Friday, December 19, 2008


To give you an indication of how much I've canned already, this is the current inventory of my pantry, not counting the things I've set aside as holiday gifts:
  • Jams: Strawberry, Strawberry Jalapeno, Strawberry Lavender, Triple Berry (Blueberry, Strawberry and Mulberry), Blueberry, Wild Blueberry, Golden Plum, Red Plum, Peach, Peach Jalapeno, Cranberry Habanero, Raspberry, Rhubarb Pineapple, Apple Pie in a Jar, Carrot Cake, Fig, Quince (with Vanilla beans, crystallized ginger, cardamom pods, and cinnamon sticks in the jars), Peach Marmelade
  • Jellies: Concord Grape, Spiced Plum, Mint (from my garden), Zesty Watermelon
  • Preserves: Black Forest Macaroon
  • Fruit in syrup: Peaches, Mulberries, Blueberries, Strawberries, Raspberries, Plums
  • Brandied Peaches
  • Apple Butter
  • Salsa (tomatoes, cukes, and peppers from this year's garden)
  • Sauces: Cranberry, Chocolate Raspberry Sundae Sauce, Applesauce
  • Tomato Sauces: Plain, with Italian Spices, with Persian Spices
  • Pickles: Dill, Bread and Butter, Eggplant, Watermelon Rind, Three Bean Salad, Toorshi (a Persian pickle like a Jardiniere)
  • Strawberry Lemonade Concentrate
  • Stewed Rhubarb
  • Pumpkin
  • Meat Stock: Beef, Turkey
  • Soups: Turkey Vegetable, Split Pea with Ham, "Turducken" Wild Rice (Duck meat with turkey and chicken broth)
I'm currently using the only pint of tomato sauce from my garden to make beef stew for dinner. Three tomato plants is just not enough, it seems, to get enough tomatoes for canning, despite the fact that it was a banner year for my garden.

The bottom 2 shelves of my pantry are devoted to canned foods. I had to move the bulk of the inventory to the floor when the shelf started to bend under the weight of all the jars. There is one of everything on the shelf, and the rest in the boxes below.