Survival Canning For the Future

Canning For Survival

Survival Canning to Prepare for Emergencies

Canning is an important basic skill if you want to be prepared for a possible serious emergency. There isn’t anything difficult about canning, but most of us did not grow up learning this skill so it seems like a mysterious and difficult operation.

Nothing is farther from the truth! In the excerpt below we’ll learn the basics of Water Bath Canning which is one of the two most common canning methods. You can begin survival canning to prepare for the future right away. Take a look…


The Basics of Water Bath Canning

Canning with a pressure canner can be very expensive, so I went with the water bath canner. Boy, was I glad I did. Here’s how to get over the fear of canning and preserve your food for the future.

What Can You Can?

Water bath canning works by putting the foods in jars and using boiling water to process it (hence the name “waterbath.”) Water bath canning works for foods with high acid contents such as jams, preserves, fruits, tomatoes, pickles, and salsas. These types of foods stay safe if properly canned using this process.

Non-acidic foods such as most vegetables, meats, and meals aren’t safe using the waterbath technique. Non-acidic foods need pressure canning to ensure safety. It’s a good idea to try your hand at water bath canning before going into the pressure canning route. Once you have a good idea how it all works, you can move onto pressure canning with more confidence and less worry.

9 Steps to Water Bath Canning

Clean all canning equipment with warm, soapy water and rinse well.

Prepare the food for canning.

Hot or cold pack the food.

Remove air bubbles in the food. (You can simply run a butter knife inside the jar to release air bubbles.)

Put lids and rings on jars tightly.

Place in a waterbath canner and boil the water for the time in the recipe.

Remove canned food when processed.

Test the seals with your fingers.

Let cool, label, and store.

– via Mainstream Preppers

Safe Canning Practices

We all know that the kitchen is a great place to prepare delicious food, but if you don’t follow basic food safety the kitchen becomes a dangerous place.

The same is true for canning. Below is a great guide for safe canning practices so you can safely can food for your family with no worry.

Follow safe canning practices

Here is a list of best practices for canning:

Cook with quality, heavy-bottomed pots.

Never use a saucepan for canning because it may boil over and not cover your jars adequately.

Always use new lids for canning. (This is not an area to skimp!)

Waterbath method:

Wait until your water reaches a rolling boil before you set your water bath time.

Pressure Canner Method:

Start your pressure-canner processing time only after releasing air to achieve the desired pressure.

Always use a rack (and not a folded towel) to set jars because this will avoid breakage and ensure proper water circulation.

Label and date everything, and keep track of stock so you can ensure a proper shelf life.


An important note about canning. Botulism is a very rare and yet very real possibility when canning. Food-borne botulism is potentially fatal. A nerve toxin, produced by the bacterium Clostridium botulinum, can cause a paralytic illness. Victims of botulism may include vision problems (double vision, blurred vision, drooping eyelids), as well as dry mouth, difficulty swallowing, slurred speech and muscle weakness. Untreated the condition goes on and may progress to paralysis of muscles in arms, legs, torso and the muscles that control breathing.

Thankfully you can prevent botulism!

Strict hygienic procedures, reduce risks. Knowing the warning signs of food containers is another good place to start. Warning signs of botulism in food include: cans that leak, bulge, or are dented; jars that are cracked, loose or have bulging lids; canned food that has a foul odor; containers that spurt liquid when opening. It's important to note that you should never do a taste test on any food that has a warning sign of botulism! Even a small amount of botulinum toxin is potentially deadly. While botulism today is a relative minor threat, this is because people today don't often can! Preppers are canners and as such should take extra precaution.
– via

Have you begun canning food for your family yet? Do you plan to begin?

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