BarredBuff
El Presidente de Pollo
NOTHING AT ALL
How much are you preserving this year?
- Thread starter BarredBuff
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TanksHill
Super Self-Sufficient
I don't have anything and plan to do nothing.
Wannabefree
Little Miss Sunshine
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Me neither 
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BarredBuff
El Presidente de Pollo
I get ya! (runs to edit button)
MyKidLuvsGreenEgz
Lovin' The Homestead
I'm reading your'all's postings and thinking ... nobody's preserving this year?
Oh, yeah.
Duh.
Nothing here either.
Oh, yeah.
Duh.
Nothing here either.
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BarredBuff
El Presidente de Pollo
It hadnt really hit me but I get it. However I did wanna know quantity for everyone else.......
Neko-chan
Lovin' The Homestead
I don't get it.
*points at kiwis*
They aren't going to do anything by themselves...
*points at kiwis*
They aren't going to do anything by themselves...
Marianne
Super Self-Sufficient
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I always wanted to weigh everything that came from the garden so I could see how many pounds we grew. The day that we picked 70 cucumbers I decided that it really wasn't worth the time trying to weigh it.
I did make 80 pints of salsa one year - never want to go through that again. That was back when I was chopping everything by hand. Agh. I sat in the middle of the green bean patch and almost cried. I had just picked a 5 gallon bucket full, had more to pick, another bucketful in the house and the neighbors didn't want any more.
I didn't have a seperate freezer, didn't have much free time...and never have had a garden like that again.
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BarredBuff
El Presidente de Pollo
On a serious note I would like to have an idea how much a family of five should store in general?
TanksHill
Super Self-Sufficient
Sorry I didn't mean to make light.
Last year I figured this for tomato/spaghetti sauce. We use two quarts per dinner X 52 dinners(once a week)= 104. I ended up with 54 after my tomatoes failed. But we made it until about a month ago. So I kinda figure how much we use of something per week then times it out.
Someone around here said "100 of everything". Which seems like a good goal to me.
My canning usually follows how much of something I have and how bountiful the garden is. A couple years ago I made so much zucchini relish I had it coming out my ears. Never again.
I would make a list of what your going to can and guesstimate how much you will eat. Its a good starting point.
g
Last year I figured this for tomato/spaghetti sauce. We use two quarts per dinner X 52 dinners(once a week)= 104. I ended up with 54 after my tomatoes failed. But we made it until about a month ago. So I kinda figure how much we use of something per week then times it out.
Someone around here said "100 of everything". Which seems like a good goal to me.
My canning usually follows how much of something I have and how bountiful the garden is. A couple years ago I made so much zucchini relish I had it coming out my ears. Never again.
I would make a list of what your going to can and guesstimate how much you will eat. Its a good starting point.
g
