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

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

There is a variety of produce that stores well in root cellars, potatoes, carrots, squash, pumpkin, turnips, grapes, apples, pears and much more. The trick is learning how to store the items, what temperatures they need stored at and how long they will keep.

The answers to these questions vary just as the answers to how much food to put up vary. Here are some basic storage requirements.

Cool and moist: 32 to 40 degrees F with 90 to 95% humidity: Carrots, beets, parsnips, rutabagas, turnips, celery, Chinese cabbage, winter radishes, kohlrabi, leeks, collards, broccoli and Brussels sprouts.

 Cool and moist: 32 to 40 degrees F with 85 to 90% humidity: potatoes, cabbage, cauliflower, apples, grapes, oranges, pears and grapefruit.

Cool and moist: 40 to 50 degrees F with 85 to 90% humidity: cucumbers, cantaloupe, watermelon and ripe tomatoes.

Be sure you are building root cellars that work before you store your produce in them by taking multiple temperature and humidity measurements.

This recipe, which can be canned for use throughout the winter months, is simply outstanding. Once you have a taste of this, you will never go back to store bought ketchup again!

To make a really thick ketchup you need to remove the tomato juice from the tomato paste. The easiest way to do this is to use a steamer juicer such as the Mehu-Liisa.

When the steamer is finished extracting the juice, bottle it and can it. This is tomato juice in its purest form.

The tomatoes that are left in the top of the steamer juicer are what you want to use. You can remove the seeds or simply blend the mixture until it is smooth, whichever you prefer.

Begin with 24 pounds of whole tomatoes. If you do not have that many, simply put the tomatoes you have on a scale to find out how many pounds you do have, then do the math to change the rest of the ingredients in the recipe.

While the tomatoes are juicing add three cups cider vinegar to a large saucepan. Cut a piece of cheesecloth and put 3 tablespoon celery seed, 4 teaspoons whole cloves and 2 cinnamon sticks into it and then tie it up. Put the spice bag into the pan with the vinegar. Bring to a boil, then remove from heat and cover. Allow this to sit for 25 minutes then remove the spice bag.

Place tomatoes into the spiced vinegar, add one teaspoon of cayenne pepper and boil. Reduce the heat once the mixture begins to boil and cook for thirty minutes. The mixture should begin to thicken. Add ¼ cup canning salt and 1 ½ cups sugar. Bring to a boil, reduce heat and cook for about 45 minutes. The mixture will reduce by half and be about the consistency of store bought ketchup. While it is cooking, add garlic powder, chili powder and black pepper to taste.

To preserve, ladle into hot, sterilized pint jars leaving ½ inch headspace. Wipe jar rim, place sterilized lids and bands on making sure they are snug. Process in a cold pack canner for fifteen minutes, remove canner lid, let the jars sit for five minutes, then remove them.

When the jars are completely cooled, check to make sure they are sealed. If not, use immediately or put on a new lid and reseal.

When you open a jar, be sure to keep it refrigerated. The open jars will last quite a while kept in this fashion.

Once you are sure you have the true Queen Anne’s Lace, here is a recipe for jelly.

Fill a glass jar full of clean flower heads. You can use straight Queen Anne’s Lace flowers or use a combination of edible flowers such as violet, lilac, roses, carnation, peony or elderberry.

Once the jar is full, pour boiling water over the flowers making sure to cover all of them. Put a non-metallic lid on the jar and sit aside for up to 24 hours. The infusion should be allowed to sit for at least five hours minimum.

When you are ready to proceed, prepare a strainer lined with cheesecloth. Pour the water through the strainer making sure to remove all the flowers from the first jar. Squeeze the water out of the flowers in the cheesecloth. Then measure the amount of water you have.

You will need a minimum of 2 ½ cups flower water for one recipe. Put the flower water into a stainless steel pan, add the juice of one lemon and one package of pectin. Bring this mixture to a boil then add three cups of sugar. Stir and continue boiling until the sugar has dissolved.

If you prefer using honey in place of the sugar, remove the mixture from the heat and add 1 ½ cups honey. Stir just until the honey is dissolved.

Remove the foam scum that forms on top of the jelly, then pour the jelly into sterilized canning jars. The smaller 4 ounce or half pint jars work well.

Wipe jar rims, put lids and bands on making sure they are fingertip tight. Process for ten minutes in a cold pack canner, remove and tighten lids.

Set the hot jars on a secure surface. I lay an old towel on top of my table and set the canning jars on it. Remember these jars are hot so use hot pads and jar lifters.

Tighten the bands as tight as possible.

Allow the jars to cool overnight. When the jars are completely cool, remove the bands and check the lids to make sure they are sealed.

To check the lids, simply try to lift them up with your fingers. If they come off, set the food in the refrigerator and eat it within a week. If they do not come off, the cans are sealed. Replace the band and store in a cool, dark place.

Be sure to label the jars with the name of the food in them and the date.

So here is a simple chart that hopefully will help you plan your garden and stock your pantry!

Beans: 1/4 pound of seed plants one 25 foot row. Each 1/4 pound of seed yields somewhere between 12 to 15 pounds of beans.

Broccoli: Plant five plants per person.

Cabbage: Plant five plants per person.

Carrots: Each 25 foot row will produce 1 pound of carrots.

Celery: Each 25 foot row will produce 30 pounds of celery.

Corn: Plant a total of six 25 foot rows per family of 4.

Cucumbers: Plant 22 plants for a family of 4.

Lettuce: Plant five rows of lettuce that are 5 feet in length per family member. Plant one row per week for five weeks, then begin again as the first row is cleared away. Remember to keep lettuce cool by planting in a partially shaded location or using shade cloth in the heat of the summer.

Melons: Plant 2 to 4 hills per family member depending on how much you eat.

Onions: Each 25 foot row will produce 20 pounds of onions. One row per family member should be sufficient.

Peas: Plant 3 rows that are 25 feet long per family member. Each row should contain peas that mature at different times.

Peppers: Plant a total of 12 plants per family member. Remember to plant sweet peppers in one area of the garden and hot or mild peppers in different areas so they do not cross pollinate.

Potatoes: Plant seven 25 foot rows for a family of four. If you use more than twenty pounds of potatoes in a month, you will need to plant more than this.

Radish: Four ten foot rows for a family of four. Plant each row a week apart and re-plant each row as it is harvested.

Spinach: One 25 foot row per family member. Plant additional rows every 10 days as weather permits. Spinach is a cool weather crop so it does best in early spring or fall.

Squash: Plant 1 hill per family member.

Tomatoes: Plant at least 4 plants for canning. Plant 3 plants per family member for fresh eating.

Turnips: Plant 10 feet of turnips per family member.

Keep in mind that this is just a guide to give you a place to start. If you can a lot of tomato products such as ketchup, BBQ sauce, pizza or spaghetti sauce, etc. you may find you need more plants.

It is also a good idea to plant a little extra to donate to food pantries or to share with your friends, family or neighbors.

Drying may be the simplest method and certainly requires the least monetary investment. Fruits and herbs can be cut up, laid on screens or racks and dried right out in the sun. Flowers and herbs can be bunched up into little bouquets of four to six stems, have a rubber band put around the stems so it is tight and hung in a dark, airy place to dry. If you want to invest in a dehydrator, herbs, vegetables and fruits can be put into that to dry. Flowers can be dried in silica gel and will retain their shape and most of their color.

Freezing herbs, fruits and vegetables may be the next easiest way to go. Get a good book on freezing so you know which ones need blanched and how long. A good book will also tell you how long the storage life is. Freezing takes energy and if your harvest is substantial, you may need a chest or upright freezer. The Ball Canning books generally have some information on freezing in them, especially the Ball Blue Book.

Canning is the next most popular method of preservation. There is cold pack canning which is used for most fruits and pressure canning which is used for most vegetables. This method does require a monetary investment. Even if all the canners, jars and bands are given to you, lids must be bought. The lids, which contain the rubber seal, are only good for one use. Get a good book on canning, such as one from Ball Canning, if you are going this route.

To make your own honey you will need white sugar, alum, water, fireweed blossoms, red clover blossoms and white clover blossoms. You may want to set aside a section of your yard to grow these plants in so you know they have not been sprayed with fertilizer or weed killer.

Once you have gathered the ingredients, put three cups of water, ten cups of white sugar and one teaspoon of alum into a large pan. Stainless steel is best. Bring this mixture to a boil. Keep it boiling for ten minutes.

While the mixture is boiling, remove the blossoms from the stems making sure not to leave any green parts on the flowers. The green stems and leaves will impart a grassy flavor to the honey.

Once the blossoms are removed, rinse them under cold running water. Shake the water off.

Remove the pan from the heat, and add the flower blossoms. Stir well, cover and steep for three hours.

Once the mixture is finished steeping, strain it through cheesecloth so all the plant material is removed. Reheat the liquid honey until it begins to boil, pour into sterilized canning jars and seal.

The jars can be sealed by processing them in a cold water bath for fifteen minutes. Be sure to check the seals once the jars have cooled.

The summmer of 2009 we received a Shiitake Mushroom kit from Fungi Perfecti. I set up the Shiitake mushroom kit in the corner of the kitchen and grew a few mushrooms.

Several months later I moved the Shiitake Mushroom kit to the greenhouse, setting it in a corner that was partially shaded. I refilled the saucer the kit sat in with rain water and waited to see what would happen. We noticed more Shiitake Mushrooms were beginning to form. Yesterday we removed those mushrooms noticing more were forming underneath of the ones we were removing.

Once the Shiitake Mushrooms were removed, we brought them inside and rinsed them under cold running water, then set them aside on a plate while we researched different methods of preservation such as canning, freezing and dehydrating. We decided dehydrating them would be the best choice for us.

The next step in the process involved cutting them into either 1/8 inch slices or 1/4 inch slices and removing any of the stem pieces that were tough.

My initial concern was that these slices looked pretty big and I was not sure they would dry quickly. The instructions I found on dehydrating mushrooms said they should dry within 6 to 8 hours.

Once all the Shiitake Mushrooms were sliced, it was time to put them onto the dehydrator tray. I have several dehydrators, some with fans, some without fans. I chose to use one without a fan that simply used a gentle heat only. Jerry felt this method would be the one that most resembled drying in natural sunlight.

I laid the pieces of the Shiitake Mushrooms onto the drying rack, making sure there was plenty of space around each piece so the heat could easily circulate and they would dry evenly. Every hour I would go in and turn the Shiitake Mushrooms over so the heat could heat both sides equally. Within about six hours, the mushrooms were dry.

I left them sit on the trays in the dehydrator overnight so they would cool and I could check to make sure they were done. I checked them for dryness by trying to bend one. It snapped easily, so I knew they were done.

From the dehydrator tray they went into a glass jar with a screw on plastic lid. The jar was labeled with the contents and the date, then put into a cool, dark cabinet for storage.

The Shiitake Mushrooms can now be rehydrated by soaking them in water or another liquid or simply tossed into a soup base where they will rehydrate on their own.

Begin by choosing three plump vanilla beans, split them in half and put them in a sealable jar large enough to allow the beans to be covered completely in liquid. A jar about the size of a pint, but a little taller and thinner, unless you want to cut the beans down in size, will work.

Once the beans are cut in half lengthways, put them in the jar. If they are too tall, you will need to cut them down so they fit in the jar. The beans should be covered by the vodka.

Cover the beans with premium vodka, 80 proof or higher. Fill the jar to the top with the vodka. Seal the jar and put in a cool dark place for six months.

When the six months are up, use this as you would any other type of vanilla extract. Do not remove the vanilla beans. The vanilla beans can be used for seven years. When the vanilla extract you made begins to run low, simply pour the remaining vanilla extract into a different glass container, fill the old bottle up with vodka again and wait six months for a new batch to cure.