Items listed in this inventory might be canned (shelf stable, in glass jars) or frozen.  I do not include things like refrigerator pickles in this inventory because they only last a short time and really aren’t put up for later use.

Larder, 2012

Canned

• 7-12 oz jars and 10-8 oz jars of reduced sugar strawberry jam
• 17 pints of peaches in medium syrup

Frozen

Canned

• 54 quarts and 2 pints of crushed tomatoes
• 26 quarts tomato sauce
• 28 pints of pickled beets
• 30 pints and 4 quarts of dilly beans
• 14 quarts and 8 pints of dill pickles
• 8 quarts of bread and butter pickles
• 2 quarts and 1 pint of sauerkraut
• 10 quarts peaches in light syrup
• 5 pints of pickled soy & wasabi green beans
• 21 pints of pickled peppers
• 5 pints of dilly carrots
• 5 quarts of chicken stock
• 5 quarts of beef stock
• 4 quarts of pork stock
• 3 quarts of vegetable stock
• 3-12oz jars and 12 half pint jars of tomato jam
• 12 pints of pickled jalapenos
• 14 quarts of apple sauce
• 6 pints of Indian spiced pickled carrots and daikon radishes

Frozen

• 3 quart bags of zucchini and yellow squash
• 1 quart bag of broccoli florets
• 3 yellow horn peppers
• 1 green bell pepper
• 4 pounds of kale
• 1/2 pound of beet greens
• 13 quart bags of corn
• 2 quarts of chili
• 1 quart bag jalapenos
• 4 cups of zucchini spread