2019 Preserved Inventory

This is the inventory of preserved vegetables and fruit grown in the 2019 Spring and Fall Gardens, and fruit trees and blueberry bushes.

Updated through 8/29/2019 for the spring garden. Updated 1/5/2020 for the fall garden.

Frozen

  1. Blueberries – 24 qts.
  2. Corn – G90 – in vac pack
    1. Whole Kernal & Creamed – 15 qts.
    2. On the cob – 3 pkgs of 4 cobs
  3. Corn – Silver King – in vac pack
    1. Whole Kernal – 6 qts
    2. On the cob – 8 pkgs of 4 cobs plus 1 pkg of 2 cobs
  4. Cucumbers – Halves in Vac Pack – 5 one-gallon vac-pack bags
  5. Kentucky Wonder Beans – in vac pack – 3 qts.
  6. Lima Beans, small, Nema Green – 2 qts & 1 pt.
  7. Okra – in vac pack – 9 pints
  8. Pink Eye/Purple Hull Peas – 17 qts.
  9. Texas Creme Peas – 4 qts
  10. Tomatoes – Whole 15 each
  11. Yellow Squash, in vac pack – 14 qts
  12. Zucchini, in vac pack – 6 qts
  13. Zucchini & Yellow Squash, in vac pack – 2 qts
  14. Fall Garden
    1. Mustard Greens chopped large in 1 gallon ZipLocks. – 9 bags
  15. TOTAL VEGETABLES – 9 gallons of greens, 79 quarts and 1 pint to date not including 63 separate “containers” that hold:
    1. cucumber
    2. okra
    3. whole tomatoes
    4. blueberries – about 35 quarts
    5. Bell Peppers – 2 1-gallon ziplock bags, cleaned and chopped

Canned & Fermented

  1. Bread & Butter Refrigerator Pickles – 2 pts — Eaten
  2. Bread & Butter Pickles – 4 qts + 5 pints + 1-1/2 pint.
  3. Bread & Butter – less sugar more spice. Qts and pints
  4. Cajun Dill Pickles – 3 qts – mushy, discarded
  5. Dill fermented pickle slices – 2 gallons – a little mushy. thrown out.
  6. Pickled Okra – 4 pts
  7. Cucumbers with pickling spice et al – 2 qts.
  8. Roasted Salsa processed in the pressure canner – 3 pints
  9. Tomatoes – 3 quarts processed in the pressure canner. 2 quarts and a pint processed in a boiling water bath for 85 min. on 7/21/2019.
  10. Cajun Dill Pickles 7/15/2019 – 2 qts. at 6% & 7% salt with crisping agent

Months the Inventory to be used until Spring Garden 2020 is producing

  • August – 5 weeks
  • September – 4 weeks
  • October – 5 weeks
  • November
  • December & January 2020 – eating fresh from the Fall Garden
  • Holiday Week – Counts as 2 weeks
  • February – 4 weeks
  • March – 5 weeks
  • April – 4 weeks
  • Total weeks until spring 2020 garden produces = 33 weeks

Remaining Inventory as of 2/8/2020

  • Pink Eye Purple Hull Peas – 6 qts
  • Lima Beans – 1 qts
  • Corn, qts (1) – 5
  • Corn on the cobb (2) – 6
  • Yellow Squash, – 6 qts.
  • Zucchini – 3 qts
  • Okra, pints –

Remaining Frozen Inventory as of 4/13/2020

  • Yellow Squash – 1 qt
  • Zuchinni – 1 qt.
  • PEPH – 4 qts
  • Corn – 3 qts
  • Corn on the cob – 5 pkgs
  • Mustard – 8 qts
  • Whole tomatoes – 2 ea.
  • Still have lots of okra used as pieces from the bags
  • Still have lots of bell peppers used as pieces from the bags