Thread: BASIC LIST / SUGGESTED ITEMS FOR LONG TERM SURVIVAL

camping survival

http://www.campingsurvival.com/essentials.html

http://www.youtube.com/watch?v=VkIG-...eature=related



Apr 3, 2011Pine needle tea or woodmans brew, very nice tasting drink and smells like oranges. Great for camping!

Fights scurvy big time if no citrus is present

This isn't wasted time Airborne

The articles on the medicinal value of some of the things you've posted, I didn't know about. But I have done the best I can for my Uncle and myself. But I think we're gonna have a situation like the "Grasshopper and the Ants". But there are going to be more grasshoppers than ants in the end. The only thing I didn't get done was a garden as I was late moving in to the new place, and from what my Uncle said, the things like carrots and greens I planted were stolen at night down in the city where gramps had his garden in the yard. But that's how it is in Cetroit. If it isn't chained down with a razor wire fence enclosure, and guards armed with machineguns, it's gone.

100 Things You Will Wish You had Stored:

1. Generators

2. Water Filters/Purifiers

3. Portable Toilets

4. Seasoned Firewood. Wood takes about 6 - 12 months to become dried, for home uses.

5. Lamp Oil, Wicks, Lamps (First Choice: Buy CLEAR oil. If scarce, stockpile ANY!)

6. Coleman Fuel. Impossible to stockpile too much.

7. Guns, Ammunition, Pepper Spray, Knives, Clubs, Bats & Slingshots.

8. Hand-can openers, & hand egg beaters, whisks.

9. Honey/Syrups/white, brown sugar

10. Rice - Beans - Wheat

11. Vegetable Oil (for cooking) Without it food burns/must be boiled etc.,)

12. Charcoal, Lighter Fluid (Will become scarce suddenly)

13. Water Containers (Urgent Item to obtain.) Any size. Small: HARD CLEAR PLASTIC ONLY - note - food grade if for drinking.

16. Propane Cylinders (Urgent: Definite shortages will occur.)

17. Survival Guide Book.

18. Mantles: Aladdin, Coleman, etc. (Without this item, longer-term lighting is difficult.)

19. Baby Supplies: Diapers/formula. ointments/aspirin, etc.

20. Washboards, Mop Bucket w/wringer (for Laundry)

21. Cookstoves (Propane, Coleman & Kerosene)

22. Vitamins

23. Propane Cylinder Handle-Holder (Urgent: Small canister use is dangerous without this item)

24. Feminine Hygiene/Haircare/Skin products.

25. Thermal underwear (Tops & Bottoms)

26. Bow saws, axes and hatchets, Wedges (also, honing oil)

27. Aluminum Foil Reg. & Heavy Duty (Great Cooking and Barter Item)

28. Gasoline Containers (Plastic & Metal)

29. Garbage Bags (Impossible To Have Too Many).

30. Toilet Paper, Kleenex, Paper Towels

31. Milk - Powdered & Condensed (Shake Liquid every 3 to 4 months)

32. Garden Seeds (No n-Hybrid) (A MUST)

33. Clothes pins/line/hangers (A MUST)

34. Coleman's Pump Repair Kit

35. Tuna Fish (in oil)

36. Fire Extinguishers (or..large box of Baking Soda in every room)

37. First aid kits

38. Batteries (all sizes...buy furthest-out for Expiration Dates)

39. Garlic, spices & vinegar, baking supplies

40. Big Dogs (and plenty of dog food)

41. Flour, yeast & salt

42. Matches. {"Strike Anywhere" preferred.) Boxed, wooden matches will go first

43. Writing paper/pads/pencils, solar calculators

44. Insulated ice chests (good for keeping items from freezing in Wintertime.)

45. Workboots, belts, Levis & durable shirts

46. Flashlights/LIGHTSTICKS & torches, "No. 76 Dietz" Lanterns

47. Journals, Diaries & Scrapbooks (jot down ideas, feelings, experience; Historic Times)

48. Garbage cans Plastic (great for storage, water, transporting - if with wheels)

49. Men's Hygiene: Shampoo, Toothbrush/paste, Mouthwash/floss, nail clippers, etc

50. Cast iron cookware (sturdy, efficient)

51. Fishing supplies/tools

52. Mosquito coils/repellent, sprays/creams

53. Duct Tape

54. Tarps/stakes/twine/nails/rope/spikes

55. Candles

56. Laundry Detergent (liquid)

57. Backpacks, Duffel Bags

58. Garden tools & supplies

59. Scissors, fabrics & sewing supplies

60. Canned Fruits, Veggies, Soups, stews, etc.

61. Bleach (plain, NOT scented: 4 to 6% sodium hypochlorite)

62. Canning supplies, (Jars/lids/wax)

63. Knives & Sharpening tools: files, stones, steel

64. Bicycles...Tires/tubes/pumps/chains, etc

65. Sleeping Bags & blankets/pillows/mats

66. Carbon Monoxide Alarm (battery powered)

67. Board Games, Cards, Dice

68. d-con Rat poison, MOUSE PRUFE II, Roach Killer

69. Mousetraps, Ant traps & cockroach magnets

70. Paper plates/cups/utensils (stock up, folks)

71. Baby wipes, oils, waterless & Antibacterial soap (sav es a lot of water)

72. Rain gear, rubberized boots, etc.

73. Shaving supplies (razors & creams, talc, after shave)

74. Hand pumps & siphons (for water and for fuels)

75. Soysauce, vinegar, bullions/gravy/soupbase

76. Reading glasses

77. Chocolate/Cocoa/Tang/Punch (water enhancers)

78. "Survival-in-a-Can"

79. Woolen clothing, scarves/ear-muffs/mittens

80. Boy Scout Handbook, / also Leaders Catalog

81. Roll-on Window Insulation Kit (MANCO)

82. Graham crackers, saltines, pretzels, Trail mix/Jerky

83. Popcorn, Peanut Butter, Nuts

84. Socks, Underwear, T-shirts, etc. (extras)

85. Lumber (all types)

86. Wagons & carts (for transport to and from)

87. Cots & Inflatable mattress's

88. Gloves: Work/warming/gardening, etc.

89. Lantern Hangers

90. Screen Patches, glue, nails, screws,, nuts & bolts

91. Teas

92. Coffee

93. Cigarettes

94. Wine/Liquors (for bribes, medicinal, etc,)

95. Paraffin wax

96. Glue, nails, nuts, bolts, screws, etc.

97. Chewing gum/candies

98. Atomizers (for cooling/bathing)

99. Hats & cotton neckerchiefs

100. Livestock

http://prepare4emergency.blogspot.com/

Believe it not, I just checked my stocks today, and am very close to the list except for a few minor things, like things for my daughter if she's here, but that's easy to rememdy.

Seven Ways to Prevent Chronic Headaches

December 15, 2009 by Dr. Mark Wiley


According to the World Health Organization (WHO) there are two headache types and 13 headache classifications. If you have been seeing a doctor for treatment or have been doing some research then you’ve probably come across a number of terms, like migraine headache, cluster headache, tension-type headache, allergy headache, sinus headache and so on.

Despite the advances in medical science, an astonishing 25 million Americans suffer from migraines! And a whopping nine out of 10 suffer from other headaches as part of their daily lives! The headaches are accepted as inevitable parts of life and sufferers swallow prescription drugs as a matter of habit, just as they brush their teeth without giving the action a second thought.

The problem is chronic headaches and migraines take their toll, not only on the body’s ability to maintain a state of homeostasis or wellness, but on the ability to think logically, see clearly and to feel and act appropriately. The impact all of this has on one’s quality of life is shattering: jobs lost, relationships ruined, motivation diminished and happiness disintegrated.

Not all headaches are the same. Not everyone experiences headaches and their symptoms the same way. The same trigger does not always trigger the same type of headache. What’s more, headaches encompass physical, physiological and emotional dimensions. In short, headaches are complex conditions that need a comprehensive approach to achieve their banishment.

Despite what you may have been told, the particular label you place on a headache is less important than taking a multi-pronged approach to returning your body to its natural, balanced state in which headaches are less likely to occur.

After personally suffering from painful migraines for nearly 30 years, I devised an “integrated mind/body approach” to prevent headaches of all kinds from taking hold in the body. Indeed, the key to ending headache pain is proactive avoidance of its causes rather than reactive treatment of its symptoms.

Major headache triggers include chemicals in food and beverages and even toxins in the body and air, as well as harboring stress and missing sleep. In order to reestablish cellular balance, one must remove the toxins and stressors that tax the body or learn to deal with them in new ways. For most people, this means a major lifestyle change. Here are seven ways to start:

Be Mindful of Dietary Choices

Eat more fresh items and fewer processed foods. Also, try eliminating suspected food triggers one by one from your diet for two to three weeks and monitor what happens with your headaches. Common culprits include cheeses (such as Brie, feta and Gorgonzola), pickles, chocolate, dairy products (goat as well as cow), alcohol (beware the notorious red wine headache), processed meats (bologna, pepperoni, salami, hot dogs, etc.), raw onions, peanuts, raisins and products that contain MSG.

Stay Hydrated with Plenty of Water

When we become dehydrated, the digestive system, lungs, liver and kidneys can no longer do their jobs as effectively, and this can lead to headaches.
Drink plenty of water every day to help your body expel hazardous chemical residues and toxic build-up. Water cleanses the colon, flushes the liver and kidneys and empties the bowels. I recommend two quarts of bottled or filtered water daily. Please note: caffeinated coffees and teas, carbonated sodas and sugar-filled fruit drinks don’t count toward that total!

Break the Patterns of Stress

Stress, in its many forms, is a leading cause of headaches. So to control headaches, you must break the pattern of stress. Fortunately, there are many ways to go about doing this.

To reduce tension and tightness in the shoulders, neck and back, which can lead to headaches, see a massage therapist or do daily gentle stretches. A chiropractor can work with misalignments that can occur as a result of constantly tensed muscles. I also recommend meditation and deep breathing to quiet the mind and relax the body’s nervous system. Many people benefit from tai chi, yoga, qigong or other gentle exercises that stretch the body and soothe the soul. Find whatever stress relievers work for you—it could be walking, biking, ice skating or whatever.

Taking a multiple B vitamin at least twice daily also helps fight the stress reflex. For many, a magnesium supplement may be useful as well.

Take Deep Breaths

In addition to stress relief, deep breathing ensures a continuous flow of fresh oxygen into the body. Many people’s breathing is too shallow, which means they don’t take in enough oxygen. To get more oxygen into your system I recommend progressive relaxation.
Lie down comfortably with your arms at your sides, and inhale as you tense your toes. Hold for a moment and then exhale as you consciously relax them. Gradually and slowly continue up the rest of the body, mindfully tensing and relaxing the feet, calves, thighs, etc., as you inhale and exhale.

Get Sufficient Sleep

Everyone knows we get cranky and headachy when we don’t get enough sleep. To prevent headaches it’s essential to establish deep and constant sleep patterns.
If you must drink caffeine, avoi
d it six hours before bed. Also avoid overly stimulating activities such as intense exercise. Stop working at the computer at least an hour or so before bed. Instead, establish a regular, soothing routine, such as taking a warm bath and reading a good book before retiring.

Engage in Regular Exercise

Exercise reduces stress, releases endorphins and dopamine, improves blood flow, works through muscle tension and keeps the body firm and supple. Engaging in simple, regular activities such as brisk walks and simple stretches will go a long way toward preventing headaches, as well as improving health overall.

Exercise at the same time every day, buddy up with a friend or group for accountability and support, and consider a trainer (if only for a few sessions) to help you establish a safe, personalized program. Even very easy, do-it-yourself stretches are beneficial for headache prevention. For example, try the chin-to-chest exercise. To stretch and release tension in the shoulders and upper back, use your hands to gently push the back of the head forward until your chin touches your chest. Repeat several times daily.

Know Your Number

Most chronic headache sufferers can’t seem to find definitive relief from their pain by simply adhering to the above-mentioned suggestions.

Unfortunately, the problem is more complex and what I tell patients is that the problem is compounded by multiple trigger combinations.

For me, my trigger number is four within a 24-hour period. I can have coffee, milk and sweetener with no problem, but if I get stressed: Bang! I can eat a hotdog on a white bun, drink a beer and I am fine. But get up with less than eight hours sleep and a headache will show itself. So, when living a lifestyle based on prevention it is important that you know your number… that magic digit that indicates how many triggers you can have in a day or week before the headache returns. And with that knowledge and the right amount of discipline you can keep the pain away forever.

With the above lifestyle changes you can reduce the frequency and severity of your headaches. The time to make the change is now. I wish you the best in this life-changing endeavor.

Yours in self-directed wellness,

—Dr. Mark Wiley

http://www.personalliberty.com/alter...nic-headaches/

How To Make Pine Pitch Glue


http://www.youtube.com/watch?v=fW93Q...eature=related



Jul 10, 2010

In this video, I'll be showing you how to make glue from pine pitch, charcoal and rabbit droppings!
This is my first buschraft/how to video, so please let me know what you think!

I forgot to mention this in the video! I use rabbit droppings as the plant fibers..
But there is of course lots of other alternatives:
Scat from plant-eating animals, such as rabbit, deer and moose.
You can even use the fibers from dried grass, leaves etc.

Bushcraft - Finding and harvesting fatwood

http://www.youtube.com/watch?v=kQTZh...eature=related



Apr 21, 2011

Here I am in the wood finding an old pine stump and beginning the process of harvesting fatwood.

Make a 2 Minute Survival Torch

http://www.youtube.com/watch?v=VJhe4...eature=related



Jan 8, 2011

This torch is simple to make, and is strike anywhere. Good for camping/survival

Grandpappy's Basic Acorn Recipes

Acorn Information, Identification, Processing, and Recipes
Copyright © 1976,2006 by Robert Wayne Atkins, P.E.
All Rights Reserved.

History of the Common Ordinary Acorn

Acorn
The common, ordinary acorn is one of the ancient foods of mankind. The first mention of acorns for human consumption was by the Greeks over 2,000 years ago. Over the course of human history it has been estimated that people have eaten more acorns than both wheat and rice combined. The acorn has served as an important famine food for many centuries. Acorns may be eaten alone or in a wide variety of acorn recipes.

Native American Indian tribes all across North America, such as the Cherokee, Pima, and Apache, used acorns as one of their primary staple foods in the same way they used corn. American Indians understood the food value of the acorn and how to prepare it for human consumption. Some Indian tribes would bury their acorns in the mud for many days and then dig them up and dry them in the sun. Other Indian tribes would put their acorns inside a reed basket with a few heavy rocks and then put the basket in a fast moving stream for several days. Both of these methods removed the tannin in the acorns and made them fit for people to eat. There is now an easier, more scientific method and it will be described in detail as you continue to read.

Acorn Facts
One tall mature oak tree can produce almost one-thousand pounds of acorns in one growing season during normal weather conditions. Acorns have a low sugar content and therefore help control blood sugar levels. They have a sweet nutty aftertaste. Acorn meal may be used in bread and stew recipes, substituting acorn meal for approximately one-fourth of the flour. Since acorns contain natural sweetness, reduce any other sweeteners in the recipe by one-fourth. Acorn grits can be used in place of nuts in cookie, brownie, and bread recipes. Acorns are a reliable source of carbohydrates, protein, 6 vitamins, 8 minerals, and 18 amino acids, and they are lower in fat than most other nuts. One handful of acorns is equivalent in nutrition to a pound of fresh hamburger.

Oak Trees



White Oak: White oak trees live between 450 to 650 years (and longer). They can exceed 4 feet in diameter and 100 feet tall. The white oak is the most common species of oak tree. The leaf has a dark green glossy top side and a light green under side. The leaf lobe ends (edges) are rounded. White oak acorns mature in one growing season. Acorn production is heaviest approximately every third year. The inner shell of white oak acorns is smooth and the inner nutmeat is whitish in color. Split one of the inner nutmeats in half and you will see the whitish color. This is why the tree is called a white oak. White oak acorns are low in tannic acid and are naturally sweet and may be eaten with minimal processing. They are the best acorns for use in acorn recipes.

Red Oak: A red oak tree leaf has a glossy green top side and a fuzzy under side. The leaf lobe ends are very pointed. Red oak acorns require two years to mature. Red oak acorns have a hairy lining inside the shell and the nutmeat is yellowish in color. They are very high in tannic acid and therefore taste very bitter. Red oak acorns MUST be processed before eating. Generally red oak acorns are not harvested for human consumption except during serious famine conditions. (Caution: Excessive amounts of tannic acid can lead to kidney failure. Therefore, if you must consume red oak acorns, you should process them for the maximum amount of time.)



There are several other varieties of oak trees, but the white oak is the most common oak tree throughout the United States, followed by the red oak.

If all the oak trees in your area are exactly the same, then they will all produce acorns that taste the same. But if you have different varieties of oaks, you will have different varieties of acorns which will taste different. Therefore, when you harvest your acorns, keep the ones you collect under each oak tree in a separate bag or container by themselves until you do a taste test to determine if any have a more agreeable taste than the others. If so, note which tree(s) they came from, and focus your next year's collection efforts there. You MUST harvest your acorns VERY soon after they fall to the ground or the squirrels, deer, and other wildlife will eat them. If the acorns stay on the ground very long, they will become infested with insect larva, and they will also absorb ground moisture and begin to mold.

Acorn Collection


Collect your acorns every day from September through October as soon as possible after they have fallen off the oak tree onto the ground. They may be green, or green and tan, or brown. The green ones aren't fully ripe yet, but collect them also because they will ripen to a dark brown in a few more days. In my opinion, the green ones are better because they have just fallen off the tree and therefore they have had less time to absorb ground moisture or be attacked by insects. If you happen to notice that an acorn is defective when you pick it up, then toss it into the woods where there are no oak trees. Otherwise, there is a good chance you will be picking up that same acorn every day for many weeks to come.

After collecting all the acorns you can find each day, sit down and go through your new batch of acorns. Remove and discard the cap or crown of the acorn. Inspect the acorns (first inspection) and discard any that have an obvious defect, or signs of mold, or a tiny hole because it probably contains a worm. The acorns should feel firm between your fingers. Discard any that are soft.

Acorn Drying Methods


Spread the good acorns you collect each day onto a tray, board, or screen. You can then dry the acorns using any one of following three methods:

1. house drying at normal room temperatures, or
2. the sun, or
3. a conventional oven.

House Drying at Normal Room Temperatures: Allow the acorns to dry gradually inside your home at normal room temperatures. The acorns should only be one layer thick on the drying trays. If the acorns are relatively green, this drying method normally takes between two to four weeks.

The advantages of room temperature drying are:
1. The inner acorn nutmeat retains most of its original moisture which adds to its flavor and chewability.
2. If your home is free of flying insects, then you will not loose any more acorns to insect larva.

The disadvantages of room temperature drying are:
1. It can take as long as four weeks to properly dry the acorns.
2. Each day you will need MORE house space to dry additional acorns.
3. Periodically you will have to inspect your acorns for tiny worms.
4. Future acorn nutmeat mold problems are more likely to occur.

Sun Drying: Place the tray of acorns in direct sunlight for two to five consecutive days, depending on how "green" your acorns are when you collect them. Bring all your acorns inside each night. Drying in the sun is the traditional method. If the sky is partly cloudy or overcast, then you may need to dry your acorns for more than five days in the sun. (Note: If your acorns are not completely dry, they will soon be covered with mold and you will have to throw them away. Any acorns that are still partially green after a few days of drying should be separated from the rest of the acorns. Continue drying any partially green acorns until they turn completely brown.)

The advantages of sun drying are:
1. It helps to kill insect larva, and
2. It helps to reduce future mold problems.

The disadvantages of sun drying are:
1. Flying insects will lay eggs in some of the acorns and they will have to be thrown away.
2. The inner nutmeat looses some of its moisture and flavor.
3. The shelf life of the nutmeat is between four to six months.

If you have windows facing the sun, then you can place your tray of acorns in the sun inside your house and eliminate the flying insect problem above.

Oven Drying: Place the tray of acorns in a warm oven (175ºF) for about 20 minutes with the oven door slightly cracked to let the moisture escape.

The advantages of oven drying are:
1. Drying can be done very quickly.
2. It effectively kills all insect larva.
3. It eliminates future mold problems.

The disadvantages of oven drying are:
1. The inner nutmeat looses most of its moisture and flavor and it becomes very hard to chew.
2. The shelf life of the nutmeat is only two or three months.

Of the above three different drying methods, I now prefer sun drying inside my home in front of a window that faces the sun.

Acorn Storage
After drying your acorns, inspect them again (second inspection). The drying process helps to reveal cracks or insect holes you couldn't see when the acorns were still damp. Discard any acorns that don't have a good exterior shell, or process and use those acorns immediately. Acorns with a cracked outer shell will dry out quickly on the inside, and the nutmeat will be lost.

It is also possible that small flying insects may have laid eggs inside some of your acorns while they were drying in the sun, if they could find a convenient entrance to the nutmeat area, such as a crack or hole or other imperfection. Those eggs will hatch in a short time and you will be able to identify the bad acorns when they do (they will have a small hole in them).

If you discover tiny holes in your acorns after they have dried, then discard the bad acorns and place the acorns without any holes on a cookie sheet and dry them in a warm oven at 175ºF for 15 minutes with the oven door slightly cracked to let the moisture escape. The heat will kill any remaining insect larva inside the acorns.

Approximately one-week later, inspect your dried acorns for the third time and look for mold or worms or other major problems. Discard any acorns with mold (or process and use them immediately), or the mold will soon spread throughout your entire batch.

Approximately one-week later, inspect your dried acorns for the fourth time. Remove and discard any defective or moldy acorns (or process and use them immediately).

If you discover mold on your acorns at this point, then they were not thoroughly dry at the beginning. If the mold is not severe, then place the batch of acorns on a cookie sheet and dry them in a warm oven at 175ºF for 15 minutes with the oven door slightly cracked to let the moisture escape and to kill the mold.

You may now store your thoroughly inspected, dried acorns in a cool, dry place until you need them. Store your acorns in several different containers. (Note: Ziplock freezer bags work extremely well for storing acorns.) If the acorns in one container become unusable, your other acorns should still be okay. Properly dried and stored, acorns still in their original shell will remain edible for several months.

As time passes, the inner acorn nutmeat gradually dries out and loses most of its flavor and it becomes too hard too chew. Therefore you should process and eat your acorns as soon as practical after collecting them. The longer they are stored, they more they will continue to dry out and become unfit for human consumption. Even under the best storage conditions at room temperature, most acorns will not be edible after six-months of storage.

If you have freezer storage space available, then you may remove the acorn nutmeats from their exterior shell and freeze only the nutmeats inside a ziplock freezer bag. This will help to preserve the moisture content of the nutmeats and significantly extend their shelf life and flavor.

Acorn Preparation
Acorns must be processed before they can be used in acorn recipes.

Do NOT remove your acorn nutmeats from their protective outer shell until you are ready to process and eat them. The inner acorn nutmeat kernels will dry up and shrivel after a few days of exposure to the air.



At the top of the picture on the right there are several acorn nutmeat kernels after they have been removed from their shell.

At the bottom of the picture on the right there are several acorn nutmeats which have been split in half. The inner white nutmeat gradually darkens and begins to dry out the longer it is exposed to the air.

First crack the thin outer shell of the acorn. It will crack easily with an ordinary nut cracker, or pliers, or by squeezing firmly with your thumb and forefinger. Only crack the shell. Peel off the shell and save the inner nutmeat kernel for future processing. Sometimes you will split the inner acorn nutmeat in half as you crack the outer shell. That is okay. You may taste one acorn nutmeat kernel from each batch of acorns to determine if one of your local trees produces sweeter acorns than the other trees. After chewing and tasting, you should spit it out.

Our bodies are all different and we can not all eat the same foods as everyone else. For example, some people are allergic to milk and milk products. It is always a good idea to eat a very small amount of any new food that you have never eaten before to determine whether or not your body will have an adverse reaction to it. Therefore, if you have never eaten acorn nutmeats before, then you should only eat ONE and see how your body reacts. If you are allergic to other nuts, then you will probably not be able to eat acorn nutmeats. And you should NOT eat and swallow an acorn nutmeat until AFTER you have removed the tannic acid from the acorn nutmeats.

Tannic Acid
All acorns contain tannic acid (or tannin). White Oak acorns contain very little but Red Oak acorns contain a lot. The good news is that tannic acid is water soluble and it can be easily leeched out of the acorns using either:

1. boiling, or
2. cold water flushing.

Too much boiling will result in a loss of nut flavor and it will change the consistency of the nutmeats into a gooey mess.

There are also two ways to process the acorn nutmeats:

1. as whole nutmeat kernels, or
2. as ground nutmeats.

Whole Nutmeat Kernels
If your original taste test of the raw unprocessed acorn nutmeats revealed little or no noticeable bitterness, then you may process your nutmeats as whole kernels. This preserves the appearance of the nut and it is useful because some recipes specify whole nuts. It also makes eating the nuts as a snack much easier.

Ground Nutmeats
If your original taste test of the raw unprocessed acorn nutmeats revealed an unpleasant degree of bitterness, then grinding the nutmeats is necessary because it allows the tannic acid to be removed with minimum boiling or flushing. Begin with whole acorn nutmeat kernels (without the cap and without the shell). Crush or grind the acorn nutmeats into smaller pieces or into a coarse meal using a hand grinder, or a flat rock, or a blender. If you use a blender, then add a little water to make a liquid mush.

Boiling Method
(May be used with whole nutmeat kernels or ground nutmeats.)

Fill two pots with clean fresh water. Each pot should contain enough water to completely cover the acorn nutmeats (but don't add the nutmeats yet). Turn on the heat to the first pot of water. Taste one of the unprocessed nutmeats to determine the degree of bitterness it contains before boiling.

Note: Add pickling or canning salt to the final pot of boiling water before adding the nutmeats. The salt enhances the flavor of the nutmeats and it also increases their storage life.

Note: It is NOT uncommon for many white oak acorns to contain little or no noticeable bitterness. However, we are not all gifted with the same degree of sensitivity in our taste buds. What may taste pleasant to you may taste slightly bitter to someone else. And regardless of how they taste, all acorns contain some tannic acid. Therefore, you should boil all acorn nutmeats at least ONE time. But you may stop after one boiling if your original taste test revealed little or no bitterness in the original unprocessed acorn nutmeats. If you are only going to boil one time you will not need the second pot and you should add the salt to the first pot of boiling water BEFORE you add the nutmeats.

First Boil: When the first pot starts to boil, add the acorn nutmeats to the first pot of boiling water and immediately turn off the heat to the first pot. Turn on the heat to the second pot to start the water in the second pot boiling. Wait 30 minutes and the water in the first pot will be brown. Pour the acorns and the brown water through a strainer or coffee filter to separate the nutmeats from the brown water. (Note: Save the brown water from the first boiling for one of the uses suggested elsewhere in this summary.) (Note: If there was no noticeable bitterness to begin with and you are only using one boil, then skip down to the drying instructions below.) Taste one of the nutmeats. If the bitterness is almost gone then you will not need a third boiling and you should add the salt to the second pot of boiling water.

Second Boil: Put the nutmeats into the second pot of boiling water and immediately turn off the heat. Rinse the first pot and fill with fresh water for the third boiling. Wait 30 minutes. Strain the nutmeats from the brown water in the second pot. (Discard the brown water unless you want to keep it for another purpose.) Taste one nutmeat. If the bitterness is gone, then skip down to the drying instructions below. If the bitterness is almost gone, then add the salt to the third boiling. However, if the bitterness is still unpleasant, then wait until the fourth boiling to add the salt.

Third Boil: Follow instructions for second boil. Then taste one nutmeat. The original bitterness should be gone and it should have a sweet, nutlike flavor. (If the nutmeats should fail your taste test at this point, then boil a fourth time.)

Dry the nutmeats following the drying instructions below.

Note 1: If you switch the nutmeats from boiling water into cool water and then bring the water to a boil, you will lock in the bitterness and you won't be able to get it out.

Note 2: Do NOT let wet nutmeats sit for hours between boilings. The nutmeats will mold if you do.

Cold Water Flushing Method
(May be used with whole nutmeat kernels or ground nutmeats.)

Put the acorn nutmeats inside a clean pillowcase and leech in cold running water (faucet or stream) for several hours until the bitter taste is gone. Periodically squeeze as much water out of the pillowcase and acorn nutmeats as you can without damaging the nutmeats. Then continue rinsing. When the nutmeats no longer taste bitter, you can stop rinsing. Then dry the nutmeats following the drying instructions below.
Drying

If you need the damp acorn nutmeats in a bread recipe you may use them immediately without drying. However, if you are not going to use the nutmeats until later, you MUST dry them.

After removing the tannin using either boiling or flushing, spread the damp nutmeats in a thin layer on a baking tray and dry slowly in a warm oven (175ºF to 200ºF) with the door slightly cracked to let the moisture escape. Or place the tray of damp nutmeats in the sun near a window. (If you dry them outside in the sun, cover them with a clean screen or the wildlife will steal them.)

If you are drying ground nutmeats, the dried meal will be caked and it will need to be ground again.

If you are drying whole nutmeat kernels, you may eat them like nuts. Or use them in recipes that use whole nuts. Or you may process some of them into grits or meal on an as-needed basis.

Acorn Grits
Follow the tannin removal and drying instructions for acorn nutmeats above. Then pound or grind into course meal or grits. Acorn grits may be used in acorn recipes in place of chopped nuts.
Acorn Meal (or Acorn Flour)

Follow above Grits recipe but grind the acorns into a fine meal.

Storage of Acorn Grits or Acorn Meal
Store in a sealed, glass jar in a cool, dark place. They will keep for several weeks in the refrigerator or for several months in the freezer. Frozen nutmeats will retain their original flavor for about 10 months (or until the next crop of acorns is ready to be harvested). Because they contain nut oil, they will go rancid if left in a warm environment after they have been processed.

Caution: If stored for a very long time, smell them before using. If a musty smell is present, throw them away.

Uses for the Brown Acorn Water
Save the brown water from the first boiling (discussed above). The brown water should be stored in the refrigerator. With the passage of time a mold will form on top of the water and you will need to boil the water again to kill the mold. Then refrigerate the water again until needed. The brown water may be used in any of the following ways:

Laundry Detergent: Two cups of the brown water can be used as laundry detergent for one load of clothes. Your clothes will smell very good but lighter colors (and whites) will take on a tan tint.

Traditional Herbal Home Remedies: The brown water has both antiseptic and antiviral properties.

1. It can be used to wash the skin to ease the discomfort of skin rashes, burns, and small cuts.
2. It can be used externally to help treat hemorrhoids.
3. Pour some of the water into ice cube trays and freeze it. Then rub it on poison ivy blisters. It soothes and heals the blisters and helps reduce the itching. It is very effective on about 95% of the people who try it and the poison ivy is cured in three days. The cold ice helps to soothe the inflamed tissues.

Hide Tanning: The brown water can be used in the process of animal hide tanning. Just soak the clean, scraped animal hides in the water. The reason the bitter ingredient in acorns is called "tannic acid" is because it was originally used to tan animal hides.

Grandpappy's Basic Acorn Recipes

Acorn grits may be deep fried and eaten as a side dish.

Acorn grits may be added to soups or salads.

Acorn grits may be fried briefly in a skillet and then used as one of the ingredients in a granola snack recipe.

Acorn meal may be used in most recipes to replace 1/4 of the flour or 1/4 the corn meal. However, since acorn meal contains natural sweetness, you should reduce any other sweeteners in the recipe by 1/4.

100% Acorn Bread will be hard if baked too long and crumbly if not baked long enough.

Ground acorn nutmeats may be roasted and then used as a weak coffee substitute.

Indian Acorn Griddlecakes
2 cups acorn meal
1/2 tsp. salt
3/4 cup water

Preparation:

Combine everything and beat to a stiff batter. Let stand for one hour.
Cook: Heat 1 tbsp. of fat or oil in frying pan. Drop batter into pan to form cakes about 3 to 4 inches across. Brown cakes slowly on both sides. These cakes will keep for several days.

Mexican Acorn Tortillas
2 cups acorn meal
3/4 cup flour
2 tsp. salt

Preparation: Mix ingredients. Add just enough water to make a stiff dough. Let stand for 30 minutes.

Cook: Squeeze into small balls and then press each ball into a very thin flat cake. Fry in a lightly greased skillet until brown on both sides. Use just enough fat or oil to prevent sticking.

Acorn Pemmican Tortilla
1/2 cup acorn meal
1 pound lean meat, cut in thin strips
Several tortillas

Cook: Boil the lean meat in salted water until tender. Drain and allow to dry. Grind the meat and the acorn meal together using a fine grinding blade. Mix well and then grind a second time. Heat and serve wrapped in a tortilla, or on any flat bread.

Variation: Add cooked white rice, or cooked beans, or hot sauce, or grated cheese as part of the tortilla stuffing.

Pioneer Acorn Bread and Acorn Muffins
1 cup acorn meal
1 cup flour 1 tsp. salt
3 tbsp. baking powder 3 tbsp. oil
1 cup milk (or water)

Optional: You may add 1 egg to the above ingredients.
Preparation: Combine milk, egg (if available), and oil and beat until smooth. Mix in the acorn meal, flour, salt, and baking powder and stir into a smooth dough. Place in a greased bread pan.

Cook: Bake at 400ºF for 30 minutes. Cool and serve.

Variation: Acorn Muffins: Fill greased muffin tins about 2/3 full with above mixture and bake at 400ºF for 20 minutes.

Pioneer Acorn Pancakes
Preparation: Use the above recipe for Pioneer Acorn Bread, but use 2 eggs and 1 1/4 cups milk.

Cook: Drop batter from a ladle onto a hot greased grill. When bottom is brown, turn once and brown other side. Serve with butter, or syrup, or honey, or jelly, or fresh fruit.

Breakfast Acornmeal (Similar to Oatmeal)
1 cup acorn meal
2.5 cups water
1/8 cup hickory nuts or black walnuts, crushed
1 tsp. salt
1 tsp. honey or sugar

Boil the water with the salt. Add the acorn meal and continue boiling for 15 minutes. Turn off heat. Allow to cool for about five minutes. Stir in the honey and nuts. Very satisfying and delicious, and it will provide enough energy for a day of rigorous physical activity.

Acorn and Corn Meal Mush
1/2 cup acorn meal
4 cups water
1 cup corn meal
1 tsp. salt

Cook: Bring 4 cups of water to a boil in the top half of a double boiler. Add the salt. Sprinkle the acorn meal slowly into the boiling water and stir continuously. Then add the corn meal. When the mixture starts to bubble, it should be able to support a plastic or wooden stirring spoon in the center without the spoon falling over. If too thick, add a little water. If too thin, add a little more cornmeal.

Then put the mixture which is in the top half of the double boiler into the bottom half of the double boiler which contains boiling water. Simmer about 45 minutes, stirring occasionally to break up any lumps, until the mush becomes thick. Serve hot for breakfast, lunch, or supper.

Variation: May be served with a topping of milk, or butter, or grated cheese, or bacon bits, or honey, or sugar, or fruit, or jam.

Variation: Pour above finished, cooked mush into a greased loaf pan and put in the refrigerator for about 8 hours. It will become solid and then it can be sliced with a knife into 1/2 inch thick slices. Coat each slice with flour and fry in a very thin layer of oil, one side at a time. Serve with butter, or syrup, or jam (similar to French toast).

Acorn Bread
2 cups acorn meal
1/2 cup milk (or water)
1 tbsp. baking powder
2 cups wheat flour
3 tbsp. butt
er or olive oil
1 egg (optional)

Optional Sweeteners:
Add 1/3 cup honey or maple syrup or sugar, if available.

Preparation: Combine all the above ingredients and pour into a loaf pan.

Cook: Bake at 400ºF for 30 minutes or until done. Yields a moist bread with a sweet nutty flavor.

Glazed Acorn Treats
Boiled dry whole acorn kernels
2 cups sugar
1/2 tsp. salt
1/8 tsp. cream of tartar
1 cup water

Preparation: Mix and dissolve the sugar, salt, and cream of tartar in 1 cup of water.

Cook: Bring above mixture to a boil in a small pot. Continue to boil until the mixture first begins to show signs of browning. Then immediately put the small pot into a larger pot of boiling water to keep the mixture in a liquid state. (Or use a double boiler.) Use a pair of tweezers to dip individual whole acorn kernels (previously shelled, boiled and dried), one at a time into the mixture and then put each acorn onto a sheet of wax paper to dry and harden. Serve as a candied covered nut.

Acorn Cookies
2 cups wheat flour
1 cup white (or brown) sugar
1 tsp. baking powder (or baking soda)
1 cup acorn grits
1/2 cup shortening
1 tsp. salt

Preparation: Combine the flour, baking powder, and salt. In a large bowl, cream the shortening and the sugar. Gradually blend in the dry ingredients. Then blend in the acorn grits. Pinch off walnut sized pieces of dough and roll into balls. Place 1.5" apart on a lightly greased baking sheet.

Cook: Bake at 350°F for 10 to 12 minutes or until lightly colored. Transfer to a wire rack to cool.

Variation: Add 1 egg and/or 1 tsp. vanilla extract.

Nutritional Information About Acorns Acorn Nutmeats, Shelled, Dried
Actual Lab Analysis Results Vary for Different Acorn Varieties
and from One Growing Season to the Next

Nutrition Facts
Serving Size: 1 ounce (28.4 g)
Minimum and Maximum Values Shown Below

Category Amount % RDV
Calories 109.7 to 144.5 7 %
Calories from Fat 60.9 to 80.3
Total Fat 6.8 to 8.9 g 14 %
Saturated Fat 0.9 to 1.2 g 45 %
Polyunsaturated Fat 1.3 to 1.7 g
Monounsaturated Fat 4.3 to 5.7 g
Cholesterol 0.0 mg 0 %
Total Carbohydrate 11.5 to 15.2 g 5 %
Protein 1.7 to 2.3 g 5 %
Vitamins
Vitamin A 11.06 to 11.14 IU Less 1%
B1, Thiamin 0.03 to 0.042 mg 3 %
B2, Riboflavin 0.03 to 0.044 mg 3 %
B3, Niacin 0.52 to 0.68 mg 3 %
B5, Pantothenic Acid 0.20 to 0.27 mg 3%
Vitamin B6 0.15 to 0.20 mg 10%
Vitamin B12 0.0 mcg 0 %
Vitamin C 0.0 mcg 0 %
Vitamin D 0.0 mcg 0 %
Vitamin E 0.0 mcg 0 %
Minerals
Calcium, Ca 11.62 to 15.34 mg 2 %
Copper, Cu 0.18 to 0.23 mg 12 %
Iron, Fe 0.22 to 0.29 mg 2 %
Magnesium, Mg 17.58 to 23.29 mg 6 %
Manganese, Mn 0.38 to 0.39 mg 10 %
Phosphorus, P 22.40 to 29.25 mg 3 %
Potassium, K 152.81 to 201.36 mg 10%
Sodium, Na 0.0 mg 0 %
Zinc, Zn 0.15 to 0.19 mg 1 %
Amino Acids
Alanine 0.100 to 0.131 g
Arginine 0.135 to 0.177 g
Aspartic Acid 0.181 to 0.238 g
Cystine 0.031 to 0.041 g
Glutamic Acid 0.282 to 0.369 g
Glycine 0.081 to 0.107 g
Histidine 0.049 to 0.064 g
Isoleucine 0.081 to 0.107 g
Leucine 0.140 to 0.183 g
Lysine 0.110 to 0.143 g
Methionine 0.029 to 0.039 g
Phenylalanine 0.077 to 0.101 g
Proline 0.070 to 0.092 g
Serine 0.075 to 0.098 g
Tryptophan 0.021 to 0.028 g
Threonine 0.067 to 0.089 g
Tyrosine 0.053 to 0.070 g
Valine 0.099 to 0.129 g
Other
Ash 0.386 to 0.506 mg
Folate, DFE 24.66 to 32.66 mcg

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