Last summer I made
applesauce early in the summer and mostly by myself (with help from Grandma about halfway through). I borrowed a Victorio strainer, a truly awesome device, and I canned my first ever homemade applesauce in 41 pint-size jars.
This summer I still had some applesauce left from last year's canning, given that Hannah first didn't like my homemade sauce, then did like it, then didn't like it again. We haven't eaten any in awhile, and I had given up on making some this year due to my busy summer and then school resuming again in August.
My luck changed, however, when our Sunday school class at church decided to make applesauce together in the big church kitchen. Saturday was the day, and it was so nice to do the process with others rather than alone. We started with six bushels of apples (three Rome, two golden delicious, and one Granny Smith) and each of us came home with 13 quarts of sauce. Not a bad deal for just under five hours of work!
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| Washing the apples |
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| Quartering the apples and cutting off the little fuzzy end |
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| Cooking the apples |
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| Straining the apples to make the sauce |
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| My 13 quarts after coming out of the canner |
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