Monday, November 24, 2008

Layton Home Storage Center/Dry Pack

It is finally open!  This should help relieve the demand somewhat on the Ogden Home Storage Center.  If you are short on time, Starter Kits (containing a couple cans of wheat, rice, etc.) are available at the Distribution Center as well.  These are a little more expensive when purchased there (you have to pay for the shipping cost).  Purchasing the Kit on-line is probably a better deal if you can't get to the storage center.  Go to and then to Home Storage.

Layton Home Storage Center 333-3230

1. Hours:
Tuesday & Wednesday 4 PM to 8 PM; by appointment only.
Saturday 9 AM to 3 PM; by appointment only.
Friday 1 PM to 8 PM; walk-in only.  This will be first come first served.  No appointment.

2. Appointments: Please call 336-3230 to make an appointment.  Friday might be a great time to buy bulk products, cans, lids, boxes, oxygen packets and other items.

3. Stations:  One station with 5-6 people working assembly line for a 2 hour block.  This is only until we know how to operate it efficiently.  Then we will have two stations operating with 5-6 people per station doing a 1-2 hour block.

4. Clean Up: After each shift we need to clean up so there is no mixing of the products.

5.  Product: You may buy products to can at home.  No outside products are canned at our facility.

6. Manual can sealer/pouch sealer: Available by reservation, to use at your home free of charge, returned at the opening hour of the next day the home storage center is open.

7. Bulk Products: you may purchase bulk items from the home storage center.

8. Miscellaneous Info.: Information is available on how many #10 cans per each 25 lb. bag and storage life.  There is some physical work involved and possible lifting of 25 lb. bags or boxes.  

9.  Payment: Cash or check only!  Checks should be made out to: Layton Home Storage, with your ward and stake on your check.  NO CREDIT CARDS.

Wednesday, October 29, 2008

More Posts to Come

Now that canning is finally done, I am planning on getting back to this blog better so that there will be something informative each time you log on.  Thank you to all those who have become contributors and those who have been so good to encourage me.  Despite the ward split I am going to keep trying to keep it going.  No matter where you live please still log on and contribute. ~ Corinne 

More Soup

A good friend of mine, Linda Day, gave me this recipe years ago and my family loves it.
Leeks are a wonderful, yet underused, alternative to onions.  They are milder in aroma and flavor, easier to chop and dryer than onions (better for "onion" rings than onions).  They are easy to grow in this climate and keep well in the fridge.  This recipe is also a great low-fat alternative to chowder.  This recipe is also know as Cockaleeke Soup and is frequently made in Scotland. 

Creamy Potato Leek Soup
2-3 leeks, cleaned and sliced
1 whole garlic head, chopped (less if desired)
2 Tbs. olive oil
6 c. chicken broth
2 lb. potatoes, diced
1 c. milk or cream

In large pot, heat olive oil and add leeks and garlic.  Cook on med. about 5 min. or till opaque.  Add potatoes and broth.  Cook approx. 40 min. or till potatoes are tender.  Ladle half of potato-leek mixture into a blender and pureĆ© till smooth  (Can blend entire soup if desired). Return blended mixture to pot/heat and add milk or cream.  DO NOT BOIL.  Add salt and pepper to taste.  May serve with croutons or crackers.  For a low-fat clam chowder add 1 can of clams (with juice).


Since the weather is turning a little colder (sort of) it is nice to start making all those soup recipes again.  One of my favorites is Minestrone.  Most soups are great food storage recipes as well.  

Gran Marie's Minestrone
1 lb. ground beef, browned
1 qt. water (4 cups)
2 c. onion, chopped
2-3 carrots, sliced
2-3 stalks celery, chopped
2 cloves garlic, chopped
1 28-oz. can tomatoes, chopped (or 1 qt. tomatoes)
1 8-oz. can tomato sauce
2 c. beef broth (or 2 bouillon cubes with 2 c. water)
1 tsp. parsley flakes
1/2 tsp. basil
1 tsp. oregano
1 can garbanzo beans, drained
1 can kidney beans, drained
1 can green beans, undrained
 12 to 16 oz. pasta noodles (macaroni, penne, rigatoni, shells, etc.)

Brown beef and drain.  Add one qt. water.  Bubble 5 min. to deglaze pan.  Then add remaining ingredients except canned beans and pasta.  Simmer 2 hours for best flavor.  Add beans and pasta and simmer till pasta is tender.  Serves 10. 

Monday, October 20, 2008

Ogden Wet Cannery Items/Dates

Thank you to all who signed up and attended the Dry Pack recently.  We learned a lot about being there with a large group.  It seems that unless you are very experienced (which I wasn't with a large group) that with a group of six the appropriate amount each person should expect to can in 1 hour would be 24 cans.  I know this information would have been useful but now we know!  If one team of six also had similar items and worked quickly they could get more but 24 cans is a good start and if there is extra time...BONUS!  

Now with the Ogden Wet Cannery: 
02,03,04 December 2008
       4 lb. bag of Blueberries, frozen ($9.00 bag)
 4 lb. bag of Raspberries, frozen ($12.00 bag)
 4 lb. bag of Strawberries, frozen ($6.00 bag)
All three types of berries will be available all three days. You may mix and match up to a 6 bag limit!  Sign up now.  Phone #: 801-399-3723 Tues, Wed, or Thurs, from 9 am to 3 pm. 
Shift times: 
8 am - 9 am
9 am - 10 am
10 am - 11 am 
11 am - 12 pm
12 pm - 1 pm
1 pm - 2 pm
2 pm -  3 pm
3 pm - 4 pm
December 9th - TOMATO SOUP (14.4 oz can for 63¢ or $15.12/case of 24.  
December 10th - TOMATO SAUCE (14.4 oz can for 45¢ or $10.80/case of 24).
December 11th - DICED TOMATOES (14.4 oz can for 65¢ or $15.60/case of 24).  

There is a 3 case limit on cans.  
Shift times:
        8 am - 10 am
  9:30 am - 11:30 am
       11 am - 1 pm
12:30 pm - 2:30 pm
        2 pm - 4 pm
  3:30 pm - 5:30 pm

Thursday, October 2, 2008

Carrot Cake

This is my favorite quick-fix cake (from scratch too!).  I use my own bottled carrots instead of baby food carrots.  Bottling carrots is quick and easy.  Yes, you do have to use a pressure canner to do it, but there is minimal prep-wash, peal and chop carrots, fill bottle with carrots and then hot water (with or without salt) and they are ready!  If you are interested in a demonstration, call me.

Carrot Cake
4 eggs
2 c. sugar
1 c. cooking oil
2 c. flour
2 tsp. soda
2 tsp. cinnamon
3 small jars baby-food carrots (I use 1 qt. of bottled carrots, drained)

Mix eggs, sugar, oil, flour, soda, cinnamon, and carrots.  Pour into 2-9 x 13" pans, or 1 large jelly roll pan.  Bake at 350° F for 20 min. When cool, frost. *Approximately 3 large carrots (12 oz.) cooked and blended may be used in place of baby food as well.

Cream Cheese Frosting
4 T. margarine or butter
8 oz. Cream Cheese
1/2 t. vanilla
1 lb. powdered sugar
Few drops water, if needed

Combine margarine or butter, cream cheese and vanilla and blend well.  Add powdered sugar and blend till smooth.  Add drops of water if frosting is too stiff to spread easily.

Free Carrots!

I have a lot of extra carrots from my garden this year.  If you are interested in a little or a lot please call me!