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Avalon | 01-08-2009 07:30 PM
Vitacoast has mountain house #10 cans again The are a fairly decent price and well stocked. Shipping for a whole order is $4.99 http://www.vitacost.com/productResul...untain%20house

RealityCheck | 01-09-2009 11:04 AM
Re: Vitacoast has mountain house #10 cans again Thanks for the heads up!

renegade_01 | 01-09-2009 02:01 PM
Re: Vitacoast has mountain house #10 cans again good looking out...but MOUNTAIN HOUSE is waaaay overpriced if you ask me. I mean, 20$ for a #10 can of chicken noodle soup? There are much cheaper alternatives, and COST is an issue at this point. I guess if you were hungry that 20$ can would come in handy... good lookin out.

gangsta99 | 01-09-2009 11:24 PM
Re: Vitacoast has mountain house #10 cans again What are some cheaper alternatives to MH and what are some good sites to get the stuff at Renegade?

Sparky | 01-10-2009 02:36 AM
Re: Vitacoast has mountain house #10 cans again Quote:
Originally Posted by renegade_01 (Post 1504119) good looking out...but MOUNTAIN HOUSE is waaaay overpriced if you ask me. I mean, 20$ for a #10 can of chicken noodle soup? There are much cheaper alternatives, and COST is an issue at this point. I guess if you were hungry that 20$ can would come in handy... good lookin out.
Isn't a #10 can like 5 cans of Progresso soup? That does sound expensive.

Avalon | 01-10-2009 10:26 AM
Re: Vitacoast has mountain house #10 cans again Quote:
Originally Posted by Sparky (Post 1505122) Isn't a #10 can like 5 cans of Progresso soup? That does sound expensive.
its dehydrated so it reconstitutes to larger portions. Just add some hot water and you have a hot meal.. If you want cheap number 10 cans of regular food Wal-Mart sells then. The reason I buy mountain house in addition to just regular canned food and super pails is because of weight and portability. If you have to load up quickly with limited time and space you can grab your mountain house with a lot more ease then a fifty pound super pails and cans.. I think a combo would be prudent.

desertjack | 01-10-2009 10:53 AM
Re: Vitacoast has mountain house #10 cans again Placed an order... thanks, Avalon!

diversified2 | 01-10-2009 11:05 AM
Re: Vitacoast has mountain house #10 cans again Quote:
Originally Posted by Avalon (Post 1505367) its dehydrated so it reconstitutes to larger portions. Just add some hot water and you have a hot meal.. If you want cheap number 10 cans of regular food Wal-Mart sells then. The reason I buy mountain house in addition to just regular canned food and super pails is because of weight and portability. If you have to load up quickly with limited time and space you can grab your mountain house with a lot more ease then a fifty pound super pails and cans.. I think a combo would be prudent.
I agree you need a diversified food stock. Freeze dried Mountain house foods in #10 cans have a long shelf life. I used to go on 90 mile back packing trips in the appalachians and thought the mountain house was quite good, survived on that, home made beefy jerky and trail mix. Store bought food in cans and superpails are heavy to move, but are good for storing just not evacuating in a hurry. So I agree Avalon you are spot on:applause_

Avalon | 01-13-2009 11:14 AM
Re: Vitacoast has mountain house #10 cans again Just wanted to say my order came in record breaking time..Three days from ordering.. Im impressed...

renegade_01 | 01-13-2009 02:13 PM
Re: Vitacoast has mountain house #10 cans again Quote:
Originally Posted by gangsta99 (Post 1504962) What are some cheaper alternatives to MH and what are some good sites to get the stuff at Renegade?
Well I'd check around for local canneries first... I'd invest in a pressure cooker, and then start canning up some pots of stew. You can do this for cheap, it will taste better, AND, it isn't loaded with all the preservatives. Just eat it within a yr or so and you will be good. A food dehydrator works well for jerky. Seal some of that up. If you got the loot then go for mountain house. If you want to save money and have something healthier, do it yourself.

ozarkbilly | 01-13-2009 02:24 PM
Re: Vitacoast has mountain house #10 cans again Quote:
Originally Posted by renegade_01 (Post 1510083) I'd invest in a pressure cooker, and then start canning up some pots of stew. Just eat it within a yr or so and you will be good.
OOPS..... I'm eating 5 yr-old canned stew, tasted yummy to me!

renegade_01 | 01-13-2009 02:42 PM
Re: Vitacoast has mountain house #10 cans again Quote:
Originally Posted by ozarkbilly (Post 1510094) OOPS..... I'm eating 5 yr-old canned stew, tasted yummy to me!
what type jar is it in? Standard mason jar? Thats badass!

ozarkbilly | 01-13-2009 03:26 PM
Re: Vitacoast has mountain house #10 cans again Quote:
Originally Posted by renegade_01 (Post 1510115) what type jar is it in? Standard mason jar? Thats badass!
Yeah, standard jars. Kept in my dark cool pantry. As long as the lids aren't bulging and or there's funky gas bubbles visible, are canned things several years old and older safe to eat? My granny always said so, but I wonder sometimes. I always just let my nose & eyes be the judge.

CrufflerJJ | 01-13-2009 09:10 PM
Re: Vitacoast has mountain house #10 cans again Quote:
Originally Posted by renegade_01 (Post 1510083) Well I'd check around for local canneries first... I'd invest in a pressure cooker, and then start canning up some pots of stew. You can do this for cheap, it will taste better, AND, it isn't loaded with all the preservatives. Just eat it within a yr or so and you will be good.
Do you (or anybody else reading this) have any recommendations on pressure cooker processing pressure/time if I want to pack some canned chili into jars? I can get the gallon (?#10?) cans of chili & beans pretty cheap, but that's a lot of chili. I'd like to break it down into smaller prepacked containers, but don't want to tie up that much freezer space.

Merlin | 01-13-2009 10:35 PM
Re: Vitacoast has mountain house #10 cans again Quote:
Originally Posted by Sparky (Post 1505122) Isn't a #10 can like 5 cans of Progresso soup? That does sound expensive.
I have a bunch of it in my basement; but I never thought it was cheap or inexpensive. You're paying for convenience after all. By the way, I rehydrated some 4 year old, home-grown dehydrated potatoes today (they were vacuum packed but no O2 absorbers), and they were fine.

Merlin | 01-13-2009 10:45 PM
Re: Vitacoast has mountain house #10 cans again Quote:
Originally Posted by CrufflerJJ (Post 1510807) Do you (or anybody else reading this) have any recommendations on pressure cooker processing pressure/time if I want to pack some canned chili into jars? I can get the gallon (?#10?) cans of chili & beans pretty cheap, but that's a lot of chili. I'd like to break it down into smaller prepacked containers, but don't want to tie up that much freezer space.
If I had #10 cans of chili, I'd leave them that way. If you open them up now and re-can them, you'll have to give them the whole processing time (1 hour 15 minutes for pints, 1 hour 30 minutes for quarts at 10 pounds of pressure.) If you're saving for a SHTF situation, wouldn't it make more sense to save the original canned product, avoid the over-processing from re-canning, and deal with the excess volume situation when it finally arises? That would be my choice.

CrufflerJJ | 01-14-2009 11:23 AM
Re: Vitacoast has mountain house #10 cans again Quote:
Originally Posted by Merlin (Post 1510972) If I had #10 cans of chili, I'd leave them that way. If you open them up now and re-can them, you'll have to give them the whole processing time (1 hour 15 minutes for pints, 1 hour 30 minutes for quarts at 10 pounds of pressure.) If you're saving for a SHTF situation, wouldn't it make more sense to save the original canned product, avoid the over-processing from re-canning, and deal with the excess volume situation when it finally arises? That would be my choice.
I've got a few big cans of chili, but try to rotate food in & out of our stores. I'd rather not let the stuff sit around unused for years if I can avoid it. Yes, reprocessing the chili may make it mushy, but we usually dump in over spaghetti so a soft texture probably won't be a hassle. I'm going to try a batch with the pressure canner to see how it affects the texture.

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