• Peel apples, save skins from two.
• In a heavy non-reactive 2 quart pot, add all the ingredients: the apples, two peels from apples, water, lemon juice, honey and sea salt. Add the apple peels, bring to a boil.
• Turn heat down to a simmer and cover. Cook until the apples are just starting to fall apart, about 10 – 15 minutes.
• Uncover and cook until the right texture, just a few minutes more. This time will vary greatly depending on the firmness and water content of the apples you choose.
• Let cool a bit, and remove and discard the apple peels. If too dry, add more water by the tablespoon.
• Yes, you can make without using apple peels!

Making Applesauce with the use of a FOOD MILL:

• Benefits: You will not need to peel the apples which is labor intensive! Directions: Make applesauce as above, but do not peel the apples at all, do cut away cores though.

  When cool enough to handle - add 1/2 mixture to a food mill positioned over a bowl to fit. Crank the food mill handle - applesauce will fall into the bowl, leaving the skins out. Process the second half. Refrigerate applesauce in a clean glass container with a good seal. Enjoy; extra freezes well.