Looking for Canning and Food Preservation for Preppers in 2023? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.
Preppers looking to lay in a safe, healthy, and tasty supply of home-preserved canned and dried foods will find this page a one-stop guide with how-to pages, completely illustrated and easy to follow with time and lab-tested recipes. Many of these recipes date back to our great-grandmother's generation, but all have been lab-tested in recent years and improved for safety, reliability and quality.
Preppers needs differ from most home canners in two respects:
Rather than following untested and often unsafe recipes on websites put up by self-proclaimed experts, these recipes are based on the Ball Blue Book recipes, and have been re-written with more complete, easy-to-follow directions and practical tips that make canning large quantities of food easier and faster. With photos for each step, a first-time canner can easily follow them and fill a shelter pantry with tasty foods that will be good for years.
Properly prepared, most home-canned foods are both safe and tasty for years. See the bottom of this page for a quality guide for longevity in storage of home canned foods.
Acidic foods, that is fruits and vegetables that are naturally high in acidity, maintain their quality the longest and tend to be the safest. Examples of these are
Concentrated tomato and other vegetable products, like tomato paste, tomato sauce; etc. hold up much better than canned tomatoes
Less acidic vegetables, like canned corn, beans, etc. remain safe in storage for years under the proper conditions (cool, dark, low humidity), but their taste declines within a year.
Some foods (most vegetables and other low acid foods like meats) absolutely require the use of a Pressure Canner to reduce the level of pathogens (especially botulism) to safe levels. A water bath canner,is only safe for acidic foods (most fruit, jams, and pickles). See this page about why you should use a canner and how to choose one for more information.
Drying foods and food dehydrating is a safe method for a shelter, but humidity both in the foods and in the shelter is key to safety and longevity.
most recent version of
the Ball Blue Book