Master the Art of Canning with Prepper’s Guide

// Nate Bateman // english, Survival Info

Reading Time: 5 minutes

MASTER THE ART OF CANNING WITH PREPPER’S GUIDE

Canning is an essential skill for preppers, especially those who are preparing for off-grid living or disaster preparedness. It is a method of preserving food that has been used for centuries, and it is still relevant today. Canning allows you to store food for long periods without the need for refrigeration or freezing. This makes it an ideal way to stock up on food supplies for emergencies. In this blog post, we will cover the basics of canning for preppers.

We will discuss the equipment you need, the types of foods that can be canned, and the steps involved in the canning process. By the end of this post, you will have a good understanding of canning basics and be ready to start preserving your own food. So, let’s get started!

CANNING BASICS FOR PREPPERS

Canning Basics for Preppers: A Guide to Survival Food and Disaster Preparedness

In today’s world, it’s important to be prepared for any emergency or disaster that may come our way. Whether it’s a natural disaster, economic collapse, or a pandemic, having a stockpile of food and supplies can mean the difference between life and death. One of the best ways to ensure that you have enough food to survive is by canning. Canning is a time-honored tradition that has been used for centuries to preserve food for long-term storage.

Equipment Needed for Canning

Before you can start canning, you will need to gather the necessary equipment. The most important piece of equipment is a pressure canner. A pressure canner is essential for canning low-acid foods such as meats, vegetables, and soups. These foods must be canned at a higher temperature than high-acid foods such as fruits and pickles.

A pressure canner is designed to reach these higher temperatures and is the only safe way to can low-acid foods.

In addition to a pressure canner, you will also need canning jars, lids, and bands. Canning jars come in various sizes and shapes, but the most common size is the quart jar. Lids and bands are sold separately and are used to seal the jars. It’s important to use new lids each time you can, as used lids may not seal properly.

Other equipment that you may need includes a canning funnel, a jar lifter, and a bubble remover. A canning funnel is used to fill the jars with food, while a jar lifter is used to remove the jars from the canner. A bubble remover is used to remove any air bubbles from the jars before sealing.

Types of Foods That Can Be Canned

Almost any type of food can be canned, but some foods are better suited for canning than others. Fruits, vegetables, meats, and soups are all good candidates for canning. However, it’s important to note that some foods may require special preparation before canning.

Fruits are the easiest foods to can and require no special preparation. Simply wash the fruit, remove any stems or pits, and pack it into the jars. Add a syrup made of sugar and water, and process in the canner according to the recipe.

Vegetables require a bit more preparation before canning. Most vegetables need to be blanched before canning to stop enzyme activity and preserve color and texture. To blanch vegetables, simply boil them for a few minutes, then plunge them into ice water to stop the cooking process. Pack the vegetables into the jars, add salt and water, and process in the canner according to the recipe.

Meats and soups require the most preparation before canning. Meats should be trimmed of excess fat and cut into small pieces before canning. Soups should be cooked and then strained to remove any solids before canning. Pack the meat or soup into the jars, leaving a bit of headspace at the top, and process in the canner according to the recipe.

Steps Involved in the Canning Process

The canning process involves several steps, including preparing the food, filling the jars, processing the jars, and storing the jars. Here is a step-by-step guide to canning for preppers:

  1. Prepare the food. Wash and prepare the food according to the recipe. Blanch vegetables if necessary, and cook meats and soups.
  2. Fill the jars. Using a canning funnel, fill the jars with the prepared food, leaving a bit of headspace at the top.
  3. Remove air bubbles. Use a bubble remover to remove any air bubbles from the jars.
  4. Wipe the rims. Using a clean, damp cloth, wipe the rims of the jars to remove any food residue.
  5. Apply the lids and bands. Place a new lid on each jar, and secure it with a band. Tighten the band until it is snug, but not too tight.
  6. Process the jars. Place the jars in the pressure canner, and process according to the recipe. The processing time will vary depending on the type of food and the size of the jars.
  7. Remove the jars. Using a jar lifter, remove the jars from the canner and place them on a towel to cool.
  8. Check the seals. After the jars have cooled, check the seals by pressing down on the center of the lid. If the lid does not move, the seal is good. If the lid pops up and down, the seal is bad, and the jar should be refrigerated or reprocessed.
  9. Store the jars. Store the jars in a cool, dark place, such as a pantry or basement. Label the jars with the contents and the date they were canned.

Conclusion

Canning is an essential skill for preppers who want to be prepared for any emergency or disaster. By canning your own food, you can ensure that you have a stockpile of nutritious, long-lasting food that can sustain you and your family in times of need. With the right equipment, the right foods, and the right techniques, canning can be a simple and rewarding process that can provide peace of mind and security for years to come.



Fun facts about Canning Basics for Preppers

  1. Canning has been used as a method of food preservation for over 200 years.
  2. The first commercial canning factory was established in England in 1812.
  3. During World War II, the U.S government encouraged citizens to can their own food to support the war effort and conserve resources.
  4. Home-canned foods are often more nutritious than store-bought canned goods because they contain fewer preservatives and additives.
  5. Pressure canning is necessary for low-acid foods like meats, vegetables, and soups because it kills harmful bacteria that could cause botulism if not properly processed.
  6. Mason jars were invented by John Landis Mason in 1858 and quickly became popular for home canning due to their durability and reusability.
  7. Canning equipment such as pressure cookers, jars, lids, funnels etc., are widely available at most hardware stores or online retailers