Last Sunday was applesauce-making-day: one bushel of apples became lots and lots of applesauce!

first apples were washed and quartered...

then cored and split into eighths...

next they were cooked until they were just soft enough...

then they made a trip through the squeezo...

and after a bit of seasoning (salt and sugar) it was ready to eat!
Because it was made with the skins of the apples left on, it turns out pretty pink in color. The recipe is my great-grandfather's (who was a chemist) and he had some science to back up this skins-on-applesauce technique.
xo CBB