Cooking Fool

This is just an explanation of how I make the applesauce - my old and longtime method.

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 First I wash them and then cut each into quarters...

 Next, I core them and cut into eighths...

 A large pot will hold a peck of cut apples - skins ON, of course!

 Then the apples and I take a break - I'm already tired...

 About one quart of water is added and they are boiled down and mashed, stiring regularily...

 The Foley Food Mill is placed on a large bowl and is ready for action...

 After bringing the kettle over to the counter near the bowl, the hot apple slurry is spooned into the mill and ground. This procedure is repeated until the kettle is empty.

 The glass bowlful is poured into a larger tub when the sauce reaches the bottom of the mill. This was done about three times. The mill will only have a small bit of skin debris left when finished. Just a touch of nutmeg and cinnamon are added and stirred in. 

A soup ladle is used to fill containers to about 3/4 inch from the top. The plastic ones are 'burped' after lids are applied. This batch made another gallon+!

The cleanup begins...