Applesauce

This stuff is so simple that I have no excuse for making only one batch this fall other than sheer exhaustion. 

Maybe next year. 

Step One: rinse/wash/wipe apples

Step Two: core and cut apples into chunks 

You do not need to peel apples for applesauce. The skins make the sauce naturally sweet so no sugar sugar is needed. Plus, the skin is full of nutrients, as is the case with most fruits and veggies, so why not keep them in? Note, keeping the skins will give your sauce a pink color. This is totally normal. 

Step Three: heat apples in a large soup pan until completely softened and nearly applesauce in texture {you can add 1/4 c of water to the pan to prevent scorching until the apples naturally release their juices}

Step Four: pour apples into food mill and crank away 

{If you don't have an food mill and like chunky applesauce, you can peel the apples before cooking them and just use a potato masher to break up any large chunks.}

You've just made applesauce!

*If you're jarring... fill pint or quart jars and process in a hot water bath for 20 minutes.