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I like to consider my food preservation goals before we plant the garden each year so I can meet those needs by growing enough of each thing.
Salsa- 42 quarts
Green beans-14+ quarts (we have a ton left over so I won’t need too much)
Pickles- 14 quarts
Corn- 30-40 quart bags full
Peppers (green, red, and yellow) – 10 quarts of sliced, 5 quarts of diced
Tomatoes- 20 quarts diced with juice, 10 quarts of whole Amish Paste tomatoes (frozen)
Blackcap raspberries and blackberries- 3 gallons total (these we just pick around the perimeter of our fields when they ripen)
Strawberries- 1-2 gallon bags full depending on the harvest and how much we eat fresh
Kale-5 quart bags full for smoothies
Herbs- No specific goals, just as needed and whatever needs to be harvested and preserved.
Halved cherry tomatoes– 1 gallon bag full
Potatoes- whatever amount we can grow and haven’t eaten yet
Spaghetti squash- 15
I played with fermentation years ago but I may attempt to try again this year depending on how much time I have. I know that it is very healthy to have these foods in your diet for beneficial bacteria. I hope to do some research on what I can make that sounds good and utilizes some of the produce that we are already growing.
What do you plan to preserve the most of this year?