Weekly Roundup - Living On Nothing Edition [Survival Today

To: All; milford421; Velveeta

[Note the seizures associated with this, I am no longer hearing of seizures on the Las Vegas scanner, that went on for a day or two and ended...granny]

http://mystateline.com/content/fulltext/?cid=88261

Hazmat Situation Sickens Several In New Bedford

Monday, Aug 3, 2009 @02:49pm CST

(New Bedford, MA) — A hazmat situation near New Bedford Regional Airport in Massachusetts has sickened several people.

Emergency crews believe there’s something in the air at the ABC Disposal trash facility that has led to people having difficulty breathing.

Some have had seizures, and according to the “Standard Times” newspaper, one person has been taken to a hospital in cardiac arrest.

A city director told the “Times” that people often throw out hazardous materials in their trash, and they can sometimes explode when compacted.

It’s not known for sure what’s the cause of the situation.

701 posted on 08/04/2009 10:57:33 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

Bill Colley who has a 3 hour talk show right after Rush, is begging people to send the WH an email turning him in... Many did and cc to him too - we will see what happens..<<<

It is difficult to second guess insane folks, they may pass on him and arrest some old granny, or quietly and behind the scenes “shut him up”.

702 posted on 08/04/2009 11:05:19 PM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://arizonapreppersnetwork.blogspot.com/

Tarps and water collection
Even here in the desert, we get some rain, especially in the summer and ‘winter’. Summer rains are generally ‘male’ rains (as the Navaho would say) - high winds and heavy rainfall, but only for a short while before it moves on. If you are prepared, some of that water can go to you instead of the ground.
A handy item for a car trunk is a tarp. Tarps have many uses, and one would be to collect rainwater. Pick a good spot, dig to make it better if you can, lay down your tarp and weight it down with large heavy stones. Otherwise the wind will blow your tarp away. A personal bugout bag doesn’t really have room to carry a tarp, but a large garbage bag will serve. They roll up small and also have many uses. A wide-mouthed water bottle or a ziplock bag will do to scoop your water up after the rain is through if you don’t have a cup handy, make sure you have something that will work.
How about tying the tarp or plastic up so it catches more water, and the water it catches is more sanitary? Well, in theory that makes sense, but the hard gusts of wind that go with summer rain here makes that a non-option. That may work in the gentler winter rain, if you can find places to tie that tarp up.
So that’s another reason to include those items in your kits. Prep well, folks!

703 posted on 08/05/2009 1:05:34 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://arizonapreppersnetwork.blogspot.com/

Milk again
A financial bubble raises and lowers many industries, including some that I would never have thought to be touched. The milk industry is an interesting example of ‘secondary bubble effects’. The price of milk climbed right along with the price of gasoline, due to many foriegn folks, newly flush with dollars from selling stuff to us, wanting more of that tasty food. US dairies expanded and many new ones were established to provide supply for that expanded demand. Well, with the current recession, that demand has gone away along with those ephemeral dollars, so the price of milk has plummeted.
Due to this and the climbing price of feed, many dairies have gone out of business, while more are barely holding on. As the supply of milk shrinks, expect the price to start climbing again. Folks, in my opinion this is the time to get powdered milk for your stores. The stated shelf life of powdered milk is 18 months, but that is a very conservative date that primarily looks at the vitamin A and D levels, which will decrease by 20% a year. A sealed container of powdered milk can keep for 5 years with no other loss of food value, I’ve eaten 5 year old powdered milk with no ill effects.

Saturday, July 18, 2009
US and World grain production
I have spent some time picking over the USDA projected crop information. It’s heavy going, but can be informative. The projected US wheat crop is down 15% from last year, for one thing. The USDA is confirming what I’ve been noticing via retail and climate observation. Folks, expect to pay more for wheat products - flour, bread, pasta, and so many many more.
The total world grain production is projected to be down 4%. Not a lot, but there were next to no global reserves held over from last year. A few percent can become a big price hike, or worse.

http://prepper.org/Food_co-op_state.asp?state=AZ

Sunday, June 28, 2009
Spices and seasonings
Costco can be a handy place to pick up decent quantities of stuff. Don’t overlook their seasoning isle, it saves me plenty on a regular basis as well as making it easier to prep. A few of my favorites are the brown gravy and the taco seasoning containers. Not all that long ago, I used to waste lots of money buying the little packets of gravy and seasoning, and thought I was saving money by buying the generic brand or getting them on sale. The powdered seasoning packets are handy, but they only hold 2 large tablespoons of product inside. Those two types are the foundation of much of my cooking - the gravy mix can also add flavor and body to a soup, while the taco seasoning is handy for many other dishes. Spices will lose strength and go bad over time after opening, so I don’t bother getting the large container of cinnamon, since I don’t use cinnamon that much. Still, take a look at the spices that Costco/Sam’s Club offers (I like the large onion powder and mixed Italian spices too). Attitude and morale is important, and it’s hard to keep your spirits up while choking down bland beans and rice.

American Prepper’s Network

Each state is linked, at bottom of blog page.

704 posted on 08/05/2009 1:16:46 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://ontariopreppersnetwork.blogspot.com/2009/08/homemade-self-watering-plant-containers.html

Homemade self watering plant containers
Just what the doctor ordered for those that enjoy making and using their own equipment. This time for the patio or porch - a way to grow plants that requires the least amount of time spent on their daily maintenance. Container plants often require vast amounts of water during hot weather. You can see the advantage of a self watering plant container...

http://www.seattleoil.com/Flyers/Earthbox.pdf

For those who can already build their own but prefer to purchase a finished product because you are too busy prepping in other areas, you can purchase self watering planters from Lee Valley.

http://www.leevalley.com/garden/page.aspx?c=1&p=10034&cat=2,51603

After all there is only so much you can say - prepping is about doing, not so much about talking about it...

http://ontariopreppersnetwork.blogspot.com/search?updated-max=2009-08-02T18%3A28%3A00-04%3A00&max-results=7

Are you ready?
Are you ready to spend up to 90 days quarantined in your home this fall/winter if A/H1N1 comes back in full force? The government may impose a quarantine or you may decide to sequester yourself for a multitude of reasons. It would have to be a serious situation indeed for an obfuscating reactionist conservative government to subject the majority of people to slow starvation in their homes for an extended period of time - it’s not likely, but it could happen.

Monetary collapse - it can happen and it may happen soon. If the US dollar continues its current devaluation free fall, we Canadians could see our dollar worth many times more than the US dollar but still not be able to buy anything because our economy if so interconnected with that of the US. Trouble south of the border means trouble for us in short order - guaranteed.

Israel and Iran are rattling sabres at each other. Israel I am sure wont hesitate to nuke Iran if they feel so inclined. Can you say, gas price increase? At the very least a limited nuclear exchange in the middle east will send the cost of oil into orbit. At worst, the conflict expands and there we go again - yet another armed conflict to add to the two already in progress. On how many fronts can one wage war before you self-implode and defeat yourself?

While I think North Korea is about as useful as a bunion and almost as influential, I am a little concerned with how quickly China will become involved if Kimmy J shuts down his last firing neuron. We know the US is already entrenched in South Korea, so nastiness is conveniently only a stones throw away.

Rumour has it there might be a federal election this fall - great timing - you can line up for your flu shot and cast a ballot at the same time - I wish we had a shining star political figure to throw our support behind - instead we have a reactionist Harper and and invisible spend thrift Iggy somewhere in the wings. Jack, Gilles, and the green babe Liz are inconsequential and at this point unworthy of the effort to type anything about them.

If you feel so inclined as to accept a helpful suggestion - you should be prepared to be self sufficient for 90 days (as a minimum) no later than the end of August. I don’t know when the world is going to end, I don’t know when civilization will collapse. I do know that life as we know it in the first world is tenuous at best these days. I do know that as the Mayan, the Greek and the Roman empires all fell, so too will ours. Maybe not today or tomorrow, maybe not even next month, but every day that passes, we are one day closer to the end. There are a finite number of days left - do not run out of days to prepare because of inaction or procrastination.

Get prepared. Prepare for three days of self sufficiency, then three weeks, then three months, then 6 months, then a year. When you are prepared for a year, you can take a break and decide what to do next. Until then, you need to be scurrying around like a squirrel gathering for the inclement season - it’s coming - and you know it, even if you wont admit it.

[What have you done today to prepare?]

Did you know...
The number of food recalls and warnings issued by the Cdn Food Inspection Agency per month have more than tripled since 2004?

http://www.cbc.ca/consumer/story/2009/07/30/food-recalls.html

Sorry Kymber - Nova Scotia not ready for Swine Flu pandemic

http://www.cbc.ca/health/story/2009/07/30/swine-flu.html

Apologies for the rambling nature of the post today...by now you know what you should be doing so you don’t need me harping on it every day. Late last week about 500 or so families in Ottawa west has their basements flooded by a sewer backup. How many of you have a significant portion of your food storage in the basement either sitting on the floor or with 3 feet of the floor? How would you be affected if those items and probably others become contaminated with sewage unexpectedly?

My cool tool...

When I lead a group of paying customers into the bush on a survival course or just family & friends on a camping trip, the first order of business after leaving the vehicles is to procure a solid walking stick (Staff). This is not a walking cane that is just 3 feet long but a staff that approaches 55-60 inches in length from tip to tip.

From a practical point of view a walking stick helps reduce the effort required to put one foot in front of the other on a long hike. A solid staff helps support the weight of your pack and improves your balance on uneven terrain. A walking stick is a real advantage when travelling down hill or crossing a river/creek.

A walking stick has a multitude of uses. You can use one as a support post for an improvised tarp shelter, you can lash a knife to one end and you have a spear that makes for a very effective offensive/defensive weapon against large animals. Without a knife attached, your walking stick can still function as a useful defensive weapon against animals and other people. A long stick is great for poking over and under logs and into brush piles before stepping on that poisonous snake. If you were to fall through the ice while crossing a body of frozen water in the winter, your walking stick should provide you enough support and leverage to pull yourself out of the water unaided. You can use your walking stick to tell time and determine direction if you lose your compass or break your gps. A couple of walking sticks can be used as poles for an improvised stretcher if someone in your party becomes injured and needs to be carried. A stick of a known length (and some basic math skills) is a great way to measure things such as height and slope off in the distance or even up close. If you have a walking stick with you, you always have a fishing rod - if you thought to bring some line and a hook...

When I’m out walking at night, I usually have my walking stick with me. I’ll admit that to the uninformed I look a little out of place walking down the street with a 55 inch stick in hand - kind of like Moses leading the masses... but to date no one has yet asked me for my ipod. When I’m not walking, my hiking stick is in my car with my “get home” kit.

You never know when a good stick will come in handy. I’m not a big fan of hi-tech trekking poles because I don’t do the type of activities they were designed for, but these will work and are much better than no hiking stick at all. I prefer a wooden walking stick. It feels solid and comforting in my hand. Walking sticks are free to make while passing some idle time in the bush. A good walking stick should come up to your shoulder when one end is on the ground. A circumference of 1.25 to 2 inches is about right. Small enough to grasp comfortably, thick enough so as to not easily break, but not so thick that you feel as though you are carrying a log. Hardwoods are better than softwoods when you have a choice.

So far, a walking stick isn’t considered a weapon and you can still take a walking stick on the bus. With a little bit of training and some practice, a good stick is all you need to deter all but the most determined gun carrying thugs you might encounter while you are out and about. A walking stick is a great example of a multiuse survival tool for good times and bad.

http://ontariopreppersnetwork.blogspot.com/search?updated-max=2009-07-27T06%3A01%3A00-04%3A00&max-results=7

Canadian Preppers links at bottom of blog page.

Saturday, July 25, 2009
The other day I posted a link to an article dealing with the medical ethics involved in determining who will be treated at hospital for flu should the numbers of people presenting themselves at hospital outnumber the medical resources available. We already know from news reports that there are no where near enough ventilators available for patients who suffer serious complications due to respiratory illness.

In the previous post, the author was very clear that he was talking about triaging patients with the best chance of recovery and the rest being left to nature to decide their fate.

Here is how a obfuscating government says the same thing without actually saying the same thing:

“The lessons learned from this study will help physicians, intensive care and emergency care specialists prepare for the anticipated wave of pandemic H1N1 in the Fall,”

Cdn Minister of Health Aglukkaq.

http://www.phac-aspc.gc.ca/media/nr-rp/2009/2009_0723-eng.php

You need to give your response to serious illness this fall some careful consideration. Even if you don’t have the flu, going to a hospital next winter may be more dangerous to your health than it normally is - with a significant number of flu suffers hanging around. Those with other injuries may find hospital staff over run with flu patients and this may have a care impact on those who need hospital care for problems that are not flu related.

It might be a good idea to preselect a few rural treatment centres and make plans now so that you may head there instead of the major urban hospitals if it looks like like the urban treatment centres are not safe/too crowded to be a viable treatment option for you.

Monday, July 20, 2009
I’ve got nothing...
I’ve got very little to say today. I am however, going to point out the need to have some vegetable seeds stored away from a rainy day (pun intended). It is best if your personal seed bank is comprised of heirloom seeds that when planted and grown, can provide new seed so that they growing cycle can be repeated year after year - if subsistence farming suddenly becomes all the rage.

If you have no seed storage at all, now is the time to get one. Packets of seeds (usually hybrid) are being sold for pennies a package at local retailers now that the planting season is over. For just a few dollars you can get enough seed for two or three years worth of garden production. This cheap hybrid seed will buy you some extra grace time as you research whose heirloom seeds you are going to collect and store going forward.

705 posted on 08/05/2009 1:44:30 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://yukonterritorypreppersnetwork.blogspot.com/

Making Your Own Shampoo
As a prepper one should understand that after the basics: food, shelter, and clothing, one needs to begin thinking beyond this, to ensure your family’s comfort. One way to do this is to learn how to make your own shampoo. I used this site to get me started on making my own shampoo. The ingredients I used for this batch are red clover, chamomile flowers, and a dash of peppermint, and the base Castile Soap. Oh notice the empty container, I saved an old shampoo bottle to refill.

This is the resulting shampoo, on the right next to the Castile soap. It is lighter, because I used chamomile tea in it. For my blond hair this is the combination that works best for me.

Total costs=herbs 10 cents, 1 ounce of Castile Soap 56 cents, so 66 cents for shampoo to add to my prepper stockpile! You know what else? No toxic chemicals going straight into your scalp!
(c) Double Nickel Farm
Jennifer

Some Prep Tips From the Southwest
Hello to all from New Mexico! Kymber has graciously permitted me to share some lifestyle and prepper tips that will help you out long term in many a crisis situation. Learning how to function without all the cozy comforts most of us have in our day to day lives will most certainly make all the difference. I live on a small farm smack dab in the desert and very close to the border with Mexico. I have spent several years learning to use less and live a more simple pleasant, slow paced life. I hope you can find this post useful and I would not mind one bit if you leave me a comment!

Important to Remember the Mundane
The lifestyle of a prepper has so many facets. The initial concern is always to outwit, outlast, and survive any given situation. But then it becomes critical to think beyond and to the mundane. Yes, the mundane.

This is a post to explain how to maintain your laundry in a situation that changes your lifestyle. I play scenarios and then see if I can resolve them. So what happens if our electricity is out for a good period of time? How can you do laundry then? Well our ancestors lived without power and they wore clean clothes, so what is the secret? Do we have to spend several hundred dollars on an electric free washing machine from Lehman’s? Or is there a frugal tip that will help post emergency for ones mental well being?

I am making an assumption that you have access to water, as that would be key. Then you need 3 five gallon buckets, a washboard, and a clothes wringer, a plunger, some rope and clothespins, and a large kettle. But wait, washboards and clothes wringers are once again causing one to spend money on something that is most often already in your home. Scratch the washboard and find your broiler pan. You know the pan that comes with your stove and usually lives in the bottom drawer of the oven. Take the top pan with the slats out and flip it over and viola, a washboard. Now the wringer is something you need to spend for, but not from Lehman’s but a standard store. I bought a mop bucket and it has a wonderful wringer in it, that squishes out the water on your clothes.

Now to another simple tip, whatever you are spending on laundry soap, I can guarantee it is too much. I use ZOTE soap which costs $.99 a bar and it lasts three to four months. I have two in my laundry bin, one that is for whites and one for colors. I then use vinegar.

To wash your clothes start the kettle over an open fire and have it filled with water. Then sort your clothes and when the water is hot, fill one bucket with hot water and grate theZOTE soap into the bucket. I usually count ten scrapes(this is just me). Let the clothes soak in the soapy water, then one at a time pull an item out and use your washboard and scrub the item on it. Work out any stains or spots, then toss this into bucket number 2 which is filled with cold water and ¼ of a cup of vinegar. Finish the load in the bucket...and put all in bucket number 2, take your plunger(new one please OK folks!) and plunge the laundry up and down for several minutes. Wring out each item and toss into bucket #3 which is filled with cold water. This is the rinsing stage and swirl each item up and down and then wring out and hang up on the clothesline. Repeat until all the clothes are finished.

I use less than 15 gallons for a standard size laundry basket of clothing. When you run a standard washing machine, you use 60 gallons for each load. This is costly when you are paying for water (especially in the southwest US where water rationing is rampant-but not for me as I have a well).

Tips to hand washing:

Cut your bath towels in half and sew them or use only handtowels to dry off after bathing, as it is easy to wash as a small towel instead of the large bath towels we are all familiar with.
2.

Plan a three day wardrobe and put the other clothes up. This way you will not be overwhelmed with laundry, as the more clothes you have the easier it is to put off doing laundry. Of course underwear and socks should be at will and needed.
3.

A fourth outfit is for going to town or looking presentable. If we are in a scenario that is catastrophic then we still need to have a day of rest and gather to honor our Lord.
4.

If you have a crisis with underclothing because of small children or health issues that cause diarrhea, separating the soiled clothing andpresoaking in the bucket alone with hot water and a capful of bleach is a must. Then rinse squeeze out and wash with the regular clothes.
5.

When I hand wash it is a time of reflection and thought over every member of the family. I have time to think of them and even to flash back to a moment when the loved one was wearing the clothing item. Cherish every opportunity to think on your loved ones. Time is precious and short.
6.

Washing bedding requires using bedding such as the Europeans use. They use a cover over the quilt or comforter, like a pillow has a case, that can be washed and the comforter then is hung on the window ledge to sun air out. I lived in Germany for almost 4 years, and witnessed bedding hanging this way all over.
7.

Without the mop bucket or wringer, one just needs to have a partner in the laundry that helps twist and squeeze the water out of the clothing.

I do not hand wash clothing all the time, but I know if I need to I can, because I have thought about something that may happen, then plotted out a solution. I read a blogger that uses regular old Ivory bath soap for her laundry, so feel free to test a few simple methods out.
(c) Double Nickel Farm
Remember times are changing and you need to ask yourself one question: Are you prepared?
Jennifer

706 posted on 08/05/2009 1:53:00 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://nevadapreppersnetwork.blogspot.com/

Friday, July 31, 2009
Breaking News: Milk, Cheese, and Butter

By Kellene Bishop at Prepareness Pro

The Agriculture Department is raising prices on your dairy products. (How they have the authority to do this is beyond me, but for now, it is what it is.)

breaking-news-milk-cows-istock000003721058Farmers claim that it costs more to make milk than they get to sell it. Guess what that means? Can you say milk shortage?? In June of this year, The National Milk Producers Federation said they would PAY farmers to slaughter diary cows in order to manipulate the prices higher based on “supply and demand.” (Despicable, I know.)

Michael Swanson, chief economist at Wells Fargo, told Bloomberg, “The milk price remains well below the total cost of production.”

Cheese is expected to increase in price SIGNIFICANTLY as is butter. What does this mean to you? Start buying cheese and butter while you can afford it, and then wax or can it so that you can have it on hand!

breaking-news-challenge-butterBy the way, on the internet you’ll find .50 cent off Challenge Butter coupons, $1.00 off coupon of any two pounds of cheese, plus a .75 cents off coupon of a gallon of milk. (There’s also a .75 cents off of any kind of yogurt.)

To capitalize on these coupons, go to coupons.com. If these offers don’t work for your zip code, enter in 84097. You may also want to use zip code 19542. Albertson’s has a double coupon out this week making your cheese, butter, yogurt, and milk VERY affordable. Limit is printing 2 coupon per computer.

Spegetti Sauce Ala Thrive Products from Shelf Reliance
As you search for the best products to place in your food storage, it is best to give these things a try. Don’t buy things you normally would not eat. That being said, Shelf Reliance has food options that others such as Mountain House did not have, such as whole eggs, cheese blend, butter powder, and tomato powder. So before I did a hefty investment I bought quite a few pouches of things to try. From Shelf Reliance and The Ready Store.

This one was a success! Thrive Tomato Powder, which I assumed could be made into a tomato paste for creamy soups and red sauces. To my delight it works perfectly, with no compromise in taste over store bought canned products. So with a few fresh things, and some hamburger meat I suceeded in making some darn good Spegetti Sauce. Yea!

My THRIVE Spaghetti Experiment:

2/3 Cup Thrive Tomato Powder
2 Cup Water .. or more depending on desired consistency
1 Diced Fresh Tomato
1 Grated Carrot
1 Small Can of Mushrooms
1 lb Hamburger
Dash of Garlic and Onion Powder

Add your preferred amount of desired spices

Simmer Sauce for 15 Min then add browned hamburger meat .. or meatless if you desire.

And Tada .. Better than Ragu.

I was impressed, next time I will use the carrots, mushrooms, and possibly some onion from THRIVE as well instead of fresh.

This will be added to my food storage recipe binder, and from them I have also tried the drink mix, and banana chips. Yummy. I think one of the appeals to me is the lack of preservatives and things I cannot pronounce, along with saving me money from going grocery shopping. I have not found a negative yet, but with my animals, and canning my gardens harvest I can feel better that my food supply is diversified and growing.

707 posted on 08/05/2009 2:45:55 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.survivaltopics.com/survival/the-greatest-wilderness-medicine-that-you-can-make/

[Has hidden urls in article]

The Greatest Wilderness Medicine that You can Make
More Articles Related to Wilderness Medicine
Poplar Sapling

Aspirin From a Tree

The inner bark of poplars and other trees related to willows can be used just like aspirin for fevers, as a pain reliever, and to reduce the swelling of injuries.

This poplar tree has only been growing for some 5-months but is already taller than me.

Everything you need to survive in the wilderness is provided by nature, often in quantities so vast they may appear inexhaustible.

But unless you are skilled in wilderness survival you may not know how to identify and put to use the bounty nature provides.

You may fall prey to hunger, thirst, injury, disease, cold, or a host of other threats when everything you need to survive is close at hand and easy to obtain.
The Key to Survival is Information

In 1535 Jacques Cartier and his men found out the hard way that a mere scrap of knowledge is often what separates the survivors from the dead. As he and his men lay sick and dying from scurvy (caused by a lack of vitamin C in the diet) in the cold winter snow of Canada, a forest full of vitamin C was readily available. When a local Native American showed them how to make pine needle tea, the simple scurvy cure quickly put these men back into health and helped open a continent to European exploration.

Many people have succumbed to exposure in the wilderness when a debris hut, which even a lowly squirrel knows how to construct out of leaves and grass, would have saved them.

Countless others have died of starvation in the midst of plenty. Had they only dropped their preconceived food prejudices and were willing to consider foraging for natural foods such as insects, roots, and edible bark their stomachs would have been full, their health maintained, and their survival assured.

Food, clothing, shelter, weapons, clean water, wilderness medicine and all else needed for your survival is provided by the good Earth if only you open yourself to the possibilities around you.

A case in point is my recent wilderness injury and a forest full of medicine you too can put to good use if only you know how. You will no doubt recognize this wilderness medicine as its more familiar drug store counterpart. And you will immediately recognize its importance as an excellent addition to your wilderness medicine knowledge.
Wilderness Injury
Wilderness Injury

Wilderness Injury

In the wilderness as simple an injury as a sprained ankle can be life threatening. Here I am literally surrounded by a potent medicine that will help alleviate pain and swelling..

The natural medicine found in the inner bark of poplars and other tree species related to willow can be of great value in helping to keep you alive and comfortable.

Several days ago while in the forest tracking moose I twisted an ankle. As with many injuries, spraining an ankle in civilization is often no big problem. You hobble home as best you can, perhaps see a doctor, take some medicine such as ibuprofen or aspirin to reduce pain and swelling, and rest for a few days with your ankle propped up.

But in the wilderness a sprained ankle can have devastating consequences. Miles from the nearest road and habitation, with difficult ground to negotiate, if you cannot walk you will likely be spending the night in the outdoors. If unprepared to do so, this simple injury could very well threaten your survival.
Always Carry the Survival Essentials

This situation brings up an important point: always carry your basic survival essentials. Survival Topics has a number of articles covering the important survival gear you need to always have one hand. You never know what is going to happen on your next outing and even simple injuries or errors in judgment can place you in a survival situation you must be prepared for.

Carrying a few basic items of survival gear can make the difference between a comfortable survival experience and a life threatening one. No matter where you go, even on just a short trip, always bring your survival essentials. This simple rule could very well save your life.

After spraining an ankle it would have been simple matter to open a survival kit, take out some ibuprofen or aspirin, and wash it down with a drink of clean water. This would serve to reduce swelling and pain in the sprained ankle, make you more comfortable, and hopefully allow enough mobility to hobble out of the wilderness.

But what if you were in the wilderness with no medications in a survival kit for pain and swelling? Perhaps you have been injured for several days and taken your last aspirin. Or have become separated from your survival kit due to and accident such as an overturned canoe or crashed airplane.
Natural Pain Medicine
Wilderness Injury

Bark Aspirin

The inner bark contains the compound related to aspirin

In the spring and early summer the bark will easily peel from trees in long sheets. At other times of the year you can scrape bark off the tree stems and branches using your survival knife.

Like Jacques Carter and his men back in 1535, in 2008 I was surrounded by an entire forest full of medicine tailor made for my situation. All I needed was one small piece of knowledge in order to use it. And once again it is a tree that provides the potent natural medicine I was in need of: the aspen, otherwise known as “poplar”.
Bark and Aspirin

Since ancient times certain tree barks have been well known for their properties of reducing fever, pain, and inflammation. A special ingredient contained in these barks is one of the most potent pain killers in nature.

Fever, muscle aches, osteoarthritis, headache, menstrual cramps, arthritis and inflammations including bursitis, tendonitis, and traumas such as a sprain can all be treated with a dose of natural salicin made from the bark of these trees

In the 1800’s scientists were able to extract and identify salicin as the potent pain killing medicine found in the bark of these trees, and then went on to develop and market a synthetic version called acetylsalicylic acid which we have come to know as “Aspirin”.

The most commonly used medicine in the world is aspirin. In fact, every year throughout the world some 90 million pounds (40 million kilograms) of aspirin are taken. Even though most of us now use the synthetic version of salicin for our aches and pains, the potent pain-relieving and anti-inflammatory medicine contained in tree bark is no less valuable.

In a wilderness survival setting, knowing how to harvest and use the salicin in tree bark is the most valuable natural medicine knowledge you can have.
Trees that Contain Salicin

Salicin concentrates in the inner bark of trees and shrubs related to willows which include:

* Populus tremuloides: Quaking, Trembling or American Aspen (northern & western North America)
* Populus grandidentata: Bigtooth Aspen (eastern North America, south of P. tremuloides)
* white willow/European willow ( Salix alba )
* black willow/pussy willow ( Salix nigra )
* crack willow ( Salix fragilis )
* purple willow ( Salix purpurea )
* weeping willow ( Salix babylonica )

How to Make Bark Aspirin

In the picture you can see me sitting on rock massaging my sprained ankle. And right in front of me is the best natural medicine for pain and swelling you can find in the wilderness: the inner bark of a poplar tree.

The poplar trees growing in this recently logged over area are less than a year old. Poplars are a pioneer species of trees. In disturbed areas they are often the first and fastest trees to grow and can rise to a height of ten feet or more in one season. In the picture you can see me standing next to one of these young trees. Note the very large leaves that grow directly from the main stem of the plant. As the tree increases in size this stem will form a multiplicity of branches on which the leaves will be much smaller.

The salicin you are looking for is contained in the inner bark of the tree, also known as the cambium layer. The inner bark is the actual living tissue of the plant and is located between the rough outer bark and the hard wood.

During the spring and early summer it is an easy matter to peel the bark from trees, as we did in the Survival Topic on edible pine bark, and either chew it directly or steep it in hot water to make a tea. Simply cut into the bark and strip it off; since the interface between the bark of the tree and its woody portion is very slippery, you can peel the bark off in long continuous strips.

At other times of the year you cannot peel the bark from trees so easily. In this case it is a simple matter to scrape off both the inner and outer bark using the sharp edge of a knife. In the picture I am using my survival knife to scrape the bark off onto a tree stump.

The smell and taste of poplar bark is very aspirin like and I rather enjoy its bitter taste though some people may find it a bit too much. You can chew a mouthful of bark and swallow the liquid if you are in a hurry and don’t mind the taste.

An alternative is to simmer about 2 teaspoons of the inner bark in cup of water for ten minutes and let cool before straining and drinking. Three or four cups of this bark aspirin tea can be consumed daily.

I have found the young trees like those shown here to be especially potent. As with anything you harvest from nature, take only what you need and leave the rest. Do not deface a large tree by removing bark directly from its main trunk. Instead remove small branches so as to limit damage.
Practice Wilderness Medicine

The next time you are in the forest make an effort to identify trees that are so very important for natural wilderness medicine. From balsam fir pitch to birch chaga conks and poplar aspirin tea, trees offer valuable compounds you can use to survive in the wilderness.

Once you learn how to make bark aspirin tea you may find yourself using it often while traveling through wilderness areas.

More Survival Topics on Page 28

710 posted on 08/05/2009 4:45:47 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

To: nw_arizona_granny; DelaWhere; TenthAmendmentChampion; CottonBall; All

Warning Related to the FDIC

Market Ticker
Aug 04, 2009

http://market-ticker.denninger.net/archives/1292-Warning-Related-To-The-FDIC.html

711 posted on 08/05/2009 4:50:47 AM PDT by Eagle50AE (Pray for our Armed Forces.)

http://www.survivaltopics.com/survival/make-your-own-survival-power-gel/

Make Your Own Survival Power Gel
More Articles Related to Food
Power Gels as a Survival Calorie Reserve

In this Survival Topic I will show you how to easily make your own high energy power gels.

For a backup survival food energy source, many survivalists carry a couple of power bars or some power gel as part of their survival gear for an added energy boost. This is a good strategy assuming the proper product is selected and the survivalist has a wallet deep enough to afford these expensive items.

Using power gels as an emergency survival food supply makes sense as they can give you a higher number of calories per unit of weight carried than most other foods. Power gels can be used for a quick burst of energy when the situation demands intense physical action, as may be required during a survival emergency. In addition, these survival power gels will keep indefinitely in all conditions without any special storage requirements.
Portable Survival Energy in a Gel

Surviving can be hard and difficult work under the most trying of circumstances. Without enough calories supplied from whatever survival food reserves are on hand, the would be survivor may be hard pressed to accomplish the tasks necessary to make it through another day.

To begin with, a person on foot can carry only a limited amount of survival food even if he is prepared. Those of us who venture into the wilderness require a backup food energy supply that we keep in our packs untouched until a real survival situation occurs. Should the need arise we can tap into this food resource in the hope that it will see us through until we are rescued, find help, or develop other sources of sustenance.

Experience has shown that three days or 72-hours is the time it takes for 99% of survival situations to resolve into successful rescue or self-extraction. During this critical period the energy reserves contained in the food you are carrying will be more important than other nutrition factors. This is simply because your first nutritional requirement will be energy to metabolize into movement, thinking, and keeping warm.
Survival Power Gel Considerations

You might think that all you have to do is fill a small bottle full of cheap honey or corn syrup and you have yourself a survival power gel. Although you could do that, it is important to know that there are a number of different kinds of sugars in food and these sugars are not all alike. Each type of sugar is metabolized by the human body at different rates, which is measured by the glycemic index.

The higher the glycemic index of a particular food the faster the sugars within it enter the blood stream and are converted into energy. But there is a problem – high sugar spikes cause an excess release of insulin, an overcompensation response by the body that will cause an resultant crash in blood sugar levels. This is exactly the opposite of the desired result you want from consuming your emergency survival food reserve.
Some Potential Power Gel Ingredients

The following chart shows the relative glycemic indexes for some of the various sugars you can choose from to create your own survival power gels (note that it is based upon white bread = 100):

* Fructose 32
* Agave Nectar 38
* Lactose 65
* Honey 83
* High fructose corn syrup 89
* Sucrose 92
* Glucose 137
* Glucose tablets 146
* Maltodextrin 150
* Maltose 150
* Brown Rice Syrup ?
* Blackstrap molasses ?

As you can see in the above chart, agave nectar (also known as agave syrup) would be the choice if all we wanted was a slow metabolism of sugars for energy. However there is another consideration. Perhaps you need a quick boost of energy from your survival gel in order to deal with an emergency or your energy level is being sapped as you attempt to get over to the next ridge. Or maybe you are cold now and need a little quick fix in order to provide your body with enough energy to rewarm itself.
Power Gel Formula

Studies have shown that a 2 parts glucose (high glycemic index) to 1 part fructose (low glycemic index) result in a 20-55% increase in the body’s ability to process the energy you give it. This means you get an excellent energy boost without a huge insulin spike that will cause you to feel exhausted.

A good formulation for a basic survival power gel would be 60% brown rice syrup and 40% honey. This seems to be a good working compromise between quick energy requirements and longer term energy metabolism. But you can make your power gel even better!

Another factor that is important when under physical stress is the loss of electrolytes, which need to be replaced for optimum physical performance. I have found this can be taken care of by making the power gel 20% blackstrap molasses. Blackstrap molasses is one of the most nutritious food items around; chock full of calcium, iron, potassium, sodium, and other vitamins and minerals.

So the final formula for the survival power gel I have come up with is:
50% brown rice syrup
30% honey
20 % blackstrap molasses
1/8 teaspoon salt (for additional electrolytes)
The Survival Power Gel Ingredients
Brown Rice Syrup

The energy derived from brown rice syrup is

* 50% complex carbohydrates 2 to 3 hours to be absorbed
* 45% maltose absorbed in about 1.5 hours
* 3% glucose absorbed into the bloodstream immediately

This release of energy over a long period of time is exactly what survivors are looking for in a power gel.

But that’s not all. Brown rice syrup is very healthy for you as it is made up of easily digested simple sugars.
Honey

The energy derived from honey is

* 38% fructose which is absorbed quite slowly
* 31% glucose which is absorbed very quickly
* 1% sucrose
* 8% maltose and other sugars that are absorbed in about 1.5 hours.

Blackstrap Molasses
Power Gel Containers

Good containers for your home made power gels are Coghlan Squeeze Tubes and Gel Flasks. Simply pour your power gel mix into the containers until they are about ¾ full (any more and they are liable to leak due to expansion or contraction of the ingredients).

I recommend including one squeeze tube of your home made power gel in your survival kit. It will weigh about 300-grams and provide you with the energy you need for a full-day – longer if you ration it. A good power gel serving size is about 30 grams, which means you get ten hits from each Coghlan Squeeze Tube, providing you with plenty of energy and electrolytes to make it through another day.

Comment on the Survival Topics article “Make Your Own Survival Power Gel”.

Wolverine
Northern California

Interesting. Hadn’t heard of “power gels” before. Think i would like to make mine with olive oil and maybe protein powder in addition to the sugar, for a kind of liquid pemmican without the suet.
James
New Brunswick

I know that power gels are all the rage but fats have three times the calories per gram of any carbohydrate and offer a much slower energy release, as do proteins, which have about the same “caloric density” of complex carbohydrates.

My solution is a mixture of peanut butter, brown sugar (for taste) and raw rolled oats (to remove stickiness). 300g of that should have a caloric value of over 1,800 Kcals vs the 900 Kcals of your simple carbohydrates only formula.

I have found it easy to digest and satisfying when nibbled during a hike. Besides, where do you find brown rice syrup?!

Survival Topics: Yes, your formula is very caloric; the power gel formula is meant for quick energy that is delievered while on the go. This energy can be utilized by the body more quickly than fats and proteins.

I live in a rural area and found brown rice syrup at the local grocery store, but it can also be purchased online.
don
bay area

An easy way to have a form of quick energy is to buy a small can of energy drink mix (this is sold in cycle shops for road bikers) it’s basicly a form of frucose or sucrose depending on brand. One small can would be about $10.00 on sale and serve as a lifetime supply for survival needs the powder is mixed into water and consumed.

it can be packed in an old medication bottle (clean bottle inside and out,including removing labels) or an old vitiman bottle. mix with small amount of water and drink as needed. In this form it’s very light to carry and has an extended shelf life. You can also grab a few honey packets from your local I hop and toss in for good measure.

Power bars are high in fat (look at those who make them a regular treat) and better for long term energy.

712 posted on 08/05/2009 4:55:25 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://www.survivaltopics.com/survival/harvesting-cattail-shoots/

Harvesting Cattail Shoots
More Articles Related to Food

It is spring in the northern hemisphere and in many areas new green growth is sprouting all over the landscape. This means a rich early harvest for the astute survival enthusiast, as many of your local plants are at their most tender and delicious stages.
Cattails Are a Great Survival Plant

One of the best plants in terms of usefulness to the survivor is the common cattail. Easily identified and widespread, the cattail is a survival plant bar none. From survival food and shelter, to blankets and even clothing, the common cattail is your friend when the going gets tough – or you just want a quick handy snack.

This afternoon I went to the swamp in back of the house and took a look at the freely maintained garden that nature is growing there. As you can see in the first clickable picture, the swamp still contains the dry remains of last year’s cattail plants rising six or eight feet out of the mud.
Harvesting Spring Cattails
cattails
Cattails

The dry stalks, leaves, and tops of the old cattails have their uses but today I was more interested in the fresh crop of sprouts reaching for the sky. At this time of the year the green cattail shoots are just poking out of the mud, some have gotten as high as a foot or so and are in prime condition for harvest.

Harvesting cattail shoots for food is easy. Simply grasp the shoot at its base, as close to the root as possible. You may have to press your hand into the mud an inch or so in order to do this. Then gently pull upward until the cattail shoot breaks off. You should be able to gather a large pile of shoots in no time at all.
Preparing Cattail Shoots
cattail sprouts
Cattail Sprouts

As you can see in the next picture, you should peel your cattail shoots because the outer layers are tough. Ribbed with air chambers, these layers of the cattail allow it to float. They are very easy to peel off using your fingers alone. Be sure to keep the lower portion of the green leaves as they are especially tender and tasty.

And there you have it. In just a few minutes you will have a large handful of delicious and nutritious food, fit for any survivor.

Before eating, make sure to wash your cattail sprouts in clean water that has been treated to remove parasites and other nasty creatures. Your swamp may very well be harboring such intestinal pests as giardia. If you do not have clean water available, you can boil your cattail shoots for a short while in order to be on the safe side.

Cattail shoots can be gathered in large quantities and pickled, frozen, or canned.
The Edible Cattail

I liken the taste of cattail shoots to that of the cucumbers. They are fine food eaten raw, boiled, steamed, or in salads. I have not found nutritional information on cattail shoots but it seems they would contain a host of vitamins, minerals, and starch for the food energy you need to survive.

Harvesting food like the cattail from nature’s storehouse is smart. It is food you do not have to expend energy in growing, carrying with you, or keeping fresh. These survival food freebees can give you the edge in any wilderness survival situation.

713 posted on 08/05/2009 5:01:01 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

It is thus my position that even if you are well under FDIC limits you must move money around now so you have multiple bank accounts and thus if your withdrawals and access to your funds are “rationed” in a similar fashion you will be able to access what you need to pay your electric bill, put gas in your car and buy your food.

Remember, getting your money back doesn’t mean getting it all right now, and government agencies can be very inflexible when what they have decided to do conflicts with what you want.<<<<

He is right about this.

A person does need cash on hand, not only as protection against the banks and the games they play, but also a natural disaster can have the same effect.

Few people realize that without electric, there will be no gas, the pumps will not work, the banks will not have a computer system, to figure the balance of your account and your credit cards will not work.

At one time, it was said there should be 6 months of cash available.

As for the games that the gov is willing to play, I will believe anything today, for we are seeing it happen now.

This leaves me a little wild, in that a few years ago, they would have been saying it was all a conspiracy and not to worry that it would never happen.

Except that I did worry and live to see it happen....

I never liked Alex Jones and LOL, today, he is more than likely the one to listen to, for the world has tilted, today the one who was a conspiracist last year, is the best reporter of today, sad state of events.

LOL, if you wonder how I got to Alex Jones, easy, conspiracy and he go together, in my mind.

714 posted on 08/05/2009 5:21:42 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://holyhognuts.com/?cat=12

My first attempt at making dehydrated spaghetti

I don’t know why but after many years of haling many pounds of cast iron Dutch Ovens (DO) around I just like to keep things light and easy. Don’t misunderstand me, I still like DO cooking and I know that I will return to it but for now it is light and easy.

My first attempt at making dehydrated spaghetti went bad, but after some trial and error I finally figured it out.

First dehydrate some spaghetti sauce, store bought or homemade what ever you like.

Cook and dehydrate some noodles, I like small shells for this as it seems more filling with less work, I tried spaghetti and found that angel hair pasta uncooked and broken into small peaces works.

After the sauce dehydrates into a leather then freeze it and run it though a food processor until it is a fine dust. Then combine one to two tablespoons of the sauce and about a half a cup of the noodles into a zip top freezer bag, when you are ready to eat add boiling water to the bag about a 1/2 to a 3/4 cup or until you get the consistency that you like, you can always add more.

Place under a towel or hat to help keep the heat in and wait about five minutes and you have a great meal for one. I also added to the bag some dehydrated veggies and mushrooms, everything worked well except I wont use corn next time, it takes to long to rehydrate.

I plan on trying to dehydrate hamburger soon, I think that this will really add the flavor and make the meal more satisfying to my carnivore friends.

715 posted on 08/05/2009 5:25:35 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://holyhognuts.com/?cat=3

Jetboil Jambalaya

What a great weekend for camping and an astronomy event, although I know that this particular event doesn’t lend its self to what most others and I consider camping because most meals are prepared for us, I really enjoy this weekend every year. Not having to cook and clean allows me to focus on meeting new people, looking at equipment and being able to observe and discuss amateur astronomy with my friends.

Friday night was a great night to observe, it was clear all night; we were able to see many great meteors, along with the International Space Station (both nights). I didn’t really look for anything else other than the four comets I had researched before I went, they were very faint but I had a great time trying to locate them, some where around 3:00 am I put my gear away and went to bed. Saturday evening began with clouds and later cleared up but I was too lazy and tired to get everything out to observe, so I just enjoyed looking at the night sky and using my binoculars and discussing what names we would give the constellations.

I did make the Curried rice and chicken with pineapple for lunch on Saturday and it was well accepted, I have been working on a jambalaya recipe for my Jetboil and I think I am happy with it.

Jetboil Jambalaya

Place into a zip lock bag.
1 1/4-cup instant brown rice.
1-chicken bouillon cube or equivalent.
1-2 teaspoons Jambalaya pre-mixed seasoning.
¼ cup dehydrated vegetables or if available fresh.

Bring 1 cup water to a boil and add contents from the bag, simmer with the lid on for 2 minutes, add one beef stick cut into bite size pieces, remove from burner, replace to cover and place bottom cover on and let sit until water is absorbed, about 5 minutes. I have also added foil packed chicken with the beef stick for a very hearty meal.

Curried rice with chicken and trail mix.

Well I finally have the menu for the upcoming weekend and it is funny how I came up with it. I have only two meals to plan for, Friday dinner and Saturday lunch and I wanted to use my Jetboil. As I was cleaning out my day pack I found a bag of tropical trail mix, the kind that has dried pineapple, papaya, bananas, raisins, peanuts, almonds, pecans, and their it was the makings of a dish I have had from a near by hippie store, curried pineapple chicken and rice. I did choose to keep the bananas out but I think next time I will try them; this was a really simple dish. I prefer to use instant brown rice instead of white, it does increase the cooking time a little more but not to bad and I find it more filling.

Curried rice with chicken and trail mix.

1 1/4 cup instant brown rice. (I like it a little dryer than the box lists)
1-cup water.
Pre cooked chicken, foil packet or such.
2-3 teaspoons of curry powder- add to taste.
1 / 2 cup tropical trail mix or dried pineapple.
Boil water and add the rice cook one minute add chicken to heat through turn off burner and cover, let sit until water is almost absorbed by the rice and add the curry and trail mix stir and eat.

Potato Soup Jetboil

In preparation for an upcoming astronomy event/campout in northern Wisconsin I have been working on some new recipes for my Jetboil. I am only bringing that because of the location we are going, some meals are provided and some are not. Also carrying a lot of cooking and camping gear doesn’t really work for me since my telescope pretty much fills the back of my full size pick up truck and with the addition of a companion cup I can cook for two with no problem and most important, minimal dishes. As with all recipes or any cooking add and change as you will to fit your taste and situation. Of course this could also be made with any stove and pot combination but the cozy on the cup helps to retain heat for less cooking time.

Creamy cheese and bacon potato soup

One cup dehydrated potatoes from Hungry Jack cheddar and bacon potatoes, broken into smaller pieces. A box of these potatoes would make two servings as described.

Cheese and bacon packet from potatoes.

¼ cup of assorted dried or dehydrated (should be fast cooking) beans such as Bob’s red mill soup (Contains green split peas, yellow split peas, barley, lentils and vegetable pasta (semolina wheat flour, dehydrated spinach and tomato).

Chicken bouillon cube.

¼ cup assorted dehydrated vegetables to taste.

Salt, pepper, garlic powder.

Fill up to the 2-cup mark and bring to a boil.

Combine all ingredients into a Ziploc type bag except cheese packet; add to boiling water and boil/simmer on low for about 5 minutes. Remove from the heat and add half the cheese and bacon mix, stir in and cover, place bottom back onto the cup and let sit for 5-8 minutes.

If you use dehydrated beans or no dried beans as listed you can cut your cooking time down to save fuel.
For my second batch after the simmering I added a tablespoon of instant potatoes to make it creamer, my wife gave me the thumbs up on the batch with the instant potatoes.

716 posted on 08/05/2009 5:33:49 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

http://holyhognuts.com/?cat=15

Chorizo Stuffed Jalapenos.

I was out for a bicycle ride this last Sunday over memorial day weekend thinking what a great day and how nice it would be to be camping and of the cheese and bacon stuffed jalapenos I like to make, when I had an idea to stuff them with chorizo sausage and wrap them in bacon, I am not sure if anything wrapped in bacon tastes bad. On my way home I made a quick stop at my local supermercado and picked up some fresh chorizo and some jalapenos, this turned out exceptionaly well, I shared some with a neighbor who went crazy over them and spoke of them all night.

Chorizo Stuffed Jalapenos.

Jalapenos
Cooked chorizo sausage (brown in a fry pan)
Bacon (cut in half so that it is about 4”-5” long)

First make sure you where rubber gloves when handling the peppers this can be a problem if you are not careful.

Cut the peppers in half, lengthwise spoon out the seeds and wash the peppers. After cooking the chorizo in a pan spoon the sausage into the pepper half’s and wrap with a piece of bacon. I lined my Dutch oven with tin foil so that I could remove and serve them as I started another batch. These could also be cooked in an oven at 400 degrees, Adjust you Dutch Oven temp as needed to get about 400 degrees. Cook until the bacon is to your liking, about 20-25 minutes or so.

Cheese Stuffed Jalapenos.

Prepare the peppers as above but add shredded cheddar cheese and use precooked crumbled bacon. Cook at a cooler temperature around 350 degress. If it gets to hot our cooks for to long the cheese runs out.

Bear Bread

This turned out great; love the herbs and smell of beer.

Beer bread.
2 cups white flour (I used un bleached)
1 cup rye flour.
1 ½ Tbsp sugar
1 Tbsp salt
1 Tbsp baking powder
2 cups of beer

2 Tbsp of dried dill (fresh if available probably about a ¼ cup chopped)
¼ cup fresh chives chopped. The loaf pictured above also has spinach.

Combine the dry ingredients and then add the beer mix until all ingredients are wet, this is a thick dough adjust the beer quantity as needed .

I used Hieneken because I had it and it has a stronger flavor and aroma than a light beer but playing with the many different types and flavors of beers would be a lot of fun, also I think that the basic recipe minus the herbs lends itself to many flavor variations from your spice rack or garden.

I placed the batter in a 8” bread pan and placed it directly on the bottom of a Dutch Oven (DO) and baked it for 30 minutes with about 10 charcoal brickets on the bottom and about 20 on top until the bread was a little browned and a tooth pick inserted came out almost clean. I did rotate the DO and lid about half way through the cooking time to make a more even heat.

717 posted on 08/05/2009 5:37:44 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

[Some of the urls are half hidden, but are working on the page]

http://www.newfluwiki2.com/diary/958/

Dehydrating Food: Methods and Recipes
by: KathyinFL
Thu Mar 01, 2007 at 21:52:59 PM EST

Most of the longest term prep items are freeze dried, dehydrated, etc.
KathyinFL :: Dehydrating Food: Methods and Recipes
Freeze drying is strictly a commercial process, primarily due to cost of equipment; however, individuals can dehydrate a wind range of items to create their own prep items that are very budget conscious.

This diary will cover methods, recipes, and experiences in dehydrating food and/or using a dehydrator in non-traditional ways.

Good general articles on dehydrating methods
http://www.associate...
(amateur article, but lots of good information)

http://www.drystore....
(some commerical content)

http://frugalliving....

http://www.budget101...

http://frugalliving....

http://www.suite101....

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. — Margaret Mead

Dehydrating Apples

Peel and core, cut into slices or rings one-eighth to one-quarter inch thick. Peelings may be left on, however they tend to toughen during dehydration.

Fruits that are to be dehydrated are pretreated to prevent discoloration by oxidation, to keep a fresher color, to have a more pliable texture, and to help retain vitamin A and C.

Each of the following pretreatments perform a useful part of the dehydrating process and each has merit. Personal preference should be your guide.

Sodium Bisulfite:
Dissolve 2 teaspoons of sodium bisulfite in one quart of water and add cut fruit. Slices of fruit should be soaked for no more than 10 minutes. Drain and dehydrate. (CAUTION: Sodium Bisulfite can affect anyone with asthma, allergies or other respiratory problems.)

Ascorbic Acid:
Dissolve one tablespoon of pure crystalline ascorbic acid in one quart of cold water. Add cut fruit and soak for a few minutes; remove with a slotted spoon; drain well and dehydrate.

Lemon Juice:
Use one cup lemon juice to one quart water. Soak the fruit for no more than ten minutes. Drain and dehydrate. (Lemon juice is only one-sixth as effective as ascorbic acid.)

NOTE: After pretreating, the apple slices may be sprinkled with cinnamon or flavored gelatin crystals.

DRYING METHODS

Sun Drying.
This method takes 3-4 hot days (98-100 degrees F). Be sure to cover fruit with screen or cheese cloth to keep away insects. Bring in or cover at night to keep moisture from collecting. To “pasteurize” sun dried fruit in order to prevent contamination from insects, freeze for 28-72 hours.

Oven Drying.
This is generally the fastest method. The temperature should be no higher than 140 degrees, leave the door ajar; place a fan so it blows across the opening and carries the moisture away.

Dehydrator Method. The temperature should be 150 degrees for 2-3 hours, then reduce to 130 degrees until dry.

Fruit is dry when it is soft and pliable with no moist area in the center when cut.

CONDITIONING

To insure that sufficient moisture has been removed to prevent molding during storage, place the fruit in an air tight container for several days. Check daily for condensation on sides of container. If condensation appears, dry the fruit a little longer.

STORAGE

Properly dried and packaged foods have a very long shelf life. But for best quality and nutrient content, plan to use within one year.

REHYDRATING HINTS

Dried apples may be reconstituted and used in pies and cobblers. Here are some basic methods used to rehydrate:

Soak fruit in liquid. Various fruit juices, cordials and fruit liquors may be used.

Boil fruit in water. Add 1 cup water to 1 cup fruit. Use less water for a thicker consistency.

To soften fruit for cookies and cakes, steam for several minutes.

NOTE: Do not add sugar during first five minutes of rehydration because it will hinder moisture absorption.

Dehydrator Recipe: Classic Gorp
Classic Gorp

1/2 c. dried apples
1/2 c. dried apricots
1/4 c. dried peaches
1/2 c. dried pears
1/2 c. dried pineapple
1/4 c. coconut flakes
1/2 c. golden raisins
1/2 c. cashews or blanched almonds

Cut apples, apricots, peaches, pears and pineapple into 1/2” pieces. Combine all ingredients in a medium bowl. Package in airtight plastic bags and store in a cool dry place. Use within 3 to 4 weeks. Makes about 3-1/2 cups.

Dehydrator Recipe: Tangy Sunflower Seeds
Tangy Sunflower Seeds

2 T. vegetable oil
1 T. soy sauce
1/4 tsp. paprika
1/2 tsp. celery salt
Dash cayenne pepper
2 cups dried shelled sunflower seeds, raw

Preheat oven to 300 F. In a medium bowl, mix oil, soy sauce, paprika, celery salt and cayenne pepper. Add sunflower seeds. Stir until seeds are evenly coated. Place mixture in a shallow baking pan. Bake in preheated oven 20 minutes, stirring frequently. Drain on paper towels. Makes 2 cups.

Drying Methods

Sun Drying: Open-air sun drying can be an attractive alternative in hot and dry regions with little air pollution. One advantage is that large quantities of food can be dried at the same time. Disadvantages include slowness (foods that will dry in 6 to 8 hours in an electric dryer can take 4 to 5 days to dry in the sun) and insects — even the finest insect netting won’t exclude all of the no-see-ums attracted to your drying food, and larval infestation spells trouble.

Solar Box Dryers: These offer some advantages over open-air sun drying. Solar rays can be concentrated to raise temperatures and shorten drying times. With good construction, the insect threat can be reduced. As with open-air drying, you’re dependent on the weather, and slight variations in conditions mean big temperature changes that will decrease the quality of the product.

Oven Drying: Your home oven might seem at first blush to be an ideal food dryer, but it actually has major drawbacks. Lack of circulating air makes oven drying takes 2 to 3 times longer than an electric dehydrator, and higher minimum temperatures cause loss of nutrients and flavor. Oven drying requires frequent tray rotation, and foods can easily become overly dry, making food tough or brittle. Because ovens create more heat than needed, energy costs are very high.

Electric Dehydrators: Advanced home food dehydrators produce superior dried foods quickly, conveniently, and economically. Close-stacking trays with even-flow fresh air circulation offer huge amounts of drying surface yet occupy little countertop space. The ability to adjust temperature means foods dry quickly and evenly without tray rotation, and the highest level of natural nutrition is preserved.

Plans for a homemade solar dehydrator
http://www.organicdo...

Drying Fuyu Persimmons
A hands on activity (or demonstration)

For thousands of years, people have dried many foods to preserve them for leaner times. Preserving seasonal foods by drying is still useful and convenient, and it has the added advantage of conserving storage space.

Materials you will need
Drying environment:
Home dehydrator (use product instructions)
Oven with drying racks & oven thermometer
Sun on drying racks if temperature is over 90 degrees and low humididty Fuyu persimmons - no blanching or sulfuring is necessary
Peel firm fruit
Slice 1/8 to 1/4 inch thick
No pretreatment necessary but lime juice rinse is nice

Instructions for drying in the oven
Time: start early as possible, could be ready by the time teacher goes home
Preheat oven to 160 F (71 C), then maintain at 140
Spread prepared fruit on metal bakers’ cooling racks or equivalent
Prop oven open 4 inches
From outside aim fan so air is directed across oven, vary position of fan
At end of drying, temperature goes up quickly. Watch it
Rotate trays every couple of hours

How do you know when its ready?
Touching is the way to know. Children should have clean hands to touch fruit
When the fruit is not sticky any more, it has lost most of its water (80-90%).
It’s ready when the fruit feels leathery but not sticky.

How do you store dried Fuyu?
Let the dried fruit cool.
Put into an air free environment like sealed plastic bag or glass jar with lid.

What do you do with dried Fuyu?
Enjoy the fruit after drying to snack on or use in granola.
Cut up in hot or cold cereal and use as raisins or dates in recipes
Reconstitute with soaking in water to use in fruit salads or compotes.

Source: Drying Foods at Home, Leaflet 2785, Division of Agricultural Sciences, University of California, reprinted June 1981. Cooperative Extension. US Department of Agriculture, University of California, Berkeley, CA 94720

Drying with fire
People have been drying food—fruit, vegetables, grain, and meat—over fire for centuries. If you have wood to burn slowly, you can make wooden racks or trays, make the fire in a pit, put the racks over the smoldering, smoky fire, and put the whole area under a screen. I did this once using a screen tent. I suppose it would work with charcoal briquets, as well. If necessity is the mother of invention, then desperation is the father of ingenuity. I found that I could use the wind/breeze to my advantage by covering part or all of a side with old shower curtains hooked onto the screen frame with clothespins. A little experimentation helped me to find out where to block the wind and where to let it through (at the top, ideally) in order to keep the heat inside. Later, I found that well-worn old sheets kept the bugs out better than the screen. Some vegetables and fruits can be strung on cotton twine and draped from rack to rack or line to line (like a clothesline) and large quantities can take advantage of a smallish fire. Green wood will burn slowly and smoke to flavor the food.

I have never tried a fire made with straw or dried grass or anything other than wood, but if it is clean and chemical free, it should work. Small quantities of fruit and vegetables can be dried indoors near the stove if you are using wood fire to cook and for warmth.

If you use hardwood, the ashes will make lye for soap-making. I hear that ashes are also good for the garden soil, but I don’t know how that works.

I have dried vegetables, fruit, and meat (jerky) over fire. It’s easy, and the results are yummy.

Cherry tomatoes
I cut them in half and sprinkle the oregano over the cut side and let them dry. If I am going to store them for a long period I let them dry till crispy. If for snacks only till leathery. Most of the oregano will fall off after they are dry but the flavor is infused into the tomato.

Dehydrator Recipe: Secret Fruit Leather
“secret” Fruit Leather Recipe #209105

5 servings
½ day 5 min prep
14 1/2 ounces apricots in syrup, drained
1 tablespoon honey
1 teaspoon cinnamon

Blend ingredients into a puree.
Dry in dehydrator for 10 1/2 hours at 125 degrees.

From: http://www.recipezaa...

Dehydrator Recipe: Apple-Banana Fruit Leather
Apple-Banana Fruit Leather Recipe #208769

2 servings

7¾ hours 5 min prep
2 bananas
2 cups applesauce

Blend ingredients in blender until pureed.
Dry in dehydrator for 7 1/2 hours at 125 degrees.

from: http://www.recipezaa...

Dehydrator Recipe: Hamburger Beef Jerky
Hamburger Beef Jerky Recipe #171634

5 lbs
6½ hours 30 min prep
5 lbs 90% lean ground beef (90-92%)
4 1/2 teaspoons non-iodized salt
2 1/4 teaspoons Accent seasoning
3/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
2 1/4 tablespoons meat tenderizer
3/4 tablespoon pepper
3 tablespoons brown sugar
1/2 cup worcestershire sauce
1/2 cup liquid smoke
1/3 cup ketchup

Mix all spices with ground beef EXCEPT worcestershire, liquid smoke and ketchup.
You need to really get your hands in to mix it well.
Press into strips with a jerky gun.
Mix worcerstershire, liquid smoke and ketcup in a shallow dish.
Coat strips with sauce.
Place on trays to dry.
Dry according to your dehydrator manufacturers instructions.
Other flavors as follows:.
Hot and spicy - mix Louisiana hot sauce with water to thin a bit. Coat strips and dry.
BBQ - thin your favorite bottled bbq sauce with water. Coat strips and dry.
Teriyaki - thin bottled teriyaki sauce with soya sauce. Coat strips and dry.

from: http://www.recipezaa...

Dehydrator Recipe: Orange Julius Roll Ups
Orange Julius Roll-Ups Recipe #140547

4 servings

½ day 5 min prep
1 1/2 cups applesauce
1 small apple, peeled, cored and chopped
2 teaspoons dried oranges, ground
1 1/2 teaspoons vanilla
2 tablespoons corn syrup

In a blender mix all ingredients until pureed. Pour onto solid fruit leather sheets; dry at 135º for 4 to 8 hours, or until leathery. Remove from sheets while still warm. Let cool slightly. Roll in plastic wrap and store in dark , dry cool place or in the freezer.

from: http://www.recipezaa...

Dehydrator Recipe: Au Gratin Potato Chips
Dehydrator Au Gratin Potato Chips Recipe #120054

6 servings

4¼ hours 15 min prep
3 cups potatoes, peeled, boiled and mashed
1 1/2 cups sharp cheddar cheese, grated
1/2 cup parmesan cheese, grated
1/2 teaspoon salt

Put all ingredients in a blender or food processor and mix.
Spread onto a Fruit Roll sheet and dry for 4 hours.
With a clean butter knife, lift entire ring off sheet, turn over and dry for 1 hour longer, or until dry enough to break into pieces.

From: http://www.recipezaa...

Dehydrator Recipe: Chivy Cheese Chips
Chivy Cheese Chips Recipe #120049

6 servings

6¼ hours 15 min prep
1 (12 ounce) carton cottage cheese, with chives
1 medium ripe tomato, cut in quarters
1 tablespoon onions, chopped
1 dash cayenne
1 dash garlic powder

In a blender or food processor, blend cottage cheese, tomato, onion and spices into a smooth liquid.
Pour spoonfuls of mixture (1 1/2 to 2” diameter) onto fruit roll sheets.
Dry at 145º for 4 to 6 hours, or until rounds curl up on the sides like potato chips.

from: http://www.recipezaa...

Dehydrator Recipe: Peanut Butter Bites
Dehydrator Peanut Butter Bites Recipe #120047

12 servings

5¼ hours 15 min prep

2 cups coconut
2 cups dried apples, peeled, cored and chopped
2/3 cup peanut butter
1 1/2 tablespoons vanilla

In a large bowl, combine all ingredients; mix well.
Shape into 1/2-1” balls.

Dehydrator: Taco Chips
Dehydrator Taco Chips Recipe #120015

½ day 10 min prep
1 cup whole kernel corn or creamed corn
1 cup sharp cheddar cheese, grated
1/2 cup red peppers or green peppers, diced
1 tablespoon onions, chopped
1/8 teaspoon cayenne pepper
1/2 teaspoon chili powder
salt

In a blender or food processor, blend together all ingredients at high speed. Spread mixture thinly onto Fruit Roll Sheets. Dry at 130° for approximately 10 hours or until dry on one side. Lift entire corn ring off of Fruit Roll Sheet, turn over and dry for two hours longer or until crisp. Break into pieces.

from: http://www.recipezaa...

Dehydrator Recipe: Cheesy Apple Pie Roll Ups
Dehydrator Cheesy Apple Pie Roll-ups Recipe #120002

6 servings

½ day 15 min prep

4 apples, peeled cored and chopped
3/4 cup pecans, ground
1/2 cup cheddar cheese, grated
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Put all ingredients in a blender and mix until pureed.
Pour onto Fruit Roll sheet; dry at 135º for 4 to 8 hours, or until leathery.
Remove from sheet while still warm.
Let cool slightly.
Roll in plastic wrap and store in dark, dry cool place or in the freezer.

from: http://www.recipezaa...

Rice Crackers
RICE CRACKERS

1 cup brown rice, soaked and sprouted
1 cup walnuts, soaked overnight
1 tbsp. slippery elm powder (availabe at health store)
filtered water for soaking rice and walnuts

Believe it or not, brown rice, if it’s not too old, does sprout. I have taken pictures of it because no one wants to believe me. I learned the secret one hot, humid, summer day in New York when some previously soaked rice, much to my surprise, sprouted. I surmised from this that rice, in order to sprout, needs to have some warmth.
1) Soak one cup of brown rice for 24-36 hours, changing the soak water 2-3 times. Then rinse and let sprout for 2-3 days, rinsing 2 times per day. Sink water is OK for the rinsing.
2) When the rice is ready, put the rice and the drained, rinsed walnuts into a bowl and mix them. Then put the mixture through the Champion (or Green Power) juicer, with the blank in place. The reason you mix the rice and walnuts together in the bowl first is because, as you put the mixture through the machine, the walnuts, which have more moisture, will help to grind the rice, which has less moisture. This way, you don’t have to add any additional water.
3) Once the mixture comes out of the Champion (or Green Power), add in the slippery elm powder and mix well. With your hands, form into round, flat cookie shapes, and dehydrate at 95¡ F for approximately 20 hours.
Makes approximately 12 crackers. When thoroughly dry, this stores very well at room temperature in a cotton or muslin bag. It lasts a long time.

AROMATIC PECAN-RICE CRACKERS

Using the same recipe as above, substitute 1 cup of pecans (soaked 1 hour) for the walnuts and add 1/2 tsp. pumpkin pie spice.

Dehydrator Recipe: Green Bean Dip
Green Bean Dip

1/2 cup dried green beans
1/2 cup water
1/4 cup oil
1/2 cup grated or diced sharp Cheddar or Swiss cheese
2 tablespoons chopped fresh parsley, basil, or watercress
2 cloves garlic, minced
Cayenne pepper

Soak dried green beans in water for 2 to 4 hours or until squeezable. Place beans, any remaining rehydration water, and oil in the blender and puree. Add half the cheese plus the fresh herbs, minced garlic, and a pinch of cayenne pepper. Blend. Add remaining cheese and blend again. Refrigerate at least 1 hour, preferably overnight. (Serve with chips, crackers, or pieces of whole wheat pita bread. May also be used as a sandwich spread).

Dehydrator Recipe: Bird’s Vegetable Soup
Bird’s Vegetable Soup

1 teaspoon dried diced carrots
1 teaspoon dried garden peas
1 teaspoon dried green beans
3 teaspoons dried onion flakes
1 teaspoon dried celery
1 teaspoon dried bell pepper
1/8 cup green split peas
1/8 cup yellow split peas
1/8 cup red lentils
1/8 cup green lentils
1/8 cup brown rice
1/8 cup barley
1/8 teaspoon kelp powder
1/8 teaspoon garlic powder
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon dried parsley
1/8 teaspoon dried vegetable powder
1/8 teaspoon dulse powder
Dash of cayenne pepper
4 cups water or soup stock

Mix carrots, peas, green beans, onion flakes, celery, and bell pepper. Add split peas, lentils, brown rice, and barley. In a small bowl mix kelp powder, garlic powder, basil, thyme, parsley, vegetable broth, dulse powder, and cayenne pepper. Stir and add to other ingredients. Add water or soup stock and cook all day in a slow cooker, or let soak overnight, then cook on range for 1 hour or until vegetables are tender.

SUBSTITUTIONS
Recipe originator John Bird says that ingredients and quantities may be altered to suit individual preferences and ingredients on hand.

***************************
Fruit Powders
Dry your fruits until they are extra crispy, but not burned. Place the crispy fruit in a blender and pulverize to powder.

Use this in recipes by adding 1/2 c. of fruit powder to 1 cup flour.

Make a smoothie by adding 1/2 c. fruit powder to water or milk and blend ... you can also add a couple of cubes of crushed ice or use a blender.

You can add 1 T. of fruit powder to plain yogurt.

Or, add 1 T. of fruit powder and 1 T. of coffee creamer to a packet of instant, unflavored oatmeal.

************************

Instant Jam
Instant Jam

3/4 dried fruit - use a single fruit or combination like bananas and strawberries

3/4 to 1 cup fruit juice or water, heated to boiling

1/4 cup honey or other sweetener, if needed

Cover the fruit with warmed juice and let sit overnight, if possible. Put this in a blender, and add your sweetener. Puree until spreadable. This is delicious.

Dried Fruit Cobbler
Take about 3 cups dried apples, pears, cherries, or peaches (either sliced or diced), and cover with 3 cups boiling water and 1/2 cup honey. These should be soft after about 30 minutes. Thicken by adding about a tablespoon of cornstarch to the mixture. Stir in nutmeg, cinnamon, and cloves to taste, along with 1/4-1/2 cup brown sugar, and pour into a buttered pan. Top with a crumb topping made of flour, oats, sugar, and butter, or cover with a white or yellow cake mix, topped with sliced butter or margarine. Bake at 350 degrees until the top is golden and the edges are bubbly. (About 30 minutes.)

Dried Fruit Stew
Fruit Stew (a tasty winter breakfast or dessert)

1 cup dried fruit (I like to use a combination of fruits like apples, pears, peaches, raisins, cherries

1 cup boiling water

1 Tablespoon lemon juice

1/2 to 1 teaspoon spices to taste. Try: cinnamon, nutmeg, allspice, ginger.

Combine all and let set until it softens. For a dessert, sweeten with honey and serve with shortbread cookies. For breakfast, stir in a little yogurt and honey.

Dried Veggie Seasoning
Vegetable Seasoning - Powder dried vegetables in the blender in any combination you like. Add to boiling water for instant vegetable broth, or put in a shaker and use at the table as a seasoning for vegetables, pasta, and rice.

Jerky
Great Jerky

¾ t. salt
2 T. soy sauce
¼ t. cracked pepper
1 T. worcestershire sauce
1 T. brown sugar
1 lb. lean meat, thinly sliced
1 garlic clove, crushed

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat in a single layer on a clean flat surface. Generously spread both sides with salt mixture. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry.

Teriyaki Jerky

½ t. salt
1 garlic clove, crushed
dash of pepper
¼ c. soy sauce
½ t. ground ginger
1 lb. meat, thinly sliced
2 T. brown sugar

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat three to four layers deep in glass container, spooning soy mixture over each layer. Cover tightly. Marinate 6 - 12 hours. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.

Sweet n’ Sour Jerky

1 t. salt
1 T. soy sauce
¼ t. pepper
¼ c. red wine vinegar
½ t. onion powder
¼ c. pineapple juice
1 garlic clove, crushed
1 lb. meat, thinly sliced
3 T. brown sugar

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat three or four layers deep in a glass container, spooning vinegar mixture over each layer. Cover tightly. Marinate 6 - 12 hours. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.

Frontier Jerky

1 t. salt
2 T. liquid smoke
¼ t. pepper
1 t. garlic powder
2 T. worcestershire sauce
1 lb. meat, thinly sliced

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat three or four layers deep in a glass container, spooning mixture over each layer. Cover tightly. Marinate 6 - 12 hours. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.

Hot and Tangy Jerky

1 t. salt
2 garlic cloves, crushed
¼ t. cracked pepper
2 T. A-1 sauce
¼ t. cayenne pepper
3 T. worcestershire sauce
1 t. onion powder
1 lb. lean meat, thinly sliced
½ t. paprika

In a small bowl, combine all ingredients excpet meat. Stir to mix well. Place meat three or four layers keep in a glass container, spooing mixture over each layer. Cover tightly. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.

Middle Eastern Jerky

1 t. salt
¼ t. chili powder
1/4 t. pepper
¼ t. ground ginger
1½ t. coriander
¼ t. turmeric
1/4 t. ground cumin
1 lb. lean meat, thinly sliced

In a small bowl, combine all ingredients excpet meat. Stir to mix well. Place meat in a single layer keep in a glass container, spooing mixture over each layer. Cover tightly. Marinate 6 - 12 hours in the refrigerator. Dry at 160F for three to four hours then 140F until dry. Yield: ¼ lb. jerky.

Fiesta Jerky

1 t. salt
1 T. chili powder
¼ t. pepper
1 t. garlic powder
1 t. onion powder
¼ t. ground cumin
1 lb. lean meat, thinly sliced

Mild Mexican Jerky

1 t. salt
½ t. oregano, crushed
¼ t. pepper
1 t. paprika
1 t. chili powder
1 lb. lean meat, thinly sliced
½ t. garlic powder

Hawaiian Jerky

1 t. salt
1 t. ground ginger
1 clove garlic, crushed
¼ c. pineapple juice
1 T. brown sugar
¼ t. pepper
¼ c. soy sauce
dash cayenne pepper
1 lb. lean meat, thinly sliced

Korean Jerky

½ t. salt
¼ t. pepper
2 t. sugar
1 t. MSG
¼ c. soy sauce
1 T. dry sherry
2 T. sesame seedds
1 lb. lean meat, thinly sliced

Wild Turkey Jerky

Cut turkey breast into thin strips. Be sure to cut so grain runs lengthwise. Season strips lightly with a mix made of equal parts garlic salt, cayenne pepper, salt, and black pepper. Place strips in glass dish and let sit overnight in refrigerator. Place strips on oven racks; leave door ajar to allow moisture to escape. Dry at 120 F for 4 to 5 hours.

Banana Bread made in a dehydrator? Yes, you can!

Banana Bread

1/2 cup cashew or almond butter
3/4 cup agave nectar or date paste (dates blended up to form a paste)
1/2 cup raisins
1 tsp. fine celtic sea salt
1 cup mashed ripe bananas
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla extract or vanilla bean
1/2 cup walnuts (soaked for 7 hrs. and blended up in a blender to form a cream)
1 1/2 cup almond flour (just powdered almonds)
1/2 cup chopped nuts

Blend all the ingredients together (except the chopped nuts), and put into a loaf pan lined with wax or parchment paper. Top the batter with the chopped nuts and place in the dehydrator for 6-12 hrs. Enjoy warm right out of the dehydrator!

Veggie Chips

1 onion
2 celery sticks
1 green bell pepper
1 tomato
1 big carrot
1/2 cup of green peas
1/2 cup sesame seeds
1/2 cup corn
salt, oregano, pepper, whatever spices you are in a mood for......

Blend it, not like a puree, but kinda chunky... Put on a teflex sheet and turn the dehydrator on 105 F..

Basil Crackers
Basil Crackers from the dehydrator

carrot or vegetable pulp from juicing (about 5 cups)
1 clove crushed garlic
1/2 cup basil, chopped or dried handful cilantro, chopped
2 ripe tomatoes, chopped
1 cup (or more) sprouted and crushed nuts (almonds, sesame, sunflower...etc.)
sea salt, dulse or braggs to taste

Use a spatula to spread over teflex sheet in dehydrator or pan in oven and dehydrate for about 8 hrs or until completely dry. Wonderful with guacamole or other dips! Also a great way to make convenience food out of compost.

Corn chips from a dehydrator

corn from 5 corn cobs
1 onion
1 green or red bell pepper
1 carrot

Blend it so you still can see chunks of veggies. Add any herbs and spices you like, salt. Dry on a teflex sheet for 24-30 hours til they turn crispy and crunchy.

Potato Chips in a dehydrator
2 large Idaho potatoes
whatever spices you like to make various types of chips (see below for possibilities)

Use a spiral slicer on the Radish garnish setting to slice the potatoes “paper-thin.”. It will come out in long, stuck-together piles, which you will later separate (by hand) into nearly complete circles.

Before separating the slices, place pile of potatoes in large tupperware bowl with spices. Cover and shake container until thoroughly coated.

Use mesh sheets and lay potatoes out in single-layers, taking care not to overlap the potatoes. Dehydrate at 105 degrees for about 2 hours, or until desired crispness is achieved.

Enjoy alone or with dip.

** Hint - use more salt than you might expect, as the potatoes soak up a lot of the salt and they end up not being enough like a potato chip.

Ideas for spices:

Apple vinegar and Sea Salt (makes Salt N Vinegar Chips)
Sea Salt, Onion Powder, and Garlic Powder (makes Garlic Onion Chips)
Sea Salt and Fresh Ground Pepper (makes Plain Chips)
Jalapeno seasoning (makes Jalepeno Chips)
Onion Salt (makes Onion Chips)
Honey and Ground Mustard Seed (makes Honey Mustard Chips)
Tamari and Honey (makes Sweet n Sour Chips)
Tamari/Braggs/Nama Shoyu (makes tangy, spicy and salty Chips)
Oregano, Basil, Thyme, Anise (makes Pizza Chips)
Juliano’s BBQ sauce recipe (makes BBQ Chips)
the possibilities are endless.....use your imagination and creativity - let me know if you create any that are out of this world

Banana Macadamia Nut Fudge Cookies (no cook)

Banana Macadamia Nut Fudge Cookies

1 cup raisins
1 cup walnuts
1 cup macadamia nuts (chopped into big pieces)
1 cup bananas ( chopped Up)

In food processor blend raisins and walnuts until smooth. Add in macadamia nuts and bananas. Dehydrate for 8 to 10 hours.

“Uncooked” Cinnamon Date Bread

Cinnamon Date Bread

3 C soft wheat, sprouted 1 day
1 C dates
1 t cinnamon
1/2 C raisins

Process wheat and dates in a champion juicer using the solid plate. Add cinnamon and raisins to the mixture and mix well. Form into 4 loaves of bread, place on a teflex sheet in the dehydrator at 105 degrees for 5-6 hours, remove teflex sheets and turn bread over, continue dehydrating for 5-6 hours, or until desired moisture is obtained.

Apricot-Almond Honey Bread

2 1/2 C soft wheat, sprouted 1 day
1/4 C dried apricots, soaked, chopped finely
2 dried slices pineapple, soaked, chopped finely
1 C raw honey
1/2 C almonds, soaked, finely chopped
1 t vanilla
1 t orange zest

Process wheat in a champion juicer with solid plate. Add apricots, pineapple, honey, almonds, vanilla and orange zest to the wheat mix well. Form into 3 loaves and dehydrate at 105 degrees for 5-6 hours, remove teflex sheet and turn bread over. Continue dehydrating for 5-6 hours or until desired moisture is obtained.

Dehydrator Flat Bread

Flat Bread

1 C rye, sprouted
1 C lentils, sprouted
1/4 t caraway seeds
1 t dried onion flakes
1 T Braggs or to taste
1/4 C tahini

Put rye and lentils through Champion with solid plate. Mix in remaining ingredients. Press into patties and dehydrate for 12-24 hours at 105 degrees until crisp.

Using Dehydrated foods
From Chef Noah:

Using Dehydrated Foods For Cooking

Dried foods can be used in soups, stews, baked goods, and casseroles. The crisp dried foods can be ground and added to crackers, cookies, breads or pancakes to add flavor. (You can replace up to 1/4 cup of flour with finely ground fruit or vegetable flour.)

In some foods it is necessary to rehydrate the dried foods before using them. Usually in casseroles, and possibly in breads and baked goods. To Rehydrate: Put the food in a saucepan; pour enough boiling water over the food to just cover the food. Cover pan and heat on low til most of food is softened.

Be careful not to over cook.

Beans

Rinse legumes and drain. Traditionally, legumes are soaked overnight and then cooked.

However, you can bring the water to a boil, drop legumes into pot slowly so boiling does not stop.; When legumes are in pot, lower heat, cover and simmer til they are soft. This method usually saves 1/2 to 1 hour cooking time.

Name Cooking time
Adzuki Beans 1 1/2 - 2 hours
Kidney Beans 1 1/2 - 2 hours
Anasazi Beans 1 1/2 - 2 hours
Lentils 1 hour
Appaloosa Beans 1 1/2 - 2 hours
Lima Beans, Baby 1 1/2 - 2 hours
Black Turtle Beans 1 1/2 - 2 hours
Lima Beans, Large 1 hour
Black-eyed Peas 1 1/2 - 2 hours
Navy Beans 1 1/2 - 2 hours
Cannellini Beans 1 1/2 - 2 hours
Peas 1- 1 1/2 hours
Cow Peas 1 1/2 - 2 hours
Split Peas 45 min - 1 hour
Cranberry Beans 1 1/2 - 2 hours
Pink Flamingo Beans 1 1/2 - 2 hours
Fava Beans 1 1/2 - 2 hours
Pinto Beans 1 1/2 - 2 hours
Flageolet Beans 1 1/2 - 2 hours
Small Red Beans 1 1/2 - 2 hours
Garbanzo Beans 3 - 4 hours
Soy Beans 2 - 3 hours*
Great Northern Beans 1 1/2 - 2 hours
Swedish Brown Beans 1 1/2 - 2 hours

* Soybeans tend to foam up and overflow pot. Do not cover soybeans tightly and add 1-2 T vinegar or oil to water when cooking them.

Legumes in an unsealed pot need to be stirred occasionally and more water may need to be added to the pot part way through the cooking.

Do not add salt until nearly done, as it may retard softening process.

When using dried foods in soups or stews or other recipes with plenty of liquid, the dried food can be added directly into the food. Additional liquid may need to be added during the cooking process.

There is an index of about 125 jerky recipes that can be found at http://www.justjerkyrecipes.co...

718 posted on 08/05/2009 6:09:31 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

719 posted on 08/05/2009 6:18:49 AM PDT by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/21813ht92/posts?page=1 [Survival,food,garden,crafts,and more)

Wild Foods and Game Recipes
by: KathyinFL

[Includes many recipes for Alligator meat]

http://www.newfluwiki2.com/showDiary.do?diaryId=842

Links to Preppers blogs:

http://www.newfluwiki2.com/showDiary.do?diaryId=207