Honey

1 gallon of honey: refilled squeeze bottle and jar for cupboard plus 3 quarts for stores
Source: Orlovsky Apiaries in Janesville, purchased at Yahara Grocery Co-op

Taco Sauce

Six half pints of taco sauce
Recipe: http://www.lynnskitchenadventures.com/2009/11/homemade-taco-sauce.html from a quart of canned tomato sauce.

Broth

15 pints of canned broth (plus about a quart and a half in the fridge)
Source: turkey and veggies from Blue Moon Community Farm, chicken from Yahara Grocery Co-op
Recipe: turkey carcass, chicken carcass, veggies

Blue Moon Meat

Meat purchased from Blue Moon Community Farm:
- Whole turkey



- 3 lb bacon
- pork butt roast
- 2 lb ground pork
- 1 lb Italian sausage
- 2 pkg bone-in pork chops (2 ea)
- smoked pork hocks

Kidney Beans

7 quarts of canned kidney beans
Source: bulk beans from Yaraha Grocery Co-op
Recipe: http://viggiesveggies.wordpress.com/2012/01/08/canning-dry-beans/, used slightly scant 1.25 c of beans
Note: three quarts failed to seal and were frozen

Sauerkraut

6 pints sauerkraut (one scant)
Ready: after 12/22/12
Source: Blue Moon Community Farm cabbage, about 4.5+ lbs
Recipe: Sauerkraut in Jars recipe from JenEhr newsletter (11/6/08)

Black beans

6 quarts (one scant) of canned black beans
Source: bulk beans
Recipe: http://viggiesveggies.wordpress.com/2012/01/08/canning-dry-beans/, used 1.25 c beans per jar

Pickled Beets

3 quarts and 1 pint pickled beets
Source: Blue Moon Community Farm beets, 6.25 lbs
Recipe: Norma's Pickled Beets, 1.5 recipes, very little extra syrup

Pinto Beans

7 quarts of canned pinto beans
Source: bulk beans from Yaraha Grocery Co-op
Recipe: http://viggiesveggies.wordpress.com/2012/01/08/canning-dry-beans/, used heaped 1 cup measure per jar and beans were a bit scant in the end

Sweet Peppers

3 half pint jars diced peppers, frozen
Source: Blue Moon Community Farm CSA

Chili Veggies

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

Tomato Paste

5 four ounce jars of tomato paste, frozen
Source: Blue Moon Community Farm CSA, about 4-5 lbs
Recipe: Cook down tomatoes, run through food mill, reduce

Garlic Powder

One pint of garlic powder
Source: Blue Moon Community Farm
Recipe: dehydrate sliced garlic, grind and sieve with blender and mortar and pestle

Tomato Sauce

5 quarts tomato sauce, canned
Source: Stoughton Farmers Market, rest of box 2
Recipe: Basic Tomato Sauce (boiling water bath), Ball Complete Book of Home Preserving, p. 362

Tomato Paste / Pizza Sauce

4 four ounce jars of tomato paste, frozen
Source: Stoughton Farmers Market, rest of box 2
Recipe: Basic Tomato Sauce (boiling water bath), Ball Complete Book of Home Preserving, p. 362, continue to reduce leftover to freeze

Onion Powder

Almost a half pint of onion powder
Source: Stoughton Farmers Market
Recipe: dehydrate onion slices, grind and sieve with blender and mortar and pestle

Crushed Tomatoes 2

7 quarts crushed tomatoes, canned
Source: Stoughton Farmers Market, end of box 1 and box 2
Recipe: Recipe: Crushed Tomatoes (boiling water bath), Ball Complete Book of Home Preserving, p. 357

Crushed Tomatoes 1

7 quarts crushed tomatoes, canned
Source: Stoughton Farmers Market, box 1
Recipe: Recipe: Crushed Tomatoes (boiling water bath), Ball Complete Book of Home Preserving, p. 357

Chili Veggies

2 quarts chili veggies, frozen
Source: Peppers and garlic from Blue Moon Community Farm CSA; onions from Stoughton Farmers Market
Recipe: prepped veggies from my standard chili recipe

Crushed Tomatoes

7 quarts crushed tomatoes, canned
Source: Stoughton Farmers Market, box 1
Recipe: Recipe: Crushed Tomatoes (boiling water bath), Ball Complete Book of Home Preserving, p. 357

Pinto Beans

6 quarts pinto bean, canned
Source: Yahara Grocery Co-op, 1/2 gallon jar of beans
Recipe: Canned Beans or Peas, shelled, dried, USDA Complete Guide to Home Canning, 2006 revision

Kidney Beans

6 quarts kidney bean, canned
Source: Yahara Grocery Co-op, 1/2 gallon jar of beans
Recipe: Canned Beans or Peas, shelled, dried, USDA Complete Guide to Home Canning, 2006 revision

Chili Veggies

2 quarts chili veggies, frozen
Source: Peppers and garlic from Blue Moon Community Farm CSA; onions from Stoughton Farmers Market
Recipe: prepped veggies from my standard chili recipe

Tomato Sauce

7 quarts tomato sauce, canned
Source: Blue Moon Community Farm U-pick
Recipe: Basic Tomato Sauce (boiling water bath), Ball Complete Book of Home Preserving, p. 362

Watermelon Pickles

Three pints plus one 4 oz. of watermelon pickles
Source: Blue Moon Community Farm CSA
Recipe: Grandma Oveson's

Tomato Paste / Pizza Sauce

2 four ounce jars of tomato paste, frozen
Source: Blue Moon Community Farm U-pick
Recipe: Basic Tomato Sauce (boiling water bath), Ball Complete Book of Home Preserving, p. 362, continue to reduce leftover to freeze

Dill Sandwich Slices

Six quarts dill pickle slices
Source: Blue Moon Community Farm U-pick
Recipe: Dill Sandwich Slices, Ball Complete Book of Home Preserving, p. 302
Substitutions: double batch of pickling liquid; no fresh dill heads, so used 1/2 t dill seed, the rest of my supply; since I ran out of dill used last few cukes and leftover pickling liquid to make a quart of refrigerator pickles.

Tomato Sauce

5 quarts tomato sauce
Source: Blue Moon Community Farm U-pick
Recipe: Basic Tomato Sauce (boiling water bath), Ball Complete Book of Home Preserving, p. 362, continue to reduce leftover to freeze