Wednesday, November 28, 2012

Portable Canner & Ward Cannery Appointment

I have a portable canner from the St. Paul Cannery at my house right now along with 18 cans, lids, and oxygen absorbers if anyone is interested.  I have it until next Wednesday.  We can easily get more if needed.

I also scheduled a Cannery appointment for the Ward on Thursday, December 13th at 7pm.  I know this is the same week as the RS Activity, but with the Christmas party the week prior and school out the next week there weren't many choices.  This is also the same night as the NM 3rd Grade Music concert.  If you can't make it there and would like something, let me know and I can get it for you.  I will have order sheets on the next few Sundays or they are online HERE. The following is the info from the cannery.

The Church of Jesus Christ of Latter-Day Saints
St Paul Home Storage Center
16572 River Rd NE
St Paul OR 97137
Dry pack cannery is open by appointment only:
Tuesday & Thursday evenings 6:30pm until 9pm
And Saturday morning 9:30am until 12pm
Call: Carole Sterner 503-874-4020 to make an appointment; you can also email me at
Order forms can be found on the site under food storage, we have all the products listed and the prices are current.
We encourage families to come; children need to be well supervised. Non-members are always welcome.
Cash, check, credit or debit cards are taken. No minimum purchase required.
For safety reasons no open toed shoes allowed in cannery
To make your canning experience smoother we ask that you email us with your order totals at least a day ahead of your appointment, for instance, 5 cans of white wheat, 3 cans dry milk, etc. You may change your order once you get to the cannery; we just like to have an approximate amount of products to set up for you when you come. Please email order to: or call me at 503-874-4020.
Thank you so much and we look forward to seeing you at the cannery!!

Wednesday, November 14, 2012


Wanting to update your Thanksgiving menu?  Here are some ideas and links to the recipes.

1. Dry Brined Turkey

2.  Sweet Potato Sonker

3.  Cloverleaf Rolls

4.  Cornbread Sausage Dressing

5.  Triple Layer Chocolate Pie

6. Cranberry Waldorf Relish
 Recipe Photo

3/4 cup apple juice
1/2 cup sugar
1/2 teaspoon salt
12 ounces fresh or frozen cranberries (3 cups)
2 apples, peeled, cored, 1 cut into 1/2-inch pieces, PLUS
1 shredded
2 celery ribs, finely chopped
1/4 cup golden raisins
1/2 cup walnuts, toasted and chopped
1. Bring apple juice, sugar, and salt to boil in medium saucepan. Add cranberries, chopped apple, shredded apple, celery, and raisins and simmer over medium heat until slightly thickened and two-thirds of berries have burst, about 5 minutes.
2. Transfer to serving bowl and let cool completely, about 1 hour. Stir in walnuts. Serve. (Relish can be refrigerated for up to 1 week.)
Yield: 3 1/2 cups
Why this recipe works:
For a new twist on cranberry relish, we took inspiration from the classic Waldorf combination of apples, walnuts, raisins, and celery (hold the mayo). We cooked the cranberries briefly in apple juice and a reduced amount of sugar (instead of water) until most had burst. One shredded apple thickened the mixture, while a chopped apple, chopped celery, and raisins provided texture to the finished relish. A final addition of toasted walnuts before serving completed the balance.

If you're using frozen cranberries, cook for 1 to 2 minutes longer. Use the large holes of a box grater to shred 1 apple. Don't worry if the relish looks thin--it thickens significantly as it cools. If you're making the relish ahead of time, add the walnuts when you're ready to serve it.

November PL Message

I think we all have heard some of the stories of the hardships families have faced from hurricane Sandy.  I wanted to restate the message I shared last night at the wonderful RS activity we had.

1.  Decide now to evacuate if you are asked to.  Decide where you will go, where you will stay, and what your family will need until you can return to your home.
2.  Two Weeks - If you are able to shelter-in-place do you have the food, water, fuel to cook with, gas for your car to survive for two weeks in your home should all power and fuel be cut off. 
3.  How will you share your food storage?  If you shelter-in-place how will you help others around you with your food storage?  You may be asked by neighbors and strangers to give.  Decide now what you can share.
4.  Radio - Many of us have battery am/fm radios but in severe disasters you may need a shortwave radio.  There are many models that can support all three formats.  I have seen some that will charge via USB ports. 

I have seen some neat ideas on Pinterest about food storage.  One thought was to store dry goods in cleaned 2 liter bottles.  They are easy to store, easy to transport, and you most likely have many to repurpose.  Here's a link to the article.

Another idea is knowing what you can make with just basics and then adding a few ingredients at a time.  Here's the info. and a link to the entire article.

Add some variety to your bulk food storage.
IF I HAVE Wheat, Powdered Milk, Oil, Salt, Honey or Sugar, Water
I CAN MAKE Popped Wheat ,Steamed Wheat, Sprouted Wheat, Cooked Cracked Wheat, Tortillas
IF I ADD Yeast, Baking Powder, Powdered Eggs, Baking Soda
I CAN MAKE THESE ADDITIONS: Custards, Puddings, Pancakes, Cookies, Waffles, Muffins, English Muffins, German Pancakes, Crepes, Egg Noodles, Pasta, Breads, Biscuits, Crackers, Mayonnaise. A lot more options huh? Keep reading.
IF I ADD Powdered Butter, Tomatoes, Powdered Cheese
I CAN MAKE THESE ADDITIONS: Meatless Dinners, Meatless Casseroles, Cream Sauces These really add flavor.
IF I ADD Unflavored Gelatin, Canned Milk, Canned Fruits
I CAN MAKE THESE ADDITIONS: Jello Salads, Whipped Cream Desserts, Baby Formula, fruit dishes Mmm, now we have desserts.
IF I ADD Soup Base, Rice, Legumes (Beans), Beef Broth, Chicken Broth, Alfalfa Seeds, Sesame Seeds
I CAN MAKE THESE ADDITIONS: Hearty Dinner Soups, Chili, Rice Puddings, Refried Beans, Rice Dishes, Fresh Sprouts, Gluten This would really expand your dinner menu in an emergency.
IF I ADD Canned Meats, Dried Potatoes
I CAN MAKE THESE ADDITIONS: Dinners, Casseroles, Sandwiches. This may not sound like a lot but a meaty flavor can make all the difference.
EXTRAS: Oats, Raisin, Nuts, Peanut Butter, Granola, Juices, Corn Starch, Soup Mixes, Spices & Flavorings, Lemon Powder or Juice, White Flour, Shortening or Margarine, Cream of Tartar, Junket Rennet Tablet, Molasses, Karo Syrup, etc. These are small things that you could do without but really add variety to your diet.
What do you cook with? Add it to your food storage.

Monday, November 5, 2012


I came across this article today while reading the Our Best Bites blog.  It astonished me to read what someone drowning can and cannot do to help themselves and alert others to their needs.  Please read and share.

What Drowning looks like.