Home Stretch…

Today I washed and labeled the near end of this season’s preserves. Tomorrow I’ll do a few jars of mint jelly and in about a week I’ll catch up with my broths, chicken and beef.  For now, I will concentrate on getting caught up with my company books and household chores.  I also want to paint the rec room.

I am happy that Peter has decided to build me a pantry on the main floor so I won’t have to precariously carry all these jars down those stairs.

I have taken inventory of my stock downstairs and here’s what it looks like; Tomato sauce 5 quarts and 24 pints. Tomato juice 3 quarts and 1 pint, whole tomatoes 5, 1.5 quart jars, crushed tomatoes 51 quarts and  1 pint, salsa 25 250 ml jars, pasta sauce with meat 18 pints, vegetable soup 16 pints, 3 pizza sauces (2017), corn 68 pints, green beans 55 pints, sweet pickles 18 pints, beans tomato sauce 6 pints, chick peas 6 pints, sandwich slicer pickles 5 pints, bread and butter pickles 10 pints (2017), chili con carne 4 pints, onion soup 7 quarts, dill pickles 24 quarts, beef broth 4 quarts, pickle beets 5 pints, reg. beets 3 pints, chicken soup 10 pints, mushrooms 13 half pints, navy beans 11 pints, salmon 8 250 ml, roast peppers 7 pints (2017), green relish 5 250 ml, zucchini relish 8 pints, pinto beans 3 pints, jams various kinds 28 250 ml, dilly beans (2017) 3 pints, peaches 10 pints (2017).  And we’ve been eating from the garden since June. Then there’s my freezers….haha

So worth it.  So very worth it. NO PESTICIDES and grown with love. ❤

 

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