Updated May 11, 2008

 

 

Canned in 2008

  • Beef Stock - 8 7 Quarts
  • Chicken Stock - 5 Quarts
  • Dandelion Jelly - 4 Half Pints

Canned in 2007

  • Applesauce - 10 Quarts
  • Applesauce - 5 Pints
  • Apricot Jam - 4 Half Pints
  • Apricots - 20 Pints
  • Apricots - 7 Quarts
  • Basil - 4 oz dried
  • Beets - 12 pints
  • Beets - 6 Quarts
  • Bell Peppers - 50  frozen
  • Black Beans - 5  3 Quarts (Canned 12-28-07)
  • Brandied Apricots - 6 Half Pints
  • Brandied Cherries - 7 Half Pints
  • Cherries - 31 Pints
  • Cherry Jam - 3 Half Pints
  • Green Beans - 11 pints
  • Mint - 8 oz dried
  • Peaches - 7  Quarts
  • Pickled Beets - 3 Pints
  • Pickles (Dill) - 7  1 Quarts
  • Pickles (Sweet) - 3  2 Quarts
  • Pinto Beans - 15  6 Pints (canned 12-27-07)
  • Pizza Sauce - 15 6 pints
  • Pumpkin Butter - 7 1 Pints
  • Raspberries - 3 Quarts Frozen
  • Raspberry Leaf - 10 oz dried
  • Raspbery Jam - 4 Half Pints
  • Salsa - 16 5 Pints
  • Tomato Juice - 6  1 Quarts
  • Tomatoes - 7 pints frozen
  • Turkey Stock -9 Quarts
  • White Beans - 2  1 Quarts (Canned 12-28-07)
  • 2 Responses to “Pantry Building”

    1. kristine Says:

      do you ration your goods? ie. if you have 36 qts of tomato sauce do you use 3 per month? or do you just use until it’s gone?

    2. Kathie Says:

      I don’t ration all that much. I do use menu plans and try to use up things in the pantry before going to the store. We aren’t 100% self-sufficient yet so if I run out I will go to the grocery store, but I do live by the “make do” code as much as possible. We have eaten a lot more soups this year, so I’m now saving all bones from any meat products we eat in the freezer to make giant pots of stock. For now, I’ve been buying soup stock in bulk from my local Azure Standard co-op and I don’t want to be doing that…

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