Plan Ahead for Green, White and Red

I’ll just whisper it since you barely have the flip flops put away. It’s time to think about Christmas gifts. No, please, no, you say. I want to enjoy this beautiful, crisp fall weather. I want to focus on hot dogs and pumpkin spiced cappuccino and caramel apples. Go ahead and enjoy those things, but pause just for a few minutes or so and think about this. The earlier you plan for Christmas the more you can enjoy not only the Christmas season, but also this beautiful fall weather.
Now that you’re thinking about gifts, it’s easy, especially if you’re an employer. Just stop by in the next few weeks to view our sample Holiday Employee Gift Boxes (or take a peek here). You choose the items, we’ll put it all together. There’s cappuccinos, yogurt covered pretzels, nuts, chocolates, Christmas candy, jam, cheese and more. Order by 10/31 for the best selection.

And if you’re not an employer, it’s still easy. We have Gift Boxes or Gift Baskets for teachers, babysitters, coaches, bosses, and friends. More details coming later.

Apple Pie Filling

This makes an incredibly easy apple pie. Just open the jar and dump. If you see loaded trees dropping apples, stop and ask if they are being used. If not, you might be able to find yourself some fresh, local apples.

6 quarts fresh apples, peeled, cored and sliced.

5 cups sugar*

1½ cups Clear Jel (cook-type)*

1 Tablespoon ground cinnamon*

1 teaspoon ground nutmeg*

7½ cups water

¾ cup fresh lemon juice
jars, rings, lids*
*Ingredients are available at The Country Cupboard.
  1. In a large pot, combine sugar, Clearjel, cinnamon, nutmeg and water.
  2. Cook over medium heat until mixture thickens and begins to bubble. Stir mixture often to prevent scorching.
  3. Add lemon juice and boil 1 minute
  4. Add apple slices and stir carefully.
  5. Heat for 3-5 minutes on low until apples are heated through.
  6. Remove from heat and fill prepared jars with mixture. Leave at least 1 inch head space in each jar.
  7. Wipe jars. Cap and Seal
  8. Process for 25 minutes in a boiling water bath canner.

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