Stocking Up In 2010 – July 18, 2010 Update, 373 Jars Preserved

Here is an update on what is in the pantry. Some of the items I canned have been used and were removed from the earlier list. New items have been canned and added.

Currently, there are 373 jars of food and spices preserved for the winter of 2010-2011.

Please note, this does not include items in the freezer.

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

Bell peppers – 1/2 gallon

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

Chamomile – ½ 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 pint

Chocolate raspberry sundae topper 5-pint jars

Cinnamon pears 2-pint jars

Cinnamon sticks – 1/2 gallon + 1-quart

Cloves 4-ounce

Corn – 11 pints

Costmary – 2 pans

Dehydrated banana chips – 1 quarts + 1 vacuum sealed container

Dehydrated dandelion flowers – 1/2 gallon

Dehydrated celery – 1 pint

Dehydrated cranberries – 1 quart

Dehydrated pears – 1 vacuum sealed container

Dehydrated potatoes – 1/2 gallon

Dehydrated tomatoes – 1 vacuum sealed container

Dehydrated violets – 1 quart

Dill weed – 1 pint

Domestic Meat & Wild Game Sausage Seasoning & Cure – Cheddar Polish – ½ gallon

Domestic Meat & Wild Game Sausage Seasoning & Cure – Pepperoni – ½ gallon

Fennel – 1/2 pint

Grapefruit peel – 1 pint

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

Grape juice 3-pint jars.

Green Beans – 3 quarts and 7 pints

Green Tomatoes 1 quart jar

Hole Mole hot peppers – 1 pint

Hot sauce – 7 jars, various sizes

Jalapeno peppers – 1 pint

Jerky Seasoning & Cure – Cajun Blend – ½ gallon

Jerky Seasoning & Cure – Pepper Blend – ½ gallon

Jon’s Pickles – 55 pints

Kosher Dill Pickles – 35 quart

Lavender flowers – 1 quart

Lavender flower spikes – 1 pan

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

Lemon grass – ½ gallon

Lemon peel – 1/2 pint

Lemon verbena – 1/2 pint

Lemon verbena extract – 1 quart

Lilac flowers – 1 ½ pint

Maple syrup – 2 pints

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

Mixed Raspberry Vinegar – 1 ½ pint

Mystical grape wine – 16 bottles

Orange peel – 1 quart

Oregano – 1 1/2 gallon and 2 quarts

Orris root – 1/2 pint

Paprika – 1 quart

Parsley – 1 ½ gallon and 2 quarts

Passion fruit mojito 1-quart jar

Paw paw extract – 1 quart

Peach juice – 13 quarts

Pear butter – 4 quarts

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 pint

Plums 4-pint jars

Pomegranite juice 1-quart jars

Potatoes 4-quart jars

Powdered cheese – Cheddar – 1 pint

Powdered cheese – White – 1 pint

Raspberries in light syrup 5-half pint jars

Raspberry and Mulberry Vinegar 1-half pint jar

Raspberry syrup 4-half pint jars

Red bud flowers – 1 pint

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 – 3 pints

Scented geranium flowers – attar of rose – 1 quart

Scented geranium leaves – snowflake rose – 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 soup 5-quart jars

Tulip petals – 1 quart and 1 ½ pint

Vanilla bean apple cider vinegar – 1 pint

Vanilla extract – 1 pint

Vegetable broth – 4 quart

Wing Sauce – 1 pint