Can, dry, freeze and store a year's worth of your own foods with these pantry stocking suggestions
Yearly Food Storage: Part 2
by Doris O'Connell
Home Canning Tips & Tricks
Save Money with Food Dehydration
Freezing Foods the Right Way
Canning, preserving, freezing and drying food is time consuming, tiring and probably even boring for some. For those that persevere, the rewards are many: A full pantry with a year's supply of food, exercise gotten from the gardening and preservation, money savings for the budget that can multiply the actual income at times.
Here is part two of a sample list of foods that can be good additions to your pantry:
Berries & Juices from Berries: 100-300 quarts for family of 5-6, minimum.
Strawberries: 50-100 pounds frozen, canned and preserved. Only when we grow them or get good deal on them.
Tomatoes Stewed: 25-50 quarts. We like them like this or in recipes.
Chili Sauce: 15 quarts canned in 1/2 pint or pint jars.
Tomato Ketchup: 5 quarts canned in 1/2 pint or pint jars.
Taco Sauce or Salsa: 15-100 quarts canned in pint jars.
Tomato Juice: 25-100 quarts (always keep a few on hand just in case a dog or person gets skunked).
Tomatoes, Whole Frozen: 25-100 lbs. whole tomatoes for pizza, salad and casseroles.
Tomatoes, Whole Canned: minimum is 55 quarts and maximum 400 quarts.
Cantaloupe: Frozen pieces or melon balls, use fruit fresh or ascorbic acid to preserve quality. Dried cantaloupe is delicious! And chutney with cantaloupe is delicious.
Cherries: 10 quarts either canned or frozen. Dried if abundant.
Peaches: Minimum 50 quarts canned for our family. More if bountiful. Also great dried.
Pears: 25-50 quarts canned. We have now learned how to freeze them with good results.
Plums: 10-15 quarts canned. More if plentiful or free.
Asparagus: 20-25 pints. We also have wild asparagus.
Lima Beans: 30 pints or more.
Beets: Canned and pickled. 30 pints or more as garden dictates.
Carrots: Minimum 25 quarts canned.
Corn: 50 pints canned, plus 250 ears frozen.
Okra: 10-30 pints canned or frozen.
Doris O'Connell-copyright 1996, may be copied in full for distribution via e-mail in full version only.
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