Last week my dad picked up a bushel of applesauce apples for me at the Waterloo Farmer's Market. Now, I know that there is no variety of apples called 'applesauce', but these just happen to be the perfect apples for applesauce and I don't actually actually know what variety they are. They have a very soft flesh and they are quite sweet. And I don't know who grew and harvested and stored them, but they are blemish-free and not even bruised. Excellent quality.
I washed them meticulously, then I cut them in quarters and cored them. No peeling required!
No need to peel the apples because the peels stay in the applesauce mill when the sauce passes through the tiny holes.
I filled Ziploc bags for the freezer and I made applesauce muffins and loaves for Anna.