One additional thought........canning vs. freezing. Some like the taste, texture and ease of frozen stuff better than canned. That works right up to the day when the power goes off for long enough that everything thaws out and is ruined. Canned products are shelf stable for as long as 2 or 3 years. We still have tomato sauce, canned tomatoes, spaghetti sauce, chili, green beans, beets, potatoes, peaches, canned beef and chicken and a couple more that I can't remember off the top of my head. If it ever really hits the fan and folks go crazy, we won't be out there among em looking at empty shelves.

bblwi, there's no such thing as inorganic fertilizer. It's ether nitrogen, phosphorus, or potassium.

True, however canning and freezing each has their effect on taste and texture. I have yet to find a canning process that doesn't turn yellow squash into a mush. But the louisiana purple pods pole beans I prefer have an off taste if blanched and frozen but are perfect when canned. Which is funny since so many other beans, even pole beans, are the total opposite. Matter of fact I blanch and freeze all others.
My opinion one should never be without at least one large capacity chest freezer, pressure and water bath canners and a lifetime supply of jars and rings. Oh and the shelf capacity to store it all.

In the event of major power loss, ie it ain't coming back, the freezer gets eaten first the jars saved for later.
If expected back soon the freezer gets locked and wrapped with insulating material. It's already positioned in the coolest portion of the house.

The refrigerator and freezer get plugged in to the generator.

Gotta find yourself some Alaskan Pink Salmon. Theres another thread on here with some great recipes for it.

awesome! wow, thank you so much for the wealth of information.

Now as far as texture what vegetables and fruits change once canned? you mentioned squash...what are the other ones that change with the canning process? How do the meats fare?

ha!! i'll pass on the salmon! i bought it ONCE!!....nope..not again.. nasty stuff.. I'll do tuna though or whole salmon..

A splash of vinegar in the water before processing eliminates the white chalky deposits on the jars and lids.

I prefer to freeze corn and peppers, everything else we can.

Our canning costs are very minimal. I have hundreds of new lids and bands from the new jars I get for bottling honey. Our two pressure canners were handed down from my grandmother. Over the years, we’ve been given hundreds of quarts and pint jars. All the produce, we grow. All the meat, something I shot. So to the OP question, I think there can be considerable savings. I guess out biggest cost would be the electricity used on the stove.