Wow! I forgot to add a very important footnote to my last post about Canning Apple Pie Filling! Don't throw out the peelings.
Cover them with water, bring to a boil and cook 5 or 10 minutes. Let them cool just a bit and then squeeze them through a cheesecloth or run them through a juicer. Add sugar and cinnamon to taste and boil together until it reaches the Jelly Stage on a candy thermometer. Fill jars and seal. Process for 30 minutes in a boiling water bath or 10 minutes at 5 lbs. pressure in a pressure canner and you will have the best ever Cinnamon Apple Syrup.
This Cinnamon Apple Syrup is tasty served over pancakes, waffles, ice cream, you name it. My two favorites are over Gingerbread Pancakes or Pumpkin Waffles. This frugal hint has been a staple in our family for many decades.