I have too much swiss chard so I picked a bunch and blanched it for freezing. You just drop it in boiling water for 3 minutes or so. I did the leaves separate from the chopped stems. Cool the leaves quickly to stop the cooking and squeeze out extra water and form balls- ready to freeze. There's a boat load of tomatoes on the vines I have to disappear somehow also.

I could have been more careful- cutting more stem out

It's harvest season for all the tree fruits and grapes and such in the North Fork Valley of Colorado where I spent time recently. The food is inexpensive and organic usually. I picked up some organic pasteurized apple juice/cider ($6.99)to add to my collection of the hard cider I have going. I'm short on gallon glass cider jugs so went for the pickle jar and my bag and rubber band air lock. I started it yesterday after noon and the bubbling has started nicely. I'm impressed the other 2 jugs are still going- must be the little bit of sugar added.

juiced Colorado apples becoming hard cider