Recipes - Food Storage And Canning
Food Storage And Canning
This is a new page and more will be coming...
Not everyone is interested in maintaining an emergency food supply, but many of those who feel that food storage is important are completely stymied as to how to do it now that they eat gluten free. That's what this section is all about.
First of all, we'd like to state that food storage isn't just a lunatic-fringe, prepare for-the-end-of-the-world thing. We've used food storage when husbands have been out of jobs or when money was tight in a particular month. Food storage keeps us from having to run to the store every other day because we've got extra tomato sauce (or sugar, or evaporated milk, or rice) on hand. Food storage is for many kinds of situations. The peace of mind it supplies is worth the work that goes into putting it together.
The good news about gluten-free food storage is it's really not all that different from gluten-filled food storage. You will have to make a few adjustments-buckets of wheat will do you no good!-but for the most part you will want to follow the same food storage guidelines as anyone else. We've got some more detailed suggestions and some generally helpful food storage guidelines.
It's a tradition at my house to save the seeds of the Halloween pumpkins we carve at Halloween and then bake them for a tasty treat. I have tried several different recipes for pumpkin seeds, and so far this one is my favorite. - Kirsti
1 1/2 c. pumpkin seeds
4 c. water
4 tsp. salt
1 1/2 Tbs. olive oil
3 Tbs. butter
3 1/2 Tbs. soy sauce*
Lawry's Seasoned Salt
Preheat oven to 350°.
Rinse seeds until no pumpkin is left on them.
Boil the water and salt in a large pot. Simmer seeds for 10 minutes. Drain water. Add olive oil, butter, and soy sauce.
Spray a cookie sheet with cooking spray or line it with parchment paper. Spread seeds out on the cookie sheet so they are not on top of each other. Sprinkle with seasoned salt.
Bake for 20 minutes. Cool before eating.
Betsy's Pumpkin Seed Recipe: Clean most of the goop off the seeds, but don't rinse them. Place on a cookie sheet. Sprinkle with salt and bake.