Becky's Applesauce

It took me years of trial and error to come up with this family favorite. I make about 25-30 quarts a year for the family, which is about 100-125# of apples. My recipe is sweet and cinnamon-y, so adjust as you see fit. I found that vanilla somehow adds a nice flavor to this. You can also get vanilla powder which works well too. There is the other way of doing applesauce and that is to just core your apples, leaving the peel on, cooking them until soft, then running it through a food mill to get rid of your peels, then adding your other ingredients. I found that I would rather peel first, then cook. The food mill just made my arm hurt. Although if your looking for that "pink blush" to your applesauce, doing it this way and using an apple like Jonathon's with the red tinge close to the skin will turn out when you use the food mill. Not so much when you peel.

6# apples, peeled and sliced

1 cup water

2/3-1 cup sugar

2-3 teaspoons cinnamon

2-3 teaspoons vanilla

Put apples and water in large metal pot. Boil until soft, about one hour. Add sugar, cinnamon and vanilla; mix well. Blend in food processor until desired consistency. Freeze. Makes 3-3 1/2 quarts.