Food '13

Grape Jelly (from prepared juice):
3 half pints

Strawberries:
Frozen - 9 quarts
Frozen in simple syrup: 4 pint jars

Tart Cherries:
Frozen for pie - 3 pies (6 cups)
Jam - 4 8-oz. jars, 1 4-oz jar

Asparagus:
Pickled Asparagus - 2 12-oz. jars and 1 pint jar, 3 24-oz jars

Sweet Cherries:
Frozen - 4 quarts
Frozen in simple syrup - 4 pint jars
Honey Cherry Jam - 9 8-oz. jars
Black Forest Preserves - 6 8-oz. jars, 1 12-oz. jar
Dried - 14 oz.

Blueberries:
Low-sugar spread - 5 8-oz. jars
Jam - 5 8-oz. jars

Green Beans & Golden Beans:
22 pints
Pickled Dill Beans - 2 pints

Pickled Cucumbers:
Refrigerator pickles - 4 quarts
Sweet Pickle Relish - 7 8-oz. jars
Bread and Butter Slices - 4 pints
Simply Good Dill Pickles -5 quarts
Spears - 4 pints

Tomatoes:
8 pints, 5 quarts
Frozen: 2 quarts, 2 cups, 3 cups
Juice - 11 quarts
Sauce - 12 pints
Enchilada Sauce - 9 pints (frozen)
Jalapeño Salsa - 3 pints
Spicy Tomato Salsa - 7 pints
Ketchup - 1 pint, 5 8-oz jars
Charred Tomato and Chile Salsa - 5 pints

Jalapeños:
Cowboy Candy - 12 pints

Dried Beans:
Red Beans - 9 pints

Tomatillos:
Green Enchilada Sauce - 8 freezer bags (1 meal each)
Salsa Verde - 9 pints

Peaches:
Halves in Honey Syrup - 13 pints
Peach Jam (sweetened with honey) - 5 8-oz. jars

Concord Grapes:
Juice - 14 quarts

Apples:
Applesauce (smooth): 10 quarts, 1 pint-and-a-half, 4 pints
Applesauce (chunky): 4 quarts, 3 pints

Jar Count: 227