preservation tally for 2013:

over the last few years that i have been learning to can, i've never kept a count of what i actually have canned and put up, or how much. so i though i would do it on this post - i will keep adding as i do more canning and other food preservation this summer:

16 - pints - pressure canned venison
  6 - pints - sauerkraut
10 - half pints- cherry tomato salsa
  9 - pints - vodka sauce
  6 - half pint jars - eggplant chutney
  2 - bottles and some frozen cubes - blackberry syrup
  2 - quart bags - leeks, frozen
  1 - ice cube tray + 3 plastic containers - basil pesto, frozen
  6 - quart bags - peaches, frozen
  4 - 4oz + 4 - 8oz jars - tomato-orange marmelade
  8 - pints - arrabiatta sauce
  4 - pints - roasted red pepper and tomato sauce
  7 - half pints - hot cherry tomato salsa with ghost pepper and cayenne peppers
  4 - pints + 2 half pints - corn relish
  2 - pints - spicy corn relish - with ghost peppers and Thai chilies
  9 - pints - roasted pepper and tomato soup
  1 - pint - dried oregano
  1 - pint - HOT pepper flakes
  6 - pints - vodka sauce with a little kick of the homemade hot pepper flakes
  4 - 1/2 pins - mini gherkins
  3 - pints - hot cherry tomato salsa with ghost and jalapeño peppers 
  5 - pints - enchilada sauce
  8 - 1/2 pints - ghost pepper relish
  3 - 1/2 pints - charred jalapeño pesto -hot- frozen
  6 - ca. 5oz containers - charred jalapeño pesto -medium- frozen
  3 - half pints - mini dill pickles
12 - half pints - spicey sage mustard
12 - half pints + quart - Spicey rosemary mustard
  9 - 4oz jars - coarse ground beer mustard
  1 - quart bag -dried cayenne peppers
  1 - pint - dried Tabasco peppers
  7 - pints - apple sauce