your awaiting (sanitized) jars, wipe the rims and cap your jars with snap lids and rings. Remember that when you are making jam without pectin, it won’t be quite as thick and “set” as what you are used to. The flavor will be far more intensely fruity.

Process in a water bath canner for 10 minutes and make adjustments for your altitude.

#4 Ginger-Peach Jam

ginger peach jam

This one has a bit of a pepper-y bite. It’s a very nice glaze on grilled meat, and it’s also a nice condiment on sandwiches.

  • 8 pounds of fresh peaches
  • 4 cups of white or turbinado sugar
  • 1-2 tbsp of ginger
  • 1/4 cup of lemon juice.

Directions

Prep your fruit by washing it carefully. If the peaches are not organic, make a baking soda rinse to help remove the pesticides.

Peel the peaches if you want to use them for making candy, otherwise you can just remove the pits and puree them, skins and all.

Smush your fruit.  You can do this with a potato masher, food processer, blender or food mill.  If you want, you can finely chop some of the fruit for added texture.

Layer the puree, chunks of fruit, and 2 cups of the white sugar in a large crock and put it in the refrigerator overnight.

The next morning, line a colander with cloth and place it in a large bowl. Pour your fruit and sugar mixture into it and allow it to drain for at least 2 hours. The longer you let it drain, the thicker your resulting jam will be.

When you’re ready to make jam, place the drained mixture into a stockpot and bring it to a boil.  Reserve the juice for making syrup. Stir the mixture frequently.

Once it is boiling, stir in the rest of the sugar, the ginger, and the lemon juice and return to a boil. Immediately stir it and reduce the heat.  Allow it to simmer, uncovered, until it reaches the desired consistency.  This may take up to two hours.  Stir frequently and reduce the heat if it begins to stick to the bottom.

Once it reaches the thickness you want it to have, ladle the jam carefully into your awaiting (sanitized) jars, wipe the rims and cap your jars with snap lids and rings. Remember that when you are making jam without pectin, it won’t be quite as thick and “set” as what you are used to. The flavor will be far more intensely fruity.

Process in a water bath canner for 10 minutes and make adjustments for your altitude.

#5 Peach Delight Syrup

When you make jam using the no-pectin recipes above, you’ll have a lovely by-product: a delicious, sweetened juice. It’s easy to turn that juice into a syrup that will make your pancakes and waffles sing like a choir or angels.

Because you will end up with different amounts of juice every time, it’s easier to tell you “how” to make syrup as opposed to giving a recipe.

Measure your juice.  Whatever the amount of juice you have, divide by 2.  This is the amount of sugar you will add to make the syrup. For example: If you have 4 cups of juice, you’ll add 2 cups of sugar. If you have a good source of honey, it is even yummier. Use the same rule – measure out half the amount of juice, in honey.

If you want, you can be creative. You can add spices like cinnamon or ginger, or a dash of vanilla extract.

In a large stockpot, bring the mixture to a boil. Stir frequently to keep the mixture from sticking.

Allow it to boil down for at least 30 minutes, but more likely an hour, until it reaches a syrup-y consistency.

Ladle the syrup into your awaiting (sanitized) jars, wipe the rims and cap your jars with snap lids and rings.

Process in a water bath canner for 10 minutes and make adjustments for your altitude. You may can this along with your jam, since it takes the same amount of time.

#6 Spicy Peach Jam

spicy peach jam

This is another family favorite and probably my most requested Christmas gift.  Hot jalapenos added to peaches and brown sugar make a sweet and spicy creation to be served over a soft cheese.  This recipe was originally published at The Organic Prepper. It is nearly identical to the Brown Sugar Peach Preserves above, however, I  haven’t been able to make it the right consistency without added pectin. I recommend Pomona’s Universal Pectin, since it’s non-GMO. Don’t be put off by the higher price – 1 package of Pomona’s is enough for several batches of jam.

I use half pint jars, which is the perfect amount to pour over cream cheese or yogurt cheese.  This sophisticated appetizer is best served with simple,  hearty whole grain crackers.  

Ingredients:

  • 5 pounds of fresh peaches
  • 2 cups of white or turbinado sugar
  • 2 cups of brown or muscavado sugar
  • pectin
  • 1/4 cup of finely chopped jalapeno peppers – include seeds for a spicier flavor

Directions:

Prep your fruit by washing it carefully. If the peaches are not organic, make a baking soda rinse to help remove the pesticides.

Smush your fruit.  You can do this with a potato masher, food processer, blender or food mill.  For this particular jam, I like to puree most of the fruit (including the skins) and then finely chop some of the fruit for added texture.

Follow the directions on your specific brand of pectin – regular pectin will differ from Pomona’s.

In a stockpot, stir the peach puree, peach chunks, lemon and pectin together well. Bring the mixture to a boil over medium heat, stirring frequently.

Once it is boiling, stir in the jalapenos, brown sugar and the rest of the white sugar and return to a boil  until it reaches the desired consistency.

Ladle the jam carefully into your awaiting (sanitized) jars, wipe the rims and cap your jars with snap lids and rings.

Process in a water bath canner for 10 minutes and make adjustments for your altitude.

#7 Peach Fruit Leather

If you have some peaches that are mushy, but not rotten, this is a great way to use them up.

Wash your peaches, then peel them, and remove the pit.

Puree the peaches. If you want, you can add a splash of lemon juice and some sugar.  A friend of mine likes to add vanilla. Don’t add too much liquid, though – you’re going to be dehydrating this.

Use either parchment paper or non-stick liners
for your dehydrator.

Pour the puree onto the trays and smooth it with a spatula until it is very thin. You can leave it slightly thicker at the edges, as they usually dry well before the centers do.

Set your dehydrator at 135 and leave it overnight. (My fruit leather usually takes about 8-10 hours to dry completely.)

#8 Peach Pit Iced Tea

peach pit tea

Don’t throw out your peach pits!  Not only can you have peach tea right now, you can have it throughout the year.  Dry the pits in the oven at 200 degrees for an hour and store them in a tightly closed glass jar.

When you want to make tea, steep a handful of pits (about 1 per cup) in boiling water.  You can steep them overnight for the most flavor. The next day, discard the pits and use this peach-flavored water to make iced tea as you normally would.

You can also steep peach pits in boiling water and serve immediately, sweetened with honey, for a hot beverage.

#9 Peach Infused Liquor

peach infused liquor

Here’s another use for those peach pits!

We use infused liquors for Christmas presents. If you start it now, it will be perfect just in time for the holidays.

In true “moonshine” tradition, we use Mason jars for infusing the alcohol.  Peach flavor is nice with either whiskey or vodka.

Fill the bottom of a 2 quart mason jar with peach pits. You can pile as many in as you want to.  I usually make a layer about 3 pits deep.

Fill the jar with alcohol, leaving at least an inch or more at the top. Put it in a cool dark place and give it a shake whenever you think about it.

When you’re ready for gift-giving season, line a colander with fabric. (I have some natural cotton flour sack towels that I use for this purpose.)  Strain the alcohol into a large pot.

You can decant it as is into pretty containers (the thrift store is a great source!) or you can make it a liqueur.

To make a liqueur, make a simple syrup. (A simple syrup is 1 part sugar to 2 parts water).  Use equal parts infused alcohol and syrup.  Heat slightly to combine, but don’t boil it.

Last step: brace yourself for accolades and adoration from your friends who are lucky enough to get one of these bottles.

#10 Fuzzy Peach Peel Candy

peach peel candy

Not one drop of peach preciousness goes to the compost pile, unless it’s some weird mushy bit that isn’t good for eating.

When peeling peaches to make jam or to can, save up the peels. You can make a delicious candy to satisfy your kids’ urges for those HFCS-laden “fuzzy peach” candies.

Ingredients:

  • Peach peels
  • Lemon juice
  • Turbinado sugar (the crunchy crystals are way nicer for this than a finer sugar)

Directions

peach peels

Place all of your peels in a large bowl. Add lemon juice based on the amount of peels you have. I had peels from 20 pounds worth of peaches and used 1/8 cup of lemon juice.  Toss peels in juice.

In another bowl, put a little bit of turbinado sugar.

sprinkle with sugar

Toss a large spoonful of peach peels in the sugar and then place them in a single layer on the tray of a dehydrator. Continue until all of the peels have been tossed with the sugar.

peaches in dehydrator

Dehydrate at 135 for 6-8 hours.
Store in an airtight container.

How do you preserve peaches?

Share your delicious ideas in the comments below!

Resources

Excalibur 3900B 9 Tray Deluxe Dehydrator, Black

Pack of 9 Premium 14″ x 14″ Non-Stick Dehydrator Sheets- For Excalibur 2500, 3500, 2900 or 3900

Natural Flour Sack Towel- 28in X 29in

Granite Ware 0718-1 Enamel-on-Steel Canning Kit, 9-Piece

The Perfect Peach: Recipes and Stories from the Masumoto Family Farm

The Little Cyanide Cookbook; Delicious Recipes Rich in Vitamin B17

This article first appeared at The Organic Prepper: 10 Awesome Ways to Preserve the WHOLE Peach

About the author:

Daisy Luther lives on a small organic homestead in Northern California.  She is the author of The Organic Canner,  The Pantry Primer: A Prepper’s Guide to Whole Food on a Half-Price Budget, and The Prepper’s Water Survival Guide: Harvest, Treat, and Store Your Most Vital Resource. On her website, The Organic Prepper, Daisy uses her background in alternative journalism to provide a unique perspective on health and preparedness, and offers a path of rational anarchy against a system that will leave us broke, unhealthy, and enslaved if we comply.  Daisy’s articles are widely republished throughout alternative media. You can follow her on Facebook, Pinterest,  and Twitter,.