How do you speed up your apple canning?
Help! Can you educate me so I can be a faster, more efficient apple processor?
I have LOTS of apples picked and stored in a frost free garage. I've canned applesauce and frozen some, too. However, I'm slow and don't seem to be getting much faster. The apples are from my own trees and are not all "perfect" like store bought ones. Maybe I need to compost some of the odd shaped and smaller ones that take more time to prepare. And maybe I need to be less concerned with a few black spots in the finished product from cut pits or blossom ends. And maybe not try to use as much of each apple as possible when I have so many. What do you think?
What are tools and techniques you use? I'm open to buying some new things. Also, open to canning apple products other than sauce and using other preserving methods.
I think some of your ideas may speed me up with other fruits and veggies, too. At the speed I go now, it is hard to fathom how some of you put up 100s of quarts every year.