Cheryl Wixson's Kitchen

Holli’s Pantry inventory

February 18, 2010 on 7:33 pm | In Uncategorized | No Comments

Our new farmers-in-residence at the common ground in Unity moved in this past December. As they didn’t have the opportunity to grow crops, I wanted to know what they were eating this winter. Holli told me they bought in roots for the cellar, and that she was big preserver. I guess so! Here is what she sent to me.
Enjoy!

Hello Cheryl-

The following is my canned goods inventory for the 2009 growing season. As you can tell, I really like sour and spicy things! Anyways, the list details (to the best of my memory) what I put by and what I have left is about 2/3 for the fruits and less on everything else.

Peach Chutney (pint and 1/2-pint jars)- 14
Spicy & not-spicy Crabapple-Leek Chutney (pint and 1/2-pint jars)-32
Zucchini Relish (1/2-pint jars)- 14
Jalapeno Salsa (1/2-pint jars)- 7
Chili Sauce (1/2-pint jars)- 6
Peach Salsa (pint and 1/2-pint jars)- 12
Crushed Tomatoes (quarts)- 11
Spicy and plain Dilly Beans (quarts)- 10
Caraway and plain Pickled Beets (quarts and pints)- 12
Dill and Spicy Dill Pickles (quarts and pints)- 14
Strawberries (pints)- 25
Raspberries (pints)- 7
Peaches (pints)- 12
Blueberries (pints)- 12
Applesauce (pints)- 14
Pickled Hot Peppers (pints)- 14
Carrot-Pepper Salsa (pints)- 10
Spicy and plain Corn Relish (pints)- 12
Summer Squash Pickles (pints)- 6
Zeisty Salsa (pints)- 14
These numbers are slightly different than usual due to the weather last season–I did way less crushed tomatoes and salsa, and no tomato sauce, soup, or juice. I also did less applesauce and corn relish. And there were a few chutneys I missed out on. These numbers are based on a family of 2 with some anticipation of barter/gifts. I would be happy to share recipes of how I utilize my canned goodies to create tastey winter treats (we try to eat mostly local and draw heavily on our root cellar and eggs, and bought-in grains, beans, and dairy).

Let me know if you have any questions!

Holli