Update

Tonight we processed the apples and canned 11 quarts of bread and butter pickles. I want to pass on a couple of ideas that may be of use in the fruit processing for pies. In last night's update I mentioned freezing peach pie filling. We made a big batch of filling and lined pie plates with plastic wrap and filled them with the filling. We then covered them and stuck them in the freezer. When they are frozen we will take them out of the pie plates and wrap them for stacking in the freezer. When we are ready to make a pie, we will take one of the frozen pie fillings and thaw it and have our pre-measured and prepared pie filling ready to go. I can't see any reason this shouldn't work on any similar pie. The next idea that may be of use is the way we processed the apples tonight. We peeled and cored the apples like we normally would for pie filling and soaked them in lemon juice water to keep the oxidation at bay. We lined a cookie sheet with plastic wrap and put the apple on the plastic in rows and layers with more plastic wrap between layers. When these are frozen, we can put individual apple slices in a freezer bag and pull as many as we want out later for making pies or whatever else we need them for. More pickles tomorrow night. :-)

TTFN

B