'Nuther question- flour, spaghetti sauce jars & o2 Abs.'s

[ArmyOfFive4God]

When I said I felt the need to suddenly prep & prep hard, I wasn't kidding! LOL

 

So the question I pose to you this time- I have a bunch of spaghetti sauce jars. I hate the thought of tossing them, so I want to store flour in them with some oxygen absorbers. My question is, how long will my "refined flour" last if I do this? OK, 2 questions- how many absorbers per jar? They are those 28oz ones or thereabouts. Typical ragu sized jars.

 

Yes, West, I know I should get grains, but I have the flour now

[WormGuy]

Kayla, I don't know how long it will last. I have a lot of my flour in one gallon jars I have picked up at estate sales. I just put a loaf of banana nut bread in and used flour that I put in a jar last summer. I don't put any absorbers in my jars. So far the flour is doing fine. There is no caking or lumps..yet.

 

 

 

John

[ArmyOfFive4God]

THNX, John! Do you happen to know what the expiration was on those?

[susie]

The flour I have seems to last a long time in vacuum packed bag. I've been considering making hardtack with the older stuff.

 

I'm not sure, but I think that hardtack could be ground up againand used as ordinary flour.

[WormGuy]

No I don't know the expiration date, sorry.

 

 

 

John

[Leah]

Of course you can grind the hardtack back down. By that time it will have lost it's elasticity, so won't be good for bread. Cakes and cookies are crumbled all the time to add back into new ones.

[HSmom]

As for how many O2 absorbers to use...it depends on what 'size' (capacity?) O2 absorbers you have. Poke around www.sorbentsystems.com. They have some good info on determining size/capacity needed.

[ArmyOfFive4God]

Thank you!

[Jewlzm]

Originally Posted By: Leah

Of course you can grind the hardtack back down. By that time it will have lost it's elasticity, so won't be good for bread. Cakes and cookies are crumbled all the time to add back into new ones.

Ok Im not trying to be difficult here or anything. I just have never heard of crumbling cookies and cakes back into flour... And what exactly is hardtack?

[ArmyOfFive4God]

Hardtack is thick cracker made of flour, water, and sometimes salt. When properly stored, it will last for years. Before the American Civil War, soldiers called it biscuit or hard bread, sailors referred to it as sea biscuit or pilot’s bread, but to the Union Army of the Potomac during the American Civil War, it was known as hardtack, a name that stuck and spread to other units, including the Confederacy, but the name hardtack seems to have not been in general use among the armies of the West.

 

Because it could be prepared cheaply and would last so long, hardtack was the most convenient food for soldiers, explorers, pioneers, or anyone else who needed to be able to pack light and move fast.

 

While hardtack was furnished to the army by weight, the biscuits were doled out to soldiers by number. In some units, a ration of hardtack was nine, while it was ten in others, but there was usually enough to go around because some soldiers would refuse to eat it.

 

Although it was nutritious, soldiers complained that they could eat ten of them in a short time and still be hungry. But the most common complaint was that they were often so hard that they couldn’t be bitten into, that it took a very strong blow even to break them.

 

Another common problem with hardtack was when they were moldy or wet, as sometimes happened. It has been suggested that this occurred when they were boxed too soon after baking, or due to exposure to the weather. Sometimes they became infested with maggots or weevils during storage, conditions that seldom afflicted the harder variety.

 

When the hardtack was moldy or moist, it was thrown away and made good the next time that rations were issued, but soldiers usually had to put up with insect infestations. According to accounts, it was not uncommon for a soldier to find his coffee swimming with weevils after the hard bread was broken up in it; but they were easily skimmed off.

 

Hardtack was eaten by itself, or crumbled into coffee. Probably more were eaten that way than in any other, as they were usually eaten as breakfast and supper, but there were other ways to prepare them. Sometimes they were crumbled into soups, which they served to thicken. Some soldiers crumbed them into cold water, then fried the crumbs in the juice and fat of meat, creating a dish that was known as skillygalee or cush. Some preferred to eat them toasted, either to more easily crumb them into coffee; or in the rare case when it was available, with butter. A few who managed to save a portion of their sugar ration spread it upon the hardtack.

 

 

http://kenanderson.net/hardtack/

[ArmyOfFive4God]

1863 SPECIFICATIONS

 

Assistant Commissary General of Subsistence - Lt. Col. C.L. Kilburn - Notes on Preparing Stores for the United States Army and on the Care of the Same, etc, with a few rules for Detecting Adulterations - Printed 1863

Under Hard Bread

 

Should be made of best quality of superfine, or what is usually known as extra superfine flour; or better, of extra and extra superfine, (half and half). Hard bread should be white, crisp, light and exhibit a flaky appearance when broken. If tough, solid and compact, is evident the fault is either in the stock, manufacture or baking; it should not present the appearance of dried paste. If tough and pasty, it is probably manufacture from grown wheat, or Spring wheat of an inferior kind. In all cases it should be thoroughly cooled and dried before packing. Kiln drying, where practicable, for long voyages, is particularly desirable; but if really and thoroughly dried in the oven, hard bread will keep just as well and its flavor is not destroyed. To make good hard bread, it is essential to employ steam; hand work will not do.

 

The dough should be mixed as dry as possible; this is, in fact, very essential, and too much stress can not be placed on it. Good stock, dry mixed, and thoroughly baked, (not dried or scalded) will necessarily give good hard bread. If salt is to be used, it should be mixed with the water used to mix the dough. Both salt and water should be clean. Bread put up with the preceding requirements should keep a year; but as a usual thing, our best bread as now made for army use, will keep only about three months. Good, bread, packed closely and compactly should not weigh, net, per barrel, more than 70 or 80 pounds; should it be heavier that 80 it indicates too much moisture. The thickness of the biscuit is important; it should not be so thick as to prevent proper drying, or so thin as to crumble in transportation. The quality of stock used for hard bread can be partially told by rules mentioned in the article 'Flour,' as far as they apply. The term 'sprung' is frequently used by bakers, by which is meant raised or flaky bread, indicating strong flour and sound stock. The cupidity of the contracting baker induces him to pack his bread as soon as it comes out of the oven, and before the moisture has been completely expelled by drying. Bread of this kind hangs on breaking; it will also be soft to the pressure of the finger nail when broken, whereas it should be crisp and brittle.

 

The packages should be thoroughly seasoned, (of wood imparting no taste or odor to the bread,) and reasonably tight. The usual method now adopted is to pack 50 pounds net, in basswood boxes, (sides, top and bottom 1/2 inch, ends 5/8 of an inch,) and of dimensions corresponding with the cutters used, and strapped at each end with light iron or wood. The bread should be packed on its edge compactly, so as not to shake.

 

Bread thoroughly baked, kiln dried, and packed in spirit casks, will keep a long time but it is an expensive method. If bread contains weevils, or is mouldy, expose to the sun on paulins, and before re-packing it, rinse the barrel with whiskey.

Other Traditional Recipes

Army Hardtack Recipe

 

Ingredients:

 

* 4 cups flour (perferably whole wheat)

* 4 teaspoons salt

* Water (about 2 cups)

* Pre-heat oven to 375° F

* Makes about 10 pieces

 

Mix the flour and salt together in a bowl. Add just enough water (less than two cups) so that the mixture will stick together, producing a dough that won’t stick to hands, rolling pin or pan. Mix the dough by hand. Roll the dough out, shaping it roughly into a rectangle. Cut into the dough into squares about 3 x 3 inches and ½ inch thick.

 

After cutting the squares, press a pattern of four rows of four holes into each square, using a nail or other such object. Do not punch through the dough. The appearance you want is similar to that of a modern saltine cracker. Turn each square over and do the same thing to the other side.

 

Place the squares on an ungreased cookie sheet in the oven and bake for 30 minutes. Turn each piece over and bake for another 30 minutes. The crackers should be slightly brown on both sides.

 

The fresh crackers are easily broken but as they dry, they harden and assume the consistentency of fired brick.

Swedish Hardtack

 

* 1 cup water

* 3 tbsp. vegetable oil

* 3 tbsp. honey

* 3 cups rye flour (or 1 1/2 cups rye & 1 1/2 cups whole wheat flour)

* 1 1/2 tbsp. brewer's yeast (optional)

* 1/4 tsp. salt

 

Mix liquids together. In a separate bowl, mix dry ingredients. Combine the mixtures, stirring to moisten throughout. Form a ball. On a floured surface, flatten the dough, and roll out thinly. Cut into squares and prick each cracker with the tines of a fork a couple of times. Transfer to lightly greased baking sheets. Bake at 425° F for around 8 minutes, checking to be sure not to over-brown. It is best served warm.

Simple Recipes

 

Flour, water, and a little salt. Mix them together to form an elastic but not sticky dough, Roll to a one-inch thickness, bake in a 400° F oven until slightly brown. Allow to cool. It may yet be soft. Put it in 200° F oven until it is hard. Prick with nail or sharp instrument. No baking powder, soda, sugar, cinnamon, raisins, or anything else.

 

Just mix about 2 cups of flour and a half-tablespoon of salt with enough water to make a stiff dough. Roll it out thin on a cookie sheet. Score it into squares of about 2”x2” and poke some holes in it (not all the way through). Bake it at 400 ° F for about 45 minutes or until it is lightly browned. Let it cool in the oven.

 

Preheat oven to 400° F. For each cup of flour (unbleached wheat), add1 tsp. of salt. Mix salt and flour with just enough water to bind ingredients. Roll the dough about 1/4 inch thick, and cut into squares 3 inches by 3 inches. Pierce each square with 16 holes about ½ inch apart. Place hardtack squares on cookie sheet and bake in oven until the edges are brown or the dough is hard (20-25 minutes), making sure all moisture is removed from mixture before taking out of oven. Note: The longer you bake the hardtack, the more authentic it will appear. If you want to make it softer for eating, bake only about fifteen minutes.

 

Mix: two cups of all-purpose flour and a half teaspoon of salt. Use more salt for authenticity. Mix by hand. Add a teaspoon of shortening and a half cup of water, stirred in a little at a time to form a very stiff dough. Beat the dough to a half inch thickness with a clean top mallet or rifle butt. Fold the sheet of dough into six layers. Continue to beat and to fold the dough a half dozen times until it is elastic. Roll the dough out to a half-inch thickness before cutting it with a floured biscuit cutteror bayonet. Bake for about a half hour in a 325° F oven.

 

The basic ingredients are flour, salt and water. General directions are also similar: Dissolve the salt in water and work it into flour using your hands. The dough should be firm and pliable but not sticky or dry. Flatten the dough onto a cookie sheet to about 1/4 inch thick, and cut into squares 3 inches by 3 inches. Pierce each square with 16 holes about ½ inch apart. Bake in oven until edges are brown or dough is hard.

 

Preheat the oven to 400° F For each cup of flour add 1 teaspoon of salt. Mix salt and flour with just enough water to bind. Bake 20-25 minutes. The longer you bake the hardtack, the more authentic it will appear.

 

Use one part water to six parts flour. Mix in salt. Roll the dough flat and score into cracker shapes. Bake for 20-25 minutes at 400° F and let it cool until completely dry before storing in canisters. The crackers should be hard as bricks and indestructibly unappetizing.

 

* A cup of water

* 2 cups of flour

* 6 pinches of salt

 

Mix flour, water, and salt into a stiff dough, kneading it several times. Spread dough ½ inch thick onto baking sheet and slice into 3 1/2 by 3 1/2 inch squares. Poke holes in dough, four lines of four holes across and four down. Bake for ½ hour at 400.° F. Remove from the oven, cut the dough into 3 inch squares. Turn dough over, return it to the oven, and bake for another ½ hour. Turn the oven off, leaving the oven door closed. Leave the hardtack in the oven until it is cool.

Less Traditional Recipes

 

* 2 c Flower

* 1/2 tb Salt (optional)

* 1/2 tb Sugar (optional)

* 1/2 c Water

 

Mix together in an electric blender at medium speed until it has the consistency of playdough. Roll it out with a rolling pin to about 1/3" or so, the thinner the crisper, then cut it into 3 x 3 inch squares. I use the barrel of a ball point pen to punch 16 holes (4 x 4) in each square. Bake at 375° F on the first side for 20-25 minutes or until it turns a light brown color, then turn them over and bake for another 15-20 minutes.

Small Batch, Just for a taste.

 

* 2 1/2 cups flour

* 1/2 tablespoon baking powder

* 1/2 tablespoon salt

* 1/2- 3/4 cup water

 

Mix to a stiff dry dough. It should not stick to your hands. Add water slowly. Add more flour if needed. Cut to 3x3 inch squares 1/4" to 1/2" thick. Now put 16 little holes in each one, using a 10 d nail or some other such thing. Toothpick are too small. Bake in an ungreased cookie pan, preheated to 400° F for about 20 to 30 minutes on each side, or until dry. Check it every now and then.

 

* 1/8 teaspoon baking soda

* 3 tablespoons buttermilk

* 1 cup flour

* 4 teaspoons real maple syrup

* 3/8 teaspoons salt

* 1-1/2 tablespoons shortening

 

Preheat oven to 425° F. Mix the soda and buttermilk, then set aside. Combine flour, syrup, and salt. Cut in the shortening. Add the buttermilk mixture. Roll out very thin and score rectangles in the dough without cutting all the way through. Prick each rectangle several times with a fork. Bake on an ungreased cookie sheet for 5-10 minutes or until golden brown.

 

* 2 cups of flour

* 3/4 to 1 cup water

* 1 tbl spoon of Crisco

* 6 pinches of salt

 

Mix the ingredients together to form a stiff batter, kneading several times. Spread the dough onto a baking sheet at a thickness of 1/2 inch. Bake for a half hour at 400° F. Remove from oven, cut dough into 3-inch squares, and punch four rows of holes, four holes per row into the dough. Turn dough over, return to the oven and bake another half hour. Turn oven off, leaving door closed. Leave the hardtack in the oven until cool.

 

* 3 cups all-purpose flour

* 1 cup whole wheat flour

* 1/2 cup yellow cornmeal

* 1/2` cup cracked wheat

* 1 tablespoon sugar

* 1 tablespoon salt

* 1 1/2 cups buttermilk

 

Combine the flours, cornmeal, wheat, sugar and salt. Add buttermilk, mix well, and knead briefly. Shape dough into golf-ball-sized portions. Dust with flour and roll very thin. Place on greased and floured baking sheet. Bake at 400° F turning several times, until lightly browned on both sides. Cool; then store in waterproof container.

 

* 2 Level teaspoons baking powder

* 1 pinch of salt

* 1 1/2 cup flour

* 2 cups sugar

* 4 eggs, well beaten

* 1 jelly glass of orange marmalade

* 1 lb Finely chopped walnuts

* 1 lb Finely chopped dates

 

Sift ingredients together. Add the remainder of ingredients; mix well. Bake about an inch thick on a cookie sheet in an oven at 375° F for about 45 minutes. Cut into squares while warm.

 

* 2 cups of flour

* 1 cup water

* 1 tablespoon of Crisco or vegetable fat.

* 6 pinches of salt

 

Bake for 30 minutes at 400° F. Remove the dough from the oven, and cut it into 3-inch squares. Punch four rows of holes into the dough. Turn the dough over, return it to the oven and bake for another 30 minutes.

A Sailor's Diet

 

* 2 1/2 cups old-fashioned or quick oats.

* 3 cups unbleached flour.

* 1 1/2 teaspoons salt.

* 1 teaspoon baking soda.

 

In a separate container, mix:

 

* 1 1/2 cups buttermilk.

* 3 tablespoons honey.

* 1/2 cup melted bacon drippings or shortening.

 

Combine the two sets of ingredients. When the dough is thoroughly mixed, roll it out on a floured board to a thickness of about a quarter inch. Cut out circles of dough with a large drinking glass dipped in flour and put them on a lightly greased cookie sheet. Bake for about 5 1/2 minutes at 450° F. Let the hardtack cool on a wire rack before serving with jam or jelly.

 

[ArmyOfFive4God]

Hardtack was a biscuit made of flour with other simple ingredients, and issued to Union soldiers throughout the war. Hardtack crackers made up a large portion of a soldier's daily ration. It was square or sometimes rectangular in shape with small holes baked into it, similar to a large soda cracker. Large factories in the north baked hundreds of hardtack crackers every day, packed them in wooden crates and shipped them out by wagon or rail. If the hardtack was received soon after leaving the factory, they were quite tasty and satisfying. Usually, the hardtack did not get to the soldiers until months after it had been made. By that time, they were very hard, so hard that soldiers called them "tooth dullers" and "sheet iron crackers". Sometimes they were infested with small bugs the soldiers called weevils, so they referred to the hardtack as "worm castles" because of the many holes bored through the crackers by these pests. The wooden crates were stacked outside of tents and warehouses until it was time to issue them. Soldiers were usually allowed six to eight crackers for a three-day ration. There were a number of ways to eat them- plain or prepared with other ration items. Soldiers would crumble them into coffee or soften them in water and fry the hardtack with some bacon grease. One favorite soldier dish was salted pork fried with hardtack crumbled into the mixture. Soldiers called this "skillygallee", and it was a common and easily prepared meal.

 

Would you like to try some hardtack? It's very easy to make and here's the recipe:

 

2 cups of flour

1/2 to 3/4 cup water

1 tablespoon of Crisco or vegetable fat

6 pinches of salt

 

Mix the ingredients together into a stiff batter, knead several times, and spread the dough out flat to a thickness of 1/2 inch on a non-greased cookie sheet. Bake for one-half an hour at 400 degrees. Remove from oven, cut dough into 3-inch squares, and punch four rows of holes, four holes per row into the dough. Turn dough over, return to the oven and bake another one-half hour. Turn oven off and leave the door closed. Leave the hardtack in the oven until cool. Remove and enjoy! (And make sure your parents try some!)

 

http://www.nps.gov/archive/gett/gettkidz/hardtack.htm

[JCK88]

Ah...Hardtack! A familiar commodity in this house...we are Civil War reenactors.

You might also be interested in Crown Pilot Crackers made by Nabisco--they are also a long-storing cracker, having been made since around 1871 and still made today in the same manner as hardtack. They aren't as hard, though. However, they are substantial crackers. The Nabisco company stopped making them but die-hard folks protested and the cracker is still in production although they are rather hard to find and can be pricey. (When we don't feel like making hardtack, we take along the pilot crackers. They sort of look the same!)