My girlfriend and I have been getting pretty big into canning lately, and I know some of yall have also, so I thought we could talk about it in here.
In another recent thread regarding big game a member suggested canning deer meat, and other types of meat, and I think this is a great idea and skill most preppers should learn about. I didnt know until about 6 months ago that meat could be processed in cans for long term storage at home; I thought that was something limited to veggies and fruits and stuff. Low and behold, most every kind of meat can be canned by itself or in recipes using the same equipment used to can anything else.
One does need a pressure canner for any low-acid foods, including meat and some veggies. Water bath/hot water canning and pickling does not apply and is not safe. Botulism is bad news in a SHTF scenario, keep that in mind!! Botulism causes paralysis, including the involuntary systems (respiration, circulation), and usually requires a person to be on a ventilator for weeks at a time until an antitoxin (only available through the CDC) has time to work. With no CDC and no ventilator, you die.
So, what have yall been canning lately? We did a few cans of spaghetti sauce last weekend, some with hamburger meat and some with okra. Also a lot of onions, potatoes, green beans, and peppers lately. A few weeks ago we did chicken noodle soup which turned out amazing. This weekend we are going to do a batch of dog food with all of our meat and veggy leftovers we have been saving up, there are a few recipes out there for dog food out there, once we go through it I might link to a few of the ones we used as a reference if anyone is interested.
In another recent thread regarding big game a member suggested canning deer meat, and other types of meat, and I think this is a great idea and skill most preppers should learn about. I didnt know until about 6 months ago that meat could be processed in cans for long term storage at home; I thought that was something limited to veggies and fruits and stuff. Low and behold, most every kind of meat can be canned by itself or in recipes using the same equipment used to can anything else.
One does need a pressure canner for any low-acid foods, including meat and some veggies. Water bath/hot water canning and pickling does not apply and is not safe. Botulism is bad news in a SHTF scenario, keep that in mind!! Botulism causes paralysis, including the involuntary systems (respiration, circulation), and usually requires a person to be on a ventilator for weeks at a time until an antitoxin (only available through the CDC) has time to work. With no CDC and no ventilator, you die.
So, what have yall been canning lately? We did a few cans of spaghetti sauce last weekend, some with hamburger meat and some with okra. Also a lot of onions, potatoes, green beans, and peppers lately. A few weeks ago we did chicken noodle soup which turned out amazing. This weekend we are going to do a batch of dog food with all of our meat and veggy leftovers we have been saving up, there are a few recipes out there for dog food out there, once we go through it I might link to a few of the ones we used as a reference if anyone is interested.
