Also, like he said, with pressure canning, you don't need lemon juice. Just extra lids with good seals. If you can remove the lids carefully, you can reuse them, especially if using the water bath method. Jellys and jams don't have to be pressure canned, just water bathed (boiling water for 20-30 minutes) like the tomatoes. My grandmother used to put up fig and pear preserves. Like someone said, you may want to pressure can since a lot of tomatoes today doesn't have all the acid like older versions did. Therein a good supply of non-hybrid seeds can keep you going for years. Morman's put up a good supply of canned dry foods. Spend a little each month to put up stuff. Home canned food will last about 2 years without loosing the vitamins. Freezing about 1 year unless you vacuum seal. Dried foods may last almost indefinately, but do not have all the vitamins you need, amino acids yes, but vitamins no.
Therefore a good year round gardening plan is essential for long term survival. Like I said, down south you can garden year round.
Winter: Root crops like turnips, rutabegas, radishes, carrots as well as collards and spinish.
Spring and Fall: Potatoes, leaf lettuce, corn, English peas, summer crops if covered during cold snaps below freezing.
Summer: Okra, Tomatoes, peas, beans, strawberries, eggplant, peppers, cucumbers, squashes, mellons.
Wheat storage is different, flour doesn't keep as well as whole grains. You can buy and store the grain wheat, as well as rice. I have bought 50 lb. bags of rice at Sam's, put it in the 5 gallon buckets like pickles and such come in that have a seal at the top. I am using rice I bought over 6 years ago. I got free buckets that cake icing came in from the bakery at the local grocery store. Just wash and clean them out, and you are good to go for grains like wheat, rye, and rice, and you can also store your dried peas and butterbeans in them. Will keep for years.
Talking about gardening gets me hungry.
