You will want to choose a good mixture of apple varieties. Some soft flesh and some firmer, some very sweet and some tart. This will give you applesauce a wonderful depth of flavor! Cut the apples into 2 inch chunks, with skins and cores intact. Place all the chopped apples in a very large pot. Add the cider or water, it should be just enough to keep the bottom from scorching. Over low heat, cook the apples (covered) for about an hour or until they are so soft that they are falling apart and the skins are very tender. You will want to stir the apples frequently while they are cooking. Working in batches, place the cooked apples into the bowl of a food mill and churn the mixture through a medium sized di, discarding cores and skins at the end of each batch. While the sauce is still hot, add sugar to taste. If you are using good, fresh fall apples you shouldn’t need much sugar at all. Can and process your applesauce using the canning instructions below.
Makes 12-14 qt size jars