Saturday, October 20, 2007

Putting Up Food

We've put a bit of food up in the pantry this year. What we didn't grow came mostly from friends and some from the local growers market. When we can't grow it, we make sure to purchase locally.

Here's a peek at what was put up on the pantry shelves or in the freezer this year:


1 quart garlic cloves in oil (actually these are in the refrigerator)
1 batch Sweet Cherry Jam
1 batch canned peaches
1 batch peach pie filling
1 batch Peach Brandy Jam
1 1/2 batches Peach Jam
1 1/2 batches Spiced Peach Jam
1 batch Spicy Habanero pepper Jelly
1 batch Habanero Pepper Sauce
2 batches Barbecued Hot Peppers
1 batch Jim's Salsa (from Countryside Magazine)
1/2 batch Pickled Peppers
13 quarts and 5 pints tomatoes
4 quarts pears
1 batch Spiced Pear Jam
1 1/2 batches Pear Jam
1/2 batch Squash Relish from Heinz pickling booklet(DD made these!)
1 batch Tomato & Corn Relish from "The Joy of Pickling"
7 quarts and 1 pint Apple Sauce
2 batches Caramel Apple Butter
1 batch Apple Butter
10 pints meatballs
3 pints browned hamburger
6 pints hamburger with onions and peppers in tomato juice
7 pints hamburger with onions and peppers in water
1 batch Pineapple Sauce/Topping
3 batches Pickled Peppers


5 batches Strawberry Rhubarb Jam
4 packages sliced onions for French Onion Soup (6 generous cups each)
26 cups chopped onions for cooking
3 packages chopped chives
3 pints peaches - sweetened
1/2 gallon bag flash frozen peach slices
7 quarts (generous) green beans
8 packages grated zucchini
1 quart flash frozen green bell peppers
3 generous quarts chopped green bell peppers
1 quart flash frozen Cubanelle peppers
4 generous quarts Cubanelle peppers
1 pint flash frozen red cherry peppers
1 batch Vera's Apricot-Zucchini Jam
6 pie crusts from "30 Day Gourmet"
9 generous quarts corn


2 trays sweet cherries
5 trays onions
2 trays zucchini slices
3 trays peach fruit leather
3 trays hot peppers
15 trays apple slices
6 trays apple snacks


Dried mint for tea
Echinacea tincture
2 quarts frozen chopped parsley
28 cubes frozen chopped parsley in water

1 comment:

The Art Around said...

Fantastic! We're doing similar things here this summer (although I've often canned and made my own jams---this year it's just on a bigger scale).

Did you read "Animal, Vegetable, Miracle" by Barbara Kingsolver yet? If not, I'm guessing you'll connect with it immediately.

Thanks for the ideas to continue my "putting up" foods this summer and fall.