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