1 Whenever I make applesauce, I use the reddest skinned apples I can find. All these apples were grown at my farm, and hand picked just minutes before this photo was taken.
2 After picking the apples, always be sure they get thoroughly washed before making the applesauce.
3 Then core each one, carefully removing all the seeds - and leave the skins on them.
4 Cut each apple in half, and double check there are no seeds - remove any that you see.
5 Place the apple halves directly into a heavy-bottomed pot.
6 These beautiful apples will make delicious applesauce - I can't wait - and it is so easy to do.
7 Apples, Malus domestica, are low in calories, rich in dietary fiber, and full of antioxidants.
8 Every 12-apples or so, add the juice of half a lemon.
9 This is my favorite citrus press - I designed it for my collection at Macy's. If you don't already have one, it's available in different colors at Macy's stores - you will love how easy it is to use.
10 When preparing the apples, don't worry if the holes are not perfect - they will all be cut and cooked down anyway.
11 Continue to core and halve the apples, making sure no seeds get into the pot. Because I grow my own apples, and because this season has been exceptionally productive, I made a lot of applesauce.
12 After another 12-apples were cut, halved and tossed into the pot, I added more lemon juice - it can be pressed directly into the pot. Adding the lemon is important because it brings the red out of the skin.
13 And, for every 12-apples also add about a quarter to a half cup of water before cooking.
14 Cover the pot, and place over high heat.
15 And, guess what? That is all you need - you don't need any sugar at all. The apples will start to cook right away.
16 Occasionally stir your apples with a wooden spoon.
17 Within minutes, they will start to soften.
19 Look how the skins began to separate from the flesh.
20 While the first pot was already cooking, I filled another with more apples - cut and cored.
21 I added the lemon juice and the water.
22 And I placed this even larger stockpot on the stove, and covered it.
23 This pot of apples started to bubble - bring the heat down a little once it starts to boil.
24 The process doesn't take long - the skins fall off after about half an hour to 40-minutes.
25 What you want is transluscent applesauce.
26 Once the skins have separated from the apples, take the pot off the stove and carefully pull out all the skins and pass through a mesh strainer or sieve over a bowl.
27 Everything is such a beautiful shade of pink.
28 Using a spatula, gently strain the pieces to get out all the sauce, but not any of the skins - you do not want any skins.
29 And, what you will end up with is pure, pink, naturally sweet and delicious applesauce.
30 Strain the apples through little by little until you have strained the entire pot full.
32 I put them in small containers and left the tops off until they were cool.
33 Once they were cooled down, I placed labeled lids on them and put them in the freezer. They can be stored in the refrigerator for up to a week, or in the freezer for up to a couple of months.