Applesauce
10 lbs apples
2 1/2 cups sugar
Cut the apples in half (don't peel or core them) and place them in a 12 quart pot. Add enough water to cover the bottoom of the pot and to keep the apples from scorching. Cook the apples over medium heat until they are soft, about 20 minutes. Press the softened apples through a food mill or sieve to remove the skins and seeds.
Return the apple puree to the pot and add the sugar, bring the mixture to a boil, stirring often to prevent scorching.
Ladle the hot applesauce into your prepared jars, leaving 1/2 inch head space. Process the filled jars in a water-bath canner for 20 minutes from the point of boiling. After processing if you find jars that haven't sealed, refrigerate them and use them within 2 weeks.
Vary it, try adding cinnamon and cloves for a spicy version. For richer flavor, use a variety of apples.
Source: Canning and preserving all in one for Dummies
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