I figured it was time to a check in on my pantry stash. Doing my absolute best to not freak out as I itemize the contents of my pantry, but summer preserving season is a long, 4 months away.
What I have left:
- raw packed tomatoes (6 pints)
- oven roasted tomatoes ( 2 ½ pints in ½ pint portions)
- sofrito (½ pint in freezer)
- ketchup (2 pints in ¼ pint portions)
- peach preserves (1 ½ pints in ½ pint portions)
- tomatillo sauce (1 pint in freezer)
- pickled jalapeños (3 pints in ½ pint portions)
- pear butter (2 ½ pints in ½ pint portions)
- apple sauce (3 pints in ½ pint portions)
- pear sauce (½ pint in ¼ pint portions)
- dijon mustard (¾ pint in ¼ pint portions)
I’m gonna have to get creative with my pantry weeks (about two a month) to s-t-r-e-t-c-h the life 8 pints of tomatoes that I have left. Stews and pasta be damned! 😉
All joking aside, I have figured out a few things so far this fall/winter:
- Pickled jalapeños are not a favorite.
- Same goes for pickled okra.
- Tomato sauce goes much more quickly than my precious crushed tomatoes, must stash away larger quantities next summer or curtail my use in the kitchen.
- I should use more of my peppers to stash away sofrito and will perhaps need to look into freezing raw/blanched peppers (see item 1).
- My ketchup estimates were spot on.
- Peach preserves have trumped pear butter at the breakfast table.
- Eggplant. I am missing it now that it is January. Will have to do some research on how best to save some of its summer wonder for our tummies year round.
- Zucchini (ditto item 7).
I’m gonna spend the rest of this week figuring out if there is anything that I can do to supplement our stash with winter preserves as I am sure that once summer rolls around I’ll be sad about the end of citrus and greens season.
How is your homemade pantry doing?