We should have already put together our 72 hour kits back in February. This month the challenge is to get a large container (a new clean trash can will work) and fill it with enough supplies for our entire family in case of a 72 hour emergency.
- Obtain Storage Barrel for Family 72 Hour Survival Pack
- Inventory/Inspect/Update Existing 72 Hour Kits
- Try New Food Storage Recipe: Fresh Pumpkin Pie
Here is a quick list of what you may want to include in your 72 hour Family Survival Pack:
FOOD STORAGE RECIPE: FRESH PUMPKIN PIE
Ingredients:
1 1/3 cups fresh pumpkin cooked and cooled
1 1/3 cups sweetened condensed milk
1 egg
1¼ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cloves
1 cup hot water
Directions:
Cut pumpkin in half without stem. Scoop out seed and strings. Place cut side down on foil lined baking sheet. Cover with foil and bake in 350º oven until tender (1 ½ hours). Cool, scoop out flesh and mash until smooth. Drain if too watery. Beat together just until smooth; 1 1/3 cup pumpkin, 1 1/3 cup sweetened condensed milk, egg, cinnamon, nutmeg, ginger cloves and hot water. Pour into 9 inch pie shell. Bake at 375º for 55 to 65 minutes. (Center will still move slightly.) Cool and enjoy. (Mashed pumpkin will keep for 5 days in the refrigerator.)
4 ways to cook your pumpkin (from Cooking Light October 2010 issue)
- Basic Baked – Place halved pumpkin; cut sides down, in a 350º oven for 1 to 2 hours or until tender. Cool, and then scrape out the tender flesh with a spoon, discard rind.
- Boil – Halve and peel pumpkin, then cut the flesh into uniform cubes and boil until tender, 15 to 30 minutes, depending on size of cubes.
- Microwave – Place pumpkin pieces in a glass bowl; cover with microwave-safe plastic wrap. Cook on HIGH until tender, about 15 minutes. Move the pieces around twice during cooking. Cool, and then scrape out the tender flesh with a spoon, discard rind.
- Roast Whole – Hollow out the pumpkin. Roast in a preheated 350º oven for 1 to 2 hours or until tender. Scoop out the flesh.
Pumpkins can be stored a month or more in a cool dry place or in the refrigerator up to three months. Cooked pumpkin can be mashed and stored up to16 months in the freezer. There are dozens of pumpkin recipes including recipes for roasting pumpkin seeds, adding mashed pumpkin to pancakes, cakes, cookies, breads, smoothies and even recipes for cooking dinner in a pumpkin available on the internet. Inexpensive this time of year and full of vitamins and minerals, this is a good time to stock up on pumpkin and try out some pumpkin recipes.
