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.