Todays post is number 5 in the DIY Survival Rations series. We have taken a look at Hardtack, Beef Jerky, Fruit Leather and Pemmican. These bars are similar to the Mainstay or Datrex food ration bars that are available for sale. I haven’t personally made these but I know someone who has and I am told they taste pretty good. I will be making a batch at a later date to try them out. Cut into 12 bars each bar contains approximately 250 calories.
Food ration bars
- 2 cups oats (I used regular oats)
- 2 1/2 cups powdered milk (I used non-fat powdered milk from LDS storage)
- 1 cup sugar
- 3 tablespoons honey
- 1 3-oz. package lemon jello (the recipe says you can use orange instead)
- 3 tablespoons water
- Mix oats, powdered milk, sugar in a mixing bowl.
- Mix water, jello, honey in a saucepan. Bring to a rolling boil.
- Add jello mixture to oats mixture and blend well.
- After being thoroughly mixed, press into a lined (with parchment paper) 9″x13″ pan.
- Cut dough into bars and ensure they’re completely cut through.
- Bake bars at 200 degrees Fahrenheit for 1.5 to 2 hours. Remove from pan and allow to cool. Alternatively, you can dehydrate them at 145 degrees for 4-6 hours.
- After dry and cooled, separate bars and package in a food saver bag or mylar bag.
I chose to bake half the batch in the oven for two full hours and I would say that was just about right. The other half I choose to dehydrate for about six hours. Either way, when I was done the bars broke in half with a crispiness that tells me they were done.
I should also note that there was a noticeable difference in the color of the baked versus dehydrated bars, in that the dehydrated bars were significantly lighter in color than the oven bars. The taste seemed the same.
- If dough is dry add water 1 teaspoon at a time until the dough is still crumbly but able to stick together when pressed. I ended up using about two tablespoons and that worked well for me.
- Remember, the drier the better because moisture will cause them to go bad and possibly even to develop Botulism depending on how you package them for the long term. My advice: take your time drying!!