Planning and Recipes for the Year Ahead

As September settles into the Heartland, the air begins to shift into cool mornings and golden fields. Children walk to schoolhouses tucked between farms, and the sound of buggies passing along gravel roads marks the start of another day. It's a season of transition, and in our Amish community, it's also a time of reflection and preparation. The gardens are still producing, the canning shelves are filling up, and families are taking stock of what they'll need to carry them through the colder months ahead.

This week marks the final installment in our preserving series, and we're turning our attention to the planning that makes it all possible. In Amish homes, preserving isn't just a task… It's a rhythm, a way of life that's passed down through generations. For one family I spoke with, the household includes twelve people, and their preserving efforts stretch beyond their own table. They aim to can at least twenty extra pints of everything to gift to their married children and extended family. These jars aren't counted in the main tally; they're simply part of the generosity that defines their way of life.

Planning for the year ahead doesn't involve spreadsheets or printed checklists. Instead, it's a memory-based system, guided by experience and intuition. Families gauge their needs based on previous years, recalling how many quarts of green beans were used, how quickly the applesauce disappeared, or how many jars were opened during church gatherings. It's a living record, shaped by seasons, celebrations, and the steady pulse of daily life.

The numbers are impressive. A typical family might aim to preserve around sixty quarts of each fruit and vegetable, depending on the harvest. Meat preservation is even more robust and typically includes at least 300 quarts per year. This includes venison from about ten deer, along with beef, pork, and chicken. Some families rent freezer space from neighbors, while others rely on icehouses or root cellars to store select perishables. These methods, although traditional, are remarkably effective and reflect a deep respect for nature's cycles and the value of hard work.

Beyond the staples, there are special preserves made for holidays and church gatherings. Pickles and beets are always on hand, and pie fillings made from cherries, raspberries, peaches, apples, and strawberry rhubarb are canned with care to bring sweetness to winter tables. One beloved recipe that's popular in many Amish homes is homemade barbecue sauce, which many say tastes better than anything store-bought and is a must-have for family meals.

To wrap up our series, in the recipe section below, we will share two canning recipes that have been handed down through Amish kitchens for generations. The first is a classic pickle relish, made with ground cucumbers and onions, sweetened with sugar and spiced with celery seed, mustard, turmeric, and vinegar. It's a staple on sandwiches and a favorite at potlucks. The second is a hearty pizza sauce, crafted from fresh tomatoes, onions, garlic, and peppers, simmered with herbs and thickened to perfection. It's ideal for homemade pizzas, casseroles, or even dipping warm bread straight from the oven.

Stories from Our Amish Basket Weavers

Here are a few happenings the families dedicated to weaving the beautiful baskets featured on AmishBaskets.com have shared with us this week.

The Mast Family

Before the sun peeked over the horizon on Wednesday, the Mast family was already out in the garden gathering five dozen ears of corn from their second patch. They wanted it picked and prepped in time to freeze before lunch, and they made quick work of it. After cooking the corn, they packed it into containers and took it to the communal freezer, where they rent a shelf. They estimate about 150 ears have come from that patch so far. Their dogs have been keeping raccoons at bay in the earlier rows, and their third patch has tasseled nicely. It should be ready later this month.

The Yoder Family

The Yoder girls had a week full of laughter, late nights, and good company. It began with a lively potluck on Monday, where young folks gathered to share stories and homemade dishes. That evening turned into a sleepover at a neighbor's home, with giggles echoing well past 1:30 AM. The next morning brought sourdough biscuits and sausage gravy before heading home. Wednesday night was spent playing volleyball with friends under the stars. By Thursday, the girls treated themselves to a rare indulgence… Sleeping in until 9 AM, a small luxury after a week filled with joyful memories and youthful energy.

The Gingerich Family

There was a bit of excitement in the Gingerich family this week when a five-year-old nephew decided to take his pony and cart for a ride. What began as a playful trot around the yard turned into a surprise journey toward his uncle's house, just a quarter mile up the road. His teenage siblings, who were supposed to be watching him, didn't notice until he was halfway there on the wrong side of the road. A neighbor spotted him and snapped a photo, which quickly made its way around town. The pony is now resting in the barn while babysitting rules are reviewed.

"The best preparation for tomorrow is to give life your best today."

— Amish Wisdom