• Use a type of apple that makes into good sauce.
The best for applesauce are Cortland, Elstar, Granny Smith, Gravenstein, and McIntosh.

To make sauce:
Wash and cut apples into quarters. Simmer over low heat, covered, in a large saucepan with a small amount of water. When tender, press apples through a sieve or food mill. Return to saucepan and add sugar and salt to taste (about 1/4 cup sugar and 1/8 tsp salt to each quart of sauce). Add water if needed to bring to a stirrable consistency.

To can:
We recommend Kerr canning jars, lids and screw caps, which can be found at most grocery stores, or Weck European canning jars, online at weckjars.com. Put lids or rubber seals in a pan, cover with water and simmer for 10 minutes. Wash jars and screw caps and keep in simmering water until ready to fill jars. Heat the applesauce until simmering steadily. Fill the jars up to 1" from the top. Wipe rim of jar with a clean, damp paper towel to be sure there is no food residue. Immediately place a lid, rubber-side down, over top of jar, and seal with screw cap by screwing down as tightly as possible. Or with Weck jars, place rubber over jar, place glass lid on top and seal with three clamps. Submerge jars in large pot of boiling water, keeping them right side up and on a rack; cover pot and keep jars submerged in boiling water 20 minutes for pints or quarts.