Get 1 bushel sweet apples (Red Delicious, Gala, Fuji, Winesap, Honeycrisp, McIntosh, Golden Delicious, etc and always use a mixture - never just one type). Another important tip at orchards is to ask for "seconds", "culls" or "drops" - they work just fine for applesauce. You'll get about 12 to 13 quarts of applesauce per bushel of apples. Or figure 3# per quart.

Wash and cut up the apples with an apple corer/slicer, and put the slices in a large pot with about 2 cups of water. Put the lid on and the heat on high. When it gets really going, turn it to medium high until the apples are soft through and through.

Allow the apples to cool a bit and then run them through a food mill to separate the flesh from the skins. Put the applesauce into a large pot and hold on a low simmer.

In the last 5 minutes before filling jars, add the cinnamon and nutmeg starting with 2 Tbs cinnamon and 1/2 Tbs nutmeg and adding more to taste.

If sugar is needed, start with 1 cup of brown sugar and add more as needed.

The applesauce does not need any further cooking; just keep it hot until you are ready to can.

Boil the lids and rings to sterilize them.

Add 1 tsp lemon juice to each quart jar.

Can in a hot water bath for 20 minutes, or oven can at 250 degrees for 25 minutes