- Carrots: 7 quarts. [pressure canned]. Great for carrot cake!
- Maple Syrup: 8 pts
- Strawberries - 1 flat [2 gallons] Reeves in Worthingon/Freedom: frozen
- Peaches [Freedom Country Store]: 2 bushels
- Plain peach jam for cookie/pie fillings: 2 batches
- Spiced peach jam with brown sugar
- Peach Chutney: 2 batches
- Peach pie filling: 38 quarts total [Spiced 7, Peach Raspberry Vanilla 20, Peach Plum Vanilla 11]
- Froze several bags full - store flat to freeze.
- Blueberries [Freedom Country Store]: 1 box, 10 lbs - frozen
- Sour Cherries [Freedom Country Store]: 1 box, 10 lbs: 11 quarts pie filling
- NOTE: Make this after the mixed berry pie filling in the same pot for better color.
- Sweet Cherries [Freedom Country Store]: 3 boxes, 20 lbs each:
- Sweet Cherry Vanilla jam: 7 batches
- Sweet Cherry Chutney: 3 batches
- Mixed Berries for Amy [Freedom Country Store]: 1 flat red raspberries, 1 flat black raspberries
- pie filling 11 quarts
- mixed berry freezer jam with instant clear jel: 6.5 pints
- Tomatoes: 2 boxes [from Reeves in Worthington. $10 / 25 lb box]: 28 quarts
- Tomasqua from garden produce: 7 quarts
- Green beans: from the garden. I swear we froze a million bags of them. OK, probably closer to 8-10 gallons. Way a lot.
- Apples: 1 bushel Gala = 22 quarts pie filling
- Apples: 1/2 bushel Gala, 1/2 bushel Honeycrisp = 24 quarts apple slices in light syrup.
- Red Raspberries: 1 1/2 flats [1 1/2 gallons] from Freedom Country Store, discounted for age
- 3 quarts pie filling
- 3 large batches jam: 12 pints
- Beans, dry off the vine: Almost 3 quarts total, mixed.
- The Kentucky wonder beans were FABULOUS to hull and came right out of the shells easily. I shelled those, plus some Freshette hybrids [a pain to hull], plus a few dragon tongues, plus a few long beans. And they're pretty! Great reason not to feel pressure to harvest them all green for the freezer or canner.
I'm so looking forward to this year!