Preserving the Harvest

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.


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