Food Storage Basics--Salt

As we see cracks develop in the just-in-time delivery system, and shortages in food containers (canned soda and beer purchases were limited last year due to the scarcity of aluminum), I shake my head.  I read of truckers being sent home because there aren't loads for them to haul.  Things are just getting really weird.  I wonder what will happen next.

History can be a really great teacher, if we will but learn the lessons.  One of those lessons comes from a topic rarely addressed in history books, the Utah War.  Members of the Church of Jesus Christ of Latter-day Saints will be familiar with the account.  

In 1857, the federal government decided that the Mormons hadn't been persecuted enough.  Driving them from their homes and seizing their lands in Missouri and Illinois wasn't sufficient.  To obtain a little peace and be able to exercise freedom of religion, the Mormon pioneers left the US and settled in Utah, which at the time was part of Mexico.  Shortly thereafter, following the Mexican War in 1848, it became a territory of the US.  The settlers established flourishing communities and farms, but they couldn't be left alone.  Reports reached Washington that the Mormons were organizing a rebellion.  In 1857, Johnston's Army was sent to subdue the Mormons.  Unfortunately for the soldiers, the Mormons decided that they had had enough and several men were sent into the mountains to stop the army from advancing.  

Without killing anyone, the men did their job well.  Many of the army's supplies were spoiled, and one of the items lost was their salt supply.  To replenish, the army bought salt from the local Indians.  They paid $5 per pound.  (That was not the going rate for salt in the eastern part of the country; it was what desperate soldiers far removed from their supply lines were willing to pay.)  Now, put that in today's money.  Figure an ounce of gold was $20 then.  So that salt was the equivalent of a quarter of an ounce of gold.  Gold today is over $1700 per ounce.  An equivalent price for a pound of salt today would be $425.  It makes sense to stock up now on something so critical. 

So how much do you need?

First off, the minimum amount to store is ten pounds per person, per year.  Note, that is the minimum.  It does not allow for any canning, brining, pickling, drying, or other means of preserving.  That deer that crossed your path out in the woods, or that unbranded cow that wandered into your camp?  No, that ten pounds of salt does not include salt for preserving any game you take.  Remember, when times get really interesting, you may not have a freezer to rely upon.  Everything will have to be preserved as it was 150 years ago.  It would not be unwise or excessive to store an additional 30-40 pounds per person.

You have several options for salt, some better than others.

Iodized salt, also known as table salt, has potassium iodide, dextrose to stabilize the iodide, and calcium silicate, which keeps the salt from clumping or becoming solid.  Iodine, in the form of potassium iodide, has been added to salt since the 1920s, to reduce the incidence of dietary iodine deficiency.  Shortly thereafter it was noted that the average intelligence of children increased up to 15 points in some areas of the United States known to be deficient in iodine.  As noted in the post on iodine deficiency (16 January 2019) the amount of iodine in the American diet has decreased over the past five or so years.  Iodized salt is not recommended for canning; the calcium silicate is not water soluble.  So is iodized salt safe for canning?  Yes, it is perfectly safe and acceptable. Unless you are entering the county fair.  Because calcium silicate will make your food look a little cloudy.  And the canning police judges will know.  And they will probably tell everyone in the county what you did.

Iodized salt has a shelf life of about five years.  Of course, the salt does not go bad, but the iodine dissipates and then you have plain salt.  If the iodized salt is stored in a sealed plastic bucket, the iodine content will be preserved for a longer period.

Canning and pickling salt is nothing but salt.  No potassium iodide, no dextrose, no calcium silicate.  Just salt.  Perfect for canning and pickling, in case you couldn't tell from the name.  But because it has no anti-caking agents, it may become clumpy if you have any humidity in your air.

Ice cream salt should not be eaten.  It may contain rocks.

Plain salt contains calcium silicate, but no potassium iodide.  You can purchase this for about $5 for 25 pounds at restaurant supply stores.

Kosher salt can be used in cooking and as table salt, but should not be used in baking except as a garnish for breads.

If you live in an area with moderate to high humidity, you'll probably want to store your salt in plastic buckets or other containers.  Even here in the desert I store my salt in buckets to protect it from getting wet.  However, keep in mind that salt is very heavy.  Unless you are fairly strong, and the handle on your bucket is pretty durable, you do not want to fill a five-gallon bucket with salt.  Go with a 2.5 gallon bucket for salt.  You'll be glad you did.

Modern Survival Online has an article on 35 survival uses for salt.   Most of these uses I would find to be a waste of a very valuable commodity; I'm not using salt to scrub a pan or clean rust off a shovel.  However, I did find a couple of valuable ideas/reminders.  One is to add salt to your cooking water to reduce cooking time (because the boiling temperature is reached faster) and thus save fuel.  If the salt is going to be added anyway, add it earlier and save the energy.  The second is to add a little bit (I use a pinch per gallon) of salt to fresh, refrigerated milk to keep it from spoiling a few days longer.  I don't add this to every gallon of milk, just to those that only have a day or two left before the use-by date, and it always gives us a couple more days.

Links to related posts:
Iodine Deficiency and Consequences  
Overview of basic long-term food storage
Wheat
Dry milk
Beans
Oils
Sugars 

For further information:
https://www.mortonsalt.com/faq/#faq
https://www.deseretnews.com/article/865574479/Tips-for-storing-leavening-and-salt.html
https://en.wikipedia.org/wiki/Iodised_salt#cite_ref-3  (iodine in salt dissipates)

 18 january 2019

Iodine Deficiency and Consequences in a Long-Term Collapse

Iodine deficiency, like many nutritional deficiencies, is not something we generally give much thought to.  We don't see it personally; we don't hear about it.   And that's because the deficiency has been eliminated in most western countries.  However, it does remain a problem in Australia, New Zealand, and several European countries.  Iodine deficiency is most common in areas where the soil is deficient in iodine, especially islands and mountainous regions.  Statistics vary; somewhere between 33% and 70% of the world's population is deficient in iodine to some extent.  

Here in the US, iodine deficiency hasn't been an issue since the introduction of iodized salt in 1924.  However, change is in the air.  According to WebMD, until about five years ago (whenever that was--there was no date on the article) Americans got sufficient iodine in their diets from bread, dairy, and meat.  But as commercial bakeries transitioned to bromine-based conditioners for their bread, iodine levels started dropping.  In addition, as a whole, we're also consuming about thirty-three percent less salt that we used to.  Most food processors--the manufacturers of frozen, canned, and boxed foods--do not use iodized salt.  Many individuals are limiting their salt intake to prevent cardiovascular disease.

So iodine deficiency is a common worldwide problem, on the verge of becoming a possible problem in this country, and people in general don't know much about it.  Why should we care?  What does iodine deficiency cause?

First, it gives rise to hypothyroidism, symptoms of which include extreme fatigue, goiter, mental slowing, depression, and weight gain.  In pregnant and nursing women it can cause mental retardation, stunted growth, and deafness in their children.  Iodine deficiency has been correlated to a 12 point loss on the IQ scale, while iodine supplementation in the diet in the US has been found to increase the IQ of children 15 points.  But note that this is in the diet of pregnant and nursing women; there is nothing you can do to reverse the mental retardation that occurs in children who lack sufficient iodine for proper brain development.

Risk factors for iodine deficiency include low dietary iodine, pregnancy, exposure to radiation, gender (women), smoking, alcohol consumption, and oral contraceptives. 

Adults need to consume 150 micrograms of iodine per day.  Women of childbearing age should have 200-300 micrograms per day.  Iodine is found in iodized salt (shocker), seafood, milk, eggs, baked potatoes, navy beans, and cranberries.

So what's this mean for the average prepper?  Clearly, the best prevention of iodine deficiency is to use iodized salt.  But keep in mind this little tidbit of info:  According to Morton Salt, the shelf life of iodized salt is about five years.  After that, the iodine breaks down and you have plain salt.  So even the salt that we thought we didn't have to worry about rotating has to be rotated.  Bummer.

Of course, achieving a definitive laboratory diagnosis of iodine deficiency is going to be difficult post-collapse.  Laboratory facilities will likely be limited.  However, there is a simple, if crude, test you can do on your own if you suspect iodine deficiency.  Paint a 3x3 inch square of iodine solution (povidone-iodine "Betadine") on the inner arm, inner thigh, or abdomen.  Let dry completely before replacing clothing.  Check the iodine patch 24 hours later.  Is it still the same color?  Lighter? Gone?  If it's gone, that suggests a serious deficiency.  If it's lighter, there is a mild to moderate deficiency.  And if it's the same color, keep doing what you're doing.  Unfortunately, this test will be difficult to perform on people with darker skin.

Note.  Some people suggest that iodized salt retards yeast fermentation in bread, but I have not been able to find any definitive references for this.  And in an effort to reduce iodine deficiency in their countries, some countries are mandating the use of iodized salt in their bread.  Iodized salt is not to be used in fermenting vegetables, like in making sauerkraut.

Links to related posts:
Hypothyroidism and TEOTWAWKI
Dietary Deficiency and Consequences--Vitamin A
                                                                Vitamin B1
                                                                Vitamin B2
                                                                Vitamin B3
                                                                Vitamin B5, B6, B7
                                                                Vitamin B9
                                                                Vitamin B12
                                                                Vitamin C  
                                                                Vitamin D
                                                                Calcium  
                                                                Iodine  
                                                                Iron
                                                                Magnesium
                                                                Potassium  
                                                                Zinc

For further information:
https://academic.oup.com/jcem/article/89/7/3421/2844466
https://media.mercola.com/assets/downloads/pdf/ebook/poor-thyroid-function.pdf
https://draxe.com/nutrition/iodine-deficiency/
https://ods.od.nih.gov/factsheets/Iodine-HealthProfessional/
https://kresserinstitute.com/iodine-deficiency-bigger-problem-think/
https://journals.sagepub.com/doi/pdf/10.1177/2156587211414424
http://www.progressivehealth.com/iodine-deficiency.htm 

16 january 2019

Spend a Little, Save a Lot

Let's consider the issue of spending money and saving time.  After all, isn't that what we trade our labor for?  Specialization came about through history as a result of John being able to do something better and faster than Jane, and Jane being able to do something else better and faster than John.  It could be due to aptitude, physical strength, or dexterity.  In more recent history, financial resources and opportunities for education also played a role.  Distance from production and production costs factor into the equation as well.

The ability to be self-sufficient is basic to living a prepared life.  Having the skills, knowledge, and tools to fulfill homesteading needs will greatly ease the challenges we face in the future.  However, most of us cannot live that type of life right now.  Some still have bills to pay and regular jobs to work to pay those bills.  Even if we are entirely shut down in the future for whatever reason, suddenly producing everything we need is just not feasible.  Sure, we can start baking bread and knitting socks pretty quickly.  But soon the yeast runs out and so do the salt and sugar.

"Never fear!" you hear people say.  "You can DIY these."

Yes, you can use everlasting yeast or sourdough starter for making bread.  That's not such a huge transition.  Sugar, of course, can be obtained by harvesting sap from sugar maples and processing it into syrup or sugar.  Honey can be obtained from your own beehives.  Both of these involve a bit more labor, and some risk as bees can be a bit sensitive.  Salt can be evaporated from seawater or the Great Salt Lake, but you have to actually live pretty nearby for these to be feasible.  There are also salt mines scattered across the country.  That could be pretty labor-intensive.

With concerns about locusts in Africa and Asia and cooler temperatures in North America due to the Grand Solar Minimum and crazy weather, people are starting to talk about growing their own grains.  Now that is really labor-intensive.  And most people don't have the experience, tools, or land to pull it off.

A while back, I read a post from someone wanting to know what plants he could process to obtain salt.  I'm not sure there are any such plants.  What I do know is that salt is incredibly cheap right now.  Iodine is essential to a healthy diet, and we most easily obtain it from iodized salt.  At $1.18 cents for a 26-ounce carton, that's roughly 4.5 cents per ounce, or 72 cents per pound.  Ten pounds, just over seven dollars.  Cheap.  In 1860, Johnston's Army that was sent to harass the Mormon pioneers in Utah paid Indians five dollars per pound for salt.  (That was not the going rate for salt in the eastern part of the country; it was what desperate soldiers far removed from their supply lines were willing to pay.)  Now, put that in today's money.  Figure an ounce of gold was $20 then.  So salt was the equivalent of a quarter of an ounce of gold.  Gold today is nearly $2000 per ounce.  So an equivalent price for a pound of salt today would be $720.  It makes sense to stock up now on something so critical.

Now consider sugar.  Yes, we totally eat too much of it, but that's not what this post is about.  It can be obtained from honey or sugar maple trees.  Pioneers also cultivated sugar beets and honeydew to satisfy their desires for something sweet.  These options entail a whole lot of fuel and man-hours to cook down the fruits to produce the sugar.  They require all the land and time to grow the beets and melons.  Most people won't have the luxury of using valuable time to make sugar.  Historically, it was an expensive product.  Currently, like salt, it is very cheap, about 80 cents per pound.

Think about soap.  Soapmaking has been a popular craft for the last decade or so.  For most people, it involves buying the individual ingredients at the craft store and melting them in a double boiler on the stove and then pouring into molds.  But that's not how it was done historically.  Colonials and pioneers made lye from wood ash and rendered tallow from beef or venison for the oil.  The two were combined and by the chemical process known as saponification, soap was produced.  It was one of the most hated chores for women of the period.  Only the well-to-do could afford to buy their soap.  Yet soap is still pretty cheap for us.  And it stores forever.

Socks.  Baby socks wouldn't be a big deal, but children's and adult socks, even the nicest hand knit ones, aren't as comfortable.  And I say this as a hand knitter with a lot of wool, alpaca, and angora socks.  They take a lot of time and need to be mended frequently.

Shoes.  I couldn't even begin to make my own.

Underwear.  I could definitely make my own, if I had the fabric and the elastic.  But remember how the pandemic made it impossible to find elastic?  And that was only for masks.  What if people needed to make underwear?

The list could go on indefinitely.  Think about the items you use every day, where they come from, and how easy or difficult it will be for you to replicate those items.  We may have to begin producing these items on our own, but we'll be doing ourselves and our families a huge favor if we don't have to start off this way when society collapses.  Even if nothing "big" ever happens, with all the "stimulus" money issued by the government, inflation is making everything more expensive.  Things are going to get difficult.  Let's make it as easy as possible by preparing now and buying essentials while they're inexpensive.

 

 7.16.23

Potato Recipes (Contest Entry)

The following potato recipes are contributed by Anonymous.  The July contest winners will be announced tomorrow.

Potato Soup
Ingredients:
6 strips bacon cut into chunks
3 Tbsp butter
1 medium onion
3 garlic cloves, minced
1/3 cup flour
6 potatoes (2 ½ lbs.) peeled and diced (1” pieces)
4 cups chicken broth
2 ½ cups milk
1 ½ tsp salt (optional – I don’t use it)
1 tsp pepper
½ tsp chili powder
Serve with sour cream, shredded cheese, and crisp bacon pieces 

Directions:
1. Cook bacon chunks until crisp
2. Remove bacon pieces
3. Add butter, onion, and garlic
4. Cook for about 30 seconds
5. Add the diced potatoes and chicken broth and boil until the potatoes are cooked
through. Cool.
6. Add salt (optional), pepper and chili powder
7. Blend until smooth with the flour
8. Add the milk and cook until sufficiently thick
9. Serve with sour cream, shredded cheese and the crisp bacon pieces
 

Corn Chowder
Ingredients:
1 Tbsp. unsalted butter (optional)
1 strip of bacon or 1 tsp. of bacon fat (or substitute butter)
½ large onion, chopped (abt. ½ cup)
½ large carrot, chopped (abt. 1/3 cup)
3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved
1 bay leaf
3 ½ c. milk, whole or low fat
1 potato peeled and diced
salt
pepper
½ tsp. fresh thyme or dried

Directions:
1. In a large saucepan, add the bacon strip (or butter) and fry until the bacon renders its
fat, but doesn’t begin to brown (3 or 4 minutes). Add the onion and sauté for 4 to 5
minutes, until soft. Add the carrots and celery and cook for 4 to 5 more minutes.
2. Break the corncobs in half and add them to the saucepan. Add the milk and bay leaf.
Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30
minutes. Make sure the heat is as low as can be and still maintain a gentle simmer to
prevent scalding the milk on the bottom of the pan.
3. Discard the cobs, the bacon strip (if used), and the bay leaf. Raise the heat, add the
potatoes, chopped peppers, salt to taste, pepper to taste, bring to a simmer and reduce
the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork
tender.
4. Increase the heat, add the corn and the thyme. Bring to a boil, reduce the heat, and
simmer for 5 minutes.
 

Broccoli and Cheddar Soup
Ingredients:
4 c. beef stock (use 2 bouillon cubes)
4 c.+ broccoli florets (I use broccoli that is old)
Onions (optional)
2 pints whipping cream (I prefer to use whole milk)
Cheddar Cheese to taste
Black pepper to taste
Mashed potato flakes until thick enough
 

Directions:
1. Dissolve beef bouillon cubes if using
2. Cook broccoli florets (and optional onions) in the beef bouillon; add water if needed
3. Cool and puree
4. Add cream or milk
5. Return to stove and heat without boiling
6. Add cheddar cheese and stir in until melted
7. Add mashed potato flakes until thick enough
8. Season with black pepper to taste
 

Senate Bean Soup
Ingredients:
2 pounds dried navy beans
4 quarts hot water
1 ½ lbs. smoked ham hocks
1 onion, chopped
2 Tbsp butter
Mashed potatoes
Salt and pepper to taste

Directions:
1. Wash the beans and place in a pot with water. Add the ham hocks and simmer about 3
hours in a covered pot, stirring occasionally until the beans are soft
2. Remove ham hocks and set aside to cool
3. Dice meat and return to soup
4. Lightly brown the onion in butter
5. Add to soup
6. Before serving, bring to a boil and season with salt and pepper
 

Old-Fashioned Pawtucket Chicken Chowder
(adapted from the LL Bean Book of New England Cookery by Judith and Evan Jones)
Ingredients:
4 Tbsp oil
1 onion diced
2-3 celery ribs, peeled and diced
2-3 potatoes, peeled and diced
2 Tbsp chopped parsley
2 tsp chopped fresh savory, or 1 tsp dried
2 Tbsp flour
1 cup milk or light cream
2 cups chicken broth
2 cups diced chopped chicken
Salt to taste
Pepper to taste
1 cup corn
 

Directions:
1. Heat oil in a large pot and stir in the onion and celery. Cook for 5 minutes
2. Add the potatoes and cook over low heat for 10 minutes
3. Stir in the herbs
4. Mix the flour with the milk to make a thin paste.
5. Add the milk/flour mixture and the broth to the soup and bring to a boil
6. Simmer until the vegetables are tender but not mushy
7. Stir in the chicken and corn
8. Season with salt and pepper to taste
9. Cook for 5 more minutes and serve hot
 

Crockpot adaptation with jalapeno sausage:

1. Add the potatoes, chunked sausage (I used 4 links, chopped), frozen chopped greens,
herbs, onions, celery, and potato chunks. Cook on high until the potatoes and sausages
are cooked through.
2. Add the chicken, salt and pepper and instant potatoes to thicken
3. Serve hot
 

Shepherd’s Pie
Ingredients:
2 c. of onion, diced
1 can of corn, drained
1 c. carrot, peeled and diced
1 c. frozen peas
1 tsp. chopped garlic
2 Tbsp. vegetable oil
1 lb. ground beef
2 cups of beef bouillon (2 cubes dissolved in 2 cups hot water)
2 Tbsp. Worcestershire Sauce
2 Tbsp. flour
Salt and pepper to taste
2 lb. potatoes, peeled and cut into cubes
1 c. milk
½ c. butter, softened
½ c. breadcrumbs
½ c. Parmesan Cheese
 

Directions:
Heat oven to 375 degrees
Mashed potato toppings:
1. Boil the potatoes until very tender
2. When they are done, strain and put back into the pot
3. Mash
4. Mix in the milk, butter, salt and pepper to taste
While the potatoes are cooking, prepare the filling:
5. In a large cast iron plan sauté the hamburger, drain the fat
6. Reserve the meat
7. In the same pan, add 2 Tbsp. vegetable oil
8. Add the onions and garlic and sweat on very low heat until translucent
9. Add the corn, carrots and peas and sauté for 4-5 minutes
10. Add the cooked hamburger back in with the broth
11. Reduce a bit and thicken with the flour by sprinkling it over the top of the reduction and
stirring in
12. Season with salt and pepper to taste
13. Pour the meat mixture into a 2 quart glass oven dish
14. Top with the mashed potatoes
15. Mix the breadcrumbs and the cheese and sprinkle on top of the pie
16. Bake for 30 minutes or until nicely browned on top
17. Allow the pie to rest for 15 minutes before serving
 

Meat Pie
Ingredients:
1 medium potato or a couple smaller potatoes, peeled and cubed
1 lb. ground beef
1 lb. ground pork or pork sausage
1 tsp. garlic, diced
1 c. diced onion
½ c. water
1 tsp. dried mustard
2 tsp. salt (or less to taste)
1 tsp. pepper
½ tsp. dried sage
2 or 4 piecrusts
 

Directions:
1. Preheat oven to 425 degrees
2. Cook potatoes in water until tender. Drain, mash, and set aside.
3. Mix the ground beef and pork and crumble in a large frying pan. Add the garlic, onion
and water. Add the mustard, thyme, cloves, salt, pepper and sage. Mix and cook until
browned.
4. Remove from the heat and mix in the mashed potatoes.
5. a. Line a cast iron medium frying pan with a piecrust. Fill with the meat mixture and top
with the other piecrust. Crimp crust along the edges. Cut vents where the pie pieces will
be cut.
b. Using 2 9” pie pans and 4 crusts, follow the preceding instructions to prepare them
for baking.
6. Bake for 25 minutes in the preheated oven until the crust is nicely browned.
 

Scalloped Parsnips and Potatoes
Ingredients:
2 lb. potatoes, peeled and sliced
2 lb. parsnips, scraped and sliced
6 Tbsp. butter
3-4 Tbsp. flour
2 ½ c. milk
2 Tbsp. mustard
2 Tbsp. honey
2 Tbsp. vinegar
Breadcrumbs
Grated parmesan
 

Directions:
1. Preheat oven to 350 degrees
2. I like to bake this is an ovenproof bowl.
3. Cook the sliced potatoes and parsnips in boiling salted water for 5 minutes (optional)
4. Mix the milk, mustard, honey and vinegar together.
5. Layer potatoes and parsnips, dot with butter and sprinkle with flour. Repeat until filled.
6. Pour the milk mixture over the layers.
7. Bake for 30 – 40 minutes; bake longer if potatoes and parsnips are not parboiled. Test
the center with a fork for softness.
 

Crispy Potato Skins
Ingredients:
Potatoes (as many as wanted; 8 makes about one cookie sheet worth)
Oil
Salt
Optional Ingredients:
Cheese
Green onions
Bacon, cooked and crumbled
Sour cream
Prepared dips
 

Directions:
1. Preheat oven to 400 degrees
2. Wash and prick the potatoes with a couple times with a fork or knife
3. Bake the potatoes until they are soft about 45-60 minutes
4. When the potatoes are cooked, slice in half lengthwise and scoop the flesh out into a
bowl to use or eat in another recipe. Leave a bit of potato in the skin.
5. Brush the skins on both sides with the oil and salt.
6. Bake skin side up on a parchment lined cookie sheet for 7 minutes.
7. Flip the skins over and bake another 7 minutes.
8. When cooked on both sides, use as they are with a prepared dip
…or…
9. Fill the cooked skins with cheese and return to the oven until melted
10. Add crumbled bacon, sour cream and chopped green onions to the cheese filled potato
skins

Oven fried potatoes
Ingredients:
13 x 9 pan
Potatoes
Butter – 1 stick butter, cubed
Bay leaf – sprinkle several among the potatoes
 

Directions:
1. Preheat oven to 350 degrees
2. Peel and cut potatoes in chunks
3. Spread potatoes, butter and 2-3 bay leaves evenly in 13 x 9 pan
4. Bake for about an hour or so, turning every 10-15 minutes
5. Test the potatoes with a fork and remove when browned and soft
 

Texas Fries
Ingredients:
3 large potatoes, peeled
3 Tbsp. oil (or more if needed)
Salt to taste
Parmesan cheese
Onion powder
 

Directions:
1. Preheat oven to 400 degrees
2. Cut whole unpeeled potatoes in half lengthwise, then each half into 3 lengthwise
triangle wedges.
3. Spread oil on large baking sheet and add the potato wedges flipping once to ensure that
the potato wedges are well oiled
4. Bake for 20 – 25 minutes flipping the potatoes until they are golden brown on each side.
5. Sprinkle with salt, Parmesan cheese and onion powder. Serve hot.
 

Dehydrated potato slices
Ingredients:
Dehydrator
Potatoes
 

Directions:
1. Peel potatoes, cutting out any bad spots
2. Slice potatoes thinly
3. Blanch potato slices in boiling water for 10-15 minutes
4. Cool blanched potato slices in ice water
5. Dry blanched potato slices (I use a kitchen towel to blot them)
6. Place on dehydrator sheets in a single layer (do not let the potato slices overlap)
7. Dehydrate until very dry at 135 degrees (usually 8-10 hours)
 

Au Gratin Potatoes (2)
Ingredients:
1/3 cup cheese sauce
3 Tbsp dried milk
3 Tbsp butter powder or 3 Tbsp butter
1 ½ Tbsp flour
¼ tsp onion powder
1 tsp dried parsley
 

Directions:
1. In a casserole dish or cast-iron frying pan mix all ingredients together. (dot with butter if
not using butter powder)
2. Bake uncovered at 350 degrees for 45-60 minutes or longer if needed for the potatoes
to be soft
 

Au Gratin Potatoes (1)
Ingredients:
¼ - ½ c. cheddar cheese powder
¼ tsp. baking soda
¼ tsp. garlic powder
3 c. dehydrated potatoes
2 c. boiling water
2 Tbsp. butter
2/3 c. milk
 

Directions:
1. Preheat oven to 400 degrees
2. Mix together cheddar cheese powder, baking soda, garlic powder
3. Place dehydrated potatoes in casserole pan or cast-iron frying pan
4. Sprinkle dry ingredients over potatoes
5. Add boiling water and butter
6. Stir until butter is melted
7. Stir in milk
8. Bake 400 degrees for 30-35 minutes or until the potatoes are soft
9. Rest potato dish for 5 minutes before serving

If using fresh potatoes, peel and slice 3 medium potatoes and place in dish. Heat milk and
butter until warm. Add dry ingredients; mix until smooth. Pour over potatoes. Bake for 45-60
minutes until potatoes are soft.
 

Creamy Potatoes
Ingredients:
3 pounds sliced potatoes
¼ cup butter; melted
1 cup sour cream
1 cup cream of chicken soup
¼ cup green onion; sliced
2 cups shredded cheddar cheese
 

Directions:
1. Simmer potato slices for 12-14 minutes until tender
2. Drain and allow to cool slightly
3. Mix melted butter, sour cream, soup, onion and 1 ½ cups shredded cheese
4. Toss in sliced tomatoes and combine
5. Spread into prepared 9 x 13” greased baking dish
6. Top with remaining cheese and bake for about 30 minutes until browned and bubbly
 

Potato Lasagna – I’ve adapted this recipe from ones I found online to get the quantities and
baking time. Most of the time I just wing it. I use homemade ricotta cheese (recipe following)
Ingredients:
7 large potatoes peeled and sliced ¼” thick
1 lb. ground beef (or Italian sausage if you wish)
1 – 2 cup ricotta cheese
1 - 2 eggs
2 cups shredded mozzarella cheese (or more if you are like me)
2 cups parmesan cheese (I use the cheap kind for this – tastes just a good and saves the real
parmesan cheese for other savory recipes)
Seasonings to taste – salt, pepper, garlic powder, onion powder, cayenne pepper, Italian
seasoning
Tomato sauce – one or two jars
 

Directions:
1. Potato slices need to be cooked ahead. Steam or bake in a covered pan for 30ish
minutes in a 400-degree oven till soft (but not too soft. Not looking for mushy). Cool
enough to handle
2. Cook the ground beef (or Italian sausage) and season as you like
3. Mix the ricotta cheese, eggs, 1 cup of the parmesan cheese, and spices together
(note: if your mixture is not creamy, add some cream or milk until it is to your liking)
4. Put together in a 13 x 9” pan as you would lasagna. Start with a base of tomato sauce,
add a layer of potatoes, add the ricotta mixture by spoonfulls, sprinkle with some
parmesan cheese, sprinkle with mozzarella cheese cover with tomato sauce. Repeat.
Save some mozzarella cheese for the top added at the last minutes of baking.
5. Bake uncovered at 350-degrees for 30-35 minutes or until bubbly and done. A few
minutes before it is done, add the mozzarella cheese and continue till melted.
 

Ricotta Cheese (This is amazing and so easy to make. My “raised in an Italian Restaurant”
husband cannot tell the difference from store bought when I use this to cook with. Ha )
Ingredients:
1/3 c. lemon juice (2 lemons) – I usually skip the lemon juice
¼ c. distilled white vinegar, plus extra if needed
1-gallon whole milk (whole milk is best, but 2% works)
2 tsp. salt
Cheesecloth
 

Directions:
1. Line colander with cheesecloth
2. Combine lemon juice and vinegar (or you can use all vinegar) and set aside
3. Heat milk to 185 degrees, stirring continuously
4. Remove from heat and slowly stir in the vinegar/lemon juice using a wooden or plastic
spoon
5. Let sit for 10 minutes
6. Should separate into curds and whey, add more vinegar one tablespoon at a time and
let sit another couple minutes.
7. Gently pour mixture into prepared colander. Let sit undisturbed until whey has drained
from the edges of the cheese, but the center is still very moist. About 8 minutes.
8. Save the whey to use in baking

Salt-Free Seasonings

I like salt.  I don’t think I began salting my food until I was in my mid- to late-twenties, but since then, I haven’t turned back.  I attribute it to taste buds that die off as we age.  Anyway, I sprinkle salt on my sourdough toast each morning since I substituted coconut oil for butter.  I didn’t abandon butter because I think it’s unhealthy.  Butter is just butter.  But it’s also gotten quite expensive, so I began using coconut oil.  And that works really well as long as you sprinkle some salt on top.  Gotta have that salt.

The thought of going without salt makes me sad.  I hope I don’t ever have to do it.

And I am sad for those who need to follow salt-restricted diets.  I hear that it’s not too bad after the first couple of weeks, and that adherents enjoy tasting the food again instead of the salt.  And that they like trying out new seasoning blends.  I’m a little skeptical.  But I’m also concerned about Aaron or me ending up like them in the future.  So I thought it would be a good idea to prepare for the possibility now while the prepping is easy.

I haven’t tried any of these out.  No one in the family has.  We like salt.

Cajun Seasoning

1 tablespoon black pepper

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon smoked paprika

1 tablespoon thyme

1 ½ teaspoons oregano

1 teaspoon cayenne

 

Combine all ingredients in a spice bottle and shake well to distribute.

 

Curry Seasoning

3 tablespoons coriander

2 tablespoons cumin

2 tablespoons turmeric

1 teaspoon black pepper

1 teaspoon cayenne

1 teaspoon cinnamon

1 teaspoon dry mustard

1 teaspoon ginger

½ teaspoon red chili flakes

 

Combine all ingredients in a spice bottle and shake well to distribute.

 

Fajita Seasoning

2 tablespoons chili powder

1 tablespoon cornstarch

2 teaspoons cumin

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons smoked paprika

1 teaspoon black pepper

1 teaspoon cayenne

1 teaspoon oregano

 

Combine all ingredients in a spice bottle and shake well to distribute.

 

Italian Seasoning

3 tablespoons oregano

2 tablespoons thyme

1 tablespoon basil

1 tablespoon marjoram

1 tablespoon sage

1 teaspoon garlic powder

 

Combine all ingredients in a spice bottle and shake well to distribute.

 

Mrs. Dash Copycat

2 tablespoons garlic powder

1 tablespoon onion powder

2 teaspoons basil

2 teaspoons oregano

2 teaspoons white pepper

1 ½ teaspoons marjoram

1 ½ teaspoons parsley

1 ½ teaspoons savory

1 ½ teaspoons thyme

1 teaspoon orange peel

½ teaspoon cayenne

½ teaspoon cumin

½ teaspoon dry mustard

 

Combine all ingredients in a spice bottle and shake well to distribute.

 

Ranch Seasoning

2 tablespoons garlic powder

2 tablespoons parsley flakes

2 teaspoons chives

2 teaspoons dill weed

2 teaspoons onion powder

1 teaspoon black pepper

1 teaspoon onion flakes

1 teaspoon oregano

 

Combine all ingredients in a spice bottle and shake well to distribute.

 

Taco Seasoning

5 tablespoons chili powder

3 tablespoons cumin

2 teaspoons black pepper

2 teaspoons garlic powder

2 teaspoons smoked paprika

1 teaspoon cayenne

1 teaspoon onion powder

 

Combine all ingredients in a spice bottle and shake well to distribute.

Wheat Thins Copycat Recipe

In the course of my research for this blog, I come across a lot of interesting things.  Some things are just stupid, like the Homemade Rice Krispies.  But these Wheat Thins work.  Admittedly, Wheat Thins are not my favorite crackers.  They probably don't make it into my top ten list.  But these tasted fine and were pleasantly crispy.  The family members who like Wheat Thins liked these.  I would be totally comfortable taking these to a party.  The downside is that these crackers take a long time to bake, and if fuel is at a premium you might be out of luck.


Wheat Thins Copycat

1 3/4 cups whole wheat flour
3/4 teaspoon salt
1 1/2 cups flour
1/3 cup oil
1 cup water
Additional salt or onion salt

Combine the flours and salt.  Add the oil and water to the mixture.  Knead as little as possible to make a smooth dough.  Divide the dough into four equal parts.  Roll each part out very thin to fit an entire cookie sheet.  (Yes, you might think that is too thin, but trust me on this one.)  Score with a knife in the desired size.  Prick each cracker a few times with a fork.  Sprinkle dough lightly with salt or onion salt.  Bake at 350 degrees until light brown and crisp, about 30-35 minutes.

Links to related posts:

Wheat
Homemade Rice Krispies  

Preparedness  survival  emergency  bugging out in bug pack survivalist prepper freeze dried dehydrated food storage gamma lid bucket #10 can medicine supplies supply emergencies disaster natural civil war political unrest hyperinflation inflation canning jar Mylar oxygen absorber disease
© 2019, PrepSchoolDaily.blogspot.com
injury pneumothorax family children antibiotics alternative refrigeration solar communications salmonella pneumonia CPR medic mask gloves beans wheat rice oats corn oil coconut water purification filtration iodine pasta sugar salt iodized dry powdered milk mountain house essentials bread education home school vitamins skills chickens goats rabbits homestead redoubt American fuel wood ticks mosquitoes repellent disinfect sterilize Armageddon TEOTWAWKI SHTF W

Preparedness  survival  emergency  bugging out in bug pack survivalist prepper freeze dried dehydrated food storage gamma lid bucket #10 can medicine supplies supply emergencies disaster natural civil war political unrest hyperinflation inflation canning jar Mylar oxygen absorber disease
Preparedness  survival  emergency  bugging out in bug pack survivalist prepper freeze dried dehydrated food storage gamma lid bucket #10 can medicine supplies supply emergencies disaster natural civil war political unrest hyperinflation inflation canning jar Mylar oxygen absorber disease
injury pneumothorax family children antibiotics alternative refrigeration solar communications salmonella pneumonia CPR medic mask gloves beans wheat rice oats corn oil coconut water purification filtration iodine pasta sugar salt iodized dry powdered milk mountain house essentials bread education home school vitamins skills chickens goats rabbits homestead redoubt American fuel wood ticks mosquitoes repellent disinfect sterilize Armageddon TEOTWAWKI SHTF Winjury pneumothorax family children antibiotics alternative refrigeration solar communications salmonella pneumonia CPR medic mask gloves beans wheat rice oats corn oil coconut water purification filtration iodine pasta sugar salt iodized dry powdered milk mountain house essentials bread education home school vitamins skills chickens goats rabbits homestead redoubt American fuel wood ticks mosquitoes repellent disinfect sterilize Armageddon TEOTWAWKI SHTF W

Dipping Oils for Artisan Breads

As society collapses and when life is a bit dicey, fresh butter will become an increasingly precious commodity.  We’ll want to save it for special occasions and desserts where no substitute will work.  For artisan breads like those made from the Whole Wheat No Knead Bucket Bread recipe that was published on the blog last week, a little dipping oil is fabulous. 

The first time I made a loaf of bucket bread, we also had herbed roasted potatoes for dinner.  There was butter on the table for the fresh bread, but curiously, we all turned to dipping our bread in the herbed olive oil from the roasted potatoes.  For the next couple of loaves I simply sprinkled a few herbs and some salt and pepper in the olive oil, not following any official recipe.  But then I got a little wild and crazy and looked up a few recipes online.

The recipes all varied a bit in the herbs and spices as well as the preparation and presentation.  Rehydrating the herbs really enhances the flavor.  Salt and kosher salt are not interchangeable measure for measure.  If you substitute plain salt for kosher salt, use half the amount.  If you sprinkle the herbs and spices on the dipping plate, then you can add just the amount of olive oil you’ll use for that meal.  You won’t waste or have the bother of storing the leftovers.  And you probably want to use good extra virgin olive oil.  Other grades of olive oil may have an unpleasant taste.

Dipping Oil Recipes

1 teaspoon each dried minced garlic, oregano, rosemary

1/2 teaspoon basil

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon each salt and pepper

1 tablespoon water

1/2 cup extra virgin olive oil

Combine everything but olive oil in a small bowl.  Microwave for 10 seconds or let sit for 1 hour.  Drain excess water.  Stir in olive oil.

 

Another One

1 teaspoon each basil, black pepper, crushed red pepper flakes, granulated garlic, minced fresh garlic, kosher salt oregano, parsley, rosemary

1/4 cup extra virgin olive oil

Mix the herbs and spices together and put them on a plate.  Pour the olive oil over, adding more as needed. 

 

And Another One

1 teaspoon fresh minced garlic, if available, otherwise 1/4 teaspoon dried minced garlic

1 teaspoon each basil, oregano, parsley

1/4 teaspoon each black pepper, crushed red pepper flakes, onion powder, thyme

1/8 teaspoon garlic powder, rosemary, salt

1/2 cup extra virgin olive oil   

Combine everything on a serving plate.

Links to related posts:

Whole Wheat No Knead Bucket Bread

Olive Oil

 

Homemade Sports Drink Recipes

I wanted to begin the title for this post with Good Eats at the TEOTWAWKI Café, but I just couldn’t.  It didn’t feel honest. 

So why even post these recipes?  Yeah, I thought about that, too.

I do not like sports drinks of any kind.  They’re expensive and full of artificial ingredients, most of them, anyway. I like water (we’ve got the best well water) and I like juice.  I tolerate herbal teas for medicinal purposes (with lots of sugar or honey).  Most of my children take after me.  If, however, they get sick, they often want something to replace electrolyte loss.

My husband is an entirely different creature.  He quickly tires of drinking plain water.  He's proud of himself for quitting diet soda (and frequently reminds me that I should be proud of him as well).  His snack basket in the pantry is full of those little packets of sports drink flavorings.  He loves a variety of flavors.  (I suspect he is taken in by all the pretty little packaging also.)

He maintains a fair supply, picking them up when they’re on clearance, but nowhere near enough for a year or two or three.  Someday that supply will be exhausted, so here are the suggestions I will give him for making his own.  Of course, I would make them for him if he didn’t have such a finicky palate—one that can change from one day to the next.  (Drives me crazy.)

Sports Drink with Sugar

2 quarts water

1/2 cup sugar
3/8 teaspoon salt
1/8 teaspoon salt substitute
1 package unsweetened Kool-Aid

Mix it all up and refrigerate.

Sugar-Free Sports Drink

1 cup water

2 tablespoons lemon juice

Pinch of salt

Sweetener—Crystal Light drink mix, sugar-free syrups, stevia

Flavoring—Crystal Light drink mix, unsweetened Kool-Aid

Mix it all up and refrigerate.

Fruit Juice Sports Drink

2 cups fruit juice

2 cups water

½ teaspoon salt

Pinch salt substitute

Mix it all up and refrigerate.

Honey Citrus Sports Drink

3 cups water

1 cup lemon, lime, orange, or pineapple juice

2 tablespoons honey

½ teaspoon salt

Maple Syrup Sports Drink

3 ¾ cups water

¼ cup maple syrup

½ teaspoon salt

Squeeze of lemon, optional

Dash cayenne, optional

Mix it all up and refrigerate.

Notes.  Several sources recommended substituting a couple of fruity herbal tea bags for the Kool-Aid.  If I decided that I needed a sports drink, this is the path I would take.  Because citrus fruits may be in short supply, consider using True Lemon or similar products instead. 

One source recommended straight pickle juice as an excellent electrolyte replacement with just the right balance of salt and sugar.  I’m a little dubious. 

I don’t know that sports drinks are going to be all that essential in the coming days, other than for treating more serious cases of vomiting and diarrhea.  I do know that I want to have recipe on hand, just in case I change my mind. 

Links to related posts:

Oral Rehydration Therapy

Lemon and Lime Juice Options in TEOTWAWKI  

Review of Long Term Food Storage and Minimum Recommended Amounts

As I peruse various recommendations for what food people should be storing in anticipation of collapse in the US, and really, around the whole world, I am dismayed to see how little attention is paid to the life-sustaining and most economical basics.  

Of course, it's also important to store what the family eats on a regular basis.  Unfortunately, what most families eat regularly--McDonald's, Taco Bell, and Burger King--isn't really compatible with long-term food storage.  It would be best if those families learned to incorporate basic food storage items into their everyday diet before it's forced upon them.  Wishful thinking on my part.

Bread (i.e., whole grains) really is the staff of life.  Beans provide so much fiber and other solid nutrition.  Add in milk, salt, sugar, and oil in the recommended ratios and you will meet all basic nutritional needs.  It's not terribly exciting, but people can survive on this. 

Leaders of the Church of Jesus Christ of Latter-day Saints have counseled their members since at least the time of their arrival in the Salt Lake valley to store food.  Moses counseled the children of Israel to do the same.  It's what is known as an eternal principle.  God has always commanded His children to be self-reliant.  And because these church leaders have been counseling their members to store food, they've also made resources for acquiring much of this food economically and provided suggested amounts for meeting minimum caloric and nutritional requirements.  Following are two lists that have been offered over the years. 

• List A: 
• 300 lbs grains, 
• 75 lbs dry milk,
• 60 lbs dry beans and legumes, 
• 60 lbs sugar, 
• 20 lbs oil, 
• 8 lbs salt.
• List B: 
• 400 lbs grains, 
• 20 lbs dry milk, 
• 60 lbs dry beans and legumes, 
• 60 lbs sugar, 
• 20 lbs oil, 
• 10 lbs salt.

Both lists provide 2000 calories per day for one year.  List A is what the Church recommended for years.  They are both quite similar, with list A including much more milk and a little less salt.  List A was recommended for all people until just a few years ago.  However, it was observed that most people will not happily drink powdered milk, and dry milk really needs to be rotated.  It's also the most expensive item in long term storage.  So the lists were adjusted to still provide for all caloric and nutritional needs.  A little more salt was added to list B because more bread baking requires more salt for flavor.  List A is still what is advised for children and pregnant and nursing women who need the extra vitamins and calcium for proper development. Also, bear in mind that children under the age of six need only half the recommended amounts; children six through twelve need three-fourths of the recommended amounts. 

On a daily basis, this breaks down to the following amounts for List B:

Wheat         1.1 lbs         2 1/3 cups

Beans          2.6 oz         1/3 cup

Dry milk     0.7 oz          2 tablespoons + 1 teaspoon

Oil              0.88 oz        2 tablespoons + 1 teaspoon

Sugar          2.6 oz          1/3 cup

Salt             0.44 oz        2 teaspoons

Visually, this is what you get:

This is for all three meals for one day. 

 

Well, you think, that looks ok.  But, did you remember?  That is for all three meals for the whole day!

This is the most economical way to stockpile and begin your family food storage.  Is it really what you want to be limited to, each and every day, for a year?  Probably not.  But remember, it's your foundation.  You start with the economical basics and add in little bits of other items to create variety. 



Links to related posts:
Calories and Recommended Food Storage Amounts
Minnesota Starvation Experiment 

Good Eats at the TEOTWAWKI Café—Tabasco Sauce

I’m going to be brutally honest here.  I haven’t actually made this Tabasco sauce.  No one in my family has.  I’ve never tasted homemade Tabasco sauce.  I used commercially prepared Tabasco for the first and only time in my life a couple of months ago, so that I could make some other sauce recipe—can’t remember which—and that recipe called for only one drop of Tabasco.  I opened a little sample bottle that came with a picnic basket my husband received from a previous employer.  That company knew how to treat its employees nicely.  But I digress.

So my family and I would not be good judges anyway as to whether this recipe was any good.  But just because we don’t eat it, that doesn’t mean that other families don’t.  My dad sprinkled it on scrambled eggs.  And that was the extent of my knowledge about Tabasco sauce.  I didn’t even know that there are things called Tabasco peppers.  Nor did I know that real Tabasco sauce is fermented—for three years!

Without that long ferment time, real Tabasco peppers, and McIlhenny company trade secrets, your Tabasco sauce will not taste just like store-bought.  But you can come close.  Check out the following recipes:

Fermented Tabasco Sauce

5 ounces Tabasco peppers, roughly chopped

2 tablespoons salt (plus ¼ teaspoon salt, if draining the brine)

1 quart water

1 cup white wine vinegar

Ferment the Tabasco peppers by packing them into a jar, leaving at least 1 inch of head space.

Next, mix 1 quart unchlorinated water with 2 tablespoons salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go.  Note that the peppers may rise while fermenting.  Check the peppers daily to be sure they are covered with brine. 

Replace the lid and set the jar away from direct sun.  Let ferment for at least 1 week at temperatures ranging between 55 and 75°F. 

Most fermentation occurs between the first and second weeks.  Closely monitor the fermenting peppers during this period and “burp” the jars frequently by loosening the lid a little to release some of the gases.

The fermenting process will slow after the second week, and the brine will become cloudy and taste acidic.  When you reach this point, you have three options for producing your Tabasco sauce:

1.  Pour the fermented peppers and brine into a pot along with the vinegar.

2.  Strain and discard the brine; put the solids in a pot with vinegar and ½ cup water or more as desired + ¼ teaspoon salt.

3.  Use some of the brine for a thicker sauce. Keep in mind that the more brine you use, the saltier your product will be.  Bring to a rapid boil. Reduce heat and simmer for 15 minutes.

Cool slightly then add to a food processor. Process until smooth.

Strain the mixture to remove the solids. Pour into canning jars. Adjust the volume with additional water and/or vinegar, if desired.

Note that the fermented version tastes more mellow than the unfermented version.

 

Un-Fermented Tabasco Sauce

5 ounces Tabasco peppers

1 cup white wine vinegar

¼ teaspoon salt

In a small pot, combine the peppers, vinegar, and salt.  Bring the mixture to a boil, and then reduce the heat and simmer for 15 minutes to soften.  Cool the mixture slightly, and then pour it into a food processor. Process until smooth.

Strain the mixture to remove the pepper seeds and solids.

Pour into canning jars. Adjust the volume with additional water and/or vinegar, if desired.

Notes: Each version makes about 1 cup unstrained and ½ cup strained.   “Tabasco” sauce may be made with any type of hot pepper, but other peppers will not yield the true “Tabasco” flavor

Green Tabasco Sauce

10 green jalapeno peppers, stems removed

1 cup distilled white vinegar

1 teaspoon salt

In a saucepan, combine the peppers, vinegar, and salt, and bring the mixture to a boil.  Then reduce heat and simmer for 10 minutes.  Remove saucepan from heat and let the mixture cool.  Transfer the mixture to a food processor and blend until smooth.

Pour the mixture through a wire strainer to remove solids.  Pour the sauce into canning jars and store in the refrigerator for up to 1 month.

Making Candles Last Longer

A while ago I came across a tip for making candles last longer:  adding a little salt to the wax.  The guy claimed that sprinkling a little salt doubled the burn time of his candles.  Intrigued, I decided to investigate further. 

I first conducted my own tests using some cheap identical tea light candles.  I lit two candles and immediately added about 1/8 teaspoon of salt to one of them.  The control candle burned brightly for about 4 hours; the experimental candle had a much smaller flame for about an hour and then burned as brightly as the control.  It lasted about 30 minutes longer, nowhere near double the burn time, and the longer burn time can partly be attributed to the smaller flame it started with.  I wasn’t impressed.  Burning 30 minutes longer in this case is 12.5% longer.  I mean, yeah, you’re saving a little bit here, but it’s not the 100% that was claimed. 

So what’s the issue here?  Several articles on the internet asserted that adding salt to candles did increase the burn time.  But no one provided any sources for the claim.  All of them recommended adding the salt after the candle had its first proper burn (described below).  None of them used tea light candles to which the salt was immediately added or mixed in after some of the wax had melted.  And no one mentioned what kind of wax was in the candles they used.

That begs the question:  Can candles really be made to burn more efficiently?  Most definitely.  Here’s what you need to know if the power is out and you’ve got to make those candles last as long as possible:

First off, the rate of candle burn depends largely on the type of wax involved.

Paraffin, which is obtained from petroleum or mineral oil, is cheapest and burns the fastest. 

Soy- or vegetable oil-based candles come next. 

Beeswax candles are the most expensive and longest-lasting, with about double the burn time of paraffin.  (Some sources claim a much longer burn time.)  However, beeswax averages about 10 times the cost of paraffin.  (Note that there is little regulation when it comes to listing candle ingredients.  A candle can be called a “beeswax” candle when it contains barely any beeswax at all.  If using beeswax is important to you, look for candles labeled 100% pure beeswax.)

No-brainer tip for making candles last longer: 

Keep candles out of drafts.  A draft is going to make that candle flicker against the sides and burn wax much more quickly. 

Commonly known tip:  Freezing candles.  Unfortunately, this is not a one-and-done kind of thing.  You can’t freeze the candles, pull them out of the freezer and pack them away in storage, and expect that they will burn longer.  The candle has to be recently (as in, within the last hour or so) removed from the freezer to burn longer.  Tapers only need to be in the freezer for an hour or so to double their burn time; pillars and jarred candles need 8-24 hours, depending on size.  Unfortunately, most of us do not have excess room in the freezer for storing candles.  We really need that space for food.  But in colder climate areas, keeping a few candles outside during the winter may do the job handily. 

Less-commonly known tips: 

Trim the wick.  The ideal wick length is from 1/8 to 1/4”.  Longer wicks burn more wax and create smoke and soot.  They’re also a bit more hazardous. 

Prevent tunneling (where the candle burns down without melting the sides and thus wasting that wax).  For the first burn of a new candle, keep it lit for 2-3 hours initially, or whatever time it takes for the top layer of wax to burn all the way across the diameter of the candle.  Subsequent burns should last 3-4 hours.  No candle should be allowed to burn longer than 4 hours at a time. (Candles that burn longer apparently increase the risk of fire as the wax and scent oils reach their flash point.  Not sure I believe that, but that’s what most sources—all unscientific—say.)

Add 1/16 to 1/4 teaspoon salt, depending on the diameter of the candle, to the melted wax, mixing it in carefully with a toothpick.  Do this following each burn of the candle, before the wax hardens. 

A couple of other candle tips:

Be sure to store non-paraffin candles securely.  Mice and other rodents will eat plant and animal-based candles.

Round candles are the most efficient because the edges are all the same distance from the wick; the wax melts evenly and there is no waste.  

Links to related posts:

Oil Candles
Uses for Rancid Oil
Salt   

DIY Oil Candle Wicks

 4 january 2021