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You're welcome, and thank you!

That's so funny!

@BethsHappyHome I do the same with sesame seeds.I am menace for our kitchen🤣.

I hope you're right. Preparation brings peace. Knowing how to live well even in crisis is a blessing.

I'm so glad. I hope you never HAVE to use this method!

Glad it helped!

😊My pleasure

I process pumpkin at 15 psi.

I bought the powdered milk at Winco Foods. As near as I can tell, Village Farm Powdered Milk is a product from the company named "Sturm foods," which is a subsidiary of Treehouse foods. Here is their website: www.treehousefoods.com/our-foods-and-beverages/beverages/default.aspx (I don't think you need anything after the .com for the address, but I left it all in. Happy Trails!!

I would imagine that whole milk powder would last longer if vacuum sealed with oxygen absorbers. I had some on my shelf that took me 2 years to finish. But we noticed no significant change in flavor or quality by the time it was finished. So in a dry climate, the shelf life is much better than listed on the label. I had kept it in the can.

Haha, won't do much good if the power is out. I'm currently a missionary in Rwanda and went to a class designed to help the poorest people make money. They were teaching how to make chapati which is a cross between a tortilla and fry bread. They were cooking on a homemade stove with ceramic pots in the surface of the stove and filling the clay pots with homemade charcoal. (Heating the oil in one large wok-like pan and spoon some of the screaming hot oil into a smaller fry pan. I am constantly being humbled here.

Yes, the whey as culture seems extremely reliable. I would hate to waste something so beneficial.

I don't know from one breed to the next, but if you search " freestone plums" online, you'll likely see one that sounds good. I recommend pressure cooking them after you wash them and squishing them up once they're cool enough to handle and pulling out the seeds at that stage. The plums will be the perfect consistency for jam with that method and it doesn't matter whether they're freestone or not.

Ha! Sorry to disappoint.

Every year our blackberries plants give us more than before. This year we're just eating them fresh. They're super nutritious.

The yogurt setting only keeps the water at an evenly warm temp. I think it's just 110 degrees. So no pressure, heat easily low enough to lift out with your bare hands.

I'm currently serving as a missionary in Rwanda with my husband. Our apartment has a propane stove AND oven. But it works for small pans just fine.

Good point about preheating the lid. Thank you.

Glad I could help! They're cute aren't they!

Yes, correct, Aria, but it will vary according to the weather, believe it or not! I didn't want to use any exotic ingredients, so I didn't use the vital wheat gluten, (vegetable protein) but about a half cup of V.W.Gluten will ensure an excellent texture and I like to up the protein, too. Have a delightful day.

Good idea! I sometimes use those when I need a better rack for pressure canning. (I have two big canners and only one rack.) Marbles work in the canner, too. I wonder if they'd work in the Dutch oven?

I like that Idea! Thank you

You're so welcome. My investigation has changed my purchasing and use habits.

Funny thing, I've never heard of using marchino cherries in this salad. I would think they would dominate the flavor. But lately I've been stirring in a can of whole cranberry sauce, and everyone who has tried it has really liked it.

I'm glad! For the first time ever, we had all homegrown berries for the Thanksgiving Razzleberry pie. But they are just as good with frozen berries. Happy Holidays and Merry Christmas!

Great idea! A motorhome is the ultimate emergency kit!!

Thank you! Same to you.

You're very welcome! I hope none of us need it!

You’re welcome, Linda. Thanks for commenting.

I know what you mean. The idea is to figure out what is necessary for health and safety, and do those things first.

Good point! Thanks for pointing that out.

I think the cast iron Dutch oven gets much hotter than a microwave plate usually has to endure. I don't know what the temperature levels would be. I don't think they're made to stand up to direct flame.

I’m not sure I understand the question. You can cook wet foods directly in the Dutch oven without an interior container. You could certainly steam food with water, but for baking dry food, (yeast breads,) and any longer-baking dough, you want to keep the food from touching the super-heated bottom of the Dutch oven so it doesn’t burn.

Great idea, and cat litter is neutral anyway, so it’s not going to transfer anything undesirable. Thanks!

Powdered milk has come a long way over my lifetime. I don’t mind it either, but I can’t taste the difference in the yogurt.

I assume you're asking about home dried foods. If they are well-sealed in impermeable plastic (ie seal-a-meal) they will be good for several years. I keep dehydrated meats (other than jerky) in the freezer as a precaution.

@@BethsHappyHome Thank you so much for replying. I'm fairly new to prepping and have so much to learn. You are a treasure.

Good plan. I've found it helpful to avoid doing anything too taxing, (I'm a writer) within 3 hours of bedtime. I need to let my mind relax before trying to sleep. I also got some blue-blocking lenses in my regular eyeglasses. That seems to help some, too.

So it’s just an old wives tale? Thanks! I love debunking those!

@@BethsHappyHome that's correct. I just read about that straight from Reynolds about a month ago. I always thought it mattered as well.

Welcome! I love questions, too!

That sounds like a good experiment. Maybe put a potato in too? A potato would be easier to tell how evenly it bakes. Happy testing!

Absolutely. It’s cast iron and should be oiled and baked/ cured in the oven from time to time to maintain the finish and protect from rust. But it’s main value is it’s ability to trap heat from a flame or campfire/ briquettes and create a baking environment inside. I’m going to do a campfire dessert recipe that will knock your socks off later this week. Watch for it.

I think they’re 9x5 heavy weight, pans. I’ll correct my answer if I’m wrong. I’m out of the country at the moment.

I’m so glad your getting well prepared!

I'm so glad you found something that you like! These mills with plastic housings are definitely designed to be stored in a cupboard, not left on display on the kitchen. But they work well, too.

@@BethsHappyHome Yes. I have one of both. You can grind things in an impact mill that you can’t in a stone mill. I love them both. I think I will buy the smaller hand grinding crank mill as well. Might be good to have on hand. Thanks for the video.

You're so welcome. I think you'll like it! Glad you found the complete recipe. AND curl up with a good book while it bakes! I recommend "Expelled, A Story of the Polish Resistance" as compelling historical fiction!

@@BethsHappyHome Thanks. I will look into it. I am currently reading: Andre Gide’s three Journals from 1914-1948. I find them very interesting…… I just hit the part where WWI is starting and things are getting quite chaotic for them. After I finish that, I will look into the one you recommended. Thanks for the recommendation.

@@sheila7814 That does sound interesting. I wrote the book I recommended, but if you enjoy historical fiction, I bet you’ll enjoy it. It came out about 2 months ago and is doing really well so far.

@@BethsHappyHome It sounds very interesting. I will buy it when I finish these (is it on Amazon or where?) I like all kinds of books. You should read Andre Gide’s Journals if you have not and write another. It could give you some good ideas. His book is fascinating because it takes you back and it is as if you can see the actual war unfolding because he documents his real experiences as they happen. You might be able to find some good ideas for fiction from journals like his for a new fiction book.

@@sheila7814 Thanks for the recommendation! “Expelled, a Story of the Polish Resistance “is available on Amazon. (Kindle, Kindle unlimited, paperback and hardcover. ) I’m deep into writing the next historical novel, and hope to have it out by mid summer. This next one is called “ The Treasure of the House of Levi” When you do read Expelled, will you leave an Amazon review using Sheila as your identifying name so I can tell whose response I’m reading? It’s so fun to identify people’s responses. Plus reviews are valuable to writers. Have a delightful day!