I started with about 3/4 of a bushel of apples and ended up with 9 and 1/2 quarts of applesauce. First, I cut up the apples (saving the cores and bruised spots for the chickens) and cooked them until they were soft.
Next, I ran the apples through the food mill. It's amazing--just put apples in the top, turn the handle and voila'! Peels and seeds from one side, perfect applesauce from the other side.Then, I heated the applesauce on the stove.
Finally, I put the applesauce into the jars, processed it in the water bath canner and, presto! Applesauce for the winter.