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Prepper´s Survival Pantry: Canning and Preserving Food for all Crises: Prepper Survival

Prepper´s Survival Pantry: Canning and Preserving Food for all Crises: Prepper Survival

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Prepper´s Survival Pantry: Canning and Preserving Food for all Crises: Prepper Survival

110 pages
1 hour
Mar 6, 2016


Learn how to preserve food by canning, drying, freezing and other historical preserving methods !

- Including Recipes for Canning Beginners, Intermediates and Advanced - 

You are about to discover proven methods and techniques on how to preserve food by canning, drying, freezing and other traditional techniques.

Canning and preserving food has been an old tradition since decades to avoid food from going bad. This book goes back in time and throw some light on how people in the past used traditional methods to preserve their food.

People who cannot afford the latest methods to preserve their food like refrigerators or deep freezers can turn their attention to these traditional methods. Equipped with the right knowledge and tools, one can conveniently preserve all types of food at home, without investing in an electronic gadget. Food items that can be preserved this way include vegetables, fruits, corns, soups, jam, pickles, herbs and meat.

People like preppers and survivalists switch over to the alternative of canning because they are faced with the urgent need to store food, in case of emergency, drought or famine. This technique can preserve food for a few months or years.

This book will guide you on how to preserve your food and how to perform the best of it by various preserving techniques. By reading this book you will get all the proven steps and strategies to do the preserving job. Here not only the basic steps are given but also many tricks and tips are given to perform the best.

Here is a preview of what you´ll learn

  • Learn about the science behind preservation. 
  • Learn about traditional methods of preservation like refrigeration, salting, smoking, pickling, sugaring and fermentation.
  • Learn about preservation by canning, the best canning equipment, methods and types
  • Learn about preserving by drying, how to dry foods at home, using a dehydrator or the sun and the air
Get delicious canning recipes for canning beginners, intermediates and advancesd

It is the best time for you to start preserving food from now by following the terms and conditions of the book. Take action right away to learn all steps and techniques on preserving food and learn all the tips to perform the best from first time job – so it´s up to you to start now by downloading this book, "Canning, preserving and drying food".

Time to start!

Mar 6, 2016

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Prepper´s Survival Pantry - Prepper Survival Project


CHAPTER 1: The Need to Preserve Food

Fruits and vegetables are grown and livestock fed on it and humans depend on both for daily nourishment.  From the time the fruits and vegetables are harvested and livestock slaughtered till the time these are converted to a scrumptious meal, what happens to these raw materials? All living things contain microorganisms. Living things are able to naturally control any adverse effect of these microorganisms when alive. But when living things die, these microorganisms, namely, bacteria, fungi or yeast begin to multiply, setting off food spoilage, rendering it unsuitable for human consumption.

Foods can also be contaminated by microorganisms at any time during harvest, storage, processing, distribution, handling, or preparation. The primary sources of microbial contamination are soil, air, animal feed, animal hides and intestines, plant surfaces, sewage, and/or utensils. Typical food spoilage microorganisms include Bacteria (e.g. Lactobacillus), mold (e.g. Rhizopus) and Yeast( e.g. Saccharomyces). Additionally, physical /mechanical damage like tearing of plant or animal tissue during harvesting or slaughtering releases endogenous enzymes.

The living tissues of plants and animals maintain a balance of enzymatic activity. This balance is disrupted upon harvest or slaughter which results in degradation of cellular material.  This may be evident as the food begins to lose its flavor, color and texture and most importantly, nutritional value. The food develops off flavors and deteriorates in texture. Oxygen from the atmosphere reacts with food constituents causing rancidity (unpleasant odor or taste) or food discoloration.

Infestations by pests, namely, insects and rodents may also lead to food spoilage and enormous losses in food stocks. Hence, to avoid such losses, food needs to be preserved or kept safe from the above mentioned factors so that it remains edible and nutritious.  Food preservation typically involves methods for inhibiting the growth of microorganisms as well as retarding oxidation that causes rancidity. Furthermore, to prevent enzymatic browning (seen in apples after cutting), food has to be preserved to keep it fresh.

Keeping in mind the requirements of microbes that cause food spoilage, and the factors that can help maintain the freshness, odor, texture, color and nutritive value of a food product, several preservation processes have developed over the centuries, which may employ one of these means or a combination of these:

•  the application of heat

•  the removal of water

•  the lowering of temperature during storage

•  the reduction of pH

•  the control of oxygen and carbon dioxide

Some foods that need to be kept preserved for an elongated period of time need to be processed adding to its flavor, nutritional value and appearance.  In many cases these changes have come to be seen as desirable qualities – cheese, yogurt and pickled onions being common examples.

CHAPTER 2: Preserving Food – The Science Behind It

Bacteria and fungi (yeasts and molds) are the principal types of microorganisms that cause food spoilage and food-borne illnesses.  To prevent bacterial and fungal growth, we should be aware of factors affecting their growth.

•  Temperature and pH play a significant role in controlling their growth rates. Bacteria may be classified into groups based on their temperature requirement for optimal growth: thermophiles (55°–75° C, or 130°–170° F), mesophiles (20°–45° C, or 70°–115° F), or psychrotrophic bacteria (10°–20° C, or 50°–70° F). In addition, most bacteria grow best in a neutral environment (pH equal to 7).

•  Both yeasts and molds are able to grow in an acidic environment (pH less than 7). The low pH of fruits is generally unfavorable for the growth of bacteria, but yeasts and molds can grow and cause spoilage in fruits. Yeasts promote fermentation in fruits by breaking down sugars into alcohol and carbon dioxide.

•  The amount of available water in a food product is also critical for the growth of fungi and bacteria (and this varies from species to species, some bacteria can withstand high solute concentration).  Hence, growth of these microbes can be controlled by lowering their water activity- either by adding solutes such as sugar, glycerol, and salt or by removing water through dehydration .

•  The amount of oxygen also affects bacterial growth.  Some bacteria grow only in the absence of oxygen (anaerobes), some can grow only in the presence of oxygen (aerobes) and some can grow in the presence or absence of oxygen.

•  Fungi reproduce by producing spores. These are light and can be carried by wind and when they fall on a suitable substrate, they begin to germinate and multiply exponentially. Bacteria, too, produce endospores when conditions for survival become unfavorable.  Endospores are highly resistant to heat, chemicals, desiccation (drying out), and ultraviolet light. The endospores may remain dormant for long periods of time. When conditions become favorable  for growth (e.g., thawing of meats), the endospores  germinate and produce viable cells that can begin exponential

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