Is canned food something you should consider?

By on February 4, 2014
canned food

How do you stay prepared for an emergency situation?

Some of the best advice provided by both our government officials as well as hardcore dedicated survivalists is to visit a local super store and purchase good nutritious canned food which includes dry grains, and then carefully store it. However, there are some limitations to this tactic which you need to be aware of.

Here you will learn how to can your favorite food in glass jars which will then be stored for good. Jars are probably the first thing that pops into everyone’s head as generations upon generations before us used this exact method to store their food for winter period.

Advantages and Disadvantages

Just like the majority of other food storage methods, there are some advantages and disadvantages involved that you need to know about. Being that there is a financial investment which takes part in this, you’ll need to learn as much as you can about it!

The first disadvantage for most people out there who don’t have access to an unlimited budget is that canned foods and canning in general can get expensive.

You’re going to have to utilize the proper Mason jars. You can’t just use other typical jars because the glass on them will never be able to sustain real pressure. They either come in pint or a quart size, meaning that you’re going to need at least a couple depending on your needs. The best store rooms usually contain over a hundred of these jars.

Some of the other things you’ll have to consider include rings and lids. Sometimes the rings are referred to as screw bands. Lids can only be used once and you’ll have to buy more every year, though rings can be used extensively year after year.

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Now, the real issue is with the canner. You will need an adequate pressure canner which is going to cost at least a hundred dollars, or even more if it’s large. Canners are basically large cooking pots, containing lids that lock down in place. As soon as they start heating, pressure quickly begins to build inside and in combination with the heat kills all the bacteria inside foods.

At this point it’s obvious you’re going to have to use lots of equipment before you’re even able to begin. Still, the majority of people prefer the flavor canned food offers due to the fact that jars are shelf stable and easily stored.

The canned food in your possession is going to last for months or even years without having to worry about anything. You won’t be able to tell the difference in taste between properly canned foods that remained in storage for months and freshly cooked ones.

Being that the inadequate canning of foods can result in bacteria, you’ll first have to do the necessary research before you put it in practice. Check out our equipment offerings and do some practice on your own.

Pressure canning is the most widely used canning method and you’re going to have to get a canner. In certain instances where you’re looking to can some high acid foods the likes of jams and tomatoes, hot water canning is recommended and you’ll only need an open cooking pot for it. However, this isn’t an option if you’re serious about your food storage.

Here’s how the process goes: First, the jars are washed thoroughly and the lids are put in a bucket of really hot water. Individual jars are then filled with the raw or cooked foods and though you might have heard salt is what you’re supposed to add next, this is merely a flavor addition and not a necessity.

After that each jar is topped up with water or some cooking liquid, and then the lids are put in place. Canner pots usually have about an inch worth of water with the jars placed inside them. You’ll find canners include little racks so jars don’t sit entirely on the bottom as the heat might cause them to crack.

The lid is then locked in and heated up. When you purchase a canner, make sure you follow the instructions it has because the heat levels vary. You want to pay attention to the pressure gauge in order to make sure the correct levels are reached. Then you can adjust the heat so that it remains like that and start timing. Now, after a certain period of time has gone by, you simply take the canner off the heat and leave it to cool down. Then you unseal the lid.

As soon as the jars are open you’ll have let them finish the cooling process. You’re bound to hear a snap because the vacuum inside of it is going to start to form, pulling the lid against the rim of the jar. You’ll have to unscrew the rings and then find the best place to store the jars. Your rings can be left on the jar if that’s how you prefer it, but keep in mind that moisture can trap itself right in between the glass and the metal.

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