Testing Pressure Gauges - Locations in Nevada

Listed below are the current locations in Nevada that will test dial gauges for presser canners.

Henderson, NV Locations:

Lisa Casey
95/Sunset or 215/Stephanie
lisainnevada(at)gmail(dot)com
email to schedule an appointment

Janet Knight
Sunday's at Sansome Center

9480 S. Eastern

Las Vegas, NV 89123

Time: 8am -1pm

Northwest, NV Locations:

Faith A.
Summerlin at Del Webb and Lake Mead
olefaithfull(at)gmail(dot)com
email to schedule an appointment

Janet Knight

Saturday's at Tivoli (Rampart & Summerlin Parkway)
302 S. Rampart
Las Vegas, NV 89145
Time: 8 am -1 pm

East Clark County/Logandale, NV:

Mike Donahue
mouse(at)mvdsl(dot)com
East Clark County Extension Office
1897 N. Moapa Valley Blvd.
P.O. Box 126
Logandale, NV 89021-0126
(702) 397-2604
Fax: (702) 397-8301
email or call to schedule an appointment

Lincoln County/Caliente, NV:

Holly Gatzke, Extension Educator
gatzkeh(at)unce(dot)unr(dot)edu
360 Lincoln Street
P.O. Box 728
Caliente, NV 89008-0728
(775) 726-3109
Fax: (775) 726-3332
email or call to schedule an appointment

A dial gauge canner has a pressure dial on the top that allows you to read the pressure inside the canner during the canning process. Dial gauges operate from 0- to 25-pounds of pressure, with most recipes and canning instructions calling for a pressure of either 6- or 11-pounds of pressure. Dial gauges MUST be tested every year for accuracy. Your dial gauge will be tested against a Master Gauge which will determine if your gauge is accurate, if you can compensate for your gauge being off, or if your gauge needs to be replaced.

If the gauge-reading is off by one or more pounds, you are encouraged to purchase a new gauge. If it is off less than one pound, remind yourself of the difference and adjust the recipe’s ressure accordingly to allow for the difference. Incorrect readings will lead to unsafe foods that are under-processed or over-processed.

Replacement gauges and other parts (e.g. gaskets, safety plugs) for canners are often found at stores that sell food preservation equipment or from canner manufacturers. When ordering parts, be sure to provide your canner model number and describe the parts you need.

3 Month Supply - Video from Every Day Food Storage

Click here for her Pantry Checklist

3 Month Supply - Useful Tools from Food Storage Made Easy

Food Storage Made Easy has some great tools to use when planning your 3 months supply of food storage. Some of those found on the Helpful Tools page are...

• 3 Month Food Supply - Printable (including video tutorial)
• 3 Month Food Supply - Excel Form (including video tutorial)
• Food Storage Shelf Life Handout
• Small Space Storage Solutions Handout
• Common Substitutions & Measurements

We are not affiliated with FoodStorageMadeEasy.net, but just love their site and what they do!

3 Month Supply - Recipes

Here are the recipes that we sampled during Relief Society Activity (Self-Reliant Sisters) on May 3rd.

Tamale Pie
by Dinner? It's in the Bag!*

1 10 can ground beef
1 14 oz can diced tomatoes
1 16 oz can red kidney beans
1 12 oz can yellow corn
1 6 oz can medium olives
1 pkg corn muffin mix
2 TBSP dehydrated onions
1/2 cup water

Combine all ingredients (except muffin mix).  Place in a prepared 2 quart casserole dish.  Prepare corn muffin mix as per package instructions.  Spoon muffin mixture evenly over casserole.  Bake at 400 for about 15 minutes until topping is golden and filling is hot.

Baked Spaghetti
by Dinner? It's in the Bag!*

1 28 oz can chopped tomatoes
1 4 oz can sliced mushrooms
1 10.5 oz can cream of mushroom soup
1 2.25 oz can slice black olives
12 oz spaghetti
1 TBSP dried green pepper
1 TBSP dried onion
2 tsp dried oregano
2 cups grated cheddar cheese
1/4 cup grated Parmesan cheese

In a small bowl, hydrate vegetables in water for at least 20 minutes.  Cook and drain the spaghetti.  In a large bowl, combine the hydrated veggies, tomatoes, mushrooms & black olives.  In a 9x13 baking dish, layer half of the cooked pasta, then half the veggies mixture, sprinkle with 1 cup cheese.  Repeat layers.  Mix together the mushroom soup and 1/4 cup water.  Spread over the top of the layers.  Sprinkle with Parmesan cheese. Bake at 350 for 30 minutes.

Chicken Corn Chowder
by Dinner? It's in the Bag*

1 14 oz can chicken
1 14 oz can cream style corn
1 4 oz can diced green chilies
1 can evaporated milk
1 TBSP dried onion
2 tsp garlic powder
2 tsp chicken bullion
1 tsp cumin
2 cups shredded Monterey Jack cheese

In a large soup pot, combine all ingredients except the cheese.  Bring to a boil, and then cut back to a simmer.  Cook for 20 minutes.  Stir in cheese.  Ladle into warm bowls and garnish with chopped cilantro and chopped tomatoes if desired.

Zippy Bean Minestrone
by The Bean Cookbook (I believe it's out of print)

1 can mixed vegetables (drained)
1 jar 15 oz spaghetti sauce
1 cup water
1 can 10.5 oz beef broth (for thinner soup, double the broth)
1 can 16 oz pork and beans (undrained)
1 can 15 oz kidney beans (undrained)
1/2 cup pasta shells (uncooked)
1 tsp Italian seasoning
1/2 tsp garlic powder

In a large non-aluminum pot, combine all ingredients and bring to a boil.  Reduce heat and simmer, covered for 20 to 25 minutes.  Add water if needed.

This recipe may be made in the crockpot.  Set on low for 2 to 4 hours or set on high until it begins to simmer, then switch to low for an hour or more.

Peach Cobbler
by Tonya L.

2 cans of peaches with the juice
1 white or yellow cake mix
1 stick of butter (opt.)

Pour peaches and juice in a 9x13, sprinkle dry cake mix over the top bake at 375 for about 40 min. til golden brown on top.
optional: add pats of butter all over top before baking (about 3/4 of one stick of butter)

Bunny Poop


12 oz butterscotch chips
12 oz chocolate chips
1 cup peanut butter
6 cups mini marshmallows
1 cup roasted peanuts (about half of one of the little cans)

In a large stock pot, melt all the chips and peanut butter over low heat, stirring constantly. When smooth, take off heat and add marshmallows and peanuts. Stir until uniform. Pour into greased 9x13 pan and spread evenly with spatula. Chill until set. Cut and serve chilled or it will soften. Keep refrigerated.

BUNNY POOP

You may have thought this time of year
Meant jellybeans and eggs,
And unsuspecting, fluffy chaps
With furry, hopping legs.

But, here’s the proof
That Easter Bunny’s got a wicked streak.
Don’t reach under that lawn chair
‘til you stop and take a peek.

‘Cause though you may be looking
For those chocolate eggs and loot.
You might just find that morsel there
Is really Bunny Poop!

*Purchase Information for:

Dinner? It’s in the Bag! ($12.00)
By Christine J. VanWagenen
Printed by: Help U Mail
10291 South 1300 East
Sandy, Utah 84094
(801) 571-1441
*There are a few fresh ingredients in these recipes that must be converted to food storage items.

3 Month Supply - Menu Planning Helps (repost)

Dinner? It's in the Bag!

**This is a repost from March of 2009, but contains a lot of great information!**

Rachelle planned a months worth of meals using Pantry & Food Storage items. Here are some of her forms to share with you! Decide how many times a year you will serve each recipe. To avoid appetite fatigue, choose at least 2 weeks of different main dish options. Input your options on the options page. Then use your options page to complete your monthly menu page.

• Monthly Menu - Food Storage Rotation (Sample)
• Monthly Menu - Food Storage Rotation (Blank)
• Meal Options (Sample)
• Meal Options (Blank)

Meal Planning and Food Storage Recipe Books:

• Emergency Food In A Nutshell
  By Leslie D. Probert and Lisa L. Harkness
  Amazon.com
• Pantry Cooking by Laura Robins
  Amazon.com
• Dinner? It’s in the Bag! ($12.00)
  By Christine J. VanWagenen
  Printed by: Help U Mail
  10291 South 1300 East
  Sandy, Utah 84094
  (801) 571-1441
  *There are a few fresh ingredients in these recipes that must be converted to food storage items.
• Menus At A Glance (Downloadable book)
  By Shanna L. Christ
  1 - Dividers
  2 - Menus
  3 - Grocery List
  4 - Canning
  5 - Sprouting
  6 - Cooking Helps
  7 - Entrees
  8 - Supplemental Foods
• Bee Prepared ($10.00)
  By Christine J. VanWagenen
  Printed by: Help U Mail
  10291 South 1300 East
  Sandy, Utah 84094
  (801) 571-1441

Meal Planning and Food Storage Recipe Websites:

• The Prudent Homemaker - Brandy features recipes for each season of the year.
• Everyday Food Storage
  
• Food Storage Made Easy - Decide how many times a year you will serve each recipe. To avoid appetite fatigue, choose at least 2 weeks of different main dish options. Input your options on the options page. Then use your options page to complete your monthly menu page. You can use the forms included or reference forms found here. This website also features forms you can print out, or an excel spreadsheet that helps you inventory your ingredients and multiplies it and computes your shopping list for one to three months.

FHE Idea - Beginning Your Family Home Storage

photo from Peace of Preparedness

Start Your 3 Month's Supply!!

Beginning Your Family Home Storage

by Peace of Preparedness

Activities & Reading Programs for Summer 2011

Jenny S. from the Shadow Canyon Ward updated the "Fun Summer Activities" handout!!  Thank you I know many who are extremely grateful for your time and effort!

3 Month Supply - Stephanie's Plan

Photo courtesy Stephanie J. 

Stephanie shared with us on Tuesday night her 3 month supply plan.  She planed out recipes for 3 months that are shelf stable and wrote them down in an Excel spreadsheet (Master Recipe Inventory).  These are recipes that she picked based on what her family likes to eat.  Then she figured out how many cans/jars/bags of each item she would need.  Using the Food Storage on $5.00 a Week as a guideline, she made a plan to purchase all of her items for her 3 month supply in one year.  Each week she checks her "Food Storage Shopping Plan" and adds those items to her normal grocery shopping list.  Costing her only about $5.00 a week she is building up her pantry with her 3 months supply!

• Master Recipe Inventory (Excel Format)
• Master Recipe Inventory (PDF Format)
• Food Storage Shopping Plan (Word Format)
• Food Storage Shopping Plan (PDF Format)

Here is what Stephanie says about her 3 month supply

"Here is my shelf and all of my 3-month supply of meals (with just a few weeks left to go). My 3-month supply of other items like TP and things are spread throughout the house. This Shelf Reliance unit (bought at 40% off) fits perfectly in the tiny space I have in my kitchen. The industrial shelving was just too big. My dad spray painted a piece of wood black and we popped it on top to add another solid shelf. My odd shaped stuff is on the floor until I figure out what I want to do with it. I've just stacked everything I could into every available space."

Photo courtesy Stephanie J. 

Stephanie also made available "Mix and Food Storage Recipes" that you can print out and keep as a reference.

Thank you so much Stephanie for presenting this to us on Tuesday night!  

Powerless Cooking Class (Highland, Utah)

This is from an email I received from Food Storage Made Easy.  Don't worry, for those of us NOT in Utah, they will record the event and upload for viewing later.

"This summer we are going to be practicing cooking without power at least once a week. To kick start this project we are going to be holding a FREE LIVE EVENT: Powerless Cooking Tools

Powerless Cooking Class Will include:

• SUN OVEN Cooking Essentials Seminar - taught by Paul Munsen, President of Sun Ovens International
• Overview of different cooking fuel options including InstaFire
• Learn how to make a free outdoor stove out of a #10 can
• Volcano Grill demonstration
• Q and A sessions
• Special coupons/discounts for all attendees!

Class Details:

Date: Saturday, May 21, 2011
Time: 6:00-8:00 pm
Location: Hollow Crest Church Building: 6400 W. 11000 North -Highland, Utah (about 5 minutes East of I15 on the Alpine Hwy)
RSVP to info@foodstoragemadeeasy.net and let us know how many will be attending. We will email out a reminder."

3 Month Supply - 120 Shelf Stable Recipe Book

Food Storage Made Easy has compiled a list of 120 shelf stable recipes!

• 4 Recipes to a page version
• Full Page Version

We are not affiliated with FoodStorageMadeEasy.net, but just love their site and what they do!

Wendy Dewitt -- Food Storage Seminar "Food Saver"

Here is Wendy with her presentation of the Food Saver.  She does a much better job than I do :)

To watch the rest of her presentation click here.

Jamie from "Self-Reliance by Jamie" also uses the Foodsaver.