I would love to say that all these beautiful apples were grown at Monte Cristo, but that would be a fib of great proportion. A very generous person gave us a whole lot of apples, so we decided to put them up as freshly as possible to preserve for later. And they are very pretty once they are all jarred up. And after all, eating is important, but if it can be pretty at the same time, well, all the better!

Peeling and coring and slicing is the most time-consuming part of the process. I can’t imagine how long it would take without this gadget: https://amzn.to/3jkSddg .

Peeling and coring and slicing is the most time-consuming part of the process. I can’t imagine how long it would take without this gadget: https://amzn.to/3jkSddg .

We started with 12 pounds of apples. As we peeled and cleaned, we dropped them in lemon water to keep them from browning. That’s a lot of apples…

We started with 12 pounds of apples. As we peeled and cleaned, we dropped them in lemon water to keep them from browning. That’s a lot of apples…

They went into a sugar syrup, cooked for 5 minutes, then went into prepared quart jars. Those then went into a water bath for 20 minutes.

They went into a sugar syrup, cooked for 5 minutes, then went into prepared quart jars. Those then went into a water bath for 20 minutes.

And here are the beauties that we got! I love them! I tell people all the time, (and you scrapbookers will understand this, think paper/supplies hoarder) once I can something, I don’t want to eat it! I want to look at it on the shelf. I’m a cann…

And here are the beauties that we got! I love them! I tell people all the time, (and you scrapbookers will understand this, think paper/supplies hoarder) once I can something, I don’t want to eat it! I want to look at it on the shelf. I’m a canning hoarder! Thank goodness there are lots of other people that help me out with this problem.