The last couple of months, we have worked hard to bring our food storage back up. Seeing this again, has brought a huge sense of peace to me. During our 10 years of marriage, we have used our food storage several times. Not because of earthquakes or famine, but because of finances. Thankfully, even though David has a full time job now that provides for us, we are not out of the habit of storing up food.
A few weeks ago, we were really concerned that we wouldn't have the produce needed to bring our storage back up. So, we did as the prophets have counseled, increased our fast offering until it hurt. I have a testimony of the Lord opening the windows of heaven and pouring us out more blessings than we had room enough to receive. We had neighbors offering us apples and grapes, our garden started getting tomatoes, peppers and onions, my parents rounded us up a ton of apples and gave us of their garden tomatoes. We felt extremely blessed.
So, here are our totals this year of what we were able to bottle:
116 quarts tomato juice
41 quarts whole tomatoes
7 quarts sweet and sour sauce
55 quarts spaghetti sauce
37 quarts grape juice
10 pints grape jelly
15 pints raspberry jam
208 quarts applesauce
There is a wonderful feeling that comes from putting up food, and knowing your family will not go hungry this year. I have been reading "Daughters in my Kingdom" from the Relief Society, and the satisfaction those women got from being able to provide for themselves and their neighbors is similar to what I feel.
Thanks Mom, for teaching me how to work hard and put up food for a "rainy day". Thanks David, for always encouraging me and helping me get our family taken care of. And I truly thank my Heavenly Father for giving me the desire and ability to be self-reliant.
3 comments:
You are my hero. Fer real. Next fall can I come to your house and learn from you? And I'll help watch kids while you're working on 7000 quarts and pints of goodness. Holy buckets, girl, you're amazing.
You really are amazing!! I am always motivated by you. I am actually canning for the first time tomorrow. Marinara. I'm really excited.
Its never occurred to me to can sweet and sour sauce. I make it several times per month and having it on hand for food storage or convenience is a great idea. What's your recipe, specifically the canning part?
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