2012 Canning Inventory

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