Canning Your Way to Survival

JUST CAN IT!canning

Canning is just part of my approach to the preservation of, and preparation for the family. Back in the day, a not so polite way of saying “Be Quiet!” or “Knock It Off!” was to say: “Just Can It, will ya?” Now, with a few more decades behind me, I am literally canning it. I grow my own fruits and veggies. Sometimes I get them from giving, sharing neighbors, when they are ripe for the picking. Then I start canning like a crazy person.

It’s Not a Chore Anymore

Who knew I’d love canning? I certainly didn’t back in the old days. When I was a young mom I did it out of necessity. Oh, how things have changed. Canning has become not just necessary but, perhaps, enjoyable. It’s as shocking to me as it might be to my closest friends. So, let me introduce you to my theory of canning mania:

Know Your Food is Safe to Eat

  • There is no question about the quality of food I’m putting in my pantry. If it comes from my yard, a neighbor’s garden, or a local food co-op, I am almost sure it’s going to be safe.
  • I know my food is free from pesticides and chemical preservatives.
  • Canning your own food is the next best thing to fresh.
  • No one cares more about my family than I do. That care translates into attention-to-detail. It also means there’s a whole lot of love mixed in. I’ve been told that extra love makes food taste better!

 Canning is My Contribution to Prepping

  • Physical limitations prevent me from doing certain activities. But canning? I can do that! Put me in the kitchen and watch me go!
  • Most people are not big on canning their own food these days. I had washed my hands of it for years. I thought I had much better things to do with my time. But now I feel a sense of sweet connection to my grandmother as I do this “old-timey” work. Not to mention, I have a skill that helps keep us fed…just like my grandmother did for her family.
  • Canning expands my gardening horizons.  I am always thinking of new things to plant for my canning preps. Each time I can, I become more skilled. Plus, I have new ideas for recipes. Which leads me to my last point:

Let Your Canning Creativity Flow! 

  • I felt giddy as I created new jam flavors this summer. Canning just became more fun! Did I go a little overboard? Probably… just ask my husband, who kept making trips to the store for more jars. But, boy, did I have fun! We now have quite a bit of jam on hand even after sharing with half of the neighborhood. Plus, we found a couple of new favorites that you’re not likely to find in a grocery store.
  • I discovered that tomatoes can be used for lots of things…No, really lots! Juices, sauces, salsas, marinaras, pastes, and ketchup to name a few. You can be all kinds of creative while canning tomatoes, or anything else for that matter. Besides, the jars look pretty in pictures, too. They offer, I dare say, bragging rights.
  • Canning is mostly cut and dry. But, make sure to follow the basic rules. Don’t vary from the process. It’s nice to have an area where creativity can flow; however, you don’t want to screw it up. Growing and canning your own food can be very rewarding when done with care.

Whether you’ve been trapped by a winter storm or braving the aftermath of a hurricane; wouldn’t it be nice to have some home canned goodness along with the beans and rice? Canning is a survival tactic that you shouldn’t live without. Got a small patch of land to grow some food? Grow it…Then can it!

Contact Survival Tactics NOW! for a free initial consult.

About the Author


Vickey is a motivational speaker and songwriter living in the Salt Lake Valley. She is the founder and author of the popular website, "Goodness Matters". She is a passionate writer, gardener, and grandmother.

Comments

  1. Lew B. says:

    Good article. I have all the canning stuff (but am a little scared to try it). I have a dehydrator that I use a lot, with good results. I also have my own Freeze-dryer. While that was a little pricey up front, it’s nice knowing I can store foods for 20-30 years.

    • Food dehydration is a great storage method but obviously has a shorter shelf life (about 6 months – 1 year depending on the food) than canning or freeze-drying. I would love to have a freeze-dryer but it’s just not in my prepping budget. If I had a pile of cash just laying around, I might start to consider it. Then again, I think that money would be better spent on three fairly nicely upgraded AR15 rifles. But that’s simply because my prepping strategy is different from yours for reasons we’ve discussed offline. Thanks for continuing to be a part of our prepping community and participating in the conversation!