Can? Did. 2012 Rundown

image credit: University of North Texas Libraries, American War Posters Collection

This totally boring post has been in my drafts folder since June and is, essentially, the list I used to track what we stored and preserved this last year. I’m including a little summary in each category, though, to highlight what seems to have been the biggest hits this year– and mid-winter, I’ll inventory what’s been getting eaten, and how we feel about some of the jars we haven’t yet opened here in the middle of November. I think I got most of what we made– I still have cranberries and quince juice (I froze it to make jelly in the winter). I truly intended to make caramelized onion jam this year, too, and may still; I’ve bought red onions for it three times and every time used them to make something else.
Canning posts this season: Epic fail, Syrup/ small batches, Tattler lids and strawberry jam, Lower sugar jams, Peaches
And just for the hell of it: The Bat. Because along with the broken arm, he and his other little friend dominated 2012.

Sweet
Best: Strawberry vanilla jam (my nephew, who usually only likes food his moms make, loved this jam so much I sent him home with his own personal jar, which he tried to eat with a spoon.) Strawberry-thyme jam. The blueberry maple jam was as good as I thought it would be when I read the recipe on a cold day last winter.

6/21 Rhubarb syrup 3 half pints 1 quarter pint (recipe from Food in Jars)

6/24 Strawberry vanilla jam 6 pints (recipe from Food in Jars)

6/26 Strawberry thyme jam 2 half pints

7/1 Strawberry thyme jam, with honey and pomona’s, 2 pints, 2 half pints, 1 quarter pint

7/10 Cranberry syrup, 3 half pints (recipe from Food in Jars)

7/12 Raspberry jam, 4 half pints, with pomona’s and sugar

7/18 Raspberry preserves, 6 half pints, no pectin

7/25 Blueberry butter, 2 12oz jars, 1 pint, 2 half pints

yes, it’s dark in that basement.

7/25 Blueberry maple jam, 5 half pints ( 1 bad seal)

8/2 Blueberries in maple syrup, 4 pints

8/2 Honeyed peaches, 5 pints

8/4 Peach jam, 3 half pints, 1 12 oz (recipe from Food in Jars)

8/4 Peach peel jelly, 4 half pints, 2 12 oz jars, 2 quarter pints

8/9 Blueberry maple jam, 5 half pints, 1 quarter pint

8/18 Nectarines in vanilla syrup, 6 pints (2 didn’t seal, wth?)

8/19 Nectarine preserves with ginger and lemon, 2 pints, 5 half pints (1 didn’t seal), 1 quarter pint

9/11 Applesauce (vanilla) 4 quarts

9/20 Applesauce 9 pints

10/1 Applesauce (half cranberry) 7 quarts

10/9 Applesauce 1 quart 6 pints

10/10 Applesauce (cranberry ginger) 4 quarts

10/16 Applesauce (vanilla; spiced rum) 13 pints 1 quart

10/16 Apple Butter (1 pint, 1 half pint, 2 12-oz jars)

10/17 Applesauce (ginger) 7 quarts

10./25 We’ll call it…. Paradise syrup. It didn’t set. At least, I don’t think so. But last year I had that quince jelly that didn’t set… yet weeks later… there it was, set. So I will hold onto hope. Paradise jelly recipe.

10/29 Cranberry-quince sauce

Savory
Best: dilly beans (some are headed to Thanksgiving dinner tomorrow). Pickled peppers (wish I’d made more). Thick and tasty salsa (better than last year’s). Ketchup.

image credit: University of North Texas Libraries, American War Posters Collection

7/7 Garlic dills, 4 pints (recipe from Food in Jars)

7/9 Dilly beans, 4 pints

7/20 Dilly beans, 3 pints

7/20 Garlic dills 4 pints

7/28 Garlic dills, 4 pints

8/7 Tomato jam, 4 half pints, 1 quarter pint

8/9 Tomato Salsa, 4 pints, 2 half pints

8/16 Nectarine salsa, 2 pints, 1 half pint

8/16 Pickled eggplant, 1 pint, 2 half pints (I did basil instead of mint)

8/16 Tomato sauce, 5 pints (2 didn’t seal, in freezer upstairs)

8/22 Tomato Salsa, 5 pints, 2 half pints

8/22 Tomato jam, 2 pints, 3 half pints, one didn’t seal (ate)

8/22 Tomato sauce, 7 pints (1 didn’t seal, in freezer up)

8/31 Tomato sauce, 9 pints

9/4 Fire roasted tomatoes, 4 pints. Well, it should be 4 pints, but is actually two, due to an epic fail situation.

9/4 Sriacha sauce, 9 quarter pints. No epic fails, hurrah.

9/11 Tomatoes, quartered, 9 pints

9/18 Pickled peppers, 2 quarter pints, 4 half pints (Food In Jars)

9/18 Tomato Ketchup, 2 quarter pints, 5 half pints

10/9 Green tomato chutney, 4 half pints

10/10 Green tomato salsa, 5 half pints, one didn’t seal

We froze it, precious!
Best: The strawberries are already gone, sadly.

June: 2 gallons strawberries

July: 1 gallon raspberries, 1 quart raspberries

July/ August: 3 gallons blueberries

8/2 Honeyed peaches, 2 quarts

August: 4 quarts blueberries, 2 gallons blueberries. And then, more blueberries.

8/16: eggplant slices, baked. 2.5 quarts

8/18: nectarine slices, plain, 3 quarts

8/18: nectarine slices, in vanilla syrup, 1 quart

8/31: tomato sauce, 1 quart

9/1: corn, 4 dozen ears (1 gallon “mini-ears”, remainder cut off cob and in 8 quart bags)

9/17 1 quart roasted tomatoes

9/17 1 quart roasted eggplant, mashed somewhat

basil, pesto

10/27: chile verde base, 3 quarts

We sucked all moisture from it….

8/18: nectarine slices, 2 trays

8/18: sundried tomatoes, 1 quart dry

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