Four quarts of tomato sauce, and now four quarts of applesauce. I didn’t have a lot of sugar left in the house, so I substituted some maple syrup (yes, real Vermont maple syrup). I grated in some nutmeg and cooked a cinnamon stick in the pot as well.
After the jars went in the canner, there were a few apples left in the bottom of the pot, so lunch was a big bowl of oatmeal with the rest of the apples, a little more maple syrup, and a lacing of Burbach’s farm cream.
I could eat like this everyday!