Daniel Borkert

When you learn how to dehydrate food, you can create snacks, meals, and even emergency rations while saving money. Dehydrating food is a great way to preserve fruits, vegetables, herbs, and even meat for long-term storage or lightweight meal options while camping or hiking. 

Over the past several years, I’ve used a dehydrator to dry various foods, primarily fruits, for snacks. I have experience growing up around many dehydrated fruit leathers and wild game jerky.

When researching and writing this article, I dehydrated five fruits and vegetables: apples, bananas, kale, potatoes, and carrots. I didn’t use expensive equipment, and it was easy to do in our compact kitchen. I look forward to dehydrating many camping meals for our next outdoor adventures. 

1) Choose Fresh Food

Choose fresh, ripe fruits, vegetables, and herbs for dehydrating. Ideally, the produce should come fresh from your garden or local farm.

Store-bought produce also works well if it is fresh and ripe.

Frozen vegetables can also be used since they are usually frozen when fresh. 

2) Prepare Your Equipment

You don’t need special kitchen tools to start dehydrating, but I strongly recommend acquiring a standalone electric dehydrator.

You can use an oven to dehydrate, but it’s slow and inefficient. 

My basic electric dehydrator works perfectly for most homemade snacks and meals.

Electric Dehydrators

Electric dehydrators are standalone appliances that are best for dehydrating food at home. They usually have a built-in fan and an adjustable heater between 90-150°F (32 and 66°C).

Electric dehydrators are available in two form factors: stackable/vertical and box/horizontal.

Stackable dehydrators are less expensive and expandable, but you will need to cycle the trays in the stack for more even drying.

Box dehydrators dry more evenly and efficiently but are more expensive. Both electric dehydrators will require separate tray liners for drying liquids/mashes such as fruit leather or soups. 

Tips for Electric Dehydrator Use

1. Use a dehydrator with an adjustable heater between 90-150°F (32 – 66°C)
2. Check the dehydrator’s temperature about 20 minutes after starting, as temperatures often vary depending on the manufacturer. 
3. Check the trays every few hours to evaluate how evenly the trays are drying.
4. Use a nonstick cooking spray with fruits or other food that tends to stick to trays or liners.

Oven-Drying

Oven-drying isn’t recommended unless you’re just learning to dehydrate. It’s hard to keep a consistent temperature, and the drying process usually takes almost twice the time of an electric dehydrator.

Also, there’s the increased risk of a kitchen fire or risk of harm to kids or pets, or even accidentally burning the food.

Electric dehydrators work significantly better and are inexpensive ($50 for a basic electric dehydrator). Some newer ovens with convection features have a dehydrating cycle, which can work well. Most ovens are non-convection ovens.

Follow the manufacturer’s directions for dehydrating with a convection oven that has a dehydrating cycle.

For all other non-convection ovens, here is how to use your oven to dehydrate. 

How to Use an Oven for Dehydrating

1. Set the oven at the lowest temperature, preferably  <140°F or 60°C.
2. Place an empty baking sheet to catch any falling drips or food. 
3. Place food on removable wire racks. 
4. Leave the oven door cracked open 1-2 inches for airflow. 
5. Place and use a fan outside the oven, blowing into a slightly cracked oven door. 
6. Monitor the temperature with an oven thermometer and adjust oven heat accordingly. 
7. Rotate food pieces as needed until dry.
8. Do not leave the oven unattended. 

Other Dehydrating Methods

Sun-Drying

For thousands of years, sun-drying food was the traditional method of dehydrating food. Sun-drying food requires an air temperature greater than 90°F and a relative humidity less than 60%. This works best in the Southwest USA.

It is recommended to sun-dry only chile peppers and fruits, including tomatoes. Fish, meats, and other vegetables are not recommended for sun-drying due to a higher risk of spoilage. 

Home-made dehydrators

There are lots of DIY dehydrator ideas if you’re so inclined. These come in all different designs and sizes. The important factors to remember are an adjustable heating of the air and even airflow across the food. 

Cutting tools

Beyond a cutting board and a sharp kitchen knife, you don’t need any special cutting tools. If you want even slices, consider a mandolin slicer with a hand guard. Your food processor can also be used for slicing. 

Clean work surface

Clean hands, tools, and cutting surfaces to reduce the risk of pathogens that can cause food spoilage or food poisoning. 

3) Prepare Food

Preparing food before dehydrating consists of evenly dividing it so it can dry consistently. This usually involves slicing fruits and vegetables evenly. I cut my cored apple into 1/4-inch slices.

Slice fruits and vegetables between 1/4-inch and 1/2-inch thick.

Slice meat to less than 1/4-inch.

Pretreat vegetables and fruits if desired. Marinate meat overnight if desired.

Precook food, including veggies and meat, that you would normally cook.

Pretreating

Pretreating vegetables and fruits can help decrease or stop browning, toughness, or spoilage. Some people prefer not to pretreat, arguing that it may destroy nutrients or digestive enzymes.

There are multiple ways to pretreat fruits and vegetables [1]. Most vegetables are best pretreated with steam or water blanching, while fruits and berries are best pretreated with soaks or dips. 

Steam-blanching

Use a steamer pan or basket to steam the food. 

Water-blanching

Dip food into boiling water to water-blanch. I water-blanched my potato slices in boiling water for 5 minutes, then soaked them in acidic water for 10 minutes.

Syrup-blanching

Syrup-blanching is for fruits only and can add softness and retain fruit color. 

1. Add 1.5 cups of sugar with 2.5 cups of boiling water. 
2. Add fruit and adjust the heat to a simmer.

Soaking in acidic water 

 Acidic water soaking reduces browning in fruits, potatoes, and turnips. 

1. Add 1 to 3 cups of lemon or lime juice or 1 to 3 teaspoons of citric acid powder per quart of water. 
2. Soak food for 5 to 10 minutes in solution. 

Soaking in sulfite solution

Sulfite solution pretreatment comes with risks for people with asthma and allergies to sulfa-based products. I recommend trying other methods first, but sulfite soaking is often discussed in the dehydrating community. 

1. Add 1 tablespoon of sodium metabisulfite powder in 1 quart of water (NOT sodium bisulfate or sodium sulfite). 
2. Soak in solution for 5 minutes.

Soaking in fruit juice

Soak fruit in orange or pineapple juice for 5 minutes. 

Dipping in pectin 

A pectin syrup solution can be used to glaze fruits and berries.

1. Add 1 box of pectin to 1 cup of boiling water
2. Add ½ cup of sugar
3. Add an additional cup of cold water
4. Cool completely and glaze fruit with a thin film

Dipping in honey

1. Add ½ cup honey with 1 quart of water.
2. Dip fruit in honey solution.

Commercial fruit protector

Multiple products are available at the grocery store that are designed to decrease fruit browning. 

Spraying with lemon juice

Mist fruit on dehydrator trays with lemon juice.

4) Spread Food Evenly

Keep space between food pieces to allow for airflow. It’s okay to mix and match different fruits and vegetables on the same tray. I mixed my apple slices with my bananas. Just keep in mind that they may dry at different rates.

Also, avoid mixing and matching strong-flavored foods such as garlic with mild foods such as fruit. Spread prepared meals or leathers less than ¼ inches thick on tray liners.  

5) Start Dehydrating

I dehydrated my apples and bananas at 135°F (63°C). Every few hours, I checked the dryness and turned the slices or rotated the trays.

Time

The time to dehydrate varies significantly depending on the relative humidity and size of the pieces. It’s not uncommon for some larger pieces and chunks to take over a day to dry.

Here are several common foods and their general drying times: 

• Precooked meals vary significantly (usually until crumbling) 
• Fruit leathers take 6-15 hours.
• Apple slices take 5-10 hours.
• Bananas take 7-12 hours.
• Blueberries take 8-24 hours. 
• Cherries take 10-20 hours. 
• Corn takes 6-12 hours. 
• Cranberries take 14-25 hours.
• Cucumbers take 4-6 hours. 
• Grapes take 12-20 hours. 
• Greens take 3-5 hours. 
• Herbs take 2-18 hours. 
• Jerky takes 4-8 hours. 
• Mangoes take 6-12 hours. 
• Mushrooms take 3-6 hours. 
• Onions take 6-10 hours.
• Oranges and other citrus take 9-13 hours. 
• Peaches take 6-12 hours. 
• Pears take 6-15 hours. 
• Peas take 5-9 hours. 
• Peppers take 6-10 hours. 
• Chile peppers take 4-15 hours. 
• Pineapples take 8-14 hours. 
• Plums take 8-18 hours. 
• Potatoes take 7-12 hours. 
• Raspberries take 12-20 hours. 
• Strawberries take 7-14 hours. 
• Tomatoes take 8-12 hours. 
• Zucchini takes 7-15 hours. 

Temperature 

Dehydrators usually have a temperature setting. However, the temperature of most dehydrators fluctuates by several degrees.

The following are guideline target temperatures for drying food:  

• Vegetables with a target of 125°F (52°C)
• Fruits with a target of 135°F (63°C)
• Prepared foods such as soups with a target of 150°F (66°C)
• Precooked meat (for jerky) with a target of 140°F (60°C). Per USDA guidance, heat meat to an internal temperature of 160°F (165°F for poultry) before or after dehydrating to kill pathogens.
• Fruit leathers with a target of 135°F (63°C)

Turning and stirring

You should check the pieces every few hours and turn and stir, if appropriate, to make sure everything dries evenly. 

6) Test for Dryness

I prefer my dried apples a little crisper, so when I bent it, I was looking for a snapping or cracking sound.

Dryness varies depending on the dehydrator, food type, humidity, and temperature. Guidelines for how long to dehydrate a specific food are just recommendations, as the variables, especially relative humidity, are difficult to control completely at home. Testing for dryness is critical to ensure the food is dehydrated properly. 

How to test for dryness of food in 3 steps

1. Cool a piece of the food to room temperature before testing. 
2. Compare to the description of finished dehydrated food:

• Leathery or supple dehydrated food should be dry on the surface and able to bend. 
• Brittle, dehydrated foods should break or snap when you bend them. 
• Overdry food is better than underdry foods. 
• Moisture should not be present in the center. 

3. If food isn’t done at the end of the day, you can run a dehydrator overnight at a reduced temperature of 90-100°F (32-38°C). 

7) Remove Pieces of Food

I would periodically remove pieces that felt done and let them cool for a few minutes. I would then test for dryness as above. Pieces that passed the dryness test went into a glass jar. The apples took about 8 hours to finish, and the bananas 11 hours.

Food in the dehydrator often dries at different rates, so remove individual pieces as they finish. Remember, overdrying is much better than underdrying [2]. 

8) Condition or Pasteurize Dried Food

Dried fruit especially benefits from conditioning to equalize the moisture content among the pieces. This is usually done on the counter in a glass jar, which you can shake daily for several days.

Conditioning recently dehydrated food, especially dried fruits, is recommended if you plan to store it for more than a few weeks. Conditioning equalizes the moisture throughout the newly dried pieces, reducing the risk of spoilage.

To condition your newly dried food, place it in a glass jar and seal tightly. Remember only to place one food type per jar. Set the jar aside at room temperature away from direct sunlight. Gently shake the jars daily and check for any moisture or haziness on or in the jar (if so, return the food to the dehydrator for a few more hours and try again). 

Pasteurization is recommended for sun-dried foods or optionally for unpeeled fruits or veggies. Sometimes, insects lay eggs in the peels or sun-dried foods that don’t get killed in the drying process.

Pasteurization is achieved in two main methods: heat at 175°F (80°C) for 15 minutes or freezing at 0°F (-18°C) for 48 hours. Pasteurization may change the flavor and nutrients. 

9) Package Dried Food for Storage

The final stage of dehydrating food consists of storing it for future use. The primary idea is to reduce air exposure to the food.

Consider storing foods in smaller containers as moisture will enter the food and container after you open it. Most properly stored fruits and vegetables will stay preserved for several months or more [3]. Homemade jerky lasts up to 2 months at room temperature or longer in the freezer [4]. You can best achieve good dehydrated food storage as follows: 

• Air-tight containers such as glass jars
• Vacuum sealed bags
• Jars or bags with oxygen absorber packets 
• Jars or bags with Silica gel packets for moisture protection 

Dehydrated food needs airtight containers, such as glass jars, to prevent absorbing moisture and spoiling. Then, store your dehydrated food in their containers in a dark, cool, dry place.

10) Rehydrate Food when Ready to Use

Of course, the whole purpose of dehydrating food is to use it at some point. Most dehydrated foods, such as dried apples, banana chips, or jerky, are consumed dry.

Some foods, such as dehydrated soups or many veggies, require rehydration before you can enjoy eating them. 

Two Methods to Rehydrate Food

1. Hot-soaking –takes approximately 15 min to hours to rehydrate.
   • Pour boiling water to cover the dehydrated food in a container. 
   • Let stand with occasional stirring. 

2. Cold-soaking – takes overnight or several hours to rehydrate. Food-safety note: perishable ingredients should not sit unrefrigerated for extended periods — keep cold-soak times limited and be cautious with meat, dairy, and eggs.
   • Pour room-temperature purified water to cover the dehydrated food.
   • Refrigerate overnight.

You can create dehydrated food at home with simple preparation, equipment, and testing. Follow the 10 steps in this article to get started and experiment with different ingredients and recipes. Check out our camp meals for inspiration.

Don’t forget to start your camping checklist before your next outdoor adventure. If you’re just getting started exploring the outdoors, look at our hiking for beginners while making some homemade dried snacks.

Please leave any comments or ideas below! 

FAQs

Sources

• Article: Drying Fruits and Vegetables from the University of Georgia
• Article: Jerky Food Safety from the USDA
• Article: Introduction to Food Dehydration from the University of Missouri
• Article: Packing and Storing Dried Foods
• Article: Microbiology of Dehydrated Food Methods
• Book: The Beginner’s Guide to Dehydrating Food by Teresa Marrone

You need clean drinking water in an emergency survival situation. Here are 6 ways to purify water in an emergency survival situation: boiling, filtering, disinfection, UV light, solar disinfection, and a sip well.

I’ve been hiking and camping for decades and successfully used several methods to purify water without ever getting sick. My favorite method is using UV light to purify my water when hiking or backpacking. I’ve also spent many years using various water filters with success. You, too, can learn how to purify water successfully in any situation.   

1) Purify Water by Boiling

If you have built a fire or have a stove, boiling water for 1 minute is an easy and efficient way to purify water from germs [2]. You might need a rough sand or debris filter to remove silt from the raw water.

Boiling doesn’t eliminate chemicals or other toxins in the water, but most water in a wilderness survival situation just needs the bacteria, viruses, and parasites neutralized.

How to purify water by boiling in 3 steps: 

1. Filter cloudy water with paper towels, coffee filters, gravel, or clean debris like pine needles. 
2. Bring water to a boil for 1 minute (at elevations above about 6,500 feet, boil for 3 minutes, per CDC guidance).
3. Let the water cool before drinking. 

2) Purify Water by a Filter

Water filters are designed to remove germs. They also can work well for removing some toxins, but note that common backpacking filters (0.1–0.2 micron) remove bacteria and protozoa without reliably removing viruses — true water ‘purifiers’ are a separate category. The Centers for Disease Control (CDC) recommends a filter that is <1 µm pore size, which should remove bacteria and parasites [3].Also, filters usually have a carbon part to the filter, which can improve the taste.

Don’t assume the common pitcher or refrigerator filters can also filter out germs, as they aren’t intended for this.

There are multiple filter types to choose from, including simple straw filters, water bottle filters, gravity filters, pump filters, and other filter types [4].  For directions on how to purify water with a filter, see the manufacturer’s guidelines, as each filter works differently. 

3) Purify Water by Disinfection

Disinfect Water with Bleach

Disinfection water purification generally means using chemicals to kill germs.

Small quantities of common household chlorine bleach can disinfect water, making it safe to drink. Hikers and campers can carry chlorine dioxide or iodine tablets for wilderness water purification. 

How to purify water by bleach in 3 steps: 

1. Gather a medicine dropper from an emergency kit and fresh liquid chlorine bleach (the active ingredient of 6% or 8.25% sodium hypochlorite). 
2. Use 2 drops of regular unscented household bleach (6–8.25% sodium hypochlorite) per 1 quart or 1 liter of water — double to 4 drops only if the water is cloudy.
3. Stir and let stand for at least 30 minutes [5].

Disinfect Water with Iodine

Common household iodine can also purify water, although pregnant women, people with thyroid disorders, and people with iodine allergies should avoid this method. It is also not recommended to drink iodine-treated water for more than a few weeks.  

How to purify water by iodine tincture in 2 steps: 

1. Use 5 drops of 2% tincture of iodine per 1 quart or 1 liter of water.
2. Stir and let stand for at least 30 minutes [6]. 

Don’t use pool tablets to purify water.

Silver is used by Europeans for disinfection but is not approved for safe water purification in the US.

Other commonly recommended household products, such as hydrogen peroxide and citrus juice, are not recommended for water purification, per the CDC [7].

4) Purify Water by a UV Light

Ultraviolet light can quickly and easily kill most germs in water. Handheld UV light water purification devices are affordable and available for hikers and backpackers.

UV water purification is my preferred method of purifying water as it is quick, easy, and lightweight. Unfortunately, my UV light has failed multiple times, resulting in having to boil water as a backup.

For directions on how to purify water by UV light, see the manufacturer guidelines, as each device works slightly differently.   

5) Purify Water by Sunlight

Sunlight essentially acts as a UV source for purifying water. This is also called solar disinfection or SODIS [8].

How to purify water by solar disinfection in 3 steps: 

1. Filter cloudy water with paper towels, coffee filter, gravel, or clean debris like pine needles. You may let the water settle and then use the clear water on top.  
2. Fill clear PET bottles (ideally under 3 liters) with clear water.
3. Lay bottles on their side on a dark surface in direct sunlight for at least 6 hours [9]. Allow up to 2 days in cloudy weather.

6) Purify Water with a Sip Well

A sip well, also known as a coyote well or gypsy well, can work as a last resort if you don’t have access to a heat source for boiling or any other way to purify water.

The basic premise is that the water will filter through the dirt and debris in the ground from a nearby water source into a small hole you dig.

I didn’t find any research that this was effective in purifying water from the germs that make you sick (such as Giardia, Cryptosporidium, and E. coli) [10].

Use this method cautiously. If possible, I always recommend disinfecting water from a sip well with another method, such as boiling.

How to purify water by a sip well in 4 steps:

1. Find a source of standing water (pond, large puddle, lake, spring) or stream. 
2. Dig a small hole at least 3 feet or more from the water source that goes down below the level of the water source.
3. Let water seep into your hole until filled.
4. Process water from your sip well if possible (recommend further boiling or disinfection). 

You have learned how to purify water in six ways: boiling, filtering, disinfection, UV light, solar disinfection, and sip well. Each method has advantages and disadvantages, depending on your situation and available resources.

In addition to obtaining safe drinking water, you will also need to build an emergency shelter in a survival situation.

Stay prepared with the hiking essentials on your next camping or hiking trip, and avoid a wilderness survival situation altogether. 

FAQs

Sources

• Article: Pathogens in US Surface Water by the EPA
• Guidelines: Guidelines for Boiling Drinking Water by WHO
• Article: Water Disinfection by the CDC
• Article: Backcountry Water Treatment by the CDC
• Article: Water Purification by WA State
• Article: Solar Water Purification by the CDC

A compass and map greatly reduce the chance of staying lost outdoors, but they are not a guarantee — always carry a map, tell someone your plan, and practice before you need them. Most outdoors experts recommend carrying a compass as part of your essential hiking gear. However, using a compass is a lost science, as most hikers and backpackers use a phone or GPS for navigation. This guide helps you learn how to use a compass for navigation, so your compass isn’t just dead weight in your pack.

I’ve put together a step-by-step guide to learning the science of using a compass based on my experience hiking with a compass and map. I’ve also researched the best outdoor navigation resources to help you learn to use your compass effectively.

Why Use a Compass?

You will probably navigate most of your hikes with your phone using something like Gaia, Google Maps, or even a separate GPS device. This is not only easy but also often more accurate. But there a 2 reasons to bring and use a compass on your hike:

1. A compass can quickly orient your map.If you have a paper map (which you should on a longer hike), using a compass to orient the map in the correct position is quick and easy with a compass.
2. A compass provides backup. If your phone or GPS fails, you need a backup, especially on a longer or remote area hike. Also, dense canopy and deep canyons can degrade GPS accuracy and slow satellite fixes, though they rarely eliminate reception entirely. Having and knowing how to use a compass is a worthwhile skill to reduce getting lost in the woods.

Compass Basics

Types of Compasses

Baseplate or orienteering compass

A baseplate, also called an orienteering compass, is the most common type of hiking and backpacking compass. It usually is made of a flat piece of transparent plastic with an adjustable dial or bezel. Some baseplate compasses come with a mirror that allows sighting capabilities. Baseplate compasses work well either by themselves or with a map.

Lensatic compass

Lensatic compasses are commonly seen in military and action movies. They are usually round with a sighting wire and lid. They can work in a pinch both in the field and using a map. However, for hiking and backpacking, you will generally want to get and use a baseplate compass rather than a lensatic compass.

Parts of a Baseplate Compass

1. Baseplate: The large flat rectangular plastic piece that has the ruler edges, bezel, index line, and direction of travel arrow
2. Rotating Bezel: The dial with numbers 0-359 representing degrees (the angles as measured from North, which is 0°)
3. Bearing Line/Index Line: The marker of the current direction the bezel is set at in degrees
4. Back Bearing Line: The marker that is always 180° from the index line or bearing
5. Magnetic Needle: The marker in the middle always points towards the magnetic north (usually, the north part of the needle is red/colored while the south part of the needle is usually black)
6. Orienting Arrow: This is how you will line up the bezel with the magnetic needle so your compass reads accurately
7. Meridian/Orientation Lines: Run North/South and help you line up the compass correctly on a map
8. Direction of Travel Arrow:Points away from you in the direction you want to travel or take a bearing
9. Ruler Edge: The long edge of the baseplate, usually marked in inches and centimeters, helps you measure distances on a map.
10. Sighting Mirror (optional): A mirror can help you more accurately shoot a bearing (mirror usage not covered in this guide)
11. Declination Adjustment (optional): Some compasses have a key or tool you can use to adjust for declination, as discussed further below in this guide.

How to do Basic Compass Navigation

1. Hold the compass flat at waist height with both hands and elbows tucked in for support, with the direction arrow facing away from you towards your intended destination.

2. Rotate the bezel dial until the orienting arrow is aligned with the red magnetic arrow. Remember the phrase, “Put Red in the Shed.”

3. Read the number on the index line/bearing line. This is the direction you’re currently facing expressed in degrees (an angle clockwise from North is considered 0 degrees). The back-bearing is 180 degrees behind you and should be on your back-bearing line.

4. If possible, note a landscape feature directly aheadwithin the next hundreds of feet on your bearing and a point behindyou on your back bearing.

5. Draw an imaginary line in your mind. Your compass bearing should match this imaginary line.
6. Don’t change anything on the compass until you want to go in a different direction.
7. Put the compass away and walk/hike toward the landscape feature you identified ahead of you. If you lose sight of the feature ahead, look behind for the back-bearing feature you identified.
8. Once you’re at the landscape feature you identified, take your compass out and, without adjusting anything on the compass, rotate your body until the magnetic needle lines up with the orienting needle. “Put red in the shed”.
9. Repeat steps 5-8 until you reach your intended destination.

How to Use a Compass with a Map

Using a compass with a map is a powerful, reliable navigation tool for lost-proofing yourself. Most hikers and backpackers should have some basic skill with reading and using a map with a compass. You can download and print USGS topo maps for free, so there’s no excuse for not always having a good topo map when hiking or backpacking. Here are a few common scenarios when using a map and compass together with the basic steps.

Always Adjust for Declination

Your compass’s magnetic needle always points to the “magnetic north.” However, the magnetic north is actually slightly different from “true north” or the north pole. This difference is called declination and varies depending on where you are in the world. 

We care about declination because most maps are oriented for “True North.” If you’re not using a map, you can skip adjusting your compass for declination. 

Declination adjustment for your compass can be confusing, but I have found two easy methods for adjusting your compass for declination that help you avoid doing too much math and calculations. If at all possible, plan ahead for declination before your trip and avoid trying to do any declination addition/subtraction in the field.  

Find the declination offset for your current area

You first have to know the declination offset for your particular area. Generally, you can search by zip code using the Magnetic Field Calculator. This will give you a declination of either East or West by degrees. The USGS topo maps also have a declination offset on the bottom. The declination changes slightly yearly, so an older map might not have an accurate declination offset number. 

Adjust your compass for the declination

After you know your declination offset in East or West degrees, you must adjust your compass to account for the declination. There are multiple ways to do this, but here are the 2 easiest ways to adjust for declination on your compass. 

Method #1– With an adjustable orienting arrow built into the compass.

Some compasses come with a way to adjust the orienting arrow to account for your decline. I recommend looking up the user guide for how to do this, but usually, it’s just a simple screw you turn to adjust the orienting arrow to the specified declination degree, either East or West. With this method, you will still “Put red in the shed.”

Method #2– With tape as the new orienting arrow on non-adjustable compasses.

Some baseplate compasses do not have an adjustable orienting arrow for declination. You can either add/subtract on the fly, which can get confusing, or you can use a strip of tape to mark the declination and use the tape as the new orienting arrow. With this method, you will now “Put red on the tape.”

When you know your location on the map

1. Adjust the compass for declination as above.
2. Orient the map using landscape features (optional step). You are basically using your compass as a protractor to find an angle from north on the map, so you can ignore the magnetic needle while it’s on the map.
3. Place the compass on the map with the back ruler edge on your current location.
4. Place the front ruler edge on your intended destination. Direction arrows should be facing toward the intended destination. 

5. Rotate the bezel so the meridian/orienting lines are pointed north on the map and parallel with the North/South lines on the map. Remember to ignore the magnetic lines/needle at this point. Also, ignore the adjusted declination orienting arrow or taped declination. 

6. Read the bearing number at the index line once the meridian/orienting lines parallel the map’s North/South lines. This is the bearing you need to reach your intended destination.

7. Remove the compass from the map without rotating the bezel (keep it at 93°).
8. Now rotate your body with the compass and align the magnetic needle with the adjusted declination orienting arrow or taped declination line (“Put red in the shed” or “Put red on the tape”).
9. Once lined up, you should be facing the direction and bearing of your intended destination.
10. Use the basic navigation steps above to work your way to your destination.
11. In more extreme terrain, you may need to plot multiple bearing lines to avoid obstacles.

When you don’t know your location on the map

When you don’t know where you are on a map, but you’re on the trail.

1. Orient map to true north using the compass.

2. Attempt to identify a landscape feature that matches the map and take a bearing of that feature.
3. Line up the front ruler edge with the landscape feature.

4. Rotate the entire compass baseplate until meridian/orienting North/South lines parallel the map’s North /South lines. Don’t rotate the bezel to do this.

5. The front rule edge should still be a landscape feature on the map, and the back edge should be towards your current location on the trail. You may need to use a straight edge to extend the line backward until it hits your trail.

6. Look for additional features near the trail to double-check your work.

When you don’t know where you are on a map, and you’re not on a trail. 

1. Orient map to true north using the compass as demonstrated above.
2. Attempt to identify a landscape feature that matches the map and take a bearing of that feature.
3. Line up the front ruler edge with the landscape feature shown above.
4. Rotate the entire compass baseplate until the meridian and orienting lines parallel the map’s North and South lines. Don’t rotate the bezel to do this.
5. Mark this line on your map.
6. Repeat steps 1-5, at least 1-2x more with different landscape features, preferably 90 degrees or more from each other.
7. The intersection of lines should form a small area where you are approximately on the map.

Tips for Using Compass

1. Rotate the bezel only when necessary. 
2. Rotate your body with the compass, keeping the front arrow straight in front of you. Do not rotate the compass only with your hands.
3. Keep the compass flat when using it.
4. Avoid using a compass around metal objects such as phones, keys, cars, or power lines.
5. If you use a map, always plan to account for declination on your compass before you get outside (doing math on the fly increases the chance of error).

Practice, Practice, Practice

Learning how to use a compass is primarily a hands-on experience. The best way to get good at using a compass is to go outside and practice. Here are some exercises for getting comfortable with your compass for basic navigation. 

Bearing/back-bearing exercise

1. Mark your starting location. 
2. Look for an object or landscape feature several yards away and take a bearing from your current location. 
3. Make a note of the back bearing. 
4. Put your compass away and walk towards the identified landscape feature. 
5. When you reach your intended destination, adjust your compass to the back bearing.
6. Make your way back to where you started. 
7. Repeat the exercise but increase the distance.

You should arrive at your starting location if you identified a landscape feature in line with your back bearing. If you didn’t identify a landscape feature in line with your back bearing, you might end up slightly off to the right or left of your starting location. This is called “lateral drift” and can easily happen, especially over long distances, so always having an object or landscape feature identified on your bearing line helps keep your course. 

The Square exercise

1. Mark your starting location. 
2. Adjust the compass index line pointing to the North or 0 degrees.
3. Rotate your body to align the orienting arrow with a red magnetic needle. “Put red in the shed.”
4. Walk 10 steps, then stop and mark your spot.
5. Adjust the compass index line pointing to the East or 90 degrees.
6. Rotate your body to align the orienting arrow with a red magnetic needle. “Put red in the shed.”
7. Walk 10 steps, then stop and mark your spot.
8. Adjust the compass index line pointing to the South or 180 degrees.
9. Rotate your body again to align the orienting arrow with a red magnetic needle. “Put red in the shed.”
10. Walk 10 steps, then stop and mark your spot.
11. Adjust the compass index line pointing to the West or 270 degrees.
12. Rotate your body one last time to line up the orienting arrow with a red magnetic needle. “Put red in the shed.”
13. Walk 10 steps, then stop. You should be at your starting location, having completed a square. 

Map and compass exercise

1. Get or print a topo map of your area
2. Adjust your compass for magnetic declination using one of the two methods for declination adjustment as above.
3. Orient your map north with a compass. 
4. Mark your current location on the map and find an intended destination. 
5. Use your compass on the map to plot a course, taking note of the bearings. 
6. Use your compass with the bearing to reach your intended destination, remembering to use intermediate landscape features to keep your line from drifting. 
7. For a further challenge, use your compass and map to pinpoint your location on the map.

Knowing how to use a compass is a powerful tool for safely navigating hikes, especially for beginners. Having and using a compass and map together significantly decreases your risk of getting lost in the great outdoors. Check out our essential hiking gear guide for other ways to plan your upcoming hiking trips, including packing a good first aid kit.

FAQs

Sources/Recommended Reading

• The Backpacker’s Field Manual “Using Map & Compass Together”
• Basic Land Navigation by the National Wildfire Coordinating Group
• Overview of Magnetic Declination
• Find Your Way with Map and Compass by USGS 
• Map Reading and Land Navigation by the US Army
• The Essential Wilderness Navigator
• Wilderness Navigationby Mountaineers
• Wilderness Navigation Handbook