Having just processed 40 pints of windfall apples with evidence of organic orchard culture (worms and rust), I suggest a labor saving alternative. I use the strainer on my KitchenAid grinder. After quartering, destemming and careful trimming of mould from washed unpeeled apples, boil them with cider or a few cups of water until mushy. Let cool a bit, then let the KA pressure separate the cores, skins and seeds from sauce. Ladle into jars with 1 tablespoon of cider vinegar per quart and can quarts and pints both for 20 minures roiling boil.Obviously, canned applesauce can be spiced or sweetened as needed. I prefer the flavor of the plain sauce made with lots of different apple species. And the cider vinegar is undectable and complies with USDA recommendations for safe canning.

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