Start with 1/2 bushel apples. Mine happened to be MacIntosh.
Wash apples in sink full of cold water and perhaps 1/2 c white vinegar.
Hopefully, this will remove most of the pesticides.
Cut apples in 1/4's, removing only the stem end, and the little butt piece at the other end. NOTHING ELSE GETS CUT OUT!
I tossed all the apples in my electric roaster, set on around 200 F.
Add maybe 1/2 c water, initially, to keep apples from burning before they lose some of their own juices. Cover roaster.
If using your stovetop, simply put apples in large pan with the water, and stir every 15 min or so.
Put mushy apples thru a food mill, cleaning out the skins and pits every time you add more apples.
Now here is where the fun begins!
Joy, from savvycityfarmer.blogspot.com, makes her applesauce sweet and pretty pink by adding 3 small packages regular strawberry jello to the sauce. I did that to my first 1/2 bushel, and boy, it was good!
This time, I added no sugar or jello, but added perhaps 1 Tbl or so, of cinnamon.
You could add sugar, or not. You could add nutmeg. Your call.
The final product, headed for the freezer. Approximately 12 pints.
As much as I like the pretty clear/blue containers, the frugal side of me opts for old yogurt and cottage cheese containers. I ran out with my last batch, so had to buy the blue ones.
All this applesauce, and I can't even eat it!
Apples of most any kind give me a tummy ache. Cider. Pie. Applesauce.
C'est la vie!