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  #51  
Old 01-02-2017, 12:42 PM
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USMC-Ken USMC-Ken is offline
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I have the Shelf Reliance can storage system. After that runs out we have over a years supply of Mountain House meals..
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  #52  
Old 01-02-2017, 01:19 PM
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This is interesting.

Quote:
Originally Posted by wccountryboy View Post
Actually, high acid (low pH) products lent themselves better to storage and canning, and retard the growth of botulinum and other bacteria.

Thats why either salts or vinegar, or both, are used heavily in canning, pickling, fermenting, and curing.
My wife and I took a canning course at the farm bureau extension office last summer. They were the ones that told us that highly acidic foods were problematic.
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Old 01-02-2017, 01:31 PM
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Here's the USDA's "Complete Guide to Home Canning", if anyone wants it:

http://homesteadbasics.com/wp-conten...me-canning.pdf
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  #54  
Old 01-02-2017, 10:42 PM
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Canned Chicken and Ham. (But the spam supply is catching up)
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Old 01-25-2017, 11:44 PM
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Not too happy about short shelf life with flour, I don't rotate
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  #56  
Old 01-29-2017, 08:11 PM
John Galt 1 John Galt 1 is offline
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Several weeks worth of Mountain House per person for the short term or bug out potential. Farmer across the road grows winter wheat and corn in the summer so we keep several pails of each with oxygen absorbers. Since I have a dietary constraint and need to limit wheat we keep a fair amount of white rice (20 yr storage life) and brown rice (10 year storage life).

Honeybee hives close by along with cattle and goats we could trade for if needed and I keep a few laying hens for daily eggs

For variety some freeze dried veggies and beans. Lots of spices, sugar, and coffee. A big bottle of cheap vitamins per person.

Brew our own beer and make wine occasionally so the essentials are covered.
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