What a perfect fall day for staying inside to make liters of applesauce and and juice thousands of apples. As much as I curse my liquid-wrinkled fingertips and sticky kitchen floors (I’m a sloppy fruit cutter), when we pop open the Mason jars in the depths of winter, we’ll smack our lips and fondly recall our ten-year-old tree straining under the burden of rosy apples. Preparing food for canning is a contemplative task. Whether it’s juicing the grapes from the vines in our yard, cutting up strawberries or pressing black currants and gooseberries for jelly, there’s not much multi-tasking possible, so there’s time to think. How did those pioneer women cope with preparing for winter? Without all of our modern conveniences like juicers and…

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