My crazy year of canning in 2011 consisted of:
Berry-rhubarb jam - 5 pints
Peaches - 20 quarts
Peach butter - 12 pints
Peach syrup - 10 quarts
Tomatillo salsa - 6 quarts, 1 pint
Apricot nectar - 27 quarts
Spiced apricot butter - 3 quarts
Apricot vanilla butter - 3 quarts
Apricot syrup - 5 quarts
Plums - 20 quarts, 5 pints
Spiced plum butter - 8 pints
Asian plum sauce - 4 pints
Plum syrup - 1 quart, 5 pints
Plum-jalapeno jelly - 12 pints, 5 half-pints
Zucchini dill pickles - 2 quarts, 8 pints
Apple juice - 6 quarts, 1 pint
Apple slices - 3 quarts, 1 pint
Applesauce - 30 quarts, 34 pints
Apple-cinnamon syrup - 3 quarts, 1 pint
Caramel spice apple butter - 8 pints
Pear syrup - 3 quarts, 1 pint
Pickled jalapenos - 8 pints
Jalapeno applesauce - 5 pints
Grape juice - 11 quarts
Too tired to can - froze:
Pear sauce - 3 pints
Spaghetti sauce - 7 quarts
Tomato juice - 6 quarts
