I am getting better at batch processing food for canning.  There was a nice swing of chop-boil-mill going on yesterday  Apples are on sale here so we went to our local produce market and stocked up with 37 pounds of galas, pink lady, braeburns, fujis, and honey crisps.  I was going for 50 pounds, but stopped when the box they gave us was getting pretty full.  Good thing too, my sink can’t hold any more!

I made a previous post detailing how I make applesauce and apple butter, so see that if you want instructions.  I filled up the crock pot for butter, and jarred the rest.  In all 37 pounds of apples produced a full crock pot (4 quarts of sauce -> 10 half-pints of butter) and 7 quarts of applesauce (a very full stock pot!).  This is a good size because my crock pot was full, and my canner only holds 7 quart jars.  Next time I have a weekend at home I can use a few sauce jars to make more butter.  Hooray for fall!

Based on my previous few attempts I am producing 1 quart of sauce for just under 3 pounds of apples.  50 pounds would get me a full crock pot and two rounds of quart jars in my canner.  That would be a full afternoon!