Sun Oven

Being prepared can reduce fear, anxiety and losses that come with disasters.
Government and religious leaders have advised us to prepare ourselves and our homes for a time of crisis. Whether it be a natural disaster, such as an earthquake or hurricane, or a manmade disaster, such as a terrorist attack or fire, prudent families are preparing for disasters that could strike unexpectedly.

How much fuel can you store?


In an effort to prepare for the unexpected, many families have set aside food but struggle with the issue of how to safely store enough fuel and rotate it to keep it fresh. Guides are available on how much food you need to keep on hand to provide for your family in the event of an emergency, but do you feel comfortable with the amount of fuel you have on hand and how to store it?

Using a SUN OVEN® on the days when the sun shines decreases the amount of fuel which must be stored.

SUN OVENS® can be used year round on sunny days. Even though it is called an oven, food can be baked, boiled or steamed in a SUN OVEN®--so other than fried foods, anything normally cooked on a stovetop or in an oven can be cooked in a SUN OVEN®.

A Preparedness Item That Pays for Itself

Buying what you need to be prepared can put a strain on a family’s budget. Many preparedness-minded families have found that their SUN OVEN® quickly pays for itself by reducing their utility bills and the cost of restaurant meals. Many people do not cook or bake on hot days for fear of heating up the house. A SUN OVEN® enables cooking on hot summer days by keeping the heat from cooking outside.

Improved Taste, No Hassle Cooking

Thousands of families have obtained a SUN OVEN® to have on hand in the event of an emergency and have been pleasantly surprised by the improved taste of sun-cooked foods and the lifestyle advantages of cooking with the sun.

There is no movement of air in a SUN OVEN®, allowing food to stay moist, tender and flavorful. Sun-baked roasts are tastier and more succulent, and sun-baked bread has unparalleled taste and texture. The aroma of food sunning itself in a SUN OVEN® is sure to please your senses.

Temperatures in a SUN OVEN® rise slowly and evenly, allowing complex carbohydrates time to break down into simple sugars, emanating subtle natural flavors. The even temperature of the SUN OVEN® prevents burning, so you do not need to stir your food while it is cooking.
The SUN OVEN® can be used for slow cooking, much like a crock-pot. Prepare your dinner early in morning, put it in the SUN OVEN®, point the oven south and leave. Come home to a tasty, slow-cooked dinner. If you run late, there is no need to worry; the SUN OVEN® will keep your food warm, moist and fresh for hours. Or, if you choose to refocus the oven to follow the sun every 25 to 30 minutes, cooking times and methods will be very similar to cooking with a conventional stove or oven. The choice is yours.

Does Much More Than Cook

In addition to cooking, a SUN OVEN® can also be used in a variety of other ways including:
· Boil or pasteurize water
· Make Sun tea
· Naturally dehydrate fruits, vegetables and meats
· Heat water for a sponge bath
· Kill infestations in grains or dried foods
· Sanitize dishes
· Dry firewood
· Sprout foods
· Decrystallize honey or jams

Everything Under The Sun

Wendy DeWitt has taught thousands of people about food storage and solar cooking. She has written an excellent booklet full of information on canning and food storage and recipes for cooking in a SUN OVEN®. Wendy has given her permission for us to share this booklet "Everything Under The Sun"

Click here to download a PDF version of the booklet.
Click here to watch a video from Wendy DeWitt's Food Storage Seminar.

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SUN OVEN Cooking Essentials Seminar

An increasing number of families have obtained a SUN OVEN to have on hand in the event of an emergency and have been pleasantly surprised by the improved taste of sun cooked foods and the lifestyle advantages of cooking with the sun. Paul Munsen, of SUN OVENS International, will teach on how to harness the power of the sun to bake, boil and steam foods. He will show how practical and easy it is to cook in a SUN OVEN and discuss the many economic, health and environmental benefits of cooking with the sun.

Learn how to never have to worry about burning dinner again. Discover how to use a SUN OVEN to naturally dehydrate fruits and vegetables, and enhance winter sprouting. Find out how to reduce your utility bills and the amount of fuel you need to store for emergency preparedness while helping families in deforested developing counties around the world.


Saturday August 14th at 10 am at the Plano Stake Center at 2700 Roundrock Trail.

For those of you who cannot make the Saturday Cooking Demo there will be one at 918 Carriage Way, Duncanville, TX on Friday August 13th at 7:00 pm. That is a residence and not a church building.




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Free cooking seminar

Who here has some food storage? Have you thought about how you are going to cook it if there is no electricity? You think, “Well, I’ll build a fire”, but the thought of building a fire in the middle of a Dallas summer would do me in. Standing outside with the heat index of 120 degrees while cooking over a fire just isn’t going to cut it. If you have not thought about how you are going to cook your food, this is what you are going to want to think about. It is called a solar oven. It is not going to work if you live in London or Portland, Oregon. But here in Texas where we have lots of sunshine, this works beautifully.

Come and see for yourself and taste how wonderful food cooked in a solar oven can be. The free seminar will be Saturday August 14th at 10 am at the Plano Stake Center at 2700 Roundrock Trail. The seminar is free of charge and we will be taught by Paul Munsen the founder of Global Sun Ovens.

Look forward to seeing you there. See the attached brochure. Please feel free to make copies and pass out to others or send it out via email to friends in your ward. We need to get the word out to all in North Texas!



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Recipe to try

The buckets of palm shortening should be arriving around the 16th or 17th of this month, and when they do, here is a recipe for you to try...


HONEY WHOLE WHEAT BREAD


Ingredients

1 1/8 cups water
3 cups whole wheat flour
1 1/2 teaspoons salt
1/3 cup honey
1 tablespoon dry milk powder
1 1/2 tablespoons palm shortening
1 1/2 teaspoons active dry yeast
Directions

Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, and then press Start.

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Last Call

This is the last call for anyone that wants to get Palm Shortening on this order. Please email us back even if you don't get your check to us for a few more days. We are having the order sent out.

sharon@dfwfoodstorage.com



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Palm Shortening order dates

We have extended the due dates for order submission for the palm shortening. We are submitting the first order on July 6th. Any checks that have been received by then will be submitted with this first order. If you don't make it in time, we will submit your order with our second shipment that is due by July 19th.


Palm Shortening is $30 per 1 gallon bucket.

Please make checks payable to DFW Food Storage and mail them to:

DFW Food Storage
14575 Daneway Dr.
Frisco, TX 75007

Please include your email address with your check and I will email you a confirmation once I receive your payment.

Please email me at sharon@dfwfoodstorage.com if you have any questions.

FAQs:

What is the consistency of palm shortening?

Palm shortening is solid at room temperature and liquid when heated. (just like butter)


What does palm shortening taste like?

Palm shortening has no smell or taste.


What is the self life for palm shortening?

The biggest selling feature of this oil is that it has an indefinite shelf life so you don't have to worry about rotating it or it going rancid.


How much oil should I have in my food storage?

Every adult is supposed to have 2-3 gallons of oil stored as part of their storage program.

BONUS!!!!

It should also be mentioned that another huge plus for palm shortening over other vegetable shortenings is that it is solid at room temperature WITHOUT being hydrogenated so it has no trans-fats. Palm oil is very good for you and is the most-used shortening throughout the world (outside of the US). This is a great deal!

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HONEY AND SUGAR

HONEY AND SUGAR

To substitute honey for sugar in recipes, reduce the liquid by 1/4 cup for each cup of honey used. In baked goods, also add 1/2 tsp. baking soda for each cup of honey used and bake approximately 25 degrees lower.

Honey that can crystallize stores better than honey that cannot since the high sugar concentration prevents fermentation and the growth of microorganisms. For honey to crystallize, the water content must be below 18%. Look for Grade A Pure honey.

If you buy honey in large containers such as five-gallon buckets, pour it into smaller containers to store. It will be easier to liquefy the honey after it crystallizes if it is in smaller containers. Glass jars are preferable to cans since the acid in the honey sometimes interacts with metal in the can and causes a black discoloration.

To liquefy honey, place the open container in a pan of warm water and heat (do not boil) until the honey is completely liquefied. Heating to high temperatures can cause undesirable flavor changes. Leaving any crystals in the honey will cause it to recrystallize faster. Allow to cool before replacing the lid.

HONEY

SUGAR



81% sugar (fructose and glucose)


99.5% sucrose (fructose bonded to glucose)




About 17-20% water


About 1% water



65 calories per tablespoon


45 calories per tablespoon



21 grams per tablespoon


12 grams per tablespoon



Nutritionally small amounts of protein, calcium, phosphorus, iron, potassium, thiamine, riboflavin, niacin, and vitamin C. Raw honey also contains amylase, the sugar digesting enzyme along with pollen which can help reduce allergies. So buy local honey.


Nutritionally insignificant amounts of iron and

potassium



Will darken and flavor will become stronger after time


May start browning but has no taste change



Will eventually crystallize

Remains free from lumps if stored dry

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Seychelle Pure Drinking Water Straw, Advanced

Check back with us DFW Food Storage will collecting orders for these little puppies soon!






The Seychelle Pure Water Straw with Advanced filter is a technological breakthrough in water filtration for people on the go - anywhere, anytime!

Compact, easy to use and truly versatile in its attractive carrying case, the Pure Water Straw is like a miniature bottled water plant.

It's ideal for traveling; in your purse, pocket, backpack, luggage, and car or for emergency preparedness. Every family should have several placed throughout the house; in backpacks, in car trunks or glove compartments!

The Pure Water Straw is a sure way of safeguarding the water you drink anywhere you go and best of all its 25-gallon capacity is equal to about 378 half liters of bottled water, providing great-tasting clean water at a fraction of the cost. Never leave home without it!

Key Features:


  • Up to 25-gallon filter life.
  • Now with BIOSAFE®, removes up to 99.99% of contaminants found in drinking water including Guardia, Cryptosporidium, and E-Coli Bacteria.
  • Proven effective against bacteria and virus to six logs reduction (99.9999%).
  • Waterproof carrying case.

  • Ideal for everyday use and disaster preparedness.
  • Ultra light and compact.
  • Non-toxic BPA free materials.
  • Tested by Independent laboratories using EPA /ANSI protocols and NSF Standards 42 and 53.
  • Costs less than bottled water.

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What Kind of Oil is Best to Store?


Question: What is the best kind of oil to store?
We have tried storing vegetable oils, but they have a storage life of only 6 to 12 months and we find it difficult to rotate it and end up throwing much of it away which is not very cost effective. What is your suggestion?


Answer: We recommend Palm Shortening as the best oil to store. It has an indefinite shelf life! Contains no trans fats! Unlike hydrogenated vegetable oils, (Crisco) this is a non hydrogenated heart healthy oil! It can be used in recipes that call for butter, shortening, oil, margarine, etc.


What is Palm Shortening?

Palm shortening is derived from palm oil. In its natural state, palm oil is a mixture of saturated and unsaturated fatty acids, with most of the unsaturated fat being monounsaturated fat. Palm shortening is palm oil that has some of its unsaturated fats removed, giving it a very firm texture, and high melting point. The melting point of our Organic Palm Shortening is 97 degrees F., making it very shelf stable. It is NOT hydrogenised, and contains NO trans fats! It is great for deep-fat frying and baking, and is not prone to rancidity. Since it has been separated from some of the unsaturated portion of the oil, it is colorless and odorless, and will not affect the taste of foods like Virgin Palm Oil does.

*UPDATE*
There was some concern about the way the palm shortening is harvested and I wanted to address to put your nerves at ease. We use Tropical Traditions Palm Shortening Oil.

Tropical Traditions Palm Shortening - Sourced from Eco-friendly Sustainable Farms

Tropical Traditions Palm Shortening comes from small scale family farms in South America. These farmers are certified by ProForest, which ensures that they meet strict social, environmental and technical criteria. With regard to environmental criteria, the assessments are carried out at the landscape and operational level at both the farms and processing facilities. These assessments cover environmental impact on the soil, water, air, biodiversity and local communities. The lands the farmers use are not lands that were deforested. The lands used to grow the palm fruit are lands previously used for agricultural purposes (cattle, rice, banana).


Palm Oil: The Number 1 Dietary Oil for the Rest of the World
Although scarcely used in the US any longer, palm oil is the most heavily consumed dietary oil in the world after soybean oil. If one were to exclude the US where most of the world’s soybean oil is consumed, palm oil would be the most popular dietary oil in the world. Palm oil traditionally has been used for baking, shortenings, margarines and deep fat frying, as it is shelf stable with a high melting point and does NOT require hydrogenation. Therefore, it contains no trans fatty acids. Saturated fats, such as tropical oils like palm and coconut, as well as butter, have traditionally been considered healthy fats and oils. In modern history, commercial interests have condemned saturated fats and replaced them in the American diet with polyunsaturated fats that are hydrogenised and contain trans fatty acids, which most people now consider harmful. These trans fatty acids were banned in some European countries as early as 2004 and food label laws in the US just forced manufacturers to list trans fats in their products last year. Some cities in the US are now banning trans fats in restaurants as well.

I am excited about having palm shortening as a viable alternative for our food storage program. As a chiropractor and clinical nutritionist I was concerned about the instability of storing vegetable oils as part of our storage program. This gives us a heart healthy stable product that can be stored long term without concern of rotation or it becoming rancid.



- Ken Taylor, D.C.



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Grains: The Truth About White Wheat

Definition
There are two types of white wheat - hard white and soft white. Soft White Wheat (SWW) is grown in the Pacific Northwest as well as California, Idaho and Montana. Hard White Wheat was added as a U.S. market class in 1990. White wheat contains the same healthy levels of whole grain fiber that red wheat does but does not have as strong a flavor and dark color. White wheat is actually golden in color, tastes sweeter and is lighter than its hard red wheat cousins.

The differences between the two are found mainly in the end products for which they are used.
Soft white has a lower protein level than hard white.

History
Hard White wheat is relatively new on the agricultural scene. In the late 1960s, researchers at
Kansas State University discovered that Kansas had a favorable growing environment for white wheat when compared with other countries around the world. Differences between white and red wheat were found to be negligible with the only exception that early white wheat releases were susceptible to pre-harvest sprouting. It took breeding programs several years to overcome sprouting problems.

Since 1985, KSU breeding programs have worked steadily to develop white wheat selections containing all the necessary traits with the required characteristics.

Agronomics
White wheat is planted like red wheat, grows like red wheat, yields like red wheat and has the same intrinsic quality factors as red wheat but the difference between red and white wheat is the color of the seed coat.

Hard-white-producing states include: Kansas,Colorado, Nebraska, Oklahoma, Texas, North Dakota, South Dakota, Washington, Idaho, Montana, Wyoming, Utah, Oregon, and California.

Because of dedicated efforts from public and private wheat breeders, new hard white wheat
varieties promise strong disease resistance and sprout tolerance with higher yield and improved agronomic packages. Many of these new varieties, which have excellent end-use functionalities, yield as good as or better than hard red wheat (HRW) varieties.

Availability
Whole-kernel white wheat, whole white wheat flour, bran, bulgur and other products are available. These products may be found in the supermarkets, bulk bin commodity stores, health food stores, elevators, mills and via mail-order or the internet. In the store, it may be found in the produce section, the dry foods section or the specialty food aisle.

There is a strong demand for white wheat from major bakers since the 2005 Dietary Guidelines and new MyPyramid Food Guidance System was released. The new guidelines call for half of all grain servings to be whole grains. Demand for more whole wheat varieties has now soared.

Uses of White Wheat
Hard White wheat can be used for the same products as hard red wheat. Bakers like it because
HWs are excellent for use in the bread-making industry. Because it has a naturally sweeter flavor, bakers can use less sweeteners. International customers prefer it for at least two reasons: 1) higher extraction of white wheat flour while maintaining its bright white color; 2) most white wheat gives better color stability in Asian wet noodles. Hard white wheat is a superior ingredient for all yeast breads, Artisan breads, Asian noodles, tortillas, pizza crusts, breadsticks, flatbreads, quick breads and more.

Soft white wheat
is used mainly for bakery products other than bread. Examples include pastries, cakes, and cookies. It is also used for cereals, flat breads and crackers. Both white wheat classes make quality 100% whole wheat products.

Demand
The goal is to produce what the domestic and export markets want. Users of white whole wheat flour include: large-scale bakers, artisan, “mom-and-pop” bakeries and home bakers.

Domestic bakeries are beginning to develop new white-wheat-based products to meet new MyPyramid guidelines. People who don’t eat whole wheat products (from traditional red wheat) usually accept whole white wheat. Higher percentages of whole grain in blended products and/or more frequent servings are often consumed.

The export demand is strong, but wheat farmers must produce more bushels, provide a consistent quality that meets end-user needs, and at an internationally competitive price.

Domestic and international millers receive greater yield of flour per bushel milled. (Hard white wheat yields 1 to 3 percent more flour than red wheat
and produces lighter colored products.) That means more of the wheat kernel can be milled to white flour, meeting the same color standard.

Nutritional value
White wheat and red wheat are nutritionally equivalent. Levels of protein and other nutrients in all wheats vary because of genetic varieties and growing conditions. The differences between red wheat and white wheat are no greater than those between various red wheats today.

Preparation

  • Rinse whole-wheat kernels before cooking, but do not wash before grinding or milling.
  • Presoaking wheat kernels overnight in the water it is to be cooked in will cut cooking time in half. Proportions should be 3 cups hot water to every 1 cup of kernels. Salt may be used if desired, ¼ to ½ teaspoon salt per each cup of wheat.
  • Cook kernels 20 minutes if presoaked; 45 minutes if not. One cup of wheat kernels yields 2 ½ cups cooked, plump kernels.
  • A slow cooker or crock-pot will work well to cook whole-wheat kernels. Just set on low and cook
  • overnight (about 8 hours), stirring once during the first hour of cooking. Use 2 cups of wheat per 4 cups of water.
  • Cook a large amount of wheat and freeze the kernels in small portions to save time and energy. After cooking, just drain the cooked kernels well and place ½- to 1-cup portions in freezer containers. Thaw kernels by running hot tap water over them in a colander.
Recipe
Whole Wheat Muffins
½ cup margarine or butter
½ cup granulated sugar
½ cup light brown sugar
1 teaspoon baking soda
1 egg
¼ teaspoon vanilla
1 cup milk, 2% or fat-free
2 cups white whole wheat flour
Preheat oven to 400°F. Have ingredients at room temperature. Line a muffin tin using paper baking cups or use cooking spray to coat the bottom of the muffin tin. With electric mixer, cream margarine, granulated sugar, brown sugar and baking soda together; scraping bowl with spatula.
In a small bowl, using a fork, beat together the egg and vanilla; add to creamed mixture. Beat until light and fluffy. Add the milk to the creamed mixture. Gradually add the whole wheat flour and lightly stir the ingredients together so dry ingredients are barely moistened. Over mixing will make the muffins tough and form tunnels.
Fill muffin tins 2/3 full and bake 15 to 17 minutes or until browned and done. Remove from
muffin tin and cool on wire rack.

Servings: 12 muffins
Calories/Serving: 231
Nutrition: One muffin provides approximately: 231
calories; 5 g protein; 34 g carbohydrates; 9 g fat (1
saturated); 19 mg cholesterol; 3 g fiber; 14 mcg folate;
1 mg iron; 120 mg sodium.

Source: Kansas Wheat and Farmers Direct Foods

To learn more about white wheat, please visit these
websites: www.kswheat.com; www.k-state.edu;
www.uswheat.org.
19201 E. Mainstreet, Suite 103
Parker, Colorado 80134
303/840-8787
303/840-6877 fax
Mail: wfc@wheatfoods.org
URL: www.wheatfoods.org
2010

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There's no time like the present to store food for the future.

DFW Food Storage
14575 Daneway Dr.
Frisco, TX 75035

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