What, doesn’t everybody’s school room look like this at this point in the year?
I have Jonathan, Rome, MacIntosh, Pink Pearl, Golden Delicious, and some other apple variety or two all here. The best applesauce I’ve ever made is a big old blend of it all, so that’s how I roll nowadays.
First attempt at this… Using ground up stevia leaves (real, true stevia leaves from my yard) for the sweetener in Grandma’s secret recipe relish. I haven’t gotten the balls to try it yet, I may use my sister as a guinea pig.