5 lb. apples (to yield 4 lb. cored & peeled)
1 lemon
2 c. water
1/2 c. sugar

Peel, quarter, core and slice apples into a large bowl of water mixed with the juice of 1 lemon. Simmer apples and 2 cups of lemon water in a glass pot for 10 minutes or more. Add sugar (1/2 cup or more) to taste the last minute or cooking. Yield 4 pints. The lemon juice reduces browning; longer cooking time results in a smoother apple sauce.