Best Foods to Store LONG-TERM in 55-Gallon Barrels!
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- čas přidán 30. 06. 2024
- Using food storage barrels for long-term food storage is a great way to get ahead and be more self-sufficient. But what foods are best stored long-term and how do you use that food all the way to the bottom of the barrel without running out of your backup?
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A video on making flour and rolled oats would be great! Also a myth buster episode for long term storage. The internet almost makes you not want to store bulk food saying it will only last 3-6 months (flour) and a year (hard white wheat). How long have you stored your bulk items?
Wow!!! I don't think I've seen any other homesteader doing this. You are so smart.🌹
I’ve been buying meat, fresh produce from local farms. Honey too! I ve been the pressure canning queen. Chicken, Turkey, beef! I have long term storage of wheat berries!
I have been pre cooking rice, beans, and dehydrating and placing in Mylar bags and storing in Mylar bags storing in 55 Gal drums.
PLEAse she has reseached and experimented with what works for her ...use the brains God gave you and find what works for your area and climate !!!NONE of this would work in the deep south too much moisture in the air
I feed only 2 people in my household, so my storage is contained to 5 and 2 gallon buckets (with gamma lids) and 1 gallon glass jars. I, too, keep a second bucket for almost all stores. Also, I never thought of buying in winter and leaving it outside to freeze for 3 days.
Would love more information on making rolled oats please! 🙂
This is something I want to do. Growing oats seems pretty simple too.. rolled oats involve I think cooking in the oven low temp then putting them in a pasta roller
I love where you have your jars stashed under the stairs! Jars take up so much room! Lol Great video
We have done similar but, with much smaller containers; we work with 5 gallon buckets at most rather than 55 gallon drums.
Our smallest containers sit in the kitchen and, depending upon available space I like to have 1 month to 6 months worth on hand in the kitchen. We never fill on top of existing contents and always wash (and dry) the kitchen containers inbeteeen fillings unless its something like summer jam or winter baking season. Rather than fill on top, we remove the contents, wash the container, fill with new contents, use the small older quantity or put it in a different, smaller container for immediate use or to use first; using an additional, smaller container better ensures the older stuff will be used first.
Then back on the pantry shelves, we have containers which are not fully dedicated to any one product. When a container becomes empty, it is washed, dried, and set on the shelf available for use. When a container(s) drops to a certain level (depends upon the actual food and our general usage rate) then we set about to price and source more. Like the kitchen storage, we re-home small quantities rather than dump new on top of old, and even old on top of new; we also wash and dry the containers between usages, even if it is new food stuffs. There are times we buy "more than enough" or "quite the quantity" for items we come across at a good to great price, we come across a seasonal price, we have expected, seasonal usage increases, etc...Our containers are labeled with sharpie on duct or library tape with the product name, date purchased, best by or use by date if any, store bought at (this is newer in the pastm10-15 years), and bin number if purchased from a bulk bin; if the bulk bin had source info (ie Red Bob Mills) I'm beginning to add this too. I add the extra info in case there is a recall but began because often there were differences in how grains from different sources worked for what we were using them for; 6 -12 months down the line, I certainly can't remember the details my batters and/ or taste buds identify when in use.
For us and some products, our long term pantry storage is in 2qt canning jars, 1 gallon pickle and other jars, a couple of "big" glass containers, 2.5 and 5 gallon buckets, and an assortment of other re-purposed and second-hand containers. Our pantry follows the style of eclectic decor although I often have my eye out for items which will bring it more uniformity and periodically make a purchasing investment of a set or to add to what I have to make sets and expand upon sets.
Soo many ideas, thank you for sharing!
Thanks for the tips
Being from FL I have drums like that filled with water for Hurricane season.
Yes! This has been on my heart for awhile! We finally bought a grain mill but I havebt tried it out yet for my baking. 55 gallon drums seem like a great large family option for us! We have real winters in Northern BC Canada so the freezing in the trunk before storing would be perfect.
Spare freezer in the car!!! Super till warm weather, very useful in snow time )))
I’m not sure this large quantity would be doable here in the Deep South where it stays so warm/hot and humidity is pretty high. I try to keep my extra flour and meal in the freezers.
We are in the same situation, so for now we are using 5 gallon buckets. Once opened gets used before it goes moldy. Most of the time 😉
Same here in Texas. I can't think of many days where we have THREE days of freezing temps in a row -- except for 2021's Snowmageddon! Plus, in our area, there are no basements, so the natural coolness of basements eludes us. I'm struggling to keep my food preps in cool, dark places that are also easily accessible.
You can do dry canning for long term storage of dry goods in Texas.
Good point. I keep all my stuff in a climate controlled room (ie, in the house). Basements here in NC would have to have A/C to keep food in unless they are truly root cellars.
I live in Southern Nevada and I have a storage room in a bedroom where there is air conditioning. It works great. I just the vent in the winter. It stays nice and cold in there year round.
I really needed this video and I thank you for sharing it.
Carolyn thank you for sharing Azure link I'm a baby boomer of one and I can't wait to order from them, thank you again God Bless you and yours
Hi Carolyn
Thanks for this. I would love a video on hoe you get these and turn into useable products ie the oats and the wheat berries
Thanks Nicola
I'm glad you go through your barrels quickly. When my grandmother passed away and my uncles cleaned out her house, they came across her wheat storage. It es in 55 gallon metal garbage cans lined with plastic lawn bags. It smelled something awful when they took the lids off, and even worse when they uncovered the wheat from the plastic. She did the best she could with her resources at that time.
I caution people all the time, to store your food storage carefully and properly.
When I started storing good years ago in plastic bags I found several years letter when I opened my sealed containers plastic definitely leaves an off taste, especially in flour. I had to throw it away, but a good learning experience before it was needed!
@@MaryGwenDungan I originally you plastic garbage sacks and stored them in plastic buckets. That was before CZcams was a think and they promoted food grade plastics. I've heard about foodsaver plastic and mylar. I chose currenly to go with food saver bags with a bay leaf in everything at present. I don't think we will have to wait 25 years this time to use up our preps no matter how much we have saved up. I can visualize what we are going through to last five years. Hopefully we are smarter and wiser by then.
I prefer dry canning flour in the oven. I also store wheat berries in five gallon gamma containers with oxygen absorbers. I also store sugar and oats in quart size canning jars.
She offers excellent advice but there are a few things to make better.Put your provisions in mylar and then put in barrels. Live out of 5 gal buckets, 20 gal cans instead of 55 gal drums.
I've got numerous long term 55 gal barrels of provisions put back which will not get old or stale just sitting in a barrel.
AND ALSO, do you have boards or bricks under your barrels? You got to keep your barrels off the ground and not touching the floor. Concrete floor will transfer condensation into your barrels. 2x4s under barrel allows air to circulate.
Depends on the size of your family and how fast you go through it.
These are all good tips but keep in mind this woman has had years of experience homesteading and this works for her 👍
and yes sir, I've been doing this quiet a few years myself and learned from mistakes.
Line the bottom and sides of barrels with cardboard, sprinkle in diatomaceous earth, put food in mylar ,add oxygen absorbers and diatomaceous earth, seal the bags and store 250-300 lbs per barrel. New 20 or 30 gal trash cans make better storage to live out of instead of 55 gal barrels. She offers excellent advice, but there are some points to be addressed.
@@oktreedude Cardboard houses cockroach eggs. That’s why yachting fraternity always unpack cardboard filled stores from the pontoons or anywhere else other than on the boat/tender.
I would love a set up like that. I sold my homestead 30 years ago to get away from people. Then we had to go where there were cities for work.
It is simply proper planning for a family. Common sense is not all that common. Take need of this person. Knowledge will make you valuable.
Thank you for the tips! 👍
I got into 5 gallon buckets in 2020, and now I'm up to 30+ with 15+ worth of food that I need more buckets for (most is in mylar too btw), but now I want 55 gal drums!!! 🤣🤣🤣 Your stash looks great!!!
Thank you!
Thank you
😂 I have 6kg of flour. But that's better than 2kg! If I had cash galore I'd set up like you guys. I just trade olives, eggs and such. Trying to build community trade as financially I'm not capable of your set up.
Can you please show us the rolled oats process? We’ve been wanting to grow our own oats.
I really need to get some 55 gallon drums for sure!
Thanks
I never really love when I cook dried beans. I know they are so useful though. Could you do a video on them?
Unfortunately where I am in Florida,there is no cool place to store our food except inside our home, so space is limited. You have a great place.
Excellent
Where did you get your big barrels and approximate cost?( They have to be food safe) Also does condensation gather a lot within or do you have to put a lot of the absorbers? Ty so much for sharing your wisdom. You have such a beautiful family. You should be proud. God bless
I noticed Azure Standard has them!
But where do you find the barrels!? Thinking might be good for basement, and our vacumn sealed foods too! I might put a divider in it, and store 2 items in each barrel.
Where do you recommend buying 55 gal drums? I want to get some for rain barrels and making JDM liquid fertilizer.
Carolyn, how long does your white flour last in the barrels?
I was about to ask the same thing! I'm also wondering how they keep the little bugs out.
@@scarlett9050 Bay leaves 🍃
@@rodneyb7918 Thanks! That's easy!
Lisa, most of your food grade barrels have a lid with a gasket/seal and a ring.
Rinse the beans and rice before you cook them. If you live in snow country, freeze the unopened containers in the garage or in the snow before joining packages... or don't join packages, just keep them sealed. My freezer is a tiny one on top of the fridge. Don't leave meat to freeze outside unless in a metal container. Varmints will get it.
Carolyn, could you please tell me how you prepare black beans? I've had them in restaurants, but I failed at my first attempt.
I recommend using a pressure cooker, or just canning them. Both ways cook quickly and all the way through.
Hi, thanks so much for sharing!!! Just wondering… where can I find 55 g barrels? Thanks
I have never heard of rolling your own oats. That would be a great video
I like to store sugar as a barter item. Wheat too.
So many ppl are talking about freezing these grains before storing. PLEASE…….NO! No do NOT pre-freeze your grains before storing. The problem is…… it is IMPOSSIBLE to get rid of the moisture and condensation which will occur when you attempt to just take out of cold condition …. Then store. It will cause spores of mold, mildew to eventually form and actually attract bugs to your stored grains. The proper way to store long term is removing Oxygen and sealing in airtight containers/Mylar bags/buckets etc and use oxygen absorbers! Period. No bugs or eggs can survive without oxygen. I love all the tips and advice etc on the homestead channels 🥰. But ….. there are a few things that just are not going to work. Example: that “flour” that everyone “thinks/says” has gone rancid …… no it’s drawn moisture and is in stages of molding. I sincerely hope this helps. I’m a long time prepper and I’ve been doing this for years. Much love y’all 💗✝️💗
That's why I never believed in this freezing advice. My beans and grains are in 5 gal buckets without bags or ox absorbers in a cool and dry bedroom in the basement in WY. Is that ok? I didn't want to spend more money and just threw the food straight into the buckets (beans, rice, rolled oats, white flour). I have enough rice and beans for several years, I'm hoping they'll last.
I'd be worried about the food going stale after a couple years, being exposed to air everytime you open up the barrels, or God forbid, the barrels accidentally getting knocked over. Only thing I would do differently is vacuum seal it into smaller portions and use as I go. That way it stays fresher longer and you dont have to worry about the barrels toppling over or water getting into your basement/pantry and ruining the food.
use gas
Those big barrels are so heavy when full I wouldn’t worry about them falling over, I would worry about a hernia when moving them becomes necessary!
There no way someone in the United States needs 110 lb of flour per. year unless it’s a restaurant or bakery.
@@garysmith8098 I hope that was a typo. I can easily go through 10 lbs of flour in a month (120 lbs per year) with just our small 3-person family, between making biscuits, cookies, and pancakes/waffles. That doesn't even include bread, which uses about a lb per loaf of homemade bread.
Ty for sharing. These days we all need to have extra on hand ty. God we need You please help us we lost our way John 3:16
So this is not a question about this video. My mother just bought me my first set of canning equipment for my birthday. I currently live in New England where she grew up. She has retired to Hawaii. She will be coming to visit in the Fall. Our question is if we can some applesauce is it safe for her to bring it back to Hawaii with her on the plane?
Do you have any u tubes out on making rolled oats? What to buy for grain and a grinder you use. Thank you!!
I think she left the information on the Facebook page, or else it was in the weekly newsletter I had signed up for.
What should people do in a hot climate? For example, in California where many days are triple digits and the garage is too hot for food storage? Most people there have limited storage space. 🤔
Wow. I thought oats came in the round shape. Thank you for the education 😄.
Morning I'm interested in how long you can store white flour
My dad kept wheat in a barrel and after a few years it got a lot of wevel.
Thank you for the Redmond link. I saved $15 on a 25lb bag using your link. Question...do you have a good source for the 55 gal drums? I've searched FB marketplace, but it seems all the used barrels had previously stored chemicals in them. And brand new, they cost a fortune. Any other sources to look into? Thanks!
Try Azure standard I've order many through them. However they will come with honey residue in them so u have to clean them out first of course.
@@amberloretto6425 Oh really? I've never seen those available at Azure. I'll take a look. Thanks!
Carolyn, do you use Mylar and O2 absorbers also?
If you freeze it. Doesn’t it get moister in that time? How well doesn’t it transfer from the freezer to a barel without saggy thawing and molding?
Where do you source your barrels, especially the metal ones?
Look on Facebook marketplace.
Farm stores like North 40, Wilco, Coastal, CAL Ranch, Big R stores, Atwoods etc.
How do you keep white flour from going rancid? I keep mine in 5 gallon food grade buckets.
After freezing, how does one defrost the product before putting it in the containers? How does temp change effect the food in storage? Such as hot humid winters to cold dry winters. Thank you!
defrost for 24 hours. works great
You can also place in a metal bowl or cookie sheet and place in the oven at 120 degrees for 20 - 30 minutes to insure it is dry, or in a dehydrator, depending on what you are drying. I dry my grain breweries for 30 minutes before packaging with my food saver and putting in one Bay leaf.
Where do you get the barrels from to store it in
Where can you find the drums please?
Where can you find 55 gallon drums?
How do you get the food from the bottom of the drum first (bottom = older food, needs to be eaten first)? That's how silos are used.
The contents are all added at the same time so it is all the same age. If they kept putting more in as they use it, what you mentioned would be an issue. They just need to use it before it begins to go bad then they go to the next barrel and refill the one they just emptied.
What type grain mill do you use?
do these containers have to be kept in a place at a certain temp? for those of us with no basements and small houses 😊
How long will each item last in the barrels?
Where do you buy your Hard White in bulk? Anyone have a preferred place?
Diatomacious Earth. Used it inch thick on kitchen floor when fleas came up between boards from under. Easier to see them black vs white powder, but no bad effect to the fleas. Still had to hand catch them. So I question bug killing use. Are you putting this powder directly on the food?
❤️❤️❤️
What is painted on the inside of your steel barrels? Is it food safe? I bought a couple the other day that had the same “brownish” paint on the inside and thought it smelled very “painty”. This is ok for food?
Can you make a video on how to find good sources of bulk food? I'm not even sure what to look for and how to search properly as bulk seems to be so business-to-business oriented.
Same! We have no abn so can't purchase in bulk
Azure standard, Costco, Sam's club
Highly recommend Azure standard if you are in the US, if that isn't an option, I was buying 25 and 50 pound bags through our local co-op health food store as special orders. They were more expensive than Azure, but I could get the bulk quantities. That said, I'm not looking to go out more than a few years for a family of 3.
Walmart has the most inexpensive rolled oats, pinto beans, white rice, white flour and sugar. My stock is just from them. Can't beat their prices. No need for fancy, you're storing for a famine and your stomach will be perfect happy with what you get from the regular grocery store. And buying non-fancy means you'll have greater quantities (and maybe less material attachment) to even be able to share with a starving neighbor.
What is the best and healthiest type of salt that you store in your pantry for cooking?
Where do you store 55 gl drums of food if you dont have a basement and you live in the deep south?
As long as the ground water level is not too high, you could make a root cellar.
We have an old freezer and can't dig in this hard ground so I just keep it inside and prop the door open and ripen tomatoes in there and keep onions and such. You can make do with what you can afford and access
How about barley? Can i buy whole barley from a local farmer and process it myself?
Do you store fine or coarse salt?
Where do you go to buy these items In Such large quantity. Have never found it. Best can do here is Costco..
I have heard that flour does not last long. Like maybe 6-12 months. Is that not true? I would like to store more flour but after hearing that it concerns me. With your experience I think you would have more true information then the site I heard that on. Please help with your advise and/or experience. Thanks you for a great video I know I will implement what you shared in this video!
How are you keeping the bugs out of these stored items without taking to oxygen out? Do you freeze it several cycles first, then store? When you live in the South, freezing once basically makes the bugs hatch😬. I am asking because I followed these instructions before and was very disappointed to find my food destroyed by bugs even after a long hard freeze.
That's a good point. Indian meal moths will simply hibernate in freezing temperatures. When the temperature rises the eggs will reactivate and grow.
She talks about this in the video. She allows it to freeze thoroughly before storage.
@@KHomestead but in hot places, freezing and unthawing makes the bug eggs think winter is over and then they hatch. So I probably need to reword but I am asking should you do freezing and unthawing cycles to completely kill them.
@@thelittlelearningfarm622 yes, you should freeze,thaw,refreeze and then make sure it's completely rethawed before putting up for storage.
@@siber20s thank you!!
What’s the difference between oat groats and steel cut oats ?
Groats are whole, steel cut oats are cut. So the groats will last longer.
Where can you get those barrels Lewiston is the closest Big City to me
Sara Young
You can find them online. Also I get them free from my local soda pop bottling Co.
They held syrup and just need a good rinsing out. They are opaque but have great lids.
You can also heat the flour in an oven to kill the critters, can't you?.
I was just curious about the pre ground flour. Seems like a lot of flour to store without freezing. I have read quite a few articles and research that has shown that as soon as you grind whole grains into flour it begins to degrade. Something like use within 3 days or freeze and that if not frozen within a few weeks to a few months the nutritive value has diminished by 25 to 75%. If stored properly the oils can take a while to go rancid in the flour but it's inevitable. It's deceptive because the carbs are still there so it's not noticed that the nutritive value has declined until it actually goes rancid. There is so much conflicting information so I don't know but at this point I just store everything in whole seed form and grind on demand.
I believe she said she buys the flour in the winter and leaves it in the trunk of her car for 3 days during g freezing weather before taking it inside.
@@thomaslewis8515 yeah I watched the video. Leaving in the trunk was just to kill insects. I was discussing how fast pre-ground flower goes rancid and the way it loses its nutritive value. Storing whole seeds and grinding on demand is better in my opinion some Barley's can last 20 years in whole seed form without losing significant nutrients but ground flowers you should be putting in frigerator temperatures freezing within seven days of grinding or use it up in my opinion from what research I've done
@@MrMcGillicuddy this is what I have found to understand as well. For highest nutrition, ground on demand as you said. I personally would choose to store wheat berries and grind then freeze right away what I didn't use at that specific time. I would not choose to store the way she's showing white flour.
@@denisefrandsen5106 Yeah it's just intuitive if you save seeds. I've made masa out of 10 year old painted mountain field corn and it was so fragrant and amazing way better than any masa I've ever had lol Once I experienced that it's just whole seed form all the way which is what people did historically. I mean that is what the whole appeal of staple grains is. There storage life in whole form.
I hope they don't take this offensively because they have one of the best channels on youtube and I've gleaned all kinds of additions to my knowledge base from them. This was surprising to me though because I wouldn't think they'd do that with flour.
The provident pepper tested some flour that were 18 and 27(?) years old. The blind tasters liked the bread from the 18 year old flour, but said they'd have to be desperate to eat the bread from the 27 year old flour.
Where do you get your wheat and oat groats?
I'm guessing Azure Standard. She posted another video about that. They deliver all over the US and you go to the drop point to pick it up on the day it comes. There's no membership fee nor requirement of how much to buy a year. Cheaper prices too!
Azure standard.
My husband wrinkled his nose about the diatomaceous earth. Can you tell me how to use it? How much?
My sister stocked up grain and had some leftover from Y2K. Recently her son went by her storage area and heard something. It was weavels! Her son got rid of the grain right away. Lol. My sister had 7 kids, so not sure why they didn't deplete the supply
In an emergency situation the weavels won't kill you?
Weevils?
Pshaw....that's what you call FRESH protein.
World Economic Forum is promoting insect consumption. Get ya sum!
Dang I got to get on your level....flour stays in my 1 gal jar for years and here you are needing 110gal barrels of the stuff
Can someone tell me please, are 5 gal buckets with gamma lids an air tight seal? Like Mylar bags?
I believe it was Provident Prepper who did a CZcams video on that. He says no not completely airtight. I use Mylar bags with O2 absorbers then put in a bucket with lid. I have some gamma lids and some just snap on. For salt and sugar just put directly in bucket with gamma lid - no Mylar bag or O2.
@@MaryGwenDungan I’ve seen varying answers as well and opt to use Mylar & O2 as extra protection. I like the fact that I can open the bucket and then the bag fill a container, close bag, put lid back on and rotate it that way.
Is it possible to vacuum pack chicken feed?
Yes it is.
We used dried bay leaves to keep weevils out of our flour. I don’t remember it ever having an effect on the flavor. But that might be something to try if you’ve already froze the flour as a preventative. :)
Where do you buy your oat groats?
Azure Standard
@@jonberger2057 thank you
Me too! The oat groats are great there
🤗
How do you prevent bugs and mice from getting into these barrels? Also, moisture…
Metal keeps rodents out.
@@backyardrebel2149 Obviously, but what about bugs and moisture?
@@MaryGwenDungan Thank you so much for the info.
thats great if you have 55 gallon barrels
Those 55 gallon drums cost $150 each now. Will stick with the 5 gallon buckets.
We don't have a basement
Sugar crops have failed. Either stock up on sugar or sugar beets.
I'm confused about storing such large quantities of white flour. My experience is that it goes bad after less than a year, and it's inedible. The smell and taste is like it has weevils in it, when it doesn't show any signs of them, and I have had it in the freezer before storing it in drums. What do you do to prevent that?
Once you freeze it you must make certain it is fully thawed and Dried completely before placing it in your container. Otherwise it will spoil from the moisture content
Heaseba
I purchased my white flour & hard wheat from the LDS Churches Provident Living store. You don't have to be a member, the prices are great & it comes in #10 can sizes lasting 10 years. They also have sugars, dried apples, macaroni & other items. I love it because it's sealed in a can. No bugs or rodents. Look them up online. They ship also.
@@janetcrane59 wish they shipped to Canada…
@@janetcrane59 I've been to their site. The issue, now days.. is the cost of shipping!! It basically makes it unaffordable to shop on line. I looked into having 6 x 50lb bags of grain delivered and the shipping was over $300!!! And that was only 70 miles away.
How on earth do you get those 55 gallon barrels down those stairs when they are full?
The barrels go downstairs empty, then she brings the sacks of grains downstairs and pours them into the barrels
You're supposed to eat from the bottom, like a silo. Old goes first. I was hoping she'd address that. That's why I stick with 5 gal buckets and keep them in order of usage.
I thought you couldn't store white flour without it not going rancid. (??)
Totally off the subject but how do u store garlic for long term.
I Don’t pull it out of the ground until you need it!
@@harlankraft578 so I’ve already pulled some of mine and some are still in the ground. I’ll just leave them in and see what happens. Thanks for your suggestion!
There is a video on the channel in storing garlic. Carolyn shows how to braid and store.
@@meippoliti I’ll see if I can find it! Thanks
Braid the tops together, and hang in a cool, dry area. Out of the Sun.
Will any rice work on a pail to be safe and healthy?
How about Jasmine rice?
Or Basmati rice. I don’t know if they are the same rice just the name that are white rice?
Oh dear. And now the 2 kinds rice is in gamma pails (with only 2 ppl) and the rice will be bad! And here I thought I could save rice☹️
Thank you for telling me , though. I appreciate that
Now I’m finding Mylar and how do we use them in a gamma pail? This is all new to me Please tell me all!
Can someone tell me if I freeze flour first? Does that mean I can put it in my 2 gallon food safe buckets? How do you store sugar and tea? Thank you so much
freeze then thaw well. place in your buckets with bay leaves or oxygen absorber if you plan to store long term. Sugar just gets put in a mylar bag then a bucket, no oxygen absorber, this will store long term. I am not sure about tea, but would like to know.
Tea can be vacuumed packed in jars.Keep in a dark place to retain flavor and color. Hope this helps.
@@MaryGwenDungan Thanks Mary!
I'm afraid this freezing will create condensation and mold the food.
@@MaryGwenDungan My grains and beans are only in 5 gal buckets, no bags or ox ab or freezing. They're in a cool dry basement in WY. Do you think they'll last? I have enough rice, beans and rolled oats for years, I hope they'll last.
Freezing does not kill the eggs.
I live in England and a lot of your equipment is simply unavailable here. I managed to get a pressure canner but the jars are around £5 EACH! That is if I can get them and the lids are really hard to find.
However, I make jam, pickles, chutney, cordials, ketchups, syrups, jellies etc for a living from my own kitchen (selling around 20,000 pots annually) and if done correctly none of these need either water bath or pressure canning. Neither do they need Ball jars, just good new jam jars are fine. These are about 50p each.
Your advice about canning low acid food is invaluable and I will spare no expense but the other stuff can be done so much cheaper.
This is meant to be helpful and is in no way a criticism. Off topic a bit but times are hard and if we can save a few pennies...
The USA is the only country in the would that promotes such rigid guidelines for canning. Drives me insane. I watch a LOT of food preservation videos from around the world, and they are SOOOO different to the prevailing guidelines from the USDA.
I learned to can from my grandmothers, aunts, and my mother, and that was before all the crazy guidelines came out. Common-sense guidance used to be sufficient: always listen for a vacuum-release when opening a jar, look for discoloration in the product, and smell to see if there are foul smells. If in doubt, toss it out. And nary a ring was removed while the jars were being stored. False seals don't have a vacuum-release, so I have never bought into the whole false seal notion when leaving rings in place thing.
As well, when making jams with my mom as a teen, she would fill jars with hot jam, place the lid and ring on the jar, and invert it on a towel on the counter, let the product heat create a vacuum, and then allow the jar to come to room temperature. The seal was always intact. There were other times she would melt paraffin wax and pour a generous 1/3 to 1/2 inch of paraffin over the jam and create an airtight seal. Neither practice is endorsed by the USDA...but they use both methods around the world. Jam is a high-acid food and is generally preserved by its acid content mixed with sugar-content so it should be plenty sufficient.
You could also look into fermenting food. A lot of recipes can be shelf stable as long as it’s in a sterilized jar. Just refrigerate once you open it up again. This channel has some great guides on it
@@phyrewillow6463 I've been fermenting for years. Jackie said she makes chutneys, so they are usually fermented.
Be careful when things get hard there are people that are going to be looking for us that where ready.