Sunday, August 9, 2015

Preserving the Bounty

This time of year as the days shorten, we make time to freeze, can, dry, ferment any blemished or surplus produce.  First we had the applesauce apples - yellow transparent variety

Then Ken started the canning of tomato juice and sauce

And next I made some beet pickles.

Ken made some dill pickles

And I just finished the first batch of apple juice.

I think it will be a tasty winter!

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