Have you ever wondered what the pantry of a family of 13 looks like? Come take a pantry tour with me as I show you our food storage supply, our make-shift root cellar, our bulk bin food storage, our freezers and even our cold-storage room.
We hope this helps inspire you to start preserving food and getting ahead. This is truly the best way to beat inflation at the grocery store and build some resiliency in your home.
We’re storing everything from freeze-dried food (read my 1-year review of our freeze-dryer here, dehydrated food, home-canned food, fermented food, frozen food, and even root-cellared food (with our makeshift root cellar).
In our main pantry area, we store all of our home-canned food as well as our freeze-dried and dehydrated food.
We also like to store some of our bulk goods, such as maple syrup, olive oil, and different kinds of vinegar. We buy large quantities of the store-bought items we don’t yet grow enough of here on the homestead. You may also want to read my post on the 7 pantry staples I’m never without.
Our favorite place to purchase bulk goods is Azure Standard. They have a lot of organic products at a great wholesale price (when buying in bulk).
Here are some of our favorite recipes that I mention in the video so you can bookmark them and come back to them after harvest:
- Homemade Canned Pickles
- Canned Raw Chicken
- White Bean Chicken Chili
- Canned Beef Stew
- Canned Beef
- Freeze Dried Eggs
- Freeze Dried Corn
When it comes to our staple foods, we like to store them in bulk in larger containers like five-gallon buckets with gamma seal lids, or even 55-gallon drums.
In the drums, we store items such as hard white wheat, dry beans, oats, oat groats, salt, and sugar so we can stay ahead of the curve and save money for items we know we’ll always need.
In the five-gallon buckets, we store other items we don’t need in large quantities. Items like baking soda, flaxseed, our limed eggs (or water-glassed eggs), and anything else that falls into that smaller item category.
Though this isn’t quite a “storage area,” we do still store some of our canned goods as well as our ferments in the harvest kitchen. We keep some of our braided garlic and onions ready for easy access as well.
This is the area you see most often because it’s where Josh and I do our Pantry Chats, and I usually do my teaching videos from this space as well. It’s a fully functioning kitchen, but it’s down in our basement, so the temperature stays just a bit cooler than in our regular kitchen.
Watch last year’s pantry tour video below:
Sometimes in a home, especially if storage space is limited, it’s good to think outside the box for different areas where you might be able to store some food. Under the bed, in the back of a closet, in cooler rooms of the home (especially homes with exterior walls), etc.
These areas can sometimes double as cold storage if the temperatures are right.
Here are some of our favorite fermented recipes:
- Fermented Limes
- Fermented Lemons
- Pizza Beans (Fermented Green Beans)
- Fermented Ginger Carrots
- Fermented Tomatoes
This room is a place I’m very excited to have in this house, it’s right off the main kitchen, but it’s on an exterior wall with a door to close it off to the house. When I open up both windows, I essentially have a large walk-in refrigerator that can store various items all winter long.
I also have a large rack that holds all of our farm eggs (here are five ways to use or preserve extra eggs), multiple large buckets of food that we need to grab frequently (sugar, flour, various oils, etc.), and my extra homemade herbed garlic salt and onion powder.
I even hang my dried herbs from the ceiling to grab all year long! This year I’m excited to use this space for curing bacon. You can check out our post on how to cure bacon here.
Our chest freezers are out in the garage and we have a total of four chest freezers. Because we raise or harvest most of our meat here on the homestead, and we have 12 people (usually more) that we’re feeding every day, we need to have a way to keep it all organized.
We designate each freezer for a specific animal (or a couple of animals) to keep it all organized and easy to find. This means a designated freezer for pork and venison, one for lamb and beef (as well as fat for rendering into lard or tallow), one for poultry like chickens and duck.
The final freezer that’s about half the size of our larger freezers is where we store all of our homemade dairy products. Items like homemade butter, frozen milk, and even some cheeses like mozzarella that tend to freeze well.
If you feel like you’re ready to start storing more of your own food, be sure to check out our post on how to build up your food supply and properly store it for long-term storage.
Other Posts You May Enjoy
- Preservation Tools on a Budget
- Harvest Right Freeze Dryer (1 Year Review)
- My Secret to Running a Productive Household
- Household Management Video Series
- How to Get 3 Home Cooked Meals on the Table Every Day
- Meal Planning on the Homestead (Eating Seasonally)
- Yearly Planning on the Homestead
- Quick & Easy Homemade Mustard
- Emergency Preparedness – 9 Tips to be Ready
- Direct Primary Care – Going “Off-Grid” With Your Health
- Affordable Clothing for the Homestead
- Laundry Strategies – How to Keep Up (Large or Small Family)