Utilize Preserved Food with These Delicious Recipes

Food preservation is one of the hallmarks of homesteading and sustainable living. We want to be able to open our pantries and have plenty to feed our families, no matter what the economic or social situation is at the moment. Plus, food preservation saves money, reduces food waste, and gives you that extra connection to your food. This makes it not only more nutritious (because you grow, make, and eat it mindfully), but more delicious because you’re proud of your efforts!  I hope you enjoy my recipes using preserved food!

However, preserving food is just the first step! Have you always wanted to know how to preserve food, but are not sure how to get started?  Check out my online Canning 101 Class to begin the journey.

You also need to know what to do with the cans and jars that are waiting in your cupboards. If you don’t have some of these items in your pantry already, it’s easy to substitute them with items from the grocery store. Then, add them to your list of things to learn to preserve on your own! Food preservation doesn’t have to be overwhelming. Just take it one step at a time, and soon you’ll have a mind full of knowledge and a kitchen and pantry full of amazing eats.

I have a whole collection of recipes learned and handed down from my mother that are in regular rotation in our kitchen. I’m looking forward to our upcoming writing class with Vickie H. Moss where she teaches how to share the story behind our family recipes. Hopefully, you can join us!

Stoney Creek Farm’s Favorite Preserved Food Recipes

For these recipes, all the ingredients that I preserve at Stoney Creek Farm will be listed as “from the canning pantry” or “from the freezer.” We also grow potato crops on the property and then store them in a cool, dry spot in the garage (which I’ll list as “from the dried storage”).

I hope you enjoy these! Leave us a comment on the blog with the ones you try and what you love about them. If you put a special twist on them, or if you have some favorite preserved-food recipes, please share!

My Mama’s Hearty Soup 

  • 4 large potatoes (peeled or unpeeled) from the dried storage
  • ½ chopped onion from the dried storage
  • Beef broth or water
  • 1 pt. container of corn (cut off the cob) from the freezer
  • 1 small bag of purple hull (or any crowder) peas from the freezer
  • 1 pt. sliced carrots from the canning pantry
  • 2 qts. crushed tomatoes from the canning pantry
  • 2 Tbsp. seasoned salt, Patty’s Seasoning, or your favorite soup seasoning
  • 1 lb. cooked ground beef or turkey (strain the grease)

Cut the potatoes into large chunks. Place them into a large pot with the onion and cover with broth or water. Add salt to taste. Boil for 10 minutes then add the remaining ingredients. Bring to a boil again and simmer for a few hours.

This soup is wonderful because the flavors meld together over time, making leftovers even more delicious! You can even cook it in big batches and freeze it to pull out on a busy day. Simply put it in the slow cooker to reheat and enjoy!

Dill Salad Dressing

  • 1/3 c. sour cream
  • 1/3 c. homemade dill pickles from the canning pantry
  • 1/3 c. homemade dill pickle juice from the canning pantry
  • 1/3 c. mayo (homemade is best!)
  • ½-1 tsp. minced garlic, to taste
  • 1 tsp. onion powder
  • 1 tsp. dried parsley
  • ½ tsp. salt

Add all ingredients to the blender and blend until smooth.

It doesn’t get any easier than “add and blend”! Plus, this recipe is so versatile. We love it for pasta salad, slaw, or any veggie salad. The homemade dill pickles make it extra special!

Homemade Salsa Fresca 

  • 1 qt. crushed tomatoes from the canning pantry
  • 1 c. diced cilantro (fresh, or less if you’ve got dried)
  • 2 Tbsp. dried onion from the canning pantry
  • 1-2 Tbsp. diced jalapeños from the canning pantry
  • ½-1 tsp. minced garlic, to taste
  • 1+ tsp. salt, to taste

Combine all ingredients and let sit in the refrigerator for a few hours (overnight gets the best flavor results). If desired, you can pulse in a food processor for less chunky salsa. Serve with chips, veggies, or as a salad topping!

Homemade Texas Salsa (aka Texas Caviar) 

  • 2 pt. containers of corn kernels from the freezer
  • 15 oz. black beans from the canning pantry
  • 2 small bags of purple hull (or any crowder) peas from the freezer
  • 1 medium chopped onion from the dried storage
  • 1 diced red or green pepper
  • 2 Tbsp. diced jalapeño peppers from the canning pantry
  • 2 diced celery stalks
  • 1 tsp. minced garlic
  • ¾ c. balsamic vinegar
  • ¼ c. white sugar
  • 1 Tbsp. Worcestershire sauce

Add all ingredients and let sit covered overnight in the fridge for the best medley of flavors. Scoop it up with chips, veggies, or just a spoon! This one is a hit at parties and get-togethers.

Roasted Sweet Potato and Kielbasa 

  • 4-5 medium sweet potatoes from the dry storage
  • 1 medium onion from the dry storage
  • 1 lb. Kielbasa or homemade venison sausage
  • ½ c. olive oil
  • 1 tsp. salt
  • ½ tsp. pepper

Peel and cut sweet potatoes into bite-sized chunks. Peel and rough-cut the onion. Cut sausage into thick slices. Put all ingredients into a bag or bowl and add the olive oil, salt, and pepper. Stir or shake to coat all ingredients well. Pour into a 9×11 pan and roast at 400° for 45 minutes, stirring to re-coat halfway through. 

This recipe can substitute homemade venison sausage or any other sausage for the kielbasa. Whatever you choose, it makes a delicious, savory meal to get you through those cold, blustery winter days!

The Finishing Touch

As you begin to grow in bulk and then can, preserve, and freeze, you’ll see a pattern of what your family uses the most. If you don’t use all of what you have, or your property doesn’t grow certain things well, talk with your neighbors, family, and friends about trading some preserved foods. Nothing says sustainable living like sharing with your community.