One of the things I missed most while I was working out of town was having homemade applesauce in my yogurt.
It felt like we did a lot of canning this summer. I have no idea what we started with, but since we’re about halfway through the winter now, I thought I’d take inventory to see where we’re at and if maybe we need to do more canning next summer. (Who am I kidding? Of course we need to do MORE next summer!)
So, the numbers are a bit . . . weird.
- 19 jars of Crabapple Jelly (yes, 19 jars of jelly. WTF?)
- 5 jars of Will’s Dills
- 1 jar of Crushed Tomatoes (these are fantastic; it’s like opening a jar of summer)
- 4 jars of Applesauce (there’s more in the freezer, too; I got tired of canning it)
- 2 jars Hot Cumin Pickled Squash
- 6 jars of Radish Pod Pickles
- 2 jars of Vanilla Peach Jam (this isn’t really jam; it’s more like a preserve. Or at least that’s what I tell myself as I eat a whole jar at a time)
- 3 jars of Sour Cherry Preserves
- 5 jars of Dilly Beans!
- 3 jars of Raspberry Jam
- 1 jar of Apple Butter
- 6 jars of Spiced Plum Preserves
- 1 Butternut Squash
- Lots and lots of Fruit Wine
As you can see, our cold storage isn’t exactly stocked with the necessary supplies, if say a natural disaster or the zombie apocalypse hit tomorrow. At this point, we’d essentially run on a sugar high from all that jelly and then get wasted on fruit wine. It’s a form of survival, I guess.
Definitely more canning needs to be done next summer. Perhaps with a bit more intelligent planning this time.