When canning as much as I can, food storage can get to be an issue. I’ve been really lucky that we’ve lived where I had plenty of room to store my canned foods. In Missouri, in our basement, we had a concrete safe room that was about 12′ x 30′ and then had an “L” shaped end that was even larger. This is a picture of one of the racks I kept in that room. The room had no sunlight and stayed plenty cool since it was underground and concrete. There were three of these shelving units.
Here, with our house being so small, there’s no room to store them in the house. When we added the sewing room, we included an 8′ x 16′ closet and an 8′ x 8′ closet that are inside the heated and cooled area of the shop. It’s hard to get a decent picture because with them being just 8′ wide and two shelving units in there, I can’t get far enough from the shelves to get a decent picture.
Behind the soups are home canned things. The soups are in front, single layer, because when I’m gone, Vince will often grab a can of soup for lunch and he tumbles and digs and makes a huge man sized mess so I try to keep in plain sight the things he uses. Don’t know if you can see my wine collection. Vince buys good wines . . nasty dry stuff. I like the cheap, sweet wines with the cool labels. It doesn’t matter to me how they taste because I’d rather have Dr. Pepper than wine anyway but if the label is pretty . . in my opinion, it must be good wine.
These shelves have some home canned things, mostly overflow . . like 100+ jars of tomatoes or okra, but it is where I keep a lot of the storebought stuff.
In order to use the older stuff first, I put in from the front and take out from the back.
There’s overflow into the sewing room. This is under my small cutting table. There’s my stapler! It looks like a lot but when you think about it . . even if you eat 6 dinners per week at home and have one meat and two vegetables with each meal, that’s 312 meats and over 600 vegetables. We also eat lunches at home so we go through a lot of food in a year!