Thursday, October 9, 2008
The judges are still out tallying everything and we have a few last-minute stragglers, but here are the highlights:
- 35 lbs of green beans
- 50 peppers worth (some whole, some cut)
- 1 & 1/2 gallon worth of breaded eggplant (which is disappearing fast)
- 6 gallons of whole tomatoes (for stews)
- 1 gallon blueberries
- 32 qt Spaghetti Sauce (number fluctuates based upon use and production)
- 29 qt Tomato Soup
- 12 qt Apple Sauce + 10/2 qt for Christmas gifts
- 1 1/2 qt Grape Leaves
- 4/2 qt Mulberry Jam (gave a fair amount away during the summer, have some in fridge)
- 9 qt Pickles (also disappearing fast)
- 1 qt Blueberry Syrup
- 22 1/2 qt Tomato Juice (remains after making Spaghetti Sauce, use in place of vegetable broth)
- 3 qt Apple Juice
- 11 qt Misc Soups (Celery, Vegetable Broth, etc)
- 27 qt Apple Pie Filling (We were up to 30, but been using them)
- 5 + 4/2 qt Salsa
- Less tomato plants and more other plants (eg: Eggplant & Cucumbers).
- Put apple sauce into pint containers instead of quart. We don't go through it fast enough and we had 1/2 a jar go bad already in the fridge.
- Next year we'll be getting a de-seeder for the mulberries so we can harvest more and make more jam.
- During the time your jarring and 2 weeks afterwards, check your jars every other day to make sure none lost their seal. I just checked and I think we lost a jar or two of the misc soups put down last week.
- Don't be afraid to pick the grape leaves in the spring. We were not successful growing grapes, so I'm just going to focus on growing leaves instead and see about picking grapes from a neighbor that let their grapes go to waste.
Now that we have plenty of jars and shelves to hold them downstairs, next year's costs are going to go down.