We have been canning away and freezing some too.  I did a little spinach and broccoli.  I also have done 36 pints of jam between raspberries and strawberries.  I thought it would be helpful to show a little piece of two of the spreadsheets I use to track what I need and what I am preserving.  This first one is where I calculate how many of each item that my menu requires for a year. 

	Item	Description	Breakfast Month	Lunch Month	Dinner Month	Total Per Month	Number of Months	Total Needed	Current Count
Canned and Frozen Preserving
f	Apple	Cider				0	8	0
f	Apples	Apple Butter				0	10	0
f	Apples	Dried Rings	1	1	1	3	8	24
f	Apples	Fruit Leather		2		2	10	20
f	Apples	Pie Filling – Dry		1	1	2	10	20
f	Apples	Pie Filling – Thick			1	1	10	10
f	Apples	Sauce	3	2		5	10	50
v	Beets	Regular Canned			1	1	10	10
f	Berry	Conserve				0	10	0
f	Berry	Syrup				0	10	0
f	Blackberries	IQF	2			2	10	20
f	Blackberries	Jam	0.5	2		2.5	10	25
f	Blueberries	IQF	2		1	3	10	30
v	Broccoli	Frozen			3	3	10	30
v	Brussel Sprouts	Frozen			1	1	10	10
v	Cabbage - Kraut	Canned			1	1	10	10
v	Carrots	Whole			1	1	10	10
v	Cauliflower	Frozen			3	3	10	30
f	Cherries	Bing Canned		4		4	10	40
f	Cherries	Pie Filling				0	10	0
f	Cherries	Regular Canned				0	10	0
v	Corn	Frozen Cobs			2	2	10	20
v	Corn	Regular Canned			2	2	10	20
v	Eggplant	Frozen			1.5	1.5	10	15
f	Grapes	Juice		2		2	10	20
v	Green Beans	Regular Canned			5	5	10	50
v	Green Beans	Whole			1	1	10	10
v	Kim Chi	Canned			1	1	10	10
f	Peaches	Canned - Elbertas	4		3	7	10	70

This second sheet show I how I track what I have already canned.  The desired quantities don't match up because this second sheet is based on my historical experience and not on a menu.  It is a work in progress.  Both of these are not all inclusive of all items because they would have been too long so I just cut them off at peaches.

Date	Fruit/Vegetable	Food Product	Process	Size	Quantity	Source	Count
	Apple	Cider	Water Bath	Half Gallon	40
	Apples	Apple Butter	Water Bath	8 oz	6
	Apples	Dried Rings	Dryer	Tray	12
	Apples	Fruit Leather	Dryer	Tray	12
	Apples	Pie Filling – Dry	Water Bath	Quart	6
	Apples	Pie Filling – Thick	Water Bath	Quart	12
	Apples	Sauce	Water Bath	Pint	50
	Apples	Sauce	Water Bath	Quart	50
	Beets	Regular Canned	Pressure	Pint	8
	Berry	Conserve	Water Bath	Quart	5
	Berry	Syrup	Water Bath	Quart	5
	Blackberries	IQF	Freezer	Gallon	6
	Blackberries	Jam	Water Bath	Pint	15
	Blueberries	IQF	Freezer	Gallon	6
6/24/2008	Broccoli	Frozen	Freezer	Cups	30	Garden	2
	Brussel Sprouts	Frozen	Freezer	Cups	20
	Cabbage - Kraut	Canned	Water Bath	Pints	24
	Carrots	Canned - Sliced	Pressure	Pints	10
	Cauliflower	Frozen	Freezer	Quarts	40
	Cherries	Bing Canned	Water Bath	Quart	20
	Cherries	Pie Filling	Water Bath	Pint	8
	Cherries	Regular Canned	Water Bath	Quart	20
	Corn	Frozen Cobs	Freezer	Gallon	20
	Corn	Regular Canned	Pressure	Quart	30
	Grapes	Juice	Water Bath	Half Gallon	60
	Green Beans	Regular Canned	Pressure	Quart	50
	Green Beans	Whole	Freezer	Cups	20
	Peaches	Canned - Elbertas	Water Bath	Quart	100

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Posted by FoggyMountainFarm

Impressive list of canning!

Well Done!



I am stopping by to invite you to participate in the first edition of the The Carnival of Home Preserving that will be posted at Laura Williams' Musings on Monday July 14th.

http://laurawilliamsmusings.blogspot.com/2008/07/introducing-carnival-of-home-preserving.html

It is a Carnival to Share Recipes and How-To's for Canning, Freezing, Dehydrating (drying), and Root Cellaring of Fruits, Vegetables, and Herbs.


Deadline to Submit: every Sunday at 2pm EST

Carnival is to be posted by that Monday on the respective Host's blog.



Link To Submit Post: Blog Carnival Submission
http://blogcarnival.com/bc/submit_4663.html

Everyone is welcome to join in.

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