Food

Canned Food for Survival | Tips for Seasoned Home Canners

Purchasing a huge quantity of food is a significant financial commitment in your survival. It can also be a terrible purchase if there is no emergency and you are forced to consume hundreds of nauseating meals. There are many food storage alternatives available for purchasing food for survival, ranging from traditional methods to cutting-edge technologies. Let’s compare the benefits and drawbacks of the two most common food storage systems–freeze-dried and canned–to see which is the better option for you.

Suggestions for Food Supply in an Emergency

The Department of Homeland Security recommended that families keep emergency food that they are familiar with and will consume, that unique dietary needs be considered, and that meals that make you thirsty be avoided (e.g., high sodium content, very dry foods).

The following are some suggestions:

  • Survival cave canned meats, fruits, and vegetables are ready to eat (bring a can opener!)
  • Fruit or protein bars
  • Granola or dry cereal
  • Peanut butter is a delicious spread.
  • Fruit, dried
  • Nuts
  • Crackers
  • Juices from cans
  • Pasteurized non-perishable milk
  • Foods high in energy
  • Vitamins
  • Infant formula
  • Stress/comfort meals

With these techniques from seasoned home canners, you can dust off your canner and stock your cupboard with preserved meat.

1. Exercise caution first

A pressure canner, not a water bath canner, is required for meat canning. A calibrated dial or weighted gauge canner, new jar lids, and a timed recipe are all required. “I trust the National Center for Home Food Preservation when it comes to safety,” says Joel MacCharles, author of the site WellPreserved.ca. “Their website isn’t particularly attractive, but it has everything you need to operate securely, including standards for the amount of pressure and time required for various tasks.”

2. Make use of dried herbs

“For the purpose of looks, I don’t recommend using green herbs with canned meats,” Beno explains. When fresh herbs are canned, they often turn brown and color the meat green. Although there is nothing wrong with the flavor or safety of meat prepared with fresh herbs, most people find green-tinged meat unpleasant, so dried herbs are advised.

3. Save the food you want to eat

Before you start canning, consider what your family eats on a regular basis. It’s pointless to make a large batch of canned beef tips if you’re not going to use them. “When I have some free time, generally while watching sports on TV,” MacCharles explains, “I pressure can soup and beans.” “I have an extremely flavorful soup on hand to which I add milk, stock, or water when I need a quick meal.”

9. Reheat before serving

According to USDA regulations, if you followed a pressure-canning recipe, processed for the necessary time, and sealed the jar properly, your preserve would last a year. Before using your jar, look for any unexpected indicators and discard them if you find anything unusual. As an added safety precaution, reheat the stock and soup for 10 minutes at 140 degrees F before eating.
Although pressure canning meat or other survival foods is considered an advanced canning skill, the rewards are too tempting to pass up. If you follow the recommendations of the experts above, you can create a pantry full of nutritious, delectable home-cooked meals in a jar.

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