I just grabbed some apples at the orchard and am getting ready to bottle applesauce...I thought I'd share the "how to" for those interested. My family devours this stuff and I'll give you fair warning that once you have it homemade you'll never be able to eat the storebought stuff again!
An average of 21 lbs apples yields 7 quarts applesauce.
1. Wash, peel, core, and slice apples. (Tip...I don't peel mine and you'd never know!)
2. Place apples in a large stock pot. Add 1/2 cup water.
3. Stirring occasionally, heat quickly until tender.
4. Press through a sieve or food mill or puree in a food processor. (Tip!!! Leave the apples in the stock pot and just use a hand stick blender (aka immersion blender) to get your desired consistency...works sooooo fast and sooo easy! You can also add water if it's too thick)
5. If desired add 1/8 cup sugar per quart of sauce (I never do this...sometimes I add cinnamon)
6. Reheat sauce to boiling. Stir thoroughly and make sure mixture is uniformly hot.
7. Fill jars with hot sauce, leaving 1/2 inch headspace. Adjust lids and process. Here in Utah that means 30 minutes for quarts.