Inventory :: October 1, 2009

Filling Up

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 Tablespoons
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

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