Making and Storing Food- In January

In the last 7 days I've cooked and stored in the freezer; pinto, black, and red kidney beans. 

I was cooking them anyway so I just cooked big batches of them for quick use later. 

(It's cheaper than cans!)

I made 6 pints of grape jelly from one can of concentrate that I had caught on sale before Christmas.

And from frozen sour cherries bought months and months ago, I was able to make 7 pints of cherry jam.

Also this week, I've made my own buttermilk and kefir.

 

Tonight, 2 quarts of Greek yogurt are quietly nestled in my oven culturing.

And tomorrow, I hope to pack the fridge and freezer with a little baking!