Canning 2016

One day I'll figure out an easier way to log this down. At the moment, I'm just copying a list of what got made on the Notes application of my smartphone with the hope that I remember to blog about it.

Here's what got made in 2016:

peach brandy, 1.5 pints refrigerated
strawberry-rhubarb syrup, 2 pints refrigerated

Extracts
lemon extract, 1 pint
chive flower-infused vinegar, 1 pint
blueberry-infused vodka, 1 quart
blueberry-infused bourbon, 1 pint

Salsas
Control batch salsa (jalapeno peppers), 5.5 pints
Hatch chile salsa (hatch chiles), 5 pints
Spicy salsa (Anaheim & jalapeno peppers), ... pints?
Harissa (dried chile negra, ancho chile, Calif chile), 1 pint refrigerated
La jiao jiang (hot chile paste), 0.5 pints refrigerated

Fruit butters/jams/preserves
Winesap apple butter, 6 pints
Peach bourbon jam (burnt)
Peach bourbon jam (normal)
Apricot-pineapple preserves, 1 pint, 3 half pints, 1 four-oz jar
Apricot-rosemary preserves, 3 half pints, 4 four-oz jars
Strawberry basil preserves, 5 half pints plus 8 oz refrigerated
Strawberry port wine jam, 5 half pints plus 8 oz refrigerated

Pickles/Pickled
Bread and butter pickles, 3 pints
Kimchi, 1 quart refrigerated

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