We used to travel north a couple states to make applesauce with my family because making applesauce with family is fun as well as because that is where we can get Cortland apples (our favorite saucing apple). It makes a super-sweet sauce without added sugar and if you can get the red variety, the sauce is pink (we add red raspberries to make ours pinker). As our little family grew, our share of the apples grew and, before we knew it, everyone was helping to (mostly) make our applesauce and that isn't quite fair. So, starting last year, Jamey's parents (a.k.a. the apple angels) have been bringing down to us our apples (as well as their outdoor canner which holds 15 quart jars) and then they stay and help us make sauce. I told you they're angels.
Last year we canned 103 quarts and froze the remainder. Our freezers are much fuller this year, so we needed to can more. We ended up putting 139 quarts of it in jars and the rest in plastic containers. Our pantry and freezers are bursting at the seams.
The day went almost the same as last year. We are becoming a well-oiled machine. We were all at it by 7:30am, although my dear husband got up MUCH earlier and starting washing, chopping and turning. Soon after 3pm, I was mopping the floors.
We can't thank Jamey's parents enough. It's a long, steamy, sticky day, but it makes tackling a huge project like this quite enjoyable when you have good company to do it with.
Oh, and did I mention that after all that, Jamey's mom made us apple dumplings? She did.