Apple Sauce

(yield is about one quart for every 3 pounds of apples used)

To prepare the pulp, first quarter the apples. Fruit Fresh is handy for preventing the apples from browning while you are cutting them up. Cook apples until they are soft (about 20 minutes) using just enough water to prevent sticking (enough to cover bottom of pan). Run the apples through a food mill.

If desired, you may add sugar to taste to the apple pulp. I won't recommend a specific amount of sugar, since different varieties of apples vary in how sweet they are, and people have different preferences for how sweet they want it. In general, recipes tend to call for anywhere from about 2 tablespoons of sugar per quart of pulp all the way up to 3/4 cup of sugar per quart of pulp.

Bring the apple sauce to a boil and fill hot jars leaving 1/2 inch headspace. Add lids and process in a water bath. Process pints for 15 minutes or quarts for 20 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes