Preserved in 2011

[magid]

All produce is organic and local unless otherwise noted (* for nonorganic, ^ for nonlocal). Vinegar, sugar, spices, salt, and such are not organic. Not included: most things frozen for later (mostly batches of soups and already-baked squash).
(For comparison, 2010 and 2009.)

• 2/15/2011 a bit more than a pint of roasted beet liqueur
  
• 2/16/2011 six pints of pickled carrots, watermelon radishes, and garlic, with mustard seed, cumin seed, red peppercorns, whole allspice, and a brine of cider vinegar, rice vinegar, water, and salt
  
• 3/7/2011 five pints of pickled carrots with ginger*, red and black peppercorns, salt, sugar, and white and rice vinegars
  
• 3/25/2011 two pints of pickled carrots with leftover brine from last time, also more pink peppercorns, mustard seed, and cinnamon stick
  
• 3/25/2011 a half pint of boozy yellow tomato conserves
  
• 3/25/2011 two half pints of boozy beet conserves
  
• 3/25/2011 three pints of pickled white and black radishes
  
• 4/18/2011 three pints of garlicky* carrot pickles, kosher for passover
  
• 4/19/2011 two pints of lemon^-lime^ chutney, kosher for passover
  
• 5/18/2011 three quarters of a pint of pineapple vodka liqueur
  
• 5/18/2011 three quarters of a pint of pineapple^ rum liqueur
  
• 6/30/2011 ~one pint of banana^-rum liqueur
  
• 6/30/2011 ~one pint of cherry liqueur
  
• 6/30/2011 ~one ad a quarter liters of pink grapefruit^ liqueur
  
• 7/17/2011 three half-pints and a mini of Daniel's yard jam (apricots, red currants, gooseberries, and red raspberries)
  
• 7/17/2011 one pint of garlic-dilly garlic scapes
  
• 7/17/2011 a quart and three pints of fridge dilly cucumber pickles, with garlic and onion
  
• 8/14/2011 ~one liter of sweet onion liqueur
  
• 8/14/2011 one quart of raw beet liqueur
  
• 8/14/2011 ~one liter of special tomato-basil liqueur
  
• 8/19/2011 three half-pints and two minis of boozy pink grapefruit marmalade
  
• 8/27/2011 ~a gallon of oven-dried tomatoes, frozen in snack bag portions
  
• 9/13/2011 a batch of sauerkraut (napa and purple cabbages, two diced hot peppers, kosher salt)
  
• 9/14/2011 two half-pints and a mini of gingered^* pear sauce
  
• 9/14/2011 a half-pint of star anise plum jam
  
• 9/26/2011 six pints of apple* pickles (riffed off this recipe)
  
• 9/26/2011 four pints of apple*-beet chutney (riffed off this recipe, using boozy beets and onions from liqueur making)
  
• 9/27/2011 almost a quart of pear-cocoa liqueur
  
• 10/3/2011 five pints of apple* chutney
  
• 10/9/2011 a quart of apple* liqueur
  
• 10/24/2011 two pints of applesauce*
  
• 10/26/2011 one pint and two minis of special tomato jam
  
• 11/2011 a batch of purple cabbage sauerkraut
  
• 11/8/2011 six pints and four half-pints of spiced applesauce* (cinnamon, allspice, ginger)
  
• 11/8/2011 four pints of apple* and green tomato chutney (with garlic, raisins, hot pepper, cinnamon, ginger, allspice)
  
• 11/9/2011 a quart of carrot liqueur
  
• 11/9/2011 two pints and five half-pints of apple*-boozy carrot chutney (with hot peppers and red onion, based on this recipe
  
• 11/29/2011 almost a pint of garlic liqueur
  
• 11/30/2011 five pints, ten half-pints, and a mini of long-cooked applesauce*, a mix of MacIntosh and Splendor apples
  
• 12/7/2011 a pint of orange^-cocoa nib liqueur with hints of lavender
  
• 12/13/2011 four half-pints and six minis of orange^-cocoa marmalade
  
• 12/2011 two pints of fridge daikon pickles (using extant dilly fridge brine)
  
• 12/2011 a pint of fridge black radish pickles (using extant dilly fridge brine)

(Note: started but still in process: a batch of orange-coffee liqueur and a batch of tangelo-mocha liqueur.)