Linda Jackson's Applesauce

Apples
Sugar
Salt
Cinnamon Candies (optional)

If you have access to a fruit/vegi strainer you do not have to peel or core the apples. Wash and quarter the apples. Place apples in large pots with 1-2 c water, just enough to not scorch. Cover and cook on medium heat, stirring occasionally until apples are reasonably soft.

Assemble the strainer and place a large bowl where the applesauce will come out and another bowl where the seeds and skins will come out. Put the cooked apples in the "hopper" and turn handle. After all the apples have been through the strainer add salt and sugar to taste. You can also add a few candies for flavor and color, stir until dissolved. Place the hot applesauce in jars and process for 15 min.

Note: mix cooking apples (granny smith) with non-cooking apples (golden delicious) for good texture and flavor.