Monday, October 20, 2014

Crazy Canning

To say I spent the next week following our Miller Farms visit in the kitchen is putting it lightly!  I am still in awe of all the food we brought home.  Here is what I did with it all:

Froze 8 dinner size bags of corn on the cob (which had to be blanched first)
Froze a large container of chopped onion
Froze 6 family serving size of hash browns (Potatoes John and I peeled, shredded and blanched)
Froze 4 packages of family size french fries (Potatoes cut and blanched)
Froze 4 packages of shredded zucchini for bread (Ok so this was the leftover zucchini from a friend I still had)
froze a bag of sliced blanched egg plant - maybe for a lasagna?
froze ice cubes of chopped basil in olive oil

Canned:
11 quarts of potatoes
6 quarts of green beans
8 quarts of large chunks of carrots for stews
10 pints of corn (that we cut off the cob)
6 pints pickled carrots 
8 pints diced carrots
8 pints sliced carrots
10 half pints of various peppers
1 pint of beets
6 pints, 1 half pint applesauce (some from Matt and Jacquelyn's house some from Sprouts)
5 quarts of chicken broth from an organic free range chicken I picked up on sale (I froze the meat for a casserole)
5 pints candied cinnamon apples

Stored 14 red onions for later use 
Used a cabbage in some soup
sliced some carrots for eating raw
stuffed some peppers for dinner one night

I might be missing some but needless to say, we were busy, busy, busy!!  I still have a few things I wanted to do but needed a break!  Round two of canning coming soon featuring chocolate sauce, honey glazed red onions (for grilling), and all sorts of organic beans (kidney, pinto, black, and garbanzo).

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