pears and apples

There's something about canning -- simmering pots, paring knives, and gold lids -- that makes me feel particularly domestic. Wear-an-apron domestic.

So every year, I put on my apron, and "put up" several pints of something. This year, that something was pear-applesauce. Using two varieties of tart apples, three varieties of sweet pears, and a dash of cinnamon, I now have ten pints of yummy sauce.

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