Show description

If desired, add the pectin according to package directions. Sprinkle in a bit of salt to make the fruit flavor really pop and squeeze in some lemon to cut the sweetness until you find just the right balance between tart and sweet. 54 K ITCH E N Test the Results Bring the mixture to a boil. The moisture in the fruit will keep it from burning, but be sure to stir frequently so it doesn’t stick to the pot. After about five to seven minutes of boiling, check to see if the jam is set, using this trusty trick to test your concoction: Put a few drops of jam on a frozen spoon.

Add your last log about one hour before you want to extinguish the campfire, allowing time for it to burn out completely. Pour enough water on the burned-out fire to drown all the embers. Stir the ashes and the embers to ensure that the fire is completely extinguished. The ground should be cool to the touch. 64 OUTDOORS TO O L O F T H E T R A D E Elk-Antler Magnesium Fire Starter Magnesium must be finely shaved to become flammable. Once burning, the shavings are hotter than a match, difficult to extinguish, and capable of lighting even damp kindling—good news for the cold camper stranded with a set of wet matches.

There is no need to seal your jars in boiling water. The holy triumvirate of water, salt, and veggie—used in all great lacto-fermented recipes, from German sauerkraut to Korean kimchi—works its magic. Make Your Brine For every 1 quart of water, add about 1 ½ tablespoons of salt. With this ratio, use approximately 3 pounds of veggies. Combine water and salt in a large jar or bottle (a clean wine bottle works just fine) and shake well to ensure that all the salt has dissolved. Pack Your Jars Add your selected spices to the bottom of the jars.