Canning goals for 2012
- Put up 450 jars total of canned local produce (from my garden, farmer's markets, or the Amish folks up north). This includes canning similar amounts & types as in 2011 (applesauce, salsa, pickles, etc)
- Put up 50 quarts of pears
- Make fermented sauerkraut & put up at least 15 quarts
- Learn to pressure can (get the pressure canner a new gasket & pressure gizmo)
- Put up 30 quarts of green beans, pressure canned
- Pressure can chicken stock (on-going throughout the year)
- Make rasberry jam (didn't know Brad likes it!)--15 half-pints
Do you have any canning goals for 2012?
2011
total canned: qts-190, pts-99, half pts-51
Applesauce--113 quarts
Dill Pickles--46 quarts
Pasta Sauce--33 pints
Peaches--32 quarts
Peach Jelly--21 half-pints
Pepper Jelly -- 30 half-pints
Salsa-- 65 pints
Sauerkraut -- 1 quart
as compared to
as compared to
2010
canned=83qts, 48 pts, 16 half-pintsor next year=triple the amount of dill pickles (and skip the refrigerator ones) and double everything else
applesauce- 36 quarts
pasta sauce- 12 quarts
pears- 8 quarts
pepper jelly- 16 half-pints
pears- 8 quarts
pepper jelly- 16 half-pints
refrigerator pickles-8 quarts
salsa-48 pints
I am scared to try the pressure canner, but I want to can green beans this year. I slacked off a lot this year with the new baby. My husband brought home a half bushel of carrots from my brother-in-law's organic produce patch the other day (crazy- it is January!) so I am going to freeze and make baby food. I freeze a lot, too, which is how I normally do green beans. I need to write my goals out. I want to try pears, too. Great job on all the canning! I am sure you are being well rewarded with all the yummy food!
ReplyDeleteI used to freeze baby food, too! It's so much easier to process up a batch of baby carrots or whatever and then freeze it for later. You know, pressure canning intimidates me a little, which is probably why I've been putting off getting the necessary new parts. BUT, I have 2 friends who are local who have pressure canned & I plan on using them as a resource. Or maybe to hold my hand. lol
ReplyDeleteYou're my preserved foods hero. I'm keeping an eye on how long everything lasts and any more tweaks you do come spring. I'll be freezing, dehydrating, and fermenting in place of canning but I'm determined to preserve as much as I can each year so I can utilize the farmers' markets during the winter and early spring but don't need to rely on them. Oh the dreams!
ReplyDelete