2 lb. apples
1/4 tsp. ascorbic acid powder
1/3 c. water
1/4 c. sugar for each quart of puree

Wash and peel apples; core and slice them less than 1/2 inch thick. Place apples in a sauce pan, add water and acid powder. Cook until apples are tender. Puree apples and add 1/4 cup sugar for each quart of puree. Stir until dissolved. Allow to cool. Pack in plastic bags or can and freeze jars. Package applesauce in pints, leaving 1/4 inch head space.