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Tuesday, October 26, 2010

All the sudden, I had to preserve some food. It was impulsive. Our local Farmer's market, that I like so well & don't go to often enough with our family of two, had a half bushel of apple second's.For $ 5.00. Need I say more? No, but I will. They were Cortland apples. One of my all-time favorite varieties. When I saw it, I had to have it. I just had to. Visions of bubbling, plop-plop-plopping applesauce simmering on my stove filled my head. I could just imagine the steamy fragrance filling the kitchen with cinnamon-y goodness...
And it did. A young friend came over & we visited over the companionable task of peeling, coring & quartering apples. I stirred the the fruit with water till the apples softened & broke down into a sauce like consistency. I added brown sugar, cinnamon & nutmeg. It was, & is, wonderful. I made another batch that same afternoon & now my freezer holds some of that Autumn treasure.
I still had some apples left & felt an urge to can something. It's been awhile since I've preserved something by canning. I ended up making canned apple pie filling.

Normally, I make an apple pie with fresh apples, but sometimes it's really nice to have a quick way to make a pie. No peeling & mixing, the labor is all done except for the making of the piecrust. That's a pretty fast way to make a pie.

I found some cute printable labels from a sight called Did you know labels make home canned goods even more special? It's true! I could have just called it Apple Pie Filling, but I came up with "American as Apple Pie Filling". The blue & white tag with the red & white cord is my patriotic touch.

I was so pleased with my success with the apples, I also made some Salsa-make that Jill's Sassy Salsa & some Chili sauce-Mom's mmh mmmh Chili sauce.
Enjoy my little harvest, I might even do some more!!


Brenda said...

I love the look of all your canned things. We call them trophies in our house and I leave them on the counter to look at until Jim says,"can the trophies go down in the basement yet?" Then I know it is time to take them down.

Anonymous said...

Your canning is simply beautiful! and I love the name Sassy Salsa!