Last night my hubby and I were up until 2 am!!!! I did not realize that canning bread & butter pickles would take sooooo long. We ended up making salsa, bread & butter pickles, and starting sauerkraut. We feel so blessed to have had the opportunity to have all the wonderful food for fall & winter..
From our harvest at the farm last weekend, and friends giving us tomatoes and peppers they were not using..we ended up with....
24 pints of salsa, about 6 still to be made( everything homegrown out of many different gardens)
16 pints of bread & butter pickles( everything homegrown)
12 pints of sauerkraut( approx., this takes 5-6 weeks to ferment..., update then)
4 cups of pumpkin puree
16 cups of shredded zucchini
5 quart size freezer bags of green beans
14 quart size freezer bags of corn
5 quart size freezer bags of carrots
2 1/2 quarts size bags of green peppers
1 gallon size freezer bag of broccoli
roughly 15 cups of summer squash, eating it instead of freezing
I think we should be good for awhile.... I am Bushed!!!!