Most of what keeps people alive when things go wrong cannot be downloaded. It cannot be streamed. It cannot be accessed when the power is out, the cell towers are down, or the internet is gone. Real life skills live in the hands, the memory, and on the printed page. That is why the right […]
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I first ran into this idea while reading Blood Meridian by Cormac McCarthy. There’s a scene where the characters are deep in hostile territory, cut off from supply, and they end up improvising black powder using what they have on hand. One of the details that sticks is the use of…. urine. It sounds strange […]
The post How to Make “Cowboy Black Powder” at Home appeared first on Ask a Prepper.
Estimated reading time: 7 minutes
If you've never had a fresh-baked loaf of Irish soda bread, you're missing out. It's dense but tender, with a slightly tangy flavor from the buttermilk and a crispy crust that goes great with butter. It's not fancy or complicated, and that's the point. It's humble, hearty, and deeply satisfying in a way that a lot of more “sophisticated” breads just aren't.
Unlike most breads, soda bread doesn't use yeast at all. Instead, it relies on a simple chemical reaction between baking soda and the acid in buttermilk to create the rise. That means no proofing, no kneading, and no waiting around for dough to rise. It only takes a few minutes to make, and baking time is about 30 to 40 minutes.
Irish soda bread originated in the 1840s, when baking soda first became widely available in Ireland. For a country with a cool, damp climate better suited to soft wheat than the hard wheat used in yeast breads, soda bread was a perfect fit. It became a staple of Irish households almost immediately, and it's one of those recipes that has barely changed in nearly 200 years, which tells you everything you need to know about how good it is.
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There are many versions of this recipe floating around, but I like this one I found on the YouTube channel, Ballymaloe Cookery School. It features Darina Allen, who is one of Ireland's most respected cooking teachers. Her approach is traditional, straightforward, and comes with a few charming bits of Irish folklore. You can view her video and recipe below.
Before you do anything else, get your oven turned on. You want it fully preheated to 230°C (450°F / Gas Mark 8) by the time your dough is ready. Darina is emphatic about this. A hot oven is critical for getting the right rise and crust on soda bread. Don't skip this step or try to shortcut it.
Measure out your flour into a large, wide bowl. A wide bowl matters here as you'll need the space when you start mixing. Add the salt and the bread soda.
If your baking soda has any lumps in it (which it often does), either sieve it in or do what Irish mothers and grandmothers have always done: rub the lumps out between your palms and sprinkle it in. Then use your fingers to lightly mix everything together, making sure the salt and baking soda are evenly distributed through the flour.
Make a well in the center of your flour. Pour in almost all of the buttermilk in one go. Hold a small splash back just in case the dough comes together perfectly without it, but get most of it in there at once.
Here's Darina's signature technique: make your hand into a claw shape, fingers outstretched and stiff, and stir in a full circular movement from the center of the bowl outward. Keep going in that same circle, working from the middle to the edges, and by the time you've made it around the bowl a few times, the dough will have come together.
You're looking for a dough that is soft but not overly wet or sticky. If it feels too dry and isn't coming together, add a splash more buttermilk.
Darina actually stops and says this out loud in the video, and she means it. Your hands will be coated in sticky dough at this point. Wash them and dry them before you move on, otherwise the next steps get messy fast.
Flour your work surface generously and turn the dough out onto it. With floured hands, gently tidy up the edges and flip the dough over. You're not kneading it, just tucking and shaping. Work it into a round loaf about 4cm (roughly 1.5 inches) deep, pressing and tucking from the sides to bring it up into a nice, even shape.
Sprinkle a little flour over the top and underneath, then transfer the loaf to a baking tray.
Using a sharp knife, cut a deep cross into the top of the loaf. This is known as the traditional blessing, but it also has a very practical purpose: the cross opens up in the oven and allows the center to bake evenly.
Then, prick the dough once in each of the four corners of the cross. According to Irish tradition, this lets the fairies out of the bread. Leave them in and they'll jinx it. Whether or not you believe in fairies, it's a fun step, especially if your kids are helping.
Bake at 230°C (450°F) for 15 minutes, then reduce the heat to 200°C (400°F / Gas Mark 6) and bake for another 15–20 minutes.
Total baking time is roughly 30 to 40 minutes. To check if it's done, pick up the loaf and tap the bottom. It should sound hollow. If it sounds dense and dull, give it a few more minutes.
This step matters more than it might seem. Cooling the bread on a wire rack lets air circulate all the way around it, which keeps the bottom from going soggy and helps you get that slightly crispy crust. Give it at least 15–20 minutes before you slice into it.
Darina puts it simply: soda bread is best eaten on the day it's made, slathered with good Irish butter. She's not wrong. It's also fantastic toasted the next morning, and you can press the dough into scones instead of a loaf if you want something even quicker. The scones are done in about 10 minutes.
Once you've made this once, you'll understand why it's been a daily staple in Irish homes for nearly 200 years. Three minutes of work, 35 minutes in the oven, and you've got a loaf of bread that tastes like it took all day.
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The post How to Make Traditional Irish Soda Bread appeared first on Homestead Survival Site.
Here are 11 cans of fruit I recommend for your pantry. Years ago, we had a 1/2-acre lot and a fairly small home, so we had plenty of room for a garden to grow much of the food our family ate. We had small kids, so they didn’t eat a whole lot, but we grew enough food to make some great meals and preserve a fair amount of it.
We taught our four daughters to work, literally. We would turn the soil over with a huge tiller, plant the seeds, make sure every plant got enough water, pull weeds, and then harvest our bounty. Then the preserving would begin. We would wash, peel, and cut the vegetables or snap the beans for the canning jars.
That was over 50 years ago, when I learned to pressure can vegetables. We water-bathed fruit, made pie filling and grape juice, and dehydrated what wouldn’t fit in the canners. Those were wonderful days with great memories. We had orchards nearby and tried to bottle as much of the fruit and veggies we would eat for the year.
Then the girls moved out to start their own life’s journey, and my canning days started to cut way back. Now, I buy more canned foods than I bottle. It’s all about life-changing experiences as we go through the various phases of life. I’ve learned it’s okay to buy canned fruits and vegetables, particularly given the wide variety and cost savings when purchased right.
Do I miss seeing those jars of food lined up on the storage shelves? I sure do. But I’m not as strong physically as I used to be. Sure, I still know how to can. Mark and I took classes to get our Master Canning and Preserving Certificates a few years ago.
Even though we can’t can as much food as we used to, we know that it’s an option if funds get tight, our kids need some food, or if we can help a neighbor through a tough time.
I wanted to stay up on the new techniques. Did I learn a lot? Yes, I did, and it was so fun! If you have a state extension service near your home, it’s a fun class to take, if available. It’s all hands-on, and that’s when I learned to pressure can all kinds of meat. It’s so easy, although I don’t like the texture of the ground beef in jars. Just personal preference. They even used my All-American Pressure Canner in the class. Please stock a few can openers, at least more than one. Can Opener or #10 Can Opener
In case you missed these posts:
Note that as I list the ingredients for each product, I’m listing the primary items, not the ingredients that make up a small portion of the contents.
How can I use Great Value™ Organic Unsweetened Applesauce?
I love applesauce on sliced cooked pork, eaten as a side dish, plain, or sprinkled with cinnamon. Oh, and don’t forget you can use applesauce in place of eggs in some recipes. In case you missed this post, What Can You Use as an Egg Substitute?
For better results as an egg substitute, use unsweetened applesauce instead of sweetened or flavored applesauce, which adds too much sugar. Use 1/4 cup of applesauce for every egg that’s called for in a recipe. I love this!
How can I use Del Monte® Fruit Cocktail?
I used to have a fruit cocktail cake recipe. I need to dig that one out! I love fruit cocktail in a bowl or added to gelatin. Our kids grew up on Jell-O made with fruit cocktail. Don’t forget the whipped cream! Did your kids fight over getting the cherry in the bowl? Mine sure did!
How can I use Del Monte® Citrus Salad?
If you keep a few cans in your refrigerator, you can serve them at the last minute in a bowl as a snack, as a side dish, or as a fruity topping on a salad. They’re so good!
How can I use Del Monte® Red Grapefruit?
I love grapefruit, and these cans are no exception. They taste better when a can is chilled in the refrigerator before serving. I’ve added them to fruit salads or just eaten them out of the can. We love the light syrup varieties.
How can I use Dole® Mandarin Oranges?
Oh my gosh, I buy at least two to three cases of these per year because we love them so much. I love to eat them right out of the can or to serve them cold in a bowl. They’re perfect to add to fruit salads or to jello for the family.
How can I use Del Monte® Sliced Pears?
I admit, I love eating canned fresh pears; they were our favorite to eat, but not to can. We had to peel them by hand, but we knew we would eat them all winter. When ripe, pears are so sweet! These are perfect as a side dish or placed on cottage cheese. Yummy!
How can I use Del Monte® Pineapple Chunks?
We buy crushed as well as pineapple chunks in cans. We buy two to three cases of canned pineapple a year. Yes, they’re so good in gelatin, dips, and salads. Have you ever made Hawaiian Haystacks? I need to write that post for you.
How can I use Del Monte® VERY CHERRY Mixed Fruit?
Here again, what’s not to love about canned fruit? Place a few cans in the refrigerator, and they’re ready to serve at the last minute. They’re perfect for a side dish or in gelatin. We are told to eat multiple fruit and veggie servings every day. Why not use your canned fruit supply in the pantry to help all family members eat more healthy meals?
How can I use Del Monte® Sliced Peaches?
I have to tell you a story about canning peaches. My daughters loved home-canned peaches. I’ve always made homemade bread, and they would eat a slice of bread and eat a whole jar of peaches, if I let them! Canned peaches are perfect as a side dish, in gelatin, or on top of cottage cheese.
How can I use Del Monte® Dark Sweet Cherries?
I confess, I didn’t know these existed until I bought the cans for this post. Where have I been? These are so good! I can eat right out of the can! These make a great snack, my friends! Bonus, they don’t have seeds, unless, of course, one slips through the canning process.
How can I use Great Value™ Maraschino Cherries?
Well, I love these for my Italian Cream Sodas! It’s fun to have a jar or two in the pantry for special occasions. They can be a bit pricey, but the grandkids love them!
When preparing for emergencies, canned fruit from the grocery store is one of the most valuable and often overlooked items to have on hand. With a shelf life of one to two years or more, canned fruits like peaches, pears, mandarin oranges, and pineapple provide essential vitamins and natural sugars that keep energy levels stable when fresh produce is unavailable. Unlike fresh fruit, canned varieties require no refrigeration or preparation and can be eaten straight from the can, making them ideal during power outages or when water supplies are disrupted, making cooking impossible. They also offer a much-needed psychological comfort food during stressful situations, bringing a sense of normalcy to emergency meals. Affordable, widely available, and easy to incorporate into everyday meals before they expire, canned fruits are a smart and practical addition to any emergency food supply.
I hope you enjoyed reading about the 11 cans of fruit I recommend. Life is so good with food in the pantry. As families try to be more self-sufficient, having canned goods stored is always a great idea. I particularly like people using canned fruit, veggies, and meat as the basis for their food storage plan since these products tend to last a long time. Please let me know which ones you like, or which ones you enjoy that I may have missed. When it comes to canned foods, be sure to check with your favorite grocery stores to see when they have case lot sales. Most of the stores here in Utah have them multiple times a year, but especially in the fall months. May God bless this world, Linda
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