The Best Chicken Pot Pie Recipe – Freezable Chicken pot pie is a favorite of mine and has been forever! This is a cheap recipe to make and even cheaper if you make a big batch and freeze the leftovers!. I personally like it with some cubed potatoes added inside but it’s very good without them! I made them in batches of 8. They freeze so well, I have a stockpile in my freezer. They stack beautifully in the freezer and hardly take up any room. Once the pot pies have been filled and covered with the pastry dough, cover with foil
20 Long Lasting Foods That Should Not Miss From Your SHTF Pantry I recently realized I never really thought about how to stay alive during a long term survival scenario such as an EMP that could wipe out the entire electric grid for many, many years or an economic collapse like in Venezuela. It’s only …
The post 20 Long Lasting Foods That Should Not Miss From Your SHTF Pantry appeared first on SHTF & Prepping Central.
Cooking Alternatives Off Grid! Host: Denob “The Prepared Canadian” Over the last couple of years, I have had the chance to try a lot of different off grid cooking options. From home made solar ovens to open fire methods and everything in between, I found out a lot about what works and what doesn’t. Actually, … Continue reading Cooking Alternatives Off Grid!
7 Steps for Growing Your Best Crop of Onions Onions are on of the crops every self sufficient Gardener should be growing each year. Even if you only have a small garden it is possible to grow and store enough onions each year so that you never have to buy another onion again. Onions are …
Survival cooking is cooking food without modern conveniences such as electricity or natural gas. It’s primitive, it’s back to the basics, and it’s foolproof once mastered.
I love to cook.
Call me a freak, but preparing my own food, to my tastes, in my kitchen, with my ingredients is a favorite exercise of mine.
It’s good for the soul and it usually ends up tasting pretty freaking awesome.
My kitchen is a sacred space where I wield sharp blades, tend to hot surfaces, mix and match with my vast array of spices.
Sadly, my stocked pantry, spice rack, refrigerator, and freezer won’t always be at my disposal.
Likely a future event will shut down electricity, put my home in danger, and compromise my kitchen. Whether it’s a natural disaster, an extended emergency or the apocalypse, I won’t be able to cook like I normally do.
And while that’s tragic, we don’t have to call it an end to a good meal. Even without your fancy gas powered stove, electric oven, propane grill, food dehydrator, or microwave you can still cook up a damn tasty meal.
In fact, survival cooking is a skill that can turn a dire situation into an enjoyable mealtime. That’s why survival cooking is so important.
When everyone else is eating expired canned goods, your family will be enjoying fresh hot meals.
14 Survival Cooking Methods
One of the best parts of survival cooking is that it doesn’t require a high degree of accuracy. It’s a sloppy science, one you can afford to learn through trial and error.
In fact, in an emergency, you won’t even have the option of gourmet. Chances are you’ll be working with few ingredients and you’ll be hungry enough not to notice.
This is far from rocket science – more like basic chemistry – hunter-gatherers perfected these tricks long ago, and if they were capable of doing it, you should be too…
You’re smarter than a caveman, right?
So we’ll start off with the most primitive survival cooking options. Then we’ll focus on a few new survival cooking devices to help with your emergency food plans.
1 – Makeshift Grill
Let’s start with the easy and the obvious first. If you can start a fire, you’re already halfway there.
A glowing pile of coals is easier to control than open flames for cooking. So let your fire burn down to orange flameless coals before turning your fire into a grill pit.
Once you get your bed of coals glowing, find a grate you can use as a grill. A section of chicken wire or even chain-link fence will work in a pinch.
Place your grate over the coals and let it get hot (to disinfect it) before placing your food onto the grill. Now cook your meal to your satisfaction.
2 – Makeshift Griddle
The makeshift griddle is similar to the makeshift grill. However, instead of using a grate, you use a flat surface that conducts heat.
Thin, flat rocks work fairly well and are often easy to find. Sheets of metal, ceramic tile, and other similar surfaces will work too.
Place your flat heat conductive sheet into an open fire and let it warm up for a while. Then place your food on the griddle and start fryin’.
3 – On a Spik
This is an age-old method, popularly used for whole pigs. But the concept works for any animal you can kill, skin and clean.
Use a metal pole or sturdy wet branch to shank through the meat from end to end. Note: if you use a dry branch it will burn and your meal will drop directly into the fire.
Prop both ends of the skewer up on a forked support so that the food’s suspended over the flames. Now rotate the spit to evenly cook your feast.
4 – Earth Ovens
Believe it or not, you can bury your food in the dirt, and it cooks. It’s true.
Dig a pit and start an open fire in the bottom of it. Get it really going so you can cultivate a nice bed of coals. You’ll want to start the fire a good 2 hours before you start cooking and let it burn to a low smolder.
Depending on the size of your food, your fire pit may vary in width and depth. For example, if you’re planning on cooking a whole pig underground, you are going to need a 6 x 6 x 6-foot hole and a big fire.
Once you’re ready, cover the fire with large stones. Then throw a layer of grass or other vegetation down for moisture, and add your food. Finally, toss on an extra layer of vegetation on top and fill the hole up with dirt, burying your food.
Allow up to a half or full day for cooking (depending on size and heat).
Earth ovens are an ancient form of cooking. It’s been used for hundreds of thousands of years around the world by different cultures. Way before the advent of electricity or natural gas.
5 – Stone Oven
This is a quick and easy way to make an oven with heat control.
With stones, build a small chamber big enough to fit your meal. Give it three walls and a top, leaving one side open for easy load and unloading.
Next, stack wood around the stone box and start your fire. The fire’s heat will warm the stones and the inside of the chamber will get hot. Hot enough to cook whatever you stick in there.
Control the stone oven’s temperature by adding or removing logs to your fire.
6 – Dehydrating Food
Food drying can be accomplished in several different ways.
The easiest is sun-dehydration (or sun-drying). This is where you lay out your food and let the sun suck out the moisture. Low moisture helps preserve the food, helping it last much longer.
You can also dry food or dehydrate fruit by letting it slowly bake over a heat source (like a campfire) until crisp.
7 – Barrel Stove
If you can get your hands on a steel barrel and have the means to cut it up, make a barrel stove. They’re a fantastic way of controlling heat for cooking.
First, stand the barrel up on one end, and cut away a rectangular section at the bottom. This is where you’ll load your wood. Now, punch about a dozen nail-sized holes in a group about halfway up on the backside for an air vent to allow a draft.
Finally, cut a small section out of the top of the barrel where smoke and air can escape. You might even attach a chimney-like apparatus if you have the necessary materials.
You can also buy a barrel stove kit to make this process even easier.
8 – Coffee Can Stove
This is a trick I’m pulling straight out of the Cub Scout’s Handbook.
Get your hands on a tin coffee can. Remove the plastic top and wrap. With a knife, punch three or four evenly spaced holes along the base of the tin coffee can.
Flip it over so the opening is on the ground and the bottom is on top. With a gel candle or firewood, heat the can from the inside and use the flat top surface for cooking.
If you want to control the flame or feed the fire easier, cut a small square hole on the side of the can and add a second smaller can to feed sticks.
Types of Emergency Cooking Stoves
Emergency stoves come in all shapes, sizes, and price ranges. So it’s a sure thing that you’ll be able to find one that is right for you.
Most of the following options can be added to your bug out bag, to your car’s survival kit, or put in your survival backpack. So if you ever have to get the hell out of Dodge, fast, you’ll always be prepared with a camp stove on hand.
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Here’s a list of emergency camp stoves to choose from.
The Biolite Stove is SICK! Not only does it turn sticks into heat, but it harnesses energy to charge electronic devices.
You get three products in one with this nifty little future survival stove. A heater, a stove, and a charger.
Simplicity. That’s what this emergency pocket stove is all about.
The small metal box opens up into a standing platform and holds the fuel cells. Pull one of the fuel cells out, light it, and place it underneath the platform. You now have a crude emergency camping stove.
And it’s highly portable. Seriously, this thing fits in your back pocket!
The Jet Boil is the stove I use on all my backpacking trips because it’s so light, packs down well, and it boils water fast.
It only holds a single liter but is absolutely perfect for all my wilderness adventure needs.
This will work perfect for short term survival situations but you’ll have to stock up on the propane bottles for a long term one.
12 – Dutch Oven Stove
The dutch oven stove has been around forever, but it works great. The only downside to using a cast iron dutch oven is the fact that they’re freaking heavy.
This one has a gallon capacity for meats, soups, or chili. It also has support legs and is extremely durable and reliable.
Unlike the high-tech Biolite wood stove, the Solo Stove Lite doesn’t come with extra bells and whistles. Which might actually be more attractive for some folks.
It’s simply a lightweight, packable, stainless steel stove. Perfect for those who like to venture out into the great wide open.
Just add wood, light it, and you’re good to go.
14 – Sun Oven Stove
Have you ever heard of a Sun Oven? This is a prepared survivalists dream tool. The sun oven can cook any meal you’d cook in a kitchen oven using the power of the sun. No fuel, no electricity, no wood, just sunshine.
It’s a bit of an investment but you shouldn’t wait for a disaster to start using this survival tool. Start cooking homemade solar meals all year long and save on gas and electricity today.
This options is NOT portable and takes some serious time and money to install but they make excellent disaster scenario stoves. A good wood stove also serves double duty as an emergency indoor heat source.
In a prolonged power outage, nothing’s better than a wood stove to provide both heat and the ability to cook awesome survival meals. If you’re serious about getting prepared, find a way to install a wood stove in your home or bug out location.
A Note on Creative Survival Cooking
There is a bigger takeaway from all this. It’s more than just simple survival cooking techniques.
It’s the bigger idea of preparing, adapting, and overcoming.
- Preparing by making investments in the right tools today.
- Adapting to the situation you find yourself in.
- Overcoming obstacles to survive.
Using any resource available to you to make the most of your situation and to best ensure your survival. Improvising is a survival skill for any situation, not only when you’re hungry.
It’s like the show Iron Chef – the chefs have no idea what main ingredients they will have to use until the game begins. Then they have to use whatever they can to create the best meal possible.
In most survival situations, you’ll not know what resources and ingredients you’ll have on hand. You’ll likely have to make due with whatever happens to be there.
Being able to do this successfully is vital, and it opens the door for infinite possibilities. You can make a kitchen out of an empty meadow with a little creative survival thinking. Learn to apply this to all situations and you will go far.
The Final Word
Preparation is the biggest key to maintaining one’s survival. Eating food is an essential part of staying alive. So make certain you’re prepared to handle your own sustenance in dire circumstances.
You can’t assume grocery stores and restaurants to remain open throughout a disaster. Instead, you better understand the basic concepts behind survival cooking and food stockpiling.
So remember what you learned here today by practicing.
Even if you invest in a camp stove, you should still practice all the survival cooking methods. Even the best camp stoves are not reliable 100% of the time.
Someday you may find yourself in need of a makeshift survival kitchen. And you’re skills and knowledge may be put to the ultimate test.
Which of these cooking methods are you planning to use when disaster strikes? We want to hear from you in the comments below.
The post 15 Survival Cooking Methods You Can Use In Any Disaster appeared first on Skilled Survival.
Preserve your chicken eggs safely (for over 9 months)
Whether you buy your eggs from a grocery store, local farmers market or the hen house in your back yard, you can learn a lot about preserving eggs simply by observing nature. You see when chickens lay eggs they have a protective coating called the bloom. This protective layer does an amazing job of keeping out harmful bacteria, germs and oxygen.
By recreating this “bloom” process on our own we can safely preserve our eggs for 9 months (or more) with out the need of even a refrigerator. 9 months! As absurd as this notion sounds to many not only is this proven and possible but you can do so with no negative drawbacks to the eggs taste or even health.
There are several methods to preserving eggs for the long haul but one method is hands down the easiest and that involves using mineral oil. To safely preserve your eggs simply warm up a quarter cup of mineral oil. 10 to 15 seconds in the microwave should do it. Before starting the process have all of the eggs you wish to preserve outside of the carton. They may be hard to retrieve while inside the carton with slick, mineral covered fingers.
The mineral oil goes quite the distance too.A quarter cup usually covers 6 dozen eggs. You can often find mineral oil in the pharmaceutical section near the laxatives as it is commonly used among those with bowel issues. Something else to keep in mind is that you can also use baby oil in the mineral oils stead if you can not locate any mineral oil. These two products are identical other than the added fragrance found in baby oil.
Now we scoop up a few drops of warm mineral oil while running our fingers and the oil over the eggs completely with out exception. With out worrying too much about consistently only coverage, place the eggs back in the carton with the narrow side facing down. That’s it. Optionally you can use a food handling glove (or medical latex glove) if you do not feel like getting your hands a little messy.
Finally we want to store our freshly preserved eggs in a cool and dry place. Storing them in a room at room temperature a few weeks is acceptable but ultimately 68 degrees the ideal temperature for long term storage.
The maintenance at this point is minimal. To keep the egg yolk intact and looking well flip the egg carton upside down. If you are gathering eggs from your backyard the process is not much different. Wash your eggs first if need be and then start the process.
Next lets dispel the myth that eggs need to be refrigerated to remain healthy. This is simply not true. Eggs and the preservation of them has been around much longer than refrigeration its self. Also note worthy most nations do not put their eggs in a refrigerated area.
Author note: I personally keep the eggs gathered from my backyard on a counter or windowsill until I am ready to use them. I just wash them prior to use, stripping the bloom and any possible germ or bacteria. Any longer than a weeks time (or in hot weather) I personally move them to a carton and then refrigeration, but this is not needed. And to prove it just follow a few fail-safe methods to determine exactly when your eggs go bad and under what environment. After some trial and error you can create a system that works for you.
Determining when your eggs have spoiled.
You can always follow your sniffer as long as you can smell from it. Rotten eggs smell terrible. This tell take sign is because hydrogen sulfide is created while the protein is being broken down by bacteria. This putrid smell can not hide itself. One whiff and you know when your eggs have expired.
If you do not trust your nose you can always rely on your eyes. Stick an eggs in cold water. Make sure the container is at least 2x as wide and 2x as deep as the egg. As long as the egg does not float it is fresh and safe to consume. Floating eggs have not been compromised. As oxygen finds its wat into the egg, air bubbles start to form, eroding the health of the egg, while also causing it to float.
This strategy creates a 9 to 12 month window for keeping edible eggs. This simple method lost to time itself, is quite incredible once you realize the typical shelf life when buying eggs at the supermarket it so short.
An amazing discovery in an abandoned house in Austin, Texas: A lost book of amazing survival knowledge, believed to have been long vanished to history, has been found in a dusty drawer in the house which belonged to a guy named Claude Davis.
Remember… back in those days, there was no electricity… no refrigerators… no law enforcement… and certainly no grocery store or supermarkets… Some of these exceptional skills are hundreds of years of old and they were learned the hard way by the early pioneers. WATCH VIDEO BELOW!
Source : surviveourcollapse.com
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Knowing Store Food With Dry Ice is is an alternative to method to help preserve your food storage. This method is slightly more complicated than using Oxygen absorbers, but it is cheaper. Additionally, depending on your location, this method is easier to do since most large grocery stores as well as welding supply companies have […]
Recently, this program has been certified by Gaia Education, a provider of sustainability education across the world. The Ecovillage Design Education (EDE) credential will be provided through the Permaculture Immersion program running between Jun 10 and August 11 2017 at Earthaven ecovillage in North Carolina. The program provides students with both the knowledge and practical skills needed to design a society which reaches sustainable development principles supported by the UNESCO Global Action Programme on Education for Sustainable Development.
The program has four main dimensions which are covered. The social element involves working towards a common vision, improving communication skills and the ability to deal with conflict and diversity within a society. The economic element includes assessing the impact of the global economy on local projects and coming up with ethical economic opportunities within projects. The ecological aspect is learning about permaculture principles, as well as designing water systems for projects and learning how to apply green building principles. Finally, the worldview aspect is about maintaining a healthy lifestyle whilst incorporating regular spiritual practice.
SOIL co-founder, Lee Walker Warren, said, “The program helps passionate people understand their impact on society and forge real connections with themselves and others. People who are deeply engaged in their local and global communities make the biggest impact, both on other individuals and the planet.”
Over 4,900 students have taken part in the Ecovillage Design Education program across the world, supported by Gaia. There are various locations where these programs take place including Estonia, Italy, Canada, Chile, South Korea, Thailand, India, Scotland, Switzerland, Japan and the Netherlands. However, SOIL is only one of two organisations in the US which offer the UNESCO recognised EDE course.
On completion of the course at Earthaven, both an EDE certificate and a Permaculture Design certificate will be awarded.
There is currently a $100 discount when booking through the SOIL website for the Permaculture Immersion program by using the promotional code: SOILPEI100.
70+ Preparedness Gardening Projects Gardening has and always will be an important preparedness tool in aiding us towards self sufficiency and survival. With out it we wouldn’t last log in a SHTF situation. Having food stockpiled is great and will keep you fed but what would you do if the emergency you were in didn’t …
Hygiene and sanitation, #1 in watching out for #2! Host: Sam Coffman “The Human Path” Hygiene and sanitation, how prepared are you really in regards to and (in the worst case) coping with gasto-intestinal disease in a post-disaster environment? The Human Path Sam Coffman discusses everything you ever wanted to know (and some things you … Continue reading Hygiene and sanitation, #1 in watching out for #2!
The post Hygiene and sanitation, #1 in watching out for #2! appeared first on Prepper Broadcasting |Network.
DIY Mason Jar Bee Hive Making a mason jar beehive is super easy and the benefits of having one will help you out beyond belief. These are so simple this hive thrives in urban areas too. If you know anything about bees you know that having your own hive can be as easy as a …
Having a month supply of food storage is simpler than you might think. It’s known as a food storage starter kit. In one box (19 x 13 x 7.5) you can put 6 cans of food that will make 90 meals. The 6 cans are a bit bigger […]
The post Best Canned Goods for Starting Food Storage – Starter Kit appeared first on Preppers Survive.
Editor’s note: Please welcome Liz Thornton to Planandprepared.com! I’m stockpiling coffee in case of a looming SHTF scenario. It’s something I’m taking very seriously and treating as a high priority. If coffee is part of your daily life, here’s why you shouldn’t take it for granted either. Let me take a few steps back and introduce […]
How To Build a Gravity-Based PVC Aquaponic Garden Aquaponics, is a food production system that combines conventional aquaculture (raising aquatic animals such as snails, fish, crayfish or prawns in tanks) with hydroponics (cultivating plants in water) in a symbiotic environment. In normal aquaculture, excretions from the animals being raised can accumulate in the water, increasing …
A Canoe That Can Fit Inside a Backpack Ori Levin designed a full sized canoe that’s completely collapsible and can be stored in a bag that’s only 5 x 9 x 28 inches big. Basically, you can have a boat in your backpack. This amazing product Called the Adhoc Canoe, only weighs 9 pounds and …
Storing Vegetables Without A Root Cellar Most people think that if you don’t have a root cellar, you can’t store vegetables long term. That simply isn’t true! Each vegetable can be stored for longer than normal with just a few tweaks here and there, depending on which vegetables you want to store. You really don’t …
It better be an emergency if you use this thing, because this is not your Daddy’s tackle box. All 3 versions of the Best Glide Survival Fishing Kits (Standard, Basic, Compact) are pretty sparse but that is why they are called emergency fishing kits. If you are building your own Bug Out Bag, I think you could do better with a few hours at the local fishing store creating a small tackle box for you and your family. But, if you are lazy or just want a cheap insurance policy to throw in your emergency kit, the Best Glide kits will cover your basics.
I would not stake my life on this product but for the size and the weight, it is worth having with you if you don’t have any other options. Out of the 3 choices, I personally like the Standard version (which you can buy on Amazon for around $20). Take a look, we tried to fish with the standard version using just a stick, no luck catching a fish but we only tried for about an hour before giving up. In a survival situation, you might be there a while. Watch the video below, see what you think. Like I said, I built my own but I am old school.
Video – Best Glide Emergency Fishing Kit
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The Prepper’s Guide to Non-Dairy Milk Most preppers stock a significant amount of dry milk because it’s so highly perishable that it tends to be one of the first things that people run out of when a disaster strikes. But for someone who has difficulty digesting lactose, adding that kind of milk to their coffee …
Whether you are an avid hunter or just love watching animals behaving normally in their natural habitat, you will want to read this.
A trail camera is a relatively low cost way to improve the efficiency of hunting as well as being the only way you can watch animals in their every day situations without disturbing them by your presence.
Trail cameras have huge possibilities for hunters. You can carry out a survey of the animal population in your chosen location, study the habits of your prey and even catch poachers and trespassers who have no right to be in the area. This last benefit is also one for animal lovers and vegans who wish to protect their local fauna from invasive hunting.
One thing to worry about is your beautiful new camera being stolen by other humans – whether they be hunters or just ramblers. That is why camouflage is an important consideration.
At around $150, one of the best buys is the Bushnell Trophy Cam Aggressor No Glow with Xtra Camo. As well as having excellent battery life and great night vision, it is also extremely hard to spot (other than when it actually goes off and uses the built in flash).
Choosing the best camera for your needs though leads you to consider the correct criteria. Features that matter most include portability, image resolution, night vision and storage space. To guide you in selecting the best option, have a look at this buyers’ guide .
Beefy Burger Casserole That’ll Make Everyone Want More And More Welcome back to another amazing recipe that I absolutely LOVE! This dish will for sure set your sinner table apart from any-other table in your neighborhood! This hamburger casserole will win hearts and tastebuds whenever it is served at your dinner! If you have had the internet for as many years as I have you will know that there are so many recipes out there all trying to get you to make them. Well, let me let you into a secret! They are all garbage. The recipe I am sharing
The post Beefy Burger Casserole That’ll Make Everyone Want More And More appeared first on Mental Scoop.
Hello, my friend and welcome back! Today we’re going to take a look at Natural Raw Honey and just why you should have lots of it in your preps, so grab a cup of…
The post 10 really good reasons to store Natural Raw Honey in your preps? appeared first on American Preppers Online.
The Wavebox Portable Microwave Oven The impact of the microwave oven on human grazing habits has been extreme. It can reheat frozen food or cook raw food in a fraction of the time required of a conventional oven and has brought the convenience of preparing food to new levels. Now a portable microwave oven offers …
Cooking can be challenging in itself. Following recipes, getting the right ingredients and hoping it comes out tasting delicious – unless you’re a top class chef, everyone has had a fair few burnt dinners in their time. When you’re off-grid however it’s not just worrying about what it tastes like, but how to cook the food in the first place!
Harvesting the power of the sun for cooking has been a practice conducted for many years.
Solar cookers have been on the market since the mid-80s and have become a popular option for safe and easy cooking with no fires or fuel involved. There are obvious benefits to solar cooking, after the initial investment it is a free renewable source of energy. Not only this, but it is seen as a healthier way of cooking without smoke from fires etc.
Solar cookers convert the sun’s rays to infra-red radiation producing heat. Therefore, it is not the sun’s heat itself or the ambient air temperature outside the cooker that causes the food to cook.
There are three main types of solar cooker which can vary in their design and build.
The solar box cooker is derived from a box with reflectors that funnel the sun’s rays into the chamber which contains the food to be cooked. These models can reach very high temperatures, on average between 200-350°F, which is ideal for most baking needs. With a good heat retention and little need for supervision it is perfectly safe to leave food for long periods without fear of burning. Being a box shape these cookers are less likely to tip over and when constructed will have high levels of insulation.
The solar panel cooker on the other hand doesn’t reach temperatures quite as high; between 200-250°F. Essentially the design is a pot or pan within a plastic enclosure, with a 3-5 side reflective panel surrounding it to channel the sun’s rays. This type of design is best for slower longer cooking periods, leaving food very succulent. With no adjustments needed to track the sun, little supervision is needed.
Finally, the solar parabolic cooker can maintain the highest temperatures of the three main types and so can be used for grilling or even frying food. It can cook food much quicker, however usually smaller amounts than what can be held in the box or panel solar cookers. Also more attention is needed when cooking using this model, as the angle and direction of the cooker will need to be changed more frequently to track the sun.
There are many plans and designs for you to try if you want to have a go at a DIY solar cooker. Many designs include using materials commonly found around the home or are easily obtainable. For example, cardboard boxes, aluminium foil, black paint, some form of adhesive and even umbrellas!
If you don’t want the hassle of DIY or want a larger cooker with a guarantee, then there are several options on the market.
The All American Sun Oven is a box cooker design which can cook, bake, dehydrate and boil. Reaching temperatures of up to 400°F with even heating across the entire cooking chamber, the Sun Oven can do almost anything except frying. The built in thermometer also allows you to monitor the temperature. Weighing in at 23lbs the Sun Oven folds up like a suitcase, with its reflectors easily collapsing, making it easily portable. An adjustable leg prevents toppling and a levelling tray inside the cooking chamber ensures there’s no spillage when adjusting the Sun Oven.
Manufactured in Illinois, cooking times are similar to a standard electric cooker or oven after preheating. Factors that will affect the cooking time include the quality of sunlight at the time of cooking; the type and amount of food being cooked and how often the oven is refocused or the door opened. A typical rule of thumb stated on the Sun Oven website is to add between 10 to 15 minutes on to the cooking time, every time the oven door is opened. The model has an estimated life span of 15 years and can last a lifetime if cared for and maintained properly. The Sun Oven is available on Amazon at $298.00.
If you want something a little closer to the $200 mark, then the GoSun Sport is worth checking out.
This slightly futuristic looking design features parabolic reflectors and a solar vacuum cooking tube, which absorbs light and acts as an insulator. The tube converts approximately 80% of all the sunlight captured by the reflectors into useable heat for cooking – pretty impressive. With the parabolic shape of the reflectors, the GoSun Sport rarely needs readjusting as it captures light from a variety of angles. Not only this, but this model can cook in the cold and snow due to the high levels of insulation. Although, you will have to add up to 15 minutes onto the cooking time to allow the oven to heat fully.
With the cooking tube shape, food cooks evenly and in as little as 20 minutes, with temperatures of up to 550°F being reached! Despite this, the GoSun Sport is cool to the touch, easy and low maintenance and weighing only 7.5lbs is perfect for an RV or boat.
GoSun Ambassador Patrick Sweeney lives off-grid in his tiny trailer called Patcave. He told GoSun, “I love to cook and I love to be self-reliant. I also can’t afford to eat at restaurants. Living on the road in the Patcave, the GoSun stove allows me to cook great food anywhere the sun shines.”
The GoSun Sport retails at $229.00 on Amazon.
A smaller version of the GoSun Sport, the GoSun Solar Dogger, retails at $59.00 on the GoSun website. It is lightweight at only 2.5lbs and is perfect for hotdogs. Reviews on the Solar Dogger have shown that this model can be used for a wide variety of foods from oatmeal to fish.
A lot of people are choosing non-dairy milk options because they are lactose intolerant. It seems to be ancestral, according to the US National Library of Medicine (1),
The post The Lactose-Intolerant Prepper’s Guide to Non-Dairy Milk appeared first on The Organic Prepper.
25 Reasons To Go & Pick Dandelions Right Now Dandelion, officially classed as a weed, is also a fantastically useful herbal remedy that contains a wide number of pharmacologically active compounds. Dandelion can treat infections, bile and liver problems and acts as a diuretic – which is probably where the popular myth that dandelion causes …
Make a Solar Oven Using a Pizza Box You will need: Large cardboard pizza box (most local pizzerias will give you one for free) Ruler Marker Aluminum foil X-ACTO knife or similar cutting tool that can cut through cardboard Electrical tape Black construction paper Non-toxic glue (i.e. Elmer’s Washable School Glue) Thin stick about 10” …
Most Common Seedlings Problems and How To Fix Them To become self-sufficient, gardening becomes a necessary task. Seed starting is one of the most exciting activities of every gardener. However, it can also be the most critical one and failing to care for your seeds and seedlings can spell disaster. If your sustenance is directly …
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Guest article, by ‘NRP’… You ARE what you EAT. We use approximately 275 chemical food “additives” in this country: The short list: Azodicarbonamide, calcium carbonate, calcium sulfate, ammonium sulfate, DATEM, sodium stearoyl lactylate, potassium iodate, ascorbic acid, Tartrazine, Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), Propyl gallate, Sodium nitrite, TBHQ (tert-Butylhydroquinone), Silicon dioxide, silica and calcium […]
Why You Need To Stockpile Supplements For SHTF I am not a doctor or a medical professional this is for information purposes only. Please consult with a medical professional if you have any questions or you start to take any supplements. Even in healthy people, multivitamins and other supplements may help to prevent vitamin and …
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DIY Sweet Cream Butter Making butter is really easy, I make it all the time when I am home over the summer! I personally LOVE sweet cream butter over any other butters. I love the rich flavor it gives and again it’s so easy to make. Knowing how to make butter if SHTF is a …
A good stockpile of food will go a long way toward helping you survive the aftermath of any disaster or life crisis, especially when grocery stores are emptied.
In fact, I’d go so far as to say that there are people who are not preppers who nevertheless instinctively know to stockpile food. This really isn’t surprising when you consider that through most of mankind’s history, stockpiling food was essential to survival — specifically surviving the winter months. During those months, wildlife is bedded down trying to stay warm and plants are dormant. If one didn’t have a good stockpile of food, their chances of survival were pretty darn slim.
But knowing to stockpile food and knowing what to stockpile are two different things. The vast majority of what the average American family eats is unsuitable for stockpiling, because it falls into one of three categories:
- Junk food – Lots of carbs, lots of sugar, lots of salt and lots of chemicals, but not much nutrition.
- Fresh food – Foods that won’t keep without refrigeration.
- Frozen food – It will begin to spoil within two days of losing electrical power.
So we need to come up with other foods — foods that will give us a lot of nutrition and also have the ability to be stored for a prolonged period of time. Here are what we consider the 15 most important ones:
- Beans – This is one of the more common survival foods. Not only are beans plentiful and cheap, but they provide a lot of protein — something that’s hard to find without meat.
- White rice – The perfect companion to beans. An excellent source of carbohydrates, and it stores well. [Note: Don’t store brown rice, which contains oils and will spoil.]
- Canned vegetables – A good way of adding micro-nutrients to your survival diet. Canned goods keep well, long past the expiration date on the label.
- Canned fruit – For something sweet, adding canned fruit allows you a nice change of diet. Being canned, they keep as well as the vegetables do.
- Canned meats – Of all the ways of preserving meat, canning is the most secure in protecting the meat from decomposition. While it doesn’t typically have as good a flavor as fresh meat, it still provides animal protein at the most reasonable price you’ll find.
- Honey – As long as you can keep the ants out of it, honey keeps forever. Plus, it is beneficial during cold season.
- Salt – Nature’s preservative. Most means of preserving foods require the use of salt. In addition, our bodies need to consume salt for survival.
- Pasta products – Pasta is a great source of carbohydrates, allowing you a lot of variety in your cooing. Besides that, it’s a great comfort food for kids. Who doesn’t like spaghetti?
- Spaghetti sauce – Obviously, you need this to go with the pasta. But it is also great for hiding the flavor of things your family doesn’t like to eat. Pretty much anything, with spaghetti sauce on it, tastes like Italian food — whether you’re talking about some sort of unusual vegetable or a raccoon that you caught pilfering from your garden.
- Jerky – While expensive to buy, jerky is pure meat, with only the addition of spices. Its high salt content allows it to store well, making it a great survival food. It can be reconstituted by adding it to soups and allowing it to cook.
- Peanut butter – Another great source of protein and another great comfort food, especially for the kiddies. It might be a good idea to stockpile some jelly to go with it.
- Wheat flour – For baking, especially baking bread. Bread is an important source of carbohydrates for most Americans. Flour also allows you to shake up the diet with the occasional batch of cookies or a cake.
- Baking powder & baking soda – Also for making the bread, cookies or cakes.
- Bouillon – Otherwise known as “soup starter,” this allows you to make the broth without having to boil bones on the stove for hours. Soups will probably be an important part of anyone’s diet in a survival situation, as they allow you to eat almost anything. Just throw it together in a pot and you’ve got soup.
- Water – We don’t want to forget to stockpile a good supply of water. You’ll go through much more than you expect. Experts recommend a minimum of one gallon per person per day, but remember: That’s just for drinking.
While this doesn’t constitute a complete list of every type of food that you should stockpile, it’s a good starting point. You’ll want more variety than this, but in reality, your family can survive for quite a while with just the 15 things on this list.
As your stockpile grows, add variety to it. One way of doing that is to create a three-week menu, with the idea of repeating that menu over and over. If you have everything you need to cook everything on that menu, you’ll have a fair assortment of food, and enough so that your family shouldn’t grow tired of it.
What would you add to our list? Share your tips in the section below:
In Part I, I covered canning and smoking as food preservation methods. This aricle take a look at refrigeration and dehydration.
Freezing and refrigeration is the easy way to preserve food compared to some other methods. The only problem is, once frozen or cooled it has to stay that way until consumption.
Before the wonders of electricity and modern technology, how did people do this?
On farms and in small villages it was common to have a spring house which would provide natural refrigeration. A stone building with troughs dug into the ground on which the house stood would be built over a natural spring. Water from the spring would flow through the troughs and jugs of milk or other produce could be placed in the channels. These would then be kept cool as the water flowed around them. Ledges and hooks would also be provided in the spring house, to hang meat and vegetables in a cooler environment.
If the house wasn’t built over a natural spring, water could be redirected from a nearby creek. Initially some spring houses were made of wood, however this was prone to rotting. Stone therefore is the better material, not only does it hold the cold better but it won’t decompose or decay with time.
Fancy building your own spring house? You can find out more at Bright Hub.
Another option which was used before electricity and still used today is root cellars.
These underground rooms stay cool in the summer but above freezing in the winter – perfect for fruits, vegetables and canned goods. The cool temperatures prevent bacterial growth and the humidity prevents withering. Ideally the cellar will have temperatures between 30 and 40 degrees Fahrenheit, have low levels of sunshine, good insulation from materials such as straw or soil and be easily accessible.
Root cellars come in a variety of forms from walk in rooms to putting trash cans in the ground to create a “mini” cellar. If you’re on a tight budget, take a look at this video by the Walden Effect, who made a root cellar out of an old refrigerator.
Speaking of refrigerators, if you want to be a bit more tech-centric, then there are various options for off-grid cold food storage.
Propane fridges have been a staple for many RV owners and in off-grid homes. Some models can run off propane, DC or AC, making them more flexible. Although these appliances are good for keeping food cold and frozen with ample storage, they do require some maintenance and if they break down can be expensive to repair. Not only this, propane may be unavailable or very expensive to get hold of in certain areas and some propane fridge models can be extremely “fuel hungry” – not exactly the most economical option. There is also an initial investment of over $1,000. Take the Dometic DM2652 on Amazon at $1,119.99. This model measures 24 x 23 x 53.8 inches and so is perfect size for an RV, if you’re willing to spend the money.
Solar power refrigerators are also gaining ground.
Some of which can be hooked up directly to solar panels, running off direct current. The EcoSolarCool Solar Refrigerator on Amazon operates on 12 or 24 DC volts and is reported to be the most efficient solar refrigerator when tested against two other leading brands also advertised on Amazon. Coming in at 121lb, this stand-alone 25.3 x 23.6 x 57.1 inch model is a good size with just over 9 cubic feet capacity for storage. It comes with an upper freezer compartment and a lower refrigerator compartment. With prices starting at $1299.00 though, this is also an appliance that comes with a rather large price tag.
Another alternative is investing in a chest freezer.
These range in price but can be fairly inexpensive and have good storage space. Plus they can average under 2 amps when running. However, because of its shape (it’s a chest) rummaging around for the food you want can be a pain. Chest freezers can also develop condensation and it is best to buy a separate thermostat to monitor the temperature. Some chest freezers come ready to be run by solar power such as the Sundanzer Solar-Powered Refrigerator – 1.8 Cubic Ft., “>Sundanzer Refrigerator, specifically designed for off-grid use.
If you want a more DIY approach and temporary refrigeration then a zeer pot could be the answer.
Popular in Africa, zeer pots are essentially one terracotta pot inside another. One pot must be small enough to fit inside the other pot, but large enough to hold whatever you want to keep cool. The gap between the two pots is filled with sand and then water. The process of evaporative cooling keeps the inner pot much cooler than the outside environment. Although this is not cool enough for meat storage, it is still an option for other produce such as vegetables. If you fancy making your own zeer pot, have a read of this.
From keeping things cold to heating things up! Another food preservation technique is dehydration.
Efficient with zero energy input and little hands on time required, dehydration is perhaps one of the easiest ways to preserve food. The downsides to dehydration are that even though foods weigh less and so are easier to store, there is a longer time for food preparation later when making meals. Also dehydrated food can have a different taste (and texture obviously) to fresh produce. If using a solar dehydration method then you are limited to when the sun is out. This may not be such a problem at lower latitudes, but higher latitudes can be very restricted in their “sun time”.
Herbs and greens are the easiest foods to dehydrate; they dry quickly with no slicing required. Fruits and veggies are a little trickier; they need to be sliced thinly or diced into small pieces for drying. Smaller fruits like blueberries should be punctured to allow the moisture to escape during the process. Meat and fish are the most challenging to dry safely. The cuts need to be sliced as thinly as possible and be kept in a constant supply of warm air. Salting first will help with the preservation. Meat and fish especially should be stored in a cool place after drying to ensure they last for a few months.
So what can you use for dehydrating?
Firstly, you could invest in an electric dehydrator. These are probably the most convenient option for setting up (with no babysitting) but require a power source. The Excalibur Food Dehydrator being sold on Amazon at $244.95 is one such appliance. With nine large trays boasting 15 square feet of drying space, you can hardly complain for lack of room. But despite this the whole body is not overly large at 17 x 19 x 12.5 inches. An adjustable thermostat ensures you dry at the temperature you want and a 26 hour timer means you can walk away without the fear of forgetting about your food!
If you want to go down the solar dehydrator route, there are pre-assembled options. For instance the Hanging Food Pantrie Solar Food Dehydrator has five drying trays and protects food from insects and pests whilst using the suns energy to dry the food. No noisy fans and it’s collapsible for easy storage after use. Retailing on Amazon at $59.99, this is an option if you want something that stores well but also has good drying space.
Alternatively, you can go the whole hog and build your own solar dehydrator.
There are many variations and the beauty of this option is you can adapt the design to suit your needs. The basic components are a heat collector and a drying box. The heat collector has a clear plastic top which heats the air inside causing it to rise up and into the drying box. This is typically made of plywood with trays to rest the food on top of. Strategically placed vents help to control the air flow into and out of the dehydrator box to keep a constant circulation around the food.
If you want more detailed information on building your own solar dehydrator, take a look at this guide.
I’m really concerned about how people, especially young people will fare if/when TSHTF, I am right now, as I type, having a conversation with a young lady (23 years old she told me) on a Facebook group about frugal living. There have been some photos posted of people butchering their meat animals, chickens, roosters, rabbits and the such, though as I went through the page, honestly I saw only a couple of photos of someone with the dead animal in the photo that they intended to butcher.
This particular young lady posted a plea to the group to not post photos of animals being slaughtered (her words) for meat as these animals are cute and in her mind shouldn’t be considered for food, or at the very least not discussed on the FRUGAL living group as this “upsets her”. She posted a couple of pictures of cute baby chicks and baby bunnies to drive home her point.
I carefully penned a reply explaining why it’s frugal to raise and butcher your own meat animals, and that I’d prefer to see an animal raised on a home setting or small farm setting and butchered in a humane manner rather than animals being raised in commercial settings, never seeing the light of day, never touching the earth, being fed soy based feed, growth hormones, antibiotics, to have never felt the loving hand of a human and the such.
I wrote in the most polite and empathetic manner possible, but the conversation quickly degraded to her asking me why I don’t raise cute puppies for meat. You can see the full conversation below, I blurred out the names for privacy purposes. For the record, she also told me she does eat meat, just not red meat or rabbits. I am not interested in bashing or making fun of this young lady, I am sincerely concerned about the lack of knowledge as to where our food comes from, and the future of our society, especially if things go south.
5 Ways to Take Your Coffee Off the Grid Imagine that you wake up one morning and you find out SHTF…. I know coffee would be the last thing on your mind but what if you had to give up real brewed coffee – cold turkey. When the lights go out one day in the …
Are you ready to feed your family? If you want to reduce your dependency on the commercial food supply, you better start now. Establishing crops, building infrastructure, raising animals, and working out the kinks takes time, and you may have a few less successful years before you can really eat off the grid.
Assuming you have a house on cleared land, with at least one usable outbuilding already constructed, you will be able to focus on growing food. With long working days, attention to seasonal change and weather, efficient work practices, and regular routines, two adults can work the land for food within a few years.
Here’s nine foods that can make you 100 percent self-sufficient. Keep in mind that crops like lettuce – which is easy to grow and doesn’t store very long – aren’t on the list.
1. Beans. Reliable and easy to grow, beans are a nutritional staple for the homesteading family. Prepare the soil early, and plan on 2-3 months of growing before harvest.
2. Poultry. If starting with chicks, expect 2-3 years of successful rearing, selection, brooding and culling before you will have your flock established. In the meantime, you will collect eggs and eat birds you choose not to keep in the flock. Start with 10-12 chicks, and plan for them to be around 3-4 months old before butchering.
3. Rabbits. Rabbits are quick producers of meat for your family. It is not unreasonable to expect 20 or more rabbits per year from a single breeding pair. Allow for 1-2 years for your rabbits to become established. Select for breeding performance, health and size, and introduce new genetics regularly.
4. Corn. This is a prolific grain crop needing much nutrition from the soil and up to four months of heat for production. In your first year of growing corn, it is not unusual to have a lot of losses due to weather, pests or soil issues. However, once you have worked out the issues, corn can be an important staple grain. Plan on about two years of learning before cultivating a substantial harvest.
5. Wheat. One of the most common grains in the American diet, wheat is reasonably easy to grow but hard to harvest. Wheat is ready after around two months of hot weather. When planning to start wheat, figure in threshing and grinding time.
Fruits & Vegetables
6. Winter Squash. Grow winter squash to supply your family with important vitamins and to provide you with an easy keeper crop. Winter squash takes up to four months to mature, but you should be able to get a good yield in your first year with appropriate pest management and watering.
7. Apples. Although apples can be extremely useful, you need to plan on 6-10 years with your trees before they will bear fruit. Your patience will pay off, however, and planting apple trees is well worth the wait.
8. Potatoes. Potatoes are easy to start, and you can expect a good yield in your first year of growing them. Short-season varieties will grow in as little as two months, but longer-season varieties can take three months or more.
9. Honey. While not strictly necessary, honey is a fantastic sweetener on the homestead and comes with lots of nutritional benefit. However, bees take a while to get production ramped up. Your first-year harvest will be very small, but in the second year you can harvest up to 30 pounds of surplus honey from one hive (leaving the bees something to eat over the winter).
What would you add to our list? Share your thoughts in the section below:
What Is A Rocket Stove? Why Do I Need One? Rocket stoves are fabulous! Easily built but capable of producing a hot flame that you can cook, I suppose, everything over. You can even bake bread with a little modification. Knowing how to build one from bricks or stones is practical knowledge, that if held …
Charcutier Sean Cannon is opening his first restaurant, Nape, in London this month. Born and bred in Norfolk, Sean told the Guardian how growing up in a self-sustaining community influenced his cooking. His best kept secret – preserving.
“Whether it’s killing an animal and having lots of fresh meat, or early summer and everything is ripe, knowing what to do with a glut is key.” Cannon said.
If you live off-grid you’ll know that preserving food for future use is essential. Not only does it provide food security, but also allows you to taste sweet summer berries in the winter. By doing this age old tradition, it also stops more modern thoughts and concerns of “what is actually in my food?” If you do the preparing and the preservation, you know exactly what has gone into the food you will be eating.
There are many ways to preserve food including canning, freezing, dehydrating and smoking.
Canning is a valuable and low-tech way to preserve food. There are two main methods for this, either water bath canning or pressure canning. It is worth noting that water bath canning should only be done for acidic fruits, such as berries and apples. If canning other produce such as meats and vegetables, pressure canning should be used; otherwise there is a high risk of food poisoning.
The basic process is to heat water in your canner (or large pan if water bath canning). This should not be filled to the top; 3-5 inches should be left for your jars of food. Jars should have lids secured and be placed carefully into the canner, being careful not to knock other jars, as they could crack or break under the high temperatures. The jars should be immersed in the canner with the water just covering the lids. The canner lid should be locked in place if pressure canning and the jars left for as long as needed according to the recipe. After the required time, the canner should be allowed to depressurise if using a pressure canner, before the jars are removed. Heat protection and necessary precautions should be taken to ensure you do not burn yourself. The jars should then be left to cool and seal for a minimum of 12 but ideally 24 hours. The sound of popping and pinging will mark your canning success!
Canning is so popular because of the wide variety of foods that can be preserved this way and the length of time they will remain edible for. Plus there’s no worry of keeping food frozen or cool!
Canning does however come with an initial start-up cost. If you’re only looking to preserve fruits and jams, then water bath canning in a large pan is of course an economical way to go. However, if you’re looking to preserve a wider variety of foods which includes meat and vegetables, then it would be wise to invest in a pressure canner.
The Presto 23 Quart Pressure Canner and Cooker comes in at a reasonable $86.44 on Amazon. This can double as a water bath canner and a pressure cooker. Made out of aluminium, the canner allows for fast and even heating and with a liquid capacity of just under 22 litres, seven quart jars fit comfortably inside. The lid has a strong lock and an over-pressure plug can relieve any build-up of steam. With a 12 year warranty and excellent reviews, this canner will certainly suit the needs of most canners.
The Presto’s rival is the All American Canner. This is a pricier option at $225.37 on Amazon and has many similar features, being made of aluminium and also holding 7 quart (or 19 pint) jars. This is a heavier unit though, coming in at 20lbs to the Presto’s 12lbs. A reviewer having access to both canner makes did however point out another comparison between the two. She noted that the All American Canner has a weighted gauge which needs less “babysitting” than the Presto with its dial gauge, which required her to keep adjusting the heat of her stove. However, she pointed out that when compared side by side, both the Presto and All American took the same amount of time to get to pressure, to can the produce and to bring back down ready to remove the jars.
Once the initial canner investment is made, there are a couple of other bits and pieces which you will need. Jars are a must and are reusable. However, if using second hand jars to try and save on cost, it is important not to have any that are cracked or damaged in any way – this could lead to some nasty accidents later on!
In terms of lids, these can either be replaced for around $3 per pack or you could spend a little extra and invest in some reusable Tattler lids. These are marketed at $8.88 on Amazon for a pack of 12 and are “indefinitely reusable”.
Other kit you might want to buy (and are recommended to prevent nasty burns) are a jar lifter and canning funnel. These can be bought separately or in a set with other equipment such as kitchen tongs, a jar wrench and magnetic lid lifter advertised on Amazon at $8.79.
For more detailed information on canning basics for beginners, check out Starry Hilder’s video on YouTube!
Another popular preservation method, especially for meat and fish is smoking.
This involves long exposure to wood smoke at low temperatures, which is different to grilling over an open fire. Smoking preserves meat and fish by drying the produce and the smoke creates an acidic coating on the meat surface, preventing bacterial growth. The addition of a rich mouth-watering smoky flavour only adds to the appeal of this preservation method.
There are two types of smoking method. The first is called hot smoking and cooks the meat so it can be eaten straight away. This involves getting the temperature above 150 degrees Fahrenheit. The meat will still need to be cooked over a long time, leaving it very tender.
The second is cold smoking which doesn’t cook the meat for consumption straight away. Instead temperatures between 75 and 100 degree Fahrenheit are used to seal the meat and flavour it. The time meat or fish is left to smoke depends on the cuts and type of produce. Adding salt to the meat can help to speed up the process as it is a natural preservative. After drying the meat should be placed in an air tight container and stored at a cool temperature until consumed.
There is a wide range of smokers from electric or gas to charcoal and wood. This propane smoker from Amazon comes with a built in temperature gauge and retails at $211.40. Alternatively, instead of trying to find a smoker that suits your needs, why not build your own? That’s what this family has done!
Part II of “Be Our Guest – Food Preservation” will cover refrigeration and dehydrating.
Grow Your Own: Winter Lettuce and Microgreens Winter is a tough time to grow food, we all know that. This article shows us how to grow winter lettuce and micro greens inside over the winter months. If SHTF this may be all we can gather, especially if you get a lot of snow and freezing …
Hello my friend and welcome back! I hear Preppers all the time saying they are ready for anything. They can survive without any outside help at all for years! They may be right, but…
The post So you think you’re ready for anything, but are you really? appeared first on American Preppers Online.
Cooking With Mud Like In The Old Days Improvised cooking was part of everyday life during the time of the pioneers. Most families were lacking even the most basic cooking utensils. In order to prepare a hot meal, they had to improvise and look for alternative cooking methods. Cooking with mud was one of the …
How To Build Your One Year Supply Of Food Everyone’s storage plan should include bulk food storage items, for example, oats, rice, salt, etc. These basics are needed in everyone’s home storage. Long-term food storage is cheap and healthy and very do-able. Having enough food for one whole year is every preppers dream. A lot …
This post was written exactly 4 years ago, on my Facebook page. I still stand by it. Rich Fleetwood – February 7, 2012 · Riverton · Watching “Doomsday Preppers” on NGC this evening, with an as objective as possible viewpoint. I’ve been doing this stuff myself for 20 years, and in my position and experience, with the […]
Hello my friend and welcome back! Have you ever walked into a room and then couldn’t remember why? Lord knows I have and I am sure you probably have as well. Now imagine you…
How To Make Cheeseburger Beef Jerky You read the title right! How to make cheeseburger beef jerky. I thought I saw just about every jerky there was… that’s why I love doing this, I learn something new everyday. Jerky is tasty and comes in all variety of flavors from spicy to sweet. I was trying …
Cooking and eating are two (of many) pleasures in life for me, I learned how to cook from watching my mother who was a fantastic cook. She could take just a few basic ingredients and make a meal fit for a king. I remember pushing a kitchen chair up to the counter and standing on it so I could see and help my mother cook. My first dish that I made all by myself was scrambled eggs, standing on a kitchen chair to reach the stove top, of course my mom was right there, but she let me do everything myself, I was so proud of that plate scrambled eggs.
My mother cooked everything from scratch, we never had boxed or pre-prepared anything, I will admit that I was a bit jealous of my friends who ate TV dinners from foil trays, they ate macaroni and cheese from the blue box, and white bread from plastic bags, I thought we were just too poor for such luxuries. Little did I know how lucky we were to have a mom who was talented in the kitchen. Once I was older I discovered just how tasteless that institutional food really was and appreciated my mother’s skills all the more.
One thing I learned from my mom was how to cook without having a recipe to follow, I call it “cooking by the seat of my pants”, I know how to follow a recipe, but I also know how to tweak a recipe, how to make it even better, how to substitute ingredients and best of all, how to make up my own recipe for the things I want. A few benefits of cooking for yourself is it’s usually more frugal, another reason is you know what is going into your food, no mystery ingredients (or ones you can’t pronounce) and best of all, it’s often tastier.
The other day at the grocery store, I purchased a package of English muffins, there were only 6 in the package, they were tasty but rather expensive. We quickly ate them over a matter of 2 mornings. I decided I wanted to make some, I had made them before, I know there are 2 different methods, one is to make a dough, roll it out, cut out the rounds, allow them to rise and grill until cooked on both sides. The other is the batter method, where you make a thick but pourable dough, I already knew I preferred the batter method as that results in English muffins with the nooks and crannies.
I searched through many recipes online but couldn’t find one that I wanted to use, so I just made one up. It’s not difficult, I poured some milk into a pan, added some butter, sugar and salt, I warmed it up until the butter melted (but not too hot), removed from heat, added a packet of yeast, stirred, then began to add flour, 1/2 cup at a time, stirring well until it became a thick batter. I covered it and kept warm until it bubbled up nicely, then I cooked them on a griddle top using silicon egg rings to contain the batter as it cooked. Sorry, I don’t measure anything, I just add ingredients until it looks right 🙂
Once cooked on each side, remove from the griddle, cool a bit (that’s hard when fingers keep reaching for the hot muffins), slice each one in half and toast on the grill top. Eat as you wish, you can eat them with butter and jam, or you can put whatever filling you want, my favorite right now is a fried egg, sausage, bacon and cheese, we call them egg-a-muffins (can’t call them anything with a Mc in the name, but you know what I’m talking about). I’ll try to work out a recipe with measurements below.
The egg rings made it easy to do, both for the muffins and for the eggs, I received them to review and they work just fine, you can find them here: Silicone Egg Rings by Ozetti.
Here is a rough estimate for the ingredients, I think it should be easy enough to follow
2 cups milk
2 tablespoons sugar
1 teaspoon salt
2 tablespoons butter
1 packet rapid rise yeast (regular yeast will also work)
approx 2 cups flour
Add milk, sugar, salt and butter to a pan and warm until the butter melts, remove from heat, do not allow it to get too hot, add yeast, mix well, then start adding all purpose flour in half cup increments, stirring well (I use a whisk) after each addition, you want it to be a thick but pourable batter, it may take more flour. Cover and allow the yeast to work, the warmer your kitchen, the quicker it will happen, it should bubble up and nearly double in size in about a half hour. Heat a flat grill, griddle or frying pan, use the silicon rings or you can use canning lid rings (be sure to oil them), I touched the butter to the pan inside each ring, then scoop the batter into each ring, don’t fill too full. Allow to cook on a low flame for about 5-8 minutes on each side. Once cooked, allow to cool a bit, then slice in half and toast before eating.
You can use water instead of milk, if you do that you can add powdered milk or even a bit of non dairy creamer, or just go with plain water.
This batter reminds me of the no knead artisanal breads that are all the rage, the dough is wet and when you mix it, it becomes “shaggy” looking as the yeast does its thing and the gluten is developed. Let me know if you try this and how it works out for you 🙂
How To Make Soap With Fat and Ashes Sanitation is one of the most overlooked aspects of survival and people are more concerned about stockpiling large quantities of food and water. While gathering the essentials to survive an emergency situation is highly recommended we shouldn’t ignore the other necessary items that make survival tolerable. Maintaining …
Backyard Chicken Eggonomics: How Much Does it Really Cost to Raise Chickens? I think generally we all would like to raise chickens, either for the eggs or just as pets. Lets be honest tho, do you really know what keeping chickens costs to raise? I know I didn’t until I read the amazing article from …
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It’s Time To Build Your Raised Beds! It’s nearly that time of year when you have to start building your raised beds and planning your garden. This is my favorite time of the year! Spring and gardening = Awesome. For space efficiency and high yields, it’s hard to beat a vegetable garden grown in raised …
Expiration Date Cheat Sheet: The Best Time to Replace Just About Everything How long can you rely on these everyday household goods? Stockpiling food, tools and other resources is a futile act if you don’t pay close attention to the potential longevity – or otherwise – of your goods. When times are good, we don’t …
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Pizza-Stuffed Bell Peppers are the Best Reason to Eat Your Vegetables Nothing beats fresh veggies from the garden, but getting the kids to eat them can be quite a challenge. Casseroles and pasta dishes are great ways to incorporate vegetables into the menu, but they can get old after a while. If you’ve exhausted all …
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If a food company invented a new version of a typical food and then packaged it in a box without the ingredients etc. listed on the packaging, there would be … Read the rest
The post GMO Apples Hit American Stores This Month: How and Why to Avoid Them appeared first on The Organic Prepper.
Best Practices For Long Term Food Storage When it comes to food preservation, this article is one of the best… It goes over some of the main ways to preserve foods and goes into detail about it. If SHTF we will need to have enough food stockpiled to survive, that’s the plan anyway. So any …
How To Make Your Own Sugar From Beets With this homesteading project you will learn how to make your own sugar. This project is really easy to do and could save you money on your groceries throughout the year. Sugar would be a great bartering item to have stored too. YES! Make your own sugar! …
5 Things You Didn’t Want to Know About Gardening No one mentions the darker stuff about gardening. Gardening has been romanticized by the media so badly that the reality is lost in the message. Gardening is a lot of work that will cause you to sweat, bleed, want to rip your hair out, and just …
How To Keep Bees: A Beginner’s Guide Beekeeping can be a fun and rewarding past time. It also has a few benefits, honey, wax and the knowledge that you are helping the bee population survive. It is great in so many of the foods and beverages we consume on a daily basis. Honey actually has …
How To Build A Semi-Permanent Family Shelter Shelter is one of the most important things you need to know how to make in an emergency situation. This awesome, family size shelter is just a large “debris shelter” for all intense and purposes but with the added protection from the rain because of the tarp or …
The Ultimate Meat Smoking Times And Temperature Guide Are you looking for the ultimate meat smoking times and temperatures? Look no further because today I am sharing an infograph that you can save or print to save you the hassle of ever looking up a certain meat’s temperature again. Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and lapsang souchong tea
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How To Make Your Own Vanilla Extract From Scratch Making your own vanilla extract from scratch is so easy. This is Perfect to keep stockpiled for when SHTF. Yummy vanilla… It’s easy to imagine that a lot of the kitchen items we now take for granted will be scarce if SHTF and since I like …
Eight Efficient Food Crops to Grow Many families grow their own food in order to become self-sufficient. There is nothing better than home grown food. It’s cheaper, fresher and often better tasting than the one you buy from the supermarket. However, starting your own garden can be challenging. Things complicate even more if you decide …
Growing Rice 101 – Free PDF Knowing how to grow rice could mean the difference of surviving or dying … Rice is full of carbohydrates and Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. However, rice can be grown …
The internet is full of websites that give information on survival topics, including food storage. There are dozens and dozens of books that will teach you “the right way” to store food and YouTube videos galore. Most contain valid, trustworthy information, but mixed in with that are a number of food storage myths that many people accept without question.
Here are 10 that I take issue with, and I explain why.
By the way, following Myth #10 are 2 short videos that review these myths.
Myth #1: You should stock up on lots of wheat.
When I was researching foods typically eaten during the Great Depression, I noticed that many of them included sandwiches of every variety. So it makes sense to stock up on wheat, which, when ground, becomes flour, the main ingredient to every bread recipe.
There are a couple of problems with the focus on wheat in virtually all food storage plans, however. First, since the time of the Great Depression millions of people now have various health issues when they consume wheat. From causing gluten intolerance to celiac disease our hybridized wheat is a whole ‘nother animal that our great-grandparents never consumed.
The second issue is that wheat isn’t the simplest food to prepare, unless you simply cook the wheat berries in water and eat them as a hot cereal or add them to other dishes. In order to make a loaf of bread, you have to grind the wheat, which requires the purchase of at least one grain mill. Electric mills are much easier to use and, within just seconds, you have freshly ground flour. However, you’ll probably want to add a hand-crank mill to have on hand for power outages. All together, 2 mills will end up costing a pretty penny, depending on the brands you purchase.
Then there’s the process of making the bread itself, which is time consuming.
I’m not saying you shouldn’t store wheat, and, in fact, I have several hundred pounds of it myself. The emphasis on wheat as a major component in food storage is what I have a problem with. In retrospect, I wish I had purchased far more rice and less wheat. Rice is incredibly simple to prepare and is very versatile. It, too, has a very long shelf life.
Myth #2: Beans last forever.
While it’s true that beans have a long shelf life, they have been known to become virtually inedible over time. Old-timers have reported using every cooking method imaginable in order to soften the beans. A pressure cooker is one option but, again, some have told me that doesn’t even work!
Another option is to grind the beans and add the powdered beans to various recipes. They will still contain some nutrients and fiber.
Over the years, I’ve stocked up on cans of beans — beans of all kinds. They retain their nutrients in the canning process and are already cooked, so there’s no need to soak, boil, pressure cook, etc. You can always home can dried beans, and if you have beans that have been around for more than 10 years or so, canning them is a super simple process and insures they won’t become inedible.
Myth #3: If they’re hungry enough, they’ll eat it!
Have you ever fallen in love with a recipe that was easy to make, inexpensive, and your family loved it? You probably thought you’d finally found The Dream Recipe. And then you made it a second time, then a third, then a fourth. About the 8th or 9th time, however, you may have discovered that you had developed a mild form of food fatigue. Suddenly, it didn’t taste all that great and your family wasn’t giving it rave reviews anymore.
When it comes to food storage, don’t assume that someone will eat a certain item they currently hate, just because they’re hungry. If you stock up on dozens of #10 cans of Turkey Tetrazzini, sooner or later the family will revolt, no matter how hungry they are.
Myth #4. All I need is lots and lots of canned food.
There’s nothing wrong with canned food. In fact, that’s how I got started with food storage. However, canned food has its limitations. A can of ravioli is a can of ravioli. You can’t exactly transform it into a completely different dish. As well, canned food may have additives that you don’t care to eat and, in the case of my own kids, tastes change over time. I had to eventually give away the last few cans of ravioli and Spaghetti-O’s because my kids suddenly didn’t like them anymore.
Be sure to rotate whatever canned food you have, since age takes a toll on all foods, but, as I’ve discovered, on certain canned items in particular. My experience with old canned tuna hasn’t been all that positive, and certain high-acid foods, such as canned tomato products, are known to have issues with can corrosion. Double check the seams of canned food and look for any sign of bulging, leaks, or rust.
Lightly rusted cans, meaning you can rub the rust off with a cloth or your fingertip, are safe to continue storing. However, when a can is badly rusted, there’s a very good chance that the rust has corroded the can, allowing bacteria to enter. Those cans should be thrown away.
Worried about the “expiration” date on canned food? Well, those dates are set by the food production company and don’t have any bearing on how the food will taste, its nutrients, or safety after that date. If the food was canned correctly and you’ve been storing it in a dry and cool location, theoretically, the food will be safe to consume for years after that stamped date.
Myth #5: I can store my food anywhere that I have extra space.
Yikes! Not if you want to extend its shelf life beyond just a few months! Know the enemies of food storage and do your best to store food in the best conditions possible.
TIP: Learn more about the enemies of food storage: heat, humidity, light, oxygen, pests, and time.
I emphasize home organization and decluttering on this blog, mainly because it frees up space that is currently occupied by things you don’t need or use. Start decluttering and then storing your food in places that are cool, dark, and dry.
Myth #6: My food will last X-number of years because that’s what the food storage company said.
I have purchased a lot of food from very reputable companies over the years: Augason Farms, Thrive Life, Honeyville, and Emergency Essentials. They all do a great job of processing food for storage and then packaging it in containers that will help prolong its shelf life.
However, once the food gets to your house, only you are in control of how that food is stored. Yes, under proper conditions, food can easily have a shelf life of 20 years or more, but when it’s stored in heat, fluctuating temperatures, and isn’t protected from light, oxygen, and pests, and never rotated, it will deteriorate quickly.
NOTE: When food is old, it doesn’t become poisonous or evaporate in its container. Rather, it loses nutrients, flavor, texture, and color. In a word, it becomes unappetizing.
Myth #7: Just-add-hot-water meals are all I need.
There are many companies who make and sell only add-hot-water meals. In general, I’m not a big fan of these. They contain numerous additives that I don’t care for, in some cases the flavors and textures and truly awful, but the main reason why I don’t personally store a lot of these meals is because they get boring.
Try eating pre-made chicken teriyaki every day for 2 weeks, and you’ll see what I mean. Some people don’t require a lot of variety in their food, but most of us tire quickly when we eat the same things over and over.
These meals have a couple of advantages, though. They are lightweight and come in handy during evacuation time and power outages. If you can boil a couple of cups of water over a rocket stove, propane grill, or some other cooking device, then you’ll have a meal in a few minutes.
TIP: Store a few days worth of just-add-water meals with your emergency kits and be ready to grab them for a quick emergency evacuation. Be sure to also pack a spoon or fork for each person and a metal pot for meals that require cooking over a heat source.
However, for a well-balanced food storage pantry, stock up on individual ingredients and fewer just-add-hot-water meals.
Myth #8: I can stock up on a year’s worth and won’t need to worry about food anymore.
That is probably the fantasy of many a prepper. Buy the food, stash it away, and don’t give it a thought until the S hits the fan. There’s a big problem with that plan, however. When everything does hit the fan and it’s just you and all that food:
- Will you know how to prepare it?
- Will you have the proper supplies and tools to prepare the food?
- Did you store enough extra water to rehydrate all those cans of freeze-dried and dehydrated foods?
- Do you have recipes you’re familiar with, that your family enjoys, and that use whatever you’ve purchased?
- What if there’s an ingredient a family member is allergic to?
- Does everyone even like what you’ve purchased?
- Have any of the containers been damaged? How do you know if you haven’t inspected them and checked them occasionally for bulges and/or pest damage?
If you’ve purchased a pre-packaged food storage supply, the contents of that package were determined by just a small handful of people who do not know your family, your health issues, or other pertinent details. These packages aren’t a bad thing to have on hand. Just don’t be lulled into a false sense of security.
Myth #9: Freeze dried foods are too expensive.
Yes, there is a bit of sticker shock initially when you begin to shop online at sites like Thrive Life, Augason Farms, and Emergency Essentials. If you’ve been used to paying a few dollars for a block of cheddar cheese and then see a price of $35 for a can of freeze-dried cheddar, it can be alarming.
However, take a look at how many servings are in each container and consider how much it would cost to either grow or purchase that same food item and preserve it in one way or another, on your own.
The 3 companies I mentioned all have monthly specials on their food and other survival supplies — that’s how I ended up with 2 cases of granola from Emergency Essentials!
Myth #10: This expert’s food storage plan will fit my family.
The very best food storage plan is the one that you have customized yourself. By all means, use advice given by a number of experts. Take a look at online food calculators, but when it’s time to make purchases, buy what suits your family best. What one person thinks is ideal for food storage may leave your kids retching.
Lots of resources to help you with your food storage pantry
- “A Round-Up of Food Storage Resources“
- Food Saver — vacuum system for storing food long-term
- Food Saver Mason jar sealer
- Food Storage for Self-Sufficiency and Survival by Angela Paskett
- Oxygen absorbers, 100 cc
- Prepper’s Guide to Food Storage by Gaye Levy
- The Preparedness Planner (Print this out and prepare a customized planner!)
- The Prepper’s Cookbook by Tess Pennington
- Survival Mom: How to Prepare Your Family for Everyday Emergencies and Worst Case Scenarios by Lisa Bedford
Want this info on video? Here you go!
Food Storage Myths, Part 1: Myths 1-5
Food Storage Myths, Part 2: Myths 6-10
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Reminder: A dozen 10/22 mags for $104 delivered.
Winter continues apace. A good time for indoor things like reloading, inventorying, re-arranging things, etc, etc.
Got together with one of the LMI the other day. He was asking me about the LDS cannery in town. I hadn’t been there in several years and since then they have changed their policy about food canning. See, it used to be you’d get a half dozen people or so, head up there, everyone put on gloves and a hair net, and you took your place in the assembly line process of canning food. Your task might be to scoop rice from the 100# bag into the cans, or your job might be to put the oxygen absorber in the can, or perhaps your job was to seal the can…you get the idea. Anyway, there was a certain amount of ‘sweat equity’ involved and having to work together with strangers. Normally, I do not like working with strangers but since these were strangers who shared my beliefs and goals it was rather nice.
And then, as usual, .gov stepped in screwed it up.
Health and safety, food handling regs, whatever….short version is that because of bureaucratic BS you couldn’t continue doing it the way it had been done. Instead, you go up there now and buy the food already canned. Heck, you can even head over to the church website and order the stuff online at the same price.
So, I need to get together with my buddy and make an appointment to go up there and pick up a few things. I was going over my spreadsheet and I’ve a comfortable amount of stuff in storage but, for a few bucks, why wouldn’t you pad that stockpile a bit?
Between bulk stuff like rice, corn, and pasta, the long-term stuff like the freeze-drieds and dehydrated, the mid-term stuff like the canned meats and jarred foods, and the shorter term stuff, I think I could pretty much go quite a while without feeling hungry.
I remember reading “One Second After” and somewhere around three months into the story people were eating heir pets and killing each other for food. I recall thinking “Geez, that’s only three months…I wouldn’t be even making a dent in my stockpile at that point.”
As me and my buddy were talking about the tentative upcoming cannery trip, I mentioned that at this point I’m pretty much just ‘maintaining’ rather than ‘increasing’. I mean, the main needs are met, pretty much. All thats really left are the super big ticket items like the happy little fortified Middle O’ Nowhere house, the uber bugout vehicle, and a few expensive high tech odds and ends. But….that sort of thinking leads to complacency and that’ll cause you no shortage of grief in the long run. So….ABC.
Self-sustaining communities that can talk to each other; sounds like something from the future doesn’t it? But Regen Villages is making this a reality – right now. The first Regen eco-village has begun building works in Almere, 25 minutes from Amsterdam, the Netherlands. The 15,500m² project will house 100 families and aims to be completed by 2018.
But what is a Regen Village?
Founded by James Ehrlich, a senior technologist at Stanford University, in 2015, Regen Villages has a holistic approach. A regenerative system combining new technology and renewable energy powered homes, with organic food production right on the doorstep.
The houses vary in size and are built inside a greenhouse “envelope”, with some even having terraces. Each home has a built in water collection system, solar panels and are passively heated. The community has a seasonal garden, biogas facility and aquaponics amongst other things.
The base of the villages is that the output of one system is the input to another. Waste from the homes is sorted into different categories. Bio-waste is used in the Biogas facility, whilst compost is used as food for livestock and small flies. The flies are fed to fish and the waste from both them and the livestock fertilises the seasonal gardens. The plants in the aquaponics facility and seasonal gardens produce fruit and vegetables for food, whilst the livestock and fish provide a source of protein. Rainwater is collected and stored at the houses and water produced at the biogas facility is also stored. Grey water is separated and used to irrigate the seasonal garden, whereas clean water is put into the aquaponics. Solar cells provide the energy for homes and also to the “smart grid” which can be used for charging electric cars.
Regen Villages, who are partnered with Danish architects EFFEKT, have been termed the “Tesla of ecovillages” paving the way for new innovative developments. Plans include villages being linked up to the cloud and being able to communicate with each other through the internet. In this way communities are self-reliant and off-grid but can still learn from each other.
What about the future?
At a conference held at Sliperiet, Umeå University, Sweden James Ehrlich spoke of the future for Regen Villages. After the completion of the Almere pilot, EU funding of a proposed 300 million euros (approximately $319 million) will enable projects in Sweden, Norway, Denmark and Germany to go ahead. These are aimed to be carried out during 2018-2022. Sights are then set on developments across Malaysia, Saudi Arabia, India, China and parts of the US, with government investments. As Ehrlich outlined, by targeting a challenging cold environment first, Regen Villages can be adapted to suit different climatic needs.
Off-grid sustainable greenhouse communities are not at all futuristic and Ehrlich is keen to make them a reality.
5 Prepping Mistakes to Avoid I found a great article over at prepforshtf.com that goes over 5 prepping mistakes to avoid. We all make mistakes and I will be the first one to admit I have made many in my prepping journey. By making mistakes you learn from them and become a better prepper! The article …
12 Ways To Be More Self-Sufficient Without Having a Homestead There are many things you can do even on a small piece of land. It doesn’t take 20 acres to be more self-sufficient. Most can be done with minimal effort and offer long term benefits. Start today.. I did it and now I am loving …
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Horehound (Marrubium vulgare L. ),
commonly known as white horehound, is a European native of the Lamiaceae or mint family. Other names for this ancient remedy include hounds bane, marrubium, eye of the star, a seed of Horus, marvel, bulls’ blood, and hounds bane.
Horehound is a garden mint with green and white leaves and a distinctively bitter taste. It is native to Asia and Europe. Horehound is a hardy perennial that has naturalized in North America. Although the herb grows in a wide range of climates, the best quality is grown in desert heat, but it may be found in sunny, wayside places, thriving even in poor, dry soil.
The common name horehound comes from the Old English words har and hune, meaning downy plant. This descriptive name refers to the white hairs that give this herb its distinctive hoary appearance.
Another suggested derivation is the name of the Egyptian god of sky and light, Horus. Horehound is one of the oldest known cough remedies. It was one of the herbs in the medicine chests of the Egyptian pharaohs. In Roman times, Caesar’s antidote for poison included horehound. The generic name is believed to be derived from the Hebrew word marrob, meaning bitter juice. Horehound is one of the bitter herbs used in the Jewish Passover rites. Throughout its long history, white horehound has been valued not only as a folk remedy for coughs and congested lungs.
Recorded mention of horehound began in the first century in ancient Rome. In his manual of medicine, Roman medical writer A. Cornelius Celsus, described antiseptic uses as well as treatments for respiratory ailments using horehound juice. In his book, “On Agriculture,” first-century agriculturist Lucius Columella detailed how to use of horehound for various farm animal ailments such as ulcers, worms, and scabs. In the second century, the noted physician Galen also recommended using horehound to relieve coughing and to support respiratory health.
In his 1597 book on the history of plants and their uses, the respected British herbalist John Gerard recommended horehound as an antidote to poison and a syrup of horehound for those with respiratory problems. English physician Nicholas Culpeper echoed Gerard’s promotion of horehound in his 1652 book for physicians, stating, “There is a syrup made of this plant which I would recommend as an excellent help to evacuate tough phlegm and cold rheum from the lungs of aged persons, especially those who are asthmatic and short-winded.”
White horehound is used for digestion problems including loss of appetite, indigestion, bloating, gas, diarrhea, constipation, and liver and gallbladder complaints. It is also used for lung and breathing problems including a cough, whooping cough, asthma, tuberculosis, bronchitis, and swollen breathing passages.
Women use white horehound for painful menstrual periods.
People also use it for yellowed skin (jaundice), to kill parasitic worms, to cause sweating, and to increase urine production.
White horehound is sometimes applied to the skin for skin damage, ulcers, and wounds.
In manufacturing, the extracts of white horehound are used as a flavoring in foods and beverages, and as expectorant in cough syrups and lozenges. Expectorants are ingredients that make it easier to cough up phlegm.
Special Precautions & Warnings:
Pregnancy and breast-feeding: It’s LIKELY UNSAFE to take white horehound by mouth during pregnancy. It might start menstruation and could cause a miscarriage.
If you are breastfeeding stick to food amounts of white horehound. There isn’t enough information about the safety of medicinal amounts.
Don’t use white horehound on the skin if you are pregnant or breastfeeding. Not enough is known about the safety of topical use.
Diabetes: White horehound might lower blood sugar. Taking white horehound along with diabetes medications might cause your blood sugar to go too low. Monitor your blood sugar closely.
Heart conditions: There is some concern that white horehound might cause irregular heartbeat in people with heart problems. It’s best not to use it.
Low blood pressure: White horehound might lower blood pressure. This could cause blood pressure to go to low. White horehound should be used cautiously in people with low blood pressure or those taking medications that lower blood pressure.
Surgery: White horehound might lower blood sugar. This might interfere with blood sugar control during and after surgery. Stop taking white horehound at least 2 weeks before a scheduled surgery.
Preparations of Horehound are still largely used as expectorant and tonics. It may, indeed, be considered one of the most popular pectoral remedies, being given with benefit for a chronic cough, asthma, and some cases of consumption.
Horehound is sometimes combined with Hyssop, Rue, Liquorice root and Marshmallow root, 1/2 oz. of each boiled in 2 pints of water, to 1 1/2 pint, strained and given in 1/2 teacupful doses, every two to three hours.
For children’s coughs and croup, it is given to advantage in the form of syrup and is a most useful medicine for children, not only for the complaints mentioned but as a tonic and a corrective of the stomach. It has quite a pleasant taste.
Taken in large doses, it acts as a gentle purgative.
The powdered leaves have also been employed as a vermifuge and the green leaves, bruised and boiled in lard, are made into an ointment which is good for wounds.
For ordinary cold, a simple infusion of Horehound (Horehound Tea) is generally sufficient in itself. The tea may be made by pouring boiling water on the fresh or dried leaves, 1 OZ. of the herb to the pint. A wineglassful may be taken three or four times a day.
Candied Horehound is best made from the fresh plant by boiling it down until the juice is extracted, then adding sugar before boiling this again, until it has become thick enough in consistency to pour into a paper case and be cut into squares when cool.
Two or three teaspoonful of the expressed juice of the herb may also be given as a dose in severe colds.
—Preparations and Dosages–fluid extract, 1/2 to 1 drachm. Syrup, 2 to 4 drachms. Solid extract, 5 to 15 grains.
Written by Rich, for AroundTheCabin.com
How to Can Bacon at Home (Disclaimer: Home canning bacon is not recommended by the USDA.) Understand that if you decide to do this, IT IS AT YOUR OWN RISK. For you guys out there that think that canning is for a bunch of old grannies let me tell you……canning can be manly. Check out how to can BACON …
How To Stop Invasive Plants From Taking Over Your Garden If you love lilies and black-eyed Susans, but hate the way they’re taking over your garden and choking out other plants, here’s what you can do: Many plants multiply by dropping seeds and by sending out roots that establish new plants. A layer of mulch will prevent the …
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Dumpster Diving as an Urban Survival Food Strategy People dumpster dive now to make ends meat, so this in all reality isn’t as gross as you may think. If SHTF many of us will be doing this, you may tell yourself, “I will never do this” but honestly, you will. 🙂 If SHTF you will …
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How To Make Fresh Mayonnaise That Keeps Once I realized I could make our own mayonnaise so easily, I felt pretty committed to never buying the store-bought kind again. We like doing things ourselves: We know what’s in it – we never have to read food labels and wonder what they really mean – and we …
The Top 5 Myths about Organic Gardening Growing your own garden is great in itself, you get fresh fruit and vegetables for your family, you save money plus the satisfaction of self-sufficiency. You might have been considering organic gardening for the additional health benefits, but there are some naysayers out there that make it seem …
How To Grow Ten TONS of Organic Vegetables! If you’re homesteading or have a farm, you are probably always looking for ways to maximize your produce yield. Obviously, you don’t want to lose time or resources on a bad harvest, plus there is always the winter to stock up for. Just imagine, though, if you …
Are You EMP Ready? An EMP (electromagnetic pulse) is just about the only disaster that can be both man made and nature made! If an EMP were to hit just right, you can kiss the entire system you grew up with goodbye. Movement of information, goods, and services would absolutely cease to function. Could you handle …
38 Free DIY Bee Hive Plans & Ideas That Will Inspire You to Become a Beekeeper A lot of us pay a premium for high-quality raw honey. Not only is local honey tasty, it has plenty of health benefits. Now, just imagine if you had your own honey producing hive. Not only would you have …
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Top 5 Creative Uses for Snow Those of us who live in the North or in high altitudes are all too familiar with the abundance of snow that comes along during the winter months. Snow can prove to be a bit of an annoyance, especially for those of us who are generally isolated, or have …
How To Grow Food In One Container All Year Round Space is at a premium when you’re making preparations for harsher times, and if you don’t have such a roomy abode to begin with then the idea of growing your own fruit and vegetables can feel highly unviable. But eating plenty (and eating healthy) is …
The post Foodie Friday: How to Make Rotisserie Chicken in the Crockpot appeared first on The Organic Prepper.
17 Natural Antibiotics Our Grandparents Used Instead Of Pills Our ancestors had a solution for treating infections, burns and other different illness, using what mother nature has offered to us. It would be good to remind ourselves what these antibiotics are and possibly think about using them in case of a SHTF scenario where pills are …
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Animal Snaring For Survival The hunting, trapping, and snaring of animals is something that goes back to truly ancient times. If not for these practices, the human race wouldn’t exist! We would have died off millennia ago! From a survival point of view, having these skills can literally save your life and make the difference …
How To: Survival Fishing You can make your own fishhooks, nets and traps and use several methods to obtain fish in a survival situation. Did you know you can make field-expedient fishhooks from pins, needles, wire, small nails, or any piece of metal. You can also use wood, bone, coconut shell, thorns, flint, seashell, or …
13 Survival Foods That Will Outlast You If a regional or global disaster will hit tomorrow, do you have all the basics like food and water covered? Will you be able to survive with what you stored in your pantry? Stockpiling food and water shouldn’t be seen as a controversial activity and there are a …
How To Build a PVC Pipe Survival Cache This PVC Pipe Project was submitted by John from Ohio. His suggestion was for a PVC pipe survival cache. He says with 2012 just around the corner its not a bad idea to have some emergency supplies stored away just in case something does actually happen… 🙂 …
From a Complete Newbie to a Confident Canner Canning or ‘jarring’ your own food is a skill that is making a huge comeback. People are learning how to make jams and jellies and pressure canning their harvests. In doing so, they are creating shelf-stable foods that require no refrigeration and will last years if properly …
Old Fashioned Preserving: Grandpa’s Recipe for Cured Smoked Ham A century ago most of the hog’s meat was cured and smoked to preserve it. This process is still used today by some, but curing hams it’s becoming a lost skill. Nowadays we rely too much on refrigerators. You can buy a hundred pounds of meat, …
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11 Survival Uses for a Tin Can When you’re in a survival situation, you need to know how to improvise with what you have on hand. We can try to prepare and stock up for a SHTF situation as much as we can, but the truth is that we may have to switch into survival …