So, like I said, I think I'm writing a food blog now. My friend Karl and I planned a big saucing day and he brought at least 2 bushels from a local farm. I think he also became addicted to the peeler/corer/spiral cutter my friend Emma lent us. Ignoring whether or not I could keep up, or even whether or not we had enough pots to hold the apples, he plowed through the entire collection. The majority were winesaps, but we also had ginger gold, yellow delicious, and jonagold. I think winesap and jonagold are our leading apple varieties at this point.
Two crock pots and two of our largest pots on the stove, and this is probably only half the apples.
Here's one half, of my half, canned and ready for storage. I made a batch with some of my frozen raspberries. (I LOVE this stuff.) But I also canned some plain. Some of these jars were canned with the new Tattler lids. These are BPA-free plastic canning lids that are reuseable - two awesome points in their favor. It was my first try and they worked great. Now I'm going down to finish canning all the apple butter. I'm ready to be done.
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