Thread: BASIC LIST / SUGGESTED ITEMS FOR LONG TERM SURVIVAL

Solar Water Distiller

http://www.youtube.com/watch?v=4sqRvUzqDCE&feature=fvw



Build your very own solar water distiller to discover how nature filters water via evaporation. The correct term for this is distillation.

DESALINATION SEA SALT WATER WORT BOIL SOLAR STILL WATER

http://www.youtube.com/watch?v=5GhkOnEO ... re=related



This is the extended version. Part 1 of a 4 part series boiling 5 gallons of water. This is a very hard task and while I could have easily boiled 1 gallon, I wanted to test the limit of the lenses. Watch all the videos, there is a lot of info.

http://www.greenpowerscience.com/

P2 SOLAR STILL WATER DESALINATION SEA SALT WATER BOIL 5 GAL.
http://www.youtube.com/watch?v=hdmCqtIp ... re=channel



P3 SOLAR STILL WATER DESALINATION SEA WATER BOIL 5 GALLONS
http://www.youtube.com/watch?v=U6294LKo ... re=channel



P4 SOLAR STILL WATER DESALINATION SEA WATER BOIL 5 GALLONS
http://www.youtube.com/watch?v=PBNoD-q2 ... re=channel

How to Build a Solar Still : Solar Still Locations
http://www.youtube.com/watch?v=76GWztX6 ... re=channel



How to Build a Solar Still : Digging Holes for Solar Stills
http://www.youtube.com/watch?v=mbktVr8L ... re=channel



How to Build a Solar Still : Solar Still Buckets
http://www.youtube.com/watch?v=JAniUnkY ... re=channel



How to Build a Solar Still : Placing a Stone in a Solar Still
http://www.youtube.com/watch?v=f2aJ57vY ... re=related



How to Build a Solar Still : Solar Still Drinking Hoses
http://www.youtube.com/watch?v=oG_FOxHQ ... re=channel



Expert: Rocco Spinelli
Bio: Rocco Spinelli has been training in survival for over seven years; he's certified and has diplomas in Advanced Tracking & Awareness, Wilderness Survival

Filmmaker: Nili Nathan

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Dehydrated Potatoes



WHY U.S. DEHYDRATED POTATOES?
A delicious and nutritious alternative, dehydrated potatoes offer as many reasons to use them as there are ways to prepare them.

QUALITY
One reason to use U.S. dehydrated potatoes is the U.S. commitment to producing the highest quality dehydrated potato product available. U.S. dehydrated potatoes are not created utilizing by-products of other processed potatoes. Instead, whole U.S. potatoes are put through an advanced process to create premium dehydrated potato products.

DELICIOUS FLAVOR
This quality begins with the growing process, in which the long days, cool nights, rich soil and varied climates of the U.S.’ growing areas combine to create consistently flavor-rich potatoes. The dehydration process is committed to retaining the fresh potato flavor.

SUPERIOR TECHNOLOGY
U.S. industry standards are demanding. The plants in which U.S. potatoes become dehydrated products utilize the latest technology and equipment for a superior product.

VERSATILITY
Few products are as versatile as the dehydrated potato. Potato dices, slices, shreds, flakes, granules and flour— these can be used as a nutritious base food and a neutral product that complements a variety of other ingredients. They can stand alone or be used as an ingredient in hundreds of applications.

NUTRITION
Potatoes are fat-free, cholesterol-free, saturated fat-free and sodium free. Thanks to the careful processing techniques used in the U.S., our dehydrated potato products retain most of their nutrition. U.S. dehydrated potatoes provide significant amounts of potassium and some B vitamins, as well as smaller amounts of other vitamins and minerals including iron. Thus, U.S. dehy can be used to enhance the nutrition of many products.

CONVENIENCE
Dehydrated potatoes are convenient to ship, store and prepare. They are lightweight, do not require refrigeration and can be prepared in an easy one-step process. They can be used right out of the package, or quickly rehydrated in recipes.

GREAT VALUE
Dehydrated potato products are concentrated. One kilo of dehydrated product makes approximately 5 kilos when rehydrated, providing more servings per metric ton than fresh potatoes. Their long shelf-life—18-24 months maximum—minimizes waste. Once prepared, dehydrated potato products have a longer holding time than fresh-made products, again reducing waste.

CUSTOMER-FRIENDLY
U.S. processors can supply dehydrated products with varying specifications, depending on customers’ needs. This includes blended products intended for export to countries that have import restrictions.

The U.S. potato industry produces a wide variety of dehydrated potato products. These products vary in the processing techniques used to produce them and in their resultant characteristics.

The manufacturing process for all products begins with sound, whole U.S. potatoes. These are washed, steam-peeled under high pressure, and washed again. For all products except shreds and dices, the process also includes slicing. For dehy products such as granules or flakes, the potato slices are then precooked and cooled, to gelatinize starch and assure a mealy, non-sticky texture in the rehydrated product. Further steps include cooking, drying and grinding or ricing into final form. Additives may be included to improve texture and color. The process for products such as shreds, dices and slices omits the pre-cooking stage, and the potatoes are only blanched prior to final drying.

http://www.potatoesusa.com/products.php ... 20Potatoes

Dehydrated Potatos
http://beprepared.com/product.asp?pn=FS ... 1250582258

Dehydrated Vegetables
http://beprepared.com/category.asp_Q_c_ ... Vegetables

Dehydrated Sweet Potato Chips

We had a bumper crops of sweet potatoes last fall and I've been dehydrating cooked slices of sweet potato to make a healthy snack chip. The ones that don't come out as nice get ground into sweet potato flour.

I've found this to be a really tedious process.

I started out by washing then pealing the sweet potatoes.

Then I would run them through my slicer and bake or microwave the slices in a covered dish (uncooked dried sweet potato chips are not tasty.)

Finally, spread the cooked slices in the dehydrator. Once crispy brittle, they are ready as chips or to be ground.

Everyone seems to like the chips and they are a good healthy snack but it is so tedious to spread the cooked slices. The over cooked slices get too soft for easy handling and then to turn into little bits while the under cooked slices area really easy to handle, they don't come out tasting quite as nice. It is really difficult to get enough perfectly cooked slices and then spread them out on the dehydrator trays.

I've tried spreading the raw slices on parchment paper and cooking them spread out but they tended to scorch and dry out before cooking. It seems the sort of steam baking in a covered dish produces better results (like sweet potato baked in it's skin.) I tried baking the sweet potatoes before slicing them but my slicer mashes them more than slicing them then and doing it by hand would be endless.

Any ideas how I can go about steaming sweet potato slices all spread out? Or How do I manage to slice baked sweet potatoes without mashing them?
By the way you can dehydrate the mashed baked sweet potatoes but it takes forever to make them brittle dry (dry enough to grind into flower) and they are too hard to actually snack on when dried that way.

We have made some breads using some of the sweet potato flour along with regular flour. Not too bad, I still need to work on my recipe though as my bead making skills are not very good yet.

http://forums.gardenweb.com/forums/l...916053240.html