Y’know what? I’m just going to stick this on the top of the site and keep editing it. That way I won’t have a grillion little posts about how I dried another cup of tomatoes.
Dried: rather a lot of celery; about a pint of prunes; apple rings; raspberries; eggplant; peaches; cauliflower
Froze: roasted and froze some sweet peppers; made veggie dumplings out of homemade dumpling wrappers and CSA veggies and local eggs; about 1 gallon of sweet corn; kale; assorted greens; more greens; purple cauliflower; chopped broccoli and cauliflower stems
Canned: 4 quarts pickles; six quarts and 2 four-oz jars applesauce (half raspberry, half spiced); a little over 1 quart watermelon-peach-applesauce; 1 pint and 4 10-oz jars green tomato apple chutney; almost 3 pints barbecue sauce; 4 oz etrog-orange-ginger marmalade
Bulk storage: 5 pounds macaroni, 1 pound egg noodles, 2 cans blueberries
Root/Squash Inventory: 2 buttercup, 1 sweet dumpling, 4 acorn, 2 delicata, 1 butternut