The other night we inventoried our stock of preserved food. Various fall fruit sauces are still underway, along with apple cider and dried beans, but we wanted to see where we stood for the coming winter months.
Apple sauce (spiced, plain, chunky and smooth) 12 pints and 8 half-pints
Pear sauce 15 pints
Peach sauce 8 pints
Cherries in medium syrup 5 quarts 10 pints
Blueberries in light syrup 8 pints
Raspberries in light syrup 3 pints
Cherry juice 3 pints
Tomato sauce (Barbara Kingsolver's recipe) 13 quarts 17 pints
Tomatoes plain 11 quarts 17 pints
Pickled beets 11 pints
Pickled zucchini 8 pints 24 half-pints
Dilled green tomatoes 7 pints
Green beans 17 pints
Sauerkraut 4 quarts and a crock still cooking away
Blueberry 14 half-pints
Black raspberry 10 half-pints
Victoria sauce 11 half-pints (more like a chutney and made with rhubarb)
Red raspberry 4 half-pints
Strawberry 5 half-pints
Peach 17 half-pints
A selection of herbs - parsley, sage, and rosemary - are drying still as are some of the hot peppers. Pesto and some of the other peppers - Hungarian, Banana, and Poblano - are frozen and ready to be bagged. The potatoes will need to be dug out of their beds before too long, and the popcorn hung to dry once again, too.
Folks keep asking what we'll do with everything before we head to Japan. Quite simply, we're going to eat it. The whole point of all of this work was to enjoy it over the winter, and see how much we would not have to buy. We've already been enjoying the pesto and jam, and I know the cider we can will be ever so tasty with a meal or two. There is great satisfaction in seeing the shelves slowly switch from some brand name item to mason jars with fruits and vegetables we grew, harvested, or purchased from a nearby farm or orchard. The goodness of it spreads not just on my morning toast, but into the community, too. I intend to board that plane for Japan full of our good food and fond memories of the summer spent growing, harvesting, and preserving it.