Stocking the Larder

It's that time of the year when the garden produce is coming in thick and fast, and has to be processed and either cooked or preserved for later consumption - and this in addition to the annual marrow mountain!

On Monday, we stripped both the apple trees - sorting, peeling and chopping, starting with the apples that the insects had already munched down on.

Stewed a couple of large pans of chopped apples, ready for the freezer, keeping aside those in sufficiently good condition to survive for a few weeks more.

Tuesday, and time to start on the first tranche of beef tomatoes from the main greenhouse.  

More chopping, and cooking down - yielding nine pots of tomato sauce for the freezer - and there'll be  more to follow as the tomatoes continue to ripen.

Finally today made up some redcurrant jelly from our first major(ish) redcurrant harvest frozen earlier in the summer - only two small pots, but it is a lovely colour!