The Homestead Pantry

The Homestead Pantry

Homesteaders raise livestock and grow a garden on the homestead farm to put food on the table. Once we harvest this garden, wild fruit, or meat — we must find ways or tips to homesteading to preserve and store our food for the long winter ahead. It is a fact of life and one would do well to learn it now because it will be your very survival.

Find out how to make Restaurant Style foods right at home.
Building The Pantry

A small cool room is all that is needed for a pantry. It should have several strong shelves to hold the weight of jars and jars of canned vegetables and meat.

It should be easily accessible to grab what is needed at a moments notice. Having the pantry at or near the kitchen is best.

The Art of Canning

Canning is the most energy efficient way to preserve food. You never have to worry about the electricity going out and thawing out your freezer. Preserved foods will last years although we try to preserve only what is required for one year plus a little extra just in case.

There isn’t really that much to know about canning but the homesteader should learn it and they will enjoy the fruits of their own labor all winter long.

Homesteading Tip: Bake Your Own Goods

All that is required to bake at home are the basics. From the list below you can make hundreds of recipes and never get bored.

Homesteaders’ Pantry
Grown on the homestead — Flour, Eggs, Milk – cow or goat, Butter, Lard, Dried herbs and spices, Raisins or dried grapes, Nuts and dried fruits.

Store bought — Sugar, Salt, Rice, Pasta(s), Baking soda, Baking powder, Yeast, Vanilla and other flavorings.
Note: You could collect or grow your own wild rice, make your own pasta, and grow yeast through milk cultures.

Butcher Your Own Meat

Butchering is a process that is easily learned both by men and women. Slaughtering on the other hand is difficult for some people.

So we will pretend that the animal is already skinned out and ready to butcher.

You do not need to do as the butchers do. I learned butchering by doing it and I am convinced that you can too.

If you look very carefully at the carcass you will see areas that just naturally look like they can be cut apart. One can also do leg wholes, or cut it up into smaller chunks. Some of the joints require a little digging, slicing and poking around and eventually they will yield to your control.

Package the meat into small packages using wrapping paper placing wax inside and double wrap or place inside larger freezer bags to preserve well.

Don’t forget that you may use a canner for all kinds of meat, fish and poultry.

Feel free to check out our Recipes