Rockridge Press - The Preppers Cookbook

6. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

7. Process for 30 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner and allow to cool before removing the jars.

Great for slicing, mashing, frying, or tossing in a soup, potatoes are a great survival food.

• 9 pounds of potatoes, peeled if desired, and cubed

• 7 teaspoons salt

• 7 quart jars, lids, and bands

1. Prepare the jars by bringing them to a boil in a large pot. Once they reach a boil, reduce the heat to low, and allow them to simmer until you’re ready to use them. Prepare the lids and bands by simmering (not boiling) them over low heat in a small saucepan.

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. Pack potatoes as tightly as possible into the jars. Add 1 teaspoon of salt to each jar. Add enough boiling water to fill, leaving ½ inch headspace.

4. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

5. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

6. Process for 40 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner and allow to cool before removing the jars.

Having stocks in a survival situation can be vital for recovering from illness, adding flavor and nutrition to foods, and helping avoid food fatigue.

• 8 pounds of meaty beef bones

• 16 cups water

• 2 medium onions, finely chopped

• 2 carrots, sliced

• 2 stalks celery, sliced

• 1 bay leaf

• 2 teaspoons salt

• 8 pint jars, lids, and bands

1. Prepare the jars by bringing them to a boil in a large pot. Once they reach a boil, reduce the heat to low, and allow them to simmer until you’re ready to use them. Prepare the lids and bands by simmering (not boiling) them over low heat in a small saucepan.

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. Place the bones and water into a large pot, and boil over high heat. When boiling, reduce the heat to almost low and remove any foam as it forms.

4. Add the onions, carrots, celery, bay leaf, and salt. Cover and gently boil for 3 hours. For a strong reduced broth, boil longer.

5. Spoon out the beef bones and toss. Strain the stock through a fine sieve or cheesecloth-lined strainer. Discard vegetables and bay leaf. Allow the stock to cool until the fat solidifies, and then remove it.

6. Heat the stock to a boil again and ladle carefully using a funnel, filling one jar at a time. Leave 1 inch of headspace.

7. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

8. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

9. Process for 20 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner and allow to cool before removing the jars.

These are great for use in soups and stews. You can use venison, bison, elk, moose, or any other red meat in this simple recipe. The raw-pack method is used here because then you can season it as you want it. If you use gamey meat such as venison, drop in a bouillon cube and you’ll never know it’s not beef!

• 25 cups cubed meat (3½ cups per quart jar)

• 7 teaspoons of salt

• 7 quart jars, lids, and bands

1. Prepare the jars by bringing them to a boil in a large pot. Once they reach a boil, reduce the heat to low, and allow them to simmer until you’re ready to use them. Prepare the lids and bands by simmering (not boiling) them over low heat in a small saucepan.

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. Pack the meat into the jars as tightly as possible, leaving 1 inch of headspace. Add the salt.

4. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

5. Process for 90 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner and allow to cool before removing the jars.

• 10 pounds uncooked chicken or turkey pieces and/or bones (skin and fat discarded)

• 2 onions, peeled and coarsely chopped

• 2 carrots, rinsed and cut into chunks

• 4 stalks celery, leafy tops left on, rinsed and cut into chunks

• 1 cup fresh parsley sprigs

• 10 black peppercorns

• 2 bay leaves

• 2 sprigs fresh thyme

• 20 cups water

• 2 teaspoons salt

• 5 quart jars, lids, and bands

1. In a large stockpot, over medium-high heat, combine chicken, onions, carrots, celery, parsley, peppercorns, bay leaves, and thyme.

2. Cover ingredients with the water. Bring to a light boil (a simmer), reduce the heat, keeping a simmer, and cook for 2 hours. The broth will have a golden color and smell richly of chicken. Remove any foam on the surface while simmering. If the liquids begin to reduce too much, simply add more cold water, just enough to cover the solids.

3. Strain the vegetables and spices, and discard the solids.

4. Stir the broth occasionally while letting it cool for 15 minutes. Then cover and chill until the broth is cold, anywhere from 6 hours to a full day. When the fat on the top is firm, spoon it away and discard or store in a jar for other cooking.

5. Prepare the jars by bringing them to a boil in a large pot. Once they reach a boil, reduce the heat to low, and allow them to simmer until you’re ready to use them. Prepare the lids and bands by simmering (not boiling) them over low heat in a small saucepan.

6. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

7. Pour the broth into the jars, leaving 1 inch of headspace.

8. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

9. Process for 75 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner and allow to cool before removing the jars.

This basic mixture is a great foundation for any number of meals, from soups and stews to casseroles and tacos. Having it already cooked and on hand will make so many mealtimes easier and less stressful.

• 8 pounds ground beef, lamb, pork, chicken, or turkey

• 5 teaspoons salt

• 2 teaspoons freshly ground black pepper

• 2 medium yellow onions, chopped

• 4 large garlic cloves, chopped

• 3 cups beef or chicken broth

• 7 quart jars, lids, and bands

1. Prepare your jars by bringing them to a boil in a large pot. Once they reach a boil, reduce the heat to low, and allow them to simmer until you’re ready to use them. Prepare the lids and bands by simmering (not boiling) them over low heat in a small saucepan.

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. In a large bowl, combine the meat, salt, and pepper, mixing well with clean hands. Working in batches, if necessary, brown the meat over medium-heat in a large skillet. Stir frequently with a spatula or wooden spoon, breaking up the meat as it cooks to a crumbly texture.