Getting Prepared for the unknown

  There are two home canning food methods pressure canning and water bath canning. Both pack ingredients into sterilized jars, then put them through a heat process (either by water or pressure) to kill harmful organisms and provide a vacuum seal. The process locks in freshness, keeps out bacteria and oxygen, and slows spoilage. Which method to use depends on the ingredients you're using. Pressure canning works best with low-acidity foods (like meats, soups, and vegetables). Meanwhile Water bath canning is recommended for high-acid foods only (like pickles, preserves, and certain fruits). Water bath canning can only heat foods to boiling point (212ºF/100ºC) – that’s enough to preserve high-acid foods. Low-acid foods require higher temperatures (around 240ºF/116ºC) to adequately kill harmful bacteria and eliminate the risk of botulism – that’s why pressure canning is required for them. A LIST OF ACIDIC FOODS To be safely canned, the food needs have a pH level of 4.6 or lower. Some ex

Storing food properly is important to prevent foodborne illnesses and spoilage. There are different ways to store food depending on the type, quantity, and duration of storage. Here are some general tips for storing food safely and effectively. Cleaning and sanitizing all storage containers before use. Using airtight containers to keep food fresh and free from pests. Label all containers with the contents and date of storage. Store food in a cool, dark, and dry place. Avoid direct sunlight, heat, and moisture, as they can speed up the deterioration of food. Inspect stored food regularly and rotate as needed. Refrigerate or freeze perishables right away. Foods that require refrigeration should be put in the refrigerator as soon as you get them home. Stick to the “two-hour rule” for leaving items needing refrigeration out at room temperature. Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours—o

There is no definitive answer to how much food you should store in your home, as it depends on various factors such as your family size, dietary needs, preferences, budget, and storage space. However, some general guidelines and recommendations can help you plan your food storage according to different scenarios and time frames. The Red Cross and U.S. Department of Homeland Security suggest having a minimum of a 3-day supply of food and water for your whole family in case of emergencies like hurricanes, tornadoes, or other natural disasters. FEMA advises having a two-week supply of food and water for each person in your household. However, some experts recommend having at least a month’s worth of food and water on hand, as some emergencies may last longer or disrupt the supply chain. I personally recommend having 6 -months to 1 -year. The amount of food you need to store also depends on how many calories you and your family members need per day. The average woman needs about 2,000 calo

This pantry list includes common baking supplies, herbs, spices, dried goods, canned and jarred foods, condiments, pasta and grains, snacks, and drinks. Stocking your pantry with these foods can help you prepare lots of cheap and healthy meals as well saving you money making countless trips to the store.  If you find this blog useful  leave a comment below and share. 😉