I love making use of nature's bounty, but it's a lot of time and work to bottle, preserve or simply use up all the fruit and veggies I get each year from my garden and others. This year was one of the most bountiful yet:
- Apple butter (12 pints, bottled)
- Apple pie filling (7 cups, frozen)
- Carrots, cut (3 one-gallon bags, blanched and frozen)
- Cherry pie filling (10 cups, frozen)
- Grape jelly, purple (8 pints, bottled)
- Grape juice, purple (40 quarts, bottled)
- Grape pie filling, purple (12 cups, frozen)
- Peach butter (6 pints, bottled)
- Peach jelly (10 pints, bottled)
- Peach nectar (6 quarts, bottled)
- Peach pie filling (7 cups, frozen)
- Salsa, mild (24 pints, bottled)
- Swiss chard, steamed (eaten)
- Zucchini bread (8 loaves made at intervals and eaten by my family)
- Zucchini, steamed (eaten)
Now time to rest and enjoy the fruits of my labors throughout the winter.
Purple Grape Juice! YUM!
Lots and lots of carrots!
The entire family (minus our 3-year-old) cutting carrots
An entire garden box-full of carrots reduced down to these two large bowls, later blanched and frozen
One of our weirder carrots this year *laugh*
Making salsa? Hmm
Two pies I made for hubby's birthday. The one on the left was made from my parent's sweet cherries.