Someday we may have to face a world in which electricity is just an empty word or a distant memory. Without electricity the best thing you could do with your fridge will be to bury it and convert it into an underground cellar. But even so, once you’ve found a new use for your fridge, you will need to fill it with food items that last for a long time. Besides your jerky, dairy items and eggs, will be a good addition to your new cellar and it’s best to know about eggs and dairy preservation techniques.
If you are able to have fresh eggs and dairy items in your house day in and day out, because you have your own farm or because you have a friendly neighbor that provides you with these items in exchange for some of your supplies, you are one of the lucky ones. Even if that’s the case, one should not rely on that scenario and learning eggs and dairy preservation techniques should assure you a good supply of those foods.
Here are the eggs and dairy preservation techniques:
Dairy preservation techniques – Milk
Milk, as you probably know, has an extremely short life. In order to make it last longer, you need to employ proper preservation techniques. Depending on the quantity of milk you want to preserve you will need to sterilize a couple of glass jars. Once the jars have been sanitized, pour milk into the sterilized glass jars. Take a large pot and boil water in it. You need to add two tablespoons of vinegar in the boiling water to prevent the glass jars from cracking. Place jars, with closed lids in the boiling water for 30 minutes.
Turn off the heat and allow the water to cool. After some time, take the jars out of the container and allow it to cool before storing the jars in a dark, cool place. This is he most used one of the most used dairy preservation techniques ant you can conserve milk for almost a year.
Dairy preservation techniques – Butter
When it comes to dairy preservation techniques, preserving butter by canning is a common thing and I must say this method is rather simple since all you need to do is get your hands on some butter that is on sale. You will need pint jars that have to be heated in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter, slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. Use a pan or baking sheet to hold the pint jars while in the oven.
While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required as you will see below. Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.
Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4″ of head space in the jar, which allows room for the shaking process. Wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool.
Once a few lids “ping,” shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. You have to shake and repeat until the butter retains the same consistency throughout the jar. Once the butter has hardened in the jar, you can store it on a cool, dark shelf. The butter should last for 3 years or longer.
Dairy preservation techniques – Cheese
In order to preserve cheese you have to make sure the cheese you’ve purchased from the market is packed in an airtight plastic bag and has not exceeded its expiration date. Take a glass container and sterilized it. Once the container is sterilized, cover its base with a paper towel. Remove the cheese slab out of the bag, wipe it with a dry paper towel and polish the surface with fresh canola, olive or cooking oil.
Although oil will protect the cheese against food microorganism you have to check from time to time so that there aren’t patterns on the cheese. It shouldn’t occur if you’ve disinfected the containers, but if it happens all you need to do is, to use a paper tower to wipe it and polish the same area with oil. With this preservation method the cheese will survive for at least 8 months.
Eggs Preservation technique
Although not part of dairy preservation techniques, you can prevent eggs from going bad through oiling as long as the eggs are not washed with water. To properly oil your eggs, they must be at room temperature (50 to 70 degrees F) and they must be dry. Make sure your oil is free of bacteria and mold by heating it 180°F for about 20 minutes. Once the oil has cooled down pour the oil in a dish and put the eggs in the dish. Do not use bare hands, use plastic gloves, a pair of tongs or a slotted spoon to maneuver the eggs.
You can even use a cooking brush to make sure your eggs are properly oiled. Once you’re done oiling the eggs, set them aside on a rack such as the ones used in candy making and let them drain for about 30 minutes. Pack them away in clean, dry cartons or plastic containers. Store the container in a cool place as warm temperature may cause the eggs to crack. If you’ve noticed a cracked egg, remove it immediately from the container or it will contaminate all eggs.
Unfortunately, there aren’t any dairy preservation techniques for sour cream, cream and yoghurt for a long period of time without freezing. However, if you’ve preserved milk correctly, you should be able to make your own, once you’ve learned the proper dairy preservation techniques.
Stay Safe and Good Bless!
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