This is from last fall. They don't look so much like this now. I have bags of apples in my extra refrigerator so I could enjoy fresh crisp apples all year. However recently, I changed my mind. (Does it work any better?-Mae West) I now have bags of apples in my extra refrigerator so I can enjoy fresh applesauce all year. Yeah, that's it.
Apples, peeled, cored and sliced
Anti-browning agent like Fruit Fresh or lemon juice
Fill a large bowl with water and add 1 T. Fruit Fresh or a couple of tablespoons of lemon juice. As you prepare the apples, place them in the water to keep them from browning.
Add some water to a large saucepan or pot, enough to cover the bottom, about 2 cups. Add prepared and drained apple slices. Bring to boil on high heat, stirring occasionally. Be sure to scrape the bottom. Reduce heat to low and simmer uncovered 20-30 minutes. Stir occasionally, scraping the bottom and breaking up apples. Mash with a potato masher. Firmer apples will result in chunky applesauce while softer ones will yield a more creamy applesauce. Serve warm. Refrigerate or freeze leftovers.