Village Veggies: Worth 1,000 Words

Harvest Keeper Tally

Apple Butter = 1 pint, 10 four oz
Chicken Barley Soup - 2 pints
Chicken Stock - 14 quarts, 4 pints
Cranberry Sauce with Blueberries = 8 pints
Curried Beets - 13 quarts
Dill Relish - 5 pints, 10 half pints
Edamame, Shelled, Frozen - 4 quarts
Eggplant Pomadoro (frozen) - 4 quarts
Frozen Baba Ghanoush - 3 quarts
Frozen Bell Peppers - 1 quart
Frozen Broccoli - 6 quarts
Frozen Carrots - 2 quarts
Frozen Corn - 5 quart
Frozen Cucumber - 14 two cup bags
Frozen Peas - 1 quart
Frozen Pesto - 5 pints
Frozen Raspberries - 1 quart
Frozen Strawberries - 2 quarts
Frozen Tomatoes - 4 gallon bags
Frozen Zucchini - 8 two cup bags
Garden Salsa - 11 pints
Jalapeno's, Dried - 1 pint
Kosher Dills - 12 quarts, 4 half pints
Kosher Dills, Hot - 3 quarts
Madras Lentils - 5 quarts, 5 quarts frozen
Pumpkin, pureed - 2 pints
Punjab Eggplant, frozen - 4 quarts
Roasted Red Peppers, Frozen - 1 quart
Spiced Peach Preserves - 2 pints
Spicy Pineapple Salsa - 12 half pints