In This Post
- Why Audit the Pantry Before Ordering Seeds?
- Category 1: The “Gluts” (What We Didn’t Eat)
- Category 2: The “Staples” (What We Devoured)
- Category 3: Convenience Foods (The Shift to Meals-in-Jars)
- The Store-Bought Buffer
- Storage Conditions Matter
- Printable Checklist
There is a lot of work that goes into building a pantry—from growing the food and preserving it to learning how to shop in bulk. However, the most critical part of managing a pantry happens right now, just before the new gardening season begins.
Every year, before I fill out my seed orders, I go through my pantry to take stock of what we have actually consumed. It is easy to assume that once you have established a preservation routine, you just grow and can the same things year after year.
But in reality, eating habits change. Kids grow up and move out, dietary preferences shift, and sometimes we just get tired of certain recipes. By auditing the pantry now, I can optimize my time, space, and garden plan to match what we actually eat, rather than what I think we eat.
Why Audit the Pantry Before Ordering Seeds?
Going through the shelves allows me to see two things clearly:
- The Gluts: What is still sitting there from two years ago? (Grow less of this).
- The Gaps: What did we run out of by December? (Grow more of this).
My goal is to optimize my efforts. I don’t want to spend energy growing and canning food that will just sit on a shelf gathering dust.
You can join me in the pantry as I assess our jars and make some tough decisions about my upcoming garden plan in the video below.
Category 1: The “Gluts” (What We Didn’t Eat)
This year, I realized that our consumption of pickles has dropped drastically. When my children were younger, we would eat “snack plates” (crackers, cheese, pickles) almost weekly. Now, with fewer children at home, we barely touch them.
The Adjustment:
- Sweet/Bread & Butter Pickles: We used almost none. I will likely not grow any pickling cucumbers for this purpose this year.
- Salsa: We used to go through gallons of salsa for nachos. This year, we hardly touched it. Because salsa is labor-intensive to chop and process, I am happy to skip this for a season.
- Sauerkraut: We still have plenty left, so I will be reducing the number of cabbages I grow this year.
Category 2: The “Staples” (What We Devoured)
On the flip side, there were clear winners that we ate constantly. These are the crops I need to prioritize in the garden plan.
The Winners:
- Jardiniere (Pickled Mix): We ate almost all of our spicy pickled mix (carrots, cauliflower, onions, jalapenos). Since these vegetables are garden staples anyway, I just need to increase the number of canning batches I process.
- Pickled Carrots: These are a family favorite and a great gift item. I will continue to grow carrots in high volume.
- Zucchini Relish: This is the only relish we use. It is a non-negotiable staple for us.
- Peach BBQ Sauce: This was a surprise hit. We used it for quick pulled pork meals and have gone through nearly an entire shelf.
Category 3: Convenience Foods (The Shift to Meals-in-Jars)
As my household size shrinks, I am finding that I value “convenience” more than ever. I want to be able to open a jar and have a meal ready, rather than cooking from scratch every single night.
Canned Meat: We have gone through a significant amount of canned chicken. It is incredibly easy to turn into a soup, casserole, or salad. Even as we move into our “golden years,” I see canned meat being a huge part of our pantry strategy.
Ready-Made Soups: Currently, I have to open six quarts of soup to feed the whole family. As the family gets smaller, “meals in a jar” become more viable. I plan to shift my focus toward canning more complete meals like soups and stews.
Canned Fruit: You can never have enough canned fruit. We have already eaten half of our peach supply. One surprise was the canned strawberries. I previously thought the texture was too mushy, but I found that mixing them with canned blackberries makes the most incredible fruit crisp. I will definitely be canning them again.
The Store-Bought Buffer
While I grow a lot of our produce, we rely on bulk shopping for staples like oil, sugar, and baking supplies. My goal for the store-bought pantry is:
- 3 Months: The operational supply we keep on hand between shopping trips.
- 6 Months to 1 Year: The “buffer” supply for emergencies or supply chain interruptions.
Upon auditing, I realized we are low on sugar, mayonnaise, and olive oil, and completely out of the salted peanuts I bought for holiday baking (which I never actually made!). These will go on the immediate shopping list.
Storage Conditions Matter
One reason we can keep food for so long is our storage environment. My pantry was originally a cold room. It stays dark, dry, and cool year-round. This extends the shelf life of canned goods and root vegetables significantly.
For example, my onions and squash in the grow room are still firm and fresh in January because the conditions are kept cool and consistent.
Printable Checklist: The Pantry Audit
- Check for “Gluts”: What items have >50% left on the shelf? Reduce garden space for these.
- Check for “Gaps”: What items are gone or nearly gone? Increase garden space for these.
- Assess Lifestyle Changes: Are you cooking for fewer people? More people?
- Check Convenience Levels: Do you need more “fast food” (soups, meats, sauces)?
- List Store-Bought Staples: Check oil, sugar, salt, and spices.
I hope this encourages you to go stand in front of your pantry shelves before you sit down with your seed catalogs. It is the best way to ensure that the hard work you put into your garden results in food that actually blesses your family.
If you have a pantry staple you ran out of this year, let me know in the comments—I am always curious to see what other families are eating!