Canning

Canning 2017

January
Black Eyed Peas – 16 Pints
Pinto Beans – 23 Pints
Black Beans – 20 Pints
Red Beans – 12 Pints
Navy Beans – 13 Pints

June
Sauerkraut – 4 Half Gallons

July
Black Beans – 23 Pints, 1 Quart
Raspberry Juice – 5 Quarts
Cran Raspberry Juice – 1 Quart
Blackberry Juice – 3 Quarts
Marionberry Juice – 3 Quarts, 1 Pint

August
Blueberry Juice – 5 Quarts
Italian Plum Juice – 8 Quarts
Fermented Kosher Pickles – 22 Half Gallons

September
Raspberry Jelly – 11 Half Pints
Raspberry Juice – 5 Quarts
Sauerkraut- 6 Half Gallons
Blackberry Jelly – 1 Pint, 1 12 oz, 7 Half Pints
Blackberry Juice – 3 Quarts
Pinto Beans – 20 Pints
Grape Juice – 12 Quarts, 1 Pint

Canning 2016

Chicken Bone Broth – 12 Quarts, 1 Pint
Lacto-Fermented Dill Pickles (whole) – 14 Half Gallons
Turkey Stock – 12 Quarts
Pinto Beans – 12 Pints
Red Beans – 12 Pints
Black Beans – 12 Pints
Navy Beans – 12 Pints
Tomatoes – 10 Quarts
Blackberry Jam – 10 Half Pints
Blackberry Jelly – 10 Half Pints
Raspberry Jam – 10 Half Pints
Raspberry Jelly – 10 Half Pints
Turkey Bone Broth – 12 Quarts
Beef Bone Broth – 12 Quarts

Canning 2015

December

Turkey Stock – 12 Quarts

August

Water Kefir – 10 Litres (Peach, Blackberry, Watermelon)
Lacto-Fermented Dill Pickles (whole) – 9 Half Gallons, 1 Quart
Chicken Bone Broth – 10 Quarts
Tomatoes – 13 Quarts
Navy Beans – 3 Pints
Black Beans – 3 Pints
Red Beans – 3 Pints

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July

Lacto-Fermented Dill Pickles (Whole) – 2 Half Gallons
Dill Pickle Spears – 5 Quarts
Dill Pickle Chips – 1 Quart

June

Raspberry Jelly – 24 Half Pints

May

Beef Bone Broth – 10 Quarts
Strawberry Jam – 1 Pint, 4 1/2 pints, 4 – 6 oz jars

March

Spaghetti Sauce – 9 Quarts

Canning 2014

November

Pear Amber – 1 Pint, 2 – 6 oz jars, 9 – 4 oz jars
Turkey Stock – 11 Quarts (Freezer)

October

Italian Plum Jelly – 13 1/2 Pints, 3 12 oz jars
Blush Grape Jelly – 10 Pints, 2 1/2 Pints, 2 12 oz jars

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September

Tomatoes – 33 Quarts, 1 Pint

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August

Green Beans – 32 Quarts, 11 Pints
Blackberry Jelly – 19 1/2 Pints, 1 12 oz jar
Bread and Butter Pickles – 26 Pints
Dilly Green Beans – 11 Pints
Spicy Pickles – 8 Pints
Pickled Green Tomatoes – 3 Pints
Tomatoes – 19 Quarts

July

Raspberry Jam – 9 – 12 oz jars
Pinto Beans – 24 pints

May

Strawberry Jam – 12 1/2 pints

Canning 2013

August

Green Beans – 53 Pints
Tomatoes – 5 Pints

September

Tomatoes (Roasted) – 62 Quarts, 1 Pint
Tomatoes (Stewed) – 28 Quarts
Tomato Juice – 9 Quarts

October

Beef Stock – 14 Quarts

November

Turkey Stock – 12 Quarts
Beef Stock – 14 Quarts

Canning 2012

July

Chicken Stock – 19 Quarts

August

Pinto Beans – 35 Pints
Black Beans – 17 Pints
Navy Beans – 6 Quarts

September

Green Beans – 53 Pints
Beef Stock – 9.5 Quarts
Italian Plum/Crabapple Jelly – 12 – 12 oz jars
Dilly Green Beans – 12 Pints

October

Green Beans – 16 Pints
Diced Tomatoes – 20 Quarts
Oven Roasted Tomato Sauce – 7.5 Quarts
Applesauce – 16 Pints

November

Sliced Apples – 7 Quarts
Chicken Stock – 12 Quarts
Turkey Stock – 11 Quarts, 1 Pint
Navy Beans – 22 Pints

December

Beef Stock – 14 Quarts

Canning 2011

February

Black Eyed Peas – 16 Quarts
Black Beans – 17 Quarts
Navy Beans – 19 Quarts
Garbanzo Beans – 19 Quarts

March

Beef Stock – 12 Quarts
Chicken Stock – 16 Quarts

July

Beef Stock – 11 Quarts
Onion Marmelade – 6 1/2 Quarts

August

Bread and Butter Pickles – 15 Quarts

Dilly Green Beans – 10 Pints
Dill Pickle Chips – 10 Pints
Green Beans – 60 Pints

October

Beef Stock – 12 Quarts

November

Chicken Stock – 12 Quarts
Turkey Stock – 13 Quarts

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