Do you keep an inventory of your freezer and pantry? I decided today to do just that today. I am going to try and keep a list of all that we have available to make it easier to meal plan. I am not sure how many of you will find this interesting, but here ya go!
FREEZER INVENTORY:
Venison Burger - 69 one pound packages
Venison Steak - 4 one pound packages
Venison Roast - 4 roast
Venison Back Loins - 2
Corn from our garden - 33 quart bags
Green Peppers - 9 half quart bags
Strawberries from our garden - 1.5 gallon bags full
Multicolored peppers - 2 half quart bags
HOME CANNING INVENTORY:
Canned venison - 17 quarts
Canned Tomatoes - 43 quarts
Applesauce - 7 quarts, 6 pints
Apple Jelly - 4 jelly jars
Blackberry Jam - 3 pints, 3 jelly jars
Dill Pickles - 5 quarts, 3 pints
Pears - 9 quarts, 3 pints
Squash relish - 5 pints
Apple pie filling - 4 quarts
Green beans - 14 pints
Kidney beans - 10 pints
Pinto beans - 6 pints
Navy beans - 1 pint
Chicken broth - 4 quarts, 1 pint
Potatoes - 4 quarts
Spaghetti sauce - 16 quarts, 1 pint
Salsa - 6 quarts, 5 pints
Pizza Sauce - 7 pints
Bread and butter pickles - 3 quarts
Peach sauce - 3 quarts
Strawberry jam - 1 jelly jar
Peach jam - 1 pint
Ketchup - 9 quarts, 1 pint
This is not all the food we have in our freezer. We also have stuff like butter, leftovers, and frozen fruit we bought from the grocery store. I also have a pantry with pasta, flour, and etc. in it that I still need to inventory. What's on this list was put away from our farm or from a local farmer here in our town, except the pint of peach jam, which came from a friend, and the kidney, pinto, and navy beans that were dried beans bought from the store and canned here.
Living my dream right here on this farm!
~Jenn
Way to go, woman!
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