Cut the apples into quarters and remove the core and seeds. Cut the apples into smaller pieces and place in a 10-quart nonstick stock pot. The nonstick stock pot will ensure the applesauce doesn’t scorch as the extra liquid is poured off.
Place the stockpot over medium low heat. Make sure to cook the apples over low heat to slowly draw the liquid out of the apples but not scorch them. Depending on the variety of apple, they will cook at different rates. Cover with a lid and slowly cook, stirring every 10 minutes.
After 15 minutes, pour off any liquid that has formed at the bottom of the stockpot. Continue to stir, cook and pour off liquid until the apples have fully broken down to a mushy consistency. Every 10 minutes, pour off liquid until no more liquid remains. To quicken the process, after 45 minutes to an hour, the apples can be mashed with a potato masher.
Once the apples have all broken down and all liquid has been released (usually about 2 cups), remove the sauce from the heat. Pass the applesauce through a food mill fitted with the finest plate.
Let the sauce cool to room temperature and taste. If desired, sugar can be added.
Place in airtight containers and refrigerate up to 1 week or freeze up to 6 months.