This year I canned 66 half-pint jars of jellys, jams & preserves.
I canned 28 pint jars of pickles and beans.
I canned 4 quarts of blueberries and cherries.
That's a total of 34 1/2 quarts of preserved products.
My number of quarts and pints canned is down because I didn't process any tomatoes this year. It was a bad year for them and I didn't have the time to hunt down a bunch to make into sauce. My total pints are also down because I skipped canning corn. Frozen or store canned is easier and there isn't much difference in cost or flavor. Experiments and new recipes this year included mango preserves, cherry-currant jam, quince-apple butter, current jelly, peach salsa, currant jelly.
I wish we had a picturesque spot where all the jars were lined up to be stored, but they are currently in flats on top of a book case in our study because it stays cool and dark in the winter.