Turning those five baskets (I think they were on the small-side) of Cortland apples into canned applesauce took me seven hours. I took a teacher work day. We're allowed to take those, right?
I canned the sauce because we feared we wouldn't have enough freezer space this year and the apples we will sauce at my parent's house in a couple weeks will be easier to just put into containers and freeze (amidst the applesauce-making frenzy that occurs) than canning it there would be. We need all six burners for cooking down apples that weekend.
Sam did all the turning and about half of the scraping. Sadie did about half the scraping and a good portion of the entertaining of Miriam.
To the sauce, we added 3 quarts of red raspberries (in small increments). These add color and mild raspberry flavor. We add them to the strainer along with the hot apples so most of the seeds are removed. These were Cortland apples, not Red Cortlands. They taste the same, just have less pink color. The color isn't as important to me as is the fact that these apples are so sweet we add no sugar. The raspberries added the color we were missing- nature's own food coloring.
The day's work resulted in 44 quarts of applesauce.
Ladle hot applesauce into sterilized jars to within 1/2 inch of the top. Increase the acidity of the applesauce by adding 1 tbsp. of lemon juice to each quart either after the jar is filled or by stirring it into the applesauce before filling each jar. The lemon juice is not an option, regardless of whether you add sugar. Clean the rim of jar with damp paper towel, top with hot lids and place on rings (finger-tip tight). Process in a (boiling) hot water bath for 20 minutes. Refrigerate and eat any sauce whose jar did not seal.