A few years ago, Clint introduced me to the beauty of homemade applesauce. Since then, part of our yearly trip to the North Georgia mountains has been getting plenty of apples to make plenty of applesauce. This year, I decided to try canning some of the applesauce. My first little experiment consists of four pint-size jars. So far so good. They are now "curing" (or whatever the proper term is) for the next 24 hours. After that, we'll see if everything took just fine. I'm hoping the answer is yes. I've only used about a sixth of the apples we bought this weekend ...
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