[Diana in Wisconsin]

Tell Daddy-o to go tend to his roses and you’ll put the food on the table, LOL! ;)

[MomwithHope]

When I get sick of canning tomato products I use the dehydrator, and at the very end of the tomatoes what we don’t eat I coarse cut and Ziploc freeze, getting as much air out of it that I can. I do small bags, like 2 cups worth. Great to throw in a pot of chili when you turn the heat off, or even spaghetti sauce. I just finished the 4th batch in my dehydrator and have a couple dozen on the table. I did find some decent oranges and lemons and I have a few jalapenos so I am going to try that marmalade we talked about last week. All in between sewing. I sold 3 quilts last week and have to replenish my inventory. The weather here is absolutely beautiful, although we could use some rain.

[Liz]

This is closer to home-----an Apple Brandy Recipe developed by an accomplished Wisconsin farm woman who grows apples.

APPLE BRANDY

PREP BTB sugar and water; cook/stir dissolve sugar. Set offheat.

METHOD Place apples in large glass or plastic container; add sugar mixture, brandy, cloves and cinnamon stick. Cover/ steep at room temp at least two weeks; stir once a week. Strain; discard apples and spices. Pour into glass decanters. Place three cloves and one cinnamon stick in each bottle. Yield: 2 quarts.

Ingredients 4 cups sugar 2 cups water 4 pounds apples, sliced 1 liter brandy 3 whole cloves 1 cinnamon stick (3 inches) Additional whole cloves and cinnamon sticks