Use apples that are sweet, juicy and crisp. For a tart flavor, add 1 to2 pounds of tart apples to each 3 pounds of sweeter fruit. Check out my list of apples and the best type(varieties) for making applesauce.
Wash, peel, and core apples. If desired, slice apples into watercontaining ascorbic acid or bottled lemon juice to prevent browning.
Placed drainedslices in an 8- to 10-quart pot. Add ½ cup water. Stirring occasionally toprevent burning, heat quickly until tender (5 to 20 minutes, depending onmaturity and variety).
Press through a sieve or food mill, or skip the pressingstep if you prefer chunk-style sauce.
Saucemay be packed without sugar. If desired, add 1/8 cup sugar per quart of sauce.
You can add brown sugar in place of regular white sugar. Taste and addmore, if preferred.
Reheat sauce to boiling.
Fill jars with hot sauce, leaving½-inch headspace. Adjust lids and process for 15 minutes for pints and 20minutes for quarts.