Inventory :: April 1, 2010

Filling Up

2008

sweet and sour sauce : 1 pints
chutney : 4 half-pints

2009

lemon marmalade : 1 half-pints
strawberry jam : 0 half-pints; 3 pints
strawberry-mint jam : 3 pints, 0 half-pints
strawberry-blueberry jam : 2 three-quarter-pints, 1 half-pints, 0 quarter-pints
blueberry jam : 4 quarter-pints
salsa verde : 4 pints
raspberry jam : 5 half-pints
razzleberry jam : 12 quarter-pints
nectarine-plum jam : 7 half-pints
tomato jam : 10 half-pints
plum sauce : 3 half-pints
peach jam : 4 pints and 5 half-pints
canned peaches : 8 quarts
peach jelly/syrup : 10 half-pints
dill pickles : 9 quarts
peach salsa : 2 half-pints
pickled jalapeños : 1 pint, 1 half-pints, 6 quarter-pints
canned tomatoes : 1 quarts
barbecue sauce : 11 pints
marinated roasted red peppers : 2 three-quarter-pints
pasta sauce : 0 quarts
apple sauce : 15 quarts

dehydrated tomatoes : 1 quarts
dehydrated plums : 1 quart
strawberry fruit leather : 0 rolled strips
peach fruit leather : 40 rolled strips

garlic scape pesto : 32 Tablespoons
basil-garlic scape pesto : 0 half-cups
sugar snap peas : 0 packs, 2 cups each
green beans : 1 packs, 2 cups each
corn : 2 packs, 2 cups each
blueberries : 8 cups
celery : 0 packs, 1/4 cup each
bell peppers : 0 gallon bags
turnips : 5 packs, 1 cup each
carrots : 0 packs, 1 cup each
celery : 0 packs, half-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 containers, 1 four-cup container
chicken stock : 2 two-cup containers

2010

citrus jelly with ginger and honey : 7 quarter-pints
carrot whiskey jam : 3 half-pints
marmalade with rosemary : 2 half-pints
pickled garlic : 9 three-quarter pints

beef stock : 6 two-cup containers

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