Don’t we all have a friend we want to send a little “thank you” to? Back in the day, it was common for women to share recipes and food gifts. Let’s bring that back! This Friendship Soup Mix in a Jar is an excellent gift for someone you love or are concerned about. It’s also an easy way for your family to enjoy soup.
Let’s make this soup mix in a jar, and you’ll see how easy it is! My friend Janet (a reader) held my hand and sent me detailed text messages explaining how to use lentils. I thank her from the bottom of my heart.
I’m updating my soup mixes in jars. There’re so many food shortages that we must be prepared now more than ever.
Friendship Soup Mix in a Jar is the Perfect Gift!
My friendship soup mix in a jar is a healthy, wholesome meal everyone will enjoy, and it’s easy to prepare. Add some bread, biscuits, or crackers, and dinner is ready. I have some tags for you to print if you wish to give them as gifts; they tell you how to prepare the soup. One of the things I like about this soup-in-a-jar approach is the beautiful presentation. All the colors make it truly look like a fancy, cherished gift, which it is.
The recipe is also printable below. You can make these in pint- or quart-wide-mouth jars. This recipe is for the 32-ounce wide-mouth quart mason jars, but you could cut it in half for the wide-mouth pint mason jars.
Ingredients for Making The Gift Jar:
Dried green split peas: The mature green peas are peeled, split, and dried. The split peas don’t need to be soaked before cooking.
Dried lentils: A legume, the seed of the lentil plant. Lentils are never eaten fresh from the garden; they’re only dried products.
Pearl barley: Used to bulk up soups. A very healthy grain! It has twice as much fiber and calcium as brown rice.
Beef bouillon granules or cubes: Highly concentrated cubes or granules made from beef stock, spices, herbs, and vegetables.
Dried/Minced Onion: When dried, onions develop a richer flavor than fresh onions. This makes them perfect for soups, as they add a sweet onion kick!
Uncooked white rice: Jasmine, basmati, and long-grain rice are the most popular. They have a mild flavor and are light and fluffy when cooked.
Uncooked small pasta (I used Ditalini): There are various small pasta shapes, such as ditalini, alphabet pasta, or macaroni.
Italian Seasoning is a spice blend of ground herbs such as basil, rosemary, oregano, garlic powder, sage, thyme, or coriander.
Bay Leaf: A highly aromatic leaf that imparts a subtle minty flavor when infused in a liquid.
Salt and Pepper to taste: They help to enhance the flavors of the other ingredients in the soup.
Water or beef broth: Used to cook dry ingredients and seasonings.
Additional ingredients to add after the soup has cooked: one pound of cooked ground beef (drain excess fat from cooking), one 14-15-ounce can of diced tomatoes, undrained, and one 15-ounce can of tomato sauce.
Filling the Jars:
Grab a wide-mouth quart (32-ounce) mason jar to layer the dry ingredients above. First, put the pasta in a baggie as stated. Place the seasonings in a small bag so you can place them under the lid after filling the jars with the other ingredients. Start with the minced onions, green split peas, dried barley, lentils, and rice, and end with the pasta on top. Trust me, you’ll need a Funnel to fill the jars with the dry ingredients.
The seasoning bag will go on top of the pasta bag. These are so fun to make, my friends! They would make great gifts for someone who is sick, having surgery, or just having a bad day—the list is endless. I used seasoning bags. I bought the 3.5” x 5.5” size bags. You may want some Twine for the printable gift tag(s) or create a printable label.
What the Soup Looks Like When Made!
Step One: Pour the Dry Ingredients and Seasonings into a Soup Pot
After opening the jar, remove the bag of pasta and set it aside. Grab a soup pot or other large pot, pour the dried soup ingredients into it, and add the seasonings.
Step Two: Add Water and Bring to a Boil
Add 3 quarts of water and bring it to a boil. Cover and let the soup simmer for 50-60 minutes.
Step Three: Remove Bay Leaves and Add Pasta.
Remove the bay leaves, add the pasta, and cook for 15-20 minutes, or until the pasta and grains are tender. Salt and pepper to taste.
1/3cup beef bouillon granules or 1-2 beef bouillon cubes
1/4cupdried minced onions
2teaspoonsItalian seasoning
1/4cupuncooked white rice
1-2bay leaves
1/2cupUncooked pasta. I used Ditalini (place in a small plastic bag so it's easy to remove from the jar).
3quartsof water (when ready to make soup)
Salt and Pepper to taste
Instructions
Assemble the Jars
Grab a quart (32-ounce) mason jar to layer the ingredients above.
First, put the pasta in a small plastic bag as stated.
Place the seasonings in a small bag so you can place them under the lid after filling the jars with the other ingredients.
Start with the minced onions, green split peas, dried barley, lentils, rice, and the bag of pasta goes on top. The seasoning bag will go on top of the pasta bag.
Cooking Friendship Soup Instructions
After opening the jar, remove the bag of pasta and set it aside.
Grab a soup pot and pour the dried soup ingredients into the pot; add the seasonings.
Add 3 quarts of water and bring it to a boil.
Cover and let the soup simmer for 50-60 minutes.
Remove the bay leaves, add the pasta, and cook for 15-20 minutes or until the pasta and grains are tender. Salt and pepper to taste.
Optional Add-Ons
You may want to add the pre-cooked meat and tomato products when you add the pasta. One pound cooked ground beef, one 14-15-ounce can of diced tomatoes, and one 15-ounce can of tomato sauce.
I prefer wide-mouth mason jars. Be sure to check out garage sales and thrift stores for these jars. So many people have stocked up on canning supplies but may never use them. Hopefully, they’ll sell them or give them to a neighbor.
The suppliers know they need them, so watch for jars in the spring. One thing that helps while filling the jars is a funnel. This one fits on regular and wide-mouth jars. Canning Funnel
Do I need to use a FoodSaver to seal the jars for the friendship soup recipe?
The FoodSaver removes the air from the food, which is critical to keep it safe for one year. I put the seasonings in bags inside the jars so the seasoning powder doesn’t clog my FoodSaver hose.
In case you missed this post, here it is. It’s a way to seal the jars without having to put them through the usual canning process. It’s a time saver and relatively inexpensive. Rays told us about them. Dicorain™: A New Way To Vacuum-Seal Some Foods. Dicorain™.
Do I need to use oxygen absorbers in my jars?
You can if you want to; I don’t. Based on my Master Canning and Preserving classes, the food is good for one year. I don’t have the equipment to extend the shelf life, so one year works for me.
Can I store my Soup Mix in a Jar or Mixes in Bags?
Yes, you can, but some pasta or dehydrated vegetables may pierce the bags. I never use bags because I worry about mice or critters contaminating my food. I only use jars.
Is there a gluten-free noodle option that would work?
What’s the shelf life of my Soup Mix in a Jar Recipes?
As you know, Mark and I took classes to become Certified Master Canners and Preservers even though we had been canning, dehydrating, and pressure canning foods for over 56 years together. I lived in Logan, Utah, and purchased a Ball Canning book in 1970. I then drove to the Utah State Extension Service to have my equipment tested (pressure canning gauge and seal). I had a Presto pressure canner back then and eventually bought the All-American pressure canner.
Shelf Life of One Year
I feel strongly about mentioning this because I learned that the food we can at home generally has a shelf life of one year. If we dehydrate food at home, the shelf life is one year. Let me be honest: I ate my canned peaches when they were 3-4 years old.
I get it—I’m sure you do, too! I’m just telling you what I learned. If you think about it, if we grow a garden or go to a Farmer’s Market to get fresh fruits and vegetables, one year should be fine for a normal shelf life.
We Can Do This, My Friends!
Grow food and preserve it by canning or dehydrating it. Each year, we start all over again. We can do this, my friends. I want to make soup mix in a jar because I saw what happened after disasters in many states. These jars would make great gifts and easy last-minute dinners. They’re perfect during a disaster, as they can be used with boiling water to feed the family.
You must have a way to boil water, cook a meal, or make a soup after a disaster. Please get a Butane Stove and Extra Canisters. The perfect pan for a butane stove is a 4-quart Saucepan. You don’t want the pan hanging over the burner on your Butane Stove. It’s all about safety.
The next time you want to cook in the kitchen but aren’t sure WHAT TO MAKE, these Friendship Soup Mix in a Jar options are fantastic for gifting, especially during the holiday seasons, and keeping around your own home for a quick meal solution. Canning is an important skill, and these soup mix jars are a great alternative to traditional canning. Plus, you’ll have TONS of delicious soup to eat later. Happy soup-making, my friends! May God bless this world, Linda.
Flock Cameras: What Families Should Know! Have you noticed a small black camera mounted on a tall pole with a little solar panel near your neighborhood entrance, a busy intersection, or even the parking lot of your favorite home improvement store? If so, there’s a good chance you’ve seen a Flock camera. These cameras have popped up in thousands of communities across the country, and they’ve become one of the most talked-about topics in many towns.
As a mom who’s spent years encouraging families to be prepared and informed, I believe this topic is worth understanding. Being prepared isn’t only about having water stored and a pantry full of food. It’s also about knowing what’s happening in our communities, understanding the tools used around us, and taking part in local decisions with a calm, informed heart. Let’s talk about what Flock cameras are, how they work, why some people love them, why others are worried, and what you can do to stay informed. Please note: I’m against them. Texas Article About Removing Them. Go Texas! You may want to check this out: https://deflock.org/, https://maps.deflock.org
I went Saturday to get a pedicure, my only luxury in life, really. I quit getting my hair cut, so there you have it. Well, one of the young Vietnamese girls showed us a letter she received: $100.00 fine, correct name, correct address, wrong license plate, and wrong car. Now, she has to fight this erroneous mistake. Really, who has time for this, right?
What Are Flock Cameras?
Flock cameras are made by a company called Flock Safety. They’re known as automated license plate readers, often shortened to ALPR cameras. Unlike traffic cameras that issue tickets, these cameras capture images of passing vehicles and convert them into searchable data.
Flock cameras use artificial intelligence to identify details about a vehicle. This can include the license plate number, the state on the plate, the make and color of the vehicle, and other features such as a roof rack, bumper stickers, or damage. That information is stored in a database that law enforcement agencies, and in some cases private businesses or homeowners associations, can search.
Many of these cameras are solar-powered and wirelessly connected, which makes them easy to install almost anywhere. That’s one reason they’ve spread so quickly. Today, Flock cameras are used by thousands of law enforcement agencies, as well as by neighborhoods, schools, and retail stores. Please note: they’re not cheap.
How Do Flock Cameras Work?
Here’s a simple way to picture it. A car drives past the camera. The camera snaps a photo. The system reads the plate and notes details about the vehicle. That record is then saved with the date, time, and location.
If police are looking for a stolen car, a missing person, or a vehicle connected to a crime, they can search the system. If the vehicle passes a camera, officers may receive an alert. Because many agencies share data with one another, a vehicle can sometimes be followed across several towns or even across state lines.
Flock Safety has said its cameras are focused on vehicles rather than people and that it doesn’t use facial recognition in these cameras. The company has also said that data is typically deleted after a set period, often around 30 days, unless it’s connected to an investigation. However, policies can vary by agency and local laws, so it’s wise to check what applies in your own community.
The Safety Benefits Supporters Point To
Many police departments and community members strongly support Flock cameras, and their reasons deserve a fair hearing.
Supporters say the cameras help solve crimes faster. When a car is stolen, or a home is burglarized, having a record of vehicles in the area can give investigators a starting point. Some departments credit the cameras with helping locate stolen vehicles, recover missing children, and find older people with dementia who wandered away from home in a car.
Flock Safety claims its technology helps solve many crimes every year. Police in many communities report that the cameras give them leads they simply wouldn’t have had otherwise. For small departments with limited officers, a camera network can feel like an extra set of eyes.
Many families also say the cameras give them peace of mind. Knowing that a neighborhood entrance is monitored can make people feel safer, especially in areas that have struggled with car break-ins or package theft.
The Privacy Concerns Critics Raise
On the other side, many people, including privacy advocates, civil liberties groups, and everyday citizens, have serious concerns about these cameras.
The biggest concern is that the cameras record nearly everyone, not just people suspected of a crime. Critics point out that the vast majority of plates scanned belong to ordinary people going about their day, driving to work, church, school, or the grocery store. Over time, this kind of data could create a detailed picture of where someone goes and when.
Another concern is data sharing. Because many agencies can search one another’s data, people worry about who has access, how searches are tracked, and whether the information could be misused. There have been news reports raising questions about how some searches were conducted and whether proper limits were in place. In response to months of public scrutiny, Flock Safety has announced changes to its database system, which shows these concerns are being taken seriously.
Some people also worry about cameras owned by private businesses or homeowners associations. When a store or neighborhood group installs a camera, the rules about who can see the data may be less clear to the public.
Finally, many citizens feel that these cameras were installed with little public discussion. In some towns, residents only learned about the cameras after they were already up and running. That’s led to heated city council meetings across the country.
Finding a Balanced View
As families who value both safety and freedom, many of us feel pulled in two directions on this topic. We want our children safe. We want criminals caught. At the same time, we value our privacy and the freedom to move about our communities without being tracked.
I believe it’s possible to hold both values at once. A healthy community can use tools to fight crime while also implementing strict rules to protect the privacy of law-abiding citizens. The key is transparency, accountability, and an engaged public.
I also want to say this clearly. Some people have responded to their frustration by damaging or disabling these cameras. That isn’t the answer. Destroying property is illegal; it can put people at risk and take away from the honest conversations communities need to have. The better path is to get informed, ask good questions, and use your voice through the proper channels.
How to Find Out if Your Town Uses Flock Cameras
If you’re curious whether there are Flock cameras in your area, here are some simple steps to check.
Look around. Flock cameras are usually black, mounted on a pole, and often have a small solar panel attached. They’re commonly placed at neighborhood entrances, major intersections, and store parking lots.
Check your police department website. Many departments post information about their camera programs, including policies on how data is used and stored.
Look for a transparency portal. Some agencies that use Flock publish a public page showing how many cameras they have, how long data is retained, and how many searches have been conducted.
Review city council agendas and minutes. Camera contracts are often approved by city councils or county commissions, so meeting records can tell you when and how the cameras were approved.
Ask your homeowners association. If your neighborhood has cameras, ask who owns them, who can see the data, and how long it’s kept.
Questions Worth Asking Your Local Leaders
If you decide to attend a city council meeting or contact your local officials, here are some thoughtful questions you might ask.
How many cameras are in our community, and where are they located?
How long is the data stored before it’s deleted?
Who has access to the data, and is it shared with other agencies or states?
Are searches logged, and does anyone review them for misuse?
Is there a written policy, and is it available to the public?
How’s the program measured to show whether it actually reduces crime?
Asking these questions calmly and respectfully helps local leaders understand what matters to residents. Whether you support the cameras or have concerns, your input is valuable.
Teaching Our Families About Privacy
This topic is a wonderful opportunity to talk with our children and grandchildren about privacy in a world full of technology. Kids today are growing up surrounded by cameras, smartphones, and apps that collect information.
Talk with them about what kind of information is collected about them, from their phones to their social media accounts. Teach them to think before they share personal details online. Help them understand that privacy is worth valuing and protecting, and that being a good citizen means staying informed and speaking up respectfully.
Being prepared means thinking ahead, and teaching the next generation to be thoughtful about technology is part of that preparation.
Flock cameras aren’t going away anytime soon, and the conversation around them will likely continue for years. Whether you see them as a helpful safety tool, a privacy concern, or a little of both, the most important thing is to stay informed.
Learn what’s happening in your own community. Read the policies. Ask questions. Attend a meeting if you can. Share what you learn with your family and neighbors. An informed community is a stronger community, and that’s something we can all work toward together.
I would love to hear from you. Have you noticed Flock cameras in your area? How do you feel about them? Please share your thoughts in the comments below, and remember to keep the conversation kind and respectful. May God bless this world, Linda
Copyright Images: FLOCK SAFETY Camera AdobeStock_1504987482 By Aaron, FLOCK Cameras Police Department AdobeStock_1111650749 By Aaron
Sooner or later, every homestead ends up with logs. A storm drops an oak across the fence line, you clear a patch for the garden, or a neighbor offers you a trailer load of pine for free. With a chainsaw mill or a small band sawmill, those logs can become fence boards, shed framing, shelving and firewood-shed siding instead of a burn pile. But before you start cutting, it pays to know roughly how much usable lumber is sitting in front of you.
Why it is worth estimating first
Milling is hard work and uses fuel, blades and time. An estimate tells you whether a log is worth hauling to the mill at all, how many logs you need for a project, and whether a buyer’s offer for your timber is fair. Professionals do this with a log scale — a rule that converts a log’s diameter and length into board feet.
A board foot is a piece of wood 1 inch thick, 12 inches wide and 12 inches long. A single 2×4 that is 8 feet long holds about 5⅓ board feet, so a 100-board-foot log is roughly nineteen 2×4s’ worth of wood.
How to measure a log
You only need two numbers:
Diameter at the small end, inside the bark. Measure across the narrowest part of the small end; if it is oval, average two measurements at right angles.
Length in feet, usually trimmed to an even length such as 8, 10, 12 or 16 feet.
The small end matters because every board you saw has to fit inside it. The extra wood at the fat end mostly turns into slabs.
The three log rules
There are three rules you will run into, and they give noticeably different answers:
Doyle — the oldest and simplest: ((diameter − 4) ÷ 4)² × length. It badly underestimates small logs and is still common in log buying in the eastern and southern US, which is why sellers of small logs often feel short-changed.
Scribner — based on drawing boards inside circles; used widely in the West. Sits between the other two for most sizes.
International ¼-inch — the most accurate for small and medium logs, because it allows for saw kerf and taper. If you mill your own wood, this is the closest to what you will actually get.
Some real numbers
For a 16-foot log:
12-inch log: Doyle 64 bf, International about 95 bf
16-inch log: Doyle 144 bf, International about 180 bf
20-inch log: Doyle 256 bf, International about 290 bf
Notice the gap on small logs: a 12-inch log is worth a third more lumber than Doyle claims. That gap is called overrun, and it is good news for anyone milling their own timber.
Skip the math in the field
You can do these sums with a pencil, but a phone is quicker when you are standing in the woodlot. A free calculator showing how many board feet in a log puts all three rules side by side for any diameter and length, and it includes a printable log scale chart you can keep in the truck or the shop.
Practical tips for homestead milling
Mill straight, sound logs first. Crooked or rotten logs waste more than the scale suggests.
Cut to the length you need, plus a few inches for trimming.
Stack and sticker immediately. Boards need airflow to dry flat; a rough rule is a year of air-drying per inch of thickness.
Keep the slabs. They make good kindling, rustic siding or raised-bed edges.
Conclusion
A log is not just firewood waiting to happen. Measure the small end, note the length, and run it through a log scale before you decide its fate. You may find that the storm-felled tree behind the barn holds enough lumber for the next shed.
Baking a loaf of bread from scratch can be intimidating, but it's definitely worth the effort! There are so many delicious survival recipes out there that are perfect for emergencies. In this blog post, we'll share some of our favorite survival breads that are easy to make and store.
So don't worry – you'll always have a warm and satisfying meal, even when times get tough!
We all know that bread is a staple in any diet, but what about in a survival situation? Bread can be made from so many different types of flour, and with some added ingredients, it can be a filling and satisfying meal.
Here are 20 recipes for survival bread that will keep you fueled up in an emergency.
Ancient Flatbread is a type of unleavened bread that originated in the Middle East. It is made from a simple dough of flour, water, and salt, and can be cooked on a griddle or in a frying pan.
Unlike leavened breads, which use yeast or baking soda to help them rise, Ancient Flatbread is made without any rising agents. This gives it a denser, chewy texture, and a slightly crisp crust.
Ancient Flatbread can be made with any type of flour, but traditionally it is made with whole wheat flour. It can be eaten on its own or used as a wrapper for other foods. It is also a popular accompaniment to soup and stew.
Ancient Flatbread is easy to make at home. The dough can be mixed by hand or in a food processor, and requires no kneading or rising time. Once it is rolled out into thin rounds, the flatbread can be cooked on a griddle or in a frying pan until golden brown.
Ancient Flatbread can be stored in an airtight container for up to four days. It can also be frozen for up to three months.
Ancient Flatbread is a delicious and versatile food that can be enjoyed in many different ways. It is perfect for busy weeknights when there is no time to make dinner from scratch. It is also an excellent way to use up leftover flour or whole wheat flour that has been sitting in the pantry for a while.
Whether you are looking for an easy and healthy weeknight meal or a tasty way to use up some leftover flour, Ancient Flatbread is the perfect recipe for you!
Ingredients:
2 ½ cups whole wheat flour
½ tbsp active dry yeast
½ tbsp salt
2 tsp sugar
½ tbsp sugar
¼ cup cracked wheat bran
1 ¼ cup warm water
Instructions:
Combine a cup of warm water, the sugar, and the yeast in a mixing bowl, then mix well.
Cover the bowl and let sit for 10 minutes or until frothy and bubbly.
Add half the flour and mix with a spoon. Cover again and let it proof for 30 minutes in a warm place.
Add the rest of the flour, oil, and salt to the bowl, then knead for 10 minutes.
Cover the bowl and allow it to rise until the dough has doubled in size (about an hour).
Shape and divide into eight equal balls.
Sprinkle the cracked wheat bran onto a piece of parchment, then place a ball of dough on top of each.
Roll the dough out to an even circle.
Place on a baking sheet, then cover again and allow to rest for 30 minutes.
Preheat the oven to 500 degrees and place a pizza stone inside.
Put the dough on the pizza stone, then bake for about six minutes or until fluffy.
Ash cakes are a type of traditional cornbread that was popular in the American Colonies. The bread is made by cooking cornmeal mush on a hot stone or griddle, and it is typically served with molasses or honey.
Ash cakes get their name from the fact that they were often cooked in the ashes of a fire. This method helped to give the bread a crispy texture and intense flavor. While ash cakes are not as popular as they once were, they continue to be enjoyed by many people who appreciate their rustic charm.
Making ash cakes is not difficult, and the results are well worth the effort. Whether you choose to cook them in the ashes of a fire or on a hot griddle, ash cakes are sure to add a touch of flavor to your meal.
Ingredients:
1 cup flour
¼ cup water
½ tsp. salt
2 tsp. baking powder
1 tbsp butter
Instructions:
Combine all ingredients, then knead into a ball of dough.
Separate the large ball into four smaller parts.
Flatten each one into a disc, then place on the coals in a fire. Once the edges are dark, flip and cook the other side.
Remove from the fire and serve with butter.
Bannock
For many people, the word “bannocks” conjures up images of stone-cold Scotsmen eating fried oats out of their kilts. But the truth is, bannocks are a delicious and versatile food that can be enjoyed by anyone.
So what exactly are bannocks? They're basically quick breads made with flour, milk, baking powder, and eggs. They can be sweet or savory, and they can be cooked in a variety of ways – on a griddle, in a pan, or even baked in the oven.
There are many reasons to love bannocks. First of all, they're easy to make. And because they don't require yeast, they're also quick to prepare.
Plus, bannocks are extremely versatile – you can add any number of ingredients to them, such as fruit, nuts, herbs, or cheese. And finally, bannocks make a great portable snack – perfect for taking on a hike or picnic.
There are many different bannock recipes out there. We like the one below, but this one is good too.
Ingredients:
1 ½ cups buttermilk
1 ½ tsp salt
2 tsp baking soda
2 ⅛ cups flour
2 ⅝ cups oats
Instructions:
Mix the oats, salt, and flour together.
Add the baking soda to the buttermilk. Then, combine with the oats mixture.
Turn the dough out and split into two pieces.
Work into pieces to fit into a griddle or frying pan. Heat the griddle with some oil.
Add the dough to the griddle once hot.
Cook until golden brown on one side, then flip. Repeat.
Serve warm!
Chapati
A chapati is a type of flatbread that originated in India. It is made by taking a ball of dough and flattening it out into a thin disc. The dough is then cooked on a hot griddle until it is golden brown. Chapatis are typically served with curry or other savory dishes, and they can also be used to make sandwiches or wraps.
There are a few reasons why chapatis are so popular in India. First, they are very quick and easy to make. Second, they are very versatile and can be eaten with almost any type of food. Third, they are very nutritious, as they are made from whole wheat flour and contain no added fat or sugar.
Finally, chapatis are extremely affordable, as they only require a few simple ingredients that are readily available in most Indian households.
If you want to try making chapatis at home, the process is actually quite simple.
Ingredients:
2 cups whole wheat flour
1 tsp salt
¾ hot water
Instructions:
Mix together whole wheat flour, water, and a pinch of salt to form a dough.
Then, divide the dough into small balls and use a rolling pin to flatten each one into a thin disc.
Next, heat up a griddle or frying pan over medium heat and cook the chapatis for one to two minutes per side until they are golden brown.
Serve immediately with your favorite curry or other dish.
Cornbread
Cornbread is a type of quick bread that has been a staple in American kitchens for centuries, particularly in the South. It is made from cornmeal, flour, and a few simple pantry ingredients, and requires no yeast or rising time. That makes it one of the most practical breads you can make in a survival situation.
Unlike wheat-based breads, cornbread has a slightly crumbly texture and a mildly sweet flavor that pairs well with soups, stews, and beans. It can be cooked in a cast iron skillet over an open fire or camp stove just as easily as in a conventional oven, which makes it an incredibly versatile option when the power is out.
Cornbread is also a great way to stretch your food supply. A small amount of cornmeal goes a long way, and the recipe below calls for ingredients that are easy to store long-term.
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp salt
2 tbsp sugar
1 cup milk (or reconstituted powdered milk)
1 egg
¼ cup vegetable oil
Instructions:
Preheat the oven to 400 degrees, or heat a greased cast iron skillet over a camp stove or open fire.
Combine the cornmeal, flour, baking powder, salt, and sugar in a large bowl.
In a separate bowl, whisk together the milk, egg, and vegetable oil.
Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix.
Pour the batter into a greased 8×8 baking pan or cast iron skillet.
Bake for 20-25 minutes, or cook on the stovetop over low heat with a lid on until a toothpick inserted in the center comes out clean.
Let cool slightly, then serve.
Cornbread is one of those recipes that is hard to get tired of. It's filling, easy to make, and uses ingredients that store well for the long haul. If you only learn one survival bread recipe, this one is a solid choice.
Damper
Damper bread is a type of unleavened bread that is popular in Australia. It is made by combining flour, water and salt to form a dough, which is then cooked over an open fire. Damper bread has a few key benefits over other types of bread.
First, it is quick and easy to make, which makes it ideal for camping trips or situations where time is limited. Second, it does not require any special ingredients or equipment. Finally, damper bread has a unique flavor that is often compared to that of a freshly baked biscuit.
While there are many different recipes for damper bread, the basic principles remain the same: simple ingredients, fast cooking and a delicious flavor.
Ingredients:
4 cups self-rising flour
1 cup milk
1 tbsp butter
1 tsp salt
½ cup water
Instructions:
Preheat the oven to 425 degrees.
Combine the salt and flour, then work in butter until the mixture is crumbly.
Make a well in the center, then add water and milk. Stir until everything comes together.
Turn the dough out onto a lightly floured surface and work into a round loaf. Put the loaf into a bread pan.
Bake for 25 minutes, then lower the temperature to 350 degrees. Bake for another 10 minutes.
Danish Bonfire Bread
Danish Bonfire Bread, or baking a loaf on an open fire, is a centuries-old tradition that is still practiced today. The bread is made with simple ingredients – flour, water, salt – and baked in a special oven called a “steenoven.”
The steenoven is built with a stone bottom and walls, which allows the heat to circulate evenly, resulting in a crispy and chewy loaf. The bread is traditionally baked on the eve of St. John's Day (June 23), but can be enjoyed year-round.
Danish Bonfire Bread is the perfect accompaniment to any meal, or can be enjoyed on its own with a little butter and jam. So if you're looking for a unique and delicious bread recipe, give Danish Bonfire Bread a try!
Again, this recipe is Danish, so you’ll need to do the appropriate conversions for the measurements in the recipe.
Ingredients:
3 dl water
2 tsp salt
25 g fresh yeast (or similar dry yeast)
500 g all-purpose flour
2 tsp sugar
Instructions:
Add the water and dissolve fresh yeast.
Add the salt, sugar, and flour, then knead into a smooth dough.
Let rise for 45 minutes.
Roll large and thin “sausages” and twist them around wood sticks.
Bake over a bonfire!
Ezekiel Bread
Ezekiel bread is a nutrient-rich bread that is made with sprouted grains. The bread gets its name from the Biblical prophet Ezekiel, who is said to have made a similar bread while he was in exile.
Unlike most store-bought breads, Ezekiel bread is not made with yeast or flour. Instead, the dough is made with soaked and sprouted grains, which are then ground into a flour. This makes the bread more easily digestible and gives it a higher nutrient content than traditional breads.
Sprouted grain breads are also said to have a lower glycemic index, meaning that they cause a slower rise in blood sugar levels.
For this reason, Ezekiel bread is often eaten by people who are trying to manage their blood sugar levels. While Ezekiel bread can be bought at some health food stores, it is also relatively easy to make at home.
Ingredients:
½ cup millet
½ cup barley
½ cup spelt flour
2 ½ cups wheat berries
2 tbsp Northern beans
2 tbsp pinto beans
2 tbsp kidney beans
¼ cup green lentils
4 cups water
1 cup honey
2 packages active dry yeast
½ cup olive oil
2 tbsp salt
Instructions:
Combine yeast, honey, and olive oil, then let sit for five minutes.
Combine the grains and beans and grind in a flour mill. Add the flour and salt to the yeast mixture, then stir until mixed.
Pour the dough into two greased pans. Let it rise for an hour or until the dough reaches the top of the pan.
Bake at 350 degrees for 45 minutes.
Frybread
Frybread is a type of flattened, deep-fried dough that is popular among Native American tribes.
There are many different ways to fry bread, but the most common method is to use flour, salt, water, and yeast to create a dough. This dough is then rolled out into a flat circle and fried in hot oil until it is golden brown.
Frybread can be served plain or topped with various toppings such as honey, jam, or powdered sugar. It is also a popular ingredient in Indian tacos, which are tacos made with fry bread instead of tortillas.
Frybread is a delicious and easy-to-make treat that can be enjoyed by everyone. If you are looking for a new recipe to try, consider making fry bread the next time you want something different for dinner.
Ingredients:
1 tsp salt
2 tbsp vegetable oil
1 ½ tbsp baking powder
1 ½ cups hot water
4 cups flour
Instructions:
Combine the salt, baking powder, and flour. Then add the water, mixing until the combination is sticky.
Put the oil on the bread to keep it from drying out. Cover and let rest for two hours. The dough will not rise but it does need to rest.
Pull off small balls from the dough, then roll out until thin.
Heat a frying pan and put enough vegetable oil in it to cover it at a depth of about two inches.
Fry the dough balls until golden brown, flipping halfway through.
Hardtack
Hardtack is a type of simple unleavened bread that was traditionally made from flour, water, and salt. Its simple ingredients and long shelf life made it a staple food for sailors, soldiers, and pioneers.
Today, hardtack is still eaten as a trail food or emergency ration, but it can also be enjoyed as a crispy cracker or dipped in soup or stew. You can find the recipe below, or you can go here for more detailed instructions.
Ingredients:
3 cups of white flour
2 teaspoons of salt
1 cup of water
Instructions:
Preheat the oven to 375 degrees F.
Mix the flour and salt in a bowl.
Gradually mix in the water until the dough stops sticking to your hands. It will be very sticky at first, but keep shaping it until it stops being so sticky.
Use a rolling pin the flatten the dough into a square.
Use a knife to cut the dough into nine equal-sized squares.
Use a nail to make a grid of holes (3×3 or 4×4) in each square.
Put then nine squares on an ungreased cookie sheet and bake them for 30 minutes.
Turn them over and bake them another 30 minutes.
Remove them from the oven and let them cool off.
Hardtack is an easy bread to make at home and is a great option for those looking for an alternative to traditional wheat breads. Give hardtack a try the next time you are looking for something new to bake!
Irish Soda Bread
Irish soda bread is a type of quick bread that is made with baking soda instead of yeast. It originated in Ireland, and was traditionally made with just a few simple ingredients: flour, baking soda, salt, and buttermilk.
Today, there are many different variations of Irish soda bread, but it still typically includes raisins or currants. The bread is quick and easy to make, and does ot require any rising time.
This makes it a great option for busy weeknights or last-minute gatherings. Irish soda bread is also very versatile – it can be served plain or with butter, jam, or honey. It can be enjoyed for breakfast, lunch, or dinner.
Whether you're looking for a traditional recipe or something new to try, Irish soda bread is a delicious and easy option.
Ingredients:
1 ¾ cups buttermilk
1 egg
4 ¼ cups flour
3 tbsp sugar
1 tsp baking soda
1 tsp salt
5 tbsp unsalted butter
Instructions:
Preheat the oven to 400 degrees.
Whisk the buttermilk and egg together, then set aside.
Combine the flour, sugar, baking soda, and salt. Cut the butter with a pastry cutter, then fold in.
Add the buttermilk and egg mixture to the dough.
Fold together until it’s too stiff to stir. Pour the dough (it will be crumbly) onto a floured surface.
Work the dough into a ball, then knead until the flour has moistened.
Transfer the dough to a skillet.
Bake until the bread is golden brown or for about 50 minutes.
Journeycake is a type of cake that was traditionally made by travelers as they journeyed across the country. The cake is designed to be hearty and filling, making it an ideal food for long trips.
Today, journeycake is often made with whole wheat flour, oats, dried fruit, and nuts. It can be flavored with spices such as cinnamon or ginger. Journeycake is typically baked in a large loaf pan and then sliced into individual pieces. The cake can be served plain or with butter or cream cheese.
Journeycake is an excellent source of energy and nutrients, making it a perfect choice for an on-the-go snack or a quick breakfast. And because it is so easy to make, there’s no excuse not to try your hand at making your own journeycake the next time you hit the road.
Ingredients:
2 ¼ cups apple cider
1 tsp cinnamon
1 tsp cloves or ginger
½ cup dried fruit (apricots)
4 ½ cups flour
1 ½ cups sugar
¾ cups butter
Instructions:
Cream the butter and sugar, then mix in apple cider. Add cloves, ginger, cinnamon, baking soda, and fruit.
Blend in 4 ½ cups of flour.
Beat until the mixture is blended, then pour into the oven and bake. Serve with butter and molasses.
Pilot Bread
Pilot bread is a thick, sturdy cracker-style bread that has been used as a survival food for generations. Similar to hardtack but a bit thicker and slightly less dense, it has long been a staple in remote communities across Alaska and was historically carried on ships and military campaigns as a reliable, long-lasting ration.
What makes pilot bread so appealing as a survival food is its simplicity and shelf life. When stored properly in a cool, dry place, it can last for months or even years. It's also incredibly filling and can be eaten on its own, topped with peanut butter or canned meat, or used in place of crackers in a soup or stew.
Unlike hardtack, pilot bread has a small amount of shortening in it, which gives it a slightly more palatable texture. It's still firm and dry, but it doesn't require the jaw-breaking effort that traditional hardtack sometimes demands.
Ingredients:
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
2 tbsp shortening or lard
½ cup water
Instructions:
Preheat the oven to 350 degrees.
Combine the flour, salt, and baking powder in a bowl.
Cut the shortening into the dry ingredients using a fork or pastry cutter until the mixture resembles coarse crumbs.
Gradually add the water and mix until a stiff dough forms.
Roll the dough out on a floured surface to about ¼ inch thick.
Cut into squares or rounds, then use a fork or nail to poke a grid of holes in each piece.
Place on an ungreased baking sheet and bake for 25-30 minutes, flipping halfway through.
Remove from the oven and let cool completely before storing.
Pilot bread is a great addition to any emergency food supply. Make a batch ahead of time, store it in an airtight container, and you'll have a reliable, no-fuss bread ready to go whenever you need it.
Pita Bread
Pita is a type of flatbread that is commonly found in Mediterranean and Middle Eastern cuisine. It is made by baking dough in a special oven, and the resulting bread is soft and round with a pocket in the center.
This pocket can be used to hold fillings, such as vegetables, meats, or cheeses. Pita bread is a healthy and versatile option for any meal.
Ingredients:
Water
2 tsp active dry yeast
½ tsp sugar
3 cups all-purpose flour
2 tsp salt
Instructions:
Combine water, yeast, and sugar and mix until dissolved.
Add flour and whisk.
Put the bowl in a warm place, uncovered.
Let the mix sit for 15 minutes or until it’s frothy and bubbling.
Knead the dough.
Let the dough rise for an hour or until it’s doubled in size.
Form the pitas – typically, pita is flattened into rounds.
Bake in the oven at 475 degrees F for 2 minutes on one side.
Flip.
Remove from the oven when golden-brown.
Whether you are looking for a healthy alternative to sandwich bread or just want to try something new, pita bread is a great option.
Pot Bread
Pot bread is a type of quick bread that is traditionally made in a pot over an open fire. The ingredients are simple, and the bread can be made without any special equipment.
However, pot bread does require a bit of time and patience to bake properly. The key to success is to get the pot nice and hot before adding the batter. This will help to ensure that the bread cooks evenly and doesn't stick to the pot.
Once the pot bread is cooked, it can be served with butter or honey. It's also delicious on its own or used as a base for other dishes such as stews or casseroles. Pot bread is a great way to use up leftover flour and make a nutritious and filling meal.
Ingredients:
3 cups flour
1 ½ cups water
1 ½ tsp sea salt
1 tsp instant yeast
Instructions:
Combine the yeast, flour, and salt, then add water and mix until the flour is a little wet.
Cover the bowl with a towel and let it double in volume. It should take about eight hours.
Preheat the oven to 450 degrees. Put a Dutch oven in the oven and heat for 30 minutes.
Shape the dough into a round shape, folding the sides in to form a ball.
Open the oven and put the bread into the Dutch oven.
Bake for 30-45 minutes or until the crust is golden brown.
Quickbread
If you're in a hurry and need to whip up a quickbread, you may be wondering what exactly it is. Quickbreads are simply breads that are made without yeast.
This means they don't require the time-consuming process of rising and can be baked much more quickly. There are many different types of quickbreads, including muffins, biscuits, and scones.
While some quickbreads may be savory, most are on the sweeter side and make a great breakfast or snack.
One of the great things about quickbread is that it's very easy to make. You don't need any special skills or ingredients – just a basic understanding of baking.
The key to making a successful quickbread is to have all of your ingredients measured out and ready to go before you start mixing. This will help the bread to come together more quickly and prevent any disasters in the kitchen.
Quickbreads can be made with a wide variety of different ingredients, so feel free to get creative. Start with a basic recipe and then add in your favorite flavors, fruits, or nuts.
We won’t provide you with a recipe for this one, since there are so many variations of this (zucchini bread, carrot bread, etc). But get creative!
Roosterkoek
Roosterkoek is a type of South African bread typically made from white flour, yeast, water, and salt. It is generally round in shape and slightly flattened, with a soft and fluffy texture.
The dough is first kneaded, then left to rise for 30 minutes before being shaped into balls and placed on a hot griddle or pan. Once cooked, the Roosterkoek is often served with butter, cheese, or jam.
So why make Roosterkoek?
Well, first of all, it's delicious! But beyond that, it's also a great way to use up leftover bread dough. And because it's made from white flour, it's a bit lighter and fluffier than some of the denser rye or whole wheat breads out there.
Note that the ingredients listed are in grams and milliliters here, since it’s a South African recipe.
Ingredients:
300 g flour
200 ml water
5 ml salt
10 ml instant yeast
30 ml sunflower oil (or another oil of choice)
15 ml sugar
Instructions:
Combine the yeast and sugar with a small amount of the warm water. The mixture should foam.
Combine the salt and flour, then add the water and oil, mixing continuously.
Combine everything together, and mix.
Turn the dough out onto a floured surface, then roll into balls and palace on a baking sheet. Let rise for an hour.
Put a braai grid over the coals and heat for five minutes. Grease, then place the rolls on it for 20 minutes. If you don’t have a braai grid, you can use a baking sheet in the oven.
When half the cooking time has elapsed, flip the bread. They’re done when lightly brown.
Scottish Oat Cakes
Scottish oat cakes are a type of flatbread made from oats, flour, and water. They have a chewy texture and a nutty flavor, and they can be served either sweet or savory. Sweet oatcakes are typically served with jam or honey, while savory oat cakes are usually topped with cheese or herbs.
Oat cakes are believed to have originated in Scotland, and they were traditionally made over an open fire. Today, they can be cooked in a variety of ways, including on a griddle, in a fryer, or in the oven.
Oat cakes are a healthy and hearty alternative to other types of bread, and they're perfect for breakfast, lunch, or dinner. If you're looking for a new and delicious way to enjoy oats, Scottish oatcakes are definitely worth a try!
Ingredients:
4 oz oatmeal
⅛ tsp baking soda
1 pinch salt
2 tbsp butter
2 tbsp hot water
Instructions:
Preheat the oven to 375 degrees.
Grind the oatmeal in a food processor until powdery.
Combine oats, baking soda, and salt.
Melt the butter.
Drizzle in the butter and stir vigorously. Add hot water until you have a thick dough.
Cut the dough into small balls.
Knead each ball for a few minutes until it’s no longer sticky. Add more oatmeal as necessary.
Roll each ball into a ¼” disc, then cut into quarters.
Bake the wedges for 20-30 minutes on a baking sheet.
Serve cool or warm.
Steam Bread
Steam bread is a type of bread that is made using steam instead of yeast. The bread is termed “steam” because it refers to the method of cooking the bread – steaming it instead of baking it.
The end result is a moist, fluffy bread that is slightly chewy. Steam bread is popular in Asian cuisine, and is often used in Dim Sum dishes. It can be made with either white or whole wheat flour, and is often flavored with ginger or other spices.
Making steam bread is a simple process, and only requires a few ingredients. The dough is first boiled in water, then steamed in a bamboo basket or steamer pot. The steam from the boiling water cooks the bread, resulting in a soft, fluffy texture.
Steam bread is a healthy alternative to traditional baked breads, and can be enjoyed as part of any meal.
Ingredients:
3 cups flour
2 tsp baking powder
1 tsp salt
1 tbsp cinnamon
1 tbsp ginger
1 cup buttermilk
3 eggs
1 ½ cups brown sugar
1 ½ cups applesauce
Instructions:
Mix together the baking soda, baking powder, flour, and spices.
Beat the eggs, buttermilk, sugar, and applesauce. Combine with the dry ingredients.
Put the entire mixture into a pudding mold. Fill until about two-thirds full, then put the lid on.
Put the mold in a saucepan on top of some crinkled tin foil. This will keep it off the bottom of the pan.
Fill the pan with boiling water, about two-thirds of the way up the mold.
Cover, bring the water to a boil, then lower the heat to a simmer.
Steam for two hours, remove, and serve.
Tortillas
Crispy, thin and delicious – there's nothing like a freshly made tortilla. Whether you're eating them on their own or using them to wrap up your favorite burrito ingredients, tortillas are a staple of Mexican cuisine.
And although you can easily buy them pre-made at the store, there's nothing quite like the taste of a homemade tortilla. If you've ever wondered how to make your own tortillas, the process is actually quite simple.
All you need is a few cups of flour, some water and a little bit of oil. The key to a perfect tortilla is to get the dough nice and thin before cooking it on a hot griddle. This will help to create that delicious crispy texture that makes tortillas so irresistible.
Ingredients:
2 cups flour
3 tbsp olive oil
¾ cup water
½ tsp salt
Instructions:
Combine salt and flour in a large bowl. Stir in oil and water.
Turn onto a floured surface, then knead, adding flour or water if necessary for a smooth, consistent dough.
Let rest for 10-15 minutes.
Divide into eight pieces, rolling each into a seven-inch circle.
Cook the tortillas over medium heat until golden brown. Serve warm.
The next time you have an emergency, don't forget these survival bread recipes. With a little preparation, you'll be able to make delicious, nutritious breads that will help keep you and your family fed. Which recipe are you going to try first?
