For smooth apple sauce, cook apples for about 30 minutes and run the sauce through a food mill or press through a strainer or colander.

For chunky sauce choose apples that cook down smooth and then mix with apples that keep their form or cook half of your apples for 15 minutes or so and then add the rest and cook the sauce for another 15 minutes or so.

Measure the sauce and add 1/2 cup sugar (for low sugar sauce) for every 4 cups of sauce and spices to taste (cinnamon, nutmeg, allspice, cloves.) Stir until dissolved and ladle into hot sterile jars, wipe rim and seal with hot sterile lids and rings. Process in hot water bath 15 minutes.

Apples good for applesauce, just to name a few:

Tart: Lodi, Gravenstein, Spur York, Northern Spy, Granny Smith, Haralson, Yellow
Tart Sweet: Sansa, Akane, Royal Empire, Spartan, Swiss Gourmet, Idared, Rome, Winesap, Newtown Pippin, Wagener
Sweet Tart: Redfree, Gingergold, JonaMac, McIntosh, Liberty, Jonathan, Fuji, Jonagold, Melrose, Braeburn, Courtland, Valstar, Sweet 16
Sweet: Gala, Wealthy, Honeycrisp, Golden Delicious, Red Delicious, Winter Banana, Cameo, Mutsu, Ambrosia, Mollies Delicious