In any disaster situation, energy is a premium. If you are cooking over a fire – every second of heat is paid for several times over with work finding, carrying, chopping, and stacking firewood. If you are using a petroleum based fuel you have to rely on your supply – which is something you may not be able to replace easily.
Therefore, anything you can do to cook your food faster is something to consider. Besides energy costs – time saved cooking is time gained to take care of other things (which is useful outside of a disaster).
Today’s article talks about one such time saving method of cooking. For simplicity sake we are going to use potatoes as our video example – but as you can see from the chart below – cooking in a pressure cooker works with all manner of foods.
Cooking Times Chart
Obviously many factors will influence you cooking times. Use this information as a guideline, but the actual cooking times may vary depending on your pressure cooker, heat source and the quality and/or quantity of the food.
All times are for 15psi pressure using a cooking rack.
For most vegetables, the cold water release method is recommended for tender-crisp results, and the quick release will produced a more ‘cooked’ result. Dense vegetables like whole potatoes and yams, or winter squash can benefit from the natural release. For instructions on the release method please look at the instructions at the end of the chart.
Vegetables
Cooking Times
Liquid
Release
Artichokes, small whole, trimmed
4 to 5 minutes
1/2 cup
Cold water or Quick
Artichokes, medium whole, trimmed
6 to 8 minutes
1/2 cup
Cold water or Quick
Artichokes, large whole, trimmed
9 to 11 minutes
1/2 cup
Natural release
Artichoke, hearts
2 to 3 minutes
1/2 cup
Cold water or Quick
Asparagus, thick whole (fresh or frozen)
1 to 2 minutes
1/2 cup
Cold water or Quick
Asparagus, thin whole
1 to 1 1/2 minutes
1/2 cup
Cold water or Quick
Beans, green, or wax, (fresh or frozen)
2 to 3 minutes
1/2 cup
Natural release
Beets, small whole
12 minutes
1/2 cup
Natural release
Beets, large whole
20 minutes
1 cups
Cold water or Quick
Beets, 1/4 inch slices
4 minutes
1/4 cup
Cold water or Quick
Broccoli, florets (fresh or frozen)
2 – 3 minutes
1/2 cup
Cold water or Quick
Broccoli, spears
3 minutes
1/2 cup
Cold water or Quick
Broccoli stalks, 1/4″ slices
3 to 4 minutes
1/2 cup
Cold water or Quick
Brussels sprouts, large (fresh)
4 to 5 minutes
1/2 cup
Cold water or Quick
Brussels sprouts, small (fresh or frozen)
3 minutes
1/2 cup
Cold water or Quick
Burdock Root; cut 1 inch thick
10 minutes
1/2 cup
Cold water or Quick
Cabbage, any variety – shredded
2 – 3 minutes
1/2 cup
Cold water or Quick
Cabbage, any variety – quartered
3 to 4 minutes
1/2 cup
Cold water or Quick
Carrots, whole
3 to 5 minute
1/2 cup
Natural release
Carrots, 1 inch chunks
4 minutes
1/2 cup
Cold water or Quick
Carrots, 1/4 inch slices
1 minute
1/2 cup
Cold water or Quick
Cauliflower, florets
2 to 3 minutes
1/2 cup
Cold water or Quick
Cauliflower, whole
6 minutes
1/2 cup
Cold water or Quick
Celery, 1 inch slices
3 minute
1/2 cup
Cold water or Quick
Corn, kernels (fresh or frozen)
1 minute
1/2 cup
Cold water or Quick
Corn on the cob (fresh or frozen)
4 minutes
1/2 cup
Cold water or Quick
Eggplant, sliced 1/8- to 1/4 inch slices
2 to 3 minutes
1/2 cup
Cold water or Quick
Eggplant, 1/2 inch chunks
3 minutes
1/2 cup
Cold water or Quick
Endive, thickly cut
1 to 2 minutes
1/2 cup
Cold water or Quick
Escarole, coarsely chopped
1 to 2 minutes
1/2 cup
Cold water or Quick
Greens, Beet, coarsely chopped
1 to 4 minutes
1/2 cup
Cold water or Quick
Greens, Collard coarsely chopped
5 minutes
1/2 cup
Cold water or Quick
Greens, Kale, coarsely chopped
1 to 2 minutes
1/2 cup
Cold water or Quick
Greens, Kohlrabi, cut in pieces
3 to 4 minutes
1/2 cup
Cold water or Quick
Greens, Mustard, cut in pieces
3 to 4 minutes
1/2 cup
Cold water or Quick
Greens, Swiss chard, coarsely chopped
2 minutes
1/2 cup
Cold water or Quick
Greens, Turnip greens, coarsely chopped
4 minutes
1/2 cup
Cold water or Quick
Leeks, Whole, large (white part only)
3 to 4 minutes
1/2 cup
Cold water or Quick
Leeks, Whole, small (white part only)
2 to 3 minutes
1/2 cup
Cold water or Quick
Mixed Vegetables, frozen
2 minutes
1/2 cup
Cold water or Quick
Okra, small pods
2 to 3 minutes
1/2 cup
Cold water or Quick
Onions, whole
7 – 9 minutes
1/2 cup
Cold water or Quick
Onions, quartered
3 minutes
1/2 cup
Cold water or Quick
Parsnips, 1 inch chunks
4 minutes
1/2 cup
Cold water or Quick
Parsnips, 1/4 inch cubes
2 minutes
1/2 cup
Cold water or Quick
Peas, shelled (fresh or frozen)
1 minute
1/2 cup
Cold water or Quick
Pepper, whole sweet, or Bell (green, red, yellow), mild Mexican chilies
3 minutes
1/2 cup
Cold water or Quick
Potatoes, new, or small (2 inch diameter), whole
8 minutes
1/2 cup
Natural release
Potatoes, red, whole
10 minutes
1/2 cup
Natural release
Potatoes, red, halved
6 minutes
1/2 cup
Natural release
Potatoes, red, cubed
4 minutes
1/2 cup
Cold water or Quick
Potatoes, large baking-size russets, whole
25 minutes
1 cups
Natural release
Potatoes, russet, peeled & quartered
8 minutes
1/2 cup
Natural release
Potatoes, russet, 1 1/2 inch chunks or slices
5 minutes
1/2 cup
Cold water or Quick
Potato, Sweet, sliced or chunks
5 minutes
1/2 cup
Cold water or Quick
Potato, Sweet, whole
18 minutes
1/2 cup
Natural release
Potatoes, white, whole 7-10 ounces
16 minutes
1/2 cup
Natural release
Potatoes, white, half
10 minutes
1/2 cup
Natural release
Potatoes, white, cubed
4 – 5 minutes
1/2 cup
Cold water or Quick
Pumpkin, 2 inch chunks
3 to 4 minutes
1/2 cup
Cold water or Quick
Pumpkin, half of a 7-8 inch
10 minutes
1/2 cup
Natural release
Rutabagas, 1 inch chunks, peeled
4 minutes
1/2 cup
Cold water or Quick
Rutabagas, 2 inch cuts, peeled
6 – 8 minutes
1/2 cup
Natural release
Spinach, (fresh or frozen), coarsely chopped
1 minute
1/2 cup
Cold water or Quick
Spinach, fresh, whole leaves
0 minute
1/2 cup
Cold water or Quick
Squash, Acorn, halved
8 minutes
1/2 cup
Cold water or Quick
Squash, Banana, cubed
3-4 minutes
1/2 cup
Cold water or Quick
Squash, Butternut, 1 inch chunks
4 minutes
1/2 cup
Cold water or Quick
Squash, Butternut, halves
6 minutes
1/2 cup
Cold water or Quick
Squash, Chayote or merliton, halved
5 minutes
1/2 cup
Cold water or Quick
Squash, Chayote or merliton, peeled, 1/2 inch sliced or cubed
2 minutes
1/2 cup
Cold water or Quick
Squash, Hubbard 1 inch chunks
8 – 10
1/2 cup
Cold water or Quick
Squash, Patty Pan, sliced or cubed
0 minutes
1/2 cup
Cold water or Quick
Squash, Spaghetti, 2 lbs. whole or halves
9 minutes
1/2 cup
Cold water or Quick
Squash, Summer, or Yellow, 1/2 inch slices
0 minutes
1/2 cup
Cold water or Quick
Squash, Zucchini, 1 1/2 inch slices
2 to 3 minutes
1/2 cup
Cold water or Quick
Tomatoes, quartered
2 minutes
1/2 cup
Cold water or Quick
Tomatoes, whole
3 minutes
1/2 cup
Cold water or Quick
Turnips, small, quartered
8 minutes
1/2 cup
Cold water or Quick
Turnips, 1/2- inch chunks
5 minutes
1/2 cup
Cold water or Quick
Yams, 1/2 inch slices
6 minutes
1/2 cup
Cold water or Quick
Cold Water Release Method
This is the fastest method, used to immediately stop the cooking process by lowering the heat AND the temperature. If an immediate release of pressure AND temperature is desired, the pot is carried to the sink and cold water run over the lid (but not the valve).
Always position the cooker in the sink so that it is tilted at a slight angle. Let the cold stream of water run over top of the lid, but not directly over the vent pipe or valve, letting it rundown the side of the cooker to cool it quickly.
If your faucet is too short to allow water to run over the top of the cooker use the sprayer attachment if available, otherwise partially filled with sink with cold water before setting the cooker in it.
This method is mainly used for food with very short cooking times, or where it is essential to stop the cooking process as fast as possible. Use this method for serving fresh, tender-crisp vegetables, or delicate seafoods. Owners of electric pressure cookers do not have the cold water option, and that limits some of the foods and recipes they can cook.
Precautions for the Cold Water Release Method
NEVER run water directly over the pressure release vent or valve when using the cold water release method. Direct the water to the outer edge of the lid so that it runs down the side of the pot. A variation on this method is to fill the sink with several inches of cold water and then sit the pressure cooker in the cold water bath. (When the pressure cooker is removed from heat the air molecules inside the pot begin to cool and contract, and if the vent opening is blocked by the stream of water, then no air molecules can get inside to replace the volume. The air inside the cooker rapidly contracts as it cools so there is less air pressure inside the pot than outside. This creates a very powerful vacuum that can actually cause the lid (or the weakest area of the metal) to collapse as the vacuum sucks it down inside the pot.)
Quick or Touch Release Method
Some pressure cookers with this option can vent the pressure without lowering the heat of the food. There is a special release valve on some new pressure cookers that allows for the rapid release of pressure by just turning a knob or pushing a button.
Precautions for the Quick or Touch Release Method
Do not use the quick release method for foods that increase in volume, froth or foam, or those that are mostly liquids, like soup or broth because the contents could foam, or boil up and vent through the release valve.
(Puffed cereals are made in HUGE versions of this type of device – cooked rice in a hot pressurized container is suddenly vented to normal atmosphere and the difference in internal pressure and external pressure causes the rice to puff – I wonder if this can be done in a cooker with this feature?)
Natural Release Method
This is the slowest method to gradually drop the pressure and the temperature to finish the cooking process. (This is the only method to use when you are CANNING)
In this method you remove the pressure cooker from the heat source and to allow the pressure to subside naturally. If you are cooking beans, potatoes, or other foods which have a skin that you wish to remain intact, this is the preferred method.
Use this release method for foods that increase in volume, froth or foam, or those that are mostly liquids, like soup or broth. Most meats and other long cooking recipes are finished this way to complete the cooking process.
If you own an electric model, keep in mind that the heating element will retain heat and that will prolong the cool down period which may result in foods that are overcooked.
Precautions for the Natural Method
The food inside the cooker continues to cook throughout this slow cool down process. This method is commonly used for finishing large cuts of meat; foods that foam froth or expand during cooking; and foods that are mostly liquid, such as stock or broth. The natural release method should not be used for delicate vegetables or fish, or any food or recipe with very short cooking times.
As you see cooking in a pressure cooker saves time and energy. It is also extremely easy.
I have even took this to another level as I just bought an instapot that adds a pressure cooker to a crock pot. It makes cooking in a pressure cooker even easier.
When it comes to survival gear I demand that no matter what the other selling points are, if I am going to stake my life on it, it has to work every time. If I don’t get a “do-over” then my gear doesn’t get excuses made for it.
That is one thing about the survival still that makes me not only keep one for myself.
I love that the survival still works no matter what is the heat source. If you can put a pot on it and boil water the still will purify it.
Today we use a homemade rocket stove powered with scraps of wood and twigs picket up from the ground.
The small twigs and inelegant build of the actual stove caused the still to work slower than normal. However, it was not a flaw of the stove, but more a flaw of the builder (me).
Actually the design came in quite useful as I got mud all over the inside of the still and since the survival still is designed to physically separate the dirty water from the pure steam my fumbling did not cause any problems.
I know that in the short term there are cheaper alternatives to this stove, but they all will wear out, be used up, or require replacement while the stainless steel survival stove will keep putting out pure water every day for at least one lifetime.
its cool, but the commenter had a filter, and therefore had no need.
Those are both valid concerns, but – at least in my situation (and probably many of yours) they aren’t accurate.
I know $279 seems expensive, but when looking at durable goods you have to balance cost with benefits. The price of the still is very competitive with filter systems like Berkeys – but unlike filters – they never clog, break, or need maintenance.
As a firearm instructor – I see students try to skimp on quality – and when they come to class with cheap guns trying to save a few dollars on guns and end up with malfunctions and problems – until they end up buying quality the second time.
I would not expect anyone to only have one piece of equipment for such a vital need. At my house we have stored water, multiple chemical purification means, filters, and the materials to make filters. But each has its own pros and cons.
Distillation takes energy, but it its 100% effective. Filters can clog, chemicals don’t work on toxins, and sodis doesn’t work on chemicals.
In the video below we purify salt water- filters won’t work on chemicals in solution – so salt water will be a problem if filters are your only means of water purification.
The survival still I am reviewing today is a lightweight, portable water purification still that can purify almost any water source from any heat source.
That makes it flexible. Which is a vital, but often overlooked feature of survival products.
As soon as I saw this still I knew I had to have one, so far this has been the ONLY piece of survival equipment I purchased without needing to do any research. Understood the science behind the product, and the second I was introduced to the product I knew it was a keeper.
As a matter of fact, my first question was, how many do I need to buy to become a dealer? The only other question I asked concerned the makeup of the drip tube (the only non stainless steel part in the product). By the way, the tube is medical grade silicon so it won’t degrade or release dangerous chemicals if it is accidentally exposed to solvents.
I am a true believer in this product, and as time passes I will show videos where we distill various contaminates, and using a variety of heat sources so you can see the versatility.
The Survival Still is a non-electric appliance that uses the science of distillation to purify water by boiling the water and collecting the pure steam leaving any contaminates behind.
Because of the process, distillation allows you to have consistently pure water from virtually any water source, without the use of filters. There are no moving parts, no filters to clog or replace, and no complicated steps to remember.
The survival still lets you purify water from your swimming pool, a stream or even the ocean, for as long as is needed. When the disaster (or camping trip) is over, simply wash out the bottom pot and pack away.
Extremely effective against all types of contaminants.
Kills and removes bacteria, viruses and parasites.
Is a permanent solution for purifying sea water.
Does not need filters, maintenance, infrastructure or a supply chain.
Distillation is recommended by FEMA and the Red Cross!
The power of distillation
As we said earlier, the Survival Still uses the process of distillation. This process scaled down from nature’s process to purify water.
Nature purifies water through the three-step process of
Evaporation
Condensation
Precipitation.
When water evaporates it cannot hold onto the particulates such as dirt, debris, or heavy metals so these contaminants stay behind while the vapor is pure.
The pure vapor then rises and condenses into clouds. The clouds move inland and release the water as rain. Rain is very pure water and is the source of all fresh water on the planet.
In the same way, distillation produces high-purity water without the need for filters.
How it works
The Survival Still is designed to be used with standard cooking pots that you already have.
To use the Survival Still simply fill a standard soup pot with about a gallon of water and put it on a heat source such as a propane grill, stove top, or campfire.
Bringing the water to a boil kills any bacteria and parasites.
Contaminants are left in the lower pot, while the pure steam rises and is captured by the Survival Still.
The Survival Still rests on top of the bottom pot.
A second pot of water sits on top of the Survival Still, for the purpose of cooling the steam back into liquid water.
Droplets of pure distilled water then drip down and they flow into a storage container.
Once again, the Survival Still® is a wonderful addition to your preparedness plan, it is rugged enough, effective enough, simple enough, and effective enough to be one of your primary water purification methods, and unlike filters there is nothing to replace or clog.
As an added benefit, the action of condensing the pure steam heats the water in the top pot so that as you purify your drinking water on your campfire you are heating water for hygiene needs – so you are getting multiple benefits from the same device.
How does the Survival Still® compare to filters?
Survival Still®
All Filters
Meets Red Cross Recommendations
Yes
No
Converts Ocean Water into Drinkable Water
Yes
No
Fail Safe Protection (air gap that separates contaminated water from purified water)
Today I have a guest Post from Nancy Parker on Preparing for Disaster with Your Child
There are many different kinds of disaster sand they are always out of the human’s control. As an adult you know how to prepare and what to do during a disaster, but what about the children? Some adults neglect to teach their child what to do base on the fact it could ‘never happen’ to them. Before it’s too late, here are ways to help you prepare your child for a disaster:
It is always good to keep your child informed of possible and potential disasters. Now this doesn’t mean that you educate them to the point where they live in fear but that they understand the potential disaster. When teaching them about disasters, keep the conversation upbeat and positive by stating that there is a solution to the disaster. Keep the conversations short, allow for questions and answer honestly.
Always be prepared, that is the best advice for a disaster. Get the supplies that you need to help yourself during a disaster. For example if it’s preparing for bad weather gather the tools you need like candles, emergency radios, food and water. Teach your child what is needed in certain disasters so that they know what is available for them, if ever needed.
Plan:
You should always have an emergency plan for you and your child for any dangerous situation. Teach them the first they should do for different disasters. Write out a simple and easy least that they can read. Typically that emergency plan should start with listen to an adult’s advice and/or call 911.
Practice:
Once you have purchased the correct safety tools and figured out the right plan, practice. Practicing with your child what to do during a disaster will help them if the time comes. Explain during the practice the procedures that they need to take and why. Practice this emergency plan every few months.
Reaction:
The most important advice that regency officials can give people during a disaster is to remain calm. Teach your child to remain calm during emergencies. You can do this by leading by example, if you remain calm you child is more likely to remain calm. Disasters have the potential to be worse if there is fear and panic to cause confusion and difficulty.
Disasters can’t be avoided but they can be lessened the more you are prepared and ready for one. Teaching your child this will help you and them in any future events. Remember above anything else, remain calm and work with them on the emergency plan.
When it comes to survival gear I demand that no matter what the other selling points are, if I am going to stake my life on it, it has to work every time. If I don’t get a “do-over” then my gear doesn’t get excuses made for it.
