Quote Originally Posted by Hummer View Post
Yes, blanching and freezing tomatoes works great for stir fry dishes, too. We've been putting up garden tomatoes and roasting chilies big time for the past three weeks. Also have been canning catsup and roasted pepper sauce. With the warm weather the tomatoes and peppers are still producing. For cherry tomatoes and sweet-100's, I leave the skin on, slice them in half and freeze them on cookie sheets, then bag them for use later.

I'm picking apples and grapes now, too. (Yesterday, two truck loads of apples went to feed orphaned bear cubs at a rehab facility near Rifle). Making lots of stuff with apples including wines. The Riesling and Gewurztraminer grapes have gone to make jelly, and for wines that are almost finished fermenting.... I'm racking from fermenter barrels into carboys today. The reds get picked Wednesday. And, the last of the peaches just went to making a gallon jug of peach cordial.

Mrs. Hummer has been making hearty soups and freezing in vacuum bags for me to take hunting. Just heat and eat, very easy, and great meals. It's harvest time and we're like the busy beavers prepping for winter.



In the photo, I'm pressing 212 lbs. of Gewurztraminer grapes which yielded 16 gal. of juice using an 80 liter Zambelli hydro press. Also have 115 gal. of Riesling. Both are fermenting with three different yeasts to produce wines of different characters.


Wow, I'm jealous. Definitely going to have to try to find a way to stop by on the way to Moab next Easter.
There's no way I'd be able to grow my own grapes over here, but I'd love to be making some hard cider out of homemade apples. Had a buddy who said he thought he knew someone who'd let us come pick and press a ton, but I guess it didn't work out, since I never heard back.