Linda and I decided today was a good day to sort and restock the shelves. Guess we wont starve anytime soon.
Rough count put it around 500+ quarts and pints. Guess you could say we are on the 3 year plan for food too.
We were stocked up like that until the kids came over to "reorganize" us for the big move and home makeover. They tossed all of them out, bottles and all. Didn't know about it until it was over. No point to grumble over it as it was done and I needed to keep the peace. I did ask why and they said, the stuff was two years old so it should go. Ugh!
Most here understand the amount of work and time involved there. Very nice. savemoney .....I think I'd use that as a "teachable moment". Wow, what a waste.
You have got to be kidding me!!!! That would be a death sentence around here. My goodness. We just got almost done eating stuff from our garden from 2013! Beans of every kind, mostly green beans and lima's, Mater's whole, juice, salsa, pizza sauce, Pickled asparagus, sour kraut, carrots, jellies, deer meat, chicken and turkey, potatos both new small tatties and sweet tatties, some are mixed veggies for a quick stew to just add meat to after a long day. Sweet corn we usually freeze since we like it that way over canned. Oh yeah, some really hot pickled peppers too. Got 2 chest freezers full of critters and salesmen. My wife did a final count and it came to 64o jars. Thanks for the kind words on the work it takes. But it is just what we always do to get along. I guess that's why I was so amazed at the "Prepper" movement on the interweb a number of years ago. We been living like this all our lives.
That's pretty much what we aspire to Butcher. The "prepper" movement is just a rehash of a lifestyle with a new name, that was a normal way of life for a lot of folks.
Sometimes. Depends on the size of the salesman. I've found it best to season them before processing them. That reminds me, I need to clean some "pepper shakers" this week.
Nice work Butcher. I can appreciate the work put into that. I really need to get a pressure canner. I'd like to make big batches of stews and soups and can them, rather than freeze them.
That all depends on the year. We mark dates canned on all the lids so we can use the oldest first. We still have some, not many, from 2012 but the rest are 2013-14-15. 640 jars, you need to do the math cuz I never did well at percents.
