It is immensely satisfying to look in the pantry in the fall and to see the rows of home-canned food ready for winter. Sunshine in a jar, I say. Same with the honey from our hives, bee stings long since forgotten.
Lest anyone get all romantic about it, it's a ton of work, emphasis on "ton".
I am surprised at how many of our neighbors have never used a pressure canner, so every summer I have a "Let's can some green beans!" extravaganza on my back porch. With coffee cake, of course. Can't pass up the chance for a good chin wag.
It is very satisfying to see hard work, hard-won skills, and attention to detail convert into a beautiful and healthy product, isn't it? I really like your willingness to share the skills. We need that. Thanks!
We recently switched to a heat pump, but we have a wood stove and a sun room, which heat the house - the latter on sunny days, of which there are many here. We also eat out of the garden year-round, thanks to mild winters. Water is our biggest vulnerability, and we don't even have livestock to worry about. I do wonder how communities will respond in a blackout, however. Support or plundering?
Depends on how close the community is, but my guess is support within the community, and plundering, if it occurs, from without. Assume the best and prepare for the worst, as they say.
We have similar winter issues as you, only less snow. It's hard to know sometimes if I should can or freeze our food! If the power goes out during winter, I know my frozen food will keep and my canned food will freeze and likely break jars. I do try to dehydrate quite a bit. But our biggest food assurance is keeping livestock on the hoof throughout the year. We work through our butcher pens in small batches so we always have a little on the hoof and a little in the freezer. The veggies, I try to keep cold storage veggies on hand the most. Potatoes and winter squash. Sure helps give a little peace of mind!
I know! Drying's the safest, but I don't like everything dried. I do feel good to look out and see a herd of cattle and a barn full of hay. That's probably the most secure. I also hope to dig a good root cellar someday! The right vegetables keep great in there with no attention paid. I currently keep them in my shop, heated to 40 F, which keeps the vegetables great, but would last only hours or days if the power went out.
A proper root cellar is definitely on our list too. We haven't decided what design to go with. So many different options and each have their own issues.
It is immensely satisfying to look in the pantry in the fall and to see the rows of home-canned food ready for winter. Sunshine in a jar, I say. Same with the honey from our hives, bee stings long since forgotten.
Lest anyone get all romantic about it, it's a ton of work, emphasis on "ton".
I am surprised at how many of our neighbors have never used a pressure canner, so every summer I have a "Let's can some green beans!" extravaganza on my back porch. With coffee cake, of course. Can't pass up the chance for a good chin wag.
It is very satisfying to see hard work, hard-won skills, and attention to detail convert into a beautiful and healthy product, isn't it? I really like your willingness to share the skills. We need that. Thanks!
We recently switched to a heat pump, but we have a wood stove and a sun room, which heat the house - the latter on sunny days, of which there are many here. We also eat out of the garden year-round, thanks to mild winters. Water is our biggest vulnerability, and we don't even have livestock to worry about. I do wonder how communities will respond in a blackout, however. Support or plundering?
Depends on how close the community is, but my guess is support within the community, and plundering, if it occurs, from without. Assume the best and prepare for the worst, as they say.
We have similar winter issues as you, only less snow. It's hard to know sometimes if I should can or freeze our food! If the power goes out during winter, I know my frozen food will keep and my canned food will freeze and likely break jars. I do try to dehydrate quite a bit. But our biggest food assurance is keeping livestock on the hoof throughout the year. We work through our butcher pens in small batches so we always have a little on the hoof and a little in the freezer. The veggies, I try to keep cold storage veggies on hand the most. Potatoes and winter squash. Sure helps give a little peace of mind!
I know! Drying's the safest, but I don't like everything dried. I do feel good to look out and see a herd of cattle and a barn full of hay. That's probably the most secure. I also hope to dig a good root cellar someday! The right vegetables keep great in there with no attention paid. I currently keep them in my shop, heated to 40 F, which keeps the vegetables great, but would last only hours or days if the power went out.
A proper root cellar is definitely on our list too. We haven't decided what design to go with. So many different options and each have their own issues.
Yeah, and they're all a project :-)