Home Canning Makes A Comeback

 Home Canning dates back to the 18th century during the time where Napolean Bonaparte realized the need to provision his army with food while they were away fighting.   By providing these canned foods to his army, it gave him a huge advantage over his opponents.  The canning process allows us to keep food way beyond it’s normal storage period by preventing microorganisms from deteriorating the food.  Because the food is canned at the time of the fruits/vegetables prime nutrient content, they will retain most of their nutritional content if not gain more nutrients from the canning process.

Benefits of Home Canning Foods

  • Save Money
  • Use Food To The Fullest Measure
  • Eat Healthier
  • No Additives or Chemicals
  • Better Taste
  •  The liquid used to preserve fruits and vegetables also includes nutrients, so rather than draining and adding water, use the canning liquid, especially in soups or stews.

Having a ready supply of home canned and store bought canned goods can be of benefit if their is a potential for a national disaster.

How To: Can Fruits or Vegetables

How To: Pickle Vegetables

 How To: Can Meals

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Originally published October 15th, 2009
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