Inventory :: July 1, 2010

Filling Up

2008

chutney : 2 half-pints

2009

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

dehydrated tomatoes : 1 quarts
dehydrated plums : 1 quart

garlic scape pesto : 27 Tablespoons
blueberries : 8 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 containers, 1 four-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 : 6 three-quarter pints
strawberry-rhubarb jam : 6 half-pints
strawberrry-rhubarb compote : 7 quarter-pints
strawberry jam : 10 half-pints

strawberry fruit leather : 18 rolled strips

beef stock : 6 two-cup containers
lemon juice : 1 one-cup container
strawberries : 1 gallon bag
spinach : 6 two-cup packs
asparagus : 2 two-cup packs
garlic scape-basil pesto : 5 half-cup containers

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