Wash, core and thinly slice apples into a large dishpan of water that has ½ cup of salt added. The salt will prevent the apples from turning dark. Drain off water and rinse before cooking. Cook apples in small amount of water over low heat until soft. Press through sieve.
Measure applesauce into a pot and add ½ cup sugar for each cup of sauce. Reheat to boiling on low heat, stirring often to prevent sticking. To can – pour into hot jar’s, adjust lids, process pints 20 minutes in boiling water bath. To freeze – cool and pack in containers to within ¾ of top, seal, label, date and freeze.
