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Canning Inventory - 2015
 Moderated by: WildBill, TasunkaWitko
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 Posted: Sat Dec 5th, 2015 10:59 PM
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TasunkaWitko



Joined: Fri Feb 4th, 2005
Location: Chinook, Montana USA
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Canning Inventory - 2015

Here's a list of the canned foods I have for this year.

I made it a point not to open anything that I have canned this year until after compiling this inventory, so this list comprises all of my canning for the year. A few items (marked with an asterisk*) are items from previous years that have not yet been opened.

When possible, I've also included a link to the recipe I used to make the item, as well, in case anyone wants to learn more or wants to give the recipe(s) a try.

In no particular order:

Kosher-Dill Pickles

http://foodsoftheworld.activeboards.net/our-recipe-for-kosherstyle-dill-pickles_topic3251.html

13 quarts, 2 pints

Pickled Sliced Hatch(?) Peppers (same recipe as the pickles above, but with no added dried hot chiles)

2 pints (I made 3, but gave 1 to my dad)

Polish Dill Pickles (traded with my dad for 1 quart of my kosher dill pickles)

1 quart

Sauerkraut

http://foodsoftheworld.activeboards.net/quick-and-easy-homemade-sauerkraut_topic1349.html

3 quarts, 3 pints

Whole, Halved and Quartered Tomatoes

http://foodsoftheworld.activeboards.net/canning-whole-halved-quartered-tomatoes_topic1487.html

11 quarts

Tomato Juice (by-product of canning the tomatoes)

1 quart, 7 pints and 7 half-pints

Salsa

5 pints, 1 half-pint

Pickled Beets

http://foodsoftheworld.activeboards.net/pickled-beets_topic1480.html

1 quart (purchased from Hutterite colony), 3 Pints*

Eastern Carolina Pulled Pork Finishing Sauce

http://foodsoftheworld.activeboards.net/eastern-carolina-pulled-pork-finishing-sauce_topic61.html

2 quarts

The Magnolias House Mississippi Barbecue Sauce

http://foodsoftheworld.activeboards.net/the-magnolias-house-barbecue-sauce_topic3574.html

1 pint, 3 half-pints

Kentucky Barbecue Sauce

http://foodsoftheworld.activeboards.net/kentucky-pulledpork-barbecue_topic4414.html

4 half-pints

Smoky Canned Venison Chunks

http://foodsoftheworld.activeboards.net/smoky-canned-big-game-chunks_topic64.html

3 pints (more planned, along with venison stock)

Slivkový Lekvár

http://foodsoftheworld.activeboards.net/slivkov-lekvr-slovak-plum-jam-and-filling_topic4518.html

5 half-pints, 1 quarter-pint

Honeyed Preserved Kumquats (gift from Brook)

http://foodsoftheworld.activeboards.net/honeyed-preserved-kumquats_topic4014.html

1 half-pint*

Huckleberry Preserves

2 half-pints*

Apple Jelly

2 half-pints*

Chokecherry Jelly (purchased from Hutterite colony)

1 half-pint

Wild Plum Jelly (gift from parents)

1 half-pint

Chokecherry Syrup

http://foodsoftheworld.activeboards.net/chokecherry-syrup_topic4193.html

5 pints, 1 half-pint and 1 quarter pint

Buffaloberry Syrup

http://foodsoftheworld.activeboards.net/buffaloberries-aka-bull-berries_topic4195.html

4 half-pints

Raspberry Syrup

4 half-pints

Has anyone else been keeping the canners busy?



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 Posted: Sun Dec 6th, 2015 02:28 AM
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olyeller
Master Handloader


Joined: Sun Nov 22nd, 2009
Location: Just West Of Bruzdenbleedin, Texas USA
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That's a nice list. We do a lot of canning, especially meats and other low-acid stuff. I'll try to list what we currently have on the shelves, but I have no idea how much of what has been canned this past year, as we are eating it too.:wink:



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 Posted: Sun Dec 6th, 2015 04:03 AM
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olyeller
Master Handloader


Joined: Sun Nov 22nd, 2009
Location: Just West Of Bruzdenbleedin, Texas USA
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Okay, you got to me. I had to go see what we have done in the canning dept.
Best I can tell by going on what is currently on the shelves we have canned approximately the following since last January:

Dills: ~30 Quarts
Bread and butter pickles 18 pts
Salsa ~36 pints, 31 Half pint
Peaches~ 12 qts
Plum butter ~24 pts
Pumpkin butter~10 Half pint
Pineapple butter ~ 4 half pt

Applebutter ~20 pints
Chicken and veggie soup 6qts
Chicken piccata 2qts
Cold pack bone in chicken 9 quarts
Posole 3qts
Dog food 2qts(meat scraps), need to do more of this

Elk stew 4qts
Elk burger 6qts
Venison spaghetti sauce 4qts
Smothered elk hamburger patties 11pts
Smothered pork loin chops 11 quarts
Smothered venison 18 pts
Ham 4qts
Pinto beans 11 quarts, 26 pints
Baked beans 15 pints
Pork & Beans 4pts

Navy beans 3 pints
Lima beans 4 pints
Black-eye peas 4pints

Wild Mustang grape juice 13 quarts


We vacuum packed about 25-30lbs of shelled pecans, vacuum packed and froze two pork loins and 1 beef prime rib roast, all cut into steaks....and alot of deer and elk steaks and burger plus sausage.

Didn't get around to canning any fish.


Thanks to my wife for this, and especial thanks to my Mother and my wife's Mother for instilling the desire and teaching us how. God rest both their souls.
Think I'll go eat a pickle......




____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Sun Dec 6th, 2015 09:30 AM
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ptaylortx
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Joined: Tue Aug 28th, 2012
Location: Deweyville, Texas USA
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I'm really wanting to get into canning venision. I can always remember my grandpaw doing it and it was always tasty. Might come in handy during hard times too.



 Posted: Sun Dec 6th, 2015 01:49 PM
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fryboy
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Joined: Sun Feb 24th, 2008
Location: 3 1/2 Miles Past The Sticks ...., USA
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No way I'm getting in on the actual counting ....I used over 24 gallons of various vinegar this year ,many brines call for a one to one ratio but most of the ones I used called for far far less...some weeks I pulled 10 gallons of cucumbers every day,let's just say that I couldn't can nor give them all away...and that's just the cucumbers...add lots of okra ( both pickled and frozen) carrots pumpkins ( which also went crazy ) and over 25 gallons of green tomatoes at the end of the season... ( some ended up in pie mmm mmm good ! And that's not counting the ones I fried thru the year ) sadly corn,cabbage and potatoes didn't do as good [shrugz]



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 Posted: Tue Dec 15th, 2015 10:05 PM
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GSP4EVER
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Joined: Thu Apr 4th, 2013
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I just picked up a pressure canner yesterday. This weekend I plan to make venison stew and the base for pheasant/wild rice soup. And by base I mean when it comes time to make it, I will only need to add wild rice, butter and heavy cream. We usually make our own spaghetti sauce. And it make a lot, so I plan on making a double batch of that and canning it now. Next year when I have a garden, I plan on pickles, tomatoes and salsa. Its gonna be so good!!



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