Being Prepared

Here in Oregon we are not concerned about what Hurricane Dorian will do to us.  Our weather may be doing its seasonal shifting with more clouds and some rain expected over the next week, but nothing a slow sweep on the windshield can’t handle.Image result for weather oregon rainfall

I’m reading my Facebook feed and seeing friends along the east coast are in a state of readiness. One guy in the Virginia Beach area had been planning a week’s vacation on the Outer Banks and believe it or not, he is complaining his vacation was ruined. He also mentioned he has his house prepared for whatever would have come his way including making sure his generator has fuel.  He knows he got off lucky this storm.

source: The Washington Post

Another friend in Nova Scotia made a simple observation which I want to repeat: “Whether the experts are right about this storm or not, there’s one thing I do know. The time you spend being preparing for it is nothing compared to what you might have to spend if you don’t.”

Let’s look at that for a second. 

Image result for rail and I-84 closure in columbia gorgeHere in Oregon’s Willamette  Valley we have seen the effect of snow and of wildfire in the Columbia Gorge close the railroad line and I-84. With no transportation moving in that corridor, store inventories decreased a bit, but not badly because we are not isolated. We still could get shipments from the south, from California and beyond.

Imagine just for a moment if those lines are also restricted. Whether it is caused by some trade war or some earthquake.

Now, consider what you have in your house right now that you can eat.

Next consider what you have in your house right now to eat if you have no power for your refrigerator or your cooking.

Now, start preparing a bit. We’re heading into winter. We’re heading possibly into a recession.

I can’t teach you prepper tricks, but there are plenty of websites and youtube videos that can. What I can do is remind you that an alternative cooking source (your grill, perhaps) and a 2-3 week supply of shelf-safe food will go a long way to making sure you and your family will stay fed. Shelf safe food is found in cans, bottles, and plastic bags. Canned and dehydrated foods like Can-Do Real Food makes can provide easy meals and snacks.

Image result for stock your pantry From now until the downtown farmers’ market closes in October,   Can-Do Real Food will be preparing our Loaded Pasta Sauce and dehydrated meal mixes and soup including our Moroccan Tangine Meal Mix, Vegetarian Tortilla Soup, Kale and White Bean soup and more. We currently have jams, cooking sauces, salsas, and snacks, as well as some Mole Meal Mix.

Stock your pantry. And, if we have a normal year with no devastating emergencies, GREAT!!!

 

Juggle Juggle, but don’t drop the Tomatoes

In my weekly market reports recently I’ve been mentioning that we seem to be at the peak of the harvest. How can I tell? Simply, when I walk down Cowls Street as the farmers’ market is setting up I am amazed at the overflowing bins of produce the farmers haul there. Tomatoes of all kinds, peppers both sweet and hot, potatoes large and small, sweet corn, summer squash glowing green white and yellow, winter squash in acorn and spaghetti models, strawberries from everbearing varieties, blackberries, blueberries, peaches, plums, apples, and on and on and on.

In the past week in the Can-Do kitchen we handled 50 pounds of blueberries, 40 pounds of Asian pears, 30 pounds of tomatoes, 30 pounds of prune plums, and still have about 100 pound of onions to deal with. Today we were gifted about 20 pounds of peaches and the day is only half over.

asian pears in dyrerI keep our dehydrators running almost all the time now. The Asian pears are in there as I write this (plain and cinnamon) and the peaches will go in next. (Onions after that probably)

Mike, the guy who owns Cream ice cream and I have a good time chatting flavor combinations each week at the market. When I told him I was getting this gift of peaches (more coming this next week that are already planned for 2 types of jams) he suggested something which fed a need of his: powdered peaches he could add to ice cream in the winter.  So we will chop the peaches and then dehydrate it, powdering some, leaving some small chunks.  Mike can get some for his ice cream and you can get some for your yogurt or baking or other yumminess you like to do.

carmelized onionsThe onions……oh my. We add onions to our Loaded Pasta Sauce, so some will be used on Monday when we prepare that.  But I’ve made a few very small batches of caramelized onions for our home kitchen and one friend’s and I suppose you might be able to enjoy after I get some of these 100 pounds cooked up and then dehydrated.

 

So, you might ask, why was that “one friend” so lucky as to gain some caramelized onions?  Well, she presented me with some extra onions she had.  That’s pretty much all it takes and now she tells people she has her own “food processor.” One person responded, “oh yeah, I have one of those chopping machines too,” but you know it’s a tad more involved than that.

Anyway, lots to share with you. If you want to know if I can make something, shoot me an email at BethRankinOR@gmail.com. If there’s a safe way to preserve it, I’ll let you know.

tomatoes

Also, if you want Loaded Pasta Sauce, let me know how many and in pints or quarts. This has been a funny tomato season. It started late (really only about 3 weeks ago) and looks to be ending early. So I probably will not be getting a lot of tomatoes. Right now I have orders for 40 quarts so they will be fulfilled first. If you want some, tell me now. In a few weeks it will be too late.

 

 

Stock Your Pantry

We seem to be in the height of the harvest now and it is a great opportunity for people to grab what they can to enjoy the tastes of summer through the winter. 2014-10-03 11.21.47Can you imagine tasting a summer peach in February?  The ones available in the supermarket are currently in flower in  South America. They will be harvested a bit green to make the 1500+mile journey to us without spoiling. They will be presented in the grocery store a bit hard and you will ripen them on the counter. When you taste it, it will be very pale in flavor compared to the tree ripened, freshly harvested fruit you can pick up in the market.

So what can you do?

You COULD consider eating in season. We used to do that when I was little because fruits and veggies grown overseas and brought in were very expensive. Then shipping prices dropped and here we are, expecting to eat watermelon in January. Consumer demand drives corporate decisions. If we the people who love our food to taste good decide we will not buy unripe produce during the winter three things can happen:

  • The stores will reduce what they bring in.
  • Local farmers probably will pick up the slack as much as the climate permit.
  • We learn that eating in season brings a lot of joy as we welcome a favorite flavor once again for the first time.

Image result for canning equipment canning toolsAnd there is a fourth, but it’s all on you: preserve the food available in season. You can freeze (easy), dehydrate (also easy and you can pick up a dehydrator that will work well for you for as little as $50), canning (a bit of a learning curve and you need a huge canning pot and attention to food safety issues), and freeze drying  (if you have a spare $3500 to purchase one, I want to use it for just 2 kinds of processing, please).

Of course, there is an easy way: shop Can-Do Real Food and stock your pantry.personal pantry

For example, right now we have a lot of dehydrated fruit offered as single types, combinations and fruit leather (roll-ups).  Can you imagine buying some watermelon strips now and holding them in your cupboard until January?  That will be a ripe full-flavored yumminess.

Image result for summer poeach winter peach comparison

The tomatoes began to show up in the market a few weeks ago and last week the farmers who provide surplus to Can-Do Real Food started sharing. I had enough to make salsa, some mild (golly gee, people, I ONLY used bell peppers…..and some mild Hatch chilis that barely stirred my palate, so be BRAVE) and some we loaded with jalpenos and more but Graham says it is “medium”. Heat lovers will have to taste to know if it provides enough pain/pleasure.  So, when you buy, buy TWO and put one in the back of your cupboard and forget about it……until the holiday gatherings. Then pull out the taste of August!tomatoes from BS

The next tomato project is the Loaded Pasta Sauce. Buy 6, get 10% off. Buy 8 and get your choice of a small (9 ounce) jar or a small dehydrated bag of your choice free. Buy 12 and get 15% off (and the freebie that you earn at 8).

Why do I suggest this? Because eating locally grown food supports our neighbors, the farmers who work from beyond sunrise to sundown in all kids of weather.  I want you to enjoy eating local food year-round and if you don’t preserve today’s harvest, take advantage of the fact that I do…with no artificial anything.cropped-mission.jpg

 

My Daughter: My Muse

From the time Lisa was pretty small she made her opinion known about…well, everything.  In regards to food and flavor, her earliest wonderful contribution was to suggest a change in the banana bread recipe I had gotten from a co-worker in 1976. “Remove those raisins!”, she demanded at age 3. “And definitely add chocolate chips!”  We renamed the new recipe “Banana Bread a la Lisa” and enjoy it that way to this day.

age 4 ribs on trip to Vermont
A good eater, even at age 4!

Always willing to try new foods, she encouraged her younger brother on a trip to France when he was 11-years-old that trying escargot was worth it. My budget on the trip became strained as he decided that yes, garlic butter sauce makes everything worth trying and those snails just are not anything like the imagination tried to fool him.

Lisa has become quite an outdoor enthusiast. In the past 10 years she has trekked through New Zealand, Australia and parts of Indonesia. Over to Southeast Asia on another journey she and Josh traveled throughout Myanmar and Cambodia. She’s been to parts of Europe and I’m sure I’m forgetting some of the wonderful places she has seen. Closer to home, she has trekked the John Muir Trail in California, throughout Utah and the Canyonlands and they are planning the Washington leg of the Pacific Coast trail this summer.

Canyonlands
Canyonlands

As I began to explore dehydrating food for Can-Do I kept in mind the way Lisa and Josh need to cook. Most of their food is dehydrated because it is lightweight and condensed. They have to carry their water for drinking and cooking and washing, so I try to keep in mind recipes that do not need too much water. They also must carry fuel because wood fires are not permitted. The risk of wildfire is just too great. So, recipes need to be able to be prepared with minimal fuel usage also.

Once, visiting me with her sibs, we served the Can-Do Real Food Loaded Pasta Sauce and the discussion evolved into the quality of commercially prepared hiking foods. Most have considerable additives and of course, the flavor may be a disappointment.  So, Lisa often prepares the food they bring but the gauntlet was thrown down: I needed to prepare a dehydrated pasta sauce.

Gabrielle and Steven
Gabrielle Keeler and Steven Berger

My Can-Do farm partners have come to my house for a Tasting Supper several years. The last one was the tasting for 3 versions of the dehydrated sauce.

  1. We sliced and dehydrated the tomatoes hard, the better to grind them to powder.
  2. We roasted the sliced tomatoes and then dehydrated them hard for grinding, and
  3. We cut up the tomatoes, macerated them overnight in red wine, then oven roasted them etc etc.
  4. And for fun, we also served our canned Loaded Pasta Sauce.

Each recipe was essentially similar, using the same herbs and surplus carrots and zucchini as the canned version.  The only difference was how the tomatoes were prepared.

We did not tell our taste testers about the difference in the 4 recipes. And we are pretty formal with these efforts, with no talking allowed until after everyone writes down their thoughtful critique and overall rating for the recipe. tasting grid

Perhaps it is no surprise to you that the version that was most enjoyed was the one with the wine. It provided the most complex, deep and enjoyable flavor.

So, there we had the test and next was to wait for the tomatoes. Last summer we prepared what we thought was a significant amount but it still surprises me how condensed dehydrated food becomes when processed.closeup

I have set aside plenty for Lisa and Josh to enjoy on their trek next month, but we now have eight packages of Oven Roasted Double Loaded Pasta Sauce available for you. Each container has one cup of powder which, when mixed with 4 cups of water, makes 5 cups of sauce. Add more or less water depending on how dry or wet you prefer your sauce.  This is enough to feed 3-5 people, depending on serving sizes. double loaded pasta sauce

Excellent with our Forksize Zoodles which take next to no time nor water when mixed into the sauce to rehydrate!  Or enjoy with your favorite pasta.

 

 

 

A New Season Begins

Can-Do Real Food will be back in the McMinnville Downtown Farmers’ Market after a year’s hiatus to permit three joint surgeries to heal. I feel great; completely out of pain, so we are back to share shelf-safe local food with you!

We will be bringing the following canned items for your consideration:

Applesauce – Chunky texture, made with Gravenstein apples and a touch of cinnamon. No added sugar.

Berry Naughty Yumminess Sauce – Perfect for ice cream or an easy topping on a cake or pancakes or French toast or……it is naughty because it has orange liquor in it. OLCC requires us to tell you about that but even kids can eat this. blueberries-blackberries-and-raspberries

Hogan’s Hot Stuff – This is the last of the peach-jalapeno jam until new peaches in a couple of months. Grab it while the grabbing is good. (Message me if you want me to hold one for you.)

Quince Paste – I am sure this will move quickly. Perfect with cheese. If you have never tasted quince, stop by for a fun experience. It has a similar texture as pears but the taste is unique. 

Odds and Ends – Just 2-3 jars left of a few favorites. 

We have been dehydrating thinking of you as well as backpackers so there are some new items:

Mole Meal Mix – You can get supper on the table in less than 30 minutes following the simple recipe on the package. The recipe can feed 8 so way less expensive than fast food! This is a gentle- not hot- take on the Mexican dish……people who like heat will need to add more!

Huckleberry Dust – a powder to add to oatmeal or smoothies or yogurt that is high in anti-oxidants.Huckleberry Dust.pub

yello plum with hazelnut leatherPlum Roll-ups – 3 different takes….”Plain”, “Yellow Plum with Hazelnuts,” and “Pom Plum” which has the tanginess of pomegranate balsamic vinegar added in.

Rhubarb Lace -Just enough sugar to take away the pucker, these will be easy to enjoy!

Apple a Day – cinnamon and “naked” versions for a healthy snack

Fruit Feast – a mixture of dried fruits for healthy snacking

Mushroom Quinoa – Developed for backpacking, this can be enjoyed at home as a side dish or stuffing. Rehydrates in about 20 minutes.  We did all the cooking!

Our raw produce is predominantly sourced from local farms as well as backyard gardeners. No artificial anything added. Small batches, so grab when you see something!thankafarmer

The market starts at noon and runs until 6pm on Thursday. Located on Cowls and in the parking lot behind Town Hall. Plenty of parking within 2 blocks.  Hope to see you there!!!

 

 

 

 

Mid March Madness

The weather is gorgeous today, reminding me in just 8 weeks I will be at full speed between picking up produce from the farms, spending time in the kitchen canning and dehydrating, and then at the weekly farmers’ market on Thursdays in McMinnville.  The market is expected to start the very beginning of May, but my first harvest usually falls to the end of June, so until then, it is time to clear what we have in the freezer and to mix up our dehydrated veggies and herbs.

A few years ago when I started getting into selling the dehydrated offerings I needed to  identify packaging that would keep the food safe and provide at least a year of tight seal for longer storage. The options were plastic…plastic….and plastic.G dried foods.JPG

I’m pretty involved in Zero Waste McMinnville; it was a natural extension of the food waste reduction we have as part of our mission of Can-Do Real Food. As I learn more about how plastic has taken over our lifestyle, I have been searching for a new alternative packaging for the dried foods.

And while there are some new options this spring, there still is nothing that is workable. I will keep looking, but we will need to keep using plastic.

The bags I use all have zip-lock closure, so after I heat-seal the top of the bag, it is still closable with the zip lock after you open it. As such, the bags can be re-used and since they are good heavy plastic, I hope you will rinse and save them for personal use.

Farmers’ Market at the Grange

McMinnville has a secret-or so it seems. A few people know about it and enjoy the benefits but everyone can! Few areas of the country celebrate a weekly farmers’ market throughout the year and McMinnville is one!

The Farmers’ Market at the Grange has a full array of vendors inside in bad weather, outside in the nice summertime. There are freshly harvested fruits and vegetables, honey, meats, teas, flours, canned goods, berries, eggs, coffee, and so much more.

This Saturday, there will also be a whole bunch of crafters to help you fill your stockings or find that perfect one of a kind gift for someone special.

Can-Do Real Food will be joining the market for this Saturday only. This will permit you to stock up on a few things and also make some inexpensive delicious purchases for gift giving.

We will bring

Hogan’s Hot Stuff (Peach Jalapeno Jam). I have a friend (last name Hogan) who tried to convince me a few years ago to make this recipe, but we were short of peaches. We finally introduced this spicy sweet jam for your epicurean delight last year. The heat  mellows in the jar so I suspect most people can easily enjoy this now but I expect to hear it is not hot enough. It starts sweet and then the heat starts to build. 9 ounce $6.00.

Naughty Peach Jam is preferred by those who opt for the mellow flavoring of amaretto. Just a bit of the liquor enhances the peaches, but not too much to offer to everyone in your household for their toast. 9 ounce jar $6.

Also very popular is the Quince Paste. This oddly shaped pear or apple kind of fruit has a high level of natural pectin so it thickens up wonderfully. It is great by itself but superb with a salty kind of cheese like manchego or an aged goat or sheep cheese or in a baked brie. Start thinking NOW about the coming holiday season. Are you going to have any people over or do you expect to be going to anyone’s house for a party or meal?  Bringing some cheese, crackers and a jar of this quince paste will raise your status amazingly!  Or, if you want, make a baked brie which is super easy and will be the hit of the party!  9 ounce jar $6.00 Baked Brie with Quince Paste

We want to suggest that if you have never considered how the Naughty Rum Plum Sauce would enhance your holiday meals, you really should take a taste. Like cranberry sauce with your Thanksgiving turkey, this sauce is a condiment that embellishes beef, pork and poultry equally well. 9 ounce jar $6.

If you’re like me, one of your childhood treats was a Fig Newton. This year our Fig Sauce is perfect: the right notes of orange and the perfect texture! We’ll be happy to give our our cookie recipe that makes this an amazing treat! 9 ounce jar $6.homemade fig newtons

The gravenstein apple tree in our yard makes pretty darn good applesauce. We have a pint for you for $12.

Finally, in our offerings in jars, we did the work with our Apple Pie Filling. Gluten free with tapioca used as a thickener, this is gently spiced with cinnamon to provide a quick and easy dessert for you! No added sugar. 32 ounce jar $12.

Our dehydrated offerings also provide snacking and meal prep!

Perhaps you don’t grill much in the rainy cool winter, but we think once you discover our Coffee Rub, you will make it a pretty steady routine when it is not storming. Perfect on beef, pork, poultry and fish! Multiple uses for $5.

Unami dustFor the person who loves to cook, a package of Umami Dust would be mind bending!! Umami is the 5th sense of taste….an earthiness that enriches soups and stews with deep flavor notes. Multiple uses for $5.

High in antioxidants, this Huckleberry Dust is a delightful side product of one of the syrups we make for a farm partner. Her garden huckleberries are part of the nightshade family and this powder can be added to yogurt or smoothies or oatmeal to provide a deep blueberry flavor. Multiple uses $5.

Gingered Pear SnacksGingered Pear Snacks is a delightful snack option for those who enjoy the jam and love ginger. We macerate the sliced pears in ginger powder, fresh ginger and candied ginger to give you an easy to carry healthy snack. $5.

And finally, our award winning (Best in Dehydrated Division at the 2017 State Fair) Winter Squash Coconut Curry Soup mix is ready for you to enjoy in 3 minutes!!! What a delicious blend of flavors! Offered in single servings ($4) and 2-4 servings ($8).

 

Come to the Grange this Saturday. The market is open from 10-2. Located at 1700 SW Old Sheridan Road, just off Highway 18 on the way to the Coast just beyond Roth’s and Bi-Mart.

 

 

 

 

 

Can-Do Online Shopping!!

Yes! You CAN!

You can now order delicious dehydrated products from Can-Do Real Food by going to the website  and clicking on the link to Store Offerings! There you will read about the products that are available to purchase.

The software I used to help with the online purchasing offered a way for local people to opt to arrange for local pick-up instead of needing to pay for shipping. I only entered the zip code for McMinnville. If you live in the Valley and are willing to come to Mac, just process the shipping option but leave a note for me that you want to arrange local pick-up and I will refund the shipping fees.

When I got the shopping system installed, Graham and I ran some testing and I determined that the software’s effort to combine the items into the least expensive shipping option did not always work right.  I will gather your purchases and put them into the smallest envelope or box possible, refunding any difference in shipping rates as well. (One very positive aspect of the PayPal system allows for easy reimbursement.)

So now, you need no longer wait until I am at a market to enjoy Can-Do Real Food!!!

Which Diet?

Recently we had a friend living with us who has diabetes and it made me realize how fragile our systems are when we stray into areas where we react or don’t deal with certain items that are available to eat.  I thought it is time to mention that Can-Do Real Food fits into any number of diets.

Preservative Free

Can-Do Real Food has a couple of tag lines and the one that will help you relax is “Nothing artificial added”. What preserves our food from spoilage is the sugar in the jelly recipes and the low pH (using lemon juice or cider apple vinegar) in our savory canned recipes. The dehydrated foods are dried either to a “bend” (like the fruit roll-ups) or a “snap” (used to powder the item for easy mixes and quick rehydration.

Because we don’t add preservatives, our foods are safe to eat but will taste best if eaten within the time frame indicated on the label. Canned goods are “best by” 13 months after preparing. Dehydrated foods are presented in bags that are rated for five years but I have noticed that some fruit roll-ups prepared over a year ago taste fine but feel dryer.   I use “best by” dates instead of “use by” or “good until” because the food is perfectly safe to eat afterwards, but again, the best taste or texture diminishes over time.

Image result for preservative free food logo

Low Carb

Whether it is South Beach (the diet we followed while our friend was staying with us) or some other low carbohydrate diet, Can-Do Real Food fits in. Some foods that are vegetable based are without any doubt, allowed. Others, like the fruit snacks, need to be eaten with moderation.

 

Salt Free

We add no salt to any of our canned recipes. In fact, the decision to do that had an interesting side effect when we resubmitted our best selling canned Loaded Pasta Sauce for food processing approval the second year. We added zucchini to the mix (after all, we deal in farmer surplus and anyone who has ever grown zucchini knows how much of a surplus a plant produces) but we also removed the sugar and salt from the recipe. The original recipe had been given to us by a chef and we realized he might have been working with  the kinds of tomatoes that you find in supermarkets in the winter…picked under-ripe to red up during travel, the sugar in the recipe helps with the subdued flavor, as does the salt.  A few customers complained the pasta sauce was not as good but once we suggested they add salt to taste, they once again were happy.   “Add salt to taste” is now on that label.Image result for salt free foods

As we have developed the dehydrated Pasta Sauce, even I realized it has to have salt for better flavor.   Chatting with our backpacking experts made us aware how much salt people doing intense exercise need, so we are adding salt to the dehydrated mix.  If you are on a salt-free diet, do not eat this product.

 

Vegetarian/Vegan

 

We can assure everyone that there is no meat, no eggs, and no dairy in our products. First of all, we do not have a license to work with meat. To add a chicken flavor to our dehydrated Tortilla Soup or beef flavor to our dehydrated Hearty Borscht soup we use culinary yeasts with those flavor profiles. Culinary yeast is an ingredient that is usually marked as “natural flavorings” on labels. Our labels will tell you “culinary yeast”. Image result for vegetarian logo

The ONLY exception (and we’re not sure it will be offered this year) is our popcorn flavoring mix because that has included dehydrated butter or cheese when we made it in the past. It sold well, so we want to make it again, but currently not available.

 

Gluten Free

We’re not a bakery so this is pretty easy. The ONLY recipe that has been altered to stay gluten free is the dehydrated Tortilla Soup where we provide a small snack size baggie of corn tortilla chips to break into the hot prepared soup.

Image result for gluten free logo

GMO Free

As mentioned right above, we use corn chips instead of flour tortillas in the Tortilla Soup mix. We use only organic tortilla chips.  In addition, one of our farm partners, Bethel Springs Farm, is certified organic and everyone else we purchase surplus produce from grows in the organic style with no conventional spraying or GMO seeds. Image result for gmo free logo

Kosher/Halel

No, we’re not certified kosher or halel, but neither do we include any restricted ingredients in any of our foods. Not having a license to process meat, we stick to fruits, vegetables, seeds and nuts in our kitchen.  So, you’re level of comfort with this category depends on how strict you observe the religious dietary rules.

 

If you have any questions about any ingredients, please contact me at BethRankinOR@gmail.com or message me on our Facebook page.

The Joy of Having a Personal Food Processor

Here I am toiling away in the commercial kitchen when I get a message from a friend: How about a case of peaches?peaches

Hmmm, more peaches. I have made the Hogan’s Hot Stuff and the Naughty Peach Jam and brought both to the farmers’ market last week. There are more available and local people can contact me to arrange purchase. But as good as those are, both in taste and popularity, these new peaches offer a bit of fun in a different way.

They belong to my friend and I am her personal food processor. She hands over fruits and vegetables to me from time to time and I preserve them for her. This time she requested peach with ginger fruit leather. I love when people want to explore taste combinations and I think she’s right;  I can’t wait to see how that turns out.

My friend loves to cook and she recognizes a good deal on raw produce when she sees one. That’s how she ends up with a box here and large sack there of this and that. And after I work my magic, her pantry is a bit fuller and she’s looking for the next item for stocking up.

I’m doing the same thing in a way for one of my farm partners. They actually have no plans for selling any of the yummies I preserve for them from their garden. All items are for their home consumption. They have gotten to the point where they know they personally do not have the time (or energy) to put up tomato sauce or other things. They call me and I can take care of it for them. Right now we are exploring and agreeing that dehydrated Asian pears are the bomb!

asian pears
Dehydrated pears with 5-spice powder

And I’m doing the exact same thing for one other friend who really hates to cook. But she ‘ll be the first to declare that she likes to eat. She asked me if I could provide her some simple meals in a jar. I had talked to her how I pressure can left over turkey after Thanksgiving into turkey pot pie. Then, if we come home and are too tired to even think about cooking, we can open the jar and heat it up. This friend and I are exploring what family favorites of hers can be canned up so she can have it easier in her kitchen while her family eats delicious and nutritious meals without the cost of eating out.

personal pantry
Bottom 2 shelves of our personal pantry with dehydrated mixes and canned items 

I can do the same thing for you. I can cook it here or there, either way. In fact, if you want to learn to can or dehydrate, working in your kitchen makes a lot more sense so we can do the job together and you learn as we go.

You can eat local food year round!!