It’s time to start canning for 2012, so I thought I should update the current inventory.
|
amount canned |
in inventory 12/14 |
in inventory 3/27 |
in inventory 6/13 |
unit |
item |
|
22 |
18 |
7 |
0 |
quarts |
pear sauce |
|
6 |
0 |
0 |
0 |
quarts |
chopped pears |
|
18 |
13 |
11 |
0 |
quarts |
applesauce |
|
2 |
0 |
0 |
0 |
quarts |
chopped apples |
|
8 |
7 |
2 |
1 |
pints |
peach jam |
|
5 |
5 |
3 |
3 |
1/2 pints |
peach honey |
|
28 |
25 |
8 |
0 |
quarts |
peaches |
|
6 |
3 |
1 |
0 |
1/2 pints |
strawberry jam |
|
9 |
7 |
6 |
0 |
1/2 pints |
strawberry vanilla |
|
4 |
4 |
4 |
0 |
1/2 pints |
strawberry lemon butter |
|
6 |
5 |
3 |
0 |
pints |
apple-plum sauce |
|
9 |
8.5 |
6 |
4.375 |
gallons |
tomato sauce (packaged in quarts and pints) |
|
3 |
2 |
1 |
1 |
pints | blueberry jam |
Most of our items are gone. My canned cupboard is now full of empty jars. Strawberry season was very short this year. I didn’t manage to freeze a few berries for jam that I hope to make after vacation. By then, our other jam will be used up. In addition to our home-canned jam, I bought a few jars of concord grape jam and cherry preserves from Fresh Fork. We aren’t in any position to needed store bought jam.
Nick and Sally don’t seem to like my canned tomato sauce. I’m not sure why. We usually use Little Italy pasta sauce and they can’t get enough of it. Most of the tomato sauce that I had left isn’t seasoned, so I am thinking about making some of it into enchilada sauce since we like Mexican casseroles and they are good for using up misc. vegetables from our CSAs. I’m probably going to cook some of it down for thicker pizza sauce, too. Hopefully, Nick and Sally will like it. Since there’s still some time until tomato season, we’re in good shape, but I probably won’t can as much this year unless I can figure out how to season it so the kids like it.
I’m excited to start this year’s canning. It’s fun to see the full cupboard of local deliciousness in the fall.