Canning Fruits and Vegetables

Fall is a great time for canning. This year's garden yielded hundreds of tomatoes. But with the frost, they never had time to ripen! So we picked them green and decided on green tomato chutney. Easy: vinegar, salt, sugar, onions, golden raisins, and green tomatoes simmered for several hours. It's a little tangy and a little bitter - not great for eating alone, but used as a condiment or a spread, just right.

We also gave apple butter a try. This one took a lot of prep and time but is totally worth it. Core and peel your apples, simmer in cider vinegar and water (1:3 ratio on the liquids). Puree and simmer with sugar, lemon juice, cloves, allspice, and cinnamon. Great for pancakes and toast!