Over the Holidays we cleaned the “Great Wall of Preserves” (I call it that very tongue-in-cheek). Each bottle and shelf were cleaned with a bit of vinegar and water; it’s amazing what a difference it makes!
The most frequent question we get is about how much light they get. We are in a long-narrow apartment. There are windows at the front and the rear which prevents natural sunlight from ever directly lighting them.
A few notes on the contents:
- All of the shelves are still pretty full (and there’s more stocked away)
- We preserve in 2-year increments for most things. The shelf will be about ‘half empty’ by the time summer rolls around, which is the goal.
- A few notes on the contents:
- The second shelf down in the first row contains active ferments that are ageing with an airlock in place.
- Directly under the ferments are some of our dehydrated goods (there are 3 shelves of them in total). We cook with these frequently.
- The very bottom-left shelf is honey wine and strawberry wine.
- There is an empty shelf in the middle; that was waiting for a case of tomato sauce that my parents brought over the holidays.
- To the left of the empty spot is a pile of booze including our rumtopf in a giant cookie-jar.
- The bottom of the row with the booze in it is a box with some of our canning supplies
- Under the empty spot is a guest shelf. One-off jars that were gifted or swapped to us. It’s fun to have a guest shelf and reminds me of the amazing community that we’re lucky to be a part of.
- The far right column also contains beans, flower, salts and sugars as well as vinegar and other general kitchen supplies.
How do you store your preserves?