Canning food after TSHTF | |
Sandi_T User ID: 873093 United States 01/30/2010 08:47 PM Report Abusive Post Report Copyright Violation | I'm very into canning, myself. The best form of canning is pressure canning. Once you get a nice big pressure canner, you can pretty much an indefinitely with it. It's an initial investment for sure, but after that, it pays for itself many times over. You can certain can stews and soups and pickle all kinds of things. Stews and soups are best done using a pressure canner, in my opinion, it's more reliable than boiling bath canning. Anything that isn't acidic requires either the addition of acid, or to be pressure canned. Most of the ways to do this require tropical type fruits, so that would be something to keep in mind-- it would be well worth the money to get a pressure canner of good size if you were going to do canning. In a crisis type of situation, you may well not end up having the ability to get your hands on acidic foods. Another thing I would do, in a survival situation, is have hemp seeds (which of course, I cannot legally advocate that anyone else do). This part is, naturally, totally hypothetical... ;) Hemp is an amazing plant, because its fibers can be used for everything from making clothes, to ropes, to buildings. It can be burned for fuel, and it also leaves behind a lot of nutrients in the soil for other plants (just the roots themselves release them as a "byproduct). It's also naturally repellent to many insects. It grows pretty quickly, and it is fully renewable. No more requests in the "Strangest things" thread please. :hf: Past Lives requests thread: Thread: That Which Once Was: Past Lives |
Anonymous Coward (OP) User ID: 864212 Canada 01/30/2010 08:51 PM Report Abusive Post Report Copyright Violation | I'm very into canning, myself. The best form of canning is pressure canning. Once you get a nice big pressure canner, you can pretty much an indefinitely with it. It's an initial investment for sure, but after that, it pays for itself many times over. Quoting: Sandi_TYou can certain can stews and soups and pickle all kinds of things. Stews and soups are best done using a pressure canner, in my opinion, it's more reliable than boiling bath canning. Anything that isn't acidic requires either the addition of acid, or to be pressure canned. Most of the ways to do this require tropical type fruits, so that would be something to keep in mind-- it would be well worth the money to get a pressure canner of good size if you were going to do canning. In a crisis type of situation, you may well not end up having the ability to get your hands on acidic foods. Another thing I would do, in a survival situation, is have hemp seeds (which of course, I cannot legally advocate that anyone else do). This part is, naturally, totally hypothetical... ;) Hemp is an amazing plant, because its fibers can be used for everything from making clothes, to ropes, to buildings. It can be burned for fuel, and it also leaves behind a lot of nutrients in the soil for other plants (just the roots themselves release them as a "byproduct). It's also naturally repellent to many insects. It grows pretty quickly, and it is fully renewable. I live in BC so they sell hemp seeds in the grocery store. And hemp products everywhere. I agree hemp and survival is a good thing. Paper money and rope were made out of hemp. I don't know if the still are. One thing I noticed about canning as opposed to 30 years ago, is that the stuff doesn't keep like it used to because the water is bad. Have you noticed that? What type of water do you use for canning? |
Sandi_T User ID: 873093 United States 01/30/2010 09:16 PM Report Abusive Post Report Copyright Violation | I use tap water, but I live on a well. I haven't noticed that, personally, perhaps because of being on a well. I think it also makes a big difference when I use organic stuff. I do notice in that case that it goes downhill fast. I try to use as much local produce and even meats as I can. No more requests in the "Strangest things" thread please. :hf: Past Lives requests thread: Thread: That Which Once Was: Past Lives |
Anonymous Coward User ID: 864395 Canada 01/30/2010 09:19 PM Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 864395 Canada 01/30/2010 09:26 PM Report Abusive Post Report Copyright Violation | |
Sandi_T User ID: 873093 United States 01/30/2010 09:30 PM Report Abusive Post Report Copyright Violation | Here's a site with all kinds of tips on things like testing it and how to use it. Recipes, too. :) [link to www.pickyourown.org] No more requests in the "Strangest things" thread please. :hf: Past Lives requests thread: Thread: That Which Once Was: Past Lives |
Anonymous Coward User ID: 864395 Canada 01/30/2010 09:36 PM Report Abusive Post Report Copyright Violation | |
Anonymous Coward (OP) User ID: 864212 Canada 01/30/2010 09:37 PM Report Abusive Post Report Copyright Violation | |
Sandi_T User ID: 873093 United States 01/30/2010 09:39 PM Report Abusive Post Report Copyright Violation | I don't know, I just opened some bison chili I made a year and a half ago. That's pretty much when I started it, so I can't really say past that time frame. No more requests in the "Strangest things" thread please. :hf: Past Lives requests thread: Thread: That Which Once Was: Past Lives |
Suddenly Samsonized User ID: 836669 United States 01/30/2010 09:39 PM Report Abusive Post Report Copyright Violation | I bought an old used pressure canner. Do you have any suggestions on how to test the pressure gauge? I'm afraid of blowing myself up. Quoting: Anonymous Coward 864395I've done hot water bath canning (pickles, salsa, tomato sauce, etc.) but would like to try pressure canning. Every year you are supposed to take it to your local extension office where they test it for free. Only takes a couple minutes. |
Anonymous Coward User ID: 864395 Canada 01/30/2010 09:44 PM Report Abusive Post Report Copyright Violation | I bought an old used pressure canner. Do you have any suggestions on how to test the pressure gauge? I'm afraid of blowing myself up. Quoting: Suddenly Samsonized 836669I've done hot water bath canning (pickles, salsa, tomato sauce, etc.) but would like to try pressure canning. Every year you are supposed to take it to your local extension office where they test it for free. Only takes a couple minutes. Thanks. I can google what an "extension office" is. |
Anonymous Coward User ID: 870433 Australia 01/30/2010 09:47 PM Report Abusive Post Report Copyright Violation | How long does the stuff last if you can it yourself do you think? Quoting: Anonymous Coward 864212Like lets say you made some deer meat stew with organic veggies and well water. the chinese can supplied food is contaminated now,melamine before the shtf,but Tomasine poisoning,from the break down of the cans lining,so approx a year from expired date |
Anonymous Coward (OP) User ID: 864212 Canada 01/30/2010 09:52 PM Report Abusive Post Report Copyright Violation | How long does the stuff last if you can it yourself do you think? Quoting: Anonymous Coward 870433Like lets say you made some deer meat stew with organic veggies and well water. the chinese can supplied food is contaminated now,melamine before the shtf,but Tomasine poisoning,from the break down of the cans lining,so approx a year from expired date Well then jars are the way to go anyways if you do it yourself. I think maybe the first year I would trust the stuff off the shelves I scrounged for, much longer if forced to, but if I had the option of growing my own and canning it myself, I would choose that. Spend the first year eating the store stuff while you set a greenhouse and canning shed. When I was a kid on the farm everyone canned their own stuff because they liked to do it and it was easy to grow stuff and they shared their stuff out of pride. You know a nice gift to bring over on a visit was some canned stuff you did yourself to show off your recipe, or the fish you caught, or the deer you bagged whatever because then that gave you something to talk about while you got drunk together. |
Anonymous Coward User ID: 878194 United States 01/30/2010 09:55 PM Report Abusive Post Report Copyright Violation | |
Sandi_T User ID: 873093 United States 01/30/2010 10:03 PM Report Abusive Post Report Copyright Violation | and what happens when tshtf and ye cannot find lids for canning? canning is useful as the dickens but without the lids to seal it's kind of pointless. Quoting: Anonymous Coward 878194Actually, before they made the nifty rubber things that we use now, they used paraffin and beeswax as seals regularly. Of course, given the tyrants at the FDA, I also cannot suggest that anyone do that, but it has been done in the past... No more requests in the "Strangest things" thread please. :hf: Past Lives requests thread: Thread: That Which Once Was: Past Lives |
Anonymous Coward (OP) User ID: 864212 Canada 01/30/2010 10:05 PM Report Abusive Post Report Copyright Violation | and what happens when tshtf and ye cannot find lids for canning? canning is useful as the dickens but without the lids to seal it's kind of pointless. Quoting: Anonymous Coward 878194We used jars and wax one time. I think you do jams that way anyways. The wax on top of the jam keeps out the air. |
Anonymous Coward User ID: 864395 Canada 01/30/2010 10:06 PM Report Abusive Post Report Copyright Violation | |
Anonymous Coward (OP) User ID: 864212 Canada 01/30/2010 10:07 PM Report Abusive Post Report Copyright Violation | and what happens when tshtf and ye cannot find lids for canning? canning is useful as the dickens but without the lids to seal it's kind of pointless. Quoting: Sandi_TActually, before they made the nifty rubber things that we use now, they used paraffin and beeswax as seals regularly. Of course, given the tyrants at the FDA, I also cannot suggest that anyone do that, but it has been done in the past... I was just gonna say that. Hold on I did say that. You beat me to the punch. |
Anonymous Coward User ID: 740285 United States 01/30/2010 10:09 PM Report Abusive Post Report Copyright Violation | Lots of extra jar lids should be on any canner's prep list. Also a good idea to have back-up seals and pressure release vavle's for your pressure cooker, they do wear out over time with use. One advantage of home canning is the food is canned the day it's picked. Also food canned in jars has a very long shelf life. |
Anonymous Coward (OP) User ID: 864212 Canada 01/30/2010 10:09 PM Report Abusive Post Report Copyright Violation | I see an extension office is an American thing. Being CDN I'll have to find another way to test it out Quoting: Anonymous Coward 864395Who's canned with wax? How do you do that? Well you do your regular canning everything has to boil for whatever time 5 minutes or whatever and your jars have to be sterilized, then you simply pour melted wax slowly on top. It seals it completely. I don't remember the details but I think we still put lids on the jars. Its just that they were just ordinary jars I think. Like used ones from the kitchen. |
Anonymous Coward User ID: 859394 United States 01/30/2010 10:09 PM Report Abusive Post Report Copyright Violation | I bought an old used pressure canner. Do you have any suggestions on how to test the pressure gauge? I'm afraid of blowing myself up. Quoting: Anonymous Coward 864395I've done hot water bath canning (pickles, salsa, tomato sauce, etc.) but would like to try pressure canning. It's just like driving a car. If you're careless you'll have an accident. It's no different than watching a boiling pot with a lid on it. Watch the amount of steam coming out of the top. The gauge will let you know how many pounds of pressure you are at. If it's too much, turn the heat down. There are a lot of websites that can help and also youtube. |
Anonymous Coward User ID: 751567 Canada 01/30/2010 10:12 PM Report Abusive Post Report Copyright Violation | |
Sandi_T User ID: 873093 United States 01/30/2010 10:12 PM Report Abusive Post Report Copyright Violation | To can with wax, you ladle some melted wax on top of the food. You slowly and gently rotate the jar (using your cannning instruments, as it should still be hot while you do this-- that keeps the germs from getting into the mix). When the wax in the food has hardened, you add another layer, once more rotating it gently just til the wax coats it evenly. You want about an 1/8 inch (4 mm) of wax on top. Erm, but of course, I can't legally recommend this method, as an American, and all that. The FDA might show up at my house and fine me. Oh, I forgot to mention, have something like a toothpick nearby, and pop any bubbles. It's wise to cover the jar with something else, too, on top of the wax. Just to keep dust off the wax, is all, really. Last Edited by Sandi_T on 01/30/2010 10:14 PM No more requests in the "Strangest things" thread please. :hf: Past Lives requests thread: Thread: That Which Once Was: Past Lives |
Anonymous Coward User ID: 878469 Brazil 01/30/2010 10:30 PM Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 864395 Canada 01/30/2010 10:30 PM Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 830846 United States 01/30/2010 10:34 PM Report Abusive Post Report Copyright Violation | I bought an old used pressure canner. Do you have any suggestions on how to test the pressure gauge? I'm afraid of blowing myself up. Quoting: Anonymous Coward 864395I've done hot water bath canning (pickles, salsa, tomato sauce, etc.) but would like to try pressure canning. Take your canner to the closed County Extension Office......and they will test your canner gauge for free. Do it! |
Anonymous Coward User ID: 830846 United States 01/30/2010 10:35 PM Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 878469 Brazil 01/30/2010 10:35 PM Report Abusive Post Report Copyright Violation | |
Anonymous Coward (OP) User ID: 864212 Canada 01/30/2010 10:45 PM Report Abusive Post Report Copyright Violation | food is for losers Quoting: Anonymous Coward 878469Become a breatharian lol I'm being serious. I'm not very far from being one. I only ate bread with mustard today. I India there are gurus who have gone 30 years without food, and Bill Murray once caddied for the Dali Lama and when it came time to tip him, he said, when he dies, just before he dies, he is going to get total consciousness. So he has that goin for him. "Hey look at this, what kind of steak is this? You can still see the marks where the jockey was hittin it!" |
Anonymous Coward User ID: 864395 Canada 01/30/2010 10:46 PM Report Abusive Post Report Copyright Violation | |