Here in Utah, there is so much to go around. I’ve got neighbors and friends giving and begging me to take their garden’s bounty off their hands, and I’m not one to say no.
I’ve been busy as a bee, canning spaghetti sauce, applesauce, apple butter, apple juice and grape juice, and I’m not done yet. My kitchen is proof. It’s been quite sticky and loaded down with dishes, but I think I can finally see the sink now.
I’ve been referring to a couple of sites for help on the preserving part, and using my taste buds for the recipe part. If you are looking to preserve some bounty for yourself, here are the websites I used to answer my questions: