Tuesday, September 29, 2020

Improvised Chest Seal Options

Disclaimer.  I am not a licensed health practitioner.  This is just another post on knowledge and understanding you might wish to acquire in advance of a disaster in case no higher care is available.  As long as our society is functioning, you should leave anything more substantial than applying a Band-Aid to the professionals.  No medication, including those available over the counter, should be taken without consulting a physician.  Information shared here is for educational and entertainment purposes only.  It is not medical advice nor a substitute for licensed medical care. 

 

Chest seals are used for injuries that penetrate the lungs.  When this happens, air begins to rush into the pleural cavity (where the lungs are).  This prevents the lungs from fully expanding, and it diminishes the amount of oxygen getting into the lungs.

A chest seal is one of the most easily improvised items.  One of the best things about it is that it uses items you likely already have on hand, even in a small medical kit.

Why might you want to go this route instead of buying a chest seal?  Probably because it's highly unlikely you will ever need a chest seal.  They take up a bit of space in the medical kit, and you can easily make one using a plastic square (plastic wrap, a plastic bag, Tegaderm, or an exam glove) and tape (something really sticky, like Transpore or duct tape), all items that are already in a good medical kit.

To make a chest seal, tape the plastic square securely above the skin incision/wound on three sides only.  In this manner, it functions as a valve, allowing air to escape the pleural cavity without letting air back in, thus permitting the lung to re-inflate.[1]

Links to related posts:

Gloves and Masks

The Best Medical Tapes and Wraps

Medical Uses for Duct Tape

References:
[1]Joseph Alton, The Survival Medicine Handbook, 359.  

09.25.22

Friday, September 25, 2020

Soft Pretzels

Up next:  Slug Burgers

I find it amazing that so few ingredients can be combined in so many ways to produce totally different products.  This recipe for soft pretzels differs only slightly from bagels, and yet, what a difference!  

I'd like to claim credit for this, but I've got to be honest.  I haven't made these yet.  Jared has been making them, using this recipe adapted from Alton Brown's version of the classic favorite. 

So here we go.

Soft Pretzels
1 1/2 cups warm water (110°F)
1 tablespoon sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast
2 3/4 cup all-purpose flour
1/4 cup butter, melted

Oil
5 cups water
1/3 cup baking soda
1 large egg yolk (beaten with 1 tablespoon water)
pretzel salt

Combine the 1 1/2 cups water, sugar, and salt in a bowl and then sprinkle in the yeast.  Set aside to proof for 10 minutes.

Mix in the flour and butter until well combined.  Knead until the dough is smooth, about 8 minutes.

Oil the counter lightly and place the dough on top.  Cover with the bowl (or with plastic wrap) and let rise until doubled.

Preheat oven to 450°F.   Oil a cookie sheet generously or line it with parchment and oil lightly.

Bring the 5 cups of water and 1/3 cup baking soda to a rolling boil in a wide pot or pan.

Divide the dough into 8 pieces and roll each into a 24" rope.  With the rope, make a U-shape and then cross the ends over each other and press onto the bottom of the U to form the pretzel shape.  Repeat with the remaining pieces.

Place the pretzels in the boiling water one at a time.  Cook each for 30 seconds.  Remove from the water using a large, flat spatula.  Place again on the cookie sheet and brush the top with the egg yolk-water mixture.  Sprinkle with pretzel salt (or kosher salt).

Bake 12-14 minutes, or until a dark golden brown.  Cool on a cooling rack for at least 5 minutes before eating.   

References:
https://altonbrown.com/homemade-soft-pretzels-recipe/

Thursday, September 24, 2020

Emergency Cake

I prepare for a long-term collapse of society where there is no manufacturing and no shipping of any foods or other goods.  It served us pretty well during the COVID crisis, such that we didn't have to run to the store for any food or medical supplies. (For us.  I wasn't well enough prepared for the animals.  The ewes started lambing in March and April, and one of the little ewe lambs developed an infection that required injectable penicillin.)

But it was a little surreal.  I never imagined that when exciting times kicked off for everyone, that the electricity would still be plentiful.  I'm not complaining, mind you.  I am really quite fond of electricity and indoor plumbing.  But I just didn't imagine it.  I might have prepared a little differently.


Anyway, I have always planned to have to make everything from scratch and not have a reliable consistent source of heat for easy baking.  So I would never have prepared to make something like Emergency Cake.   It's made with store-bought cake mixes and a microwave, neither of which I am fond of relying on, but I think it's a great way to ease into difficult situations, when the power's still on.  And it's made in single servings when you need only a little chocolate fix, and you can save the rest of the mix for another day.

So here goes:

Emergency Cake Mix
1 box regular cake mix, any flavor
1 box angel food cake mix
2 small boxes instant pudding mix, optional

Combine the mixes in a plastic storage container.

Emergency Cake 
3 tablespoons Emergency Cake Mix
2 tablespoons water

Spray microwaveable mug (or small bowl) with cooking spray.  Combine the cake mix and water in a the mug and stir well.  Microwave for 1 minute.  Turn out onto plate and top with frosting, whipped cream, or fruit.

Options:  Before microwaving, top with chocolate chips, chopped nuts, or coconut.

Family reviews:  It's not real cake; the texture is a little off.  But!! It is perfect for a quick fix--both in terms of speed of preparation as well as when we just need a little something sweet after dinner.  And because we make only single servings, there is no cake leftover taunting us to eat it the next day.

Saturday, September 19, 2020

Chocolate-Peanut Butter No-Bake Cookies

Sometimes you just need some quick treat to get you through the afternoon or a little sweet something after dinner. I have to admit, no-bake cookies are not my favorite. It just seems like someone is cutting corners. Or maybe it's that refrigeration is required, which isn't the best idea in terms of preparing for long-term disruptions. But as the late pandemic has shown us, things can go very wrong and yet the electricity is still running.

So here are some no-bake cookies that my daughters absolutely love.

Chocolate-Peanut Butter No-Bake Cookies
2 tablespoons baking cocoa
2 cups sugar
Dash salt
3 tablespoons non-instant dry milk (1/4 cup if using instant)
3/4 cup water 
1 teaspoon vanilla extract
3/4 cup peanut butter
3-3 1/2 cups quick oats

Combine cocoa, sugar, salt, and dry milk well in a large saucepan.  Stir in water.  Bring to a boil over medium heat and cook 3 minutes.  Remove from heat and stir in vanilla extract and peanut butter.  Add oats and mix well.  

Drop dough by spoonfuls onto waxed paper.  Refrigerate until hard.  Makes 18-20 cookies.

Links to related posts:
Long Term Storage of Cocoa Powder
Oats
Dry Milk
Sugar
Tootsie Rolls
Peanut Butter Play Dough

Thursday, September 17, 2020

Reviving Canning Lids

2020 has been a heckuva year, right?  I'd been paying attention to the COVID crisis since very early in January.  As it gained legs and started alarming people in the US, I decided to place an order for canning lids from Lehman's in March.  I was a little slow to that party and six weeks later I still hadn't received my order.  So when I read on TimeBomb2000 that Target had regular size Ball lids on deep discount, I placed a substantial order.  I planned to cancel my Lehman's order as soon as the Ball lids arrived.  The lids from Target arrived, and almost just as quickly the Lehman's order had shipped.  That's the way my life goes.  But it's been nice to be able to offer lids to friends who need them.

Some time ago I wrote about the first 100 items to disappear.  Canning lids were actually on many of those lists.  And yet a lot of people who like to can apparently weren't all that well prepared in that department.  And many of 2020's new preppers and gardeners suddenly were smacked upside the head when they realized that canning lids were nowhere to be found.

Panicking early, known in some circles as preparing, or just living a self-reliant life, has its advantages.  One is not sweating bullets when canning lids can't be gotten for love or money anywhere.

However, as you know, I just very recently moved.  And I can't help myself, even when I am in the midst of moving, I still have to store food and can fresh produce and meat.  The last time I moved, I was apparently a lot smarter and held out a good supply of canning lids.  Not so this time.  Grrrr...

And this time we also happened to move just as our tomatoes started ripening.  So I picked just a few that were starting to color as well as all the ripe jalapenos, because I wanted to have at least one batch of salsa from my former garden.  And five days after moving into the new house, I made a single batch of salsa.

Then I panicked.


Because obviously I hadn't thought things through.  I hadn't yet found the lids, or the canning tongs, or the canning funnel. Well, actually, apparently we had found the canning tongs and funnel, but no one remembered that.  I happened upon the tongs, while looking for anything which could substitute for them, for which I was super grateful.  Even though we had unpacked the canning funnels, we totally forgot where they were.  I didn't find them until after I had filled all the jars and spilled a bit of salsa down the sides.

But the lids were a different matter.  In going through half a dozen boxes of empty jars, I only came up with four new canning lids.  I'd have to reuse two spent lids to do the batch.  Hmmmm....

While re-using lids in general is a bad idea, I'm not totally opposed to it personally.  I just really don't like to do it.  I don't like to risk losing precious food, especially food that I worked hard to raise and process.


So why did our grandparents reuse lids?

  • Because they were frugal.
  • Because their lids were thicker--they didn't get tweaked as easily when being removed from jars.
  • Because the sealing compound was thicker, it was easier to get multiple uses out of it.
  • Because the manufacturers and government agencies didn't warn against the practice.
Most people today do not reuse canning lids for the following reasons:
  • The manufacturers warn against it.  Yes, it cuts into their sales, but truthfully, there is a much higher failure rate when reusing lids.
  • Government agencies like the cooperative extension services also warn against it.
  • The higher seal failure rate is due to two factors--the metal lids are much thinner and therefore more easily warped, and the sealing compound is much thinner, making it difficult to achieve a reliable seal.  
  • Even when it appears that the lid isn't warped, there may be just enough of a tweak to allow the lid to stay depressed even when there is no true seal.
But with the canning lid shortage, many people are taking chances reusing their lids that appear to be in good condition.  And they are also turning to a practice that's been attributed to the Amish, to wit, using baking soda to revive or refresh the sealing compound on the lids.

Here's how they reportedly do it:
  • In a small saucepan, bring one quart of water and 1/4 teaspoon baking soda to a boil.  
  • Add canning lids to be revived, and reduce heat to low.
  • Simmer 15 minutes.  
  • The depressions in the sealing compound should be minimized enough to permit reuse.
Some people can tell really easily whether a lid is bent and should not be reused.  However, others struggle with this quite a bit.  Here's the easiest way to differentiate between tweaked and flat lids:
  • Sandwich a used lid in the middle of five new lids, i.e., two new lids, one used, and two new lids again.  
  • Examine how well the used lid nests with the new lids.  
  • If it doesn't nest well, toss the lid.
When using the refurbished lids, mark them with an "X" to remind you to pay careful attention to the lid and seal as you remove it.  Make sure the seal was tight and intact.  This should be done with all canned goods each and every time, but sometimes we forget.

So what are the best ways to use refurbished lids?
  • Vacuum-sealing.  There is no great loss of time or food if the seal fails.  And usually if the seal is going to fail, it does so very quickly.
  • Water.  Some people like to can water to have on hand for emergencies.
  • Items that used to get preserved with canning wax, like jams and jellies.
  • Foods that you can dehydrate if the seal fails.
Another idea is to use only one refurbished lid per canning load, so that if it fails, you can just refrigerate it and eat it soon.

I'm not recommending the reuse of spent canning lids.  It is always best to have a generous supply of new lids and use them every time.  But I also recognize the reality of not being able to get lids and needing to do something.  And it's information you can share with others who did not prepare as well.

Link to related posts:
The First 100 Items to Disappear
Everything You Ever Wanted to Know About Canning Jar Lids

Sunday, September 13, 2020

The Medicinal Uses of Japanese Barberry

Disclaimer. I am not a licensed health practitioner.  This is just another post on an item you might wish to have available if needed so that a physician can treat you and your family as best as possible.  No medication, including those available over the counter, should be taken without consulting a physician.  Information shared here is for educational and entertainment purposes only.  It is not medical advice nor a substitute for licensed medical care.  A qualified, licensed physician or other medical provider should be consulted before beginning any herbal or conventional treatment.

This post is going to be exclusively about Japanese barberry.  However, it should be noted that just about everything written here about the medicinal uses of Japanese barberry also applies to Oregon grape (Mahonia aquifolium), Phellodendron amurense (not phylodendron, an entirely different plant), American goldenseal (Hydrastis canadensis), and Nandina domestica, which are all members of the berberine family.  There is absolutely nothing wrong with any of these other plants; the medicine obtained from them is equally effective.  In the case of Phellodendron amurense it's actually easier to obtain because you don't have to dig up the roots.  Most of these plants are considered invasives and are easily located, especially in the eastern United States.

I don't live there.  If I did, I'd plant a Phellodendron amurense tree or two in my yard and perhaps some of the others.  But the way things are going in this country, there might not be sufficient time for it to grow and for me to be able to start harvesting for medicine.  I really want to be able to find what I need for medicine now.

So that's where Japanese barberry (Berberis thunbergii) comes in.  While it is particularly invasive in the eastern part of the country and should be easy for folks living there to locate, it's not at all invasive in the West.  It gets planted and it stays there.  It does not spread at all.  With its small, shrubby size, bright red berries, and foliage that turns purple in the fall, it's a very popular ornamental out here.  It's used in landscaping everywhere.  Shopping centers, commercial developments, churches, residential landscaping.

Guide on Invasive Plant Species | Greencare Landscapes
Japanese barberry


Here's one picture of it.  Google for a few other images and then pay attention when you are out and about.  Maybe consider getting some plants in the spring and planting them in your yard.

The medicine, berberine, can be found in the lower branches (scratch off the outer bark--if it's yellow underneath, it's got berberine), but the roots contain up to ten-fold more medicine.  That's why it's nice to find invasive plants growing in the wild.  No one cares if you dig them up.  But in shopping centers and church parking lots people might not be so understanding.

Why do you want to learn about using Japanese barberry as medicine?  What's it good for, as far as preppers are concerned?  Acute dysentery and diarrhea, as encountered in cholera and enterotoxogenic E. coli infections, giardia, infected wounds, conjunctivitis and other eye infections, and infections of the mucous membranes of the mouth, throat, and vagina. 

In places where it is considered invasive, Japanese barberry spreads like raspberries and blackberries do:  by seeds eaten by animals and excreted, root spread, root and branch cuttings, and live branches touching the ground.  Roots left in the ground will resprout.  In arid areas and poorer soils barberry is much more well-behaved.

The barberry wood is really tough and must be cut into very small, one inch or less, pieces while fresh.  Scrape off the bark of sections you have targeted for harvesting.  The inner bark must be yellow; if not, it is not medicinal and there's no point to harvesting it.  Move on to another plant.  The outer bark is the most medicinally powerful part of the plant, but most people use the entire root.  Harvest in the fall.  Cut and dry well and store in plastic bags in plastic totes, and keep it dark and dry.  (If you have access to Oregon grape, you could use it instead; the roots aren't as difficult to harvest and process.)

Tincture:  Tincture the dried root in a 1:5 ratio in 50 percent alcohol (i.e., one ounce dried root by weight to five ounces of 100-proof alcohol).  The dosage is 10-60 drops, three times per day, or more in acute gastrointestinal conditions. 

Very little information is provided on dosages to treat various conditions.  A clinical trial in India showed that berberine in a dosage of 10 mg/kg/day was as effective as metronidazole in treating giardia.  It controls enterotoxigenic E. coli completely, and works to some degree in treating cholera.  (However, when combined with pomegranate bark or peel or geranium root, berberine is completely effective in eliminating cholera.)

Vaginal yeast infections:  two teaspoons in one pint of water; douche once or twice per day.

Wash:  one tablespoon per pint of water and wash affected area twice per day.  Useful for infected wounds and acne.

And an aqueous extract (which has been shown to be less potent than alcohol extracts) was shown to be slightly less effective than sulfacetamide in treating eyes infected with Chlamydia trachomatis

Berberine is synergistic with fluconazole, ampicillin, and oxacillin.[1]

Other uses:  The barberry fruits are edible and were historically used to make jam. Common barberry (Berberis vulgaris) when used in place of antibiotics in chicken feed was shown to increase the birds' weight gain.

For more information:
https://practicalselfreliance.com/barberry-berberis/
http://medicinalherbinfo.org/000Herbs2016/1herbs/barberry/
https://www.home-remedies-for-you.com/herbs/barberry.html
https://www.drugs.com/npp/barberry.html
https://aac.asm.org/content/aac/32/9/1370.full.pdf

[1] Stephen Harrod Buhner, Herbal Antibiotics, 2012, 166. 

14 january 2019

21 april 2024

Saturday, September 12, 2020

Dehydrated Marshmallows

Much as we hate to admit it, treats are so important to preserving morale in a time of stress for many of us.  And even if they are not so important to you, but you can be sure they are important to someone around you.  We don't always have the time to make a batch of cookies or a cake, or maybe something little is all that is needed.

So up for consideration today is dehydrated marshmallows.  Why would you want them?
  • Snowball soup or hot chocolate.  Add a few dehydrated marshmallows to your hot chocolate.  Call it snowball soup and the kids will think it's even more fun.  (Some people call it snowman soup and say the marshmallows are snowman poop.  Not sure I want to go there with my family.)
  • Cereal.  If you make your own cereal, being able to add some marshmallows to it for the children will be a welcome treat.  You might wish to slice the marshmallows in half before dehydrating.
  • Rice Krispie treats.  If the dehydrated marshmallows are briefly and carefully steamed, you can make Rice Krispie treats with them.
  • Quick sugar fix.  
I started off this little adventure by dehydrating four bags of mini marshmallows.  Most everything shrinks in size when it is dehydrated due to the water being removed.  However, the marshmallows swelled.  They poofed up.  They're now spherical and look almost like mothballs.  That was a surprise.

The next surprise was the texture.  I don't know what I expected.  The texture is reminiscent of malted milk balls.  Crunchy and airy.  While I don't normally eat marshmallows (they're great for hot chocolate and Rice Krispie treats), I like the marshmallows better this way.  I ate a few more than I should have while putting them in canning jars.

For the next stop on this journey, I got some Smashmallow flavored marshmallows from my Grocery Outlet store when they were deep discounted.   They had two flavors at the time--Cinnamon Churro and Strawberries and Cream.  We all thought the Cinnamon Churro flavor was rather forgettable, but the Strawberries and Cream flavor was pretty tasty.  My husband was a little disappointed that I didn't leave more for fresh eating.  Kraft put out some pumpkin marshmallows last year.  They didn't taste as good as we hoped they would.

I have been watching for some peppermint marshmallows, either from Smashmallow or, ideally, the peppermint snowman marshmallows Kraft had last year.  My friend Renee scored a few bags of those.  She didn't share any with me. :(  But she did tell me about the 40 lb bags of frozen, pitted sweet cherries for $8, so she's been forgiven.

Anyway, Renee said the snowman marshmallows not only dehydrated beautifully, but they also poofed up nicely.  They'll be the perfect complement to hot chocolate this season. 

If you decide to give these a try, be sure to vacuum seal them when they're completely dry and cool.  Otherwise, they'll absorb moisture from the air and no longer be crisp and light.

Sunday, September 6, 2020

The Medicinal Uses of Juniper

Disclaimer.  I am not a licensed health practitioner.  This is just another post on an item you might wish to have available if needed so that a physician can treat you and your family as best as possible.  No medication, including those available over the counter, should be taken without consulting a physician.  Information shared here is for educational and entertainment purposes only.  It is not medical advice nor a substitute for licensed medical care.  A qualified, licensed physician or other medical provider should be consulted before beginning any herbal or conventional treatment. 


Juniper is another phenomenal antibiotic, and it is so easy to locate. Especially here at my house on Juniper Ridge (really, that's what it says on the local topographical map), where we have hundreds of juniper trees. It grows everywhere between the Rocky Mountains and the Sierra Nevada Mountains, so I tend to think it just grows everywhere. But it's also a really common landscaping shrub. So if you don't actually have trees near you, maybe you can find some of the low-growing varieties in a shopping center parking lot or on school grounds. There are something like 50 or 60 or 70 species of juniper; all can be used medicinally. The juniper berry of some varieties is quite similar in size and color to a blueberry, but most are smaller than a blueberry and much duskier in appearance, at least until they are washed and dried.




My juniper berries look like this, not the big pretty ones you see pictured everywhere else online.

But don't get too excited about eating these berries. Sure, you can eat them. They just aren't all that sweet or juicy or filling, any of those things that we really like about blueberries and blackberries and strawberries. The juniper berry isn't actually a berry. It's a seed cone. A baby tree. And that's exactly what the green, unripe berries taste like. The old, dried berries taste like dead trees. The bluish/purplish ones, the ones you want for medicine and eating (if you really want to eat them) have the tiniest amount of flesh on them that if you think really hard about while chewing on might just have a hint of fruitiness about them.

However, juniper berries do have their own grand purposes in life. Some would say their greatest use is as gin, and indeed juniper berries were historically used to sanitize medical equipment (more on that in another post). Juniper is employed in so many ways and for so many conditions that we'll need a few posts to cover them all.

Junipers of the western United States were widely used by Native Americans in treating many medical conditions, especially those related to the urinary tract, digestive tract, and skin.

Time to harvest: Berries--in the fall, after the first frost and the berries have turned blue/purple, and before they start to shrivel. Berries develop on the tree for two to three years; green berries should not be used.

MEDICINAL USES OF JUNIPER BERRIES

Juniper is or has reportedly been used in the treatment of:
  • arthritis, rheumatism;
  • heartburn, indigestion;
  • constipation;
  • upper respiratory infections, sinus infections;
  • insomnia;
  • Staphylococcus aureus. 

Preparation: Pick them off the tree (yeah, you could gather them from the ground, but you'd have to bend over to do that, and there are so many on the tree). Make sure to only get blue/purple berries, not green ones, after the first frost. Let them dry for a day or two before storing.

Whole berries: For heartburn and indigestion herbalists recommend eating 1-5 berries per day for 2 weeks. For constipation, 5-8 berries per day as needed. Berries must be eaten whole or tinctured in alcohol to be effective.

Wound powder: Powder the berries (or needles) in a blender or coffee grinder and use alone or add to other wound powders to cure or prevent infection in wounds.

Essential oil: Juniper berry essential oil has been approved by the FDA for limited internal use. To treat upper respiratory infections and sinus infections, put 8-10 drops of juniper berry essential oil in 1 ounce of water in a nasal spray bottle. Administer 4-6 times per day, shaking well before each use. Alternatively, put the essential oil in a diffuser to both prevent and treat upper respiratory infections and other airborne illnesses. (For the curious, about 36 ounces of dried juniper berries will yield about 10 ml of essential oil.) Juniper essential oil diffused at night has also been shown to help alleviate insomnia.

Tincture: 1:5, 75% alcohol (that's one ounce of juniper berries to five ounces of 150-proof alcohol, by volume*). Store the tincture in the dark and give it a good shake once each day. After five days, blend the tincture in a blender and then put it back in the jar and store it in the dark for four weeks. For the last step, strain the tincture through a coffee filter or cheesecloth to remove the herb and pour it into a clean bottle or jar. Store in a cool, dark location.

Tincture dosage: 5-20 drops, up to 3x daily, for a maximum of four to six weeks. Begin with a lower dosage and increase, if needed.

Salve: Soak 1/2 cup juniper berries in just enough distilled water to cover for several hours. Crush the berries slightly and put them and the distilled water and 1 cup oil (olive, sweet almond, jojoba, avocado) in a double boiler over low heat. Bring the water to a simmer and simmer for several minutes. Remove the pan from the heat and strain to remove the juniper berries. Discard the berries and put the strained oil back in the pan on low heat. Stir in 1 to 1 1/2 tablespoons of beeswax. When all the beeswax is melted and stirred in, pour the juniper berry salve into a jar and let set. Massage salve into sore joints and muscles for relief from pain due to arthritis and rheumatism.

Contraindications: Juniper is a common allergen for hay fever. It also affects blood glucose levels in diabetics. Avoid juniper during pregnancy and while nursing.

Cautions: Large doses of juniper, like six cups of strong tea in a day, may cause vomiting, diarrhea, and increased urine flow. Use juniper only for a month or so; then abstain for a week or more before using the herb again.

*If you have Everclear, you can use four ounces of that plus one ounce of water to get a total of 5 ounces of 150 proof alcohol.

One of the great things about juniper is that we don't have to wait for fall to use it medicinally; the needles can be gathered and turned into medicine at any time of the year!

MEDICINAL USES OF THE JUNIPER NEEDLES

Juniper is or has reportedly been used in the treatment of:
  • urinary tract infection, urethritis, cystitis;
  • acne;
  • arthritis, rheumatism;
  • toothache, swollen gums;
  • heartburn, bloating, loss of appetite, gastrointestinal infections;
  • intestinal worms;
  • sores, wounds;
  • measles, smallpox;
  • snake bites, insect bites, dog bites, 
  • scurvy;
  • Staphylococcus aureus.
  • The needles may be of use in potentiating the efficacy of erythromycin and ampicillin.[1]
As previously noted, unfortunately, all that is sometimes recorded is that an herb was used, without detailing how much was used, how it was prepared, or how often it was used. While just using any herb that "someone said" was used to treat xyz disease is irresponsible at best when competent, licensed medical care is available, if there is no one else to help and all conventional supplies are exhausted, I guess if I'm throwing anything I can get my hands on at tuberculosis or tetanus, I'd rather try what Native Americans reportedly used to treat it than just trying to guess on my own. Accordingly, juniper something has also been used in the treatment of:
  • depression, fatigue, insomnia;
  • tuberculosis;
  • high blood sugar;
  • herpes simplex 1 and 2;
  • kidney infections, kidney stones, bladder stones, gout;
  • enlarged prostate;
  • eczema, dandruff, psoriasis, vitiligo, athlete's foot, warts;
  • tetanus;
  • diarrhea, nausea;
  • hemorrhage, high blood pressure; 
  • Aspergillus niger.

Tincture dosage: 5-20 drops, up to 3x daily, for a maximum of four to six weeks. Begin with a lower dosage and increase, if needed. Tinctures take several weeks to make, so having them on hand before an infection occurs is best.

Making the juniper needle tincture: 1:5, 75% alcohol (that's one ounce of juniper needles to five ounces of 150-proof alcohol). Store the tincture in the dark and give it a good shake once each day. After five days, blend the tincture in a blender and then put it back in the jar and store it in the dark for four weeks. For the last step, strain the tincture through a coffee filter or cheesecloth to remove the herb and pour it into a clean bottle or jar. Store in a cool, dark location.

Infusion: Pour 2 cups of boiling water over 1-3 teaspoonfuls of crushed needles and steep for 10-15 minutes. Take one cup in the morning and one in the evening for lower urinary tract infections and digestive problems. Limit consumption to two weeks unless directed otherwise by a medical professional. If treating for scurvy, use new growth (lighter green) needles for their higher vitamin C content.

Decoction: Add one ounce of needles to one quart of boiling water. Boil for 30 minutes, remove from heat, and let steep 12-24 hours. It has historically been used as an antiseptic wash for sores, wounds, measles, smallpox, snake bites, insect bites, dog bites. A decoction is also used as a poultice on rheumatic or arthritic joints. Furthermore, a decoction of the needles was historically used to sterilize brewing equipment, cooking utensils, surgical instruments (yeah, that could be helpful), hands, and counters. It would seem silly to put this in buckets when I've got hundreds of trees here, but it is definitely one to keep in the memory banks for future reference.

Steam: Boil four ounces of needles in one gallon of water; inhale the steam as it boils. Use for upper respiratory infections.

Poultice: A poultice of the leaves is applied to the jaw for alleviating toothaches and sore or swollen gums.

MEDICINAL USES OF THE JUNIPER TWIGS

Decoction
: Prepare as for the needle decoction above, using one ounce of twigs instead. Use primarily for treating stomach aches and kidney complaints.

Poultice: Mash twigs and make a poultice to dress burns and swollen skin tissue.

Smoke: Smoke from burning twigs was inhaled by Native Americans in treating headaches and colds. Juniper branches were used in sweat baths for alleviating rheumatism.

MEDICINAL USES OF THE JUNIPER SEEDS

The seeds were eaten to treat headaches.

OTHER USES OF JUNIPER:

Air purifier: Simmer berries and water in an open pot.

Disinfectant: Add juniper berries to dishwater or other cleaning solutions as a disinfectant. Yes, it sounds a little far-fetched. Read on.

Alternative to chlorhexidine: Chlorhexidine is an oral rinse used in periodontal treatment; however, extended use can have negative side effects. Juniper essential oil diluted in water had no negative effects. (https://www.researchgate.netpublication277252482_Essential_Oil_from_Berries_of_
Lebanese_Juniperus_excelsa_M_Bieb_Displays_Similar_Antibacterial_Activity_to_Chlorhexidine_
but_Higher_Cytocompatibility_with_Human_Oral_Primary_Cells)

Wax: Simmer fruit, skim off wax, use to make candles.

Slow match: Crushed bark is twisted into a rope, tied with yucca, and coiled. The free end was lit and kept smoldering by blowing on it infrequently. In this way, fire could be carried for several hours.

Roofs: The bark is used to thatch roofs.

Bedbugs: Boughs were used to deter bedbugs.

Contraindications: Juniper is a common allergen for hay fever. It also affects blood glucose levels in diabetics. Avoid juniper during pregnancy and while nursing.

Cautions: Large doses of juniper, like six cups of strong tea in a day, may cause vomiting, diarrhea, and increased urine flow. Use juniper only for a month or so; then abstain for a week or more before using the herb again.

[1] Stephen Harrod Buhner, Herbal Antibiotics, 2012, 186. 

2018 4.14.24

Saturday, September 5, 2020

Butternut Squash and Pumpkin

As mentioned previously, most of the canned pumpkin labeled and sold as such in the US is actually canned butternut squash.  We use it for pies, bread, desserts and call it pumpkin.  Like many families this year, we expanded the garden, and I chose to plant a lot of butternut squash.  It's good stuff. 

Unfortunately, we do not have a root cellar.  It's on the wish lists that I frequently create for my husband, but it's just never happened.  Most of it will have to be dehydrated and powdered, and it's easier to use in small amounts this way.

One new recipe I came across is for pumpkin oatmeal.  With maple syrup, cinnamon, and pecans, one might be tempted to call it dessert.  Let's just say it's nutritionally balanced.



Pumpkin Oats
1/4 cup powdered milk
1/2 cup quick oats
1 tablespoon powdered pumpkin/butternut squash
1 1/4 cups water
1/8 teaspoon cinnamon
1 tablespoon maple syrup
1/4 cup chopped pecans, optional

In a small saucepan, combine milk, oats, and powdered pumpkin.  Stir in water and cook over low heat 8-10 minutes.  Pour in a serving bowl.  Top with cinnamon, one tablespoon maple syrup, and 1/4 cup pecans.   Serve immediately.

For further reading:
https://getpocket.com/explore/item/oatmeal-is-still-the-world-s-best-performance-breakfast?utm_source=pocket-newtab

Friday, September 4, 2020

Substituting Corn Syrup for Sugar in Baking

Honestly, substituting corn syrup for sugar in baking and cooking would not normally have occurred to me.  Sure, you see it listed in ingredients in store-bought bread and other baked goods, but it's not normally called for in breads we bake at home.  Most of us use corn syrup just for making candy, and perhaps a few other desserts.

But....  There's always a but.

One idea I try to get across here on the blog is the importance of being able to adapt your favorite recipes to utilize the ingredients you have on hand.  At the same time, it's good to take advantage of opportunities to save money using substitutes.  The whole COVID-induced panic prepping and shopping made for a lot of empty store shelves and long lines.  Many of the photos posted online reminded me of Soviet-era shopping, where women spent the better part of their days shopping for food for their families.  When lines formed, grandmothers would fall in place, without even knowing what was being sold.  They bought things they didn't necessarily want or need, because someone near and dear to them might.

Anyway, one of the items I bought a lot of earlier this year was corn syrup.  It's not my favorite form of sugar.  I use it for making toffee, caramel corn, and homemade marshmallows.  I think I have a couple of other recipes that call for it.  But you know what?  My local Grocery Outlet store had it on sale for 17 cents per quart.  That's darn cheap sugar.  (It can be substituted measure for measure, so that's 4 cups of sugar for 17 cents.  A four-pound bag of sugar holds 16 cups.  At $2.49 per bag, that's 15.6 cents per cup of granulated sugar, versus 4.25 cents per cup for corn syrup.)  It has an indefinite shelf life at room temperature.[1]  I was pretty sure I could substitute it in baking, so I bought a boatload.

And then it was time to start testing it in recipes.

I first substituted it for honey in my sandwich bread.  It worked great.  No one detected any difference in the bread.  Corn syrup works beautifully in breads because it helps them retain moisture.  While corn syrup can be substituted for sugar measure for measure, when baking very sweet items like cookies and brownies, replace only half of the sugar with corn syrup or the texture will be wrong, i.e., if a recipe calls for 2 cups of sugar, use 1 cup of corn syrup and 1 cup of sugar.

To achieve the same level of sweetness, like when making ice cream or smoothies, you'll need about 50% more corn syrup.  Furthermore, the amount of liquid, like milk or water, that is added to the recipe needs to be reduced by 1/4 cup for every cup of corn syrup.[2]

Corn syrup is also ideal for making jams, jellies, sugar syrup for canning, as well as candies.  It's difficult to make good caramels without it. It adds a shine to frostings and sauces.  Corn syrup can also be substituted measure for measure to replace honey or maple/maple-flavored syrup.  However, corn syrup does not impart the same depth of flavor that maple syrup and honey do.[3, 4]

Admittedly, corn syrup is not my favorite form of sugar.  Of course, it's corn syrup, corn-based, and comes from corn that is grown with Roundup.  As I write this, however, I am reminded of the derecho that hit the Midwest earlier this month, wiping out 10 million acres of corn, the same corn that is used in part to make corn syrup.  The price of corn syrup is likely to rise quite soon.

If you chose not to store corn syrup and happen to find yourself needing some, here is a substitute you can make pretty quickly.  They say it even works in making candy.

Corn Syrup Substitute
2 cups sugar
3/4 cup water
1/4 teaspoon cream of tartar
2 teaspoons lemon juice
pinch salt

Combine all ingredients in heavy bottomed pan over medium heat.  After sugar dissolves, reduce heat and simmer syrup for 15-20 minutes, until it is very thick.  If you've got a candy thermometer, once it reaches 230 degrees, it's ready.  Let cool and then use as needed in your recipe.  Yields about 1 1/3 cups.  

Keep in mind that most corn syrup is not the same as high fructose corn syrup.  Karo corn syrup does not contain HFCS, but some other brands do. While both come from cornstarch, the former is 100% pure glucose.  HFCS, on the other hand, has been processed to convert some of the glucose into fructose.[5]

References:
[1]  KaroSyrup.com (accessed 18 August 2020).
[2]  Michelle Brunet, "How to Substitute Sugar with Corn Syrup,"  Leaf, https://www.leaf.tv/articles/how-to-substitute-sugar-with-corn-syrup/ (accessed 18 August 2020).
[3]  Alexia Dellner, "7 Best Substitutes for Corn Syrup You Can Buy at the Grocery Store," PureWow, 14 November 2019, https://www.purewow.com/food/substitute-for-corn-syrup (accessed 18 August 2020).
[4]  Joshua Wade, "How to Substitute Light Corn Syrup in a Recipe," OEL, 28 September 2017 https://oureverydaylife.com/how-to-substitute-light-corn-syrup-in-a-recipe-for-corn-allergies-12128405.html (accessed 18 August 2020).
[5]  Sheela Prakash, "How to Substitute Corn Syrup," Epicurious, 1 September 2015, https://www.epicurious.com/expert-advice/how-to-substitute-corn-syrup-article (accessed 18 August 2020).

9.9.22

Thursday, September 3, 2020

Measurement Conversions for Reducing Recipes

In a world without refrigeration, or uncertain refrigeration, or not enough space in the refrigerator, or maybe when there are fewer people coming to dinner, whatever the reason, we may need to reduce the number of servings in a recipe.  Making the calculations can become a bit of a headache in normal times.  However, when things are stressful or you’re in a hurry, you really don’t want to make any mistakes.  So here’s a chart to help you make those conversions.

If the recipe calls for:
To reduce the recipe to half, i.e., 6 servings instead of 12:
To reduce the recipe to one-third, i.e., 4 servings instead of 12:
To reduce the recipe to one-fourth, i.e., 3 servings instead of 12:
2 cups
1 cup
2/3 cups
1/2 cup
1 ¾ cups
¾ cup + 2 T
½ cup + 1 T + 1 t
¼ cup + 3 T
1 2/3 cups
¾ cup + 1 1/3 T
½ cup + 2 t
3/8 cup + 2 t
1 ½ cups
¾ cup
½ cup
¼ cup + 2 T
1 1/3 cups
2/3 cup
1/3 cup + 2 T
1/3 cup
1 cup
½ cup
1/3 cup
¼ cup
¾ cup
1/3 cup + 2 t
¼ cup
3 T
2/3 cup
1/3 cup
3 ½ T
2 T + 2 t
½ cup
¼ cup
2 T + 2 t
2 T
1/3 cup
2 T + 2 t
1 T + 2 t
1 T + 1 t
¼ cup
2 T
1 T + 1 t
1 T
3 tablespoons
1 ½ T
1 T
2 1/4 t
2 tablespoons
1 T
2 t
1 ½ t
1 tablespoon
1 ½ t
1 t
¾ t
2 teaspoons
1 t
½ t + dash
½ t
1 teaspoon
½ t
¼ t + pinch
¼ t
½ teaspoon
¼ t
Scant ¼ t
1/8 t
¼ teaspoon
1/8 t
Dash
Pinch
1/8 teaspoon
Dash
Pinch


Reducing the number of servings isn’t just about the measurements for each ingredient. You might also need to change the sizes of pans and casserole dishes.  Try to maintain the same depth in the dish as the original recipe called for.  

You might also need to adjust the temperature somewhat.  This is especially true if you happen to use glass instead of metal.  If using glass, reduce the temperature by 25 degrees.  

Finally, your food may not take as long to bake or cook if you have decreased the amount of food you are preparing.  It may be ready substantially sooner.  Check carefully as it bakes.  

Links to related posts:
9.11.22