2012 Preserving Totals

Canning

7 quarter-pints Finger Lakes Grainy Dijon Mustard

3 half-pints of kumquat marmelade
2 half-pints of Plum & Star Anise Jam (++)
8 half-pints of Strawberry/Rhubarb Shrunken Heads (++)
8 half-pints of Black Raspberry Jam (+)
4 half-pints of Black Raspberry Syrup
3 half-pints of Sour Cherry Jam (+, next time dice)
4 half-pints of Chipotle Cherry Jam
2 half-pints of Plain Peach Jam
5 half-pints of Blueberry Jam
10 half-pints Cranberry Conserve

3 pints Chipotle Tomato Salsa
4 pints Salsa Verde
4 pints Spicy Tomato Salsa
2 pints Okra Pickles
2 pints Dill Chips
3 pints Curried Green Tomato Pickle
2 pints of Sweet Cherries in Light Syrup
10 pints of Apple Sauce

5 quarts Peaches in Light Syrup
1 quart Apple Sauce

Fermenting

1 quart Full Sours

Quick Pickles

Revolving crock of dill spears
2 pints kohlrabi pickle

Meats

Duck Confit

Cellaring

Squashes (all bought 10/25):
1 Rouge Vif d’Etampes (-)
1 Long Island Cheese (++)
3 Kabochas (++)
1 Jarrahdale Pumpkin (++)
2 Carnival Squashes
1 Blue Hubbard
1 Acorn
3 Butternut

Alliums:
White Onions: 35 lb (bought 11/1 and 11/10)
German Hardneck Garlic: 10 lb (bought 10/1 and 11/10)

Freezing

Roasted tomatoes – 3 qt
Vindaloo – 12 qt
Verde – 10 qt
Strawberries – .5 gallons
Cranberries – 1 qt
Blueberries- 4 qt
Sour cherries – 2 qt
Chile rellenos – 8
Rhubarb – 4 qt
Tomato sauce – 10 qt

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