Thursday, February 26, 2015

A Working Pantry Facebook Group Recap

Week # 2 for A Working Pantry Facebook group is coming to a close and I’ve learned a few things about this group. There are some really good ‘guessers’ in this group … there’s a lot of pantry related wisdom in this group and … you all can turn an empty space into pantry storage like no one else!!!!

We delved into our ‘Where Do You Put It?’ series this week by finding places to put store bought canned foods as well as learning how and where to store 5 lb or larger bags of ...flour, cornmeal, etc. We also learned that none of us want pantry moths!

Some of us didn’t quite meet our first ‘Just One’ challenge but then others hit a home run with it. In addition there have been conversations on lots different pantry related topics … and I love it. Thank you!

I’ll be taking Friday, Saturday and Sunday off again this week, this is going to be the norm for the group as it will give me time to recharge my battery and get some things done. Please keep the pantry related conversations going and we’ll start again on Monday with another “Where Do You Put It?” post.

Meet you back here on Monday!

If this sounds like something you would enjoy being a part of, you can join us HERE!

A Working Pantry

Low-Carb Eating ... #2

I have to say that I've been surprised at the interest in A Working Pantry’s new 'low-carb' eating feature.  It seems that my husband and I are not the only ones who, for whatever reason, are cutting back on their carb and sugar intakes.

Last week I told you we were trying a new dish and that I would let you know what we thought.  The dish was a low-carb mushroom, sausage and chicken casserole. What did we think?  We liked it and will add it to our low-carb recipe collection.

Here’s what we’ve been eating this week …

Our breakfasts continue to consist of some form of bacon or sausage and eggs.  This is an area that I need to work on and add some variety to.

Lunches are almost always leftovers.

Some dinners/suppers we had this week were …

Pork chops, Brussels sprouts

Kraut and wieners

Corned-beef and cabbage

Hot dogs, Joseph’s bread, homemade sugar free slaw, hot dog sauce and a new for us side dish, pumpkin bake.  Recipe can be found HERE.  (The pumpkin bake is good and will be a keeper for us.)

This week, I want to try the low-carb peanut butter cups that so many are raving about, I’ll let you know what we think about them in the next entry.

Like I said earlier, I need to expand our breakfast options.   If you eat low-carb what are some things you have for breakfast?  We need some variety in our first meal of the day!!!!

That’s it for me this week!

Until next time …

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Wednesday, February 25, 2015

Q & A: How Do You Can Potatoes?

Homegrown potatoes are so good canned up and I've recently had several to ask how I do it.

So, here you go ....

Wash and scrub potatoes

Peel potatoes

Cube potatoes (our personal preference is abut half inch in size) and place them in water in a large pot.  Make sure the potatoes stay completely under water while you're cubing them to keep them from browning.  I do not add anything to the water to prevent browning.

Boil for 10 minutes.  Drain.

While you're working with the potatoes and they are boiling, sterilize jars and get lids and rings ready.

Fill jars with potatoes, adding 1 teaspoon salt to each quart or 1/2 teaspoon to each pint, and cover with hot water (not the water you boiled them in).

Remove air bubbles.

Clean rim of jar, put lid on and screw on ring.

Process quarts 40 minutes at 10 pounds of pressure in a pressure canner.  Process pints 35 minutes at 10 pounds pressure in a pressure canner.

We enjoy these fried, in soups and stews and in casseroles.

A Working Pantry

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This post linked to: HomeAcre Hop #109

Tuesday, February 24, 2015

This is Why! part 7

Previous entries can be found HERE.

Thus far we’ve talked about how I use leftovers to help stock my pantry, how I shop to fill my pantry, how I use the great outdoors to help keep my pantry filled and how I fill my pantry through food preservation.  In this issue we’re going to talk about using our calendars to help us stock our pantries.


Yes ma’am, read on …

In addition to bargain shopping on an ongoing basis for everything we put in our pantry I also shop with a focus using a yearly stock up schedule.  I try to purchase items when they are typically at their lowest prices and for the area I live in it looks like the following …

(I buy as much as I can and preserve it!)

67.   In January I focus on hog jowl and collards

68.  In February I focus on candy.  You can find a fact sheet I did on Preserving Candy HERE.

69.  In March I focus on meats of all kinds

70.  In April I focus on ham

71.  In May I focus on beef, chicken and strawberries

72.  In June I focus on blueberries and strawberries

73.  In July I focus on beef, chicken and peaches

74.  In August I focus on fruits and vegetables

75.  In September I focus on beef and chicken

76.  In October I focus on candy

77.  In November I focus on celery, canned soups, spices, baking supplies, butter, ham, turkey, cranberries

78. In December I focus on baking supplies, ham, celery, canned soups, spices, butter, candy

79.  In addition to a monthly focus, I throw in a challenge or two throughout the year like   ‘this month I want to add 100 items to my pantry’ or a similar challenge.
In case you haven't noticed, I am very serious about keeping a well-stocked pantry!

Okay, I’ve shared with you how I use the calendar to help me fill my pantry, how about you?  Are there certain times of the year when you can get better deals on items you stock in your pantry?

Your comments are what will make this series more helpful so please share your wisdom.

To see how I incorporate all these ways in my daily life, join me at A Working Pantry.

A Working Pantry

If you’ve found this post to be helpful please share it with others or PIN it.  Thank you!
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