Applesauce

24 apples
Juice of a lemon
2 cups water
1 cup sugar
4 tsp. cinnamon
1 cup raisins (optional)

Peel and core the apples, then cut them into chunks. Place the apples
in a large non-reactive saucepan, and add the lemon juice and water.
Stir in the sugar. Bring the mixture to a boil, then reduce the heat
to low. Cover the pot and cook for 30 minutes or until the apples are
soft. Remove the mixture from the heat and add the cinnamon and
raisins, if desired. Stir light for a chunky sauce and rigorously for
a smooth sauce. For a pink applesauce, use red apples and leave the
skins on. Once the apples are soft, you can strain out the skins or
lift them from the sauce with a fork. Makes 2 1/2 cups.

Pour into re-sealable jars, decorate to give as Harvest gifts to
relatives, friends, and neighbors.