What's Cooking?

All summer you have read about what's been cooking canning-wise.

But it's not until you are in my living room and see the stacks of jars that the full magnitude of the process (hee hee, canning pun) is known.

Through the collages, you can see what kind of produce I was working with mostly that week.

The first week it was blackberries, the second was peaches, the third week was figs and more peaches, the fourth week was herbs, and the last collage encompassed the past three weeks or so and deals mostly with pears.

I love canning season.  

It's a little stressful while it's here because everything has to be dealt with immediately.  The whole kitchen is covered in jars, produce boxes, and sugar bags; but then, it's gone in a flash.

This year I thought I would break down the totals of what was made just for fun.  

I know, only I would think that the total number of gallons of canned fruit was "fun."

So here it is:

Blackberry Freezer Jam - 2 quarts

Blackberry Basil Jam - 1 gallon and 1 pint

Blackberry Syrup - 2 quarts

Apply Pie Jelly - 1 gallon, 2 quarts and 1/2 pint

Pear Jelly - 1 gallon, 1 quart and 1 & 1/2 pints

Peach & Jalapeno Jelly - 1 gallon, 1 quart and 1/2 pint

Giardiniera - 1 gallon and 1/2 pint

Sweet Pickles - 5 gallons, 1 quart, and 1 pint

Cranberry & Red Wine Sauce - 2 quarts and 1/2 pint

Carrot Cake Jam - 3 quarts and 1/2 pint

Spicy Sweet Pickles - 1 gallon and 1 quart

Spicy Pickled Peaches - 1 gallon, 1 quart, and 1/2 pint

Blackberry Fig Jam - 1 gallon and 1/2 pint

Fig & Rosemary Preserves - 1 gallon and 1 pint

Vanilla Peach Butter - 2 quarts

Spiced Peaches - 2 gallons and 3 quarts

Pickled Peaches - 1 quarts and 1 & 1/2 pints

Peach Freezer Jam - 1 quart

Vanilla Peach Jam - 3 quarts

Strawberry Fig Jam - 1 quart and 1/2 pint

Raspberry Fig Jam - 1 quart and 1 pint

Fig Preserves - 2 quarts

Dill Pickles - 1 gallon and 1 quart

Peach & Cinnamon Basil Jam - 2 quarts

Boozy Peaches - 2 quarts

Jalapeno Relish - 1 gallon and 1 & 1/2 pints

Mexican Relish - 2 quarts and 1/2 pint

Pineapple & Mint Syrup - 1 quart and 1 pint

Cinnamon Basil Jelly - 1 quart and 1 & 1/2 pints

Mint Sauce - 1 & 1/2 pints

Lemon Balm Jelly - 1 quart and 1 & 1/2 pints

Green Tomato Relish - 2 quarts and 1 pint

Pepper Jelly - 1 quart, 1 & 1/2 pints

Pickled Jalapenos - 2 quarts

Crabapple Jelly - 1 gallon, 1 quart, and 1 & 1/2 pints

Pearsauce - 1 gallon, 1 quart, and 1/2 pint

Pear Butter - 3 quarts

Pear Honey - 1 quart and 1/2 pint

Cinnamon Pearsauce 1 gallon and 1/2 pint

That's 35 gallons, 1 quart, & 1 half pint of jams, jellies, pickles, sauces, syrups, and such!

Next year, maybe I should count the pounds of sugar and gallons of vinegar involved.
On second thought, I had better not...it might make me woozy.

This is part of Miz Helen's Full Plate Thursday.