Several weeks ago I had the opportunity to pick apples. It was a beautiful fall day, perfect for such an outing. The orchard had over 43 different varieties of apples, although the trees were not marked. As I walked through the orchard I would pick a few apples from each tree. In a very short time I had two full bags, plenty to make applesauce! Applesauce is one of the easiest foods to can – if you have a water bath canner. You can also freeze applesauce. I use the recipe found in the Ball Blue Book Guide To Home Canning, Freezing and Dehydration. The recipe is very simple. wash, stem and quarter apples. You do not need to core or peel the apples. I usually do take the time to core the apples before cooking. Cook the apples until soft in a large saucepot with just enough water or apple juice to prevent sticking. I then put the apples through a food mill to remove the skins. While the applesauce is still hot you can add sugar and spices if desired. Follow the directions for canning or place in freezer containers and you will have plenty of applesauce to enjoy all winter. It is such a satisfying feeling to have pantry shelves full of beautiful homemade applesauce.