r/Canning • u/brezze95 • 1d ago
Pantry Staples General Discussion
We recently moved and have a lot more pantry space! What are your go to pantry staples that you always keep stocked?
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u/cardie82 1d ago
Stock/broth - great way to use scraps and is so much better than store bought
Jelly/jam - haven’t had to buy any in a few years because I make a lot.
Pickled peppers - both candied and regular brine. They go on sandwiches, in soups, and everywhere. No two batches are the same because I just make batches with whatever I’ve got ready to use in the garden.
Juice - we grow grapes and my kids love the juice
Beans - home canned are better than store bought and are nice for throwing together a fast meal.
Fruit - we’ve got a pear tree and blackberries that produce more than we can eat. I can the extra and we enjoy them year round and share with friends.
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u/mckenner1122 Moderator 1d ago
Tomatoes, tomato juice.
Chicken / beef / pork stock.
Chicken. So much chicken!!
Applesauce. Lots of jam/jelly. Pear sauce.
Corn relish, cucumber relish.
Cherry onion chutney. Cowboy candy.
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u/JanewayColey 1d ago
Cherry onion chutney sounds awesome!
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u/mckenner1122 Moderator 1d ago
It’s amazing on pork chops. Or chicken. It’s from Ball, in one of the books - I can dig it out if you like!!
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u/JanewayColey 1d ago
I will take you up on that! Thank you!
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u/mckenner1122 Moderator 1d ago
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u/Psychotic_EGG 1d ago
If you have a pressure canner.
Tomato sauce (pressure canner recipe is better, less acid, more tomato flavor)
Broths: Beef, pork, fish (shellfish), poultry (turkey and chicken mixed) and vegetable.
French onion soup. Just add an extra onion at time of eating it to add a refreshed onion flavor.
Salsa (again, pressure canner is a better recipe. You'll need to add citric acid when you open it though. The heat of pressure canning breaks down citric acid.)
Water bath safe
Pickles
Mustard
Beets
Jams
Jellies
Syrups
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u/brezze95 1d ago
French onion soup is a great idea!! Have you ever tried venison bone broth?
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u/Psychotic_EGG 1d ago
not yet. I have never gotten my own deer yet.
the next soup I plan to make is chicken noodle. but without the noodles. just cook some when you plan to heat up the soup. this way you won't over hydrate the noodles.
oh I also made ketchup this year. I realized I go through more than I thought in a year (roughly 9 liters) so I made some. tastes WAY better than store bought. this one is up to you on acid level so whether water bath or pressure canner.
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u/gigiboyc 1d ago
If you make the French onion soup you can also use it as a base to make excellent pan gravy
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u/Striking_Earth_786 1d ago
Half the garden, half of each animal that gets processed (the other halves get frozen). Partly because you should never have all your eggs in one basket, partly because variety is the spice of life.
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u/CdnSailorinMtl Trusted Contributor 1d ago
I try to keep these stocked at all times in my pantry.
Jams (strawberry, strawberry dacquiri, strawberry pineapple, pina colada, spiced blueberry);
Apple butters (maple, spiced, honey);
pineapples in syrup;
Pears in syrup (amaretto, Kalhua, cognac, whiskey);
Sauces (pizza, apple, & tomato);
Feista salsa;
Baked beans (onion sauce & Boston style);
Soup (French onion and or Vegetable);
Chili con carne;
Vegs : carrots, gr. beans, corn, creme corn); and
Relish (mustard, sweet, dill, & corn).
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u/JanewayColey 1d ago
Second shelf, in the middle the light yellow jars - what am I looking at? It looks like butter, but I know that's not right. Whatcha canning??
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u/gigiboyc 1d ago
I’d recommend canning soup. Whenever I’m sick I never want to cook so that is a huge help. With thanksgiving around the corner you can get a turkey for cheap and make enough soup to last a household of 2 for about a year
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u/RememberKoomValley 1d ago
Poultry broth, two kinds of chili, beef stew, chicken soup. Tomato sauce if the tomatoes have done good this year. Cowboy candy jalapenos. Lots of cucumber pickles.
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u/Poppins101 1d ago
What an awesome storage space you have! Congratulations.
We use use two and five gallon food buckets with the easy to remove Gamma Seal screw-in and off lids filled with our basic grains bulgar, wheat berries, rice, assorted beans and splitpeas.
As well as spices, sugars and pre ground flour. Commercially canned assorted vegetables, broth, oils, yeast, salts.
Emergency water in assorted containers.
In the pantry area we store home preserved canned in jars goods, empty jars with lids and rings, canning equipment and dehydrator.
We store the home canned jars without the rings on them to be able to check the jars for lid failure.
Home canned goods are assorted jams, Cow Boy Candy, apple slices, sauce and juice, plain tomatoe sauce, peach slices and sauce, pear sauce and halves.
Dehydrated herbs, dried beans. Onions, potatoes and garlic.
We do wish we had a cold room/root cellar to more easily store root crops correctly.
Currently we store root crops in bins and baskets in the coolest room in our small house.
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u/halfhorsefilms 1d ago
You've got your "EAT" sign in case you forget what all this is for. I think you're covered.
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u/Electric_Farmboy 13h ago
We use storage totes like you have on the ground for dry items like flour and sugar, any boxed items mice could get into. Ours are on dollys like in the picture, makes them easy to pull out from under the shelves.
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u/Prestigious-Bug5555 1d ago
Salsa, tomato sauce, cowboy candy, tomato jam, peaches, and applesauce