Ingredients:

• 4 teaspoons dried rosemary
  
• 1 1/2 teaspoons dried thyme
  
• 1 1/2 teaspoons dried marjoram
  
• Salt and pepper to taste
  
• 3 pounds pork tenderloin
  
• 2 cups apple cider
• Water
  
• 3 Granny Smith apples, peeled, cored and cut into 1-inch pieces
  
• 1 large red onion, cut into 1-inch pieces
  
• 5 tablespoons brown sugar
  
• 1/3 cup all-purpose flour
  
• 3/4 cup maple syrup

In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour cider over roast. Add water until pork is completely submerged. Cover and refrigerate 6 to 8 hours, or overnight.
Preheat oven to 325 degrees. Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour.

In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar evenly over roast, apples and onion. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 160 degrees in the middle. Transfer roast, apples and onion to a serving platter.

For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.

Slice roast, and serve with gravy.

Ingredients:

• 4 cups apples, peeled and sliced
  
• 1 cup water
  
• 1/2 cup sugar
  
• 1 teaspoon lemon juice
• Cinnamon (optional)

Put all the ingredients in a saucepan and cook until tender, about 20 minutes. Mash the mixture using a potato masher or an electric mixer until it is smooth. Put the applesauce in an airtight container and place in the refrigerator to cool.

Once cool, top with a little cinnamon if you like, and enjoy a bowl of fresh applesauce!

Ingredients:

• 16 cups apples, washed, cored, unpeeled, and chopped
  
• 2 cups apple cider
  
• 2 cups sugar
  
• 1/4 teaspoon ground cloves
  
• 2 teaspoon ground cinnamon
  
• Dash of ginger, nutmeg, mace and allspice to taste

Combine apples and cider in a slow cooker. Cover and cook on low heat 10 to 12 hours. Puree in food mill, sieve or food processor. Return apple mixture to pot and add sugar and spices. Cover and cook on low heat 6 to10 hours. Pour into hot sterilized jars and seal. Apple butter may also be cooled and pureed in freezer containers and frozen for several months.

Makes 4 pints.

Ingredients:

• 5 pounds Roma tomatoes
  
• Fine sea salt
• Preheat oven to 200 degrees, or the lowest setting possible.

Trim and discard the stem ends of the tomatoes. Halve each tomato lengthwise. Arrange the tomatoes, cut side up, side by side and crosswise on cake racks set on the oven racks. Do not allow the tomatoes to touch one another. Sprinkle lightly with salt.

Place in the oven and bake until the tomatoes are shriveled and feel dry, anywhere from 6 to 12 hours. Check the tomatoes from time to time: They should remain rather flexible, not at all brittle. Once dried, remove the tomatoes from the oven and allow them to thoroughly cool on cake racks. (Smaller tomatoes will dry more quickly than larger ones. Remove each tomato from the oven as it is dried.)

Transfer the tomatoes to zipper-lock bags. The tomatoes will last indefinitely.

Makes 2 cups.

Ingredients:

If you're canning tomatoes, this is the way to go, as you don't have to mess around with boiling and packing burning-hot tomatoes. Be sure to process for the extended time listed, though, so you can be sure the heat penetrates into the center of the jars.

You will need about 20 pounds of tomatoes to fill 7 quart jars (the number that fits into a water-bath canner.) A bushel of tomatoes weighs about 50 pounds and yields 15 to 21 quart jars.

• Tomatoes
  
• Bottled lemon juice
  
• Salt (optional)

Wash jars, lids and bands in hot, soapy water. Keep jars in clean hot water until ready to use; meanwhile, cover lids and bands with water in a saucepan and bring to a near-boil. Keep hot until ready to use.
Before packing each jar of tomatoes, add 1 tablespoon lemon juice and 1/2 teaspoon salt to each PINT jar, or 2 tablespoons lemon juice and 1 teaspoon salt to each QUART jar.

Working in small batches, immerse tomatoes in boiling water for 30 to 60 seconds or until skins start to loosen or crack. Immediately plunge into a bowl or pot of cold water and slip off the skins. Remove cores and any bruised or discolored portions. Leave whole or halve or quarter larger tomatoes.

Pack raw tomatoes into prepared jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Remove air bubbles by sliding a spatula between glass and tomatoes and adjust headspace, if necessary, by adding tomatoes. Wipe rim. Center lid on jar. Screw band down until fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint or quart jars for 85 minutes (this recipe is not recommended for quart-and-a-half jars). Remove canner lid. Wait 5 minutes, then remove jars, cool on a towel-covered countertop away from drafts, and store.