266/365

The "fruits" of my labor.  All day in the kitchen on my feet. 7 jars of apple sauce.  Delish!

265/365

You can't really can stuff without this cool doohickey.  It is a jar lifter.  (It is a purchase I'm really glad I made a while ago!)

264/365

Once the jars and lids boiled, I added the sauce, covered them up and boiled them again.  Magically the boiling process vacuum seals it all in!  So the sauce doesn't need to be refrigerated (in our new fridge that actually has room for it but alas I canned this stuff anyway!).

263/365

Onto the next part of the process.  Canning!  This is something that Karla taught me a few years ago before she moved to New Mexico.  The first part is sterilization of the jars and lids.  You boil the crap out of them!

262/365

The dishes started to pile!

260/365

Food mill to sauce... and added cinnamon and sugar!

259/365

Ahhh... The Foley Food Mill.  It seems so many people of my generation don't know what it is!  Jennie and I learned from Mom how to make applesauce. This is really the only way to do it if you are a Perkins.  I was glad to hear that my friends Meghan and Bridget each had one and use the same process for sauce!

258/365

Apples all steamed up, ready to go into the food mill.

257/365

Two doubles!

Apples in the pot ready to be steamed.