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Preserving isn't only for preppers and homesteaders -- If you have a Medical Issue, Food Preservation May be For you!

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DNA-Based Vaccines Are Straight Ahead

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Lazy:  "I've Got People!"



Canning and Dehydrating - Avoiding Commercial Additives

Why take the time to can or dehydrate your own food?  I mean really - it's time consuming - and going for a hike by the lake just sounds so much more inviting.

Many people learn the hard way that they have an allergy to a particular food - or group of foods - nuts, dairy, gluten, etc.  At other times, the sensitivity to a food may be more obscure and it takes time and diligence to finally determine a food group that you may want to avoid.  There are tests, but they are expensive, not completely accurate and to make it even more complicated, your system can change over time and a food that are sensitive to now you may be able to tolerate better a year from now. 

One reason for preserving your own food is to avoid a food or food group that you are sensitive to.  One of my dogs is allergic to sweet potatoes- yes, really - and if she eats any I am cleaning up the floor for hours.  If you have ever read the ingredients on dog food - and I mean the expensive, all natural, holistic kind of dog food - sweet potato is ubiquitous - it's in everything -- so I cook her food and pressure can extra for her as well.

Another big reason is to avoid those pesky additives that the FDA has deemed 'allowable' - even in 'organic' foods - things like citric acid and distilled vinegar.  Natural ferment vinegars are safe - in fact very good for you - but regular white, wine, rice, etc. vinegar, not so much.

Natural Citric Acid is found in fruits such as lemon, limes, grapefruit, etc. - but MCA (Manufactured Citric Acid) and Ascorbic Acid - the kind in your store-bought can of mushroom, tomatoes, peaches, etc - read labels - it's in everything - is manufactured using aspergillus niger mold, then chemically isolating the citric acid or vinegar before using it as an additive.   Aspergillus niger mold is a known allergen, yet in 2016 , 2.3 million tons of MCA were produced, mainly in China.  Aspergillus niger causes inflammatory responses in the human body including breathing, irritable bowel, joint paint, and muscular pain - to name a few.

Many people, me included, have to avoid any products containing citric acid, regular vinegars and yeast.  If you are one of these people as well, then canning and dehydrating are great skills to add to your personal arsenal.  No commercial canned tomatoes or mushrooms for me!

One more thought . . . . . have you ever noticed that restaurant food just seems to have more flavor than food you may cook at home?   You might think they add more salt, maybe some MSG and that may be correct, but the restaurant industry uses a LOT of citric acid as a flavor enhancer in their foods.  I'd rather cook my food with love than additives, thank you.



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After Canning (and Dehydrating) Recipes
Using your canned and dehydrated food supply and ingredients from a well stocked pantry



A Well-Stocked Pantry
Ideas for What to Put in Yours










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