I already have some freeze dried food I purchased, but wondering what people think is the best flavor/bang for your buck vendor right now?
Looking to acquire some more food soon. Thx for any advice in advance
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Consider canning your own. A lot of those packaged foods way too salty or low calorie. Though I do have some but when I can my own I can what we like.
My plan was - what do I go to the grocery store for? Meat, dairy, produce. So I watch for sales, make double/triple and can it myself.
Do you can your meat? I bought a pressure cooker but haven’t been brave enough to try it. Hoping my garden will give me enough to can this year to get some practice. Its just meat is so expensive, we purchase from a farm by the half and freeze right now but always worried about power failure. We have a generator but I’d like to store more on shelves. If you do can your own meat do you rotate it yearly?
Yes, I love pressure canning meat - or anything else. Heat and pressure kills any bacteria. Much safer than water bath canning. Just get a Ball canning book and follow instructions to the T. Dont try to hurry the process. I can plain meats, stews, meaty soups, even bacon, burgers, sausages. I dont have access to meat as you do so I buy from grocer when on sale and when I have a good bit I can it because I also worry about power outs. Happened to me in the past.
Lots of youtubes on it. My favorite is Rose Red Homestead because she explains the why and always takes no chances with her canning.
BUT in your case you need a pressure CANNER for meats or low acid foods not a pressure COOKER.
As for rotating, I do it with everything anyway but pressure canned meats are safe for AT LEAST 10 years. Mine never sit on the shelf that long.
I do hope you and anyone else here give it a try. I really think you'll be happy. Feeling a bit more safe and secure these days.
Thank you for the info! I have a canning book and a pressure cooker it’s just getting the nerve to do it. I think I’ll teach my kids this summer, we moved them to homeschool last fall and we can learn together I guess.
be sure you have the pressure CANNER not just a pressure COOKER if you are jarring up meats. (Some can do both) Canning and cooking are different procedures.
Dont be afraid. Its time consuming but once you get the hang of it you will be so proud of yourself.