cooking apples, quartered or eighthed (and cored if you're fastidious)
water
cinnamon to taste (optional)
sugar to taste (optional)
Put apple pieces into a saucepan or kettle (depending on how many you've got). Add enough water to cover the bottom of the pan and keep the apples from burning. Cook over moderate heat, stirring regularly, until the apples are all mushy. Run through a food mill to remove skins and seeds (you may want to let it cool a bit first unless you're canning it). Taste; add cinnamon if desired and a little sugar if necessary.
Jonagold is a good variety to use for applesauce. Sauce may be canned; pack hot and process in boiling water 20 minutes for pints or quarts, 15 minutes for half-pints/jelly jars (any good canning book will provide full details).
From Dorothy Huffman.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
