Gather ingredients and supplies. Wash and scrub the apples, trimming off any blemishes and scabs.
Cut apples in half to check for infestation.
Add the apples to a heavy non-reactive pot. Add the water to keep the apples from sticking. Cover the pot and cook until the apples are quite soft, adding more water if necessary.
Press the cooked apples through a Foley Food Mill.
Puree until you've reached your desired consistancy.
Serve warm, cold or at room temperature.
Can the applesauce:
The applesauce may also be canned for pantry storage. 1-½ pounds of apples yields about 1 pint of applesauce
Spoon the sauce into jars, leaving ½ inch headspace. Run a knife through the jarred sauce to remove air bubbles. Tighten lids. Process in a boiling water bath, 15 minutes for pints and 20 minutes for quarts.
Nutritional analysis per ½ cup serving: 52 calories, 1 g protein, 14 g carbohydrates, 0 g fat, 4 mg sodium, 2 g fiber.