I haven't made applesauce for years but my method (started out with apples from my dad's trees complete with worms and rust) was similar to Kathleen's. Cleaned out the wormy bits, cut into fairly large chunks and cooked with just a little water. When the apples were soft I put them through a Foley Food Mill and canned the plain applesauce in pint and half-pint jars. When I wanted to use some, I opened a jar and heated the applesauce, adding sugar and cinnamon as needed or wanted. I don't remember what it was for but sometimes I wanted plain, unsweetened applesauce.

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