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!