Aged Garlic

This formula comes from Allen Beygi, of Escondido, California, graciously contributed it as a way that he seasons garlic for a greater potency and less (if any) odor. This is offered with Allen’s permission. 

  • 5 lbs. fresh garlic
  • 1/2 gallon distilled white vinegar or organic apple cider vinegar
  • Waxed paper
  • 4-5 Tablespoons of salt
  • 1 gallon size glass jar
  1. Sterilize a 1-gallon glass jar.
  2. Cut off bottom root of each garlic bunch.
  3. Remove garlic husks (skin). Leave on the last skin areas. Vinegar will soften it.
  4. Add 5 Tbls. salt to vinegar
  5. Bring ½ gallon salted vinegar to a boil.
  6. Empty garlic into a glass jar.
  7. Slowly add vinegar to garlic in a glass jar so the jar will not crack.
  8. Wait ½ hour and put waxed paper on top of jar, and then put on the plastic lid tightly.
  9. Write a date on top of the jar.
  10. One week later, add more vinegar. (If you have left-over cold vinegar, use this.
  11. Store on a shelf for a minimum of 6 months. One to two years is much better. Perfect after three years! (It is not necessary to store this in a refrigerator.) Do not be concerned if your garlic turns blue or green. The garlic had not cured long enough before being sold. It will not affect the final products ability to do its job.

 During the bubonic plague of 1721 in the seaport of Marseilles, city officials decided to use four criminals condemned to death to bury thousands of infected bodies in the streets and, in the process, to die from exposure to them.

Day after day, the criminals carried out their work, remained in good health, and eventually, went free, because they knew something that Marseilles official’s didn’t- that crushed garlic, a folk medicine, supposedly protects against illness. Night and night, they protected themselves liberally. There were no double-blind studies to prove the value of their concoction. However, the criminals didn’t need them. They survived, and some of the officials who had condemned them didn’t.

            Now days, we have had many double-blind studies done using aged garlic, because it is the most effective type pf garlic. There are some wonderful books on garlic and I highly recommend you do your own research.

 Recipe via. Rebecca Lee

Here is the info on garlic and vinegar from that have to do with Traditional Chinese Medicine from Lily Simpson

Make Your Own Chinese Health Tonic with Garlic & Vinegar

July 2007 Articles

By Tom Fung, Dip AC, Dip TCM

Many people are now aware that vinegar and garlic are both good for health. I would like to introduce a very good recipe which combines those two ingredients. It is practical and time-saving. The theory is based on traditional Chinese medicine concepts. It can be used for health maintenance and medical use.

Recipe ingredients proportion: Vinegar 50%, garlic 50%.

In this recipe we are going to work with a one litre bottle of vinegar and 5 heads of garlic. However, the recipe can be cut by half or more for smaller portions, as long as the correct ratios are maintained.

Selection of materials and process:

Garlic – The best garlic is the one with a purple skin.

Vinegar – You may use organic unpasteurized apple cider vinegar from the health food store, or rice vinegar from an Oriental grocery store. The best Chinese vinegar is called Chinkiang Vinegar which got a gold medal in 1985 in France.

1. Peel off the garlic skin and crack the garlic.

2. In a large glass bowl, add the garlic to the vinegar, mix it up, and then pour the concoction into glass jars. Store the mixture in a dark place for at least two weeks. Then it is ready to use.

If you keep this juice in a cool place in a well sealed jar, usually it is good for 20 years or longer, especially if it contains the famous dark Chinese rice vinegar. You may take out the garlic after soaking it for one month and bring the tonic with you when travelling to primitive places with a lot of contagious disease.

“No Lovie, we don’t live on a farm.”

Although this isn’t really your typical story on faith, it is a true story that took a lot of faith and endurance that I wrote as a Children’s book. It shows that with a lot of persistence, dreams do come true!

“No Lovie, we don’t live on a farm.”

Once upon a time there was a beautiful city girl named April, who fell in love with a very handsome farm boy named Siegfried. April had always had ideas about what it was like to live in the country, and had already started making big plans about all of the animals that they could have once they were married. I do believe that Siggy had some big plans of his own- like leaving the country life, and moving to the big city where he could be liberated from the farm life and all of the required hard work.

Before they got married, they wrote many letters in which April let her true feelings be known. Soon she petitioned, “When we get married, can we have puppies?” In which Siggy would usually respond, “No puppies.” After many more letters back and forth, he finally responded in huge handwriting, “NO PUPPIES!”

When they were married for one year, April sweetly asked, “Can we have a kitten?” She was very surprised when Siggy sweetly responded, “No honey, we don’t live on a farm.” Sadly, April left it at that, and had a darling baby daughter named Morgan instead.

When they were married for 3 years and lived in a small town in Canada where there were more cows than people, April asked dearly again if they could have a puppy. Siggy responded in his usual way, “Sorry dear, no Puppies. We don’t live on a farm!”

When they were married for 5 years, April asked as sweet as honey if they could have a puppy. Siggy said, “No honey, we don’t live on a farm.” Instead, he busied himself making a pen out of wood for the new bunny hutch to house “Thumper and Daisy”. We’re getting closer thought April, so when they were married for 10 years, she happily asked if they could get a puppy. This time she was very surprised when he happily responded that he had always wanted a studly “Siberian Husky”. That was a very fine dog indeed, but it was larger than all three of their daughters and could easily eat them for breakfast, should he have a craving for blond haired little girlies! April had to make a corporate decision. She bought a “miniature American Eskimo” instead. Siggy was not very happy, but came to love the dog that their daughters affectionately named “Dolly”. (Not exactly the stud muffin of an animal that Siggy had dreamt of!)

When they were married for 15 years, April asked lovingly for chickens. She was not surprised when Siggy said, “Sorry Lovie, we don’t live on a farm.”

When they were married for 20 years, April sweetly asked for a milking goat. Once again, it was no revelation when the usual response came, “Sweetness, we don’t live on a farm”.

When they were married for 21 years, she asked kindly for honeybees. Can you guess his response? He kindly said in return, “Sorry Lovie, we don’t live on a farm”.

When they were married for 22 years and April adoringly asked for yet another animal. She knew what he would say, so she tiredly questioned, “Will you ever say yes to anything I ask?” “Sorry baby, we don’t live on a farm,” he said.

When they were married for 23 years, April asked her darling if it was time for chickens yet? He said, “We’ll talk about it in the morning.” When morning came, April excitingly asked, “now, about those darling chickies… please Lovie, with sugar on top!” “You don’t know how much work it is,” he said. “I know, but you can teach me and I would love to learn,” she said.

Siggy went off to work. April knew that she must make haste and act quickly. She loaded her 6 daughters into the car and headed to IFA and bought 6 of the cutest, fuzziest, adorable chickies that she had ever seen! “These are sure to win his heart,” she thought.

Each daughter chose a chick to be responsible for and gave them a special name. Jasmine named hers “Gertrude” and Savannah named hers “Mazy.” 3-year-old Paris, who always comes up with extra special names, named hers “Toots”. Brooklyn and Morgan got Silver Hamburg’s, so they gave theirs some good German names: “Gisela and Heidi.” (Sure to win their German fathers heart!) And finally, the Speckled Sussex had coloring that looked just like Bambi, so you guessed it, Liberty named her “Bambi”.

All day, everyone had a wonderful time playing and enjoying their new found friend. Then Daddy came home… Who do you think laid the biggest egg… the chickens, or Daddy? You are right, the very handsome farm boy who still lives in the country, who has yet another studly American Eskimo doggie named “Fuzz”, six adorable chicks, six darling and very happy daughters, and one beautiful city girl named April, who has a very big smile on her face. Once Siggy gets over the large egg he laid, they will all live happily ever after…  until next year.     The End 🙂


The year of 2008 was very magical! We got 11 chickens, a pregnant goat and a kitten! 2009 started with a buzz- 5 Bee hives and rabbits! Yes Lovie, we do live on a farm- and you milk the goats! 🙂 (Bless his heart!)

Bottled Butter

My husband and I canned 35 pints of butter 1 month before he was laid off from his job. I can’t tell you how glad I was that we did that. Several months into unemployment when we still couldn’t afford to buy butter, we gratefully opened jar after jar and really enjoyed the fruits of our labors.

  1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.
  2. Heat pint jars 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. A roasting pan works well for holding the pint jars while in the oven. Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.
  3.  While the jars are heating, melt butter slowly (med/high heat) until it comes to a slow boil. Thawing the butter and cutting each cube into smaller pieces will speed up the melting process. Using a large flat-bottomed wooden spoon, stir the bottom of the pot often to keep the butter from scorching. You will notice that foam starts to build up in your saucepan. Be careful not to boil over.
  4. Reduce heat and simmer for at least 5 minutes thus allowing the foam to subside.  A good simmer time will lessen the amount of shaking required (see #6 below).
  5. 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 headspace in the jar, which allows room for the shaking process.
  6. Carefully 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. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.

At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.

Canned butter should store for 3 years or longer on a cool, dark shelf. It does last a long time.  Canned butter does not “melt” again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.

A lovely glow seems to emanate from every jar. You will also be glowing with grateful satisfaction while placing this “sunshine in a jar” on your pantry shelves.

Canning Margarine or Butter in an Oven

  • Use sterile pint jars. Boil lids and rings. Use about 3.25 sticks of margarine or butter in each pint jar.
  • You absolutely cannot use margarine that’s been whipped. It must be margarine or butter that remains solid at room temperature.
  • You may melt your margarine or butter ahead of time, in which case fill pint jars approx. 3/4 full of melted product.
  • Fill your clean room temp. jars. Put lids & rings on snugly as you would when canning any product.

  • Set jars in a pan in the oven in case your jars ooze a bit, which is perfectly okay if they do.

Set this into a 225-degree oven for 25 minutes. You should look in and see the margarine moving as though bubbling. If there is no movement leave them about 10-15 minutes. This means the jars have built up enough internal pressure to seal your lids.



Delightfully surprising!

  • 1/2 cup butter or margarine
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup warm water
  • 2 cups flour
  • 1 teaspoon each: baking soda, allspice and cinnamon
  • 1 cup mashed pinto beans
  • 1 cup sweetened applesauce
  • 1 cup raisins
  • 1 cup nuts
  • 1 teaspoon vanilla


Cream butter, sugar and eggs.  Add water and dry ingredients.  Stir in beans, applesauce, raisins, nuts and vanilla.  Bake in 2 greased loaf pans at 350 degrees F. for 40-50 minutes.

Freezes very well.

Pinto Bean Fudge

This is something really special! You will really like it!

  • 2/3 cup canned milk
  • 1 2/3 cups sugar
  • 1-½ cups diced marshmallows
  • 1 ½ cups chocolate chips
  • ½ cup chopped nuts
  • 1 cup cooked, strained, mashed beans
  • 1 teaspoon vanilla

Combine sugar and milk in heavy kettle.  Boil 8 minutes, stirring constantly.  Add remaining ingredients and stir until marshmallows dissolve.  Pour in buttered pan.  Cool and cut into squares. 

Sweet protein!

Peruvian Beans

We used to be a potato family until I found this recipe. Now I double it and make it every week. First we’ll have it as soup, then as a taco or burritto, then as lasagna, then finally as refried beans. (if there are any left) It is VERY yummy! 🙂

  • 1 package beans
  • 1 Anaheim pepper
  • 1 Jalapeño pepper
  • 1 bunch of garlic
  • 1 red onion
  • Soup bones
  • Salt

Leave the peppers and garlic whole, dice the onion and place in slow cooker with beans, soup bones, salt, and water.  Cook all day.  If you need to add more water, make sure you boil the water before you add it so you do not get tough beans.  Before you serve them add fresh cut cilantro.

Recipe via. Kathy Coe

Classes for Domestic Tranquility

Dear Sisters,

I have decided that this is the best calling in the church. I have always wanted to know more about this stuff and now is my great opportunity! It also can be your great opportunity to learn some of these lost skills and learn to feed your family better at the same time while using your food storage.

Below, are a few classes that I will be teaching (for the next millennia by the looks of the list) to help prepare myself, and our ward family for the exciting events to come. Of course, I will need all of the help I can get. So, if you feel like you would like to share what you already know, or learn more about one of theses subjects, please e-mail me back and I will put you on that committee and when that class rolls around, you can help.

Sisters, please remember that none of this is meant to overwhelm any of us. But if we are prepared, we shall not fear. That is the idea here- DOMESTIC TRANQUILITY! Yippy, here we go on this great adventure!

In the Kitchen

  1. Break Making 101- grinding wheat, basic bread making, etc.
  2. Bread Making 102- pretzels, bagels, pita’s, tortillas, etc.
  3. Bread Making 103- Sweet Breads (orange rolls, cinnamon rolls, monkey bread, etc.)
  4. Breakfast Cereals/Granola Bars (inspired by the high price of cereal)
  5. Slow Cooker/Pressure Cooking (low energy, low water)
  6. Dutch Oven/ Solar Oven Cooking
  7. Pasta Making
  8. Yogurt/Cheese Making, Almond, Soy and other Milk products
  9. Amaranth, Quinoa, Wheat meat and Goetta
  10. Graham Crackers and Crackers
  11. Making “Mixes” with your food storage
  12. Show and Tell “I can’t live without this” and why
  13. Nuts, Seeds, Peanut/Almond and other nut butters
  14. Sewing clothing & other groovy stuff
  15. Soap and Lotion Making

In the Garden

  1. Cooking with Spices and herbs
  2. (Show & Tell) The things we can’t do without
  3. Juicing
  4. Vegetable Gardening and Harvesting Seeds
  5. Sprouting
  6. Home Canning
  7. Herbs, Oils and Home Remedies

Co-Ops- are you interested in participating in the following?

  1. Ward Garden Plot
  2. Ward Chicken Coop

Group Orders- stuff to purchase at a discount

  1. “Be Prepared” Cookbook
  2. Electric Wheat Grinders
  3. Hand Wheat Grinders
  4. Solar Ovens
  5. Dutch Ovens
  6. Water Purifiers

Pandemics- the stuff no one wants to talk about, but what we need to know about

  1. Earthquake
  2. Bird Flu
  3. Nuclear Disaster

E-mail me back to put you on the list of helpers for the classes that tickled your fancy. The schedule of classes will be coming out soon. Once a month, (Thursday morning at 10:00 am, at my house) there will be a cooking class, once a month there will be a group order of sorts. (Coming from Rebecca Lee’s “20 things I wouldn’t do without”.)

Thanks for your help,

April 🙂