Friday, May 17, 2013

How to Knowledge Base

 I am archiving these links here

I found them at

http://rethinksurvival.com/how-to-knowledge-base/

 

“HOW TO” Knowledge Base

This is an ongoing knowledge base dedicated to “How to” information on anything I can think of that I’ve either written about or (more likely) found already explained elsewhere. I hope you find this informative and that it proves useful in your time of need. [Note: Dates shown in curly brackets {such as these} are the date the link was added here.]

Note: Freely suggest your own links! Scroll down to the bottom of this page for the link suggestion form.

DISCLAIMER: Some of this information can potentially be dangerous, even deadly… attempt at your own risk! As such, you should always seek appropriate medical/legal/professional/expert advice whenever possible. Therefore, I accept NO liability whatsoever for your use or misuse of this information.
FOOD / WATER HEALTH / SANITATION STOVES / FIRE HEATING / COOLING
Water Treatment Health Concerns Fire Resources
Water Procurement First Aid Stoves and Ovens LIGHTING / COMMUN.
Food Procurement Hygiene and Sanitation

Food Storage
POWER / ENERGY MISCELLANEOUS
Specific Foods SAFETY / SECURITY Solar Options Bug Out Considerations
Other Considerations Home Safety Resources Generators / Alt. Power Alt. Shelter / Clothing

Opsec Other Considerations Everything Else

Defense / Security

FOOD AND WATER “HOW TO” POSTS

Water Treatment

Water Procurement and Storage

Food Procurement / Gardening

Food Storage and Preservation

Make Specific Foods

Other Food Considerations

HEALTH AND SANITATION “HOW TO” POSTS

Health Concerns

First Aid / Emergency Medical Info

Hygiene and Sanitation Concerns

SAFETY AND SECURITY “HOW TO” POSTS

Home Safety / Personal Safety

OPSEC / Privacy

Defense / Security / Weapons

STOVES AND FIRE “HOW TO” POSTS

Fire Resources

Stoves and Ovens

POWER AND ENERGY “HOW TO” POSTS

Solar Options

Generators / Alternative Power

Other Energy Considerations

HEATING AND COOLING

LIGHTING / COMMUNNICATIONS

MISCELLANEOUS “HOW TO” POSTS

Bug Out / Wilderness Considerations

Alternative Shelter / Clothing

Everything Else

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Tuesday, May 14, 2013

Gov Walkers Budget

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Sunday, May 5, 2013

Accomodations

http://www.yellowstonehorizons.com/directions.php

http://seattletimes.com/html/travel/2008246145_trmontana120.html 

http://quirkytravelguy.com/where-to-see-bears-and-other-wildlife-in-yellowstone/
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Friday, May 3, 2013

Easy Sauerkraut

A Fermenting Staple: Old Fashioned Sauerkraut

Tess Pennington
Ready Nutrition
May 2013
  
I have fallen in love with the ease in making fermented foods. If you have salt (preferably sea salt), then you can ferment food.
Before the days of electricity and canning, this was the way that food was stored for the long term. This is also one of the simplest methods of home preservation – there is no need for hot water bath canning.  There is no energy usage (aside from your own work) required, something that may one day be very important.
There are many health benefits from fermenting your food. Fermentation creates lactic acid, nature’s preservative.  This promotes the growth of healthy bacteria in the human intestines. Other benefits to fermentation are:
  • Increased digestibility: proteins are broken down and enzymes are replenished
  • Increased nutritional value: vitamins B and C are produced in abundance by the presence of yeast in the process
  • Increased probiotic bacteria (lactobacillis)
The best aspect about fermentation is that it is the only method of preservation that actually adds nutrition to the stored food.  Fermented food is live food loaded with probiotics and healthy enzymes.
Other vegetables can also be preserved in this manner. Choose as many herbs and spice as you’d like: dill, whole peppercorns, caraway seeds, basil, tarragon, bay leaves, dried chili peppers
Old-fashioned Sauerkraut
Ingredients:
  • 1 large head of cabbage (any color cabbage is fine)
  • 2 tbsp. of sea salt (stick with the more nutritious forms of salt so your sauerkraut is healthier)
  • 1 tbsp. caraway seeds
  • Optional: 1 shredded apple and 1 shredded onion
Note: You will need a large glass bowl or crock for this.
Instructions:
  1. Peel the first two leaves of the cabbage head off and set aside for later.
  2. Shred the cabbage, either by hand or in a food processor.
  3. Place the cabbage in a large bowl, add the salt and (seeds) and allow cabbage to sit out for 1-2 hours at room temperature. Tip: After 1-2 hours, the cabbage will look wilted. Allowing the cabbage to rest allows the salt and caraway seeds to naturally draw out the moisture of the cabbage.
  4. Begin massaging or use a potato masher on the cabbage and press it down, working the salt in with your hands.  The liquid from the cabbage will release. There should be a good amount water from the cabbage in the bowl.
  5. If using, add your apple, onion or additional vegetables and mix well.
  6. Spoon the mixture into 1-quart canning jars, leaving at least 1 inch of head space. Tip: 1-inch of head space allows the oxygen from the fermentation process to escape into the jar.
  7. The cabbage should be completely covered by liquid.  If there is not enough liquid add filtered water to each jar until it     is covered. Depending on size of bowl or jar that sauerkraut is fermenting in, cover with reserved cabbage leaves. This method works best if using quart canning jars. if your bowl or jar is larger, use a plate with a weight on top.
  8. Allow jars to sit out at room temperature for 3-5 days to get fermentation process going.  Begin taste-testing and halt the process when it has reached the flavor you like. The fermentation process could take up to 2-4 weeks.
  9. After 5 days of fermenting at room temperature, sauerkraut can be moved to the refrigerator to slow the fermentation process.
Tip: The brine from sauerkraut can be reserved for future kraut recipes.
If you choose to can your sauerkraut, follow steps 1-5. Next, in a large pan, bring sauerkraut to a simmer (185 to 210 degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.
Sauerkraut cannot get any simpler than this folks! It’s cheap and is packed full of health benefits. Learning how to ferment foods will keep you healthier during a short-term or an extended emergency.
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Wednesday, May 1, 2013

Are there really hot springs in Hot Springs South Dakota I90

In Hot Springs there is both a river that you can float down in an inner tube and also Evan's Plunge.
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Saint Paul...
What's this?
Destination Expert
for Wyoming, Traveling With Disabilities
posts: 2,375
reviews: 36
2. Re: Natural springs
Jul 18, 2007, 5:22 PM
The "hot" springs at Hot Springs are really more like "warm" springs. The ground water temp is in the upper 80's or low 90's. The river, as far as I could tell, was not warm at all. We did not check out Evan's Plunge because as far as we could tell it was more of a place for screaming kids. The geology of the Black Hills is just not real conducive to truly hot water. Perhaps Evan's has some temperature "enhanced" hot tubs.
We stayed at the America's Best Value Inn by the River - and it was by the river where there is a really nice walk along it. There is a spring in a gazeebo structure across the street form the motel and the water there was barely warm. A little further down the river is a nice slightly warm but pretty waterfal too.
For real hot springs soaking go one short day further to the west into Wyoming. Excellent relaxing soaks at Saratoga (southern part of state) and Thermopolis (central). Also pretty good soaking at Chico Hot Springs in MT just north of Yellowstone and near Bozeman, MT. Search the TA Wyoming forums for Saratoga and Thermopolis. Thermopolis is probably a touch closer to the Black Hills. They have a spa at Saratoga but you can ignore that and just soak too.
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Pennsylvania
posts: 2
3. Re: Natural springs
Aug 29, 2007, 7:36 PM
My understanding is that the people who created Evans Plunge had all of the springs capped off. The only place the hot springs still exist are at the Evans Plunge and the Bath House in town.
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South Dakota
posts: 1
reviews: 1
4. Re: Natural springs
Aug 21, 2009, 7:33 PM
There is Cascade Falls south of Hot Springs that are natural, not too warm but a really good time!!!
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Keystone, SD
posts: 73
5. Re: Natural springs
Aug 22, 2009, 11:05 AM
Cascade Falls, about 8 miles south of Hot Springs on Highway 71, is a natural swimming spot that is popular with Black Hills residents. There are no truly "hot" springs in the Black Hills because the water comes out of the ground at 84 degrees. Comfortable but not hot. The water is very high in mineral content which made Hot Springs a popular destination in the 19th Century for people who wanted to "take the waters"
The Sojourner Inn in Hot Springs, a very small hotel that used to be a "clinic" and still has a hot tub with natural spring water. I think it would be a fun place to stay if you can handle steps. The inn has no elevator and is up from the road. I believe they fill the hot tub with natural spring water then raise the temperature to 103 degrees. The Red Rock river which flows from a spring gets its name from the discoloration caused by the minerals in the spring water.
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Keystone, SD
posts: 73
6. Re: Natural springs
Aug 23, 2009, 10:22 AM
Addendum to my last post: Sorry, I was mistaken. The Sojourner Inn at Hot Springs does not use a hot tub. They have a natural spring-fed soaking pool that is about the size of a hot tub.
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