good price
thx

Just curious... aren't you worried about your canned goods freezing and therefore expanding, compromising the seal & becoming succeptible to botulism, etc. I'm scared to put too much stock in wet canned goods (either tins or glass) for that reason. I could easily forsee scenarios where I wouldn't be able to stop the supplies from dipping to the freezing point. That's the reason I'm going mainly with dried provisions.

The same way people kept their goods from freezing before power. Cold storage underground.

wether 3 for a dollar, 50 c or 69 cents (a case for a silver coin).....or whatever.... these are mager food storage items. 50 cents wont feed you very long but 50 cents flavouring rice or pasta or beans will feed many. think of these as calorie rich flavorings for other foods. sorry. I must crash but wanted input on this important food storage item.

Just curious... aren't you worried about your canned goods freezing and therefore expanding, compromising the seal & becoming susceptible to botulism, etc. I'm scared to put too much stock in wet canned goods (either tins or glass) for that reason. I could easily foresee scenarios where I wouldn't be able to stop the supplies from dipping to the freezing point. That's the reason I'm going mainly with dried provisions.

Freezing and breaking is not something i would worry about I myself have had cans freeze solid and non of which broke, it will change the liquid content's consitantsy a bit but more then eatable....Keep in mind to that the armies of the world have fed there troops with canned goods for some time..Example in Korea they ate canned goods from wwII....But the point is; they wont break and they are eatable after they freeze....If you want put a can of beans out side right know and see what happens...

Just curious... aren't you worried about your canned goods freezing and therefore expanding, compromising the seal & becoming succeptible to botulism, etc. I'm scared to put too much stock in wet canned goods (either tins or glass) for that reason. I could easily forsee scenarios where I wouldn't be able to stop the supplies from dipping to the freezing point. That's the reason I'm going mainly with dried provisions.

I think the OP was letting ppl know about a sale. Kind of them to take the time to do that, I think. 🙂

However to get to your question, Martha.
I would suspect its all about where you live..IE : In an apt. or house as to how you prep to have stuff on hand. No wrongs or rights of it either. 🙂

In an Apt the landlord will probably not be to happy if you dragged in a wood stove and processed to try setting it up. 😉
Where as a house and yes, sometimes even in a rental house, they allow to have wood heat.

The other option I see for heating, to stop you and your wet preps from freezing, would be one of the propane heaters and the like thats on the market.
Putting back extra propane, along with a heater for just those times.
However that will not help you a lot if its lights out for good cause that propane would soon run out.
That stuff would have to be eaten first off to prevent further freezing and possible waste.

Now if was freezing that hard outside to freeze them inside and there was no more power to be had, nor a way to bring said articles into a warmer area with you, to keep from freezing. Time to look at the natural freezer. 😉
I would tend to put those foods into plastic bags quick as I could, before the cause the jars/cans to be popped. Then put outside in Ma Natures freezer. 😉

Myself, I lean more to dehydrating a lot of stuff for the very reason you can pack away a lot of foods in one jar.
With that tho you have to have a fair amount of water put back so its available to bring that food back to life. Seeing we are talking winter, meaning theres a good chance of snow on the ground, a way to use the snow to make water safe to use.

When I do can up foods, I make sure there is space enough to have them freeze.
Sometimes one or two jars will not seal and you don't/can't eat within a reasonable time before spoilage, take and put them in your freeze to be used later.

Just before Christmas I got a little carried away with myself (food sales ya know, can't resist them if a good deal) and brought home more food.... Oh oh freezers are full.
So grabbed a new metal garbage can I had on hand..bought for those 'just in case it was needed' times.... and in it went.
That's not exactly what I had planned for the extra metal can but hey it worked dandy and nothing can get into it.

So extra turkey and some other stuff went in there waiting for me to take care of it when the Christmas holidays were over.
Meanwhile the extra veggies are in the dehydrators.

Yes I am guilty of buying soups in a can as well, mainly sales. 🙂
Fast to heat up for topping over rice or what have you, as already mentioned.

Don't have to open a quart jar thats has to be use right away. Where as a small can fits the bill to a T if in a hurry.
Hydro goes out and I am wanting something hot to put inside me when I get back in, after checking the critters. Cause if not hydro...their water heaters are not going either and 'hard water' is not easy for them to drink either, so means changing it back to a liquid form. 😉

So I grab my big tin cup, open a can mushroom soup and slap on wood stove and its ready when I get back in.

That brings me to another prep. Tin dishes is what our forefathers used. I made it a must to go buy a few tin cups, plates, etc..just for the reason of what I am using them for. Good for camping too. 😉
I stashed a tin cup in my car for it to sit on a heater in case of trouble.

Supplied son with a heater and large tin cup for his car as well and other things to heat up in it..just in case.
Was his Christmas present this year, everything from solar blankets to candles to heaters (and refills for it), jerky, dried soup mixes, to tin cups and anything in between.
It was a big Wow from him as he said hes been meaning to do something like that. He said "but I never thought of a lot of things you had put in it." Needless to say he was very touched with it.
'Meaning to' never gets it done, so I did it!

Sorry got off topic and long..... again.

Thanks Snowandrain, good price. I think, Martha, it has to do more with different kinds of food and different kinds of storage. I store mostly dry for longer term storage because it is cheaper and lasts longer.. no matter what the temperture. I keep a few months supply of regular canned food, and frozen to add to the dry, when I need to. Like Traveler said if you can just leave it frozen, and eat it your ok. It is when it freezes & thaws that there MAY be a problem. Cold Storage, below ground as Buggie said - works well for not only canned (glass or tin) but also for root vegtables, (carrots, turnips, potatoes) and also Zucchini, all squashs, cabbage for a month or so, apples too (just not stored beside other things). My problem, like many folks, where I am living now has no area for cold storage. Cernunnos5 makes a good point about calories. I started out buying lots of beans, and rice. (cheap, stores well, & fills you up) hopefully if it gets really bad, I would be able to add, what ever I have managed to hunt or gather as well to the pot. Now I am adding extra, more expensive dehydrated things to my storage plan. Sprouting is very important.. it gives nutrients and calories, to stored food. Make sure some of your dried storage will sprout. (wheat, beans, alfalfa,etc) And to OldTimeGardener - your posts are never too long... love to read them.

I have a fare amount in canned goods. For now, I just rotate. Later, they are just flavourings. The reason is its shere simplicity. Loss leaders like campbells go on super sale to bring people in the doors. then you perchase in bulk...or not. Just picking up an extra 3 cans is less traumatic and accumulates fast over the period of a year. Its a realy good place to start fore those just getting into storage because you can start small and not have to drop several thousand for specialised survival food that you may never eat anyhow because its not your regular food. Befor someone brings up best before dates, let me help by posting this.
http://www.peakprosperity.com/dailyprep/80349/dont-fear-expired-food

Typically I get Campbell's soups at $0.50 per can during case lot sales at Calgary COOP. (I don't recall which flyer) Usually it's $5.99 per case of 12 with a max of 2 cases per member. Those cases of 12 cans get rotated through the cold room as needed.

It's a funny thing, I recently watched a movie called "Blast from the past" and the mother in the movie went 'shopping' in their bomb shelter. I was out of/low on some items in the pantry and had to get some more. I went 'shopping' in the cold room and saved myself a trip to the grocery store. For those of you who live in a larger city it's not a big deal but for rural folks it can save the gas for a 160 KM (or more) round trip. Add the gas into your groceries (and I'm sure you had another reason for the trip) 😉 and the savings can add up fast.

I built my food stores over months buying more goods on sale than 'I need'. Remember the three R's! Rackem, Rotate & Ravenously enjoy your on sale goods, even when they are no longer on sale!

For those just starting out, it's really is a simple as that. When you find a sale on things that you normally eat buy 2, or 3 if it's a really good sale and put the extras away. You will be amazed at how fast the larder grows.

If SHTF you are a bit more prepared. If nothing happens you escape the cost of inflation which will surpass any advertized returns of a GIC or Term Deposit from any bank or 'legal' financial institution.

DISCLAIMER: I am not affiliated with any bank or other financial institution in any way. If anyone asks, please tell them I am a piano player in a Whore House before you even hint that I am in any way representing any bank!

Yes. I remember the day when I realised I had my own grociery store in the back room. Another red pill moment. Whorehouse worker. Good job is you can get it and you should be the first to know if there is a run on whores. LOL