August 12, 2013 main pantry cupboard snapshot. 480 jars in both pantries as of then (I canned soups and stock during fall and winter) The same cupboard now. I started last canning season with 148 full jars of things I only can every other or even third year. This year I start with 159 jars of mostly jellies and relishes. Cutting it pretty close on canned tomatoes (4 qts left), ketchup (last jar) and completely out of bread & butter jalapeños, bread & butter pickles, dill stackers and regular salsa. With everything all straightened and counted I’ll start labeling this years first batch of green beans (14 pints), Pickled Beets (6 half pints) and soup stock (23 pints) and see how fast I can fill it up again.
Eat Real Food