Applesauce

It is that time of year when the kitchen smells of applesauce simmering.  If you are lucky enough to have a funnel food strainer  

or a Foley food mill you will not have to peel or core the apples.  I wash them well, cut off the blossom end and any blemish that I don’t like, quarter them and put them in the pot with a little water.  When they are cooked I strain them.  If I am canning the sauce I pack them in hot jars and put them in a boiling water bath for 15 to 20 minutes.  It is easy and very rewarding.  Stop by for some sauce apples.