We were extremely impressed with the food strainer. It was super fast compared to the old food mill and had very little waste. We processed a bushel of apples in about 4 1/2 hours. We used both big canners. We got 12 qts and 24 pints. YUM! I have always used the hot water bath canner to process applesauce. However, I read in my Mennonite cookbook, they could be processed in the pressure canner. We tried that yesterday and it went very fast. 15 min. on 5 lb. pressure. Much faster than using a bath canner. Vicki and I had a great time and of course the kids had fun. It is so much more pleasant sharing canning with a friend. I am so thankful the Lord placed our families together. Good friends are sometimes hard to find and I consider Vicki one of the best.
The girls and I are planning a “girl day” out today. We are going into C-burg to run some errands. This will include Wal-Mart and Goodwill. Temperatures have been very warm here in Floyd. On the farm though, it isn’t near as bad as it is in town. We are usually a few degrees cooler. In the summer this is a plus, in the winter not so good. Thankfully, we have quite a few shade trees in the yard and that really helps.
Time for us to get ready to leave. Enjoy your day and God bless.
I have always water bathed my applesauce. However last years cans sealed, but I have had to throw several quarts away because of mold. I am going to pressure can this year. Because of our elevation, I pressure can everything at 15lbs.
When I do applesauce, I put them in my steamer/juicer first and then run it through the strainer. That way I don’t have to stand there and constantly stir the apples and hope they don’t burn. I just dump the juice back in with the apples before running it through the strainer.
Have a great day.