72 Hour food Kits

Wow, who knew what an efficient machine we have in our ward's Relief Society?! Sisters started arriving at Charlene's home around 7pm. We had a prayer, listened to Allison's quick run through, and we were off to the races. By 8:30 we had about 120 72 Hour food kits stuffed in mylar bags & sealed. Thank you to our Stake RS for the use of the mylar sealer machine. It worked like a charm.

Some women showed up just to help. When women finished their kits they quickly helped another sister with hers, and we had FUN in the process.

A huge thank you to Allison for purchasing {$10.50 per kit is remarkable!},

to Charlene for hosting, to Kelly and Stacey for help with set up and accounting, to Sara for all of the emergency preparedness information, for those who contributed to our food storage "buffet," and for each and every one of you, sisters. You are angels on earth.

How nice it was to visit with Connie before her big move to Michigan! Connie, we will all miss you dearly.

Our food storage buffet consisted of several dishes made exclusively using food storage ingredients. We all voted for our favorite dish, and the winner was Deb with her apple pie using canned apple filling. Here's her blue ribbon recipe....

Apples for Baking

2-3 pounds of apples per quart

sugar

water

Wash, core and peel apples. Slice 1/4" thick. Make an extra-light syrup or water (I use the syrup- 1 1/4 cups sugar, 5 1/2 cups water, yields 6 cups. Heat until the sugar is dissolved) Keep the syrup hot. Gently boil apples in syrup for 5 minutes. Pack hot apples into hot jars, leaving 1/2" headspace. Remove air bubbles. Adjust two piece caps. Process pints and quarts for 20 minutes in a boiling-water canner.

Note: You can use any variety eating apples. It is best to select a variety.

Apple Pie from Canned Apples

In a medium size bowl add two quarts of the Baking Apples; try to drain off all of the liquid except about 1/2 a cup. Add 2-3 Tablespoons of flour, 1/2 cup of sugar, 1/2 teaspoon of cinnamon, 1/4 teaspoon salt, 1/8 teaspoon ground nutmeg. If you have lemon you can add 1 Tablespoon. Mix up and pour it into your 9" pie plate that has been lined with pie crust. Top it with pie crust. Make 2-3 vent slits on the top crust. Sprinkle cinnamon sugar on the top. Bake at 425 for 40-45 minutes. Let cool for 2-3 hours. Serves 8.

If you brought a food storage dish to our RS meeting, or if you've got a favorite recipe using your food storage ingredients, please email me the recipe and I'll post it on our RS blog. For future reference, I will post the ingredients of our 72 hour kits here as well. Our plan is to encourage everyone to have a 72 hour kit October conference picnic and then we will repeat our 72 hour kit RS meeting each October.

Questions? Feel free to drop me a note.... rebecca@menzie.org

Peace to all,

Rebecca