This time it's applesauce

36 apples- all of which had to be peeled, cored and sliced before being dumped into my LARGE Dutch oven, with 2 cups of apple juice, some cinnamon, allspice and cloves, then, simmered for at least an hour.  Once tender, a large portion of the goop had to be pressed through Bruce's Grandmother's Foley Mixer, before being returned to the larger chunks of cooked apple.  I had Bruce test the batch for taste and consistency, and made adjustments based on his advice.  The hot applesauce was, then, spooned into clean jars, new lids tightened, before being immersed in a hot water bath for 25 minutes.  All that work... hours of work... for 2 quart jars, and 4 pint jars.  *sighs*