2014 Produce Harvest

When the garden really started producing I thought to keep track of what we stored (frozen, dried or canned).  I didn't keep track of what we ate fresh, so this list is just storage. 

Bok Choy
 - Frozen, chopped - about 6 2-cup bags (not much, but then we didn't have many plants)

Butternut Squash
 - about 10

Carrots
- Canned: 19 pints, 6 quarts
- Frozen: about 6 pounds

Corn
- Frozen
     59 small packages (3-4 ears)
     8 large packages (8 ears each)
     Kernel corn (1 lb. each): 12

Green Beans
- Frozen: 10 pints frozen whole snap beans (for stir-frying)
- Canned:  23 Quarts, 1 pint  (included snap beans and Roma Italian Style)

Fruits: 
 - Blackberries & Black Raspberries: Frozen, 6 gallon size bags
- Strawberries - Frozen, about 20 pint bags

Jams & Jellies
 - Apple Butter - 4 half pints

Kale
- 6 pints frozen (for use in soups)
- 1 pint jar dehydrated (experimented)

Leeks
- 14 bags of two cups each (1/2 pound) chopped leeks (white part only)
- 1 coffee can full of dehydrated chopped leeks

Onions
- 40 pints (aprx. 1 pound per pint) chopped/sliced frozen
- two large coffee cans full of dehydrated onion slices

Pickles:
 - Dill slices - 6 pints
 - Dill Relish - 7 half pints
 - Bread & Butter - 7 pints, 3 half pints
 - Kosher Dill: 6 quarts
 - Sweet Relish: 12 half pints

Potatoes
 - 533 pounds harvested (not including what we dug and ate as "new" potatoes)
 - Frozen: 8 pkg. 1-1/2 lb. each, boiled & peeled in Food Saver bags, as an experiment
 - Canned: 13 quarts

Salsa (yes this is a food group)
 - 67 pints, 3 quarts

Squash & Zucchini
 - Frozen: 48 pounds total, plus about 6-8 hollowed out patty-pan squash  & zucchini for stuffing

Tomatoes
 - Crushed, Canned: 66 quarts, 25 pints
 - Sauce, canned: 2 quarts, 33 pints, 8 half pints
 - Juice, canned: 10 pints
 - Spaghetti Sauce: Frozen: 8 packages; Canned: 3 quarts, 8 pints

This list also doesn't account for the onions, peppers, tomatoes, etc. that went into the salsa and spaghetti sauce - just the finished product is listed.