Convenience Recipes Using (Mostly) Shelf-Stable Ingredients

Many of us have been collecting long-storage food items since at least 2020—but how do you use them when it’s time to rotate stock, or when an emergency arises? This book’s 100 pages are jam-packed with practical ways to use and share stored and preserved foods and other shelf-stable items. The Introduction lists the shelf life of over 40 types of foods and the best ways to safely store them, plus a section on rehydration methods for typical dehydrated and freeze-dried foods. The recipe section includes the usuals (pizza, chili, green bean casserole), and a few un-usuals (Amish Friendship Bread, soft pretzels, ice-cream-in-a-bag). The treasure of this book is that most recipes list, alongside the original ingredients, substitutions using freeze-dried, dehydrated, and other shelf-stable foods. Separate topics of interest include rendering lard from pig fat, growing and utilizing echinacea, purifying drinking water with bleach or iodine, and making household cleaners from simple ingredients. With this book the reader will have on hand a vast storage of information, saving the time and trouble of many hours of research.

S R McMullen was born and raised in the foothills of the Appalachians where homesteading was the norm, not the exception. Growing and preserving food for the winter was a necessity that her father’s large garden and her mother’s skill at preserving food met with hard work and grace. Within this background, McMullen has collected and pulled together from various sources over 400 recipes, tips, and herbal remedies which she hopes will encourage and inform the reader, not only in times of crisis, but on a daily basis.

$14.95