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Ready Survival Kits

Off-grid living · US

Canning, food storage and pests

Can low-acid food safely under pressure and keep stored grain and flour free of pantry pests.

By The Ready TeamExpert review: pendingSources checked 29 October 2026

Quick card · Canning, food storage and pestsSources checked 29 Oct 2026

Before

  • Meat, poultry, seafood and vegetables must be pressure canned. A boiling water canner for these foods risks botulism. 1
  • Use a canner that holds at least four quart jars. Smaller pots aren't covered by USDA's tested processes. 2
  • Have a dial gauge tested every year. Replace it if it reads more than 2 pounds high or low. 2

During

  • Vent the canner for 10 minutes before you pressurize it. 2
  • Raise the pressure for your altitude using a tested recipe. 2
  • Never force-cool the canner. Let it lose pressure on its own. 2
  • Store dry food in containers with tight lids, not plastic bags. 3

After

  • Throw out any food with signs of insects. Don't mix old food with new. 3
  • Check pheromone traps weekly. Most last about three months. 3

What to have

  • Pressure canner and tested recipes 1 2
  • Food-grade containers with tight lids 3
  • Pantry moth pheromone traps 3

The one rule that prevents botulism

Botulism is rare but often fatal, and home-canned low-acid food is a classic source. The bacteria are destroyed in low-acid foods only when they’re processed at the correct time and pressure in a pressure canner. Pressure canning is the only recommended method for meat, poultry, seafood and vegetables. Using a boiling water canner for these foods poses a real risk of botulism. 1

Only use tested recipes from USDA or the National Center for Home Food Preservation. Don’t change ingredients, jar sizes or times.

Pressure canning, step by step

The National Center for Home Food Preservation’s key steps: 2

  1. Right equipment. A pressure canner must hold at least four quart jars to be used with USDA’s published processes.
  2. Test the gauge. Check dial gauges for accuracy every year before use. If a gauge reads more than 2 pounds high or low at 5, 10 or 15 pounds, replace it.
  3. Vent. Let steam escape in a steady, funnel-shaped stream for 10 minutes before closing the vent and building pressure.
  4. Adjust for altitude. Canners must run at higher pressure as elevation rises. The recipe tells you how much.
  5. Cool naturally. Don’t force-cool the canner. Forced cooling can cause spoilage.

Keeping pests out of stored food

Flour, grain, rice, beans, dried fruit, nuts, spices and pet food all attract pantry pests. UC’s integrated pest management program recommends: 3

  • Store food in containers with tight-fitting lids, not plastic bags.
  • Keep infrequently used flours, spices and grains in the freezer if you can.
  • Clean shelves and bins regularly, and wash old containers before refilling them.
  • Don’t mix old and new food together.
  • Throw away any food that shows signs of infestation.
  • Use pheromone traps where you’ve had moths, check them weekly, and replace them about every three months.

After an infestation, keep susceptible food in airtight containers or the fridge or freezer for at least several months. 3

Planning how much to grow and store

Use the land and garden calculator to work out how much to plant for a year of eating.

Sources

  1. National Center for Home Food Preservation, For Safety's Sake
  2. National Center for Home Food Preservation, Using Pressure Canners
  3. University of California IPM, Pantry Pests