Planning the pantry: how much of what for a year

In short

• Count the family in adult equivalents (AE): adult 1.0, child aged 7–14 0.7, child up to 6 0.4.
• Vegetables and fruit are eaten from stores for roughly 30 weeks (November–May), dairy for roughly 18 weeks (while goats and sheep are dry).
• Per AE for winter, roughly: 50–60 kg (110–130 lb) of potatoes, 15–25 kg of cabbage, 30–40 jars of 700 mL of preserves, 20–25 kg of apples and pears, about 8 kg of cheese and butter.
• Grain and flour are planned from harvest to harvest, 12 months, with a 10–20 % reserve.
• Dry food doesn't go in the cellar. A pantry has at least four places: the cellar, a dry store, a cold larder and the freezer.
• The plan is written in January, checked in June and closed in December, always from your own figures, not someone else's.

What's inside

Chapters

1. The pantry as one system
2. How to count the family
3. Yearly standards per AE
4. What has to be in the pantry
5. Vegetables and potatoes for winter
6. Fruit for winter
7. Milk, eggs, meat and lard
8. Grain, flour, honey and bought goods
9. Example: a pantry plan on one page
10. Goals in percent and the first year
11. Most common mistakes
12. Printable checklist

Worksheets

• Family calculator
• Yearly needs calculator
• Winter stores calculator: cellar, crock, jars
• Dairy, egg, grain and honey calculator
• The pantry plan on one page
• Goals by year
• Pantry planning calendar