So I put six cans of Red Salmon in the freezer for two days, thawed one can for a day, refroze it for two days, thawed it, refroze it for two days. Five more cans for a one month long (freeze/thaw) test of the resulting quality.

Zero change in the texture, as compared to other cans from the same case, eaten earlier. I did this because I have buried many cases of this Red Salmon in the last few weeks. I buried it in such a way I doubt it will freeze, but I wanted to know if it would come out as mush. I don't know if the salt water it is packed in is a factor, but I doubt that it is. I am ecstatic with the results.

A good + valuable test. There has always been the rumor that beef can not be refrozen after thawed but venison 'e.g.' can be. We were taught to cook the thawed frozen beef, then refreeze it + all was well. I have never tested the theory but I'm glad you mentioned the salmon; that would have been a concern for me as well.

I'm sorry, just reread your original post. CANNED SALMON being the crux. I would have no problems with canned foodstuffs. Raw packaging, be it smoked or salted I still have issues with. Usually works.

Canned food that had been frozen and thawed at our Ontario camp was nasty.

As long as the freezing doesn't bust the can. I like you have found it good to go.

Cans weren't busted at all.

No way I would rely on such stuff. You're better off drying or freeze drying for extremes in temps and vacuum sealing those item too.

quote:

Originally posted by Aspen Hill Adventures:
Canned food that had been frozen and thawed at our Ontario camp was nasty.

I request you describe "NASTY". Maybe the texture was altered by the freezing....or what made it "NASTY"..??

Oh, yes, texture for sure. Basically the repeated freezing and thawing turned said items into what looked like vomit. Like I said, drying or freeze drying is the way to go for what you want to do. My 25 + year old dehydrator runs often at this time of the year.

quote:

Originally posted by Aspen Hill Adventures:
Oh, yes, texture for sure. Basically the repeated freezing and thawing turned said items into what looked like vomit. Like I said, drying or freeze drying is the way to go for what you want to do. My 25 + year old dehydrator runs often at this time of the year.

OK........

I have a buddy who bought a commercial-grade freeze dryer + has been doing an amazing volume for other potential preppers in the central Tx. area.

Oh + BTW, for anyone interested; the canning process was due to Napolean Bonaparte offering a cash settlement for anyone who could find a food preservation system for his 'Grande Armee'.

quote:

Originally posted by NormanConquest:
I have a buddy who bought a commercial-grade freeze dryer + has been doing an amazing volume for other potential preppers in the central Tx. area.

Do you know what one he has.

I'll ask him the next time we talk on the phone. He says he is starting to do enough volume that he is thinking about buying another one as well. Also, he says that the amount of power usage is minimal.

Just buried another 96 cans of delicious Red "Sockeye" Salmon, yesterday. Still hoping to have (9) nine cases buried before winter. That will be 216 cans, which is two cans per week for two years. Thinking of it as a source of nutritious "Omega Oils".

Ever needed any of that food you've cached through the years? If you have, what caused you to need it? If you haven't, isn't it a continuing pointless endeavor? I'm really curious why someone does this.