Inventory List???

[TanksHill]

Well I just finished another batch of zucchini relish. This time I made it a sweet relish with the recipe I got from Keljonma. Which got me thinking......

How many jars of pickles and relish have I done already? Kosher spears, dill stacker's, sweet zucc relish, pickled zucc, bread and butter pickles, tart zucc relish...... Oh my.

How many do I really need?

Should I just keep canning until the zucchini runs out or should I start giving it away?

I don't want 75% pickles and no jars left for other things but at the same time I want to preserve my harvest. And it's nice to have some to give away.

Do you inventory your canned goods?

I have a sheet I downloaded off Simply living smart that is done in Excel. Help you figure out what you use in a month and then you times that by 3, 6 12 or however many months you want your storage to last.

But home canned goods seem a bit different. What do you do? I think I am going to take a count tonight.

See whats up. Gina

 

[keljonma]

slightly OT... but you don't have to make them all into pickles and relish ...

Canning Summer Squash

Wash squash, do not peel. Slice into 1/2 inch slices, then
halve or quarter them to fit into jar. Pack tightly in jars and
cover with boiling water to within an inch of the top of the jar.
Put lids on. Process jars for 25 mins for pints or 30 mins for quarts
at 10 pounds pressure in pressure canner.

EDITED TO CORRECT RECIPE

Unfortunately, in the past, I usually did not do an inventory count until I put a new batch away. That is how I ended up with 25 quarts of something we rarely eat!

On the bright side - they make wonderful holiday presents!

ETA - Last year I started an Excel inventory chart, which made my life easier.....
And if you eat zucchini bread, you can make it now and freeze it for the holiday gift giving.

 

[Quail_Antwerp]

I honestly don't know. This is my first year to try canning and stuff...I've 7 jars of black raspberry jam....YOU bet I'm being stingy with those!!!!!!!!!!

 

[TanksHill]

Thanks Kel I knew you would be the first to reply. That summer squash is in the pressure canner right???

g

 

[TanksHill]

black raspberry??? Oh yum. I have done strawberry, peach and apricot this year. Last year I got a huge amount of fruit from market and my trees. This year nothing. I am going to be stingy with jam as well.

last year my girlfriend and I went and got about 60lbs of seconds at the market for 5 bucks. Oorganic, apricots, nectarines and peaches. Spent two days canning and ended up with about 82 --1/2 pints each. Guess what I gave for Christmas???

 

[keljonma]

Thanks Kel I knew you would be the first to reply. That summer squash is in the pressure canner right???

g

Yes, sorry about that. I forgot to copy & paste the last line of the recipe. I edited it above.

The canned summer squash should be at 10 pounds pressure in pressure canner.