2012 Canning Inventory

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For the third year in a row, I have kept track of my canning numbers. It's been incredible helpful in planning what to make. Last year I made such an abundance of jams that I made very few this year.  This year I experimented with canning some sauces that I usually make fresh batch-by-batch.  The results were mixed.  I've also found that my children prefer chunky picante to smooth, so I need to increase those.  Canned chicken and canned stew meat are now indispensable and will be a focus of next year's canning.  

2012 Canning Inventory

7 pints  Creamsicle
19 pints  pizza sauce
13 quarts  chicken meat
75 quarts  pinto beans
14 quarts Ranch beans
14 quarts  ham and bean soup
8 1/2 pints Flamin’ Taco Sauce
5 quarts enchilada sauce
6 quarts  spaghetti sauce
8 pints  Banberry jam
7 quarts  chicken soup
7 quarts  meat chili
5 1/2 pints BBQ sauce
8 pint+1/2 dilly carrots
9 pint+1/2 dilly beans
7 pints apricots
2 pints  mixed berry jam
8 quarts  chicken broth
22 quarts zucchini salsa (given to K.)
19 quarts zucchini salsa
21 quarts zucchini sausage soup
4 pints  black eyed peas
5 quarts  chunky picante
2 quarts Vintage salsa
4 pints Vintage salsa (gifted to E.)
6 pints pickled peppers
6 pints pickled peppers (made with L.)
58 quarts  green beans
7 quarts potatoes
2 quarts beef broth
1 quart mixed beef and chicken broth
11 quarts smooth picante
10 quarts  applesauce
14 quarts pear applesauce
7 quarts stew meat
7 pints apple butter
3 1/2 pints cranberry sauce
14 quarts turkey broth

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