Thursday, July 2, 2009

Preserving the Harvest

For the last month or more, I've been working on a list of preservation efforts I'd love to accomplish at some point this year. Most of which are using things I am actually growing in my garden, or things I'm hoping to pick up at one of my local farmers markets this summer. I think my list is pretty ambitious, but it'll be awesome if I can actually accomplish all of this. And I'm sure I'll switch some things up as time goes on, especially once I look through all of my canning books again, but here's my list so far with things crossed off that I've already completed.

DEHYDRATING:

  • Strawberries (RAW: 2 qts sliced, 2 qts halved; DRY: 2 pint jars)
  • Cherries (RAW: 6 qts whole; DRY: 3 pint jars)
  • Blueberries
  • Grapes (RAW: 1 pound; DRY: 1 half-pint jar )
  • Spinach (RAW: 4 pounds; DRY: 1 pint jar)
  • Zucchini (RAW: 3 medium yellow; DRY: 3/4 pint jar)
  • Celery
  • Garlic
  • Yellow/White Onions
  • Red Onions
  • Green Onions (RAW: 2 bunches; DRY: 3/4 pint jar)
  • Carrots
  • Oregano
  • Dill (RAW: 3 bunches; DRY: 1 half-pint jar)
  • Parsley
  • Basil
  • Chives (DRY: half of a half-pint jar)
  • Sage

CANNING:

Condiments

  • Giada’s Balsamic BBQ Sauce (3 half-pints)
  • Ketchup
  • Mustards – Dijon, Beer
  • Dill Pickles
  • Salad Dressings

Soups

  • Cream Soups – Celery, Broccoli, Chicken
  • Giada’s Tomato Soup

Stocks

  • Beef
  • Veggie

Veggies

  • Beans – Cannellini, Pinto, Black, Chili/Ranch-style
  • Creamed Corn
  • Corn Salsa
  • Cut Green Beans
  • Chopped Tomatoes
  • Stewed Tomatoes
  • Tomato Sauce
  • Enchilada Sauce

Fruit

  • Strawberry Syrup (7 half-pints)
  • Strawberry Jam (9 half-pints)
  • Strawberry Rhubarb Preserves (7 half-pints)
  • Black Forest Jam (14 half-pints)
  • Cherry Pie Filling (6 pints, 1 half-pint)
  • Sliced Peaches
  • Peach Butter
  • Pear Sauce
  • Sliced Pears
  • Applesauce
  • Apple Butter

Other Sweet Things

  • Butterscotch Sauce
  • Caramel Sauce
  • Hot Fudge Sauce

FREEZING:

  • Strawberries (5 quarts)
  • Sweet Cherries (4 quarts)
  • Tart Cherries
  • Blueberries (1 gallon bag)
  • Pesto – Spinach, Basil, Parsley, Basil-Arugula (2 trays), Garlic Scape (2 trays)
  • Spinach (3 pounds)
  • Snow Peas (2 quarts, 2 pints... about 3/4 of a gallon-size bag)
  • Sugar Snap Peas (missed them)
  • Chard (2 pounds)
  • Pac Choi
  • Broccoli (11 heads... 2 1-gallon size bags and 1 quart size bag)
  • Zucchini (1 gallon bag of yellow slices, 1 gallon bag of yellow chunks)
  • Beans (2 1/2 1-gallon bags)
  • Corn (9 ears de-cobbed = 1/2 1-gallon bag)
  • Cauliflower
  • Peppers
  • Cabbage
  • Parsley, chopped with a little water in cubes (1 tray)

2 comments:

Justin and Mary said...

Great list!!! I don't think it's too ambitious. You've just started and look how much you've already crossed off the list :) Even though it's a lot of work, it's kind of fun. And almost addictive :P It'll be nice to have a pantry and freezer full of homemade, healthy food.

kat said...

Wow, that is quite a list! we are trying to preserve this year too but will never get as good as this!