Some of the threads in the past have touched on how "eating locally" is the best way to go. In addition, the sausage thread got me to think more about preserving food, but in a foodie kind of way. Unfortunately, eating locally means starving or preserving food for the winter in northern climates. Personally, I know how to make sauerkraut, pickles, and jam. That is it (none of those are difficult either). I'm not real keen on eating a diet of that for several months each year. There have to be some other things to make. . . I'm interested in hearing how the "eat local" crowd preserves enough food to last their family all winter. What recipes do you have and how do you figure out how much to preserve for the winter?