How to Build a Survival Kit for Your Pets

Estimated reading time: 7 minutes

When people get busy storing supplies, reading survival books, and practicing their skills, it's easy for them to forget about their pets. But if a major disaster occurs, the last thing you want to do is stress out about finding food for Fido or treating Mr. Whisker's fractured leg. You'll want to make sure your pets are healthy and taken care of so you can concentrate on other things.

Most people assume they can just feed their pets human food if they have to, but that's not always true. Animals have different nutritional needs, and foods that are okay for humans could make your pets sick. And there other considerations besides food, anyway. Here are a few things you should gather for them.

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1. Pet Food

Start with at least a two-week supply of food, then build from there. How long it lasts depends on what you get. Your pet food will last a lot longer if you buy the good stuff from a pet store and avoid the imported stuff found at places like Walmart.

Most dog and cat food is high in fat which means it will turn rancid after the “best by” date, so for long-term storage consider getting airtight containers and oxygen absorbers. Also, remember that canned food lasts longer than dry food.

2. Can Opener

You should have one of these for yourself, anyway. Just a reminder.

3. Food and Water Bowls

It's good to have some extra food bowls, especially the collapsible kind that don't take up much space.

4. Several Gallons of Water

Again, you should have this for yourself, but it wouldn't hurt to set several gallons aside in addition to your regular drinking water. Pets need clean water, too.

5. Pet Treats and Supplements

Make sure you have enough to last several weeks. Believe it or not, a disaster scenario will stress your pets out as well, and having treats will make them feel like everything is normal. At least for a moment.

6. Waste Disposal System

This is particularly important for cats. Make sure you have plenty of litter, newspapers, a scoop, bleach, garbage bags and baking soda (for the smell).

7. Pet medications

Make sure you have enough pet medications stocked up to last far beyond your pet's next vet appointment.

8. Dental Tools

For pets, the only thing you need is Petzlife spray. This stuff removes tartar and kills gingivitis.

9. Flea and Tick Treatment

Collars, sprays, and flea & tick shampoo.

10. Grooming Supplies

Brush, nail trimmers and other supplies for keeping pet fur under control.

11. Pet Clothes

Sweaters and boots for extremely cold climates. This is important if you have to bug out on foot.

12. Carriers and Leashes

You probably already have these, but an extra one of each can't hurt.

13. Records and Documents

Gather all your vet health records and vaccination documents into one folder.

14. Pictures

Keep recent pictures of your pets in your pet survival kit in case they are lost and you need help finding them.

15. Collar

Make sure you attach a tag with name, address, and phone number. Also, check out this paracord collar for dogs.

16. Instructions

In case you need to give your pets away or have someone else take care of them, make a list of detailed instructions on how to care for each pet.

17. Pet Shoes

Your dog may need shoes if they’re going to be walking over long distances or rough terrain. Remember that in a survival situation, you’re not going to have access to a vet or professional medical help, and even the smallest of injuries (such as a cut or scrape) can result in an infection. This applies just as much to your pet as it does to you.

Invest in quality pet shoes that can help to absorb the blows of walking repeatedly throughout the day, and remember to put them on when you expect to put in a full day’s walk or over rocky ground.

Remember, not only will injured feet increase the risk of infection, they're also painful and can slow your pet down to the point that you may have to carry him or her. For these reasons, high-quality pet shoes are among the most important items to include in your pet’s survival kit.

18. Cotton Balls

Cotton balls serve multiple purposes. You can use them to help remove gunk from your pet’s ear or to help clean wounds. Also remember that cotton balls make for excellent fire-starting devices, and especially when combined with something highly flammable such as Vaseline or hand sanitizer.

19. Muzzle

A muzzle may be necessary for certain emergencies. It won’t take up too much space or weight adding to your pet’s survival kit either, so definitely include it.

20. Baby Wipes

Baby wipes, or wet wipes, can come in handy for wiping your pet down or removing dirt or mud. In other words, they’re a quick alternative to giving them a full bath.

21. Pet First Aid Kit

Have a dedicated first aid kit for your pet rather than just relying on your own. As with your own kit, you should customize your pet’s first aid kit by accumulating and including each of the items separately so you are fully familiar with the contents.

At the minimum, your pet’s first aid kit should consist each of the following:

• Hypoallergenic tape
• Vaseline
• Eye Wash
• Hydrocortisone cream
• Rubbing alcohol
• Antihistamine spray
• Aspirin tablets
• Thermometer
• Tweezers
• Cotton Swabs
• Scissors
• Bandages
• Needle and Thread

22. Dog Vest

If your dog is a large enough breed, they should be able to carry some items on their own. This will help to remove some of the burden from your own pack.

You can buy a dog vest that includes pockets and compartments for storing items. The vest should be easily adjustable as well

23. Toys

Keep your pets entertained. Chew toys for dogs and fake mice for cats can keep them busy for hours. Better yet, get a laser pointer for your cats.

Put all these things in a box next to your pet food. If you'd rather get a ready-made kit with even more items, they make them for cats and small dogs.

24. Calming Aids

Pets pick up on stress faster than we give them credit for. A compression wrap, a pheromone spray, or even just a favorite blanket that smells like home can help take the edge off during a chaotic situation. Test any calming product on a normal day first, though, so you're not introducing something new to your pet during an already stressful event.

25. A Pet Ramp or Sling

If you have an older pet, or one that's already dealing with joint issues, a lightweight folding ramp or a support sling can be a lifesaver when you need to get them in and out of a vehicle quickly. It's not something most people think to pack until they need it.

26. Backup Food and Water Containers for Travel

Your bowls at home are great, but if you're bugging out, you'll also want sealed, spill-proof containers you can toss in a bag without soaking everything else inside it. A wide-mouth water bottle with a built-in bowl attachment works well for dogs on the move.

27. Microchip ID

A collar tag can fall off, but a microchip can't. If your pet isn't already chipped, it's a cheap, one-time vet visit that could mean the difference between a happy reunion and a permanent loss. Just remember to keep your contact information updated in the registry, especially if you move or change your phone number.

28. A Designated Caregiver Plan

Talk to a trusted neighbor, friend, or family member who lives nearby and agree ahead of time that you'll look after each other's pets if one of you can't get home. Write down their contact info and keep it with your pet's records. This is especially important if you work far from home or travel often.

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You May Also Like:

• Build a Bug Out Bag for Dogs or Cats
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• Don't Forget About Pet Food Storage
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• 10 Must-Have Preps No Matter What Kind Of Disaster Strikes

The post How to Build a Survival Kit for Your Pets appeared first on Urban Survival Site.

from Urban Survival Site

Easy-to-Make Bread For One

Today, I’m sharing my easy-to-make bread for one person, or two. Either way, this recipe doesn’t require a bread maker or a bread machine.

Do you love the smell of bread baking in your oven, but it seems like too much work to make just one loaf? I really hope you love this recipe because if you have FRESH ingredients, this recipe is another no-fail option!

The Skill Every Family Needs

There was a time when almost every home knew the smell of fresh bread baking. Grandmothers and mothers passed down the simple steps without a second thought because it was just part of running a household. Somewhere along the way, many families stopped making bread from scratch and started relying completely on the grocery store. I think it’s time we bring this skill back into our homes and teach it to our children and grandchildren.

Learning to make bread is not just about nostalgia. It’s about self-reliance. When you know how to make bread with your own hands, you’re no longer dependent on a grocery store shelf staying stocked. Supply chains can be disrupted by weather, by commodity shortages, by transportation problems, or by events none of us can predict. A loaf of bread made from flour, water, yeast, and salt in your own kitchen doesn’t depend on any of that, as long as you’ve stocked up on those ingredients.

There’s also the matter of money. A homemade loaf costs a fraction of what you pay at the store, and the ingredients to make many loaves take up very little pantry space. When you buy flour and yeast in bulk and store them properly, you’re stretching your food budget while also building a reserve that could matter greatly if things ever got difficult.

And then there’s the survival piece. In an emergency, bread made from basic pantry staples can be one of the most sustaining foods you have. It fills stomachs, it lifts spirits, and it gives a sense of normalcy when everything else feels uncertain. If the day ever comes when the stores are empty, or the power is out for an extended time, knowing how to make bread by hand isn’t just a nice skill to have. It could be essential.

This is why I believe teaching our kids and grandkids to bake bread matters so much. It’s a hands-on lesson in patience, in provision, and in the kind of quiet confidence that comes from knowing you can feed your family no matter what happens around you. Gather them into the kitchen. Let them feel the dough. Let them watch it rise. Give them this gift now so that one day they can pass it on to their own children.

One more thing about this recipe. Fresh ingredients truly are critical for a no-fail loaf of bread. Old yeast that’s lost its potency won’t give you a good rise, and flour that’s been sitting open too long can throw off the texture of your loaf. Check the expiration date on your yeast, store your flour in a sealed container, and always use fresh ingredients for the best results every time.

Here’s the deal with fresh ingredients: if you have your yeast in the pantry and it’s a year old, you won’t like making bread. I recommend storing ONLY yeast that you will use within a month or two in your fridge. Any longer, it must go in the freezer.

Now onto the flour. This may raise some eyebrows, but it’s my recommendation for making bread successfully. I only store bread flour that I will use in the next 9-12 months. It’s all about fresh flour.

All-purpose flour or Bread Flour

Years ago, I used all-purpose white flour, and then I taught classes at a couple of high-end kitchen stores. I taught people how to make bread, dinner rolls, and cinnamon rolls, to name just a few things. I loved doing this!

Well, I learned about BREAD flour, and my bread-making changed forever. Yes, I still grind wheat to make my whole-wheat bread, but I love white bread too! Sometimes you just want a slice of warm bread right out of the oven, slathered with butter and some jam.

Gotta love it, right? My goal this next year is to teach more skills in the kitchen, and this recipe is just the beginning. Let’s have fun together!

Bread Pan Sizes

When I was growing up, my mother used large bread pans (approximately 9-1/2 inches by 5-1/12 inches by 2-3/4 inches). Well, back then there weren’t a lot of choices for bread pans. It was like one size fits all.

One day, I was going to a Bosch store in Logan, Utah, and I saw these small bread pans on the shelf. I had to buy them. I tried them the next time I was baking bread, and I was sold. I ended up buying 8 small bread pans. My daughters use the same size pans. These are very similar to the ones I have, Fat Daddio Bread Pans. (7.75 x 3.75 x 2.5 Inches)

You may wonder why I need a smaller bread pan. Well, you don’t have to have them, but today’s recipe is for a small loaf because homemade bread doesn’t have preservatives. It goes bad faster than store-bought bread.

Mark and I can’t eat a large loaf fast enough, so the small pans are perfect for us. Let me know if you use smaller bread pans; I love to hear from you.

In case you missed these posts:

• Easy To Make Cinnamon Rolls for Two
• Easy To Make Dinner Rolls For Two

Kitchen Items You May Need

• Mixing Bowl
• Danish Whisk
• Measuring Cups
• Measuring Spoons
• Bread Pan (7.75 x 3.75 x 2.5 Inches)

Easy-to-Make Bread For One

Step One

Gather your ingredients so you’re ready to get started making this recipe.

Step Two

Grease a 7.75 x 3.75 x 2.75-inch bread pan and set it aside. Grab a bowl and a Danish Whisk. Dump everything in a large mixing bowl.

Step Three

Stir until mixed thoroughly. Add additional flour to the mixture if needed if the dough is too sticky. Don’t add too much at a time; we want the dough to make fluffy loaves.

Step Four

Flour your countertop and scoop the dough out onto the countertop. Knead for about 3-4 minutes. Roll the dough out and shape it into a loaf.

Step Five

Place the loaf in the greased bread pan.

Step Six

Cover with plastic wrap or a warm, wet towel. Let it rise for about an hour.

Step Seven

This is what it looks like after it rises for an hour or so. It’s ready to bake.

Step Eight

Preheat the oven to 350°F = (176°C). Bake for 20-25 minutes, or until slightly brown. Lightly butter the top after baking if you want a soft crust. I use a baggie slathered with butter to spread on the top. Let it cool. Store in a bag to keep the bread soft. Enjoy.

Finished Product: They look so delicious.

Easy To Make Bread For One Recipe

Print

Easy To Make Bread For One

Course Bread

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Let It Rise 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 1 loaf

Author Linda Loosli

Ingredients

• 1/2 cup warm milk
• 1 teaspoon SAF Instant Yeast (this is what I use)
• 1 teaspoon Dough Enhancer (optional-it makes the bread fluffy)
• 1/2 scant teaspoon salt
• 4 tablespoons sugar
• 1 egg
• 1 tablespoon oil
• 4 tablespoons water
• 1-3/4 to 2 cups white flour (I use bread flour)

Instructions

• Grease a 7.75 x 3.75 x 2.75-inch bread pan and set it aside. Grab a bowl and a Danish Whisk.
• Dump everything in a large mixing bowl. Stir until mixed thoroughly. Add additional flour if needed to the dough if the dough is too sticky. Do not add too much, we want the dough to make fluffy loaves.
• Flour your countertop and scoop the dough out onto the countertop. Knead for about 3-4 minutes.
• Roll the dough out and shape it into a loaf. Place the loaf in the greased bread pan. Cover with plastic wrap or a warm wet towel. Let rise for about an hour.
• Preheat the oven to 350°F = (176°C). Bake for 20-25 minutes, or until slightly browned.
• Lightly butter the top after baking if you want a soft crust. I use a baggie slathered with butter to spread on the top. Let it cool. Store in a bag to keep the bread soft. Enjoy.

How do I store a loaf of bread?

I store my bread in Bread Bags and leave the bread on the countertop. If you place your bread in the refrigerator, it could dry out.

Can I freeze the dough before baking?

I have never frozen the uncooked dough, so I can’t recommend it.

Can I freeze the bread after baking it?

Yes, you can. In my regular bread recipe, I make 8 loaves; I freeze 7 loaves for 1-2 months. I freeze them in bread bags, nothing else.

What bread bags should I use?

Any clean bag will work, but I make so much bread I stock bread bags and ties. Bread Bags

Can I use Gluten-Free flour to make this bread?

Unfortunately not, I actually called King Arthur’s Flour customer service a few years ago to see if their 1:1 (measure for measure) gluten-free flour would work. They said no; it is only designed for cakes, cookies, and sweet breads, not yeast bread recipes.

10 Cooking from Scratch Tips

Bread Making Is Easier Than You May Think

No-Knead Homemade Bread Recipe

Final Word

Bread making is one of those quiet skills that carries far more weight than most people realize. It saves money, it builds self-reliance, and it gives your family something to fall back on if life ever throws a disaster your way. Take the time this week to make a loaf with your kids or grandkids in the kitchen. Teach them the feel of good dough and the patience of watching it rise. It’s a gift that keeps giving for generations.

I hope you enjoyed my easy-to-make bread-for-one post today. There is nothing like the smell of bread baking in the oven. We really enjoy warm bread right out of the oven with just butter. You may enjoy putting some fruit jam on a slice of the bread. It also makes great toast, peanut butter and jam sandwiches, or most any sandwich. My goal is to teach others how to make bread, cook from scratch, and LOVE it! Thank you from the bottom of my heart for reading my blog. May God bless this world. Linda

The post Easy-to-Make Bread For One appeared first on Food Storage Moms.

from Food Storage Moms

How Long Can You Survive Without Food But With Water? The Real Timeline

Water buys you time. That is the short version. A body with steady access to clean water but zero calories can, in documented cases, keep functioning for one to three months, a timeline that would be utterly impossible without water in the picture.

This is not a repeat of the general survival math you have seen before. This breaks down the actual physiology of what happens when the calories stop but the water does not: the metabolic stages your body moves through, the real documented cases of people who lived through it, and the dangerous second act almost nobody talks about, what happens when you finally start eating again.

The Short Answer: Weeks, Not Days

Take away water entirely, and the human body fails in three to five days. Take away only food while water intake continues, and the picture changes dramatically, since the body can draw on its own fat and muscle tissue for fuel while the kidneys keep functioning normally on incoming water.

Most clinical estimates put survival time on water alone somewhere between one and three months for a healthy adult, with the exact number swinging heavily based on body composition, starting health, and environmental conditions. That is a wide window, and the rest of this article explains why.

Why Water Changes Everything

Food deprivation without water is fatal fast because dehydration compounds on top of starvation, and the kidneys cannot flush the waste products of fat and muscle breakdown without adequate fluid. Add water back into the equation, and the kidneys can keep clearing that metabolic waste indefinitely, buying the body the time it needs to slowly consume its own reserves.

Water is also doing its normal job the entire time, regulating temperature, cushioning joints, and moving nutrients and oxygen through the bloodstream. The CDC notes that dehydration alone can cause unclear thinking, mood changes, and overheating, all of which would compound rapidly on top of the stress of starvation if fluid intake dropped as well.

The Five Metabolic Stages of Starvation

Physiologist George Cahill’s classic research on human starvation broke the process into distinct phases, and understanding them explains why the first days of no food feel very different from week three or week six.

• Stage 1, under 24 hours: The body is still absorbing and using the last meal eaten, running on normal digestion.
• Stage 2, under 2 days: Liver glycogen (stored carbohydrate) is used up, and blood sugar starts to dip.
• Stage 3, roughly day 2 onward: The body shifts into gluconeogenesis, manufacturing glucose from amino acids and glycerol to keep feeding the brain.
• Stage 4, roughly day 3 onward: Ketosis takes over. The liver converts fat into ketone bodies, which become the brain’s main fuel source, sparing muscle protein from being burned as aggressively.

Stage 5, two weeks and beyond: The body settles into a hypometabolic, fat-burning steady state. As NIH’s clinical overview of ketogenesis explains, ketone bodies cross the blood-brain barrier and become the brain’s primary fuel during this phase, a critical adaptation that allows some fat reserves to be stretched over weeks rather than days.

This is the phase that makes prolonged survival on water alone possible at all. Once the body is efficiently running on its own fat stores, calorie needs actually drop, sometimes significantly, which is part of why survival estimates stretch into months rather than stopping at two or three weeks.

What Actually Determines How Long You Can Survive

The one to three month range is not arbitrary. Every factor below pushes the real number for a specific individual up or down within it.

• Body fat percentage: More stored fat means more fuel to draw on. This is the single biggest factor separating a lean adult from someone with higher body fat reserves.
• Muscle mass: The body preferentially burns fat once ketosis kicks in, but some muscle protein is still broken down for gluconeogenesis throughout, so more baseline muscle mass provides a larger buffer.
• Age and overall health: Children, elderly adults, and anyone with an existing illness have far less margin, since their bodies have fewer reserves and less resilience to metabolic stress.
• Climate and activity level: Cold environments and physical exertion both burn through energy reserves dramatically faster than resting in a temperate environment.
• Water quality and quantity: Enough clean water supports normal kidney function throughout; too little water, even with food eliminated, accelerates the timeline toward the days-not-weeks danger zone.

Documented Cases: How Long Have People Actually Survived?

Real-world data on this question mostly comes from two very different sources: medically supervised therapeutic fasts, and hunger strikes.

The Longest Supervised Fasts

Angus Barbieri, a Scottish man, fasted for 382 days under medical supervision in 1965 and 1966, though his fast is not a pure water-only case since he also consumed tea, coffee, sparkling water, vitamins, and yeast extract throughout, along with regular medical monitoring. His case remains the most extreme documented example of how far a well-nourished body can stretch its own fat reserves when calorie intake stops but hydration and micronutrients continue.

The World War II-era Minnesota Starvation Experiment offers a different kind of data point. Conducted by physiologist Ancel Keys at the University of Minnesota, the study put 36 healthy men through six months of severe (though not zero-calorie) semi-starvation. According to a tribute published in Nutrition & Metabolism, participants lost more than a quarter of their body weight and developed anemia, extreme fatigue, and significant psychological effects including anxiety and depression, illustrating how severely food restriction degrades both body and mind well before the point of death.

Hunger Strikes With Water

Hunger strikes, where water is typically still consumed, provide some of the clearest real-world timelines for survival without food. Irish republican prisoner Bobby Sands died in 1981 after 66 days of refusing food while on hunger strike, and fellow strikers that year survived even longer, with one lasting 73 days. Decades earlier, Irish politician Terence MacSwiney died after a 74-day hunger strike in 1920, a case still cited today as one of the longest fatal hunger strikes on record.

These cases cluster in the same general window that clinical starvation physiology predicts: roughly two to three months as an outer limit for otherwise healthy adults with access to water but no food.

The Danger Nobody Talks About: Refeeding Syndrome

Surviving weeks without food is only half the danger. The moment eating resumes, a starved body faces a second, entirely different threat.

According to NIH’s clinical overview of refeeding syndrome, reintroducing food too quickly after prolonged starvation triggers a surge of insulin that drives phosphate, potassium, and magnesium into cells, causing a dangerous crash in these electrolytes in the bloodstream. That crash can trigger cardiac arrhythmias, respiratory failure, seizures, and death, sometimes within days of a starved person finally getting access to food.

This is not a rare footnote. Refeeding deaths were first documented at scale among concentration camp survivors and prisoners of war given full meals too soon after liberation, some of whom died from the shock of refeeding rather than from starvation itself. Anyone caring for someone who has gone without food for an extended period should reintroduce calories slowly and in small amounts, ideally under medical supervision, rather than offering a full meal right away.

Water Needs While Food Is Scarce

Cutting calories does not reduce the body’s need for water. If anything, water becomes more critical, since the kidneys are working overtime clearing the byproducts of fat and muscle breakdown. The CDC’s general guidance on daily water needs still applies during food scarcity, and needs climb further in hot climates, at higher activity levels, or with any fever, vomiting, or diarrhea.

Watch for the standard dehydration warning signs even when food is the more obvious problem: dark urine, persistent thirst, dizziness, and confusion all signal that water intake needs to increase immediately, regardless of how many calories are or are not available.

Warning Signs the Body Is in Real Danger

• Persistent dizziness, fainting, or an inability to stand without support
• Rapid heartbeat or a heartbeat that feels irregular
• Severe muscle weakness that prevents basic movement
• Confusion, disorientation, or difficulty forming clear thoughts
• Swelling in the legs or abdomen, a sign of the body breaking down its own protein reserves

Any of these symptoms signal a body that has moved past the relatively stable fat-burning phase and into genuine organ stress. At this point, professional medical care, not just food, is what the situation calls for.

Common Myths About Starvation Survival

Myth: Everyone can last about three weeks without food

This is a rough average, not a hard limit. Documented cases on both ends of the spectrum, hunger strike deaths in the 60- to 90-day range and supervised fasts stretching past a year, show just how much individual variation exists.

Myth: Feeling extremely hungry means the body is about to fail

Intense hunger typically peaks in the first several days and then fades noticeably once the body shifts into ketosis. A body several weeks into food deprivation is often less hungry, not more, even as it grows physically weaker.

Myth: The best thing to do for a starved person is feed them as much as possible right away

This is precisely backward, and potentially fatal, given the mechanics of refeeding syndrome. Small, slow, carefully reintroduced meals are the safer path back.

Survival Is Easier When You Know How to Provide for Yourself

Knowing how long the human body can survive without food is useful. But in a real crisis, the better question is:

How do you avoid reaching that point in the first place?

Our ancestors lived without supermarkets, next-day deliveries, modern utilities, or a constant supply of packaged food. They survived because they possessed something many of us have gradually lost: the practical skills to provide for themselves.

Lost Skills of Independence was created to help bring that knowledge back.

Inside, you’ll rediscover practical, old-fashioned skills for becoming more self-reliant—from growing and preserving food to making useful things yourself, solving everyday problems with what you have, and becoming less dependent on systems you cannot control.

Because when supplies become scarce, knowing how to do something can be far more valuable than simply owning another piece of survival gear.

A stocked pantry eventually empties.

Equipment can break.

Stores can close.

But skills stay with you.

Whether you’re preparing for an emergency, building a more self-sufficient homestead, or simply want to recover the practical knowledge previous generations considered ordinary, this book belongs in your preparedness library.

Don’t wait until food is scarce to discover how much you depend on the modern supply chain. Start rebuilding the skills that can help you provide for yourself and your family.

Discover Lost Skills of Independence and start becoming more self-reliant today!

Frequently Asked Questions

Can a healthy adult really survive two months without food?

Documented hunger strike and therapeutic fasting cases suggest yes, for some individuals, particularly those starting with adequate body fat reserves and continued access to clean water, though outcomes vary significantly by person.

Does the type of water matter?

Clean, pathogen-free water matters enormously, since a body already under metabolic stress from starvation has far less capacity to fight off a waterborne illness than a well-nourished one.

Is it dangerous to exercise while going without food?

Yes. Physical exertion burns through limited energy reserves much faster and increases water and electrolyte losses through sweat, both of which shorten the survival window significantly.

Why do some people survive much longer than others on identical water intake?

Body composition is the biggest driver. More stored body fat provides substantially more fuel, which is the main reason survival estimates vary so widely between individuals of different starting weights and health status.

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The post How Long Can You Survive Without Food But With Water? The Real Timeline appeared first on Ask a Prepper.

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DIY Rambo Survival Jacket

I watched First Blood for the first time on a hand-me-down VHS tape when I was maybe ten years old, and like every other kid in my neighborhood, I wanted that jacket. Not for the movie poster look, but for everything hidden inside it – a knife, a fire kit, cordage, all of it built right into the gear.

Now, twenty years later, I finally sat down and built one for real, and it turns out most of it takes a needle, some thread, and an afternoon.

Not Every Jacket Deserves This

 The jacket has to earn the work you’re about to put into it. Heavy canvas or waxed cotton takes a needle without shredding, and it holds up to actual weather instead of just looking rugged on a hanger. 

An old military field jacket, the kind surplus stores sell for the price of a decent dinner, beats almost anything off a department store rack for this project.

An M-65, a Carhartt Detroit jacket, or anything with a genuinely waxed canvas shell all give you that room without having to hunt through a dozen brands to find one that works. 

It already has a liner set apart from the shell, and the gap between them is where the entire build lives. A slim, athletic cut works against you here. If there’s no room between the outer fabric and the lining, there’s no room for anything you’re about to hide inside it.

What You’ll Actually Need Before You Start

A regular sewing needle won’t make it through waxed canvas or a lined field jacket without bending, so it’s worth setting yourself up with the right tools before you cut into anything:

• Heavy-duty upholstery needle – a standard needle bends or snaps against waxed canvas and thick lining, but this one doesn’t.
• Waxed nylon or polyester thread – holds up under the constant flexing every pocket seam takes once the jacket’s actually being worn.
• Awl – punches a starting hole through the thicker layers around the collar and seams so the needle isn’t fighting the fabric.
• Thimble – saves your thumb after the first dozen stitches, which is about when you’ll start feeling it.
• Seam ripper – for redoing any stitching you rushed the first time.

My first attempt at the blade sheath came apart after two days of walking because I’d rushed the stitching, and picking it out to redo it properly took longer than sewing it right.

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Never Leave Home Without Timber in Your Pockets!
Click Here to Find Out Why!

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Where a Pat-Down Never Looks 

Every hidden pocket in this jacket starts the same way: a slit cut into the lining, never the shell, following a seam that’s already there. A pouch of matching fabric sewn behind the slit makes the pocket disappear completely from the outside.

Also, a strip of hook-and-loop tape across the opening keeps it shut and keeps whatever’s inside from sliding around while you move.

The same slit-and-pouch approach works along the inside of the chest, across the lower back, and down both inner sleeves, giving you four storage points built into a jacket that still looks like an ordinary field coat on a hanger. 

A Blade You Reach for Without Looking

For this part, you need to sew a short fixed blade into its own sheath along the inside seam near the collar, angled so it’s within reach of one hand without ever needing to glance down. To keep it from rattling or shifting while you walk, fold a stiff scrap of leather or heavy canvas into a tight pouch and stitch it in place around the blade. 

Three to four inches is plenty. Anything longer prints through the fabric and gives away exactly what you’re carrying. I centered the handle on my first version and ended up hating it, since reaching straight up isn’t how your hand actually moves in a hurry. If you angle it slightly toward your dominant side makes the draw feel natural instead of like something you have to think about. 

That being said, let’s talk about what type of knives you would need for such a cool jacket.

Two styles work well here: a drop-point fixed blade for everyday cutting, or a flatter neck-knife style blade that disappears better under fabric but won’t hold an edge as long. For the full lineup, check out 7 Types of Knives to Have for Survival – chances are a few of those are the perfect Rambo blades for your jacket.

Keep in mind that concealed blade rules vary quite a bit by state, so it’s worth a quick check on your local knife laws before you decide how big to make this pocket.

The Fire Kit in the Collar

Nobody thinks to check a collar, which makes it one of the better spots on the entire jacket. 

Matches look great in movies, but anyone who’s tried to strike one with cold, shaking hands knows the truth. Wind kills the flame before it catches, rain turns the box to mush, and you get one shot before you’re out. A lighter fixes most of that. It works in a stiff breeze, survives a soaking better, and gives you hundreds of strikes instead of a couple dozen.

But getting a flame going is only half the problem. The other half is making it last. That’s where a DIY charcoal briquette earns its spot in the jacket. Soak charcoal (or cotton balls, dryer lint, even sawdust) in melted wax and you’ve got a firestarter that catches fast once you touch a flame to it, then holds an ember and burns slow and steady for a long time after that. Pack a few in a waterproof pocket and you’ve got fuel that survives the elements even when your lighter runs low.

That’s the real setup: a lighter to get the fire going, a charcoal-wax briquette to keep it going long after a match alone would’ve burned out.

An Invisible Filter Straw 

A filter straw is basically a short tube you drink through, and it strains out bacteria and protozoa as the water passes – so you can drink from a stream, pond, or ditch without getting sick. It’s the one piece of gear you can’t improvise out in the field, which is exactly why it belongs on your body instead of in a pack you might not have on you.

Here’s how it goes in. Turn the sleeve inside out and lay the straw flat against the lining, running from the wrist up toward the elbow. Mark a line on each side of it, leaving about a quarter inch of slack, then sew along both marks. Those two lines of stitching form a narrow tube that holds the straw snug against the sleeve. To keep it from sliding out, stitch a small loop of elastic at each end and slip the straw through both loops before you turn the sleeve right side out.

You know what else pairs well with that filter straw? It only helps if there’s water nearby, so it’s worth having the Cloud in a Box for the times there isn’t. It’s a DIY build, so it won’t cost you much, and it’s light enough to carry in a backpack. Once it’s running, you get water continuously instead of rationing what’s left and hoping you find a stream. In a SHTF situation, the jacket and this device together take a lot of the worry off your plate.

Fifteen Feet of Cordage, Hidden in a Drawstring

Paracord doesn’t need a pocket of its own. Pull the factory drawstrings out of the waist and hood, then thread paracord back through in their place, and you’re carrying ten to fifteen feet of cordage on a jacket that still ties and cinches exactly the way it always did. 

The reason this works so well is that nobody glances at a drawstring twice, so it stays useful without ever looking like gear. 

Signal for Help Straight From Your Sleeve

Sew a flat pocket into one cuff, just big enough for a compact signal mirror and a plastic whistle, and it won’t throw off the sleeve’s weight or catch on anything while you move.

That placement matters because on the day you actually need to be found, you might be hurt, cold, or pinned down – and none of those are conditions where digging through a pack is realistic.

How to weatherproof the Seams You Just Sewed

Fresh stitching is the first place water gets in, so this part matters more than it sounds. Every needle hole you made is a hole water can follow, and there are a lot of them by now.

• Clean the jacket first – wax and spray won’t bond to dirt or old grime, so wash it and let it dry completely before you start.
• Work the seams from the inside out – rub wax directly into the stitch lines with your fingers or a cloth, pushing it into the holes rather than just coating the surface.
• Heat-set the wax – a hairdryer on medium melts it into the fibers instead of leaving it sitting on top. You’ll see the fabric darken slightly where it takes.
• Second coat on the new seams only – the rest of the shell is fine with one pass, but every seam you added needs another.
• Let it cure 24 to 48 hours – somewhere warm and dry, hanging, not folded.

Then test it before you trust it. Hold the jacket under a running tap for a minute and check the inside of each pocket with your hand. A jacket that looks dry standing in your closet can still soak straight through if the wax never had time to set, and you’d rather find that out at the sink than three miles out.

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The Rambo jacket is just the beginning…
Go pick your next project on lostskills-of-independence.com

It’s packed with weekend projects built the same way: tough, unexpensive and worth your time. 

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When to Stop Adding Pockets

It’s tempting to keep going once you realize how much space a jacket like this can hide. The mistake shows up a few weeks in, when the jacket hangs wrong on one side or wears on you by the second hour of wearing it.

Weight spread evenly across both sides of your body, with anything heavy like the blade kept close to your core rather than down near the hem, keeps the jacket from pulling in one direction. There’s always room for one more pocket. Whether you need one more pocket is a different question. 

Mine ended up about six ounces heavier once everything was loaded in, which doesn’t sound like much until you notice it changing how the jacket sits on your shoulders somewhere around hour two. Noticing that is what tells you you’ve gone far enough.

Ten-year-old me wanted the costume. What I actually built does more for me now than that movie prop ever could, and the only thing anyone sees when I walk past them on a trail is a guy in a plain field jacket.

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You may also like:

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How to Sharpen a Knife Without a Sharpener (7 Survival Methods)

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How to Store Zucchini From the Garden

Are you wondering how to store zucchini from the garden? As many of my readers know, zucchini is a versatile squash that adds delicious and savory flavor to all sorts of dishes. Some of the most notable ones include pasta, pizza crusts, burgers, meatballs, salads, soups, stews, and one of my personal favorites, zucchini bread! But once your zucchini starts to turn to mush, there’s not a whole lot you can do with it, so you need to learn how to store it before that happens. My garden always produces loads of summer zucchini, and I love making The Very Best Zucchini Cake Recipe!

It has been a standing joke in our family for years that we wish our other garden vegetables were as prolific as our zucchini plants! Yes, our neighbors for blocks around have been the beneficiaries of our generous plants, and we love to share our bounty.

Kitchen Items You May Need

• Cutting Board
• Quart or Pint Wide Mouth Mason Jars
• Mueller Mandoline Pro-Series Slicer

What is zucchini?

Zucchini is a very popular type of summer squash. It’s a long green squash with a mild flavor and tender flesh that has a texture you’ll like to eat. You can actually eat all the zucchini plant parts but the stem. Other types of summer squash you may be familiar with are pattypan, crookneck, and yellow squash. Other types of squash fall into the winter category due to their hard skin and tough seeds, neither of which are typically eaten.

Zucchini is a type of summer squash that belongs to the species Cucurbita pepo. Squash in this species originated in Mesoamerica, in the region that’s now Mexico and Central America, where they were cultivated by native peoples thousands of years ago alongside corn and beans. The zucchini we know today, with its long green shape, was developed later by Italian growers in the 1800s and early 1900s, which is why it carries an Italian name meaning little squash. It became popular in the United States in the twentieth century and is now a common garden vegetable across the country.

Zucchini Nutrition

In terms of nutrition, zucchini is low in calories and high in water content, which makes it a light and refreshing addition to meals. It provides a good amount of vitamin C, which supports the immune system, and vitamin A, which supports eye health. It also contains potassium, which helps regulate blood pressure, along with smaller amounts of folate, manganese, and magnesium. Zucchini has a modest amount of fiber, which supports digestion, and it contains antioxidants such as lutein and zeaxanthin, which are beneficial for eye health. Because it’s mostly water and low in sugar and fat, zucchini is often recommended as part of a balanced diet for those watching their calorie intake.

Home gardeners have many zucchini varieties to choose from, each suited to different tastes and growing spaces.

Traditional Varieties

Black Beauty is one of the most traditional varieties, known for its deep green skin and reliable production throughout the growing season. It’s been a garden favorite for generations because of its consistent yield and classic flavor.

Costata Romanesco is an heirloom variety from Italy, prized by cooks for its nutty flavor and ribbed texture. It tends to be less watery than other types, which makes it a good choice for grilling or sautéing.

Golden zucchini has bright yellow skin and a slightly sweeter, milder taste than the green varieties. It also adds a nice visual contrast when mixed with green squash in garden beds or on the dinner table.

Eight Ball and Roly Poly are round varieties that are popular for stuffing, since their shape naturally forms a bowl once hollowed out. They tend to stay compact, which makes them a good option for smaller garden spaces or container growing.

Cocozelle is another heirloom type, with striped green and light green skin. It has a firm texture and holds up well in cooking, making it a favorite for those who like to slice and roast their squash.

For gardeners with limited space, bush varieties such as Raven or Spineless Beauty are worth considering. These plants grow in a compact form rather than sprawling across the garden, which makes them easier to manage in raised beds or smaller yards.

Zucchini plants generally do best in full sun with well-drained, nutrient-rich soil. They benefit from consistent watering, especially during fruit development, and should be harvested regularly once the fruit reaches about six to eight inches long. Harvesting often encourages the plant to keep producing throughout the season.

Zucchini Pests

Zucchini plants can face several pests and problems throughout the growing season, but most are manageable with early attention and good garden habits.

Squash Bugs

Squash bugs are one of the most common pests. They’re brownish gray insects that cluster on the undersides of leaves and suck sap from the plant, causing leaves to wilt and turn brown. Checking the undersides of leaves regularly and removing egg clusters by hand can help keep them under control before they spread.

Squash Vine Borers

Squash vine borers are another serious threat. The larvae bore into the stem of the plant, which causes sudden wilting even when the soil has plenty of moisture. Gardeners often notice a small hole near the base of the stem with sawdust-like material around it. Wrapping the base of young stems with foil or fabric can help prevent the moth from laying eggs there.

Cucumber Beetles

Cucumber beetles, which are small and either striped or spotted, feed on leaves, flowers, and stems. They can also spread bacterial wilt, a disease that causes the plant to collapse fairly quickly. Row covers placed over young plants can help protect them until the flowers open and pollination needs to occur.

Powdery Mildew-Fungal Problem

Powdery mildew is a common fungal problem, especially in humid conditions. It appears as a white, powdery coating on the leaves and can eventually reduce the plant’s ability to photosynthesize. Good air circulation, spacing plants properly, and watering at the base rather than overhead can reduce the chances of this developing.

Blossom Rot

Blossom-end rot sometimes affects zucchini, showing up as a dark, sunken spot on the bottom of the fruit. This is usually related to inconsistent watering or a calcium imbalance in the soil rather than a pest or disease, and can often be corrected with more even watering.

Aphids

Aphids are small insects that cluster on new growth and the undersides of leaves. They weaken the plant by feeding on its sap and can attract ants due to the sticky residue they leave behind. A strong spray of water or insecticidal soap is often enough to manage a small infestation.

Poor Pollination

Poor pollination is another issue many gardeners encounter, especially early in the season. Zucchini plants produce separate male and female flowers, and without enough bees or other pollinators, the female flowers may drop without producing fruit. Hand pollinating with a small brush is a simple solution if pollinator activity seems low.

Keeping the garden bed clean, rotating crops each year, and monitoring plants regularly are some of the best ways to prevent these problems from taking hold.

Do you have a lot of zucchini and aren’t sure what to do with it? If you’re a fellow gardener like myself and plan on growing several zucchini plants during the growing season, you’ll need to know how to store and keep your zucchini so that they last longer. Here’s how to store zucchini right from your garden so that you can enjoy them even during the winter season.     

• How to Start a Garden
• How to Garden With 5-Gallon Buckets
• 9 Superfoods You Can Grow in Your Garden
• 10 Great Reasons To Try Raised Bed Gardening

Should You Wash Your Zucchini Before Storing?

You’ll receive all kinds of mixed answers on the internet about this bit of advice, but I’d encourage you not to wash your zucchini before storing it, and here’s why. To keep your stored zucchini fresh longer, it’s important to keep it as dry as possible. So, instead of washing, take a paper towel and wipe your zucchini down while making sure all the moisture is removed from the skin, along with any dirt or debris from the garden. Once you’re ready to use them, that’s when the best time to wash them properly is.   

How Long Will Freshly Picked Zucchini Last in the Fridge?

When stored properly in the refrigerator, your freshly picked zucchini will last for up to two weeks. However, if you choose to slice them up into smaller pieces, your zucchini may last for even more than a month. As always, make sure you keep them dry when putting them away and store them in a baggie that’s left open. That way there’s air circulation in the plastic bags and moisture doesn’t start to form, which quickly shortens the life of a zucchini. An airtight container will work to freeze zucchini, but when stored in the fridge, the raw zucchini needs to have fresh air circulating.

Does Zucchini Last Longer on the Counter or in the Fridge?

Whether you choose the counter or the fridge to store your zucchini is entirely up to you, but I’d recommend keeping it in the fridge or a root cellar if you have one. Not only does this help keep your zucchini fresh longer, but it also prevents any bacteria that could form on the outside of the squash. The same goes for storing cut-up pieces. One thing to keep in mind when leaving your squash on the counter is that it will ripen and turn soft faster, which means you’ll want to use them sooner rather than later.

Methods for Preserving Zucchini for Later Use?

Wondering what the easiest way is to preserve zucchini? Once you’ve decided how to store your zucchini, it’s time to preserve it. Zucchini can be preserved using a few different methods. Let’s take a look at some of them so that you can decide which one is the best and easiest for you.

Blanch and Freeze

Considered one of the more popular ways to preserve zucchini, blanching is a quick boiling-water process that kills any bacteria present on the zucchini’s surface. To blanch and freeze your zucchini, first cut them into slices or cubes and boil them for no more than three minutes in salted water. Once finished boiling, drain the zucchini slices or cubes and lay them out on a parchment-lined baking sheet. 

Place the tray in your freezer and let the slices or cubes freeze for two to three hours. Once fully frozen, take single portions of the zucchini out of the tray and store them in freezer bags or containers. The pieces should last up to six months in your freezer!

• 15+ Items Perfect for Freezer Storage
• Which Methods of Food Storage are Correct?

Pickling

Print

Pickling Zucchini Slices

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Servings 4 people

Author Linda Loosli

Ingredients

• 2-3 Firm Small Zucchini (the large ones have too many seeds)
• 1 Cup Vinegar
• 1 Tablespoon Salt per quart of water
• 1 Quart Water

Instructions

• You can also try pickling your zucchini using vinegar as a preservative.  This is a great way to store zucchini for later use in salads, sandwiches, and more!
• To pickle your zucchini, first cut them into thin slices or small cubes.
• Boil a vinegary solution of 1 cup vinegar and 1 tablespoon salt per quart of water, and let the solution cool.
• Place the zucchini slices in jars or airtight containers, pour the cooled vinegar solution over them, and cover with airtight lids.
• Store the pickles in the fridge after they get to room temperature. Let the jars or other containers sit in the refrigerator for two weeks before opening and consuming them.

Dehydrating

Yes, zucchini can also be dehydrated and then rehydrated when you’re ready to use them. To dehydrate your zucchini, cut them into thin slices and lay them out in a single layer on a baking sheet lined with parchment paper. Place the tray in an oven preheated to 140°F (60°C) for four to five hours until the zucchini slices become dry and brittle. Once they’re finished dehydrating, let them cool down and place them in an airtight bag or container. The zucchini slices should last up to six months if stored properly. How To Dehydrate Zucchini-Sliced & Cubed

You can also use your dehydrator to dry out the slices. Some people refer to these dried slices as zucchini chips. They can be eaten like other chips with some veggie or fry dip. Delicious!

How to Tell if Zucchini Has Gone Bad

The best way to tell when your zucchini is no longer good to eat is if it’s soft, shriveled, or has a sour smell. If in this condition, it should be disposed of as soon as possible. Additionally, if you see any mold or rotten spots on the zucchini, that means it’s gone bad and shouldn’t be consumed. However, if there are just a few tiny spots or blemishes on your zucchini, simply cut them off and your zucchini should be just fine if eaten relatively soon.

What can you make with zucchini from the garden?

• Zucchini noodles, fresh zoodles
• Zucchini boats
• Favorite soup, just add zucchini
• Chocolate chip zucchini muffins
• Loaves of zucchini bread
• Frozen shredded zucchini
• Frozen zucchini tastes as good as the day you picked it!
• Dip in pasta sauce
• Cut into long strips and fry in oil to make zucchini fries
• Add to your other vegetables when making stir-fries – adding meat increases the flavor
• Can be made into a relish for use on burgers and hot dogs

More Zucchini Recipes

• Zucchini Pizza Boats
• Easy Baked Cheesy Zucchini Bites
• Zucchini Muffins Recipe
• 5 Reasons Why People Love Zucchini Bread

Should you refrigerate zucchini from the garden?

I like harvesting my zucchini when the plant is small and then putting them in the fridge crisper drawer. I’ve found the small and younger squash has a better texture and flavor. The fridge helps maintain that freshness longer.

Final Word

The best zucchini is what comes out of your garden. No matter how you choose to store your zucchini, it’s important to remember that the fresher the produce is when it’s first picked and preserved, the longer it will stay fresh in storage. These are just a few of the ways to store zucchini from your garden so that you can enjoy it during the cold winter months! With these methods, you’ll always have some delicious zucchini dishes to look forward to. How do you love to prepare zucchini? I’d love to hear from you! May God bless this world.

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