bruised or overripe apples
Peel, core, and chop the apples. Save the cores and peels to make apple juice, discarding the blossom and stem ends. Put an inch of water and some lemon juice (1 tsp to 1 T, depending on how many apples you have) in a saucepan or kettle. Add the chopped apples, stir to coat with the lemon juice water, and bring to a boil. Cover and reduce heat to simmer. Simmer the apples until they are tender and soft. Use a potato masher to mash up the apples — a lot for smoother applesauce, or a little for chunky applesauce. I don’t add extra sugar to my applesauce, but sugar can be added at this point to taste. Cook a little to make sure the sugar is dissolved. Can in pint or quart jars, or freeze.
