2 Easy Pantry and Freezer Restock Recipes
I’m doing a major pantry restock in my home. Often, when you hear about pantry restocking you think of shopping and packaged goods.
Well, this is a homemade kitchen restock. I like to make as much as I can at home to stock up my pantry. Get ready, because we’re going to do some cooking and canning.
1. Salsa and pasta sauce
When pantry stocking, it’s best to cook in large portions so I bought two huge boxes of tomatoes.
I was able to make one quart of salsa with the portion I ended up using, plus an extra 2 pints of pasta sauce, and I still have two nearly full boxes of tomatoes left.
I knew I couldn’t tackle all of those tomatoes in one day so I set aside 20-30 tomatoes to start with. I washed and marked the bottom of each tomato with a small cut for blanching. I used my biggest pots to boil them all.
After they boiled I put them in an ice bath to cool them down. Once they cooled I was able to take the skin off really easily. I actually like to save the skins and dry them for seasoning.
Next, I threw all the tomatoes in the blender until it was nice and smooth.
I was able to fill two huge pots on the stove and even had some left over. I added a salsa seasoning packet to each pot and let them sit on the stove and boil.
I had a packet of pasta sauce seasoning so I decided to use what was left of the tomato sauce to make some homemade pasta sauce as well.
My family says they like the homemade stuff even better than the store-bought pasta sauce so I’m considering this a win-win.
I boiled and cleaned out all my jars to get them ready for storing all that delicious salsa and pasta sauce. I slowly filled and sealed each jar with sauce.
I’m so thrilled with how everything came out and it is such a relief to know that we’re set through the winter as far as sauce goes.
2. Healthy chocolate chip muffins
I learned how to make these healthy and delicious muffins so I decided I’d make a big supply of those to stock in my freezer.
It’s super convenient to have a healthy snack to grab out of the freezer and just throw in my kid’s lunch box every day.
I also love to give them to him to snack on at home because he loves them, and I know they’re healthy because they’re chocked full of vegetables.
The recipe calls for:
- 2 large eggs
- 1 cup mashed overripe banana
- 1 cup grated carrots
- 1 cup loosely packed spinach
- ¼ cup oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup cocoa powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup chocolate chips
I preheated my oven to 350 degrees. I used my blender to blend up all the ingredients except the chocolate chips. Once everything was blended together, I added the chocolate chips and mixed them in.
I scooped the batter into mini muffin trays. Then I let them bake for 20 minutes.
When they were done baking I let them cool down before transferring them to Ziploc bags for freezer storage.
I am so happy to have made some food to stock my shelves and freezer. I hope sharing my experience here gave you some ideas and inspiration for your kitchen.
Leave me a comment and let me know what you’re making to stock your pantry.