I thought I’d like to join in the fun. Our pantry isn’t as full as you might expect, but then most of the veggies and some jam are in the freezer, the onions and potatoes are in the barn, the garlic in the kitchen cabinet and the herbs are in the garden. Plus, here West of the Cascades, we have access to a lot of fresh produce all year round.
We can buy apples and pears pretty much all winter at the farm stand and farmer’s market. Same goes for salad greens, scallions, radish and most brassicas. This year they’ll hopefully come from our garden, but if not I know we can get them from local farmers. So I put up and keep only the things that I love to have.
Here’s what it looks like tonight:
This cute little closet is in between the kitchen and the dining room. I’m not sure what the former owners used it for, or what it was designed for, but it works really well for canned goods. Mike’s supposed to put some more shelves in for me, but in the meantime I’m just stacking the jars in there.
Missing is most of the tomatoes I expected to have by now, but will be canning in the next week or two (they’re ripening under a poly tunnel until we get a frost warning), the canned apple slices that are still whole apples in the garage and the bread and butter pickles I need to make this weekend with the last of the cucumbers. I’d hoped to have some blackberry jam, but the time to pick has been eluding me, so I may buy a flat at the last of the Edmond’s farmers markets this weekend and make some freezer jam instead.
Want a closer look?
Bottom shelf. From left to right this is 20 quarts and 2 pints of dill pickles, plus one from last year. 12 pints of garden pickles (mixed carrots, beans, cauliflower and zucchini). 13 pints of Dilly Beans. 5 quarts of pickled asparagus. And 5 half pints plus 3-12 oz jars of pickled red onion. We’ll be vinegared up all winter at this rate…
Middle shelf. 16 jars (left from 24) of no-pectin strawberry jam – we’ll never have enough for winter at this rate! 7 quarts of stewed tomatoes. 8 quarts, 1 pint and 24 half pints of peaches. Plus 2 jars of apple slices from last year that we need to eat.
Top shelf: Mostly empty, but will be filled with the rest of the apple jars and chicken stock when I get around to trying out Denise’s pressure canner later this fall. There right now is the 24 half pints of apple sauce from last night. I’ll likely make a few more pints when the rest of the apples are ready.
So, if you’ve been growing or preserving this summer, what’s in your pantry? What’s it look like? Enquiring minds would love to know!