I think we have about the best apples in the world here in New York state. Every year in October my husband and I make our apple sauce for the year. It usually lasts until the following July or August if we don't give too many jars as presents. This week we went to our local orchard and picked our own two bushels of Jona Gold apples right off the trees. We have developed a finely tuned assembly line at home- I wash the apples, Brian peels and cores them on his little 20 yr old countertop crank machine, I sterilize the jars and lids while he cooks the pots of chunky apple sauce, then I fill the jars and process them and stack them on the table. There are always 3 big pots going- two of apple sauce in various stages, and one of the canning jars boiling. My canning pot can hold 7 quarts at a time. Today it took the two of us 6 hours from start to finish (including kitchen cleanup) to peel, cook, and can the two full bushels of apples. Yield: 42 quarts of YUMMY YUMMY chunky apple sauce. ancing: MMMmmmmm! Last year we only made 19 quarts. Twice as much this year, I think it'll last a whole year this time. All we added was a touch of cinnamon, since the apples were so fresh and crisp and tart/sweet already- just as you'd like them, no sugar needed at all. We LOVE chunky home made natural fresh-picked apple sauce! Tomorrow and Tuesday I'm still a little overly busy, lots of work deadlines....but I will try to post the pictures here, also the pictures of my first honey harvest- looks like it will be maybe one whole gallon!- more than I had thought it would be from just a few frames.