A few years ago, we had a nasty ice storm that knocked out power for 9 days in my neighborhood. We spent 9 days with the wood stove being the ONLY source of heat. Along with melting icicles in 5 gallon buckets for water for us and the animals, the stove had to keep us warm and heat our food. I learned a bit about emergency food storage that winter. One is that food storage needs to be easy, in appropriate serving sizes and something you actually eat. Canned food is generally most appropriate as water is precious and extra water for re-hydrating may not be practical.
Since that storm, I have started cooking/heating on top of the wood stove as much as possible. I have been learning what is practical and what isn't, how things cook on my particular stove...pans to use, timing etc. Here's a recipe I have been "practicing"...just in case. It's really yummy and satisfying.
1 can of peaches (avoid HFCS)
1-2 TBS gelatin per person
1 -2 TBS sugar/cream of tartar mix
1 large pinch of sea salt
1-2 TBS coconut oil, butter and/or cream
dash of cinnamon, nutmeg, vanilla (optional)
I used to drain the liquid off, but now just leave it in for a nice peach soup. Brown sugar or sucanat is really tasty with peaches, but plain ol' cane sugar works too. The nice thing about gelatin is that it will dissolve at fairly low temperatures. If you use coconut oil or butter, put a glop on top. When it is melted, the gelatin will be too. This can be a light snack or a complete meal depending on the portions sizes and amount of gelatin used.
Gluten Free Wednesdays
PennyWise Platter Thursday