All About Cocoa Powder

As far as food goes, cocoa powder is pretty important to my family and me.  We need it for brownies, pudding, basically a whole lot of desserts.  Hot chocolate, chocolate chip cookies, fudge; it's a pretty big list.  For us and millions of others, chocolate is a serious morale booster and good comfort food.  
It makes me sad and uncomfortable that the cacao beans we get cocoa from are entirely imported, mostly from Africa.  We have no domestic production.  So we have to store what we'd like to have on hand before the political situation in the world gets any more interesting than it already is.

Fortunately, cocoa has a pretty good shelf life.  Taste testers at Cook's Illustrated couldn't detect a difference between fresh cocoa and cocoa that was two years out of date.  Even with cocoa six years past date, only half of the taste testers could detect a difference, describing it as "duller, weaker, or more mellow." No one reported an off flavor. Basically, cocoa does not become toxic or unpalatable; it merely loses flavor.  To preserve flavor as long as possible, store cocoa in an airtight container. 

Have you ever wondered what the difference is between hot cocoa and hot chocolate?  Hot cocoa is made from cocoa powder, milk and sugar.  Hot chocolate is made from melted chocolate, milk and sugar.

Natural cocoa powder is lighter in color.  Baking soda is the usual leavening ingredient when working with natural cocoa powder. Most American recipes are written for natural cocoa.

Dutch process (also called alkalized, European, or Dutched) cocoa is darker, alkalinized, and less bitter.  The flavor is smoother and more mellow.  Heavily alkalized cocoa is almost black.  It's what is used in Oreo cookies.  Baking powder is the usual leavening for baked goods with Dutch cocoa.

For best results with baked goods, use the cocoa that the recipe calls for.  For sauces, puddings, and ice cream, the type of cocoa used is less critical to the recipe's success.  Of greater importance is personal preference.

Becky's Best Brownies
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 cup oil
4 eggs
2 teaspoons vanilla
6 tablespoons cocoa
3/4 cup chopped nuts
2 cups chocolate chips

Preheat oven to 350 degrees.  Combine dry ingredients in a bowl and make a well in the center.   Add in the oil, eggs, and vanilla and stir well.  Fold in the nuts and chocolate chips.  Spread in a 9x13 pan and bake 30-35 minutes.


For further reading:
https://www.cooksillustrated.com/how_tos/11455-dont-toss-expired-cocoa-powder
https://www.tasteofhome.com/article/does-cocoa-powder-expire/
https://www.eatbydate.com/other/sweets/how-long-does-cocoa-last-shelf-life/
https://www.doesitgobad.com/does-cocoa-powder-go-bad/

6.5.22

DIY Disinfecting Wipes

The loss of life and employment and other very real consequences of the COVID-19 pandemic is beyond tragic.  The repercussions will be felt for years, even if we didn't experience the loss of a loved one.  However, it's also important to keep a healthy perspective on things and look for some humor.  One of the other great casualties of this pandemic has been the difficulty of finding any cleaning and disinfecting supplies anywhere.  Our homes are really clean by now, and yet no one is spontaneously dropping by to notice.  This pandemic thing is really a tragedy.
Like many of you, we're going to be running out of wipes soon.  We only use our wipes in the car.  (Routine cleaning takes care of the house.)  Because we only use them in the car and we don't go out a lot, we only need to make a small batch.  I make bigger batches for my husband to take to work.

Here are two options:

Bleach-based Disinfecting Wipes

Disinfecting wipes bleach to water ratio
Bleach (common household bleach, 5-6%)	Water
3 ¼ teaspoons	1 cup
2 tablespoons + ½ teaspoon	1 pint
¼ cup + 1 teaspoon	1 quart
½ cup + 2 teaspoons	½ gallon
1 cup + 4 teaspoons	1 gallon

Peroxide-based Disinfecting Wipes using 3% hydrogen peroxide (this is what's commonly sold in drugstores)

Disinfecting wipes peroxide to water ratio
3% Hydrogen Peroxide	Water
1 tablespoon	5 tablespoons
2 tablespoons	½ cup + 2 tablespoons
3 tablespoons	1 cup – 1 tablespoon
¼ cup	1 pint – 2 tablespoons
½ cup	1 quart – ¼ cup

Medicinal Plants of the Western Mountain States--Book Review

Medicinal Plants of the Western Mountain States is another herbal medicine reference to consider for the preparedness bookshelf.  In terms of quality of research and writing as well as usefulness in a collapsed society with limited options for medical care, MPWMS is every bit as valuable as Stephen Buhner's books.  However, if you happen to live in the western mountain states or are planning to relocate there, this book may be the one to choose.

Author Charles Kane goes into explicit detail about each of the over 100 plants he profiles. Unfortunately, without a "look inside" feature on Amazon, you can't find out what he covers, so here's a list of plants for you:  agastache, agrimony, alfalfa, alumroot, angelica, Apache plume, arnica, asparagus, aspen, avens, balsam poplar, balsamroot, baneberry, arberry, bilberry, birch, bistort, bitterbrush, bogbean, buckthorn, bugleweed, checker mallow, chicory, cinquefoil, cleavers, coral root, cottonwood, cow parsnip, dandelion, dock, dogbane, elder, evening primrose, false Solomon's seal, field mint, figwort, fir, fireweed, fragrant sumac, gentian, geranium, goldenrod, green gentian, grindelia, hawthorn, hedeoma, henbane, hollyhock, hops, hoptree, horsetail, hound's tongue, juniper, larkspur, ligusticum, lomatium, madrone, marsh marigold, monarda, monardella, mullein, nettle, oak, oregongrape, oxy-eye daisy, pedicularis, pine, pipsissewa, plantain, pulsatilla, pussytoes, pyrola, rattlesnake plantain, red osier dogwood, red raspberry, red root, ribes, sagebrush, scarlet pimpernel, self-heal, shepherd's purse, silk tassel, skullcap, sneezeweed, spearmint, spruce, squawroot, st. john's wort, stachys, sweet Cicely, sweet clover, toadflax, usnea, uva-ursi, valerian, verbena, western mugwort, wild cherry, wild iris, wild rose, wild strawberry, wild violet, willow, yarrow, yellow pond lily.

You'll note that this list includes only those plants found in the wild; he doesn't address those herbs grown in gardens at home.  Many of these plants grow in other parts of the country as well, so those living outside the western mountain states may also find value in here. 

Unlike Buhner's books, Kane provides color photographs of each of the herbs.   Also, and this is a real plus, the description of each herb is accompanied by a map indicating the exact locations where it may be found. 

In addition, in the first section of the book, Kane provides clear, exact instructions on how to prepare herbs for use as syrups, teas, eyewashes, liniments, tinctures, etc.  These are medicines, and to work well, they must be carefully prepared and administered.  At the end, there is a glossary for unfamiliar medical terms, as well as an extremely helpful therapeutic index, i.e, a list of herbs that are used to treat specific symptoms. If you want to research a specific herb further, the author provides a list of references used for each of the plants.

While very well written, Medicinal Plants of the Western Mountain States is strictly a reference.  It's not entertaining as Buhner is at times, nor is it written with an eye towards preparing for an uncertain future.  Nor does Kane have the attitude of "conventional medicine bad, herbal medicine good."  It's a much more balanced approach, recognizing that each has its strengths.  

2.18.24

Everything You Ever Wanted to Know about Commercial Pectin

Is pectin on the list of items to disappear next?  I have no idea.  I've been quite surprised at what has disappeared first in the current crisis.  I'm really surprised that coffee hasn't been impacted yet.  Most of the items in short supply are things we actually produce in this country, rather than imported items.  Anyway, I'm not wishing to create a run on pectin.  I don't have enough readers to make that kind of impact anyway.
However, we've already seen a run on canning lids, bread machines, and freezers, as well as yeast, flour, and other baking essentials.  With the recently renewed interest in gardening and the difficulty in sourcing vegetable seeds, I think panic buying of pectin is entirely within the realm of possibility.  If you don't want to make jam without it, it's something to acquire before fruit begins ripening in the next several weeks.

If you're among those new to buying pectin and preparing to make your own jam this year, let's take a look at the various pectin options so that you can purchase what you really want.

First off, it's important to note that it is not necessary to purchase commercial boxes of pectin to make jam.  Women were preserving jam long before those packages were an option.  Complete information on making jam without pectin will be covered in a future post, but basically, it involves cooking the fruit and sugar for a lot longer than is necessary with commercially produced pectin.

You can also make your own pectin at home from underripe apples or crabapples.  It's not at all complicated and will also be the topic of a future post.

Now for what pectin is and what it does so that you can decide whether you want to store some for future needs.  Pectin is a naturally occurring substance in the cell walls of fruits.  As a thickening agent, it allows jam to be prepared more quickly with less cooking, thus preserving more of the fresh flavor and color.

There are several options among commercially-produced pectins, all with their advantages and disadvantages.

Dry vs liquid pectin.  Most of the pectin sold in stores is the dry variety.  Dry pectin has a longer shelf-life than liquid pectin (Certo is a common brand).  Liquid and dry pectin cannot be used interchangeably in recipes.  The issue is how these pectins work; liquid pectin is added near the end of cooking, while dry pectin is added at the beginning.  It is not a food safety issue.

Among the dry pectins there are several options with significant differences in the process for using them and the amount of sugar used.

Classic, regular, high methoxyl, or high ester pectin.  Sure-Jell and Ball are common brand names of this type of pectin.  It requires more sugar than fruit for making jam.  Another brand is MCP (modified citrus pectin) which uses citrus pectin and citric acid.  It is more easily located in the western half of the US. 

Low sugar, no sugar, low methoxyl, or low ester pectin.  Ball and Sure-Jell offer this type in boxes just like the classic option, and the directions are similar.  Most dry pectins, whether regular or low/no-sugar, have about a two-year shelf-life. 

Pomona's is another brand, and while the price seems high, it is actually more cost-effective since each box makes several batches of jam.  It's more easily found in grocery stores on the East coast or ordered online.  Pomona's pectin uses calcium to help set jam, so less sugar is required.  It works well for pepper jellies and other jams that are difficult to set, like apricot.  Pomona's pectin has an indefinite shelf-life. 

Ball and Sure-Jell both use ingredients that may be GMO and are thus shunned by some in favor of more natural options like DIY apple pectin or simply making jam without added pectin.

Something to keep in mind, and which is rarely mentioned when the various pectin options are discussed, is that sugar itself is a preservative.  For the longest shelf-life--and the prettiest, brightest jam--using the full-sugar options is essential.  The low/no-sugar jams have a much shorter shelf-life, usually less than a year.  After a short time, they begin to look dull and unappetizing.  Jams made with Sure-Jell store well for years--the flavor, texture, and color remain beautiful.   The approximately 1:1 ratio of sugar to fruit is critical for this long-term preservation and is probably what you want to do if you've got a bountiful harvest of fruit.  If you're only making enough jam for a year or so a 1:2 ratio of sugar to fruit will work just fine. 

For further reading:
https://healthyeating.sfgate.com/liquid-pectin-vs-powdered-pectin-11187.html
https://whatscookingamerica.net/Q-A/pectin.htm
https://morningchores.com/pectin/

5.8.22

Soda and Saltine Crackers

Every once in a while when chatting with likeminded preparedness type people, someone mentions something about wanting to learn to make crackers.  They've either never tried, or have tried and failed, and then never tried again.
No, it's not time to breathe a sigh of relief because you finally have a food storage recipe for making crackers.  Yes, these are crackers, but they are not Krispy or Premium.  Sadly, they aren't even close.

And I really tried.  Honestly.

I tried the recipes with all-purpose flour and with soft white wheat, which is supposed to work better for making crackers and cookies.  No matter what recipe I tried, the texture just isn't there.  The dough is difficult to roll as thin as it needs to be for really crispy crackers.  A pasta machine would make this process a whole lot faster and easier and may be worth considering if you really want crackers.  However, don't be deceived.  These are not going to taste like store-bought.  They will not have the right texture.

The flavor of the soda crackers is just fine.  However, they go immediately soggy in soup.  They'll work to be eaten on the side. 

Soda Crackers
2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, softened
1/3 cup + 1 tablespoon sour milk (add 1/2 teaspoon vinegar or lemon juice to milk and let sit 5 minutes)

Combine dry ingredients in a medium mixing bowl.  Cut in butter and then add sour milk.  Knead the dough one or two minutes.  Divide dough into two pieces.  Roll each piece out thin on a cookie sheet, going to the very edges of the pan.  Cut into squares and prick with a fork.  Bake at 400 degrees about 9 minutes, or until the edges are a golden brown.


Saltine Crackers
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
2/3 cup milk
1 egg white, beaten


Combine dry ingredients in a medium mixing bowl.  Cut in butter and then add milk.  Knead the dough one or two minutes.  Divide dough into two pieces.  Roll each piece out thin on a cookie sheet, going to the very edges of the pan.  Cut into squares and prick with a fork.  Brush the tops with the egg white and sprinkle liberally with salt.  Bake at 350 degrees about 18 minutes, or until the edges are a golden brown.

Review:  OK, the family split 50-50 on these two different recipes.  With more butter and less milk, the soda crackers roll out easier.  The texture is a bit reminiscent of pie crust.  The women liked this one better.  The saltine crackers are harder.  The men liked them better.

So now you have these two options for something akin to saltines.  They honestly don't taste bad.  I finished up the batch I liked better and my son happily took the other batch up to his tiny house to snack on.  Are they going to be worth my time and effort post-collapse?  I don't think so.  Each batch took about two hours, start to finish, not including clean-up.  That's a lot of time when time may be quite precious and when other forms of bread will taste better and take less time.  But who knows?  Maybe I would want to make them for a grandchild.  But for my own adult children?  Sorry, guys, not happenin'.