Preparedness

Making your own yogurt at home requires no fancy equipment and is quite simple. Starting with fresh, raw goat or cow milk gives you the very best quality and nutritional value, thanks to the live food enzymes and active beneficial bacteria (probiotics) preserved in the final raw yogurt. Consuming probiotics on a regular basis is one of the best things we can do for our health and immune system.

The benefits of making your own yogurt are many. It is extremely economical, it reuses glass containers instead of buying plastic over and over again from the store, and you have control over the final product. (And if you want to consume a raw milk yogurt, this is probably the only way). The end result is all-natural, super fresh, incredibly healthy, and delicious!

October through December, depending on your climate, is the time of year to plant garlic.  The cloves are tucked into their soil beds for the winter and are able to establish their root system early in their growth process. Their green shoots will appear in early spring, or earlier if you live somewhere with mild winters. Garlic bulbs are harvested in summer, when some of the leaves have turned brown, but 5 or 6 green leaves remain. Finding seed garlic from a source near you is to your advantage, as garlic acclimates to its surroundings, but experimenting with different varieties of garlic is fun and the only way you'll know what works in your particular situation! 

Garlic is highly adaptable and can be grown almost anywhere in North America, although ideal soil and climate do give the garlic grower an advantage.

While owner of AlpineAire Foods in the early 1990’s, I conducted significant research and study into the excellent and very effective technology of oxygen absorbers. Developed in Japan, oxygen absorbers insure a very low residual oxygen level in appropriate storage containers. Through this research and the development at AlpineAire foods, I brought the large scale use of oxygen absorbers into the emergency food and outdoor recreational foods industries.

At that time the goal to achieve for the canning of shelf-stable dried foods was a residual oxygen level of 2% or below.  This was the level required by military specifications for long term foods.  Oxidation and an atmosphere inhibiting microbial growth were significantly reduced at these low levels.  The military specified the #10 can for their long term storage of dried products.  By utilizing the appropriate size oxygen absorber, the residual oxygen levels could be reduced to 0.1% or less – a significant drop in oxygen levels.

The premier manufacturer of oxygen absorbers, and the one I use, is Mitsubishi Gas Chemical Company, Inc. which produces the “Ageless” brand oxygen absorber.  While there are numerous types of absorbers for varied packaging conditions, the appropriate “Ageless” absorber for use with dried foods is type Z.

It is important to note that oxygen absorber sachets were designed to be used by industrial manufacturers and packers of food products with the necessary expertise in working with the absorbers.  While simple to use, if not handled properly or sized correctly you have wasted your time and money and have not achieved the expected outcome.  I have seen and heard of numerous situations where individuals have inappropriately utilized oxygen absorbers and they will unfortunately not accomplish the results anticipated.  If you are going to use these devices, I recommend following the instructions in this article and talk to those who are educated in their proper use.