Diana I thought about some else to do with the apples since I getting ready to make some. It is applesauce. I make enough to last me all year. 

Applesauce

Peal, core and cut up the apple in large pieces.

Like before mix 2 tablespoons of salt and vinegar to a gal. of cool water.

It will keep the fruit from turning black.

Do not leave fruit in water longer than 20 min. Rinse fruit before using if left in salt-vinegar water longer than 20 minute.

Cook apple till done but not real soft.

I don't know what you call it be cause mine must be a hundred years old but I put the cook apples in it and crank a handle.

The applesauce comes out the bottom. I guess that you could use an elect food chopper. The kind you get at Wal-mart.

Then add enought sugar to suit your taste.

Bring applesauce back to a slow boil and fill to a ¼ of top it jar.

It should seal it self. This is the way I do it most of the time.

If you don want to handle the hot applesauce then you can cold pack the jars.

Cold pack is when you put the jars in a pot big enough to cover the jars with an inch of water. Bring to a boil and boil 20 to 25 min after it start boiling.

Remove jars from the hot water and they will seal them self.

Either way you are going to have a hot jar handle.

As before remove the bands so the they won’t stick on the jars and so that you can make sure that the jar are seal.

When I was coming along we didn't waste any thing.

And I guess it stuck with me.

Just a side note.

I still using canning jars that my grandma had and she been dead 50 year or more.

Roy