has become one of my favorite cookbooks on the subject. The making of apple pectin with the cores, skins, and scraps has entertained me for hours and in the process has taught me the joy of making all sorts of jellies using apple pectin as the base.
Last year we spent a full day with my friend, Laura, and her girls in the making of apple pies to freeze with our abundance of apples. These apple pies froze beautifully and provided bubbly hot apple pies during the winter season to serve our guests. This summer I have make one pie and one tart to freeze so far, but the thought of making all those crusts this year gave me an idea. How about making apple pie filling and canning it to make the pies fresh during the winter months? This is the recipe I used. The only alteration to this recipe was the elimination of the yellow food coloring, instead, I tossed in a few apples peels with the syrup to give it a natural color.
As of today only a few lone apples sit on my kitchen counter. I am not complaining.