I do a ton of big batch food preservation. It’s not unusual for me to do long sessions that result in things like 28 quarts of cherries, 40 quarts of potatoes, dehydrate and other-wise preserve a hundred (or more) pounds of apples, and so on. Those big batches are satisfying in that the pantry shelves fill up quickly, but it should be noted that for the most part our food preservation efforts are done in small batches here and there throughout the summer and fall months. It should also be noted that I have more than a few years experience and that experience brings with it a certain efficiency from practice meaning that I can do a big batch with relative ease.
Right now there’s a great deal of small batches being created. Herbs are being infused into honey, vodka, or oil (for eating and medicinal purposes). There’s also been some pesto making and freezing. Not tons of canning just yet, but it’s coming and I’m ready.
There’s been some dehydrating going on too. Again, mostly herbs but this week I did up a batch of apricots, too. Dried apricots are good for just plain munching, sticking in lunches, trail food, and honestly I see tons of uses for them in baked goods, oatmeal, etc.
These small batches might not fill up an entire pantry shelf in one big swoop, but they do fill up the shelves steadily and come winter it doesn’t really matter if it’s one shelf full of cherries or one shelf full of a mixture of things – a shelf full is better than money in the bank in my opinion and I’ll take it however it happens.
What are you putting on your pantry shelves these days?
{ 5 comments… read them below or add one }
Love your blog……..was wondering what is a good food hydrator….preferably made in the USA?
Thanks for a reply back.
Melody
I use an Excalibur Dehydrator. I started with a 4-tray years ago but we’ve upgraded to a 9-tray simply because of the amount we do. They are (or were last time I checked) made in the USA. I can’t say enough good about these particular dehydrators. (I don’t get any kind of commission from suggesting them, I just truly love their product.)
I’ve been freezing veggies as they come in, and drying peas that got past the point they were good as green peas, but would be fine in soup. Peaches and blueberries are starting to turn up, so next weekend I may do something more “major.” After a few times preserving a bunch of strawberries, I concluded I’d rather gorge myself while they’re in season and then wait for next year.
Hi, Kathie.
Good to hear that a lot of canning is done in small batch mode. We have a tiny garden on a movable sled (so we can keep it in the sun in our tiny and very shady yard). We probably won’t have a lot to can from our own garden, but we have access to a great public market, and I plan on buying good fresh veggies there to can. I could buy big bushels, but like the idea of doing a little each week.
Thanks for the encouragement!
You’re so interesting! I don’t believe I’ve read anything like this before. So wonderful to find someone with a few genuine thoughts on this topic. Really.. thanks for starting this up. This website is something that is required on the web, someone with a little originality!