Food Storage Inventory

I just went through and took stock of what is left now that new greens are just beginning to appear at the Farmers Market. Not bad at all! However, if anyone has any inventive recipes for cranberries and barbecue sauce, please send them my way!

Basement Freezer

Beans:

1 Pint Black Beans

Broccoli:

1 Gallon Bag

Cranberries:

1.5 Gallon Bags

Corn:

1 Gallon

Meats:

1 Quart Pork Fat Back

1 Quart Suet

1 Soup Carcass

Pesto:

11 muffin cups

Stocks:

12 1/3 C portions of Adzuki Stock

Zucchini:

7 Pints of shredded

Pantry

Dried Fruit:

1 Pint Dried Blueberries

Jams:

1 Pints Apple Jely

1 Half-pint Strawberry Jam

6 Half-pints Blueberry Jam

3 Pints Peach Jam

1 Pint Peach Applesauce

3 Half Pints Apple Butter

2 Quarts Apple Sauce

6 Half Pints Orange Marmalade

Fruit:

5 Quarts Apple Pie Filling

Pickles:

1 Pint Corn Relish

Sauces:

4 Quarts 2 Pints Marinara Sauce

5 Pints Barbecue Sauce

2 Pints Sweet and Sour Sauce

5 Half-pints Chutney

1 Quart Peach Syrup

Tomatoes:

4 Quarts Tomato Juice

Cranberry Recipes

We have two gallons of cranberries in the freezer to get us through the spring. Hopefully these recipes will help make a dent:

Cranberry Rangoons

New England Cranberry Duff

Cranberry Thumbprints

Chicken with Cranberry Sauce

Jam Turnovers!

I simply MUST make this recipe from Inn Cuisine with some of my jams that are leftover from last summer (and Scott's amazing pie crust, of course!)

This blog is such a great find. I can't wait to dig into it later.