The season to begin stocking up has began. New jars of food are already being added to the pantry, new herbs and edible flowers are being dried for use later in the season or extracted into alcohol. Some of the products extracted into alcohol will be used in perfumes or medicinally, other extracts will be used for flavoring.

The time has rolled around once again to begin taking inventory for another season.

Every year it seems I learn more, then come up with more interesting food combinations to preserve or simply learn how to utilize another edible plant I am growing. It is amazing what several Ball Canning books, a variety of old time stocking up books, a few herb books and a bit of imagination can do.

Here is what is in the pantry already in 2010.

Ancho chili pods – 1 quart

Apple pie filling 2-pint jars

Apples in red hot sauce 1-pint jar

Applesauce 5-pint jars

Banana peppers – 1 pint

Bayleaf – 1 pint

BBQ Sauce 6-pint jars

Basil – 1 pint

Bell peppers – 1/2 gallon

Black walnuts – 1 quart

Blueberries 5-4 ounce jars and 1-half pint jar

Camomile – 1 quart

Caraway – 1 pint

Celery leaf – 1/2 gallon

Celery seed – 4-ounce

Cestrum nocturtum extract – 1 pint (preserved for perfume use)

Cherries 1-half pint jar

Cherry juice 2- half pint jars

Chicken broth 1 quart and 1 pint

Chicken wing sauce 1-pint jar

Chili peppers – 1 pint

Chives – 1 quart

Chocolate raspberry sundae topper 5-pint jars

Cinnamon applesauce 1-pint jars

Cinnamon pears 2-pint jars

Cinnamon sticks – 1/2 gallon + 1-quart

Cloves 4-ounce

Dehydrated banana chips – 2 quarts + 1 vacuum sealed container

Dehydrated dandelion flowers – 1/2 gallon

Dehydrated celery – 1/2 gallon

Dehydrated cranberries – 1 quart

Dehydrated pears – 1 vacuum sealed container

Dehydrated potatoes 2 gallon jars

Dehydrated redbud flowers – 1 quart

Dehydrated scented geranium flowers – attar of rose – 1 quart

Dehydrated tomatoes – 1 vacuum sealed container

Dehydrated violets – 1 quart

Dill seed – 1 quart

Dill weed – 1 pint

Fennel – 1/2 pint

Frozen pizza dough – Italian herb – 3- 14″ crusts

Garlic – Chesnok red – 1 pint

Grapefruit peel – 1 pint

Grape jelly 1-pint jar and 7-4 ounce jars

Grape juice 3-pint jars.

Green Tomatoes 1 quart jar

Hole Mole hot peppers – 1 pint

Hot sauce – 7 jars, various sizes

Jalapeno peppers – 1 pint

Lavender flowers – 1 quart

Lemon balm and lemon verbena jelly 6-4 ounce jars and 1-cup jar

Lemon peel – 1/2 gallon

Lemon verbena – 1/2 gallon

Lemon verbena extract – 1 quart

Maple syrup – 3 pint

Marachino cherries 5-4 ounce jars and 3-half pint jars

Marachino cherry juice 1-4ounce jars and 3-half pint jars

Mixed berry preserves 1- cup and a half jar

Mixed herb vinegar 4-4 ounce jars and 2- half pint jars

Mystical grape wine – 16 bottles

Orange peel – 1 quart

Oregano – 1/2 gallon

Orris root – 1/2 pint

Paprika – 1 quart

Passion fruit mojito 1-quart jar

Paw paw extract – 1 quart

Pear juice 1-pint jars

Pear sauce 4-pint jars

Peppers for grilling – 1 quart

Perpetual cinnamon (cinnamon extract) – 1 pint

Pimento peppers – 1 pint

Pineapple, banana and orange fruit spread 1-cup jar

Pineapple, banana and passion fruit spread 1-cup jar

Pineapple mint – 1/2 gallon

Plums 4-pint jars

Pomegranite juice 2-quart jars

Potatoes 5-quart jars

Raspberries in light syrup 5-half pint jars

Raspberry and Mulberry Vinegar 1-half pint jar

Raspberry syrup 4-half pint jars

Raspberry wine – 1 bottle

Roasted garlic Italian vinegrette 2- cup and a half jar

Rose hips – 1 pint

Rosemary – 1 quart

Rose petal extract – 1 quart

Rose petal jelly 5-half pint jars

Sage – 1/2 gallon

Sauerkraut – 4 pints

Seasoned tomato sauce 1-quart

Shitake mushrooms – 1 pint

Stevia extract – 1/2 pint

Strawberries 1-pint jars

Strawberry fruit spread 1-quart jar

Strawberry juice 1-pint jar and 1-4 ounce jar

Taco sauce 4-4 ounce jars and 1-pint jar

Tarragon – 1/2 gallon

Tea – raspberry leaf and spearmint – 1 pint

Tea – raspberry, spearmint and passion fruit – 1 quart

Tea- spearmint and chocolate mint – 1 pint

Tea- spearmint, lemon balm and lime balm – 1 pint

Thai hot and sweet dipping sauce 5-pint jars

Thyme – 1 quart

Tomato sauce 2-quart jars

Tomato soup 5-quart jars

Vanilla bean apple cider vinegar – 1 pint

Vanilla extract – 1 pint

Wing Sauce – 1 pint