One of the absolute best ways to stock up on months and months of food is to practice the time-tested method of canning.
When performed properly, canned goods can often reliably last for years with virtually no loss of quality, allowing you to build your food stock over time.
It's also an excellent way to ensure that not one bit of your garden crops will go to waste.
When performed improperly, canning can be the quickest way to an upset stomach, diarrhea, cramping, fever, chills, and even death. It's not an area in which you can get by with “that'll do,” or “good enough.”
Canning requires precision, preparation, and knowledge of what can go wrong if you screw up.
With those things in mind, take a look at the next page for an insider look at some of the ways you can mess up and how to avoid them.
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Canning is a science and should not be something someone just fakes their way through.
http://nchfp.uga.edu
Deanna Miller
Pee in a jar, put in whatever food you want. Open 1-50 years later and consume.
You should live your survival so that you’re ready. We have been canning for years.