Posts Tagged 2009

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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Inventory :: March 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; 4 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 : 6 half-pints
razzleberry jam : 14 quarter-pints
nectarine-plum jam : 8 half-pints
tomato jam : 10 half-pints
plum sauce : 3 half-pints
peach jam : 4 pints and 5 half-pints
canned peaches : 9 quarts
peach jelly/syrup : 11 half-pints
dill pickles : 9 quarts
peach salsa : 2 half-pints
pickled jalapeños : 1 pint, 1 half-pints, 8 quarter-pints
canned tomatoes : 10 quarts
barbecue sauce : 11 pints
marinated roasted red peppers : 2 three-quarter-pints
pasta sauce : 1 quarts
apple sauce : 15 quarts

dehydrated tomatoes : 1.5 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 : 1/2 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, 0 two-and-a-half cup containers, and 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

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Inventory :: January 1, 2010

Filling Up

2008

sweet and sour sauce : 2 pints
chutney : 4 half-pints

2009

lemon marmalade : 1 half-pints
strawberry jam : 0 half-pints; 6 pints
strawberry-mint jam : 4 pints, 0 half-pints
strawberry-blueberry jam : 2 three-quarter-pints, 2 half-pints, 0 quarter-pints
blueberry jam : 6 quarter-pints
salsa verde : 5 pints
raspberry jam : 10 half-pints
razzleberry jam : 15 quarter-pints
nectarine-plum jam : 8 half-pints
tomato jam : 11 half-pints
plum sauce : 4 half-pints
peach jam : 4 pints and 5 half-pints
canned peaches : 12 quarts
peach jelly/syrup : 11 half-pints
dill pickles : 10 quarts
peach salsa : 5 half-pints
pickled jalapeños : 1 pint, 2 half-pints, 9 quarter-pints
canned tomatoes : 18 quarts
barbecue sauce : 13 pints
marinated roasted red peppers : 3 three-quarter-pints
pasta sauce : 5 quarts
apple sauce : 16 quarts

dehydrated tomatoes : 1.5 quarts
dehydrated plums : 1 quart

I need to inventory the freezer before I can update those numbers!

Comments (1)

Applesauce

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

Comments (7)

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, put 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: good

Comments (6)

Parsley

Ready for the Freezer

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

Comments (6)

Celery

Ready for the Freezer

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

Comments (5)

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