Sealing Food With Food Sealer

I hope that everyone had a wonderful Christmas. I know I enjoyed the day despite my horrible chest cold. After cleaning up the house for the holidays I had some dry goods that needed to be sealed away in Mylar. A lot of sisters from my ward have been asking me how I do this. So Friday we set up our assembly line and started sealing away. We did dehydrated onions, dehydrated carrots, potato flakes, oats, and apple slices.

You will want to fill your Mylar bags.

Once the bag is full give it a firm tap on the table to settle the food in the bag. You don't want to over fill the bag or it won't seal properly. Add your oxygen absorber.

Line up the top of the bag and flatten the top out holding it tightly at the top. Make sure there are not wrinkles or folds in the Mylar.

Place the bag into the sealer and seal the bag. Making sure nothing is in the path of the sealer.

This isn't the best picture but, I wanted to show you a seal that is not a good seal. If you notice that there is a crease in the Mylar. You will have to go and reseal above or below this to ensure a good seal.

Then have someone cute label the bag. You don't want it to be a mystery down the road.

Then someone handsome needs to place them into boxes.

And last but not least. Someone that is NUTS!

Tuesday Tip Day

Grinding Grains

Whenever I have a recipe that I want to use I never know how much grain to grind. So here is a chart to help you know how much grain to grind. Each of these equal 1 cup of flour.

• 3/4 C. Wheat
• 1/2 C. Pearled Barley
• 1 1/3 C. Rolled Oats (Grind in Blender)
• 2/3 C. Buckwheat
• 2/3 C. Quinoa
• 1/2 C. Navy Bean
• 2/3 C. Lentles
• 1/2 C. Chickpeas/ Garbanzo Beans
• 5/8 C. Popcorn
• 2/3 C. Kamut
• 2/3 C. Millett

Red vs, White

Many of you have been asking me what is the difference between white and read wheat?

White wheat was introduced into the US in the early 90's. It has the same nutritional value as red wheat. White wheat tends to be lighter in color and in its texture. I love making pizza dough and french bread with my white wheat. It always comes out so lite and much more airier than when baked with red wheat. I always bake my bread with white wheat. White wheat is naturally sweeter than red wheat and this means we don't need as much sugar. I do prefer my cereals and bulgar to be made with the red wheat. It has a nice nutty flavor and isn't as sweet if I am adding it to soups and as a meat replacement or filler. If you havent had the chance to use white wheat I would go out and buy some and just experiement.