Left to right:
Holding Tank (bowl): hot applesauce waits here to be placed into jars
Sterile Prep (4-quart crockpot): lids and rings are kept hot in water
Staging Area (cutting board): jars are filled here; dishcloth, hotpads, and tongs kept in readiness
Initial Vat (stockpot): apples first are cooked down for about an hour over medium heat; stirred often
Furnace (oven): hot, sterile jars are kept at 200 degrees in readiness for hot applesauce
Secondary Vat (enamel canner): 7 full jars at a time are processed in the boiling water bath for 20 minutes; jar lifter kept at readiness to the right
Saucing Station (Foley food mill over pot): cooked apples are sieved into sauce here; hotpads, silicone spatula, small enamel saucepan stationed here as well
Not shown: Large crockpot with apple butter, a new project for the factory this year. Results to be evaluated. Small output until results are evaluated.
Cooling Area: Filled jars are left to cool and finish sealing for 24 hours. Then they are labeled and stored in a cool, dark place (the basement), ready to be a delicious addition to a winter meal at a moment's notice.
Observations: This job requires a person with four arms, minimum. Four people are too many bodies, but four arms is perfect. Fewer arms leads to exhaustion and decreased efficiency. Lunch break is necessary. Better with cold leftover pizza. Kitchen must have hotpads in various sizes and thicknesses.
Total output of factory day: 21 quarts, 1/2 pint of applesauce; 3 1/2 pints of apple butter