June Preservation


The preservation posts are going to be cherry heavy here soon. I was given close to 30 pounds of them. The blog may be slightly slower than normal until I can get them pitted and frozen, at least.


*Monthly totals are in total number of jars. Yearly totals are listed in quarts.

Carrot Cake Jam


–different fruits as well as peaches

—-pineapple has been requested

apple pear jam

-apple sauce

crispin w/ pumpkin spice and vanilla-2 pints

red delicious w/ sugar and pumpkin spice-2 1/2 pints

empire w/ sugar and pumpkin spice-2 pints

-cyser style apples

-banana fridge jam

-dilly beans

3 pints

-whole and crushed tomatoes

crushed heirlooms and romas, mixed, plain-1 1/2 pints

rotel style local beefsteaks-4 pints

-dill pickles

-spiked oranges

-plum sauce

-pickled hot peppers

-bbq sauce

-apple butter

-peach butter

-peach pie jam

-cherry jam

-mint syrup

-preserved mint


pineapple freezer salsa– 2 pints

-cider molasses

-pickled beets


lemon mint syrup-1 pint

-sweet pickles

-blackstrap strawberry jam


Onion/radish 1 pint

green bean 1 1/2 pint

-strawberry mint syrup and jam

-fruit syrups

-hot sauce

-whole peaches and nectarines

nectarines– 1 1/2 pint

peaches– 2 pints

Other projects


Tomato butter- 2 pints

Tomatoes, for canning later-36 oz, 1 dry pint (cherry)

cherries-4 quart bags


Hot sauce- 1 pint

bbq sauce- 1 pint


Year to Date:

Spring berry jam  1 1/2 pints

Dilly beans 1 1/2 quarts

Pickled peppers 1 quart


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