I've made two batches of sauerkraut. Approx 15 quarts.

Also about 5 pints of fermented hot sauce which has been declared awesome by my daughter's boyfriend. I'm pleased with it.

I tried Brokenbar's dried tomatoes. The fan motor broke after a few hours so I had to put the tomatoes in the freezer until it was replaced. Finished them today. I may have erred on the side of too dry but I dipped in vinegar, covered with oil and put it in the fridge.

Some dehydrated orange zest and about 10 quarts of OJ in the freezer. Time to take care of the lemons and limes now.

Apple Sauce - 24 small jars
Chicken Stock - 4 qts, 1 pt
Cranberry Juice - 9 pints
Brandied Cran Sauce - 14 half pts
Elderberry Syrup - 16 half pints
Pork & Beans - 14 qts, 10 pts
Potatoes - 24 pints, 14 qts
White Bean Dinner - 10 pts
Wild Fruit Juice - 7 qts, 8 pts

TOTAL 155 jars

Here is a link that might be useful: Little Homestead in the Village

chix stock
beef stock
pork stock
9 # of ox tails
10 # of boudin ( frozen )
10 # of italian sausage ( frozen )
10 # of kraut in the fridge
6 pints of orange curd

Just got back from Phoenix with lots of citrus to process .

I'm still off to a slow start

February - 12 jars total
YTD - 20 jars total

Baked Beans - 12 jars

I have 3 lbs of black beans soaking right now. I'm going to cook them with a sofrito tomorrow, and then can them up. But those will go in my March total. And then I need to find some boneless chicken breast on sale - we're down to 5 pints.

7 pints chicken
8 pints chicken stock
7 quarts asparagus (today)
3 quarts turkey stock (frozen)

Winter is more of an "Eat it Up" time for me than "Putting Up". I'm trying to unstuff my freezer so there's room for new stuff!

Deanna

Not much yet.

Clementine marmalade 9 1/2 half pints
Strawberry blood orange marmalade 7 1/2 half pints

I have done Mango Lime Marmalade, Seville Orange Marmalade with Scotch and Whiskey Marmalade. But the big story is my discovery of Meyer Lemons at the local Costco (my dentist found them and notified me - I call this a conflict of interest but am grateful nonetheless). I blame you all for your endless praises of the world famous but seldom seen Meyer Lemon. Having made a test batch, I now firmly believe that the divine purpose of Meyer Lemons is to give their little lives to Marmalade. Holy schneikies - it's good.

I did 78 pints of pears...I bought 2 huge boxes at a public market for $1 It was my first time canning anything. I hope they don't go bad.

Last year was a thin year for canning LOL but this year is finally off to a good start with 3 pints of pear preserves in ginger syrup!! Yay for me!

Next is boysenberry season, then peach season. I am suddenly in the mood to make jam :)

irenecalgary,

Would you share your recipe using the Meyer Lemons for marmalade?

Thanks,
DL

Some new stuff while winter is here - Cara Cara Orange Marmalade, Banana Split Jam, and Wild Blueberry Jelly with Lime from the frozen berries.

Could you please share the recipe for Banana Split Jam? I'll bet my kids love it. As for me, I haven't gotten started yet but I plan on emptying my freezer of rhubarb (the plants were more productive than I could keep up with last year) and making a few batches of Victorian BBQ sauce. Family loves it!

SO far:
Strawberry jam 36 pints
strawberry kiwi jam 12 pints
Strawberries in syrup 4 quarts
pineapple in syrup 9 pints
broccoli 12 quarts
cauliflower 4 quarts
kraut 8 quarts
pickled quail eggs 26 pints
green beans 6 quarts
corn 4 quarts
pickled beets 6 pints
Orange mango jam 12 quarts
(Roses and lavender soaking for rose jelly and lavender jelly.)
Mongo Guisando (Filipino dish) 6 quarts
Sinegang (Filipino dish) 6 quarts

After Easter (like the next Monday) will make pork stock and turkey stock, provided there are any left overs.

Venison last Fall, about 125 pounds.
Collards,turnips in freezer.

I dehydrate stuff instead of canning. So far this year I have dehydrated about 20# of apples, 20# of banana chips, 10# of beef as jerky for my son, 6# of green beans, potatoes (1 quart and one pint finished, don't recall how much before dry), 3# corn, 6# mixed veggies, 2# peas, can of pineapple (needed the juice to dip apples), sweet potatoes, zuchini, yellow squash, cucumbers, cauliflower, and about 15# of tomatoes. Oh and I made banana/apple fruit leather.

Most of it, except for the mixed veg and peas, have been eaten already. I can't keep up with demand and I need a larger dehydrator. We like crunchy snacks so most of it we use in place of unhealthy chips.

If you have never tried dehydrated tomato slices on a sandwich, you should. The flavor is intense, and no mess.

Today is canning mushrooms. Got a great buy on bulk button mushrooms so 20 1/2 in the PC pints as we speak.

Dave

16 pints canned carrots
24 pints canned dried beans
12 1/2 pints frozen walnuts
5 pounds frozen Morel Mushrooms
24 pints canned asparagus
17 pints canned grapefruit sections
4 quarts canned rhubarb
1 pint canned rhubarb
12 quarts frozen asparagus spears

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It continues to be a slow year. Granted it is off season. And I did put up A LOT last year. So the pantry is still near full.

March - 17 jars total
April - 32 jars total
YTD - 69 jars total

Chicken - 10 pints
Cuban spiced Black Beans - 7 quarts
Pineapple - 18 pints
Pineapple Syrup - 4 pints
Brown Sugar Vanilla Applesauce - 8 quarts
Apple Syrup - 2 pints

I did open my last quart of dried beans, so need to get more beans soaking and I should can up 3 or 4 loads of dry beans.

Here is a link that might be useful: Hickery Holler Farm

Weekend canning of Strawberry Rhubarb Jam, Caramelized Onions,
Frozen rhubarb and Strawberry Rhubarb Pie Filling

Canned:
Chicken = 13 ~ 12 oz jars & 6 ~ pints
Cranberry sauce = 4 ~ 1.5 pints & 7 ~ pints
Sweetened Cran juice = 1 ~ 1.5 pint & 1 ~ pint
Jalapeno Pepper Jelly = 14 ~ 8 oz jars & 2 ~ 4 oz jars

Dehydrated:
2 qrts & 1 pint cubed russet potatoes (approx 11 lbs)
1 pint blueberries (5 qrt bags of frozen blueberries)
4 strawberry fruit leather (GONE!lol)
5 pear fruit leather (almost gone lol)
various trays of apple & banana slices, bananas and 1st batch of apples gone, hoarding the second batch of apples LOL
1 qrt bag of carrot slices do to a canning failure

And boiling up a batch of Great Northern Beans as I type this to pop in the pressure canner. Should get 16 pints there.

Here is a link that might be useful: My Garden

So far, I have frozen some broccoli and cauliflower for use later this summer, it all came ready at the same time. Most all of the vegetables that I can and freeze come in the fall crop.

~Chris

Oh yum, can you please post the recipe for the Cuban spiced black beans? Those sound delicious and I am always looking for new ways to use beans! Many thanks

Today is pickled beets - 12 pints. And more jars of sauerkraut with gloves on them. The kitchen counter looks kind of like a row of jars doing "the wave".

Next week it will be time to start doing green beans.

Dave

Mam,
Can you post your carmalised onion rec and how you process them? I heard you cant can carmelised onions due to the oil/fat used to carmelise them. I love them and so does my famil;y, but right now I only make enopuigh to get by without going bad. Thanks
Oh and so far 10 quarts of chicken broth
3 quarts Pickled radished
Off to a slow start here to. I have turnips ready to , but those will be frozen as I guess they cant be canned.

18 pints of peas

This year so far
11 half pints and 1 pint peach jam
6 pints of plum jam
2 pints corned beef
1 pint chicken breast
25 pints green beans
6 gallon bags of purple hull peas in freezer
7 gallon bags of blueberries
2 gallons of peaches
1 pint pickled chard stems
6 quarts squash pickles
7 quarts of bread and butter pickles
1/2 gallon of zuchinni chips
tons and tons of tomatoes in freezer to can with later when things slow down! It's fruit season at my parent's winery so I'm fortunate to get lots of fruit from them, glad I have two freezers to freeze this stuff until it calms down! Picking wild grapes right now, blackberries next week, so will be keeping some of both to freeze for canning later. We also made 10 gallons of blackberry grape wine, at home does that count. lol?

Just got started here-- 4 pts black raspberries and 8 pts blueberries (both frozen)
10 half pts blueberry jam
14 half pts of tart cherry jam
3 1/2 qts of cherry pie filling

Have no idea how much rhubarb, but a lot... my plants are going crazy!

Pixie lou, could you please share the recipes for Cuban black beans and vanilla brown sugar applesauce? Both sound delish!

Today is 16 quarts of new potatoes and 24 pints of green beans. Tomorrow will be batch #3 of Stewed Tomatoes with peppers, onions, and celery and then it will be time to start saving them up for Shirley's Veggie Juice Cocktail.

Dave

Well im off to a slow start, I have:
8 qts Chicken Broth
12 qts Turnips
8 qts Apple Butter

Would be more but thos damned Groundhogs have eludided all attempts of capture and I have had to replant most stuff 3 times allready, thank god they dont like squash...lol ill have plenty of that soon.

I haven't canned anything yet but I have "put up" in the freezer 32 quarts of green beans, 5 quarts of squash (all I got before the bugs moved in), 4 quarts of eggplant (just really started producing) and my first few Roma tomatoes. Soon I'll have about 200 more tomatoes to do -- waiting, waiting, waiting! I was going to the farmers' market for a bushel of okra this weekend but decided since it's supposed to be 105+ for the next week that I'll wait for cooler weather!

Just canned my very first thing ever yesterday (it was a BLAST)!

Nectarine Jam, 8 half pints

Frozen:
20 pints strawberries
6 pints winter squash sauce (flavored like spaghetti sauce for tomato allergic son
18 quarts asparagus
9 quarts wild greens

Canned:
18 pints roma tomatoes

Oh my goodness, you all have been busy! I've just made Loquat Chipotle jam and it is wonderful!

That should have been 6 quarts of winter squash sauce, not pints.

I forgot to add that I've also "put up" basil, cilantro, flat leaf parsley, celery and onions.

7 pts bread & butter pickles
5 pts strawberry jam
8 half pts strawberry rhubarb sundae topping
3 pts kidney beans
4 pts chickpeas
5 pts fiesta corn relish

7 half pints cherry jam
6 half pints cherry jelly
5 half pints cherry relish
4 pints spiced cherries
13 pints cherry pie filling - yum
21 quarts cherry drink

Ive been gardening for 4 years now and I have only done jam until today! I just finished up 20 pints of dill and bread and butter pickles. Im so proud!

This weekend I added to my list -- 2 bushels of corn (14 quarts) and a bushel of okra (19 quarts for stewing, 5 quarts for soups and 7 quarts for frying) -- yummy!

Cherry Chipolte Jam and Cherry Mango Chipolte Jam. Brushed the Cherry Mango Jam on some steaks as they came off the grill. Very Good.

So far I've canned up 8 pint jars of salsa and a few pint jars with whole roma tomatoes.

5/28 Mulberries 10 qts
5/28: Gooseberries 6 qts
6/3: Apricots 9 qts
6/14: Peaches 22 qts
6/21: Wild Blackberries 3 qts
6/24: Wild Blackberries 14 qts
6/24: Tame Blackberries 2 qts
6/29: Peaches 8 qts
6/26: Green Beans 10 qts
7/2: Corn 15 qts
7/3: Corn 19 qts
7/7: Salsa 15 qts
7/14: Spaghetti Sauce 10 qts
7/14: Whole Tomatoes 45 qts

Canned 94 pints blueberries

This post motivated me to post for the first time after months of reading.
I just bought Ferber's Mes Confitures, went to the farmer's marker and got inspired:
Apricot-Necterine-ginger jam
Apricot jam with almonds and vanilla
Raspberry-Cherry-Apple jam

Not form Ferber:
Garlic scape pickles (half with dill, half with coriander and mustard seed)
Candied ginger
Blueberry syrup

unfortunately very, very little :(
due to my pregnancy & an over protective hubby (whom i love with all my heart), i have only canned a few things.

Garlic dills, (slices): 6 half-pints
White Peaches, (diced): 2 pints

Going from memory:

beans:
black, navy beans -- about 24 pints

jams:

Blueberry lime, mixed berry, black raspberry, mulberry (from our own trees!) about 40 pints

Chicken noodle soup (minus the noodles/rice obviously) X 6 quarts

carrots --
about 15 pints..

thats just from memory..but I think I did more..will have to check!

not sure how to edit my previous post, so here is an update. (i forgot to add my jelly/syrup:D)

Garlic dills, (slices): 6 half-pints
White Peaches, (diced): 2 pints
Dandellion Jelly/Syrup: 4 half-pints
Tomato Sauce: 5 half-pints
Dehydrated Romas: 1 quart

7 quarts dill spears
22 pints dill spears
21 pints sweet dill spears - "lazy wife" recipe
16 pints baby dills
11 pints sweet 'n hot baby dills
16 pints sweet chunks

If you can't tell.. the cukes are in!

oh... and 13 pints blueberry pie filling

Here's what I've put up so far:

Canned

42 quarts chicken soup
14 quarts chicken broth
9 pints split pea soup
7 pints strawberry jam
21 half pints strawberry jam
7 pints strawberry rhubarb sauce
12 pints raspberry jam
21 quarts green beans
3 pints blueberry jam
34 1/2 pints blueberry jam
10 1/4 pints blueberry jam

Froze

64 eggs (from our chickens)
42 bags of strawberries
13 bags of blueberries

Dehydrated

mushrooms - got 1 half gallon jar and 1 quart jar
lemon slices - got 1 half gallon jar and 2 quart jars
strawberries - 1 quart jar

Getting a half bushel of peaches to can tonight and can't wait till my tomatoes ripen to can my sauce.

Paradisa

Here's what I've put up so far:

Canned

42 quarts chicken soup
14 quarts chicken broth
9 pints split pea soup
7 pints strawberry jam
21 half pints strawberry jam
7 pints strawberry rhubarb sauce
12 pints raspberry jam
21 quarts green beans
3 pints blueberry jam
34 1/2 pints blueberry jam
10 1/4 pints blueberry jam

Froze

64 eggs (from our chickens)
42 bags of strawberries
13 bags of blueberries

Dehydrated

mushrooms - got 1 half gallon jar and 1 quart jar
lemon slices - got 1 half gallon jar and 2 quart jars
strawberries - 1 quart jar

Getting a half bushel of peaches to can tonight and can't wait till my tomatoes ripen to can my sauce.

Paradisa