Applesauce making

This post is mostly for my family.  My NY friends are going to know how to do this.  But both sides of my family have asked me how we do this, so here we go.

First you go to the orchard and buy 4 1/2 bushels of various kinds of apples plus some eating apples.

 

Then your friend comes and picks up the two bushels she asked you to buy for her and you are left with 2 1/2 bushels for sauce.

 

Then you take some apples from each bag, quarter them, and fill a 20 quart pot.

 

Then you go look at the bags and realize you hardly made a dent. 

After the apples cook, you run them through the strainer.

 

The cores, peels, stems, and seeds come out this side.

 

And all the delicious applesauce comes out of this side.

 

After putting in cans and water baths, 14 hours from the time you start you end up with 55 quarts of applesauce.

 

Here is all the canning we have done for the year, minus a few jars of jam and pizza sauce we have already gone through.