09 January 2022

2022 Canning and Preserving Plan

Interest has been shown in my canning plan for the year, so this year, after watching and being inspired by Leisa from Suttons Daze, I have created a written plan that is decent enough to be shared. Usually I just jot down in my planner what I've done, how much and when.

I'll update it through the year as things get added to it, and hopefully it will also act as an inventory so at the end of the year I should know exactly what is in the pantry as far as canned and preserved foods goes.

Here's what I came up with - bare in mind that it may, and most likely will, change through the year, depending on what produce and meats are available. And it's just a basic list-  it may, and most likely will, end up being significantly bigger.

My plan differs from Leisa's in that I've noted how each thing is to be preserved - hot water bath, pressure canning or dehydrated, and I've included half pints, pints and quarts as the jar sizes because they are what I use most of. 

There shouldn't be a lot of freezing happening as I want to get away from being freezer reliant for our food storage. I just have the thought that if the power is out for any length of time, even with a generator, keeping three freezers frozen is going to be very hard work, if not impossible. So shelf stable preserving is becoming more and more appealing to me.

That's it for now! It can and will change, but by the end of the year it will all be well and truly done and on the shelves.

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