You can keep a years supply for one person with canned foods in #10 sized cans under a 'single' bed
Low cost sources for #10 cans of commercial grade food storage
Size your canned goods according to your need :
(1) supply for one person in mostly in pint and quart jars, whereas
(2) supplies for a family of 6 persons might be better kept in #10 cans, and left-overs in Quart jars.
Instructions of how to home canned meats, raw pack, as well as putting up canned vegetables from your garden.
Understanding the difference between a pressure cooker vs. a home canner, and why you shouldn't use a pressure cooker to can jars.
Canned meats or vegetables will provide their own juices so there is less need for using precious additional water resources.
Use new canning supplies only; those 'hand-me-down' jars from Aunt Betty may have hairline cracks which could leak, or contaminate your food supplies.
The LDS on line store is usually cheaper than Walmart, Amazon, or various Essential Emergency food sites.
However, it is very basic. Each item is a case of 6 number 10 cans.
You do not have to be a church member to order from them.
Wendy advocates the use of “Vacuum sealers” plastic bags for short-term meat freezing of less than three months,
but uses primarily the canning bottle vacuum for both wide-mouth and regular canning jars.
This video presents the tricks and usages of home equipment to provide food security for individuals as well as common sense applications for larger families.
https://www.youtube.com/watch?v=GY5kiCzaeYc
I have ‘Food Storage’ down pat.
It’s under my belt................
Food Storage for noobes, intermediate, and advanced practioners
Sounds like a good resource - thanks for posting. I started stocking last summer, plan to re-eval and hone this summer. My main ongoing concern, though, is water.
Thanks for the ping and thanks for posting this thread/vid link.
Ball jars are harder to find these days. There’s been a nation-wide shortage. Lids are almost non-existent.
Inventories are staring to pick up, but the quantity, variety of sizes and styles may never be at pre-lockdown levels.
Beware of off-brand canning jars from China. The lids are flimsy and you probably won’t get a 100% seal rate.
I have found that we can get more than 3 months out of our vacuum sealed meats.
However, after a month or so, it’s good to check them for any that may have lost its seal. Once in a while that happens.
Also, vacuum sealers have attachments you can purchase to seal canning jars. SO I’ve been doing that, putting dry goods in canning jars and vacuum sealing those. I label them with the expiration date and the VS (vacuum seal) date and then they go in a cupboard in the basement where it’s cool and dark.
Thanks.
L
Canning is a hassle.
I use the millenia old techniques of pickling and sun drying.
Right now I have a batch drying of basil, tomatoes and plums.
I also have pickles in active ferment...cucs, bush beans and peppers.
EASY and little clean up. Even less equipment.
Thank you!
LDS food storage is mostly cases of six #10 cans as you said, and it is also cheap as you pointed out: https://providentliving.churchofjesuschrist.org/food-storage?lang=eng with links to online ordering and to their (even cheaper) in-person stores.
It’s not the only thing you need, but I consider it a great start.
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Ping!
I have 3 cases of MREs.
What I really want to stock up on now is SPAM!
They have so many varieties nowadays!