While I don’t personally consider it to be practical to stock years worth of food, I do like to know that I can feed my family beyond this week or next. I also love the fact that I am truly able to purchase items when they are usually on sale at their lowest price, not just when I need them.
In this series, I really have just been sharing what is actually in my kitchen cabinets with you. I don’t actually have what I consider to be a pantry, although I do have an extra cabinet above my small chest freezer in our laundry room. When we ordered our kitchen cabinets, we ordered an extra tall style that almost meets up to the ceiling so we would have a little bit of added space.
My lists are not inclusive, but are “the basics” we always strive to have on hand. I have found that we are content to cook and eat with what I would consider the basics. I don’t like to have to purchase ingredients for recipes that I may only use once, although I like to try new recipes I tend to stick with recipes that don’t require unusual ingredients.
This is a look into the fruits and vegetables we try to have in our cupboards, along with the condiments and sauces we really like to have.
- Soy Sauce
- Homemade Jams and Jellies
- Peanut Butter
- Olive Oil
- Salad Dressings
Fruits and Vegetables
- Green Beans-Canned
- Sweet Corn-Canned & frozen
- Peaches-Canned & frozen
- Strawberries-Frozen from Local U-Pick Farm
- Blueberries-Frozen from Local Farms
- Applesauce-Canned with Apples from Azure
- Dried Organic Fruit
Of course I also always usually have fresh fruits and veggies depending on what is in season and I can get reasonable. I try to stick with organic products as much as possible. You can check out my first two pantry posts here.