Apple picking at a nearby orchard is a favorite fall activity. But once the apples are picked what do you do with them? In our house we usually make a large quantity of applesauce, and then can most of it so we can enjoy this fall treat throughout the year. Applesauce 1/2 bushel apples 3 cups water 3 to 4 tablespoons cinnamon 2 to 4 cups sugar
Quarter, but do not peel or core, enough apples to fill a 12-quart pressure cooker. Cut out all bruises and soft spots.
Add water and cook over medium heat until soft and tender. Put through a squeezer or food mill, separating puree from cores and stems.
Return puree to heat and add cinnamon and sugar a little at a time, until it tastes sweet enough. Heat until almost boiling, stirring occasionally to avoid burning.
This will make about 8 quarts of applesauce. Eat some warm and, if you like, can some, using pressure cooker or canning jar directions.