It used to be all that I’d preserve was tomatoes. After a few years of that I started freezing apples and peaches that I’d purchased by the bushel. When we moved to our current property we were loaded with wild blackberries, so preserves and jams obviously had to go on the list.
Now, after almost 10 years of canning, freezing, and putting by for the winter, we have a pretty good stash of goodies that help us get through until it’s time to start harvesting wild and gardened foods again. This year we put up tomatoes, chow chow, several types of fruit preserves, honey & pecans, chutney, pear and lemon preserves. We froze roasted red peppers, squash, and pumpkins, as well as a half of a pig we processed ourselves. We have onions, potatoes, winter squash, and sugar pumpkins in dry storage, and we recently joined a meat CSA. We also have dried herbs for seasonings and teas – things like sumac berries, lemon balm, and mints. And finally, I managed to save some of those wines that I brewed (hic).
I almost feel like we’ll be cheating for this year’s Real Food Challenge (Don’t forget to sign up if you’ll be joining us)!
So, of those of you that will be playing along this next month – what will you be falling back on that you “put by” this past year? Do you mainly can, freeze, use a dry storage system like a cellar? Or will you have to start from scratch and pick up your supplies from stores and growers?
You can also find Jennifer blarging away at Unearthing This Life. There she rambles on about chickens, organic food, gardening, and living in rural Tennessee.