- To increase self-reliance.
- To provide an opportunity to teach children work, self-reliance, and cooperation.
- To provide shelf-stable foods that cannot be purchased, are hard to find, are in short supply, are expensive to purchase, or are rationed.
- To control salt and sugar content.
- To eliminate artificial preservatives and ingredients.
- To provide shelf-stable food for those with health problems such as celiac disease and food allergies.
- To preserve home grown fruits and vegetables and home raised meat animals.
- Quality and flavor are often better than commercially canned foods.
- Convenience.
- The age of home canned food is known.
- To lengthen the shelf life of acidic foods by sealing them in non-reactive glass containers.
- Cost is generally less when fresh produce is in season or when meat is on sale.
“In the National Geographic magazine last month, we clipped a picture of a woman bringing bottled and canned fruit to her storage room, which was full of the products of her labors and was neat and tidy. That’s the way the Lord planned that we should prepare and eat our vegetables.” – Pres. Spencer W. Kimball (“The Stone Cut Without Hands,” Ensign, May 1976)
“Can or bottle fruit and vegetables from your gardens and orchards. Learn how to preserve food through drying and possibly freezing.” – Ezra Taft Benson (“Prepare for the Days of Tribulation,” Ensign, November 1980)
“My dear brothers and sisters, the greatest test for any generation is how it responds to the voice of the prophets. Our prophets have admonished us to—
- Increase our personal righteousness.
- Live within our means and get out of debt.
- Produce, can, and store enough food, clothing, and, where possible, fuel for one year.”
–J. Richard Clarke (“The Household of Faith,” Ensign, November 1980, p. 82)
“Thou shalt be diligent in preserving what thou hast, that thou mayest be a wise steward” D&C 136:27