Core apples. I recommend using the method described above. No need to peel or chop further.

Place in a large Dutch oven with 2 c of water. Cover and bring to a boil.

When the apples are boiling, turn down to a simmer. Keep covered and simmer for about 40 minutes until apples are soft. You do not want them to disintegrate.

While apples are simmering crush red hots in a ziplock bag. If you find the little ones, no need to crush those. You may add more red hots according to taste. The cinnamon flavor is mild and there is not heat!

Place crushed red hots in a large bowl. When apples are soft, place a food mill over the bowl and add soft apples. Turn until all that is left in the food mill are the skins of the apples. Stir the melted red hots into the applesauce.

When cool, spoon about 3-4 cups into 1 quart bags and freeze while flat. This recipe makes three 1 quart bags.