Spring/Summer 2017

Here’s the final tally for preserving the harvest of summer 2017: 10 pints Basil Pasta Sauce, 3 pints Blueberry Jam, 1 quart and 1 pint Pickled Peppers, 5.5 pints of Dewberry Jam, 12 pints Bread-n-Butter Pickles, 31 pints of Dill Pickle Spears, 7 pints of Aunt Peggy’s Relish, 5 pints Tomato Sauce, 21 pints of Salsa, 19.5 quarts of Crushed Tomato, 1 quart Sauerkraut and 11 quarts of fermented Sour Dill Pickles.

Preserve Recipe Source Link or Page Number Date Notes Quantity Volume
Blueberry jam Food in Jars 41 9/2/2017 6 half pints
Crushed Red Pepper My recipe 7/23/2017 dehydrated variety of red peppers
Fermented Carrots 4/15/2017 Added 1 teaspoon coriander seed from the garden 1 quart
Jam, Dewberry 4/17/2017 5.5 half pints
Pasta sauce, chunky basil The Complete Book of Small Batch Preserving 230 6/11/2017 doubled recipe 10 pints
Peppers, Pickled 5/13/2017 1 pints
Pickled Gypsy Peppers (fermented) My recipe 5/10/2017 2 c spring water, 1 tbsp kosher salt, onion slices, 1 jalapeno, gypsy peppers to fill quart jar. 9 days 1 quart
Pickles, Bread-n-butter Ball Blue Book 49 5/17/2017 6 pints
Pickles, Bread-n-butter Ball Blue Book 49 5/20/2017 6 pints
Pickles, Dill spears Food in Jars 127 4/30/2017 6 pints
Pickles, Dill spears Food in Jars 127 5/7/2017 6 pints
Pickles, Dill spears Food in Jars 127 5/13/2017 5 pints
Pickles, Dill spears Food in Jars 127 5/22/2017 7 pints
Pickles, Dill spears Food in Jars 127 5/27/2017 7 pints
Pickles, Sour Dill (fermented) Sandor Katz preservation website/Fermentools 4/15/2017 used dill sprig & 3.5% salt (himalaya salt 2 TBSP plus 1 3/4 tsp) 1 quart
Pickles, Sour Dill (fermented) Sandor Katz preservation website/Fermentools 4/23/2017 used dill sprig & 3.5% salt 2 quart
Pickles, Sour Dill (fermented) Sandor Katz preservation website/Fermentools 4/28/2017 used 1 tsp dill seed each quart; one quart had one clove garlic; & 3.5% salt 2 quart
Pickles, Sour Dill (fermented) Sandor Katz preservation website/Fermentools 5/4/2017 used dill weed in each quart; one quart had one clove garlic; both had a dried chili; 3.5% salt 2 quart
Pickles, Sour Dill (fermented) Sandor Katz preservation website/Fermentools 6/4/2017 used 1 tsp dill, 1 clove garlic; both had a dried chili; 3.5% salt, 1 jar had 1 tsp mustard seed 2 quart
Pickles, Sour Dill (fermented) Sandor Katz preservation website/Fermentools 6/17/2017 used dill seed & mustard seed, one clove garlic; 3.5% salt 2 quart
Relish, Aunt Peggy’s Sara’s recipe 6/5/2017 doubled recipe 7 pints
Salsa, Fresh Vegetable Ball Complete Book of Home Preserving 203 5/20/2017 6 pints
Salsa, Fresh Vegetable Ball Complete Book of Home Preserving 203 5/21/2017 5.5 pints
Salsa, Zesty Ball Complete Book of Home Preserving 207 5/28/2017 9 pints
Sauerkraut Texas Backyard Garden 4/15/2017 Made with cabbage & caraway seed 1 quart
Tomato Sauce, Seasoned The Complete Book of Small Batch Preserving 228 5/28/2017 5 pints
Tomatoes, Crushed Ball Complete Book of Home Preserving 357 5/24/2017 7 pints
Tomatoes, Crushed Ball Complete Book of Home Preserving 357 5/26/2017 5 pints
Tomatoes, Crushed Ball Complete Book of Home Preserving 357 6/4/2017 6 pints
Tomatoes, Crushed Ball Complete Book of Home Preserving 357 6/8/2017 5 Quarts
Tomatoes, Crushed Ball Complete Book of Home Preserving 357 6/17/2017 3 Quarts