If I Were Just Starting Out Building a Well-Stocked Pantry ...

I recently received a comment from a reader basically asking me where to start when building a well-stocked pantry.  Since I get this question fairly often, I thought it was time to do a regular post on it so here goes:

If I were just starting out building a well-stocked pantry, here are some things I would do ...

1.  Sit down and make a list of the things my family eats. This may seem overwhelming, but it is the foundation of your future well-stocked pantry so take a couple of weeks or longer and keep a journal of things your family eats.  It doesn't have to be fancy or a big deal, keep it simple and just make some notes.  Being armed with this knowledge will allow you to stock what you eat and eat what you stock!

2.  If I was able to grow a garden, I would take the list I just made in # 1 and determine which items I could grow, preserve or make … and I would follow through and do it.

3.  I would become a couponing queen utilizing them to the fullest including rain checks.

4.  I would accept any foods given to me even if I didn’t need them at the time.  I would bring them home and preserve them.

5.  I would buy in bulk and bring it home and preserve it.

6.  I would price match.

7.  I would know what was a good price by keeping a price book.  A small spiral notebook tucked in your purse or an ongoing list on your phone works just fine.  By having it with you when you shop you won't have to wonder if a sales price is really a good price or not, you can check ... and when I came across that good sale, I would stock up as much as my budget would allow.

8.  I would declutter my home so I would have somewhere to put my well-stocked pantry.  You don't have to have a regular pantry room or basement (although both would be very nice), you can get creative in storing your pantry 'out of sight' all over your house.

9.  I would look at this as 'a job' that pays off in savings and security for my family.  If one is serious about building a well-stocked pantry, it is going to take effort and sometimes lots of it.

10.  I would involve the whole family.  You will be surprised how supportive and on board family members can be when they are part of the process.

11. I would barter, swap and glean every opportunity I got.

12. I would take on the heart of a student and learn everything I could from research and reading and from someone who keeps a well-stocked pantry.

Those are 12 things I would do if I were just starting out building a well-stocked pantry. 

What would you do?

Patsi 

Sharing 42 years' experience of frugal, prudent living and pantry building 

A Working Pantry

My second blog:  From This Heart of Mine 

She looketh well to the ways of her household … Proverbs 31:27 

You can view my privacy policy HERE. 

Time for a Short Blogging Break ...

In-A-Pinch Meals!

For the purposes of this writing, in-a-pinch meals are defined as being able to put a meal on the table for your family when (1) emergency situations arise that take you out of the home or make it difficult to prepare a meal, (2) when you’re not physically able to cook, (3) when unexpected company drops in and a meal is needed (4) for Sunday dinner in a hurry or (5) for those days when your ‘best laid plans’ just don’t happen.

How do we have in-a-pinch meals on hand for those times when we need them and don't need or want to make a trip to the nearest fast food restaurant? We’re going to talk about 3 ways …

Freezer Meals
This is where once-a-month cooking comes into play. Plan ahead and decide on the number of meals you’d like to have on hand for the upcoming month. Then, decide what those meals will be. Prepare them to the point of placing them in the oven or on the stove to cook then freeze them. (Soups/stews can be fully cooked and then frozen.) Only prepare those meals that will freeze and thaw well. It’s a waste of time and food to go to all that work only to have a non-eatable meal after cooking. Some suggestions might include lasagna, soups, casseroles etc. When ready to use the meals, if possible allow enough time to thaw and cook. If time is an issue, defrost meal in microwave then cook.

Here’s another way to utilize the freezer along with any leftovers you might have. When you cook a meal, double your portions. Before you serve the meal to your family, fill a plastic divided plate that has its own lid for each member of your family from what you’ve cooked. Put the lid on securely, add a piece of freezer tape approximately 2 inches long on top of the lid and write the contents of the meal on the freezer tape along with the date. These can be taken out and microwaved in a pinch for a nutritious meal in a hurry.

Meals in a Jar
Soups, stews, and meats can be canned in jars which, means they’re ready to heat and eat at a moments notice. This is what I call meals in a jar. Add breads or side dishes to the meals in a jar and you have a complete meal.

What about you, how do you provide meals in-a-pinch for those times when cooking from scratch is not an option?

patsi

A Working Pantry

She looketh well to the ways of her household … Proverbs 31:27

My pantry is intentional, purposeful, simple, practical, frugal and what works for my family.  It’s the food items and household supplies that keep my household running smoothly ready and available when they are needed.  It’s my contribution to our family’s economy and my work-from-home ‘job.'

You can follow A Working Pantry on Facebook and Instagram. 

You can view my privacy policy HERE.

If you are encouraged by what you read here, please consider supporting this site via one of these ways. Your expressions of appreciation help me keep my pantry well-stocked!

Thank you for using my Amazon affiliate link when placing your Amazon orders. I earn a small percentage that doesn't increase what you pay and it helps me keep my pantry well-stocked!

Disclaimer: Some of the links in this post may be affiliate links.  This means that if you click on the link and place an order, etc I earn a small fee at no increased cost to you. Thank you for your support through these means.

Banana Pepper Relish

Hot Banana Pepper Relish (use rubber gloves when working with hot peppers)

1 gallon hot banana peppers sliced into rings (remove seeds if you desire moderately hot)
4 -5 green sweet peppers, you can add one or two ripe ones for color (chopped)
2 - 3 medium onions (chopped)
2 cups vegetable oil
2 cups apple cider vinegar
2 cups sugar
2 small bottles ketchup
1 T salt

Stir vinegar, ketchup, sugar, salt and oil together in a big pot.  (I use enamelware or stainless steel and stir with wooden or stainless steel spoon.)

Add vegetables

Bring to a boil, reduce heat and boil on medium for 20 minutes.  Stir to prevent sticking.

Pour into hot, sterilized jars and seal.

Makes about 8 pints.

patsi

A Working Pantry

She looketh well to the ways of her household … Proverbs 31:27

My pantry is intentional, purposeful, simple, practical, frugal and what works for my family.  It’s the food items and household supplies that keep my household running smoothly ready and available when they are needed.  It’s my contribution to our family’s economy and my work-from-home ‘job.'

You can follow A Working Pantry on Facebook and Instagram. 

You can view my privacy policy HERE.

If you are encouraged by what you read here, please consider supporting this site via one of these ways. Your expressions of appreciation help me keep my pantry well-stocked!

Thank you for using my Amazon affiliate link when placing your Amazon orders. I earn a small percentage that doesn't increase what you pay and it helps me keep my pantry well-stocked!

Disclaimer: Some of the links in this post may be affiliate links.  This means that if you click on the link and place an order, etc I earn a small fee at no increased cost to you. Thank you for your support through these means.

Canning Collard Greens

Question:  A reader asked what collard greens are and how to cook them ...

Here's my answer:  Collard greens are a southern thing but are also known pretty much all over most of the U.S. Collard greens are delicious. We grow and can several jars every year. There are two kinds and we've grown both. One looks similar to turnip greens without the turnip and the other looks like a HUGE overgrown cabbage that grow to 2 - 3 feet in height and 1 - 2 feet in width. Our favorite is the cabbage collard. After harvesting, washing and cutting the leaves off/apart I wilt them down in a pot of water, add salt and a piece of seasoning meat. Then I cook it all down in a slow/low boil for 1 -2 hours. (If you are canning them, you put them in jars after wilting the leaves down.)  They are so good! Collards, both varieties are a fall crop for our area. Since we can ours, when we are ready to have collards, I open a jar, empty contents into a pan and bring it to a boil for at least 10 minutes then serve.

I have some pictures from an old tutorial ... these were from a day of canning collard greens...

this is one cabbage collard plant ... we cut it apart and washed the leaves really well ...

preparing the leaves to go in the pot ...

more leaf prepping ...

these are ready for the pot ...

the pot with seasoning meat heating up ...

into the pot they go ...

cooking/wilting down  ...

going in the jars ...

processed in a pressure canner and ready for storage in my pantry!

(I process collard greens in a pressure canner at 10 lbs of pressure for 90 minutes. Consult a reputable canning book for pressure poundage for canning in your altitude.)

Hope this helps!

mrs. patsi @ A Working Pantry

She looketh well to the ways of her household … Proverbs 31:27 

Sharing 44 years' experience of frugal, prudent living and pantry building 

My second blog:  From This Heart of Mine, where I share my love for God and His Word through my personal Bibe study.  Physical preparedness is important, but not near as important as spiritual preparedness.  Ladies, join me over at From This Heart of Mine and study God's Word with me.

You can view my privacy policy HERE.

Thank you for using my Amazon affiliate link when placing your Amazon orders. I earn a small percentage that doesn't increase what you pay, and it helps me keep my pantry well-stocked! 

Disclaimer: Some of the links in this post may be affiliate links.  This means that if you click on the link and place an order, etc I earn a small fee at no increased cost to you. Thank you for your support through these means.

How Do You Can Pecans?

I just turned the stove off after pressure canning 9 pints of pecans.

How did I do it?

I get asked that question a lot, so here's the answer ...

Spread shelled pecans out in a single layer on a flat baking tray.

Toast for 30 minutes at 250 degrees in the oven.

Sterilize half pints or pint jars ONLY and prepare lids and rings.

Fill jars with toasted pecans.  DO NOT ADD WATER OR ANY OTHER LIQUID INSIDE THE JARS.

Wipe clean the rim of the jar.

Place lid and ring on jar.

Place in a pressure canner with appropriate amount of water in pressure canner.

Pressure can them at 5 lbs pressure for 10 minutes.  (Consult a reputable canning book for pressure poundage for canning in your altitude as it may be different than mine.)

That's it!  It's really easy and they will last for years!  (I also can walnuts using this method.)

Until the next time ...

mrs. patsi @ A Working Pantry

~ quietly holding the home front ~

She looketh well to the ways of her household … Proverbs 31:27 

Other Places You Can Find Me ...

Grandma's Got a Sewing Machine 

From This Heart of Mine  

Mrs. Patsi on Instagram

Thank you for using my Amazon affiliate link when placing your Amazon orders. I earn a small percentage that doesn't increase what you pay and it helps me keep my pantry well-stocked!

Disclaimer: Some of the links in this post may be affiliate links.  This means that if you click on the link and place an order, etc I earn a small fee at no increased cost to you. Thank you for your support through these means.

Seven Things We Learned While Eating Almost Exclusively from our Pantry for Three Months!

If you’ve been following A Working Pantry for very long, you’ll know that my husband and I recently experienced an unexpected financial hardship that left us having to eat almost exclusively out of our pantry for 3 months.   We learned some things first hand during that time that will help us be better prepared for future events of this nature, so I thought I would share what we learned in the hopes that it will help others who might face similar situations in the future.


My well-stocked pantry was and is a life saver.  Being able to continue eating in the manner that we always had without worry about how to provide the food to do that was such a stress reliever.  We were already stressed enough trying to deal with the situation that not having to worry about how we were going to eat was a real blessing.
 

Variety is very important!  I can’t stress this enough … variety is very important.  In order to avoid eating the same meals over and over again and getting food burnout one needs to know how to take basic ingredients, add some spices, etc and create something that has a different taste.   Having a pantry filled with a wide variety of things your family will eat helps to be able to create those different flavors and dishes. 
 
You need a ‘strictly from the pantry’ menu. I would suggest a 30 day meal plan for ever how many meals you eat per day along with snacks, where all the ingredients come from your pantry without you having to go to the store. This will help with the ‘variety’ issue I mentioned above.
 
Your pantry will last half as long as you think it will.  It is surprising how quickly a pantry gets used up when you’re eating almost exclusively from it.  Some items that we thought we had plenty of were the first things we started running low on. 
 
You need special treats.  In my opinion special treats are essential to a well-stocked pantry.  They help keep moral up and give you a little something to look forward to.
 
You need to know how to stretch what you have.  Necessity is the mother of invention and during our 3 months of eating almost exclusively from our pantry we stretched and saved every bit of food.   Leftovers became another dish and even the little bits were saved for ingredients in a soup meal.

Now that our financial hardship is over, I'm making it a priority to take what I’ve learned and use it to build a better well-stocked pantry.

Do you have any words of wisdom/experience to share on this topic?

patsi

A Working Pantry

She looketh well to the ways of her household … Proverbs 31:27

My pantry is intentional, purposeful, simple, practical, frugal and what works for my family.  It’s the food items and household supplies that keep my household running smoothly ready and available when they are needed.  It’s my contribution to our family’s economy and my work-from-home ‘job.'

You can view my privacy policy HERE.

Thank you for using my Amazon affiliate link when placing your Amazon orders. I earn a small percentage that doesn't increase what you pay and it helps me keep my pantry well-stocked!

Disclaimer: Some of the links in this post may be affiliate links.  This means that if you click on the link and place an order, etc I earn a small fee at no increased cost to you. Thank you for your support through these means.

This is Why! part 8

Previous entries can be found HERE.

In this final entry for this series, I’m going to share miscellaneous ways I stock my pantry.  These things don’t really fit into any of the other categories we’ve talked about so I just combined them all into this one.

80.      I started out small.  When my husband and I first got married many years ago, I didn’t have a well-stocked pantry … I didn’t even have a pantry … and on top of that we were poor college students with little to no money to work with.  But over time, using the principles I saw my mama use, little by little we began to accumulate a small amount of pantry items.  We had to start at the beginning and work our way up to a well-stocked pantry.

81.       I start with the basics … the foundation/building blocks of a pantry such as butter, flours, milks, etc.  (Everyone’s ‘basics’ will look different.)  This is the foundation of my pantry and is what I focus on stocking first.

82.      I stock comfort foods.  Comfort food for me begins with chocolate so I watch the after holiday sales … Christmas, Valentine, Easter, and Halloween.  When I find chocolate candy on sale for half price or less I stock up. Them I vacuum seal it in jars until needed in baking or as a comfort food.  (Yes, even on a low-carb lifestyle there are times when nothing but chocolate will do!)

83.     I don’t give up.  Many times there has been a lack of money to help stock our pantry but where there is a will there is a way and I’ve been known to get pretty creative with what I’ve had to work with.

84.      I set goals for my pantry.  I take keeping a well-stocked pantry very seriously and make it a priority.

85.     I only stock what my family will eat.  While there is nothing wrong with trying new things, make sure someone in your family will eat it before you add it to your pantry.  Otherwise it’s just something that’s going to sit in your pantry taking up valuable space that could be used to stock something your family will eat.

86.     I stock a variety of foods.  Variety is very important when you’re eating exclusively out of your pantry.

87.     I also stock a variety of spices.  Spices can turn a mediocre dish into a dish that everyone looks forward to.

88.     I never turn down ‘free’ food.  If someone offers to bless me from their abundance, I say ‘thank you,’ and bring it home and preserve it.

89.     I take advantage of ‘free samples.’  I accept all free samples whether we use them or not.  If we won’t use it, I find someone else to bless with it.

90.     I read and research to keep up-to-date on new ways to keep my pantry stocked.

91.     I keep my pantry rotated making sure not to let anything in it expire or ruin.

92.     I write the date purchased on store bought items and the date preserved on home-preserved items before I add them to my pantry and use the oldest first.

93.     I consider water to a part of my pantry and stock accordingly.

94.     I stock homemade convenience foods such as freezer meals that are ready to thaw and cook.

95.     I build up my pantry by knowing what’s in it.  Knowing what’s in my pantry will keep me from adding too much of an item.

96.     I build up my pantry by not wasting what I’ve worked so hard to put in it.

97.    I work on building up my pantry all year long not just when the ‘garden’ is ready to harvest.

98.    I take care of my pantry items by keeping storage conditions suitable to each item.

99.    I use and accept the knowledge that this is my ‘job’ and one way I can contribute economically to our household budget.

100.    Last, but certainly not least, I use a positive can-do attitude to help me keep a well-stocked pantry.

 There you have it, 100 ways I build up and stock my pantry.

I hope this series has been helpful and shown you why everyone should have a well-stocked pantry as well as given you information that you can use to build your own.

Yes, you can have a well-stocked 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.

Until the next time ...

mrs. patsi @ A Working Pantry

She looketh well to the ways of her household … Proverbs 31:27 

You might be interested in my other blogs ...

Grandma's Got a Sewing Machine 

From This Heart of Mine  

Oldie but Goodie: Canning Maple Syrup

Several years ago we started buying pure maple syrup from a Mennonite family that tapped their own trees.  We would buy it in pints and would purchase enough to last for a year.  One year we went to make our yearly purchase and they were out of pints and only had it in gallons.  The lady of the house told me I could can it and proceeded to tell me how.   

When I got home I consulted my canning books and searched online for further instructions.  I combined the instructions I got from the Mennonite lady with what I found in my research ... and here's how I can maple syrup ...

Empty the maple syrup into a pot.  Heat the syrup slowly until it reaches 180 degrees. Stir occasionally.  Do not let it boil or stick to the pan.  I attached a candy thermometer on the side of the pot so I could watch the temperature. 

While the syrup is heating I wash and sterilize the jars.

I also prepare the lids and rings. 

When the syrup reaches 180 degrees I fill each jar with the hot syrup, put a lid on each and screw on the ring.

The jars are hot and the syrup is hot so be careful when filling and capping the jars.

The jars will seal as they cool.  No further processing is needed.

This maple syrup will last for years.  I am currently using some that has been on my pantry shelf for 3 years and it is still good.

patsi

A Working Pantry

She looketh well to the ways of her household … Proverbs 31:27

My pantry is intentional, purposeful, simple, practical, frugal and what works for my family.  It’s the food items and household supplies that keep my household running smoothly ready and available when they are needed.  It’s my contribution to our family’s economy and my work-from-home ‘job.'

You can follow A Working Pantry on Facebook and Instagram. 

You can view my privacy policy HERE.

If you are encouraged by what you read here, please consider supporting this site via one of these ways. Your expressions of appreciation help me keep my pantry well-stocked!

Thank you for using my Amazon affiliate link when placing your Amazon orders. I earn a small percentage that doesn't increase what you pay and it helps me keep my pantry well-stocked!

Disclaimer: Some of the links in this post may be affiliate links.  This means that if you click on the link and place an order, etc I earn a small fee at no increased cost to you. Thank you for your support through these means.

Canning 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 

Cube potatoes (our personal preference is about half inch in size).  I use this vegetable chopper to chop the potatoes.  It makes quick work of the job and for us, it's the perfect size.

Place cubed potatoes in a big bowl of water until you get the desired amount.  This is to keep them from turning brown.  I don't add anything to the water.

Fill clean and sterilized jars with potatoes, adding 1 teaspoon salt to each quart or 1/2 teaspoon to each pint, cover with water.  I leave 1 inch headspace.

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.  This is the poundage for my altitude area, it may be different for yours.  Please consult a reliable canning source for the correct altitude and poundage for your area.

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

until next time,

mrs. patsi @ A Working Pantry

She looketh well to the ways of her household … Proverbs 31:27 

Sharing 44 years' experience of frugal, prudent living and pantry building 

My second blog:  From This Heart of Mine, where I share my love for God and His Word through my personal Bibe study.  Physical preparedness is important, but not near as important as spiritual preparedness.  Ladies, join me over at From This Heart of Mine and study God's Word with me.

You can view my privacy policy HERE.

Thank you for using my Amazon affiliate link when placing your Amazon orders. I earn a small percentage that doesn't increase what you pay, and it helps me keep my pantry well-stocked! 

Disclaimer: Some of the links in this post may be affiliate links.  This means that if you click on the link and place an order, etc I earn a small fee at no increased cost to you. Thank you for your support through these means.

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.

Calendars????

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.  When I find a good after Valentine Day sale, I stock up and vacuum seal it in jars after I get it home.

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.

Until the next time ...

mrs. patsi @ A Working Pantry

She looketh well to the ways of her household … Proverbs 31:27 

You might be interested in my other blogs ...

Grandma's Got a Sewing Machine 

From This Heart of Mine