This is basically how I make my applesauce. I make at least a couple of cases (24 one pint mason jars) a year for family and friends. 5 grandchildren can eat a lot of applesauce! I simply roughly chop apples, no peeling or coring. When it's all cooked up and soft I put it through a food mill which separates the skin and seeds from the sauce. I can't tell you how much time and work this saves! I hot bath process it and it keeps beautifully!
