Today is the last instalment of putting up the harvest for 2015. I have enjoyed this challenge of coming up with new ways to keep the freshness going into the winter months, tried new things, revisited old favourites, and so I thought to end this stretch of food-prep that I would go back to one of the first things I ever did as a homesteader-wannabe: canning. I haven't talked about canning this month at all because truth be told, I don't do it much anymore. I find it is quite a bit of extra work, my stove top is not the best one rated for water bath canning; it isn't as forgiving an art as say, fermenting. But it is a practical way to be able to put up a big amount of one thing like zucchini into relish, or peaches into canned jewels, or tomatoes into salsa. And crab apples into crab apple butter.