Sunday, June 7, 2015

Canning Inventory 2015

Each year as I can and freeze foods, I keep track of the amounts in a small notebook as well as in the What's Preserved section on the side of my blog.  This is helpful on several levels.  Not only does it make me feel good to see my efforts pan out over the course of the summer, but more importantly, it helps me determine how much of each item we used over the year.  This is very important in helping me determine how much of something I want to put up the next year.  This year, I also started a Harvest section in the same notebook to keep track of how many pounds/pints/quarts/etc. of each item we harvested so we can plan how much to plant next year.  

Zinnias from the garden
Our garden is doing well so far.  Our tomato plants are loaded with unripe tomatoes.  Our squash, zucchini, and cucumbers are already giving us lots of tasty treats, and we harvested our red potatoes last weekend.  I am already freezing zucchini and squash in both shredded and chopped forms, and I am going to make a batch of pickles this week.  The plan is to eat the red potatoes fresh over the next few months, and to pressure can many of the white ones once they are harvested.  

We have a shelf area in our mud room which houses most of our canned goods as well as a small chest freezer in which we store all of our vegetables.  Here's what is left from last year.

Canned Goods: 

  • 2 pt green beans, pressure canned
  • 1 pt pasta sauce
  • 2 pt chili garlic dills pickles
  • 2 pt corn poblano salsa
  • 6 pt crushed tomatoes
  • 4 half-pt Concord grape jam
  • 1 half-pt plus 3 (4 oz) jars peach jam
  • 3 half-pt apple wine jelly 
  • 13 half-pt scuppernong jam
  • 7 qt blueberries
  • 2 qt whole figs
  • 2 qt blackberries
  • 1 pt pumpkin puree
  • 2 qt shredded zucchini
  • 3 qt crushed tomatoes
  • 1 1/2 qt pesto cubes
  • 2 qt turkey stock
  • 2 pt chicken stock
  • 1 pt pasta sauce
  • 13 pt corn kernels
  • 3 gal whole strawberries
  • 7 qt crowder peas
  • 1 gal plus 1 qt chopped zucchini/squash
Once I have compiled a list like this, I try to analyze it to see what we used and what we didn't.  We didn't use as many berries or crushed tomatoes as we have in the past which means I can get away with putting up less this year.  My list also reminds me that I am much more likely to use things like chicken stock, pasta sauce, and tomatoes when I have canned them rather than frozen them.  I think that is because those are things I tend to reach for at the last minute, and when they are frozen I don't prep them in time.  We also used less corn than in the past, but to be honest the variety we purchased last year wasn't our favorite which I think led to less corn side dishes.  We will try to purchase Silver Queen corn this year which is our favorite.  We also need to find other uses for the scuppernong and muscadine grapes in addition to jam.  We used all of them for jam last year, and even though it was good, we tend to prefer Concord grapes for jam.  We gave some away and ate some, but there has to be another use for the grapes.  We will search for something.  

There were several things that we really ate lots of and need to make more of this year including pasta sauce and salsa (!!!).  We also need to make salsa verde which we didn't make last year but are now out of, and we want to try our hand at pressure canning any potatoes that aren't storage quality so that we can add them to soups, stews, or mash them throughout the winter.  

In addition to all of this, I put up some things we have never put up in the past, and it will be interesting to see how we like them over the course of the year.  I have frozen sugar snap peas, broccoli, and kale so far. 

If you haven't been keeping a canning notebook and list of preserved items, I definitely encourage you to start.  It is most helpful and you will appreciate your efforts so much when you get into the canning mood this summer.  


  1. I try to keep an updated log of everything on my shelves- not easy since I can hundreds of jars every year- almost everything we eat. I try to go thru all the jars abut once a month and make sure there aren't any that had seal failures, etc, and that helps me stay on top of what's in there, what needs to be used first, etc.

    1. Isn't it so helpful to have all those jars on hand? I love not having to go to the store for every little thing and knowing where it all came from is great too!

  2. I've started keeping a list of what we want to eat and give away. Last year was my first year canning and I've noticed that it really helped in planning this year. Especially because it allowed me to pre-buy spices, sugar, jars and lids throughout the winter when I found them on sale.

    I just found this recipe yesterday and I'm excited to try it.-- I plan on trying it out this weekend with zuc/squash from the garden.

    Love your blog. I am interested in seeing what other people can and came across it.

  3. Kristy, I am so glad you stopped by and hope you continue to find my site helpful. Pre-buying spices, sugar, etc is such a great idea and one that I need to be much better about. Keeping a list of the things we eat/give away is really what helps me be much more organized in my canning efforts each summer.

    The recipe for zucchini pineapple sounds delicious! I had read about it on another blog you may like called Hickery Holler. She uses it in place of pineapple chunks in cakes, etc. Now that you reminded me of it, that may be something I have to try this summer. Thanks!