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Basic Applesauce
Put the apples, washed but unpeeled and un-cored into a large kettle. Add about half an inch of water or cider to the bottom. Cover and turn the heat to medium. Steam the apples until they are soft. Set up the tomato milling machinewith the standard screen and feed the apples into the hopper, making sure you have two bowls in place- one to catch the peels, cores and seeds and the other to catch all that beautiful juice and pulp. Scrape the pulp off the strainer from time to time with a rubber spatula. When the sauce is done, sweeten flavor to taste and ALWAYS put in a pinch of salt.

You can make a good, tasty applesauce using just one variety of apple, but for more exciting, flavorful sauce try to use two, or three varieties such as; McIntosh for pink color, Northern Spy for aroma. Delicious for mild flavor, Russet for juice and sugar, Cortland for sweetness, Gravenstein for richness, Rome for Fragrance or Winesap for tartness.
Ingredients
Apples
Cider
Salt
Sugar
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