Thread: BASIC LIST / SUGGESTED ITEMS FOR LONG TERM SURVIVAL

This is an a very good series of videos on dehydrating food.

My daughter ordered the featured dehydrator this year and we have been picking and dehydrating this summer.

http://www.youtube.com/watch?v=QxVpIHre2ao

First Aid Kit

A first aid kit should be readily available wherever children are in care, including during field trips, outdoor play, and transportation.

- First aid supplies must be stored in a clearly marked closed container.
- First aid kit must be accessible to child caregivers, but out of childrens reach.
- Restock kit after each use.
- Include a checklist of items. Check inventory monthly; replace missing or unusable items.
- Do NOT include any medications, unless prescribed for a specific child (i.e., Epi-pen Jr.)
- Do not store in a hot vehicle or leave in direct heat.

Recommended items:
- Disposable non-porous gloves (latex and vinyl).
- Liquid soap.
- Pre-moistened cloths and hand sanitizer (if water is not available to wash hands).
- Tweezers.
- Ear thermometer or other non-glass digital thermometer (with instructions).
- Adhesive strip bandages (assorted sizes).
- Sterile gauze pads.
- Flexible roller gauze.
- Bandage tape.
- Triangular bandages.
- Safety pins.
- Eye shield.
- Small plastic or metal splints.
- Any prescribed emergency medication needed for specific child (i.e., Epi-pen Jr.â„¢).
- Instant cold pack.
- Cloth to protect skin from cold pack.
- Water.
- Plastic zipper bags (assorted sizes) .
- Bandage scissors.
- Current standard first aid chart or first aid guide.
- Pen/pencil and note pad.
- Coins or phone card for use in a pay phone.
- Telephone numbers of poison control center, paramedics, and other emergency numbers.
- List of home, cell, and work phone numbers for parents, family, or emergency contact person.
- Plastic bags to dispose of contaminated supplies.

Additional items and recommendations for first aid supplies:
- Cold packs

Thanks for posting all this there is some great info in here!

bttt

Camping Recipes for Soups & Gumbo

Camp house cooking goes hand in hand with hunting and fishing. It's no wonder hunters and fishermen are such good cooks.

There's nothing better than a camp house meal prepared over an open fire. The combination of an Outdoor Fire Cooking and cast-iron cooking utensils and fresh bounty is unequaled in taste.

In the following pages I have included a slough of old camp house recipes. Camping recipes for soups, wild game and desserts. Refer to the table of weights and measures for quantitive measures.

TABLE OF WEIGHTS AND MEASURES

* Four teaspoonfuls of a liquid equal 1 tablespoonful.
* Four tablespoonfuls of a liquid equal 1/2 gill or 1/4 cup.
* One-half cup equals 1 gill.
* Two gills equal 1 cup.
* Two cups equal 1 pint.
* Two pints (4 cups) equal 1 quart.
* Four cups of flour equal 1 pound or 1 quart.
* Two cups of butter, solid, equal 1 pound.
* One half cup of butter, solid, equals 1/4 pound 4 ounces.
* Two cups of granulated sugar equal 1 pound.
* Two and one half cups of powdered sugar equal 1 pound.
* One pint of milk or water equals 1 pound.
* One pint of chopped meat equals 1 pound.
* Ten eggs, shelled, equal 1 pound.
* Eight eggs with shells equal 1 pound.
* Two tablespoonfuls of butter equal 1 ounce.
* Two tablespoonfuls of granulated sugar equal 1 ounce.
* Four tablespoonfuls of flour equal 1 ounce.
* Four tablespoonfuls of coffee equal 1 ounce.
* One tablespoonful of liquid equals 1/2 ounce.
* Four tablespoonfuls of butter equal 2 ounces or 1/4 cup.
* All measurements are level unless otherwise stated in the recipe.

Camping Recipes For Good Things To Eat

SOUPS
ASPARAGUS SOUP - Take three pounds of knuckle of veal and put it to boil in a gallon of water with a couple of bunches of asparagus, boil for three hours, strain, and return the juice to the pot. Add another bunch of asparagus, chopped fine, and boil for twenty minutes, mix a tablespoonful of flour in a cup of milk and add to the soup. Season with salt and pepper, let it come to a boil, and serve at once.

BEAN SOUP - One-half pound or one cup is sufficient for one quart of soup. Soups can be made which use milk or cream as basis. Any kind of green vegetable can be used with them, as creamed celery or creamed cauliflower. The vegetable is cooked and part milk and part water or part milk and part cream are used.

BISQUE OF CLAMS - Place a knuckle of veal, weighing about a pound and one-half, into a soup kettle, with a quart of water, one small onion, a sprig of parsley, a bay leaf, and the liquor drained from the clams, and simmer gradually for an hour and a half, skimming from time to time; strain the soup and again place it in the kettle; rub a couple of tablespoonfuls of butter with an equal amount of flour together and add it to the soup when it is boiling, stirring until again boiling; chop up twenty-five clams very fine, then place them in the soup, season and boil for about five minutes, then add a pint of milk or cream, and remove from the fire immediately, and serve.

BISQUE OF LOBSTER - Remove the meat of the lobster from its shell and cut the tender pieces into quarter-inch dice; put the ends of the claw-meat and any tough portions in a saucepan with the bones of the body and a little cold water and boil for twenty minutes, adding a little water from time to time as may be necessary; put the coral to dry in a moderate oven, and mix a little flour with some cold milk, and stir the milk, which should be boiling, stirring over the fire for ten minutes, then strain the water from the bones and other parts, mix it with milk, add a little butter, salt, pepper and cayenne to taste, and rub the dry coral through a fine-haired sieve, putting enough into the soup having it a bright pink color. Place the grease fat and lobster dice in a soup tureen, strain the boiling soup over them, and serve at once.

BISQUE OF OYSTERS - Place about thirty medium-sized oysters in a saucepan together with their own juice and poach them over a hot fire, after which drain well; then fry a shallot colorless in some butter, together with an onion, sprinkle over them a little curry and add some of the oyster juice, seasoning with salt and red pepper. Pound the oysters to a good firm paste, moistening them with a little of their juice, and strain through fine tammy cloth. Warm them over the fire, but do not let them boil; add a small quantity of thickening of potato flour mixed with a little water. When about to serve incorporate some cream and fine butter, garnishing with some chopped oysters and mushrooms, mixed with breadcrumbs and herbs. Add a little seasoning of salt, pepper and nutmeg, some raw egg yolks, and roll this mixture into ball-shape pieces, place them on a well-buttered baking sheet in a slack oven and poach them, then serve.

BLACK BEAN SOUP - Wash one pint of black beans, cover with one quart of cold water and let soak over night. In the morning pour off the water and pour over three pints of cold water. Cook, covered, until tender, four or five hours, add one tablespoonful of salt the last hour, rub through a strainer, add the strained beans to the water in which they were boiled, return to the soup kettle. Melt one tablespoonful of flour, stir this into the hot soup, let boil, stirring constantly; add a little pepper, slice thinly one lemon, put all the slices into the tureen and pour the soup over. Serve very hot.

CHICKEN GUMBO, CREOLE STYLE - For about twelve or fifteen, one young hen chicken, half pound ham, quart fresh okra, three large tomatoes, two onions, one kernel garlic, one small red pepper, two tablespoons flour, three quarts boiling water, half pound butter, one bay leaf, pinch salt and cayenne pepper. To mix, mince your ham, put in the bottom of an iron kettle if preferred with the above ingredients except the chicken. Clean and cut your chicken up and put in separate saucepan with about a quart or more of water and teaspoonful of salt; set to the side of the fire for about an hour; skim when necessary. When the chicken is thoroughly done strip the meat from the bone and mix both together; just before serving add a quart of shrimps.

CREAM OF CELERY SOUP - Chop fine one head of celery and put on to cook in one pint of water. Boil until tender, add one pint of milk, thicken with a spoonful of butter, season to taste, and strain. Then add one cupful of whipped cream and serve at once.

EGG SOUP - Beat three eggs until light, then add one-half cupful of thick sweet cream and one cupful of milk, pour over this two quarts of boiling water, set on the fire until it comes to a boil, season to taste, then pour over broken bread in the tureen and serve.

GREEN PEA SOUP - Put one quart of green peas into two cups of boiling water, add a saltspoon of salt, and cook until tender. Rub peas and liquor through a puree strainer, add two cups of boiling water, and set back where the pulp will keep hot. Heat two cups of milk, add a teaspoon of flour rubbed into a rounding tablespoon of butter, season with salt, pepper, and a level teaspoon of sugar. Add to the hot vegetable pulp, heat to the boiling point, and serve.

GREEN TOMATO SOUP - Chop fine five green tomatoes and boil twenty minutes in water to cover. Then add one quart hot milk, to which a teaspoonful soda has been added, let come to a boil, take from the fire and add a quarter cupful butter rubbed into four crackers rolled fine, with salt and pepper to taste.

ONION SOUP - Cut three onions small, put one-quarter cup of butter in a kettle and toast one tablespoon flour till bright yellow in color; in it mix with this the onions, pour on as much broth as is wanted, add a little mace and let boil, then strain, allow to cook a little longer, add yolk of two eggs, and serve.

PEANUT SOUP - Made like a dry pea soup. Soak a pint and one-half nut meats over night in two quarts of water. In the morning add three quarts of water, bay-leaf, stalk of celery, blade of mace and one slice of onion. Boil slowly for four or five hours, stirring frequently to keep from burning. Rub through a sieve and return to the fire, when heated through again add one cupful of cream. Serve hot with croutons.

SALMON SOUP - Take the skin and bones from canned salmon and drain off the oil. Chop fine enough of the fish to measure two-thirds of a cup. Cook a thick slice of onion in a quart of milk twenty minutes in a double boiler. Thicken with one-quarter cup of flour rubbed smooth with one rounding tablespoonful of butter. Cook ten minutes, take out the onion, add a saltspoon of pepper, one level teaspoon of salt and the salmon. Rub all through a fine strainer, and serve hot. The amount of salmon may be varied according to taste.

TOMATO SOUP - Put one quart can of tomatoes, two cups of water, one-half level tablespoon of sugar, one level teaspoon of salt, four whole cloves, and four peppercorns together in a saucepan and simmer twenty minutes. Fry a rounding tablespoon of chopped onion and half as much minced parsley in a rounding tablespoon of butter until yellow, add two level tablespoons of cornstarch. Stir until smooth, then turn into the boiling soup and simmer ten minutes. Add more salt and pepper and strain.

TOMATO SOUP - Into a saucepan put one quart can of tomatoes and two cups of broth from soup bones. To make this cover the bones and meat with cold water and simmer slowly for several hours. Add to tomato and stock a bit of bay leaf, one stalk celery cut in pieces, six peppercorns, a level teaspoon of salt and a rounding teaspoon of sugar. Cook slowly until tomato is soft. Meanwhile put a rounding tablespoon of butter in a small saucepan and when melted and hot turn in a medium-sized onion cut fine. When this has cooked slowly until yellow, but not browned, add enough of the tomato to dilute it, then turn all back into the larger saucepan. Mix and press through a strainer to take out the seeds and bits of vegetables, reheat, and serve with small croutons.

TOMATO SOUP, CORNED BEEF STOCK - Put one quart can tomatoes on to boil, add six peppercorns, one-half inch blade of mace and a bit of bay leaf the same size. Fry one sliced onion in one level tablespoonful butter or beef fat until slightly colored, add this to the tomato, and simmer until the tomato is quite soft, and the liquor reduced one-half. Stir in one-fourth teaspoon of soda, and when it stops foaming turn into a puree strainer and rub the pulp through. Put the strained tomato on to boil again and add an equal amount of corned beef liquor, or enough to make three pints in all.

Melt one heaped tablespoon butter in a smooth saucepan, add one heaped tablespoon cornstarch, and gradually add part of the boiling soup. Stir as it thickens, and when smooth stir this into the remainder of the soup. Add one teaspoon salt and one-fourth teaspoon paprika. Reserve one pint of this soup to use with spaghetti. Serve buttered and browned crackers with the soup.

VEGETABLE BROTH - Take turnips, carrots, potatoes, beets, celery, all, or two or three, and chop real fine. Then mix with them an equal amount of cold water, put in a kettle, just bring to a boil, not allowing it to boil for about three or four hours, and then drain off the water. The flavor will be gone from the vegetables and will be in the broth.

VEGETABLE SOUP - Take one-half a turnip, two carrots, three potatoes, three onions and a little cabbage. Run through a meat chopper with coarse cutter and put to cook in cold water. Cook about three hours. If you wish you can put a little bit of cooking oil in. When cooked add one quart of tomatoes. This will need about six quarts of water.

The most nutritious soups are made from peas and beans.

VEGETABLE SOUP - (without stock)-- One-half cup each of carrot and turnip, cut into small pieces, three-fourths cup of celery, cut fine, one very small onion sliced thin, four level tablespoons of butter, three-fourths cup of potato, cut into small dice, one and one-half quarts of boiling water, salt and pepper to taste. Prepare the vegetables and cook the carrot, celery and onion in the butter for ten minutes without browning. Add the potato and cook for three minutes longer, then add the water and cook slowly for one hour. Rub through a sieve, add salt and pepper to taste, and a little butter if desired.

WHITE SOUP - Put six pounds of lean gravy beef into a saucepan, with half gallon of water and stew gently until all the good is extracted and remove beef. Add to the liquor six pounds of knuckle of veal, one-fourth pound ham, four onions, four heads of celery, cut into small pieces, a few peppercorns and bunch of sweet herbs. Stew gently for seven or eight hours, skimming off the fat as it rises to the top. Mix with the crumbs of two French rolls two ounces of blanched sweet almonds and put in a saucepan with a pint of cream and a little stock, boil ten minutes, then pass through a silk sieve, using a wooden spoon in the process. Mix the cream and almonds with the soup, turn into a tureen, and serve.

WINE SOUP - Put the yolks of twelve eggs and whites of six in an enameled saucepan and beat thoroughly. Pour in one and a half breakfast cupfuls of water, add six ounces of loaf sugar, the grated rind and strained juice of a large lemon, one and one-half pints of white wine. Whisk the soup over a gentle fire until on the point of boiling, removing immediately. Turn into a tureen, and serve with a plate of sponge cakes or fancy biscuits. (This soup should be served as soon as taken from fire.)

CHESTNUT SOUP - Peel and blanch the chestnuts, boil them in salted water until quite soft, pass through a sieve, add more water if too thick, and a spoonful of butter or several of sweet cream, season to taste, and serve with small squares of bread fried crisp in butter or olive oil.

Top of Camping Recipes Soup Page http://www.grenada-ms-business-director ... -soup.html

Camping Recipes for Fish http://www.grenada-ms-business-director ... -fish.html

Camping Recipes For Biscuits & Cornbread http://www.grenada-ms-business-director ... cuits.html

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Freeze Dried 72 Hour Emergency and Camping Kits, Gluten Free (GF) and Packed for long term storage!


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AAOOB's Best Bulk Mixes / Real Wet Pack Meats / Freeze Dried 72 Hour and Camping Kits / Freeze Dried Mixes / 30 Day Survival / Freeze Dried Fruits and Vegetables /

Freeze Dried (FD), Certified Gluten Free (GF) Deluxe 72 Hour 4 Person Family Kits and 5 Day Basic Camping Kits that feed 6 persons! Wholesale Pallets of 72 Hour Deluxe Kits are also available. Camping Add-on Kits which feed 6 persons for 12 days include: 72 Serving Pancake Assortments, 72 Serving Muffin Assortments, 72 Serving Beef Based Meals, 72 Servings Chicken Based Soup Meals. All baking, meals and soups are complete mixes just add water, stir, cook, bake or pan fry. Starting July 6th, these kits will ship within 3 working days! Discount prices, reasonable prices, ships fast!


http://www.aaoobfoods.com/freezedried72 ... ngkits.htm

BTTT

Dry Beans - Food Storage

extension.usu.edu

Dry Beans

Legume (Bean) varieties such as: Adzuki, Black, Black-eyed, Black Turtle, Garbanzo, Great Northern, Kidney, Lentils, Lima, Mung, Navy, Pink, Pinto, Small Red, Soy, and Split-pea can all be dried and stored.

Quality & Purchase. For the most part, dry beans are graded U.S. No.1 (best) through U.S. No. 3, based on defects. Lesser quality beans are generally graded “substandard” or “sample”.

Packaging. Like most stored foods, beans are best stored in the absence of oxygen and light. Oxygen can lead to rancidity of bean oils and light will quickly fade bean color. The packaging choices are #10 cans or Mylar-type bags. Canning jars are suitable for smaller quantities providing the jars are stored in a dark place. Oxygen absorbers should be used to remove oxygen from the packages to extend shelf life and minimize off-flavors.

Storage Conditions. Beans in normal polyethylene (food-grade) bags have a shelf life of 1 year or more. Like most stored foods, colder storage temperatures will increase shelf life. When packaged in #10 cans or Mylar-type bags, with the oxygen removed, they have a shelf life of 10 or more years¹. A ¹B.Y.U. study indicated that pinto beans did experience a slight loss of quality during storage. However, samples that had been stored up to 30 years had greater than 80% acceptance by a consumer taste panel for emergency food use. The study concluded that pinto beans should be considered acceptable for use in long-term food storage efforts.

Nutrition & Allergies. Dry beans average about 22% protein in the seed, the highest protein content of any seed crop. They contain all essential amino acids, except methionine. Methionine can be obtained from corn, rice, or meat. Beans are an excellent source of fiber, starch, minerals and some vitamins. Some beans have a human digestion enzyme inhibitor. This enzyme can cause a nutritional deficiency if the beans are eaten raw. Cooking destroys the enzyme. Most beans naturally contain cyanogens⁴. These are sugars with a cyanide component attached (C-N). The Environmental Protection Agency (EPA) allows levels of cyanide in dried beans up to 25 ppm. Small amounts can be handled by the human liver and are not toxic. Cooking will also help break down and remove the cyanide. Toxicity levels are hard to reach -- It would require a person eating approximately one pound of beans for each pound of their weight at one sitting.

Shelf life. Scientific studies on vitamin loss in dried beans during prolonged storage could not be found. The loss would be expected to follow similar patterns as other long term stored foods where vitamin degradation occurs after 2-3 years and most vitamins are no longer present after approximately 5 years. Storage at warm temperatures will accelerate vitamin degradation. The other nutritional components (proteins, carbohydrates, minerals, etc) should remain unchanged during long term storage.

Use from storage. All dried beans, except lentils and split peas, require soaking in water for rehydration. Typically, 3 cups of water is needed for every 1 cup of dried beans. Allow beans to soak overnight and then rinse them in clean water. To cook beans, cover rehydrated beans with water in a stock pot. Simmer for 2-4 hours until beans are tender. Once tender they can be spiced and used in cooking recipes. As dried beans age the seeds become harder. This results in longer rehydration and cooking times. At some point, the seeds will no longer rehydrate and in that case must be ground as bean flour. One study³ found that small amounts of baking soda can help soften beans during soaking. Note: There is a quick soak method that boils dry beans for 1 minute then leaves them soak for several hours as they cool. This method is not recommended due to the potential of foodborne illness bacterial spores growing. The heat activates the spores and the warm temperatures during cooling favors their growth.

References.
¹Larson, Sloan, Ogden and Pike. 2005. Effects of long-term storage on quality of retail-packaged pinto beans. IFT Annual Meeting Abstract. 54H-1. Available at: http://ift.confex.com/ift/2005/techp...aper_28584.htm.
²Hentges, D. L., C. M. Weaver, and S. S. Nielsen. 1990. Reversibility of the Hard to Cook Defect in Dry Beans (Phaseolus vulgaris) and Cow Peas (Vigna unguiculata). Journal of Food Science. 55(5):1474-1476.
³de León

, Elías and Bressani. 1993.Effect of salt solutions on the cooking time, nutritional and sensory characteristics of common beans (Phaseolus vulgaris). Food Research International: 25: 131-136.
⁴Vetter. Plant cyanogenic glycosides. Toxicon. 2000 Jan;38(1):11-36. Abstract available at: http://www.ncbi.nlm.nih.gov/pubmed/10669009.

http://extension.usu.edu/foodstorage/htm/dry-beans/

BTTT

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