We have a closet where we are keeping some of our canned goods. There was a lot of wasted space on the left and right sides, so I am building shelves to completely utilize this area. I finished one today. Ten shelves, ten inches deep, can now hold about 120 jars of food. The height spacing of the shelves was designed with quart and pint jars in mind. The other side will get a twin cabinet tomorrow.
EDIT: I decided to photoshop together two of the pictures I took to create a composite that shows the whole thing.
Shown at left are sweet pickle slices, dill slices, dill spears, beets, pizza sauce, pasta sauce, tomatoes, salsa, sauerkraut, ketchup, venison and peaches.
The other side will have asparagus, corn, applesauce, stock, soups and more tomato products.
TRIVIA: Did you know that “1 inch” boards are exactly three-quarters of that after they are finished?
Well, I’ve been too busy to post!
I have canned salsa for 3 nights, pickles for 3 nights, fruit jam for 3 nights, ketchup for 1 night, sauerkraut for 1 night (plus 1 night to put it in the crock and nightly checks for 10 days), tomatoes for 1 night (so far), pizza sauce for 1 night, and . . .
We have been camping with good friends (completely sans rectangles, so no pictures), tending the garden and practicing for this weekend’s upcoming Amateur Chef competition!
I do have a few pictures of this and that, taken over the course of the last month. They’ll be posted eventually, but for now . . .
There is a bushel of peaches in my kitchen and I still haven’t saved seeds from any of my tomatoes. 
My lovely wife mashing strawberries
We got the last 5 quarts of strawberries at a local farm and canned up some lovely sweet treats for the next year (or two, just don’t tell the authorities).
Strawberry Jam. 6 half-pints and 4 mini-jars.
Strawberry Syrup. 8 four-ounce jars plus leftover.
Yum, yum, yum!
It should go without saying, but in case you’re new here… These canned goods were made from fine, sweet, local (less than 5 miles away), organic strawberries. The jam was made with berries, sugar and store-bought pectin.
I would have liked to keep corn out of the strawberry syrup, but the recipe called for both white sugar and corn syrup. We were in a midnight rush (literally) to use the berries before they spoiled, so we didn’t have time to find a different recipe or suitable substitution. I did have to watch out which BRAND of corn syrup I bought, as the cheaper store brands contained HFCS and a well known name brand did not.
Oh yeah, I almost forgot to mention… I also canned Rhubarb-Strawberry Jam a few weeks ago. That tastes awesome too!
