Question for NT homesteaders

[Guest guest]

Hello,

We have a small farm...a few goats, chickens, and a veggie garden and

I'm trying to figure out how to manage it all. One area that is

getting out of control is food storage. I make alot of fermented

foods, sauerkraut and pickles by the gallon. We get grassfed beef

that we put in a chest freezer each fall. The milk/yogurt/cheese

takes up more precious refrigerator space. Basically, I have 1 large

refrigerator, and 1 smaller refrigerator, and one chest freezer

pretty much maxed out and have started harvesting lots of garden

veggies, but am at a loss of how to store them. I want to freeze

some, but don't have room to freeze alot. Fermenting doesn't work

for all veggies (like okra!) and my fridge is already full of pickles

anyway! I'll try drying some more things, but I'm really wondering

how I can live like folks in the past did. I know that canning would

solve alot of my dilemmas....but I hate to can and it's cooked to

death anyway. We are in GA and I don't think root cellars work very

well down here....but we may try it out one of these days. I know I

can make more jerky and pemmican for the pantry, but I need more

ideas. I'm gonna try feta in olive oil in the pantry too. But I

can't just get another fridge! I don't want anything to go to waste

and am wondering how I can store everything.....I want to rely on old

methods of food preservation if at all possible...

Any pointers from fellow farmers or homesteaders are welcome!!

Becky