• 2 1/2 lbs to 3 1/2 lbs. apples per quart
• Sugar (optional)
• Red Hots or cinnamon imperials candies
• Water

Wash, stem and quarter apples; do not core or peel. Cook apples until soft in a large covered saucepot with just enough water to prevent sticking. Press apples and juice through a sieve or food mill to separate seed and peel from the pulp. Return apple pulp to saucepot. Add 1/4 cup sugar per pound of apples or to taste (if desired), add 1/4 cup or so of Red Hots or cinnamon imperials. Bring applesauce to a boil, stirring to prevent sticking. Ladle hot sauce into hot jars, leaving 1/2" headspace. Seal with lid and ring and process in water bath canner for 20 minutes (pints and quarts). Label with a cute label and enjoy!