Here’s the full inventory of everything I’ve canned this season:
- 25 pints of strawberry jam
- 4 pints of blueberry jam
- 6 pints of Peach Butter
- 10 half-pints of apricot preserve
- 7 quarts of sliced peaches
- 16 pints of green beans
- 7 quarts of tomato sauce
- 31 quarts of quartered tomatoes
- 18 pints of salsa
- 3 half-pints of onion jam
If “a pint’s a pound the world around” and disregarding the weight of the jars, I have put by 165.5 lbs of food in jars… More than my body weight! I’m proud. Very proud.
What’s left? I like to put by a few jars of gingered pears, but the pears don’t come ripe until mid-October. In addition, I may get the bug and put by some apple pie filling or spiced apple rings, but that won’t be too much of an effort. I’m not a fan of canned squash, pumpkin or potatoes. Those go into the kuhlschrank instead. So that’s about it for my 2013 canning.