A new month, a new item,

Last month was really busy and only got one post up for the item of the month.  This month we will be working on sweeteners.  We actually started the Stake challenge one year ago this month.  Hope everyone is working on their food storage.  I have written an email to Honeyville farms to see if we can get some bulk prices on white and brown sugar, honey and molasses.  I will know this coming week.  If you purchase sugar in bulk and want to can it, we will be at the Stake center Saturday August 30th at 9am so you can seal it up in your #10 cans.  Lets get started.


August food storage tips:
Note: when storing a variety of sweeteners, make sure they add up to 60 pounds per person/one year. Most sweeteners will last 20+ years when properly stored.
 
Goal: limit total intake of sugar to less than 10 tsp. per day for better health.

Honey: store honey in glass or food grade plastic, never in metal. Honey crystallizes over time....heat at a very low temperature to bring back to liquid state. Caution: do not feed honey to infants under the age of 1 year.
Sugar: exception to rule for storing: keep sugar in a warm/dry place in original paper bag.  If canning sugar in #10 cans, DO NOT use an oxy-packet, this will cause the sugar to completely harden.
Molasses: with proper storage, molasses can last a long time. Heat and humidity can cause it to get moldy. Store in a cool, dry place. Wipe off any molasses that may get on lid or bottle lip, and be sure lid is always tightly closed. 

There are lots of other sweeteners that you can store according to your needs.  If you can not tolerate processed sugar or are diabetic, you can store brown rice syrup,Erythritol or many other sweeteners.   Erythritol is a sugar alcohol that has been approved for use in the United States and many other countries.  It is 60–70% as sweet as table sugar yet it is almost noncaloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body.

Here is our first recipe.  I have not personally tried it but hear it is the BOMB and I am going to make some this week.

Buttermilk Caramel Syrup

Ingredients:

3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Instructions:
Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients, but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.

Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. You’re basically making candy here and candy-making requires constant vigilance.

When it’s done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.

There will be foam on top. It tastes just as good, but it’s not super pretty. If you’re into aesthetics, you can skim it off; otherwise, just give it a good stir.

 

 Have fun with your food storage.

Bob and LouAnn