Week 16 Deep Pantry Challenge & Altitude Chart for Canning

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A deep pantry a good thing to have.

Remember having a deep pantry isn’t just about having extra food on hand. It is also about having the means to survive in an emergency situation, having all the extra food isn’t going to do you much good if you can’t cook it when the power is out.

Don’t forget to share what you were able to do this past week to have a deep pantry/food storage. Let’s encourage each other. And if you have a question feel free to ask or if you have the answer to a question feel free to answer. If you have a tip or idea you can share that also. As I said let’s make this a place where we can share and encourage others to get that deep pantry.
2 Pounds Yeast / Toiletries

2 Pounds Yeast, Wal-Mart has 4 oz. yeast for 4.75 or 2 pound bags for 12.49. You can also start a sour dough starter to use or a natural yeast. I just started a sour sough starter and a natural yeast starter, which I will be doing a post on as soon as they are ready. They are both pretty easy to start.

Toiletries, Razors, Shave Cream, Razor blades ect. If you can find a double edge razor and blades that would be good because they take up less room and you can sharpen the blades where you can’t sharpen the new disposable blades. The dollar store also has packs of five disposable razors for a dollar, And you can make your own wax to wax with if you don’t have blades ( Although pretty sure the guys are not going to wax lol so you will need blades for them ) Shave cream you can make this but you will have to have a shaving cream brush to use it. Floss and toothbrushes you can get these at the dollar store. Nail clippers and files are something else that would be good to have extras of.

These things are nice to have extras of, if you have company and they have forgotten something, it is nice to be able to provide them with what they need. A few years ago some friends of ours were in town when a storm came through and there was a bad wreck the road was closed so they couldn’t get home. They stayed with us and it was so nice to have extras of these for them to use. The Dollar store carries a lot of these items but be sure to check your prices because sometimes Wal-Mart will be a little cheaper.
Keep working on your alternate cooking sources. There are so many options from Solar, wonder oven, bbq grill, rocket stove, even on your wood stove if you have one, to name a few. As soon as the wind settles down (hopefully it will someday) I am going to get my solar oven out. I am so excited to start learning how to use it.

Have you learned anything about canning or found someone who can teach you? If you don’t know anyone there is a lot of information on the web. And I would be more then glad to answer any questions anyone may have. Here is a Altitude chart for canning.

When canning with water bath or pressure canning you have to base your pressure and timing on your altitude. If you are unsure as to what your altitude is you can call your local extension office and they will be able to tell you. Most canning recipes are for sea level to 1000 ft. You will need to make the adjustments according to your altitude.

For water bath canning

At 1,001-3,000 ft                             add 5 minutes

At 3,001-6,000 ft                             add 10 minutes

At 6,001-8,000 ft                             add 15 minutes

At 8,001- 10,000 ft                          add 20 minutes


For Pressure Canning

                                                       Dial Gauge

At 0-1,000 ft                                       11 lbs

At 1,001-2,000 ft                                11 lbs

At 2,001-4,000 ft                                12 lbs

At 4,001-6,000 ft                                13 lbs

At 6,001-8,000 ft                                14 lbs

At 8,001-10,000 ft                              15 lbs

You should take your lid in once a year to test the pressure of your canner. Your local extension office will test them for free. It is very important to use the correct pressure and times for your altitude or you may have food spoilage.

Add some more to your water, either fill your own containers or buy some gallon jugs of water.

Put a little more into your money stash. 

What I was able to get done this week

I got my natural yeast and sour dough starter started, Red wine vinegar started and kombucha made. Tomato and pepper plant starts transplanted, and some water kefir started.

What were you able to get done this week? Even if it is something small every little bit helps.


9 Replies to “Week 16 Deep Pantry Challenge & Altitude Chart for Canning”

  1. Nina

    Bought 3 turkey breasts and froze them. Will can them later when I have more time. We are planting garden now and most of my efforts are toward coordinating the garden with our eating habits. I try to grow and preserve what we will actually eat and try to have a healthy balance in our eating habits at the same time. When you work hard you must maintain your strength. Your body needs food for energy not just for filling the belly.

    I’ve also been out in the herb garden trying to get the poor thing in shape. I’ve cut back my nettles and I can’t impress enough the health benefits of that precious commodity. I’m getting ready, after today’s rain, to spend a lot of time digging dandelion roots. I always wait until after a good Spring rain to dig. They come up so much easier. In the meantime, we are eating dandelion greens and my canned potatoes with our meals, and stir-frying dandelion buds. Spring brings so many wonderful flavors and tastes. The greens seem to wake the body from its Winter slumber.

  2. Teri S

    Connie, thank you so much for your posts each week. They help me to double check the items you are suggesting. And you do suggest several different ways (homemade, etc.), which I like! I look forward to reading these posts each week!

    I have a couple questions. Is your red wine vinegar recipe on your website? I would like to make my own. Do you make your own apple cider vinegar? If so, do you use apple peels to start the vinegar? I’ve been researching the ACV and plan to try this when apple season comes.

    Have a good day! Thanks, Teri

    1. watkinsranches@yahoo.com Post author

      Thank you. I haven’t done a post on the red wine vinegar but will very soon (this week or next ) I will also cover how I do my apple cider vinegar in the same post.
      Have a great day

  3. Kileen

    How do you start kombucha? I am interested in making my own and have read a few articles but I’m a bit intimidated to even start. Thank you for sharing at Ravenwould.

    1. watkinsranches@yahoo.com Post author

      I am hoping to get a post done this next week on how to start it from scratch if you don’t have a mother.
      Have a great day

  4. Debbie Kitterman

    Thanks Connie – great tips – this is an awesome series you are sharing each week. I am so glad you could join the party last week at #TuneInThursday. I am so sorry it has taken me so long to get around to commenting on your post, I had a retreat I was speaking at this past weekend, and it put me behind a few days.

  5. Jann Olson

    I have a sour dough starter and made bread yesterday. I’m off for a girl trip and will take one loaf and some of my homemade strawberry jam. Thanks for sharing with SYC.

  6. Christie

    Very good written article. It will be beneficial to anybody who utilizes it, including yours truly :). Keep up the good work – looking forward to more posts.