You may want to look into artisan bread. Do a google search and put in artisan bread Zoe star tribune. This is a way of making artisan breads, french bread, bread bowls, pizza crust, pita bread, etc and it couldn't be easier. You literally put flour, water, salt and yeast in a bucket, stir it up and let it sit for 2 hours. Cut off a piece of the dough, shape it, let it sit for 40 minutes and bake. It's hot, home made bread with a crusty outside and soft yummy bread inside. You can even put the leftover dough in the fridge and make bread every day. Give it a try! Wendy

I said I would let you know when the dvd of my class was released and it appears that Covenant Communications and Seagull Books now have it. (I'm not sure when Deseret Books will have it.) But, as I've said before, all the information from the class can be found in the booklets, which are free if you email me at wdewitt22@gmail.com.

I've been experimenting with baking on a rocket stove and a dutch oven placed on the rocket stove works pretty well as an oven. I've baked cakes and breads and have a few suggestions: Don't place your bread pans/cake pans directly on the bottom of the dutch oven. Put a rack or some canning rings on the bottom and place your bread pan on those. Get a small oven thermometer to place inside the dutch oven and be sure to preheat for best results. Keep the heat/flame of the rocket stove as even as you can. You can lift the lid of your dutch oven occasionally to check the temperature and the heavy metal will hold the heat pretty well. If the dutch oven becomes too hot, the bottom of the bread will (of course) burn. But if it's not hot enough, the loaf will collapse. Our ancestors used wood burning stoves (fire) to bake and it really is an art. You'll need to practice quite a bit to get the hang of it. A solar oven is a much easier way to bake, but if you can't afford the $200 it may cost, or if you live in an area where there's not a lot of sunshine, this is an inexpensive substitute. Wendy

10 Year Plan has a new name: "Everything..." Made Simple

Thanks for all your input. I recognize "10 Year Plan" is kind of a gloomy title so I'm changing it to "Everything... Made Simple". (The new title is in reference to the "Everything Under the Sun" booklet.) I'm also numbering the pages and have corrected the info on spaghetti sauce (from 5+ yrs to 10) Consider this new plan as a supplement to the "Everything Under the Sun" booklet. It's a very simplified version of the old one and has a lot more detail but it will be easier to understand if you have both booklets. Wendy

I've been working on something I call the "10 Year Plan" which gives information on how to store a year's supply of food with almost no rotation for 10 years or more. The meals (about 2 cups of breakfast, 2 cups of dinner and 1/4 loaf of bread per person per day) cost about $1 per person per day and $1.50 with options such as meats. (I don't sell any foods or products...this is information only.) If you are interested in the plan, email me at wdewitt22@gmail.com and I'll be glad to email you the pdf file. (And I would really appreciate any input or suggestions you might have on the plan once you've seen it.) Thanks! Wendy

http://extension.usu.edu/foodstorage/htm/canned-goods/

This quote is from the Utah State University Extension Center.

"Commercially canned foods should retain their best quality until the expiration code date on the can. This date is usually 2-5 years from the manufacture date. High acid foods usually have a shorter shelf life than low acid foods. For emergency storage, commercially canned foods in metal or jars will remain safe to consume as long as the seal has not been broken."

The Canned Food Alliance also shares this view that canned foods are safe to eat as long as the can is not damaged in any way. They will lose nutritional value but are safe to eat. With this information, and the knowledge that most of the foods from the cannery will last 20 and 30 years, food storage and it's rotation have become much easier for everyone.

I've just finished the latest revision of the food booklet and it includes information on the shelf life of common foods and canned foods. I'll be glad to send you one if you email me at wdewitt22@gmail.com (There's no charge for the booklet) Thanks for all your kind comments. Wendy