DATE: 10/26/2009
FRUIT: 1 bushel of stayman apples
SOURCE: farmer’s market
COST: $30
RECIPE: used this recipe with cinnamon and ginger
YIELD: 14 quarts
TASTE: yummy
Applesauce
Beef Stock
DATE: 10/25/2009
FRUIT: 8 pounds beef bones
SOURCE: farmer’s market
COST: $8.00
RECIPE: Roast bones in 400′ oven for about an hour, out in a large pot and cover with water — I use filtered — and turn on the heat. In the meantime put chopped celery, carrots, and onion in the roasting pan with the fat and return to the oven for about 30 min. Add the roasted veggies to the pot and simmer uncovered for about 18 hours, adding water and skimming as necessary. Skim the fat and package for freezing.
YIELD: 6 two-cup containers, 2 two-and-a-half cup containers, and 1 four-cup container (21 cups in all)
TASTE:
Parsley
DATE: 10/25/2009
FRUIT: 1 bunch parsley
SOURCE: CSA farm at the farmer’s market
COST: $2.00
RECIPE: chop and portion, vacuum seal into bags
YIELD: 8 quarter-cup bags
TASTE: good
Celery
DATE: 10/25/2009
FRUIT: 2 bunches celery
SOURCE: CSA farm at the farmer’s market
COST: $
RECIPE: chop and portion, vacuum seal into bags
YIELD: 3 half-cup bags
TASTE: good
Carrots
DATE: 10/25/2009
FRUIT: 3 bunches carrots
SOURCE: farmer’s market
COST: $
RECIPE: chop and portion, vacuum seal into bags
YIELD: 3 one-cup bags
TASTE: good
Turnips
DATE: 10/25/2009
FRUIT: 3 bunches turnips
SOURCE: CSA farm at the farmer’s market
COST: $
RECIPE: chop and portion, vacuum seal into bags
YIELD: 5 one-cup bags
TASTE: good
Applesauce
DATE: 10/04/2009
FRUIT: 1/2 bushel of stayman apples (55 apples)
SOURCE: farmer’s market
COST: $25
RECIPE: Core and coarsely chop the apples, put them in a pot with about 2 cups water. Cook over med-high until they are mushy. I ended up adding a lot of water during the cooking, about 8 cups total, it just depends on your apples. Process the apple pulp through a food mill and return it to a clean pot. The ball blue book says to add about 1/4 cup sugar per 4 apples (about 14 cups in this case) but I only added 10 cups and spices to taste — I always use cinnamon and nutmeg and sometimes use ginger or allspice — this batch had just cinnamon and a bit of nutmeg. Let simmer for about 10-15 minutes being careful not to burn. Hot pack into quart jars and process in a boiling water bath for 20 minutes.
YIELD: 9 quarts, an I lost about 1 quart to scorching
TASTE: yummy
Inventory :: October 1, 2009
2008
strawberry jam : 0 half-pints
blueberry jam : 1 half-pints
raspberry jam : 0 half-pints
barbecue relish : 0 pints
sweet and sour sauce : 2 pints
chutney : 4 half-pints
applesauce : 0 quarts
dilly beans : 0 pints
2009
lemon marmalade : 1 half-pints
strawberry jam : 7 half-pints; 7 pints
strawberry-mint jam : 4 pints, 7 half-pints
strawberry-blueberry jam : 2 three-quarter-pints, 5 half-pints, 2 quarter-pints
blueberry jam : 7 quarter-pints
salsa verde : 6 pints
raspberry jam : 25 half-pints
razzleberry jam : 17 quarter-pints
nectarine-plum jam : 8 half-pints
tomato jam : 12 half-pints
plum sauce : 6 half-pints
peach jam : 4 pints and 5 half-pints
canned peaches : 16 quarts
peach jelly/syrup : 15 half-pints
dill pickles : 10 quarts
peach salsa : 9 half-pints
pickled jalapeños : 1 pint, 4 half-pints, 12 quarter-pints
canned tomatoes : 19 quarts
barbecue sauce : 14 pints
marinated roasted red peppers : 4 three-quarter-pints
pasta sauce : 8 quarts
strawberry fruit leather : 18 rolls
peach fruit leather : 59 rolled strips
dehydrated tomatoes : 1.5 quarts
dehydrated plums : 1 quart
garlic scape pesto : 37 Table-spoons
basil-garlic scape pesto : 1 half-cups
sugar snap peas : 6 packs, 3 cups each
green beans : 7 packs, 2 cups each
corn : 7 packs, 2 cups each
blueberries : 8 cups
celery : 2 packs, 1/4 cup each
bell peppers : 2 gallon bags
Dehydrated Prune-Plums
DATE: 09/27/2009
FRUIT: 2 quarts of prune-plums
SOURCE: farmer’s market
COST: $10
RECIPE: n/a
YIELD: 1 quart
TASTE:
Pasta Sauce
DATE: 09/26/2009
FRUIT: slightly less than a bushel of tomatoes
SOURCE: CSA farm
COST: $60
RECIPE: Family Secret Tomato Sauce from Animal, Vegetable, Miracle
YIELD: 8 quarts
TASTE:
