Comments on: Putting Up for Winter So We Can Eat Local

By: annie

annie — Wed, 07 Oct 2009 13:21:48 +0000

I put up 60+lbs of tomatoes into various sauces and soups. There were also many bunches of basil that went into pesto and pound of roasted tomatoes that also became a pesto. It won’t take us through the entire winter but it will help to be able to defrost some summer sunshine on a gray, dark, subzero day. If I had the room I’d do more. Thanks for the inspiration!!

By: Cate O'Malley

Cate O'Malley — Wed, 07 Oct 2009 12:02:36 +0000

Sounds like you’re ready for a delicious Fall!

By: Mangochild

Mangochild — Wed, 07 Oct 2009 10:18:40 +0000

I did store food last winter, mostly through my full-size deep freezer, “cool-dry-place” root veg, and a bit of a foray into a dehydrator for dried apples. And it went well! I was able to eat locally throughout the winter, though the lesson learned was to store fewer potatoes and more of, well, other root veg
This year I’m doing the same, with the addition of canning. I was scared to death with the first batches, but now it is just a happy experience. Thinking of that salsa, delicious tomato sauce, peaches, pickles… yes, I’m glad I learned to can, and hope I can also learn how to store carrots and parsnips better this year. Last year, those were the root crops that didn’t quite make it as well as I’d hoped.