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6 January 2021, 19:11
The best way to control most canned foods is to control the ambient temperature into a band of 50 dogs F to 70 dogs F if you can control within those parameters your canned preps will last and do well.....high temps are to be avoided at all costs.....it’s not easy but it can be done , insulation can help big time to achieve it plus reasonable ventilation ......I learnt the hard way as I have pointed out many times on here along with the wasted money cost.
LAC
What have you done with dried preps ? .....pasta, rice , grains, lentils......etc ....some store these in plastic pop bottles , some in glass bottles, and some in Mylar bags with oxygen absorbers ! Most Americans seem to favour the canning method.....I like this idea .....it’s a bit pricey to start off but makes perfect sense in the long run plus the added advantage of doing it yourself .....and straight from your garden or special offers from the farmers markets or supermarkets ......the savings are massive .
LAC
What have you done with dried preps ? .....pasta, rice , grains, lentils......etc ....some store these in plastic pop bottles , some in glass bottles, and some in Mylar bags with oxygen absorbers ! Most Americans seem to favour the canning method.....I like this idea .....it’s a bit pricey to start off but makes perfect sense in the long run plus the added advantage of doing it yourself .....and straight from your garden or special offers from the farmers markets or supermarkets ......the savings are massive .