Guide 5 of 10

The scratch kitchen

Cooking from flour, dried beans, milk powder and one good pan: the basics that turn a stocked pantry into meals.

From the pantry to the plate

Six kitchen basics, with the temperatures and amounts that make them work.

Commercially canned food is already cooked, so you can eat it straight from the can.

Charcoal grills and camp stoves are for outdoor use only
To warm food in its can, take off the label, wash and disinfect the can, and open it first
Throw out any food that touched flood water
For a baby, use ready-to-feed formula where you can

Start with 113 g each of flour and water in a covered jar at about 70°F.

Day 2: keep half, and feed it the same amounts again
From day 3, discard and feed every 12 hours
It's ready when it at least doubles 6 to 8 hours after a feed, which can take up to two weeks
Keep it in the fridge and feed it once a week

UC Master Food Preservers, San Diego County: Sourdough starter

You need a thermometer, a little plain yogurt as starter, and somewhere that holds about 110°F.

University of Alaska Fairbanks Extension: Making yogurt at home

One pound of dry beans, about 2 cups, makes around 6 cups cooked.

Pick out stones and shrivelled beans, then rinse
Soak overnight in 10 cups of water in the fridge, or boil 2 to 3 minutes in 6 cups and soak an hour
Drain, then simmer in 6 cups of fresh water: black, navy and pinto take 90 to 120 minutes
Add salt and tomatoes at the end, since both slow the cooking

University of Maine Cooperative Extension: How to store and cook dried beans

Seasoning is oil baked onto the iron, built up a few thin coats at a time.

University of Maine Cooperative Extension: Cast iron basics

Nonfat dry milk is the one to store. Whole and buttermilk powders contain fat and don't suit long storage.

Utah State University Extension: Storing dried milk (PDF)