Canning for Long Term Food Preps - tips, techniques and best practices

[Moab]

Moderator comment: Spliting this off from the Current Recommendations on Shelf Stable Foods thread because it's an interesting and worthwhile tangent that deserves its own thread. Credit goes to Moab's post about traditional Eastern European meat canning.  That led to people questioning that particular practice.  But that is in no way a negative reflection on Moab's initial suggestion.  This is how good discussions start.  One member proposes something that seems to them like a good idea.  Others may agree or disagree (respectfully).  But it can also prompt a subject matter expert to chime in with detailed information in support of, or opposition to another member's ideas. 


This is how worthwhile discussion start, and how we can all learn from the group's collective wisdom.  It also reminds us that just because something is presented as authorative advice on the internet (like a YT video from a channel with 1.87M subscribers) doesn't mean it's always sound advice.  Healthy discussion and skepticism are always key to identifying and developing good information on prepping topics.

This woman and others. I think eastern europe. Can with bacon grease or other fats on top of seasoned meat. I forget how long they last. But it's a long time. Linger than normal canning iirc. I keant to share this along time ago.


https://youtu.be/KP10Z262Qc4?si=K9otCUGsV8R2vSxt

[flybynight]

This woman and others. I think eastern europe. Can with bacon grease or other fats on top of seasoned meat. I forget how long they last. But it's a long time. Linger than normal canning iirc. I keant to share this along time ago.


https://youtu.be/KP10Z262Qc4?si=K9otCUGsV8R2vSxt

We had this discussion a few months ago. The methods and  equipment that woman is using is so wrong it's frightening. 

Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The bacterium Clostridium botulinum is destroyed in low-acid foods when they are processed at the correct time and pressure in pressure canners. Using boiling water canners for these foods poses a real risk of botulism poisoning. If Clostridium botulinum bacteria survive and grow inside a sealed jar of food, they can produce a poisonous toxin. Even a taste of food containing this toxin can be fatal.

What if you canned it a proper way? But kept the fat?

The fat adds nothing to the safety of the foods. It is merely contents to preserve. 

https://pickyourown.org/allaboutcanning.htm

https://nchfp.uga.edu/publications/usda/can_guide_order.html#gsc.tab=0

[Anianna]

The US Department of Agriculture in conjunction with state universities has been studying canning and home preservation processes for a long time now.  We have a lot of good data on what is and isn't safe and food preservation continues to be a point of study at US universities.  The National Center for Home Food Preservation (that @flybynight linked) provides instructions that are the result of decades of thorough research. 

Ball brand follows best practices, but be sure to follow the most recent recipes as they have been modified when research sheds light on greater understanding.  I don't want to get into politics, but I will mention that the Ball Corporation that has some controversial practices sold the Ball trademark for its home preservation line decades ago. You will not be supporting that if you buy Ball home preservation products such as jars or books as those are owned by a completely different company. 

Another excellent book is called "So Easy to Preserve" by the Cooperative Extension of the University of Georgia that is also updated when new information comes to light.  If you want it, buy it directly from the extension office as people do sometimes resell it, but for a markup or it's an outdated edition.

European canning practices are grounded in tradition rather than research.  It's my understanding that pressure canners are difficult to come by in much of Europe because that kind of canning is not common practice, but they are absolutely necessary for best practices for many kinds of food, especially low acid foods.  If you value your well being, you will preserve food at home based on decades of research rather than decades of tradition.  

A good pressure canner can be used on a variety of heat sources, including over fire, if necessary, and is a durable piece of kit that can survive through generations.  Many require a ring that must be replaced from time to time, but the All American brand seals by applying oil to the rim, so will still be relevant long after you can buy replacement rings for other brands. 

[Moab]

I wonder if there are equivalent orgs in Europe? Or any studies of canning the inferior way? Obviously, the US canning orgs have supported data. And that is the correct way. But what if you were in a long term situation without a canner? Are there other methods of meat canning that might not be as effective? But might work for a shorter period of time than using a real canner? Is there a diy method of building a canner? Or similar device?

One thing is for sure. I've been dieing to can for a long time. Everyone in my family does it. And has for generations. I've watched and helped. Just never done it on my own. And honestly never paid attention. Lol. 

We always had a garden and hunted and fished. Preserved all of it by canning or similar methods. My grandfather and father always had a self built smoker down by river for salmon. And we used a food dehydrator as well for other things. I think my father even built one. 

My father canned extensively until he died a few years ago. He was known for his vegetable canning recipes. He made these green beans with garlic and peppers that everyone loved. He actually flavored things and used recipes. My mother really only canned to preserve single ingredients. But she is still doing it at 80.

It might be interesting to see a thread on PAW food preservation. Comparing the various methods stats and ease if accomplishing it with limited means. I know there is smoking, dehydration etc. But there would be many factors in a PAW or long term survival situation. Like what methods were doable. How effective they might be. And what type of foods you were preserving. 

Like what if say you could properly do 2 of the top 3 methods because of what you had available (maybe you have a big metal pot. Maybe you don't. Maybe you have solar and could run a self built dehydrator. Is that better for meat than Pemmican or smoking? Is the dehydrator better for vegetables?) Basically which method works best, for which foods, and what it takes to do it - given the resources you have in hand? 

(I do have the Foxfire books in digital form. I know they offer alot of these solutions with instructions. But they are all the older ways.)

Like a cheat sheet for food preservation. With instructions, stats, best methods etc. So you could figure out the best way considering what tools and materials you have on hand. 

[Anianna]

There are many ways to preserve meat, some safe, some not so much, but if you want to can it, pressure canning is the only safe method of canning meat in the home.  I believe smoking, salting, and drying are all options when done property.  I don't have a lot of experience with those, personally, as I usually can stock or soups in so far as meat products go.

[Moab]

There are many ways to preserve meat, some safe, some not so much, but if you want to can it, pressure canning is the only safe method of canning meat in the home.  I believe smoking, salting, and drying are all options when done property.  I don't have a lot of experience with those, personally, as I usually can stock or soups in so far as meat products go.

"There are many ways to preserve meat, some safe, some not so much, but if you want to can it, pressure canning is the only safe method of canning meat in the home."

Ya. I got that part, Anianna. Trust me. After yelling at me for 5 pages it finally sunk in! Lmao!

"I believe smoking, salting, and drying are all options when done property.  I don't have a lot of experience with those, personally, as I usually can stock or soups in so far as meat products go."

Other than a bit of experience smoking - me either. I thought it would be cool to see a chart. That showed things like amount of time each food type would stay good, what the process was, what materials you needed, advantages/disadvantages (weight etc.). And maybe a detailed explanation of a couple ways to do each. Like different ways and devices for smoking, drying etc. 

Like if I had 100lbs of venison or 5lbs of roots or berries or a certain vegetable - I'm not sure I know the best way to preserve each. Especially considering whatever materials I might or might not have on 
hand. 

There must also be a way to make a canner with say stuff from a junkyard or scrap or stuff you could gather. Also what jars or containers you might be able to use other than canning specific ones. 

Sort of a food preservation chart for those not totally prepared. Or those that had to leave those larger preps behind. Even if it's short term. 

[Anianna]

If you get an opportunity, check out a pressure canner in person.  I don't know what kind of stores might carry them locally and I ordered mine online, but they're much thicker and heavier than your typical pot or even your typical pressure cooker like the InstantPot.  If you managed to build something like that, it would probably be from scrap already designed to contain high pressure, I would think. 

Also, jars are a big problem.  Regular jars aren't designed to take the pressure.  That's why canning jars are so thick.  Also, they have to be round.  Squared canning jars were pretty short lived because they proved too dangerous in that they couldn't handle the pressure as well as round jars.  In canning circles, we essentially believe there is no safe jar for use in a pressure canner other than jars specifically designed for the purpose.  Anything else is risking both food safety and the potential for broken glass.

A lot of people do reuse jars food comes in for water bath canning.  That's something considered safe among a lot of European canners, but the lids aren't designed for it and can leak, so those of us who do our canning by research over tradition only use canning jars.  In a pinch with lack of access and complete desperation, maybe it's worth a try for high acid food only, but I'd rather not risk it, especially with a lack of medical care availability. 

The So Easy to Preserve book I mentioned does cover jerky as an option, but otherwise relegates preserving meat to pressure canning or freezing.  It's more about self-sufficiency with modern tools than what to do in a desperate situation.  It would be nice if there was such a resource, but I figured if we're that desperate, small game and grubs could be more on the menu than anything that will have much leftovers.

Root vegetables can be stored in pits dug in the ground and covered with straw bales for insulation, pressure canned, or fermented.  If you use pits, dig separate pits for separate vegetables and check regularly for expiring vegetables to avoid exposure to ethylene gas among the still healthy vegetables.  Ethylene gas is a hormone that makes plants ripen and deteriorate faster.  Some vegetables put off more than others and some are more sensitive than others.  This is why you shouldn't store potatoes and onions near each other.

Of note, recent research demonstrates that exposing seeds to ethylene gas during germination produces hardier plants that are larger and produce more quickly, so it might be worth pairing ethylene releasing veggies in a container with germinating seeds.   

Assuming freezing isn't an option, berries and a lot of other fruits can be fermented, canned, dried, or turned into jam or syrup and then canned.  Plant-based foods have a lot more safe options than meat for preservation.     

[majorhavoc]

This is really good info. Thank you both (Moab & Anianna) for this topic.

[Moab]

The ingenuity of people living in remote Alaska amazes me sometimes. There isn't very much you can't build yourself with a decently outfitted shop.

This guy made his own giant canner for canning moose meat. Holds like 86 or 96 jars. Something crazy. But this would be my main want for pressure canning. When you harvest a large animal (or even an average size deer) and need to preserve the meat quickly. And for as long as possible.

But you'd obviously need a welder and good sized generator. Or to make a couple of these and have spare parts on hand in advanced. And a sh*tload of jars and lids.

If you found a large air compressor tank to start with that might work. And are fairly easy to find. I have not watched his build tutorial yet. But I would imagine finding the guages wouldn't be that hard either. Or just buy spare parts for real canners.


https://youtu.be/pe-6MLjnBjA?si=auW8yulTSGOq8Cqs


https://youtu.be/aVC7LQT3wMI?si=cMSeXsvr0GRt54gL

[majorhavoc]

The ingenuity of people living in remote Alaska amazes me sometimes. There isn't very much you can't build yourself with a decently outfitted shop.

This guy made his own giant canner for canning moose meat. Holds like 86 or 96 jars. Something crazy. But this would be my main want for pressure canning. When you harvest a large animal (or even an average size deer) and need to preserve the meat quickly. And for as long as possible.

But you'd obviously need a welder and good sized generator. Or to make a couple of these and have spare parts on hand in advanced. And a sh*tload of jars and lids.

If you found a large air compressor tank to start with that might work. And are fairly easy to find. I have not watched his build tutorial yet. But I would imagine finding the guages wouldn't be that hard either. Or just buy spare parts for real canners.


https://youtu.be/pe-6MLjnBjA?si=auW8yulTSGOq8Cqs


https://youtu.be/aVC7LQT3wMI?si=cMSeXsvr0GRt54gL

He's got a pressure canner!


Hehehe.  That's not a pressure canner.  That's a pressure canner!

[Moab]

The ingenuity of people living in remote Alaska amazes me sometimes. There isn't very much you can't build yourself with a decently outfitted shop.

This guy made his own giant canner for canning moose meat. Holds like 86 or 96 jars. Something crazy. But this would be my main want for pressure canning. When you harvest a large animal (or even an average size deer) and need to preserve the meat quickly. And for as long as possible.

But you'd obviously need a welder and good sized generator. Or to make a couple of these and have spare parts on hand in advanced. And a sh*tload of jars and lids.

If you found a large air compressor tank to start with that might work. And are fairly easy to find. I have not watched his build tutorial yet. But I would imagine finding the guages wouldn't be that hard either. Or just buy spare parts for real canners.


https://youtu.be/pe-6MLjnBjA?si=auW8yulTSGOq8Cqs


https://youtu.be/aVC7LQT3wMI?si=cMSeXsvr0GRt54gL

He's got a pressure canner!


Hehehe.  That's not a pressure canner.  That's a pressure canner!

Ya. If I was gonna can or dehydrate I would want the biggest unit I could find or build. Watching my mother do batch after batch - ten jars at a time - was exhausting just to watch. Plus it was always inside on the stove. So the house was hot all day. 

[Z.O.R.G.]

I'm actually trying to find a small one for small batches.  A pint would work, but I'd like to be able to pressure can a single quart.