Our juicer broke last week, and having eight grapefruit that I didn't want to go to waste, I made Grapefruit Marmalade:
Eight grapefruits made about three jars of marmalade - one I am using right now for Pete's peanut butter sandwiches and as an ingredient in sauces, like the Sweet and Sour Marmalade Chicken I made the other night (for Pete - I am still eating vegan). The other two jars I put up in the cupboard for later - this is my third time making marmalade, and after reading a book on canning, I feel confident that they won't spoil not being in the fridge. I followed very carefully all the steps to make sure that the jars were sanitized and boiled them in a water bath for 15 minutes, and am sure that the jars are sealed.
It was so much fun, I have decided on making a new goal of canning one thing a week - this week I think I will try my hand at Apple Butter. It is always good to keep extra food on hand in case of a natural disaster, like an earthquake. As I tend to get sick often, it saves money to have easily prepared food on hand. When friends ask us out to eat, I would love to not just say "no thanks" but invite them over knowing I have food I can easily throw together. And I keep reading that food prices may go up by as much as 20% this year. Because of all these factors, I am slowly working on building a small stockpile of food that will get Pete and I (and neighbors?) through small emergencies. Not enough to get through Armageddon or World War III or a seven year famine or outdo Mormon fundamentalists, just enough for a few weeks or a month.
Challenge: Buy, freeze, or can at least one non-perishable food item this week for each member of your family.
Who is in?
