The Best Canning Methods For Meat, Fish And Seafood For Your Survival Pantry

Canning

The Best Canning Methods For Meat, Fish And Seafood For Your Survival Pantry

Meat, poultry and fish are low acid foods. They must be processed in a pressure canner to assure safety.

Originally appeared  By Jackie Clay

Of all the foods I can every year, the most useful is the wide variety of meats. While we aren’t huge meat eaters, these rows and rows of jars of all sizes form the base of many meals throughout the year. And in our hurry-scurry world, it’s so convenient to have this pre-cooked, tender, and oh-so-tasty meat right on the shelves, ready to quickly whip up a meal that tastes like I spent hours preparing it. [Read more…]

Curing and Smoking Preserve Your Wild Meat

 preserve meat

Even people in the stone age knew that they had to preserve meat. And those clever club users didn’t have freezers.

If you knock down a mammoth and start eating it immediately, it’s all well and good, but that meat is going to rot sooner rather than later.

The problem is bacteria, those tiny organisms which live everywhere on earth. [Read more…]

How to Preserve Meat During Warm Months Without Electricity

Meat

It’s so easy to preserve food with a fridge. But if you don’t have electricity, because of some big disaster or resource depletion, how would you handle preserving meat?

In winter it is relatively simple, because your whole environment is one big fridge. But what to do to prevent meat from getting rotten during warm months? What would you do to store a meat for at least one year? [Read more…]