Applesauce

16 lbs non-sweet apples
1/3 lb Ceylon cinnamon (less if you aren't using Ceylon)
16 oz water

Equipment: 16 qt stock pot, food mill, ladle, slotted spoon, spatula

Rinse apples in a clean sink. Cut apples into sixths, then into slices. Put all into stock pot. Turn burner on low-medium. Stir every 15 minutes. Set timer for 15 minutes. When all is soft turn off burner and let cool a while before milling. Store beyond a 10 day usage in the freezer.

Detailed instructions are on the Applesauce Step-by-Step page

From: Don Wiss