If you're a frequent camper or hiker, you're probably familiar with the frustration of running out of gas in the middle of preparing a delicious outdoor meal. Eric from Primus is here to help you to avoid that situation by showing you how to check how much gas is left in your canister.
Do you have an old canister from your last trip at home? Then you might be wondering how much gas is left in that container. The best way to find that out is to weigh your used canister on a scale and calculate precisely how much gas is left.
For example: If you have a canister with 100 g of gas, it weighs 200 g from start. So if you have a used canister at home that weighs 165 g, you have already used 35 g of gas and have 65 g left for your next trip. Another example: A 100-gram gas canister with a gross weight of 200 grams has 90 grams of gas left if it weighs 190 grams on a scale.
The following table should be a good support when doing this:
If you are already on the road and wondering how much gas you have left, it is a bit more difficult. The best way to find out the remaining amount of fuel without a scale is to shake the canister and hear how much liquid gas is inside it. However, that requires some experience since you need to get a feeling for the weight and the sound over time.
In the following video, Eric visualizes how both procedures work.
February 07 2022
are a large part of the energy intake on a trip. A few readily available nuts or a large piece of almond paste (my personal favourite!) can make a big difference to the mood of the group when you’re tired and it's a long way to your planned campsite...or anytime!
I've written a lot about how to cook high-energy food on trips, but not so much about how you can save energy on the cooking itself. I mean the consumption of gas for your stove. This will not be a post describing exactly how much gas you need to bring on your excursion/expedition but I have some great tips and tricks to share that will make your gas last longer and maybe even allow you to carry a little less in your pack.
The aim of this post is to inspire you to dehydrate simpler ingredients that you can use in your cooking and to make it feel like a better alternative to ready-made freeze-dried dishes. I will mostly focus on drying fresh vegetarian produce here, because it's the easiest to do successfully in my opinion and the least risky in terms of bacterial growth if the drying fails. For those who want to delve deeper into the subject, I would recommend Eric Tornblad’s book Torka mat (“Dry food”).