And a little bit later than last year (about 3 weeks in fact), I'm now calling the preserving season over and done. The "leftover" list was as of June 2013, and the items preserved this year are current through September.
It didn't feel like we got quite as much from the garden this year, maybe because the tomatoes were late to ripen due to a mild summer. We also had blight again this year. I focused my tomato energies on diced tomatoes (so versatile in so many recipes through the winter) and did not do any sauces or salsas. I may regret that later when I'm purchasing those from the store, but it was a necessary survival mechanism given that the tomatoes didn't even begin to ripen until school was ready to start.
We had a good selection of winter squash, despite the fact that the vines up and died before many of them finished ripening. I'm a big fan of delicata squash; we ended up with 8-10 of those. We also had around 15 spaghetti squash, 8 or so butternut, around 6 acorn (would have liked more of these), and 10-12 sugar pumpkins. I may keep some pumpkin puree for pie, but I'm planning to make most of it into pumpkin butter given the copious amounts of that delicious nectar that I consumed last year. I'll update the totals below as I finish processing the pumpkins.
Leftover from 2012:
Strawberry jam - 2 half pints
Frozen corn - 7 quarts, 1 pint
Peaches - 35 quarts
Applesauce - 10 pints
Fresh salsa - 5 pints
STS salsa - 3 pints
Salsa #2 - 5 pints
Peach salsa - 4 pints
Catsup - 10 pints (this needs to be tossed)
Diced tomatoes - 1 pint
Tomato juice - 4 pints
Marinara sauce - 3 pints
Apple pie filling - 5 quarts
2013 preserves:
Strawberry jam - 11 half pints
Low sugar strawberry jam - 10 half pints
Mint jelly - 12 half pints
Chicken stock - 11 quarts
Dill pickles - 7 pints
Bread and butter pickles - 8 pints
Pureed zucchini - 5 bags frozen
Shredded zucchini - 6 bags frozen
Dill spears - 8 pints
Zucchini relish - 7 pints
Strawberries - half gallon frozen
Wineberries - 1 quart frozen
Blackberries - 2 gallons frozen
Diced tomatoes - 63 pints
Corn - 11 ears frozen in husks
Mint concentrate - 3 quarts, 8 pints frozen
Pumpkin butter - 8 pints frozen