I am part of the Harvest Keepers Challenge over at Freedom Gardens, so I’ve been trying to preserve some of the things I’ve grown, been given or bought at the Farmer’s Market. I’m not a big fan of canning, but I do all this to be more environmentally friendly and reduce the frequent flier miles of our fruits & veggies and because it’s much healthier to eat locally and preserve your own. So what have I been preserving in jars?
Chicken Stock. Not just any chicken stock, this is made with locally raised pastured chickens. I bought them from a local farm. They spent several years of their lives laying eggs and when they quit laying eggs they become soup chickens. I bought 3 of these from the farm and made 3 batches of chicken stock. I have 15 quarts of stock in my pantry. These will come in handy for those winter soups.
We use tons of tomatoes in the winter for soups and sauces. So far this summer I have roasted one bushel of tomatoes and frozen them and I have canned 7 quarts of fire-roasted tomatoes, 19 pints of diced tomatoes, 7 quarts of frozen roasted tomatoes, 6 half-pints of tomato paste and 31 pints of tomato soup. 75 lbs of these came from my garden and the rest were bought at the farmer’s market (my mom gave me a few of hers as well).
I also canned 2 batches of elderberry syrup. My mom gave me the elderberries so they were FREE (can’t beat that price). This will be so good in tea & on pancakes. I have 9 pints of elderberry syrup in the pantry (although some of this might be traded with my mom for some of her elderberry jelly). I also canned 5 pints of elderberry jelly.
Remember those pears that my mom gave us? I canned all of those (pears are a tons of work to can, especially organic ones). I ended up with 27 quarts of canned pears, 7 half pints of pear butter, 1 quart of spiced whole pears, and 10 pints of roasted pear chutney. These will come in handy this winter for pre-run & pre-race fuel.
5 quarts of pickled peppers also grace my pantry, as well as 21 pints of peaches. (As you can see by the photo, some of the peppers are already gone, Mr Chiots has been enjoying those on pizza and sandwiches.) I also have 45 pints of applesauce, 25 pints of apple butter, 12 pints of peach chutney, 7 pints of BBQ sauce, 7 pints of sweet and sour sauce, 10 pints of peach salsa, 25 pints of pickled beets, 5 pints of zucchini pickles, 12 pints of green tomato chutney, 10 half pints of hot pepper relish, and 8 half pints of mulled cider jelly. Many of these will be given as gifts during the holidays.
This doesn’t even include all the stuff I have in my freezer or dried. I’ll be going over those later this week.Filed under Harvest Keepers Challenge | Comments (19)