Monday, October 20, 2008

preps and stocking

Yesterday we FINALLY got around to getting signed up at sams club. Lisa's work paid for memberships for all the employees, so wth. Even though I hate the idea of giving more money to Walmart, there are some good deals there.
While walking through the isles, looking at gallon jugs of mayonaise and 5 gallon buckets of pickles, we started to fill the cart with things that we actually USE, and things to stock up on. We didn't get a lot, but we got the notebook from Lisa's purse and started a list of what we plan to get on the next trip. 25lb bags of flour, 50lb bags of rice, 12 packs of Sterno (chafing fluid by store/martha stewart definitions), 5 gallon buckets of cooking oil, cases of TP, 25lb bags of sugar,coffee, tea.......lots of good deals on great things to stockpile. We came home, went through the list, and once again went through a list of all things necessary on the list we already made. We spent a few hours going through our list while the sound of bubbling water from the canner full of chicken soup filled the house....not a bad afternoon at all. We did get 50 lbs of flour and a weeks worth of lunch food, so we did well. We normally don't buy junk food, but neither of us could resist the 12 pack of cheese danishes......wth, we gotta indulge once in a while.
We talked more about canning and storing food, and decided on making some other things to can. We'll start this week with chili, then move on to various meats after this weekend. The weekend will be too busy to do much since Lisa will work Saturday till noon, and then the Witches Ball and my friend Mike's annual Halloween party after that. Possibly on Sunday we can do some more.
While we were talking and the canner was going, I sat and cut up two 5 gallon buckets of the last of the green peppers for the freezer. I also got some carpet thread and strung up the last of the chili's and jabenero's to dry and hung them here in the basement room. It stays dry and warm down here, so they should dry well. When the chili's are dry, I'll grind them by hand with a mortice and pestle and make my own chili powder and try the same with the jabeneros. I figured it was worth a try with them too, if it doesn't work well, I'm not out anything but a little time. Just one more thing to add to the stock list and cross off under the "spices" category. Our list is a bit beyond the basic necessities, though we have a seperate small list for a BOB or to have ready to go beside it. IF something were to happen and our preps came in handy, I don't want to be the guy living on ramen noodles and potted meat.(ICK) I'd much rather have a good stockpile of good quality food and food prep items. I hope we never will need it, but I'm happy it's there just in case.
The food list will take a while to work on, but slowly in between I am stocking other things down here as well. I had some time to kill before Lisa got off work on Friday, so I went to the Walmart near her work and got 10 packs of Coleman mantles. I was looking at some prices and figured by the time I replace the globe, pump, and strikers in dads old fuel lanterns, I can just get a new propane one. I already have 2 propane lanterns, but I'll go ahead and get 2 more with the plastic case and start buying more cans of propane. I already have a dozen, but more can't hurt. I'll go ahead and get a couple spare globes too. Same as oil lamp chimneys, they're glass and DO break, so having spares is a good idea.
I plan on continuing this post later, but for now I have to feed the critters and head to work.....grr thats what I get for sleeping till 6 instead of getting up at 5 as always........


Patrice Farmer said...

I have dried cayennes I am going to grind up for pepper. I usually eat it with spaghetti and the seeds or red pepper flakes I eat on pizza-it is an absolutely must or the pizza won't taste right to me-lol.

But I too am thinking about canning more. I need to can up some more salsa and maybe some spaghetti sauce...both of those things I didn't do this summer, and now I wish I had've. But, I wasn't quite sure what we would use vs. what would just sit there so now I know that salsa and spaghetti sauce would definately be used. I did cut up and freeze green peppers and I always freeze up a few bags of stewed tomatoes unseasoned, but I get the boxes of tomatoes at the fruit market for $2 when in season and I get onions, green peppers, and celery and cook them together and freeze so they can be added to any dish.

Its still canning long as you can put it up and stock it away for later!

Chris W said...

LOL I normally put red pepper seeds on my pizza.
One thing great about tomato's is that you are able to can them whole, diced, pureed to use later. We do all the normal sauces and salsa, then just put up what's left whole in jars. They're easy to cook down to sauce later,or even use diced in spaghetti. We always end up with more than we need, but can them up just the same for later. Even though they're always "extras", they end up getting used.

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