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 & $ savannas 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 one batch of jam the first year, and then if you like doing it, go further. Build up gradually. Again, this is not for everyone.
Peas, green: 25-125 quarts canned or frozen
Pumpkin: 15-50 qts frozen. (Also some dehydrated.)
Winter squash: Kept in cool room in a basket. Keeps well for 3 to 4 months. We cook and freeze quick or use up right away if we see a spot develop, so as not to waste any.
Spinach: 15-50 qts, canned or frozen.
Summer squash: 20-50 quts canned in pint size jars or Vegetable medley frozen.
Sauerkraut: 25-50 pints.
Sweet potatoes: 25 pints or 25 or more pounds stored. Max 150 pounds for family.
Potatoes: 150 pounds minimum for family. Some canned, most just stored in cool place, and some dried for casseroles, or diced for soups. Dip in vinegar and water solution to stop them from turning black.
Jardinierre: 10-25 qts. Layer mixed vegetables canned with equal parts vinegar and water, l tsp. sugar in each jar and a whole or piece of hot pepper on top is optional also, 1 tsp. of pickling spices goes in each jar. We use pt size jars now as we are only 2 people and prefer to open a fresh jar, rather than storing an open one in refrig.
Kale, mustard greens or swiss chard: 5-10 pints per person, canned or frozen.
Onions: Dried chopped 2-5 pounds. Canned pts 5-10, rest stored for use fresh.
Pineapple (dried): 2-5 pounds per person or can as much as I can get for free or cheap price.
Vegetable soup: Canned or frozen 50 qts.
Yeast: 5 pounds frozen in airtight plastic container.
Canned chicken: 50 qts or more if bought on sale for .29 or less, for the chicken leg & thigh quarters.
Canned chicken soup made from the bones & bone pickins with some vegies & noodles 50-100 qts.
Water: Enough canned for at least 14 days for drinking and cooking. That is one gallon per person daily minimum. Better to allow two gallons and have a larger supply.
Condiments: This is not a necessity, but they sure do make a meal more appealing. We do the following:
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