How to use a military manual can opener: the P-51 and P-38

A military can opener is a smart option to have in your 72 hour kits, your kitchen, your camping gear, on your key chain, your food storage pantry, etc.  I was throwing together a black bean salsa recipe this week that uses a number of canned goods in it, so I thought it was a great time to snap a few pictures and post about the importance of having a non-electrical can opener in your emergency storage.


The P-38 and P-51 are a pocket-sized can opener, approximately 38 mm and 51 mm long, and consist of a short metal blade that serves as a handle, with a small, hinged metal tooth that folds out to pierce a can lid. A notch just under the hinge point keeps the opener hooked around the rim of the can as the device is "walked" around to cut the lid out.

One technical explanation for the origin of the name is that the P-38 is approximately 38 millimeters long. This explanation also holds for the P-51, which measures approximately 51 mm (2.0 in) in length. However, use of the metric system in the US was not widespread at this point, and United States Army sources indicate that the origin of the name is rooted in the 38 punctures around the circumference of a C-ration can required for opening.

P-38s are no longer used for individual rations by the United States Armed Forces, as canned C-rations were replaced by MRE rations in the 1980s, packed in plastic pouches. The larger P-51s are included with United States military "Tray Rations" (canned bulk meals). They are also still seen in disaster recovery efforts and have been handed out alongside canned food by rescue organizations, both in America and abroad in Afghanistan.

To Use:  
First, the cutting point is pivoted (opened up) to its 95-degree position, from its stowed, folded position.
Then, for a right-handed user, it's is held in the right hand by the flat long section, with the cutting point pointing downward and away from the user, while also hooking the edge of the can through the circular notch located on the flat long section next to the cutting edge.
The can is held in the left hand, and the right hand is rotated slightly clockwise, causing the can lid to be punctured.
The can is then rotated counter clockwise in the left hand, while the right hand rotates alternatively slightly counterclockwise and slightly clockwise, until the can has been rotated nearly 360 degrees and the lid is nearly free.
The lid of the now opened can is lifted, most often with the P-38 or P-51 cutting edge, and the P-38/51 is wiped clean, and the cutting point is rotated back to its stowed, folded position.
Left-handed users simply hold the P-38/51 in their left hand, with the cutting point aimed towards themselves, while holding the can to be opened in their right hand, while also reversing the sense of the cutting hand movements just described.

The P-38 worked well for me except it did tend to slip often

Puncture the can

Continue to 'walk' around the can, puncturing it along the way

The P-51 is the same, except a little bigger so most people

find it easier to use.

Open the hinge until it clicks into place

This picture shows how you hook it under the rim of the lid

Again, puncture the tin to open

Walking it around the can

The edges will be jagged so be careful - they are sharp

You can use the flat end to lift the jagged edges of the can open

Click it back shut, and put it away until next time!

Old Fashioned Butter Mints - either pillow shaped or molded

Old-Fashioned Butter Mints

1/4 c butter, softened
1/4 t salt
3 1/4 c powdered sugar plus 1/4 cup if needed
1/3 c sweetened condensed milk
1/2 t peppermint extract
food coloring, optional

Combine butter and salt and beat for 1 minute on medium-high speed. Add the 3 1/4 cups confectioners’ sugar, milk, peppermint, and beat on medium-low speed until a dough forms. If the dough seems wet, add additional confectioners’ sugar until dough combines. The dough will be crumbly but will come together when pinched and squeezed into a ball.

Taste test. If you want a more intense mint flavor, add additional mint extract, to taste. Only add by drops as it's easy to quickly overwhelm with too much.

If you want different colored mints, divide the dough into separate balls and add food coloring of your choice.


If you don't want to use molds, just roll dough into long thin cylinders about 1 centimeter wide. Place cylinders on countertop and with a pizza cutter slice cylinders into bite-sized pieces, approximately 1 centimeter long.  To use molds, pinch off a small bit, press into a mold and then unmold carefully, laying the mint on foil or parchment.

Store mints in an airtight container in the refrigerator where they will keep for many weeks.

The Best Homemade Blueberry Muffins

Blueberry Bread

1 c butter
3 c sugar
1 1/2 t vanilla extract
1/2 t lemon extract
6 eggs
3 c flour
1/2 t baking soda
1 c sour cream
2 c fresh blueberries - rinsed and completely dried on paper towels before using

In a mixing bowl, cream the butter and sugar.  Beat in the extracts.  Add eggs, beat well.  Combine the flour and baking soda.  Add to the mixture alternately with the sour cream.  Fold in the blueberries.  Spoon into about 28-30 muffin tins lined with cupcake liners if desired.  Bake at 350 degrees 15-20 minutes or until the center is done.  Although you don't have to use the cinnamon crumb topping, if you choose to, it adds a great texture and flavor.  Just sprinkle some crumb mixture onto each muffin before baking.  

Crumb Topping:

3/4 c all-purpose flour
A scant 1/2 c brown sugar
2 T granulated sugar
dash salt
1/4 t cinnamon
3/4 stick butter cut into pieces

In a bowl, mix the 3/4 c flour, 1/2 c brown sugar, white sugar, salt and cinnamon.  Cut in the butter and working with your fingertips, work in butter pieces, until large clumps form.  Store in a baggy in the freezer and use as needed on pies, muffins, granola, ice cream, muffins, quick breads or desserts.  In this case - use it to top the blueberry muffins before baking.

Batter is ready for berries!

Folding in the berries

Fresh blueberry muffins

Homemade Chocolate Mocha Almond Ice Cream - NO MACHINE NEEDED - so creamy and delicious!

Homemade Ice Cream
No machine or bags of ice needed!

16 oz. container heavy whipping cream  (2 cups liquid)
1 can sweetened condensed milk  (not evaporated milk)
*optional items for whatever you flavor you like

Whip the heavy cream just to stiff peaks.
Fold in 1 can sweetened condensed milk.
Any flavorings or additions you like.
Place in a freezer safe container.  Freeze overnight.  Serve!


IDEAS:
Vanilla:  Add 1-2 t vanilla extract
Chocolate:  1/2 c chocolate syrup, 1-2 squares melted Baker's chocolate
Caramel:  1/2 c Caramel syrup
Cherry Nut:  1 t almond extract, fresh chopped cherries, chopped walnuts or pecans
Chocolate Mocha Nut:  1/2 c chocolate syrup, 1 melted square Bakers unsweetened chocolate, 1/4 c strong coffee, 1/3 c toasted chopped almonds
Cookies and Cream:  1 c crushed or chopped Oreos, 1 t vanilla extract
Lemon:  1 t lemon extract
Try:  Marshmallow creme, mini chocolate chips, candies, crushed cookies, nuts, butterscotch, strawberries, raspberries, maple extract, mint extract with mini chocolate chips, 1/3 c dry cake mix with colored sprinkles, espresso, melted caramel with a sprinkle of sea salt, bits of chopped brownies or cake, spoonfuls of cheesecake, bits of apple pie filling and a sprinkle of cinnamon, chopped candy bars... the options are endless!!!!

Whip the cold heavy cream

Whip just until it thickens are forms stiff peaks

Add 1 can sweetened condensed milk (in the baking aisle)

For chocolate mocha I added 1 melted square unsweetened Baker's chocolate with 1/4 c espresso and 1/2 c chocolate syrup

Toasted some salted almonds... Mmmm

Fold everything together til smooth

Place in freeze safe container (I used Rubbermaid style with lid)

Freeze overnight and you get perfectly creamy, delicious ice cream!

Dry Rubbed Grilled BBQ Beef Ribs with Spicy Watermelon BBQ Sauce

My husband raved about these ribs and was hinting heavily and waiting for me to make them again.  I did so last week and during that few minutes of cooking I topped them with the yummy watermelon bbq sauce that has become a staple in our house, and served extra sauce along side.

I prefer beef ribs over pork, but this can be used on either - as well as on fish or chicken too.  It's just a generally good dry rub.  Makes a nice amount so if you don't use it all, just store it in a glass jar and you'll have it on hand for 'next time'!

Dry Rub for Beef or Pork

1 T cumin
1 T paprika
1 T granulated garlic
1 T granulated onion
1 T chili powder
1 T brown sugar
2 T salt
1 t ground coriander seed
1 t cayenne pepper
1 t black pepper
1 t white pepper

Mix in a bowl.  Sprinkle on damp beef ribs as heavy or light as you wish for your personal taste. 

I chose to wrap the ribs in heavy aluminum foil and slow cooked them on 200 degrees for a few hours in the oven (it was a cold day and I was happy to have the oven going).  I also use the crock pot if I'm making a small amount that will fit into it. I turned off the oven around 3:00 and left them in it  until I ready to start making dinner around 5:00.  Opening one side of the foil, I poured off the juices into a pan on the stove and then unwrapped the ribs completely.   

Finish these under the broiler or on the grill.  Turn the heat up on the stove under the juices and proceed to make a sauce out of it by adding a heavy dose of low sugar ketchup, brown sugar sweetener, and a teaspoon of Worcestershire sauce.  I simply kept spoon tasting until I got the sweetness I liked.  (about 1/2 cup ketchup, 1/2 cup brown sugar sweetener).   Medium high heat to boil until it's reduced to a thick sauce.  Broil the ribs under the broiler for a few minutes each side until golden brown.  Drizzle with the sauce and serve.

I like to use beef ribs - but you can use pork

It makes a LOT of spice mix.  Use it sparingly or heavy; up to you.

Heavily sprinkled with the spice mix and ready to wrap up and oven bake for a couple hours

Although I could link to it, I thought I'd save everyone the trouble of jumping to a new page and repost my watermelon BBQ sauce here for you!

If you don't like things too spicy, cut back on the crushed red pepper.  If you don't have crushed red pepper flakes, substitute with a bit of minced jalapeno or if you don't like spice, try some canned green chilies.   I opted to make my a syrup from scratch because I wanted to make it with a sugar substitute for less sugar and I don't buy corn syrup.  If you regularly have dark corn syrup on hand, you can use that instead of the sugar/water/cream of tartar syrup.  Lots of ways to play with this and make it your own!


Sweet and Spicy Watermelon Sauce

Watermelon flesh and pink/white rind (but don't use any of the bright white or bitter green)
1 1/4 c brown sugar (or white sugar and 1 heaping T molasses)
3-4 T water
1/4 t cream of tartar
dash of salt
1/4 c ketchup (reduced sugar is fine too)
1/4 c white vinegar
3/4 t crushed red pepper flakes
1/2 t liquid smoke flavor (hickory or mesquite)
1/8 t ground black pepper

Chop watermelon and pink/white rind into chunks.  About 3 cups full of chunks.  Place in a food processor and pulse briefly to puree.  You want about a cup full more or less and you want it to stay thick.

To a saucepan on the stove place the brown sugar (or white sugar with molasses added) into a pan.  Add the cream of tartar, dash of salt and about 3-4 T water.  I used a mixture of white and brown sugar but found I was out of molasses. No worries, you are just making a general syrup.  Bring to a boil, reduce heat and simmer about 3 or 4 minutes until it's thickened. Add the watermelon puree, ketchup, vinegar, red pepper flakes, flavoring and pepper.  If you want to use less crushed red pepper flakes you can, or substitute similar measurements of minced jalapeno, canned green chilies, or for a completely sweet sauce, leave out the spice.  Bring to a boil again, reduce to s simmer and let simmer for 1-2 hours until it reduces down, becomes dark and thickens.  The longer you simmer, the thicker and darker it becomes.

I canned mine in sterilized jars with lids and used a water bath process for 30 minutes.  But then we ended up using it that night anyway because it was SO good I couldn't wait!  We used it on grilled chicken (basted, grilled, basted more, grilled more and finally, final basted and served extra with dinner).   We are saving the rest to use with Cream Cheese Won Tons like a spicy, sweet plum sauce.

Making a simple syrup

Cleaning the watermelon

Scraped and chopped. You can use these rinds for watermelon pickles or discard.

Pureed watermelon and the pink/white part of the rind

 

Bringing to a boil

Simmer until it's as thick as you need or want it to be