Consumer's Guide:
Preparing an Emergency Food Supply
Storing Water Supplies
Elizabeth L. Andress, Ph.D.
Associate Professor and Extension Food Safety Specialist,
Department of Food and Nutrition
University of Georgia, Cooperative Extension Service
and Judy Harrison, Ph.D.
Associate Professor and Extension Food Safety Specialist,
Department of Food and Nutrition
University of Georgia, Cooperative Extension Service
The body’s need for water is a most important consideration. Most people could live a while without food as
long as they have water. Stocking water reserves and learning how to purify contaminated water should be
among your top priorities in preparing for an emergency.
How Much Do I Need?
Store a total of at least one gallon per person, per day. This is a good estimate, although everyone’s needs
will differ, depending upon age, physical condition, activity, diet and climate. A normally active person needs
to drink at least two quarts of water each day. Hot environments can double that amount. Children, nursing
mothers and ill people will need more. You can minimize the amount of water your body needs by reducing
activity and staying cool. You will need additional water for food preparation and hygiene.
Storing Emergency Water Supplies
Plastic, glass, fiberglass or enamel-lined metal containers are suitable for storing water supplies. Never use
a container that has held toxic (poisonous) substances, because tiny amounts may remain in the container’s
pores. Intact, durable plastic containers, such as soft drink bottles or those you purchase water in, are best.
You can also purchase food-grade plastic buckets or larger containers.
Be sure that lids do not contain paper components. If that is all that is available, add an insert or barrier of
polyethylene or polyester plastic.
For ease of use, water containers for personal use should be no larger than 1 or 2 gallons. (If contamination
or a leak occurs in a stored container, you also lose less of your supply by using smaller containers.) Twoliter (about 1/2 gallon) plastic soft drink bottles also work well.
Five- or ten-gallon storage drums (intended for water or food) will work well for larger supplies.
Thoroughly wash the container and lid immediately before filling it with treated water (see below). Use clean,
hot water and detergent. Rinse well with hot water after washing.
Before storing your water, treat it with a preservative, such as chlorine bleach, to prevent the growth of
microorganisms. Use liquid household chlorine bleach that contains 5.25 percent sodium hypochlorite and no
soap. Do not use scented or “color safe” bleaches or bleaches with added cleaners. Some bleach containers
warn, “Not For Personal Use.” You can disregard these warnings if the label states sodium hypochlorite is
the only active ingredient and if you use only the small quantities in these instructions.
Add four drops of bleach per quart of water and stir. Seal your water containers tightly, label them (“Purified
Drinking Water”), date them and store them in a cool, dark place.
Some Quick Conversion Figures
Amount of Water
1 quart
Amount of Bleach
4 drops
1/2 gallon (about 2 liters) 8 drops or 1/8 teaspoon
1 gallon
16 drops or 1/4 teaspoon
Finding Water in Emergencies
If you haven’t put water away in preparation for emergency use during disasters, you do have some other
options.
Hidden Water Sources in Your Home
If a natural disaster catches you without a stored supply of clean water, consider all water from wells,
cisterns and other delivery systems in the disaster area unsafe until tested. You can prevent contaminated
water from entering your house by closing the main incoming water valve. This is especially important if you
hear reports of broken water or sewage lines in the area.
The tank of your hot water heater or water pressure tank can supply many gallons of emergency water. You
could also use water in your plumbing and in ice cubes. As a last resort, you can use water in the reservoir
tank of your toilet (not the bowl), but purify it first (described later).
To use the water in your hot water tank, first turn off the electric or gas supply to the water heater. (Turn off
the gas at the intake valve or turn off the electricity at the circuit breaker, or unplug the unit.) Open the drain
at the bottom of the tank to retrieve the water. Start the water flowing by turning off the water intake valve
and turning on a hot-water faucet. Do not turn on the gas or electricity when the tank is empty. When power
is restored and the tank refills with water, turn on the gas or electric to heat the water.
To use the water in your pipes, open (turn on) the faucet at the highest point in your house. This lets air into
the plumbing system. Now you can drain the water from the pipes through the lowest faucet in the house. If
the main water valve is closed, be sure that gas to heat the water is turned off to prevent overheating.
Water beds hold up to 400 gallons, but some water beds contain toxic chemicals that are not fully removed
by many purifiers. If you designate a water bed in your home as an emergency resource, drain it yearly and
refill it with fresh water containing two ounces of bleach per 120 gallons.
Emergency Outdoor Water Sources
If you need to seek water outside your home, you can use the sources listed below if you purify the water
before using or drinking it.
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Rainwater
Streams, rivers and other moving bodies of water
Ponds and lakes
Natural springs
Avoid water with floating material, an odor or dark color. Use saltwater only if you distill it first (described
later).
Using Water in Emergencies
In addition to having a bad odor and taste, contaminated water can contain microorganisms that cause
diseases such as dysentery, cholera, typhoid and hepatitis. Purify all water of uncertain condition before
using it for drinking, food preparation (including cleaning and cooking) or personal hygiene (brushing your
teeth, etc.).
There are many ways to purify water. None are perfect. Often the best solution is a combination of methods.
If the water looks cloudy, filter it before purifying. First, let the water sit undisturbed so that any suspended
particles settle to the bottom. Then filter the water through layers of clean paper or cotton towels, cheese
cloth, or coffee filters. A clean cotton plug in a funnel will also work, as will filters designed for camping and
backpacking.
There are two common, easy purification methods for water that can be used prior to consuming or using
water. These measures will kill microbes but will not remove other contaminants such as heavy metals, salts,
most other chemicals and radioactive fallout.
Boiling
Boiling is the safest method of purifying water. Place the water in a clean saucepan or other cooking
container. Bring the water to a rolling boil and continue boiling for 10 minutes, keeping in mind that some
water will evaporate. Let the water cool before drinking, keeping it covered during cooling.
Boiled water may taste “flat” when opened. Improve the flavor by incorporating air into the water by shaking,
or pouring it back and forth between two clean containers.
Chlorination
Chlorination uses liquid household chlorine bleach to kill microorganisms. (See page 1 for information on the
types of chlorine bleach that are safe to use.) Add two drops of bleach per quart of water (four drops if the
water is cloudy), mix thoroughly and let stand for 30 minutes. If the water does not slightly taste and smell of
chlorine at that point, add another dose and let stand another 15 minutes. Test again.
If you do not have a dropper, use a spoon and a square-ended strip of paper or thin cloth about 1/4 inch by 2
inches. Put the strip in the spoon with an end hanging down about 1/2 inch below the scoop of the spoon.
Place bleach in the spoon and carefully tip it. Drops the size of those from a medicine dropper will drip off the
end of the strip.
Note: Chlorination will not kill parasites such as Cryptosporidium or Giardia, which may be present in flood
waters. Parasites can cause severe health problems, especially in people with existing illnesses or medical
conditions. Boiling is the best choice of treatment for contamination with parasites.
Another Option: Purification Tablets
Another way to purify water, if you get prepared ahead of the emergency, are purification tablets of chlorine
or iodine. They are fairly inexpensive and available at most sporting goods stores and some drugstores.
Follow the package directions. Double the recommended dose for cloudy water.
More Rigorous Purification Methods
While the three methods described above will remove only microbes from water, the following two
purification methods will remove other contaminants. Distillation will remove microbes, heavy metals, salts,
most other chemicals, and radioactive dust and dirt, called radioactive fallout. Filtering will also remove
radioactive fallout. (Water itself cannot become radioactive, but it can be contaminated by radioactive fallout.
It is unsafe to drink water that contains radioactive fallout.)
Distillation involves boiling water and collecting the vapor. The vapor condenses back to water, but will not
include salt and other impurities. To distill, use a clean pot with a lid that will stay in place and cover the pot
when placed upside down on the top. The lid needs to have a handle in the center, or near-center, top. Fill
the clean pot halfway with water. Tie a clean cup to the handle on the pot’s lid so that the cup will hang rightside-up when the lid is upside-down. The cup should hang suspended above the water, not dangle into the
water. Boil the water for 20 minutes. The water that drips from the lid into the cup is distilled.
To make a fall-out filter, punch holes in the bottom of a large bucket, and put a layer of gravel in the bucket
about 1-1/2 inches high. Cover the gravel with a towel cut in a circle slightly larger than the bucket. Cover the
towel with six inches of clayish soil dug from at least 4 inches below ground level. Cover the soil with a towel;
place the filter over a large container, and pour contaminated water through. Then, disinfect the filtered water
using one of the methods described above. Change the soil in your filter after every 50 quarts of water.
Note: If an emergency arises quickly, fill large, clean containers and bathtubs with water. It can be purified
immediately before use, if needed. Ice, soft drinks and fruit juices are water substitutes for drinking in
emergencies.
Potential Consumer Questions
Q: How long can I store water prepared by these recommendations?
A: Water may be stored for long periods of time, such as 5 years or more, if it does not react with the
container or it components. Even though it is heavy, glass is good for this reason. However, polyethylene
and polyester (plastic) containers also work well. Be sure that lids do not contain paper components. Water
stored for a long time in proper containers may still taste “flat” when opened. Improve the flavor by
incorporating air into the water by shaking, or pouring it back and forth between two clean containers.
Q: Can I “can” water at home to prepare for emergencies?
A: You may use home canning methods to stock water for emergencies, but it really is unnecessary. The
directions above for using clean containers and chlorine treatment are just as suitable. Canning refers to
putting boiled water in jars, covering with a two-piece metal home canning lid, with screw-band, and
processing the submerged jar in boiling water for a specified number of minutes. Container size for canning
will be limited by the size of your boiling water canner. Also, glass jars are required for home canning lids
and the weight of these filled jars will be an issue. They also are subject to more easy breakage (the glass)
and rusting (the lids) during disaster situations. However, if you want to “can” water for storage, follow these
directions:
The boiling water canner must be deep enough so that the filled jars will have 1 to 2 inches of water boiling
over the tops of them during the processing time. It must have a rack in the bottom and a lid. Prepare home
canning jars by washing in hot, soapy water and rinsing well. Keep warm until ready to use. (You can do this
by filling with clean hot water, or submerging in warm water in your boiling water canner.) Prepare lids for
use by following the manufacturer’s directions on the package.
Bring clean, potable water to boiling. Fill into the warm, clean jars, leaving 1/2 inch headspace. Adjust
prepared lids and process in boiling water for 10 minutes. (Start timing the process after the water in the
canner comes to a boil around the filled jars.) At the end of the 10 minute process, remove jars from the
canner and place on a rack or towel out of cool drafts. Allow to sit undisturbed for 12 to 24 hours, until cool
and the lids have sealed.
References:
1. Brennan, C.P. and Hendricks, D.G. Food Storage in the Home (FN 502). Utah State University
Extension, Logan, UT. July 1995.
2. Federal Emergency Management Agency. Emergency Food and Water Supplies (FEMA-215).
FEMA, Washington, DC. Updated June 16, 1998.
3. Scott, D. and Stark, C. Food Safety and Natural Disasters. Cornell Cooperative Extension, Ithaca,
NY. Updated February 13, 1998.
Document use:
Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of
reproduction) provided that the author and the University of Georgia receive acknowledgement and the notice is included:
Reprinted with permission from the University of Georgia.
Andress, E, Harrison, J. (1999). Consumer's Guide: Preparing an Emergency Food Supply. Athens, GA: University of Georgia, Cooperative
Extension Service.
Content Person Contact: Elizabeth L. Andress, Ph.D. eandress@uga.edu
Copyright Permission: (706) 542-4860
Document Review:
Document Size:
Publication Date: 1999-01-01
Entry Date: 1999-01-28
Pull Date:
Pub #: FDNS-E-34-3
Consumer's Guide:
Preparing an Emergency Food Supply
Short Term Food Storage
Elizabeth L. Andress, Ph.D.
Associate Professor and Extension Food Safety Specialist,
Department of Food and Nutrition
and Judy Harrison, Ph.D.
Associate Professor and Extension Food Safety Specialist,
Department of Food and Nutrition
Food storage is considered part of being prepared for emergencies and natural disasters. Individuals and
families can eliminate some stress, worry and inconveniences by planning for emergency food needs. How
much and which foods to store will depend on the members of your household, your preferences, special
health conditions, ability to use the food in an emergency, and space for storage. Planning for short-term
emergency food needs may be as simple as increasing quantities of some staple foods and non-perishable
foods that you normally would use. (Non-perishable foods are those that can be stored safely at room
temperatures.)
Preparing a Three-Day Emergency Supply
A three day emergency preparedness kit will be useful for most disasters. Gathering the essential items that
could be needed and putting them in one location will help you and your household through the worst days of
an emergency. This short-term preparedness kit should of course include food in addition to water, personal
hygiene items, flashlights, blankets and other essentials recommended for emergencies. This food supply
needs to be non-perishable; select foods that require no refrigeration, minimal or no preparation or cooking,
and little or no water. If you will have to heat food you have put away before eating it, pack a grill, camping
cook stove and fuel also. For ease in managing your supply, select food items that are compact and
lightweight. Include a selection of the following foods in your short-term Disaster Supplies Kit:
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Ready-to-eat canned meats, fruits and vegetables
Canned juices, milk, soup (if powdered, store extra water)
Staples: sugar, salt, pepper
High energy foods: peanut butter, jelly, crackers, granola bars, trail mix
Foods for infants, elderly persons or persons on special diets (for example, diabetics or those with
allergies)
Comfort/stress foods: cookies, hard candy, sweetened cereals, lollipops, instant coffee, tea bags
Vitamins
Make sure you have a can opener, scissors or knife for cutting open foil and plastic pouches, and disposable
plates, cups and utensils. Pack all these items in plastic bags (zipper closures work well) to keep them dry
and as airtight as possible. Keep a list of dates when food items need to be inspected and possibly rotated
(used and then replaced with newly purchased items).
Foods in a refrigerator and freezer can be used at the beginning of the emergency. See the section, If the
Electricity Goes Off..., below. If you have enough advance warning about a possible power outage, you can
extend the storage time of food in a freezer by filling empty spaces with frozen water. Fill clean plastic
containers or jugs with water and freeze them. Food will keep in a well-insulated, well-filled, closed freezer
for 2 to 3 days.
Preparing a Two-Week Emergency Supply
Even though it is unlikely that most emergencies will cut off your food supply for two weeks, some people
choose to consider a short-term supply as one that will last that long. If you are in an area where it is known
that power can be off for extended periods, a two-week supply may seem very reasonable. The same
general suggestions found above for a three-day supply will also work for a two-week supply. However, for
two weeks or more of emergency eating, it might be wise to pay more attention to nutrition needs than is
necessary for 3 days of surviving special conditions. Plan food supplies so at least one well-balanced meal
could be eaten each day.
One way to develop a two-week emergency supply is to increase the amount of basic foods you normally
keep on your shelves. If you eat out regularly, you will need to take that into consideration and increase the
amount of supplies you normally eat in a two-week period of time. Your plan should be based on foods that
do not require power for keeping them refrigerated or frozen. Many people already have a two-week supply
of most staples on hand if they stop and think about it and make a written plan. Keep the supply fresh by
rotating non-perishable staple items in general storage once or twice a year.
Suggestions to help you plan a two-week supply of food on hand:
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Make a list of all family members by name, indicating any special needs (diabetic, allergies, etc.)
List all staple foods on your shelves now. Indicate amount available, date purchased, date opened
and use by/replace date if known. Post this list near storage cabinets or closets and update when
changes occur.
Make a list of meals to be served, labeled “Day 1" through “Day 14". Indicate where food can be
found for each day, if not stored all in one location.
Add notes to each day’s list that indicate how much water and what equipment and utensils will be
needed for preparation. This process will force you to think through what you will need to purchase
and store.
If staples such as rice, instant cereals and potatoes and dry milk are not kept in packages with
cooking directions, be sure to write up preparation steps or mix ratios on index cards and keep them
closed in air- and water-tight plastic bags for use during the emergency.
Other tips to help you manage your food storage:
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If packages do not contain a use-by or expiration date, date foods when purchased and when
opened. (A freezer pen or other permanent felt-tip marker works well.)
If foods are not to be used for regular needs, be sure to clearly label them as Emergency or Disaster
Food and store in a special location.
Food Suggestions
Military and camping supply stores are good sources for some compact, well-preserved foods that are good
choices are for emergency preparedness kits. A group of foods called MRE’s, or Meals-Ready-to-Eat,
require little or no preparation. Dehydrated or freeze-dried foods are lightweight and take up little room, but
you will need to plan extra water supplies for rehydrating them for use. Some dehydrated foods, like fruits,
can be eaten as is, of course. If some foods in your kit will require cooking, be sure to also include some that
are ready to eat. Fires or stoves for cooking may be available during some emergencies; sometimes you
may not even have those available, or at least not all the time. Keep in mind that short-term emergency
supplies need to emphasize survival, energy and hydration (water), but planning ahead means that you can
also plan nutritionally balanced meals.
Food Ideas That Keep on the Shelf
Ready to Eat:
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MRE’s
Canned fruits, vegetables, beans, meats, fish
Canned juices, broths and soups
Shelf-stable ‘boxes’ of juices and milk
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Crackers and melba toast (don’t pick combination packs with cheeses or luncheon meats if they
require refrigeration)
Peanut butter, jelly
Dry, ready-to-eat cereals and granola
Dried fruits, nuts and trail mixes
Jerky
Granola bars
Hard candy
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Also Plan Water Supplies to Prepare:
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Instant oatmeal
Dry milk
Powdered drink mixes
Instant pudding
Dried soups
Bouillon cubes or powder
Instant rice and potatoes
If the Electricity Goes Off...
FIRST, use perishable food and foods from the refrigerator. THEN use foods from the freezer. To minimize
the number of times you open the freezer door, post a list of freezer contents on it. In a well-filled, wellinsulated freezer, foods will usually still have ice crystals in their centers. Consume the foods only it they
have ice crystals remaining or if the temperature of the freezer has remained at 40 degrees F or below.
Covering the freezer with blankets will help to hold in cold. Be sure to pin blankets back so that the air vent is
not covered. FINALLY, begin to use non-perishable foods and staples.
Cooking Without Power
For emergency cooking you can use a fire, a charcoal grill or camp stove outdoors only. You can also heat
food that tastes better warm with candle warmers, chafing dishes and fondue pots. Do not plan on using
these warming items for cooking raw foods that have to be thoroughly cooked to be safe; for example, raw
meats, poultry, seafood, eggs and products containing them.
Additional Advice about Canned Foods
One of the best choices for emergency food supplies is commercially canned foods. Canned foods are also
cooked and can be eaten right of the can, or just warmed if they taste better that way. Foods that are canned
are considered shelf stable and do not require refrigeration until opened. Shelf life, or how long they will last,
is determined by methods that evaluate the quality of the food. Canned foods can last two years or longer
(products are in the marketplace now that are dated 00' to indicate they don’t expire until the year 2000.) For
best quality, store canned foods in cool, dry locations and use within one year.
If you include canned foods in your emergency food supply, inspect your supply periodically to make sure
there are no rusty, leaking, bulging or badly dented containers and no broken seals. Dents that involve
seams or can ends can break seals. Large or severe dents in the sides of a can may also break a seal
around the can end or seam, even though it might not be obvious. Replace items found in any of these
conditions. Do not eat out of cans found in any of these conditions during the emergency. If the disaster has
produced conditions where canned foods are in flood waters, inspect them carefully for signs of damage.
Throw out any home canned foods or foods in glass jars, whether opened or not, that have been soiled by
flood waters. If food has been commercially canned and the metal can is still intact and not rusty or bulging, it
can be used but will need to be cleaned and sanitized before opening.
Cleaning Sealed Cans After a Flood
1. Mark contents on the CAN with a permanent ink pen.
2. Remove paper labels (they can harbor dangerous bacteria and they probably won't stand up to the
rest of the procedure).
3. Wash the cans in a strong soap or detergent solution with a scrub brush. Carefully clean areas
around lids and seams.
4. Soak cans in a solution of two tablespoons of chlorine bleach to each gallon of water for 15 minutes.
5. Air dry cans before opening (with sanitized can opener!)
Frequently Asked Questions About Food Dates and Storage
Q: Should all food containers have dates on them?
A: There is no uniform system for food dating in the United States. Except for infant formula and some baby
food, product dating is not required by federal regulations. Dating of foods is only required by about 20 states
right now. Federal regulations do say, however, if a calendar date is used, it must express both the month
and the day of the month. In the case of shelf-stable and frozen products, the calendar date, if used, must
also include the year. If this calendar is used, there must also be a phrase next to it explaining the meaning
of the date, such as “sell by” or “use before.”
Dates found on foods may be “open dating” or ‘closed” or coded dating. Open dating is the use of a calendar
date that the consumer can understand. In general, open dating is found primarily on perishable foods such
as meat, poultry, eggs and dairy products. Closed or coded dates might appear on shelf-stable foods such
as cans, boxes, bags, etc.
Q: Can I eat a food after the “sell-by” date has expired?
A: A “Sell-By” or “Expiration” or “Use By” date tells the store how long to display a product for sale. Buy a
product before a “sell by” or “use by” date, but it is still safe to use if it is wholesome and of good quality.
Some foods, like fresh meats and poultry, last 1 to 2 days after the sell-by date, if kept properly
refrigerated at all times; such as during transportation, display for sale, and storage at home. Other
foods may last 3 to 4 days, or even a week, after the sell-by date expires. It is best to consult a home food
storage chart for specific foods.
A “Best if Used By” or “Best if Used Before” date is the date to use for eating the food at its best quality or
flavor. It is not a purchase date or date of final safety.
A “Use By” date is the last date recommended for the use of a food product. The date has been determined
by the manufacturer and indicates the last date for peak quality.
Do not use a product after the “use by” date.
Foods can develop off odors, flavor or appearance due to spoilage bacteria. If a food has developed any of
these characteristics, do not use it, regardless of the date on the package. Mishandling of fresh foods can
also change the safe storage time of foods regardless of package dates. Leaving perishable foods (those
that require refrigerated storage) at room temperature or warmer for too long is one way of mishandling food.
Defrosting at room temperature more than 2 hours, leaving foods out of coolers or refrigerators at picnics or
parties, taking too long to get refrigerated or frozen foods home and refrigerated after purchase, or using
contaminated cutting boards or utensils are other ways of mishandling foods in ways that shorten their safe
storage times.
Q: How does dating of infant formula and baby food work?
A: Federal regulations require a “Use by” date on infant formula and baby food under FDA inspection.
Nutrient retention is a key factor in dating of infant formula. If consumed by the “use-by” date, the formula
must contain at least the quantity of each nutrient as described on the label. Formula must retain a quality
that allows it to pass through an ordinary bottle nipple. (If stored too long, formula can separate and clog the
nipple.)
Dating of baby food is for quality as well as nutrient retention. The same rule about retention of nutrients in
infant formula applies to baby food. Development of off-flavors or poor texture is also considered. Product
analyses are done throughout storage tests to help manufacturers select a “use-by” date. The conditions of
storage, preparation and use as given on the label would have to apply.
Do not buy or use infant formula or baby foods after the “use-by” date.
Q: Can I use eggs after the expiration date?
A: If an egg carton has an expiration date printed on it, such as “EXP May 14,” do not purchase eggs after
that date. It is the last day that the store may sell the eggs as fresh. On eggs with a federal grade mark, such
as Grade A or Grade AA, the date cannot be more than 30 days from the day the eggs were packed into the
carton.
As long as you buy eggs before the expiration date, you should be able to safely use the eggs for 3 to 5
weeks after the date you purchase them. Fresh eggs should be taken home immediately from the store and
refrigerated right away. Store in the refrigerator at 40°F or below.
Q: How do I store canned food products once opened?
A: Once opened, canned food contents not eaten must be removed from the can. Store them in a covered,
nonmetallic container in the refrigerator or freezer. “Canned” food in glass jars may be stored in the
original container. Use leftover canned food after 3 or 4 days of refrigeration, unless it contains meat; canned
food containing meat, poultry or fish should be used within 2 days. Refrigerate the part not being used or
eaten immediately after opening the can or jar. Do not save leftovers from cans or jars that have been out of
refrigeration for more than 2 hours. Refrigerate cooked leftovers within 2 hours of cooking time.
When planning your emergency food supply, consider the need for refrigeration of leftover canned food.
Purchase canned or bottled food in container sizes that can be used up in one meal or snack. Do not buy
large, or especially institutional size, containers of food to save money if you won’t be able to store leftovers
properly.
Q: How should I store dry foods?
It is important to keep dry foods in airtight, moisture-proof containers away from direct light in cool places.
Consider stocking zipper-closure plastic food storage or food freezer bags in your emergency supplies. They
will be useful for storing leftovers from opened packages of dry milks, potatoes, rice, cereals, dried fruits, etc.
Store purchased packages of food staples for your emergency supply in airtight plastic food storage
containers, glass jars with screw-top lids, or non-rusty metal cans. Then you will have the containers for
storing opened packages during your emergency.
References:
1. Brennand, C.P. and Henricks, D.G. July 1995. Food Storage in the Home (FN 502). Utah State
University Extension, Logan, UT.
2. The Church of Jesus Christ of Latter-Day Saints. 1998. Emergency Preparedness Manual.
3. Federal Emergency Management Agency. June 16, 1998 Update. Emergency Food and Water
Supplies (FEMA-215). FEMA, Washington, DC.
4. Food Safety and Inspection Service-USDA. March 1995. Focus On: Food Product Dating. FSIS,
Washington, DC.
5. National Food Processors Association. 1998. Consumer FAQ’s. NFPA, Washington, DC.
Document use:
Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of
reproduction) provided that the author and the University of Georgia receive acknowledgement and the notice is included:
Reprinted with permission from the University of Georgia.
Andress, E, Harrison, J. (1999). Consumer's Guide: Preparing an Emergency Food Supply. Athens, GA: University of Georgia, Cooperative
Extension Service.
Content Person Contact: Elizabeth L. Andress, Ph.D. eandress@uga.edu
Copyright Permission: (706) 542-4860
Document Review:
Document Size:
Publication Date: 1999-01-01
Entry Date: 1999-01-28
Pull Date:
Pub #: FDNS-E-34-2
Preparing an Emergency Food Supply
Long Term Food Storage
Judy Harrison, Ph.D.
Associate Professor and Extension Food Safety Specialist,
Department of Food and Nutrition
and Elizabeth L. Andress, Ph.D.
Associate Professor and Extension Food Safety Specialist,
Department of Food and Nutrition
Flash floods, tropical storms, blizzards...whatever the disaster, it pays to be prepared. Emergency items
should be stored in a disaster supply kit.
Putting Together a Disaster Supply Kit
Items to include in a disaster supply kit:
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Medical supplies and first aid manual*
Hygiene supplies
Portable radio and extra batteries**
Flashlights and lanterns with extra batteries**
Camping cook stove and fuel
Sterno cans
Matches in a waterproof container
Fire Extinguisher**
Blankets and extra clothing
Shovel and other useful tools
Money in a waterproof container
Infant and small children’s needs (if appropriate)*
Can opener (manual), utensils, cookware
* Check expiration dates and rotate stock for long-term storage.
** Check periodically.
Nutrition Information for Emergency Food Storage
In a crisis, it will be most important that you maintain your strength. Eating nutritiously can help you do this.
Here are some important nutrition tips.





Plan menus to include as much variety as possible.
Eat at least one well-balanced meal each day.
Drink enough liquid to enable your body to function properly (two quarts a day).
Take in enough calories to enable you to do any necessary work.
Include vitamin, mineral and protein supplements in your stockpile to assure adequate nutrition.
When deciding what foods to stock, use common sense. Consider what you could use and how you
could prepare it. Storing foods that are difficult to prepare and are unlikely to be eaten could be a costly
mistake.
Stocking a Long-term Emergency Food Supply
One approach to long term food storage is to store bulk staples along with a variety of canned and dried
foods.
Bulk Staples
Wheat, corn, beans and salt can be purchased in bulk quantities fairly inexpensively and have nearly
unlimited shelf life. If necessary, you could survive for years on small daily amounts of these staples. The
following amounts are suggested per adult, per year:
Item
Amount*
Wheat
240 pounds
Powdered Milk
75 pounds
Corn
240 pounds
Iodized Salt
5 pounds
Soybeans
120 pounds
Fats and Oil
20 pounds**
Vitamin C***
180 grams
* Best to buy in nitrogen-packed cans
** 1 gallon equals 7 pounds
*** Rotate every two years
Stocking Foods for Infants
Special attention would need to be paid to stocking supplies of foods for infants. Powdered formula would be
the least expensive form of infant formula to stock. Commercially canned liquid formula concentrate and
ready-to-feed formula may also be stored. Amounts needed would vary, depending on the age of the infant.
Infant formula has expiration dates on the packages and should not be used past the expiration date.
Parents should also plan to have a variety of infant cereals and baby foods on hand. Amounts needed will
vary depending on the age of the infant.
Other Foods to Supplement Your Bulk Staples
You can supplement bulk staples which offer a limited menu with commercially packed air-dried or freezedried foods, packaged mixes and other supermarket goods. Canned meats are a good selection. Rice and
varieties of beans are nutritious and long-lasting. Ready-to-eat cereals, pasta mixes, rice mixes, dried fruits,
etc. can also be included to add variety to your menus. Packaged convenience mixes that only need water
and require short cooking times are good options because they are easy to prepare. The more of these
products you include, the more expensive your stockpile will be.
The following is an easy approach to long-term food storage:
1. Buy a supply of the bulk staples listed previously.
2. Build up your everyday stock of canned goods until you have a two-week to one-month surplus.
Rotate it periodically to maintain a supply of common foods that will not require special preparation,
water or cooking.
3. From a sporting or camping equipment store, buy commercially packaged, freeze-dried or air-dried
foods. Although costly, this is an excellent form of stored meat, so buy accordingly. (Canned meats
are also options.) Another option is to purchase dry, packaged mixes from the supermarket.
Consider stocking some of the items listed as examples below. Amounts are suggested quantities for one
adult for one year.
Flour, White Enriched
17 lbs
Corn Meal
42 lbs
Pasta (Spaghetti/Macaroni) 42 lbs
Beans (dry)
25 lbs
Beans, Lima (dry)
1 lb
Peas, Split (dry)
1 lb
Lentils (dry)
1 lb
Dry Soup Mix
5 lbs
Peanut Butter
4 lbs
Dry Yeast
1/2 lb
Sugar, White Granulated
40 lbs
Soda
1 lb
Baking Powder
1 lb
Vinegar
1/2 gal
Storage and Preparation of Food Supplies
All dry ingredients or supplies should be stored off the floor in clean, dry, dark places away from any source
of moisture. Foods will maintain quality longer if extreme changes in temperature and exposure to light are
avoided.
Grains
If you purchase bulk wheat, dark hard winter or dark hard spring wheat are good selections. Wheat should
be #2 grade or better with a protein content from 12 - 15% and moisture content less than 10%. If wheat is
not already in nitrogen-packed cans, it can be stored in sturdy 5 gallon food-grade plastic buckets or
containers with tight fitting lids. If the wheat has not already been treated to prevent insects from hatching,
wheat may be treated at the time of storage by placing one-fourth pound of dry ice per 5 gallon container in
the bottom and then filling with wheat. Cover the wheat with the lid, but not tightly, for five or six hours before
tightening the lid to be air tight. Other grains to consider storing include rye, rice, oats, triticale, barley and
millet. Pasta products also satisfy the grain component of the diet. Milled rice will maintain its quality longer in
storage than will brown rice. Many of the grains may require grinding before use. Some health food stores
sell hand-cranked grain mills or can tell you where you can get one. Make sure you buy one that can grind
corn. If you are caught without a mill, you can grind your grain by filling a large can with whole grain one inch
deep, holding the can on the ground between your feet and pounding the grain with a hard metal object such
as a pipe.
Non-fat Dry Milk/Dairy Products
Store dry milk in a tightly covered air-tight container. Dry milk may be stored at 70oF for 12 - 24 months. If
purchased in nitrogen packed cans, storage time for best quality will be 24 months. Other dairy products for
long term storage may include canned evaporated milk, pasteurized cheese spreads and powdered cheese.
Other Foods or Ingredients
Iodized salt should be selected and stored in its original package. Dried beans, peas, lentils, etc. provide an
inexpensive alternative to meat and are easy to store in glass or plastic containers tightly covered. Those
purchased from the grocery shelf are normally the highest quality.
Open food boxes or cans carefully so that you can close them tightly after each use. Wrap cookies and
crackers in plastic bags, and keep them in air-tight storage containers. Empty opened packages of sugar,
dried fruits and nuts into screw-top jars or airtight food storage containers to protect them from pests. Inspect
all food containers for signs of spoilage before use. Commercially canned foods are safe to eat after long
periods of storage unless they are bulging, leaking or badly rusted. Quality, however, will diminish with long
term storage. Changes in flavor, color and texture may be observed and nutritional value will decrease. For
best quality, use within one year. If stored longer than one year, rotate canned goods at least every two to
four years.
Vitamin and Mineral Supplements
To help compensate for possible deficiencies in the diet in emergency situations, families may wish to store
365 multi-vitamin/mineral tablets per person. Careful attention should be paid to expiration dates on
packages.
Shelf Life of Foods for Storage (Unopened)
Here are some general guidelines for rotating common emergency foods to ensure the best quality of the
products.



Use within six months:
o Powdered milk (boxed)
o Dried fruit (in metal container)
o Dry, crisp crackers (in metal container)
o Potatoes
Use within one year:
o Canned condensed meat and vegetable soups
o Canned fruits, fruit juices and vegetables
o Ready-to-eat cereals and uncooked instant cereals (in metal containers)
o Peanut butter
o Jelly
o Hard candy, chocolate bars and canned nuts
May be stored indefinitely* (in proper containers and conditions):
o Wheat
o Vegetable oils
o Corn
o Baking powder
o Soybeans
o Instant coffee, tea
o Cocoa
o Salt
o Noncarbonated soft drinks
o White rice
o Bouillon products
o Dry pasta
o
o
Vitamin C
Powdered milk (in nitrogen-packed cans)
*Two to three years
If the Electricity Goes Off...
FIRST, use perishable food and foods from the refrigerator. THEN use the foods from the freezer. To
minimize the number of times you open the freezer door, post a list of freezer contents on it. In a well-filled,
well-insulated freezer, foods will usually still have ice crystals in their centers. Consume the foods only if they
have ice crystals remaining or if the temperature of the freezer has remained at 40 degrees F or below.
Covering the freezer with blankets will help to hold in cold. Be sure to pin blankets back so that the air vent is
not covered. FINALLY, begin to use non-perishable foods and staples.
References:
1. Federal Emergency Management Agency. June 16, 1998 Update. Emergency Food and Water
Supplies (FEMA-215). Washington, DC.
2. Church of Jesus Christ of Latter-Day Saints. 1998. Emergency Preparedness Manual.
Document use:
Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of
reproduction) provided that the author and the University of Georgia receive acknowledgement and the notice is included:
Reprinted with permission from the University of Georgia.
Harrison, J, Andress, E. (1998). Consumer's Guide: Preparing an Emergency Food Supply. Athens, GA: University of Georgia, Cooperative
Extension Service.
Content Person Contact: Elizabeth L. Andress, Ph.D. eandress@uga.edu
Copyright Permission: (706) 542-4860
Document Review:
Document Size:
Publication Date: 1998-12-01
Entry Date: 1999-01-28
Pull Date:
Pub #: FDNS-E-34-1
Processing Jams and Jellies
Elizabeth L. Andress, Ph.D.
Associate Professor and Extension Food Safety Specialist,
Department of Food and Nutrition
Even though sugar has a preservative action in jams and jellies, molds can still grow and spoil these
products. Mold growth causes product to be lost when it occurs. In addition, some research indicates that
mold growth on fruit products may not always be as completely harmless as believed in the past. USDA and
the Cooperative Extension Service are endorsing a boiling water canning process for jams and jellies which
will make the potential for mold spoilage as small as possible. The cost of ingredients is high enough to
make any preventable loss unacceptable.
Paraffin or wax sealing of jars is no longer considered an equally acceptable choice for any sweet spread,
including jellies. Any pinholes, shrinkage or cracks in the wax paraffin allow airborne molds to contaminate
and grow on the product. In addition, leaks or holes in the paraffin can allow product to seep out during
storage and once on the surface, it will provide nutrients for molds to grow on the surface and enter into the
jam or jelly in the jar.
Follow These Steps in Making Jam or Jelly at Home:
1. Wash Mason canning jars (half-pint or pint size) in hot water with detergent and rinse well by hand,
or wash in a dishwasher. Pre-sterilize the clean jars by submerging them 10 minutes in boiling water.
The easiest way is to stand the empty jars upright on a rack in a boiling water canner filled with clean
water. There should be enough water to fill the jars and still come to a level 1-2 inches above the
tops of the jars. Bring the water to a boil and boil for 10 minutes. Jars can remain in the hot water
until they are ready to be filled.
2. Prepare two-piece canning lids according to the manufacturer's recommendations.
3. Prepare jam or jelly according to recipe directions. Boil for the recommended time in the recipe and
then quickly skim off foam (if needed or desired).
4. Remove pre-sterilized jars from the hot water one at a time, tilting them to quickly empty them into
the canner. To make sure they are completely drained, they may be turned upside down on a clean
towel on the countertop. Fill quickly with the hot jelly or jam mixture, leaving 1/4 inch headspace.
Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove
any jelly, jam or sugar crystals. Adjust lids.
Work quickly to insure that the filled jars stay as hot as possible until all are filled and ready to load
into the canner for processing. However, remember the jam or jelly mixture is very hot and take
precautions not to burn yourself.
5. Load the filled jars, fitted with lids, into the canner one at a time, using a jar lifter. Keep the jar upright
at all times. Tilting the jar could cause the hot jelly or jam mixture to spill into the sealing area of the
lid, which should remain clean and undisturbed. The water in the canner can be close to boiling
when the jars are added, if you have made sure the filled product has remained very hot until the
canner load is ready.
6. Turn the heat under the canner to its highest setting, cover the canner with its lid and heat until the
water boils vigorously. Process the jars for 5 minutes after the water boils. The water level in the
canner should be 1-2 inches above the tops of the jars. The water in the canner must remain boiling
during the entire 5 minutes, so keep the heat source on high and a tight lid on the canner.
7. Remove jars from canner after the process time is up; use a jar lifter and keep jars upright. Carefully
place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the
jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
8. Cool jars upright for 12-24 hours while vacuum seal is drawn and jam or jelly sets up. Let the jars sit
undisturbed while they cool. Do not tighten ring bands on the lids or push down on the center of the
flat metal lid until the jar is completely cooled.
9. Remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.
10. Wash jars and lids to remove all residues. Label and store in a cool, dry place out of direct light.
Do I have to pre-sterilize the jars?
If the jars are not pre-sterilized, the process time in the boiling water canner is 10 minutes. Jars should still
be washed in hot water with detergent and rinsed well by hand, or washed in a dishwasher, and kept warm
until they are ready to be filled.
Pre-sterilization of jars (and thus the five minute process time) is preferred when the fruits may not be
naturally high in pectin, since the longer process time in the canner without pre-sterilized jars may weaken
these gels.
Are there other methods of sealing jars?
Some other methods of sealing jars call for inverting a closed, filled jar of hot product for anywhere from thirty
seconds to one hour. (Inverting is turning the filled jar upside down on its lid.) While this inversion process
can be successful in producing a sealed jar, it works best with very hot product. Individual variation in
practicing this process or unexpected interruptions can result in delays between filling jars, getting lids
screwed on, and inverting the jars. If the product cools down too much, the temperature of the product can
become low enough to no longer be effective in sealing jars or preventing spoilage.
When the inversion process does work, the vacuum seals of filled jars still tend to be weaker than those
produced by a short boiling water canning process. A weak seal is more likely to fail during storage. In
addition, the headspace of the jar may retain enough oxygen to allow some mold growth if airborne molds
contaminated the surface of the product as the jar was filled and closed. More complete removal of oxygen
from the headspace also offers some longer protection from undesirable color and flavor changes with some
types of fruit products.
The canning process is therefore a more foolproof method of making jams and jellies that will not spoil. In
addition, although no cases of burning have been reported in the news media, experience has shown that
some people will experience leaking of the hot product from the jar when it is turned over if the lid wasn't put
on just right. If hot enough, someone could get burned. Even if it doesn’t cause burns, leaking means product
is lost.
Should I worry about mold?
But is there a safety hazard in some molding of a jam or jelly? The best answer is that there is a potential
risk. However, we want to make a recommendation that minimizes all potential problems and hazards. Some
molds growing on fruit products made at home have been shown to produce "mycotoxins", or mold poisons.
The danger to humans from consuming mycotoxins, as well as the actual expected incidence of mycotoxins
from moldy jars of jams, are issues with no easy answers. But, animal studies indicate there is the potential
for poisonous effects of some mycotoxins in humans. Patulin is one mycotoxin detected in a few tested jars
of homemade apple jam and juice. Patulin has been shown to be carcinogenic in animals, but its role in
causing human disease is not all that clear. It is also difficult to assess the actual health risk from consuming
moldy jam or jelly because not all molds produce mycotoxins, and molds which do produce them vary in
consistency of production when conditions change some.
Summary
Because we are interested in recommending jam and jelly making procedures that offer the highest quality,
the least health and safety risks, and the lowest chance of losing product, all Extension recommendations for
jams and jellies include a boiling water canning process for room temperature storage of sealed jars.
Standard canning jars used with self-sealing flat metal lids and screw bands, presterilization of clean canning
jars, hot filling of product into the jars, and processing for 5 minutes in a boiling water canner are
recommended for highest quality and to prevent mold growth.
Document use:
Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of
reproduction) provided that the author and the University of Georgia receive acknowledgement and the notice is included:
Reprinted with permission from the University of Georgia.
Andress, E. (1999). Preserving Food: Processing Jams and Jellies. Athens, GA: University of Georgia, Cooperative Extension Service.
Content Person Contact: Elizabeth L. Andress, Ph.D. eandress@uga.edu
Copyright Permission: (706) 542-4860
Document Review:
Document Size:
Publication Date: 1999-01-01
Entry Date: 1999-01-28
Pull Date:
Pub #: FDNS-E-37-1
Using Boiling Water Canners
Elizabeth L. Andress, Ph.D.
Associate Professor and Extension Food Safety Specialist,
Department of Food and Nutrition
Most boiling water canners are made of aluminum or porcelain-covered steel. They have fitted lids and
removable racks that are either perforated or shaped wire racks. The canner must be deep enough so that at
least one inch of briskly boiling water will be over the tops of jars during processing. Some boiling water
canners do not have completely flat bottoms. A flat bottom must be used on an electric range. Either a flat or
ridged bottom may be used on a gas burner. To ensure uniform processing of all jars with an electric range,
the canner should be no more than 4 inches wider in diameter than the element on which it is heated. (When
centered on the burner or element, the canner should not be more than 2 inches wider on any side.)
Follow these steps for successful boiling water canning:
(Read through all the instructions before beginning.)
1. Before you start preparing your food, fill the canner half full with clean warm water.
2. Center the canner over the burner and preheat the water to 140 degrees F. for raw-packed foods
and to 180 degrees F. for hot-packed foods. You can begin preparing food for your jars while this
water is preheating.
3. Load filled jars, fitted with lids, into the canner one at a time, using a jar lifter. When moving jars with
a jar lifter, make sure the jar lifter is securely positioned below the neck of the jar (below the screw
band of the lid). Keep the jar upright at all times. Tilting the jar could cause food to spill into the
sealing area of the lid.
If you have a shaped wire rack that has handles to hold it on the canner sides, above the water in the
canner, you can load jars onto the rack in the raised position and then use the handles to lower the
rack with jars into the water.
4. Add more boiling water, if needed, so the water level is at least one inch above the jar tops. For
process times over 30 minutes, the water level should be 2 inches above the jars.
5. Turn the heat setting to its highest position, cover the canner with its lid and heat until the water boils
vigorously.
6. Set a timer (after the water is boiling) for the total minutes required for processing the food.
7. Keep the canner covered for the process time. The heat setting may be lowered as long as a gentle
but complete boil is maintained for the entire process time.
8. Add more boiling water during the process, if needed, to keep the water level above the jar tops.
9. If the water stops boiling at any time during the process, turn the heat on its highest setting, bring the
water back to a vigorous boil, and begin the timing of the process over, from the beginning (using the
total original process time).
10. When the jars have been processed in boiling water for the recommended time, turn off the heat and
remove the canner lid.
11. Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them
directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during
cooling. Avoid placing the jars on a cold surface or in a cold draft.
12. Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids
or push down on the center of the flat metal lid until the jar is completely cooled.
13. Remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.
14. Wash jars and lids to remove all residues.
15. Label jars and store in a cool, dry place out of direct light.
Document use:
Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of
reproduction) provided that the author and the University of Georgia receive acknowledgement and the notice is included:
Reprinted with permission from the University of Georgia.
Andress, E. (1999). Preserving Food: Using Boiling Water Canners. Athens, GA: University of Georgia, Cooperative Extension Service.
Content Person Contact: Elizabeth L. Andress, Ph.D. eandress@uga.edu
Copyright Permission: (706) 542-4860
Document Review:
Document Size:
Publication Date: 1999-01-01
Entry Date: 1999-01-28
Pull Date:
Pub #: FDNS-E-37-2
Using Pressure Canners
Elizabeth L. Andress, Ph.D.
Associate Professor and Extension Food Safety Specialist,
Department of Food and Nutrition
Pressure canners for use in the home were extensively redesigned beginning in the 1970's. Models made
before the 1970's were heavy-walled kettles with clamp-on or turn-on lids. They were fitted with a dial gauge,
a vent port in the form of a petcock or covered with a counterweight, and a safety fuse. Modern pressure
canners are lightweight, thin-walled kettles; most have turn-on lids fitted with gaskets. (At least one style has
screw-down knobs around the canner and does not have a gasket, however.) They all have removable
racks, an automatic vent/cover lock, a vent port (steam vent), and a safety fuse. Today’s pressure canner
may have a dial gauge for indicating the pressure or a weighted gauge, for indicating and regulating the
pressure. Pressure canners come deep enough for one layer of quart or smaller size jars, or deep enough
for two layers of pint or smaller size jars.
Serious errors in processes obtained in pressure canners can occur if any of the following conditions exist:


The altitude at which the canner is operated is above sea level. Internal canner pressures (and
therefore temperatures) are lower at higher altitudes. Canners must be operated at increased
pressures as the altitude increases. Check canning instructions for altitude adjustments.
Air is trapped in the closed canner during the process. Air trapped in a pressure canner lowers the
temperature obtained for a given pressure (for example, 10 or 15 pounds pressure) and results in
under processing. To be safe, all pressure canners must be vented 10 minutes before they are
pressurized.
To vent a canner, leave the vent port (steam vent) uncovered (or manually open the petcock on
some older models) after you fill the canner and lock the canner lid in place. Heat the canner on high
until the water boils and generates steam that can be seen escaping through the open vent port or
petcock. When a visible funnel-shape of steam is continuously escaping the canner, set a timer for
10 minutes. After 10 minutes of continuous steam, you can close the petcock or place the
counterweight or weighted gauge over the vent port to begin pressurizing the canner. (See steps 3
and 4 below.)

An inaccurate dial gauge is used. Dial gauges should be checked for accuracy each year before use.
If the gauge reads high or low by more than one pound at 5, 10 or 15 pounds pressure, replace it. If
the gauge reads low by 1 pound or less, add that amount to the recommended pressure. (For
example, if your gauge reads 9.5 pounds when it should read 10 pounds, add 1/2 pound to the
recommended pressure, or use 10.5 instead of 10 pounds.)
Clean lid gaskets and other parts according to the manufacturer’s directions. Use only canners that have the
Underwriter’s Laboratory (UL) approval to ensure their safety.
Follow these steps for successful pressure canning:
(Read through all the instructions before beginning.)
1. Center the canner over the burner. When you have your jars of food ready for canning, put the rack
and 2 to 3 inches of hot water into the canner. For hot packed foods, you can bring the water to 180
degrees F. ahead of time, but be careful not to boil the water or heat it long enough for the depth to
decrease.
2. Place filled jars, fitted with lids, on the jar rack in the canner, using a jar lifter. When moving jars with
a jar lifter, make sure the jar lifter is securely positioned below the neck of the jar (below the screw
3.
4.
5.
6.
7.
band of the lid). Keep the jar upright at all times. Tilting the jar could cause food to spill into the
sealing area of the lid.
Fasten the canner lid securely. Leave the weight off the vent port or open the petcock.
Turn the heat setting to its highest position. Heat until the water boils and steam flows freely in a
funnel-shape from the open vent port or petcock. While maintaining the high heat setting, let the
steam flow (exhaust) continuously for 10 minutes.
After this venting, or exhausting, of the canner, place the counterweight or weighted gauge on the
vent port, or close the petcock. The canner will pressurize during the next 3 to 5 minutes.
Start timing the process when the pressure reading on the dial gauge indicates that the
recommended pressure has been reached, or, for canners without dial gauges, when the weighted
gauge begins to jiggle or rock as the manufacturer describes.
Regulate the heat under the canner to maintain a steady pressure at, or slightly above, the correct
gauge pressure. One type of weighted gauge should jiggle 2 or 3 times per minute, while another
type should rock slowly throughout the process check the manufacturer’s directions.
o Loss of pressure at any time can result in under processing, or unsafe food.
o Quick and large pressure variations during processing may cause unnecessary liquid losses
from jars.
If at any time pressure goes below the recommended amount, bring the canner back to pressure and
begin the timing of the process over, from the beginning (using the total original process time). This
is important for the safety of the food.
8. When the timed process is completed, turn off the heat, remove the canner from the heat (electric
burner) if possible, and let the canner cool down naturally. While it is cooling, it is also depressurizing. Do not force cool the canner. Forced cooling may result in food spoilage. Cooling
the canner with cold running water or opening the vent port before the canner is fully depressurized
are types of forced cooling. They will also cause loss of liquid from jars and seal failures. Force
cooling may also warp the canner lid.
Depressurization of older canner models without dial gauges should be timed. Standard size heavywalled canners require about 30 minutes when loaded with pints and 45 minutes when loaded with
quarts. Newer thin-walled canners cool more rapidly and are equipped with vent locks that are
designed to open when the pressure is gone. These canners are depressurized when the piston in
the vent lock drops to a normal position. Some of these locks are hidden in handles and cannot be
seen; however, the lid will not turn open until the lock is released.
9. After the canner is depressurized, remove the weight from the vent port or open the petcock. Wait 2
minutes (as a safety precaution), unfasten the lid and remove it carefully. Lift the lid with the
underside away from you so that the steam coming out of the canner does not burn your face.
10. Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them
directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during
cooling. Avoid placing the jars on a cold surface or in a cold draft.
11. Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids
or push down on the center of the flat metal lid until the jar is completely cooled.
12. Remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.
13. Wash jars and lids to remove all residues.
14. Label jars and store in a cool, dry place out of direct light.
15. Dry the canner, lid and gasket. Take off removable petcocks and safety valves; wash and dry
thoroughly.
Document use:
Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of
reproduction) provided that the author and the University of Georgia receive acknowledgement and the notice is included:
Reprinted with permission from the University of Georgia.
Andress, E. (1999). Preserving Food: Using Pressure Canners. Athens, GA: University of Georgia, Cooperative Extension Service.
Content Person Contact: Elizabeth L. Andress, Ph.D. eandress@uga.edu
Copyright Permission: (706) 542-4860
Document Review:
Document Size:
Publication Date: 1999-01-01
Entry Date: 1999-01-28
Pull Date:
Pub #: FDNS-E-37-3