Inventory :: September 1, 2010

September 1, 2010 at 3:58 pm · Filed under Inventory

2008

chutney : 2 half-pints

2009

lemon marmalade : 1 half-pints
strawberry-blueberry jam : 2 three-quarter-pints
raspberry jam : 2 half-pints
razzleberry jam : 2 quarter-pints
tomato jam : 9 half-pints
plum sauce : 3 half-pints
peach jam : 4 half-pints
canned peaches : 2 quarts
peach jelly/syrup : 2 half-pints
dill pickles : 8 quarts
pickled jalapeños : 1 quarter-pints
barbecue sauce : 2 pints
apple sauce : 8 quarts

dehydrated tomatoes : .5 quarts
dehydrated plums : 1 quart

garlic scape pesto : 20 Table–spoons
blueberries : 6 cups
turnips : 2 packs, 1 cup each
parsley : 4 packs, quarter-cup each
rosemary : 3 packs, 2 tablespoons each
chives : 7 packs, 2 tablespoons each

beef stock : 1 two-cup container

2010

citrus jelly with ginger and honey : 7 quarter-pints
carrot whiskey jam : 3 half-pints
marmalade with rosemary : 2 half-pints
pickled garlic : 5 three-quarter pints
strawberry-rhubarb jam : 6 half-pints
strawberrry-rhubarb compote : 7 quarter-pints
strawberry jam : 10 half-pints
cherry pie filling : 9 quarts
cherry jelly : 14 half-pints
blueberry butter : 7 half-pints
blue + black jam : 1 pint, 5 half-pints
hot dog relish : 7 half-pints
blackberry syrup : 1 half-pint
apricot butter : 7 half-pints
blackberry jam : 6 half-pints
apricot jam : 19 half–pints
brandied apricots : 8 pints
apricots : 8 pints
apricot-rosemary jam : 10 quarter-pints
blueberry jam : 2 half-pints
peach salsa : 7 pints
raspberry jam : 16 half-pints
razzleberry jam : 9 half-pints
pasta sauce : 9 quarts
barbecue sauce : 12 pints
ketchup : 3 pints
fiesta soup : 4 quarts, 1 half-pint
peach butter : 7 half-pints
peaches : 6 quarts

strawberry fruit leather : 18 rolled strips
apricot fruit leather : 18 rolled strips
grape fruit leather : 16 rolled strips
juliet tomatoes : 3 quarts
basil : 1 half-pint

beef stock : 6 two-cup containers
lemon juice : 1 one-cup container
strawberries : 1 one-gallon bag
spinach : 6 two-cup packs
asparagus : 2 two-cup packs
garlic scape-basil pesto : 5 half-cup containers
blackberries : half of a one-gallon bag
blueberries : 1 one-gallon bag
apricots : 2 one-gallon bags
corn : 12 two–cup packs, 1 one-cup pack
bell peppers : 3 one-gallon bags

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