Red Pepper

Two half-pints and one four ounce jars of diced red pepper
Source: Blue Moon Community Farm CSA

Chili Veggies

Source: Peppers, onions, jalapenos, and garlic from Blue Moon Community Farm
Recipe: prepped veggies from my standard chili recipe

Greening Apples

4 quart freezer bags (2 apples each)
Source: Door Creek Orchard
Notes: Peeled, cored, sliced and dipped in lemon juice solution

Applesauce

7 quarts of applesauce
Source: Door Creek Orchard - Cortland Apples

Recipe: Applesauce, p. 182, Ball Complete Book of Home Preserving, 2006

Applesauce

6 quarts of applesauce
Source: Door Creek Orchard - Cortland Apples

Recipe: Applesauce, p. 182, Ball Complete Book of Home Preserving, 2006

Grape Jelly

11 half-pints of grape jelly
Source: Door Creek Orchard - Concord Grapes
Recipe: Sure-Jell Grape Jelly

Apple Pie Filling

7 pints of apple pie filling
Source: Door Creek Orchard - Greening Apples


Recipe: Apple Pie Filling, p. 170, Ball Complete Book of Home Preserving, 2006
Notes: be careful with headspace...the gloopiness makes it hard to tell and several of these leaked, though they still sealed

Applesauce

7 quarts of applesauce
Source: Door Creek Orchard - Cortland Apples


Recipe: Applesauce, p. 182, Ball Complete Book of Home Preserving, 2006
Notes: Forgot that it's better to cook the apples adding a few at a time with quite a bit of water, which resulted in a broken wooden spoon, two blisters, and a tired shoulder.

Blanched Green Beans

One quart blanched green beans
Source: Blue Moon Community Farm CSA

Blanched Green Beans

One quart blanched green beans
Source: Blue Moon Community Farm CSA

Watermelon Pickles

Two pints of watermelon pickles
Source: Blue Moon Community Farm CSA
Recipe: Grandma Oveson's
Notes: the cutest little thin rind melon, ever...one pint is normal, the other very loosely packed

Watermelon Pickles

Six and a half pints of watermelon pickles
Source: Blue Moon Community Farm CSA
Recipe: Grandma Oveson's
Notes: humongous watermelon, so ran out of syrup for last half pint. I used 2 c vinegar, 2 c water, 4 c sugar plus spice bag

Tomato Sauce

Seven quarts tomato sauce
Source: Blue Moon Community Farm CSA U-pick
Recipe: Tomato Sauce, p. 362, Ball Complete Book of Home Preserving, 2006
Notes: Approx. 1 quart in fridge for next batch

Frozen Muskmelon

1 gallon zip-lock bag of frozen muskmelon chunks
Source: Blue Moon Community Farm CSA

Watermelon Pickles

Five pints of watermelon pickles
Source: Blue Moon Community Farm CSA
Recipe: Grandma Oveson's

Frozen Peaches

2 gallon zip-lock bags of frozen peach halves
Source: Tree Ripe Citrus
Notes: used some of the other batch for smoothies...skins on worked fine

Dilly Beans

Five pints of dilly beans
Source: Blue Moon Community Farm CSA
Recipe: Dilly Beans from Blue Moon Community Farm CSA newsletter

Summer Solstice Preserves

6 half-pints of preserves
Source: Steffen's Cherry Orchard (cherries), Tree Ripe Citrus (blueberries)
Recipe: Summer Solstice Preserves, p. 76, Ball Complete Book of Home Preserving, 2006

Tart Cherry Pie Filling

8 pints and 1 12-oz. jar of tart cherry pie filling
Source: Steffen's Cherry Orchard
Recipe: Tart Cherry Pie Filling, p. 174, Ball Complete Book of Home Preserving, 2006
Note: Instructions weren't clear about dividing juice from cherries. I drained juice and used 4 cups and stored the rest and added the cherries in straight from the colander. There was definitely more juice than the extra four cups in the recipe. The filling was very thick...consider draining cherries, use four cups for sauce, store four cups and add rest back to the cherries before dumping them in.

Frozen Peaches

2 gallon zip-lock bags of frozen peach halves
Source: Tree Ripe Citrus
Notes: didn't peel peaches this year, need to decide of this makes smoothies fuzzy

Peach Slices in Light Syrup

28 quarts of canned peaches
Source: Tree Ripe Citrus
Recipe: Peaches in Syrup, p. 150, Ball Complete Book of Home Preserving, 2006
Notes: 28 peaches, 28 peaches, 30 peaches, 27 peaches

Frozen Cherries

4 quarts plus a bit of frozen cherries
Source: Steffen's Cherry Orchard

More Strawberry Freezer Jam

7 pints and 1 half-pint of strawberry freezer jam
Source: JenEhr Family Farm, picked June 2010, prepped for freezer jam and frozen
Recipe: This recipe but without lavender and lemon zest.

Strawberry Freezer Jam

6 pints of strawberry freezer jam
Source: JenEhr Family Farm, picked June 2010, prepped for freezer jam and frozen
Recipe: Sure Jell Strawberry Freezer Jam

Dehydrated Cherries

1 quart and 1 pint of dried cherries
Source: Steffen's Cherry Orchard
Recipe: drained pitted cherries in colander before spreading on trays (got a good-sized bottle of yummy cherry juice for the fridge, too)
Notes: next time use screens on dehydrator trays, as they dried the cherries drooped and wrapped themselves around the slats

Spirited Cherries

7 half-pints of spirited cherries
Source: Steffen's Cherry Orchard
Recipe: Spirited Cherries, p. 155, Ball Complete Book of Home Preserving, 2006
Notes: used approx. 7-1/2 c of pitted cherries, had about 1.5 pints of juice/syrup leftover

Steffen's Cherry Orchard

This morning we did U-pick cherries. We picked four 5-quart buckets with roughly half and half of Montmorency and Balaton varieties. I packed up two five-pound bags for the freezer which will become tart cherry pie filling, three cups in the freezer to make Summer Solstice Preserves when we get more Tree Ripe Blueberries, six dehydrator trays for dried cherries, and a batch of Spirited Cherries. Of course, there were some for snacking, too.Yum!

ETA: picked one more bucket on 7/15/13 for frozen cherries.

Dehydrated Blueberries

almost 5 pints of dried blueberries
Source: Tree Ripe Citrus
Recipe: Prick with toothpick and dehydrate at 135°F

Blueberry Butter

5 half-pints of blueberry butter
Source: Source: Tree Ripe Citrus
Recipe: Blueberry Bonanza, p. 60, Ball Complete Book of Home Preserving, 2006
Notes: 2 half-pints left from 2011; used three Tattler lids and two regular lids; two Tattler lids did not seal. When I reviewed the Tattler box, it recommends fingertip tight before processing and then fully tighten when removing jars from bath.

Frozen Blueberries

3 quarts of frozen blueberries
Source: Tree Ripe Citrus
Recipe: Freeze flat on wax paper lined cookie sheets the package

Blueberry Syrup

3 pints and 1 half-pint of blueberry syrup
Source: Source: Tree Ripe Citrus
Recipe: Blueberry Bonanza, p. 60, Ball Complete Book of Home Preserving, 2006
Notes:  4 pints left from 2011; Tattler lids; one pint jar did not seal - drip on rim?

Blanched Sugar Snap Peas

2 quarts blanched sugar snap peas
Source: Blue Moon Community Farm CSA

Blanched Broccoli

2 quarts blanched broccoli
Source: Blue Moon Community Farm CSA

Tree Ripe Citrus

Today was the first visit of the Tree Ripe Citrus truck. I bought five 5-lb boxes of blueberries and three 25-lb boxes of peaches and made:

• 5 pound box (plus part of another) of blueberries for snacking
• Frozen Blueberries
• Dehydrated Blueberries
• Blueberry Syrup
• Blueberry Butter
• Peach slices in light syrup
• Frozen Peach Halves
• And a bunch of snacking peaches

Kidney Beans

7 quarts of canned kidney beans
Source: bulk beans from Yahara Grocery Co-op
Recipe: http://viggiesveggies.wordpress.com/2012/01/08/canning-dry-beans/, used slightly rounded short half pint canning jars to measure beans, filled with water just above bottom of funnel (wide mouth quarts)
Additional Notes: Used Tattler lids...thumbs up. Again had three jars that didn't seal properly due to liquid boiling out of jar during processing. Need to look into this.

Chick Peas

16 pints of canned chick peas
Source: bulk beans
Recipe: http://viggiesveggies.wordpress.com/2012/01/08/canning-dry-beans/, used 4 oz canning jars filled level to measure beans