Canning applesauce

Today, I'm making applesauce, and later jelly, distilled from the cores and peel scraps. An odd time of year for doing such things, I know, as the snow flies outside my window, but we buy fruit to support a local 4H fundraiser and I figure it's a win-win.  Canning is downright fun when you aren't doing it in the oppressive August heat.  I use applesauce in the majority of my baked goods, in place of butter or oil, so these will probably not be featured by themselves as dessert.  I have a box of pears to do tomorrow, and they are gorgeous!