Wednesday, December 31, 2014

2014 Canning Season

2014 Canning and Freezing

February:
  • Carrots:  4 pints [pressure canned].   Discovered we need quarts for carrot cake. Will do quarts next winter.
  • Maple flow started Feb 26th. 
March:
  • Maple Syrup:   8 pts
June:  
  • Strawberry Mango Mint Freezer Jam:  2 batches
  • Strawberry Vanilla Jam: 6 batches
  • Frozen strawberries: [still harvesting]  
  • Red Raspberry White Peach Jam:  3 batches
July:
  • Wild Black Raspberry Jam:  12 cups [2 large batches] 
  • Blueberries: 40 lbs  [$2.50/lb] eaten fresh and frozen in 2 and 4 cup bags.
  • Barbecue Sauce:  Multiplied the recipe by 5; made 8 pints.  [Little jars for gifts!]
  • Peaches: 1 bushel, chopped
    • 3 batches of peach chutney [recipe in my ebook, see sidebar]
    • freeze the rest in 2 cup quantities for smoothies
  • Blackberries: 1/2 gallon [winter kill set them way back this year.]
  • Tomatoes [from Reeves in Worthington.  $10 / 25 lb box]:  
    • 75 lbs canned  :  42 quarts
    • 25 lbs made into sauce:  5.5 pints Tomato jam and 2.75 quarts spaghetti sauce.
    • assorted garden tomatoes made into spaghetti sauce: 2.5 quarts
August:
  •  Tomatoes
    • Tomasqua:  6 quarts
    • Spaghetti Sauce:  25lb box = 7 quarts
    • Spaghetti Sauce:  assorted, from garden = 6 quarts 
  •  Peaches:  1 bushel, Carolina Gold  [$30]
    • 21 quarts of halves in light syrup  [1 Tb sugar in each quart]
    •  kept the rest fresh for pies, jam, etc.
  • Peppers:  Sliced and frozen:  15 small bags
September:
  • Elaeagnus [Autumn Olive] Peach Jam: 1 batch
  • Elaeagnus [Autumn Olive] Apple Jam: 1 batch
  • Elaeagnus [Autumn Olive] Raspberry Jam:  2 batches
  • Basil:  
    • dry:  1 batch in dehydrator
    • oil:  2 quarts infused veg oil
    • pesto:  2 batches in freezer, with pistachios
  •  Herbs, dried:  lemon verbena, basil, rosemary, parsley
  • Apples: 
    • 1 bushel Zestar:  applesauce [14 quarts]
    • 1 bushel Gala: 
      • 7 quarts pie filling with Perma Flo [http://nchfp.uga.edu/how/can_02/can_pie/apple_filling.html] 
      • 14 quarts apple slices in light syrup

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