2 Ways To Store Your Emergency Food
Canning foods storage method is considerable option, as many preppers and self-reliant people enjoy eating the foods they have canned. The Best thing about canning is that it doesn't require power nor any special treatment. However their are canning food storage alternatives that ensures properly canned and fresh food.
Canning Emergency Food Safety
Let's talk about precautions to take when canning, before we jump to the canning methods.
Right food canning process remove oxygen and destroy enzymes; prevent the growth of undesirable bacteria, molds and yeasts, and helps form a high vacuum in jars.
Good vacuums form air tight seals that liquid in, and air and microorganisms out. The canning process include:
Use of acidic solution such as lemon juice or vinegar (acts as a preservatives)
Using proper sealed jars and self-sealing lids
watchful selecting and washing fresh food
Processing jars in a boiling water or pressure canner for the correct period of time
Canning Methods For Your Survival Food Stockpile
Method #1: Pressure Canning is specially for canning meat, poultry, seafood and vegetables
The bacterium called Clostridium botulinum is destroyed in low-acid foods when they are processed at the correct time and pressure in pressure canners.
If Clostridium botulinum bacteria survive and grow inside a jar of food results in producing poisonous toxin. Pressure canning uses higher temperatures than the boiling water method.
Method #2: Boiling Water Canning is an easier way to get started if you’re a beginner. It’s good for acidic foods including fruit jams and jellies, salsas, tomatoes, and vegetables.
The two methods work approximately the same way. After the ingredients are prepared, they’re loaded into jars with special lids that allow steam to escape.
The jars are then heated. When the jars cool, the food contracts and thus creates an airtight seal that preserves the food for up to one year.
What Canning Equipment Are Required?
Here's some of the equipment you will need.
Canning jars with two-part lids: a flat lids with a rubberized gasket and a ring to hold it in place.
A canning rack to pull out the from the pot
A wide-mouth funnel to filling the jars easy.
A bubble tool to release the trapped air in the jars.
A stock pot at least three inches taller than the jars.
Canning tong for removing jars out of the boiling water.
Side Tip: Label every jar with the contents and the date when they were made.
