Knowing what goes into the food that I eat is very important for me. Whilst we do buy a few ready-made foods, I tend to cook most things from scratch and I love using fresh ingredients. Since this isn’t always possible, I work hard over the summer and autumn to fill my store cupboard with bottles and jars of provisions to see us through the year. Today I’ve done the last of the apple juicing for this year and now all I have are a few fresh cooking apples to use over the coming weeks and a bowl of eating apples to enjoy fresh. The preserving is mostly done for now.
So, I’d like to present this year’s store cupboard:
Not bad, eh?
The Snail of Happiness 
coppicelearner
/ October 22, 2017WOW! That is fantastic! I started to make apple and sloe jelly but had to go and pick some more sloes to even up the quantities. Then found lots of ripe tomatoes in one of the greenhouses so I too have been having a preserving day. I do love seeing the shelves full but mine are not as posh (or clean ane tidy) as yours.
LikeLike
The Snail of Happiness
/ October 22, 2017A neighbour is going to give me some more apples in a couple of weeks and I’m thinking of making apple and red currant jelly as I have loads of redcurrants in the freezer, but that’s likely to be the last of apply preservation this year.
LikeLike
Helen
/ October 22, 2017Very nice supply indeed. I haven’t done as much preserving this year – I’ve still got stuff to use from last year and I didn’t do as much foraging.
LikeLike
arlingwoman
/ October 22, 2017Wow, that is one well-stocked cupboard. Congrats you! I have not done nearly as well.
LikeLike
The Snail of Happiness
/ October 22, 2017I have to confess that some is left over from last year, but even so I’m pleased to have so much in there.
LikeLiked by 1 person
claire
/ October 22, 2017wow impressive!! I am curious about the nasturtium capers, can you report back when you taste them?
LikeLike
The Snail of Happiness
/ October 22, 2017I will, indeed. I have had them before and I think I liked them better than ‘real’ capers. I’m looking forward to using them in tartar sauce.
LikeLike
Claire
/ October 23, 2017Thank you! I really like a recipe by Donna Hay where she has you fry the capers in olive oil and serve them with smoked salmon, fresh salad such as aragula and a dressing of lemon juice, campari bitter alcool and olive oil. I know you prefer to consume locally grown foods, but there might be an interesting riff to make on this recipe!
LikeLike
The Snail of Happiness
/ October 23, 2017That sounds interesting.
LikeLike
thecontentedcrafter
/ October 22, 2017Not bad at all! 😀
LikeLike
Ann Pole
/ October 22, 2017Excellent work, well done.
LikeLike
katechiconi
/ October 23, 2017That is pretty as well as delicious, useful and frugal. Well done, Dr Snail 🙂
LikeLike
The Snail of Happiness
/ October 23, 2017And now I’m going to spend a few days feeling smug!!
LikeLike
katechiconi
/ October 23, 2017Well-deserved, I’d say…
LikeLike
KerryCan
/ October 23, 2017It’s beautiful–and I mean that literally–really lovely in form and function!
LikeLike
katythenightowl
/ October 23, 2017Wow, that’s really well done – and I’ve now got cupboard envy! Lol
It all looks very beautiful together like that, dosn’t it? 🙂
LikeLike
Laurie Graves
/ October 23, 2017What a beautiful sight! Yes, take some time to feel smug.
LikeLike
Emma
/ October 23, 2017Very nice, and I love the new shelves 🙂 Now all you need is to add your cheese and it will be perfect!
LikeLike
Wild Daffodil
/ October 24, 2017Good gracious! Very impressive!
LikeLike
Wild Daffodil
/ October 24, 2017Do you pasteurise the apple juice?
LikeLike
The Snail of Happiness
/ October 24, 2017The steam juicer means it comes out very hot so that I can bottle it directly into hot bottles and it lasts a year or so.
LikeLiked by 1 person
Wild Daffodil
/ October 24, 2017Thank you Jan, Steam Juicer – that sounds like a brilliant piece of kit.
LikeLike
The Snail of Happiness
/ October 24, 2017It really is.
LikeLiked by 1 person
crawcraftsbeasties
/ October 25, 2017Wooooah, look at that lot! I’m sure you’ll enjoy working your way through this well-stocked larder over the winter! 😀
LikeLike
painterwrite
/ October 26, 2017That’s impressive! I mainly rely on my freezer to store any bounty, which annoys Mr Husband because his ice cream space is being taken up by grated zucchini, about 30 pounds of blackberries, a few pounds of plums, and 15+ pounds of grapes. Can’t wait to see the posts over the winter of your meals with these goodies!!
LikeLike