A running tally of the food I have put up…
(leftovers from the previous year are in parenthesis)
Apples: 18 quarts frozen sauce, 20 quarts canned sauce
Apricots: 11 quarts canned (9), 1 batch canned jam
Basil: 3 batches frozen pesto
Beef: 10 quarts canned
Black Beans: a lot
Blueberries: about 53 pounds frozen
Broccoli: 13 3/4 pounds frozen (1)
Carrots: 2 1/2 pounds (fresh weight) dried (for stock)
Celery: 19 cups frozen
Chives: 1 cup crushed dried
Corn: 54.5 quarts frozen (6.5 quarts)
Cucumbers: 7 quarts canned dill pickle spears, 6 quarts canned seven day sweet pickles (9), 7 half-pints dill relish, 5 pints canned dill pickle slices, 3 pints bread and butter pickles
Grapes: 14 2-quart jars canned juice
Green Beans: 7 quarts canned dill beans (3), 112 pounds frozen (7 3/4)
Mint Tea: 47 – 1 1/2 cup portions frozen concentrate
Onions: a heaping bushel, braided
Oregano: 1/2 cup crushed dried
Parsley: 1 cup crushed dried
Peaches: 50 quarts canned (1), 12 1/4 pounds frozen quarters, 1 gallon bag dried slices
Peppers: 51 1/2 cups chopped frozen, 29 roasted frozen
Red Beets: 4 quarts pickled (8…we need to eat more pickled beets this winter!)
Sour Cherries: 1 batch canned jelly, 16 1/2 quarts frozen whole
Spinach: 4 quart bags frozen
Strawberries: 14 1/2 quarts frozen sliced (3), 1 batch freezer jam, enough frozen crushed to make 2 more batches jam, 1 1/2 gallon bags frozen whole, 5 quarts canned whole
Swiss Chard: 39 oz frozen (36)
Tomatoes: 15 quarts canned juice (10 1/2), 9 quarts canned chunks (18 1/2), 8 1/2 quarts canned roasted sauce, 18 1/2 quarts canned salsa (4), 9 quarts canned plain sauce (3 1/2), 3 quarts canned diced (11), 6 1/2 quarts canned thick juice (for cooking down to sauce later)
Venison: 1 large deer
Wheat: 140 pounds soft winter (40)
Zucchini: 10 3/4 pounds frozen diced
[...] Preserved 2011 [...]