The start of fall leads us to our local orchards for some decorations and fresh apples. We put some pumpkins, gourds and mums of the patio (and on the front porch).
Marianne has made applesauce for several years. A mixture of gala, golden delicious and empire apples peeled, sliced and cooked in her crockpot yield delicious applesauce. We freeze it in pint jars. This batch of apples will give us about 20 pints of sauce. The peeler is a new acquisition.