Viddles for a Year: Considerations for Canning, Drying, and Fermenting


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Canned Tomatoes On A Stump

Photos by Lois Hoffman

The other day, a friend asked a question that I haven’t really thought about before: “With all your gardening and preserving foods, would you have enough to last a year if you had to?”

With the uncertainty in today’s world and the fragility of the food chain, this is a question that has been on a lot of folks’ minds as of late. I consider myself a middle-of-the-roader, I am not inclined to live entirely off the grid, but neither do I ever intend to rely fully on grocery stores and supermarkets for my food needs. I believe that, for most of us, there is a happy medium.

So, back to the question. It forced me to really sit down and examine how stable and efficient our personal food supply was in regard to the main food groups; vegetables, fruits, meat, dairy and grain. I decided to lay out a plan that was not only sensible and doable for a homesteader to have enough food for a year, but also to have it within reason in regards to what items to grow and raise and what items to have in stock by other means.



Yellow And Green Bell Peppers





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