Now, with my plan, you have to keep in mind that the only freezer I have is the freezer over my fridge. I'd love to get a deep freeze, and it is tentatively in the budget for next Spring, but right now, I'm going to go ahead and plan on NOT having a separate freezer. So most of my preserving will be canned, although I will do a little dehydrating too.
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6 quarts of apple pie filling
12 half pints apple butter
52 quarts of applesauce
4 #10 cans of dried apples
24 half pints of strawberry jam
6 pints of strawberry syrup
6 gallon bags of strawberries
24 quarts of tomato sauce
12 pints of salsa
12 pints of diced tomatoes
24 half pints of peach jam
6 pints of peach syrup
1 #10 of dried peaches
12 pints of pickles
12 pints of pickle relish
52 pints of green beans
52 pints of sweet corn
12 pints of peas
12 pints of chick peas
12 pints of kidney beans
12 pints of black beans
12 pints of navy beans
Also dehydrating oregano, basil, parsley, onion.
And on a related note, I will be storing for food storage wheat, sugar, honey, oats, and pasta.
There are only a few of problems with my plan - finding the time to do all of that preserving, finding the money to buy all those jars, and finding room to store all of it. Minor problems, really.
But seriously, this is my best case scenario for preserving. Chances are good that this will be an overambitious plan, but it gives me something to shoot for.
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1 comment:
If anyone can figure it out, you can. Don't forget about under the bed storage! Great place for all those jars. And maybe someone will be giving up canning and will have their jars for sale at a garage sale. You really inspire me!
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