A running tally of the food I have put up…
(leftovers from the previous year are in parenthesis)
Apples: 35 quarts canned sauce (9 qt), 2 1/4 gallons dried slices, 4 1/2 pints apple butter
Apricots: 0 quarts canned (11)
Basil: 2 1/2 batches frozen pesto (1 1/2), 1 batch jelly
Blueberries: 12 lb frozen (17 lb 9 oz)
Broccoli: 17 lb 3 oz frozen (8 oz)
Butternut Squash: 10 11-oz boxes frozen puree
Cabbage: 3 lb 4 oz frozen chopped, 6 quarts canned kraut
Cantaloupe: 9 pints canned pickled
Carrots: 7 lb 14 oz frozen diced, 0 lb dried slices (7 oz)
Celery: 2 1/2 cups frozen chopped (4), 12 cups frozen leaves
Cherries: 20 quarts frozen (1), 5 quarts canned, 1 batch lo-sugar jam…(all from 50 pounds of cherries)
Chow Chow: 21 quarts
Corn: 23 quarts frozen (17), 21 pints frozen “soup” corn, 3 half pints canned, 5 1/2 pints canned corn relish
Cucumbers: 0 quarts sweet pickles (10 1/2), 7 quarts dill spears (3), 2 1/2 quarts dill slices (1), 2 quarts dill relish (1), 0 quarts bread and butter pickles (1 1/2)
Elderberries: 1 batch jelly
Garlic: 33 heads
Grapes: 4 pints lo-sugar jelly (6 pt), 0 2-quart jars grape juice (8)
Green Beans: 89 lb 15 oz frozen (17 lb 8 oz), 0 quarts dill beans (6)
Lima Beans: 4 lb 9 oz frozen
Mint Tea: I’ve made 6 batches of concentrate.
Onions: a heaping bushel
Peaches: 31 quarts canned (14), 1 batch runny freezer jam, 1 gallon bag dried slices, o frozen chunks (1 gallon bag)
Pears: 30 quarts canned, 4 1/2 quarts dried slices
Peas (hull): 10 lb 5 oz frozen (2)
Peas (sugar): 10 lb frozen whole
Peppers: 99 cups frozen chopped (1 qt), 23 roasted red peppers, frozen (1/2 gallon),
Red Beet Greens: 5 lb 8 oz frozen chopped
Red Beets: 5 lb 3 oz frozen cooked, 15 1/2 quarts pickled (2)
Soup: 8 quarts canned beef veggie soup
Spinach: 6 lb 6 oz frozen steamed
Strawberries: 12 quarts frozen sliced (2), 12 cups frozen crushed (for freezer jam), 2 1/4 gallon bags frozen whole, 0 quarts canned (3)
Sweet Potatoes: 2 bushels
Swiss Chard: 11 oz frozen (1 lb 11 oz)
Tomatoes: 6 quarts plain sauce canned (7 qt), 10 quarts roasted sauce canned (2 qt), 4 cups frozen roasted plain halves, 0 cups frozen roasted herbed halves (1 cup), 22 quarts canned chunks (4 qt), 9 quarts V8 juice, 0 quarts plain juice (16 qt), 0 quarts clear juice (4 1/2 qt), 4 quarts canned diced (2 qt)), 8 1/2 quarts salsa (4 qt), 6 1/4 quarts ketchup, 1 quart frozen chunks, 3 quarts frozen spaghetti sauce
Wheat: 0 pounds (70)
Zucchini: 0 pounds frozen (2 lb 8 oz)
[...] Preserved 2012 [...]
I just found your site and i love it!! I especially like all your put up food info. amazing. I used to live on a small farm in minnesota, were we canned and froze things. it was a 2 family thing. turkeys, chickens , fish and venison, put up as well as garden. fast fwd,30 some years living in pennsylvania, bucks county. wish i would have done the garden thing there, never did. now down in florida, where I have no idea how to garden here toiming is all backwards to me, everything here is getting ready to finish up. however I found your site because in plant city , florida they have a strawberry festival every year and is going on right now. so I bought 2 flats and came home and said???????
what am I going to do with these??? I then found your site when I typed in canning strawberries, I wasn’t even sure if it could be done, so thank you, I don’t have an inch in my freezers, so I will can and dry some. I just love your site and look forward to seeing more on food storage and put up foods!! and , love the meat canning , want to clear up room in my freezer! thank you so much. I saw your pinterest, and followed some of your boards . thanks for your continued informative blog. sincerely sharri swindle
Well welcome Sharri!
Yes, do can those berries! I also posted a strawberry sauce recipe to use the juice from the canned ones. I LOVE it. It also called for frozen strawberries but it might work with fresh or dried…haven’t tried! http://zoedawn.wordpress.com/2012/12/24/weekly-menu-for-12-24-12/