Apple sauce

I had some apples sitting around since beginning of August when L decided to get his wisdom teeth pulled (I thought I'd make smoothies). After realizing that there was an inverse relationship between the time the apples are in the fridge and the likelihood of them being eaten, I found a recipe for apple sauce written down on the back of an envelope in my cookbook. The results were great. Sitting around the fridge dehydrating actually concentrated the sweetness. It was so sweet that I had to add juice of half a lemon to it to give it a bit more tart flavor.

3-4 lb of various apples/qt of sauce (ex: red delicious, gala, fuji, rome)
water
sugar/lemon juice to taste

1. Peel, core, and slice the apples and put in a pan.
2. + 1 in of water on the bottom.
3. Heat on high with lid on till boiled.
4. Turn the heat down to simmer till apples are soft.
5. Mash w/ potato masher or food mill.

I processed it with a blender and I think the texture was a little too smooth. I'm thinking of getting a food mill sometimes.

After I made it, I also tried canning. I steamed the jars upside down with the lids for 20-30 mins. Removed the jars when ready to pour the sauce. Closed it right away. We'll see how long that keeps. I need something to grab the hot jars.