Storing a Year’s Worth of Food | 2023 Full HOMESTEAD PANTRY TOUR

Hey Friend, come check out my Homestead Pantry, or as I like to refer to it, my Grocery Store. Here is the 2023 Full Canning, Freeze Dried and Dry Goods Pantry Tour! I’ll share all the garden goodies I’ve preserved, and I’ll share some of what we are enjoying, have yet to try and what I won’t be preserving again.

Thanks for joining me,
Kelsey

Canning Playlist: https://youtube.com/playlist?list=PLQku7yuahHDi4ufW1U1jyQDxodPgda_yL&si=GostGhyp-gcbAeu4

Homemaking Playlist: https://youtube.com/playlist?list=PLQku7yuahHDhSFBXuCxOc_Wo5SxBYPuOi&si=ruUW9akDF3Vnev79

Homestead Kitchen Playlist: https://youtube.com/playlist?list=PLQku7yuahHDjIejC-3oJyhTS-M-hnRIIr&si=uASAIg_7Nat56Bv7

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Hello friend welcome back to sedan Sparrow Homestead if this is your first time here my name is Kelsey welcome to my home today is Pantry tour day so I am going to take you through my multiple layers of my pantry and show you what that is all about but for a little bit

Of background in case you are new here or even newer um we are a family of four it’s my husband and myself and our two small children we live on a quarter acre in south central Pennsylvania and we do Homestead on that quarter acre we’re

Trying to do the best we can with what we have um so I do have a fairly large garden I’m preserving a lot of food which you’re going to see we pull from this Pantry on a daily basis um I consider it my inh home grocery store

Now everything in this Pantry uh we cycle through with in about a year sometimes it’s two it just depends on what the item is sometimes we run out of things within a month it just depends on the frequency that we are eating that thing but I try try and you know Pace

Everything that we have down there depending on the garden years some years I just don’t get as good of a harvest and other years I get great one so it all kind of works out in the end but let’s just jump right into it we’re going to start with my first two levels

Of my pantry I have three but the first two are right here behind me all right layer one is the stuff here that I pull from first when you cook and bake from scratch two to three times a day um I want things to be easily accessible and

If they are more easily accessible you know I just want to use them more rather than having to go and dig for everything so I try and have some things that I use the most out and within reach so right now everything’s a little bit empty because we’re just coming out of garden

Season and during Garden season all of the scratch BAS baking and cooking kind of just gets thrown to the side because of overwhelm and busyness and then you’re just kind of in survival mode so freezer meals and eating out and super easy meals is what it is so I need to

Replenish these things cuz we’re getting back into the season where I have time for this so typically what I have out here is oats um different types of sugar like homemade pancake mix jasmine rice um different other like baking mixes I have um cornbread mix up there brownie mix I usually keep

My oh my baking powder and baking soda and cacao powder up here and then uh down below here I have some flour and different grains it just depends on what I’m using right now I have Kimo berries in there I did purchase a Grain Mill

This year that was a goal I had last year to start Milling my own grains for all my baking purposes but that kind of got pushed to the back burner because I had some health things come up where I can no longer have gluten at least for the foreseeable future until I’ve healed

Something so without being able to taste what I’m experence experimenting with um is a little difficult and I like to try recipes and come up with recipes based on taste and if you can’t taste them then doesn’t really work out too well so that has been pushed to the back burner for a

Little while yet um one day one day I’ll get around to it I might experiment with it a little bit and start doing half and half recipes half All Purpose half um home miled grains and work with some tried and true recipes that I have so at

Least it’s getting some use and I’m working through the grains that I already have purchased but we’ll get to that at some point so this is layer one of my pantry just some of the dryy goods around the kitchen I do have a few other things like salt and pepper oils vinegar honey

Um yeah stuff like that so everything else is pretty much kept in Layer Two all right Layer Two so this is my in kitchen pantry obviously and everything I need to either make the homemade mixes I have out in layer one or just to replenish the jars I have out in layer

One can be found in here so these swing out um I had a few of you comment on how this is not the most efficient use of space and I agree with you but um perhaps it’ll be a winter project thinking about putting just um shelves all the way out and

Taking these out because it does leave a whole bunch of dead space in there um at the same time it’s also kind of nice to be able to look at the front and back and not have to like move everything around but anyways I digress so spices here things like molasses more like

Seasonings um I have some broth base there on the bottom uh homemade seasoning Blends corn starch baking powder a root powder baking soda um I have some popping corn here U more cocoa powder and then usually in these three shelves are just some snack items so in the back on this side

Is where I keep all of my pasta I used to keep this in the basement but I just moved some stuff around and the pasta works well up here so I’ve got all my different types of you know lasagna and ziti and Penny and spaghetti and Linguini and different noodles all in

There I also have barley and quinoa some couscous um and I also have a big this was a 25 lb bag of rice that I keep up here uh so yeah that’s where all of my pasta is this side I have some extra flowers I have some gluten-free Blends up there some

Breadcrumbs um cornmeal I’ve got different types of sugar here some sukut some extra brown sugar and powdered sugar that I had stored up um over the summer for just ease of use usually I make my own brown sugar and powdered sugar I have a video on that I can link

That on the screen and down below then on the bottom I have some hot cocoa mix there that I made up doesn’t fit out on the other shelf so it’s in here and then um some nuts and some more snacks um occasionally I’ll bring snacks up from

The basement and then as we’re eating through them I’ll just stick them back there so there was layer one and Layer Two for you let’s go downstairs to the big guy all right you guys here is the bulk of it at least the best angle I can

Get at the moment there’s stuff all along this side too but we live in an old home um it’s a partially finished basement and it’s just we have very narrow spaces to work with so this is the best angle I can get at one time but

You can for the most part see all of my canned jars my canned goods up top I have like store-bought things I found on sale so I’m going to take you through every I like detailed Pantry tours I hope you do too so let’s just start first with

What is up top I’ll just rattle some of these things off because I don’t think it’s quite as interesting as like the home canned stuff maybe I’m wrong but um I like to keep some of these things for convenience because I don’t always have the time I

Would like to be um preserving these things on my own and sometimes it’s not it’s just not a good use of my time or my resources so um I have artichoke hearts up here and I have beans I don’t typically can my own beans I know it’s

Not a whole lot of work but that’s just not something I typically do so I’ve got black beans kidney beans calini beans got some refried beans I have canned mushrooms some canned yams and pumpkin I also have some tomato paste here I don’t love canning that I said that in my last

Pantry tour it just takes forever and an age takes a ton of tomatoes I just don’t feel like it’s a good use of the tomatoes I do grow so I use them in other areas and I just go ahead and I purchase tomato paste I have some store-bought marinara sauce I found on

Sale some diced tomatoes um enchilada sauce I want to start making that from scratch and canning that I did find a recipe I just didn’t get around to it yet um some plain tomato sauce and I’ve got some fruits I have crushed pineapple uh pears Mandarin oranges and some

Cranberry sauce um we have beets and corn peas green beans lime of beans baked beans and then at the very end I have some cans of cream of soups a few different types I don’t use those anymore I started making my own from scratch and freezing it because it’s so

Much better for you um so I have been avoiding using that I should just if I know anyone who would use it so it doesn’t go bad I’ll probably end up giving that away let’s start in on the first row here of my home caned Goods so

Most of these items I canned this year I do always try and make sure that I have an overflow so I’m not running out until next harvest season so I’m always cycling through these things um there’s still some things here from last year but most of these are from this year so

First app is tomato sauce I’ll bring things to you so we’re not trying to squish you guys back in there so tomato sauce I can plain I don’t season this besides with some salt that way it’s a bit more versatile and I can use it in a

Variety of ways and I don’t feel limited and then it’s just you know one product I don’t have to make a whole bunch of different products hot sauce I did this for the first time this year haven’t actually tasted it yet we’re going to be tasting and trying out a lot of things

Um probably starting in January I’m going to do the three reverse pantry challeng where I’m not going to shop for the months of January and February at the store except for a little bit of dairy and maybe some fresh produce but we’re going to be cooking a whole bunch

Of meals from this pantry and from my freezer so all the things I haven’t tried yet we’re going to try together so I’ve got hot sauce this year and I’ve got tomato soup this is my favorite for a quick meal um make some sourdough grilled cheese throw some ham on there

Or something and have some tomato sauce this is so good it’s so much better for you than the stuff in the store um it really is it’s very yummy my husband hated tomato soup like the canned stuff growing up and he was he hesitated to try this he’s like I don’t like tomato

Soup but he tried it and he loved it so definitely give that one a try I believe this is the tomato basil soup from the new ball book um this is pizza sauce also from the ball candy book pretty much everything that I can is a ball

Recipe or the national Center for for home food preservation I use that as well so pizza sauce from the ball book this is one thing I do like to make special rather than just using tomato sauce I really like this pizza sauce recipe so that’s a staple

Here I also have some Bretta this is the first time making this my friend Heather also made this and we had heard that this lacked flavor after it it was canned it’s pretty bland and she confirmed that so um what we both decided to do is as we open it and eat

It we’ll just doctor it up with some more maybe some honey and balsamic just to give it you know some jazz after it has lost some flavor but that was a new item this year haven’t opened it yet so we’ll do that soon this here is ketchup

So I don’t typically can my ketchup I wanted to give it another try this year the first recipe I had tried just didn’t do it for us this one tasted pretty good but it still isn’t like store back ketchup I’m thinking this I’ll probably use for like topping meatloaf um maybe

More as a barbecue sauce almost for different Meats um definitely doesn’t remind me of ketchup but we like it a lot more than the last recipe that I Chose this is this is another new one this year this is plum sauce my friend Heather has a plum tree and she sent me over a massive box of plums and I made a whole bunch of Plum items so plum sauce this is an Asian inspired sauce I

Haven’t tried yet but I’ve got some good ideas coming for some recipes to include that peach barbecue sauce up next this I believe is my third year making it and I will continue to make it it’s a staple in now we love it on any sort of chicken

Dish pork dish it’s also good on salmon I really love it with porkloin um in the crock pot or over pork chops really yummy I think I’ve also rubbed this on a chicken and baked it with it on and it became like a glaze over the top really

Yummy so that’s here I’ve got two rows of that because it’s that good and now this is Victorian barbecue sauce this is my second year making this really yummy very unique can’t say what it would taste like because it’s a taste all its own it has rhubarb and brown sugar

Raisins in it it’s a very sweet barbecue sauce but it makes a really good pulled pork or like a pulled brisket sandwich that’s our favorite way to use it this one’s also new this year it’s a peach ale mustard my husband requested this this I want to make some homemade

Soft pretzels um to use for this um to dip in but I have a few other ideas up my sleeve for that one too so for my faithful viewers who have been around since last Pantry tour um yes these are the same carrots from the last tour isn’t that terrible we really

Hate canned carrots and it seems that people are very divided on this subject you either love them or you hate them I think they get a funky flavor um I don’t love the texture either I much prefer freezing them freeze drying them or putting them into a crisper drawer and trying to store

Them over the winter or if you have a root seller much prefer that to canned carrots I did come up with some Nifty ways to use this over the last 10 months since my last Pantry tour um but like I said we’re coming out a busy season and

I just haven’t really been good about using things up so this Pantry challenge we’re using up all of these carrots I think I have six quarts of them um because they’re this will be going into they’ve been down here for two years now so they need to be used um so

We’ll be baking with them I’ve got a whole bunch of green beans I did do a few of these this year um I had a bumper crop for green beans this year we do like them we’re just not huge fans of green beans so um I’ll use

Them like in green bean casserole and just as aide or on sheet pan dinners something else that I kind of forgot about on my everything we grew on the homestead this year is cucumbers I had a a bumper crop for cucumbers as well from two plants I had so many

Cucumbers I was swimming in them so we did make two batches of um this is bre and butter pickles which we do really enjoy but we can only eat so many pickles honestly um I actually ended up pulling out that plant those plants a little prematurely they did have some

Powdery mildew on them so it wasn’t totally unwarranted um but I was just overwhelmed and cucumbers I gave so many away and we did preserve some but um bread and butter pickles are back here last item on that row is beets I’ve got some pickled beets and also also some

Plain pressure canned beets uh a lot of that stuff on that shelf there I consider like quick sides for quick meals on to the second shelf this section no yeah about right to here this is all my jams and jellies if you go back and watch my first one or if you

Remember from my first Pantry tour um I have an issue with saying no to yummy looking recipes when it comes to gems and jellies um I did find a whole bunch of new ways to use these up uh since last Pantry tour just the different

Baked goods um to use as glazes on meat there are some fun things to do with these um and I’ve just kind of honed it in on ones I know that we really enjoy there are some that are still here from last time that we just don’t really love

But I’m trying to work through them one of those is this zucchini bread Jam it’s good it’s just we don’t love it on its own it’s really good in zucchini bread um or on zucchini bread it’s just not something I I gravitate towards I want

To grab I want to use so um I won’t be making any more of that I still have three jars of that to use this is Peach and cranberry conserve not a favorite of hours but we will eat it I won’t be making any more of that either this is some wineberry jelly

Really good I like this um to use as a glaze on pork chicken or beef tastes really good it’s also good if you have made those uh grape jelly type meatballs you could use the wineberry jelly that’s really yummy I’ve got some Peach butter here love this stuff always make that

This is strawberry jam it’s natural strawberry jam so it’s made with Apple pectin um this was a new recipe this year we have tried it it’s really good that um is definitely a staple wonderful flavor on that one um and because you didn’t have to use pectin there isn’t as

Much sugar in that one so that’s really good um I have one jar left of strawberry chamomile jelly or Jam I’ve got some grape jelly back in here and I have this is like my and ends R um raspberry lemonade Jam which is really good although my kids love the flavor they

Don’t love the seeds so I might consider taking the seeds out next time this is a new one this year um this is a Pomona pectin recipe I just started using Pomona pectin this year if you’re not familiar with that um you can use some sugar Alternatives like honey and

Some of their recipes have specified but in general they use usually a much smaller amount of sugar in their recipe so this is a basil mint plum jam um really delightful really yummy and then this one is also Pomona pectin it is vanilla plum preserves really good as

Well I made some blueberry jam this year I also made some blueberry syrup which we have not tried yet but I’m excited to try that one um I did make some Sunday a jar this year that I have to remember what’s in here I think strawberries and

Raspberries um did this also I think this had chocolate laor in it I think is that what this one yeah this one had the chocolate laor in it so it was strawberries raspberries and chocolate laor and from what I remember it was really tasty I just tasted it when I was

Making it um we haven’t had it on ice cream yet then the strawberry syrup I have mock pineapple here this is zucchini actually with pineapple juice and some sugar and it really does resemble pineapple if you’re baking with it you can hardly tell I also use this

In place of pineapple when I’m making sweet and sour chicken um some different Asian stir fries it’s really quite good and a great way to use up Surplus zucchini I have a video out on how to make that if you’re interested and then I have some strawberries whole

Strawberries in syrup I have some cherry pie filling and some cherries in Juice the last fruity item I have here is maple strawberry smooch um this for some reason never really set up very much it’s very liquidy I don’t know if you can see how much it’s just rolling

Around in there um this will probably use on like pancakes or waffles B baby more as a syrup I think it’s supposed to be more of a spread but like I said it never set up it still tastes really good um but we’re not using it as it’s

Intended to be used then I’ve got all of my Peppers here this is Cowboy Candy it’s candied jalapeno peppers um they’re pickled and they’re sweet so you got some sweet and spice in there we love these on tacos and chili um on beef roast we put them in casseroles there’s a

Whole bunch of ways that we use these but this is a staple we’re not huge pepper eaters and I said that in my last video I’m going to dial back on Peppers um but this is one thing I think I will always want to have in the pantry and

That is cowboy candy it’s really good I also have some pickled banana pepper Rings here which we do like we just don’t eat a whole lot we’ll eat them on salads on Subs um as well as cheese steaks Pizza a don’t know if I said that um I’ve got Italian peppers here these

Are aari peppers um there’s olive oil in here onions garlic I think some Italian seasoning really yummy I like to add these to um just a plain tomato sauce to Jazz up some pasta and then I have some sweet peppers here I would say these are

Like the pickled peppers you get like a sub shop and that’s what I use them for I use them for on sandwiches this here is some excess cowboy candy syrup you can can up this um if you have extra left over from your cowboy candy and this makes a really good

Marinade and then I’ve got some Salsas this year this is leftover still from last year we don’t love this one this is the choice salsa I Believe by uh National Center for home food preservation um I I don’t know if it’s the recipe or just the variety that I

Use it’s Choice salsa because you can choose what goes into it with you know there’s some rules there but we don’t love this it came out really watery pretty bland so um I’ve been using that um as more of a soup base for like taco

Soup um and trying to Jazz it up me being like I threw it in some chili um but we’re not using it as an actual salsa I actually none of us have tried any of these new Salsas let me bring them up to the camera they’re so

Pretty this one I made all these with you guys so there is a video out there this is mango salsa this one is tomato and jalapeno this one is a cherry tomato and corn salsa it was a really great way to use up cherry tomatoes you didn’t have

To peel them these are all from the allnew ball book of Home canning and then the last one I have here is some zesty Peach salsa then I’ve got a couple juices back here this is oh which one is this strawberry lemonade concentrate that’s what this is this one is just some apple

Juice um and then I’ve got some cranberry juice here um no sugar added this is great to have on hand for UTI management it’s diuretic so um I like having that on hand I also use that in some recipes as well onto the bottom

Shelf this is a big item for me that I make sure to do a good bit of every year and that is applesauce we could probably go through one or two of these a week um I think I have about 40 pints here that I

Canned um I also like to use them in baking this is apple butter we love this stuff and it’s really popular here in PA Dutch Country um we use it in a variety of ways most usually on toast or pancakes or waffles it’s good mixed into

A Dutch baby I also make some applesauce Loaves and swirl this in um a fun thing we like to do with it especially around the holidays when we have leftover turkey or ham is use this as the spread on that sandwich really good reminds me of fall Which is my favorite Seasons so

Whenever I open a jar it just makes me happy it’s spiced and cozy and all of the good things so I have a whole bunch of apple butter I have some apple pie filling here this is apple pie filling with clear gel I don’t love this but I

Don’t hate it it is nice to have on the shelf for convenience I like to use it in turnovers or poptarts as well other pastries um you can use it um on the bottom of your Skillet if you’re making a Dutch baby that’s yummy but I really prefer pie filling

Home like fresh made and it’s also pretty good in the freezer but I do like having multiple methods of preservation in use just for food security purposes obviously this stuff is shelf stable my freeze dried stuff over here which I’ll show you is shelf stable I love using my

Freezers but I don’t like having all of my eggs in one basket so to speak so I’m not totally sure I’m going to continue doing this because it’s not my favorite method but at the same time it’s really nice for convenience so to be determined and then I’ve got a whole bunch of

Peaches here this is just peaches in I believe apple juice we love these um this is a new thing this year which I’m not a huge fan of it is honey spiced peaches so instead of using mean I think I used Apple Juice in this too but

Instead of using uh refined sugar you can use honey in this the honey flavor is great what I don’t love is the spice it is very very spiced it’s almost so spiced that kind of makes your tongue itchy honestly and it almost becomes bitter in a way so perhaps I’ll try this again

Either emitting the spice or seriously dialing back on the amount of spice in here otherwise I think it’d be really good back in here is my meat and potato section I have some uh I think this is I don’t have it labeled oops this is chicken broth some chicken bone broth

That I canned up I think I canned it up with you guys and then I do have a few meal in a jar here I also have a video on that uh so I’ve got some pot roast in a jar I have some chicken curry in a jar what’s this Chipotle beef

Which is really nice for some quick and easy tacos and then I also have some canned beef here some canned venison that’s actually my preferred way to eat venison uh it gets super super tender um has no gaminess not tough at all if you pressure can it and then back here I

Have some canned chicken those are just really great convenient items for quick and easy meals and then the last item on this shelf is all of my canned potatoes I love these things they’re so convenient I like to use these in soups we have one or two soups a week over the

Colder months uh these will go into it I also like these um for mashed potatoes for frying up and I’ll use them on Sho pan dinners too you can probably hear my children upstairs they’re going nuts right now they’re playing with Dad so down here I have a whole bunch of five gallon

Buckets um there’s a variety of things in here I won’t open each one I have an entire bucket of um I think Kimo berries an entire bucket of in corn berries for um fresh Milling I also have an entire bucket that has beans dry beans and lentils in

And then I also have oh there’s this spider and thousand leer fantastic I have an entire bucket of um raw organic cane sugar I have a bucket or two of um organic oats and then back here this is where I have most all of my pre-round flour you know from the store

So I have some whole wheat I have some allpurpose white wheat here and then I’ve got a big bag of rice in the back some more cane sugar and then this bucket is empty because I’ve got I just purchased some bulk salt so I’m a big

Fan Redmond real salt um I have been using them probably for about 5 years I used their Sal way before I became affiliated with them I do have a discount code I’ll put it here on the screen if you’re in the market for salt at least it’ll get you I think 15% off

Which is great um I’m a big advocate for using their salts or any sort of real Salt not table salt not iodized salt that is devoid of minerals and really anything good for you this stuff is not stripped of anything so this is all I

Use I use this for canning I use this in all of my cooking you know worst case scenario I could cure meat with it and and um I’ll also use their um they have seasoning Blends which are awesome don’t have any fillers um for any like natural

Flavoring and I drink their uh relight their electrolytes every day and I’ve noticed a huge difference in um my energy levels and my ability to like remember things I don’t have brain fog as much so I highly recommend them if you’re in the market for some good salt go check them

Out all you guys it’s really hard to set up the camera back here um so I’m going to have to just hold it and I’ll try and keep it as steady as possible but here is just a little cart that I recently got I’ve been storing my potatoes on

Here um at least a few of them I have quite a few bins of potatoes that I grew um but what I’ve been doing is I will go through every once in a while and I’ll check for ones sprouting or getting soft and they go on to this tray here so my

Purple ones always go soft first and Sprout first so I’m going to use them first the smallest potatoes go next that you know they usually Sprout next and then I have the rest of my potatoes here separated into different sizes and varieties this is my small little squash

Harvest I just have a few butternut and one Long Island cheese pumpkin some acorn squash from the store and two remaining shallots from my really poor Alum Harvest and this tiny little braid here is all that’s left of my onions from the garden hopefully next year is

Better I also have what is uh left of my garlic Harvest just hanging here on the wall so this shelf here is usually just filled with extra canning jars but I canned a lot this year I think I have over 800 jars filled so so I only have a few boxes

Left and I’ve just put my potato Harvest here for now on the top here though I just have some extra canning supplies like Lids um some rings some pickling lime pecon stuff like that this here is a shelf I just put in not that long ago I needed some more

Storage for some convenience foods and for some freeze dried Goods so on the very top is just kind of snacky type item there’s some coffee up there this is just my convenience food um for when I need some help need something quick so like crackers and mac and cheese some

Dried fruit some fruit cups uh chips and pretzels that sort of stuff and then down here I’ve got peanut butter and condiments uh ketchup is not something like I said that I usually make so whenever I find some organic ketchup on sale I’ll buy a whole bunch there’s

Mustard some more um broth base condensed and evaporated milk coconut milk we have some sweeteners in here we do use a lot of maple syrup I usually like to keep 10 to 12 of these here so I’m running low I need to go stock up on

That um we also have some hickory syrup that we got from the homesteaders convention this year that we’re really enjoying some honey I usually buy um honey and bulk from the Amish uh this is what I would use for like baking purposes and then I have

Some local honey which I need to stock up on I take this by the teaspoonful every day um to help with allergies and also it’s just really good for the gut health so I really do grab some more of that I have some extra brown sugar down

Here and then this is the vanilla that we just made a few videos back so we’ve got some bourbon Vanilla some spice rum and some vodka vanilla there I also have some extracts um that have cinnamon and some mint as well sorry you’re going to hear the furnace kick on there and then

I also have some sandwich bags Ziploc bags extra garbage bags those sort of items on to freeze dried items so um a lot of these things are just kind of stuck together in categories um so you can’t exactly see all of it but I have a whole bunch of

Kale up here I love freeze drying kale that’s my preferred method we put this in soups a lot over the fall and winter um so I got a whole bunch of that and then I have some leaks and cabbage in here I have some strawberries from the

Garden so you can see I also did some sliced bananas I have some hash browns I’ve got some goat milk raw goat milk that I found locally that I just decided to freeze dry to have on hand and then this is a random jar of cantaloupe we don’t love freeze-dried

Cantaloupe freeze-dried watermelon on other hand is really really good this is not a favorite of ours so I only have one little jar that we’re working our way through and then I have a whole bunch of peaches these are lovely all right next shelf like I said whole bunch

Of raspberries if if you watched my last video we got 15 gallons of raspberries from the garden I have a whole bunch in the freezer but I did freeze dry I’ve got like I don’t know 10 bags of them here and three of these guys so lots of

Raspberries my grant my 2-year-old son he loves these he would eat this entire jarn once in if I would let him I have some sweet cherry halves back here got a whole bunch of carrots this is all I did get from the garden I didn’t have a very

Successful year with carrots but I put them in the freear what I did get um a whole bunch of golden beets here and then I have um celery my goal this year was to grow enough celery for all of my um cooking purposes over the winter so I

Didn’t have to go to the store and buy any um I usually um I’m using this in soups and stews sometimes in casseroles that’s about it but I think I accomplished that goal I have um a whole bunch in the freezer and then I have a few jars of it

Here I also freeze dried the celery leaves um to use it’s I would use it in place of parsley it has great nutrients a lot of flavor in it and then I’ve got some pepper items here I believe these are banana peppers I have um jalapenos I

Have some diced Bell and then I have some sliced bell peppers and adari peppers in here that I would use oh hello got I see you got down here um I would use these for like cheese steaks and stuff or in stir fries hi yeah your daddy is supposed to be watching you

Where is he what are it he’s upstairs yeah all right let’s go find him all right little guy’s back with his dad um the rest is just freeze dried peppers and myar I did make some jalapeno salt someone gave me the idea to do this this year to use like on

Steaks and I think they said popcorn it was really good as well as some like potato wedges or french fries so I’m excited to try that at some point um later on I have so many green beans aren’t they beautiful so during focus on them please during the freeze drying process they

Keep their colors but if I were to pressure can these they would all turn green so I do love they keep their pretty colors I have some burgundy bush beans some Dragon tongue bush beans some golden wax and I think these are Jade bush beans so whole bunch of these down

Here um this is some freeze dried broth um some chicken broth in here that I can just rehydrate and I have a few packages of diced tomatoes and I have some puree tomato powder here um I could reconstitute this for tomato soup tomato paste tomato sauce um really just

Depends on how much water I add to it if I only add a little bit it’d be a great paste for thickening up some more runny sauces if I didn’t feel like processing them for super long um that would be great way to use that up and then let’s

See what else do I have this container here is eggs I’ve got a few um bags of eggs left I have some more raw goats milk I have some different cheeses in here and I have some raw milk as well so that wraps up most of my Freez dried

Stuff I do have some vinegar back here I always keep vinegar on hand um especially during canning season each year I’m trying to grow more and more herbs uh both culinary and medicinal so I’ve got some repurposed DVD racks here and on this side I grew a whole bunch of Basil this year

So I have a variety of them some of them are not labeled because I didn’t do a great job of labeling um so this one is a mystery uh lemon basil some chamomile this is cinnamon basil some rose petals some purple Yaro this is some Mountain mint what behind there some

Borage some lavender two jars of cenel this is a basil mix looks like I didn’t separate it well enough and they all got put together some pineapple mint there’s licorice basil some more colula down there I have what’s this here pineapple sage and this is some Cosmic Cherry

Patunas we made a simple syrup out of this a little while back and did some baking and we made a drink with it it was interesting uh it was a fun experiment but I don’t know that I would need to do it again extra seasoning down here some

Extra vanilla um coconut oil I think I have some minced garlic just in case then down here I just have some culinary type herbs um parsley margam this is Sage cayenne pepper which is all of these things are honestly really good for you medically Tu bit

This is a great item to have um for some emergency purposes uh we’ve got what is this here geneves basil some oregano more Sage Rosemary and Thyme over here I have some overflow I think these are chives some lemongrass more camomile this one is lemon balm we’ve got some Tulsi which is a

Type of Basil very good for you some more mountain mint this is raspberry leaves also great for you some more Yaro and some more colula this shelf here has some odds and ends on the very bottom I’ve got my seed starting mix and all of my seeds got my

Ricante squash Harvest there some Georgia candy roaster squash some luag gours that we’re going to be um peeling soon and taking the actual sponge out of them I have just some odds and ends here um I like to keep extra Band-Aids and medical supplies in there toothbrushes toothpaste floss some matches and

Lighters extra sponges um some personal products like soaps shampoos I think I have razors and ChapStick in there extra tape whole thing of batteries um some more personal products in there I’ll show this here it’s quite messy over here right now but this is where all the

Magic begins this is where um all of the food that you just saw preserved starts I grow all of my stuff from seed so we’re going to be doing this here come January I’ll already have some things I’ll want to start um but over here right now if I can get some good

Lighting there we go um I have I brought in some of my pepper plants to um save them from the frost so this is Tabasco that is drying here and on this side I’ve got some more cayenne peppers over here is my freeze dryer and dehydrator setup I do have a Harvest

Right freeze dryer which I do love um I have an Excalibur dehydrator which I don’t honestly use quite so much anymore now that I have the freeze dryer I prefer that method of preservation on the bottom every once in a while it’s been a while since I’ve

Actually purchased any but if I see a sale on like emergency food buckets I’ll pick some up so we have a couple of those items there my hubby store some tools here um some cleaning products and then on the very top I have my myar bags and some like paper plates and

Things all right you guys with my kids stomping upstairs and yelling I’m going to sign off so thank you all for hanging out with me I hope you enjoyed coming along and um taking a little tour of what I’ve got going on here in my pantry if you

Have any questions goad and drop them down in the comments and I’ll help you out other than that you guys you have a blessed day and I’ll see you next time take care