Here is a list of my past preserving counts and links, which I’ll update yearly for easy reference.
2011 Preserving count
- 6 qt. bags frozen strawberries
- 4 and 1/2 pints strawberry freezer jam
- 4 1/2-pints canned strawberry jam
- 7 1/2-pints Rhubarb BBQ Sauce
- 8 1/2-pints Marionberry freezer jam
- 6 1/2-pints Golden raspberry freezer jam
- 8 qt. bags frozen Marion, and Boysenberries
- 7 qt. bags frozen Golden raspberries
- 6 qt. bags frozen blueberries
- 12 1/2-pints Apple Butter
- 7 1/2-pints Apple-Lemon Marmalade
- 4 1/2-pints Apple-Ginger Chutney
- 9 1/2-pints Whole Marionberry Syrup
- 12 quarts Easy Refrigerator Dill Pickles
- 7 1/2-pints Dill Pickle Relish (Ball Blue Book)
- 8 pints Italian giardiniera (first time trying this…)
- 22 sm. jars Frugal Pesto (frozen)
- 14 quart bags frozen green beans
- 15 qt. bags frozen corn
- 6 1/2-pints Spicy Tomato Jam (from foodinjars.com)
- 22 quarts frozen Roasted Tomato Sauce
- 14 pints canned applesauce (Blue book)
- 4 pints canned chilies and tomatoes (“rotel”)
- 42 pints of Favorite Salsa for canning
- 3 qt. Dried Tomatoes in Olive Oil
- 22 1/2-pints Addictive Tomato Chutney
- 12 1/2-pints Spicy Plum Sauce
- 14 pints quartered tomatoes
- 35 quarts pressed apple juice
- 3 batches Zucchini-Cinnamon Freezer Muffins
I believe a cottage can be anywhere or anything (condo, ranch, farmhouse) as long as you have a "cottage mentality" which puts people above things, celebrates imperfections, embraces simplicity, and finds joy in everyday life. Thanks for joining me!
Wow! You preserved so much last year!! Awesome!
How much of this stuff did you use since it was preserved?
I did a lot of preserving last year and sadly, I still have a lot of frozen corn left, canned green beans and other stuff. Not sure how we got so off track on eating what I worked to hard to preserve!
Chrissy
I keep a “preserving journal” (just a small 3-ring binder) where I write what I put up each season. Then I record what we used and if I put up too much or not enough (or just right!). It helps over the years to be better about estimating what you’ll use.
And you can still use the corn and beans, though I’d probably just use them in soups and stews and save the newer ones for eating alone.
wonderful list, but it makes me tired ~ sigh ~ (just kidding a little) it is a lot of hard work.
Do you have a link to your “Rotel” recipe? I would love to try it.
Sakura
I just used a recipe I googled, but I’m not happy with it. It called for onions, sweet peppers (though I subbed anaheims) and sugar (though not the recipe that calls for one and a half cup of sugar – gah!!) – none of which are in the ingredients on the can of Rotel.
So I’m on the search for a recipe that I can safely modify (leaving out low-acid ingredients is OK, just not adding more), then I’ll try it and post about it!
Wow. You make me wish I had a larger family so I could preserve more. (Same feeling I had when I first started going to Costco lol.)
How’d you like the Tomato Jam from Food in Jars? It’s a favorite of my house/pet sitter’s. She goes through it so quickly that for her I don’t even both to can it. Just put the whole batch in one container.
Well, it’s mostly just three of us at home now, so our family’s not large.
Though the list is long, the amounts aren’t (other than salsa, but that was a reaction of running out the year before…now we’ve got a ton left over!). And this feeds us all year long – some for a year and a half. I also give away what we’re not eating, so it’s all good. 
The Tomato Jam was good, and we’d probably think it was the greatest…except for the fact that we’ve tasted Addictive Tomato Chutney.
Which we ran out of – ugh!! So I’m not making anything else that will take tomatoes away from the chutney this year!
My goodness that is alot! That is wonderful! And alot of work !
Yet you must feel such a tremendous sense of accomplishment …I know that I sure would