Comments on: A Stocked Pantry!

By: Tutti @ Tribal Talk

Tutti @ Tribal Talk — Thu, 03 Sep 2009 03:06:24 +0000

Jenny-

Wow, I’m amazed and a lot overwhelmed. I don’t know where to start with the “how” of how to do any of this…

Any ideas? Have you posted recipes/instructions on how to can some of your fruits/veggies?

You’re family must be so in awe of your efforts…I know I am!

By: Jenny

Jenny — Mon, 05 Jan 2009 17:31:06 +0000

I just realized I never replied! We live in a dry, cool climate and I don’t do anything in particular to prevent sprouting. Now that it’s January, a few of the potatoes are starting to sprout. The potatoes we buy are not treated to prevent sprouts. I think it’s all about climate.

By: ang

ang — Mon, 15 Dec 2008 00:53:40 +0000

Where do you keep the 50lbs of potatoes to prevent them from sprouting?? Mine (from a CSA) get sprouts in about 10 days even in the back of a cabinet next to a cool exterior wall!

Your pantry is so spectacular. I admire your thriftiness, creativity, and organization!! How do you do it?!?

By: Jenny

Jenny — Sun, 30 Nov 2008 15:54:58 +0000

Noelle – we are in Colorado and our post-market CSA ran through the end of November and probably won’t start again until May or June. The elevation is so high here in the mountains and access so poor that continuing CSA deliveries throughout the winter will prove difficult for our farmers. But you’re right, working at the farm is a great option. It reduces costs and you get phenomenal access to fresh, local, organic produce.

Chris -
I know what you mean! We never eat canned unless it’s self-canned, so coming up with recipes that incorporate canned foods has been a challenge. For the fermented turnips, we just eat them as a side dish at meal times–switching among turnips, fermented beets and sauerkraut. I think fermented foods are critical for good health so they make an appearance at almost every meal. My carrots are pressure canned and I’m thinking they’d be a good addition to chicken pot pies or a last minute addition to soups. I pressure canned the potatoes because we don’t have access to cellaring. We live in a 750 s.f. condo at the base of a ski hill. I’m trying to determine how we can convert our exterior storage closet into some sort of cold-storage room so we can root cellar next year, but I think it’ll take some more insulation as it freezes in winter.

By: Chris

Chris — Sun, 30 Nov 2008 03:21:12 +0000

Jenny, I really never bought canned or fermented food before and now that I’m preserving my own, I’m not exactly sure what to do with it all. I’m curious about your plans for that 20 pounds of fermented turnips. I know I can use sauerreuben in Choucroute garnie (and did just a week or so ago with some sauerkraut–delicious), but what else? Are your canned carrots pickled or pressured canned? How do you plan to use them? Also, why can potatoes when you can cellar them? So many question!

By: Noelle

Noelle — Fri, 28 Nov 2008 19:28:11 +0000

Love your stocked pantry. I’m thinking you may be in CO? We are in metro Denver. Do you have a CSA that is local to you? We are in our 3rd season with one and absolutely love it. We get bushels of organic vegetables and melons each summer for a set price. We also work at our farm so we are able to pick up a few extra things to can or freeze here and there. Home food preservation is such a basic skill that makes eating natural, local, organic food so much more affordable. We also have a winter share with our farm so they keep us supplied in winter squashes, potatoes, carrots, onions, leeks, cabbages, etc. from November through February. It is an amazing way to support your local farmer.

Noelle’s last post: Your bladder is very near your eye….

By: Am

Am — Sun, 16 Nov 2008 20:01:05 +0000

Jenny, that is sooooo beautiful. I am just in awe.

By: Jenny

Jenny — Tue, 04 Nov 2008 15:37:02 +0000

Thanks for the warm wishes. That pantry took a lot of work! We’re fortunate that bugs are a minimal concern here at this altitude. I think I’d cry if it were to go to waste.

Heather – Preserving in oil is fairly easy. You simply cover what you want to preserve in oil and it creates an anaerobic environment!

Brine can be either so salty as to prevent any bacterial growth but then your veggies need to be desalinated prior to eating OR it can be mild enough to encourage the proliferation of lactic acid bacteria which then results in fermentation.

By: Heather

Heather — Tue, 04 Nov 2008 02:39:47 +0000

I was wondering how you preserve something in oil and/or what kind of a brine do you make? I'm guessing the brine isn't vinegar based. Thanks and I think your pantry is beautiful! Heather's last post: Embarking on an Adventure.

By: Michelle @ What Does Your Body Good?

Michelle @ What Does Your Body Good? — Mon, 03 Nov 2008 17:56:38 +0000

Wow for sure! On the extreme other end of the spectrum, my hubby and I have recenly lost every last thing in our pantry to meal moths. Ours came from an indian grocery store and now we are stuck with all our food in the refrigerator until we starve those buggers out. Your pantry makes me jealous! Nice work! Michelle @ What Does Your Body Good?'s last post: Playing Recipe Matchmaker.

By: Denise

Denise — Mon, 03 Nov 2008 14:47:59 +0000

Missed you! WOW – that all looks AMAZING! We have quite a bit this year that we have preserved and are building each year. Your list is an inspiration, to be sure.

Denise’s last post: november..

By: Erica

Erica — Mon, 03 Nov 2008 05:21:43 +0000

Looks fantastic!! I love looking at well stocked pantries

Erica’s last post: Picture Update.