Monday, August 15, 2011

Dinner For 3 Month Supply

I wanted to start showing recipes to get us all started on getting together our food supply. I am not a huge fan of boxed dinner I want to know what goes into my food. Now with that being said I have not done any canning of fresh veggies in a couple of years so I am using canned food (from the store) for the recipes till I get the chance to have the garden producing enough for this use and canning.

The recipe I am using is from a wonderful book called "Dinner Is In The Jar Quick and Easy Dinner Mixes in Mason Jars or Mylar Bags" by Kathy Clark.
Now I love the look of a mason jar full of yummy things in my cupboard over a box with a bunch of additives in it.
This recipe is for White Chicken Enchiladas
These are the ingredients
Garlic powder, salt, pepper, flour, dried minced onions, sour cream powder, bouillon cube

Cooked chicken ( mine in cans), olive oil, diced green chilies, diced tomatoes and shredded cheese
In the jar:
3 c. flour
1 tsp. salt (mix with flour before putting in jar)
In a Baggie in the Jar:
1/4 c. + 2 T. flour
1/4 c. sour cream powder
1 T. 1 t. dried minced onions (cannery)
1 t. garlic powder
1/4 t. pepper
1 + chicken bouillon
Add in oxygen absorber ( cannery item)

Add: 1 pint cooked chicken (I have 2 can that equal more than a pint)
1/3 c. olive oil
4 oz. can of diced green chilies
1 can diced tomatoes
Shredded cheese (not pictured here)

This is the meal together. Not included in picture is the olive oil, water & cheese.
First, remove oxygen absorber.
Making Tortillas: Mix flour mixture with olive oil and 1 cup of water. Let dough rest a few minutes. Divide it into 8 balls. Lightly flour working surface & rolling pin. Roll out each ball to about an 8 inch circle. Place on hot griddle, cook and turn over to other side.

Making Enchilada Sauce: Mox seasoning packet well with 1 cup cold water in pot, using a whisk. Add another 2 cups water & green chilies. Cook until bubbly & thickened.

Assembly: Mix chicken with drained tomatoes in a bowl. Mix about 1/2 c. enchilada sauce with chicken. Put about a 1/2 c. of enchilada sauce in bottom of 9 X 13 casserole dish. Dip each tortilla in the enchilada sauce. Fill with chicken mixture and cheese. Roll and place seam side down on casserole dish. Top with any remaining sauce, chicken & cheese. Bake 350 for 30 min.

Side tip: I am adding a can of cream of chicken soup to mine on the shelf I know this is very yummy in the white chicken enchiladas.

This book is great due to the recipes 30 of them with labels that you can print and attach to the jar. Awesome!

In an emergency situation you would need to have another way of cooking this such as a solar oven, a grill would work with adjusting the time and the pan you would use.
Very flexible and good recipe. How easy is this to put together. I hope you will give it a try and let me know how you like it.
I did not figure out the cost of this meal but I will try to do so in the future.
Be prepared with a smile, Bobbi Jo

Tuesday, August 9, 2011

Order Due Dates

Cannery orders are due to me by the following dates:

For September orders turn in by August 26th

For October orders turn in by September 23rd

For November orders turn in by October 21st

For December orders turn in by November 18th

Order Forms For Cannery

To get everyone familiar with the process I thought I would share information about the order form and ordering instructions.

This is what the cannery order form looks like

This is the upper left hand side of the form where you would put your information in.

The form looks a little confusing at first glance. You go down below your information and there is a section where it has the months you will notice they are divided into 4 months each such as January, April, July and October. The next column shows a list of items next to those months. These items are the ones that are the products that we will be canning and can be purchased for those months.
Below this is the Pre-Packaged & Bulk Products, Bulk Packaging Material (lids, oxygen absorber, and such) On the right side column is Bulk Product ordering. These are items you buy in bulk take home and use or do the canning at home or a later date.

When we order we are ordering for the upcoming month. Such as orders are given to me not later than August 26TH for our canning day in September.
Again these are the dates orders are due to me.

Cannery orders are due to me by the following dates:

For September orders turn in by August 26th

For October orders turn in by September 23rd

For November orders turn in by October 21st

For December orders turn in by November 18th

Any questions or comments are welcomed. Remember to be prepared with a smile, Bobbi Jo

Cannery Dates For 2011

Canning dates for 2011

January 15th July 16th

February 19th August 20th

March 19th September 17th

April 16th October 15th

May14th November 12th

June 18th December 10th

Monday, August 8, 2011

What This Blog Is About

First off I am not a professional food storage expert. I have been called as the Cannery Specialist. A calling I love and have enjoyed in a few other wards. My name is Bobbi Jo Nichols. I am a mother of 5 who has used food storage basic items since I got married 24 years ago but, just recently realized what a benefit it is to use this food storage on a daily basis. It is not only cheaper to use the food storage but it is better for our bodies and saves us from running to the store. If you are prepared you will have what you need to cook a meal. Of course you need to start with the basics and work your way up from there. I hope to help you with this.
I thought a great way to start off blogging on this blog is to tell you what this blog is going to be about. This blog will contain information about the Mesa LDS Cannnery, Cannery order forms, rules for cannery usage, food storage, how to use your food storage, recipes, and tips on food storage. Along with many other things that could come up with comments left by you the reader with questions that we may be able to help you with.
Be prepared with a smile, Bobbi Jo