Category Archive: Recipes

Three Ways to Use Healing Essential Oils That Work

When it comes to using essential oils topically, most recipes will simply say “add to a carrier oil and apply”.  That sounds simple enough but the reality is that measuring the proper number of drops can be hit or miss.  Most EO brands include an orifice style dropper but just when you think you have doled out the requisite drops, more come out.  This is not only wasteful, but when it comes to essential oils, using more is not always better.

A solution to this dilemma is to create custom salves, butters, and lotion bars that make the application of essential oils a cinch.  Not only is that, crafting these concoctions and using essential oils in this manner fun, especially if you are a do-it-yourself type.  When creating your own blends, you can mix and match oils at will or stick to a tried and true healing combination.


Speaking of a tried and true healing combination, my absolute favorite is a blend that includes equal parts of Lavender, Rosemary, and Peppermint essential oils.  I love them so much, that I have convinced my favorite EO purveyor, Spark Naturals, to offer them with free shipping but more about that later.

First, though, I am recapping three essential oil recipes that simply work, and should be in everyone’s natural first aid arsenal.  They are a cinch to put together, budget friendly, smell wonderful, and are not in the least bit boring.  Not only that, they make a wonderful launching point for some great custom blends of your own.

Miracle Healing Salve – The Recipe

This is the signature recipe that has garnered almost 200 comments from readers on this website.  This all-purpose healing salve is truly a multi-purpose miracle worker!


Ingredients:
1 Cup Coconut Oil
1 Cup Extra Virgin Olive Oil
5 Tbl Organic Beeswax Pastilles

Containers:
8 each: 2 ounce jars or containers
** or **
4 each: 4 ounce jars (I use these Mason jelly jars)

Essential Oils:
40 drops Lavender essential oil total
40 drops Rosemary essential oil total
40 drops Peppermint essential oil total

Directions
1.  Put a pot of water on the stove to simmer.  While the water is heating, add the coconut oil, olive oil and beeswax pastilles in a heatproof jar or measuring cup.

2.  Set the jar filled with the coconut oil, olive oil, and wax into the water and leave it there until it melts, giving it a stir from time to time.  You want a slow, gentle melt so take your time.  It could take 15 or 20 minutes depending on the temperature of the water bath.

3.  While the ingredients are melting, drop your essential oils into each of the containers. For 2 ounce jars, use 5 drops of each oil (total of 15 drops per jar).  For 4 ounce jars, use 10 drops of each oil (total of 30 drops per jar).

Hint:  I have found that it is easier to use a glass medicine dropper than the dropper that comes with the bottle of essential oil.  This is optional and a matter of personal preference.

4.  Pour the melted oils into each of the smaller jars containing essential oils.  There is no need to stir unless you want to since the oils will mix up on their own.

5.  Set the filled jars aside for up to 24 hours.  Although the salve will start to firm up within minutes, it takes at least 12 hours to complete the firming process.

Healing Body Butter – The Recipe


Ingredients
1/2 cup Shea Butter
1/4 cup Organic Virgin Coconut Oil
1/4 cup (2 ounces) Liquid Carrier Oil (Almond, Olive, Fractionated Coconut, Jojoba, Hemp, etc.)
60 drops essential oils

Suggestion: 20 drops each of Lavender, Peppermint & Rosemary Essential Oils (I use Spark Naturals)

Directions
1.  Combine the Shea Butter and Coconut Oil (or other liquid carrier oil) in a large Pyrex cup or mason jar and set on the stove in a pan of simmering water.  You can also use a double boiler but this is so much easier.  Be sure to use a large vessel so that water does not splatter and contaminate the oils.

2.  Gently stir until melted.

3.  When thoroughly melted, remove your cup or jar from the water bath and set aside for 5 minutes.  During this time, the melted oils will cool just enough to prevent overheating the liquid oils.

4.  Add the remaining oils which are already in liquid form as well as the essential oils.

5.  Set aside to cool. The butter/oils will begin to harden a bit which is what you want.

Note:   I set mine in the refrigerator for 30 minutes to speed the process.

4.  Using a hand mixer (I used my blending stick), whip until you have a nice fluffy consistency.  If cooled and semi-hardened as described above, this will take anywhere from 5 to 15 minutes so be patient.

Note:  Another reason you want to use a large cup or jar to melt the oils is that the whipping process will make a mess all over the place if there is insufficient heat room.

5.  Transfer your Simple Body Butter to a scrupulously clean container and you are done.  I have used both glass mason jars and plastic jars (like these) with success.

This is a small batch recipe but it can easily be doubled or even tripled.

Of course if you prefer to use different essential oils, you can do that too.  Just keep in mind that for this small batch, you will be adding about 60 drops total, depending on the quality of your oils and dilution desired.  It has been my experience that the higher quality the oil, the less you will need.

Note: 60 drops is the same dilution used with Miracle Healing Salve.  It uses a total of 30 drops of essential oil per 4 ounce jar.

Healing Lotion Bars – The Recipe

Making these Healing Lotion Bars is super simple.  The ingredients are readily available and although you can use a fancy mold like I did, you can also use a muffin tin or even an ice cube tray for shaping the bars.  After some trial and error, have found this lotion bar recipe to be just perfect!


Ingredients
1/2 cup Coconut Oil (I used Tropical Traditions)
1/4 cup Shea Butter (I used 100% unrefined from Amazon.com)
1/2 cup Beeswax Pellets
25 drops each of Lavender, Peppermint & Rosemary Essential Oils (I use Spark Naturals)

  1.  Set a pot of water on the stove and bring it to a slow simmer.  You may also use a double boiler but I prefer using a pot of water and a glass measuring cup as a make-shift version so I can better see the action.  This also makes pouring the hot liquid into the molds safer and easier.

2.  While you are waiting for the water, gather your ingredients so they are ready to go.  Add the coconut oil and beeswax to your glass measuring cup and set it aside for a moment.

3.  Measure out a chunk of Shea butter then chop it up a bit into smaller pieces.  Set the Shea butter aside for now.

4.  When the water is simmering, add the glass measuring cup holding your coconut oil and beeswax to the pan and let them melt.  Do not add the essential oils; that comes later.

5.  Give your brew a stir from time to time; this tends to speed up the melting of the wax.  For me, this step took about 10 minutes.

6.  When everything is nice and melted, quickly add the Shea butter.  It will melt quickly which is what you want.  While it is melting, stir it up like a crazy person. I read over and over that this prevents graininess so that is what I did.  I used a dinner knife but you can use a spoon, fork, or even a chopstick.

7.  Once the Shea butter is melted, quickly take your liquid off the burner and add the essential oils.  I used the same oils I use in miracle healing salve (and in about the same proportion) but you can use whatever you want.  Or none at all if you want a plain lotion bar.

8.  Quickly pour the liquid into your molds.  I used this silicone daisy mold and love the results although during my testing and trial runs, I used muffin tins, both bare and with paper liners.  They worked fine but were not as cute.  And these daisy shaped lotion bars are very cute if not a bit quirky!

9.  Set the healing lotion bars on the counter to firm up, or, do what I did and set them in the refrigerator to cool.  They will harden up in an hour or two.

10.  Once the healing lotion bars are firm, pop them out of the mold.  They are ready to use as is although I find that they cure and harden a bit more over the next few days.

Note:  The proportion and blend of essential oils is a personal choice.  Feel free to experiment.  For my healing lotion bars, I used the same oils that I use in my Miracle Healing Salve.  The recipe above made 1 1/4 cup of liquid lotion bar base so I chose to use the same proportion of 30 drops for every 4 ounces of base carrier  oil (in this case coconut oil, Shea butter, and beeswax).long before that.

Three of My Best Loved Oils are Budget Friendly + Free Shipping

Early this month, I contacted the owners of Spark Naturals and explained to them I wanted to do a recap of my favorite salve, body butter, and lotion bar recipes.  I asked them pretty-please if they would run a special free shipping offer on my three favorite oils, namely Lavender, Rosemary and Peppermint.

And they agreed!  For a limited time, Spark Naturals is offering free shipping on your entire order when you purchase any one of these three oils.  To take advantage of this offer, be sure to check FREE SHIPPING at checkout.  This offer is good through midnight, August 21.

When I say these oils are budget friendly, I mean it.  Here is a cost breakdown both before and after adding my 10% discount.

  5ml 15ml
Lavender  6.99 18.90
Rosemary 6.99 13.72
Peppermint 6.46 18.45
Total 20.44 51.07
After 10% Discount using code BACKDOORSURVIVAL at checkout 18.40 45.96

11 Ways (So Far) to Use the Miracle Healing Salve EO Combination

The “miracle” of this combination is how easily it resolves a variety of first aid and skin care issues and woes.  Here is a short list of some od the ways I personally use this healing combination of Lavender, Rosemary, and Peppermint essential oil.

1.  Antiseptic Ointment for life’s little bumps and bruises:  Instead of Neosporin, reach for Miracle Healing Salve, Butter, or Lotion Bars to both soothe and heal cuts and scrapes.

2.  Hand and foot moisturizer:  An unbelievably emollient hand and foot moisturizer.  No more dry hands and feet – especially when using the body butter.

3.  Relief for nocturnal foot and muscle cramps.  Rub this combination of oils on the bottom of your feet and on your calves before going to bed.  You must be consistent because at least for me the results are cumulative.   I went from nightly cramps to cramping only 3 or 4 times a month.  Really, this really works.

4.  Promotes healing of scars. Slather the Miracle Salve, Butter or Lotion Bar over new scars and watch them heal in days rather than weeks.

5.  Relieves itching from insect bites, hives, and those mysterious itchy patches that won’t go away.

6.  Eliminates symptoms of mild eczema and psoriasis:  With the addition of 5 to 10 drops of Melaleuca oil (tea tree) to a jar of Miracle Salve or Body Butter, dry, ugly patch of psoriasis on Shelly’s elbow all but disappeared. In the past he has tried everything including diet changes and prescription drugs.  It took about 3 weeks for these healing essential oils to do their thing but they do work. For more immediate results, read Treating Psoriasis with Essential Oils.

7.  Makeup Remover: Smear on your face the wipe away your makeup with a damp washcloth.

8.  Facial moisturizer and serum:  Yes, really.  You would think it would be greasy but the oils absorb quickly and leave your face with a nice, dewy texture.

9.  Cuticle and nail conditioner: No more ragged cuticles or dry, splitting nails.  This is a byproduct of being diligent about #3 above.  It just happened without my realizing it.

10.  Hair serum: A few drops liquefied in your palms and then smoothed over your hair will leave it shiny and less fly-away.

11.  Relieve pet scratching and itching, too. Tucker the Awesome Wonder Dog was scratching himself in one spot on his belly so I put a little Miracle salve on the spot and a couple of hours later he stopped.  Was it the smell, the healing properties or just a coincidence?  I don’t know but it worked.

For dozens of other hints and uses, grab a cup of coffee and read through the 190 plus comments on the original DIY Healing Salve article posted in December 2014.

The Final Word

However you choose to apply your essential oils, the application method does not have to be difficult, tendious, or boring. These recipes are easy to concoct and will give you a jump start on creating synergies that work to heal in a non-toxic manner that is safe and effective for almost everyone.

Pick one, two, or all three methods.  I promise you the results will be worth the effort.  They work.

Start now to make sure you are staying prepared.

Via: backdoorsurvival


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Make Coffee From Chicory Root

Here’s my story of how I discovered a simple, common weed can be used to make coffee from chicory!

For several years, I’ve noticed a beautiful blue wildflower lining the road during the summer. It starts out looking like a weed, but when it blooms, the flower is the color of a Tanzanite gemstone. I’ve noticed that it also grows well along sidewalks, in gravel, or any other harsh environment you can think of. The plant is a dark green and is about 12-24 inches high. The bluish flower petals are flat at the ends, and slightly “fringed”. The leaves closest to the ground look exactly like dandelion. If you are looking for it on a sunny day, they are easy to see. But, on an overcast day or late afternoon, the flowers close up, and it’s harder to spot.

I decided to take some photos and find out what it was.

To my surprise, I found out it was chicory. I remembered hearing that it can be used to make a beverage similar to coffee, but wanted to learn more about it. I also wondered if it had any medicinal properties.


According to Peterson Field Guide to Medicinal Plants & Herbs, the root can be mixed with water to make a diuretic or laxative. It’s used homeopathically for liver and gallbladder ailments, it can lower blood sugar, and has a slight sedative effect. Chicory root extracts have been shown to be antibacterial, and its tinctures have an anti-inflammatory effect. You can learn how to make your own tinctures fairly easily.

Next, I wanted to find out what parts of the plant were edible and how to use it to make “coffee”. I learned that its root must be dried and roasted before making a hot beverage. Its’ leaves are good for both salad and cooked greens. The white underground leaves are great as a salad green in the spring, and the outer green leaves can be boiled for 5-10 minutes and eaten. I decided to go dig up some roots and try roasting them for coffee.

Make coffee from chicory

I found plenty of chicory right around my house and along my street. I thought I could just pull them out of the ground but I was wrong.

It’s had been dry for the last week and we have a lot of clay soil, so I went and got a shovel. Once I started digging, I found some of the roots are very long. Many broke off as I tried to pry them up with my shovel, but I got a decent sized batch quickly.

I soaked them for a short time, then scrubbed the roots clean, and chopped off the rest of the plant. I put those parts in my garden to add to the compost, which is an ongoing project. I patted the roots dry, and sliced them up. I did have to get a heavier chopping knife because some of the roots have a center that is like wood. The really tough stuff, I just added to my garden, and the rest I put on a cookie sheet.

I thought I’d try roasting it slow and low. I turned my oven on to 250 degrees and watched it for a half hour or so. It seemed to dry out but not really “roast” the pieces. So, I turned up the heat to 350 degrees, and about 20-30 minutes later, a wonderful smell came from the oven. The root pieces were turning brown and smelled like chocolate, caramel and coffee, all in one. The darker it got, the better it smelled. Once I thought the chicory root was dark enough, I turned down the oven to 300 degrees, so it wouldn’t burn but just roast a little bit more. I would say the total time was about and hour and a half. I took the roasted root pieces out of the oven and let them cool to room temperature.

I took out my blender, and used the “chop” setting to grind up the roots. I checked on them after several seconds and found it was still too coarse, but once again, the smell was incredible. I think the blades created enough heat to warm the grounds and send the smell wafting up in the air. I knew I needed a finer grind, so I set the blender to “liquify”, and that worked much better. I ended up with a finer grind that almost had the appearance of cigarette tobacco.

I was finally ready to brew a cup of chicory coffee! I added 2 teaspoons into my coffee filter and add enough water to the pot for one cup of coffee. I watched it brew, and it looks dark, just like regular coffee. By the way, in a power outage, a French Press is highly recommended for every coffee lover. You can get one for less than $30, and it’s worth every penny.

Now, the taste test. First, I tried it black. It tastes just like a strong black coffee (too much chicory?) but with a definite mocha, possibly caramel flavor. I may have used too much chicory, so next time I’ll use 1 to 1 1/2 teaspoons per cup when I brew.

Since I don’t normally drink black coffee, I added a tiny bit of stevia and some Coffee Mate to this aromatic concoction. Oh, my, GOSH!!!!! This is like a fabulous cup of coffee from a pricey coffee house. I really thought it wouldn’t be this good. I can’t wait to go out and gather more chicory root! If SHTF, this will be priceless. There is no caffeine in this drink, so you can have a warm beverage, late at night. I had no idea how easy it would be to make coffee from chicory.

I highly recommend foraging for this wonderful and amazing plant. I can’t believe we’ve lost so much knowledge over the years about living off the land. We all should learn foraging skills. This coffee alternative is free, abundant, delicious, and a great barter item. Better yet, just try it now to enjoy, but save some for yourself for later!

Start now to make sure you are staying prepared.

Via: thesurvivalmom


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How to Make Homemade Artisanal Jam Without Pectin

Nothing is more of a summer tradition here at our house than making enough homemade jam from fresh fruit to see us through the winter. Get some fruit, some sugar, and a box of pectin and you’re good to go, right? Not so fast! You can actually make jam without pectin if you use my favorite old-fashioned method of thickening your product.

Why You Might Want to Make Your Jam WITHOUT Pectin

As the name of this website implies, we like to keep things nourishing and natural.  A while back, I spent some time reading up on store-bought pectin and I was very unhappy to discover the jams I had been making for my family have been tainted with GMOs. I had unknowingly been contaminating the carefully sourced fruit and pricey turbinado sugar with the very things I strive to avoid, and I hadn’t even given it a second thought.

Most brands exclaim breathlessly, “All natural pectin” or “Made from real fruit”.  And this is true – it does originate from fruit. Sound okay, right? Don’t be deceived.  This misleading label makes it sound as though this is nothing more than some powdered fruit.

Here’s the label from the Ball pectin that was lurking in my pantry.


Storebought pectin contains additives that are most likely genetically modified.  Dextrose is generally made from corn products (GMOs that are absolutely SOAKED in glyphosate).  It is made from cornstarch, the main ingredient in good old High Fructose Corn Syrup.

Don’t let anyone tell you that citric acid is “just Vitamin C”.  It is derived from GMO mold.

Not only does store-bought pectin contain unsavory ingredients, but it is also very highly processed. According to Wikipedia, this is how it is produced:

The main raw materials for pectin production are dried citrus peel or apple pomace, both by-products of juice production. Pomace from sugar beet is also used to a small extent.

From these materials, pectin is extracted by adding hot dilute acid at pH-values from 1.5 – 3.5. During several hours of extraction, the protopectin loses some of its branching and chain length and goes into solution. After filtering, the extract is concentrated in vacuum and the pectin then precipitated by adding ethanol or isopropanol. An old technique of precipitating pectin with aluminium salts is no longer used (apart from alcohols and polyvalent cations, pectin also precipitates with proteins and detergents).

Alcohol-precipitated pectin is then separated, washed and dried. Treating the initial pectin with dilute acid leads to low-esterified pectins. When this process includes ammonium hydroxide, amidated pectins are obtained. After drying and milling, pectin is usually standardised with sugar and sometimes calcium salts or organic acids to have optimum performance in a particular application. (source)

So, if you want to avoid GMOs and processed foods, what’s a homemade-jam making mama to do?

Jam has been around for thousands of years.  The first known book of jam recipes was written in Rome in the 1st century (source). Since, I’m pretty sure our ancestors didn’t have those handy little boxes of Sure-Jell or RealFruit or Certositting in their pantries, I set out to learn how they made a thick delicious preserve to spread on their biscuits.

My first attempt at breaking up with the box was to make my own pectin with green apples. While I ended up with a tasty product, it wasn’t really jam-like.  It’s possible, considering the time of year, that the apples were too ripe to allow this to work for me. You can find instructions on how to make your own pectin from apples HERE.

I continued to read recipes and methods from days gone by. It soon became clear that adding pectin wasn’t really necessary at all. In days past, the sugar and the fruit worked hand-in-hand to create the desired consistency. If you are determined to use pectin (some fancier jams are nicer with a thicker set-up) I strongly recommend Pomona’s Universal Pectin, a non-GMO, non-toxic pectin.  Don’t be put off by the higher price – you can get several batches of jam from one packet of pectin, so it works out to a similar cost as the yucky stuff.

I combined bits from a few different methods and finally came up with a jam that the entire family was happy with. In comparison with the boxed pectin jam, it doesn’t gel quite as much, but after trying this jam, the texture of the other now seems slightly artificial to me. This produces an artisanal jam, a softer preserve with an incredibly intense fruit flavor. When using this method, you don’t get that layer of foam that you have to skim off the top like you do with the boxed pectin method. And best of all, you get two products for the price of one. You’ll have an additional sweet juice or syrup at the end of your process.

How to Make Jam without Pectin

First of all, I want to encourage you not to be deterred by the lengthy amount of time to make this jam. Very little of that time is spent hands-on. Nearly all of it is draining time. You’ll end up cooking your fruit down for far less time than the standard pectin-included method, and your fruit will taste fruitier because it’s so concentrated. Give it a try! You’ll be hooked!

  • 7 pounds of fresh or frozen fruit (approximately 14-20 cups)
  • ¼ cup of lemon or lime juice
  • 3-5 cups + 2 tbsp of sugar (I’ve varied this and have even used no sugar at all, but this seems to be the happy place for my family’s preferences)
  • A piece of clean, non-linty cotton fabric for draining (I used a flour sack towel. This will be permanently stained, so don’t use something you want to keep pretty.)

Directions:

  1. Prepare your fruit.  For berries, this means washing them and sorting them, removing little leaves and twigs, as well as berries that are shriveled.  For fruits like apples or peaches, this might mean blanching and peeling them, then removing the cores. Leave the odd green bit of fruit in, because less ripe fruit has more naturally occurring pectin than ripe fruit.
  2. Mash, finely chop, or puree your fruit.  I used a blender to puree half of the fruit, and a food processor to finely chop the other half. We prefer a rough puree texture.
  3. Pour this into a large crock or non-reactive bowl, layering your fruit with half of the sugar.  I use the ceramic insert from my crock-pot for this.
  4. Leave the fruit and sugar mixture in your refrigerator overnight.  The juice from the fruit will combine with the sugar and form a slightly gelled texture. Some liquid will separate from the sugar and fruit.
  5. The next day, line a colander with a flour sack towel.  Place the colander into a pot to catch the liquid from the fruit and sugar mixture. Pour your fruit and sugar mixture into the fabric-lined colander. Put this back in the refrigerator for at least an hour to drain. You can let it drain for longer with no ill effect – in fact this will result in an even thicker jam.

    From this point on, you’ll be making two separate products: jam and fruit syrup.

  6. When you’re ready to make jam, scoop the fruit out of the fabric-lined colander and place it in a pot with lots of open area to help it cook down faster. (This gives more space for the liquid to evaporate.)
  7. The liquid that you caught in the other pot is the basis for your fruit syrup.  You’ll have about 1-2 pints of liquid.  Place that on the stove and bring it to a rolling boil. Add 1/4 cup of sugar and a tbsp of lemon juice per pint and reduce heat to a simmer. I like to add one big spoonful of jam to this to add a little texture to the syrup.
  8. Meanwhile, on another burner, add lemon juice and bring your fruit and sugar mixture to a simmer, stirring frequently. After about an hour, the texture will have thickened. If you still have a great deal of liquid, you can use a fabric lined sieve to strain some more out. (You can add this liquid to the syrup.)
  9.  Fill sanitized jars with your products (syrup or jam).  Process the jam in a water bath canner, according to the type of fruit you are canning and making adjustments for your altitude.  Refer to the chart below for processing times.

    And there you have it…it’s easy to make an intensely fruity artisanal jam without pectin!

    Universal Jam Making Chart

    The processing times are based on sea level. Adjust these times based on your altitude.

    FRUIT

    SPECIAL INSTRUCTIONS

    PROCESSING TIME

    Apricot Peel, slice in half to pit 5 minutes
    Blackberry optional step: mill to remove seeds 10 minutes
    Blueberry optional step: puree 7 minutes
    Cherry Pit with a cherry pitter, chop before cooking 10 minutes
    Grape Mill to remove seeds 10 minutes
    Huckleberry Check for stems 10 minutes
    Peach Peel, slice in half to remove pits 10 minutes
    Plum Slice in half to remove pits 5 minutes
    Raspberry Crush with a potato masher 10 minutes
    Strawberry Remove cores, mash with a potato masher 10 minutes

    Start now to make sure you are staying prepared.

    Via: theorganicprepper


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The Formula For Penicillin

From our friends at doomandbloom.net

=================

As you might know, I write mostly about how to deal with medical issues in situations where modern medical facilities and care don’t exist. Accumulating medications for disaster settings may be simple when it comes to finding aspirin and other non-prescription drugs, but prescription drugs will be hard to get for those who can’t write their own prescriptions or don’t have a relationship with an understanding physician.  Antibiotics are a case in point.

I consider this a major issue because there will be a much larger incidence of infections when people have to fend for themselves. In a long-term survival setting, they will perform activities to which they are not accustomed and injuries are likely.  Simple cuts and scratches from, say, chopping wood can begin to show infection, in the form of redness, heat, and swelling, within a relatively short time.

The History Channel, some years ago, aired a special called “After Armageddon“, where a family gets out of Dodge after a collapse-level catastrophe and eventually makes their way to a village of survivors. Integrating into the community, the father (a paramedic) takes to gardening and other survival-type activities. He suffers a cut which quickly becomes infected. Unfortunately, no antibiotics are available and he slowly succumbs to the infection despite knowing exactly what’s happening to him.

Treatment of infections at an early stage improves the chance that they will heal quickly and completely.  However, many rugged individualists would most likely ignore the problem until it gets worse. This is unwise, as an infection can become life threatening if not treated. Having antibiotics readily available would allow them to deal with the issue until medical help (if available at all) arrives.

ANTIBIOTIC OPTIONS IN SURVIVAL SETTINGS

Years ago, I wrote the first physician article about aquarium and avian antibiotics as a way to stockpile medications for the uncertain future.  Since the only ingredient in certain of these medications is the antibiotic itself, it’s a reasonable alternative. There are some veterinary antibiotics, like Fish-Mox, that are only produced in human dosages and appear identical to human pharmaceuticals, down to the identification numbers on the capsules. For more information, see my series of articles on the subject.

This is not to say you should treat yourself in normal times. When modern medical care is available, seek it out. The practice of medicine without a license is illegal and punishable by law.

Once in a while, I get someone who wants to know how to make penicillin (isn’t it just bread mold?).  It’s true that penicillin is a by-product of a fungus known as penicillium, which, indeed, grows on bread and fruit.  It was originally discovered by Alexander Fleming in 1929. In 1942, a moldy cantaloupe in Peoria, Illinois was found to have a strong version of it.  Most of the world’s supply of penicillin in the 1940s came from cultures of the fungus on that cantaloupe.

There is a formula for making penicillin at home. It’s next to impossible, honestly, to get all the chemicals needed to produce it safely. Besides the legal issues, home laboratories are dicey at best (just ask a local Meth dealer). To illustrate a point, however, here it is:

THE FORMULA FOR PENICILLIN


Penicillium Notatum mold

Penicillin is a by-product of the Penicillium fungus, but the thing is, it’s a by-product of a Penicillium fungus that’s under stress.  So you have to grow the fungus, and then expose it to stresses that will make it produce Penicillin.

First you need to produce a “culture” of the penicillium fungus. – Amicrobiological culture is a method of multiplying microscopic organisms by letting them reproduce in a certain environment under controlled conditions.

One of the most important things to know is that it is easy for other microbes to contaminate your penicillium culture, so use sterile techniques at all times or you will likely wind up with something entirely different (and, possibly, harmful).


general penicillin production process (from NIH)

STEP 1

Expose a slice of bread or citrus peel or a cantaloupe rind to the air in a dark place at 70 deg. F until a bluish-green mold develops.

Cut two fresh slices of whole wheat bread into ½ inch cubes and place in a 750ml Erlenmeyer flask with a non-absorbent plug. One thing you might not know is that a lot of bakeries put a substance called a mold inhibitor on bread.  This suppresses fungal growth so you should probably use bread that you baked yourself.

Sterilize the flask and contents in a pressure cooker for at least 15 minutes at 15 psi. An alternate method is to place in an oven at 315 degrees Fahrenheit for one hour.

In a sterile fashion, transfer the fungus from the bread or fruit peel into the flask containing the bread cubes. Allow the cubes to sit in the dark at 70 degrees for 5 days. This is called incubation.  That’s the easy part.

STEP 2

This is where it gets complicated. Prepare one liter of the following solution:

Lactose Monohydrate                    44.0 gm

Corn Starch                                      25.0 gm

Sodium Nitrate                                3.0 gm

Magnesium Sulfate                         0.25 gm

Potassium MonoPhosphate          0.50 gm

Glucose Monohydrate                   2.75 gm

Zinc Sulfate                                      0.044 gm

Manganese Sulfate                        0.044 gm

You’ll obviously need a scale that measures very small amounts. These are called gram scales and you can find them online.  The above ingredients can be found at chemical supply houses, but you’ll have to buy a significant amount.

Dissolve the ingredients in the order listed in 500ml of cold tap water and then add more cold water to complete a liter (1000 ml).

Adjust the pH to 5.0-5.5 using HCL (hydrochloric acid). You’ll need a pH test kit like those found at pet shops and garden supply stores. Fill glass containers with a quantity of this solution. Only use enough so that when the container is placed on its side the liquid will not touch the plug.

Sterilize the containers and solution in a pressure cooker or stove just like you did before. When it cools, scrape up about a tablespoon of the fungus from the bread cubes and throw it into the solution.

Allow the containers to incubate on their sides at 70 degrees for seven days. It’s important that they are not moved around.  If you did it correctly, you’ll have Penicillin in the liquid portion of the media. Filter the mixture through a coffee filter or something similar, plug the bottles, and refrigerate immediately.

STEP 3

To extract the penicillin from the solution:

Adjust the cold solution to pH 2.2 using (.01 %) HCL. Mix it with cold ethyl acetate in a “separatory funnel” (that’s a funnel with a stopcock; you can find all these items at chemistry glass suppliers) and shake well for 30 seconds or so.

Drain the ethyl acetate (which should be on the bottom) into a beaker which has been placed in an ice bath and repeat the process. Add 1% potassium acetate and mix. You want the ethyl acetate to evaporate off. This can be induced by a constant flow of air over the top of the beaker, say from a fan.  When it dries, the remaining crystals are a mixture of potassium penicillin and potassium acetate.

There you have it, you have put together a laboratory and made Penicillin!  You are now officially a mad scientist.

REALITY

It’s clear that making penicillin at home is beyond the ability of non-chemists.  However, it does make a point.   If there’s a major long-term disaster, there isn’t a way that anyone will be able to produce reliably safe and effective antibiotics at home. You might read about producing penicillin teas, but the issue is that you might have contamination by other molds that could be hazardous to your health.

If you are concerned about a collapse-level event, it may be wise to consider stockpiling some veterinary equivalents. At present, no prescription is necessary nor is there a limit to quantities purchased. This may eventually change as the CDC has declared that an increased “stewardship” of animal antibiotics will be necessary to combat the issue of antibiotic resistance. This is a reasonable concern, but restrictions will probably involve drugs for food animals first.

You can find lists of useful antibiotics, their veterinary equivalents, and much more in The Survival Medicine Handbook: The Essential Guide for When Medical Help is Not on the Way, now in its 700 page Third Edition. The book is available on Amazon or at DoomandBloom.net.

If you don’t want to buy fish medicine, at least grow plants that might have some antibacterial action. Garlic, for example, has scientifically proven antibacterial properties, as do some other herbs.  Honey, in its raw and unprocessed state, is also consider to be antibacterial. More on various herbal options in a future article.

Start now to make sure you are staying prepared.

Via: doomandbloom


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10 Survival Uses for Blackberries


Summer is here, and so are the blackberries!

These dark berries are like sweet little gems from the wild. They are a delicious and nutritious source of food that we can forage almost anywhere, since they are found around the Northern Hemisphere. But there’s more to these berries than just a snack. Here are ten ways these plants can help you survive when times get tough.

1. Leaf tea

Blackberry leaves are a common herbal tea ingredient (particularly for the Celestial Seasonings company). Steep one teaspoon of dried leaf in one cup of hot water for 10 minutes, sweeten (if you have sweetener) and enjoy. This can boost morale, warm the belly and hide the flavor of an “off” water source.

2. Diarrhea remedy

The leaf tea can also be drunk repeatedly to help diminish the symptoms of diarrhea. Steep two teaspoons of dried leaf per cup of hot water. Start with half a cup every hour, and continue until the ailment improves. And if the leaf tea isn’t getting the job done, steep one ounce of fresh blackberry root in a cup of hot water and drink half of a cup per hour.

3. Flower petals

The fragrant white petals can be added to salads and other dishes. They don’t contain many calories, but they can make those bitter wild greens taste much better.

4. Perimeter alarm

Carefully tie up the thorn-covered strands of blackberry stalk to block the trails at night. This can give you a perimeter alarm around your camp. When any two-legged and tender-skinned predators hit the thorns in the dark, they’ll have a hard time staying silent.

5. Trap guidance 

Need to funnel a game animal into your snare noose or foothold? A wall or carpet of prickly blackberry stalks can direct their movement and guide them into the trap.

6. Pemmican ingredient

Dried berries are an ancient and traditional ingredient in Native American pemmican recipes. These “meatballs” are typically a blend of powdered jerky, dried berries and rendered fat. Rolled into balls and eaten as trail food, pemmican provides a massive amount of calories (thanks to the fat), and it supplies protein and carbohydrates, too.

7. Hand drill spindle

Need to make a friction fire? While de-thorned blackberry stalks aren’t the best hand drill spindle, they’re not the worst either. If it’s the best you can find, give it a try.

8. Juice

No food or water? You shouldn’t eat when you have nothing to drink, but you can squeeze blackberries in a cloth and drink the juice. This provides hydration, sugars, vitamins and minerals. It’s like nature’s Gatorade! You can even turn it into wine.

9. Fishing

Small slivers of blackberry stalk with the thorns still attached can be turned into emergency fish gorges, a hook style that works then the fish swallows a sharp object that sticks in their throat. Land them gently with a dip net, as it’s easy for fish to shake these “hooks” out.

10. Eat them

Eaten by the handful or bucketful, blackberries are good food and good for you.

Start now to make sure you are staying prepared.

Via: outdoorlife


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How to Make Cheese from Powdered Milk

As a prepper you may have buckets and buckets of powdered milk stored. Many of us hate the taste of powdered milk. It’s cheaper to buy this bulk and store it in a 5 gallon bucket, then you can not only make milk, you can make cheese too.

It’s really easy to do and tastes pretty good too. If SHTF, I guess any cheese would be better than no cheese. This also gives you something else to use your powdered milk for other than drinking. As we all know powdered milk isn’t the best tasting drink in the world!

You can try making this from a small box of powdered milk which will cost you about 3 bucks. Then you can see how tasty this actually is without spending a fortune.

Here’s another recipe I wanted to test out that puts to use the buckets of powdered milk I have stored. Remember if you are constantly rotating your stored food (especially the 3-month food supply) not only will you greatly reduce the chance of anything going bad, but you’ll actually be learning to use your bulk-stored food and eating what you store — some of the most important rules in food storage.

To make cheese from powdered milk is an easy process (unexpected since I never had any experience making cheese before this). Here’s how it works:

What You’ll Need

  • Powdered Milk
  • Water
  • Cooking Pot
  • White Vinegar or Lemon Juice
  • Cheesecloth or Clean Cotton T-Shirt

    How to Make Cheese from Powdered Milk

  • I used a small amount of ingredients so I could test it out first before using the full recipe. The full recipe calls for:
  • 3 cups powdered milk
  • 6 cups water
  • 1/2 cup plain white vinegar
  • In my instructions I quartered this recipe as follows:
    Step 1: Mix together 3/4 cups of powdered milk with 1 1/2 cups of cold water in a cooking pot. Stir until dissolved.
    Step 2: Stir milk over a medium-low to medium temperature until it becomes hot to the touch but not scalding (this should be around 140º if you’ve got a cooking thermometer)
    Step 3: Maintaining the same temperature, stir in 1 tablespoon of white vinegar or lemon juice. You should immediately begin to see the curds separating from the whey.
    Step 4: Continue cooking to allow the curds to separate from the whey. After a few minutes there should be large globs (if that’s a real word :)) of curds in an amber pool of whey. If it’s still too milky, add another tablespoon of vinegar, stir and cook it on medium to medium-low heat until the curds completely separate from the whey.
    Step 5: Pour the curds and whey into a colander lined with a clean cloth, cotton t-shirt or cheesecloth to drain off the whey (this sweet liquid can be used in the place of water in other baking recipes so drain it into a bowl if desired).
    Step 6: Taking the cloth or cheesecloth (a t-shirt in my example) squeeze the curds to press out any remaining whey.
    Step 7: Rinse the curdswhich is essentially ricotta cheese (I’ve been informed that this is more a paneer style cheese and not ricotta. Ricotta is made by further processing the poured-off whey. For more instructions into this, check out the links in some of the comments below) at this pointunder cool water and eat fresh or store in the fridge.

    Conclusion


    What you should be left with is about the same amount of curds as you measured out in powdered milk.

    Since I used 3/4 cup of powdered milk in the above recipe, it resulted in about 3/4 cup of curds — so plan your recipes accordingly.

    I was really excited when learning this, since I love lasagna. Pasta as well as tomato sauce — in the form of canned tomatoes (or powdered tomatoes) — stores very well, but fresh cheese doesn’t. Now that I know how to make fresh cheese easily from my stored powdered milk, even lasagna can be enjoyed during the end of the world.

    The cheese you make here is more of a paneer style cheese not a ricotta. Ricotta is actually made from the whey. So you could go on to make ricotta from the left over whey you got here and then get more use from your milk by having the nice cheese you made plus ricotta.

    This link to guide anyone who is interested on how to make ricotta.

    http://www.wikihow.com/Make-Ricotta-Cheese

    Start now to make sure you are staying prepared.

    Via: tacticalintelligence


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What Is Honey Powder & How Do I Use It?

Honey powder is a food item that has become popular in food storage circles. It’s grown in popularity because of its versatility (use it as you would any other powdered sweetener), it’s very long shelf life (up to 30 years when stored properly), and the fact that a little goes a long way.

Honey powder is simply dehydrated honey. Depending on the brand you buy, some sort of stabilizer will have been added in order to keep the powder from clumping. You may see that fructose or even starch has been added in order to create a shelf stable product.

Honey powder, available from Augason Farms, comes in large #10 cans or plastic bags. As long as the honey is stored in a cool, dry location, it will have a very long shelf life. Honey powder purchased in a plastic bag should be repackaged in order to avoid the damage done by humidity, light, and oxygen. One way to repackage honey powder is by using a Food Saver machine, canning jars, and a jar sealer attachment as explained in this video:

Put honey powder to use in seasoning rubs, sprinkled over oatmeal or other hot or cold cereal, mixed in with iced tea or lemonade, or added to recipes that call for honey. It can be rehydrated for a sweet, honey drizzle over French toast, pancakes, or muffins. Yumm!

These two recipes from Augason Farms incorporate honey powder as either an ingredient in the recipe itself or rehydrate to create a honey syrup.

Honey Scones

6 cups Augason Farms Honey White Bread & Roll Mix
2 ¼ cups warm water
2 tablespoons yeast
1/3 cup oil

Instructions

Combine bread mix, yeast, water, and oil. Knead until smooth and elastic, or mix 10-12 minutes using dough hook on 2nd speed (3 speed mixer).

Cover and let rest for 20 minutes, roll out and cut.

Fry at 375°F. Turn when golden brown on the underneath side, fry until golden brown.

Serve with Augason Farms Honey Powder, rehydrated according to package directions.

Yield: 24 scones

Whole Wheat Nut Muffins

1 egg
3 tablespoons Augason Farms Country Fresh 100% Instant Nonfat Dry Milk
1 cup water
1/2 cup chopped nuts
1/3 cup vegetable oil
1/3 cup Augason Farms Honey Powder
1/2 teaspoon salt
2 cups whole wheat flour
1 tablespoon baking powder
Sugar or sugar-cinnamon mixture – optional

Grease bottoms only of muffin pan.

Beat egg and stir in next six ingredients. Mix well.

Add flour and baking powder and stir just until flour is moistened. Do not over mix.

Fill cups 3/4 full. Sprinkle with sugar or sugar-cinnamon mixture if desired.

Bake at 400˚F for 10 minutes.

 

 

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Via: thesurvivalmom


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How To Make Homemade Masa & Corn Tortillas


This is the second half of my two-part series addressing the trend in survival circles of grinding popcorn for cornmeal and nutritional concerns about cornmeal, in general. In part one, I outlined how corn must be processed before eating in order to free up the nutrients. Skipping this step can result in a terrible vitamin deficiency known as pellagra.

If you’ve stocked up on popcorn, planning to grind it, skip the grinding. Just go ahead and pop it. Eat it lightly salted, and relish the joy that comes from knowing that you are eating popcorn the way it was meant to be eaten.

But popcorn is only part of the story. It’s not the only whole grain corn available on the open market. Honeyville Grain, for example, sells yellowwhite, and blue corn in bulk. From this, you can make homemade masa, the key ingredient of many tasty food items, such as tortillas, tamales, and pupusas.

Corn was developed by the ancient American peoples to make specific foods unique to their culture. Corn was a staple in the Americas long before the Europeans arrived on the scene, but they never contracted pellagra. However, the Europeans using the same became quite ill. They were using this new grain to make foods that they were already used to eating, namely bread (cornbread) and porridge (grits/ polenta). In other words, they were using a New World ingredient to make Old World food, and it didn’t entirely translate. They were missing something crucial: nixtamal! To get out of corn everything that it has to offer, you can’t use it in a European way. You have to use it in a Native American way.

Homemade Masa and Corn Tortillas

Disclaimer: this takes a lot more preparation and effort than merely grinding it in your Nutrimill. However, I’m confident that once you try real, homemade tortillas from real, homemade masa, you will never want to go back.

Ingredients

2 cups whole dent corn
2 Tbsp calcium hydroxide (also called cal, or pickling lime – sometimes found in the canning aisle at the supermarket)
6 cups water
1 tsp salt

Equipment

Food processor
Tortilla press
Plastic wrap

Instructions

Rinse your corn and put it in a saucepan over medium heat with the calcium hydroxide/pickling lime and water. Slowly bring it to a boil over a period of 20 minutes or so. Let it continue to boil for 10-15 minutes, then remove from heat. Let it sit undisturbed overnight or for at least 8 hours. This is when the magic happens — the chemical reaction that changes the nutrients in the corn so that they can be absorbed by the human digestive tract.

When the allotted time has past, the pericarp, the outside bit of the corn, will have loosened considerably. Put the corn in a colander and rinse with cool running water as you rub the corn with your hands. Keep rubbing and rinsing the corn until all traces of lime and pericarp are washed away.

Place the corn, now technically nixtamal, in the food processor with the salt. Process on High until the corn is at the proper consistency – it should be chopped up finely enough that it can be formed into balls. Sometimes I have to add as much as 3-4 tablespoons of additional water to get it the proper consistency.

Ta-da! You have made masa. This can be used for humble corn tortillas, tamales, and also pupusas, which are a kind of stuffed tortilla.


Homemade blue masa

Here’s a picture of some masa I made. You may notice it is blue. No food coloring was added. That is the real, actual, non-photo shopped color. That is because I have a lot of blue corn in my food storage. I chose blue corn for two reasons:

1) Why bother with boring yellow corn when it can be blue?

2) Blue corn is higher in protein.

Also, there does not currently exist any GMO blue corn on the market. You can be guaranteed a non-GMO product when purchasing blue corn, if that is something that is important to you.

Making homemade corn tortillas

To turn your masa into tortillas, first line your tortilla press with plastic wrap to keep the masa from sticking. Place a small portion (about 2-3 tablespoons worth) in the tortilla press. Cook about 1 minute on each side on a HOT griddle or skillet.

I adore homemade masa and corn tortillas, and I love making them from scratch. They are immensely popular with my family, including the picky toddler.

I hope you will look at corn a little differently from now on. It is an extremely versatile food and full of nutrition when prepared correctly. Grinding unpopped popcorn into cornmeal, while it might sound like a good idea, is not an efficient use of food resources, but that doesn’t mean you should forget about corn as a food storage item. Popcorn can be popped, and dent corn can be made into masa to make tortillas. If you haven’t already included corn in your emergency preparedness, do so today!

 

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Via: thesurvivalmom


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Surprising Facts About Corn, Popcorn, And Malnutrition


This is the first in a two-part series addressing the practice of making homemade cornmeal out of popcorn. In this first part I will address the dietetic science that shows why this is a bad idea and some surprising facts about corn, popcorn and malnutrition. The second part will address other things that can be done with corn that are much better for you than grinding it into cornmeal.

All about corn, popcorn, and malnutrition

Regular pre-ground cornmeal has a relatively short shelf-life. Five years is the usual rule of thumb. Unpopped popcorn, however, can be stored for decades under the right conditions. Someone put two and two together and figured that grinding popcorn into cornmeal as needed would be a decent solution to this problem. I’ve heard people insist that it is more nutritious than cornmeal from the store, “…which has the bran removed,” and that it tastes better.

I must admit that I have not tried it myself, so I can’t say that I can speak with authority about the taste, but I will tell you that it is not nutritious. In fact, if you made ground popcorn your primary staple you will put yourself at risk for contracting a lovely little disease called pellagraPellagra and its relationship with corn is one of those things that intersects food, history, and science.

Popped popcorn, when it is not smothered in fake butter and preservatives, is very good for you. It is high in niacin and fiber, and low in calories. Corn tortillas made from cornmeal, have undergone processing of their own and are similarly nutritious. The peoples of Pre-Columbian America built their empires on corn.

If a corn tortilla is good for you, corn muffins from ground popcorn must be just as good, right? Wrong.

Prior to processing, the nutrients found in corn, niacin, in particular, are inaccessible to the human body. In order for our bodies to absorb all the good stuff, corn must be either cooked with an alkali to form nixtamal (pronounced “neesh-tamal”), or popped. Eating corn meal from unnixtamalized field corn or unpopped popcorn is nutritionally equivalent to eating a cardboard box.

When corn was first brought back to Europe from the New World, Europeans really liked the idea of eating corn. Unfortunately, they didn’t understand the value of nixtamalization. To them, it was an unnecessary step. In places where corn became the primary staple, people started getting this “strange disease” that caused skin lesions, neurological problems, and death. This disease was pellagra. In the Southern United States alone, pellagra accounted for more than 100,000 deaths. Pellagra was also widespread in Spain, France, and Italy. Only in the early 20th Century did scientists figure out that pellagra was caused not by a toxin found in corn, as previously thought, but a niacin deficiency.

This is the reason why food companies fortify our breakfast cereals. If you grab a box of cornflakes, in particular, or regular store bought cornmeal, you’ll find niacin and folic acid on the list of ingredients. This does not constitute the native vitamins already found in corn, but synthetics that are sprayed on. Those spray-on vitamins are both a good and a bad thing. Good because when the FDA began to require niacin fortification in cornmeal, pellagra all but disappeared in the United States. Bad because there is some concern that synthetic vitamins do not behave the same way inside the human body.

Additionally, many nutritionists caution against eating highly processed foods that have more than 5-10 ingredients on the label, which leads some to actively search out unfortified corn products. Thrive Life Cornmeal, for example, lists only one ingredient on its cans of cornmeal: Ground Yellow Dent Corn.

This is not a step towards better health

Grinding popcorn for cornmeal is not going to be any better for you than grinding dent corn. In fact, it would be worse because the structure of a popcorn kernel is different from a dent corn kernel. Popcorn has a much thicker pericarp – that’s the bit that gets stuck in your teeth – and a much smaller amount of starch per kernel.

If you have a reasonably well-balanced diet, it’s unlikely that you or anyone you know will actually develop pellagra and die from the odd batch of cornmeal made from unfortified corn. But don’t kid yourself: cornmeal, and especially popcorn cornmeal, is empty calories. That’s a luxury that will come at too high a price in a survival situation, where you must make every calorie count towards optimal nutrition.

Cornmeal in your food storage pantry isn’t a bad thing, but add other foods rich in Vitamin B3 and, in fact, B3 nutritional supplements as well. Food to consider are:

  • Asparagus
  • Avocado
  • Broccoli
  • Coffee
  • Meat, chicken, and tuna
  • Mushrooms
  • Peas
  • Sunflower Seeds

    This is not to say that you should not store popcorn at all. When properly stored, popcorn can have a shelf-life of 15-20 years. Be sure to also store a small amount of (regularly rotated!) cooking oil or other fat along with it, so that you can pop it.

    Stay tuned for my Part Two popcorn article, in which I will talk a little more about what you can (and should!) do with corn that will keep you well-fed and healthy: nixtamalization, masa, and tortillas.

    For further reading, I recommend, Red Madness by Gail Jarrow, about Pellagra in the deep South and “Pellagra: Curse of the Unprepared“, an article by Liz Bennett.

     

    Start now to make sure you are staying prepared.

     

    Via: thesurvivalmom

     


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How To Make Self Rising Flour

Self rising flour does not require yeast. Dry yeast has an approximate shelf life of about 4 months after it’s opened (and if kept refrigerated) while the shelf life of the key ingredient in self rising flour is about 2 years and does not require refrigeration.

Sounds pretty good for preparedness and/or making edible biscuits without yeast…

The key ingredient to self rising flour is baking powder. Baking powder is a leavening agent that releases carbon dioxide when moistened. This produces air bubbles in baked goods which cause them to expand and become lighter while baking.

Technical:

Baking powder contains three ingredients:

Sodium bicarbonate (Baking Soda)
Monocalcium phosphate (acid salt)
Cornstarch (filler and moisture absorbent)

Baking powder works by releasing tiny carbon dioxide gas bubbles into a batter or dough through a reaction between the baking soda (sodium bicarbonate) and acid/salt (monocalcium phosphate) when exposed to moisture, causing bubbles in the wet mixture to expand and thus leavening the mixture.

A beneficial aspect to utilizing baking powder to make a self rising flour is that it does not require refrigeration. It’s not a living organism like yeast. So long as you keep it dry, the unopened shelf life is up to several years and once opened it’s good for about 6 months at room temperature.

To test your baking powder, add about 1/2 tsp to some hot water in a cup. If it foams and bubbles, it has enough zip left. If it just sits there, well, it’s no good…

Self Rising Flour Recipe

To make 1 cup of self rising flour, add 1 1/2 tsp baking powder and 1/4 tsp salt. Stir/mix until well blended together. That’s it!

Self Rising Flour Biscuits Recipe

In the spirit of cross-training in the kitchen, I decided to try my hand at making something edible from my self rising flour. I actually surprised myself by successfully making a simple but tasty batch of biscuits.

All the ingredients used required no refrigeration, making this a reasonable food source for post-SHTF. I only cheated by using the oven for baking. However you could substitute by cooking over a fire (dutch oven?), or using a solar oven, or even improvising by using a covered pan on low heat over a hot burner.

This makes 8 or 9 biscuits.
First mix all the dry ingredients well.

2 cups flour
3 tsp baking powder
1/2 tsp salt
1/8 cup sugar
4 tbsp powdered butter (or 1/4-cup real butter)
1 tbsp powdered egg (or 1 real egg)

Then add 1 cup water and mix well.

This will produce a sticky blend of dough. Unlike a yeast mixture, the self-rising-flour does not ‘rise’ prior to cooking. The rise will happen as it cooks. I spooned the mixture into foil baking cups (they will stick to the paper ones) and set them in cupcake trays. I suppose you could use and shape aluminum foil in a pinch, or you could even spread the batter mixture into a do-it-yourself foil ‘cake’.

Bake at 375-degrees for 25-30 minutes until golden.

It doesn’t rise like a traditional loaf of bread would, but it makes for a decent tasty biscuit…

 

 

Start now to make sure you are staying prepared.

 

 

Via: modernsurvivalblog


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