Over the years I have made lists of substitutions that I have used just when I needed them.
I believe this will help your food storage and you baking and cooking.
= 1 cup, cooked & mashed. Substitute 2 cups acorn squash with 2 cups butternut squash, buttercup squash, or pumpkin.
80 whole berries+ 2 tsp ground. Substitute 2 tsp ground allspice with 1 tsp ground cinnamon plus
I use 1 tsp ground cloves, a pinch of ground nutmeg.
1 POUND= 3 medium, = 3 cups sliced. Substitute 1
pounds pears, or 1 pound Asian pears (tarter flavor), 1 pounds quinces ,( best for cooking, more tart flavor.
1 pound - 12-20 spears= 3 1/2 cups chopped. Substitute 1 pound with: 1 pound broccoli, 1 pound
canned hearts of palm.
Asparagus varieties: Substitute
1 pound green asparagus with: 1 pound white asparagus, 1 pound (500 g) purple asparagus (sweeter) juicer, and more tender.
BAKING POWDER: Substitutute 1 tsp double acting baking
baking powder with: 1/4 tsp baking soda plus 1/4 tsp cornstarch plus 1/2 sp cream of tarter. 1 1/4 single-action baking
baking powder . To vary the flavor: Substitute 1 tsp double-acting baking powder with: 1/4 tsp baking soda plus 1/2 cups buttermilk
or soured milk( reduce liquid in the recipe by /2 cup.
BAKING SODA: 1 TSP = 1 gram. Substitute 1 tsp baking
soda with 1 tsp pottassium bicarbonate.
BARBECUE SAUCE: Substitute 1 Cup barbecue sauce with :
1 cup ketchup plus 1/2 to tsp liquid smoke seasoning.
ONE CUP HOME MADE BARBECUE SAUCE: Combine 2 C.
ketchup, 3 tablespoons dark brown sugar, 3 tablespoons cider vinegar, 2 tablespoons yellow mustard, 2 tablespoons worcestershire
sauce, 2 teaspoons paprika, 1 1/2 teaspoons salt, 1 teaspoon garlic powder, 1/ teaspoon onion powder, and 1/2 teaspoon ground
black pepper in a saucepan. Bring to a boil over high heat. Reduce heat to medium-low & simmer until thickened about
20 minutes. Makes 3 cups.