I've scrolled through my phone and unfortunately I don't have many pictures to accompany this post. However, I did keep a log throughout the summer/fall so I do have a pretty good accounting without needing to actually go count the jars.
|Peaches and fig jelly canned earlier this year.|
Green Beans -- 32 pints
Corn -- 16 pints
Crushed tomatoes -- 32 pints
Italian Tomato Sauce -- 7 pints
Tuna -- 32 1/2-pints
Quick Kosher Dills - 7 pints
Pickled jalapenos - 4 pints
Fermented (refrigerator) pickles-- 2 quarts
Peach-ginger jam -- 6 1/2 1/2-pints
Prune plum jam -- 4 1/2-pints
Blackberry & Black Current Jelly -- 4 1/2-pints
Fig jam -- 11 1/2-pints
Peach Pie Filling -- 2 quarts and 5 pints
Southeast Asian Chili-garlic relish -- 1 quart (refrigerator)
Jalepeno Salsa -- 6 1/2 1/2-pints
My canning season really began in earnest in mid-August when we got tuna from a guy in Winchester Bay. Like last year, we purchased 4 tuna, I canned up two batches and D. froze the rest. It keeps us going throughout the year, and makes a good altertive to the beef and pork we buy from the local farmers.
My cucumbers did not do well this year. First my seeds didn't "take" and then the plants I put in didn't produce well. Plus, I had two different kinds of pickling cucumbers and they produced at different times and didn't store well in the 'fridge. In years past, I'd pick cucumbers as they became ripe and by the end of a week or two, I'd have 4 or 6 pounds and could do a batch of pickles. Not so this year, by the time I had 4 pounds, half of them would be soft and unfit for canning. The pickles that I did get put up did not hold their crunch. Usually we give pickles away as gifts at Christmas time, not this year. And the pickles we do have get sliced thin to put on sandwiches so their limpness isn't noticed.
I've compared this year with the past two years (2015 and 2014) and I see that I've found a good "sweet spot" for the staples. Those are really what I concentrated on this year, making sure to bump back up the amount of tomatoes I put up because last year we ran out much too early.
I also see from my notes that this year the bulk of my canning happened over two weekends, Labor Day weekend and the weekend right after that. I canned three days both weekends. I remember at the time feeling frustrated that I wasn't enjoying the summer, but the flip side is that we have a year's worth of staples put aside. Also, this is the first year that I actually made jelly in the winter with juice I'd frozen. I've often frozen juice, but haven't followed through. I did this year and it should spur me on in the future, as it was both easy and convenient.