The Wartime Pantry

During the two world wars, despite the increased availability of canned goods, American women were called upon to put up their own food as part of their patriotic duty. Available tin was used for some commercial canning but most tin was used in the war effort. By this time, hot pack canning was considered the most reliable and, with “two hours from garden to can,” the rule to follow. Around World War I, canning clubs were encouraged and fostered by such groups as the Deparment of Home Economics at Cornell University in Ithaca, New York. Farm women and their teenage children were also encouraged to start canning businesses from their farm homes.

A 1942 article detailed the effort: “This year, American homemakers are canning at home as a patriotic duty, for it is especially important that no food be allowed to go to waste during the summer and fall . . . From the standpoints of family health and economy, the canning of vegetables from Victory Gardens, and homegrown or locally-gathered wild fruits, and also reasonably priced fresh products on the market is one of the homemaker’s important contributions to the wartime nutrition program.”

Courtesy WHYY

Back to Basics

Back in January PTF kicked off the New Year with the 100 Victory Garden -100 Foot Diet Challenge Are you ready for another?

Across the nation, folks are down on their knees, hands dirty, seeds and trowel clench firming in hand determine to grow their own food Though some crops may fail miserably others crops may step in and take up the slack. With hard work, effort and patience this hearty lot of homegrown soildiers will be blessed up to their eye balls in produce.

So now onto the next phase of the challenge, extending your garden’s bounty by preserving the harvest.

Preservation Methods



Stockpiling your pantry
Root cellar


Sharing your bounty – trade, barter, exchange with your neighbors.

Tally Ho

Keep track of your preservation and harvest efforts. Tally up how much you’ve harvested and preserved during the course of the growing season. Recording keep is essential if you want to know how well your growing efforts were for the year.

Start by keeping a daily journal with records on how much eggs, produce were harvested, what you preserved that day and even jot down favorite recipes.

:: Resources ::

Nation Center for Food Preservation
Food Preservation Methods
Preserving your harvest with turn-of-the-century methods
Food Storage FAQ

:: Books & Supplies ::

Ball Home Canning Basics Kit NEW ITEM!
Hanging Food Dryer NEW ITEM!
Food Preservation Helpers
Food Preservation Books

:: Participating ::

If you like to take part in this challenge, post in comment box below. Participating on the internet? Feel free to use the ‘B2B’ icon if you are a taking part (remember to “save as” to not use our bandwidth ) and link to this challenge here

By being a HARVEST KEEPER you are

– Providing nutrious food for your family
– Ensuring food security
– Improving quality of life
– Saving money
– Reducing food miles, fuel & energy dependence
– Reducing excessive packaging and effects of climate change

Enjoy the fruits of your labor!

No Comments

  1. Devin Quince says:

    The Quince’s are in!

  2. Lyssa says:

    I live not too far from your homestead, and I have been wanting to learn how to do canning! Would you be interested in having some extra hands for a canning session?

  3. Kathie says:

    I’m in!

  4. ValP says:

    We are in!

  5. mary says:

    Oh goodie! Count us in!
    ~Smith Family in Oklahoma

  6. Anne says:

    Inspired by PTF, we began weighing our produce in April. So far, it is just eggs, goats milk, and salad greens from the greenhouse, but I am looking forward to seeing how much we’ve produced by the end of the year! 🙂

  7. Harmony says:

    We were planning on buying a pressure canner this year in order to preserve our harvest. We already have a dehydrator.

    Nothing much to harvest yet, though the peas should be ready in about a week!

  8. Lee says:

    I’m in! I have to do something with all this squash after all! I’ve already started giving away the jumbo organically grown squash from my 200 sqft!

    BTW anyone know if its possible to can squash soup? Probably need I pressure cooker I would think..


  9. mary says:

    Does anyone have a favorite kitchen scale to recommend? We have wanted to purchase one for quite some time – I think this is the year to do that. We are harvesting piles of salad greens, snap peas, spinach, green onions and now strawberries! I want to keep a good record of our total harvest.
    ~mary in OK

  10. Frugal in Mexico says:

    My garden is about over, Lettuce is about gone & some left for seed. Eating beets,New Zealand spinach,green beans,chard,kohlrabi & several kinds of tomatoes & saving seeds. Just my sweet corn left & it is forming ears. I did plant late some Amish cants where the falling Mangos can’t break the plants. I have already dried parsley & basil & lemongrass. Frugal in Mexico

  11. N. & J. says:

    We only have a small container garden this year to compliment our small apartment but we are going to weigh it now and see how much we can produce. Depending on how much we grow we may or may not be able to can our own produce but we are going to try with farmer’s market produce so we can learn how to do it.

  12. Anita says:

    Because we still live in a FEMA trailer, we are only able to plant in pots this year… but there will be local people selling produce, and I love to can!
    We also have wild sandhill plums to harvest this year (late freezes have wiped them out every year for the last 5!) so I will make jelly, too!

  13. Lehrman's says:

    Count the Lehrman’s in Kansas in! We’re at about 8 lbs of greens so far for this year. The peas, spinach, strawberries, and cabbage should be coming ripe soon though! I know we canned over 100 quarts last year and we expanded the garden for this year. Good luck to everyone and if you’re ever through Lawrence, KS, please stop by!

  14. Kory says:

    I’ve been drying peppers and some of the herbs from the garden for a couple years now.

    I seriously want to start canning this year, maybe try some totally homegrown salsa since I am now growing all the ingredients. If you can’t recommend specific canning products can you give us a primer of what to look for

  15. bee the light says:

    We’re just getting eggs & salad greens from our plot in the “city” (population 16000), but put our tomato seedlings in the ground yesterday & have the rest of our garden layed out… just ready for our seedlings… we’re hoping for a big year! We’re moving beyond the confines of a smallish container garden & planting right in the ground this year. I want to be teeming in produce & have a bounty to share, trade, eat & can!

    Your family is *such* an inspiration! I LOVE that you’re gleaning wisdom from the Victory gardens of WW2, what a different take our grandparents’ generation had… stewardship was a valued & patriotic thing!

    We’re leading a “Mother Earth’s Day” service at our local UU this weekend, we’re reading “The Lorax” and are trying to find a way to tie in the Victory gardens… letting the truffula seeds we plant be all of the edible variety, what a way to take responsibility & live gently.
    Many thanks for all you do.
    Blessings, Kelly in smalltown, USA

  16. Ken Kunst says:

    We’re in too…I’m on the lookout for a used scale, for I’d love to know just how much abundance we have here on our “Finca en La Cuidad” in Napa… we’ve been drying and freezing our figs, walnuts and tomatoes…but I do need to start canning. I’ve got about a month to go to harvest my first potato crop, the snap peas are producing daily, and we’ve been eating fresh salad greens daily for the past two months. I’m about ready to plant my tomatoes, peppers, cukes, and various squashes. I’m hoping for a successful harvest of a year’s supply of garlic…and the empty lot two doors down the street is going to be tilled this weekend to begin a neighborhood garden…So much to do, so little time. Onward urban farmers!!

  17. sydney says:

    I’m in! My garden is suffering this year – I quite my job to work full time in a newly established 11 acre organic farm in the middle of Silicon Valley. All efforts are going into that (I come home at the end of the day EXHAUSTED) but the hope is I can learn how to do things better in my own teeny space. I’ll be getting most of my veggies from the farm this year – and want to learn how to do everything. What a year this will be! I keep thinking of how so much knowledge from my great-grandmother’s generation has been lost. And now I get the opportunity to learn it. From scratch. What a gift!

  18. Jan says:

    COunt us in! Our garden is jsut getting going but I have canned 8 jars of homemade strawberry jam which weighed about 9 pounds before beginning the cannign process!

  19. Melissa says:

    My small garden might not produce enough to preserve yet, but at least I can try to preserve seeds so that next year I’ll be less dependent on buying transplants in plastic containers.

  20. Yarrow says:

    My seeds have not even sprouted in the garden yet, but count me in! I am so inspired by your efforts and website. Thanks.

  21. Hannah says:

    I’m in. Moving into my urban homestead this weekend, next step victory gardens, and walking backwards towards the future.

  22. Anais says:

    A warm welcome to all HARVEST KEEPERS

    Wishing you all a bountiful and productive harvest season. May you be blessed by the fruits of your labor.

  23. Liberty says:

    I’m in! I have big plans for cheese making and soda brewing this year too.

  24. orangeblossum says:

    It’s unseasonably cold up here in WI, but count me in.

  25. Ruthie says:

    Totally in! We are putting in our first in the ground garden this year (last year was was an in the container on the patio in the apartment garden) and I am SOOO ready for salsa made fresh from the garden, and beans for the winter, and pasta sauce, and herbs and, and, and, and… *lol*

  26. Chas says:

    I’m in! 🙂

  27. Moria K. says:

    We are in as well. I have just seen the radishes and lettuce pop out of the ground today!!! I am so excited! I have planted peas, spinach, potatoes, strawberrys, lettuce and radishes. I will plant carrots this week and I have to wait till the end of May to plant my tomatoes. I am looking foward to learning more about canning and preserving this year! Thank you for encouraging us all to do this.

  28. Ann says:

    Count me in, We are having a very wet start to our growing season and that has some projects behind schedule but we are striving to do what we can! I have Spinach and Swiss chard almost ready to harvest, the first items from our own garden, we have also planted strawberries, peas, broccoli and brussel sprouts. I have tomatoes, peppers and cucumbers ready to go in the garden, everything we have so far we started from seed.
    I have done my own canning in the past but, it was food bought at the local farmers market, this year I hope a large portion will be from my own garden!
    The Dervaes family is my inspiration and I visit your site almost daily! Thank You for all your efforts and teaching us what you know!

  29. MaryM says:

    We LOVE to can, also dry and freeze. But canning is our preferred method of ‘putting food by’. It tastes so fabulous in the cold winter. Green beans, red sauce – oh! and jams too. Count us in!

  30. Janet A says:

    Count me in! I have 94 Heirloom tomato plants in a few dozen hot and sweet peppers, Carrots, onions, Garlic, okra, Red mustard,beets, radishes, turnips, Several dozen pole beans, Squash, Pumpkins, sunflowers, nasturtiums, Apricots, plums, lemons, pomegranites, herbs. I know there is more but am too tired to think right now.
    I need more land LOL I am loving it. Have 5 new laying hens and 3 silkies. shh. Don’t tell anyone. 🙂

  31. AreteFamily says:

    We’re in! We only heard about your family a couple of weeks ago, and it’s really inspired us to go all out in our garden this year. We’ll be canning, drying, and freezing if we’re as sucessfulas we hope to be this summer.

  32. Theresa Byer says:

    It’s so inspiring to join folks who enjoy the very same things I love to do for years~…

    Definitely count us in from Lake Wales Florida!


  33. The Purloined Letter says:

    I’m in, too! Sounds great.

  34. Phelan says:

    I am not urban, I am in the middle of Kansas on small acerage, but I will be happy to join in, and blog about. I have been canning and saving for years.

  35. Wendy says:

    We’re in also. And we’re blogging our efforts at Feel free to watch.

  36. justine says:

    Well I am 48 and my mom is 78 ,and we live out side Portland, OR in a modern urban lot, not the biggest, but not the smallest.
    We can jam, and chuntey , we do small batches, and can whip out 6 pint jars in an hour and a half. we have been doing this for years… its so much fun.

    WE love all the interest in real food, canning and bread making, its so wonderful!!!
    If you are a starter canner, please use the Ball book of canning. suggest you start with pints and be sure to get a jar lifter…..
    Ptomiane posioning and botulism can kill, all easliy avoided by following the directions!!

    I don’t know if I have the time to blog, but I have a new small greenspace for my veggies and and the chcikens are going strong with eggs.

    and I live on under 30K a year,,,, well under,,, and feel very rich….

    long live the revolution… its overdue

  37. shannon says:

    we are in. So far we have been picking strawberries and getting tons of eggs. We also have salad greens, peas and fresh herbs. I have had a pressure cooker for a long time but never used it. This will be the year!

    viva la revolution!

  38. farm mom says:

    I think I’ll join too. I’ve gardened and kept poultry for years but I’ve only dried or used the freezer to keep my goods. I’ve never tried fermentation or canning and I have made up my mind this year will be the year! So, maybe joining this challenge will keep me motivated.

  39. Kris Bair says:

    Count me in – I’ve canned/frozen lots of food in past years, but never kept track. This is our first year for an incredibly large garden (in the past I would buy what I wanted to can and go from there). It ought to be fun.

  40. marym says:

    I have been canning for almost 30 years, and am looking to teach these skills to a couple of interested folks; hoping they, in turn, might teach someone else. I’m not sure how to promote the idea, since I really only want to teach 2-3 people in my little kitchen.

    My harvest so far is 2 lbs. rhubarb, some made into jam and some frozen for a pie when strawberries come in. It’s been a cold, wet spring here in the northeast. But tomorrow promises to bring us a few days of 75+, so tomatoes can finally go into the dirt – can’t wait!

  41. Meg says:

    Oh, I’m in! We really need to get on the ball with our record keeping, and I think this will give us enough of a kick in the behind to do it.

    Great idea, guys!

  42. Carolyn says:

    We’ve been inspired to keep better records about production, too. I just posted our garden update with totals so far.

    As for preserving, I have 4-1/2 quarts of dried rhubarb, 23 half-pints of rhubarb preserves, and 5 quarts frozen (raw) rhubarb from early May’s efforts. Will probably add a bit more in the form of canned or frozen rhubarb juice before the end of the harvest mid-summer.

    Of course, we’re eating rhubarb weekly and I’m going to make rhubarb punch for a Garden Club lunch later next week. All that counts, too!

  43. Sherrill says:

    For twenty years, since a new bride, I have put up preserves. Last year I blew it…not one jar. What went wrong? Work! This year…I’ll be so on top getting the harvest preserved I’ll be laughing all the way to the pantry.


  44. Johnice says:

    Would love to join in. I love to can!

  45. Tina says:

    I remember canning and freezing and butchering when I was growing up in Ohio. I swore I would never have that huge garden my parents had when I was growing up. Now here I am 36, and have my own 100sf garden and a bunch of pots of veggies to freeze and eat. Even though I live on 8 acres the property belongs to someone else so I am limited in what I can do. But count me in on the garden and apples and crabapples growing on my place!

  46. JoyceAnn says:

    May as well try this challenge too …………. already made strawberry jam ……. will tally those up.

    ~ Green Blessings ~

  47. Carrie & Justin Cox says:

    We’re definitely in!!! What a great way, by keeping a tally, to live more consciously!

  48. Marshall Family says:

    We are in! Will mostly have container gardening this year with hopefully an increase in ‘production’ next year.

  49. Erica says:

    We are in, the season is just starting for us!

  50. Susan G says:

    We are in!!! Garden has been started!!!

  51. Kim says:

    I love to see all the people who are getting involved by canning and preserving farmers market produce! That is what we did last year and it was wonderful. We live in a rented condo right now and do not have a yard. We do, however have a wonderful, large balcony – and are starting to take advantage of that. It has been a joy to see all our seedlings sprout and plants start growing. I’ll definately be preserving – though not much of OUR harvest – I’ll be preserving the farmers market bounty though!

  52. marym says:

    Today we enjoyed some of our garden’s early bounty. For supper, we had chicken that was sauteed in chopped bunching onions, lovage, and spinach from our own yard. The garden has been slow to start, but now the snap peas are flowering, the corn is about 4″ high, and the green beans are up about 3″ – those that have not been devoured by slugs. We have 12 potato plants, and are waging a battle with the bugs right now. We also have 12 tomato plants – mostly Boxcar Willys and Mortgage Lifters. I lost a lot of Brandywines to a late frost, so have replaced these with nursery stock Beefsteaks. I also lost my Amish Pastes, so hope that the farmers market folks will have some when I’m ready to can later in the summer.

  53. Kathy says:

    Count me in. I have some expertise in this area. In the past I started with strawberries in May and didn’t sit down until the last of the pumpkins seeds were dried in November. Have done saurkraut and dill pickles successfully too, I am happy to say. If I can do it, anybody can!

  54. Christy B says:

    I’m in!

    I’m in on the 100 ft challenge too and so far, we have success!

    While my garden isn’t at the rampant production stage that needs canning yet, I did practice and am using the product.

    Went to a Pick Your Own farm nearby, harvesting 18.76 lbs of strawberries, tray froze some and canned up a low sugar jam with the rest. Delicious with a toasted slice of home-made bread..or pancakes..or waffles…or…


  55. Nee says:

    Any possibility of a canning tutorial for those of us just starting to do that? (I know that I could probably read the Ball book on the subject.) I have also heard reference to steam canning…are you familiar with it? We won’t have enough this year to can our own, but hope to get to the Farmers Market during peak season.

  56. RedStateGreen says:

    I’m in! I just canned peaches for the first time the other day. I used to can jams and jellies all the time when I lived in CA … this will be fun.

  57. Bee says:

    I’m in! This is my first year gardening and I am looking forward to learning how to can and preserve what I hope will be a nice sized harvest.

  58. Andrea says:

    Count me in too…so far this season I’ve canned brandied apricots, strawberry jam and serviceberry jelly. Peas and ‘maters will be up next!

  59. bethany canfield says:

    I am SO in for this challenge!!! I have planted my first really great garden this year and would love to work to preserve as much as possible, as there will be waste if I don’t!!

  60. Cindy says:

    You can count me and my family in too! We extended our garden this year and will have to do some preserving and sharing if all goes according to plan.

  61. Stehanie says:

    We are sooooooo in!

  62. Leah says:

    We’re in! I just found the Back 2 Basics Challenge graphic on Chas’s blog! I’m so excited! We’ve already harvested herbs, broccoli, lettuce, chard, and spinach. We’ve got peas (both sugar snap and snow) about ready. Can’t wait for the garden to come in full swing!

  63. Nature Deva says:

    Count me in! We can, freeze, dehydrate and root cellar our produce and bulk produce from farms every year and this year my challenge is how to do this to preserve the most nutrients because I’ve been eating a raw vegan diet that is really very healing to my health. I will do more root cellaring, dehydrating at low temps and freezing and very little canning. We are also doing our first fall garden and building a small greenhouse to extend the growing season here in CO.

  64. Eileen G says:

    I’ve been canning and drying and loving it!

  65. Chicago Mike says:

    We are officially now IN the Harvest Keepers, dried our first basil and oregano today. I know it wasn’t a normal method we used, but it sure worked!!

  66. Ellen says:

    We’re in, harvest is starting to get going and I hope to be canning and drying very soon.

  67. BridgetK says:

    I’m in! I’ve already frozen my home grown peaches and have dried mint and oregano. The cukes are about to explode, so I’m getting my pickle recipes together. I planted about 20 heirloom tomato plants this year (all from seed – a first for me 🙂 – only handful of ripe ones yet, but I have a feeling that I’ll be doing a whole lotta canning and freezing next month!!!

    I also froze green beans, cherries, peaches, apricots and strawberries from the last few Farmers Markets visits. We’ll probably end up buying a chest freezer this year.

    Good book on preserving: The Busy Person’s Guide to Preserving Food by Janet Chadwick

  68. Jennifer says:

    I will happily participate in this challenge, though again, I think I might be coming in a little late. We’ve already got a nice garden going though and I was planning on learning how to do this stuff anyway, might as well participate and encourage others to do so as well!

  69. Patrice Farmer says:

    I’m in!!! I got some canning jars. It’s been 6 yrs since I water canned but I’m excited! I’m gonna make blueberry/strawberry jam, homemade pickles, and corn relish to start.

  70. Mary says:

    Thank you so much for this challenge! I am excited to get started! It will be nice to see the pantry full at the end of the year when the cupboards might otherwise be bare….

    Just a reminder, too — your local county cooperative extension agency offers a wealth of information, and sometimes classes, about home preserving. I was fortunate to take a class in “Overcoming Your Fears of Pressure Canning” and am now shopping for a pressure canner!!!

  71. Lu Lu's Aunt says:

    I just saw the link to the site on Mrs Survival and it’s soooo inspiring. My garden this year started out in two 4’x4′ Square Foot Garden boxes and has now expanded to an additional 16’x16′ foot area that has not previously been planted. Only about 1/2 of the new area is actually planted.

    Tonight I’m going to plant some beets, carrots and radishes before the new moon comes on. This weekend I’m going to dig some more trenches and plant a few things for a fall harvest. Spinach, snap peas, chard, and tatsoi will go in as soon as the new moon makes it’s appearance. I’m trying to learn more about how the moon affects planting.

    I’m excited to see the 100 Foot challenge. I was already getting our beef, eggs, and milk locally. For several years I had a flock of laying hens. This past spring I gave away my chickens out of frustration because they were not on my property. I now have 6 new chicks and they are here on my land. They should be laying by Christmas. They’re a heavy breed and I can usually get them to lay in spite of the day length even without electricity.

    6 weeks ago I went and visited family in California and was able to get strawberries, apricots, and peaches straight from the farm and did some canning. Pie filling and jams. I’ve been canning for years and just love it!

    My garden currently has: wheatgrass, yellow straightneck squash, heirloom zuchinni squash, butternut squash, pole beans, bush beans, 2 varieties of cucumbers, Sun Jewel melons, cantaloupe, 2 types of sunflowers, tomatoes, basil, oregano.

    As soon as I start harvesting I’m going to weigh it all so I know how productive the garden is.

    This is EXCITING!

  72. Lu Lu's Aunt says:

    I’m in! I’ve been canning for many years. In June I did jams and pie fillings when I visited family in California. My garden is in and growing. Hoping for a good harvest.

  73. Nature Deva says:

    I just posted an update on what we are currently preserving from our garden, the farmer’s market, our coop for bulk foods and some great deals on organic produce we’ve found at the health food store. It feels so good to do this every year and even moreso now with the economy and climate change weirdness happening.

    So glad you do this to bring awareness to so many! Love your site and your blog!

  74. Jenny says:

    My garden just started to show some promise so I’d like to give this a try. What a great idea! I’m hoping to can more than jams & jellies this year.

  75. Susy says:

    I’ve been preserving for a while but I amped it up this summer. So far we’ve frozen 88 cups of blueberries, 100 cups of wild blackberries, 30 cups of wild black raspberries, and come sweet corn.

    We have also canned 14 pints of peaches (with more to come), some pickled beets & peppers and as soon as my tomatoes start producing I’m going to be canning tons of those! Yeah! My mom’s pear tree is loaded so I’m seeing canned pears & pear butter in my future as well.

    For Christmas we’re doing a homemade Christmas and it usually involved some home-canned items!

  76. Hannah says:

    Just preserved 5 kilos of tomatoes as a delicious tomato sauce. mmm

  77. Shannon Curtis says:

    We are in!

  78. Shibaguyz says:

    We’re in! Tomatoes: sauce, crushed, salsa; peaches: halved, salsa, jam; wild raspberries (foraged from the alley and neighborhood): jam, vinegar, vodka infusion, frozen; pole beans: frozen.

    Our winter goal is to eat completely out of our own pantry and our winter garden. Last year we underestimated and ran out of tomatoes… not this year!! We’re canning two cases per week from one of our local farmer friends. Once our own harvest comes in from the backyard, we’ll definitely make it through this winter with 90% or better directly from our own pantry.

  79. Nadine says:

    We are so in..
    Planted 4000 sq feet of garden this year…canning, preserving,freezing, dehydrating is part of my DNA..Trying to fill our pantry for our family of 6…with two older grown children who also reap from mom’s canning..
    trying to branch out more and more every year..
    great site you have …very inspiring.

  80. Trudy says:

    We had a good size garden this year – 32 by 40 feet with plans to expand it this coming year. We are also looking at planting fruit trees. We are a family of four adults (two college age children) with one of them about to become engaged. So I am trying to feed five adults. We are looking to grow as much as we can to feed our growing family. We are definitely in !!!

  81. pelenaka says:

    221 mason jars filled through a comination of efforts; bartering, foraging, gleaning, farmer’s markets, and our organic garden.
    Utilized non electric methods for food prep along with cooking and canning on a 1900’s wood fired laundry stove with gleanned fire wood.

  82. the hennery says:

    Oooh! I’m in!
    I have a freezer just full of tomatoes. Enough to last until mater season begins. Over the winter I will be using them to can salsa, spiced and diced and sauce.
    I have two fridges (off freecycle, thank you) full of apples (also off freecycle) enough to keep us in eating apples, sauce, pies and apple butter all year.
    I have beans in jars and beans in the freezer and seeds stuck everywhere just waiting for the first workable moments of spring.
    I have a good winter garden going now as well and eat from it often.
    I also have rabbits and chickens in “live storage”.
    This is wonderful.. yeah for all of us and all of our hard work!!

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  85. Shibaguyz says:

    Putting an update on our new blog site today! VERY successful harvest this year with LOTS of stored/preserved supplies for the winter. Come on over and check it out!

    talk to you soon…
    The Shibaguyz

  86. Yart says:

    count me in

  87. Beth says:

    Count me in!

  88. Gail says:

    Count me in, I’ve tried to do this for a long time, perhaps this will push me on.

  89. Angie says:

    Will you be updating this challenge for 2009?

  90. Sande says:

    This sounds interesting. I’d like to join in. I did my first bit of canning yesterday – 4 pints of apple chutney.

  91. Matushka says:

    I wish to br included in the Back to Basics Harvest Keepers Challenge.

  92. Beegirl says:

    Please include me too! Been keeping a tally so far this year!

  93. And1 says:

    Will hope to place a post soon! Thanks and I look forward to learning from you all!

  94. Jason Chambers says:

    does I get credit if I invade my neighbors homestead and only eat things grown and raised on their farm.

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    […] jars and start planning for summer jams, freezer berries, and salsas. Urban Homestead have issued another challenge to preserve the […]

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