Apple Sauce

-Wash, remove blemishes, core and cut apples into ¼ pieces.
-Cook apples until tender.
-Press through food mill or sieve.
-Add approx. ¼ c. lemon juice for every 1-2 quarts of sauce.
-Add 2 c. water for every 5 lbs. of apples.
-Add sugar to taste.  Stir in well.
-Pour into jars.  Wipe off jar rim.  Boil flats then place flats and rings on jars. 
-Process – Steam or hot water bath – pints – 15 min., quarts – 20 min.