If you happen to have an abundance of apples, may I suggest freezing? After peeling, coring and slicing and placing them in a bowl, dust them with Fruit Fresh (which keeps them from turning brown). Then place them in 'freezer' zip lock bags. The apples can later be used for pies, grated and mixed in cakes, and they are yummy fried with a dash of cinnamon and sugar!
If you happen to have a wealth of tomatoes...? Wash them, blanch them in boiling water (until they are puffy or their skins begin to crack). Remove the tomatoes and place on a cookie sheet (the tomatoes will weep juice as they cool). When cooled remove the skins and hard section where the stem was and freeze in zip lock bags. They are great in steak soups, pureed and put in any number of dishes. Happy fall preserving!
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