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Pantry Tour! What A Years Worth Of Organic Garden Produce looks Like Processed And In Storage.
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Nov 23, 2022
My garden saves us a lot of money at the grocery store. This Gardening in Canada video is going to look at how I store my food over the winter months. This is a year's supply of the produce we need until the garden starts producing again. 🎥 2 N D. C H A N N E L https://youtube.com/channel/UCjui7H4Eczaoj3Z92AC-LBQ 👩🔬 G R A B A P L A N N E R Paperback Houseplant Planner: https://geni.us/NFTrl2 Paperback Garden Planner: https://geni.us/s9zc Digital Download Planners https://www.etsy.com/ca/shop/GardeningInCanada 📝 S T A Y I N T O U C H Join our monthly newsletter! newsletter.gardeningincanada.net Website/Blog & FREE printables: https://gardeningincanada.net Join The Newsletter: https://newsletter.gardeningincanada.net Leave Me A Voice Message To Be Included In The Podcast: https://memo.fm/gardeningincanada/
View Video Transcript
0:00
Hello plant people, how are you guys doing today
0:02
If we're new around here, I usually take science and apply it to plants both indoors and outside
0:06
but I've had quite a few requests to do a pantry tour of how I stored my food
0:10
slash kind of the yields from the summer type thing. So that's actually what we're going to be doing today
0:15
I apologize if the lighting is poor. I'm in my basement, so there's not much for natural lighting and stuff
0:22
So it is what it is. If there's any specific recipes that you want to learn more about
0:28
um let me know and I can write them up for you and either post them on the blog or I can do a video
0:32
on them but regardless this is a year supply worth of food and to be totally honest once my
0:42
hydroponics really start going here in the next little bit I won't actually have to go to a grocery
0:47
store other than for more citrus uh type fruits bananas that sort of thing like exotic fruits and
0:55
veg that obviously you cannot get here. So the thing that I am leaving out of the tour
1:00
mostly because I'm too lazy to actually pull apart the whole dang thing is my freezer. So I have
1:09
corn in my freezer. I obviously have forged fruit, so berries in there. I also have all my wild meat
1:17
and game. So, you know, fish, deer. Um, and then we usually purchase whole meat, like an entire cow
1:25
or half a cow or whatever. Um, so that's also in my freezer, which I'm not going to be showing
1:29
because it's going to be, it's going to be a lot of work for me to actually like dig in there and
1:34
pull all that stuff out. It's so disorganized right now. It's absolutely ridiculous, but I hope
1:39
you guys can gain some insight into kind of how I do this. Um, and some hacks that I have. So
1:44
Also have some things that I want to like change and whatever. Like I said, this is like completely unedited
1:49
So you're literally going to see it for what it is. In the far corner here, you can't see it because this is in the way, but I have my pickles
2:00
Now I do pickles two different ways. I do regular pickles and then I do like a spicy pickle, which are the ones that have
2:06
kind of the peppers in them that you can see up top. And then I also did pickled zucchini this year
2:12
It's supposed to be pretty darn crunchy. so that's supposed to be pretty tasty and then if I didn't pickle the zucchini I
2:18
also did zucchini just pressure canned and I mean the texture is not the same
2:25
because it's obviously pretty heavily cooked at that point however for like soups and stuff it's pretty tasty especially if you mix in your garlic and
2:33
stuff beforehand when you go to actually pressure can so a little bit further in
2:37
I have pears. Now these are actually from Saskatoon. My friend has a pear tree in her
2:45
backyard and it's probably from the U of S. There's a cold climate fruit trees out there and pears are
2:52
one of them. And so assuming that's where that tree is from, obviously she, you know, bought the
2:57
house someone else had owned it prior to. So we don't know the exact origins, but they're just
3:01
cinnamon pears. They're really tasty just to eat straight up. You can make pies out of them
3:06
put them in smoothies, whatever the case is. I go really light sugar on those just because on all my
3:12
fruits, because if I wanted more sugar, I can add it. So you can, you know, pull back on the sugar
3:17
when you actually do these. So these are peaches. I bought a ton of something like 40 some pounds of
3:23
peaches this year. So that's basically all these. And now this is where I'm a terrible homesteader
3:29
You're not supposed to stack cans. It's like super bad because if one let go, it could technically
3:35
reseal itself and then you're going to die from potulism so don't follow what I'm doing it's bad
3:39
choice and not right at a nest leave the rings on it depends on the day sometimes I leave the rings
3:47
on sometimes I don't eventually they all get removed when I have enough time but uh yeah
3:53
initially they just go in on the shelves with rings on and then when I have a few spare robots
3:57
I'll go in and take the rings off. So I actually store my cans on or my jar these these things on
4:06
a rope and it's really easy to get to them after but yeah don't do that either you're not supposed
4:13
to do that. So after that I have pickled cherry tomatoes. I have quite a few cans of those like
4:21
that goes all the way to the back and then I have these are new so these ones
4:26
are the pineapple zucchini same texture and flavor as pineapple now the FDA
4:34
proper way of doing this is that these are supposed to be done with pineapple
4:40
juice people say you can do them with like mango and stuff however that's
4:44
technically not approved by the higher power so do that as you please and then
4:52
green beans you can freeze these or pickle these or pressure can these so if
4:58
you pressure can them they're soft if you pickle them they're crunchy if you
5:03
freeze them they're pretty much identical to if you pressure can one
5:07
thing I will say is anything that goes in the freezer so corn that sort of
5:12
stuff, I will eventually pressure can it. I initially freeze it for just the purpose of processing it quickly But when I have time during the winter I will pressure can it because if the power ever went out technically you lose all that food um and then also ultimately it just freezer space
5:32
and having like a freezer plugged in is obviously more expensive and takes up more space in my
5:38
opinion than just putting it in the can plus we're very busy people and these are technically all to
5:44
go meals because they're already cooked so they're literally just like microwave or heat up on the
5:48
oven that sort of thing so this is my uh jelly jam collection and some people are gonna think this is
5:55
funny but i will take um so for example when i did the peaches i obviously skinned the peaches
6:03
and took the pits out and then from that this is corn cob huskers syrup i have to reprocess this it
6:11
didn't uh solidify this is just berry jam so some leftover frozen berries they had this one
6:20
is from the peaches so it is a jam and it's made from the pits and the peels so it's a pit peel
6:27
jelly jam or peach jelly it's actually really good and then this one also is a peels and cores
6:38
from apples which i'll show you down here when i made the apple pie filling and um just like
6:43
sugar canned some of my apples we made or i made the pits in the um the cores and the peels and
6:51
this one's really good to add some cinnamon to that so it's actually got like a really like christmasy type vibe and yeah so this is just like my montage of jellies and jams
7:01
they're nice to have for like putting on ice cream ice creams um toast all that sort of stuff like
7:08
you don't have to limit yourself and then syrup you could technically not process them as far and then you would have like pancakes or up that sort of
7:14
thing if you if you wanted to this year I'm actually gonna try to do maple syrup
7:18
on my own I do have a maple tree in the backyard I'm gonna try to tap here in
7:23
the spring we'll see how it goes or if it works at all and that I want to get
7:26
into beekeeping but the price to entry is like really high I'm kind of shocked
7:32
by like the cost of it um I was talking to like the Bee Society in Saskatoon and
7:37
the general consensus was to get all the gear to get your bees your hives all the stuff you need
7:43
is like somewhere around like 2,400 bucks which is crazy to me because I can just buy honey
7:48
literally probably a lifetime's worth for less so that's a little bit unfortunate but this here
7:55
is was an experiment so this was soap berry it's also called buffalo berry and so I made it into a
8:03
jelly you can apparently make this into ice cream it's called and this is like the name of the ice
8:10
cream i'll literally pop it on the street but it's called starts with an i ends with an n in canada
8:14
it's in proper terminology in the u.s it is proper terminology but it's first nations ice cream um
8:22
is what it's called and it's literally like frothed up it's actually it's a cool fruit really
8:27
they used to uh flavor pemmican jerky beef jerky what we call beef jerky now pemmican is what they
8:33
used to flavor it with um the soap berry or the buffalo berry so i decided to forge some this year
8:38
and turn it into some jellies and jams there's more at the back either that or bob's eating it
8:47
all which does not shock me at all because it's actually really really tasty so when we go down
8:52
a level i don't know how far i'm going to be able to get my camera to go but so in this corner i
8:57
this is new so this i never did before because i just got a pressure canner here like a year ago
9:04
which is like a huge deal because they're kind of expensive it's like a total dynamic shift from
9:09
water bath canning anything but i just recently started um trying to figure out like when i do
9:17
do stuff in the freezer and i process it if i can't fill up the pressure can fully they'll say
9:22
like put an empty jar in with water which seems wasteful so i found a really easy way to can beans
9:29
and so if i have empty space in my pressure canner i literally just throw in a can like
9:36
can some beans up so it's literally just water you could add salt or seasoning if you wanted to
9:41
so i did um every time i do do a pressure can i will throw in um chickpeas i have like a giant
9:49
a giant bag of kidney and a giant bag of black beans that I just bought because I'm going to be
9:56
pressure canning quite a bit here over the winter and I just want to have those beans on hand so I
10:00
can pressure can them as as needed so I got some giant bags of these but ultimately I mean that'll
10:08
work out pretty good and then in this corner I have my tomato sauces I have like one person sauce
10:18
because I'm actually not by myself quite often. So having something like that just for one person is pretty important
10:26
And then this one here, again, is like a two-person or more type pasta sauce
10:33
This one is another don't do this unless you want botulism one
10:39
So I tried pressure canning basically a stir mix it was carrots onions and broccoli you not supposed to pressure kind of broccoli there nothing to say that it supposed to do it or that you supposed to do it and the other thing I will see is it basically it
10:57
turns it to pretty much mush so it's not I mean yeah it's not a stir-fry anymore
11:03
it's more of like a soup type situation because I'm just gonna blend that up at
11:07
this point it didn't turn out very well I probably won't do it again it
11:12
sacrifice too much flavor but what I did figure out was that broccoli or
11:15
cauliflower can be this is not cauliflower this one is cauliflower can
11:21
be pickled so this is actually super tasty you can do this with any sort of
11:26
cauliflower so this is my cauliflower just like simply pickled you can or
11:31
cannot add garlic it kind of depends on what you want to do so that goes this
11:35
whole row back and then i have just sugar canned apples so that's this this and then i have apple
11:43
pie filling shelf ready apple pie filling which is this and this is all apples except for this is
11:49
cauliflower and then this is just mixed bag like veg so that's like peas beans corns carrots this is
11:58
borscht what is this borscht yeah this is borscht i also don't this is another thing that i just
12:05
don't do and i don't know why i don't do it but i don't label anything and i feel like it's because
12:10
i kind of know what everything is i don't know it's probably it's silly on my part but we do go
12:18
through like all of it so it's not like i have to put dates to remember what is old or new or whatever
12:25
if i do have one that's running a little bit old like this one back here so this was left on the
12:31
shelf for once i started canning this year so it does have a year on the top it says 22 on it or
12:38
no sorry it says 21 because it was from last year so it has to be eaten here pretty shortly some
12:44
people like to pull from the front but when i'm in a rush i just stack it up and i just write on
12:49
the lids and because my shells are spaced out so far which is incredibly inconvenient it's just how
12:54
i bought the house it just came like this but because they're so open i can see the date so i
13:00
can just yank that out i don't have to have it stacked front to back i mean ideally i'd have
13:05
more space because the shells would be spread out a little bit better but work regardless so this is
13:10
borscht more green beans and then this one is just whole beets and then this is beet relish with
13:20
horseradish so I went and shredded up a whole bunch of horseradish it's sitting
13:25
in my fridge right now holy moly she's a spicy meatball I didn't put much
13:30
horseradish in there but it definitely cleans out the sinuses and beets the
13:34
reason why I've processed pretty much all my beets I have like another batch that I want to ferment it's because they don't store particularly well just a
13:42
heads up even if you have a cold room I just don't find they store as well as some of the other ones so and then this bottom shelf I can't really I'm gonna be
13:50
able to get you guys down there but I'll show you some b-roll of what's there. So I have dehydrated
13:57
milk like skim milk that I just used the sealer vacuum sealer on and then I have apples whole
14:04
apples. Now these are crab apples that I forged out of what would have been an old building like
14:13
an old farmyard and so I don't know like the origins of them or anything like that but my
14:18
father-in-law kind of said like this is on our land and someone used to live
14:23
here I know there's crab apples in there so I kind of wandered in there and I
14:27
brought my bear dog poor Betty she protects me and yeah we just grabbed
14:31
some out of there and I can them up they're drastically different tasting
14:36
like their flavor city compared to fruits and vegetables you get out it's
14:39
crazy how different they are but they're so tiny they're difficult to process so
14:44
I just canned them whole. And my hope here is that when you just go to eat them, you don't really
14:49
notice the seeds as much. Um, he said his mom used to do them that way and no one really noticed
14:56
So we'll see how they turn out. Uh, but yeah. And then other than that, I have these ones I want to
15:02
show you up close. So these are my carrots. So these are pressure canned as well. And I got a
15:08
really cute cutter it's like just a zigzag cutter i don't know why not um and i cut them so they look
15:16
like restaurant carrots now but yeah you can use that for soups um stews like just pop them in the
15:24
microwave that sort of thing and then yeah i have more pasta sauce salsa more borscht and then i have
15:32
homemade beef stock I leave my onions in my beef stock and this may be another
15:37
like huge no-no in the world of canning who knows um I've always done it though
15:44
I leave the onions in because it's a really quick French onion soup if you
15:50
like French onion soup and that's a super fast way to make it you just leave
15:55
the onions in and then if you want a beef stock that doesn't have the onions you just strain the onions out
15:59
It's really, really simple. So that's kind of fun. But we'll move over to the next room
16:05
Okay, so I lied. We're not gonna go to the next room because the lighting in there is really bad So I just gonna show you here what there and we pan over and show you how much of it I have so first up is just pickled jalapenos these are really good it like really good I really like the on sandwiches um now
16:23
when I know like spicy so I don't do a ton of spicy stuff but I like spicy
16:27
foods so I will pickle them whenever possible peppers do well pickled I mean
16:32
they really don't lose their crunch they don't lose flavor they're pretty pretty
16:36
and good so that one's the one i recommend people say you can freeze them yeah it depends i don't
16:44
find them as tasty when you freeze them and i find the outer skin kind of is like really oddly
16:49
textured to me so canning is the route that i want with those ones i also have condiments central so
16:56
i'll show you how much condiment i have but relish is one of those things that we just go through
17:03
like crazy i don't know why my husband puts this on everything so if there's ham pork chicken like
17:11
he just puts relish on it i don't know he's a condiment monster so this is just zucchini relish
17:18
um you make pick like obviously cucumber relish and that sort of thing i just didn't have enough
17:22
cucumbers this year i pickled all of them next year i over pickled though so like next year i'm
17:27
gonna do relish and the other one i have is uh pressure canned deer meat so this is unflavored
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and then you can flavor it up as needed so if i need to make like burgers or tacos or whatever
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you season it as you need i get that some people will not go for this it's gross to some people
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the idea of this sort of meat so i get that uh but it's convenient it doesn't take up space in
17:55
in the freezer so that's good for me because i am like a deal hunter when it comes to like chicken
18:00
and that sort of stuff so if like chickens on sale like i'm buying a buttload of it and that's
18:05
because saskatchin you can't raise birds at all not for eggs not for meat nothing so yeah anyways
18:12
i will show you kind of cold storage now what that looks like so i currently have a fan going
18:16
in here because i am curing these but this is kind of the potatoes in this area i do need to
18:23
move them now at this point so that first one i showed you was potatoes now that's gonna be like
18:29
way more than what we need we're not huge potato people we're more rice pasta type folk i don't
18:37
know why we like our potatoes but we just don't love our potatoes i guess you could say so when
18:41
i cure them and this is really important if you're going to do this for storage is i will put them
18:47
on like a basement floor so it's about 10 degrees on the floor and i will leave them there for about
18:52
20 days after they're cured then they go into cold storage you don't want to put them to cold storage
18:58
to cure because you want to harden up that skin and the purpose of that is so that they don't get
19:04
bruised or bumped or scratched and allow for infection to set in so i did a video on like
19:10
lenticle spot infection and that sort of thing so i mean you could check that out if you wanted to
19:15
but the the process for curing them is really really simple but very very important okay so
19:21
this is going to be terrible filming but this is my spaghetti squash storage it kind of goes all the
19:25
way to the back these apples i actually just brought back from the okanagan so there's that
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and then these are how i store some of my carrots some i store in the fridge some i store in here
19:36
but essentially you just plant or treat them like a perennial and you you plant them um and you water
19:41
them and that sort of thing so that's how i'm storing them you can see when they start getting
19:45
these tops off all i do is i just break them off and they stay nice and firm so then i have my
19:53
ferments in here as well and this is literally under my steps it's just insulated okay so in
19:58
here is my hydroponics so i have lettuce leafy greens i have some cherry tomatoes the red robins
20:06
and then i have patio cucumbers growing and that sort of thing in this basement portion
20:11
then I have my herbs upstairs okay and then I have my little micro green setup
20:17
so this one I actually got off Amazon she's called auto no just smart is what
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it's called and yeah so I'm just doing a whole bunch of different herbs in here
20:26
you probably saw that I froze or no I didn't show anything frozen stuff so
20:32
frozen stuff I have lettuce kale spinach or sorry spinach kale collard greens
20:38
frozen I have herbs frozen and then I have herbs dehydrated as well they just
20:44
don't taste the same so I do do them fresh because they're a treat and then I
20:48
also have my sprouts and my micro greens which I also did a video on great way
20:52
to save some money on salads and supposedly more nutritionally healthy or
20:58
dense I'm not sure which is the proper word there I'm not a human scientist but
21:03
yeah I hope you guys enjoyed the video if you did be sure to give it a thumbs up
21:07
hit that subscribe button and comment down below what your food storage looks like how long it lasts
21:11
you for how many times a week i guess you dive into it as a daily once a week that sort of thing
21:17
and so if you were asking about my deer hide tatting uh this is it right here this is you
21:24
know one of them i need to soften the hide so he's on a stretcher board right now um it's just
21:32
it's a good workout we'll say that much anyways thanks so much for watching i'll talk to you guys
21:36
next time. Bye
#Cooking & Recipes
#Food
#Fruits & Vegetables
#Home Storage & Shelving
#Jams
# Jellies & Preserves