Can, dry, freeze and store a year's worth of your own foods with these pantry stocking suggestions

Yearly Food Storage: Part 5

by Doris O'Connell

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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 five of a sample list of foods that can be good additions to your pantry:

Dry items and staples bought in bulk thru a co-op, bought on sale etc.:

  • 2 pounds chicken bouillon
  • 2 pounds beef bouillon
  • 5 gallons vinegar
  • 1-2 quarts soy or tamari sauce
  • 1 gallon vegetable oil (or more)
  • 1 quart vanilla
  • 10-25 pounds cornstarch
  • 50 pounds baking soda
  • 5-10 pounds baking powder
  • 5-10 pounds salt
  • 5 pounds cream of tartar
  • 5 pounds cocoa
  • 10, 5 pound canned hams or 50 pounds of soy granules or chunks (TVP meat substitute)
  • 1-2 cases of Spam or 50-100 pounds sunflower seeds
  • 2-10 cases of tuna fish
  • 15 cans of bacon or home canned turkey sausages
  • 1-2 cans of mackerel or salmon (if on sale)
  • 1-2 cases of mayonnaise or salad dressing
  • 400-1000 pounds of whole grain flour or the whole grains and a hand grinder
  • 50 pounds corn or cornmeal
  • 50 pounds soyflour to use in place of eggs, make tofu, soymilk, etc.
  • 50 pounds oat bran
  • 50 pounds wheat germ
  • 100 pounds rolled oats
  • 20 pounds quick grits
  • 10- 25 pounds popcorn
  • 100-200 pounds sugar or fructose
  • 50-100 pounds brown rice
  • 50-100 pounds pasta
  • 20 pounds nuts (we subsitute sunflower seeds)
  • 1-2 gallons of molasses
  • 1 gallon or 2 5 pound jars of honey (or more)
  • I'd have to guestimate the citrus peels and herbs we dry. It would probably be around 100 pounds. We make a lot of herb tea. Others would probably want to store coffee, tea and powdered creamer. We store 50 pounds powdered milk.

    We make our own pancake syrups from fruit juices and low amount of sugar, or pureed fruits, or make it with water, sugar and maple flavoring.

    We utilize our dehydrators to the max and they have served us well. The few herbs or spices we do not grow are bought from a natural food distributor thru our co-op. Everything we grow is done without chemicals. We are organic gardeners.

    Large packages of anything in the freezer is a no-no here. Everything goes into the freezer either in portion or meal sized packages. Preferably in portion sizes as it's easier and also less apt to have wastage. Every item is well wrapped, labeled, dated and added to the inventory sheets on top of the chest freezer. My daughter has taken it one step further and wraps each hot dog and sausage individually, then places them in a plastic container or Zip Lock bag, a method we are adapting to other things as well since there are only 2 of us now. Our freezer sheets were produced on the computer and then put inside a page protector. Then with a wax pencil it is easy to add to the inventory or remove it quickly with a quick rub of the finger on the lumberman's count. I do use IIIII IIIII instead of the usual IIII with the back slash from the first thru the fourth. It is quicker and less apt to get messed up. The simpler you keep things the easier it becomes with large quantities.

    See Yearly Food Storage: Part One
    See Yearly Food Storage: Part Two
    See Yearly Food Storage: Part Three
    See Yearly Food Storage: Part Four

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

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