canning/hit a goal.

I did inventory tonight after the couple batches this weekend.

I've got over 60 pints of meat put up.
Not counting beans (whenever there's not a full canners worth I fill the space with beans)
Sauces
Fruit
Veggies
Soups
Jellies
Tallow
And 25-30 quarts of stock.

It's also coming up on gumbo making time, so that'll add ~40 pints.

I'd wanted to get/keep (I'll keep adding and rotating) 2 months worth of meat.
Not critical since my freezers are solar run, but I like diversity.

Roast beef
Pulled pork
Ground beef
Chili
Turkey both as chunks and shreadded (chunks were raw packed, shredded was hot packed.) Some plain some seasoned.
I just froze all the ground turkey. (Vacuum sealed in my $8 thrift store sealer.)
And a few jars of very thick gumbo (I can additional pints of just the liquid. It'll fill one person so they can't move, 2 a decent meal, or add a pint of liquid to make a side/soup for 4)

Random comments:
I've now used some tattler lids 4-6x
They work great! (People have reported using them over 20x)
I love that (propane heats the house) I can can at no cost.

I need to find more fruit I like to can.
I've got LOTS of dried peaches, strawberries, and apples, quarts of blackberries, peaches and strawberries in the freezer, but I don't like much canned except for peaches and pears.
(Sometimes figs, but my fig tree is young.)
I grew up fairly poor. Ate apple and pear sauce WAY too much growing up, I'll eat it occasionally and have a little, but it was 3 or more nights a week standard.

I need more juce. Rasberry juce is GREAT and you can do many things other than just drink it.

I am using far more pints than I'd anticipated. (Back into canning for the first time since growing up. With a family you use quarts. 1-2 people.... pints.

I also need more 1/2 pints. I'm pretty sure that's just enough pulled pork for a sandwich. (I'll see, used my last 9 for that)
It'll also do well for a side of beans or a snack of blackberries etc.

Sorry for the length but I tried to make it interesting/philosophy vs just a brag/gloat.
I'd like to hear about other people's general plan with this part of their larder.

One of the major reasons I do it is because when I'm hurting I can't cook and it's faster than thawing frozen. On many days if it wasn't for the speed/convinance I'd not eat at all. (Which is why it took so long to build up!)

What do you do?

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canning/hit a goal.