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Baking Bread in a Coffee Can

Baking Bread in a Coffee Can


Can bread has been around for a long time, but it seems that this tried and true method has been forgotten by the masses. However, this is one recipe that can be used even if you don’t have access to a kitchen, which makes it the perfect cooking enhancement to use in a SHTF situation. As long as you have the raw ingredients and a cooking source, you can whip up a batch of healthy food that will provide a good and tasty source of energy.


The Basic Recipe

This recipe is for your standard sized coffee can, and you should use one that has a removable plastic lid. You can always scale up or down according to your particular requirements.


3 1 Pound Empty Coffee Cans

2 Packets of yeast

2 Tablespoons of sugar

1 Tablespoon of salt

½ Teaspoon of baking soda

5 Cups of flour

A sprinkle of cornmeal

1 Cup of warm water

1 ½ Cups of milk


Take the baking soda and dissolve it in 1 tablespoon of water and set aside. Combine the yeast and sugar in a bowl, add the water and then mix. Let it stand for about 15 minutes so the yeast will activate and expand. Meanwhile, grease the inside and bottom of the coffee can with some shortening, or use some non-stick cooking spray. Sprinkle the cornstarch over the greased surfaces and shake out the excess.


Slowly add and mix the salt along with 3 cups of flour and 1 cup of milk. Once it has been mixed thoroughly, add the remaining ingredients and continue to blend. The mixture will not be as thick as pizza dough or as runny as pancake batter. It will be a bit sticky and gooey, and this is okay. Pour the mixture evenly into the coffee cans. Don’t worry about filling them all the way up, as the dough will rise and fill in most of the empty spaces.


Place the lids on the cans and let rest for about an hour for the dough to rise. The lids should pop off once the dough has risen enough. Place the cans into a preheated, 375 degree oven and bake for 25-30 minutes. Remove and stab with a knife to ensure that the dough has cooked through. Remove the cans and turn them over, tapping out the bread. Place the bread on baking racks and allow to cool for a few hours. You can eat the bread right away, put in the refrigerator for up to a week or freeze it for longer periods of time.


You can also cook the can bread next to a fire or makeshift stove and achieve similar results. However, you may need to practice a bit to get a sense of how close to the flames or heat source the can should be to prevent burning. The end result will be a delicious and healthy addition to any survival menu plan, and the bread will provide a stable source of carbohydrates as well.



How to Can Tomato Sauce with Garlic and Basil

How to Can Tomato Sauce with Garlic and Basil


Garlic and basil tomato sauce is delicious and healthy, and it is also very easy to prepare and store.  All you need are some fresh ingredients, canning jars with their associated lid assemblies and a water bath canner.  Take a look at the recipe below and see how you can make your own batch and incorporate it into your long-term food stockpile.

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12-15 lbs of ripe, healthy tomatoes

1 medium-sized onion, chopped

6 cloves of fresh, minced garlic

Handful of basil leaves, chopped (to taste)

Salt (to taste)

1 tablespoon of citric acid or lemon juice

1 tablespoon of olive oil

Feel free to experiment with other herbs and spices in order to customize this recipe according to your preferences.  Just remember that flavors tend to become enhanced during processing and storage, and it’s always better to be conservative in seasonings before canning, and add more (to taste) when you’re ready to eat the product.  It’s also important that you use fresh tomatoes and vegetables that are in good condition, and remove any defective or imperfect areas on the items before using them for canning.

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Getting Started


The first step is to prepare the vegetables and sauce.  Remove the tops and bottoms of the tomatoes before coring and dicing them.  Chop up the onions and mince the garlic.  Try to let the garlic breathe for a few minutes before adding to the sauce.  This will activate the allicin, which is the main medicinal compound found in each clove. 


When you’re ready to make the sauce, you will need to puree the tomatoes.  The question is whether or not you want to puree the vegetables or leave them intact.  You can also set aside a portion of the diced tomatoes to add after you make the paste to give the sauce a little bit more body. 


If you choose to puree everything, place the olive oil, onions and garlic into a skillet and cook until the onions become translucent.  Add the tomatoes and stir the ingredients together.  Cook at a low simmer for 15-20 minutes before pouring the ingredients into the blender or food processor.  Blend until smooth, strain out the seeds if desired, and place the sauce into a stockpot.  Cook over a simmer until about half of the liquid has been evaporated.  This will produce a thicker, more concentrated sauce, but it won’t be quite as thick as a paste.

If you want a chunkier sauce, place the tomatoes in the skillet along with a small portion of your chopped onions and garlic.  Repeat the process above, but wait until you’re ready to put the puree into the stockpot before adding the rest of the ingredients.  In all cases, don’t forget to add the basil before pureeing.  Cook the chunky sauce in the stockpot for 10 minutes, and add a little bit of water to increase volume while maintaining the level of thickness of the sauce you want to achieve.

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Start warming your canning equipment so that the canner, jars and lids will all be heated and ready to go once the sauce is done simmering.  Carefully ladle our pour the sauce into each canning jar until ½ inch of headspace remains.   Stir in the citric acid and lemon juice and remove any air bubbles that may be present.  Add more sauce if necessary to maintain the headspace.  Wipe down the rims to remove any debris and gunk before attaching the lid assemblies and placing the jars in the canner.  Puree sauce needs less processing time than the chunky variety.  For purees, process pints for 20 minutes and quarts for 25, adjusting for altitude.  For chunky sauce, process pints for 25-30 minutes and quarts for 35-40, adjusting for altitude.  As a general rule of thumb, process sauces longer when they have thicker chunks of veggies in them.


When finished, remove the jars from the canner and place on a rack to cool until reaching room temperature.  Check the seals, and label and date the ones that are intact and ready for storage.  Consume the sauce in jars that have defective seals.  You can expect a shelf life of up to a year, sometimes longer, as long as the sauce is stored in a cool and dry place.   


Try this recipe out for yourself, and feel free to share any variations you may have that may produce a tastier sauce.  Tomato sauces are an excellent way to condense a lot of vegetables and healthy herbs into a small amount of space, and they can be an excellent source of nutrition during a prolonged crisis.  Make sure to add some tomato sauce recipes to your long-term stockpile in order to take advantage of these benefits and to produce foods that can warm bellies and lift spirits during difficult times.