Tag: survival

How to Cook Rice

Here are two standard methods for cooking rice:

Method 1 – Boiled Rice

  1. Per cup ( 8 oz / 200 g) of uncooked rice, bring to a boil in a large saucepan 2 cups (16 oz / 500 ml) of water
  2. Add 1 teaspoon of salt.
  3. Slowly pour rice in
  4. Then stir lightly, then cover the pot
  5. Reduce heat to a simmer and cook for 15 minutes

Method 2 – Par-Boil Rice

  1. Heat 1 tablespoon of fat (such as oil or butter) in a large saucepan over medium-low heat.
  2. Pour in 1 cup (8 oz / 200 g) of uncooked rice, stir around to coat, and cook until rice turns a bit transparent, about 5 minutes. (Optional: for a nuttier tasting rice, brown the kernels a bit by cooking them a bit longer until they just start to brown.)
  3. Slowly pour in 2 cups (16 oz / 500 ml) of already boiling water from the kettle, stir in 1 teaspoon of salt if desired, cover, and then cook for 15 minutes.
  • For either method:

If all the water has gone but the rice is not yet tender, add a few tablespoons of boiling water, cover and cook a bit more; if water has remained but the rice is cooked, remove cover and cook a minute or two uncovered to allow water to evaporate until the water is gone.

Miscellaneous rice cooking tips

  • Don’t stir rice while it is cooking, as stirring it will make it sticky. (Risotto is the exception: you want it sticky.)
  • The wider the mouth on your pot, the better your rice will cook.
    If you have storage space for a rice steamer, they are inexpensive, and take all the stress out of cooking rice.
  • When reheating leftover rice in a microwave, add 1 teaspoon of water per cup (150 g / 4 oz) of cooked, leftover rice.
  • To make a soup thicker, throw in a few handfuls of leftover cooked rice towards the end.

25 LBS Rice is 275 servings of cooked rice
1 Pound uncooked = 11 servings cooked

Cooking Pinto Beans

  1. Sort beans and remove discolored beans and anything other than a bean
  2. Wash the sorted beans, put in pot, cover with water and soak for 6 hours to overnight
  3. Place on heat source and bring to a boil
  4. Let boil for 10 minutes stirring occasionally
  5. Reduce to a bare simmer, partly cover pot with lid, and cook for 1-1/2 to 2 hours
  6. Continue stirring occasionally.
  7. Make sure the beans are soft before removing from simmer

Equivalents and Measures

1 Pound Pinto Beans = 12 half-cup servings
100 servings = 8.33 pounds on pinto beans

One pound bag of dry beans = 2 cups dry beans
One pound bag of dry beans = 6 cups cooked beans, drained
One cup of dry beans = 3 cups cooked beans, drained
½ cup cooked beans, drained = 1 serving of beans
One 15-oz. can of beans = 1.75 cups cooked beans, drained
One 15-oz. can of beans = 3.5 servings of beans

Larger Scale, Cost Effective Water Purification (on the cheap)

Water Treatment With sodium dichloro-s-triazinetrione dihydrate

(Clorox Xtra Blue Pool Shock less than $5 at Wal Mart for a one pound container)

A 1 pound container will treat 75,000 gallons of water!

To treat smaller amounts, you need to make a bleach solution with a known quantity of chlorine. Also, there needs to be a little fudge factor so the amount of chlorine is slightly more than necessary to keep us from puking and crapping from some bug. Easy to use measurements are also required in a grid down situation as complicated formulas will lead to mistakes.

To make the “mother” bleach solution use 1/4 teaspoon granules in 1 quart of clean water.

To disinfect water with this solution: (solution, not granules!)

Use 1/2 cup (20 tsp) in 5 gallons
(1/2 cup is actually 24 tsp, but 20 tsp is plenty strong, 1/2 cup is used to make measuring easy.)
Use 4 tsp in 1 gallon
Use 1 tsp in 1 quart
Use 1/2 tsp in 1 pint

Stir or shake and let the bleach work.

Let treated water sit covered for a few hours if possible and then inspect. If chlorine smell is present, water is safe. If no chlorine smell is present, treat again. Once water is safe, it can sit uncovered for a while to reduce chlorine smell and taste. These amounts are slightly stronger than the accepted levels the World Health Organization recommends. Slightly stronger is better than too weak.

Easy peasy. I have these instructions in a heavy ziplock bag taped to each jug of this we have. I also have a 1/4 tsp, 1 tsp and a 1/2 cup measuring spoons/cup zip tied to the handles of the jugs. These came from a set that Walmart sells for 88 cents. I just threw the rest away and kept the ones I needed. Make sure if you do this that you use plastic, not metal spoons/cups.

I have multiples of this and multiples of the instructions. This and some saved large aspirin bottles or the like to split it up would be great bartering fodder.

Water Treatment with Calcium Hypochlorite (Pool Shock) 

To Make a Stock Chlorine Solution:

1 Teaspoon (approx 1/4 oz) for 1 Gallon of Water

To Disinfect Water:

– Use 3/4 ounce of Chlorine Solution to 1 Gallon of Water

– The Calcium Hypochlorite needs to be 68% or higher if it has other inert ingredients
– To get the chlorine taste out of the water, transfer it back and forth between containers to allow the gas to dissapate

NOTE: Place the Calcium Hypochlorite in a plastic bag and in a quart jar with a plastic lid. The compound is highly corrosive and should be stored in this manner to ensure it is safe from negative issues

Never Mix Calcium Hypochlorite with sodium dichloro-s-triazinetrione dihydrate!!

There are two known treatments to kill off microbes etc. in your water and keep it safe: Sodium dichloro-s-triazinetrione Dihydrate or Calcium Hypochlorite. Of the two, Sodium dichloro-s-triazinetrione Dihydrate is the preferred, and is EPA registered and NSF/ANSI certified for routine chlorination of drinking water. NOTE: From my reading, Sodium dichloro-s-triazinetrione Dihydrate is the same as Sodium dichloro-s-triazinetrioneHydrated.

 

The Perfect Storm: Global Warming and Peak Oil

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Many people tend to avoid the subjects of Global Warming and Peak Oil since the possibilities of the end results are difficult to fathom; however, it is vital that we know about the eventualities that will occur as a direct result of these continued activities. I’ve collected factual information on both of these linked subjects from various sources in order to get an overview of what both of these things are, how they will affect the planet, and have presented them below.

“I’d put my money on the Sun and solar energy. What a source of power! I hope we don’t have to wait until oil and coal run out before we tackle that.” -Thomas Edison (late 1800s)

Global Warming

At risk are the health of the global economy, of human individuals and communities, and of the ecosystems upon which we depend for food, clean water, other resources. Humanity may have only a narrow window of time left, perhaps a decade or so, to begin the long process of stabilizing greenhouse gas concentrations at a level that can avert devastating and irreversible impacts from climate change.

Looking at the available data, global warming has increased the intensity of precipitation events over recent decades. From 1998 to 2002, below normal precipitation and high temperatures have resulted in droughts covering wide swaths of North America, southern Europe, and southern and central Asia. Human-caused global warming may have already doubled the chance of “killer” heat waves like the one that hit Europe in July and August of 2003. That summer was very likely the continent’s hottest in 500 years. The relentless heat killed at least 27,000 people, breaking all records worldwide for heat-induced human fatalities.

Of over 1,400 species that have been analyzed, ranging from fish and mammals to grasses and trees, over 80% are migrating to higher latitudes or higher elevations and altering their annual routines in response to global warming. Over time, this could cause disruptive ecological and economic changes, such as the disappearance of entire fisheries and a change in areas of the current ecological structure.

The past 25 years have witnessed a higher incidence around the world of large-scale coral “bleaching” events, which can lead to coral death. In 1997 to 1998 alone, the largest bleaching event on record seriously damaged 16% of the reefs in the world and killed 1,000-year old corals. Mass bleaching is usually caused by excessively high temperatures. Scientists therefore attribute the increase in bleaching events to the rise in average surface ocean temperatures in many tropical regions by almost 2°F (1°C) over the past century. Within the next few decades, continued warming could cause mass bleaching to become an annual event, wiping out some reef species and ecosystems along with the food, tourism income, and coastline protection they provide. The oceanic seafood chain itself is at stake since many of these coral areas are natural nurseries for many species of fish. This is not even taking the advent of over-fishing into account.

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Higher temperatures accelerate the maturation of disease-causing agents and the organisms that transmit them, specially mosquitoes and rodents. Higher temperatures can also lengthen the season during which mosquitoes are active, as has already been observed in Canada. Warming has also been linked to the recent spread of tropical diseases, including malaria, dengue fever, and yellow fever, into high-altitude areas in Colombia, Mexico, and Rwanda that had never seen the diseases before. The increase in El Niño events since the mid-1970s, a change consistent with global warming model predictions, has also contributed to new outbreaks of disease. In the past decade, heavy rains associated with El Niño events have caused explosive population growth in the rodents that transmit hantavirus, which can lead to severe and often fatal illness in humans. As a consequence, record outbreaks of hantavirus have been occurring in the U.S. as well.

Of over 1,400 species analyzed, ranging from fish and mammals to grasses and trees, over 80% are migrating to higher latitudes or higher elevations and altering their annual routines in response to global warming. In another indication of global warming, springtime events such as migration of birds and butterflies, bird nesting, frog breeding, tree leafing, and flowering are starting an average of 2.3–5.1 days earlier every decade across all observed species. It has been concluded that continued rapid climate change combined with other man-made stresses, such as habitat destruction, could result in numerous disruptive changes to ecosystems, including extinctions. Over time, this could cause disruptive ecological and economic changes.

Sea-level rise is one of the most certain impacts of global warming. During the 20th century, sea levels around the world rose by an average of 4 to 8 inches, ten times the average rate over the last 3,000 years. That rise is projected to continue or accelerate further, with possible catastrophic increases of many meters if the ice sheets on Greenland and/or Antarctica collapse. Already, one-third of the marsh at Blackwater National Wildlife Refuge in the Chesapeake Bay has been submerged under the sea, and the edges of mangrove forests in Bermuda are lined with recently drowned trees. If sea level continues to rise, thousands of square miles of land in densely populated areas such as the eastern U.S. and Bangladesh may be lost, and flooding during storm surges will worsen.

Although individual events or phenomena may not always be easy to link to global warming, the increase in frequency and intensity of such phenomena, and their simultaneous occurrence around the world, provides stronger evidence for such a linkage. Many of the recently observed events have been the worst or unprecedented in 100, 500, 1,000 years or more. This suggests that something highly unusual is happening to our planet. Many of the impacts we have seen so far are likely just “the tip of the iceberg”— scientists predict more dramatic, severe and, in some cases, irreversible impacts if we allow warming to continue unabated in the future. Global warming has wide-ranging effects on many aspects of human life. It threatens economies, lives and traditional ways of life.

Peak Oil

Oil is not just for gasoline, diesel, and the products we normally associate with petroleum products it covers a wide spectrum of products that affect the food supply:

1. Pesticides are made from oil;
2. Commercial fertilizers are made from ammonia, which is made from natural gas;
3. Farming implements such as tractors and trailers are constructed and powered using fossil fuels.
4. Food storage systems such as refrigerators usually run on electricity, which most often comes from natural gas or coal.
5. Food distribution networks are entirely dependent on oil. Most of the food at your local super market is packaged in plastic, which comes from petroleum. In the US, the average piece of food is transported almost 1,400 miles before it gets to your plate. In short, people gobble oil like two-legged SUVs. Oil-based agriculture is primarily responsible for the world’s population exploding from 1.5 billion at the middle of the 19th century to 6.4 billion at the beginning of the 21st.  As oil production went up, so did food production. As food production went up, so did the population. As the population went up, the demand for food went up, which increased the demand for oil. Put simply, the end of cheap oil means end of oil-powered agriculture, which means the end of cheap food which means the end of billions of lives.

Here is how peak oil will affect the water systems: Fossil fuels are used to construct and maintain aqueducts, dams, sewers, wells, to desalinate brackish water, and to pump the water that comes out of your faucet. Seven percent of the world’s commercial energy consumption is used to deliver fresh water. Most of this energy comes from fossil fuels. Consequently, the cost of fresh water will soar as the cost of oil soars.

Oil is also largely responsible for the advances in medicine that have been made in the last 150 years. Oil allowed for the mass production of pharmaceutical drugs, surgical equipment, and the development of health care infrastructure such as hospitals, ambulances, roads, etc. Consequently, the cost of medical care will soar as the cost of oil soars.

In addition to transportation, food, water, and modern medicine, mass quantities of oil are required for all plastics, the manufacturing of computers and communications devices, extraction of key resources such as copper, silver, and platinum, and even the research, development, and construction of alternative energy sources like solar panels, windmills, and nuclear power plants.

The aftermath of Peak Oil will extend far beyond how much you will pay for gas. If you are focusing solely on the price at the pump and/or more fuel efficient forms of transportation, you aren’t seeing the bigger picture. Converting your car to run on bio-diesel won’t do you much good if there isn’t enough energy to maintain roads and highways. Purchasing a hybrid car will seem a bit pointless when you don’t have a job to drive to because the economy has collapsed due to oil depletion. Spending $10,000 to install solar panels on your roof won’t provide you with much comfort when our fossil fuel powered food and water distribution infrastructure has ceased to function. In short, the end of cheap oil means the end of everything you have grown accustomed to, all aspects of industrial civilization, and quite possibly humanity itself. This is known as the post-oil “die-off.” It is estimated the world’s population will contract to less than 500 million within the next 50-100 years as a result of oil depletion (current world population: 6.4 billion).

A population that grows in response to abundant but finite resources tends to exhaust these resources completely. By the time individuals discover that remaining resources will not be adequate for the next generation, the next generation has already been born. And in its struggle to survive, the last generation uses up every scrap, so that nothing remains that would sustain even a small population.  Unfortunately, the parallels between the populations Price refers to and the human populations are impossible to dismiss. Only recently have more than a handful of us realized we don’t have enough oil to last for more than another generation. Even fewer of us have realized none of the alternatives to oil, or combination thereof, can deliver more than a small fraction of the energy required by industrial civilization.  If the last 4-5 years are any indicator of what is to come, we will spend the next generation fighting for every last drop of the stuff.

The United States should be all right since we are not a third world country – right? Not by a long shot. In their 1994 article entitled, “Food, Land, Population, and the US Economy,” researchers David Pimentel and Mario Giampetro make the following points:

  1. The population in the US is increasing at a rate of 1.1 percent per year, not including illegal immigration. At this rate, the US population will reach 520 million by the year 2050.
  2. As urbanization and soil erosion continue unabated, the US is projected to only have 290 million acres of arable land by 2050. With a population of 520 million, that means each person will only have .6 acres of arable land from which they can derive their food. Agronomists stress, however, that a person needs a minimum of 1.2 acres of arable land for a productive diet.
  3. Americans currently consume approximately 1,500 gallons of water per day/per person to meet all their needs. (This includes industry, transportation, national defense, food production, etc.,not just the water you drink individually).  Hydrologists estimate that a human needs a minimum of 700 gallons of water per day/per person to meet their basic needs. At our current rate of population growth, we will only be able to deliver 700 gallons per day/per person by 2050.  That’s just barely enough water for each person.

How does all this tie in with Global Climate Change? Sadly, it now looks as though we will have to deal with the implications of Peak Oil at the same time we finally have to pay the piper in regards to global climate change. In as early as February 2004, the Pentagon released a report on global climate change that was nothing short of horrifying. According to the report, the world may soon delve into atomic anarchy as nations attempt to secure food, water, and energy supplies through nuclear offensives. The report concludes, “An imminent scenario of catastrophic climate change is plausible and would challenge US national security in ways that should be considered immediately.” In June 2004, the CEO of Shell admitted that the threat of climate change makes him “really very worried for the planet.” When both the Pentagon and the CEO of one of the world’s biggest oil companies both openly admit climate change is an extraordinary threat to humanity, it’s safe to say we’ve got real problems. Unfortunately, the problems associated with global climate change will tend to compound the problems associated with Peak Oil, creating a constantly self-reinforcing loop of crop failure, energy shortages, and economic meltdown. Our ability to sustain the food supply will be greatly diminished as pesticides, fertilizers, and fuel become prohibitively expensive. At the same time, our ability to produce food without these petrochemical inputs will be severely undercut by unpredictable weather patterns.

Brine Cured Sour Pickles

Sour Fermented Pickles

  • Water .5 Gallon
  • Vinegar .5 Gallon
  • Salt .35 Cup

– 1 3/4 Cups Sea Salt
– 2 1/2 Gal Water
– 2 1/2 Cups Apple Cider Vinegar

1. Cut end off cucumbers and soak in brine
2. Mix the above ingredients until dissolved
3. Pour into crock over pickles
4. Weigh down cucumbers and make sure the brine covers them completely
5. Wait 2-3 weeks and check every so often for mold (skim mold off)

Smaller Amounts:

Approx. 2 Gallons:

– 1 Gallon Water
– 3/4 Heaping Cup Salt
– 1 Gallon Apple Cider Vinegar

Approx. 1 Gallon

– 1/2 Gallon Water
– 1/3 Heaping Cup Salt
– 1/2 Gallon Apple Cider Vinegar

This is an initial experiment where I utilized a 1 gallon ceramic crock and the equivalent ingredients above.  It should take a week or two for them to ferment properly.

11 Camping Tips and Techniques That Make a Difference

1. Use inexpensive standard leather utility work gloves when working with a campfire

Here’s Why

You can pickup hot coals and burning wood and not get burned. Obviously, you have to move quickly and deliberately when doing so, but it is much easier and more efficient than using a fire poker. Fire pokers have their place when needing to make “aeration” holes in the campfire and large pieces of wood need re-arranging, but the gloves will do a lot of the other things that are needed when tending a campfire. When baking potatoes, corn or other items in the campfire coals, the gloves are great for turning them over when needed. Sure you are going to get ashes an soot on the gloves. Just dost them together initially and then slap them against a piece of firewood and they are ready to go again. It takes a long time to wear a decent pair of them out and they are less than $5 brand new.

2. If you have a free-standing metal fire bowl that come with a grill – use the grill when camping

Here’s Why

When I purchased our backyard portable, metal fire bowl it came with a grill that I did not intend to use at home. So, I stored it in the garage. When I ran across it during camping season, I wondered if it could fit into our camping scenario. The grill itself has a 1/2 inch pipe fitting that has a set screw in it. I wondered if I could locate something that would be long and fit into it. I found that a 4 foot piece of reinforcing bar (rebar) would be perfect. Now, at our campsite fire ring, I take a small sledge hammer and drive it inside the ring. Then I simply move the grill up and down to raise and lower the temperature.

3. Raise your garbage bag into the air by tying a rope around it and pulling it up off the ground

Here’s Why

Racoons and other night creatures are on the prowl at night while you are fast asleep. Leaving your trash bag on the ground is only inviting disaster. Tie a rope around the top of the bag, loop it over a relatively high limb (10-12 feet) and pull it up into the air. It is important to get it up to at least 8 feet at minimum. We had a racoon get up on its hind legs that ripped access holes in the bottom of the bag once because is was too low.

4. Before you turn in at night, take the time to place an inexpensive tarp over any gear that is outside

Here’s Why

Besides the obvious reason of the possibility of rain, dew will put a moisture layer on all surfaces. In most cases, this dew dries off soon enough. But, if you are early risers like we are, it’s nice to have the gas stove and other gear containers nice and dry. In addition, any metal items that are susceptible to rust and other oxidation should be kept dry for obvious reasons. Over time they will deteriorate. It also helps to ensure that your firewood remains dry, so cover it too.

5. Take a bag of Lump Charcoal with you make campfire cooking even more efficient

 

Here’s Why

Even though lump charcoal is not inexpensive, a little goes a long way especially when used in conjunction with your campfire. Cooking on a campfire is always a matter of timing. Cook on it too soon and there’s not enough coals generated and the flames are usually high. Cooking on a campfire too late and there is not enough heat. However, if you have a few hot coals going, you can always add some lump charcoal to those coals and in about 15-20 minutes, you have some nice evenly heated coals that you can use to cook on.

6. Start you fire a little easier with commercially available fire starting pine sticks

Here’s Why

A box of these pine wood fire starters is relatively inexpensive. The name brand that I use is Fatwood. You only need 4-5 sticks to start a fire. So, a box of them lasts for quite awhile. We always keep a few sheets of newspaper on hand when camping for starting fires. So, balling up a single sheet of newspaper, then stacking a few sticks of Fatwood around it, and finally, placing a few split logs of firewood over that and lighting it will always get a fire going unless it is pouring down rain or your wood is soaked. The pine smell and soot only lasts for a short while and we have never detected the pine resin taste in our food.

7. There is a big difference between garden type water hoses and drinking water hoses

Here’s Why

Sure, when I was a kid, I drank from a regular garden water hose, the typical green ones. I didn’t know any better and I was usually so thirsty that I did not really care that it tasted a bit like plastic. However, there is a BIG difference between the water taste that comes through a garden type water hose and one that is made for drinking water. These are usually located in the camping section of large discount department stores or can be ordered online. They are generally made for RV campers and can be found at RV supply companies. They don’t cost all that much more that the quality garden variety and normally you don’t need too long of a length to get by.
Which brings up the point that a water filtering container like the ones made by Brita, make your drinking and cooking water tasted much better than the water that comes from a campsite spigot. We always carry ours with us and keep it topped off so it is ready when we need it.

8. A Thermos Brand 48 oz Wide Mouth Stainless Steel Thermos is a purchase you won’t regret

Here’s Why

It keeps liquids warm and cold for a very long time. It is tough. You can drop it, bankg it and aabuse it and it only gets a few dings. I call them character marks. You can fill it up with cubed ice, fill the space with cold water and the ice will still be there a couple day later. It keeps warm soups and beverages hot for a long time too. It has a nice handle and a carrying strap. It comes with 2 cups. An inner one and the outer one. It has a nice dispenser built into the screw off lid. You could drink from the dispenser if you needed to. The dispenser lid screws in and ends up facing the correct direction every time. So does the outer lid. Put it on with the high impact plastic tab facing right or left, give it a one quarter turn and it is locked in place. For around $40 or so, it is a cost effective piece of outdoor equipment.

9. Bite the bullet and buy high quality batteries in bulk

Here’s why

Duracell and Eveready batteries have a 10 year shelf lifespan now. That, in itself is incredible. So, if you buy in bulk which is expensive in the short run but more cost effective in the long run, it only makes sense to buy a large quantity of them. Keep some in your home, some in the bug out bag (BOB – everyone should have one), and a supply with your camping gear. An extra supply of AA batteries and several LED flashlights are usually all the light you really need for the most part. So, lighting-wise, it is easy to be “ever ready”.

10. Have at least 1 Good Quality Knife with you if possible

Why you need one

If you are anything like me, you never seem to have enough knives. There are so many uses for them and none of them do everything. I still have not located the perfect knife that does everything. I have had my Swiss Army pocket knife for many years now and it does a lot. But, you can’t cut, for instance, a watermelon with it and it is not much for food preparation unless you are in a strict survival mode which most us are not. It does not work well for cleaning fish either. With all that said, the “Light My Fire” with integrated Swedish Firesteel. The knife is under $25 and is made by the Mora company a Scandinavian knife manufacturer. The blade is made of Sandvi 12C27 stainless steel with a Scandinavian grind (basically a saber or flat grind that has no secondary bevel). A polypropylene sheath with clip. It has a 3.9 inch blade length and is 8 1/2 inches long total. The blade keeps a good edge if used properly and is very sharp. I recommend this knife for general camp cooking. It works great with cutting meat and vegetables. It is long enough for most camp cooking jobs but not so big that it is unwieldy. It is easy to clean and moisture is not a problem. My BOB knife is an old German bayonet that cost me $40. It is tough and is used for general camp use (beside cooking). These types of knives can be found a flea markets and military surplus stores. I am not a knife collector per se, so I can’t see paying several hundred dollars for a knife.

11. Collapsable Plastic Dish Washing Pan and 5 gallon paint bucket

Here’s Why

Space is at a premium when you go on a camping trip for any length of time. There is lots of gear that goes with you. A collapsible dish washing pan takes up less than 2″ of height when collapsed and works well as a regular dish pan. An inexpensive 5 gallon paint bucket or two take up space, but you can stack them together and put smaller items into the top one. We take 2 with us. Once is used for miscellaneous water where we leave the hose end in it and do some had rinsing from time to time. The other is used strictly for dish rinsing.

Another item that is really convenient is a foldable, metal dish rack with plastic drainage tray. Both of these fold nearly flat and are great for air drying dishes, bowls, and utensils.