Wednesday, January 1, 2014

2013 Canning Preserving Record

January: 
  • Blood Orange Marmalade: 1 batch
  • Honey Vanilla Orange Marmalade: 3 batches
  • Four Fruit Marmalade: 1 big batch
  • Seckel Pear Ginger Jam:  1 batch  
February:
  • Maple flow started Feb 6th. 
  • Chocolate Orange Jam
  • Chocolate Ginger Pear Jam
  • Chocolate Raspberry Jam
March:
  • Maple Syrup:   16 pts
April: 
  • Blueberry Lime Jam:  3 batches
June:  
  • Strawberries, frozen: 2 gallons
  • Strawberry Mango Mint Freezer Jam:  4 batches 
  • Strawberry Vanilla Jam: 4 batches
  • Sour Cherry Jam: 1 batch 
  • Cherry Orange Jam:  1 batch
July: 
  • Sweet red plums: frozen, 29 pts
  • Black raspberries, wild:  frozen, 1.5 gallons
  • Blackberries, wild:4 gallons +
  • Sour cherries [Michigan]: 20 lbs
  • Blueberries: 10 lbs
  • Peaches: 1 bushel frozen
  • Blackberry pie filling: 5 quarts
  • Sour cherry jelly
  • Sour cherry pie filling syrup [Fabulous over chocolate cake and ice cream!!]: 6.5 quarts
  • Apricot jam
  • Peach chutney: 2 batches
  • Onion garlic jam: 2 batches
August:
  • Green beans: 3 bags frozen
  • Grated zucchini and summer squash:  A lot.  Frozen.
  • Peaches: canned 1 bushel
  • Peach Plum Raspberry Pie Filling:  3 quarts 
  • Peach Plum Vanilla Pie Filling:  5 quarts
September:
  • Apple Pear Pie Filling: 5 quarts canned
  • Apple Pie Filling:  6 bags frozen
  • Elaeagnus Orange Ginger Jam: 3 batches
  • Applesauce:  7 quarts
  • Basil, dried and crushed: 1 quart
  • Celery, chopped and dried: 1/2 gallon bag
October:
  •  Pumpkin:  pressure canned, 5 quarts
Missing:
  • tomatoes:   terrible year for tomatoes.

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