The Numbers Are In

294.  That is my “unofficial” jar count for the 2011 growing season.  I say unofficial because sometimes I gift a jar (or two) before I remember to write down how much a recipe yielded; other times, I just forget all together.

This year’s number is slightly less than what I had anticipated, but then I remembered I did not put up beans (thank you cucumber beetles) or whole tomatoes (due to having quite a bit left over from 2010).  Had I not cooked-down most of my tomatoes into sauce, and had not fought the worst bug battle to date, I’m sure my jar count would have surpassed 2010’s unofficial count of 342!

Here is a glimpse into my just-off-the-kitchen, perfectly polished, meticulously arranged, and precisely labeled dry storage/canning pantry.  In my dream home it would be an entire room!!!

What you don’t see is my upstairs closet packed pull of the remaining jars!  I couldn’t get a decent picture, so just imagine 19 dozen more jars neatly packed into ball half boxes, all labeled and dated!  Yeah, you could say I’m a little neurotic.

And encase you were wondering what delectable goodies fill those jars in waiting, I’ve got the rundown of what went into last year’s canner.

SAUCES & CONDIMENTS: vanilla maple & plain applesauce, spicy & plain pasta sauce, ketchup, and bbq sauce.

SOUPS & STOCKS: tomato-garlic, 10 bean, split pea, vegetable stock

JAMS, JELLIES & MARMALADES: strawberry-rhubarb jam, clementine marmalade, grape jelly, quince jam, love apple jelly, tropical peach jam, tomato jam, malibu peach jam, corncob jelly, vanilla-pear jam, raspberry-apricot jam, raspberry jam, cherry-vanilla jam, yellow tomato jam, apricot jam, white grape peach tea jam, and strawberry-blueberry-rhubarb jam.

CHUTNEYS & FRUIT BUTTERS: vanilla bean peach butter, quince-apple chutney, peach-apple butter, rhubarb chutney, and spring conserves.

PICKLED: chard stems, radishes, and dilly scapes.

SALSAS & TOMATOES: tomato salsa, peach salsa, summer salsa, stewed tomatoes, roasted tomatoes, and tomatillo salsa.

FRUITS & VEGETABLES: carrots, roasted eggplant (it’s almost pickled), beets, and peaches.

Yep, I think that covers just about everything!  I may revisit this post (at another time) to link the recipes.

After skimming over all of those tasty titles, you may have noticed that a large number of them have yet to make it onto the blog.  Lets just say I’ve got plenty of future posts at the ready!  Who knows, maybe this will be the year I finally catch up… but I wouldn’t bet the farm! 😛

Images and content copyright © 2009-2012 Danielle R Limoge.



Filed under Chatter

6 responses to “The Numbers Are In

  1. Really impressive work! I don’t think I could eat that much canned food.

    • Thank you Rebekah! I currently supply 5 other family members with their yearly jam/jelly/chutney needs; I also send out quite a few care packages, so I get a good bit of help when it comes to eating everything. From late spring through late fall I consume a dirt to dish diet, in winter I eat a lot of what I put up the previous season. Fresh is obviously best (and more nutrient rich), but in the off-season I mainly rely on my canned and frozen veggies.

  2. Love it. Beautiful pantry. I had to build a shelf in my kitchen to hold my jars and the extras are all on the bookshelves behind the couch!

    I made a spreadsheet to inventory what i was canning last year, so this year when I get to canning season I’ll know if the 50 cans of tomatoes where really worth it 🙂

    • Thank you so much Melissa! Being the “numbers nerd” that I am, it’s surprising I’ve yet to make a spreadsheet! Maybe I’ll put that on my To Do list for later this year. 🙂

  3. purplefdu

    I put up 200+ myself but being mostly half pints and quarter pints it sounds more daunting than it actually was. I never got to tomatoes other than pickling the last bowl of cherry tomatoes.

    • Due to a career change, my canning activities will likely be cut in half. Even though I love every minute of it, I’m a bit burnt out; I’ve devoted the past 5 years to growing and preserving the majority of my own food. Now that I’m working 50+ hours a week, realistically, it is just not feasible to can that much food. I’ll still put up my pantry staples and favorite recipes, but as for items such as corncob jelly, I’m over it. haha

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s