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| Raspberries Ready to Pick |
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| Lots of empty jars |
Ok, somebody slap me. Did I cook at all last year?
Lemon lime Concentrate 17 1/2 pints (the boys don't care for it- too sour)
Lemonade 11 pints
Dill pickles 35 quarts (some are discoloured and I will toss out to the birds)
Tomato juice 7 1.36L cans (store bought, but if I get enough tomatoes I'll make my own to fill the shelf)
Beets 26.5 quarts
Mixed Fruit 22 quarts (really? they could have helped themselves to that...)
Cabbage 1 quart (thought I was out!)
Pectin 11 1/2 pint
Tallow 9 quarts
Yellow beans 15 pints
Salsa 11.5 pints
Pasta sauce 11 quarts (store bought, but if I get enough tomatoes I'll make my own to fill the shelf)
Relish- dill pickle- 3 pints
Relish- sweet 3 pints (this turned out not too bad once it had a chance to stew in it's juices)
Pea soup - 10 pints
Cr. Of Celery- 2 pints
Stew- 4 pints
Ham and Potato soup- 8 pints
Cr. Of Mushroom- 6 pints (blech... I liked it at first, but after a while, not so much. Now I'm dreading having to use the rest of it up.)
Too blue raspberry jam- 7 1/2 pints
Pumpkin butter- 7 1/2 pints (I'm afraid to eat it now, and don't know how to get rid of it.)
Raspberry sauce- 16.5 pints
Mint jelly- 2 pints
Blueberry jam- 9 pints
Rosehip syrop- 4 pints (No pancakes all winter?)
Crabapple syrop- 3 pints
Watermelon jam- 6 pints
Chokecherry jam- 4.5 pints (I might as well toss these. Too sour)
Crabapple jelly- 8 pints
Blueberry sauce- 8 1/2 pints
Crabapple sauce- 5 pints
Ok, so I did cook, just not particularly well. I was still a little out of my mind last winter. One day at a time.
Ok, so, I need more juice. Wine is going well, but doesn't go with breakfast. The boys enjoyed the grape juice, I thought it tasted like sugar water. We mixed it with the crabapple juice and both disappeared. So I could do another batch of those.
The Blueberry Limeade is a hit, so if I freeze enough blueberries I should be able to mix them with the lemon lime concentrate and use it up. I'll try a jug and see if that sweetens it enough.
Rhubarb juice is a big hit, but we only get enough rhubarb to drink it through the summer.
I found a recipe for Watermelon Raspberry Juice, but I haven't tried it yet. It would be a good way to use up the part of the watermelon that won't fit in the fridge. I also found instructions to make berry juices, which I need to try, and rosehip juice. Having a good supply of jams, sauces and syrops will leave me ample fruit to experiment with different juices.
I'll make more dill pickles, but quit when I run out of dill.
Cabbage- huge hit.
Salsa- 11.5 pints left from 49
Relish- need more plain boring relish, and maybe some more sweet relish too.
Mint Jelly- one batch will be plenty
Tomato sauce and juice will depend on how many ripe tomatoes I get this year.
Pincherry and chokecherry wine are on the to-do list. I might try elderberry juice instead of wine.
You canned cabbage? How do you do it? Why are you afraid to eat the pumpkin? It would make fine compost. I would be afraid of creamed soups. But, you did not die, always a good sign. That is a lot of food!
ReplyDeleteCabbage- Chop and boil until soft, pack into sterilized jars, process 25 minutes @10lbs pressure. It's real handy for lazy cabbage rolls.
Delete'Cause you're not supposed to can pumpkin and I did it anyway. Now I'm afraid it might be deadly...
The 'creamed' soups aren't really creamed. They're chicken broth. Add cream later.
Love your grief therapy. At least it was productive.
ReplyDeletewndy:
ReplyDeletelong time - WOW - you have some pantry - lots there but then you have a lot of mouths to feed ;-)
good luck with your canning - hope summer is treating you well!
Thanks, jam. It's pretty sad, really, thinking about all the crap we ate instead of the good stuff while I was on auto pilot. Summer is going fairly well, and things get better day by day.
Delete