2. Prepare fresh apples and lemons.

3. Wash, peel, core and thinly slice the apples.

4. Take a stainless steel pot and pour a little water to cover the bottom of the pot.

Note: The purpose of adding water is to prevent the pot from drying out before the apples come out.

5. Add the sliced apples to the pot and sprinkle some sugar on them, or not. I usually leave out the sugar.

6. Cover the pot and simmer slowly over medium-low heat.

7. When the apples begin to soften, cover the pot and continue to simmer.

8. It becomes softer and the water in the apples starts to come out, cover the pot and continue to simmer.

9. water to reduce, take a spoon, scratch a little (but do not manipulate the bottom), the apples that become small particles, but there are still individual a little hard, cover the pot and continue to simmer.

10. With a spoon and then scattered a bit, has no hard stamen and more viscous, it is OK, squeeze in fresh lemon juice.

Note: Lemon juice serves as a preservative and adds flavor.

You can see a little bit of the whole process. The whole simmering process takes about half an hour.

11. Bottle while still hot, cap and invert.

The reason for inverting is to kill any bacteria at the top of the bottle.

12. How to eat applesauce 1: with breakfast bread

13. How to eat applesauce 2: with yogurt