UC and I’ve been working to preserve fall’s bounty, as evidenced by the apple butter recipe in the last post. In addition to the apple butter, we’ve done sugar-free apple sauce, tomato sauce, and dehydrated a variety of things. My current favorite of those last are the heirloom tomatoes–they’re so colorful, even dehydrated, and they retained their wonderful flavors.
The picture is a bit blurry as the light in the house for photos isn’t great at the moment, and flash washed out the colors too badly. But, you get the idea. I can’t wait to use these this winter, or something soon on the trail, perhaps.