Thursday, April 14, 2011

Essential Sewing and Clothing Repair Supplies


This is a guest post by a friend of mine from a yahoo group to which we belong.  She's fluent in all things sewing and fabric.  This is a SPECTACULAR post about what basics one should have on hand to be self-reliant in providing clothing and mending for your family.  Thank you so much Anne!

Essential Sewing and Clothing Repair Supplies
By Anne Lawver

            When we hear the term ‘home storage,’ our minds automatically go to neatly arranged rows of edible commodities lovingly stored. However, being truly prepared and living providently should include the ability to not only feed, but also to meet our family’s basic human needs including clothing and shelter.
            For centuries, the great bulk of human clothing was produced within the home. If not in the home, then by skilled craftsman who lived and worked nearby. Garments were made to order and, until the invention of the sewing machine, sewn completely by hand. Today, most clothing is purchased from a retail outlet that acquires the clothing from any number of sources. If that supply source were cut short, or if your ability to purchase new clothing were curtailed, you would need to prolong the life of existing clothing by making appropriate repairs and/or create new clothing and household wares yourself. Additionally, a few basic sewing supplies and a dose of knowledge will allow you to make simple repairs, small alterations and even produce clothing, useful items and decorative touches for your home.
            Regardless of your desire, or lack of desire, to sew, everyone should stock and maintain an adequate sewing storage. If you take a few moments to hunt for sales, your sewing home storage can be purchased at less than half retail price. Your sewing storage should ideally include at least the following:

  1. A good pair of sewing scissors that are used ONLY for fabric. An 8 to 11 inch pair of shears is a good purchase. Mark them clearly FOR FABRIC ONLY and store with sewing supplies.
  2. A small pair of pointed sharp scissors sometimes referred to as embroidery scissors.
  3. Good quality sewing machine needles that come packaged in a hard plastic case. Needles packaged in paper or thin plastic are often bent during shipment and selling. Even minor bends & chips can cause problems with the stitches and your machine. Schmetz is a widely available and reliable brand of needles. Choose needles that are sizes 10, 12 and at least one package of denim needles. Even if you do not have a sewing machine, store one package of each. Sewing machine needles are very sharp and strong. They can be used to hang signs, framed art work, remove stubborn splinters and even pierce a nail that has blood building up under it (of course, the needle would need to be sterilized and you should understand how to perform such a procedure before attempting.
  4. Hand sewing needles. Again, it pays to buy quality needles in a variety of sizes. Be certain to purchase short and long needles as well as one leather needle.
  5. Closures such as buttons, snaps, zippers, hook & eyes, etc. If you are disposing of clothing with buttons, clip the buttons off and store. Learn how to properly sew on a button!
  6. Elastic in ¼”, ½” and 1” widths. Clear elastic is a good additional choice as it can be sewn through and is very strong.
  7. Safety pins in a variety of sizes.
  8. Straight pins
  9. Measuring tape
  10. 24” ruler or yardstick
  11. Iron on patch material. This is sold with the notions and is fabric with an adhesive on the back that is activated by an iron. You can mend clothing, re-enforce wear spots. Etc. with this type of patch.
  12. Heat activated adhesives. Stitch witchery’ and/or ‘steam-a-seam’ as well as ‘wonder under’. These heat- activated adhesives are sold on rolls or by the yard and allow you to hem clothing, make small repairs, make your patches or embellishments, etc.
  13. A variety of 22” zippers. You can always shorten a zipper, but it is impossible to make one longer.
  14. Ribbons designed for sewing, which can be used to strengthen seams, create drawstrings, add embellishments and tie back hair.
  15. Velcro (hook and loop tape). Do not purchase sticky back Velcro as it will be nearly impossible to sew through by hand or machine. The sticky substance does not stand up well to the pressure of the Velcro being pulled apart. If you need to attach the Velcro to a hard surface, gorilla glue or a similar substance works better than the adhesive supplied on the sticky back Velcro.
  16. Thread—again, don’t buy the cheapest you can find. Forget the thread in small packaged sewing kits. You want a thread that is tightly wound and never appears ‘fuzzy’ or frayed. If in doubt, run your fingernail over the thread on the spool and see if little ‘fuzzs’ appear. Stick with Gutterman, the newer Coats & Clark or Mettler, which are all readily available. At a minimum, store white, beige, light grey and black in all-purpose thread. Many hand quilters sew all of their patchwork using only those colors as they blend in easily. Also store several spools of white hand quilting thread, which should NOT be used in a sewing machine. Hand quilting thread is sturdier than regular thread and can even be used to suture wounds – again only if you know what you are doing!
  17. A rotary cutter can make cutting fabric faster. If you purchase a rotary cutter, you will need a sturdy ruler and a cutting mat. Consider purchasing a cut resistant glove (Fons & Porter sells a great one) to protect the hand that is holding the ruler. Rotary cutting blades are incredible sharp and can cause serious injury.
  18. A good quality seam ripper. Two of my favorite ones are either a curved blade seam ripper or one that has a metal handle with replaceable blades. If you cannot find either of those, or wish to purchase a less expensive one, Dritz makes a small seam ripper that usually has a blue handle. It is one of the best inexpensive seam rippers. A good seam ripper is very sharp, so use caution and store away from children.
  19. Sewing patterns to include: (Look for patterns without button-down fronts, complicated seaming or set – in sleeves. A raglan sleeve is the easiest sleeve to put in)
  • A general women’s wardrobe pattern to include at least a simple skirt, elastic waist pants, simple blouse and jacket
  • PJ, scrub or other pattern for men, children and women
  • Simple dress for women and children. Some nightgown patterns can be adapted to make simple dresses, especially for children. As you look at patterns, remember you are not looking for your favorite fabric, just the basic line of the pattern.
  • T-shirt for children and adults. Again, check the sleepwear section as many pj tops are simple t-shirts
  • Basic butcher-style apron. Wearing an apron when you cook and clean is the best way to preserve your clothing.
  • Baby layette pattern—multi-sized and including at least a day gown, t-shirt, pants, bib and diaper cover
  • Loose fitting jackets for children and adults.

  1. Fabric! Even if you never intend to sew, a small stash of basic fabrics is an essential ingredient in a prepared home. Consider purchasing on sale, at garage sales, through freecycle or donations the following:
    • Flannel. Look for tightly woven 100% cotton that is at least 43” wide. White is your best choice if you are simply going to store it. Flannel can be used for diapering, blankets, lining jackets for warmth, pillowcases and nightware. Flannel sheets purchased on the clearance rack can be a great source of extra wide flannel at a very reasonable price. Be certain to check after-Christmas clearances. I was able to find a set of king-sized flannel sheets for 95% off—the set cost me $2.
    • White cotton lawn, batiste, broadcloth, shirting and/or ‘bottom weight’. These fabrics can be used for nearly all clothing needs, including baptisms, blessings and burials. Again, cotton flat sheets, if new or nearly new, are another good source of wide cottons. I would not rely on worn sheets for new garments, as sheets wear very unevenly. You do not want to spend valuable time and resources creating a garment that may wear out in one spot and be perfectly fine in another.
    • Denim. Recycle old jeans as well as buying yardage when you can find a great deal. Denim comes in many weights and should be 100% cotton.
    • Wool sold by the yard as well as re-purposed wool sweaters and garments. Wool is naturally flame retardant, can shed water (depending on weave), breathes and if felted (which merely means shrinking it excessively) will not ravel. Felting old wool pieces and then sewing with the newly created fabric is quite ‘in’. Felted wool makes wonderful hats, slippers, baby booties, jackets, quilts and decorative items. There are multiple websites with excellent free tutorials on felting.
    • Polar fleece—though many new sewing enthusiasts gravitate to fleece for its comfort and ease of sewing, please note that it is HIGHLY flammable. Not only will it burst into flames, it will explode into blobs of molten synthetic. 

           21. A basic sewing ‘how to’ book. If you can find a copy of the book “Let’s Sew” by Nancy Zieman, it is a great basic guide to the beginnings of sewing. Originally written for 4-H children, it is a good reference source.  You may also find classes and willing tutors through the American Sewing Guild, which has groups throughout the country: www.asg.com
          
           Always watch for sales and coupons to acquire fabrics at discount prices. All fibers, but most significantly cotton, are rapidly increasing in price. There are several good online sources for fabric, including www.fabric.com (always check their clearance section, especially the ‘everything’s a $1.95 section) and www.voguefabricsstore.com (they carry many high end fabrics, but also have closeouts). Both of these sites will get designer bolt ends of better quality cottons and wools, then discount them sharply. One way to identify a fabric intended for use in the production of retail clothing, especially higher end retail lines such as Ralph Lauren, is the width of the cotton. Cottons sold in stores such as Wal-Mart and JoAnn’s are usually 45” wide. Many of the shirtings, silks and cotton/polyester blends at www.fabric.com & www.voguefabricsstore.com will be 54” to 60” wide, which is the ‘normal’ for commercial bolts.
            Other good sources for fabric include garage sales, thrift shops and freecycle. Be certain you learn a little bit about fabric quality and pricing before paying too much for fabric!
            Finally, acquire a few basic sewing skills. Sewing isn’t hard and is actually good for you! At least learn the basics of hand stitching, such as sewing on a button, a snap, hemming a skirt and sewing a running stitch. It takes only a few dollars and a bit of time to create simple and fun children’s clothing. One of the easiest dresses to make is to simply add a skirt to a little girl’s t-shirt.

Wednesday, February 23, 2011

The Ultimate Way to Season Cast Iron

I found this in the January 2011 issue of Cooks Illustrated magazine and thought I'd pass it on.

For years we've seasoned cast-iron in the test kitchen by placing it over medium heat and wiping out the pan with coats of vegetable oil until its surface turns dark and shiny.  

When a pan starts to look patchy, we simply repeat the process.  But when we heard about a new method that creates a slick surface so indestructible that touch-ups are almost never necessary, we were intrigued.  Developed by blogger Sheryl Canter, the approach calls for treating the pan with multiple coats of flaxseed oil between hour-long stints in the oven.

We carried out Canter's approach on new, unseasoned cast-iron skillets and compared them with pans treated with vegetable oil--and the results amazed us.  The flaxseed oil so effectively bonded to the skillets, forming a sheer, stick-resistant veneer, that even a run through our commercial dishwasher with a squirt of degreaser left them totally unscathed.  But the vegetable oil-treasted skillets showed rusty spots and patchiness when they emerged from the dishwasher, required reseasoning before use.

Why did the new treatment work so well?  Flaxseed oil is the food-grade equivalent of linseed oil, used by artists to give their paintings a hard, polished finish, and it boasts six time the amount of omega-3 fatty acids as vegetable oil.  Over prolonged exposure to high heat, these fatty acids combine to form a strong, solid matrix that polymerizes to the pan's surface.

Although length, seasoning with flaxseed oil is a mainly hands-off undertaking.  We highly recommend the treatment:

1.  Warm and unseasoned pan (either new or stripped of seasoning*) for 15 minutes in a 200-degree oven to open its pores.
2.  Remove the pan from the oven.  Place 1 TB flaxseed oil in the pan and, using tongs, rub the oil into the surface with paper towels.  With fresh paper towels, thoroughly wipe out the pan to remove excess oil.
3.  Place the oiled pan upside down in a cold oven, then set the oven to its maximum baking temperature.  Once the oven reaches is maximum temperature, heat the pan for one hour.  Turn off the oven; cool the pan in the oven for at least two hours.
4.  Repeat the process five more times, or until the pan develops a dark, semi-matte surface.

* To strips a cast-iron pan of seasoning, spray it with oven cleaner, wait 30 minutes, wash with soapy water, and thoroughly wipe with paper towels.

Wednesday, December 22, 2010

Sale Seasons


A friend sent me this list from an about.com article she read.   I have always taught during my coupon classes the importance of planning ahead.  This is a great list to do just that.  I always pick up my ketchup and other condiments in May/June because they're on sale and usually have coupons to match.  I buy at least a year's worth.  That way I don't have to worry about it for quite a while.
I encourage each of you to do the do the same.  Could be some really good deals on different types of food and next year's Christmas gifts in the next couple of weeks.  
Oh, and I've already seen Easter displays up at the stores.  WHAT!!!

January
Food: 
Chocolate (Christmas clearance) 
Soda 
Diet foods 
Frozen finger foods
Non-food: Linens 
Electronics 
Cameras 
Computers 
Small appliances 
Air conditioners 
Carpeting and flooring 
Furniture 
Winter clothes 
Toys (on clearance after the holidays) 
Bicycles 
Christmas gift wrap 
Christmas decorations 
Athletic shoes 
Exercise equipment 
Motorcycles 
Houses 
Boats 
Motorcycles 
Anything from thrift stores
February
Food: 
Chocolate (post Valentine’s Day) 
Steak (post Valentine’s Day) 
Seafood (post Valentine’s Day) 
Oatmeal
Non-food: 
Big screen TVs (before the Super Bowl) 
Cameras 
Motorcycles 
Boats 
Air conditioners 
Tools 
recliners
March
Food: 
Frozen foods
Non-food: 
Boats
April
Food: 
Candy (Easter clearance) 
Eggs 
Ham 
Cheese 
Mustard 
Ready-made dough 
Dinner rolls 
Frozen pies 
Cake mix 
Cake frosting 
Pie crusts
Non-Food: 
Electronics 
Vacuums 
Cookware 
Tires and other car care supplies
May
Food: 
Hotdogs 
Ground beef 
Hamburger and hot dog buns 
Condiments (ketchup, mustard, barbeque sauce, relish) 
Salad dressing 
Chips 
Ice cream 
Popsicles 
Frozen pies 
Soda 
Bottled water
Non-food: 
Party supplies (disposable plates, cups, napkins and utensils) 
Grill supplies (charcoal, lighter fluid) 
Vacuums 
Cookware
June
Food: 
Ice cream 
Popsicles 
Soda 
Bottled water 
Iced tea mix and bags
Non-food: 
Tools (around Father’s Day)
July
Food: 
Hot dogs 
Ground beef 
Hamburger and hot dog buns 
Condiments (ketchup, mustard, barbeque sauce, relish) 
Salad dressing 
Chips 
Ice cream 
Popsicles 
Soda 
Bottled water 
Iced tea mix and bags
Non-food: 
Grill supplies (charcoal, lighter fluid) 
Party supplies (disposable plates, cups, napkins and utensils) 
Furniture
August
Food: 
Cereal 
Breakfast bars 
Peanut butter 
Jelly 
Lunch meat 
American cheese 
Yogurt 
Chips 
Snack cakes 
Cookies 
Ice cream 
Soda 
Bottled water 
Iced tea mix and bags 
Drink boxes
Non-food: 
Pool supplies 
Outdoor toys 
Outdoor furniture 
Bathing suits 
Summer clothes 
Summer shoes
September
Food: 
Cereal 
Breakfast bars 
Peanut butter 
Jelly 
Lunch meat 
American cheese 
Yogurt 
Chips 
Snack cakes 
Cookies 
Hot dogs 
Ground beef 
Hamburger and hot dog buns 
Condiments (ketchup, mustard, barbeque sauce, relish) 
Salad dressing 
Canned fruits and vegetables 
Soups 
Broth 
Frozen pies 
Soda 
Drink boxes
Non-food: 
Grill supplies (charcoal, lighter fluid) 
Party supplies (disposable plates, cups, napkins and utensils) 
School supplies 
Large appliances (refrigerators, stoves, washers, dryers) 
Cars 
Lawn mowers 
Grills 
Trees, shrubs and bulbs
October
Food: 
Canned fruits and vegetables 
Dried fruits (raisins, apricots, cranberries) 
Soups 
Broth
Non-food: 
Large appliances 
Lawn mowers 
Grills 
Tires and other car care supplies 
Jeans 
Trees, shrubs and bulbs
November
Food: 
Turkey 
Butter 
Cheese 
Baking supplies (flour, sugar, yeast chocolate chips, baker’s chocolate, sweetened condensed milk, cooking oil) 
Pie crusts 
Ready-made dough 
Dinner rolls 
Frozen pies 
Cake mix 
Cake frosting 
Pie filling 
Spices 
Nuts 
Dried fruits (raisins, apricots, cranberries) 
Oatmeal 
Candy (Halloween clearance) 
Marshmallows 
Soup 
Broth
Non-food: 
Aluminum foil 
Plastic wrap 
Disposable baking pans 
Cookware 
Electronics 
Tools 
Carpeting and flooring 
Trees, shrubs and bulbs
December
Food: 
Ham 
Butter 
Cheese 
Baking supplies (flour, sugar, yeast chocolate chips, baker’s chocolate, sweetened condensed 
milk, cooking oil) 
Pie crusts 
Ready-made dough 
Dinner rolls 
Frozen pies 
Cake mix 
Cake frosting 
Pie filling 
Refrigerated cookie dough 
Spices 
Nuts 
Dried fruits (raisins, apricots, cranberries) 
Oatmeal 
Soda
Non-food: 
Disposable baking pans 
Aluminum foil 
Plastic wrap 
Electronics 
Computers 
Carpeting and flooring 
Tools 
Toys 
Winter clothes 
Cars 
Motorcycles

Thursday, December 16, 2010

Night Canning

A couple of weeks ago, I bought 140 lbs of ground beef and chicken tenders.  I had three pressure canners going at one point.  Two of them, my big ones, I used outside on my Camp Chef stove.  I have two Camp Chef stoves. One with two burners and the other has three burners.  I've also used my turkey fryer burner on which to can.  

Below you'll see a couple of pictures of my late night.  Actually I think it was only about 8 or 9 pm when these were taken.  You can see the jars of beef and chicken behind the steam from the first picture. It was quite chilly outside.  That did help the jars cool down quite fast.

This picture is of my Presto pressure canner.  Sad story:  The canner had 13 minutes left to process.  I asked my 11 year old son to go out and check on the pressure gauge for me.  He came back and said it was close to 15 lbs pressure.  I told him to turn it down a bit.  Well, he turned it down too much and the pressure went below 10lbs pressure, so we had to start the WHOLE THING over again.  Brought it back to 10lbs pressure and set the timer for 75 minutes.  UGH!!  

The rest of the sad story is that I ruined my canner.  With it being on the heat for nearly three straight hours caused it to bow out and I had to throw it away.  It was a great canner.  I highly recommend the Prestos.  I got that one specifically because it's made to go on glass top stoves, which I have.  So, I'll have to get another big Presto before the next big canning venture.


This picture is of my All-American canner cooling down after a batch.  The beef next to it are also cooling and because it's so cold outside, you can see the steam rising from them.

I do recommend having some sort of alternative way of cooking and canning.  If the power goes out, the meat I have in the freezer won't be lost because I'll be able to thaw it and put it in the jars and can it.  Plus, just being able to cook something hot and soothing in case of an emergency will be quite a blessing.  Make sure you have plenty of propane to run it.  

I canned 40 lbs of the chicken = 33 pints.
Canned 40lbs of ground beef = 43 pints (3 didn't seal)

I froze the other 20 lbs of chicken.  Cooked up 20 lbs of ground beef and put in freezer in 1 lbs freezer bags.  Made the other 20 lbs into meatloaves.  I think I got nine meatloaves.

Tuesday, December 14, 2010

List of Skills


Lately, I've been impressed to compile a list of skills that one would need to live a self-reliant life.  I certainly don't think I'll ever be able to learn all of these, but there are definitely many that I could focus on and broaden my horizon.  I challenge those of you reading the blog to pick one on the list that interests you and start learning about it.  Seek out books, look on the internet, make a new friend that can teach you and then, practice, practice, practice. 

These are not all of my ideas, but a compilation from many from the yahoogroups I belong to.  If you have others that you think should be added to the list, please let me know.

Preserving Food

Canning
Dehydrating
Root Cellaring
Fermenting
Meat Preparation
--cleaning preparing wild game/fish
Preservation w/out power
--smoking
--curing


Domestic Skills

Soap Making
Candle Making
Sewing
Knitting
Crocheting
Quilting
Laundering clothes/using a clothesline
Shoe/moccasin making
Grinding Grains
Bread making
Alternative ways to cook
Cooking
Baking

Gardening

Sprouting
Planting
Soil Preparation
Irrigation
Mulching
Pest/disease Control
Harvesting
Seed Saving
Three season garden
Prep for winter

Medical Care

Pandemic/biological response methods
Disease control
First Aid
CPR
Burn & would care
Home nursing
Alternative Medicine (essential oils, herbs)

Outdoor Skills

Building shelters
Fishing techniques
Trapping/snaring
Hunting
Shooting
Foraging for wild edibles
Fire making
Collecting (downing/cutting/splitting) firewood
Animal Husbandry
Knife Sharpening/use of a chain saw

Mechanical Skills

Basic home repairs
Basic carpentry
Mechanic
Metal worker, including blacksmith
Electrical
Plumbing


Misc. Skills

Alcohol for fuel making
Windmill/wind generator & solar power
Water collection/purification/safety
Various sanitation disposal method
Communications (ham radio & other methods)
Firefighting and other safety techniques
Alcohol for fuel making
Scrounger/gatherer
A love for learning
Seeking God’s guidance
Bartering
Ham Radio


Thursday, December 2, 2010

Gelatin for Health

I recommend reading this article of the health benefits of using gelatin. Also, I recommend reading the comments below the article.

http://zentofitness.com/gelatin/

The Hidden Power of Gelatin

Most of us have heard about Gelatin- its probably what comes to mind when you think of either baking or gummy bears. What not many people know about Gelatin is that is can actually be a very good addition to your diet, with a host of health benefits:

Improving Hair, Skin and Joint/tendon health

Soothes the Digestive tract

Contains many essential and non-essential amino acids including Arginine and Glycine

A natural Anti-Inflamatory

Stimulates the immune system

Regulates Hormones

So what is Gelatin? Gelatin is the an animal product found naturally in the hoofs, bones, skin etc basically the collagen of animals. I know this sounds disgusting but what we forget is that in the old days gelatin was a key part of our diet and was used in a load of recipes when baking and it even comes off the bones naturally in things like Bone Broths. Sadly we do not each many of these dishes anymore leaving gelatin sorely lacking from our diet.

One of the first and most substantial things Gelatin can do is improve your skins and hair health. Our skin is made of Collagen and this requires Vitamin C for our bodies to produce. Alternativly we have the option of eating more gelatin rich foods or gelatin which will help your skin become smoother, firmer and clearer over time. This benefit also transfers over to your hair which will start to look shinier and stronger within weeks of eating gelatin on a regular basis.

As mentioned earlier Gelatin contains Arginine and Glycine. This is important as it is one of the few protein sources to contain large amounts of these amino acids.

Arginine can have a metabolism boosting effect, more importantly though is the benefit of Glycine which has two main functions -- Firstly it helps build muscle and secondly it converts glucose to energy rather than fat. This is key as the more things in our diet that prevent lipolysis and promote fat oxidation the better. Glycine is especially good at soothing and rebuilding the digestive tract therefore I highly recommend it to anyone with things like ulcers or a leaky gut. It even helps absorb calcium in the gut and has been shown to have a calming effect soon after ingestion.

I decided to write this post as I have started integrating Gelatin into my diet recently and have noticed some great results. For one my joints have definitely gotten a lot more supple and my digestion feels a lot better, so the stuff has definitely done some healing. The dry skin I normally have on my elbows has also gone. On top of this it is and easy to integrate into the diet……

You only need around 1-2TBSP’s per day or a few times a week. This is pretty easy to mix into stuff as it has no flavour and just adds a slight gooey gelatinous texture to whatever you are eating, which definitely isnt a bad thing. Here are a few ideas:

Smoothies (this is really easy and goes unnoticed)

Oatmeal (Again due to the naturally gooey texture goes unnoticed)

Soups and Stews

Vegetable Curries (adds a nice protein boost)

Yoghurt

You can get creative though and try it with a host of things. It is a pretty safe to experiment with as it holds no flavour…….

Which type? Go for the powdered type which you can find pretty easily in the baking section of most food stores. If you go to an organic/health food shop you will be able to find some kind of Organic non-hydrolyzed version which is the best type to go for. I haven’t seen it myself but have heard there is also a vegetarian version you can get which is made from seaweed gelatin, rather than from animal source (obviously this would not hold the same benefits).

So if you see an opportunity to use gelatin then give it a try - in smoothies, soups or your morning oatmeal…..

The Many Uses of Gelatin

What!? A blog post on gelatin.? Yup. I was laying in bed this morning thinking about Thanksgiving dinner and the lovely and delightful Jell-o salad I made. It's my favorite thing at the table and I made it just for me. However, this year those dang kids of mine found out how simply marvelous it really is....and they ate it. They fought over it even and the salad that usually lasts for a couple of days for ME, was gone in a day. So unfair.

I thought about making some Jell-o for dinner tonight and I have an ample supply of Jell-o but my family inhales it making it a rather expensive luxury for those little buggers. I was thinking about the fact that I could take fruit juice and make my own Jell-o using unflavored gelatin and how would I do that. I do own unflavored gelatin but have never really used it.

Well, that's not exactly true.

I have a confession to make. I'm rather embarrassed but since it's been two decades ago, I think I can stand the shame. Once, in college, I was seriously jonesin' for some chocolate chip cookie dough. We had no eggs, but we had unflavored gelatin. WHAT? That doesn't even make sense. Moving on....I happened to read the box and found out that you can use unflavored gelatin as a replacement for eggs. Yes, I did. I made the dough without the egg and WITH the unflavored gelatin. I think the cooked cookies would've tasted better, but alas....I ate the dough anyway. Sick, huh? Those days are behind me now and I thought I'd expand on the wisdom of having some unflavored gelatin in your home storage.

• Unprepared gelatin has an indefinite shelf-life as long as it is wrapped airtight and stored in a cool, dry place.

• Keep gelatin dishes refrigerated until ready to serve to maintain their gelatinous state.

• Do not add fresh or frozen pineapple to gelatin or Jell-O. These fruits, along with raw figs, kiwifruit, guava, ginger root, and papaya contain an enzyme called bromelain which breaks down gelatin causing it to lose its thickening properties. The enzymes are deactivated by cooking, so canned pineapple and kiwi are fine to use.

• To avoid clumping, dry unflavored gelatin should be mixed with a little cold water first for 3 to 5 minutes to moisten and separate before adding hot water.

• Thicker stock and a more delicate flavor results from using veal bones rather than beef bones since the veal has more collagen which gels the stock.

• Store gelatin desserts in a covered container to avoid the formation of a thick rubbery skin on the surface.

• Too much sugar can inhibit gelatinization. The more sugar in the recipe, the softer the resultant gelatin will be.

• Firmness varies on the ratio of water to gelatin and temperature. You can successfully melt down (gently using a double-boiler) and re-chill gelatin several times before the mixture loses its thickening ability.

• Gelatin takes twice as long to dissolve when used with cream or milk.

• When using sugar with unflavored gelatin, mix the sugar and gelatin first before dissolving.

• To suspend fruits, meats, or vegetables in gelatin, chill until it is the consistency of cold egg whites. Then mix in the additions and chill until completely set.

• Be sure to drain all solids of their liquid before adding to gelatin to avoid watering down the gelatin.

• For 2 cups of gelatin mixture, allow 1 to 2 cups of solids, either minced, cubed, or cut into small pieces.

• To easily unmold gelatin, spray the mold with cooking oil before filling. If you want to avoid an oily film which might cloud the surface by using oil spray, simply rinse the mold with cold water prior to filling. Or dip the mold into warm (not hot) water to the depth of the gelatin for 5 to 10 seconds, loosen edges with a knife or spatula, and unmold. Return to the refrigerator for 20 minutes to refirm.

• Use 1 envelope (1 tablespoon or 1/4 ounce) unflavored gelatin to 2 cups of water for standard firmness. Decrease or increase water for your particular needs. One 3-ounce package of flavored, sweetened gelatin needs 2 cups of water. One tablespoon of unflavored powdered gelatin equals 4 sheets of leaf gelatin.

• Two hours of chilling should be enough for standard clear molds, while it may take up to 4 hours for those with additions. Layered gelatins will take longer, since each layer must be individually chilled and firmed before adding the next layer.

• If you are doubling a recipe originally calling for 2 cups of liquid, use only 3-3/4 cups of liquid in the doubled recipe.

• Other liquids can be used in place of water to prepare gelatin, including fruit juices, clarified vegetable or meat stock, wine, vegetable juices and seafood broths.

• Do not bring gelatin mixtures to a full boil or you risk losing its thickening properties.

Tips taken from: http://homecooking.about.com/od/specificfood/a/gelatintips.htm