Yesterday we talked about Pudding (haha or should I say on Day 9) Today we are going to talk about Jello
Its a total follow up to the same idea but its even cheaper to stock as it goes on better sales, comes in more flavours and its ok on its own but its outstanding as a extender. The same amount of fruit in a bowl will serve one maybe.. but used in a jello can jump to four servings for sure.
It turns out that between the fact that my hard fruits have been flower frost killed for the past two years, leaving me pretty much only soft fruit to put up, combined with a reno year last year that lead to very little canning compared to a normal year, along with poor price sales on canned fruit in the stores.
Hubby adores his rhubarb fruits and applesauce for work and that has been outstanding in terms of being a staple for his work lunches for the last year, which means its getting low.. thankfully fresh rhubarb season will start again in April-May. We still have a good supply of canned pineapple
But otherwise, unless I want to use dried, I am far lower on fruit then I expected I would be.. however I happen to have lots of fruit jams in my cold storage. This means I have sweet burst of fruit flavour.
You do not want to eat jam as a fruit, but it can be used in a number of ways in the menu planning. I consider this lack of canned fruits to be my first big “pantry gap” find and I will need to step up my fruit put up this year. I will not just be needing to can for a year, I need to plan for canning for a min of a 18 months worth of fruit putting up.
How is your fruit in your pantry looking? Do you have lots still after your winters of eating? Have you been effected by weather in terms of your growing patterns or results in production? Have you also noticed that the sales on canned fruit has become fewer and further between?