Two methods are shown below, one for the stovetop and one for the crockpot.
You will need:
- Apples (use a sweet apple, not Granny Smith, and use a combination of varieties for the best applesauce: fuji, gala, rome, honeycrisp, pink lady, snow are good varieties to use) – if you are only making enough for supper or breakfast, you will use 3-4 pounds of apples to make 1 quart – if you are making applesauce to can, you will get about 13-14 quarts per bushel of apples
- Large heavy pan
- KitchenAid with the Sieve/grinder attachments ($370) OR
- -a Foley Food Mill ($25) OR
- if you are REALLY into a tedious, time-consuming method, a simple metal sieve
- Apple corer/slicer
Wash the apples and core and slice them (or use the corer/slicer to cut them and core them at the same time), do not bother to peel them.
In the bottom of the heavy pan, put about 1 inch of water or apple sauce and then put in the sliced apples. Put the lid on and heat on high. Bring to a boil and cook until the apples are soft through and through.
Pass the cooked apples through the sieve, which separates the sauce from the skin.
This works well for very soft apples, like Snow. See the information above on amount of apples and types above.
Peel, cut into quarters and remove core and seeds. Pile to top in crockpot and cover. Cook on LOW for 6-8 hours. Stir. It will be a lovely smooth texture.
Add cinnamon, if desired, to taste. You should not need any sugar. It is ready to eat or to can. Canning instructions are in the section on canning.