2016 Canning and Freezing
- Maple Syrup: 8 pts
June:
- Strawberries - 2 flats [4 gallons] Reeves in Worthingon/Freedom: frozen
- Sugar Snap peas - planted 6 rows: 17 quarts frozen
- Rhubarb: 8 cups chopped and frozen
- Blueberries - 40 lbs: 16 bags frozen + a few pies
- Peaches - 2 bushels: 29 quarts canned in water, 3 gallons chopped + a few pies
- Mixed berry jam - 1 batch
- Spaghetti Sauce - 18 quarts finished [2 boxes of Reeves canning tomatoes, [25 lbs each] + 8 big yellow squash, 6 onions, a head of garlic, a whole lot of dried herbs, etc.]
- Elderberry Jelly: 3 1/2 pints. [10 cups berries off the stems + 4 cups water. Boil and strain [5.5 cups juice]. 5 Tablespoons Dutch Jell All Natural Lite, 1 cup honey + 1 cup sugar.]
- Elaeagnus Raspberry Jam: [Autumn Olive]. 4 batches = 14 pints. [5+ Quarts autumn olives, cooked in water to cover and then sieved = 3.5 quarts pulp. ~ 4 cups pulp + 3 cups raspberries, 4 T lite pectin and ~ 3 cups sugar.]
- Mustard: 3 cups. [2 C mustard powder, 2 C vinegar, 3 T sea salt, 1 T brown mustard seed]. Put a lid on. Leave out to mellow 6 months.
- Chicken rub: 1 large batch
- White Peach Raspberry Jam: 3 batches. 11 pints total
- Fig Jam: 2 pints [3 cups figs, 1 cup honey, 2 T lemon juice, 1 cup chopped walnuts]
Honey: just over a gallon
