~ from my home to yours ... ~
I love our little home, it's perfect for us! There's warmth and love within its walls and yes, mason jars, home preserved foods, herbs, books, WIP projects, lots of snuggly quilts, a swing on the front porch and a rocking chair nearby! We call it home and we call ourselves blessed. We give God the glory for He has had and continues to have His hand in it all!

Tuesday, February 17, 2015

This is Why! part 6

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 and how I use the great outdoors to help keep my pantry filled.  In this issue we’re heading into the kitchen and talk about how I fill my pantry through food preservation.

51.  I re-can store bought #10 cans of food.  I’ve re-canned tomato sauce, bbq sauce, hominy, and black olives, etc with great success.  I’ve found that prices are much cheaper when buying in #10 cans as opposed to smaller containers.

52.  I use a dehydrator and dry fruits, vegetables and herbs.

53.  I use a food chopper to grind dehydrated vegetables into vegetable powders.

54.  I use a food chopper to grind dehydrated fruits into fruit powders.

55.  I vacuum seal and fill my freezer with things such as fruits, vegetables, and meats to name a few.

56.  I pressure can meats, vegetables and nuts.

57.  I use the water bath method for fruits.

58.  I use a vacuum sealing machine to vacuum seal things for the freezer as well as some items that are shelf stable.

59.  I use a vacuum sealing machine along with jar attachments to preserve things such as tea bags, candy, some cereals, etc.

60.  I oven can lots of different things.  

61.  I dry can (pressure can) nutmeats.

61. I make sour kraut by using the method of fermenting.

62.  I make jams and jellies.

63. I make my own beef broth and pressure can it.

64.  I also make my own chicken broth and pressure can it.

65. I render lard using my crockpot.


66. I use a roaster to cook down sauces before canning.


Okay, I’ve shared with you how I use the different methods of food preservation to help fill my pantry, how about you?  What food preservation methods/tools do you use to preserve your food?

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  

5 comments:

  1. Patsy my main preservation methods are freezing, drying and preserves ie jam, pickles, relish, etc.
    Also I would say good storage ie jars and tins and not leaving things in opened packets etc. On a day to day basis my freezer is very handy but also I keep in mind in a crisis with power loss this would fail after a couple of days!
    Because we have a fairly hot and dry climate in summer I can dry things naturally in a day or two. So I hang up herbs to dry and dont use a de hydrator for them.Now I have my cellar up and running I will count that as it is dark and cool so that is a good way to make many things last longer.
    I would like to get a vacuum sealer I think that would be a great help.xx

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    1. Good tips Annabel! Our summer climate is also very hot but it is also very humid which means I have to be careful drying things outside. However, I've learned to work with the elements and am able to use my dehydrator less.

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  2. I am really enjoying this series. I do everything on your list but haven't tried the dry canning yet. Was going to on the cashews we got but they are eating them (more my husband) that I don't need to bother. I put them in half gallon jars though.

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  3. Patsy, could you do a post on canning meat? I've done chicken for several years but need help with other stuff.

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    Replies
    1. Sure Donna! Did you have a specific meat in mind or just canning meat in general?

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