preserving food

Ideas For Building Your Emergency Food Bank

Ideas For Building Your Emergency Food Bank

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Idea’s for building an emergency food supply

Are you and your family ready and stocked up with emergency food supply? Or have you been trying to build up an emergency food bank but find your family eating all the food that you are trying to save? For most of us in the beginning building a food bank was frustrating and felt like hitting your head against the wall. Most people including myself felt the need to do everything at once and get it over-with, but this is just not realistic. This project can be easy to do and it can be fun if you have a plan laid out to accomplish the goal.

Advice from experienced preppers

Here are a few links from experienced preppers that can help you get a plan but also answer some common questions that newbies usually have. By using some of the guidelines by experienced people you may end up with a better list of food supplies and it may even save you some money. Just remember that once you get your pantry or food bank filled you will want to tweak it now and then to make sure items stay fresh and preserved. Purchasing to much of some items may be a waste of money because the item may go bad, again this is why it is best to plan ahead and be realistic in what you purchase and store. By doing some research and reading what experienced preppers have learnt themselves over the years can and will save you time and money.

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Posted by Tom in Homestead
Water-Bath Canning At Home To Preserve Food

Water-Bath Canning At Home To Preserve Food

Canning for a lot of people may seem like a lot of hard messy work or just sometimes extremely overwhelming. In reality it is fun, safe, a great way to save money and canning can be a great family

hobby.

I remember as a child my parents would do a lot of canning, my parents grew up in the depression so they learnt a lot of essential ways to make things last and one of them was canning.
When people think of canning they think that they will be needing to purchase a pressure cooker for canning, but in reality there is a
very simple way of canning called water-bath canning where you do not need a pressure cooker, all you will need is a large stock pot and some mason jars.
Water-bath canning is nothing new, it has been around for
years. A person can water-bath can for almost any food that is acidic foods. If the food group is low in acid then it is best to use a pressure cooker.

 

Items
Needed To Start Canning
  • To get started you will need a large tall pot, something on
    the order of a stock pot. After you put in your jars of fruit you will want to be able to fill the pot with water about 2 inches above the top of the jars.

 

    • You will also want another pot for boiling water in order to
    • sterilize the rings and lids of the jars.
    • Having a simple canning tool set makes things very handy for
      handling the jars and lids and the hot boiling water during the canning process.
    • Now check all the jars for cracks, nicks, sharp edges, be
      careful but run your finger along the top edge of the jar. Now check the rings and the lids that will be screwing onto the jars. Check them for dents, rust, bent, it is best to use only perfect jars and lids in order to get a good airtight seal. Wash the jars and lids, dishwashers are the best to make them as
      clean as possible, some recipes call for the jars and lids to be sterile.

    • Fill your pot about half full with clean warm water and put
      the pot on the stove centering the pot in the middle of the burner. Preheat the water to just simmering for raw canned foods and if the food is hot to be canned heat the water to just barely boiling.
    • While the water is preheating fill your jars with the food
      to be canned and work out any air using a nonmetallic spatula. Wipe the edge of the canning jars and lids with a clean dry cloth and install the lids on the filled jars. Adjust the band so the lids are snug on the jars so they do not leak.
  • Load the filled jars with the lids installed into the pot
    one at a time until you cannot get no other jars into the pot. Add more boiling water so that the water level is at least one to two inches above the tops of the jars. Then cover the pot.

  • Check the recipe that you are using to see how long the jars
    need to stay in the boiling water. If the water drops add more water to keep the jars covered. No need to have the jars in a rapid boiling bath, just make sure that the water continues to boil during the entire process. Once the recipe says the time is finished, turn off the heat to the burner and leave the jars in the water for an additional five minutes. Then lift the jars out of the water one at a time being careful not to tilt the jars.
  • After the jars are cooled and have rested for about six
    hours check the seals on the jars to make sure they are all fully sealed. If the seal did not hold, try the process again or use this jar first.

 

 


Posted by Tom in Homestead