Regarding you comments about meat in the freezer: I agree, I am not concerned about losing power. But since you are mentioning backup plans I just want to add that canning meat in a pressure canner is an easy process. Its just time consuming. I’ve had a freezer go out twice in my life but both times caught it early enough to save my meat. My 3 freezers are once again packed but I’m prepared with equipment to can should that become necessary.
Oh, I’ve canned meat. 1 quart jars, 90 minutes at 15lbs (at sea level) and you can pretty much can anything. No rice or pasta because it expands and would turn to mush anyway. Make sure your headspace is good. Comes out looking not all that yummy looking at it through glass but it’s decent. Like anything canned, including cans you buy at the store, half or more of the nutrients end up in the liquid.