Condiment Recipes

Not sure if this has been brought up on ATS (search didn't find it), but it may become necessary to make homemade condiments that can make survival food edible. In addition to salt and black pepper, things like Ketchup and Mustard can make your bug burgers and road kill sandwiches more palatable. Below is my beginning list of recipes, perhaps members can add more to this.

How to Make Ketchup

Ingredients
2 tbsp. Olive Oil
4 cloves Garlic, Minced
1 Medium Onion, Diced
1 can (28 Oz. Size) Peeled Whole Tomatoes
3 tbsp. Tomato Paste
1/3 c. Brown Sugar
1 tbsp. Molasses
1/3 c. Apple Cider Vinegar
1 tbsp. Worcestershire Sauce
1/2 tsp. Chili Powder
1/4 tsp. Powdered Ginger
1/4 tsp. Ground Allspice
1/4 tsp. Cinnamon

Directions
Heat a 4-quart sauce pot over medium high heat. Add olive oil and onions, sauté until translucent, about 8 minutes. Add garlic and sauté until fragrant, about 2 minutes.
Add tomatoes, tomato paste, sugar, molasses and cider vinegar. Bring to a slow boil, lower to a simmer and using a spoon crush the whole tomatoes. Add remaining ingredients and continue to simmer, uncovered for 45–55 minutes, stirring occasionally, until very thick. Make sure to keep an eye on it and stir it to keep it from scorching.
Use an immersion blender to puree the ketchup. If you don't have an immersion blender, transfer it carefully to a blender or food processor and process until smooth. (Optional: Strain through a fine mesh strainer.) Chill in refrigerator for at least 2 hours. The ketchup will continue to develop flavor and thicken.

Notes:
1. Keep refrigerated in an airtight container up to a month.
2. Sweeteners and spices and be adjusted to taste.
3. Possible flavor additions: balsamic vinegar reduction, Sriracha, roasted garlic or roasted red pepper.

www.thepioneerwoman.com...

Best Mustard Ever

Ingredients
1/4 cup dry mustard powder
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/2 cup sweet pickle juice
1/4 cup water
1/2 cup cider vinegar
1/4 cup mustard seed

Directions
In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder.
In a separate container, combine the pickle juice, water and cider vinegar and have standing by.
Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally.
Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture.
Whisk to combine.
Place the bowl into the microwave and heat on high for 1 minute.
Remove from the microwave and puree with a stick blender for 1 minute.
Pour into a glass jar or container and allow to cool uncovered.
Once cool, cover and store in the refrigerator for up to 1 month.

www.foodnetwork.com...

Mayonnaise

Ingredients
1 egg yolk
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn

Directions
In a glass bowl, whisk together egg yolk and dry ingredients.
Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture.
Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands).
Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream.
Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated.
Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

www.foodnetwork.com...

Easy Homemade Salsa for Canning

Ingredients
4 quarts tomatoes,
thickly chopped 1 cup onion,
chopped 1 cup green pepper,
seeded and chopped 1 cup banana pepper,
seeded and chopped (or you can double the green peppers, or use any other kind of sweet pepper)
1 cup jalapeno pepper, chopped (use 2 cups for hot)
1 cup vinegar
3 tablespoons canning salt (I use Morton brand canning and pickling salt)
1⁄4 cup sugar (use up to 1/2 cup if you like very sweet salsa)
2 tablespoons dried oregano
8 tablespoons cornstarch
8 tablespoons warm water

Directions
A note about peppers: Remember to use caution and always use gloves while handling. I always remove the seeds from mine before chopping but if you like hotter salsa feel free to leave them inches.
A note about tomatoes: you do not have to peel them, but most people prefer doing so. To quickly and easily peel them: give them a quick rinse to wash them off. Then drop them into a pot of boiling water for about a minute or until you see them crack and peeling. Remove with a slotted spoon into a large bowl of very cold ice water. Now you can easily remove the peel and the core. I usually put the chopped tomatoes into my 2 quart pitcher to measure the tomatoes.
To make salsa: Put all ingredients EXCEPT cornstarch and water into a large stock pot. Bring to a boil, stirring occasionally. Boil over low heat for 10 minutes.
Mix together the cornstarch and warm water in a small bowl. Make sure the mixture is very smooth- you dont want any corn starch chunks in your salsa.
Add the corn starch liquid to the big pot of salsa, stirring while pouring.
Boil on low for 10 minutes, watching carefully so that nothing sticks to the bottom of the pot.
Pour into prepared canning jars, leaving about 1" for head space. Seal according to your favorite method.

www.food.com...

Not trying to be “that guy” but if everything goes south are condiments really going to be high on anyone’s list of things to make and then have to refrigerate with no electricity… 🤔

You can can most of these, not sure about the mayo.

They would last 12-18 months

a reply to: Butterfinger

You can store them in sterilised Kilner jars, too.

Bottled, too.

I have bottles of Naga chilli sauce that have lasted ages.

It may be better to look to foraging for condiments, like mustard plants, berries, mushrooms, wild garlic and onion, sumac (but it tastes like dirty socks to me), nuts, wild mint, wild ginger, and dandelion flowers as a saffron substitute?

edited because i lost half the post for some reason, ill fix it though


I have to be a slight downer here, sorry for that but...
While these recipes sound like they are great, I don't think any would be viable in a survival scenario. Items like Worcestershire sauce, cornstarch, apple cider vinegar or brown sugar will be scarce at best.
most processed ingredients will be very hard to obtain like ground pepper, salt, garlic powder will be a waste of energy to produce.
In lite of these issues i will offer some recipes of my own which I have used on more than one occasion

Grilled Rattlesnake
1 adult rattle snake greater than 3 feet in length
Several pads of prickly pear cactus
(budding prickly pear cactus if available)
to note, small "flowering" cactii can be poisonous and have several side efffects
water (if available)

Directions :
Find a safe place to start a fire and let the material burn as prepare the meal, you only need a small bed of coals to prepare this.
Carefully capture rattle snake, cut off the head approximately 6 inches from the rear of jaws, this will ensure you do not puncture the gland that produce the toxins and contaminate the meat. Then cut off the rattle section, also about 6 inched before the start of the rattle, it tends to get very boney and tough.
Carefully cut the length of the snake, penetrating at least halfway through the body. If you can locate the vertibrae at either end this will make it easy to remove most or all the bones and intestines.
Rinse with water.
Carefully selecting the younger cactus pads, you do not need to remove any spines but it does make handling easier.
Slicing the pads along one side will allow you to remove the flesh from within, this is an excellent source of water and can be eaten immediately or saved for the main meal.
Cut the sname meat into section that you can then insert into the hollowed cactus pads and place on the hot coals until the meat is solid in color and no longer transparent, similar to a fish but with a chickeny texture.
Enjoy!!

Grilled squirrel
**to note, if you are in a heavily wooded area, do not bother with squirrel unless you can capture several, there are most likely bountiful berries and nuts in the area that are easier and provide more substance.

Fish
1 fish best if < 8"
Pine needles/nuts or berries (NOT the little red berries!!!)
yarrow blossoms, a handful should be enough (tastes similar to anise)
This applies to any fish you can catch from a lake or stream that is assumed to be safe to drink from.

Directions
Find a safe place to create a fire.
place at least one stone with a flat surface large enough to set your fish on.
Preferable the fire should be burning when you cook as you want to use the heat from the stone the fish is placed upon
Scaling is not required as most of the meat will easily separate from the skin while cooking.
Hold the fish firmly with the dorsal fins against the palm of your hand. Insert your knife just below the jawbone and carefully cut downward towards the tail.
Complete removal of the head and tail sections is optional,
Rinse out the insides, being careful not puncture yourself on any sharp bones and causing infection. removal of bones can be done at this point but is easier if done while eating.
If any punctures or cuts occur, use the flowers of the yarrow topically to help prevent infection.
Take the greens of the yarrow, as well as the pine or berries and insert into the cleaned cavity of the fish
Note** many of the organs you remove make great bait for catching more fish!
place on the hot rock you have prepared, turning as needed until the flesh is lite, flakey and not transparent.
The herbs and berries can either be removed and eaten separately of enjoyed with the fish

Bon Appetit!

a reply to: MichiganSwampBuck

I don't stock much of those ingredients. I do have three bottles of mustard in stock, the type we like, and of course, my minimum amount of ketchup stocked is maybe six fifteen ounce bottles.


right now we have about ten bottles of woodstock ketchup in stock because it was on sale. We are a little fussy about what condiments we use.

We have about fifteen feet of shelving units of canned goods organized and rotated. Six and a half feet high and a foot deep We also have about ten feet of shelving and twelve feet of five gallon buckets of dry goods. We keep everything rotated pretty well and only buy on sale. WE are down to two upright freezers full of frozen foods, the third is running but we can fit everything in two. We are bringing down our frozen stock presently so we can defrost the freezers and stock up on berries and frozen homemade jams. Every year the freezers need to be defrosted and cleaning. The third upright freezer is necessary to have as a spare....we buy a half a cow each year, need backup freezer on site.

We are down to three whitefish and we need to buy more in the next month, so we have to rotate. I buy whole lake superior whitefish and usually get about five whole ones to make ten meals of whitefish stored for the next winter. We also stock about ten pounds of cod, five pounds of ocean perch, some shrimp, and some pollack to mqke kalla Mojakka out of. Canned salmon and canned tuna are also part of our fish stores.

We stock food so we do not need to go to the store so often, impulse buying gobbles up the money and we buy our staples on good sales....hardly ever buying anything at regular price. Fileting the whitefish myself saves about four bucks a pound over buying filets. I cannot catch whitefish, tried many times and never got one, they are smarter than I am. They love apple fritters but won't bite the pieces of it when there is a hook in them. They form a circle around the fritter on the hook hanging on the line. When another whitefish joins the circle, they all adjust so they are equadistant apart. They attack apple fritters like pirahnas.

The bonus about take-way pizzas these days:

Chilies, garlic and parmesan cheese.

Being a student, I've cooked with those condiments an entire week.

Although as with "wasabi", one may wonder what the quality of those condiments really is.

Thanks for the replies.

For those who are skeptical that such knowledge is more or less a waste of time, at least until the SHTF you will know what you need to add to your preps and have the experience of making such products.

If you take recipes like these and reduce them to the most basic ingredients you can come up with viable survival condiment recipes. IMO the main thing is to have the experience and some good recipes that have been tested before things go down. Right now I can brew beer, make wine, produce smoking tobacco and cannabis along with the veggies in my garden. You must learn to provide all the ingredients for your products and have the experience processing them as I have.

Things like mustard seed are easy to grow, but for some reason France has a shortage of mustard right now. If you can do this, produce condiments, it would be a great black market item. People have to eat and condiments will make that easier for those who can produce them on their own.

a reply to: datguy

"Carefully capture rattlesnake"?

Blimey.

I'd settle for a nice bit of squirrel.



youtu.be...

originally posted by: MichiganSwampBuck
Thanks for the replies.

Right now I can brew beer,

I'm sold, we are coming to your place!!!

lol, that will be far more valuable than any condiment. I've got a decent set of fermenting and distilling skills I can use to help make potato vodka, its also a good antiseptic!!

Here is some for . . .

Homemade Worcestershire Sauce

Ingredients

½ cup apple cider vinegar
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground cinnamon
ground black pepper to taste

Directions
Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer until fragrant, about 45 seconds. Cool to room temperature before serving.

www.allrecipes.com...

Homemade Soy Sauce from Scratch

Here’s my homemade recipe for soy sauce. It’s delicious.

1-1/2 cups boiling water
4 TBS beef bouillon granules (lower sodium works too)
4 TBS cider vinegar
1 TBS dark molasses
1 tsp sesame seed oil
pinch of black pepper

Whisk all ingredients together until dissolved and pour into a bottle with a tightly sealed top. May be refrigerated indefinitely. Makes 2 cups.

www.misshomemade.com...

a reply to: MichiganSwampBuck

If you can’t find all of the ingredients, fake it till you make it! I can usually get by with Tabasco sauce and black pepper.

originally posted by: datguy

originally posted by: MichiganSwampBuck
Thanks for the replies.

Right now I can brew beer,

I'm sold, we are coming to your place!!!

lol, that will be far more valuable than any condiment. I've got a decent set of fermenting and distilling skills I can use to help make potato vodka, its also a good antiseptic!!

Vodka is one I haven't gotten into yet, but am interested and been thinking about it. Why not PM the recipe? Thanks. The beer is leading me down the road of grain alcohol, that's why I'm trying corn this year in the garden along with the barley and of course the hops I've been growing for some five years now.

Given that most weeds are edible, something is needed for the greens we will be forced to survive on, something like salad dressings.

23 Flavorful Salad Dressings You Can Make at Home
Skip store-bought with these easy and delicious recipes, perfect for topping an array of fresh, leafy greens.

www.foodnetwork.com...

a reply to: MichiganSwampBuck

its not my recipe, but this is basically the technique i originally used and if your making beer then you have the equipment needed.


My recipe is much more barbaric and doesn't use barley or yeast enzymes, those will be harder to come by if this is in a survival scenario, but I do use granulated sugar

pretty much take the whole potatoes, wash and cut them like your going to mash them, then place them in your mash tin with equal parts water, bring up to about 150-160 degrees, don't boil them. (similar to the video)

I then add the same amount of COLD water as I used before, mix and place into a sealed container( either glass or with a viewable section at the top) for about 2-3 weeks, you have to constantly check and release pressure though.
Once the fats start to form on the surface I will add the sugar, on average about a 1 to 5 ratio with the potatoes, mix and re cook (not boil) and then seal again, checking the pressure until you can get a nice clear fluid when drained from the bottom. usually about a week or two after i add the sugar, then drain the tin until all of the good stuff is out and distill, twice if that's your preference

doesn't taste as good as the recipe in the vid but an easier simplified process (ps, doesnt really taste good at all)

Edit to add, when i ferment the mash i use a 5 gallon plastic water bottle, the replaceable caps seal it well enough to ferment and if the pressure gets too high they pop off and make a mess

originally posted by: SwissMarked
Not trying to be “that guy” but if everything goes south are condiments really going to be high on anyone’s list of things to make and then have to refrigerate with no electricity… 🤔

Back in the day NOBODY refrigerated condiments.

a reply to: MichiganSwampBuck



The thing is, a lot of that stuff lasts forever, at least in my experience. Especially if in glass or unopened containers.

Brown sugar (molasses and sugar)
Worcestershire sauce
Seasoning and spice powders
soy sauce
wines
vinegars

Really the only thing that would be an issue is the oil. It has a short shelf life but if you have nuts or corn, you can make your own. It's a process but many people used to make their own oil regularly. Dehydrated on a lot of that like the onions, garlic, chili. I also believe lard lasts forever even unrefrigerated if properly cleaned and stored. I would use it instead of oil if I had to, and for many things it would work. It's also better to store single items as they last longer. Some things last longer than others and if you make ahead of time and store, your shorter life items could taint otherwise great food and seasoning sources. Adding some items together also shortens their life span as they can react to each other.

Not everyone in survival mode will be on the move. If one is one the move, it definitely pays to know your weeds. Many are indigenous and grow plentiful all across North America and have their own unique flavors. You can pretty much have food and seasoning right from the earth as long as you're not in a radioactive or otherwise contaminated area. When it comes down to it, salt and pepper carry a payload of flavor all on their own and if I could only have those two, I would be A-ok.

a reply to: SwissMarked

You are that guy, and you're right.
When i read the ingredient oil I stopped reading. As it was not a survival situation.
fats are always the top of the crop. Appart from animals, nuts are the most accesible but to get pure oil out of any plant there is alot of effort involved.

Appart from salt and sugar there is no immediate need for anything you couldn't get from nature with little effort, but salt and sugar has conservatory properties that are higly valuable in big quantities and hard to attain in a survival scenario where you need to stock up to survive winter... Salt and sugar gives you the basics to conserve fresh food without refrigeration.
You know the survival scenario started when the whole neighborhood is smelling of rotten freezers...

a reply to: Terpene

You know the survival scenario started when the whole neighborhood is smelling of rotten freezers...

Just a tip, if the electric goes out and you have a freezer full of meat.

Get it out of there and start grilling it and dehydrating the heck out of it.
Make jerky out of it.

My mom grew up without electricity, indoor plumbing and basically had zero modern conveniences.
I am so lucky to have learned a lot of natural processing methods.
For most Asians that is done two ways, fermentation or dehydration.

For those familiar with Kimchi. The absolute best Kimchi in the world is winter kimchi buried in the ground. Yum YUM YUM!