Emergency Preparedness: Start a Fire without Matches

I remember spending a couple of frustrating hours at girl's camp trying to light a fire with flint and steel and wet tinder (it was a rainy week) to complete my certification. Afterwards, my was face covered in soot and my eyes watered from the smoke, but I was pleased that I had accomplished my goal. Hopefully, you'll never have to start a fire without matches but just in case of a real emergency, here are a few tried and true methods that will provide a warm fire if you're ever in need of one.

BEFORE YOU EVEN START A FIRE, YOU MUST HAVE TINDER READY

Get a variety of tinder--wood shavings, dried grass, lint and small twigs. No matter what method you choose for making a fire, you will always need to start with tinder. Ball the tinder up loosely to allow plenty of air flow and shape it into a bird's nest. Have plenty of bigger sticks to add once the fire starts.

USING SPARKS

Use a little magnesium and flint block: Scrape a pile of magnesium shavings on your tinder and strike a spark off the flint. The magnesium will ignite and hopefully start flame in your tinder. Once it begins to smoke, hold the tinder in your hands to allow oxygen in through the bottom and blow gently from underneath.

USING SOLAR ENERGY

Use a magnifying glass on a sunny day Angle the magnifying glass in the sun over the tinder so that the focal point is directly on the pile. Once it begins to smoke, you can encourage the flame by blowing gently on the tinder from the bottom. Broken glass, bottles or eyeglasses can also work if their focal point is bright enough.

USING CHEMICAL ENERGY

Use a 6 volt battery and steel wool Tear the wool into a loose mass and touch it to both charges on the battery. Doing so will connect the circuit, cause a spark and cause the steel wool to glow. Once it's hot enough, you can place it on the tinder until it catches.

USING BULLETS

Remove a bullet from its cartridge and pour half the powder on your tinder. Put the half-empty cartridge back in the gun (without a bullet) and fire it at the tinder. Be certain that your tinder is at the base of a tree or in an enclosed area because the gunfire will likely blow the tinder away and might put out the same flame it creates.

USING FRICTION

Place the point of a straight stick into a groove in a piece of bark or flat wood. Ideally, both of these pieces contain no sap or moisture. Rub the stick vigorously between your hands, while the point creates friction against the other piece of wood. Eventually the wood will heat until it creates a small ember which you can drop into the tinder nest.

Cooking without power

When the power goes out, you have several options for preparing meals. All options are good if you are adequately prepared for them. Any recipe you use should not cook much more than 20 minutes or even less to conserve fuel. When choosing recipes, keep in mind that leftovers cannot be stored if the power remains off and there is no ice to cool and keep them.

1. Use a grill, hibachi, Dutch oven, or camp stove (this must be done outside and can require special cookware)
2. Prepare “heat only” foods like canned soups, stew, chili or “just add water” foods like instant soup and oatmeal on a canned heat stove
3. Use prepared raw foods or canned food that do not need heating
4. Prepare easy to cook meals on a one burner butane stove.

Butane Stove

The butane stove will allow for larger size cookware than the canned heat stove and normal kitchen cookware can be used. The butane stove can be used indoors with GOOD VENTILATION. The gas flame is easier to regulate than canned heat and hotter. These advantages allow the preparation of recipes rather than just heating up canned foods.

Gas Range

If you are lucky enough to have a gas range, you can cook on the range top (as long as nothing has happened to the natural gas lines) even without power.

6-hour cans with chaffing dish

At a recent Cooking without Power Class, I saw this method utilized. The instructor used 6 cans to start cooking her split peas soup. When boiling, she placed the lids on the cans and covered 3 leaving the rest to let it simmer. You can get these cans at Sam’s Club for 12/about $13.00.

Propane

Propane has indefinite shelf life and you can legally store 5 canisters. Don’t store them in your home; it may negate your homeowners policy.

Charcoal

Use outdoors and store in an airtight container because it absorbs moisture out of the air.

Source: Simply Prepared by Cheryl Driggs

Spit Cooking

A spit is simple to make for use with either charcoal or wood. Two notched sticks set in the ground and another placed across with meat tied on it with cotton string is all that's necessary. It need not be turned constantly, only every 10-15 minutes. You can usually place the fire to one side and slow roast your meat. This allows you to use the fire for other things. You can keep a fairly small fire alongside your spit, continually burning with coal from under the Dutch oven. Wrap vegetables (try carrots and celery) in aluminum foil with a touch of butter and potatoes wrapped in foil or unwrapped. It's possible to make baked potatoes, fresh bread, roast chicken, and carrots and celery at the same time. If the bread is finished before everything else comes off the fire and cobbler is started at that time, dessert is ready when the main course is done.

All of this can be fun. With a little practice and willingness to try, your family will look forward to cooking this way.

Good luck!

Source: George & Sherry Macialek

Dutch Oven Recipes

They say that the pioneers brought Dutch ovens across the plains. While only the very essentials were packed on the wagons to make the journey to the west, Dutch ovens were included. This tells us that they were important to pioneer life.

Lemon Chicken
12" Dutch Oven. . . . . . . . .350 degrees
5 - 6 lbs. boneless, skinless chicken breasts
1 1/2 c flour
1 Tbsp seasoned salt

Lemon Sauce:
1/2 bottled lemon juice
Rind from 1 lemon, grated
Juice from above lemon
3/4 c sugar
2 1/2 c water
3 Tbsp cornstarch
Pinch salt

Mix flour and seasoned salt together. Dredge chicken flour. Brown in oil. Sauce: Mix lemon juice, rind and juice, sugar, water, cornstarch and salt together and pour into heated Dutch Oven. Stir until thickened. Add browned chicken and cook 30 minutes. 8 coals on bottom of oven and 16 coals on top.

Barbecue Chicken and Potatoes
12" Dutch Oven. . . . . . . 350 degrees
6-8 boneless, skinless chicken breasts
10 medium potatoes, sliced
3-4 onions, sliced
1 (18 oz.) bottle BBQ sauce

Place half of the potatoes in the bottom of the Dutch oven. Place a layer of onions on top of the potatoes. Repeat Next place the chicken breasts on top of the potatoes and onions. Top with any remaining onions. Pour BBQ sauce over all ingredients. Put the lid on the Dutch oven. Place 12 briquets on tip of the Dutch oven and 12 underneath. Cook for about 1 1/2 hours.

Easy Dutch Oven Chicken and Potatoes
12" Dutch Oven.............................350 Degrees
6-8 Boneless, skinless chicken breasts
10 medium potatoes, quartered
2 onions, sliced
1 lb. carrots, cut
1 (16 oz) bottle Italian salad dressing. Cut each chicken breast into two pieces. Put all ingredients into Dutch oven. Place 12 briquets on top of oven and 12 underneath. Cook for about an hour.

Chicken and Dressing
14" Dutch Oven
12 Boneless, skinless chicken breasts
1/2 cube butter
1/2 c chopped celery
1 medium chopped onion
2 cans cream of mushroom soup
1 box stuffing mix (rice-a-roni)
salt and pepper to taste
Saute butter, onions, celery and chicken until meat is white on both sides. Stir in soup , salt &pepper. Simmer for 1 hour. Add dry stuffing mix. Cook 10 minutes and serve. 14 coals on top of oven and 14 coals on bottom.

Sweet & Sour Chicken
12 chicken breast
1 cup honey
2 (10 oz.) bottles sweet & sour sauce
1 (12 oz.) Bullseye BBQ sauce
1 chopped green pepper
3 medium onions
1 lb. fresh mushrooms
1 large can chunk pineapple
Salt, pepper and quarter breasts and lay them 1st in the bottom of oven. Layer the rest of the ingredients, in the above order ending with mushrooms. cook for 1 1/2 hours with 12 coals on bottom and 20 on top.

Old Fashioned Dutch Oven Potatoes
12" Dutch Oven..................350 degrees
6 slices bacon cut into bite sized pieces
2 medium onions, sliced
5 lbs. potatoes, sliced
1 c chopped mushrooms
1 can cream of mushroom soup
1 c shredded cheese

Warm Dutch oven and cook bacon until almost done. Add onions and cook till lightly brown. Put in potatoes and stir together. Cover and cook until potatoes are almost done. About 20-25 minutes. Add mushrooms, cover and cook for 5 minutes. Add soup and cook for 5 minutes, heating all the way through. Remove from heat. Spread cheese over the top. Cover and let stand till cheese melts.

Au Gratin Potatoes
12" Dutch Oven.....................350 degrees
14-16 shredded cooked potatoes, cooled
1 can cream of celery soup
1 can cream of chicken soup
1 lb. sour cream
1 stick butter or margarine
1/4 c chopped green onion
2 cups crumbled corn flakes
1/2 c grated cheese
Melt 3/4 stick butter in Dutch oven. Add potatoes, soups, sour cream and onions. Melt 1/4 stick butter and pour over corn flake crumbs. Add crumb mixture to cheese. Top potato mixture with cheese mixture. Cook 45 minutes. 12 coals on top and 12 coals on bottom.

Cowboy Potatoes
12" Dutch oven.................................350 degrees
12 medium potatoes, sliced
3 medium onions, diced
12 sliced bacon, diced
Salt and Pepper to taste
1-2 c frozen peas
2 cups cheddar cheese, grated
Brown the bacon in a 12" Dutch oven using 15 coals on the bottom. Wen well browned, use a slotted spoon to remove bacon from the grease. Place bacon on paper towel to drain and set aside. Lightly brown onions in bacon grease. Stir in sliced potatoes and salt and pepper. Cook 35-45 minutes until potatoes are tender, stir in frozen peas and bacon. Sprinkle cheese on top. Remove coals from the bottom but leave approximately 15 coals on the lid to melt the cheese.

Mountain Man Breakfast
12 inch Dutch oven
2 lbs. Ground Sausage
2 lb. bag hash browns
8 eggs
grated cheese
23 briquettes
Using 12 " Dutch oven, brown sausage, then take out. Put hash browns in bottom of oven, then put browned sausage on top of hash brown. Whip the eggs and pour over sausage evenly. Put grated cheese on top. Place 8 briquets under Dutch oven and 15 on top. Cook 20-30 minutes until eggs cooked.

BBQ Spareribs
12" Dutch Oven......................350 degrees
4-5 lbs boneless spareribs
3-4 onions, sliced
1 large bottle (18 oz.) BBQ Sauce
Place one layer of spare ribs on the bottom of the Dutch oven. Then place a layer of sliced onions on top of spare ribs. Repeat until all meat and onions have been used. Pour entire bottle of BBQ sauce over the top of the onions and meat. Put the lid on the Dutch oven. Place 12 briquets on top and 12 underneath. Cook for about 1 1/2 hours.

Dutch Oven Lasagna
12" Dutch Oven
1 lb. hamburger, browned and drained
2 pkgs dry spaghetti sauce seasoning
1 qt. bottled tomatoes
2 cans tomato sauce, plus 1 can water
Mix above ingredients together.
16 oz. cottage cheese
shredded mozzarella cheese
Lasagna noodles, uncooked
Parmesan cheese
Make sauce with hamburger, bottled tomatoes, tomato sauce, water and spaghetti seasoning. Put a little sauce in bottom of Dutch oven. Layer uncooked noodles over sauce in bottom, then a layer of cottage cheese. Repeat layers with more sauce, noodles and cottage cheese. End with a little sauce on top. Cover top with mozzarella and Parmesan cheeses. Bake for approximately 1 hour. Coals 14-16 on top, 8-10 on bottom.

Grandma Vera's Beans
14" Dutch oven
Brown in hot oven (14-16 briquets) 2 lbs ground beef and 1 lb diced onion
Add, cook until clear: 2 large onions, diced and 2 green peppers, diced.
Stir in and simmer 10-15 minutes: 1 cube precooked ham, 3-16 oz jars Homestyle Chile Sauce, 1 1/2 c brown sugar, 1 1/2 c catsup, 3/4 c Dijon mustard.
Drain and add to mixture: 4 (31 oz.) cans pork and beans.
Reduce briquets and simmer with top and bottom heat for 45-60 minutes. Crack lid slightly, allowing moisture to escape, if necessary. Beans should be slightly thick. Serves 25-30.

To save time, start this recipe one day ahead. Prepare main mixture, omitting beans until ready to cook. Refrigerate overnight. Blended flavors make this a great second day dish.

Hunter's Stew
14" Dutch oven
12 carrots
2 onions
1 lb frozen corn
2 cans cream of chicken soup
8 stalks celery
5-7 lbs of stew meat
8 large potatoes
1 lb fresh mushrooms
2 cups minute rice
2 cans cream of mushroom soup
1/2 cup flour
Coat stew meat with the flour and brown in butter in the bottom of the dutch oven, stirring frequently until the meat is nicely browned. Season with salt and pepper to taste. Cut up potatoes, carrots, onions, and celery. Add to pot. Add 1 can cream of mushroom soup and 1 can cream of chicken soup. Add rice, corn and mushrooms. Top with two remaining cans of soup. Add water to the top of Dutch oven. Put the lid on. Place 14 briquets on top of oven and 14 underneath. cook about 1 1/2 hours. . . .checking every 15 minutes.

Son of a Gun Stew
14" Dutch oven
1 lb carrots, diced
2 Tbsp Worcestershire Sauce
3/4 c soy sauce
7-8 drops Tabasco sauce
2 cans refrigerator biscuits
2 lbs cubed stew meat
1 quart Tomatoes
3 lbs. potatoes, diced
2 green peppers, chopped
5 stalks celery, sliced
3 medium onions, chopped

Put meat, onions and celery in bottom of heated Dutch oven with small amount of oil and brown well. Add all other ingredients and stir well. Cover and cook with 14 to 16 coals on bottom and 20 or more on top. Stir occasionally until vegetables are almost tender. Put refrigerator biscuits on top. Cook another 20 minutes or until biscuits are browned.

Dutch Oven Tacos
5 lbs. hamburger, browned
5 (30 oz.) cans tomato sauce
5 (15 oz.) cans pinto beans
10 tsp chili powder
5 medium onions
5 (15 oz.) cans kidney beans
5 (15 oz.) cans corn
Pepper
Brown meat and onions. Add tomato sauce, drained beans and corn. Add chili powder and simmer until flavors blend. Serve over chips. Top with lettuce, sour cream, salsa, diced tomatoes, olives and cheese. This will serve 25 boys.

Raspberry Surprise
12" Dutch Oven
1 White Cake Mix
1 Can Raspberry Pie Filling
1 Can Sprite
Mix Cake mix and sprite together. Pour cake mixture into oiled Dutch oven or if you lined the oven with foil, make sure to spray foil with nonstick spray. Pour raspberry pie filling on top and cook for 20 minutes using 16 coals on top and 8 coals on bottom.

Peach Cobbler
12" Dutch oven
1 box yellow cake mix
(2) 1 quart bottles peaches
1 can 7-up
Line Dutch oven with foil (sides & bottom). Line it so no liquid can seep through. Drain peaches. Dice peaches. Pour them into bottom of Dutch oven. Pour cake mix on top of peaches. Pour soda over cake mix in a crisscross pattern. Slightly break up chunks of mix with a fork. Seal Dutch oven with lid and put 10 briquets on bottom and 12 on top. Be sure to rotate oven every 10 minutes. Cook 30-45 minutes.

Fruit Cocktail Pudding Cake
12" Dutch oven
2 large cans fruit cocktail, drained
2 cups sugar
2 tsp salt
1 cup nuts
about 1/2 brown sugar
2 tsp baking soda
2 cups flour
2 eggs
Mix fruit cocktail, sugar, flour, eggs, baking soda and salt well and pour into greased Dutch oven. Sprinkle nuts and brown sugar on top. Cook 45-60 minutes. 8 coals on bottom and 14-16 coals on top. Top with Cool Whip.

Pineapple Upside-Down Cake
12" Dutch Oven
3 Tbsp butter
1 can (20 oz) sliced pineapple
1/2 c brown sugar
1 yellow cake mix
1 1/4 c water
1/3 c oil
3 eggs

Line Dutch oven with foil. Place 9 coals under the oven. Melt butter in foil-lined pan. Arrange pineapple slices in bottom of oven. Sprinkle brown sugar evenly over fruit. Prepare cake mix according to package directions. Carefully pour the cake batter over the fruit. Bake 30-40 minutes until cake is brown and springs back when touched. Use 9 coals on bottom of oven and 12 on the top.

Dutch Oven Rolls
4 c scalded milk
1 c sugar
4 eggs
1 c water
2 cubes butter
12-13 cups bread flour
3 Tbsp Yeast
1 1/2 Tbsp Salt

Scald milk (don't boil). Add butter to milk and let it melt. Dissolve yeast in warm water with a sprinkle of sugar added. Set aside. Add milk mixture to 4 cup flour, salt and sugar and mix. Add yeast mixture and more flour. Just slightly mix until blended. Add eggs and add all but 2 cups of flour. Dough will be sticky. Cover and let rise until double. Add rest of flour or flour until dough is still soft but easy to work with. line a 14 or 16 inch Dutch oven (you will need several) with tin foil and spray with non-stick cooking spray. Roll bits of dough into balls (a little bit bigger than a golf ball). Place in Dutch oven so almost touching. Pour 1/4 to 1/2 cup melted butter over rolls. Cover and let rise until double. While rising, get coals ready. For a 14 inch Dutch oven, you will need 10 coals at the bottom and 18-20 coals on top. A 16 inch oven will need 12 coals on bottom and 20-22 coals on top. Cook 20 minutes.

Variations: You can make navajo tacos with dough. Flatten balls and fry in pan with oil. You can eliminate the eggs for more bread-like rolls. Also dough can be divided and rolled into 3 24" inch strips and braided. Then put in foil lined oven around outer edge. Melt 1/4 - 1/2 cup butter and pour over bread. Bake with coals the same only at least 1/2 hour to 45 minutes for bread loaf.

Hint: It works best if you do not mix roll dough very much. Some kneading and mixing is needed but keep it to a minimum.

Scones
1 Tbsp Dry Yeast
2 tsp salt
4-5 c flour (substitute 3 c white and 2 c whole wheat flour)
Oil for frying
2 cups warm water
1/3 c powdered milk
1/4 c sugar
2 Tbsp butter
Sprinkle yeast over warm water. Add sugar, salt and milk. Mix well. Stir in 2 cups flour and butter. Beat until smooth, 3-4 minutes. Add more flour until a soft dough forms. Knead 3-5 minutes until smooth. Let rise for 1 hour or until doubled. Punch down. Heat 3" of oil to 350 degrees in large Dutch oven. Pinch off small balls of dough and flatten. Fry for 3-4 minutes per side until golden. Drain on towels.

Trek Bread Recipe

1. Put approximately seven cups of flour in a large pan or bow. Make five wells with your hand. The flour can be all whole wheat, a mix of white and wheat or all white.


2. In the middle well, pour 1 package of yeast and pour lukewarm water over the top so that that it will start dissilving. Don't let the yeast run out of the well.


3. In the remaining wells, place the following ingredients: 1/2 c shortening, 2 tsp Salt, 3/4 c powdered milk (unmixed), 2 Tbsp Honey


4. Mix thoroughly.


5. Add water until the dough becomes sticky (dough must be sticky for the ingredients to mix.)


6. Knead well (this is the crucial stage).


7. Add flour until the mixture becomes dough-like.


8. Place in Dutch oven and cover with lid.


9. Set the oven in a warm place (but not too near the fire) so that it can rise.


10. Later in the afternoon, after the dough has risen, build the fire up and let it burn down again.


11. With the shovel, pull enough coals off to the side of the fire for the Dutch oven to sit on. Place the Dutch oven on top of the coals.


12. cover the Dutch oven lid with coals(the coals must be red, truy to avoid the ashes also, you can stack another Dutch oven on the tope of this one and place coals on it too).


13. Allow to bake (takes about 30 minutes) It should be golden brown on top. Be sure to check the bottome so it doesn't burn.

CHARCOAL STOVE

For cooking a meal in a single pot or a small can, you can turn a #10 tin can into a charcoal stove.

Materials

Empty tin can (#10 or larger) with one end cut out for the top of the stove
Three sturdy pieces of wire screening
Ice Pick, Awl or Large Nail
Wire for Handle

Instructions

1. Punch air holes around the top and bottom of the empty can with an ice pick, awl or nail.
2. Make a handle by sticking the ends of the wire through two of the holes at the top and twisting them together inside.
3. Curl a piece of wire screening into a cylinder and put it in the bottom of the can. Add another piece of wire screening on top of this to make a grate. The grate will hold the charcoal near the top for cooking and the cylinder in the bottom will keep the grate in place and let air under the charcoal.
4. Make a stove top out of the third piece of wire screening to support whatever you are cooking.

How to Use

Set the stove on cleared ground or cement and put some tinder on the grate. When the tinder is burning well, drop the charcoal into the fire. Place the third piece of screen wire on top of the can to support the food and begin cooking. This stove is to be used in a well-ventilated area.

Charcoal Tips

A charcoal fire is quite different than a wood fire. Using wood you have a hot fire to start with, a slower fire later. Using charcoal you have a slow fire in the beginning, a hot fire later. Plan on about 20 minutes from starting the charcoal fire to having the heat you need. A charcoal chimney will heat the charcoals a lot faster.

Making a Buddy Burner

You will need:
Large Tang or Crisco Can
Tuna Can
Can Opener
Tin Snips
Melted Paraffin
Cardboard Cut in strips the width of the tuna can

1. Cut door in large can with tin snips.


2. With can opener, punch vent holes along the top of the can


3. Place cardboard (wound up) in tuna can witha piece in the center sticking up for a wick.


4. Pour melted paraffin over the paper and fill the tuna can.

The tuna can is lit and placed unter the larger can. This will boil water long enough to cook noodles.

Apple Box Oven

An Apple Box Oven is a great way to bake when an emergency situation exists. All you need is your oven, charcoal and matches and you will be able to bake anything that you could bake in a conventional oven. It is also economical as you are not using electricity and it actually uses almost half the charcoal as Dutch oven baking. You can bake bread, pies, casseroles, cookies. . . anything that you want to bake.

Constructing the Apple Box Oven:

You will need:

• 1 sturdy cardboard apple box (20 inch x 13 inch and 12 1/2 inch high.)
• 1 80-inch length heavy duty aluminum foil
• 1 90-inch length heavy duty aluminum foil
• Masking tape and Metal repair tape (this tape was found in the duct work dept. or our local hardware store. It looks like duct tape but is shiny--like metal.)
• Optional for a window: (1 ) plastic oven bag & metal tape

If there are any holes in your apple box, cut extra cardboard to fill holes and cover patch with metal tape on both sides.

If an oven window is desired, cut a horizontal oven window (approx. 9 x 4 inches) in one of the long sides, centered and 2 1/2 inches from the closed bottom of the box. Make sure that you measure and cut the hole in the correct spot so that it will view right over the rack level.

To Cover the Box:

You will need to completely cover the box inside and out with foil. Secure the foil to the cardboard box with masking tape curls. (Tape circles are small lengths of masking tape, curled around to attach ends so that the sticky side of the tape is on the outside of curl. These are used to hold the foil into place until you can tape outside seams and corners with metal tape.

1. The 80-inch length of foil will cover the box inside and outside ends and the outside only of the bottom. Lay this foil shiny-side down. Position the box lengthwise and bottom down, centered on the foil strip. Fold one length of the foil up the end and inside of the box. This end of the foil should fold onto the inside bottom about 4 inches. Making sure the foil on the end just covered is snug repeat the same procedure for the other end of the box. Fold the excess foil on the outside edges of the box onto the box sides and secure foil with hidden masking tape curls--both inside and outside the box.
2. The 90-inch length of foil will cover the inner and box outer sides and bottom. Lay foil, shiny side down. Position and center the box across the foil, so the foil will cover the bare sides. Begin on the side of the box without a window. Fold the very end of the foil strip over 1 inch. Fold this end over the side of the box and position it into the inside crease where the bottom and side meet. Making sure the foil on the side just covered is snug, pull the foil around the bottom and up the side (covering the window), down the inside (covering the window,) and across the bottom. Tuck the extra foil underneath the first edge with the 1-inch fold so it goes up the side. With hidden masking tape curls, secure the foil inside and outside the box. Using metal repair tape, tape up all seams. Do not leave any edges untaped.
3. If you are making a window: Using scissors, cut a horizontal slit in the middle of the window hole. stopping 2 inches from each side. Fold the outside flaps through the window to the inside of the box. Cut a plastic roasting oven bay 1/2 inch larger than the window in a rectangle shape. Using a double layer, secure the roasting bag edges with metal tape.

To Bake with Your Apple Box Oven:

You will need:

• 4 empty soda cans, filled part way with rocks & opening covered with metal tape. (The rocks make it so the cans will not tip over)
• 10 x 14 inch cookie cooling rack (We found ours at Walmart)
• Ground Heavy Duty Foil (Make it longer than the apple box)
• Charcoal briquettes
• Matches
• Long handled tongs
• 1 inch rock

To Bake:

1. Place ground foil, shiny side up, on level ground.
2. Space soda cans on foil so as to support the cookie cooling rack
3. Position cooling rack so that only the very corners are resting on the soda cans. Check to make sure the cans are not spaced too far apart to prevent the apple box from fitting over them.
4. You will regulate the temperature of your oven by the number of briquettes you put in it. One briquette=aprox. 35 degrees F. (Example: for 350 degrees, use 10 charcoals.)
5. Using tongs, place hot briquettes on foil, spreading them out evenly between the cans and across the middle. Place cooling rack on top of cans.
6. To preheat oven, place the apple box over coals and empty rack, resting on corner on a 1-inch rock. (This allows enough air in the box for the charcoal to stay lit.) Let stand for 5 minutes. Charcoal will become whiter as heat spreads.
7. Carefully lift apple box off cols taking care not to tilt and place it beside the ground foil. (This holds trapped heat in the box.)
8. Quickly place food on the cooling rack that is on the soda cans and replace box over coals, resting one corner on the rock. (Make sure that the pan you are using fits on the center of the rack since the heat will not bake any food that is directly over the pop cans.)
9. The charcoal will burn for about 35-40 minutes. When longer cooking times are required, you can add more hot charcoals by slightly lifting the box and slipping them in with long tongs. We found that if a recipe calls for 45 minute baking time and it is warm outside, no additional charcoals would be needed.

REMEMBER: One briquette-approx. 35 degrees F (350 degrees=10 charcoals)

GOOD ADVICE: You will not want to use lighter fluid to start your charcoal since it may affect the taste of your food. We have found that if you use a charcoal starter, your charcoals light faster and are ready to use within 5 minutes time. They are ready to use when there are white spots on them the size of a dime. As the cooking time goes on, they will become whiter.

For a step-by-step photo illustrated tutorial, click the following link:

http://safelygatheredin.blogspot.com/2008/10/how-to-make-cardboard-box-oven.html

The Candle Can--heat, light & cook stove

Items needed to assemble The Candle Can:

1. One roll of one-ply toilet paper
2. One 16 oz. bottle of rubbing alchohol
3. One box matches
4. One penny
5. One quart size paint can with lid.
6. Glue & scotch tape

Assembly Instructions:

1. Take carboard out of center of toilet paper, (optional)
2. Put the roll of toilet paper in the can. (It's a tight squeeze.)
3. Slowly pour the alcohol over the toilet paper.
4. Put the lid on the can and poind gently with a hammer to seal tight.
5. Glue/tape the box of matches on top of the can (with penny glued on top of matches.)
6. Scotch tape the paper instructions around the can.

To use:

Remove lid with penny and light. This stove will burn approximaetly 8 hours. Paper will not burn. When done, replace lid to extinguish flame. May be reused. Add more alcohol as needed to keep it ready for future use.

Great for snowmobilies, winter camps, trunk of car, or just as a storage item. Think of it as heat, light and cookstove. (To use as cookstove, couple with an empty #10 can that has plenty of large air holes punched around the sides of the can.)

Safety Warning:

The outside of the can will get hot after about 30 minutes of burning. The bottom of the can will not get hot until alcohol has burned down.

Basic Fuels and Storage

Along with food that you store, you should also be prepared with a fuel source to cook your food. Many sources are available but it is CRITICAL that you are educated in the general safe guidelines for indoor and outdoor cooking which are not included in this information. Also, you should find out the laws pertaining to the legal limits of the types of fuel you may store in your particular area.

WOOD

Indoor Cooking Options:

• Wood Burning Stove (one pot cooking)
• Open Fireplace (one pot cooking)
• Cookstove (one pot cooking and baking)

Outdoor Cooking Options:

• Open fires (one pot cooking)
• Cooking with coals (Dutch oven & Pit cooking)

Shelf Life:

• If covered & kept dry, wood will store for a very long time.

Planning for Long Term Use/Storage:

• Large covered storage space or tarp required to keep dry.
• Store hardwood (burns longer)
• Good for cooking & heating.
• If you live in wooded area, restocking your wood supply is an option to storing large amounts.

COAL

Indoor Cooking Options:

• Coal burning stove (one pot cooking) Warning: Do not burn coal in a wood burning stove. The heat from the coal will get too hot & crack the stove.

Outdoor Cooking Options:

• None

Shelf Life:

• Anthracite: Indefinite
• Bituminous: Several Years if kept dry

Planning for Long Term Use/Storage:

• Large covered storage space or tarp required to keep dry.
• Large amount required.
• Good for cooking and heating.
  

PROPANE

Indoor Cooking Options:

• Imitation wood stove (one pot cooking)
• Converted Gas Range (one pot cooking & baking)

Outdoor Cooking Options:

• Propane fueled generator to use with home appliances
• Gas barbecues (one pot cooking & baking)
• Portable camp stove, table top or free standing (one pot cooking)

Shelf Life:

• Indefinite

Planning for Long Term Use/Storage:

• EXPLOSIVE--Cylinders are designed to leak so it is imperative that any propane is not stored near any open flame such as in a furnace room, near water heater or garage.
• There are legal limits on amounts you may store.
• Cylinders must always be stored outside (in shade if possible).
• Good for cooking.
• Possible heating source.

CHARCOAL

Indoor Cooking Options:

• NEVER USE CHARCOAL INDOORS OR IN AN ENCLOSED AREA SUCH AS TENT OR R.V.

Outdoor Cooking Options:

• Dutch Oven (one pot cooking & baking)
• Charcoal Stove made from #10 tin can
• Apple Box Oven (baking)

Shelf Life:

• Indefinite if kept dry.
• Can store in large black garbage cans with lids.

Planning for Long Term Use/Storage:

• Large amount required but easy to calculate amount of charcoal needed to cook/bake daily for years supply.
• Can store in small area.
• Outdoor cooking source ONLY.

GASOLINE

Indoor Cooking Options:

• NEVER

Outdoor Cooking Options:

• Generator - gas fueled. Use for home appliances.

Shelf Life:

• 1 year in cool place/sealed container

Planning for Long Term Use/Storage:

• Legal limits on amounts to store.
• Never store indoors.
• Generators use LARGE amounts.

KEROSENE

Indoor Cooking Options:

• Cooker/Heater (one pot cooking)

Outdoor Cooking Options:

• None

Shelf Life:

• Up to 3 years if stored out of sunlight

Planning for Long Term Use/Storage:

• Legal limits on amounts to store.
• Cooking & heating possibilities
• Store in garage/shed if allowed.