Survival food is sustenance that can be made easily during a survival or emergency situation using mainly simple, long-term storage food items, cooked outdoors, using off-the-grid methods.
Catsup can enhance or cover up some flavors!
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by Leon Pantenburg
Making storage food taste good during an emergency situation can be challenging. We can all probably agree that beans, wheat, dried milk and rice are good long-term items to store. But variety is important.
All of us are accustomed to many different tastes in our diets. If suddenly, your diet is based on a few staples, it won’t take long before everything starts to taste the same. Diet monotony can discourage eating, and in some cases, could cause people to quit eating altogether.
That is why sauces that bring familiar tastes to the menu are not just a good idea; they could be critical!
Luckily, the late Jan LeBaron tackled this diet monotony issue when she published “Jan’s Fabulous Food Storage Recipes.” This publication has become a go-to book for me, because it is so easy to whip up common items with storage foods I already have. That allows me to save a trip to the store, while practicing using my storage foods
Among the most valuable recipes in this book, IMO, are the ones which explain how to make sauces, soup bases and gravies.
Here is a catsup recipe from “Jan’s Fabulous Food Storage Recipes.”
Catsup
1 c tomato powder
2-1/2 c water
1/2 c brown sugar
3 tsp salt
1/4 tsp cumin
1/2 tsp dry mustard
1/4 tsp cinnamon
1/8 tsp cloves
1/4 c cider vinegar
1/4 tsp garlic granules
pinch cayenne pepper
Combine and bring to a simmer, and allow all ingredients to combine. Simmer for five minutes and then cool and put into a jar with a tight-fitting lid. Refrigerate.
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