Say "AH-pull-moose." That's Dutch for applesauce.
Last year for the first time I canned the applesauce - in previous years I had frozen it. But I knew last year I wouldn't have enough freezer space, so I found out the process needed to can it, and put out a request on our local Freecycle for quart canning jars.
Last weekend I bought another bushel of apples, this time Ida Red. Excellent flavor, but still not the pretty pink of the Cortland sauce. But I'm not complaining. I think I'll go back today, the last day of the season, and get one more bushel of autumn deliciousness.
Remove stem and flower end; cut into chunks, and
place in heavy saucepan with a tablespoon or two of water.
Cover and cook over low heat.
When the apples are soft, spoon them into a food mill.
(or into a borrowed 1930's Kitchen Aid with food mill attachment.)
Puree the apples through the mill.
Put a container under the mill to catch the sauce
before you turn on the machine.
Don't ask me how I know this.
Transfer the applesauce to a slow cooker to keep at 212F before filling canning jars.
Process in boiling water bath (also borrowed.)