Daily Survival

Thursday, August 6, 2026

Home to Make Homemade Bone Broth

Estimated reading time: 10 minutes

It’s a Prehistoric Recipe that Has Emerged as Today’s Health Food.

Bone broth is exactly what it sounds like: A broth made from bones, although some contemporary recipes add vegetables for flavor and added nutrients. From a culinary standpoint, it’s the fundamental recipe for a stock that is often used in soups, stews, and gravies.

As more and more people looked at the nutritional profile of bone broths, they started to notice certain elements and nutrients that have been shown to have health benefits in other occurrences. Some clinical studies soon followed, and the evidence began to grow indicating that bone broth was in fact a nutritious addition to a diet and had distinctive health benefits.

JUMP TO RECIPE

But Buyer Beware

While there are indications that bone broth can provide good nutritional benefits and contribute to overall health, some of the claims made about it are a bit outlandish. It may relieve some symptoms of osteoarthritis but to date, there are no credible clinical studies that prove it can cure it.

That notwithstanding, bone broth does possess an impressive list of nutrients including:

Calcium
Magnesium
Potassium
Phosphorous
Iodine (fish bones)
Glucosamine
Chondroitin
Collagen
Vitamin A
Vitamin K2
Zinc
Iron
Boron
Manganese
Selenium
Omega-3 fatty acids
Omega-6 fatty acids
Protein
Amino acids including glutamine, glycine, and arginine

That’s quite a list for a simple recipe of water and bones and that doesn’t include any of the vitamins or minerals that would occur if vegetables were added.

So What’s the Benefit?

Some benefits you may already know. Many of the vitamins and minerals that show up in standard vitamin and mineral supplements occur in bone broth. Things like Vitamin A, calcium, selenium, iron and zinc.

It’s some of the unique things like collagen, chondroitin, and some of the amino acids that start to take bone broth to another level. These compounds, micronutrients, and amino acids are resident in the bone, marrow, and connective tissue attached to some bones.

Many studies have focused on the health benefits of these nutrients and some of the findings were highly encouraging.

According to one study by the National Institute of Health, glucosamine and Chondroitin support overall joint health.
Another NIH study identified the collagen in bone broth as a beneficial nutrient for both bone and joint health.
There are some indications that the glutamine in bone broth can help to protect and heal the lining of the digestive tract.
Bone broth was also shown to be an anti-inflammatory.
Significantly, multiple studies demonstrated a decrease in joint pain and the symptoms of osteoarthritis. It’s not a cure, but it was shown to help.
Finally, studies were done that indicated bone broth had a calming and relaxing benefit that can aid someone suffering from insomnia.

None of the studies promised a miracle cure for anything, but given the range of credible evidence for the benefits of bone broth, it’s worth considering as a regular supplement to most diets.

The standard caution is that if you have a chronic condition and are under a doctor’s care, you should consult with your doctor first. Here’s the nutritional information for a standard 8-ounce cup of beef bone broth:

Calories: 31
Protein: 5 grams
Fat: 12 grams
Carbohydrates: 3 grams
Fiber: 0 grams
Sugar: 1 gram

Let’s Make Bone Broth

The recipe is fairly simple and you’ll spend most of the time occasionally peeking at a simmering pot on the stove or crockpot. There are a couple of preliminary steps that are a touch fussy, but overall it’s a very simple recipe.

Let’s Start with the Bones

Beef bones tend to show up as the most popular bone source for bone broth but our ancestors used bones from birds to buffalo to fish. You can too although fish bones are going to give the overall broth a bit of a fishy flavor but their bones are a great source of iodine.

It’s all up to you but mixing multiple bones from beef, pork and poultry probably wouldn’t be all that noticeable from a flavor standpoint.

You can often buy beef bones from your local butcher. They’re sometimes sold in the meat counter as doggy treats although many markets sell them specifically for broth and call them “soup bones.” You may even find a local butcher who will give you the bones for free, but even if you have to pay for them they’re usually very inexpensive.

Anytime you roast a chicken or turkey, save the carcass. Many of us use a turkey carcass for an after Thanksgiving turkey soup but even a Sunday evening roast chicken can make a great bone broth on Monday.

If you want the most nutrient-dense broth, pay attention to the types of bones you're using. Knuckle bones and feet are loaded with collagen and will give you that thick, gelatinous broth that's a sign of a quality batch. Marrow bones add a rich, deep flavor. Neck bones are another solid option. A combination of knuckle bones for collagen and marrow bones for flavor is hard to beat.

Use what you have available and if you like the taste, make it again.

Vegetables?

Vegetable are an option. They’re the standard addition to a stock including carrots and onions. Again, up to you. You can make it straight with just the bones or take it up a notch with some vegetables.

Some recipes call for the addition of garlic and some herbs, but be careful with those. You’re going to be simmering your bone broth for hours and hours and over time, things like garlic and herbs can overpower the broth. If you want to add some herbs or garlic, make sure you add them towards the last hour or two of simmering.

And Then Just Add Water

You’ll need at least a couple of gallons but it will reduce as you go.

Before You Start…

Roasting

There’s a roasting step that’s important before boiling and simmering begins. Roasting the bones and the vegetables (if you’re using them) caramelizes them and gives a rich, brown color to the broth. It’s not critical to the final result but the flavor and the translucent brown color are worth the extra step.

Blanching

One more optional step worth knowing about: blanching. Before you roast, you can cover the raw bones with cold water, bring them to a boil, dump the water, and rinse the bones. This draws out a lot of the impurities that would otherwise show up as scum later. It's an extra 15 minutes but it means less skimming and a cleaner finished broth.

How to Make Bone Broth

Ingredients

4 pounds of beef soup bones
3 medium onions (quartered)
6 medium carrots (chopped)
8-10 peppercorns
2 TBS of apple cider vinegar (you won't taste it in the finished broth and it helps to draw the nutrients from the bones)
Cold water (enough to cover all of the ingredients in the pot with room to spare)

Directions

Preheat the oven to 450 degrees F.
Arrange the bones and vegetables on a roasting pan
Roast on the upper rack of the oven for an hour or until the bones and vegetables have a brown, caramelized color on the edges.
Drain any fat from the roasting pan.
Use some tongs to place the bones and vegetables into a large stock pot.
Scrape any bits from the bottom of the pan into the pot. You could also pour a ½ cup of hot water into the pan and scrape it around before pouring into the pot.
Add water and the vinegar to the pot covering the bones by at least a couple of inches.
Bring the uncovered pot slowly to a boil and skim the scum off the top while it comes to a boil over 30 minutes. That scum is coagulated proteins and impurities releasing from the bones. It won't hurt you if you don't skim it, but removing it gives you a cleaner, better-looking broth.
Cover the pot and reduce the heat to simmer. You can transfer everything into a crock pot if that’s easier to manage.
Simmer on low heat for 6 to 24 hours. The longer the better. Check the pot every now and then and skim any new scum. Add a little water if it starts to boil away.
When done, use a slotted spoon and tongs to remove the bones and vegetables and discard them.
Strain the broth through cheesecloth in a colander to clear out any large bits of vegetable or meat bits.
If you want a highly translucent broth you can filter the broth again through a coffee filter in a small colander or large strainer. Totally optional.

Storage

One thing you may want to do is refrigerate your freshly made bone broth overnight. The next morning you’ll see any fat hardened and floating on the top. Skim it off and either keep your bone broth in the fridge or freeze it for later. This will give you a clear, translucent broth unclouded by fat.

You can store your bone broth for up to a week in the refrigerator. If you freeze it the broth will keep for up to 6 months. One way to freeze it is in an ice cube tray. That way you can plop some broth cubes into a soup or stew or microwave them in a coffee cup to the temperature you like.

Is It Supposed to Look Like Jello?

If you pull your broth out of the fridge and it's thick and jiggly like gelatin, that's actually a good sign. It means you extracted a solid amount of collagen from the bones. The more it gels, the better. It will liquify again as soon as you heat it up. If your broth stays liquid in the fridge, it's still nutritious, but it means there was less collagen in the bones or it needed a longer simmer time.

Ways to Use Bone Broth

Beyond soups and stews, there are plenty of ways to work bone broth into your regular cooking. Use it instead of water when cooking rice, quinoa, or other grains for an easy flavor upgrade. Add it to braised meats or use it as the base for a pan sauce.

It's also great for deglazing a pan after searing meat. And plenty of people just heat up a mug of it and drink it straight. It's a warm, savory drink that's a lot more satisfying than it sounds.

Originally published on Homestead Survival Site.

You May Also Like:

The post Home to Make Homemade Bone Broth appeared first on Urban Survival Site.

from Urban Survival Site

Banana Squash: How To Cook It

Today, it’s all about how to cook banana squash, and it’s so easy! My friend, Debbie, gifted me this beautiful squash. It’s about 16 -18 inches long.

She asked me if I wanted it, and of course, I said, Yes! I mentioned to her that Mark is not fond of squash, but I am. Mark’s mother loved to cook and serve baked squash to her family frequently. She had a similar approach to preparation to the one I’m writing about today, by roasting or baking the squash. I’ve grown to love squash and have made wide varieties part of my garden planting plans for years.

I told Debbie I would write a post about it and bring some cut squash for her family to enjoy. Mark and I delivered a few pieces of it, baked and ready to eat. Ever since I received this one from Debbie, I’ve been looking for additional squash from our local farmer’s market.

In case you missed this post, How To Dehydrate Zucchini-Sliced & Cubed

Kitchen Items You May Need:

Baking Sheet or Cookie Sheet
A Good Knife
Cutting Board
Aluminum Foil

Banana Squash: How To Cook It

Step One: Preheat the Oven and Wash the Squash

Preheat the oven to 375°F/190°C. First, wash and scrub the squash and look for any bad spots to cut off. This one was in perfect shape and ready to slice. You certainly don’t want a squash of poor quality, and I’m grateful for the beautiful one we enjoyed this week!

Step Two: Cut the Ends Off and Slice it Into Sections

Cut the ends off and slice the banana squash into 3-inch sections using a sharp knife.

Step Three: Slice and Cut In Half

Cutting it this way is much easier because you don’t have to handle such a large squash. I used an excellent knife, which was easier than I had expected to cut through the rind and flesh. Now, you cut those pieces in half.

Step Four: Scrape The Seeds Out

Now scrape the seeds out with a tablespoon or similar tool. Remove the excess stringy “meat” of the squash, leaving the delicious orange flesh to be cooked. The flesh is similar in color to the apricots we all love. I’ve suggested that my readers consider saving the seeds of squash and other vegetables for planting later, especially if they’re from heirloom varieties.

Step Five: Remove the Outer Skins or Rind

Now, cut the pieces again, and remove the skin on the ones you’ll cook on another day. We left the skin on the pieces we’re baking today.

Step Six: Refrigerate With The Outer Skin Intact

As mentioned, remove the skin from the squash you plan to cook later. Place the peeled pieces in a bag or container and refrigerate for up to five days. Some people like making these slices even smaller, so they’re small cubes, particularly if they plan to use them in soups, stews, or even as a pizza topping.

Step Seven: Scratch The Centers with a Fork

Use a fork to lightly “scratch” or “score” the banana squash meat, allowing you to add butter, cinnamon, brown sugar, another sweetener, or your choice of herbs, such as honey or rosemary.

Step Eight: Add Butter and Spices

Place a dab of butter in the middle of the squash pieces to be baked, then sprinkle with the desired amount of cinnamon on each piece of squash. Add the brown sugar or other sweeteners now or after you bake it. You may want to salt and pepper it as well. You may consider going light on the sweeteners so it remains more of a low-calorie entree.

Step Nine: Wrap in Foil and Bake

Now, wrap the separate pieces of banana squash tightly in aluminum foil. Place a piece of aluminum foil on your cookie sheet and spray it with vegetable oil.

Place the wrapped squash pieces on the covered cookie sheet. Bake for one hour and fifteen minutes or until baked through. I use a fork to check for tenderness so they’re ready to serve.

Finished Product

Banana Squash: How To Cook It

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings 7 people

Author Linda Loosli

Ingredients

1 Banana Squash
Butter
Brown Sugar
Cinnamon

Instructions

Preheat the oven to 375°F/190°C.
First, wash and scrub the squash, then look for any bad spots to cut off.
Now, cut the ends off, and slice the banana squash into 3-inch sections. It's much easier to cut it this way because you don't have to handle such a large squash.
I used a heavy-duty knife, and it was easier than I had expected to cut through the skin and flesh.
Now you cut the pieces in half.
Now scrape the seeds out with a tablespoon or similar tool. Remove the excess stringy meat.
Now, cut the pieces again, and remove the skin from the pieces you plan to cook another day. We left the skin on the ones we are baking today.
Again, remove the skin from the squash you won't be baking the day you cut it.
Place the peeled pieces in a bag or container and refrigerate for up to five days.
Use a fork to lightly "scratch" the banana squash meat, allowing you to add butter, cinnamon, and brown sugar (or your preferred sweetener).
Place a dab of butter, with the desired amount of cinnamon, on each piece of squash.
Add the brown sugar now or after you bake it. You may want to salt and pepper it as well.
Now, wrap the separate pieces of banana squash in aluminum foil tightly.
Place a piece of aluminum foil on your cookie sheet and spray with vegetable oil. Place the squash on the cookie sheet.
Bake for one hour and 15 minutes, or until baked through. Use a fork to see if it's tender.

Why Banana Squash Is Easy to Grow

Banana squash is a forgiving choice for gardeners of every skill level, which is part of why so many self-reliant families keep it in their gardens year after year. It belongs to the Cucurbita maxima family, the same group that gives us Hubbard, Buttercup, and Kabocha squash, and like its cousins, it tends to shrug off many of the pests and diseases that trouble more finicky vegetables. The vines are vigorous growers that can stretch anywhere from twelve to twenty feet, so while it does need generous space, it rewards that space with a heavy harvest from just one or two plants.

Because banana squash is a warm season crop, it should go in the ground after the last spring frost once the soil has warmed to around seventy degrees. Seeds typically germinate within one to two weeks. From there, the plant mostly takes care of itself as long as it gets full sun, well-drained soil enriched with compost, and a deep watering once a week rather than frequent shallow sprinkles. Watering at the base of the plant instead of overhead helps prevent powdery mildew, which is the most common disease banana squash faces, and it’s easy to manage by giving the vines room to breathe.

Families who want to encourage children to help in the garden often find banana squash especially satisfying to grow, since the fruit gets so dramatically large that kids love checking on its progress week to week. It typically takes 100 to 120 days to reach full maturity, so it’s usually planted in late spring for a fall harvest, making it a natural fit for anyone building out a homestead-style growing calendar.

Why Banana Squash Is So Nutritious

Banana squash earns its place on the table as much for its nutrition as for its size. One cup of cooked banana squash provides a substantial dose of vitamin A, primarily from beta-carotene, which supports eye health and a strong immune system. It also provides a meaningful amount of vitamin C, potassium, and dietary fiber, along with smaller amounts of magnesium, calcium, and B vitamins such as B6.

The fiber content makes banana squash a helpful food for digestive health and for maintaining steady blood sugar, since fiber slows the absorption of natural sugars. Its potassium supports healthy muscle function and helps balance sodium in the diet, which is especially useful for families watching their heart health. And because banana squash is naturally low in calories and completely free of fat, cholesterol, and sodium, it’s an easy way to add nutrients to a meal without adding much else.

For families focused on food storage and self-reliance, banana squash offers another advantage. Its dense flesh and thick rind allow it to store for weeks or even months in a cool, dry place, which means a single squash purchased or grown in the fall can provide nutritious meals well into winter without any canning or freezing required.

The History Behind Banana Squash

Banana squash traces its roots to South America, with evidence of its Cucurbita maxima ancestors found at ancient sites in Peru. Long before it reached North American gardens, wild squash of this type grew across parts of South and Central America, where indigenous farmers gradually selected and cultivated the varieties that produced the sweetest, most pleasant-tasting flesh.

The squash made its way into the United States in 1893, when seed company R H Shumway introduced it through his catalog. It quickly became popular with home gardeners in the early twentieth century, valued for its size, its long storage life, and its rich, sweet flavor. Around the turn of the century, another seed company selected different color variations from the original plants, which is how we ended up with the blue, yellow, and pink-skinned varieties that are still grown today.

Interestingly, one well-known relative of banana squash, the Georgia Candy Roaster, has its own rich story rooted in the Cherokee people of North Carolina, who grew it as early as the 1800s. Squash in general holds a place of honor in American agricultural history as one of the Three Sisters, grown alongside corn and beans by Native American farmers for generations before European settlers arrived. Though banana squash fell out of mainstream popularity as smaller, more convenient squash varieties like acorn squash gained favor, it has enjoyed a resurgence among heirloom gardeners and homesteading families who appreciate its old-fashioned character and generous yield.

Ways to Serve and Bake Banana Squash

Banana squash has a mild, naturally sweet flavor and a dense, meaty texture that makes it wonderfully versatile in the kitchen. Here are several ways your family can enjoy it.

Roasted banana squash cubes. Peel the squash, cut it into cubes, toss with olive oil, salt, and a little cinnamon or nutmeg, and roast at four hundred degrees until tender and lightly caramelized at the edges.

Baked banana squash halves or rounds. Slice the squash into rounds or halves, remove the seeds, brush with butter or olive oil, and bake until soft. A drizzle of honey or maple syrup makes it a comforting side dish for a family dinner.

Banana squash soup. Simmer roasted or steamed squash with broth, onion, garlic, and a touch of cream for a warm, filling soup that’s perfect for cool weather. A sprinkle of nutmeg or ginger adds a lovely finishing touch.

Mashed banana squash. Steam or boil the squash until soft, then mash it just like a potato, with butter, salt, and pepper. It makes a wonderful side dish for holiday meals or Sunday dinner.

Banana squash pie. Because its flesh is so similar in texture to pumpkin, banana squash makes an excellent substitute in pie recipes, offering a slightly sweeter, richer flavor that pairs beautifully with the traditional warm spices.

Squash in soups, chilis, and stews. Cubed banana squash holds up well when simmered, so it’s a natural addition to hearty chili or vegetable stew, adding both nutrition and a subtle sweetness.

Thin roasted slices as a pizza topping or salad addition. Thin slices roasted until tender can be layered onto a pizza or tossed into a fall salad with greens, nuts, and a light vinaigrette. What is banana squash?

It is a large winter squash in the same botanical family as gourds and pumpkins. This variety of squash can grow to be quite large, reaching two or three feet in length and weighing close to 35 pounds.

Although they’re considered a “winter” squash variety, they’re generally available year-round but are more prevalent in the fall and winter.

Are banana squash and butternut squash the same?

Although they’re similar, the two are different varieties. Banana squash has a nice mellow flavor, and it can be used in any recipe calling for a squash-colored orange, like the acorn and kabocha you often see in the store or at your farmer’s market.

Can you eat the skin of a banana squash?

The skin is thick compared to many squash varieties and is thrown away since the meaty flesh is the only edible part of the squash.

How can I store the freshly picked squash until I’m ready to cook it?

Store the picked squash in a cool, dark, and dry place at 50-60°F/10-15°C in a well-ventilated area with good air circulation.

How do I store the raw, uncooked banana squash?

Place the raw squash with the skin removed in a bag or an airtight container in the refrigerator. It will be suitable for 3 to 5 days.

How do I store the leftover cooked banana squash?

Place the cooked banana squash in an airtight container and store it in the refrigerator for 3-4 days.

Can I freeze the cooked or raw banana squash?

I wouldn’t recommend freezing the raw or cooked squash. It’ll become too mushy and watery. I’ve read where it can be frozen, mainly if you take the time to puree the squash first. You can try freezing it and see what the results are, rather than having any go to waste.

Can I microwave the leftovers?

Yes, you can. The banana squash tastes even better the next day after being heated in the microwave.

What can I serve with the cooked banana squash?

Pasta
Chicken
Turkey
Steak
Pork
Salad
Spicy Sausage
Add it to a pot of soup
Top it with leftover stuffing/dressing
Eat it as a meal

Can I use a different sweetener?

Yes, you can use white granulated sugar, Stevia, honey, or any other sweetener your family likes.

Do I have to use a sweetener?

No, you don’t have to use a sweetener. I prefer one, but it’s because I have a sweet tooth. Some people like the squash’s “natural” flavor. Try it both ways and see which approach you like best.

Is putting a dab of butter necessary?

No, it’s not necessary, but it makes it taste delicious!

Can I use a different spice?

You may want to try just salt and pepper or another of your favorite spices. Don’t be shy about trying other spices you typically use on your favorite veggie offerings. I like to use nutmeg, cumin, and even thyme sometimes.

Are there any health benefits to eating squash?

Winter squash varieties are good sources of beta-carotene, vitamins B6 and C. You can count on getting a fair amount of fiber, potassium, and magnesium too. Another good quality of eating squash is that it’s considered low-calorie.

Final Word

Banana squash may not be the most common vegetable on the grocery store shelf, but it deserves a place in every self-reliant garden and kitchen. It’s easy to grow, it stores well through the winter months without any special equipment, and it brings a generous amount of nutrition to the table at a time when so many families are looking for simple, wholesome ways to feed the people they love. Whether you roast it, bake it, mash it, or tuck it into a pot of soup, this humble squash has a long history of nourishing families, and it can do the same for yours. I hope you’ll give it a try this season and discover just how much comfort and value can come from one large, unassuming vegetable.

There’s something about growing our food. I’m so grateful that my friend Debbie gifted me this banana squash. This is the first time I’ve ever cut or baked one. I hope you found my post about banana squash helpful as you look for quality veggies to eat during the year’s cold months. It’s all about practice, practice, practice. If we can teach our kids and grandkids how to cook from scratch, we’ll live in a better world! If you like squash and cook it often, let me know your favorite approach to make it a special part of your meals; we love to hear from our readers. May God bless this world, Linda

The post Banana Squash: How To Cook It appeared first on Food Storage Moms.

from Food Storage Moms

Smoke, Steam, And Inhalation: Old Respiratory Remedies That Still Help

Whenever a cough starts moving through my home, I pay attention early. I listen for the difference between an occasional cough and one that is getting deeper. I watch whether the person is drinking enough, sleeping, breathing comfortably, and acting like themselves. Then I reach for a few simple things that families have used for […]

from Survivopedia

Wildfires Across America

Wildfires Across America: What Every Family Needs to Know Right Now. If it feels like every time you turn on the news there’s a new wildfire burning somewhere, you aren’t imagining it. This has been one of the toughest fire seasons in years, with major fires burning at the same time in Utah, Washington, Oregon, California, Colorado, and Texas. As a mom who cares deeply about keeping my family prepared and safe, I wanted to pull together what’s actually happening across the country right now, along with some simple steps every family can take today.

If we lose land by fire, we lose the capability to grow food. PLEASE store water and stock food.

The Big Picture: Wildfires Across America

Nationwide, more than 29,000 wildfires have burned over 2.3 million acres across the country in 2026, and fire season isn’t over yet. Forecasters saw this coming. Meteorologists predicted that 65,000 to 80,000 fires would burn between 5.5 million and 8 million acres across the country this year, with the highest risk centered on the Southwest, the Great Basin, the Rockies, and the Northwest.

Utah Is Having One of Its Worst Fire Seasons on Record

Right here at home, things are serious. Utah’s 2026 fire season has already burned almost 475,000 acres, making it the second-worst fire season by acreage in state history, trailing only the 2007 season, which burned 629,212 acres.

As of early August, 747 wildfires had burned 455,741 acres across the state. Of those fires, 374 were human-caused, 317 were sparked by lightning, and 56 remain under investigation. That breakdown matters, because it shows that more than half of these fires could’ve been prevented.

Here is a look at some of the active and recent fires burning in Utah.

The Widemouth 2 Fire near Fillmore in Millard County has been one of the most alarming. It grew to an estimated 84,229 acres with 0 percent containment, and about 420 personnel have been assigned to fight it. This fire more than tripled in size in a single day, jumping from about 10,300 acres to over 36,000 acres as strong winds pushed it north, forcing mandatory evacuations in Fillmore.

The Johnson Canyon Fire has seen better progress, with containment now at 65 percent. Another report put the Johnson Canyon Fire near Tremonton in Box Elder County at 6,889 acres and 95 percent contained.

The Babylon Fire, burning in the Manti La Sal National Forest near Blanding and Bears Ears National Monument, was reported at 95 percent contained, with closures affecting the Needles District of Canyonlands National Park. The Snyder Fire, which burned near the Utah and Colorado border, reached 100 percent containment after burning 28,264 acres.

In total, seven wildfires were burning in Utah at once, with four of them, Widemouth 2, Johnson Canyon, Black Canyon, and Dodge, sparking within just the last eight days. Three others, Cottonwood, Babylon, and Wild Goose, have been burning for more than a month. Governor Cox has been urging Utah families to avoid anything that could create a spark and to follow all fire restrictions closely.

Spokane, Washington, Is Facing a Devastating Emergency

Spokane County has been dealing with one of the most destructive fire events of the year, called the Spokane Complex Fire, made up of three separate blazes: the Old Trails Fire, the Fairview Fire, and the Autumn Lane Fire. They started over the weekend of August 1 and have grown rapidly since.

As of the most recent update, the three fires have burned over 10,500 acres combined, and the good news, finally, is that containment lines have now been established around the perimeter of all three fires after days at 0 percent containment.

Individual Fires

Here’s where each fire stands individually. The Old Trails Fire burned in the Indian Trail area northwest of Airway Heights. The Fairview Fire burned near Mead and was last reported at 1,056 acres with 5 percent containment. The Autumn Lane Fire, burning in the Nine Mile Falls area, was last reported at 5,869 acres with 13 percent containment.

The human toll here has been enormous. More than 700 structures have been destroyed, and roughly 65,000 people were forced to evacuate. Thankfully, all fourteen people who were initially considered unaccounted for have since been confirmed safe. Over 4,000 firefighters from twelve states, and even a crew from Australia, traveled in to help battle the flames. Cooler temperatures and higher humidity have finally allowed crews to make what officials called significant gains.

Governor Bob Ferguson

Governor Bob Ferguson declared a statewide emergency and issued a burn ban that runs through September 30. This fire season has been brutal for Washington as a whole. The state has already seen more than 1,000 fires burn about 425,000 acres this year, with more than 200,000 acres still actively burning across a dozen large fires.

One frustrating detail worth sharing with your family, especially if you have older kids who fly drones. Fire officials reported 26 unauthorized drone incursions over the active fire zone in a single day. Every time that happens, water and retardant-dropping aircraft have to be grounded until the airspace is clear, which gives the fire more time to grow and puts firefighters at greater risk. This is a great teaching moment for kids. If you see smoke, keep the drone on the ground.

California’s Fire Season Is Still Building

In California, the state has already seen 1,720 wildfires burning a total of 53,981 acres this year, with 13 structures destroyed so far. Thankfully, no deaths have been reported there yet in 2026. California’s fire danger was expected to build steadily through summer, with the broader risk peaking later in the season, so this is a state to keep watching closely in the weeks ahead.

Colorado Enters a Vulnerable Season

Colorado had one of its lowest snowpacks on record over the past winter due to warm, dry conditions, especially in the western part of the state, leaving Colorado more vulnerable to wildfires than usual this year. Low snowpack means less spring moisture in the ground and vegetation, which is one of the biggest ingredients for a dangerous fire season.

Texas Saw an Early and Intense Outbreak

Texas fire season actually peaks earlier than most western states, typically between February and April, though officials say the risk is becoming more of a year-round concern. That played out this year. Back in late February, the Texas Panhandle saw a serious outbreak near Amarillo. The Lavender Fire burned over 18,000 acres and forced evacuations for a boys ranch in the area, while the 8 Ball Fire nearby burned roughly 13,000 acres and prompted evacuations for the community of Howardwick. Red flag warnings and extreme wind gusts drove rapid fire spread across the region that week.

For the year overall, Texas has recorded 15 wildfires that burned more than 1,000 acres, adding up to a total of 76,553 acres statewide. The largest single fires included the Lavender Fire at 18,423 acres and the 8 Ball Fire at 13,564 acres, both in the Panhandle, along with the Yellow Fire at 14,374 acres, which closed a state highway and forced additional evacuations.

Texas Is Calmer

As of this week, things look much calmer in Texas. Live tracking shows only about 3 active wildfires burning across the state right now, covering roughly 524 acres total. The largest of those, the Bear Hollow Fire in Jack County, is at about 400 acres and 15 percent contained.

This is actually a helpful reminder for families. Fire risk doesn’t look the same everywhere or all year. Texas heats up early in the season, while places like Utah, Washington, and California tend to peak later in the summer. No matter where you live, it’s worth knowing your own state’s typical fire season, so you know when to be most alert.

Why So Many Fires Are Human-Caused

It can be easy to picture wildfires as purely a natural disaster, something started by lightning during a summer storm. But the numbers tell a different story. In Utah alone, human-caused fires are currently outnumbering lightning-caused fires. Common causes include unattended campfires, sparks from equipment or vehicles, fireworks, debris burning, and even dragging chains from trailers on dry roads.

This is actually good news in one way. While we can’t control the weather or stop lightning, we absolutely can control our own actions. Something as simple as fully dousing a campfire, avoiding outdoor burning during red flag warnings, and keeping vehicles off dry grass can prevent a fire from ever starting.

How Families Can Prepare for Wildfire Season

Whether you live in a high-risk area or simply want to be ready just in case, here are some practical steps every family can take.

Create a defensible space around your home by clearing dry brush, leaves, and debris at least thirty feet from your house. Keep gutters clean and trim tree branches away from your roof.

Family Emergency Kit

Put together a family emergency kit that includes water, nonperishable food, medications, important documents, a battery-powered radio, and a change of clothes for each family member. Store it somewhere easy to grab quickly.

Make an evacuation plan and practice it with your children. Decide on two ways out of your neighborhood in case one route is blocked, and choose a meeting place outside the area.

Sign up for local emergency alerts so you receive evacuation orders the moment they’re issued. Many counties, including several in Utah and Washington, use text and app-based alert systems.

Smoke Travels

Keep an eye on air quality, especially for young children, older family members, and anyone with asthma or breathing issues. Smoke can travel hundreds of miles from the actual fire.

Know your area’s fire restrictions before lighting any campfire, using fireworks, or burning yard debris, and always fully extinguish any fire you start.

If you have kids who enjoy flying drones, teach them that grounded drones save lives during an active wildfire. Unauthorized drones near a fire can force firefighting aircraft out of the sky at exactly the moment they’re needed most.

A Season That Calls for Extra Care

With so many states facing serious fire activity at once, from Utah’s second-worst season on record to the devastating losses around Spokane, this is a good reminder for all of us to slow down, be careful with anything that could spark a flame, and make sure our families are ready just in case. Preparedness isn’t about fear. It’s about peace of mind, knowing that if something does happen, your family already has a plan

Fire Emergency Preparedness: Make a Plan

Top Threats You Need to Be Prepared to Survive

Final Word

Fire season isn’t something any of us can control, but how prepared we are certainly is. Whether you live in Utah, Washington, Texas, or anywhere in between, take today as your reminder to check your family’s emergency kit, talk through your evacuation plan, and do your part to prevent the next spark. Small steps now can make all the difference later. Stay safe out there, keep an eye on your local fire updates, and take a few minutes this week to check your family’s emergency kit. May God bless this world, Linda

Copyright Images: Fires On Hills Of California AdobeStock_448209347 By Matt Gush, Fire Fighters Approaching Fire AdobeStock_513175836 By Patrick Ryan

The post Wildfires Across America appeared first on Food Storage Moms.

from Food Storage Moms

How to Sanitize a Camper Water Tank – The Complete Prepper’s Guide

A camper’s water tank sits unused for weeks or months at a time, and that stagnant water is exactly the kind of environment bacteria, mold, and algae need to take hold. If your bug-out plan includes a camper, travel trailer, or RV, the water sitting in that tank right now might already be unsafe to drink.

Sanitizing a camper water tank is not complicated, but skipping steps or guessing at bleach ratios turns a simple maintenance task into a health risk or a damaged plumbing system. This guide walks through the complete process, the exact ratios that match EPA and CDC guidance, and what to do if you are sanitizing off-grid without a hose bib to hook up to.

Why Sanitizing Your Camper Water Tank Matters

Fresh water tanks are dark, often warm, and rarely emptied completely between uses, which makes them ideal breeding grounds for bacteria, mold, and biofilm. Water that sat through winter storage, sat unused between trips, or came from a questionable fill-up source can carry contamination you cannot see, smell, or taste until it makes someone sick.

This matters more for a prepper than for a weekend camper. If your camper is part of a bug-out plan, that tank may be your only water source during the exact moment you cannot afford to get sick from what comes out of the tap.

Supplies You Need Before You Start

Plain, unscented liquid chlorine bleach, 5 to 9 percent sodium hypochlorite, with no added cleaners or fragrance
A funnel with a flexible hose attachment sized for your fresh water fill port
A liquid measuring cup
A clean bucket for pre-mixing the bleach solution
Rubber gloves and eye protection
Your tank’s exact gallon capacity, so you calculate the correct ratio instead of guessing

Step 1: Drain the Entire Fresh Water System

Turn off the water pump and the water heater before you do anything else, since running either one dry can damage the unit. If your water heater has a bypass valve, switch it now, since that keeps bleach solution out of the heater’s tank entirely.

Open the low-point drain valves underneath the camper and pull the water heater drain plug to empty the system completely. Open the interior faucets as well, since that lets air into the lines and speeds up drainage from every point in the system at once.

Step 2: Mix Your Bleach Sanitizing Solution

Close the drains once the system is empty, then mix your sanitizing solution in a bucket rather than pouring bleach directly into the tank. CDC’s guidance on sanitizing water storage containers calls for bleach containing 5 to 9 percent sodium hypochlorite at a ratio of 4 teaspoons of unscented bleach per gallon of water, which lines up closely with the standard camper industry ratio of one quarter cup of bleach for every 15 gallons your tank holds.

Never pour bleach into the tank at full strength. Diluting it first in a bucket protects the tank’s seals and gaskets from damage and keeps the concentration inside a safe, effective range instead of an unpredictable guess.

Step 3: Fill the Tank and Run the Solution Through Every Line

Pour the diluted bleach solution into the fresh water fill port using your funnel, then finish filling the tank the rest of the way with clean, potable water. A full tank ensures the solution reaches every surface inside, not just the bottom few inches.

Turn the water pump back on and open every faucet in the camper one at a time, including the shower and any exterior spigots, running each until you can smell bleach. This step forces the sanitizing solution through the entire plumbing system, not just the tank itself, which is the part most people skip and the part that matters most.

Step 4: Let the Solution Sit

Turn the pump off and let the bleach solution sit in the full system for at least four hours, and up to overnight for the strongest disinfection. EPA’s emergency water disinfection guidance notes that a chlorine dose needs contact time to work, which is exactly why rushing this step undermines the entire process.

If your schedule allows it, letting the solution sit overnight is the safer bet, especially if the tank has been sitting unused for months or came from an unknown source. Driving the camper around briefly during this window can help slosh the solution into corners of the tank a static fill might miss.

Step 5: Drain and Flush the System

Open the low-point drains and every faucet to empty the bleach solution completely out of the tank and lines. Refill the tank with clean, potable water only, with no bleach this time, then run every faucet again until the water runs clear.

Repeat the fill-and-flush cycle at least once more, since a single rinse rarely clears every trace of chlorine smell from a system with any length of plumbing. You are finished only when water runs from every tap with no bleach odor at all.

How Often You Should Sanitize Your Camper’s Water Tank

Weekend or occasional campers: at the start and end of the camping season, or after 4 or more weeks of sitting unused
Full-time or frequent campers: every 60 to 90 days
After filling from an unknown or questionable water source, such as a well, ranch spigot, or unmarked tank
Immediately after buying a used camper, regardless of what the seller tells you about the water system
Any time water develops an odd smell, taste, or color, before troubleshooting anything else

Chlorine Gas Safety: What You Must Never Mix With Bleach

Bleach is safe when used correctly and dangerous when combined with the wrong products. Washington State Department of Health warns that mixing bleach with ammonia produces toxic chloramine gas, while mixing bleach with any acid, including vinegar, produces chlorine gas, and both can cause serious respiratory injury.

Never use vinegar rinses or ammonia-based cleaners in the same session as your bleach sanitizing, and always wait until the tank has been fully flushed of bleach before introducing any other cleaning product. Work in a ventilated space, wear gloves, and treat undiluted bleach with the same respect you would give any other hazardous chemical in your camper.

Alternatives to Bleach for Sanitizing

Bleach is the standard, EPA and CDC-backed method, but it is not the only option if you are out of bleach or prefer to avoid it. Commercial RV-safe sanitizing products, often based on hydrogen peroxide or citric acid, are sold specifically for fresh water systems and follow their own dilution instructions on the label.

These products tend to cost more than a jug of bleach and generally require a longer contact time to reach the same level of disinfection. For a prepper’s stockpile, plain unscented bleach remains the most versatile option, since it doubles as your emergency drinking water disinfectant if you ever need to treat water from an unknown source in the field.

Sanitizing Off-Grid or in a Bug-Out Situation

Without a hose bib or municipal water hookup, you can still complete this entire process using jugs of clean water you already know is safe. Measure the same bleach-to-water ratio, mix it in a container, and pour it into the fill port using your funnel exactly as you would at a campground.

The one thing you cannot skip off-grid is the final flush. Budget extra clean water specifically for the flush cycles, since drinking water that still carries a strong bleach taste is uncomfortable at best and a sign the job is not finished at worst.

Common Mistakes That Ruin the Sanitizing Process

Pouring bleach directly into the tank instead of pre-diluting it in a bucket, risking damage to seals and gaskets
Skipping the water heater bypass and letting bleach solution sit inside the heater’s tank
Not running every faucet, leaving stagnant, untreated water sitting in dead-end lines
Cutting the contact time short and draining the solution before it has had time to work
Only flushing once and living with a lingering bleach smell instead of repeating the fill-and-drain cycle

Build the Skills That Keep You Independent

Sanitizing your camper’s water system is one of those jobs most people never think about—until they need safe drinking water and discover it’s too late. The same principle applies to dozens of other essential survival skills. In a real emergency, it’s rarely one big mistake that causes problems. It’s a series of small gaps in knowledge that add up.

That’s exactly why we recommend Lost Skills Of Independence.

This practical guide is packed with the kind of forgotten, real-world knowledge that previous generations considered common sense. Inside, you’ll learn how to secure clean water, preserve food without relying on the grid, build useful tools, make essential repairs, and become far less dependent on fragile modern systems.

Whether you’re preparing your camper for the next adventure, building a reliable bug-out plan, or simply wanting to become more self-sufficient, these are the kinds of skills that continue paying dividends for years.

With Lost Skills Of Independence, you’ll discover how to:

Build practical self-reliance using proven traditional methods.
Secure safe water and maintain reliable emergency supplies.
Preserve food and reduce dependence on grocery stores.
Make useful repairs with simple tools and readily available materials.
Handle everyday emergencies with confidence instead of panic.
Pass valuable knowledge on to your family before it’s forgotten.

Your camper is only one piece of your preparedness plan. The more practical skills you develop, the fewer things can catch you off guard when life doesn’t go according to plan.

Check out Lost Skills Of Independence today and start building the confidence that comes from knowing how to take care of yourself – whether you’re at home, on the road, or facing an unexpected emergency.

Final Word

A camper water tank is only as reliable as the last time someone actually sanitized it, not the last time someone assumed it was fine. Build this into your regular camper maintenance the same way you would check tire pressure or propane levels, and you remove one more variable from your bug-out plan.

Keep a jug of plain unscented bleach and a dedicated funnel packed with your camper supplies at all times. When the moment comes that you actually need that water to be safe, you want the sanitizing process to be routine, not something you are researching for the first time under pressure.

You may also like:

Don’t Forget To Join Our WhatsApp Community For More Prepping Tips And Tricks