2010 pantry

Here’s a basic summary of what we were able to put up this year. The photos are a little off: we’ve been using things, so the shelves are already a little more empty than they were at their peak.

What we canned:

  • 8 quarts peaches
  • 10 quarts, 8 pints applesauce
  • 3 pints apple butter
  • 16 half-pints rhubarb-berry jam (we gave a lot away)
  • 5 half-pints roasted red pepper spread
  • 4 half-pints balsamic red pepper jelly
  • 8 half-pints bruschetta
  • 5 pints salsa
  • 12 pints dilled beans
  • 5 pints coriander pickled peppers
  • 5 pints spicy pickled peppers
  • 8 pints roasted red peppers (we lost one to the floor – what a mess!)
  • 15 pints tomato sauce
  • 12 quarts, 20 pints crushed tomatoes

 

What we froze:

  • 15 chickens (most whole, some broken down)
  • lots of pork (but we don’t really count that, since all we did was pay for it)
  • 2 gallons apple slices
  • 15 quarts green beans
  • 2 gallons cherry tomatoes
  • 1 gallon, 6 quarts sweet corn
  • 2 gallons rhubarb
  • 2 gallons chopped peppers
  • 1 gallon broccoli
  • 1 gallon, 1 quart kale bombs

What we stored:

  • 2 bins potatoes
  • 15 spaghetti squash (though I don’t think these actually hold very well, so they’ll probably go to the hens pretty soon if we don’t use them)
  • 8 butternut squash
  • too many sugar pumpkins
  • 100ish pounds onions

We’re moving through some stuff pretty steadily (tomatoes, onions), and some other stuff hardly at all (rhubarb). We’ll take stock over the winter and adjust the seeds we buy to better fit how we actually eat.

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Filed under garden, Preserving

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