The key to success in canning fruits and vegetables is setting up the assembly line. Create enough steps to give each capable child a job. Some responsibilities can be doubled up, some eliminated, what matters is that the job is done and everyone feels a part of a successful operation. For the applesauce we all picked together in the orchard. Someone sorted nice apples from worm eaten apples. Another washed apples filling bowls of clean apples for others to quarter. The Quartered apples were dumped in the boiling water by Mom and 20 minutes later the cooked apples were removed from the boiling water with a slotted spoon. We reused the water for the next batch. Another child turned the auger and punched the soft fruit through the machine. (If the manpower is short or one parent is canning, these two jobs can be combined.) Jars can be washed, lids boiled and the canner tended.
We mixed 1/3 cup strawberry jello with 2 cups applesauce, spread it on a fruit leather round and turned on the dehydrator. When I was a child we put the fruit sauces on a cookie sheet and put them in the oven at 100 degrees for 6 hours or spread the fruit sauces on clean plastic in the hot sun. Some delicious combinations with the applesauce include pineapple, fresh strawberries, peaches, apricots, cherries and plumbs. The goal is to find fruit for free by growing it or asking to harvest unwanted produce.
Teamwork and a sense of responsibility to the community in this case the family are built by canning food together. There is a tremendous feeling of accomplishment to eat the from labors of the team. Besides it is just good.