|Raspberries Ready to Pick|
|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.