Canning - Eating what you put away

I inventory my canning by putting a notebook with the item written in one column and then circle for every jar canned. I color in the circle when I use it some examples below
So if I have 52 quarts of corn I have 52 circles and when I use them I color in the circle (I know we eat one quart of corn and beans a week which is why 52 of each of these. I do 100 quarts of salsa because we eat two a week of salsa. Peaches, plums and apples I only can 10-15 pints of each per year because only use in the winter and don't eat much sweets. You can adjust your amounts for your crew)

Corn:
Beans:
Salsa:
(the stars were as close as I could get to give you an example on the site)

This woman is more organized than me but shows what she does


Here are her sheets
Use This Printable to Keep Up with What You've Canned
Jar labels you can print
7 Free Printable Canning Jar Labels

 

Thickening agents
Modified Food Starches (Home Food Preservation)

Modified starches can be use in the place of flour or cornstarch. The modified starch "thermflo' is more stable for canning with pressure cooking or water bath. and apparently its good for freezing as well.

Modified Food Starches (Home Food Preservation)

 

I love finding creative ways to use extra produce! Your salsa idea sounds like the perfect solution for those extra canned tomatoes and oregano. In my garden, I grow plenty of herbs and tomatoes, and I often share recipes and preservation tips on my gardening site. Fresh, homegrown ingredients always make the best salsa!