When we were homesteading in the suburbs, we dreamed of having every kind of fruit tree, bush, bramble, and vegetable growing on our property, all carefully preserved for the rest of the year. I knew it would be work, but...it's more work than you can imagine if you've never lived it! We still don't have many veggies (because I don't have an actual vegetable garden yet and the deer have been feasting on all the veggies I've planted here and there), but we are actually considering cutting down some of our fruit trees! What??? Yes!!! Because nobody can eat and preserve the fruit from, say, 5 Italian plum trees, all the same variety, that all ripen at the same time of year! Ha!
Anyway, we are plum wore out (both literally and figuratively), but so blessed. We've never given away so very many pounds of fruit as we have this year. Plus, I've been canning, dehydrating, freezing, and freeze drying. (Not sure what the difference between dehydrating and freezing is? Click here.)
I'm too tired to write a proper article this week, so I'm doing something a little different: A photo essay of August life on our mountaintop homestead.
And now it's the beginning of apple season. The first tree to ripen is the oldest fruit tree on the homestead, and we use those apples mostly for applesauce (my recipe and method are here) because they are more tart than my husband cares for. I kicked off applesauce-making with plum applesauce, which combines my favorite red plums (sweet tart) with these apples. The result is divine! Now I'm on to regular applesauce, and soon I'll be canning apple quarters in light syrup (SO good!). I'll also freeze dry and dehydrate apple rings, and put some apple pie filling in the freezer. I might also make some apple juice or apple cider.