This is always a happily busy time of you year in my homestead kitchen. There are lots of things being canned, lots of frozen items, lots of dried items, lots of staples. Colorful eggs decorate the counter.
We could walk to the grocery store. Everything I need is already canned and frozen there. We went from five plus people to just two of us here, why so much food? Potential weather disasters, power outages, sh*t hits the fan, just in case, lots of reasons, but my grocery bill was only $36 this week, and that’s pretty great.
I also love to cook. I am rarely happy with restaurant meals or packaged foods. I like my own sauces. I love creating my own pickles, red chile sauce, sauerkraut, but also having lots of really fresh vegetables canned swiftly in glass containers. No preservatives. No Monsanto.
We are busy folks. It is nice to come home and have everything at the ready to make an amazing meal. I enjoy the methodical time putting up the food and the pride I feel looking at my humble root cellar. 215 canned items. I still have a bit more to do. I will just leave the pressure canner upstairs this year. That way I can quickly can more broth, beans, or soups as I go. There is no real “end of the season”, homemaking pleasures continue through the year.
If you had walked through my warm homestead kitchen this last week you would have smelled the cinnamon apples being canned, watched the apple cider vinegar and kombucha brewing. Thick halves of pumpkins baking to be put up, their seeds washed and drying on the counter to plant next year. A wheel of farmhouse cheddar was being waxed. Sauerkraut fermenting. Frozen meat from friends’ ranches. Lots of beans and whole grains and spices. Just need more flour, sugar, and coffee. Lots of coffee.
There is still much more in the garden. I was pleased to unearth a sweet potato, something I haven’t been able to grow in higher climates. More tomatoes, winter beans, burdock, carrots, beets, kale, zucchini, peppers, cabbage, spinach, lettuce, radishes, potatoes all await our autumn meals.
Donning a cute apron and working quietly in one’s own homestead kitchen brings a peace I cannot even describe. Food security, health, and peace of mind permeates the air along with the smells of chilies and pumpkins. This is the life for me.
Farmgirl School 
I’m so glad you’re happy! Having your own house gives you the freedom to do pretty much anything you like! Blessed be!
Sent from my Galaxy Tab® A
I took owning a house for granted when I was younger. I really appreciate having my own place now, that’s for sure!
Wow. I can’t wait until my shelves look like that!
What is your favorite thing to can?
Baby Girl: I have always loved the smell of your kitchen. I can’t tell you how happy mom and I are that you are so happy in your own home (and kitchen). Love ya.
I love this comment. I am so happy to be here surrounded by some of you and mom’s things. I wish she were here in person. I know you do to!
The feeling of peace is hard to describe to people who don’t put up food from their gardens, we are blessed to have all this food and it all looks so lovely I’ve managed some but nothing like your vast array! So tell me what do I do with pumpkins I have a lot of little ones and a few big ones? Any advice would be welcome.
Halve, remove pulp and seeds. Bake face up for 1 hour at 350 degrees or until tender. Let cool. Now you can easily cut in wedges and remove skin. Process some at a time in a food processer and fill jars with puree leaving 1 inch headspace. Pressure can. I am blogging about pumpkin next week! I made up two great recipes, one for smoked pumpkin “pie” and a buttermilk pumpkin pie. It is also great in soup. Did you get my letter?
GREAT POST! You have an AWESOME pantry!
Thank you so much. Glad to be back in a house.
love it! Thanks for sharing.
You will have to come over for supper!