On This Podcast Episode, Harold and Rachel have a discussion about the benefits of preserving a year’s worth of SOMETHING from the homestead as opposed to trying to grow everything you need for the entire year.
The Modern Homesteading Podcast, Episode 253 – August 25, 2024
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When considering putting up a year’s worth of food, it’s important to take a step back and think about what you truly need and what will serve you best over the long haul. Here are some key factors to consider as you plan your year-long food supply.
What Do You Eat a Lot Of?
Start by evaluating your eating habits. Track your meals for a couple of months and pay attention to the foods you frequently eat. You’ll likely find that certain meals or ingredients make regular appearances. These staples are your primary candidates for bulk storage. Not only do they fulfill your calorie and nutrient needs, but they’re also the foods you’ll be most motivated to preserve and consume throughout the year.
Focus on Cost-Effective and Nutritious Foods
Some foods are particularly expensive to purchase but relatively easy to produce or preserve at home. Think about herbs that you can dry, vegetables that are heavily contaminated (like those on the “Dirty Dozen” list), or anything else that would significantly cut costs if you grew or preserved it yourself.
Assess Your Homestead’s Production Capacity
Next, think about what you can realistically produce on your homestead. If you eat something once a week, can you produce 52 servings of it? For something you eat monthly, can you make or grow 12 servings? This step requires a practical assessment of your land, resources, and time.
Storage Considerations: Preservation Methods and Space
Once you’ve identified the foods you want to preserve, the next step is determining how to store them. Different foods require different preservation methods, each with its own space and resource demands.
Canning
Canning is a great way to store a wide variety of foods, from fruits and vegetables to meats and ready-made meals. Consider canning:
- Jellies and jams
- Tomato-based products like sauces, salsa, and ketchup
- Pickles and relishes
- Various fruits and vegetables
- Beans and corn
- Ready-made soups and stews
- Meats, especially if freezer space is limited
- Broth
- Sugars like maple syrup
Freezing
Freezing is another effective way to store food, particularly for items that don’t can well or that you want to keep in a more natural state. Key candidates for freezing include:
- Meat
- Corn and beans
- Berries
- Fats
- Potatoes (hash browns, fries, etc.)
Drying
Drying is a traditional and space-efficient way to preserve food, especially for those with limited storage space. Consider drying:
- Fruits
- Beans
- Meat (jerky, etc.)
- Herbs
- Vegetables
- Mushrooms
Storing
Some foods store well with minimal processing, especially in a cool, dry environment. For long-term storage, consider:
- Potatoes, onions, and garlic
- Squash
- Corn (for grinding)
- Vinegars
- Root vegetables (stored carefully in sand)
- Waxed cheeses
- Eggs (coated to preserve them)
- Salted and cured meats
In some cases, specialized storage methods like silicone squares, potted meats, or waxed cheeses might be necessary. Always keep an eye out for spoilage, especially with preserved or cured foods.
By carefully considering what you eat, what you can produce, and how you can store it, you’ll be well on your way to successfully putting up a year’s worth of food. The goal is to create a sustainable and reliable food supply that meets your needs while making the most of your resources.
Links Mentioned
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Last update on 2024-12-02 / Affiliate links / Images from Amazon Product Advertising API
