Nov 09, 2011
I always have and always will cook the apples with their skins on and then put them through a foley mill to finish. It's the way my mother made it and I have never liked applesauce made without the skins, whether home made or bottled store bought. I've used many different varieties of apples this way. The finished color varies with the type of apple used and the color of its skin.
—Florimel
