Pressure Canning - Ready Made Meals - No Refrigeration

careful, research "botulism"

If you have not heard of what pressure canning can do for you and your family you need to watch a few You Tube Videos on what it is all about.

Imagine having 100lbs of cooked meat sitting on your shelf at room temperature and is shelf stable for presumably over 5 years.

Hundreds and hundreds of potential Receipes.

No power? No Problem?
Freezer has no power? I have nothing stored in there as everything has been precooked and is sitting on the shelf.

yep.

BIG difference between Water Canning and Pressure Canning.

I havent tried Water Canning and probably will not.

Pressure Canning boils jarred meals under 10lbs of pressure for around 1.5 hours.

People have been Canning for years and years.

I don't recommend long term stores,having an annual rotation is the most common.

There has been thousands of hours of study as to safe methods, but once you know the basics then its pretty straight forward with what you can work with.

[link to nchfp.uga.edu (secure)]

Best Resource for preservations.

I watched a video on Botulism. It's really not as serious as people try to make it out to be. I mean if you get it, it's really bad.

However, a few years ago out of just 20 cases of Botulism, the vast majority were caused by wine made in prisons. I think in prisons they use toilet water to make wine.

One man who canned venison rushed it along and didn't take precautions. He started hearing the cans popping open in his cupboard and he decided it was best to eat them, so he did.

If can's pop open, don't eat them. If you don't use the proper pressure and the right amount of time, that's an issue.

Just use safety and it will be fine. Botulism is usually cased by negligence. Also, stored canned goods are about as safe as home canning. Are you worried out Botulism with a store bought can of soup?

It's not scary, and it's not hard. Follow the directions as many do, and are just fine.

Years ago I stayed with a friend. Her mother use to can things and she had passed away 15 years prior to my stay. I was making green chili at her house and needed tomatoes.

She pulled a can of tomatoes from way back in the cupboard and said that he mother canned them about 17 years prior.

What the heck...I opened them and used them. They tasted fantastic and nobody got sick...

careful, research "botulism"

9-10yrs ago I bought a cheap Presto brand pressure canner for half price and it worked great. I had wanted the expensive Wisconsin-made "All American" brand for a few years but it was above my pay grade. No regrets buying that Presto. I bought it at a local gardening center that was discontinuing all pressure canner sales.

yep.
Watch for the new mason jar lids though - some of the seals are only guaranteed for 1 year - look for the old 'red' boxes.

TPTB don't want you to live. They even have control of mason jar lid manufacturing.

careful, research "botulism"

If you have not heard of what pressure canning can do for you and your family you need to watch a few You Tube Videos on what it is all about.

Imagine having 100lbs of cooked meat sitting on your shelf at room temperature and is shelf stable for presumably over 5 years.

Hundreds and hundreds of potential Receipes.

No power? No Problem?
Freezer has no power? I have nothing stored in there as everything has been precooked and is sitting on the shelf.

That's what I use! It wasn't super cheap, but it works fantastic.

I also want an "All American" canner. They look more technical and safe, but I'm fine with my presto.

careful, research "botulism"

In 1991, back when I was in college, I came home and stopped by my grandmother's house to say hi. She was eating dinner and asked me if I wanted to join her. I did.

She was having chili that night, and it was delicious! She told me to go get seconds, which I did. As I was scooping my second helping of chili, I looked next to the stove. There was a mason jar with a piece of old masking tape that said "1974." I said, "Uhhhh, Grandma, what is this tomato jar in here with 1974 written on it?!? And, did you use the this in the chili?!?

She said, "Yes, your Grandfather canned those right before he died. They're perfectly fine!"

Being born in 1971, I kind of freaked out that I had just eaten tomatoes almost as old as I was! But, she was right, they were perfectly fine...

do it right and reheat for 10 minutes after opening

do it right and reheat for 10 minutes after opening

No!!!!!!!! BAD ADVICE.....You need really high temperatures, above 212F for a period of time to kill botulism.