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Saturday, November 3, 2012

In the Pantry, 2012

Last Fall, I made a list of what I had canned. Some of it remains on the shelf, testament to the facts that I do not particularly like pepper relish and that there are limited uses for rose hip syrup. 

This year, I have these things:
18 quarts - tomato
17 quarts - dill pickles (4 from last year)
5 quarts - sweet pickles
4 quarts - sour (fermented) dills
1 quart - dill pickled beans
1 quart - dill pickled red cabbage
9 pints - pickled beets
7 pints - plum syrup (to be re-processed into jam)
4 pints - pepper relish
5 pints - blackberry jam
2 pints - strawberry jam
2 pints - marmelade
2 pints - smokes salmon
1 pint - serviceberry
1 pint - sauerkraut
1 pint - "hot jam" marmelade
1 pint - pineapple-mandarin marmelade
1 pint - pickled pimento
3 half-pints - rose hip syrup
2 half-pints - serviceberry
2 half-pints - cranberry sauce
1 half-pint - hot jam
1 half-pint - cranberry-blood orange marmelade 

In the freezer:
2.5 quarts - nettle
2 quarts - spot shrimp
2 gallons - hops

Sitting in boxes in the garage:
A few pounds of homegrown taters
A year's supply of homegrown garlic
A grocery bag of black moss
A smaller bag of homegrown tomatillos

On the herb shelf:
2 gallons - dried mint
1 quart - dried oregano
1 pint - dried thyme
1 half-pint - tarragon
1 half-pint - poppy seeds

This is not so different form last year, except that I obviously did not get to freeze a salmon, and I got a deal on beets. Also, I moved into fermentation, which reminds me that the list should include:
>1 sesqui-gallon of sauerkraut in the works, bubbling desultorily until it's time to jar it up. 

If I can get some Chinese cabbage at the farmers market, I may add kimchi to the list by year's end.

This year was no good for mushrooms, and I still didn't get a fishing license, so I don't see the larder getting any fuller. Circumstances did not allow a real garden this year, so mostly I canned stuff that other people grew. I am about as far from being self-sufficient as ever (which is to say, for garlic and oregano alone), but once again I can look forward to pickles and tomatoes fairly regularly without exhausting my stash. And probably kraut. 

Not sure in which way I will expand or experiment next year, but there's plenty of Winter yet to figure that out...