Time to inventory the Summer:
2 Gal grape juice (4 quart jars and assorted pints – most of this is in pints)
2 Gal tomato sauce (plain)
3 pints catsup (tomatoes, honey,peaches, onions, tamari, sea salt)
6 pints peach jam
10 pints brandied peaches (Merry Christmas and a Happy New Year!)
6 pints grape jelly/jam, assorted
4 pints raspberry jam
4 pints elderberry tonic
Plus green beans, sliced peaches in syrup, blueberries and pumpkin puree in the freezer. The seckel pears will be in soon with pear butter. Oh, and some quart bags of frozen tomato sauce from when it was 98 degrees and I couldn’t bear to use the steam canner. I’m still a lousy farmer, because we couldn’t make it through the winter on this amount of food, but it will feel good when the potatoes come in, and there will be a big box of carrots and canvas bags of onions stored carefully at the other end of the cellar.There are canning jars of seeds, too: pumpkin, beans, sweet peas and hubbard squash.
This year was easy. Pretty soon (in gardening time) we’ll see what 2011 will bring.