Filling the Larder

I've been canning, dehydrating and making goodies to fill the larder. It most definately can be a busy time since the fresh produce seems to breeze in, in all its glory, and then before you know it, it's gone.

I don't make heavily laden shelves of canned goods anymore, nor do I spend hours/days preparing the future cooking inventory. We do enjoy the flavours of summer when the frozen ground of winter settles in and a few jars of this and that, make all the difference when it comes to cooking through the snow season. 

​Dehydrating is one way I preserve freshness from the garden bounty. ​
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​Here, two bulbs of garlic dried to make about a 1/3 of a cup of thin slivered chips. Ground up, left as is, or broken into tiny chunks it will add flavour to any dish.  

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​It's neat to see a 4" onion reduced to fit completely in a jar. It only takes one or two strips broken into pieces to make a difference to stews and soups. 

While the dehydrator works its magic, the oven takes over to make the tomato sauce that will be canned and later used to make spaghetti sauce, casseroles, soups and stews. It was a new way of making tomato sauce for me, and I found it to be easy and well worth sharing. 

What kinds of preserves do you make to fill your larder?

Ann Edall-Robson
Author, Photographer, Lover of Life
"Capturing moments others may never get to experience."