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1
Wash and dry containers and lids.
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2
Wash the apples, then use an apple corer/wedger to slice and core the apples. Discard the cores and seeds. NOTE: You do not peel the apples! You will put the entire apple (minus stems and core) into the pot to cook.
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3
Add approximately 1-inch of water to the bottom of a large (8 quart) stockpot. Add apples and put the pot on the stove.
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4
Turn heat to HIGH until apples are boiling (you'll hear popping, snapping, and gurgling...don't be alarmed).
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5
Once boiling, turn the heat to medium or medium-high, and continue cooking the apples until extremely soft and mushy, approximately 30-45 minutes. Stir frequently to prevent burning. You want the apples to simmer, not boil constantly.NOTE: if there is a lot of standing water (juice) among the cooked apples, you may want to ladle it off before you sieve the applesauce, or your applesauce may be too watery. Be sure to save and refrigerate the juice - that is tasty natural apple juice! You can use it to cook the next batch of cut apples, or drink it!
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6
Place a large bowl in the sink and place sieve/food mill over top of the bowl.
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7
Once the apples are cooked, put a small batch of the cooked apples (including the skins) into the food mill, and use the wooden plunger/handle to push it through the sieve into the bowl.
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8
Stir in 1 cup of sugar per 8 quarts of applesauce, with more or less to taste. Ladle into containers and let cool completely before freezing.
