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If you’re looking for a long-lasting, easy-to-make survival food, hardtack is the answer.
This simple, hard bread has been used for centuries by soldiers, sailors, and travelers as a staple food.
In this blog post, we’ll cover everything you need to know about making, storing, and eating hardtack.
What is Hardtack?
Hardtack is a simple, hard bread made from flour, water, and salt.
It has a long shelf life and is easy to make, which makes it a popular choice for survival food.
Hardtack was commonly used by soldiers and sailors during long journeys, as it could be stored for months without going bad.
How to Make Hardtack
Making hardtack is easy and requires only a few ingredients.
Here’s what you’ll need:
- 3 cups of flour
- 1 cup of water
- 1 tablespoon of salt
- Preheat your oven to 375°F.
- Mix the flour, water, and salt in a bowl until it forms a dough.
- Roll out the dough to about 1/2 inch thickness.
- Cut the dough into small squares or circles.
- Poke several holes in each piece of dough with a fork.
- Place the dough on a baking sheet and bake for 30 minutes.
- Flip the dough over and bake for an additional 30 minutes.
How to Store Hardtack
Hardtack is easy to store and has a long shelf life.
However, it’s important to protect it from moisture and bugs.
Here’s how to store hardtack:
- Let the hardtack cool completely.
- Store the hardtack in an airtight container, such as a plastic bag or a canister.
- Keep the container in a cool, dry place.
How to Eat Hardtack
Hardtack is very hard and can be difficult to eat if you try to bite into it.
Here’s how to eat hardtack:
- Soak the hardtack in water, milk, or soup for at least 2 hours until it becomes soft.
- Suck on a piece of hardtack to soften it.
- Use hardtack in other dishes, such as soups or stews.
- Fry hardtack in fat to make it more palatable.
Hardtack is a simple, long-lasting survival food that’s easy to make and store.
By following the steps outlined in this blog post, you can make your own hardtack and store it for months.
When it’s time to eat, be sure to soak the hardtack in liquid or fry it in fat to make it more palatable.