The following is an email from a HBHW reader in response to my article on Emergency Preparedness. She shares some recipes and ideas that may come in very handy. Thanks so much for sharing them Michelle. Enjoy! – Susanne
In your current issue, you had some ideas on being prepared. My church put out a booklet on food preparedness and there are a couple of recipes that I wanted to share. I have tried both and was amazed at how easy they were and how well they worked. NO ONE in my family knew the difference when I put them to the test.
Carefully crack each egg into an egg separater that has been placed over a small bowl. After the egg separates, place the whites into 2 sections of an ice cube tray, and place the yolk in another bowl. Repeat until you have 4 yolks in the bowl. Then, using a fork beat the 4 yolks together with either 1/8 tsp salt OR 1/2 tsp sugar. Pour the yolk mixture into 4 sections of the ice cube tray. (Your tray will have 8 whites and 4 yolks.) Place in freezer and freeze. After they are frozen, place the contents into a Ziploc freezer bag and store.
TO USE: Place the cubes in the fridge overnight to thaw. 2 whites and 1 yolk will equal one fresh egg.
NOTE: FREEZING THE YOLKS WITHOUT ADDING THE SALT OR SUGAR MAKES THEM TURN RUBBERY AND UNUSABLE!!
Heat pint jars (without bands) in a 250 degree oven for 20 minutes. One pound of butter will slightly more than fill one pint jar, so if you melt 11 lbs of butter, heat 12 jars. While the jars are heating, melt the butter SLOWLY (in a large kettle) until it comes to a boil. Using a large spatula, stir the bottom of the pot often to prevent scorching. Reduce heat and simmer for 5 minutes. Place the jar lids in a small pot and bring to a boil, leaving to simmer until needed.
Stir the melted butter from the bottom to the top with a ladle or measuring cup with a spout and handle. Carefully pour the melted butter into the heated jars through a canning funnel. (less mess) Leave 3/4″ head space in the jar.
Wipe the tops of the jars, then place the hot lids on and screw on the bands tightly. Lids will seal as the jars cool. The butter will separate into three layers: foam, oil, and milk solids. Once the lids “pop” and seal, shake the jars to mix your butter. Do this every 15 minutes or so, until the butter retains more consistency throughout the jar. (This may take up to an hour or longer.) When just slightly warm, move jars to the refrigerator. Check and shake every 10 minutes until they are hardened in the jar. Once hardened, leave in the frig for at least an hour.
Canned butter should store for 3 years or longer on a dark cool shelf. It does not need to be refrigerated once opened IF used within a reasonable amount of time.
NOTE: I bought unsalted butter for .99 lb and then added my own salt to it. Recommended amounts to add are 1/4 tsp per cube of butter. You can add more or less to suite individual tastes. When we used this, we used it on things such as toast or other items you could spread it on. You could also use this in place of butter-flavored shortening in your basic food storage
These recipes have been great for me and I hope that your readers will also find them useful.