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So, just for y’all, I went through my pantry/freezer/storage inventories and compiled this list of things I currently have in my home.
Keep in mind that some of these pantry items I only have 2 or 3 jars of and some are still left from last year.
And the canning and dehydrating was not all done at once either, but spread out over the growing season for fruits and veggies and over the winter for the meats and broths.
In the canning pantry:
- Whole tomatoes
- Tomato Sauce
- Tomato Soup
- Pizza Sauce
- Diced Tomatoes
- Enchilada Sauce
- Whole Kernel Corn
- Creamed Corn
- Green Beans
- Purple Hull Peas
- Mixed Vegetables
- Black Beans
- Pinto Beans
- Sweet Relish
- Chicken Bone Broth
- Chicken Breasts
- Chicken Chunks, with broth and without
- Beef Bone Broth
- Ground Beef
- Italian Meatballs
- Ground Venison
- Fruit Cocktail
- Apple Pie Filling, and sauce, and jelly
- Blackberry Jelly
- Cherry Jam
- Strawberry Jam
- Spiced Tomato Preserves
- Apricot Jam
- Blueberry Jam
- Spiced Plums
- Sloppy Joe Sauce
- Cocktail Sauce
- Beef and Veggie Soup
- Chicken Soup
- Pickled Asparagus
- Pumpkin Chunks
- Ro-tel Style Tomatoes
- Hatch Chilies
- Cherry Pie Filling
- Potatoes, 3 different varieties
- Marinara Sauce
From the dehydrator I have:
- Chicken and Beef Bouillon (from my bone broths)
- Cherries – both sweet and sour
- Tomatoes – both in slices and dried skins made into powder
- Apples – slices for snacks and chunks for oatmeal and muffins
- Soaked and dehydrated nuts
- Rice – so now it’s instant!
- Onions – chopped, minced, and some powder
- Garlic – minced and powdered
- Corn – for milling into cornmeal
- Potatoes – both sliced and hash browns
I also have homemade:
- Vanilla extract
- Peppermint extract
- Baking mix
- Taco Seasoning Mix
- Italian Salad Dressing Mix
- Ranch Dressing Mix
- Onion Soup Mix
- Lemon Pepper
- Season Salt
- Chive Vinegar
Pin for later
I make my own:
- Sour Cream
- Cream Cheese
- Queso Fresco
- Monteray Jack
- Pepper Jack
My dry bulk storage consists of:
- Pinto Beans
- Black Beans
- Wheat Berries, both red and white
- Oat Groats
- Dehydrated Sugar Cane Juice
In my freezer I have:
- Ground venison, elk, bison, and beef, waiting to be canned or made into sausage
- Venison, elk, and beef roasts
- Whole Chickens
- Whole turkey
- Beef and chicken bones for making Bone Broth
- Some fruit and veggies that I haven’t gotten around to processing yet 🙂
- A variety of gluten-free flours – freezing keeps them fresh
- Leftover beans, soups, and stews
- Sourdough Flour tortillas
- Homemade Pizza Crusts in different sizes
- Various breads, cakes, and cookies for gifting
- Homemade meat pies ready for the oven
- Homemade fruit pies, also ready for the oven
- Several pints of homemade ricotta cheese
- Homemade mozzarella
- Cut up lemons for water and tea
- Venison Jerky
- Summer Sausage
- Deer Sticks
And my current ferments are:
- Water Kefir
- Sour Dill Pickles
- Green Olives
- Apple Scrap Vinegar
- Preserved Lemons
Again, please remember a lot of the ferments are going on at the same time, but there is a lot of waiting with ferments.
The olives have been going for 9 months in a bucket in the closet and will continue for another 2 to 3 months before they are ready to eat.
The kraut is only 2 weeks old, but needs another 2 to 5 for the best probiotic count.
The scrap vinegar is about ready to strain and bottle.
The pickles needed a few weeks before they were ready. I did a whole gallon last summer because I love dill pickles.
The sourdough I use several times a week and the water kefir I make about every 2 weeks.
Cheese and Dairy
I make cheese every week when I get my milk, but the other dairy stuff I make when we’re out. The hard cheeses are waxed and take anywhere from 3 to 6 months to age.
I usually do a different cheese every week depending on what I think we need at the time.
The Feta will probably last us for 6 to 8 months (it can stay fresh in a jar of olive oil for a really long time). We use it sparingly.
We use lots of cheddar so I try to make at least one 2-pound wheel every month. (The cheddar ages for 6 months for a good sharp taste and about 4 for medium in my fridge.)
We also use a lot of mozzarella (can I get an amen for Pizza Night?), and I make that 3 pounds at a time every 2 or 3 months depending on the supply.
The others I make whenever I feel like making them. It’s very flow-ey. Some take more time than others and I do what I have time for.
Some weeks all the dairy goes to butter, buttermilk and yogurt. I do what works for me. And that’s what I encourage everyone else to do as well.
This food thing is a journey and I didn’t start out doing all of these things at one time. That would have been way too overwhelming.
I started making bread and jams and jellies and water-bath canning with Mom when I was a kid.
Pressure canning started the year after I got married, when I had my first BIG garden.
I started playing with sourdough about 2004. The water kefir about a year after that, and the dairy and dehydrating about a year later.
Other ferments I started playing with around 2007. And somewhere in there, I learned to make and smoke my own sausages.
You just fit new things into your routines as you go. I’m always playing with something new. 🙂
So, pick one thing you want to learn and jump in!
Where do you want to start?