"You cannot legislate the poor into freedom by legislating the wealthy out of freedom. What one person receives without working for, another person must work for without receiving. The government cannot give to anybody anything that the government does not first take from somebody else. When half of the people get the idea that they do not have to work because the other half is going to take care of them, and when the other half gets the idea that it does no good to work because somebody else is going to get what they work for, that my dear friend, is about the end of any nation.

You cannot multiply wealth by dividing it."
Dr. Adrian Rogers 1931-2005

Wednesday, April 13, 2011

In the Pantry

Stock photo Hunt's


It is possible to have food storage that is low cost, very versatile and not too unhealthy for you and your family. Tomato sauce is one such item. Tomato sauce in the USA is not a condiment, but a base that is made from water, tomato paste, salt(or you can buy it unsalted) spices and a citric acid(preservative). In England, Australia, and New Zealand tomato sauce is like American ketchup. The items are not the same.

In the USA, tomato sauce is a base. One can make anything from spaghetti sauce to salsa from it, as well as a ketchup, bbq sauce, tomato juice and a base for a ton of other things. Where I live, I can buy tomato sauce for about 5 cans for a dollar. The cans can be stored for approximately two years(check dates on can) as long as you store it in an area that the temperatures do not go too high nor too low.

Tomato sauce provides vitamins A and C have no fats and it is low in calories per serving. What you add to the tomato sauce makes the meal. Instead of buying pre-made sauces use tomato sauce and make your own and you can curb corn syrup and sugars added to your food as they are cheap...but not healthy.

I have not pushed much on the time to prepare or having some storage for times of crises, but it is well passed thinking of having some storage. Inflation is here. Economic woes have not gone away but have steadily increased for the past two years. Gas prices have skyrocketed and our government balances the budget by reducing 38 billion dollars. Do you realize that our government spends $70 billion dollars a week more than it has? We are in that creek, you know, the one without a paddle, and it is going to continue to get worse until something drastic is done.

For my pantry a goal of maintaining around 100 cans of tomato sauce is set, and currently I confess that I have more as the writing is on the wall. What have you done to prepare for tough economic times? Have you reduced expenses in any area? Have you learned how to make more meals from scratch? If so, have you discovered that it is healthier to prepare foods from scratch than store bought!

Double Nickel Farm Spaghetti Sauce
1 Tbsp each: minced onion, parsley flakes, cornstarch, salt
1 tsp sugar
1/4 tsp each: fresh minced garlic, basil, thyme, oregano, pepper

2 cans tomato sauce
1/4 cup water
1 lb ground beef cooked with 1/4 tsp cumin, onion powder, garlic salt and a pinch of cinnamon

*I have the seasonings for this sauce mixed in bulk and store in the spice cupboard in a mason jar.

5 comments:

Mrs.Rabe said...

We have been stocking our pantry for a while. We need more though. Thanks for this reminder of such a simple yet basic item.

Angela said...

Just thought I'd let you know that I've copied your spaghetti sauce recipe and am more than willing to try it. I'll swing back by at a later date and let you know how it goes.

Blessings!

WomanWhoRunsWithHorses said...

Excellent points, Jenn. I keep about 25 cans of condensed tomato soup as well. I use it for a base in a lot of things you would normally use tomato sauce ...like meatloaf and chili ...not spaghetti though. I use the soup instead because it seems to agree with Yeoldfurt better. Less acid, I guess.

Love your recipe for spaghetti sauce. I premix combinations of spices for things too. I might make up five or six quarts of homemade sauce though and process it so it would be ready to use in a pinch. With ten hour days away from home on weekdays, I need a quick dinner fix sometimes.

Dmarie said...

LOVE tomato paste! You nailed it: paste is so much easier to store and can be made into sauces easily. I only stock up what I can use in a few months tho'. I worry about the BPA in can linings leaching plastic into the food over time. If I were looking to major preparedness, I might opt for dried tomatoes instead. They'd keep long term, don't you think?

Humble wife said...

Mrs. Rabe- it is so good to hear that many have been prepping!! I am happy to read you have too!

Angela- I cant wait to hear your feedback. I catered the spices towards our likes so be sure to do so for you too!!

HB-yes I have tomato soup too, as it is great in meatloaf!!I am glad to learn it can be as versatile as the sauce!!

Dmarie- I need to add an update or new post, because I use the tomato sauce and it is used and restocked often. It is a staple because of its versatility but a used storage item because I like how I make it into anything and need no corn syrup etc. Yes for long term storage one should always consider the dried/dehydrated method as well as rotation of seeds each planting season so one can bottle their own harvest.