Thinking about what to put by for one year.

Herbs from garden: rosemary, basil, thyme, oregano, garlic, garlic chives, mint, parsley, sage,
vitex, lavender, horehound, catnip, saffron, bay laurel...all dried or frozen.
Find good recipes for rubs, marinades, Bouquet Garni, other various blends...

Applesauce- chunky cinnamon, no sugar added
Apple juice- no sugar added
Apple Pie filling- experiment with agave nectar, stevia
Dried apple slices

Strawberries-frozen whole
Strawberry freezer jam- try using agave nectar
Strawberry-rhubarb pie filling
Rhubarb- freeze
Cherries- B.D.
Raspberry freezer jam- try using agave nectar

Peaches, canned halves, dried
pears, canned halves
persimmons- freeze pulp in pints or dried

Tomatoes-
stewed whole in juice, 15-25 quarts
spaghetti sauce, 15 quarts
puree, 15 quarts
seasoned sauce 7-15 quarts
juice, 36-48 quarts
V-6 +/- (garden juice blend- tomato, carrots, celery, green pepper, onion, parsley)
Ketchup- 6 pints
Chili Sauce-6 pints
Red Hot sauce, (tomatoes, hot red peppers)

Bread and Butter pickles- 6 pints
Grandma’s freezer pickles- 6 pints
Okra pickles-6 pints
Pickled Three Bean Salad-6 pints

How is chutney served? Chow-chow? Victoria Sauce?

Sauerkraut- 6 pints
Freezer slaw-5 pints

Chicken stock- 25 quarts (as much as possible- use old hens)
Beef Stock-25 quarts (as much as possible)
Pork tenderloin
Beef stew meat
Chicken, boned
Beef jerky (use lean cuts, i.e. round, flank or sirloin tips)

Asparagus- frozen pack
Okra, hot pack
Green beans, young whole, hot pack
Green peas, 10-12 pints
Chili con carne
Sweet potatoes- dried
Sweet Potato pie filling, 2-4 quarts

Winter squash- butternut, acorn- season, then preserve whole in cool storage

Using and keeping extra eggs:
Pasta
Lemon Curd

In the spring I will order 15-20 geese, 2 or 3 Kentucky Bourbon Red turkeys, 25 rock-cornish chickens. These will go in the freezer. Also buy a side of beef. Organic, grass fed and finished. If we make it to Alaska this year, we will have salmon and halibut for the freezer. I will also order 3 or 4 white leghorn pullets for eggs.

National Center for Home Food Preservation
Wise Methods of Canning Vegetables- AL Cooperative Extension