Put Up 2010 Revisited

Of the list of stuff below that I put up last year, we only have left:
3 pints beets, 2 half-pints sundried tomato chutney, 3/4 pint apple cranberry chutney, half-pint apricot jam, and 3 half-pints apple onion chutney (looks like the latter never even made it on the list. It is a yucky green/brown color so not very appetizing looking. Definitely not something I'll do again.) Chutneys are definitely something we haven't found much of a use for so I won't be doing that anymore. The carrot salsa was awesome and we want more of that for sure, plus pickled carrots & cukes of all kinds. I made a ton more pickled beets than what is listed below. I must've made another 8-10 pints at some point that never got recorded. I think I'll try to make everything on the list again except the chutneys. I made a lot of on-demand salsas out of the crushed tomatoes (based on a Mark Bittman recipe). It was really nice to have the flexibility to use the tomatoes in so many ways instead of having too many pasta sauces or salsas. Speaking of pasta sauces, I made a bunch of bruschetta that also doesn't seem to be on the list below...probably 5 pints-ish. It was too thin to be a bruschetta that we liked but made a good base for pasta sauce, just had to add tomato paste to thicken it up. On the wishlist for this year is also corn relish and dilly beans. And I'd really love to do peaches or pears or some other sliced fruit again. They are sooo delicious in the middle of winter.

7 half-pints apple cranberry chutney
5 half-pints sundried tomato chutney
3 pints bbq sauce
4 quarts + 2 pints applesauce
5 quarts, 6 pints crushed tomatoes (all from my garden!)
4 half-pints tomatillo salsa
7 pints dilled carrots
1 quart bruschetta (freezer)
1 quart green beans (freezer)
1 quart broccoli (freezer)
6 half-pints carrot pepper salsa
5 half-pints + 9 quarter-pints apricot jam
5 half-pints raspberry jam
10 half-pints blackberry jam
6 half-pints blackberry sauce
8 half-pints strawberry jam
5 half-pints plum jam
3 pints spicy pickled carrots
3 pints spicy mixed pickled cucumbers & carrots
5 pints bread & butter pickles
2 pints pickled beets & onions w/ caraway
3 pints mashed strawberries w/ sugar (freezer)
2 quarts whole strawberries (freezer)
2 quarts blackberries (freezer)
3 quarts pickled cabbage slaw (freezer)
4 quarts vegetable broth (freezer)
2.5 quarts corn (freezer)
1 quart raspberries (freezer)
2 quarts blueberries (freezer)