Hook Family Applesauce

Yep...starting our applesauce sessions for the year.  Last year we did our first batch on John's birthday and ate all of it within a month or so.  So we made more....and more....

We only did 3/4 bushel tonight, but it ended up being about 3 gallons of sauce.  We have the same amount to do tomorrow, but my quality control called it a night after the second batch.

Katie and Maggie were using the food scale to determine the largest and smallest apples, which Katie would write in her 'notebook.'

They would load up tiny buckets to bring me a few apples at a time, which I washed, cored, then quartered.  Threw the apples into a pot with about 2 inches of water on the bottom and cooked for 10-15 minutes on med, or until the apples were cooked.  (sometimes I put a little vanilla into the water while the apples are cooking)

We then (oh wait, I) go nuts cranking the Foley mill until I have a large pot of sauce, which we add a little sugar and cinnamon to, then Quality Control tries some, then gives the OK to put the rest into freezer for us to use later. 
In case you are wondering...I used Lodi apples.  That is what everyone around here seems to recommend, and they taste great!  Later I will just get sauce mix seconds from Masonic Village.