Is there anyone who doesn’t like applesauce?
Never mind, if there is I don’t want to know.
Apples (As many or as few as you’ve got. Don’t forget to ask your local farmer for seconds -you’ll pay half the price.)
Cut the apples into chunks, peeled or not depending on what you like, and put them in a pot.
Add a small splash of water to keep them from sticking before their juice starts to flow.
Cook on medium-high heat until the apples are soft enough to break with the back of a spoon.
Add sugar to taste.
Puree with an immersion blender for a smooth sauce, or leave as is for chunky.
Ladle into clean jars, leaving 1/2″ headspace.
Process quarts for 20 minutes or pints for 15. If you’d rather not can, just store in the fridge.