Food storage isn’t only about buying freeze-dried or dehydrated foods. It is very important to learn to be more self-sufficient by growing and preserving a portion of our food storage ourselves. What great peace of mind it brings to know that we can provide food for ourselves in times of need.
Every spring I plant a garden full of vegetables. We plant everything that we want to eat fresh—and what I want to can for the winter season. My family loves salsa, so we have a large area that is filled with tomatoes and several kinds of peppers. I also use my large garden area for corn, green beans, broccoli, cucumbers and melons.
I have learned to be creative when looking for garden spaces. Space beyond our main garden area is limited, so we use some of the area in our flower beds and among the rockwork to plant herbs, onions and garlic. We have planted grapes and raspberries along fences, and fruit trees are a productive part of our landscaping.
If you don’t have a large yard or a dedicated garden space, keep in mind that most garden vegetables grow quite well in pots. Just be sure to place them where they will receive the correct amount of sunlight.
Now is a great time to start planning for the fall canning season by growing what you want to store, and learning how to preserve your harvest by canning or dehydrating your own foods.
What about you, readers? Do you garden? How about canning and dehydrating foods? What are your best tips?