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