Canning for SHTF and on the Cheap Too

Canning for SHTF and on the Cheap Too


From time to time I’ve wondered why “canning” isn’t called “jarring” or “bottling.” Wouldn’t that make more sense? It all goes into glass vessels which really do not resemble cans… Anyway, it’s a great prepper practice, a gardener’s delight, and a grand way to stock up on healthy foods for when they’re needed (i.e. when the S hits the F).


Heather Harris over at the Homesteading Hippy site did us a great service. Check out her great article on canning your own foods for grid down situations. And learn to save money while you’re saving money!


She covers nearly all the bases: from why canning is so great to the tools you’ll need to how to save money when you find the materials needed. Here’s a little preview:


Photo from Pinterest .

First, a word of caution from me – an admittedly out of practice canner – canning involves immediate contact with high heat. Please use a little caution; avoid burns!


With that out of the way, there’s nearly no limit to the types of foods that can be preserved for a year or more through added heat and pressure – everything from peppers to bacon. Mmmmm. If you have even a semi-productive garden, then you need to look into the process. Here’s how:


“When it’s time to start preserving your garden produce, many homesteaders turn to canning. Canning your food makes it shelf and pantry stable, can easily be stored for a year or more, and meals are heat and eat. If the power is out, you can still consume your home canned food, just open the jar and you are ready for a hearty meal.”


With canning you get to control much of what goes into the pantry. You can aim to save what foods you love or just those you have – or both! And it’s actually an easy process. Perrin, luddite extraordinaire, really performed the ancient art on his old stove, back in the old days, before the … big downsizing… If I can can, you can can. Heh…

Legacy Food Storage


See our concurrent video feature for step-by-step instructions on canning tomatoes. That was probably my favorite stock to work with. That’s probably because I find tomatoes really easy to grow. Those and peppers. Any peppers. Prepper pepper. Anyhow …


Mrs. Harris covers all the equipment you’ll need to DIY.


Get you a:


Water bath canner (high acid foods);

Pressure canner (low acids);


Jars (many sizes available at economical prices);




Lids (the bands seal the lids onto the jars);


Lifter (tongs for handling hot jars [Caution!]);


Pads and towels (probably already have those);


Timer; and


A few more items.


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Consider a how-to book. Those you can find everywhere, including on-line, for next to nothing or for free! Walk through a caning session or two for practice. It’s really simple when you get rolling.


And she recommends rolling at a discount. Look for supplies at:

Yard or garage sales;

Craigslist or similar sites;




Second hand stores;


Discount shops; and

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The dreaded big boxes. Yes. I once found a whole starter kit that worked great – at a great price – in … …. Walmart.


She adds some tips about things to watch out for – wear and tear on the used items and such.

The Homesteading Hippy also has a short list of other tips, recommendations, and resources which will make the job so much easier. Look through all of it and use what you need. The original is truly and amazing starter pack. Many thanks to Heather Harris for relaying what she knows with detail and forethought.


This is a useful “hobby” you can play with, tweak, and perfect to your own specifications. Can it? Yes, you can!


Perrin​​ ​​Lovett​​​ ​​​writes​​ ​​about​​ ​​freedom,​​ ​​firearms,​​ ​​and​​ ​​cigars​​ ​​(and​​ ​​everything​​ ​​else)​​ ​​at​​.​​ ​​He​​ ​​is​​ ​​none​​ ​​too​​ ​​fond​​ ​​of​​ ​​government​​ ​​meddling.

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