Which wheat should I store?

I've been asked some things about wheat that I thought I should post.
Below are two sights that you can read if you are interested in 
more than  what I have listed here.

Questions:
1-Which wheat should I store?
2-Is red wheat better than white?
3-What is the difference?
4-What is the differences between soft and hard wheat?

Answers:
1- You can store either white or red HARD wheat. They both store well.
2- No. Both are nutritionally equivalent.
3- The difference is the color, flavor and sweetness.  White wheat  yields 1-3 %
more flour and produces lighter colored products.  White wheat does not contain the strongly-flavored phenolic compounds that are in red wheat. This gives white wheat 
a milder flavor, and also means that products made with white wheat require less added sweetener to attain the same level of perceived sweetness.

4-There are two types of white wheat- hard and soft. The differences between the two 
are found mainly in the end products for which they are used. Hard white wheat is best
for long term storage. Soft white wheat has a lower protein level than hard wheat. Soft 
wheat is used mainly for bakery products other than bread; pastries, cakes, and cookies. 
It is also used for cereals, flat breads, and crackers. Both white wheat classes make quality 100% whole wheat products.

Hope this answers most everyone's questions.  If you have any more, let me know
and I will  try and get them answered.

Happy Baking!

http://www.wellnessproposals.com/nutrition/handouts/grains-fiber/truth-about-white-wheat.pdf

http://www.wholegrainscouncil.org/whole-grains-101/whole-white-wheat-faq

Whole Wheat Muffins

1/2 cup margarine or butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon baking soda
1/4 teaspoon vanilla
1 egg
1 cup milk, 2% or fat free
2 cups white whole wheat flour

Preheat oven to 400* F. Have ingredients at room
temperature.  Line a muffin tin with paper cups or spray
to coat the bottom of the tin. With electric mixer, cream
margarine, sugars, and soda, scraping bowl with spatula.
  In a small bowl, using a fork, beat together egg and vanilla;
add to creamed mixture.  Beat till light and fluffy.  Add milk.
Gradually add flour and lightly stir till dry ingredients are barely
moistened. Over mixing will make the muffins tough and form
tunnels.
  Fill muffin tins 2/3 full and bake 15-17 minutes or till browned
and done.  Remove from tin and cool on wire rack.  12 servings

Nutrition:  calories/serving: 231, 5 g protein; 34 g carbohydrates;
9 g fat; 19 mg cholesterol; 3 g fiber; 14 mcg folate; 1 mg iron;
120 mg sodium

Hope your gardens are doing well.
If you haven't started yet, it's not too late to start.
Most everything is safe to plant now. Hopefully we
won't need the wall-of-water on our plants any longer.

BREAD MAKING
Here is a site for those of you that wanted to watch
 an easy video on making bread.  This one is using hard
 white wheat flour but you can use which ever kind you
want to.  It's just a nice basic video in a normal
 kitchen setting.
http://everydayfoodstorage.net/wonders-of-bread

Wonders of Whole Wheat Bread

everydayfoodstorage.net

Learn how to use your food storage wheat to make delicious bread!

 You'll be amazed at how easy and delicious it can be

This would be my grandson wanting to eat the giant loaf his mother

just made.

Want to try a warm drink that isn't chocolate?

I really like Stephen's gourmet French Vanilla

Hot chocolate. Here's a drink similar to that.

3/4 cup water

1 rounded tsp. honey

a couple drops vanilla

3 rounded Tbsp. dry milk

Heat water in microwave about 45

seconds or until hot. Stir in remaining

ingredients and stir. Adjust honey and

milk to desired sweetness and richness.



















Thinking about gardens yet?

It's that time of year again to be thinking about your

garden. Make a plan of what

you want to plant and start getting ready. Broccoli, cauliflower, onions, spinach

and such will be the first things that need to get planted; probably about the end of

this month if we don't have snow on the ground still.

It's Apple time once again. If you want a good recipe for

Apple Pie Filling, look under canning and find the

Apple Pie recipe using Clear Jel A. It's a

yummy one.

Basic Disaster Kit

Here is the list recommended by FEMA for your 72 hour kit.

* 3 day supply of non-perishable food

* 3 day supply of water-one gallon of water per person per day

* portable, battery powered radio or television and extra batteries

* flashlight and extra batteries

* first aid kit and manual

* sanitation and hygiene items (moist towelettes and toilet paper)

* matches and waterproof container

* whistle

* extra clothing

* kitchen accessories and cooking utensils, including a can opener

* photo copy of credit and identification cards

* cash and coins

* special needs items such as, prescriptions, eye glasses, contact solution

hearing aid batteries

* other items to meet your unique family needs

If you live in a cold climate, you must think about warmth.

It is possible that you will not have heat. Think about your

clothing and bedding supplies. Be sure to include one complete

change of clothing and shoes per person. Including:

* jacket or coat

* long pants

* long sleeve shirt

* sturdy shoes

* hat, mittens, and scarf

* sleeping bag or warm blanket (per person)

Be sure to account for growing children and other family changes.

Change stored food and water every six months and replace them

with fresh supplies. Keep items in airtight plastic bags and place in

an easy to carry container: back pack, duffel bag,, etc. Keep in a place

where temperature is cool. Re-think your needs every year.

****************************************************

This list will need to be adapted to your own family needs.

Remember you have to carry it or pull it, so go light as possible.

If it is winter you will most likely already have a jacket or coat

on when you leave your house. It's a good idea to keep a pair

of gloves or mittens in your coat pocket.

A little time preparing now, saves many hours of worry, later.

Happy preparing!

It's Tomato Time

For all of you who love to do your own spaghetti sauce,

here is some important information for you.

ALL SPAGHETTI SAUCE NEEDS TO BE PROCESSED

IN A PRESSURE CANNER NOT WATER-BATH. The FDA

has removed all recipes for spaghetti sauce from the water-bath

way of canning due to the acidic level of the tomatoes. I realize that

you may have done your favorite recipe for many years without any

issues but we have been told that the tomatoes we are able to get are

much lower in acid than they used to be. It's best not to take a chance.

Also, there shouldn't be more than one cup of cooking oil to 30 pounds

of tomatoes. Here is one safe recipe for this area:

30 lbs tomatoes, peeled quartered, cored (15 quarts)

5 cloves garlic, minced

1 cup chopped onions

1 cup chopped celery OR green peppers

1 pound fresh mushrooms, sliced (optional)

2 Tablespoons oregano

4 Tablespoons minced parsley

2 teaspoons black pepper

4 1/2 teaspoons salt

1/4 cup brown sugar

1/4 cup vegetable oil

Boil tomatoes for 20 minutes, uncovered in a large

saucepan. Stir as needed to prevent sticking. Press

through a food mill or sieve. Saute onions, celery or

green pepper and mushrooms (if desired) in vegetable

oil until tender. Combine with tomatoes, spices, salt,

and sugar; bring to a boil. Simmer, uncovered, stirring

frequently, until thick enough for serving. (The volume

should be reduced by nearly one half.) Pour into hot jars,

leaving 1/2 inch headspace. Place lids and rings. Process

in PRESSURE CANNER at 12 1/2 pounds pressure.

20 minutes for pints

25 minutes for quarts

Makes about 9 pints.

CAUTION: Do not increase the proportion of onions,

peppers, or mushrooms.

for Spaghetti sauce with meat add 2 1/2 pounds

of sauteed ground beef or sausage to above recipe

leaving 1 inch head space.

Process pints: for 60 minutes, quarts for 70 minutes

*Tomato helps:

53 pounds tomatoes to a bushel

1 quart cut up tomatoes =2 pounds

1 pint cut up tomatoes = 1 pound

*Stewed Tomatoes also need to be processed in a Pressure canner.

Happy and safe canning.