we used to make these in the shape of Christmas ornaments with Christmas cookie cutters. Painted bright colors and hung on the tree. 40 YEARS LATER STILL AS GOOD AS NEW
this is awesome. I made salt dough ornaments with my kids and wasn't impressed with their longevity ( of the ornaments that is) Totally going to try this!
Mohawk Steel back in 1969 I lived in China and helped out after school at an orphanage for little girls. I used this recipe, and taught them how to make ornaments. We rolled it out and cut it with my huge collection of cookie cutters, and when they were cooled, we painted them and hung them all over. In 2020, I still have a lot of those ornaments.... they SERIOUSLY last forever! 😃
My grandfather immigrated to this country in 1889 from Norway Hard tack is all he ate for breakfast his entire life He fought in world war one and that's all they had to eat for sometimes weeks at a time
Hang in there Brother Alford. Keep the faith. Your comment sparked a light inside of me: Never say never. We in the USA are arrogant in our excess. Thanks for the comment.
I have a friend who came to the USA from Caracas. She says she still has family there who cannot leave. I knew here at the beginning of the "Chavez Regime"; she said it was horrible! Her family was forced to allow strangers to move into her home. " Socialism is a scam", she said.
Here in Newfoundland we use it in a traditional meal called "fish and brewis." The hardtack is soaked in water overnight before being added to a mixture of codfish, potatoes, onions, and pork fat. The onions and pork fat are fried together then drizzled over the meal (As much or as little as you want).
Wow I am enjoying this education I'm getting I'm 81 years old but I've heard of heart attacks but I never really knew what they consisted of are in a history thank you all for sharing everything you know about them I love it❤
Yes, such a delicious meal. Did you get scrunchins (spelling ?)? My husband's family comes from Small Point and we visited them as a couple and with our children a couple of times before all the older generation passed away. Their way of life was rugged but so were they. A beautiful place and the food was so fresh. I especially enjoyed the capelin for breakfast. We'd fry it up in the pan in butter, put it on a piece of toast and then finish it with a hot cup of tea. Now that was the breakfast of champions!
My father was a history teacher and also has certificate for English and math. He taught me so much. Wish I lived closer especially now that he's retired and my kids need a babysitter lol
When I was little in Colorado an old neighbor lady made hard tack necklaces for me. Small biscuits with one hole threaded on a string. She said the ranch hands always had it with them and their hands were always free for work. Ur vid brought back some good memories, thanks.
How funny. The first biscuits I made I had to feed to the fish in the pond and they would not even eat them. lol .....Too much baking powder. I didn't give up. Practise, practise...
Useful- it's a way of preserving flour indefinitely. Grind it, and you can make porridge or even bake with it. You can thicken stews, add it to meatloaf, or just soak it and eat.
With regard to the cooking times... I think that there is a difference between “cooking” and “drying” and the lower and slower method is more intended to ensure that all moisture is pulled out in order to maximize the shelf-life of the product versus “cooking it” for more immediate consumption. Again , great video and great comments!! Time well spent today. Thanks!
I used to make these while working with my sons in Boy Scouts. I had a small juice glass that cut them just right to fit in pringles containers and would use the short cans for back pack and canoe trips. Often I would whip up a batch before the adult committee meetings and put in brown paper sacks, sometimes added just a touch of sugar. It always amazed me how fast a group of adults would go through a couple dozen.
I apologize beforehand that I cannot help being totally mesmerized with your videos on prepping. I hope you don't take this the wrong way. Please continue to deliver this excellent content and Biblical wisdom.
My 8 year old daughter and I made a couple batches tonight. The first batch is a little overdone but the second looks really good. Was really fun sharing the time with one of my kids making something. The best part.
You can make a shortbread for long term storage. Equal parts, sugar, flour and crisco. Bake until absolutely dead and then vacum pack. They last at least 5 years in storage. We recently some that are at the 6 year mark and taste just fine!!
This is what the Yankee soldiers ate during the War Between the States. Our Southern boys ate Johnny Cakes... Same recipe but using cornmeal instead. The North had wheat, the South had corn.
Thank you for being a blessing to my life Christa. Love your videos. I had 13 ordained ministers in my family as a kid. Missonaries, Sunday school teachers, choir leaders as well, on top of that! Your bible readings are like a warm embrace. Can't get enough of you. Sending you nothing but love.
Ok, success, your recipe is good, I shortened the time and got the same results as follows: 300 degrees for 45 minutes each side. Your right, hard as a rock! I softened it in hot tea with honey, soaked the biscuit about 45 minutes before it was reasonably eatable. I also made a batch using fresh ground cinnamon, 1 teaspoon for each cup of flower. My wife loved the aroma in the house! Interestingly, the cinnamon made me feel full longer so I researched its properties- appetite is regulated naturally I found, not suppressed, due to the blood sugar stabilizing property of the fresh ground cinnamon I used. The effect is not the same according to research with flavoring or extracts. It acts like a appetite suppressant if you tend to over eat due to blood sugar issues. Added health benefits of cinnamon can be attributed to its antibacterial, antifungal, and an antimicrobial properties and it is rich in essential minerals such as manganese, iron and calcium. Thanks again!!!
Brian, I can almost smell it now. Wonderful!! Thank you for sharing. Cinnamon is definitely on the list of amazing foods do have around. It would limit the batch of hardtac to being used only in recipes that are sweet or cinnamon friendly. But I suppose a person could just make 2 batches...one with and one without so you could have sweet and savory options galore! :)
Dear Christa: I've been watching your videos for a couple of months now and thoroughly enjoy all of them. I'm a writer, prepper, and third generation herbalist and love learning new things. A few years back my wife and I were at the National Civil War Museum of Medicine in Frederick MD. They had an exhibit of preserved civil war foods. One exhibit was hard tack. It looked pretty fresh. The docent told me that many veterans from various said almost same thing. "Yep, that's what I ate in (add your own war)." One Vietnam vet said, "Yeah the writing on the back of ours said ' On to Richmond boys! signed Abe Lincoln.'" I lived in a rooming house in college and one of the students made hardtack for all of us. We would float them in bowls of bean and pork soup. It added to the taste and volume. On cold winter days in the high Sierra it warmed us to the soul. Thank you again for your great videos.
"I lived in a rooming house in college and one of the students made hardtack for all of us. We would float them in bowls of bean and pork soup. It added to the taste and volume. On cold winter days in the high Sierra it warmed us to the soul." Nice!
The Royal Navy shipped biscuit in wooden casks. It frequently lasted for voyages that were several years long. Sailors usually tapped them on the benches to dislodge the weavills that frequently infested them. Sailors diaries from the last two centuries often mention this essential part of their diet. Soldiers during the American Civil War often mention this fact as well.
I made a fairly large batch last year. Didn't last too long. They tasted great in coffee. I'm teaching my 10 year old grandson prepping and we plan to make hardtack tomorrow.
@nanatube4658 sugar will allow bacteria and fungus to form and grow in it. Cinnamon has natural health properties that may render it even more useful. However, as it is very fibrous, you may need a tiny bit of lard or some sort of fat to help it to distribute evenly and help to spread it's flavor throughout the flour as it cooks, which may significantly decrease the shelf life. I'd estimate maybe 20 to 30 years, but I'm no expert. Oils can turn ransid easily if kept too long, particularly in warm areas so you'd maybe need to store it in a cool, dark, dry spot. Again, I am no expert, but I imagine cinnamon and/or other spices could be good to use in it. Just proceed with caution and maybe do a small batch of each to start and experiment with. Do plenty of research. If you find info related to your question, please share so we can all benefit from the info.😊
Suddenly TH-cam recommends this site......hmmm, Anyone else here due to the virus stuff going on? (I love this woman. Confident/humble/beautiful/simple/happy/lovable)
@@herbhaven3 nope. Natural iodine is found in the body & vital for homeostasis of much of the endocrine system If anything deficiency is more common among the population. Flouride (flourines), & Chlorine being a halogens like iodine act to block receptors important for thyroid conversation. They can't make money off unpatentable agents like vitamins, minerals & good foods. Licence able business models bring bigger returns in investment for research. They omit the basics of food & nutrients & chemical overload to human health
I had never heard of Hardtack. I do plan to make these biscuits tomorrow. This is such a great idea for the bug out bag and just to have on hand for hard times. Thank you for the recipe.
You have the easiest voice to listen to and you present the information very well. I can't tell you how many times I've had to stop watching videos. Thank you for your videos! ❤
For storage, vaccum pack the bikkies into bags. No bottles to be broken and no oxy absorbers needed. Helpful video. Cheers for sharing. Prayers from Australia.
Omgosh my grandmother use to make this, I always thought she was a bad cookie making grandmother they were so hard, Nobody took the time to explain We did soak them in a toasted corn drink that was nutty tasting and delish Thank you for sgaring
thank you for sharing the recipe. I have made hardtack before and have it stocked . But I never thought of using a small round cutout. Thank you for that great idea! Going to make some of this tomorrow and give Thanks to our Lord for you. Blessings Always.
My sister is coming to visit this weekend and this is one project we are both going to do. We are also going to do cheese and then dehydrate it for a snack!! Love your videos God Bless you!
I think I would resort to eating paper. LOL- www.4Patriots.com makes fabulous, vitamin-filled biscuits with 25yr shelf life. I'd use these as a flour substitute for recipes but not eat directly. Get those biscuits from 4Patriots for bugout or bugin - LOL bc they are tasty and healthy. 😊 th-cam.com/video/vy15R6yPvR4/w-d-xo.html
I've made this before and you're right; it lasts forever AND it tastes fairly good as well. Mostly I like your presentation... well done. And thank you for the bible reading as well!
I hope you do! I should have mentioned more clearly that you will need to vary the length of the baking time on each side according to how thick you make them. I make mine pretty thick so I always have to bake them a bit longer. I hope you enjoy!
Thanks for this post! You have inspired me to make a batch for my husband who will be tackling the TAT trail next week. This will be a perfect accompaniment to his dehydrated meals he’s bringing.
It's getting time to make my 2019 annual ration of hardtack for the upcoming Civil War reenactment season. I stumbled upon this site and I'm glad I did. I shall try this your way for a change. New to me was the amount of salt and the low temperature at which you cocked it. This is the first video I seen of Prepsteaders. I shall investigate further. What sold me? Your scripture reading at the end. Well done. I sure our Father is pleased. God speed to you for more instruction. Keep it up.
Thanks for sharing. In Newfoundland we use this to make brewis. We soak the hard bread until soft, then boil for a few minutes. In a pan we fry onions and pork fat to create scrunchens and pour over the bread. This is served along side salt fish, and potatoes. It's our traditional meal of fish & brewis. Instead of buying this bread from the stores I am going to try making a batch. Thanks again for posting.
Expanding on your Altoids tin idea, cutting in a small rectangular size that would fit in your tin with pemmican and forever soup, your tin would contain an entire meal - just add water and foraged goodies. You'd probably have to adjust cooking time and/or temp to accommodate the different mass, but I think it would be worthwhile. Adding cinnamon to a batch (as suggested by Brian Bolton in a comment to this video) and also carrying a cinnamon one in your tin, you'd have a whole meal including dessert. I use Altoid tins for all kinds of things. They're great! Krista, thanks for sharing your wisdom. You have such unique videos and great information. Please, keep it coming!
Interesting article. I am a military history buff. I knew hardtack biscuits were a staple back in the day but never knew exactly how they were made....airholes and low temps...right, thank you. I may have to make some.
Shaving or smashing up a thumb size part of part of one of these into a two cup serving size soup will give a thicker soup and a more satisfied feeling than soup without it.
A good {quick} way to satisfy up' soup when we are out in the bush-& No HardTack on hnd- is we bring some Instant Stuffing Mix- makes any Soup. esp. if you are camping etc. much more thicker/satisfying. Cheerz!
yours is the second or third vid I have seen on hardtack. I am destined to try it due to the self sufficient aspect. subscribed a couple of months back. great job. and please, keep ending with scripture. GOD bless us all.
Thank you, Stephen. (The secret is this: The scripture is the most important part! ...certainly more valuable than anything I have to say!) I am glad you appreciate it. I hope your family makes up a batch and stashes it away. It really is a fun project!
I've made these w/ a hint of cinnamon sugar. Also adding a touch of dried rosemary, basil & thyme to other batches. The herb crackers are great to crush up into soups.
I remember making these 46 years ago when I was 9 as part of our mayflower and pilgrims project. We made them about half an inch thick so no one was actually able to eat them. Luckily we made some with butter, as a comparison, to enjoy ❤
THANKS ! Your videos saved me from buying a $40 book that I've been getting ads for. THE LOST SUPER FOODS by ART RUDE really had my attention....until I found your excellent vids on how to make hard tack, pemican and a concentrated soup. All of those FOODS are supposed to be in his book, but your videos were much better and FREE ! THANKS and please produce more of these how to vids. THANKS A MILLION !
Love the Scripture at the end. I am going to try some cinnamon as a person added ! I had a cool idea. If they outlast us why not write a small note on them with date & name ? That way it will be something to remember us by ! AMEN !
My grandmom made this dough for us when we were little as a plasticine substitute, so we could "sculpt" long lasting "artifacts" :D The difference is, that we never put them in the oven, just let them dry on the radiator. She said, in her childhood they played with it as well. I never thought about this to be edible at all - maybe becouse it was made VERY salty- and ofcourse rock hard.
Those will be almost as good as the memory of watching you make them I pray God keeps you and yours safe in what is soon to come thanks for the tip will be tonight's prep project thanks to a lovely lady can't wait for next project
I am horribly gluten sensitive so I tried something different. I used 1 Cup Fava Garbanzo Flour and 1 Cup Arrowroot Flour and 1/2 Cup Tigernut Flour with salt, water, and dried Italian herbs and followed the instructions. Hope they turn out OK. They rolled out fine and I was able to poke holes in them so we shall see in a couple of hours how all turns out.
Making my first batch of hardtack now... having to bake mine a bit longer but that is a normal variation. Loving all the ideas in the comments.... here is mine (after binge watching your channel a couple days lol)... i remember a book i read where hunter gathering people living off the land made travel cakes that were packed with nutrition to sustain them when going on a hunt. Which made me think it is like in between the Logan bread and Hardtack. But if you had hardtack, dried berries (or fresh from foraging), nuts, honey or maple syrup... you could grind up the hardtack, mix in water and additives and cook it to make travel cakes. Stash vacuum packed hardtack, nuts and craisins and honey sticks in a geocache and that could be a good little go to.
In 1962, I turned 14, I was finally old enough to join the Australian Army Cadet Corps at High School and when we went in the field we were issued Australian Army Rations from WW2! They were pretty basic, A tin of Bully Beef (Corned or salted beef and a packet of hard tack biscuits. The biscuits were so hard even with our healthy strong young teeth we couldn't bite a piece off. We used to suck on them and as the edge of the biscuit softened, we would scrape it off with our teeth and add a spoonful of bully beef. Mt Dad pretty much lived off these in the jungles of New Guinea and Borneo for years during the war (no wonder he was skinny when he got back). I'm looking forward to making these. Later on as ayoung adult in the Army the ration packs were much fancier and the biscuits, whilst still hard had been 'sissyfied' which was a shame, haha. The American soldiers that we came in contact with called them "John Wayne Crackers." Our lunch in the grown up Army was a small packet of slightly hard tack biscuits and a tiny tin of cheese. As a young man, no wonder I was hungry all of the time, haha. Thanks for sharing such a simple recipe. The information about the importance of the vent holes is very helpful. I'll be thinking of you when I carry my Prepsteaders Crackers on my next hunt.
Information: Actually, that's intentional with MRE's and food prepared for that purpose. A soldier on the front lines suddenly needing to evacuate bowels is not a good thing. This is why MRE's are not a good idea for a sustained source of food. They're not meant for it. They're specifically designed for frontline combat and short-term use. Sure, they can last around 5 years give or take depending on heat mostly, but if you were to eat nothing but MRE's for weeks you would have issues.
I don't remember anything the Army fed me binding me up, I was still growing out of my uniforms when I graduated out of Officer's Training School at 20years and five days. I had to have a second dress uniform made a year later as I grew some and the legs and sleeves were too short. I think I was burning so much energy all food was completely consumed, haha.
Thank you I was curious as to the way it was made. Best used in a broth gives it a dumping feel once they soften and though I forget the show but the host visited a civil war reenactment and he brought a biscuit of some from the actual time of the war and they all ate a small part of it. Im not making fun of this but when I heard the temp they baked at Isnt that very simular to how folks make homemade Christmas ornaments I made some when young and they were durable enough that I think its still in my parents decorations mabe a corner gone but im 48 and made it at 6 and its been exposed to air for that long and you can still prop a door open with it or use as a support for a jack if your yard is little soft 😉
Haha. Yes! If things get really bad, you may just have to remember where you stored them and go raid the Christmas ornament boxes! It wouldn't surprise me if it was a very similar recipe! Thanks for sharing the story.
I would put this is soup, or a broth of some type if we were truly bugging out. (Do bouillon cubes last forever? I'd think they would) It would be like super crouton or maybe if it soaked long enough it could be biscuit like. Thanks for the video! I'm excited to share with my friend!
Little Blizzard One of my cousins is a big of a war fanatic (as in, collector and studies them, not starting). Ocassionally makes hardtack most of the time for eating with soup or a sweetner. Some says she uses it for the former is either shaving it with a knife, making dumplings, or 'super croutons'. There's also an alternative way to make a softer version of hardtack, but it keeps for a shorter time.
Little Blizzard bouillon goes rancid if made with oil or fats. I had some and it went bad after awhile. You would maybe need little air tight vessels of seasoning.
dam...love all the grandma mentions....super inclusive for people who never had a grandma pass things down...or just people who never had a grandma! speed the word : )
![เปิดบ้าน โคตรสวย ป๋องกพล รู้จักตั้งนาน เพิ่งรู้ว่ารวย!!! l [Nickynachat]](http://i.ytimg.com/vi/tmgCF_2HfYI/mqdefault.jpg)
we used to make these in the shape of Christmas ornaments with Christmas cookie cutters. Painted bright colors and hung on the tree. 40 YEARS LATER STILL AS GOOD AS NEW
Yup circa 1970
this is awesome. I made salt dough ornaments with my kids and wasn't impressed with their longevity ( of the ornaments that is) Totally going to try this!
Mohawk Steel back in 1969 I lived in China and helped out after school at an orphanage for little girls. I used this recipe, and taught them how to make ornaments. We rolled it out and cut it with my huge collection of cookie cutters, and when they were cooled, we painted them and hung them all over. In 2020, I still have a lot of those ornaments.... they SERIOUSLY last forever! 😃
We did too. I had forgotten about that.
I made, 2 months later were a gross moldy mess.😕
My grandfather immigrated to this country in 1889 from Norway Hard tack is all he ate for breakfast his entire life He fought in world war one and that's all they had to eat for sometimes weeks at a time
I was an exchange student to Norway in the 80s. Beautiful nation.
Wow!
CAN you use white self rising flower
I live in Maracay, Venezuela where for the last 3 years we have had to use Preper ideas to stay alive. Missionary Alford
Hang in there Brother Alford. Keep the faith. Your comment sparked a light inside of me: Never say never. We in the USA are arrogant in our excess. Thanks for the comment.
I have a friend who came to the USA from Caracas. She says she still has family there who cannot leave. I knew here at the beginning of the "Chavez Regime"; she said it was horrible! Her family was forced to allow strangers to move into her home. " Socialism is a scam", she said.
🙏🏼🙏🏼🙏🏼keepin you in prayer
Stay vigilant man ❤
Can you add cinnamon to those or will that delete the years of storage and if it does how many years will it delete
Here in Newfoundland we use it in a traditional meal called "fish and brewis." The hardtack is soaked in water overnight before being added to a mixture of codfish, potatoes, onions, and pork fat. The onions and pork fat are fried together then drizzled over the meal (As much or as little as you want).
Frank Dawe sounds good i going to find a recipe and try. Thank you😉
Good to know, thank you!
Wow I am enjoying this education I'm getting I'm 81 years old but I've heard of heart attacks but I never really knew what they consisted of are in a history thank you all for sharing everything you know about them I love it❤
I'm glad you said soak it, because those of us who wear dentures would really have no use for these otherwise, 😂
Yes, such a delicious meal. Did you get scrunchins (spelling ?)? My husband's family comes from Small Point and we visited them as a couple and with our children a couple of times before all the older generation passed away. Their way of life was rugged but so were they. A beautiful place and the food was so fresh. I especially enjoyed the capelin for breakfast. We'd fry it up in the pan in butter, put it on a piece of toast and then finish it with a hot cup of tea. Now that was the breakfast of champions!
As a history teacher, this is totally making it into a lesson plan at some stage. I'm going to try this recipe tomorrow. Thank you, and God bless!
Thats a good idea i would've loved that as a student, be a great way to get some perspective on the times
How did it turn out?
Literary Prepper Your students could seriously injure one another with these.
My father was a history teacher and also has certificate for English and math. He taught me so much. Wish I lived closer especially now that he's retired and my kids need a babysitter lol
Thanks, gonna try this today and since I am 86 years old I think I am probably safe in going with whole wheat flour.
Don't risk it Billy, make the 100 year shelf life biscuits... keep us proud
The whole wheat flour might not be an issue, but be mindful of your teeth! These things are like biting concrete.
ThisIsSolution 😂😂😂
Im sorry Billie but LOL. You are awesome
lol !
When I was little in Colorado an old neighbor lady made hard tack necklaces for me. Small biscuits with one hole threaded on a string. She said the ranch hands always had it with them and their hands were always free for work. Ur vid brought back some good memories, thanks.
Turns out my salt dough Christmas ornaments are hardtack...who knew!!
wow
So funny! I remembered mine hanging on paperclip.
You just gained a subscriber! Love the scripture at the hand, glory be to God!
🙌🙌
These are like my Wife's normal "fluffy" biscuits
😳😂👊🤪
Your very mean to say that about your poor wife's cooking,
Ohhhh noooo
Oh darn 🙈😂
How funny. The first biscuits I made I had to feed to the fish in the pond and they would not even eat them. lol .....Too much baking powder. I didn't give up. Practise, practise...
Useful- it's a way of preserving flour indefinitely. Grind it, and you can make porridge or even bake with it. You can thicken stews, add it to meatloaf, or just soak it and eat.
You totally get it, Amanda! YES YES YES! :) Thanks for the comments!
How about a blender? Its so hard the blender might lose?
hard? its overbaked flour with salt :P . this would sooner or later wreck havoc with that grinder . hammer/mortar&pestle work best ;) .
Right on Amanda!
Right on Amanda!
With regard to the cooking times... I think that there is a difference between “cooking” and “drying” and the lower and slower method is more intended to ensure that all moisture is pulled out in order to maximize the shelf-life of the product versus “cooking it” for more immediate consumption. Again , great video and great comments!! Time well spent today. Thanks!
I used to make these while working with my sons in Boy Scouts. I had a small juice glass that cut them just right to fit in pringles containers and would use the short cans for back pack and canoe trips. Often I would whip up a batch before the adult committee meetings and put in brown paper sacks, sometimes added just a touch of sugar. It always amazed me how fast a group of adults would go through a couple dozen.
I was wondering if adding some sugar, would affect the shelf life?
@@kimberlyarroyo6689 and cinnamon?
I apologize beforehand that I cannot help being totally mesmerized with your videos on prepping. I hope you don't take this the wrong way. Please continue to deliver this excellent content and Biblical wisdom.
My thoughts exactly!!
I just subscribed. I love the fact you read and post scripture in your videos. God bless you and your family
I'd use whole wheat, spices,and roll it super thin. Thanks for the great recipe, woman of God! I don't expect to be here that much longer. Maranatha!
Civil War soldiers used to sing, "Hardtack, hardtack come again no more." :-) Great video
Thinking about trying this with cornmeal... Johnny Cakes! (The Southern answer to Hard Tack.😉)
You had me at...fried in bacon grease!
My 8 year old daughter and I made a couple batches tonight. The first batch is a little overdone but the second looks really good. Was really fun sharing the time with one of my kids making something. The best part.
You can make a shortbread for long term storage.
Equal parts, sugar, flour and crisco. Bake until absolutely dead and then vacum pack. They last at least 5 years in storage. We recently some that are at the 6 year mark and taste just fine!!
What temperature do you bake your shortbread?
Do you make mini loafs?
All purpose/plain OR self rising? I'm guessing all purpose maybe
butter!
Thank you
So glad I found your channel. I love the scripture reading at the end.
I'm 67 love my westerns always wondered what that was when they talked about eating this. Thanks for enlightening this Georgia boy!
This is what the Yankee soldiers ate during the War Between the States. Our Southern boys ate Johnny Cakes... Same recipe but using cornmeal instead. The North had wheat, the South had corn.
We used them as fuel to cook with and also to eat them after soaking in coffee etc etc when I was in the forces.
I must say i love that you put scripture at the end. That was a beautiful touch.
Thank you for being a blessing to my life Christa. Love your videos. I had 13 ordained ministers in my family as a kid. Missonaries, Sunday school teachers, choir leaders as well, on top of that! Your bible readings are like a warm embrace. Can't get enough of you. Sending you nothing but love.
Ok, success, your recipe is good, I shortened the time and got the same results as follows: 300 degrees for 45 minutes each side. Your right, hard as a rock! I softened it in hot tea with honey, soaked the biscuit about 45 minutes before it was reasonably eatable. I also made a batch using fresh ground cinnamon, 1 teaspoon for each cup of flower. My wife loved the aroma in the house! Interestingly, the cinnamon made me feel full longer so I researched its properties- appetite is regulated naturally I found, not suppressed, due to the blood sugar stabilizing property of the fresh ground cinnamon I used. The effect is not the same according to research with flavoring or extracts. It acts like a appetite suppressant if you tend to over eat due to blood sugar issues. Added health benefits of cinnamon can be attributed to its antibacterial, antifungal, and an antimicrobial properties and it is rich in essential minerals such as manganese, iron and calcium. Thanks again!!!
Brian, I can almost smell it now. Wonderful!! Thank you for sharing. Cinnamon is definitely on the list of amazing foods do have around. It would limit the batch of hardtac to being used only in recipes that are sweet or cinnamon friendly. But I suppose a person could just make 2 batches...one with and one without so you could have sweet and savory options galore! :)
Just curious, would adding the cinnamon change the shelf life by chance? I’m thinking no but some clarification please?
I am going to try nutmeg or garlic powder.
@@PREPSTEADERS
Think he's thinking about our diabetes friends it controls blood sugars.
I was thinking Italian seasoning with a bit of garlic salt/powder for something savory.
Dear Christa: I've been watching your videos for a couple of months now and thoroughly enjoy all of them. I'm a writer, prepper, and third generation herbalist and love learning new things. A few years back my wife and I were at the National Civil War Museum of Medicine in Frederick MD. They had an exhibit of preserved civil war foods. One exhibit was hard tack. It looked pretty fresh. The docent told me that many veterans from various said almost same thing. "Yep, that's what I ate in (add your own war)." One Vietnam vet said, "Yeah the writing on the back of ours said ' On to Richmond boys! signed Abe Lincoln.'" I lived in a rooming house in college and one of the students made hardtack for all of us. We would float them in bowls of bean and pork soup. It added to the taste and volume. On cold winter days in the high Sierra it warmed us to the soul. Thank you again for your great videos.
"I lived in a rooming house in college and one of the students made hardtack for all of us. We would float them in bowls of bean and pork soup. It added to the taste and volume. On cold winter days in the high Sierra it warmed us to the soul." Nice!
I think we made Christmas ornaments with this as kids back in the day.
Thank you for the Word of Truth at the end of the recipe.
... we can't live by the bread alone no matter how long it lasts.
Thank you for such a wonderful community service. We are blessed by your gifts!
The Royal Navy shipped biscuit in wooden casks. It frequently lasted for voyages that were several years long. Sailors usually tapped them on the benches to dislodge the weavills that frequently infested them. Sailors diaries from the last two centuries often mention this essential part of their diet. Soldiers during the American Civil War often mention this fact as well.
Such a nice lady. You won a new per-video subscriber just with this video alone. And you're right about grandma's apron!
Thanks, Robert! :)
I never understood the grandma's apron comment she kept making.
I made a fairly large batch last year. Didn't last too long. They tasted great in coffee. I'm teaching my 10 year old grandson prepping and we plan to make hardtack tomorrow.
I’d like to know if we can add sugar and cinnamon. Do you know?
@nanatube4658 sugar will allow bacteria and fungus to form and grow in it. Cinnamon has natural health properties that may render it even more useful. However, as it is very fibrous, you may need a tiny bit of lard or some sort of fat to help it to distribute evenly and help to spread it's flavor throughout the flour as it cooks, which may significantly decrease the shelf life. I'd estimate maybe 20 to 30 years, but I'm no expert. Oils can turn ransid easily if kept too long, particularly in warm areas so you'd maybe need to store it in a cool, dark, dry spot. Again, I am no expert, but I imagine cinnamon and/or other spices could be good to use in it. Just proceed with caution and maybe do a small batch of each to start and experiment with. Do plenty of research. If you find info related to your question, please share so we can all benefit from the info.😊
Suddenly TH-cam recommends this site......hmmm, Anyone else here due to the virus stuff going on? (I love this woman. Confident/humble/beautiful/simple/happy/lovable)
ok boomer
I would add regular table salt as it is iodized. In hard times we need to make sure that we have a source of iodine to stay healthy.
Some folks have allergies to iodine.
I know I do.
Why bother, the bloody things aren't healthy anyway.
Maybe half iodized and half pink himalayan. Get the best of all worlds. ;)
@@herbhaven3 nope. Natural iodine is found in the body & vital for homeostasis of much of the endocrine system
If anything deficiency is more common among the population.
Flouride (flourines), & Chlorine being a halogens like iodine act to block receptors important for thyroid conversation.
They can't make money off unpatentable agents like vitamins, minerals & good foods.
Licence able business models bring bigger returns in investment for research.
They omit the basics of food & nutrients & chemical overload to human health
Himalayan salt is much healthier with so many minerals we need.
Hardtack soaked in coffee is good.
I had never heard of Hardtack. I do plan to make these biscuits tomorrow. This is such a great idea for the bug out bag and just to have on hand for hard times. Thank you for the recipe.
Back in the day when people had a lot of missing teeth...now I know why.
That is not why. It's just because people had poor dental hygene.
Good one! Probably true
Some people soaked hardtack before eating it. My great grandma told me.
😂😭
@@quinnmuller8233 It was a joke dude...
You have the easiest voice to listen to and you present the information very well. I can't tell you how many times I've had to stop watching videos. Thank you for your videos! ❤
For storage, vaccum pack the bikkies into bags. No bottles to be broken and no oxy absorbers needed.
Helpful video. Cheers for sharing. Prayers from Australia.
I love the Bible verse at the end 😘🙏
Thank you for sharing this video with scripture @ the end. That's what we all need more of.
Thank you, Barney!
Omgosh my grandmother use to make this, I always thought she was a bad cookie making grandmother they were so hard,
Nobody took the time to explain
We did soak them in a toasted corn drink that was nutty tasting and delish
Thank you for sgaring
Interesting! I would love to know about that toasted corn drink!
@@PREPSTEADERS did anything ever come of this?
en.m.wikipedia.org/wiki/Corn_tea
thank you for sharing the recipe. I have made hardtack before and have it stocked . But I never thought of using a small round cutout. Thank you for that great idea! Going to make some of this tomorrow and give Thanks to our Lord for you. Blessings Always.
My sister is coming to visit this weekend and this is one project we are both going to do. We are also going to do cheese and then dehydrate it for a snack!! Love your videos God Bless you!
If I ever become a pirate, this will be my go-to recipe.
Use RUM instead of water ARRRRRRRR
🤣🤣🤣🤣
I'm a survivalist and I can't praise you enough for sharing this recipe!
Thank you so much, Little Mew!
Since I won't be around for 100 years, the whole wheat fifty years is good enough !
Lol so true
👍 lol
I think I would resort to eating paper. LOL- www.4Patriots.com makes fabulous, vitamin-filled biscuits with 25yr shelf life. I'd use these as a flour substitute for recipes but not eat directly. Get those biscuits from 4Patriots for bugout or bugin - LOL bc they are tasty and healthy. 😊 th-cam.com/video/vy15R6yPvR4/w-d-xo.html
Thinking the same
Lady Blackhorse lol!
Very nice! Thank you for sharing. I will try it out. This is a great addition to the emergency pantry.
You are absolutely adorable and with that little sense of humor. Thank for taking the time to make and share this video with us.
Grind it in a mortar and pestle, and you'll have flour to use in the same way as fresh flour.
Wow that's a really good idea lol beats risking a tooth.
Great idea!
I've made this before and you're right; it lasts forever AND it tastes fairly good as well. Mostly I like your presentation... well done. And thank you for the bible reading as well!
Thank you so much, R.J. B.
can you add honey or molasses??
nice...gonna try that recipe out. thanks!
I hope you do! I should have mentioned more clearly that you will need to vary the length of the baking time on each side according to how thick you make them. I make mine pretty thick so I always have to bake them a bit longer. I hope you enjoy!
City Prepping and Prepsteaders both wonderful channels.
Can i add a bit of sugar in this recipe? For balancing the taste
Thanks for this post! You have inspired me to make a batch for my husband who will be tackling the TAT trail next week. This will be a perfect accompaniment to his dehydrated meals he’s bringing.
Wonderful, Katrina! I hope it turned out perfectly!
Just discovered this channel with this video, the recipe was easy to follow and loved the Scripture at the end!
Awesome recipe, so much to learn from the past. Thank you for the Word.💒 God Bless you.
It's getting time to make my 2019 annual ration of hardtack for the upcoming Civil War reenactment season. I stumbled upon this site and I'm glad I did. I shall try this your way for a change. New to me was the amount of salt and the low temperature at which you cocked it. This is the first video I seen of Prepsteaders. I shall investigate further. What sold me? Your scripture reading at the end. Well done. I sure our Father is pleased. God speed to you for more instruction. Keep it up.
An easy way to preserve flour indefinitely! Thanks for the tips ... God Bless!
Yes!
Thanks for sharing. In Newfoundland we use this to make brewis. We soak the hard bread until soft, then boil for a few minutes. In a pan we fry onions and pork fat to create scrunchens and pour over the bread. This is served along side salt fish, and potatoes. It's our traditional meal of fish & brewis. Instead of buying this bread from the stores I am going to try making a batch. Thanks again for posting.
Expanding on your Altoids tin idea, cutting in a small rectangular size that would fit in your tin with pemmican and forever soup, your tin would contain an entire meal - just add water and foraged goodies. You'd probably have to adjust cooking time and/or temp to accommodate the different mass, but I think it would be worthwhile.
Adding cinnamon to a batch (as suggested by Brian Bolton in a comment to this video) and also carrying a cinnamon one in your tin, you'd have a whole meal including dessert.
I use Altoid tins for all kinds of things. They're great!
Krista, thanks for sharing your wisdom. You have such unique videos and great information. Please, keep it coming!
Who's watching this around the Coronavirus Pandemic of 2020😷👀🤧🤮🥵🤕🤢
Right here...lot's of nutty stuff is on the way 2020 - 2021,
Not me!
Kenny Kurzendoerfer 😂😂😂
me!
Watching? Watching,?! BAKING!!
I love that recipe and it is a comfort in an emergency... Thank you
The Bread that lasts forever; Jesus! 🙋🏻♀️❤️
Yes!!!!!!!
Amen!!
Amen
Amen!!!
Yep
The lady who presented this is an excellent instructor.
Interesting article. I am a military history buff. I knew hardtack biscuits were a staple back in the day but never knew exactly how they were made....airholes and low temps...right, thank you. I may have to make some.
Shaving or smashing up a thumb size part of part of one of these into a two cup serving size soup will give a thicker soup and a more satisfied feeling than soup without it.
Absolutely! Thank you for saying that, Tralfaz!
A good {quick} way to satisfy up' soup when we are out in the bush-& No HardTack on hnd- is we bring some Instant Stuffing Mix- makes any Soup. esp. if you are camping etc. much more thicker/satisfying. Cheerz!
I enjoy your videos, and like your style ma’am.
Keep bringing it.
yours is the second or third vid I have seen on hardtack. I am destined to try it due to the self sufficient aspect. subscribed a couple of months back. great job. and please, keep ending with scripture. GOD bless us all.
Thank you, Stephen. (The secret is this: The scripture is the most important part! ...certainly more valuable than anything I have to say!) I am glad you appreciate it. I hope your family makes up a batch and stashes it away. It really is a fun project!
Your intro reminded me of some 80s tv show. What a great smile! And you're smiling when *trying* to eat hard tack! What spirit!
As a practitioner of the art of bushcraft. This and your pemmican video is completely awesome!! God bless you.
can't wait to show my twin brother
I like the repetition. Makes it easier to remember.
repetition is the mother of knowledge.
I've made these w/ a hint of cinnamon sugar.
Also adding a touch of dried rosemary, basil & thyme to other batches.
The herb crackers are great to crush up into soups.
Merry Christmas! I’ve been looking for a channel like yours, thank you!
Nice touch on the quotes towards the end! (Much needed thank you again)
This stuff makes great Christmas tree ornaments, too! Add paint colors, spray with sealant, and voila! Fun project to do with kids.
I remember making these 46 years ago when I was 9 as part of our mayflower and pilgrims project. We made them about half an inch thick so no one was actually able to eat them. Luckily we made some with butter, as a comparison, to enjoy ❤
The scripture at the end caused me to subscribe. Thank you....So refreshing to see fearlessness in proclaiming the truth
THANKS ! Your videos saved me from buying a $40 book that I've been getting ads for. THE LOST SUPER FOODS by ART RUDE really had my attention....until I found your excellent vids on how to make hard tack, pemican and a concentrated soup. All of those FOODS are supposed to be in his book, but your videos were much better and FREE ! THANKS and please produce more of these how to vids. THANKS A MILLION !
Love the Scripture at the end. I am going to try some cinnamon as a person added ! I had a cool idea. If they outlast us why not write a small note on them with date & name ? That way it will be something to remember us by ! AMEN !
My grandmom made this dough for us when we were little as a plasticine substitute, so we could "sculpt" long lasting "artifacts" :D The difference is, that we never put them in the oven, just let them dry on the radiator. She said, in her childhood they played with it as well. I never thought about this to be edible at all - maybe becouse it was made VERY salty- and ofcourse rock hard.
Those will be almost as good as the memory of watching you make them I pray God keeps you and yours safe in what is soon to come thanks for the tip will be tonight's prep project thanks to a lovely lady can't wait for next project
video should’ve been titled “how to make cement ritz crackers”
Ritz crackers have lots of sugar. They taste very sweet to me. No sugar in these.
lol !
Hahaha that's great😂
@@debbiebayamdillon8969 it was a joke....🙄
I must've not kneaded the dough enough, mine came out hard as a rock! (nyuck nyuck!) God bless.
It's supposed to be hard as a rock, that's why it's named hard tack. You're supposed to soak it until it re-hydrates, then you can eat it.
😂
Sharon Lee he did a 3 stooges thing at the end...it was meant to be a joke
They are also good on a Bowl of Soup, Stew, Chili, or Beans n Rice
I am horribly gluten sensitive so I tried something different. I used 1 Cup Fava Garbanzo Flour and 1 Cup Arrowroot Flour and 1/2 Cup Tigernut Flour with salt, water, and dried Italian herbs and followed the instructions. Hope they turn out OK. They rolled out fine and I was able to poke holes in them so we shall see in a couple of hours how all turns out.
Making my first batch of hardtack now... having to bake mine a bit longer but that is a normal variation. Loving all the ideas in the comments.... here is mine (after binge watching your channel a couple days lol)... i remember a book i read where hunter gathering people living off the land made travel cakes that were packed with nutrition to sustain them when going on a hunt. Which made me think it is like in between the Logan bread and Hardtack. But if you had hardtack, dried berries (or fresh from foraging), nuts, honey or maple syrup... you could grind up the hardtack, mix in water and additives and cook it to make travel cakes. Stash vacuum packed hardtack, nuts and craisins and honey sticks in a geocache and that could be a good little go to.
In 1962, I turned 14, I was finally old enough to join the Australian Army Cadet Corps at High School and when we went in the field we were issued Australian Army Rations from WW2! They were pretty basic, A tin of Bully Beef (Corned or salted beef and a packet of hard tack biscuits. The biscuits were so hard even with our healthy strong young teeth we couldn't bite a piece off. We used to suck on them and as the edge of the biscuit softened, we would scrape it off with our teeth and add a spoonful of bully beef. Mt Dad pretty much lived off these in the jungles of New Guinea and Borneo for years during the war (no wonder he was skinny when he got back). I'm looking forward to making these. Later on as ayoung adult in the Army the ration packs were much fancier and the biscuits, whilst still hard had been 'sissyfied' which was a shame, haha. The American soldiers that we came in contact with called them "John Wayne Crackers." Our lunch in the grown up Army was a small packet of slightly hard tack biscuits and a tiny tin of cheese. As a young man, no wonder I was hungry all of the time, haha. Thanks for sharing such a simple recipe. The information about the importance of the vent holes is very helpful. I'll be thinking of you when I carry my Prepsteaders Crackers on my next hunt.
Did the tin cheese bind ya up back then ….The tin cheese in the AUSSIE mre in the early 90s would make ya not shit for a week!!!!
Information: Actually, that's intentional with MRE's and food prepared for that purpose. A soldier on the front lines suddenly needing to evacuate bowels is not a good thing.
This is why MRE's are not a good idea for a sustained source of food. They're not meant for it. They're specifically designed for frontline combat and short-term use. Sure, they can last around 5 years give or take depending on heat mostly, but if you were to eat nothing but MRE's for weeks you would have issues.
@@craigkerrison9731 That's why we called the cheese "bunghole"
Mick Moriarty 4
I don't remember anything the Army fed me binding me up, I was still growing out of my uniforms when I graduated out of Officer's Training School at 20years and five days. I had to have a second dress uniform made a year later as I grew some and the legs and sleeves were too short. I think I was burning so much energy all food was completely consumed, haha.
Proof that the Lord knows how to create beauty. God Bless you and your family.
Thank you so much and I love the way you give so much respect to your Grandma!
Greetings from the UK. Thanks for such a brilliant recipe! God bless you all. ❤️
Such a simple thing that would last forever. Great video. I loved it.
Loved that verse and great video, I'm going to try this.
The water measuring cup looks like 2 cups which seems like it has 4 cups water in total
Illiana Kovalenka: It sure does. Now I don't trust ANY of the stated measurements...
Thank you I was curious as to the way it was made. Best used in a broth gives it a dumping feel once they soften and though I forget the show but the host visited a civil war reenactment and he brought a biscuit of some from the actual time of the war and they all ate a small part of it. Im not making fun of this but when I heard the temp they baked at Isnt that very simular to how folks make homemade Christmas ornaments I made some when young and they were durable enough that I think its still in my parents decorations mabe a corner gone but im 48 and made it at 6 and its been exposed to air for that long and you can still prop a door open with it or use as a support for a jack if your yard is little soft 😉
Haha. Yes! If things get really bad, you may just have to remember where you stored them and go raid the Christmas ornament boxes! It wouldn't surprise me if it was a very similar recipe! Thanks for sharing the story.
LOL!
This video is a great history lesson. In baking like the old days .Christa beautiful video.
Glad you enjoyed it!
Hard tack soaked in bone broth sounds deli to me. Im going to have to try that. Thanks for the video!
The boll weevils add extra protein.
I would put this is soup, or a broth of some type if we were truly bugging out. (Do bouillon cubes last forever? I'd think they would) It would be like super crouton or maybe if it soaked long enough it could be biscuit like. Thanks for the video! I'm excited to share with my friend!
Oh that sounds good! It does soften up after a good long soak, and Beef bouillon or broth would make it yummy!
Little Blizzard One of my cousins is a big of a war fanatic (as in, collector and studies them, not starting). Ocassionally makes hardtack most of the time for eating with soup or a sweetner. Some says she uses it for the former is either shaving it with a knife, making dumplings, or 'super croutons'.
There's also an alternative way to make a softer version of hardtack, but it keeps for a shorter time.
Little Blizzard bouillon goes rancid if made with oil or fats. I had some and it went bad after awhile. You would maybe need little air tight vessels of seasoning.
hardtack was use to make a horrible salted hot porridge for smelly sailors and the weavels and maggots added some much needed protein
Little Blizzard
You also need to consider that bullion is already heavily salted, so adding more will affect the taste greatly.
Best Bible message this far! ..adding my favorite:Be still, and know that I am God.
dam...love all the grandma mentions....super inclusive for people who never had a grandma pass things down...or just people who never had a grandma! speed the word : )
Made hardtack yesterday thank you. It gave me something to do during lock down. God bless you.