Clean apples by soaking them in water and vinegar, this helps get the dirt and chemicals off of the skin. If you use organic or local apples that aren't sprayed you don't have to use vinegar. I just use water and scratch off or cut off the bad parts. I don't peel my apples but would recommend peeling the apples if they are not grown without the use of chemicals.

I cut up the apples in medium size pieces and put it in a 7 quart soup pot. You may used whatever size pot that you have, if you are making a bushel or more of applesauce having an even larger pot will help shorten the process. If you are making a smaller amount, you can also use a crockpot.

Add no more than 1/2 cup water, place lid on soup pot and simmer on low heat until apples are complete mush as seen in the picture.

I blend the applesauce in my vitamix, than dump it all in a big stainless steel bowl and allow it to cool before placing it in jars to either freeze or can.

The color of your applesauce depends on whether you leave the peels on. If the peels are red than your applesauce will look similar to the picture above, but if they are green or the apples are peeled than the color will look similar to the applesauce in the jar.

Some numbers to remember: 1 bushel of apples equals 40 pounds of apples. The last time I made apples, I had 14 pounds & it made approximately 5.5 quarts applesauce.