Applesauce freezes beautifully. Use my Grandma's method of making the sauce using a food mill as it is so quick and easy. No need to peel or core the apples. The best applesauce and apple pies are made with a variety of apples. Using a mixture of apples results in a fuller, deeper flavor. The applesauce I made in the July posting was done with green Transparent apples. The applesauce made this time of year with red apples results in a pretty pink sauce when made my Grandma's way. My Mom always said that the food mill method was better nutritionaly because the "good stuff" in the peel went into the sauce not the garbage.
http://michigancottagecook.blogspot.com/2010/07/grandmas-quick-and-easy-homemade.html
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