When I moved to West Virginia one of the things I learned was how to make the most of the foods that are available. I had friends who were always canning windfalls of one thing or another, and this includes applesauce when the apples are falling. My friend Marilynn seems to know the location of every good sauce-apple tree in a four-county area. I rarely see her pass up a ripe yellow transparent apple. And you know–I think she’s right about transparent apples for sauce. I think they are the absolute best, though I enjoy other types also. (One of my fantasies is that it would become a heritage West Virginia product, known around the country and shipped by the case from Tucker County. We could call it Angel Sauce, and have clouds on the label, because it is so sublime and ethereal.) I try to make my folks in Maryland some applesauce using Splenda since Mom is a diabetic. Last week I canned a dozen pints for them. Yesterday I canned seven quarts for us. I know that may sound pretty skimpy to those who can dozens and dozens of jars. But with another batch of fall apples, it will get us through till next July. I learned a tip from Alice Phillips to prevent browning of the apples while you prepare them for cooking: as you get them ready, drop them in a tub of water that has a little salt in it. About a quarter teaspoon in a gallon of water is plenty. Don’t add enough that you can taste it. It works– the apples don’t get brown. I usually drain it later and use plain water for cooking. It’s not too late to make some tangy lucious applesauce with the wonderful local yellow transparent apples you see here and there like a golden puddle below a big healthy tree. Then you can enter it in the Tucker County Fair and if you’re lucky, win a ribbon!