Canning: An Apple a Day. . .

One thing I love about fall is eating all things apple.  This year happened to be my apple tree's "on" year and after the kids enlisted their friends to help pick apples we ended up with a generous 2 bushels of Honeygold apples.  Unfortunately our schedules for the next few weekends precluded any applesauce making plans wedging their way into a Saturday, so I ended up canning 28 quarts solo.  Not something I recommend doing!  Still, I survived and I'm hoping this will last us a couple years until my tree produces another full harvest.
But if going all out with the Victorio strainer and canning applesauce isn't your idea of a fun domestic day, then have your kids help you wash, slice and dry some apple slices.  Or make some chunky applesauce in a food processor.  If you don't mind keeping an eye on the stove for a couple hours, you could try making some apple butter.  One of the easiest ways we preserve apples is to peel and slice them, then toss with a little lemon juice, a little sugar, cinnamon and flour.  Then you freeze it in gallon-sized freezer bags.  This filling works for apple crisp, apple pie, or apple cobbler. 
Whatever you do, don't let the star of this season's flavors pass your family by!