In the Pantry

This year, I stepped up efforts to preserve food myself, even if I didn't grow it all. This may be the most contemporarily boring but historically interesting post about food, an inventory of what's on hand now:
7 quarts - tomato sauce
16 quarts - tomato
9 pints - spiced apple rings
4 pints - pepper relish
2 pints - apple butter
4 pints - serviceberry
8 half-pints - serviceberry
4 half-pints - rose-hip syrup
4 pints - peach butter
1 pint - strawberry jam
1 pint - pickled cherry peppers
4 pints - ripeberry jam (salal-serviceberry-currant)
4 pints - Cara Cara orange marmelade
4 pints - Blood orange and cranberry marmelade
2 quarts - sweet pickles
18 quarts - dill pickles
1 quart - dill pickled beans
1 quart - dill pickled cabbage
1 quart - cinnamon syrup
1 quart - apple butter


Frozen, there is:
8 pounds salmon
1 quart - currants
1 liter - serviceberry
2 quarts - rhubarb
1 quart - spaghetti sauce
2 pints - nettle leaf
2 pints - lomatium root
2 quarts - green beans
3 quarts - corn chowder


So, I can survive on pickles, tomatoes, and salmon for a little while. Not exactly set through the winter, though. Next year, I'd like to can more, and have more of what I canned be stuff I grew. There are still maybe 20 pounds of tomatoes that I may manage to ripen, or use somehow in green form. Various greens have begin their Autumnal volunteering. The farmers market is open for a couple of months yet, and I may manage to add some kraut and pickled something-or-other to this year's list. Divestiture from the corporate food supply continues...