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.
- 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
- 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
- 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
- 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
