Hardtack....Can you survive on it? The army did.

Printed 1863
Under Hard Bread

Should be made of best quality of superfine, or what is usually known as extra superfine flour; or better, of extra and extra superfine, (half and half). Hard bread should be white, crisp, light and exhibit a flaky appearance when broken. If tough, solid and compact, is evident the fault is either in the stock, manufacture or baking; it should not present the appearance of dried paste. If tough and pasty, it is probably manufacture from grown wheat, or Spring wheat of an inferior kind. In all cases it should be thoroughly cooled and dried before packing. Kiln drying, where practicable, for long voyages, is particularly desirable; but if really and thoroughly dried in the oven, hard bread will keep just as well and its flavor is not destroyed. To make good hard bread, it is essential to employ steam; hand work will not do.

The dough should be mixed as dry as possible; this is, in fact, very essential, and too much stress can not be placed on it. Good stock, dry mixed, and thoroughly baked, (not dried or scalded) will necessarily give good hard bread. If salt is to be used, it should be mixed with the water used to mix the dough. Both salt and water should be clean. Bread put up with the preceding requirements should keep a year; but as a usual thing, our best bread as now made for army use, will keep only about three months. Good, bread, packed closely and compactly should not weigh, net, per barrel, more than 70 or 80 pounds; should it be heavier that 80 it indicates too much moisture. The thickness of the biscuit is important; it should not be so thick as to prevent proper drying, or so thin as to crumble in transportation. The quality of stock used for hard bread can be partially told by rules mentioned in the article 'Flour,' as far as they apply. The term 'sprung' is frequently used by bakers, by which is meant raised or flaky bread, indicating strong flour and sound stock. The cupidity of the contracting baker induces him to pack his bread as soon as it comes out of the oven, and before the moisture has been completely expelled by drying. Bread of this kind hangs on breaking; it will also be soft to the pressure of the finger nail when broken, whereas it should be crisp and brittle.

The packages should be thoroughly seasoned, (of wood imparting no taste or odor to the bread,) and reasonably tight. The usual method now adopted is to pack 50 pounds net, in basswood boxes, (sides, top and bottom 1/2 inch, ends 5/8 of an inch,) and of dimensions corresponding with the cutters used, and strapped at each end with light iron or wood. The bread should be packed on its edge compactly, so as not to shake.

Bread thoroughly baked, kiln dried, and packed in spirit casks, will keep a long time but it is an expensive method. If bread contains weevils, or is mouldy, expose to the sun on paulins, and before re-packing it, rinse the barrel with whiskey.
Other Traditional Recipes
Army Hardtack Recipe

Ingredients:

* 4 cups flour (perferably whole wheat)
* 4 teaspoons salt
* Water (about 2 cups)
* Pre-heat oven to 375° F
* Makes about 10 pieces

Mix the flour and salt together in a bowl. Add just enough water (less than two cups) so that the mixture will stick together, producing a dough that won’t stick to hands, rolling pin or pan. Mix the dough by hand. Roll the dough out, shaping it roughly into a rectangle. Cut into the dough into squares about 3 x 3 inches and ½ inch thick.

After cutting the squares, press a pattern of four rows of four holes into each square, using a nail or other such object. Do not punch through the dough. The appearance you want is similar to that of a modern saltine cracker. Turn each square over and do the same thing to the other side.

Place the squares on an ungreased cookie sheet in the oven and bake for 30 minutes. Turn each piece over and bake for another 30 minutes. The crackers should be slightly brown on both sides.

The fresh crackers are easily broken but as they dry, they harden and assume the consistentency of fired brick

Neglect

I'm so sad that I have neglected this spot! I've been thinking of so many things to put on here....but have not found the time. Will try to post more ideas soon. Hope others will too.

Dehydration!!

This is my new favorite storage method! My kids are loving the dried fruit and I didn't know you can dry basically anything!! Did you know if you dehydrate tomatoes you can have your sun dried tomatoes and grate the tomatoes to a powder and mix with water to make the right consistency for tomato paste.
APPLES-before you dry the apples you can sprinkle jello on them for a candied apple taste or buterscotch pudding for the caramel effect!
Yogurt!!! did you know you can dehydrate yogurt to make a chewy fruit leather!!!
If any of you have favorite things you dehydrate let us in on your secrets!!!

BRAT diet

Who knows anything about the BRAT diet? I got a glimpse of it but don't know what it is for. B: Banana R: Rice A: Applesauce T: Toast

What is is for? Long term? Short term? Just some questions to put out there:D

Cannery prices

The prices for food storage items at the church's Home Storage Centers (St. Paul Cannery) were lowered in June and Potato Pearls are back! Never had them, but apparently they were gone for awhile and everyone in my ward is over-the-moon because they have returned.

Click here for the price list: Food Storage Order Form

Homemade Cleaning Supplies!!

Okay i just found a recipe for homemade Laundry Soap!!! I am really excited to try it cause it can work for top load or front load washers. Here is the website for it! http://tlc.discovery.com/tv/18-kids-and-counting/recipes/homemade-laundry-soap.html it is from Michelle Duggar! Now as you read this recipe you might think what the crap are these ingredients (I thought that) but they are easy to find online and i found the Borax at walmart and the other 2 at a local grocery store. I found all the ingredients at www.soapsgonebuy.com. The recipe says to dilute the soap mixture half and half before you use it, but my husband was wondering why you can't just use half as much??? Good luck and if this works for a family of 20 and lasts 2-3 months think how long one batch will last us with smaller families!!

this is my edit on it but i haven't had the chance to use it yet i have only made it!!!

1 Fels Naptha soap bar, grated
1 cup washing soda
1/2 cup borax

Instructions: Grate the soap bar into a small bowl. Fill a medium sauce pan with water heat to boil then add the grated soap. Cook over medium-low heat, stirring continually, until the soap completely dissolves.

Put washing soda and borax in a 5-gallon bucket. Pour in the hot, melted soap mixture. Stir well, until all the powder is dissolved. Fill the bucket to the top with more hot tap water. Stir, cover securely, and let set overnight. The next morning, stir the mixture. Mix equal amounts of soap concentrate and water in a smaller laundry-detergent dispenser or container. Shake before using.

Scott and are not going to dilute this mixture when we use it so we will use 1/2 cup for top load and 1/4 for front load. makes 320 loads (i figured)

For top-loading machines: Use 1 cup of the soap mixture per load.
For front-loading machines: Use 1/2 cup per load.

This is Laundry soap recipe i was given it takes less work but it costs $.04 so it does cost more. and it is in a powder form

2cups Borax
2 Cups washing soda (arm and hammer)
1 bar Fels Naphtha soap grated

Mix all together. Use 1 Tbsp. for a regular wash or 2 Tbsp. for heavily soiled clothes. (I used 1 Tbsp for my front load but we might be able to reduce a little more.) makes about 70 loads

This powder mix works well and both smell great!!

Tillamook Cheese

If you buy Tillamook Cheese....it is sealed in a paraffin plastic. 'They' say that it does not have to be refrigerated. If you do open it though...you have to eat it in one sitting or refrigerate it after. But for food storage ideas....stock up.