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Apple Sauce

Peel and core the apples. Chop fine, and put in a large pot. Add enough water for the apples not to burn (a couple of inches at the bottom of the pot). Bring to a boil, and let simmer until the apples disintegrate (usually about 1 hour).

If canning, prepare a hot water bath canner. Add 1Tbsp lemon juice or apple cider vinegar for each quart of sauce. Ladle hot sauce into hot jars, leaving 1/2-1 inch headspace. Wipe rims before putting on lids and tightening bands until fingertip tight. Process for 20 minutes. Leave jars out for 24 hours, then check seals.

The best type of apples for sauce is up for debate. Catherine likes a mix of Cortlands and Macintoshes; Bob says Honey Crisp Apple Sauce is amazing. The best rule of thumb is if you like to eat the apple, you'll probably like sauce made with it.