There are probably as many ways to make applesauce as there are varieties of apples - but here's how I did it this week.
The apples: Cortlands from Hillcrest Orchard in Walnut Creek. They are similar to McIntosh but sweeter.
The equipment: In the tradition of Lindsay's grandparents, Ann and Merle Brown, I used a cone-shaped ricer. We bought this at the Berlin Antique Mall but you can also buy them new, like this one on Amazon.
First I washed the apples, then I used a corer/slicer, and then I put them in a big stockpot.
After cooking the apples until soft, it was time to use the ricer!
The finished product went in freezer bags and into the freezer.