Canning, Part 1

A couple months ago, I decided I wanted to do some canning. Pressure canning, I was told.

That, I will be honest, was something that had not come to mind until one moment and at that time. God put it on my heart. 

I will be honest. When He did, I was not sure why. I just know He told me to do so. Hence, I knew I needed to do so. I wanted to be obedient. I have learned through the years to do it, even if I don't understand... and even if I disagree. But I pray and ask Him to help me do so. 

I still proceed, though, even if I never understand or agree.

Because I trust. This is most important.  I am finite and sinful. I am not God. 

That being said, I usually am blessed through my obedience. 

The last year and seven months has been one big trust, though I don't fully understand time in my life. Canning is just another way or thing in that I didn't understand (though I do understand now).

So I began to buy all the expensive upfront items needed to can. I did so out of trust as I felt anxious about that expense but knew to be obedient and try to stop that anxiety about the cost.

And through it all, I learned about why (and how) to can. To pressure can.

The initial thought I had was if we are in our last days (and we are), and are closer to the end (and I think this is very likely) then canning is a very good idea.

But I also learned several other reasons canning makes sense:

~ It actually saves money. You buy the groceries for it at today's prices. Look at inflation.

~ If electricity goes out and you cannot use it, you have food you can eat without heating. (Granted, warm would be preferred but you have a choice to make. Will the electricity go back on soon? Do you want to save gas for heat if needed? Or will you need the gas to boil water if electricity is out more than short-term?)

~ Saves freezer and pantry space. (Pantry is for stuff to use now. Canning goes elsewhere, like a separate closet, under bed, in furniture pieces, etc.)

~ You control what is put in your food (no chemicals that are found in processed or already made food items; no allergens).

~ No food waste. If it has been in freezer a while, thaw it and can it.

~ You do not have to go out to eat or run to the grocery store if you do not have the time to prepare a meal. It is canned and cooked. Just might need to warm it.

~ You can buy the cheapest types of beef to save money which can be toughest in texture to eat, and when you pressure can it, it comes out savory and moist.

~ You can can with water, broth, or juice so in emergency/disaster situation,  you do not have to add water to that food item, so it saves water, which is precious in emergency/disaster situations. 

~ Better nutrition than restaurant food, frozen meals, or emergency survival food and tastes better because I made it and in the way I did so.

~ Etc.

I waited to get all supplies and to meet with a friend who does pressure canning and has for a while.

Now I learned I want and need to be a rebel canner. I go against government agency recommendations. 

I learned pressure canning means it can last forever.

For generations, people have canned and it is still good if you eat it. The mentality screams it will not, but the science and experience says it can go beyond the government time guidelines. 

Pressure canning, when done right prevents bacteria from forming in food.

Also most grocery store canned foods can last well beyond expiration dates. 

Think emergency situations. You and your family need to eat and have water.

So I have decided to do 70% emergency canning and 30% eat soon canning for a bit... for now... I have small storage space to do so. It would last me a small time in that scenario but it is better than nothing. Then, when I use up the canned food space I have, I will rotate out the canned food and eat the fruit of my labor and money spent of the canned food of higher nutritional value than restaurant food and grocery canned food.

So this is the why's and some how's of canning.