1. Gather Short-Term Shelf Life Vegetables
You may can your own or purchase them. Try to store a variety. A few ideas are corn, green beans, chilis, potatoes, mushrooms and carrots. You may also dehydrate vegetables and herbs. Next month we'll focus on gathering fruits, but of course if you have some ready for canning, go for it. Pin several new recipes that use shelf-stable vegetables and make something.
- Can be ground into cornmeal with your wheat grinder.
- Can be air popped or popped over an outdoor fire.
- Buy at your grocery or warehouse store and store it in jars or plastic containers. If no oils or butter were added to it, it should be fine to store for 2 years or many more.
2. Gather Long-Term Shelf Life Vegetables
Dehydrated Carrot Dices
- 10-year shelf life.
- Excellent source of vitamin A.
- Add to soups, stews and slow cooking roast.
- They rehydrate best in double the amount of liquid overnight in the refrigerator
- TIP: transfer some of the carrots into a pint-sized jar for kitchen use.
- LDS Home Storage Center: 8.1 lb. can, $8.50. Hands down, the best price on the market since the LDS Church does not pay marketing fees.
- 30-year shelf life.
- Good source of vitamins.
- Once opened, use within 1-2 years.
- TIP: Write the date you opened the can on it.
- Make mashed potatoes. Thicken gravies, sauces, and soups. A crispy coating for fried meats and vegetables. Make lighter, fluffier bread and other baked goods. For meatballs, replace your breadcrumbs or cracker crumbs with potato flakes.
- LDS Home Storage Center: 1.8 lb. can, $5.00.
The Food Storage Organizer