Applesauce

Go to an apple orchard about the end of June.
Buy as many summer transparency apples as you have the energy to deal with. (Lodi is ok, not quite as good).
Wash the apples, and quarter them.
Remove the stem and a little bit of the darker colored indented part on each end of the apples.
Leave the peels and seeds.
Either cut the quarters into smaller pieces or just take longer cooking the apples.
Place the apple pieces in a large pot over low heat.
Add a small amount of water to keep the apples from sticking.
Add a small amount of salt. Cover.
Be careful to stir often or they’ll stick.
Keep the heat enough for a light simmer.
Cook the apples till they’re completely soft.
Strain the apples through a Foley food press.
Add sugar to taste. It takes a lot of sugar.
Freezes well.