02/13/2017
Good morning everyone and happy Monday to you.
I came across this article via another canning group. Thought y'all might enjoy it.
What I find amusing is that I have been canning many of these items for quite some time.
Meatloaf, milk, meats, butter, Breads, you get the point. Right?
So here is my, and many other professional/veteran canners take on this.
Common questions by New/Novice canners.
Q) You can can that?
A) If you can buy it at the grocer you can put it in a jar. It's healthier, safer and you ALWAYS know what's in your food and where it came from.
Q) How long will it last?
A) Done properly (Not necessarily what the so called experts tell you) home canned goods will last indefinitely.
Q) The store says use within a year. Why do you say it will last basically forever?
A) Think about it. Stores want and need to make money. They also need to protect themselves from lawsuits. IF you bought 10 cans of sweet potato for example and you only used 1 can a year, let's say at thanksgiving; well you now have a 10 year supply of the food. Can you imagine if EVERYONE knew this? About everything? How long would it be before the store went out of business? So instead you throw it out and go buy more. Never opening the can. You blindly trust what they say because they are the experts after all. The real expiration date? Your own good judgment and common sense. The canners golden rule? When in doubt, throw it out.
So basically, as long as you use good judgment, and safe practices you will be fine.
Always use clean, sanitized equipment and operate in a sanitary prep and cook area you will be fine.
When preparing for a long term emergency, it's good to have a variety of foods stored away for times when you might not be able to get to a grocery store.