I quit using my hot water bath canner several years ago after getting a second pressure canner so I can have 2 going at once on the stove. I prefer pressure canning because of the speed, I can do multiple batches quicker than in the water bath..I just wait for the warm up and cool down, and I've had more success with jar mortality with my pressure canners.

I do everything in them, so I have adjusted times from my MIL and an old Presto book:

pears: 8 minutes @5lbs

applesauce: 5 minutes @5lbs

peaches: 8 minutes @5lbs

tomatoes: 25 minutes @10lbs

I've never had my fruit turn mushy from being pressure canned, and everything stayed sealed.

 I also do my tomato sauce in the pressure canner, because one of my grandchildren reates to lemon juice in anything, & DH objects to the taste of apple cider vinegar in it.  None of the other vinegars are gluten free.I process my pints for 35 minutes at 15 pounds pressure, but my altitude is about 4,000 ft above sea level. I may have to try it for applesauce - - do you process pints or quarts?

Those are all quart times.

 I do my fruit 10 minutes at 5 lbs pressure.
This is from a newer book that came with new canner.

I dont use my water bath canner .....I use so much less water with the pressure canner and so quick. I had to buy a new one this summer. I had a largeone and a smaller one.
The smaller one was over 30 years old. The lid had worn down and wouldnt shut to seal it. I really like the new one. Babs

wow a NEW pressure canner! That would be nice. One of mine is an ancient hand me down, and the other I found at a thrift store with the original booklet inside it. No copywrite in it, but the pictures look like the 50's.

I also have a pressure canner that is tall and accomodates 1/2 gallon glass jars, which i use for grape juice. One year I canned 75 1/2 gallon jars of grape juice, and it does only 4 at a time! I canned ALL weekend!

Good thing i got so many that year because I didn't get any grapes at all this year, they froze before they ripened.

 I love it. I was canning; peas and the pressure dropped in the middle of the time. Then I couldnt get the pressure togo up and stay. I had tried new ring and everything else that Icould think of. Finally really started thinking aobut it and checked it , realized that the lid had worn down.
You could see it. So I bit the bullet and bought a new one. Hopefully It will last as long as I do canning.

I didnt have any grapes either. I canned 4 quarts of juice. The Concords in this area have developed a diease. The grapes grow fine and then turn hard and black. This is the fourth year. The farmers that I have talked with dont know if it is weather related or what. I have planted a different grape in a different area of the yard. Hope that in another yea4r it will start to bear. It is from a vine that we found in the woods near our Farmers Market. I dug up a root. This is our 2nd year growing it. It is a sweet pink grape.This winter, we will cut our Concords back to the ground and see if that makes any difference. I have a green grape that ripens really late and like your the freeze gets more of ;them than I do. Babs 

I suspect that pressure canner prices will be lower in the winter on eBay than in the summer.  I use Cuz's mama's canner but I'm thinking of purchasing one of my own.  As much gardening and canning as I did for other people when I was out of work, I can probably take it off my taxes!