Applesauce

Because we shopped in larger urban centres this summer during our 5 week vacation, I forgot how expensive food is where we live. Almost $4 for a jar of applesauce! Sigh. As part of our living more simply this year, and leaving a smaller environmental footprint, it was an impetus to once again make our own applesauce. I use a recipe from How to Cook Everything by Mark Bittman. Besides the largest pot you can get your hands on, you need:

5 pounds apples, preferably a mixture of varieties, washed
Sugar (if necessary)

1. Cut the apples in half or, if they're very large, in quarters. Don't both to peel or core them. Dump them into a pot with about 1/2 inch of water on the bottom. Cover the pot and turn the heat to medium.
2. When the water begins to boil, uncover the pot. Cook, stirring occasionally and lowering the heat if the mixture threatens to burn on the bottom, until the apples break down and become mushy, at least 30 minutes (I find it takes longer than this). Let sit until cool enough to handle. Taste the mixture and add sugar if necessary; usually it is not.
3. Pass the mixture through a food mill, discarding the solids that stay behind. Freeze or refrigerate.

As chef Jamie Oliver says, "Easy, peasy"!