Cooking Exceptionally With Gin Lee

Prepping for a Disaster: Essential Food and Water Strategies to Keep You Safe When it comes to disaster preparedness, few things are as critical as ensuring you have enough food and water to sustain yourself and your loved ones. Emergencies can strike unexpectedly—natural calamities, power outages, or other unforeseen events—and being prepared can make all the difference between facing a manageable situation and enduring unnecessary hardship. In this comprehensive guide, we'll explore effective strategies to stockpile, preserve, and manage your food and water supplies, ensuring you're ready for anything. Table of Contents Why Food and Water Prep Are Non-Negotiable Assessing Your Needs Stockpiling Essential Food and Water Best Practices for Storage Food Preservation and Water Purification Practical Tips and Common Mistakes to Avoid Final Thoughts Why Food and Water Prep Are Non-Negotiable While many people focus on securing safety measures like first aid kits or emer...

Water bath canning tomato sauce Yesterday, I canned about 55 pounds of tomatoes. I know, that's a lot of tomatoes! So, I broke my recipe down to make it more manageable for my article today. Each quart jar, on average, will hold about 6 1/2 pounds of tomatoes when you're making tomato sauce. To make my sauce recipe, you'll need a water bath canner or a large enough stockpot that the quart jars can be submerged in. Note also that the water will need to cover the jars by about an inch. This is one of the simplest ways to make homemade tomato sauce because you do not peel, take the seeds, or the core out of the tomatoes. You'll only want to cut the stem portion off the tops of each one. Ingredients: Tomatoes, an average of 6 1/2 pounds, will be needed per quart. 4 tablespoons of 5 percent white vinegar per quart You can also use 2 tablespoons of lemon juice per quart, or use a dash of citric acid per quart, if you prefer. Spices of your preference (I didn't add any to ...