Yearly Food Storage

by Doris O'Connell


This is not for the unmotivated! Canning, preserving, freezing & drying is time consuming, tiring & probably even boring for some. For those that persevere, the rewards are MANY! A full pantry with a year's supply, exercise gotten from the gardening & preservation & $ savings for the budget that can multiply the actual income many times.

Please don't feel that you should do this or have to do this & if you do start, go slowly! Maybe even 1 batch of jam the first year & then if you like doing it then go further, but build up gradually. Again, this is not for everyone.

YEARLY FOODS I (This is what we do & given as example only).

Applesauce: 50-200 qts. Allow more if you have babies & kids.

Apples, dried slices. We dry 1 bushel for each person.

Apple Jam or Jelly: Allow 10 small jars for each person.

Apple juice or nectar: Use the peels & cores of first 2 apple items to make Jam, juice or nectar. Do not put in any bad spots. Put these in compost instead. I put the peels & cores in a big pan cover w/water & bring up to a simmer not a boil. Put juice thru a cheese cloth or fine ss sieve, pour into hot sterilized jars, put on canning lids and process or 15 minutes in boiling water bath, or 5 min in pressure canner at 10# or 10 mins at 5#. We get 25-50 qts some yrs & other years upward of 200 qts. But this is free, unless we sweeten it then the cost of sugar has to be added in. It is so sweet on it's own we do not sweeten.

Dried Apple Peels: Also free. We dry many pounds of them for use in herb teas, potpourri & boiling herbs.

Baked beans: They will be very soupy when you follow recipe in the canning book. NO Problem! Cook the water out when preparing for serving. Jazz up with mustard, brown sugar, ketchup, chili powder. We do up 20 pts for each person.

Bananas: We figure 2# dried for each person & several pints of frozen puree (10-20) for each person. Add lemon juice to top or fruit fresh so they don't turn dark. Makes great milkshakes, pancakes, muffins & banana breads.

Beans, Green & Yellow: We can a minimum of 25 pints for each person. Up to 50 pints in a bumper yr, or freeze some too.

Dried shell beans: 10# minimum for each person, up to #40.

Leather Britches: Are dried green & yellow beans. We use in in soups, stews or s big pot of them on the woodstove w/ a fresh loaf of bread for a meal. About 2# for each person. Leather britches are the whole bean pod & all dried.

Grapes: We can them, cut in half remove seeds. We also dry some for use as raisins. We do up as much as we can get from the wild or for free. We freeze some juice for making jam during the winter when there's time.

Peace, Love & Joy!
Doris O'Connell aka Tightwadmama@juno.com


Doris O'Connell-copyright 1996, may be copied in full for distribution via e-mail in full version only.

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