Canning applesauce, how can I make this more efficient?
I did not grow up with a mom who canned, so often people will know little tips and tricks that do not occur to me.
Anyway, in another week I will be getting a hundred pounds of apples for $12 (woohoo!) and they are going into applesauce and dried apples. I got a bushel already b/c we couldn't wait for the cheap ones. Yesterday I made a batch of applesauce. I had my huge soup pot full of apples, and after they were all cooked down and strained, it only made 3 quarts. I already learned one lesson, which is not to bother if you only have an hour and a half to work on it, 3 qts. for all that work of set up and clean up isn't worth it.
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