Seed Package Expiration Myths, Debunked!

We've all noticed those dates on the back of the seed packages we buy, but what exactly does that mean? Do the seeds really expire? Let's find out...

According to Marie Woodie of Horticulture Magazine, it's not so much the date that matters, but the variety of seeds and how they've been stored. It's true that some seeds will keep much longer than others depending on the variety of the seeds themselves. So how do you know which ones are viable Without testing them you won't, so let's look into how to exactly do that.

How to Test for Germination:

First, you will need 10 seeds of the same variety, a paper towel, and some water. Place your seeds in a line on a damp paper towel. Fold the paper towel over and place it in a Ziploc bag. Place the bag in a warm area, but out of direct sunlight and keep it moistened. Make sure to check the seeds daily and remoisten the paper towel if it begins drying out. You should generally see germination within ten days, though depending on the seed variety it can take up to a couple of weeks. With this method, a pretty good result would be if at least half of the seeds germinate. You could also sow the 10 seeds directly into the soil in your garden to check the germination rate and the seeds reaction to your soil.

One very interesting article provides remarkable information regarding the longevity of seed life:

"Beyond the realm of vegetables, some seeds stay viable for very long periods. Last year, with a little expert care, some seeds from botanical specimens found tucked inside a book for 200 years were successfully germinated. And seeds of the common wild poppy are thought to remain viable for up to 100 years. The incredible display of poppies which bloomed on the First World War battlefields in the years immediately following the armistice was a mass germination of dormant seeds in the soil. Poppies are adapted as a cornfield weed and are sensitive to soil disturbance, so four years of pelting with mortar shells was just what they needed to trigger them off - generations of accumulated seed suddenly brought to life" You can read more from this article titled Why I Love Out of Date Seeds.

Did you read that 100-200 Years! So test those seeds and get to growing people!



Recently on our Facebook Fan Page, we gave away tons of free packets of seeds to participates in Our 3rd Annual Christmas Card Swap. Each package we sent out included a variety of 25 Certified Organic and/or Heirloom packets and a Garden Pouch Herb Kit all from 'Seeds of Change'.

Thank you to everyone who participated in our card swap, we gave away over 300 packets of seeds! We would love to see pictures of your gardens this season, so be sure to share pictures of your harvest with us. Happy Planting!

D.I.Y Family Size Meals in a Bag…

How We made Our Own Meals in Mylar

 

The Purpose:
We made 39 meals all using dry ingredients this past weekend to add to our long-term food storage. The idea behind it was to make meals that already had all the necessary items and spices in the bag, and we could simply just add hot water to reconstitute when needed. In thinking about what kind of meals to make, we chose to go with a few soups, a couple varieties of seasoned beans, mac & cheese, black beans & rice, sugar & cinnamon oatmeal, and some biscuit mix. These are great items for camping and prepping!

Potential Fails:
As mentioned, these meals are were made with the idea of being ‘ready-to-go’. That mindset was kept throughout the process, and so all spices were mixed in with the items. Afterwards, the realization came that perhaps we should have put the seasoning in separate smaller bags within the main bag? But if you try this method, you can decide which would be best for you. These items are intended for use with a Cast Iron Dutch Oven.

Exact Items We Used:
1 Quart Mylar Bags: Find Them Here
Provident Pantry Butter Powder: Find it Here
Provident Pantry Shortening Powder: Find it Here
Oxygen Absorbers 2000cc 30 Pack: Find Them Here
Norpro 3245 Grip Easy Manual Pastry Blender: Find it Here

You need the various ingredients, Mylar bags, oxygen absorbers, pastry cutter, and a sealer (we used a hair straightener on the highest setting, worked perfectly!). Make sure you are storing your oxygen absorbers in a sealed glass jar to keep them fresh. Leave them in the jar until you are ready to seal everything at once. You don’t want them to go bad before you get to use them!
Remember: to seal half of the bag, press out all the air you can, then add the oxygen absorber at the end and seal the bag. Getting all the air out before you add in the absorber, will ensure it’s effectiveness.



 

Recipes:

Super Easy Seasoned Split Pinto Beans:
This is one of the two simplest recipes we bagged. You can do it one of two ways, first you can either cook one pound of your beans, then dehydrate them, and bag or put them in the bag uncooked. Then add 3 tablespoons of Fiesta Brand Pinto Bean Seasoning. See, told you it was simple! The specific seasoning mentioned is amazing and can be used in a variety of bean dishes. If you have freeze dried ham or bacon, you can add it to the bags for more flavor if you’d like. Note: for our recipe, we did not cook the beans ahead of time and plan to use our Cast Iron Dutch Oven to cook them.

Just As Easy Seasoned Navy Beans:
This is the second easiest recipe's that we put together, (don’t worry they get better). We used triple cleaned navy beans that we found on clearance in one pound bags for .55 each at the dollar store! You can also pre-cook the beans, then dehydrate them, and bag or like we did; just throw them in uncooked. Once again we added 3 tablespoons of Fiesta Brand Pinto Bean Seasoning to the beans, seal half way, press out air, throw in one oxygen absorber, and seal. Bam, easy as that nine pounds ready to go!

Lentil Soup Dry Mix:
2 Cups Lentils
1/4 cup Minced Onion (dried)
1/4 cup Dehydrated Green Peppers
2 tbs. Parsley
1 1/2 tsp. Thyme (dried)
1/4 tsp. crushed red pepper (dried)

Combine all ingredients, bag per previous instructions. To cook add 6 cups of water, cover and simmer for 40 minutes or until the lentils are tender. If you have diced tomatoes add in a 14 ounce can, or if you have dehydrated tomatoes you can add one cup in also. (you can also substitute some of the water, and use 2 cups of chicken broth {reduced sodium} and then only use 4 cups of water.)

Chicken & Rice Soup:
2 Cups Rice
1/2 cup Minion Onion (dried)
1 tsp. Garlic Powder
1/4  cup Chicken Base or Bullion
1 cup Freeze Dried or Dehydrated carrots (optional)
1 cup Freeze Dried or Dehydrated Celery (optional)
2 tbs. Parsley (Dried)
1 Cup Freeze Dried Chicken (optional)

Combine and bag per previous instructions. To Cook: Put all in a Cast Iron Dutch Oven, add 7 cups of water, cover, and simmer 25 minutes or until rice is done. (You can substitute 6 cups of the water for low sodium chicken broth and use one cup of water; if you have it available.)

Black Beans & Rice:
2 Cups Rice (for this we used pre-cooked, then dehydrated rice that we had stored, but it is optional)
2 Cups Pre-Cooked & Dehydrated Black Beans (can use uncooked)
1/2 cup Minced Onion (dried)
1 tsp. Oregano (dried)
1/2 tsp. Garlic Powder

Combine all and bag per previous instructions. (you can add in 1/2 cup tomato powder while bagging, or one can of stewed tomatoes when your cooking). To Cook: Mix with 4 cups of water, cover, and simmer for 25 minutes or until rice is done.

 

Ready-to-Go Mac & Cheese:
One Pound (16 oz.) Macaroni Noodles
1/2 Cup Cheese Powder (Kraft Cheese Powder)
1/4 Cup Powdered Butter (Provident Pantry Butter Powder)

Combine all and bag per previous instructions. To Cook: Mix with 5 cups of water, cover, and simmer for 35 minutes or until noodles are done.

Cinnamon & Sugar Oatmeal:
3 Cups of Quick Oats
1/4 Cup Sugar
1/4 Cinnamon
2 tbs. Powdered Butter (Provident Pantry Butter Powder) (optional)

Combine all and bag per previous instructions. To Cook: Boil 5 3/4 cups water, add in mix, cook for 1 minute. Let sit for a few minutes before serving.

Trailer Park Biscuit & Drop Biscuit Mix:
5 cups All Purpose Flour
3 tbs. Baking Powder
2 tsp. Salt (I used sea salt)
1 cup Powdered Shortening (Provident Pantry Shortening Powder)
1/2 cup Powdered Butter (Provident Pantry Butter Powder)

Makes Approx. 6-7 Biscuits

Combine all and bag per previous instructions. To Make: Add full bag to 1/2 - 1 cup of water (add slowly, so you can judge if you need the entire amount). You may have noticed that this recipe does not include milk or sugar like some, but it is a great and versatile recipe still. If you would like to replace the water with milk it works fine as well. These work terrific in cast iron and are warm and buttery! (can be thinned to make pancakes as well)

*NOTE: if you double this recipe you will make enough for 5 quart size Mylar bags as we did. We separated it all out evenly in 5 different bags, this is why you have to slowly add water until you get the consistency that you need.

To Use For Drop Biscuits: use one entire bag of mix & decrease water to 1/4 - 3/4 cup; add to soups as you’d like.

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In Total We Made:

 

39 Ready To Go Meals: 9 Seasoned Navy Beans, 5 Chicken & Rice Soup Mixes, 2 Seasoned Split Pinto Beans, 6 Lentil Soup Mixes, 6 Mac & Cheese, 5 Biscuit Mixes, 3 Black Beans & Rice, and 3 Cinnamon & Sugar Oatmeal.

          

If You Have Any Questions, Feel Free to Leave a Comment or Message Us on Facebook!

(Also Feel Free To Test & Exchange Ingredients to Your own Liking)

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Author Information:

Sharon Pannell is a self proclaimed "Prepsteader", both prepper and homesteader. She authors the blog The Trailer Park Homesteader where she teaches others about the importance of disaster preparedness and self-sufficiency. Sharon believes everyday the stuff can hit the fan, it is not one big epic event necessarily and it only takes one set back to create a hardship; so big or small prepare for it all ! Along with her blog, Sharon can also be found managing her other social media sites including her Facebook Page The Trailer Park Homesteader, TTPH Pinterest Page, and TTPH Twitter Page.

Canning

Long-term food storage method: Canning

Listen Here: http://www.spreaker.com/user/thetrailerparkhomesteader/topic-canning-basics 

Canning your own food is relatively a simple process but there are important steps to follow to ensure it is done properly. If it is not, then there is a risk of getting botulism or other illnesses. There are a few different ways that you can, can foods but for this article we will focus on the two most commonly used types water bath canning and pressure canning.

Water Bath Canning

Water bath canning is very simple! It is method that can only be used for foods high in acidity. A water bath canner is basically a large stock pot that has a rack inside that your jars sit on that allows you to process at a temperature of 212*F. You can either purchase a dedicated water bath canner or if you have a large enough stock pot that will work well also.

Below is a sample list of which high acidity foods can be canned using this method and some require adding lemon juice, vinegar, or citric acid :

Apples, Apricots, Blackberries, figs, gooseberries, grapes, grapefruit, lemons, oranges, peaches, pears, pickles, pineapples, plums, relish, rhubarb, sauerkraut, and sour cherries.

All of these can used to make jams, jellies, sauces, marmalades, marinades, and more.

The items you need to do this include canning jars, funnel, headspace tool, jar & lid lifter, and a timer. Also before you begin you must clean and sterilize your jars, and always make sure you fill them with HOT food items only. If not, they’ll break and the canning process will not work properly.

One tip I suggest is to make sure your work area is clean and well organized, this helps the process to flow more smoothly.



 

If you have never canned I do recommend purchasing the Ball Blue Book Guide to Preserving for more detailed instructions.

 

Pressure Canning

Pressure canning is basically the same idea as water bathing, but at 240*F. A pressure canner is used when you are processing foods that have low acidity levels. The clostridium botulinum bacteria, commonly called botulism thrives in low acid foods. By using a pressure canner, you can ensure that any bacteria is killed and is vital for keeping you and your family safe.

Two main types of pressure canners are used:

  Weighted Gage Canner     and      Dial Gauge Canner

A weighted gauge canner exhausts small amounts of steam throughout the canning process. They usually come with an adjustable weight that is 5, 10, or 15 lbs. of pressure. Some pressure cookers come with a more standard weight only being 15lbs, and recipes can still be processed the same.
Many of the newer models have the weighted gauges, and are affordable to purchase.

It is important that if you use a dial gauge canner you have the dial tested once a year. This can be done at most local Coop Extension Office’s, just search for one in your county. It is very important, because if the pressure is not building up as it should the bacteria’s in the foods will not be killed in the canning process. The dial also requires supervision throughout the entire process to ensure the adequate amount of pressure not only has been reached but is also being maintained.

Some of the types of foods that must be pressure canned include:

Asparagus, beans, beets, carrots, corn, okra, peas, spinach, turnips, meats, seafood's, soups, and stocks.

Note: A pressure canner is not the same as a pressure cooker* (yes, I have been asked)

**Elevation Matters, in All Canning Methods**

So, How Long Does Canned Food Stay Good?

Well surprisingly they may in fact out last YOU, if done properly!

Basically as long as the food appears to look and smell good, and there is no indication of spoilage then it is safe to eat years and years after it was canned. There have been many studies conducted on home canned foods that were up to 100 years old and the food was still safe to eat!

Yes, I said 100 years old!!!!

You can check out these studies at the link provided: Shelf Life Studies

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Please Let us Know if This Article was Helpful?

Long-term Food Storage Methods

The 5 Methods of Food Storage

Listen Here

:http://www.spreaker.com/user/thetrailerparkhomesteader/topic-7-long-term-food-storage-methods

Frozen: 

The first method of food storing and the easiest is freezing foods. Many of us this do this already and yes, it’s basically the same idea. However, there are a couple different alterations for long-term food storage. First, one good tip is to prepare ahead dinner kits that are already put together and can be thrown into a pot and cooked all at once when the time arrives. An example of this is would be preparing a kit that includes vegetable's and spices into a freezer bag and a roast into a second bag. Next, you could place these two bags in a larger bag (grocery bag) to keep together. Make sure you date, and label these kits appropriately. If you chose too; and it would make things even easier for some dinner kits, is to go ahead and precook all the meals and then freeze them! Another tip is to buy bulk packages of meat when you have the extra money (watch for sales), you will get a larger amount at a smaller price this way. Also check out your local butcher shop and find out how their prices and quality compares to what you usually purchase. If you happen to use coupons, many frozen items like veggies can be picked up for pennies this way. It is important to keep your long-term foods separate so you don’t go through them if you just don’t ‘feel like cooking’. Remember, that when you use freezer products as your only long-term storage preps, you are putting everything in jeopardy because obviously in disaster situations you could lose power and all your frozen preps.

Freeze-Dried Foods: 

The second method is by using freeze-dried foods. This one in particular is an excellent option because the food lasts a very long time, some up to 30 years! Though it is possible to freeze dry your own foods, it has to be done safely and properly to be successful. Some of the types of food that you can find freeze-dried include meats, vegetables, fruits, grains, and beverages. There are many well-known companies that offer huge assortments of freeze-dried food options and sample kits. The only draw-back is that freeze-dried foods can be expensive initially, but it is important to remember it is an investment towards the future and could mean your very survival. Some of the companies that offer these products include Mountain House, Thrive, Honeyville, and Wise Foods. The following shows how freeze drying food works:

 

Dehydrated:

The third method is using dehydrated foods to add into your food storages. This method is super easy and can be done right at home. WildBackPacker.com explains it as “Dehydrated, or dried, food is made by applying heat to the desired food item, resulting in 98% of the substance’s water being lost to evaporation. This technique has been performed, though through different methods (air drying, sun drying, etc.), for years to preserve foods.” Dehydrating machines can be purchased for as little as $30. The option at the blue link is a good beginner dehydrator for those who are new to this method: Nesco FD-37A. Keep in mind that the higher quality unit you purchase, the longer it will last. You can also skip purchasing a dehydrator and try the oven dehydrating method as well. You can find further instructions for that here at Recession Ready America, Live Strong, and Wikihow Dehydrating Meats.

Check out also this link to find out some of the health benefits of dehydrating foods: The Healing Journal. You can also learn how to build your own dehydrator from Mother Earth News here:


                                                                  Build a Dehydrator

                                                   or create your own solar food dehydrator:

D.I.Y. Solar Dehydrator

Storing your dehydrated foods can be done a few different ways. Two of the methods I use is by placing the items in either a mason jar or a Mylar bag. Which ever option you decide to use, make sure you place in an oxygen absorber to help remove the oxygen inside as it will cause spoilage. Mylar bags and oxygen absorbers can be found here for as little as $15 for the combo: TTPH Amazon Store. Tip: If you don’t have a bag sealer you can use a hair straightener. You can also: Make Your own Mre’s with your dehydrated foods!!

 

Canned Goods: 

The fourth method for storing food is stockpiling canned goods. Many of these will last for a few years and can be used with or without being heated. The items can be purchased in many different sizes from individual, family size, or larger #10 economy size cans. There is a huge variety of canned products that include vegetables, fruits, meats, milks, beans, sauces, broths, and the list goes on. I would definitely suggest storing a variety of items and keeping it separate from your everyday use. Make sure you have extra quality manual can openers or use military grade manual can openers such as P38s-P51’s, you can get 15 here for around $3: TTPH Amazon Store.

Always Remember: Check The Dates & Rotate Out Your Can Goods

Dry Goods: 

The fifth method for storing food is by adding in plenty of dry goods, these provide excellent sources of fiber and proteins. The first key point to make is that dry goods like most foods, must be stored in the appropriate containers. If you choose to use plastics, make sure the container is made of food grade plastic. You can get these free from most donut shops, grocery stores, or restaurants that usually just throw these out. You can also use glass, but beware of placement so that it does not fall over and break. Types of dry foods that are excellent for long-term food storage includes : bean and rice varieties, wheat's (suggest a manual grain mill), oats, pastas, powered milk, eggs, and butter, sugar, flour, baking powders, cornstarch, etc. If you are storing in Mylar bags, again you will need to use oxygen absorbers.

Here is an awesome video that breaks down food storage step-by-step:

Long-term Food Storage How to Video….

Please let us know if we helped with your food storage questions!

Please share this post with others, this is vital information that everyone needs to know how to do.

Know the Basics & Rule of 3

Know the Basics

 Listen here: http://youtu.be/ioTRGOXbYSU

In any disaster or survival situation there are five main things you have to have.

These include:

Fire

 Shelter

Purified Water & Food

First Aid

Signaling & *Security

Fire: Whether you are staying hunkered down or have bugged out, you will need a way to build a fire. This provides warmth, light, a means to cook, and offers some protection from some animals. Make sure you have a tool or the skills necessary to build multiple fires. Such items as a magnesium fire starter, or stormproof matches can be stored in a bag and take up little space. It is also recommended to practice survival fire making techniques using friction or bow & drill techniques.

Shelter: You will also need to have a warm and safe shelter of some sort. If you have a BOL, then you have that covered, but if you are stuck outside without a tent or tarp of some kind, you're going to have to build a wilderness/earth shelter. This will keep you out of the weather and help your body retain heat to prevent hypothermia. It will also keep you hidden and provide security.

Water/Food: No matter the situation your body has to have clean purified water to survive. You can easily store chemical drops or tablets that use iodine or chlorine to purify water. It is essential that you wait the full 30 minutes suggested on the bottles, before you drink the water. Other techniques can be filling clean PET water bottles and placing them in direct sunlight for 6 hours. You can also make water filters from gravel, sand, and charcoal. (more about these later). Food is also an important necessity to have, obviously. You can either purchase items such as MRE's, make your own, or pack non-perishable foods. If you are caught in a disaster, you may need to scavenge or snare wild game to cook.  

First Aid: Having at least basic first aid supplies will help you when you need it! I would highly recommend taking a first aid & CPR course now. You may never think you need these skills, but if something were to happen you would know what to do, how to do it, and having the skills will prevent you from panicking if you or someone else is injured.

Signaling/*Security: If you are in a natural disaster and need help, having signaling tools can save your life. This helps you to alert others of your whereabouts and increases your chance of survival tremendously. These can include a flare gun, whistle, mirrors, smoke canisters, or trail markers. 

 *However, let me also mention that it is possible that you are purposely trying to stay hidden. In this case, I would suggest taking along something for security. A knife for one, has multiple uses. You can use this as a tool to build your shelter, digging holes, cleaning game, self-defense and security. Another option would be taking along a gun for hunting and security. Just remember you will need to take additional ammunition along. I would suggest a minimum of 100 rounds per weapon.

(It is important to note to be careful in the amount of ammo you decide to take, because if you are doing a lot of walking this will become heavy and deplete your energy).

Rule of 3:

Preppers sometime think of the Rule of 3 as being you need 3 of everything. This can be helpful in some situations, but it not always meant literally.

I would agree that you need at least 3 routes of escape. If you were evacuated for instance, you need to be conscience of the fact that your normal escape route will most likely be jammed packed with others trying to leave that way. So have back-ups to your route, and take a map!

Practice all 3 of these routes, before disaster strikes.

I would also suggest having back-ups for your fire-making and water purification methods. These are two things that will help you survive, so take along at least 3 options for building a fire and purifying water.

TO SURVIVE NEVER FORGET:

3 MINUTES WITHOUT AIR

3 DAYS WITHOUT WATER

3 WEEKS WITHOUT FOOD

3 HOURS WITHOUT SHELTER

PLEASE LET US KNOW IF YOU HAVE ANY QUESTIONS OR COMMENTS!!