I've been reading about efficiency of canning vs freezing. Here's a review of what I've found so far:
https://docs.google.com/document/d/1WeOt4vE_dQKWg1Gz8kDCWiFNpgkR6WPeFtOo_dEvLKk/edit
The brief version is that, in terms of energy, canning and freezing are the same at 1 week. After that, freezing is a less energy-efficient method of preservation. Costs of a constantly rotating 1-year supply of food (525 lb) is also considered. Including capital equipment, energy, and yearly supplies, canning costs are about 115 $, and freezing is around 184 $. The yearly cost of canning is strongly influenced by the cost of lids. If you can buy them for less than 0.10 $ ea, you're even better than the numbers above indicate.
There are references at the bottom of the document, so see for yourself.
I'll be looking forward to the discussion.
https://docs.google.com/document/d/1WeOt4vE_dQKWg1Gz8kDCWiFNpgkR6WPeFtOo_dEvLKk/edit
The brief version is that, in terms of energy, canning and freezing are the same at 1 week. After that, freezing is a less energy-efficient method of preservation. Costs of a constantly rotating 1-year supply of food (525 lb) is also considered. Including capital equipment, energy, and yearly supplies, canning costs are about 115 $, and freezing is around 184 $. The yearly cost of canning is strongly influenced by the cost of lids. If you can buy them for less than 0.10 $ ea, you're even better than the numbers above indicate.
There are references at the bottom of the document, so see for yourself.
I'll be looking forward to the discussion.