October 22nd: Two quarts and five pints of applesauce (Baldwin apples picked free from an orchard in Lincoln). Two quarter-pints of maple apple butter (Baldwins, maple syrup, salt).
October 12th: Six half-pints and two quarters of hot pepper jelly, with ripe Hungarian wax and jalapeno peppers plus two habaneros. I left the seeds in to increase the heat, and I picked all the peppers but the habaneros over a week ago, so... we'll see.
October 6th: Three half pints and one quarter of crab apple jelly made with honey (1 cup) and a little bit of ginger.
October 1st: Two quarts and one pint of garlic dill pickle spears (no hot pepper), a pint of pickled hot peppers (with garlic), and a half-pint of sliced jalapenos (with seeds); all in a brine of 4 C each cider vinegar and water, 6 Tbsp salt, and 4 Tbsp sugar.
September 29th: Three half-pints and two quarters of crab-apple jelly (4C juice, 1 1/2 C sugar, 2 t calcium water and pectin).
September 10th: Four half pints and a quarter of peach jam, with lemon but no spices.
September 8th: Four pints and three half-pints of bread and butter pickles, and three quarts of peaches in light syrup (as well as another quart of just syrup).
September 4th: Three quarts and one pint of peaches in light syrup.
September 3rd: A quart, a pint, and a half of cold-packed tomatoes—seconds slicers from Charlton Orchard.
August 28th: Garlic dill pickles (with sugar): three quarts and one pint of spears and one quart and three pints of slices (with added hot pepper flakes).
August 10th: Three pints, four half-pints, and two quarters of spiced blueberry jam (8 c blueberries, 4 c sugar, 2 lemons, 1 t cinnamon, 1/2 t nutmeg).
July 25th: A quart+ of experimental elderflower syrup.
July 16th: Four half pints and nine 4-oz jars of raspberry jam.
June 25th: 7 pints and 4 half pints of strawberry jam.
May 14th: Made a pint of rhubarb syrup.