When hunger dogs winter's heels, old traditions point your feet straight to the pantry, cellar, or whatever little hiding place you may have carved out. It's time to go in and spend your culinary savings account lavishly. You'll feel mighty clever!
Connie Green and Sarah Scott from The Wild Table: Seasonal Foraged Food and Recipes
When I read this quote I smiled to myself. It was mid-winter and my basement pantry was stocked with all kinds of goodies. We had boxes of potatoes, onions and garlic. There were also rows of glass jars filled with all sorts of vegetables and fruits. Bright orange pumpkins and green squashes filled one corner of the dining room and the freezer was full of venison.
Figuring out how much you need to preserve to get through winter can be a little difficult at times. You don't want to end up with too much food come spring, but you don't want to run out before those first green shoots appear in the garden. You want to make sure your pantry savings account it low, but not completely empty!
This is the best time to think about the coming preservation season. Take a good long look at your pantry, what did you eat up quickly, what is still on the shelves not touched. Is there anything you won't be canning again? What will you can more of? Is there anything you can grow during the cold winter months to help supplement the pantry food so that you don't have to spend as much time in summer canning? Did you eat more dried fruit than canned fruit? Did you have enough garlic, potatoes, and onions? Did you run out of popcorn halfway through the winter?
A little time spent planning now can make your winter food savings account a little more balanced to your personal tastes and can make you feel mighty wealthy all winter long!
How do you decide how much and what to preserve each season? Has it changed throughout the years?