by Pam Risser
Forty-two jars of applesauce line my kitchen counter tops. I spent the day with my oldest daughter and her children, cutting, simmering and pressing apples into applesauce for the winter. Last week I worked alongside another daughter canning apple pie filling. The week before that, all my daughters came together for us to can quart after quart of peach halves, slices and pie filling. Eager granddaughters jostled one another to have a place at filling jars with peach halves or turning the crank on the applesauce strainer.