We’ve been working at preserving the early Williams Pride apples. It’s a wonderfully tart and sweet apple that ripens this time of year.
So far, from just one tree, we’ve put up 18 quarts of apple pie filling, and numerous bags of dehydrated apples, and eight gallons of frozen sliced apples, awaiting another later variety to make applesauce next month. There’s still a good number of apples left on the tree for more applesauce fixins. Oh yeah, I also found some blueberries at the store for 99 cents a box, so since we missed out on the berries up north, froze about half and canned the other half.
But by far, the best concoction is the apple pie filling. It’s a bit of a hassle to make, but all Linda has to do is make a crust, pour in the filling and bake. Great for potlucks and last minute desserts with little fuss.