The November challenge is apples, pears, and quince. While I have about five quince* at home and am looking at recipes to use them, what I decided to do for the challenge was make applesauce with a dear friend. After she and I met at the Farmer’s Market to choose 20 pounds of apples each – one a blend of 1.99 ones, and the other  a blend of 1.59 ones – we headed to my house to use the wonderful Food Mill I got for Christmas last year (thanks again, Mom and Dad!)

From the Blue Book , the recipe is

2-3 pounds apples per quart

Up to ¼ cup sugar per pound of apples

To make the applesauce: wash, halve apples and cook in boiling water until tender. Run through food mill (upon my friend’s suggestion, we ran the pulp through again.) Bring the sauce to a boil, add sugar to taste (we didn’t add very much – about ¼ cup for the entire 20 lbs.) Place in quart or pint jars (I did quarts, my friend did pints) with ½ inch headspace, remove bubble and adjust, if necessary. Put two piece lids on, screwing bands finger tight.

Process in a waterbath canner for 20 minutes for both pints and quarts.
Yield for 40 lbs of apples - 7 quarts; 13 pints.