Alternative Method for Making Lye, Part 2

This is an explanation of how to make common lye, sodium hydroxide, from readily available ingredients.
Explained very well by Barefootboy, from the Homesteading Today forum. Edited by Tentance.

Alternative Method for Making Lye 

     Due to the restrictions being placed on lye sold in stores because of the criminal use of it, I'd like to bring up an alternative method of making lye that does not require wood ashes.
     Get hydrated lime at a hardware store (as builder's lime) or garden supply store, it is used in gardening and I found it under the Hoffman brand. The next ingredient is a little trickier, you need to find some basic washing soap powder. It should be straight Sodium Carbonate with NO additives or perfumes. Arm and Hammer (Washing Soda) does sell it in the old blue box some of us remember for childhood, but most big box stores don't carry it. Try discount or dollar stores. I found 100% Sodium Carbonate being sold as a pool chemical inexpensively, called "Pool Time pH UP". Or, you could try heating regular baking soda (NOT baking powder) then use it as the soda ash. I'm not sure how long to heat it, as I have not tried that method, but chemically it's correct.
     If you do get these two, simply make an equal mix of each in filtered or distilled water and carefully combine. I suggest starting out with a cup of each to get used to the steps. This will create a white solid (Calcium Carbonate = chalk) and a liquid (Sodium Hydroxide = Lye). Using a funnel and a coffee filter, filter out the white solid.
     I mixed 1 tsp of the Sodium Carbonate with 3 oz of distilled water, and 1 tsp of the lime with 3 oz of distilled water. I poured them together and waited 5 minutes for the solid and liquid (lye) to separate, then filtered the mix through a coffee filter in a funnel. The result shows all signs of being Lye.
     This process does NOT require heating at any stage of it. It is simply dissolving two powders in enough water so they can mix and separate, and then filtering off the liquid. If you use 1 ( oz, cup etc) of each chemical (lime and carbonate) and 1 (oz, cup, etc) of water in theory you'll end up with 1 (oz, cup) of the solid and 2 (oz, cups) of the liquid which will be 50% strength lye (which may need to be further diluted with water to be used with a lye calculator).
     BUT as they said in MASH "this is meatball surgery" this is meatball chemistry, so you will not get the exactness you'd get under controlled lab or industrial conditions.
     On the other hand, it will work, and has signs of being economical (yield/cost) and IS an alternative to getting hassled whenever you want to make a batch of soap.
     I found that I had to use 2 cups of water to each cup of lime/carbonate (4 cups of water). I am filtering the mix now, and it's looking like I'll recover 2 cups of lye solution, so the 50% strength still looks viable. At the max I'll get 2.5 cups of lye solution, so that's still somewhere between 35 to 40%.

The fancy term for this is a "double displacement reaction" [Editor's Note: Double displacement reaction - aqueous metathesis (precipitation)]. The Sodium Carbonate swaps with the Calcium Hydroxide (slaked lime) to create Sodium Hydroxide (lye/liquid) and Calcium Carbonate (chalk/powder).

     Read more for a better recipe and breakdown of the method. Check out this post for confirmation of the validity of this method from a chemistry and soaping text.

     From PlicketyCat:

     You can grind limestone or seashells (calcium carbonate) and then heat it in a kiln/bonfire (1200F) until it calcinates and forms quicklime (calcium oxide), then soak the quicklime in water to create slaked lime (calcium hydroxide).
     You can also burn kelp/seaweed to create soda ash (sodium carbonate) instead of heating baking soda. Soak your soda ash with water and filter to leach out the carbonates, and mix that solution with our calcium hydroxide water solution to form Sodium Hydroxide (and dry calcium carbonate again).
     Or burn wood to create potash (potassium carbonate) and a small amount of soda ash (sodium carbonate). Soak the ashes with water and filter to leach out the carbonates, and mix that solution with your calcium hydroxide water solution to form Potassium Hydroxide (and dry calcium carbonate again).

Alternative Method for Making Lye, Part 1

     This is an excerpt from a chemistry text, written in 1856, called "A Treatise on Chemistry Applied to the Manufacture of Soap and Candles: Being a Thorough Exposition, in All Their Minutiae, of the Principles and Practice of the Trade, Based Upon the Most Recent Discoveries in Science and Art."
     I have taken enough college chemistry classes to realize that I never could seem to find the useful parts of the chemistry books. Perhaps because they didn't come with those chapters. But here is a small bit of a nifty chemistry which can be done at home to work-around the lack of available lye sources for home soaping.
     I love antique cookbooks and now, chemistry books. They provide a new perspective that is absent in our modern age.
     Read more for a more practical method breakdown. Do home chemistry at your own risk. Never throw salt in your eyes.
     What is soda ash? What is hydrated lime?

What is hydrated lime, really?

     Hydrated lime is a builder's concrete additive and a soil amendment. The high calcium, low magnesium (non-dolomitic) type can also be used for making a home-made version of sodium hydroxide by following the methods outlined here.
     The pure form of the chemical is known as calcium hydroxide (Ca(OH)₂) or slaked lime. It's pH is a high 12.4. Aglime and hydrated lime are frequently confused, but are chemically completely different. Aglime is crushed limestone (calcium carbonate).

     As a soil amendment, it is a cheap way to raise the pH of large amounts of overly acidic soil. In aquaponics and hydroponics, it can be used to safely raise adjust pH and add calcium to the closed systems, though some people would just add seashells to their system. There are several grades of hydrated lime for the garden, a high calcium grade, a medium calcium grade, and a dolomitic grade. These three are all varying degrees of magnesium added, with the high calcium having the least, and the dolomitic having the most.

    For the soap lye synthesis plan, I have found the highest calcium grade hydrated lime for the best price at the Sears website, of all places. Five pounds of 95% calcium for $13.63, free shipping. That's even cheaper than Amazon!

What is Soda Ash, really?

     Soda ash has been very popular in the do-it-yourself community. It is a household chemical that is considered to be very safe, and is chemically closely related to its cousin baking soda, though harder to find and slightly more expensive. It is used in laundry detergents, soaping, making glass, water softening, pool care, and for adding dye to clothing.
     Sodium carbonate (Na₂CO₃₎ is commercially made from common salt and limestone. It's pH is a high 11.6, compared to the more mild sodium bicarbonate (baking soda) of 8.4. The high pH and cheap production is what makes it valuable to water softening and pool care. It's unique chemical properties make it useful for laundry - "It competes with the magnesium and calcium ions in hard water and prevents them from bonding with the detergent being used" (Wikipedia). I have a nice recipe for the home-made laundry detergent here for your perusal.
     When used for home dye projects, it can help to mordant fiber-reactive dyes to vegetable fabrics. That
translates to binds certain synthetic dyes to fabric like cotton, hemp, or bamboo. It's usually used as a pre-mordant.
     When used in baking, it can replace baking powder/baking soda in order to leaven breads.
     When used to make glass, it is added to the mixture of salts and silica before the melt process is started. It hardens and makes the glass less permeable to water.
     For home swimming pools, it can be added to increase the water's pH which lessens the corrosive effects of chlorine. Indeed, finding sodium carbonate in the pool supply section of the local multi-mart can be the most cost effective way to purchase washing soda, with five pounds selling for under $15. 
     Historically, soda ash was made from leeching the ashes of certain seaweeds in a similar manner to potassium hydroxide production from wood ashes (read our post about it here). Before you ask, the common historically used plants were glassworts, saltworts, barilla, and seaweeds of the Fucus family (Wikipedia). Very little research has been done to investigate plant sources in the New World (maybe a survival project for another day?). It is mostly mined nowadays, but can be lab created in a similar manner as sodium hydroxide. 

Crock Pot Irish Soda Bread

      I had no idea that bread could be cooked in a crock pot. All the recipe books always said that bread needs to go into a preheated oven at the very least, 350 degrees F. So when I read about this technique at another website, I had to try it out for myself.

   It's simple - the crock pot is set on the highest setting with a grapefruit-sized dough ball (one pound of dough) for at least an hour. Any type of bread will work, but the crusts will be less crunchy than if they were cooked in a hot oven. I now no longer want to get a convection oven, and I can make small batches of bread without wasting all that electricity of using the oven.
     For this first experiment I used a modified Irish Soda Bread because I was so excited to try it out with the crockpot, and I certainly wasn't disappointed. I won't bore you with the details of the recipe, since I modified it anyway with semolina flour, oatmeal, and yogurt, but if you are interested in trying out a good and easy recipe, then I recommend the Best Beer Bread Recipe Ever. Just be sure to divide the dough in half so you don't overload the crockpot, which makes cooking time much longer. It lets you have another fresh loaf another day without doing any work.

     Put the dough ball on a large piece of parchment paper, and lower into the crockpot. Cover and bake or at least an hour on high. The crust will be soft when the bread is fully cooked, when its internal temperature reaches 190 degrees F. That's an hour and a half in my crockpot.

The Skinny on Irish Soda Bread

     I may have said before that I am a big fan of soda breads. They are cheap, quick, and easy to make, and don't require the addition of finicky yeast. Traditional Irish Soda Bread, a recipe that became popular during the Victorian Era, is the master recipe for many other quick breads.
     Irish soda bread is made with flour, buttermilk, baking soda, sugar, and salt. The traditional flour used for the recipe is a soft flour, the opposite of durum semolina. Soft flours are uncommon here in the US, but cake flour is a good mixture between soft and all-purpose that will work nicely if you are trying to closely approximate the historical recipe. I just use all-purpose, since that is what we buy in bulk and have for our longer term food storage/preps.
     Buttermilk is the only hard-to-get ingredient. It can be found in most grocery stores and tolerates freezing well, but if you don't have a chance to run out and pick some up, it can be approximated by adding some vinegar or lemon juice to plain milk. Yet another (traditional?) technique for approximating buttermilk when none is available is to use the effluent from a somewhat rancid sourdough starter as the buttermilk portion of the recipe. I see no reason why the effluent, or whey, from homemade yogurt couldn't be used in this way. All four additives could change the base recipe to suit your tastes. Which is your favorite?

Banana path update, one year later

     Remember the photo of these banana sticks that I planted last February?
     Surprisingly, all but one survived, and have turned into these beautiful, tropical trees. Photo taken in December.
     Underneath, on the southern side, I have decided to place another small sunken rabbit manure garden, planted up with taro, onions, annuals for the rabbits, and whatever else I can find.

Vitamin C for the Survivalist

     Have you ever thought about what your diet would be like if you had to fend for yourself? Have you found a solution to the problems of vitamin insufficiency in restricted diets? Most of our modern, processed foods have been vitamin-enriched to prevent scurvy, rickets, and folate deficiency. If you were trying to supply your whole diet from what you can grow or forage, would you be safe?

     Interestingly, capybaras and guinea pigs (cuys) also lack the ability to synthesize ascorbic acid just like humans, bats, and some other apes. If cuys are one of your survival protein sources or urban farming animal, this is a problem you will have to address.

     Lack of vitamin C results in scurvy, with significant symptoms appearing in as little as three months. Foods naturally high in ascorbic acid are cruciferous vegetables, all kinds of peppers, kiwi, seabuckthorn, acerola, goji berry, persimmon, and citrus. Also found in oysters and animal liver. Heat (cooking or canning) significantly reduces available vitamin C in foods. One trick for canning is to add lemon juice to foods which are lacking, increasing the vitamins, preventing oxidation, and lowering the pH.

     Although I have no real proof, I suspect that the leaves of many of our edible plants that produce high-vitamin crops probably have a higher than average concentration of those vitamins, particularly before flowering and fruiting. I suspect strawberry, rose, and hibiscus leaves to be higher in vitamin C, banana leaves to be higher in potassium, citrus leaves high in both. With our soils naturally being magnesium-deficient, I suspect that to be lacking in a person living on a native Floridian diet (in the absence of shellfish and other seafoods). The more research I have done to prove or disprove this hypothesis, the more I notice there is a lack of study in this area, though I did find here that purslane and plantain are very high in vitamin A precursor. This study finds that ascorbic acid is higher in lemon leaves than in the bark, roots, and juice, partially confirming my hypothesis.

Another Great Reason to Grow Lemon Trees

     There are several reasons to grow citrus trees even if your production of fruit turns out disappointing, or if you live in an apartment and only have room for a small plant in dim light indoors.
     Vitamins found in the leaves can be higher than the vitamins found in the fruit. This includes vitamin C, potassium, and vitamin A precursor. Potassium and vitamin C are not stored well by the body, so have to be replenished periodically by the diet. There is some evidence that dehydrating the leaves concentrates the vitamins, as long as the dehydrating is performed without excessive heat. Can we say valuable post-apocalyptic trading commodity? Also a great reason to enjoy herbal tisanes and justify the cost of an inexpensive solar dehydrator for the backyard.
     Citrus greening could become a problem, but not if you are growing the plants specifically for the leaves. Greening is the newest, baddest threat to Florida's citrus industry, basically an uncontrollable bacteria that causes fruit to improperly ripen. However, leaves are unaffected, and the bacteria is not a human pathogen. The best time to harvest leaves is right before the lemon trees flower and fruit, as that is when they will have the maximum nutrition. Meyer lemons flower in December, usually, and fruit a few months later. The flowers are fragrant and nutritious too! Citrus trees are perennials, so care must be taken to sustainably harvest them.
     As much as IFAS and the news sensationalize the plights of the citrus industry, most citrus trees are largely resistant to pests. Perhaps it is because those statistics come from the monocultured orchard citrus industry. Perhaps it's because most are already grafted before you have the opportunity to purchase the trees. Perhaps it is because most people's backyard citrus are not planted so densely so as to encourage the growth of pests and the lack of beneficial insects and bacteria. Remember this previous article about how the state destroyed thousands of homeowner's citrus trees, then lost a lawsuit because it was scientifically unfounded? It just shows that they don't really know the answers either.
     The fruit has many culinary uses. It is used in canning to lower pH and prevent oxidation. It can be used to cook raw fish without heat, but dehydrates the proteins - changing the texture. Lemonade. Household cleaner. Fragrance. Color. Limitless possibilities.
     It may have some medicinal properties. Although not thoroughly researched here in the US, lemon is used in Ayurveda in India. According to this study, lemon is used to treat disorders of the throat and persistent catarrh (inflammation of the mucous membranes usually in the airway, causing an overproduction of phlegm and mucus). The low pH of lemon juice inhibits bacterial growth. Certainly vitamin C is absolutely necessary in our diet. Remember this post where I wrote about vitamin C and guinea pigs (as a survival protein source)? We all need good nutrition.
     The recommendations for lemon culture from IFAS state that lemons are more vigorous than most citrus species and that dense plantings encourage pests. They are recommended for the warmest, sunniest part of the landscape that does not flood. IFAS doesn't recommend propagation by seed, but rather grafting onto a rootstock specifically chosen to avoid certain soil pathogens.

Making Bread After the Apocalypse

     The biggest problem with making bread after the apocalypse has to be the availability of ingredients. This is the part where gluten-free bakers get to jump up and shout hooray, because they have probably already been making potato bread and cassava bread for some time. Of the grains that do grow here in Central Florida, perhaps amaranth and sorghum might be our best choices. Research should be done into kenaf and durum semolina also. Assuming you'll be able to acquire some kind of flour or substitute...
     Many preppers foresee themselves culturing sourdough starter to make homemade breads at some point in the future. After maintaining a starter for several years, I now no longer do so because I don't have a large enough family to properly produce and use almost any quantity of starter. It also takes a lot of cleaning and attention to bacterial growth prevention. Here in Florida, the warmer temperatures in your average air-conditioned kitchen will make your starter 'grow' about three times as fast as the yankees' starter. A sourdough starter gone flat can still be used in your bread recipes with the addition of either commercial yeast or a pinch of baking soda.
     What can be used to leaven bread when you can't get baking soda? Hardwood ashes, once leeched and turned into lye (potassium hydroxide), can further be dehydrated and kiln-fired into potash/pearlash. Potash is potassium carbonate, known commonly for its fertilizer properties. It was an American tradition with some Native Americans and the colonists to leaven bread with potassium carbonate, but over time this fell out of favor when commercial baking soda (sodium bicarbonate) became available, as it has less of a bitter aftertaste. It is conceivable that the underground kiln your buddy used for making biochar was also making some pretty high-quality pearlash, or could be used to produce some.
     For the easiest Solar Cooker ever, used to bake bread in along with an oven bag, check out this design that I have used successfully.
     For other ideas on cooking with your preps, with local ingredients, and without expensive ingredients, please check out the labels marked Pantry Raid or Cook With Your Preps in the sidebar.