How Much Does Your Container Hold
Posted By Rachel Murphy
1 gallon container = 7 lbs. wheat, rice or sugar
1 gallon container = 5 lbs. flour or powdered milk
1 gallon container = 4 lbs. dry macaroni
1 gallon container = 3 lbs. potato flakes, oatmeal or instant milk
5 gallon bucket = 35 lbs. wheat, beans, rice or sugar
...5 gallon bucket = 25 lbs. powdered milk or flour
5 gallon bucket = 20 lbs. dry macaroni
5 gallon bucket = 15 lbs. potato flakes, oatmeal, or instant milk
55 gallon drum = 400 lbs. wheat, beans, rice, or sugar
55 gallon drum = 275 lbs. powdered milk or flour
55 gallon drum = 225 lbs. dry macaroni
55 gallon drum = 160 lbs. potato flakes, oatmeal, or instant milk
Conversion Tables
GENERAL
1 cup Chopped Onions = 1/3 cup dry minced onions
1 cup Chopped Green Peppers = 1/3 cup dry chopped green peppers
1 cup Chopped Celery = 1/3 cup dry celery
1 Square Chocolate (1 oz.) = 3 tablespoons cocoa + 1/2 tablespoon shortening
...1 cup Whole Milk = 1/2 cup canned evaporated milk +1/2 cup water OR
1 cup Whole Milk = 1 cup re-constituted nonfat milk + 1 to 2 tablespoons butter
1 tablespoon Mustard = 1 teaspoon dry mustard
1 small Pressed Clove of Garlic = 1/8 teaspoon garlic powder
1 tablespoon Snipped Fresh Herbs = 1/8 teaspoon dried herbs
1 pound Fresh Mushrooms (cooked) = 6 ounces can drained mushrooms OR
1 pound Fresh Mushrooms (cooked) = 3 ounces dried mushrooms
1 medium Fresh Lemon = 2 to 3 tablespoons lemon juice
1 cup Honey = 1 1/4 cups sugar + 1/4 cup liquid
EGGS
1 Whole Egg = 2 tablespoons + 2 teaspoons whole egg powder + an equal amount of water OR
1 Whole Egg = 3 tablespoons + 1 teaspoon thawed frozen egg
1 Egg Yolk = 2 tablespoons dry egg yolk + 2 teaspoons water
1 Egg White = 2 teaspoons of dry egg white + 2 tablespoons water
BUTTER OR MARGARINE
Various amounts =
Shortening can be substituted in a lot of recipes that call for butter or margarine. Just substitute shortening in equal amounts OR
Butter flavored dry mixes (such as butter buds) can be stored, 1/2 ounce or 8 level teaspoons plus 4 ounces hot water will be 1/2 cup liquid form, can be used in mixes and recipes but doesn't work well to fry in.
GENERAL
1/2 cup Catsup = 1/2 cup tomato sauce + 2 tablespoons sugar + 1 tablespoon vinegar + 1/8 teaspoon ground cloves
1/2 cup Tartar Sauce = 6 tablespoons mayonnaise + 2 tablespoons pickle relish
1 cup Tomato Juice = 1/2 cup tomato sauce + 1/2 cup water
1 teaspoon Baking Powder = 1/4 teaspoon baking soda + 5/8 teaspoon cream of tartar OR
1 teaspoon Baking Powder = 1/4 teaspoon baking soda + 1/2 cup fully soured milk or buttermilk OR
1 teaspoon Baking Powder = 1/4 teaspoon baking soda + 1/2 tablespoon vinegar or lemon juice used with sweet milk to make 1/2 cup OR
1 teaspoon Baking Powder = 1/4 teaspoon baking soda + 1/4 to 1/2 cup molasses
1 tablespoon (scant) Active Dry Yeast = 1 package active dry yeast OR
1 tablespoon (scant) Active Dry Yeast = 1 compressed yeast cake
MEAT AND SEAFOOD
1 pound Fresh Shrimp = 1 can (5 ounces) shrimp cooked, shelled, de-veined
1 1/2 cup Diced Cooked Ham = 1 can (12 ounces) pork luncheon meat, diced
HERBS AND SPICES
1 teaspoon Italian Seasoning = 1/4 teaspoon each oregano, basil, thyme and rosemary + a dash of cayenne
1 teaspoon Pumpkin Pie Spice = 1/2 teaspoon cinnamon + 1/4 teaspoon ginger and 1/8 teaspoon each nutmeg and ground cloves
1/4 cup Cinnamon Sugar = 1/2 teaspoon cinnamon + 1/4 cup granulated sugar
1 teaspoon Allspice = 1/2 teaspoon cinnamon + 1/8 teaspoon ground cloves
1 teaspoon Oregano = 1 teaspoon marjoram
1 cup Corn Syrup = 1 cup sugar plus 1/4 cup liquid
1 pound Ground Meat = 3 cups ground gluten
(12 cups whole wheat flour will make 4 cups raw gluten.)
Using Powdered Milk
ORIGINAL SOURCE UNKNOWN
Foods made with powdered milk will have fewer calories and less cholesterol than those made from whole milk. Adding additional milk to the recipe will enhance the nutritive value of the recipe.
In any recipe calling for milk, simply add the dry milk to other dry ingredients. Sift to blend,
then add water for the milk calle...d for in the recipe.
Recipes call for many types of milk. All of the following can be made from powdered milk.
WHOLE MILK
1 cup water
1/3 cup powdered milk
EVAPORATED MILK
1 cup water
2/3 cup powdered milk
WHIPPED EVAPORATED MILK
1 cup evaporated milk
2 tablespoons lemon juice
Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired. Makes 3 cups.
CONDENSED MILK
1/2 cup hot water
1 cup sugar
1 cup powdered milk
Blend thoroughly in blender. Can be stored in refrigerator or frozen.
DRINKABLE POWDERED MILK
To improve the flavor of powdered milk, mix it half and half with whole or 2% milk. Another suggestion would be to try adding a little sugar or vanilla to enhance the flavor. Let it chill several hours before drinking.
BUTTERMILK OR SOUR MILK
1 cup water
1/3 cup powdered milk
1 tablespoon lemon juice or vinegar
(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 34)
Cooking Substitutions
cup sugar = 3/4 cup honey and reduce the liquid in the recipe by 1/4 cup or add 1/4 cup flour (in cake, substitute honey for only half of sugar)
1 cup honey = 1 1/4 cups sugar plus 1/4 cup liquid or 1 cup molasses
1 cup corn syrup = 1 cup sugar plus 1/4 cup liquid
...
1 tablespoon cornstarch = 2 tablespoons flour for thickening
1 teaspoon b...aking powder = 1/4 teaspoon baking soda plus 1/2 cup buttermilk or sour milk (to replace 1/2 cup liquid called for in recipe)
1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water or 1 cup reconstituted nonfat dry milk plus 2 1/2 teaspoons margarine or butter
1 cup sour milk or buttermilk = 1 tablespoon lemon juice or vinegar, plus sweet milk to make 1 cup, let stand 5 minutes
1 cup cream = 1/3 cup butter plus 2/3 cup milk
1 square (1 oz.) unsweetened chocolate = 4 tablespoons cocoa (unsweetened baking cocoa powder) plus 1 tablespoon butter or 3 tablespoons cocoa plus 1 tablespoon oil
1 cup canned tomatoes = 1 1/3 cups cut up fresh tomatoes simmer 10 minutes
1 cup uncooked rice = 3-4 cups cooked rice
1 cup whipping cream = 2 cups whipped whipping cream
3 cups dry cornflakes = 1 cup crushed flakes
3 medium bananas = 1 cup mashed bananas
1/4 cup dehydrated green peppers = 1 medium green pepper
8 tablespoons butter or margarine = 1 cube (1 square) or 1/2 cup
1/2 pound of butter or margarine = 2 cubes or 1 cup
1 package active dry yeast = 1 tablespoon yeast
To make regular mustard: Blend in a blender at high speed until mixture is one color and well mixed: 1/3 cup flour, 1/2 cup sugar, 1 tablespoon salt, 3/4 cup dry mustard, 1 1/2 cups white vinegar, 1 green onion, dash of sugar.
Baking powder: To make 1 teaspoon baking powder, substitute 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar. Mix just before you use it. This cannot be stored.
Shortening or butter: To substitute 1 cup of shortening or butter in a recipe, use 2/3 cup vegetable oil.
Eggs: To equal 1 whole egg, substitute 2 egg yolks plus 1 tablespoon water. Or use 2 tablespoons dehydrated eggs plus 2 1/2 tablespoons water.
Flavored gelatin: To make a 3 oz. package of gelatin, substitute 1 tablespoon plain gelatin, 1/3 cup sugar, and 2 cups of fruit juice.
Half and half: To make 1 cup of half and half, substitute 7/8 cup milk plus 1 tablespoon butter, or 1/2 cup coffee creamer and 1/2 cup milk.
Sugar, powdered: 1 lb. powdered sugar equals 3 3/4 cups unsifted powdered sugar. To make 1 cup powdered sugar, substitute 1 cup sugar and 1/2 teaspoon cornstarch. Blend in blender at high speed until powdered. To protect your blender motor, only do small amounts at a time.
White flour: Several different flours may be used in place of regular flour. Substitutes for 1 cup flour include: 3/4 cup whole wheat flour; 7/8 cup rice flour; 1 cup corn flour; 1 cup corn meal; 1 1/2 cups rolled oats, 3/4 cup buckwheat; 1/2 cup barley flour; or 3/4 cup rye flour.
Wheat tips: If possible, grind the wheat just before using it to retain full nutrition and value. The rich Vitamin E in the wheat germ are lost soon after grinding.
(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 129-130)
Egg Substitute
1 teaspoon unflavored gelatin
2 tablespoons plus 1 teaspoon boiling water
3 tablespoons cold water
Place cold water in mixing bowl. Sprinkle gelatin in water to soften. Beat. Add boiling water, beat until dissolved. Place in freezer to thicken. Beat thickened gelatin at high speed until frothy. Add to batter in place of egg. Makes equivalent of 1 egg.
(Source: West Jordan Oquirrh Stake "Basically Speaking" Cookbook)
Buttermilk Substitute
To make a substitute for buttermilk or sour milk, add 1 tablespoon vinegar to 1 cup reconstituted dry milk.
(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 27)
Sweetened Condensed Milk
3/4 cup dry milk
3/4 cup sugar
1/2 cup hot water
Combine milk and sugar in mixing bowl. Pour hot water into blender, add the milk and sugar mixture and blend until smooth. (A hand mixer may be used.) Use as substitute for canned sweetened condensed milk in recipes. Makes 14 ounces.
(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 27)
Evaporated Milk
1-1/2 cups warm water
1 cup dry milk
Mix ingredients thoroughly. Refrigerate, preferably overnight.
(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 26)
